11èmes journées sciences du muscle et technologies des viandes (4/10/2006 - 5/10/2006, Clermont Ferrand, France). (2006)

Public ISBD Titre : 11èmes journées sciences du muscle et technologies des viandes (4/10/2006 - 5/10/2006, Clermont Ferrand, France). Type de document : texte imprimé Editeur : CLERMONT FERRAND : Association pour le Développement de l'Institut de la Viande Année de publication : 2006 Importance : 262 p. Note générale : Bibliographie Illustrations Langues : Français (fre) Catégories : Thésaurus Agro-alimentaire CONGRES ; ELEVAGE ; NUTRITION ; ABATS ; VIANDE ; QUALITE ; MUSCLE ; PORC ; LAPIN ; SECURITE ; GENETIQUE ; VALEUR NUTRITIVE ; FUMAGE ; HYGIENE ; LISTERIA ; CONSOMMATION ; CONSERVATION ; ANTIOXYGENE ; ACIDE GRAS ; PROPRIETE ORGANOLEPTIQUE ; CUISSON ; LIPIDE ; MICROBIOLOGIE ; BACTERIE LACTIQUE ; POULET ; HAUTE PRESSION Liste Plan de classement 18.10 (VIANDE-CHARCUTERIE SALAISON) [Classement Massy] Note de contenu : Viandes et produits carnés. Hors-série. Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67833 11èmes journées sciences du muscle et technologies des viandes (4/10/2006 - 5/10/2006, Clermont Ferrand, France). [texte imprimé] . - CLERMONT FERRAND : Association pour le Développement de l'Institut de la Viande, 2006 . - 262 p. Bibliographie Illustrations Langues : Français (fre) Catégories : Thésaurus Agro-alimentaire CONGRES ; ELEVAGE ; NUTRITION ; ABATS ; VIANDE ; QUALITE ; MUSCLE ; PORC ; LAPIN ; SECURITE ; GENETIQUE ; VALEUR NUTRITIVE ; FUMAGE ; HYGIENE ; LISTERIA ; CONSOMMATION ; CONSERVATION ; ANTIOXYGENE ; ACIDE GRAS ; PROPRIETE ORGANOLEPTIQUE ; CUISSON ; LIPIDE ; MICROBIOLOGIE ; BACTERIE LACTIQUE ; POULET ; HAUTE PRESSION Liste Plan de classement 18.10 (VIANDE-CHARCUTERIE SALAISON) [Classement Massy] Note de contenu : Viandes et produits carnés. Hors-série. Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67833

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1st european congress on chemical engineering in occasion of ICheaP-3, the third italian conference on chemical and process engineering. ECCE1. (4 Vol.) (04/05/1997 - 07/05/1997, Florence, Italie) Vol. 2. (1997)

Public ISBD Titre : 1st european congress on chemical engineering in occasion of ICheaP-3, the third italian conference on chemical and process engineering. ECCE1. (4 Vol.) (04/05/1997 - 07/05/1997, Florence, Italie) Vol. 2. Type de document : texte imprimé Editeur : MILAN : AIDIC Année de publication : 1997 Importance : p. 845 à p. 1658 Note générale : Bibliographie Illustrations Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire CONGRES ; MELANGE ; SECHAGE ; MEMBRANE ; DISTILLATION ; SEPARATION ; CRISTALLISATION ; THERMODYNAMIQUE ; HAUTE PRESSION ; GENIE CHIMIQUE Liste Plan de classement 16.12 (GENIE DES PROCEDES) [Classement Massy] Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=64608 1st european congress on chemical engineering in occasion of ICheaP-3, the third italian conference on chemical and process engineering. ECCE1. (4 Vol.) (04/05/1997 - 07/05/1997, Florence, Italie) Vol. 2. [texte imprimé] . - MILAN : AIDIC, 1997 . - p. 845 à p. 1658. Bibliographie Illustrations Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire CONGRES ; MELANGE ; SECHAGE ; MEMBRANE ; DISTILLATION ; SEPARATION ; CRISTALLISATION ; THERMODYNAMIQUE ; HAUTE PRESSION ; GENIE CHIMIQUE Liste Plan de classement 16.12 (GENIE DES PROCEDES) [Classement Massy] Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=64608

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Advanced quantitative microbiology for foods and biosystems. Models for predicting growth and inactivation. / Micha Peleg (2006)

Public ISBD Titre : Advanced quantitative microbiology for foods and biosystems. Models for predicting growth and inactivation. Type de document : texte imprimé Auteurs : Micha Peleg Editeur : Boca Raton : CRC Press Année de publication : 2006 Collection : CRC series in contemporary food science Importance : 417 p. ISBN/ISSN/EAN : 978-0-8493-3645-4 Prix : 153,44 Note générale : Bibliographie Illustrations Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire MICROORGANISME ; PRODUIT ALIMENTAIRE ; MODELE MATHEMATIQUE ; CONSERVATION ; DESINFECTION ; TRAITEMENT THERMIQUE ; SALMONELLA ; HAUTE PRESSION ; EAU ; LISTERIA ; AGENT DE CONSERVATION Liste Plan de classement 2.2 (MICROBIOLOGIE) [Classement Massy] Type de document : Livre Table des matières : 1 Isothermal Microbial Heat Inactivation Primary Models - the Traditional Approach The First-Order Kinetics and the D Value The "Thermal Death Time" Biphasic and Multiexponential Decay Models and Their Limitations The Logistic Models Concluding Remarks to This Section The Survival Curve as a Cumulative Form of the Heat Distribution Resistances The Weibull Distribution Interpretation of the Concavity Direction The Fermi (Logistic) Distribution Function The Activation shoulder Estimation of the Number of Recoverable Spores Sigmoid and Other Kinds of Semilogarithmic Survival Curves Sigmoid Curves Residual Survival (Strong "Tailing") Can an Absolute Thermal Death Time Exist? Secondary Models The "z" Value and the Arrhenius Equation The Log Logistic Model A Discrete b(T) vs. T Other Empirical Models 2 Nonisothermal Heat Inactivation The Traditional Approach The F0 Value and Its Limitations The Proposed Alternative Nonisothermal Weibuillian Survival The Rate Model Heating and Cooling Simulation of Heating Curves by Empirical Models Simulated Survival Curves for Processes with Different Target Temperature and Holding Durations Temperate Oscillations Discontinuous Temperature Profiles The Special Case of Log Linear Isothermal Survival Non-Weibullian Survival Models Logistic (Fermian) Survival Extreme Tailing Sigmoid Survival Curves Isothermal Survival Model's Equation with No Analytic Inverse Independence of the Calculated Nonisothermal Survival Curve of the Chosen Survival Model Experimental Verification of the Model The Isothermal and Nonisothermal Inactivation Patterns of L. monocytogenes The Isothermal and Nonisothermal Inactivation of Salmonella Isothermal and Nonisothermal Survival Curves of B. sporothermodurans Spores in Soups The Isothermal and Nonisothermal Inactivation of E. coli Heat-Induced Chemical and Physical Changes 3 Generating Nonisothermal Heat Inactivation Curves with Difference Equations in Real Time (Incremental Method) The Difference Equation of the Weibullian-Log Logistic Nonisothermal Survival Model Non-Weibullian Survival Curves Comparison between the Continuous and IncrementaI Models 4 Estimation of Microbial Survival Parameters from Nonisothermal Inactivation Data The Linear Case Linear Survival at Constant Rate Heating Linear Survival at Varying Heating Rate The Nonlinear Case Weibullian-Power Law Inactivation at Arbitrary Heating Rate History Testing the Concept with Simulated Data Testing the Method with Salmonella Survival Data Salmonella in a Growth Medium Salmonella in Minced Chicken Meat Concluding Remarks 5 Isothermal Inactivation with Stable and Dissipating Chemical Agents Chemical Inactivation under "Constant" Agent Concentration Microbial Inactivation with a Dissipating Chemical Agent Traditional Models Alternative General Model Dissipation and Inactivation Monotonic Agent Dissipation Agent Dissipation with Regular and Random Oscillations Agent Replenishment Estimation of Survival Parameters from Data Obtained during Treatments with a Dissipating Agent Demonstrations of the Procedure with Published Data Discrete Version of Survival Model 6 High CO2 and Ultrahigh Hydrostatic Pressure Preservation Microbial Inactivation under High CO2 Pressure Effect of Pressure Level and Treatment Duration Is the Pressurization Rate a Factor? Ultrahigh Pressure Ultrahigh-Pressure Treatment in a Perfectly Insulated Vessel Treatment in an Uninsulated Vesse How to Use the Model 7 Dose-Response Curves The Fermi (Logistic) Distribution The Weibull Distribution Mixed Populations 8 Isothermal and Nonisothermal Bacterial Growth in a Closed Habitat The Traditional Models The Logistic Equation and the Logistic Function The Gompertz, Baranyi and Roberts, and Other Growth Models The Lag Time The Logistic-Fermi Combination Model Simulation of Nonisothermal Growth Pattern Using the Logistic-Fermi Model Monotonic Temperature Histories Regular and Random Temperature Oscillations Prediction of Nonisothermal Growth Patterns from Isothermal Growth Data The Growth of Pseudomonas in Refrigerated Fish The Growth of E. coli 9 Interpretation of Fluctuating Microbial Count Records in Foods and Water Microbial Quality Control in a Food Plant The Origins and Nature of Microbial Count Fluctuations Asymmetry between Life and Death Estimating the Frequency of Future Outbursts - the Principle Testing the Counts' Independence Uneven Rounding and Record Derounding Choosing a Distribution Function Nonparametric Distributions Parametric Distributions Calculation of a Distribution's Parameters The Q-Q Plot Truncated Distributions Exinction and Absence Special Patterns Populations with a Detection Threshold Level Records of Positive/Negative Entries Records with a True or Suspected Trend or Periodicity 10 Estimating Frequencies of Future Microbial High Counts or Outbursts in Foods and Water – Case Studies Microbial Counts in a Cheese-Based Snack Analysis of Raw Records Analysis of Normalized Data Rating Raw Milk Sources Frozen Foods E. coli in Wash Water of a Poultry Plant Fecal Bacteria in Lake Kinneret Characterization of Count Distributions Nonlogarithmic Transformations of the Counts Finding a Truncated Distribution Distribution of Fecal Bacteria in the Lake's Water Estimating the Frequency of Future Outbursts Issues of Concern 11 A Probabilistic Model of Historic Epidemics The Model Mortality from Smallpox and Measles in 18th Century England Smallpox Measles Potential Uses of the Model 12 Aperiodic Microbial Outbursts with Variable Duration Microbial Fluctuations in a Water Reservoir Determination of Model Parameters Fluctuation Parameters of the Massachusetts Water Reservoir Validation of the Threshold Estimation Method A Model of Pathogen Outbursts in Foods Other Potential Applications of the Model 13 Outstanding Issues and Concluding Remarks Inactivation Models Determination of Survival Parameters from Inactivation Curves Determined under Nonisothermal Conditions Modeling and Predicting Survival Patterns when Several Influential Factors Vary Simultaneously Non-Weibullian Inactivation Patterns Systems in which the Inoculum Size May Affect Inactivation Robustness and Sensitivity Relationship between Survival Parameters and Inactivation Mechanism Alternative Inactivation Technologies Growth Models Terminology Growth under Changing Conditions Growth under Arbitrary Conditions Simultaneous Growth and Inactivation or Inactivation and Growth Fluctuating Records in Water and Foods Censored Data Sampling at Different Locations Risk Assessment A Few Last Remarks References Freeware Index Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=68266 Advanced quantitative microbiology for foods and biosystems. Models for predicting growth and inactivation. [texte imprimé] / Micha Peleg . - Boca Raton : CRC Press, 2006 . - 417 p.. - (CRC series in contemporary food science) . ISBN : 978-0-8493-3645-4 : 153,44 Bibliographie Illustrations Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire MICROORGANISME ; PRODUIT ALIMENTAIRE ; MODELE MATHEMATIQUE ; CONSERVATION ; DESINFECTION ; TRAITEMENT THERMIQUE ; SALMONELLA ; HAUTE PRESSION ; EAU ; LISTERIA ; AGENT DE CONSERVATION Liste Plan de classement 2.2 (MICROBIOLOGIE) [Classement Massy] Type de document : Livre Table des matières : 1 Isothermal Microbial Heat Inactivation Primary Models - the Traditional Approach The First-Order Kinetics and the D Value The "Thermal Death Time" Biphasic and Multiexponential Decay Models and Their Limitations The Logistic Models Concluding Remarks to This Section The Survival Curve as a Cumulative Form of the Heat Distribution Resistances The Weibull Distribution Interpretation of the Concavity Direction The Fermi (Logistic) Distribution Function The Activation shoulder Estimation of the Number of Recoverable Spores Sigmoid and Other Kinds of Semilogarithmic Survival Curves Sigmoid Curves Residual Survival (Strong "Tailing") Can an Absolute Thermal Death Time Exist? Secondary Models The "z" Value and the Arrhenius Equation The Log Logistic Model A Discrete b(T) vs. T Other Empirical Models 2 Nonisothermal Heat Inactivation The Traditional Approach The F0 Value and Its Limitations The Proposed Alternative Nonisothermal Weibuillian Survival The Rate Model Heating and Cooling Simulation of Heating Curves by Empirical Models Simulated Survival Curves for Processes with Different Target Temperature and Holding Durations Temperate Oscillations Discontinuous Temperature Profiles The Special Case of Log Linear Isothermal Survival Non-Weibullian Survival Models Logistic (Fermian) Survival Extreme Tailing Sigmoid Survival Curves Isothermal Survival Model's Equation with No Analytic Inverse Independence of the Calculated Nonisothermal Survival Curve of the Chosen Survival Model Experimental Verification of the Model The Isothermal and Nonisothermal Inactivation Patterns of L. monocytogenes The Isothermal and Nonisothermal Inactivation of Salmonella Isothermal and Nonisothermal Survival Curves of B. sporothermodurans Spores in Soups The Isothermal and Nonisothermal Inactivation of E. coli Heat-Induced Chemical and Physical Changes 3 Generating Nonisothermal Heat Inactivation Curves with Difference Equations in Real Time (Incremental Method) The Difference Equation of the Weibullian-Log Logistic Nonisothermal Survival Model Non-Weibullian Survival Curves Comparison between the Continuous and IncrementaI Models 4 Estimation of Microbial Survival Parameters from Nonisothermal Inactivation Data The Linear Case Linear Survival at Constant Rate Heating Linear Survival at Varying Heating Rate The Nonlinear Case Weibullian-Power Law Inactivation at Arbitrary Heating Rate History Testing the Concept with Simulated Data Testing the Method with Salmonella Survival Data Salmonella in a Growth Medium Salmonella in Minced Chicken Meat Concluding Remarks 5 Isothermal Inactivation with Stable and Dissipating Chemical Agents Chemical Inactivation under "Constant" Agent Concentration Microbial Inactivation with a Dissipating Chemical Agent Traditional Models Alternative General Model Dissipation and Inactivation Monotonic Agent Dissipation Agent Dissipation with Regular and Random Oscillations Agent Replenishment Estimation of Survival Parameters from Data Obtained during Treatments with a Dissipating Agent Demonstrations of the Procedure with Published Data Discrete Version of Survival Model 6 High CO2 and Ultrahigh Hydrostatic Pressure Preservation Microbial Inactivation under High CO2 Pressure Effect of Pressure Level and Treatment Duration Is the Pressurization Rate a Factor? Ultrahigh Pressure Ultrahigh-Pressure Treatment in a Perfectly Insulated Vessel Treatment in an Uninsulated Vesse How to Use the Model 7 Dose-Response Curves The Fermi (Logistic) Distribution The Weibull Distribution Mixed Populations 8 Isothermal and Nonisothermal Bacterial Growth in a Closed Habitat The Traditional Models The Logistic Equation and the Logistic Function The Gompertz, Baranyi and Roberts, and Other Growth Models The Lag Time The Logistic-Fermi Combination Model Simulation of Nonisothermal Growth Pattern Using the Logistic-Fermi Model Monotonic Temperature Histories Regular and Random Temperature Oscillations Prediction of Nonisothermal Growth Patterns from Isothermal Growth Data The Growth of Pseudomonas in Refrigerated Fish The Growth of E. coli 9 Interpretation of Fluctuating Microbial Count Records in Foods and Water Microbial Quality Control in a Food Plant The Origins and Nature of Microbial Count Fluctuations Asymmetry between Life and Death Estimating the Frequency of Future Outbursts - the Principle Testing the Counts' Independence Uneven Rounding and Record Derounding Choosing a Distribution Function Nonparametric Distributions Parametric Distributions Calculation of a Distribution's Parameters The Q-Q Plot Truncated Distributions Exinction and Absence Special Patterns Populations with a Detection Threshold Level Records of Positive/Negative Entries Records with a True or Suspected Trend or Periodicity 10 Estimating Frequencies of Future Microbial High Counts or Outbursts in Foods and Water – Case Studies Microbial Counts in a Cheese-Based Snack Analysis of Raw Records Analysis of Normalized Data Rating Raw Milk Sources Frozen Foods E. coli in Wash Water of a Poultry Plant Fecal Bacteria in Lake Kinneret Characterization of Count Distributions Nonlogarithmic Transformations of the Counts Finding a Truncated Distribution Distribution of Fecal Bacteria in the Lake's Water Estimating the Frequency of Future Outbursts Issues of Concern 11 A Probabilistic Model of Historic Epidemics The Model Mortality from Smallpox and Measles in 18th Century England Smallpox Measles Potential Uses of the Model 12 Aperiodic Microbial Outbursts with Variable Duration Microbial Fluctuations in a Water Reservoir Determination of Model Parameters Fluctuation Parameters of the Massachusetts Water Reservoir Validation of the Threshold Estimation Method A Model of Pathogen Outbursts in Foods Other Potential Applications of the Model 13 Outstanding Issues and Concluding Remarks Inactivation Models Determination of Survival Parameters from Inactivation Curves Determined under Nonisothermal Conditions Modeling and Predicting Survival Patterns when Several Influential Factors Vary Simultaneously Non-Weibullian Inactivation Patterns Systems in which the Inoculum Size May Affect Inactivation Robustness and Sensitivity Relationship between Survival Parameters and Inactivation Mechanism Alternative Inactivation Technologies Growth Models Terminology Growth under Changing Conditions Growth under Arbitrary Conditions Simultaneous Growth and Inactivation or Inactivation and Growth Fluctuating Records in Water and Foods Censored Data Sampling at Different Locations Risk Assessment A Few Last Remarks References Freeware Index Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=68266

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Advances in fruit processing technologies (2012)

Public ISBD Titre : Advances in fruit processing technologies Type de document : texte imprimé Auteurs : Sueli Rodrigues, Editeur scientifique ; Fabiano André Narciso Fernandes, Editeur scientifique Editeur : Boca Raton : CRC Press Année de publication : 2012 Collection : Contemporary Food Engineering Series Importance : 1 vol. (XVII-454 p.) Présentation : ill., couv. ill. en coul. Format : 24 cm ISBN/ISSN/EAN : 978-1-4398-5152-4 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement 18.5 (FRUITS-LEGUMES) [Classement Massy] Thésaurus Agro-alimentaire FRUIT ; HAUTE PRESSION ; MEMBRANE ; OZONE ; IRRADIATION ; ENZYME ; JUS DE FRUIT ; MICROORGANISME ; MONO DISACCHARIDE ; POLYHOLOSIDE ; REFRIGERATION ; CONGELATION ; ANALYSE ORGANOLEPTIQUE ; TRAITEMENT THERMIQUE ; IRRADIATION ULTRAVIOLETTE ; ENROBAGE Type de document : Livre Table des matières : Ultraviolet Light for Processing Fruits and Fruit Products High-Pressure Processing Ultrasound Applications in Fruit Processing Membrane Applications in Fruit Processing Technologies High-Intensity Pulsed Electric Field Applications in Fruit Processing Applications of Ozone in Fruit Processing Irradiation Applications in Fruit and Other Fresh Produce Processing Minimal Processing Enzyme Maceration Fruit and Fruit Juices as Vehicle for Probiotic Microorganisms and Prebiotic Oligosaccharides Freeze Concentration Applications in Fruit Processing Refrigeration and Cold Chain Effect on Fruit Shelf Life Vacuum Frying of Fruits Applications in Fruit Processing Edible Coatings Thermal Treatment Effects in Fruit Juices Effect of Fruit Processing on Product Aroma Sensory Evaluation in Fruit Product Development Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=160310 Advances in fruit processing technologies [texte imprimé] / Sueli Rodrigues, Editeur scientifique ; Fabiano André Narciso Fernandes, Editeur scientifique . - Boca Raton : CRC Press, 2012 . - 1 vol. (XVII-454 p.) : ill., couv. ill. en coul. ; 24 cm. - (Contemporary Food Engineering Series) . ISBN : 978-1-4398-5152-4 Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement 18.5 (FRUITS-LEGUMES) [Classement Massy] Thésaurus Agro-alimentaire FRUIT ; HAUTE PRESSION ; MEMBRANE ; OZONE ; IRRADIATION ; ENZYME ; JUS DE FRUIT ; MICROORGANISME ; MONO DISACCHARIDE ; POLYHOLOSIDE ; REFRIGERATION ; CONGELATION ; ANALYSE ORGANOLEPTIQUE ; TRAITEMENT THERMIQUE ; IRRADIATION ULTRAVIOLETTE ; ENROBAGE Type de document : Livre Table des matières : Ultraviolet Light for Processing Fruits and Fruit Products High-Pressure Processing Ultrasound Applications in Fruit Processing Membrane Applications in Fruit Processing Technologies High-Intensity Pulsed Electric Field Applications in Fruit Processing Applications of Ozone in Fruit Processing Irradiation Applications in Fruit and Other Fresh Produce Processing Minimal Processing Enzyme Maceration Fruit and Fruit Juices as Vehicle for Probiotic Microorganisms and Prebiotic Oligosaccharides Freeze Concentration Applications in Fruit Processing Refrigeration and Cold Chain Effect on Fruit Shelf Life Vacuum Frying of Fruits Applications in Fruit Processing Edible Coatings Thermal Treatment Effects in Fruit Juices Effect of Fruit Processing on Product Aroma Sensory Evaluation in Fruit Product Development Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=160310

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Aliments et boissons. Technologies et aspects réglementaires. / E. Vierling (1998)

Public ISBD Titre : Aliments et boissons. Technologies et aspects réglementaires. Type de document : texte imprimé Auteurs : E. Vierling Editeur : Paris : Doin éditeurs Année de publication : 1998 Collection : Biosciences et techniques Sous-collection : Sciences des aliments Importance : 190 p. ISBN/ISSN/EAN : 978-2-7040-0818-6 Prix : 130 Note générale : Annexes Bibliographie Illustrations Langues : Français (fre) Catégories : Liste Plan de classement 16.14 (GENIE DES PROCEDES ALIMENTAIRES-TECHNOLOGIE ALIMENTAIRE) [Classement Massy] Thésaurus Agro-alimentaire PRODUIT ALIMENTAIRE ; REGLEMENTATION ; DROIT ; AROME ; PROTEINE ; GLUTEN ; BLE ; GLUCIDE ; LAIT ; AMIDON ; ADDITIF ALIMENTAIRE ; PRODUIT AMYLACE ; CONSERVATION ; REFRIGERATION ; CONGELATION ; PASTEURISATION ; STERILISATION ; SECHAGE ; IONISATION ; TRAITEMENT AUX MICROONDES ; HAUTE PRESSION ; QUATRIEME GAMME ; PLAT CUISINE ; PRODUIT ALLEGE ; CONDITIONNEMENT ; ETIQUETAGE ; FILTRATION ; EXTRUSION ; CUISSON ; IRRADIATION INFRAROUGE Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=66442 Aliments et boissons. Technologies et aspects réglementaires. [texte imprimé] / E. Vierling . - Paris : Doin éditeurs, 1998 . - 190 p.. - (Biosciences et techniques. Sciences des aliments, ISSN 1629-7954) . ISBN : 978-2-7040-0818-6 : 130 Annexes Bibliographie Illustrations Langues : Français (fre) Catégories : Liste Plan de classement 16.14 (GENIE DES PROCEDES ALIMENTAIRES-TECHNOLOGIE ALIMENTAIRE) [Classement Massy] Thésaurus Agro-alimentaire PRODUIT ALIMENTAIRE ; REGLEMENTATION ; DROIT ; AROME ; PROTEINE ; GLUTEN ; BLE ; GLUCIDE ; LAIT ; AMIDON ; ADDITIF ALIMENTAIRE ; PRODUIT AMYLACE ; CONSERVATION ; REFRIGERATION ; CONGELATION ; PASTEURISATION ; STERILISATION ; SECHAGE ; IONISATION ; TRAITEMENT AUX MICROONDES ; HAUTE PRESSION ; QUATRIEME GAMME ; PLAT CUISINE ; PRODUIT ALLEGE ; CONDITIONNEMENT ; ETIQUETAGE ; FILTRATION ; EXTRUSION ; CUISSON ; IRRADIATION INFRAROUGE Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=66442

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Alternatives to conventional food processing. / Andrew Proctor (2011)

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L'avenir des hautes pressions dans l'industrie agro-alimentaire - Journée d'information et inauguration du pilote hyperbare (03/12/1993, Nantes, France). (1993)

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Capteurs. Technologie et applications - Conférence (05/06/1984 - 07/06/1984, Paris, France). / Ciame (1984)

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Un carrefour d'échanges sur les technologies alimentaires. Conservation, stabilisation. Nouveaux ingrédients. Bio-industries - Rencontres Agoral 2004. 16èmes rencontres scientifiques et technologiques des industries alimentaires (30/11/02004 - 1/12/2004, Nantes, France). (2004)

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La conservation des aliments. Problématique générale de la conservation des aliments. Optimisation des techniques actuelles. Nouveaux procédés de conservation. Agoral 97 - 9èmes rencontres scientifiques et technologiques des industries alimentaires (02/04/1997 - 03/04/1997, Nancy, France). (1997)

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Contribution à l'étude de la décongélation sous haute pression. Etude expérimentale et modélisation. / Jean-Marc Chourot (24/06/1997)

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Effets des hautes pressions isostatiques sur les modifications physico-chimiques de l'amidon. / Jean Paul Douzals (12/01/1999)

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Emerging technologies for food processing (2014)

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Engineering aspects of food emulsification and homogenization (2015)

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Engineering and food at ICEF 7. (3 Vol.) - 7th international congress on engineering and food. Vol. 1. / R. Jowitt (1997)

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Engineering and food at ICEF 7. (3Vol.) - 7th international congress on engineering and food. Supplement. / R. Jowitt (1997)

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Engineering and food for the 21st century - 8th international conference on engineering and food. ICEF-8 (09/04/2000 - 13/04/2000, Puebla, Mexique). / Jorge Welti-Chanes (2002)

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Engineering properties of foods (2014)

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Food colloids. Fundamentals of formulation - 8th European conference (02/04/2000 - 06/04/2000, Potsdam, Allemagne). / Eric Dickinson (2001)

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Food engineering : integrated approaches (2008)

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Food materials science and engineering (2012)

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Food preservation by combined processes. Final report FLAIR concerted action No. 7, subgroup B. / Lothar Leistener (1994)

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Food process engineering in a changing world. (3 Vol.) - Proceedings of the 11th international congress on engineering and food (ICEF 11) (22/05/2011 - 26/05/2011, Athènes, Grèce) Vol. 1. / Petros S. Taoukis (2011)  

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Food process engineering in a changing world. (3 Vol.) - Proceedings of the 11th international congress on engineering and food (ICEF 11) (22/05/2011 - 26/05/2011, Athènes, Grèce) Vol. 3. / Petros S. Taoukis (2011)  

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Food process engineering and technology. / Zeki Berk (2009)

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Food process engineering and technology / Zeki Berk (2013)

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Food processing by ultra high pressure twin-screw extrusion. / I. Hayakawa (1992)

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Food processing technology : principles and practice / Peter J. Fellows (2009)

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Formation technologique en agro-alimentaire. La conservation de demain - Colloque (13/10/1999 - 14/10/1999, Bordeaux, France). (1999)

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Génie industriel alimentaire. (2 Vol.) Tome 1 : Les procédés physiques de conservation. / P. Mafart (1996)

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Global issues in food science and technology - 13th IUFoST world congress (17/09/2006 - 21/09/2006, Nantes, France). / Gustavo V. Barbosa-Cánovas (2009)

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Handbook of food preservation. / M.S. Rahman (2007)

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Handbook of food processing : food preservation (2016)

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Handbook of frozen food processing and packaging (2012)

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Heat treatments & alternative methods - IDF (International Dairy Federation) symposium (06/09/1995 - 08/09/1995, Vienne, Autriche). (1996)

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High pressure processing of foods - Conference (28/03/1994 - 29/03/1994, Reading, Angleterre). / P.A. Ledward (1995)

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High pressure research in the biosciences and biotechnology - 34th meeting of the European High Pressure Research Group (01/09/1996 - 05/09/1996, Louvain, Belgique). / Karel Heremans (1997)

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Incidence des paramètres technologiques et des désinfectants sur le risque viral en agro-alimentaire. / F. Quignon (2005)

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International congress on engineering and food - ICEF9 (7/03/2004 - 11/03/2004, Montpellier, France). (2004)

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Introduction to food engineering / R. Paul Singh (2014)

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Microbial decontamination in the food industry : novel methods and applications (2012)

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Milk proteins : from expression to food (2014)

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Molecular basis fo the aggregation, denaturation, gelation and surface activity of whey proteins - Madgelas symposium (29/09/1997 - 30/09/1997, Lund, Suède). / Marie Paulsson (1998)

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Nonthermal preservation of foods. / Gustavo V. Barbosa-Cánovas (1998)

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Novel food processing. Effects on rheological and functional properties. / Jasim Ahmed (2010)

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Packaging for nonthermal processing of food. / J.H. Han (2007)

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Procédés en conditions extrêmes - 6ème congrès français de génie des procédés (24/09/1997 - 26/09/1997, Paris, France). / Jean-Jacques Bimbenet (1997)

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Proceedings of the 5th European workshop of food engineering and technology, Valencia, Spain, 22-23 march 2011 : Presentations of selected national PhD students in food engineering and technology at European level (2011)

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Proceedings of the 6th conference of food engineering (CoFE '99) : held in conjunction with the 1999 AIChE annual meeting, October 31 - November 5, 1999, Dallas, TX (1999)

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Proceedings - The 2008 joint central european congress. 4th central european congress on food. 6th Croatian congress of food technologists, biotechnologists, and nutritionists (15/05/2008-17/05/2008, Cavtat, Croatie) Vol. 1. / Duska Curic (2008)

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Process engineering in the food industry : developments and opportunities (1989)

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Process-induced food toxicants. Occurence, formation, mitigation, and health risks. / Richard H. Stadler (2009)

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Process optimisation and minimal processing of foods - 2nd main meeting (12/1996, Varsovie, Pologne) Vol. 4 : High pressure. / J.C. Oliveira (1997)

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Processing foods. Quality optimization and process assessment. / F.A.R. Oliveira (1999)

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Recent developments in high pressure processing of foods / Navin K. Rastogi (2013)

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Specific processes and technologies - 2ème congrès européen de génie des procédés (05/10/1999 - 07/10/1999, Montpellier, France). / G. Flamant (1999)

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Technologies agro-alimentaires. Les hautes pressions, les atmosphères modifiées. / Phillippe Besson (1993)

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The high pressure dairy homogenizer / L.W. Phipps (1985)

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The properties of water in foods ISOPOW 6 - 6th international symposium (02/03/1996 - 08/03/1996, Santa Rosa, Etats-Unis). / David S. Reid (1998)

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Traitements ionisants et hautes pressions des aliments (2001)

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Water 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)

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Water management in the design and distribution of quality foods ISOPOW 7 - 7th international symposium on the properties of water in foods (30/05/1998 - 04/06/1998, Helsinki, Finlande). / Yrjö H. Roos (1999)

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Water science for food, health, agriculture and environment - ISOPOW 8. 8th international symposium on the properties of water (16/09/2000 - 21/09/2000, Zichron Yaakov, Israël). / Zeki Berk (2001)

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