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˜The œmaillard reaction : chemistry, biology and implications / par Nursten, H.E. Publication : [S.l.] : Royal Society of Chemistry, 2005 . 214 p. ; , Research in the field of the Maillard reaction has developed rapidly in recent years, not only as a result of the application of improved analytical techniques but also the realisation that that the Maillard reaction plays an important role in some human diseases and in the ageing process. The Maillard Reaction : Chemistry, Biochemistry and Implications provides a comprehensive treatise on the Maillard reaction. This single-author volume covers all aspects of the Maillard reaction in a uniform, co-ordinated, and up-to-date manner. The book encompasses: the chemistry of non-enzymic browning; recent advances; colour formation in non-enzymic browning; flavour and off-flavour formation in non-enzymic browning; toxicological aspects; nutritional aspects; other physiological aspects; other consequences of technological significance; implications for other fields; non-enzymic browning due mainly to ascorbic acid; caramelisation; inhibition of non-enzymic browning in foods; and inhibition of the Maillard reaction in vivo. 24 cm. Date : 2005 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1),

Career management for chemists / par Fetzer, John. Publication : [S.l.] : Springer, 2004 . 266 p. ; , Building a successful career in the sciences depends on more than good technical knowledge and research skills. Communication and interpersonal skills, as well as personal traits, are often decisive factors in the level of advancement and satisfaction that can be achieved. But where do scientists, from new graduates to mid-career professionals, go for insights and advice on how to plan, manage or reengineer their careers? Now John FetzerÆs. 24 cm. Date : 2004 Disponibilité : Exemplaires disponibles: La bibliothèque des Sciences Exactes et Naturelles (1),

Extraction of organic analytes from food : a manual of methods / par Self, R. Publication : [S.l.] : Royal Society of Chemistry, 2005 . 344 p. ; , This book is designed as a laboratory manual of methods used for the preparation and extraction of organic chemical compounds from food sources. It offers ideas on how to facilitate progress towards the total automation of the assay, as well as proposing assays for unknowns by comparison with known methods. Beginning with an introduction to extraction methodology, Extraction of Organic Analytes from Foods then progresses through sample preparation, extraction techniques (partition, solvation, distillation, adsorption and diffusion) and applications. Subject indices for the applications are organised by commodity, method, chemical class and analyte, and provide useful examples of references from the literature to illustrate historical development of the techniques. Examples of methods that have been compared, combined or used in collaborative trials have been correlated and used to form the beginnings of a database that can be expanded and updated to provide a laboratory reference source. Logically structured and with numerous examples, Extraction of Organic Analytes from Foods will be invaluable to practising food analysts as both a reference and training guide. In addition, the introductory sections in each chapter have been written with food science and technology students in mind, making this an important title for academic libraries. 24 cm. Date : 2005 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1),

Food, fermentation, and micro-organisms / par Bamforth, Charles W., Publication : Oxford ; | Ames, Iowa : Blackwell Science, 2005 . 1 online resource (xvi, 216 pages) : Date : 2005 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1),

Hyperspectral imaging for food quality analysis and control   Publication : London Academic 2010 . txt , Based on the integration of computer vision and spectrscopy techniques, hyperspectral imaging is a novel technology for obtaining both spatial and spectral information on a product. Used for nearly 20 years in the aerospace and military industries, more recently hyperspectral imaging has emerged and matured into one of the most powerful and rapidly growing methods of non-destructive food quality analysis and control. Hyperspectral Imaging for Food Quality Analysis and Control provides the core information about how this proven science can be practically applied for food quality assessment, including information on the equipment available and selection of the most appropriate of those instruments. Additionally, real-world food-industry-based examples are included, giving the reader important insights into the actual application of the science in evaluating food products. *Presentation of principles and instruments provides core understanding of how this science performs, as well as guideline on selecting the most appropriate equipment for implementation *Includes real-world, practical application to demonstrate the viability and challenges of working with this technology *Provides necessary information for making correct determination on use of hyperspectral imaging. Date : 2010 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1),
Natural food flavors and colorants / par Attokaran, Mathew. Publication : Hoboken, N.J. : Wiley, 2011 . 1 online resource (xv, 24, 429 pages). Date : 2011 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1),

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