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Advances in food biochemistry (2010)
Titre : Advances in food biochemistry Type de document : texte imprimé Auteurs : Fatih Yildiz, Editeur scientifique Editeur : Boca Raton : CRC Press Année de publication : 2010 Importance : 1 vol. (XIV-507 p.) Présentation : ill., couv. ill. en coul. Format : 26 cm ISBN/ISSN/EAN : 978-1-138-11548-4 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire
GLUCIDE ; COMPOSE PHENOLIQUE ; BRUNISSEMENT ; REACTION DE MAILLARD ; AGENT DE CONTAMINATION
Liste Plan de classement
4.4 (CHIMIE DE L'ALIMENT-BIOCHIMIE ALIMENTAIRE) [Classement Massy]
RAMEAU
Acides aminés ; Acides nucléiques ; Acides organiques ; Aliments -- Additifs ; Aliments -- Saveur et odeur ; Corps gras comestibles ; Eau ; Enzymes ; Génomique ; Glucides ; Hormones ; Lipides ; Métabolisme -- Régulation ; Nutrigénomique ; Oxydation ; Peptides ; ProtéinesRésumé : Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a unified exploration of foods from a biochemical perspective. Featuring illustrations to elucidate molecular concepts throughout the text, this volume examines a range of issues on the food spectrum, including:
. water and its relation to food
. the glycobiology of food components
. enzymes
. plant, animal, and human hormones
. functional foods, herbs, and dietary supplements
. flavor compounds in foods
. organic acids
. interactions between the environment with food components
. biological and lipid oxidation in foods
. food safety
. nutrition and the genetic makeup of individual food components
Dr. Fatih Yildiz has published an extensive body of research and has worked on food and nutrition science projects with the FAO, UNIDO, UNICEF, and NATO. Recently he received the Ambassador for Turkey Award from the European Federation of Food Science and Technology. Dr. Yildiz and the contributors to this volume have brought together their decades of experience and expertise to provide a top-notch resource for food science and policy professionals and advanced students on the cutting edge of food research.Type de document : Livre Table des matières : Chapter 1 Water and Its Relation to Food, B. Karakaş and M. Certel
Chapter 2 Glycobiology of Foods: Food Carbohydrates—Occurrence, Production, Food Uses, and Healthful Properties, F. A. Manthey and Y. Xu
Chapter 3 Amino Acids, Oligopeptides, Polypeptides, and Proteins, F. Yildiz
Chapter 4 Enzymes Applied in Food Technology, D. Arapoglou, A. E. Labropoulos, and T. H. Varzakas
Chapter 5 Lipids, Fats, and Oils, I. S. Arvanitoyannis, T. H. Varzakas, S. Kiokias, and A. E. Labropoulos
Chapter 6 Nucleic Acid Biochemistry: Food Applications, I. A. Kurnaz and Ç. Ceylan
Chapter 7 Hormones: Regulation of Human Metabolism, A. Karakoç
Chapter 8 Physiologically Bioactive Compounds of Functional Foods, Herbs, and Dietary Supplements, G. Dinelli, I. Marotti, S. Bosi, D. Di Gioia, B. Biavati, and P. Catizone
Chapter 9 Flavor Compounds in Foods, D. Boyacioglu, D. Nilufer, and E. Capanoglu
Chapter 10 Food Acids: Organic Acids, Volatile Organic Acids, and Phenolic Acids, Y. S. Velioğlu
Chapter 11 Biological Oxidations: Enzymatic and Nonenzymatic Browning Reactions and Control Mechanisms, F. Göğüş, S. Fadίloğlu, and Ç. Soysal
Chapter 12 Lipid Oxidation and Control of Oxidation, S. Kiokias, T. H. Varzakas, I. S. Arvanitoyannis, and A. E. Labropoulos
Chapter 13 Food Additives and Contaminants, T. H. Varzakas, I. S. Arvanitoyannis, and A. E. Labropoulos
Chapter 14 Nutrigenomics and Nutrigenetics, A. Ekmekci and M. Y. Cirak
Chapter 15 Pharmacogenomics and Toxicogenomics in Food Chemicals, B. Karahalil
IndexPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=192908 Advances in food biochemistry [texte imprimé] / Fatih Yildiz, Editeur scientifique . - Boca Raton : CRC Press, 2010 . - 1 vol. (XIV-507 p.) : ill., couv. ill. en coul. ; 26 cm.
ISBN : 978-1-138-11548-4
Bibliogr. Index
Langues : Anglais (eng)
Catégories : Thésaurus Agro-alimentaire
GLUCIDE ; COMPOSE PHENOLIQUE ; BRUNISSEMENT ; REACTION DE MAILLARD ; AGENT DE CONTAMINATION
Liste Plan de classement
4.4 (CHIMIE DE L'ALIMENT-BIOCHIMIE ALIMENTAIRE) [Classement Massy]
RAMEAU
Acides aminés ; Acides nucléiques ; Acides organiques ; Aliments -- Additifs ; Aliments -- Saveur et odeur ; Corps gras comestibles ; Eau ; Enzymes ; Génomique ; Glucides ; Hormones ; Lipides ; Métabolisme -- Régulation ; Nutrigénomique ; Oxydation ; Peptides ; ProtéinesRésumé : Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a unified exploration of foods from a biochemical perspective. Featuring illustrations to elucidate molecular concepts throughout the text, this volume examines a range of issues on the food spectrum, including:
. water and its relation to food
. the glycobiology of food components
. enzymes
. plant, animal, and human hormones
. functional foods, herbs, and dietary supplements
. flavor compounds in foods
. organic acids
. interactions between the environment with food components
. biological and lipid oxidation in foods
. food safety
. nutrition and the genetic makeup of individual food components
Dr. Fatih Yildiz has published an extensive body of research and has worked on food and nutrition science projects with the FAO, UNIDO, UNICEF, and NATO. Recently he received the Ambassador for Turkey Award from the European Federation of Food Science and Technology. Dr. Yildiz and the contributors to this volume have brought together their decades of experience and expertise to provide a top-notch resource for food science and policy professionals and advanced students on the cutting edge of food research.Type de document : Livre Table des matières : Chapter 1 Water and Its Relation to Food, B. Karakaş and M. Certel
Chapter 2 Glycobiology of Foods: Food Carbohydrates—Occurrence, Production, Food Uses, and Healthful Properties, F. A. Manthey and Y. Xu
Chapter 3 Amino Acids, Oligopeptides, Polypeptides, and Proteins, F. Yildiz
Chapter 4 Enzymes Applied in Food Technology, D. Arapoglou, A. E. Labropoulos, and T. H. Varzakas
Chapter 5 Lipids, Fats, and Oils, I. S. Arvanitoyannis, T. H. Varzakas, S. Kiokias, and A. E. Labropoulos
Chapter 6 Nucleic Acid Biochemistry: Food Applications, I. A. Kurnaz and Ç. Ceylan
Chapter 7 Hormones: Regulation of Human Metabolism, A. Karakoç
Chapter 8 Physiologically Bioactive Compounds of Functional Foods, Herbs, and Dietary Supplements, G. Dinelli, I. Marotti, S. Bosi, D. Di Gioia, B. Biavati, and P. Catizone
Chapter 9 Flavor Compounds in Foods, D. Boyacioglu, D. Nilufer, and E. Capanoglu
Chapter 10 Food Acids: Organic Acids, Volatile Organic Acids, and Phenolic Acids, Y. S. Velioğlu
Chapter 11 Biological Oxidations: Enzymatic and Nonenzymatic Browning Reactions and Control Mechanisms, F. Göğüş, S. Fadίloğlu, and Ç. Soysal
Chapter 12 Lipid Oxidation and Control of Oxidation, S. Kiokias, T. H. Varzakas, I. S. Arvanitoyannis, and A. E. Labropoulos
Chapter 13 Food Additives and Contaminants, T. H. Varzakas, I. S. Arvanitoyannis, and A. E. Labropoulos
Chapter 14 Nutrigenomics and Nutrigenetics, A. Ekmekci and M. Y. Cirak
Chapter 15 Pharmacogenomics and Toxicogenomics in Food Chemicals, B. Karahalil
IndexPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=192908 Réservation
Réserver ce documentExemplaires
Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque CHIMIE-BIOCHIMIE-BIOPHYSIQUE YIL 4.4 Papier 33004000619687 Empruntable Amino-carbonyl reactions in food and biological systems - 3rd international symposium on the Maillard reaction (01/07/1985 - 05/07/1985, Shizuoka, Japon). / M. Fujimaki (1986)
Titre : Amino-carbonyl reactions in food and biological systems - 3rd international symposium on the Maillard reaction (01/07/1985 - 05/07/1985, Shizuoka, Japon). Type de document : texte imprimé Auteurs : M. Fujimaki, Editeur scientifique ; M. Namiki, Editeur scientifique ; H. Kato, Editeur scientifique Editeur : New York : Elsevier Année de publication : 1986 Collection : Developments in food science num. 13 Importance : 588 p. ISBN/ISSN/EAN : 978-0-444-99510-0 Note générale : Bibliographie
Illustrations
IndexLangues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire
REACTION DE MAILLARD ; CONGRES ; BRUNISSEMENT
Liste Plan de classement
4.4 (CHIMIE DE L'ALIMENT-BIOCHIMIE ALIMENTAIRE) [Classement Massy]Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=56685 Amino-carbonyl reactions in food and biological systems - 3rd international symposium on the Maillard reaction (01/07/1985 - 05/07/1985, Shizuoka, Japon). [texte imprimé] / M. Fujimaki, Editeur scientifique ; M. Namiki, Editeur scientifique ; H. Kato, Editeur scientifique . - New York : Elsevier, 1986 . - 588 p.. - (Developments in food science; 13) .
ISBN : 978-0-444-99510-0
Bibliographie
Illustrations
Index
Langues : Anglais (eng)
Catégories : Thésaurus Agro-alimentaire
REACTION DE MAILLARD ; CONGRES ; BRUNISSEMENT
Liste Plan de classement
4.4 (CHIMIE DE L'ALIMENT-BIOCHIMIE ALIMENTAIRE) [Classement Massy]Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=56685 Exemplaires
Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque CHIMIE-BIOCHIMIE-BIOPHYSIQUE FUJ 4.4 Papier 33004000480734 Empruntable sous conditions
Titre : Antioxidants in food and biology. Facts and fiction. Type de document : texte imprimé Auteurs : E.N. Frankel Editeur : BRIDGWATER : The Oily Press, Ltd. Année de publication : 2007 Collection : The Oily Press lipid library num. 20 Importance : 254 p. ISBN/ISSN/EAN : 978-0-9552512-0-7 Prix : 121,52 Note générale : Bibliographie
Illustrations
IndexLangues : Anglais (eng) Catégories : Liste Plan de classement
8.9 (AGENTS DE CONSERVATION) [Classement Massy]
Thésaurus Agro-alimentaire
ANTIOXYGENE ; PRODUIT ALIMENTAIRE ; TOCOPHEROL ; ACIDE ASCORBIQUE ; NUTRITION ; ENZYME ; COLLOIDE ; CAROTENOIDE ; COMPOSE PHENOLIQUE ; HUILE VEGETALE ; PRODUIT LAITIER ; PHOSPHATIDE ; VIANDE ; POISSON ; CEREALE ; FRUIT ; EPICE ; CARDIOPATHIE ; REACTION DE MAILLARD ; FLAVONOIDE ; QUERCETOL ; THE ; LIPOPROTEINE ; OXYDATION ; BOISSON ; VEGETAUX ; CATALASE ; SUPEROXYDE DISMUTASE ; PEROXYDASE ; BRUNISSEMENT ; SANTEType de document : Livre Table des matières : 1 Introduction to antioxidants
A. Past aspects
1. Natural versus synthetic antioxidants
2. Lipid peroxidation in vivo
3. Tocopherols and vitamin E antioxidants
4. Ascorbic acid or vitamin C
B. Present aspects
1. Interfacial phenomena
2. Oxidant-antioxidant balance
3. Oxidation of low-density lipoproteins (LDL)
4. Phytochemicals
5. Antioxidant testing
6. Nutritional effects of food ingredients
7. Effect of antioxidants on aging
C. Future aspects
Bibliography
2 Chemistry of antioxidation
A. Free radical mechanisms
1. Initiation
2. Propagation
3. Termination
B. Classes of antioxidants
1. Initiation inhibitors
2. Propagation inhibitors
C. Structure-activity relationships
1. Inductive effects
2. Steric effects
D. Synergistic antioxidant systems
1. Homosynergism
2. Heterosynergism
3. Autosynergism
E. Inhibition of photosensitized oxidation
F. Antioxidant enzymes in food systems
G. Inhibition of biological oxidation
1. Metal binders and chelators
2. Antioxidant enzymes in biological systems
3. Non-enzymatic reducing agents
Bibliography
3 Antioxidant action in multiphase systems
A. Multiphase colloidal systems
1.Effect of antioxidants
2. Effect of metal catalysts
3. Effect of proteins
B. Partition
C. Summary
Bibliography
4 Antioxidant protocols for foods and biological systems
A. Food and biological oxidation methods
B. Antiradical methods
1. DPPH assay
2. TEAC or ABTS assay
3. Linoleic acid TRAP assay
4. Beta-Carotene bleaching method
5. ORAC assay
6. Superoxide anion scavenging assays
7. FRAP assay
C. Comparison of antiradical methods with in vitro LDL oxidation
D. Recommended protocols
Bibliography
5 Food antioxidants
A. Interactions of lipids with proteins and sugars
B. Synergism of phospholipids
C. Plant and beverage sources of phenolic compounds
D. Vegetable oils
1. Salad and fish oils
2. Olive oils
3. Frying oils
E. Milk products
1. Tocopherols
2. Phospholipids
3. Ascorbic acid
4. Other antioxidants
5. Other components of milk
6. Addition to other beverages containing antioxidants
F. Meat products
G. Fish products
H. Cereal products
I. Special foods, fruits, plant extracts, herbs and spices
Bibliography
6 Antioxidants in biology
A. Biological antioxidant defense systems
B. Antioxidant enzymes
1. Superoxide dismutases (SOD)
2. Catalase
3. Glutathione peroxidases (GPx)
4. Antioxidant network
C. Inhibition of LDL oxidation and coronary heart disease by antioxidants
D. ln vitro versus in vivo studies
E. Postprandial oxidative stress
F. Prooxidant chemistry of phenolic antioxidants
G. Bioavailability, absorption and pharmacokinetic studies
1. Tocopherols
2. Ascorbic acid (vitamin C)
3. Flavonoids
4. Methodology
H. 'Non-antioxidant' activities of phenolic compounds
1. Dietary recommendations
Bibliography
7. Browning and glycation reaction products in biology
A. Biological antioxidant activity of Maillard reaction products
B. Advanced lipoxidation and glycation end products
1. Biological effects of AGEs
2. Glycation products in foods
3. Analyses of glycation products
C. Inhibition of AGE formation
1. Antioxidant therapy
2. AGE inhibitors
D. Future research
Bibliography
8 Future perspectives
A. Tocopherols
B. Flavonoids
1. Catechin
2. Quercetin
3. Tea catechins
C. Nutrition studies
D. Activities in the gastrointestinal (GI) tract
E. What is an antioxidant?
F. Future research
1. Nutritional and health properties of plant foods
2. Organic versus conventional plant foods
3. Food nanotechnology
Bibliography
Glossary
Abbreviations
IndexPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=68007 Antioxidants in food and biology. Facts and fiction. [texte imprimé] / E.N. Frankel . - BRIDGWATER : The Oily Press, Ltd., 2007 . - 254 p.. - (The Oily Press lipid library; 20) .
ISBN : 978-0-9552512-0-7 : 121,52
Bibliographie
Illustrations
Index
Langues : Anglais (eng)
Catégories : Liste Plan de classement
8.9 (AGENTS DE CONSERVATION) [Classement Massy]
Thésaurus Agro-alimentaire
ANTIOXYGENE ; PRODUIT ALIMENTAIRE ; TOCOPHEROL ; ACIDE ASCORBIQUE ; NUTRITION ; ENZYME ; COLLOIDE ; CAROTENOIDE ; COMPOSE PHENOLIQUE ; HUILE VEGETALE ; PRODUIT LAITIER ; PHOSPHATIDE ; VIANDE ; POISSON ; CEREALE ; FRUIT ; EPICE ; CARDIOPATHIE ; REACTION DE MAILLARD ; FLAVONOIDE ; QUERCETOL ; THE ; LIPOPROTEINE ; OXYDATION ; BOISSON ; VEGETAUX ; CATALASE ; SUPEROXYDE DISMUTASE ; PEROXYDASE ; BRUNISSEMENT ; SANTEType de document : Livre Table des matières : 1 Introduction to antioxidants
A. Past aspects
1. Natural versus synthetic antioxidants
2. Lipid peroxidation in vivo
3. Tocopherols and vitamin E antioxidants
4. Ascorbic acid or vitamin C
B. Present aspects
1. Interfacial phenomena
2. Oxidant-antioxidant balance
3. Oxidation of low-density lipoproteins (LDL)
4. Phytochemicals
5. Antioxidant testing
6. Nutritional effects of food ingredients
7. Effect of antioxidants on aging
C. Future aspects
Bibliography
2 Chemistry of antioxidation
A. Free radical mechanisms
1. Initiation
2. Propagation
3. Termination
B. Classes of antioxidants
1. Initiation inhibitors
2. Propagation inhibitors
C. Structure-activity relationships
1. Inductive effects
2. Steric effects
D. Synergistic antioxidant systems
1. Homosynergism
2. Heterosynergism
3. Autosynergism
E. Inhibition of photosensitized oxidation
F. Antioxidant enzymes in food systems
G. Inhibition of biological oxidation
1. Metal binders and chelators
2. Antioxidant enzymes in biological systems
3. Non-enzymatic reducing agents
Bibliography
3 Antioxidant action in multiphase systems
A. Multiphase colloidal systems
1.Effect of antioxidants
2. Effect of metal catalysts
3. Effect of proteins
B. Partition
C. Summary
Bibliography
4 Antioxidant protocols for foods and biological systems
A. Food and biological oxidation methods
B. Antiradical methods
1. DPPH assay
2. TEAC or ABTS assay
3. Linoleic acid TRAP assay
4. Beta-Carotene bleaching method
5. ORAC assay
6. Superoxide anion scavenging assays
7. FRAP assay
C. Comparison of antiradical methods with in vitro LDL oxidation
D. Recommended protocols
Bibliography
5 Food antioxidants
A. Interactions of lipids with proteins and sugars
B. Synergism of phospholipids
C. Plant and beverage sources of phenolic compounds
D. Vegetable oils
1. Salad and fish oils
2. Olive oils
3. Frying oils
E. Milk products
1. Tocopherols
2. Phospholipids
3. Ascorbic acid
4. Other antioxidants
5. Other components of milk
6. Addition to other beverages containing antioxidants
F. Meat products
G. Fish products
H. Cereal products
I. Special foods, fruits, plant extracts, herbs and spices
Bibliography
6 Antioxidants in biology
A. Biological antioxidant defense systems
B. Antioxidant enzymes
1. Superoxide dismutases (SOD)
2. Catalase
3. Glutathione peroxidases (GPx)
4. Antioxidant network
C. Inhibition of LDL oxidation and coronary heart disease by antioxidants
D. ln vitro versus in vivo studies
E. Postprandial oxidative stress
F. Prooxidant chemistry of phenolic antioxidants
G. Bioavailability, absorption and pharmacokinetic studies
1. Tocopherols
2. Ascorbic acid (vitamin C)
3. Flavonoids
4. Methodology
H. 'Non-antioxidant' activities of phenolic compounds
1. Dietary recommendations
Bibliography
7. Browning and glycation reaction products in biology
A. Biological antioxidant activity of Maillard reaction products
B. Advanced lipoxidation and glycation end products
1. Biological effects of AGEs
2. Glycation products in foods
3. Analyses of glycation products
C. Inhibition of AGE formation
1. Antioxidant therapy
2. AGE inhibitors
D. Future research
Bibliography
8 Future perspectives
A. Tocopherols
B. Flavonoids
1. Catechin
2. Quercetin
3. Tea catechins
C. Nutrition studies
D. Activities in the gastrointestinal (GI) tract
E. What is an antioxidant?
F. Future research
1. Nutritional and health properties of plant foods
2. Organic versus conventional plant foods
3. Food nanotechnology
Bibliography
Glossary
Abbreviations
IndexPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=68007 Exemplaires
Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Chimie des substances naturelles antioxydanst arômes colorants CONSTITUANTS ET ADDITIFS ALIMENTAIRES FRA 8.9 Papier MAS-13120 Consultable sur place Application du procédé de flash-détente sous vide aux fruits tropicaux et méditerranéens pour la préparation de purées et huiles essentielles. / P. Brat (04/12/2001)
Titre : Application du procédé de flash-détente sous vide aux fruits tropicaux et méditerranéens pour la préparation de purées et huiles essentielles. Type de document : texte imprimé Auteurs : P. Brat ; J.-M. Brillouet, Directeur de thèse Editeur : Université de la Réunion. Faculté de Sciences et de Technologies Année de publication : 04/12/2001 Importance : p. disc. Langues : Français (fre) Catégories : Thésaurus Agro-alimentaire
FRUIT TROPICAL ; EXTRACTION ; JUS DE FRUIT ; HUILE ESSENTIELLE ; AGRUMES ; VISCOSITE ; BRUNISSEMENT ; AROME ; CELLULOSE ; COULEUR ; PECTINE ; HEMICELLULOSE ; BLANCHIMENT ; BROYAGE ; TEXTURE ; PROPRIETE RHEOLOGIQUEType de document : Thèse Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=69975 Application du procédé de flash-détente sous vide aux fruits tropicaux et méditerranéens pour la préparation de purées et huiles essentielles. [texte imprimé] / P. Brat ; J.-M. Brillouet, Directeur de thèse . - [S.l.] : Université de la Réunion. Faculté de Sciences et de Technologies, 04/12/2001 . - p. disc.
Langues : Français (fre)
Catégories : Thésaurus Agro-alimentaire
FRUIT TROPICAL ; EXTRACTION ; JUS DE FRUIT ; HUILE ESSENTIELLE ; AGRUMES ; VISCOSITE ; BRUNISSEMENT ; AROME ; CELLULOSE ; COULEUR ; PECTINE ; HEMICELLULOSE ; BLANCHIMENT ; BROYAGE ; TEXTURE ; PROPRIETE RHEOLOGIQUEType de document : Thèse Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=69975 Réservation
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Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque Thèses Massy THE 2001 BRA Papier 33004000609936 Empruntable Réservation
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Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque CHIMIE-BIOCHIMIE-BIOPHYSIQUE LEE 4.4 Papier 33004000480825 Empruntable Massy Bibliothèque CHIMIE-BIOCHIMIE-BIOPHYSIQUE LEE 4.4 Papier 33004000480833 Empruntable sous conditions PermalinkBiochemistry of foods (2013)
PermalinkComptes rendus de la 15ème assemblée générale de la Commission Internationale Technique de Sucrerie (12/05/1975 - 16/05/1975, Vienne, Autriche). (1975)
PermalinkContribution à l'étude de l'autooxydation et du processus de brunissement de la moutarde de Dijon. / S. Robert (27/11/1991)
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PermalinkEtude de l'influence de l'emballage et de la matrice sur la qualité du jus d'orange. / Cécilia Berlinet (13/04/2006)
PermalinkEtudes sur le système polyphénoloxydasique isolé de la pomme (Malus sylvestris, var. Red delicious). / A. Janovitz-Klapp (11/10/1989)
PermalinkPermalinkFood enzymes : 1st symposium on foods (09/09/1959 - 10/09/1959, Corvallis, Etats-Unis) / H.W. Schultz (1960)
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PermalinkIntroduction à la biochimie et à la technologie des aliments. (2 Vol.) Vol.1. / Jean-Claude Cheftel (1976)
PermalinkPhysical chemistry of foods - 15th IFT basic symposium (31/05/1991 - 01/06/1991, Dallas, Etats-Unis). / H.G. Schwartzberg (1992)
PermalinkLes polyphénols en agroalimentaire (2006)
PermalinkProceedings of the congress - 9th congress of the European Brewery Convention (1963, Bruxelles, Belgique). (1964)
PermalinkLes produits de la 4ème gamme - Journée européenne (11/10/1988, Avignon, France). (1988)
PermalinkRecherches sur le brunissement enzymatique. Etudes sur l'oxydation de phénols et sur l'inhibition de la polyphénoloxydase isolée de la pomme (Malus sylvestris, var. Red delicious). / F. Forget-Richard (23/03/1992)
PermalinkScience des aliments : Biochimie - Microbiologie - Procédés - Produits, 1. Stabilisation biologique et physico-chimique (2006)
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PermalinkPermalinkPermalinkWater activity : influences on food quality. A treatise on the influence of bound and free water on the quality and stability of foods and other natural products. / Louis B. Rockland (1981)
PermalinkWater management in the design and distribution of quality foods ISOPOW 7 - 7th internatinal symposium (30/05/1998 - 04/06/1998, Helsinki, Finlande) Book of abstracts. / Yrjö H. Roos (1998)
PermalinkWater management in the design and distribution of quality foods ISOPOW 7 - 7th international symposium (30/05/1998 - 04/06/1998, Helsinki, Finlande) Proceedings of the poster sessions. / Yrjö H. Roos (1998)
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