Computer vision technology in the food and beverage industries (2012)

Public ISBD Titre : Computer vision technology in the food and beverage industries Type de document : texte imprimé Auteurs : Da-Wen Sun, Editeur scientifique Editeur : CAMBRIDGE : Woodhead Publishing Limited Année de publication : 2012 Collection : Woodhead Publishing Series in Food Science, Technology and Nutrition, ISSN 2042-8049 num. 238 Importance : 1 vol. (XXIV-499 p.) Présentation : ill., couv. ill. en coul. Format : 24 cm ISBN/ISSN/EAN : 978-0-85709-036-2 Note générale : Bibliogr. Index. Annexes Langues : Anglais (eng) Catégories : Liste Plan de classement 10.2 (INSTRUMENTATION-CAPTEURS-INSTRUMENTS DE MESURE) [Classement Massy] Thésaurus Agro-alimentaire VISION ; ANALYSE D'IMAGE ; CONTROLE DE FABRICATION ; PRODUIT ALIMENTAIRE ; BOISSON ; VIANDE ; CONTROLE DE QUALITE ; VOLAILLE ; PRODUIT DE LA MER ; FRUIT ; LEGUME ; NOIX ; FRUIT SEC ; PRODUIT A BASE DE CEREALE ; PAIN ; DECOUPAGE ; GRAINE ; CEREALE Type de document : Livre Table des matières : PART I AN INTRODUCTION TO COMPUTER VISION IN THE FOOD AND BEVERAGE INDUSTRIES Computer vision and infrared techniques for image acquisition in the food and beverage industries - Introduction - The electromagnetic spectrum - Image acquisition systems - Conclusions - References Hyperspectral and multispectral imaging in the food and beverage industries - Introduction - Spectral image acquisition methods - Construction of spectral imaging systems - Calibration of spectral imaging system - Spectral images and analysis techniques - Applications for food and beverage products - Conclusion - Further information - References Tomographic techniques for computer vision in the food and beverage industries - Introduction - Nuclear tomography - Electrical impedance - Image reconstruction - Applications - Conclusions - References Image processing techniques for computer vision in the food and beverage industries - Introduction - Digital image analysis techniques - Classification - Relevance, impact and trends for the food and beverage industry - Conclusions - References PART II COMPUTER VISION APPLICATIONS IN FOOD AND BEVERAGE PROCESSING OPERATIONS/TECHNOLOGIES Computer vision in food processing: an overview - Introduction to computer vision - Technology selection - Selection of image analysis methods - Application examples - Conclusion - References Computer vision for automatic sorting in the food industry - Introduction - Basic techniques and their application - Advanced techniques and their application - Alternative image modalities - Special real-time hardware for food sorting - Recent advances in computer vision for food sorting - Future trends - Conclusion - Sources of further information and advice - Acknowledgements - References Computer vision for foreign body detection and removal in the food industry - Introduction - Optical inspection - Fundamentals of X-ray Inspection - X-ray inspection of food products - Conclusions - References Automated cutting in the food industry using computer vision - Introduction - Machine vision and computer vision - Feature selection, extraction and analysis - Machine learning algorithms - Application examples: sensing for automated cutting and handling - Future trends - Conclusions - Acknowledgements - References Image analysis of food microstructure - Introduction - Quality control applications of digital imaging - Characterizing the internal structure - Volume, surface and length - Number and spatial distribution - Surfaces and fractal dimensions - Conclusion - References PART III CURRENT AND FUTURE APPLICATIONS OF COMPUTER VISION FOR QUALITY CONTROL AND PROCESSING OF PARTICULAR PRODUCTS Computer vision in the fresh and processed meat industries - Introduction - Meat image features - Application and implementation - Application and implementation for lamb, pork and other processed meats - Future trends - Conclusions - References Real-time ultrasound (RTU) imaging methods for quality control of meats - Introduction - Historical background on ultrasound use for carcass composition and meat traits evaluation - Basic ultrasound imaging principles - Applications of real-time ultrasound (RTU) to predict carcass composition and meat traits in large animals - Applications of RTU to predict carcass composition and meat traits in small animals and fish - Using real time ultrasonography to predict intramuscular fat (IMF) in vivo - Optimization of production system and market carcass characteristics - The future of RTU imaging in the meat industry - Conclusion - References Computer vision in the poultry industry - Introduction - Poultry processing applications - Development of spectral imaging for poultry inspection - Case studies for online line-scan poultry safety inspection - Future trends - Conclusion - References Computer vision in the fish industry - Introduction - The need for computer vision in the fish industry - Automated sorting and grading - Automated processing - Process understanding and optimization - Challenges in applying computer vision in the fish industry - Future trends - Further information - Conclusion - References Fruit, vegetable and nut quality evaluation and control using computer vision - Introduction - Basics of machine vision systems for fruit, vegetable and nut quality evaluation and control - Applications of computer vision in the inspection of external features - Future trends - Conclusion - Sources of further information and advice - Acknowledgements - References Grain quality evaluation by computer vision - Introduction - Colour imaging - Hyperspectral imaging - X-ray imaging - Thermal imaging - Conclusion - Acknowledgements - References Computer vision in the bakery industry - Introduction - Computer vision applications for analysing bread - Computer vision applications for analysing muffins - Computer vision applications for analysing biscuits - Computer vision applications for analysing pizza bases - Computer vision applications for analysing other bakery products - Future trends and further information - Conclusions - References Development of multispectral imaging systems for quality evaluation of cereal grains and grain products - Introduction - Hyperspectral imaging - Detection of mildew damage in wheat - Detection of fusarium damage in wheat - Sprout damage in wheat - Determination of green immature kernels in cereal grains - Effect of mildew on the quality of end-products - Development of multispectral imaging systems - Conclusion - Acknowledgements - References Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=160321 Computer vision technology in the food and beverage industries [texte imprimé] / Da-Wen Sun, Editeur scientifique . - CAMBRIDGE : Woodhead Publishing Limited, 2012 . - 1 vol. (XXIV-499 p.) : ill., couv. ill. en coul. ; 24 cm. - (Woodhead Publishing Series in Food Science, Technology and Nutrition, ISSN 2042-8049; 238) . ISBN : 978-0-85709-036-2 Bibliogr. Index. Annexes Langues : Anglais (eng) Catégories : Liste Plan de classement 10.2 (INSTRUMENTATION-CAPTEURS-INSTRUMENTS DE MESURE) [Classement Massy] Thésaurus Agro-alimentaire VISION ; ANALYSE D'IMAGE ; CONTROLE DE FABRICATION ; PRODUIT ALIMENTAIRE ; BOISSON ; VIANDE ; CONTROLE DE QUALITE ; VOLAILLE ; PRODUIT DE LA MER ; FRUIT ; LEGUME ; NOIX ; FRUIT SEC ; PRODUIT A BASE DE CEREALE ; PAIN ; DECOUPAGE ; GRAINE ; CEREALE Type de document : Livre Table des matières : PART I AN INTRODUCTION TO COMPUTER VISION IN THE FOOD AND BEVERAGE INDUSTRIES Computer vision and infrared techniques for image acquisition in the food and beverage industries - Introduction - The electromagnetic spectrum - Image acquisition systems - Conclusions - References Hyperspectral and multispectral imaging in the food and beverage industries - Introduction - Spectral image acquisition methods - Construction of spectral imaging systems - Calibration of spectral imaging system - Spectral images and analysis techniques - Applications for food and beverage products - Conclusion - Further information - References Tomographic techniques for computer vision in the food and beverage industries - Introduction - Nuclear tomography - Electrical impedance - Image reconstruction - Applications - Conclusions - References Image processing techniques for computer vision in the food and beverage industries - Introduction - Digital image analysis techniques - Classification - Relevance, impact and trends for the food and beverage industry - Conclusions - References PART II COMPUTER VISION APPLICATIONS IN FOOD AND BEVERAGE PROCESSING OPERATIONS/TECHNOLOGIES Computer vision in food processing: an overview - Introduction to computer vision - Technology selection - Selection of image analysis methods - Application examples - Conclusion - References Computer vision for automatic sorting in the food industry - Introduction - Basic techniques and their application - Advanced techniques and their application - Alternative image modalities - Special real-time hardware for food sorting - Recent advances in computer vision for food sorting - Future trends - Conclusion - Sources of further information and advice - Acknowledgements - References Computer vision for foreign body detection and removal in the food industry - Introduction - Optical inspection - Fundamentals of X-ray Inspection - X-ray inspection of food products - Conclusions - References Automated cutting in the food industry using computer vision - Introduction - Machine vision and computer vision - Feature selection, extraction and analysis - Machine learning algorithms - Application examples: sensing for automated cutting and handling - Future trends - Conclusions - Acknowledgements - References Image analysis of food microstructure - Introduction - Quality control applications of digital imaging - Characterizing the internal structure - Volume, surface and length - Number and spatial distribution - Surfaces and fractal dimensions - Conclusion - References PART III CURRENT AND FUTURE APPLICATIONS OF COMPUTER VISION FOR QUALITY CONTROL AND PROCESSING OF PARTICULAR PRODUCTS Computer vision in the fresh and processed meat industries - Introduction - Meat image features - Application and implementation - Application and implementation for lamb, pork and other processed meats - Future trends - Conclusions - References Real-time ultrasound (RTU) imaging methods for quality control of meats - Introduction - Historical background on ultrasound use for carcass composition and meat traits evaluation - Basic ultrasound imaging principles - Applications of real-time ultrasound (RTU) to predict carcass composition and meat traits in large animals - Applications of RTU to predict carcass composition and meat traits in small animals and fish - Using real time ultrasonography to predict intramuscular fat (IMF) in vivo - Optimization of production system and market carcass characteristics - The future of RTU imaging in the meat industry - Conclusion - References Computer vision in the poultry industry - Introduction - Poultry processing applications - Development of spectral imaging for poultry inspection - Case studies for online line-scan poultry safety inspection - Future trends - Conclusion - References Computer vision in the fish industry - Introduction - The need for computer vision in the fish industry - Automated sorting and grading - Automated processing - Process understanding and optimization - Challenges in applying computer vision in the fish industry - Future trends - Further information - Conclusion - References Fruit, vegetable and nut quality evaluation and control using computer vision - Introduction - Basics of machine vision systems for fruit, vegetable and nut quality evaluation and control - Applications of computer vision in the inspection of external features - Future trends - Conclusion - Sources of further information and advice - Acknowledgements - References Grain quality evaluation by computer vision - Introduction - Colour imaging - Hyperspectral imaging - X-ray imaging - Thermal imaging - Conclusion - Acknowledgements - References Computer vision in the bakery industry - Introduction - Computer vision applications for analysing bread - Computer vision applications for analysing muffins - Computer vision applications for analysing biscuits - Computer vision applications for analysing pizza bases - Computer vision applications for analysing other bakery products - Future trends and further information - Conclusions - References Development of multispectral imaging systems for quality evaluation of cereal grains and grain products - Introduction - Hyperspectral imaging - Detection of mildew damage in wheat - Detection of fusarium damage in wheat - Sprout damage in wheat - Determination of green immature kernels in cereal grains - Effect of mildew on the quality of end-products - Development of multispectral imaging systems - Conclusion - Acknowledgements - References Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=160321

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Detecting allergens in food. / S.J. Koppelman (2006)

Public ISBD Titre : Detecting allergens in food. Type de document : texte imprimé Auteurs : S.J. Koppelman, Editeur scientifique ; S.L. Hefle, Editeur scientifique Editeur : CAMBRIDGE : Woodhead Publishing Limited Année de publication : 2006 Collection : Woodhead Publishing in Food Science and Technology Importance : 422 p. ISBN/ISSN/EAN : 978-1-85573-728-0 Prix : 220,67 Note générale : Bibliographie Illustrations Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire CRUSTACE ; POISSON ; GLUTEN ; SANTE ; ALLERGIE ; ANTICORPS ; PRODUIT ALIMENTAIRE ; NOIX ; LAIT ; OEUF ; ARACHIDE ; SOJA ; REGLEMENTATION ; TECHNIQUE ANALYTIQUE ; IDENTIFICATION ; TECHNIQUE ENZYMATIQUE Liste Plan de classement 4.2 (CHIMIE ANALYTIQUE) [Classement Massy] Type de document : Livre Table des matières : Part 1: The basics of food allergy 1 The nature of food allergy 1.1 Introduction: defining food allergy 1.2 Mechanisms of food allergy 1.3 Avoidance diets and treatment for IgE-mediated food allergies 1.4 Future trends 1.5 Sources of further information and advice 1.6 References 2 Classifying food allergens 2.1 Introduction 2.2 Plant food allergens 2.3 Animal derived food allergens 2.4 Future trends 2.5 Sources of further information and advice 2.6 Acknowledgement 2.7 References Part II: Types of detection method 3 Antibodies 3.1 Nature of antibodies 3.2 Immunogens and antigens 3.3 Antibody production 3.4 Choice of producing monoclonal or polyclonal antibodies 3.5 References 4 Allergen-speciflc human IgE antibody-based analysis of food 4.1 Introduction 4.2 IgE antibody-based in vivo assay 4.3 IgE antibody-based in vitro assay for food allergen detection 4.4 Applications 4.5 RAST inhibition assay strengths and weaknesses 4.6 Future trends 4.7 References 5 Immunoblotting in allergen detection 5.1 Introduction 5.2 Mono-specifie antibody reagents 5.3 Critical assessment of (mono-)specificity 5.4 Food processing and antibody specificity 5.5 Future trends 5.6 References 6 Enzyme-linked immunosorbent assays (ELISAs) for detecting allergens in foods 6.1 Introduction 6.2 Principles of ELISAs 6.3 Applications 6.4 Future trends 6.5 Conclusions 6.6 Acknowledgements 6.7 References 7 Polymerase chain reaction (PCR) methods for the detection of allergenic foods 7.1 Introduction 7.2 PCR principles 7.3 Applieation of PCR for the detection of allergenie foods 7.4 Advantages and disadvantages of PCR compared to ELISA 7.5 Future trends 7.6 References 8 Proteomic assessment of allergens in food 8.1 Introduction 8.2 Key issues in proteomic assessment of allergens 8.3 Applications of proteomics for detection of allergens 8.4 Future trends 8.5 Conclusions 8.6 References 9 Detecting food allergens with a surface plasmon resonance immunoassay 9.1 Introduction 9.2 Biosensors and SPR technology 9.3 Developing a food allergen SPR immunoassay 9.4 Published methods 9.5 Experimental data 9.6 Conclusions 9.7 Sources of further information and advice 9.8 References 10 The use of lateral flow devices to detect food allergens 10.1 Introduction 10.2 Antibodies 10.3 Constructing a lateral flow device (LFD) 10.4 Running a sample 10.5 Methods available 10.6 Future trends 10.7 References Part III: Detection methods for particular allergens 11 Methods for detecting peanuts in food 11.1 Introduction: peanut allergy 11.2 Allergenic peanut proteins 11.3 peanut detection methods 11.4 Appropriate detection limits for peanut methods 11.5 Future trends 11.6 References 12 Detecting tree nuts and seeds in food 12.1 Introduction 12.2 Prevalence of nut and seed allergies 12.3 Thresholds 12.4 Allergenic proteins in nuts and seeds 12.5 Effect of food processing on allergenieity 12.6 Detecting nut and seed residues in food: selecting a method 12.7 Conclusions 12.8 References 13 Detecting dairy and egg residues in food 13.1 Introduction 13.2 Milk 13.3 Egg 13.4 Types of detection methods 13.5 Future trends 13.6 Acknowledgements 13.7 References 14 Detecting wheat gluten in food 14.1 Introduction 14.2 Key requirements for detection and quantization 14.3 Types of detection methods 14.4 Non-antibody-based techniques 14.5 Selecting a method 14.6 Future trends 14.7 Sources of further information and advice 14.8 References 15 Detecting soy, flsh and crustaceans in food 15.1 Introduction 15.2 Soy 15.3 Crustaceans 15.4 Fish 15.5 Future trends 15.6 References Part IV: Issues in allergen detection methods 16 Allergen quality assurance for hypoallergenic formula 16.1 Introduction 16.2 Key terms and clinical and analytical performance targets 16.3 Analytical methods 16.4 Applications 16.5 Summary and future trends 16.6 References 17 Common issues in detecting allergenic residues on equipment and in processed foods 17.1 Introduction 17.2 Food allergy and product safety 17.3 Management of food allergy risks 17.4 Role of allergen detection and other considerations 17.5 Future trends 17.6 References 18 Factors affecting the effectiveness of allergen detection 18.1 Introduction 18.2 Factors affecting the determination of allergenic residues 18.3 Troubleshooting 18.4 Future trends 18.5 Summary 18.6 References 19 Reference materials and method validation in allergen detection 19.1 Introduction 19.2 Quality assurance for the analysis of allergens 19.3 Towards validated methods for allergen determination 19.4 Characteristics and use of reference materials 19.5 Towards reference materials for allergens 19.6 Future trends 19.7 Sources of further information and advice 19.8 References 20 US regulation of undeclared allergens in food products 20.1 Introduction 20.2 Regulatory liability 20.3 Legal grounds for product liability actions 20.4 Future trends 20.5 Conclusion 20.6 Sources of further information and advice 20.7 References Appendix 1: Summary of cases involving known allergens Appendix II: Summary of cases involving ingredients that are not allergens 21 EU regulation of undeclared allergens in food products 21.1 Introduction 21.2 Food legislation concerning the labelling of ingredients 21.3 Food legislation concerning the labelling of allergens 21.4 Legislation concerning general product safety (Directive 2001/95/EC) 21.5 Legislation concerning food safety (Regulation (EC) No. 2002/178/EC) 21. 7 Key issues in labelling of allergens, undeclared allergens, food safety and product liability 21.8 Future trends 21.9 Sources of further information and advice 21.10 References 22 Conclusions 22.1 Recent literature and trends 22.2 Relating detection limits to clinically relevant doses 22.3 Reference materials, extraction and recovery 22.4 Developing realistic and practical detection methods 22.5 Summary 22.6 References Index Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67775 Detecting allergens in food. [texte imprimé] / S.J. Koppelman, Editeur scientifique ; S.L. Hefle, Editeur scientifique . - CAMBRIDGE : Woodhead Publishing Limited, 2006 . - 422 p.. - (Woodhead Publishing in Food Science and Technology) . ISBN : 978-1-85573-728-0 : 220,67 Bibliographie Illustrations Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire CRUSTACE ; POISSON ; GLUTEN ; SANTE ; ALLERGIE ; ANTICORPS ; PRODUIT ALIMENTAIRE ; NOIX ; LAIT ; OEUF ; ARACHIDE ; SOJA ; REGLEMENTATION ; TECHNIQUE ANALYTIQUE ; IDENTIFICATION ; TECHNIQUE ENZYMATIQUE Liste Plan de classement 4.2 (CHIMIE ANALYTIQUE) [Classement Massy] Type de document : Livre Table des matières : Part 1: The basics of food allergy 1 The nature of food allergy 1.1 Introduction: defining food allergy 1.2 Mechanisms of food allergy 1.3 Avoidance diets and treatment for IgE-mediated food allergies 1.4 Future trends 1.5 Sources of further information and advice 1.6 References 2 Classifying food allergens 2.1 Introduction 2.2 Plant food allergens 2.3 Animal derived food allergens 2.4 Future trends 2.5 Sources of further information and advice 2.6 Acknowledgement 2.7 References Part II: Types of detection method 3 Antibodies 3.1 Nature of antibodies 3.2 Immunogens and antigens 3.3 Antibody production 3.4 Choice of producing monoclonal or polyclonal antibodies 3.5 References 4 Allergen-speciflc human IgE antibody-based analysis of food 4.1 Introduction 4.2 IgE antibody-based in vivo assay 4.3 IgE antibody-based in vitro assay for food allergen detection 4.4 Applications 4.5 RAST inhibition assay strengths and weaknesses 4.6 Future trends 4.7 References 5 Immunoblotting in allergen detection 5.1 Introduction 5.2 Mono-specifie antibody reagents 5.3 Critical assessment of (mono-)specificity 5.4 Food processing and antibody specificity 5.5 Future trends 5.6 References 6 Enzyme-linked immunosorbent assays (ELISAs) for detecting allergens in foods 6.1 Introduction 6.2 Principles of ELISAs 6.3 Applications 6.4 Future trends 6.5 Conclusions 6.6 Acknowledgements 6.7 References 7 Polymerase chain reaction (PCR) methods for the detection of allergenic foods 7.1 Introduction 7.2 PCR principles 7.3 Applieation of PCR for the detection of allergenie foods 7.4 Advantages and disadvantages of PCR compared to ELISA 7.5 Future trends 7.6 References 8 Proteomic assessment of allergens in food 8.1 Introduction 8.2 Key issues in proteomic assessment of allergens 8.3 Applications of proteomics for detection of allergens 8.4 Future trends 8.5 Conclusions 8.6 References 9 Detecting food allergens with a surface plasmon resonance immunoassay 9.1 Introduction 9.2 Biosensors and SPR technology 9.3 Developing a food allergen SPR immunoassay 9.4 Published methods 9.5 Experimental data 9.6 Conclusions 9.7 Sources of further information and advice 9.8 References 10 The use of lateral flow devices to detect food allergens 10.1 Introduction 10.2 Antibodies 10.3 Constructing a lateral flow device (LFD) 10.4 Running a sample 10.5 Methods available 10.6 Future trends 10.7 References Part III: Detection methods for particular allergens 11 Methods for detecting peanuts in food 11.1 Introduction: peanut allergy 11.2 Allergenic peanut proteins 11.3 peanut detection methods 11.4 Appropriate detection limits for peanut methods 11.5 Future trends 11.6 References 12 Detecting tree nuts and seeds in food 12.1 Introduction 12.2 Prevalence of nut and seed allergies 12.3 Thresholds 12.4 Allergenic proteins in nuts and seeds 12.5 Effect of food processing on allergenieity 12.6 Detecting nut and seed residues in food: selecting a method 12.7 Conclusions 12.8 References 13 Detecting dairy and egg residues in food 13.1 Introduction 13.2 Milk 13.3 Egg 13.4 Types of detection methods 13.5 Future trends 13.6 Acknowledgements 13.7 References 14 Detecting wheat gluten in food 14.1 Introduction 14.2 Key requirements for detection and quantization 14.3 Types of detection methods 14.4 Non-antibody-based techniques 14.5 Selecting a method 14.6 Future trends 14.7 Sources of further information and advice 14.8 References 15 Detecting soy, flsh and crustaceans in food 15.1 Introduction 15.2 Soy 15.3 Crustaceans 15.4 Fish 15.5 Future trends 15.6 References Part IV: Issues in allergen detection methods 16 Allergen quality assurance for hypoallergenic formula 16.1 Introduction 16.2 Key terms and clinical and analytical performance targets 16.3 Analytical methods 16.4 Applications 16.5 Summary and future trends 16.6 References 17 Common issues in detecting allergenic residues on equipment and in processed foods 17.1 Introduction 17.2 Food allergy and product safety 17.3 Management of food allergy risks 17.4 Role of allergen detection and other considerations 17.5 Future trends 17.6 References 18 Factors affecting the effectiveness of allergen detection 18.1 Introduction 18.2 Factors affecting the determination of allergenic residues 18.3 Troubleshooting 18.4 Future trends 18.5 Summary 18.6 References 19 Reference materials and method validation in allergen detection 19.1 Introduction 19.2 Quality assurance for the analysis of allergens 19.3 Towards validated methods for allergen determination 19.4 Characteristics and use of reference materials 19.5 Towards reference materials for allergens 19.6 Future trends 19.7 Sources of further information and advice 19.8 References 20 US regulation of undeclared allergens in food products 20.1 Introduction 20.2 Regulatory liability 20.3 Legal grounds for product liability actions 20.4 Future trends 20.5 Conclusion 20.6 Sources of further information and advice 20.7 References Appendix 1: Summary of cases involving known allergens Appendix II: Summary of cases involving ingredients that are not allergens 21 EU regulation of undeclared allergens in food products 21.1 Introduction 21.2 Food legislation concerning the labelling of ingredients 21.3 Food legislation concerning the labelling of allergens 21.4 Legislation concerning general product safety (Directive 2001/95/EC) 21.5 Legislation concerning food safety (Regulation (EC) No. 2002/178/EC) 21. 7 Key issues in labelling of allergens, undeclared allergens, food safety and product liability 21.8 Future trends 21.9 Sources of further information and advice 21.10 References 22 Conclusions 22.1 Recent literature and trends 22.2 Relating detection limits to clinically relevant doses 22.3 Reference materials, extraction and recovery 22.4 Developing realistic and practical detection methods 22.5 Summary 22.6 References Index Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67775

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Microbial ecology of foods. (2 Vol.) Vol. 2 : Food commodities. / J. H. Silliker (1980)

Public ISBD Titre : Microbial ecology of foods. (2 Vol.) Vol. 2 : Food commodities. Type de document : texte imprimé Auteurs : J. H. Silliker, Editeur scientifique ; R.P. Elliott, Editeur scientifique ; A.C. Baird-Parker, Editeur scientifique ; F.L. Bryan, Editeur scientifique ; J.H.B. Christian, Editeur scientifique ; David S. Clark, Editeur scientifique ; J.C. Olson, Editeur scientifique ; T.A. Roberts, Editeur scientifique Editeur : ORLANDO : Academic Press, Inc. Année de publication : 1980 Collection : Microorganisms in foods num. 3 Importance : 22 p. - p. 333 à p. 997 ISBN/ISSN/EAN : 0-12-363522-X Note générale : Annexes Bibliographie Illustrations Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire MICROBIOLOGIE ; MICROORGANISME ; VIANDE ; VOLAILLE ; LAIT ; OEUF ; POISSON ; PRODUIT DE LA MER ; FRUIT ; LEGUME ; NOIX ; JUS DE FRUIT ; CEREALE ; EPICE ; HUILE ; SUCRE ; CACAO ; CHOCOLAT ; EAU ; ALIMENT POUR ANIMAUX ; ALIMENT POUR ANIMAUX DE COMPAGNIE ; PRODUIT LAITIER ; FRUIT SEC ; PRODUIT A BASE DE CEREALE ; CORPS GRAS ; PRODUIT DE CONFISERIE ; POTAGE ; SALADE Liste Plan de classement 2.5 (MICROBIOLOGIE ALIMENTAIRE) [Classement Massy] Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=68279 Microbial ecology of foods. (2 Vol.) Vol. 2 : Food commodities. [texte imprimé] / J. H. Silliker, Editeur scientifique ; R.P. Elliott, Editeur scientifique ; A.C. Baird-Parker, Editeur scientifique ; F.L. Bryan, Editeur scientifique ; J.H.B. Christian, Editeur scientifique ; David S. Clark, Editeur scientifique ; J.C. Olson, Editeur scientifique ; T.A. Roberts, Editeur scientifique . - ORLANDO : Academic Press, Inc., 1980 . - 22 p. - p. 333 à p. 997. - (Microorganisms in foods; 3) . ISSN : 0-12-363522-X Annexes Bibliographie Illustrations Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire MICROBIOLOGIE ; MICROORGANISME ; VIANDE ; VOLAILLE ; LAIT ; OEUF ; POISSON ; PRODUIT DE LA MER ; FRUIT ; LEGUME ; NOIX ; JUS DE FRUIT ; CEREALE ; EPICE ; HUILE ; SUCRE ; CACAO ; CHOCOLAT ; EAU ; ALIMENT POUR ANIMAUX ; ALIMENT POUR ANIMAUX DE COMPAGNIE ; PRODUIT LAITIER ; FRUIT SEC ; PRODUIT A BASE DE CEREALE ; CORPS GRAS ; PRODUIT DE CONFISERIE ; POTAGE ; SALADE Liste Plan de classement 2.5 (MICROBIOLOGIE ALIMENTAIRE) [Classement Massy] Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=68279

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Des plantes et des pains : nutrition et sensorialité / Marie-Pierre Arvy (2012)

Public ISBD Titre : Des plantes et des pains : nutrition et sensorialité Type de document : texte imprimé Auteurs : Marie-Pierre Arvy Editeur : Paris [France] : Editions Tec & Doc Année de publication : 2012 Importance : 1 vol. (XI-666 p.) Présentation : ill. en coul., couv. ill. en coul. Format : 25 cm ISBN/ISSN/EAN : 978-2-7430-1423-0 Note générale : Bibliogr. p. 645-658. Index Langues : Français (fre) Catégories : Liste Plan de classement 18.1.4 (PANIFICATION) [Classement Massy] Thésaurus Agro-alimentaire VEGETAUX ; AMIDON ; GLUTEN ; FIBRE ALIMENTAIRE ; ANTIOXYGENE ; OLIGOELEMENT ; VITAMINE ; ACIDE GRAS ; PROPRIETE ORGANOLEPTIQUE ; BLE ; FARINE ; GRAINE ; CEREALE ; EPICE ; PAIN ; HISTOIRE ; CHOLESTEROL ; ANALYSE ORGANOLEPTIQUE ; AVOINE ; MILLET ; SARRASIN ; SEIGLE ; MARRON ; LENTILLE ; MAIS ; RIZ ; NOISETTE ; NOIX ; TOURNESOL ; ABRICOT ; ANANAS ; BANANE ; DATTE ; ORANGE ; POMME ; PRUNEAU ; RAISIN ; CAROTTE ; OLIVE ; POMME DE TERRE ; TOMATE ; BASILIC ; GINGEMBRE ; MOUTARDE ; PERSIL ; ORIGAN Type de document : Livre Table des matières : Première partie – Généralités Chapitre 1 - Hommes, plantes, pains. Une grande histoire Les premiers villages Les débuts de l'agriculture La diffusion des cultures Le pain : une nourriture sacrée Le pain quotidien Chapitre 2 - Des pains spéciaux. Pour qui ? Pourquoi ? Découverte et bien-être Confort et santé Chapitre 3 - Des plantes dans les pains. Un apport nutritionnel L'amidon Le gluten Les fibres Les antioxydants Qu'appelle-t-on micronutriments ? Les acides gras insaturés Le LDL-cholestérol et le HDL-cholestérol En conclusion Chapitre 4 - Les mesures. Sensorielles et instrumentales Les pains Les préférences hédoniques Le profil sensoriel Le profil instrumental L'appréciation globale des pain Deuxième partie - Les six univers de pain. Les pains aux farines de céréales et pseudo-céréales L'Avoine Le Blé khorasan - Blé Kamut Le Blé tendre L'Épeautre Le Millet Le Sarrasin Le Seigle Appréciation globale des pains aux farines de céréales et pseudo-céréales Les pains aux farines diverses La Châtaigne La Lentille Le Maïs Le Pois chiche Le Quinoa Le Riz Appréciation globale des pains aux farines diverses Les pains aux graines L'Amande L'Amarante L'Avoine Le Lin La Noisette La Noix Le Pavot Le Pignon de pin Le Sésame Le Tournesol Appréciation globale des pains aux graines Les pains aux fruits L'Abricot L'Ananas La Banane La Canneberge – Cranberry La Datte La Figue L'Orange La Pomme Le Pruneau Le Raisin Appréciation globale des pains aux fruits Les pains aux légumes La Carotte Le Fenouil L'Oignon L'Olive La Pomme de terre La Tomate Le Topinambour Appréciation globale des pains aux légumes Les pains aux épices et herbes aromatiques L'Anis vert Le Basilic La Cannelle Le Cumin Le Curry - plantes qui composent le curry : - Le Piment rouge - La Moutarde - Le Fenugrec - Le Curcuma - Le Cumin - La Coriandre - L'Ail - Le Persil - Le Fenouil - L'Origan - Le Céleri Le Gingembre La Muscade Le Piment d'Espelette Appréciation globale des pains aux épices et herbes aromatiques Lexique des termes botaniques et chimiques Petit lexique de termes médicaux Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=160227 Des plantes et des pains : nutrition et sensorialité [texte imprimé] / Marie-Pierre Arvy . - Paris (France) : Editions Tec & Doc, 2012 . - 1 vol. (XI-666 p.) : ill. en coul., couv. ill. en coul. ; 25 cm. ISBN : 978-2-7430-1423-0 Bibliogr. p. 645-658. Index Langues : Français (fre) Catégories : Liste Plan de classement 18.1.4 (PANIFICATION) [Classement Massy] Thésaurus Agro-alimentaire VEGETAUX ; AMIDON ; GLUTEN ; FIBRE ALIMENTAIRE ; ANTIOXYGENE ; OLIGOELEMENT ; VITAMINE ; ACIDE GRAS ; PROPRIETE ORGANOLEPTIQUE ; BLE ; FARINE ; GRAINE ; CEREALE ; EPICE ; PAIN ; HISTOIRE ; CHOLESTEROL ; ANALYSE ORGANOLEPTIQUE ; AVOINE ; MILLET ; SARRASIN ; SEIGLE ; MARRON ; LENTILLE ; MAIS ; RIZ ; NOISETTE ; NOIX ; TOURNESOL ; ABRICOT ; ANANAS ; BANANE ; DATTE ; ORANGE ; POMME ; PRUNEAU ; RAISIN ; CAROTTE ; OLIVE ; POMME DE TERRE ; TOMATE ; BASILIC ; GINGEMBRE ; MOUTARDE ; PERSIL ; ORIGAN Type de document : Livre Table des matières : Première partie – Généralités Chapitre 1 - Hommes, plantes, pains. Une grande histoire Les premiers villages Les débuts de l'agriculture La diffusion des cultures Le pain : une nourriture sacrée Le pain quotidien Chapitre 2 - Des pains spéciaux. Pour qui ? Pourquoi ? Découverte et bien-être Confort et santé Chapitre 3 - Des plantes dans les pains. Un apport nutritionnel L'amidon Le gluten Les fibres Les antioxydants Qu'appelle-t-on micronutriments ? Les acides gras insaturés Le LDL-cholestérol et le HDL-cholestérol En conclusion Chapitre 4 - Les mesures. Sensorielles et instrumentales Les pains Les préférences hédoniques Le profil sensoriel Le profil instrumental L'appréciation globale des pain Deuxième partie - Les six univers de pain. Les pains aux farines de céréales et pseudo-céréales L'Avoine Le Blé khorasan - Blé Kamut Le Blé tendre L'Épeautre Le Millet Le Sarrasin Le Seigle Appréciation globale des pains aux farines de céréales et pseudo-céréales Les pains aux farines diverses La Châtaigne La Lentille Le Maïs Le Pois chiche Le Quinoa Le Riz Appréciation globale des pains aux farines diverses Les pains aux graines L'Amande L'Amarante L'Avoine Le Lin La Noisette La Noix Le Pavot Le Pignon de pin Le Sésame Le Tournesol Appréciation globale des pains aux graines Les pains aux fruits L'Abricot L'Ananas La Banane La Canneberge – Cranberry La Datte La Figue L'Orange La Pomme Le Pruneau Le Raisin Appréciation globale des pains aux fruits Les pains aux légumes La Carotte Le Fenouil L'Oignon L'Olive La Pomme de terre La Tomate Le Topinambour Appréciation globale des pains aux légumes Les pains aux épices et herbes aromatiques L'Anis vert Le Basilic La Cannelle Le Cumin Le Curry - plantes qui composent le curry : - Le Piment rouge - La Moutarde - Le Fenugrec - Le Curcuma - Le Cumin - La Coriandre - L'Ail - Le Persil - Le Fenouil - L'Origan - Le Céleri Le Gingembre La Muscade Le Piment d'Espelette Appréciation globale des pains aux épices et herbes aromatiques Lexique des termes botaniques et chimiques Petit lexique de termes médicaux Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=160227

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Prepared snack foods. / M. Gutcho (1973)

Public ISBD Titre : Prepared snack foods. Type de document : texte imprimé Auteurs : M. Gutcho Editeur : Park Ridge : Noyes Data Corporation Année de publication : 1973 Collection : Food technology review num. n° 2 Importance : 289 p. ISBN/ISSN/EAN : 978-0-8155-0474-0 Note générale : Bibliographie Illustrations Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire TECHNOLOGIE ALIMENTAIRE ; PRODUIT A BASE DE POMME DE TERRE ; MAIS ; NOIX ; ARACHIDE ; SNACKS ; BREVET ; EXTRUSION Liste Plan de classement 18.17 (FILIERES ALIMENTAIRES GENERALITES) [Classement Massy] Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67109 Prepared snack foods. [texte imprimé] / M. Gutcho . - Park Ridge : Noyes Data Corporation, 1973 . - 289 p.. - (Food technology review; n° 2) . ISBN : 978-0-8155-0474-0 Bibliographie Illustrations Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire TECHNOLOGIE ALIMENTAIRE ; PRODUIT A BASE DE POMME DE TERRE ; MAIS ; NOIX ; ARACHIDE ; SNACKS ; BREVET ; EXTRUSION Liste Plan de classement 18.17 (FILIERES ALIMENTAIRES GENERALITES) [Classement Massy] Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67109

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Le séchage des noix. Guide pratique. / E. Lavialle (1993)

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Du séchage d'une noix aux procédures de gestion d'un séchoir : analyse en terme de qualité et d'énergie. / E. Lavialle (03/12/1993)

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Tree nuts. Composition, phytochemicals, and health effects. / Cesarettin Alasalvar (2009)

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Tree nuts : production, processing, products. / J.G. Woodroof (1979)

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Tree nuts. Production. Processing. Products. (2 Vol.) Vol. 2 : Pecans. Pine nuts. Pistachio nuts. Black Walnuts. English Walnuts. / J.G. Woodroof (1967)

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