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RAMEAU , Nom commun , Champignons microscopiques
Champignons microscopiquesSynonyme(s)Flore microfongique ;Microflore fongique ;Micromycètes Moisissures |
Ajouter le résultat dans votre panier Faire une suggestion Affiner la recherche Interroger des sources externesAdvances in cold plasma applications for food safety and preservation (2020)
Titre : Advances in cold plasma applications for food safety and preservation Type de document : texte imprimé Auteurs : Daniela Bermudez-Aguirre, Editeur scientifique Editeur : London : Academic Press Année de publication : 2020 Importance : 1 vol. (XLVII-362 p.) Présentation : ill. en noir et blanc et en coul., couv. ill. en coul. Format : 23 cm ISBN/ISSN/EAN : 978-0-12-814921-8 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement
16.3 (TECHNIQUES DE CONSERVATION) [Classement Massy]
RAMEAU
Microorganismes ; Virus ; Bactéries ; Biofilms ; Désinfection ; Produit alimentaire ; Enzymes ; Emballages ; Microondes ; Aide alimentaire ; Vol spatial ; Levures (botanique) ; Champignons microscopiques ; Aliments -- Conservation ; Industries agroalimentaires -- Appareils et matériel -- Désinfection ; RéglementationRésumé : Cold plasma is one of the newest technologies tested for food preservation. In the last decade, this novel approach has shown promising results as a disinfectant of food products and packaging materials. Cold plasma is also affordable, waterless, waste-free, and leaves no chemical residue on the product. This exciting new technology is covered thoroughly in Advances in Cold Plasma Applications for Food Preservation.
The book presents the basic principles of cold plasma, examples of food products disinfected by cold plasma, and the challenges of using cold plasma to maximize microbial and spore inactivation. Some chapters are devoted to specific applications of the technology, such as the use of cold plasma for space missions. Insights about the required regulations for this technology are also discussed.
Written and edited by experts in the field, Advances in Cold Plasma Applications for Food Preservation is aimed at academic researchers, food scientists, and government officials working on disinfection of food products.Type de document : Livre Table des matières : Part I. Fundamentals of Cold Plasma Technology
1. Engineering principles of cold plasma
1 Introduction
2 Cold plasma fundamentals
3 Cold plasma reactor types
2. Advances in the inactivation of microorganisms and viruses in food and model systems using cold plasma
1 Introduction
2 Cold plasma
3 Bacterial inactivation under cold plasma treatment
4 Inactivation of molds and yeasts using cold plasma using cold plasma
5 Inactivation of spores using cold plasma
6 Inactivation of viruses using cold plasma
7 Inactivation of parasites using cold plasma
3. Modeling microbial inactivation during cold atmospheric-pressure plasma (CAPP) processing
1 Introduction
2 Modeling microbial inactivation-Descriptions vs. predictions
3 Final remarks
4. Cold plasma to control biofilms on food and in the food-processing environment
1 Introduction
2 Cold atmospheric-pressure plasma (CAP)
3 Biofilm development
4 Biofilms on food and in the food environment
5 Cold plasma effects on microbial cells and biofilms
Part II. Food Preservation by Cold Plasma
5. Disinfection of high moisture food using cold plasma
1 Introduction
2 Fruits and vegetables
3 Poultry products
4 Meat
5 Fish
6 Liquid foods
7 Other high-moisture food products
8 Plasma-actived water (PAW)
6. Disinfection of granular food products using cold plasma
1 Introduction
2 Plasma technology and experimental setups applicable for the decontamination of granular foods
3 Influencing parameters on cold plasma inactivation of microorganisms
4 The role of thermal, mechanical, electrical stress factors and plasma-generated reactive species
5 Functional poduct properties as affected by plasma treatment
6 Summary and outlook
7. Enzyme inactivation model systems and food matrices by cold plasma
1 Introduction
2 What is the need for inactivation of food enzymes?
3 Application of cold Plasma too inactivate food enzymes
4 Mechanism of cold plasma on enzyme inactivation
5 Plasma inactivation kinetics
6 Future directions and final remarks
8. Effect of cold plasma in food components
1 Introduction
2 Nonthermal technologies
9. Packed food and packaging materials disinfected by cold plasma
1 Introduction
2 Packed food decontamination
3 Food packaging sterilization
4 Conclusion and future remarks
Part III. Equipment
10. Equipment design for cold plasma disinfection of food products
1 Introduction
2 Method of plasma generation
3 Application of cold plasma disinfection in the food industry and development of a unique apparatus for agricultural products
4 Summary
11. Microwave and radio-frequency powered cold plasma applications for food safety and preservation
1 Introduction
2 Microwave Plasma
3 Radio-frequency plasma
Part IV. Special Applications of Cold Plasma and Regulatory Status
12. Cold plasma for space food applications
1 Microbiological risk from fresh produce in spaceflight
2 Challenges of produce disinfection in spaceflight
3 Cold plasma as a potential disinfection-technology in spaceflight
4 Future for cold plasma
13. Regulatory status of cold plasma in food applications
1 Introduction
2 Regulations of food technology
3 Factors that drive petition for regulatory approval
4 Key factors in regulatory reviewPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=200491 Advances in cold plasma applications for food safety and preservation [texte imprimé] / Daniela Bermudez-Aguirre, Editeur scientifique . - London : Academic Press, 2020 . - 1 vol. (XLVII-362 p.) : ill. en noir et blanc et en coul., couv. ill. en coul. ; 23 cm.
ISBN : 978-0-12-814921-8
Bibliogr. Index
Langues : Anglais (eng)
Catégories : Liste Plan de classement
16.3 (TECHNIQUES DE CONSERVATION) [Classement Massy]
RAMEAU
Microorganismes ; Virus ; Bactéries ; Biofilms ; Désinfection ; Produit alimentaire ; Enzymes ; Emballages ; Microondes ; Aide alimentaire ; Vol spatial ; Levures (botanique) ; Champignons microscopiques ; Aliments -- Conservation ; Industries agroalimentaires -- Appareils et matériel -- Désinfection ; RéglementationRésumé : Cold plasma is one of the newest technologies tested for food preservation. In the last decade, this novel approach has shown promising results as a disinfectant of food products and packaging materials. Cold plasma is also affordable, waterless, waste-free, and leaves no chemical residue on the product. This exciting new technology is covered thoroughly in Advances in Cold Plasma Applications for Food Preservation.
The book presents the basic principles of cold plasma, examples of food products disinfected by cold plasma, and the challenges of using cold plasma to maximize microbial and spore inactivation. Some chapters are devoted to specific applications of the technology, such as the use of cold plasma for space missions. Insights about the required regulations for this technology are also discussed.
Written and edited by experts in the field, Advances in Cold Plasma Applications for Food Preservation is aimed at academic researchers, food scientists, and government officials working on disinfection of food products.Type de document : Livre Table des matières : Part I. Fundamentals of Cold Plasma Technology
1. Engineering principles of cold plasma
1 Introduction
2 Cold plasma fundamentals
3 Cold plasma reactor types
2. Advances in the inactivation of microorganisms and viruses in food and model systems using cold plasma
1 Introduction
2 Cold plasma
3 Bacterial inactivation under cold plasma treatment
4 Inactivation of molds and yeasts using cold plasma using cold plasma
5 Inactivation of spores using cold plasma
6 Inactivation of viruses using cold plasma
7 Inactivation of parasites using cold plasma
3. Modeling microbial inactivation during cold atmospheric-pressure plasma (CAPP) processing
1 Introduction
2 Modeling microbial inactivation-Descriptions vs. predictions
3 Final remarks
4. Cold plasma to control biofilms on food and in the food-processing environment
1 Introduction
2 Cold atmospheric-pressure plasma (CAP)
3 Biofilm development
4 Biofilms on food and in the food environment
5 Cold plasma effects on microbial cells and biofilms
Part II. Food Preservation by Cold Plasma
5. Disinfection of high moisture food using cold plasma
1 Introduction
2 Fruits and vegetables
3 Poultry products
4 Meat
5 Fish
6 Liquid foods
7 Other high-moisture food products
8 Plasma-actived water (PAW)
6. Disinfection of granular food products using cold plasma
1 Introduction
2 Plasma technology and experimental setups applicable for the decontamination of granular foods
3 Influencing parameters on cold plasma inactivation of microorganisms
4 The role of thermal, mechanical, electrical stress factors and plasma-generated reactive species
5 Functional poduct properties as affected by plasma treatment
6 Summary and outlook
7. Enzyme inactivation model systems and food matrices by cold plasma
1 Introduction
2 What is the need for inactivation of food enzymes?
3 Application of cold Plasma too inactivate food enzymes
4 Mechanism of cold plasma on enzyme inactivation
5 Plasma inactivation kinetics
6 Future directions and final remarks
8. Effect of cold plasma in food components
1 Introduction
2 Nonthermal technologies
9. Packed food and packaging materials disinfected by cold plasma
1 Introduction
2 Packed food decontamination
3 Food packaging sterilization
4 Conclusion and future remarks
Part III. Equipment
10. Equipment design for cold plasma disinfection of food products
1 Introduction
2 Method of plasma generation
3 Application of cold plasma disinfection in the food industry and development of a unique apparatus for agricultural products
4 Summary
11. Microwave and radio-frequency powered cold plasma applications for food safety and preservation
1 Introduction
2 Microwave Plasma
3 Radio-frequency plasma
Part IV. Special Applications of Cold Plasma and Regulatory Status
12. Cold plasma for space food applications
1 Microbiological risk from fresh produce in spaceflight
2 Challenges of produce disinfection in spaceflight
3 Cold plasma as a potential disinfection-technology in spaceflight
4 Future for cold plasma
13. Regulatory status of cold plasma in food applications
1 Introduction
2 Regulations of food technology
3 Factors that drive petition for regulatory approval
4 Key factors in regulatory reviewPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=200491 Réservation
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Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque OPERATIONS UNITAIRES BER 16.3 Papier 33004001027500 Empruntable
Titre : Danger dans l'assiette Type de document : texte imprimé Auteurs : Sylviane Dragacci, Auteur ; Nadine Zakhia-Rozis, Auteur ; Pierre Galtier, Auteur Editeur : Versailles : Éd. Quae Année de publication : DL 2011 Collection : Carnets de sciences, ISSN 2110-2228 Importance : 1 vol. (184 p.) Présentation : ill. en coul., couv. ill. en coul. Format : 22 cm ISBN/ISSN/EAN : 978-2-7592-0943-9 Prix : 25 EUR Note générale : Bibliogr. p. 180-181. Webliogr. p. 181 Langues : Français (fre) Catégories : RAMEAU
Aliments -- Contamination ; Champignons microscopiques ; MycotoxinesRésumé : Les moisissures sont présentes partout dans notre environnement. Certaines sont inoffensives et utiles à l'homme pour donner du goût au fromage, au pain, au vin, à la bière, à la charcuterie... Mais d'autres peuvent se révéler dangereuses, voire mortelles. Il suffit de quelques jours pour que des fruits, des légumes ou des aliments cuits moisissent. Parfois, c'est directement dans les champs que se développent ces champignons microscopiques.
Rien ne leur échappe, mais tous ne sont pas toxiques. Pourtant, certaines espèces peuvent produire des molécules dangereuses appelées mycotoxines. Invisibles à l'oeil nu, elles agissent insidieusement et leur toxicité est maintenant avérée. Elle se manifeste de façon aiguë en conduisant parfois à la mort, mais surtout de façon chronique avec, à terme, des maladies comme le cancer. Le développement de moisissures toxiques sur des aliments n'est pas nouveau.
C'était même un fléau au Moyen Âge, avec des milliers de victimes atteintes du fameux " mal des ardents " dû à une moisissure du seigle. Saviez-vous d'ailleurs que l'on en extrait de nos jours la drogue appelée LSD ? Cet ouvrage décrypte ces dangers alimentaires dans le quotidien de chacun, que les produits proviennent du marché local, international, bio ou équitable. Il dévoile de façon accessible la nature de ces toxines et présente les moyens permettant de contrer leurs effets.
Peut-on vivre au quotidien avec les mycotoxines ? Quelles moisissures sont un danger pour la santé ? Y a-t-il des aliments à risque ? Peut-on aussi trouver des mycotoxines dans la viande, les oeufs ou le lait ? Y a-t-il des populations plus exposées ? Au fait, les sorcières de Salem ont-elles été empoisonnées par des mycotoxines ?Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=181298 Danger dans l'assiette [texte imprimé] / Sylviane Dragacci, Auteur ; Nadine Zakhia-Rozis, Auteur ; Pierre Galtier, Auteur . - Versailles : Éd. Quae, DL 2011 . - 1 vol. (184 p.) : ill. en coul., couv. ill. en coul. ; 22 cm. - (Carnets de sciences, ISSN 2110-2228) .
ISBN : 978-2-7592-0943-9 : 25 EUR
Bibliogr. p. 180-181. Webliogr. p. 181
Langues : Français (fre)
Catégories : RAMEAU
Aliments -- Contamination ; Champignons microscopiques ; MycotoxinesRésumé : Les moisissures sont présentes partout dans notre environnement. Certaines sont inoffensives et utiles à l'homme pour donner du goût au fromage, au pain, au vin, à la bière, à la charcuterie... Mais d'autres peuvent se révéler dangereuses, voire mortelles. Il suffit de quelques jours pour que des fruits, des légumes ou des aliments cuits moisissent. Parfois, c'est directement dans les champs que se développent ces champignons microscopiques.
Rien ne leur échappe, mais tous ne sont pas toxiques. Pourtant, certaines espèces peuvent produire des molécules dangereuses appelées mycotoxines. Invisibles à l'oeil nu, elles agissent insidieusement et leur toxicité est maintenant avérée. Elle se manifeste de façon aiguë en conduisant parfois à la mort, mais surtout de façon chronique avec, à terme, des maladies comme le cancer. Le développement de moisissures toxiques sur des aliments n'est pas nouveau.
C'était même un fléau au Moyen Âge, avec des milliers de victimes atteintes du fameux " mal des ardents " dû à une moisissure du seigle. Saviez-vous d'ailleurs que l'on en extrait de nos jours la drogue appelée LSD ? Cet ouvrage décrypte ces dangers alimentaires dans le quotidien de chacun, que les produits proviennent du marché local, international, bio ou équitable. Il dévoile de façon accessible la nature de ces toxines et présente les moyens permettant de contrer leurs effets.
Peut-on vivre au quotidien avec les mycotoxines ? Quelles moisissures sont un danger pour la santé ? Y a-t-il des aliments à risque ? Peut-on aussi trouver des mycotoxines dans la viande, les oeufs ou le lait ? Y a-t-il des populations plus exposées ? Au fait, les sorcières de Salem ont-elles été empoisonnées par des mycotoxines ?Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=181298 Réservation
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Localisation Emplacement Section Cote Support Code-barres Disponibilité Grignon Bibliothèque TOXICOLOGIE (Blanc) G2012/104 Papier 33004000323140 Empruntable
Titre de série : Fermented foods, Part II Titre : Technological interventions Type de document : texte imprimé Auteurs : Ramesh C. Ray, Editeur scientifique ; Didier Montet (1959-....), Editeur scientifique Editeur : Boca Raton : CRC Press Année de publication : 2017 Collection : Food Biology Series Importance : 1 vol. (XII-513 p.) Présentation : ill. en noir et en coul., couv. ill. en coul. Format : 24 cm ISBN/ISSN/EAN : 978-1-138-63784-9 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire
SAUCISSE ; PRODUIT FERMENTE
Liste Plan de classement
2.6 (MICROBIOLOGIE INDUSTRIELLE) [Classement Massy]
RAMEAU
Aliments -- Aspect nutritionnel ; Aliments -- Composition ; Aliments -- Microbiologie ; Aliments fermentés ; Biotechnologie ; Cacao ; Café ; Céréales ; Champignons microscopiques ; Fermentation ; Fromage -- Variétés ; Industries agro-alimentaires -- Technologie ; Innovations ; Légumes secs ; Maïs ; Pain ; Riz ; Soja ; YogourtRésumé : This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food products through the use of biotechnology. The first two sections cover the health and functional benefits of fermented foods and the latter two sections includes chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach the supermarkets all over the world. Type de document : Livre Table des matières : 1. Fermented Foods: Microbiology, Biochemistry and
Biotechnology
Romain Villéger, Rémy Cachon and Maria C. Urdaci
2. Technological Innovations in Processing of Fermented
Foods: An Overview
Swati S. Mishra, Ramesh C. Ray, Sandeep K. Panda and
Didier Montet
3. Functional Properties of Traditional Food Products
Made by Mold Fermentation
Jacek Nowak and Maciej Kuligowski
4. Legume-based Food Fermentation: Biochemical Aspects
Amit Kumar Rai and Kumaraswamy Jeyaram
5. Bioactive Molecules in Fermented Soybean Products
and Their Potential Health Benefits
Samurailatpam Sanjukta, Amit Kumar Rai and Dinabandhu Sahoo
6. Miso, the Traditional Fermented Soybean Paste of Japan
Ken-Ichi Kusumoto and Amit Kumar Rai
7. Soy Sauce Fermentation
Shanna Liu
8. Rice-based Fermented Foods and Beverages:
Functional and Nutraceutical properties
Keshab C. Mondal, Kuntal Ghosh, Bhabatosh Mitra,
Saswati Parua and Pradeep K. DasMohapatra
9. Maize (Zea mays L. subsp. mays) Fermentation
Lila Lubianka Domínguez-Ramírez, Gloria Díaz-Ruiz
and Carmen Wacher
10. Bread Fortification: Health and Nutritional Benefits
Lucia Padalino, Amalia Conte and Matteo Alessandro Del Nobile
11. Fortification as a Tool in Improving Nutritional Properties
of Bread and Controlling Life Style Diseases
Mostafa Aghamirzaei, Milad Fathi, Mohammad Sarbazi,
Majid Aghajafari and Roya Fathi Til
12. The Sourdough Micro-ecosystem: An Update
Spiros Paramithiotis and Eleftherios H. Drosinos
13. Traditional Cereal Beverage Boza: Fermentation
Technology, Microbial Content and Healthy Effects
Penka Petrova and Kaloyan Petrov
14. Coffee Fermentation
Fontana Angélique and Durand Noël
15. Cocoa Fermentation
Marisol López-Hernández, Gloria Díaz-Ruiz and Carmen Wacher
16. Kimchi: Microbiology, Biochemistry and Health Benefits
Kun-Young Park and Soon-Ah Kang
17. Amasi and Mageu: Expedition from Ethnic Southern
African Foods to Cosmopolitan Markets
Eugenie Kayitesi, Sunil K. Behera, Sandeep K. Panda,
Dlamini Bheki and A.F. Mulaba-Bafubiandi
18. Kefir and Koumiss: Origin, Health Benefits and
Current Status of Knowledge
Sunil K. Behera, Sandeep K. Panda, Eugenie Kayitesi and
Antoine F. Mulaba-Bafubiandi
19. Yogurt: Microbiology, Organoleptic Properties and
Probiotic Potential
Françoise Rul
20. Fermentations Generating the Cheese Diversity
Sophie Landaud and Henry-Eric Spinnler
21. Current Trends in Microbiological, Technological and
Nutritional Aspects of Fermented Sausages
Eleftherios H. Drosinos and Spiros Paramithiotis
22. Solid-State Fermentation Applications in the Food Industry
Maria PapagianniPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=189700 Fermented foods, Part II. Technological interventions [texte imprimé] / Ramesh C. Ray, Editeur scientifique ; Didier Montet (1959-....), Editeur scientifique . - Boca Raton : CRC Press, 2017 . - 1 vol. (XII-513 p.) : ill. en noir et en coul., couv. ill. en coul. ; 24 cm. - (Food Biology Series) .
ISBN : 978-1-138-63784-9
Bibliogr. Index
Langues : Anglais (eng)
Catégories : Thésaurus Agro-alimentaire
SAUCISSE ; PRODUIT FERMENTE
Liste Plan de classement
2.6 (MICROBIOLOGIE INDUSTRIELLE) [Classement Massy]
RAMEAU
Aliments -- Aspect nutritionnel ; Aliments -- Composition ; Aliments -- Microbiologie ; Aliments fermentés ; Biotechnologie ; Cacao ; Café ; Céréales ; Champignons microscopiques ; Fermentation ; Fromage -- Variétés ; Industries agro-alimentaires -- Technologie ; Innovations ; Légumes secs ; Maïs ; Pain ; Riz ; Soja ; YogourtRésumé : This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food products through the use of biotechnology. The first two sections cover the health and functional benefits of fermented foods and the latter two sections includes chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach the supermarkets all over the world. Type de document : Livre Table des matières : 1. Fermented Foods: Microbiology, Biochemistry and
Biotechnology
Romain Villéger, Rémy Cachon and Maria C. Urdaci
2. Technological Innovations in Processing of Fermented
Foods: An Overview
Swati S. Mishra, Ramesh C. Ray, Sandeep K. Panda and
Didier Montet
3. Functional Properties of Traditional Food Products
Made by Mold Fermentation
Jacek Nowak and Maciej Kuligowski
4. Legume-based Food Fermentation: Biochemical Aspects
Amit Kumar Rai and Kumaraswamy Jeyaram
5. Bioactive Molecules in Fermented Soybean Products
and Their Potential Health Benefits
Samurailatpam Sanjukta, Amit Kumar Rai and Dinabandhu Sahoo
6. Miso, the Traditional Fermented Soybean Paste of Japan
Ken-Ichi Kusumoto and Amit Kumar Rai
7. Soy Sauce Fermentation
Shanna Liu
8. Rice-based Fermented Foods and Beverages:
Functional and Nutraceutical properties
Keshab C. Mondal, Kuntal Ghosh, Bhabatosh Mitra,
Saswati Parua and Pradeep K. DasMohapatra
9. Maize (Zea mays L. subsp. mays) Fermentation
Lila Lubianka Domínguez-Ramírez, Gloria Díaz-Ruiz
and Carmen Wacher
10. Bread Fortification: Health and Nutritional Benefits
Lucia Padalino, Amalia Conte and Matteo Alessandro Del Nobile
11. Fortification as a Tool in Improving Nutritional Properties
of Bread and Controlling Life Style Diseases
Mostafa Aghamirzaei, Milad Fathi, Mohammad Sarbazi,
Majid Aghajafari and Roya Fathi Til
12. The Sourdough Micro-ecosystem: An Update
Spiros Paramithiotis and Eleftherios H. Drosinos
13. Traditional Cereal Beverage Boza: Fermentation
Technology, Microbial Content and Healthy Effects
Penka Petrova and Kaloyan Petrov
14. Coffee Fermentation
Fontana Angélique and Durand Noël
15. Cocoa Fermentation
Marisol López-Hernández, Gloria Díaz-Ruiz and Carmen Wacher
16. Kimchi: Microbiology, Biochemistry and Health Benefits
Kun-Young Park and Soon-Ah Kang
17. Amasi and Mageu: Expedition from Ethnic Southern
African Foods to Cosmopolitan Markets
Eugenie Kayitesi, Sunil K. Behera, Sandeep K. Panda,
Dlamini Bheki and A.F. Mulaba-Bafubiandi
18. Kefir and Koumiss: Origin, Health Benefits and
Current Status of Knowledge
Sunil K. Behera, Sandeep K. Panda, Eugenie Kayitesi and
Antoine F. Mulaba-Bafubiandi
19. Yogurt: Microbiology, Organoleptic Properties and
Probiotic Potential
Françoise Rul
20. Fermentations Generating the Cheese Diversity
Sophie Landaud and Henry-Eric Spinnler
21. Current Trends in Microbiological, Technological and
Nutritional Aspects of Fermented Sausages
Eleftherios H. Drosinos and Spiros Paramithiotis
22. Solid-State Fermentation Applications in the Food Industry
Maria PapagianniPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=189700 Réservation
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Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque MICROBIOLOGIE-BIOTECHNOLOGIE RAY 2.6 Papier 33004000619133 Empruntable
Titre : Food biotechnology Type de document : texte imprimé Auteurs : S.C. Bhatia Editeur : New Delhi : Woodhead Publishing India Pvt. Ltd. Année de publication : 2016 Collection : Woodhead Publishing India in Food Science Importance : 1 vol. (X-411 p.) Présentation : ill., couv. ill. en coul. Format : 24 cm ISBN/ISSN/EAN : 978-93-85059-18-6 Note générale : Bibliogr. p. 401-402. Index. Annexes Langues : Anglais (eng) Catégories : Liste Plan de classement
2.1 (BIOTECHNOLOGIE) [Classement Massy]
RAMEAU
Aliments -- Biotechnologie ; Industrie agro-alimentaire ; Microorganismes -- Biotechnologie ; Fermentation ; Pain ; Protéines ; Enzymes ; Plantes transgéniques ; Produits laitiers ; Lait ; Fromage ; Produits de boulangerie-pâtisserie ; Céréales ; Fruits ; Légumes ; Viande ; Poisson ; Volaille (viande) ; Boissons ; Levures ; Vin -- Industrie et commerce ; Carbone -- Aspect de l'environnement ; Nanotechnologie ; Agriculture ; Industries agroalimentaires ; Bactéries ; Champignons microscopiques ; Organismes transgéniques ; Aliments transgéniques ; Glaces, boissons glacées, etc. ; Bière
Thésaurus Agro-alimentaire
REACTION DE MAILLARD ; LIPASE ; AMYLASE ; PROTEASE ; LACTASE ; CATALASE ; SAUCISSERésumé : Today, in the arena of food, the primary goals of food biotechnology are to provide a more abundant, less expensive, and a more nutritious food supply in order to address the needs of our growing global population. Today, food biotechnology utilizes the knowledge of plant science and genetics to further this tradition. Through the use of modern biotechnology, scientists can move genes for valuable traits from one plant to another. This process results in tangible environmental and economic benefits that are passed on to the farmer and the consumer. This book on Food Biotechnology is divided into seven sections and contains 24 chapters and a case study. The book caters to the requirement of the syllabus prescribed by various Indian universities for undergraduate and postgraduate courses in Engineering. It has been prepared with meticulous care, aiming at making the book error-free. Constructive suggestions are always welcome from users of this book. Type de document : Livre Table des matières : SECTION I: GENERAL CONSIDERATIONS
1. Food biotechnology: A review
1.1 Introduction
1.2 Biotechnology contributes to the social, economic, and environmental sustainability of agriculture
1.3 Branches of biotechnology
1.4 Benefits of biotechnology
1.5 Facts about biotechnology
1.6 Risks of biotech foods
1.7 Food biotechnology safety and regulations
1.8 Different techniques associated with food biotechnology
2. Microorganisms associated with food
2.1 Introduction
2.2 Bacteria, yeast and molds
2.3 Primary sources of microorganisms commonly associated with food
2.4 Factors influencing microbial activity
2.5 Micro-organisms important in food industry
2.6 Importance of bacteria in the food industry
2.7 mportance of yeasts in foods
3. Fermentation biotechnology
3.1 Introduction
3.2 Types of fermentation
4. Genetically modified foods
4.1 Introduction
4.2 Advantages of GM foods
4.3 Criticisms against GM foods
4.4 Regulation of GM foods and role of government
4.5 Labelling of GM foods
4.6 Most common genetically modified foods
4.7 Pros and cons of genetically modified foods
SECTION II: PROTEINS AND ENZYMES
5. Cross-linking of proteins
5.1 Introduction
5.2 Maillard Reaction
5.3 Cross-linking of proteins
5.4 Role of cross-linking enzymes in meat systems
6. Enzymes as biocatalysts
6.1 Introduction
6.2 Characteristics of enzymes
6.3 Enzyme catalysis
6.4 Enzyme inhibitors
6.5 Bio-catalysis
7. Enzymes in food industry
7.1 Introduction
7.2 Production of food enzymes from microorganisms
7.3 Rennet
7.4 Lactases
7.5 Catalases
7.6 Lipases
7.7 Proteases
7.8 Amylases
SECTION III: MILK, DAIRY AND BAKERY PRODUCTS
8. Dairy products
8.1 Introduction
8.2 Properties of milk
8.3 Fresh fluid milk
8.4 Condensed and dried milk
8.5 Butter
8.6 Ice cream manufacture
8.7 Cultured dairy foods
9. Designer milk
9.1 Introduction
9.2 Modification of milk composition by genetic technology
9.3 Designer milk and nutritional significance
9.4 Changes in the individual casein content of milk
9.5 Designer milk and technological aspects
10. Genetically modified cheese
10.1 Introduction
10.2 Genetic modification
10.3 Genetically modified cheeses
10.4 Modification in milk composition
11. Bakery and cereal products
11.1 Introduction
11.2 Bread formulation
11.3 Bread-making procedure
11.4 Functions of mixing
11.5 Types of mixers
11.6 Functions of molding and dividing
11.7 Functions of proving
11.8 Changes during mixing, fermentation and baking
11.9 Major bread-making processes
11.10 Packaging of bread
11.11 Variety of bread products
11.12 Bread spoilage and stalling
11.13 Bread staling
11.14 Fermentation of cereals
SECTION IV: FRUITS AND VEGETABLES
12. Fruit and vegetable biotechnology
12.1 Introduction
12.2 Direct and indirect benefits of biotechnology
12.3 Consumer benefits
12.4 Strategies for commercialization
12.5 Biotechnology improves nutritional quality and shelf-life of fruits and vegetables
12.6 Future prospects
13. Genetically modified fruits
13.1 Introduction
13.2 Apples
13.3 Citrus
13.4 Cherry
13.5 Guava
13.6 Apricots
13.7 Papaya
13.8 Eggplant
14. Genetically modified vegetables
14.1 Introduction
14.2 Tomatoes
14.3 Soybeans
14.4 Corn
14.5 Carrot
14.6 Potatoes
SECTION V: MEAT, FISH AND POULTRY PRODUCTS
15. Biotechnology of fermented meat
15.1 Introduction
15.2 Fermented meat
15.3 Raw material preparation
15.4 Fermented sausages
15.5 Finished product
16. Genetically engineered fish
16.1 Introduction
16.2 Fish feed biotechnology
16.3 Transgenic fish
16.4 Genetically engineered fish and seafood: Environmental concerns
16.5 Environmental concerns and control options
16.6 Interbreeding with wild fish
16.7 Competition with wild fish
16.8 Potential control options
16.9 Possible benefits and disadvantages of genetically engineered fish and seafood
16.10 Future applications of biotechnology
17. Poultry industry
17.1 Introduction
17.2 Different varieties of poultry meat
17.3 Broilers for meat production
17.4 Laying hens for egg production
18. Impact of biotechnology on poultry nutrition
18.1 Introduction
18.2 Impact of biotechnology on poultry nutrition
18.3 Mechanisms of action
18.4Criteria for selection of probiotics in the poultry industry
18.5 Evaluating probiotic effects on growth performance
18.6 Evaluating probiotic effects on the intestinal microbiota and intestinal morphology
18.7 Evaluating probiotic effects on immune response
18.8 Evaluating probiotic effects on meat quality
SECTION VI: BEVERAGES
19. Beverages
19.2 Carbonated non-alcoholic beverages
19.3 Stimulating beverages
19.4 Alcoholic beverages
20. Biotechnology of brewer’s yeast
20.1 Introduction
20.2 Biotechnology of brewer’s yeast
20.3 Genetic constitution of brewer’s yeast
21. Genetically engineered fish
21.1 Introduction
21.2 Genetically modified grape wines
21.3 Genetically modified yeasts
21.4 Genetically modified wine bacteria
SECTION VII: SPECIAL TOPICS
22. Carbon footprint of food
22.1 Introduction
22.2 Ecological footprint of the global food system
22.3 Eating less beef will reduce carbon footprint more than cars
22.4 Shrink your food footprint
22.5 Food transportation issues and reducing carbon footprint
22.6 Carbon footprint ranking of food
23. Nanotechnology in agriculture and food industry
23.1 Introduction
23.2 Applications of nanotechnology
23.3 Biosensors to detect nutrients and contaminants
23.4 Smart delivery systems
23.5 Way forward: Policy options and actions
24 Bioethics and biotechnology
24.1 Introduction
24.2 Goals of biotechnology
24.3 Ethical aspects of food and agricultural biotechnology
24.4 Variety of changes shaping bioethics today
Appendix: The case study of American carbon footprint
A1. American carbon food print at a glance
A2. Organic agriculture
ReferencesPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195333 Food biotechnology [texte imprimé] / S.C. Bhatia . - New Delhi : Woodhead Publishing India Pvt. Ltd., 2016 . - 1 vol. (X-411 p.) : ill., couv. ill. en coul. ; 24 cm. - (Woodhead Publishing India in Food Science) .
ISBN : 978-93-85059-18-6
Bibliogr. p. 401-402. Index. Annexes
Langues : Anglais (eng)
Catégories : Liste Plan de classement
2.1 (BIOTECHNOLOGIE) [Classement Massy]
RAMEAU
Aliments -- Biotechnologie ; Industrie agro-alimentaire ; Microorganismes -- Biotechnologie ; Fermentation ; Pain ; Protéines ; Enzymes ; Plantes transgéniques ; Produits laitiers ; Lait ; Fromage ; Produits de boulangerie-pâtisserie ; Céréales ; Fruits ; Légumes ; Viande ; Poisson ; Volaille (viande) ; Boissons ; Levures ; Vin -- Industrie et commerce ; Carbone -- Aspect de l'environnement ; Nanotechnologie ; Agriculture ; Industries agroalimentaires ; Bactéries ; Champignons microscopiques ; Organismes transgéniques ; Aliments transgéniques ; Glaces, boissons glacées, etc. ; Bière
Thésaurus Agro-alimentaire
REACTION DE MAILLARD ; LIPASE ; AMYLASE ; PROTEASE ; LACTASE ; CATALASE ; SAUCISSERésumé : Today, in the arena of food, the primary goals of food biotechnology are to provide a more abundant, less expensive, and a more nutritious food supply in order to address the needs of our growing global population. Today, food biotechnology utilizes the knowledge of plant science and genetics to further this tradition. Through the use of modern biotechnology, scientists can move genes for valuable traits from one plant to another. This process results in tangible environmental and economic benefits that are passed on to the farmer and the consumer. This book on Food Biotechnology is divided into seven sections and contains 24 chapters and a case study. The book caters to the requirement of the syllabus prescribed by various Indian universities for undergraduate and postgraduate courses in Engineering. It has been prepared with meticulous care, aiming at making the book error-free. Constructive suggestions are always welcome from users of this book. Type de document : Livre Table des matières : SECTION I: GENERAL CONSIDERATIONS
1. Food biotechnology: A review
1.1 Introduction
1.2 Biotechnology contributes to the social, economic, and environmental sustainability of agriculture
1.3 Branches of biotechnology
1.4 Benefits of biotechnology
1.5 Facts about biotechnology
1.6 Risks of biotech foods
1.7 Food biotechnology safety and regulations
1.8 Different techniques associated with food biotechnology
2. Microorganisms associated with food
2.1 Introduction
2.2 Bacteria, yeast and molds
2.3 Primary sources of microorganisms commonly associated with food
2.4 Factors influencing microbial activity
2.5 Micro-organisms important in food industry
2.6 Importance of bacteria in the food industry
2.7 mportance of yeasts in foods
3. Fermentation biotechnology
3.1 Introduction
3.2 Types of fermentation
4. Genetically modified foods
4.1 Introduction
4.2 Advantages of GM foods
4.3 Criticisms against GM foods
4.4 Regulation of GM foods and role of government
4.5 Labelling of GM foods
4.6 Most common genetically modified foods
4.7 Pros and cons of genetically modified foods
SECTION II: PROTEINS AND ENZYMES
5. Cross-linking of proteins
5.1 Introduction
5.2 Maillard Reaction
5.3 Cross-linking of proteins
5.4 Role of cross-linking enzymes in meat systems
6. Enzymes as biocatalysts
6.1 Introduction
6.2 Characteristics of enzymes
6.3 Enzyme catalysis
6.4 Enzyme inhibitors
6.5 Bio-catalysis
7. Enzymes in food industry
7.1 Introduction
7.2 Production of food enzymes from microorganisms
7.3 Rennet
7.4 Lactases
7.5 Catalases
7.6 Lipases
7.7 Proteases
7.8 Amylases
SECTION III: MILK, DAIRY AND BAKERY PRODUCTS
8. Dairy products
8.1 Introduction
8.2 Properties of milk
8.3 Fresh fluid milk
8.4 Condensed and dried milk
8.5 Butter
8.6 Ice cream manufacture
8.7 Cultured dairy foods
9. Designer milk
9.1 Introduction
9.2 Modification of milk composition by genetic technology
9.3 Designer milk and nutritional significance
9.4 Changes in the individual casein content of milk
9.5 Designer milk and technological aspects
10. Genetically modified cheese
10.1 Introduction
10.2 Genetic modification
10.3 Genetically modified cheeses
10.4 Modification in milk composition
11. Bakery and cereal products
11.1 Introduction
11.2 Bread formulation
11.3 Bread-making procedure
11.4 Functions of mixing
11.5 Types of mixers
11.6 Functions of molding and dividing
11.7 Functions of proving
11.8 Changes during mixing, fermentation and baking
11.9 Major bread-making processes
11.10 Packaging of bread
11.11 Variety of bread products
11.12 Bread spoilage and stalling
11.13 Bread staling
11.14 Fermentation of cereals
SECTION IV: FRUITS AND VEGETABLES
12. Fruit and vegetable biotechnology
12.1 Introduction
12.2 Direct and indirect benefits of biotechnology
12.3 Consumer benefits
12.4 Strategies for commercialization
12.5 Biotechnology improves nutritional quality and shelf-life of fruits and vegetables
12.6 Future prospects
13. Genetically modified fruits
13.1 Introduction
13.2 Apples
13.3 Citrus
13.4 Cherry
13.5 Guava
13.6 Apricots
13.7 Papaya
13.8 Eggplant
14. Genetically modified vegetables
14.1 Introduction
14.2 Tomatoes
14.3 Soybeans
14.4 Corn
14.5 Carrot
14.6 Potatoes
SECTION V: MEAT, FISH AND POULTRY PRODUCTS
15. Biotechnology of fermented meat
15.1 Introduction
15.2 Fermented meat
15.3 Raw material preparation
15.4 Fermented sausages
15.5 Finished product
16. Genetically engineered fish
16.1 Introduction
16.2 Fish feed biotechnology
16.3 Transgenic fish
16.4 Genetically engineered fish and seafood: Environmental concerns
16.5 Environmental concerns and control options
16.6 Interbreeding with wild fish
16.7 Competition with wild fish
16.8 Potential control options
16.9 Possible benefits and disadvantages of genetically engineered fish and seafood
16.10 Future applications of biotechnology
17. Poultry industry
17.1 Introduction
17.2 Different varieties of poultry meat
17.3 Broilers for meat production
17.4 Laying hens for egg production
18. Impact of biotechnology on poultry nutrition
18.1 Introduction
18.2 Impact of biotechnology on poultry nutrition
18.3 Mechanisms of action
18.4Criteria for selection of probiotics in the poultry industry
18.5 Evaluating probiotic effects on growth performance
18.6 Evaluating probiotic effects on the intestinal microbiota and intestinal morphology
18.7 Evaluating probiotic effects on immune response
18.8 Evaluating probiotic effects on meat quality
SECTION VI: BEVERAGES
19. Beverages
19.2 Carbonated non-alcoholic beverages
19.3 Stimulating beverages
19.4 Alcoholic beverages
20. Biotechnology of brewer’s yeast
20.1 Introduction
20.2 Biotechnology of brewer’s yeast
20.3 Genetic constitution of brewer’s yeast
21. Genetically engineered fish
21.1 Introduction
21.2 Genetically modified grape wines
21.3 Genetically modified yeasts
21.4 Genetically modified wine bacteria
SECTION VII: SPECIAL TOPICS
22. Carbon footprint of food
22.1 Introduction
22.2 Ecological footprint of the global food system
22.3 Eating less beef will reduce carbon footprint more than cars
22.4 Shrink your food footprint
22.5 Food transportation issues and reducing carbon footprint
22.6 Carbon footprint ranking of food
23. Nanotechnology in agriculture and food industry
23.1 Introduction
23.2 Applications of nanotechnology
23.3 Biosensors to detect nutrients and contaminants
23.4 Smart delivery systems
23.5 Way forward: Policy options and actions
24 Bioethics and biotechnology
24.1 Introduction
24.2 Goals of biotechnology
24.3 Ethical aspects of food and agricultural biotechnology
24.4 Variety of changes shaping bioethics today
Appendix: The case study of American carbon footprint
A1. American carbon food print at a glance
A2. Organic agriculture
ReferencesPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195333 Réservation
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Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque MICROBIOLOGIE-BIOTECHNOLOGIE BHA 2.1 Papier 33004001025314 Empruntable
Titre : Food microbiology : an introduction Type de document : texte imprimé Auteurs : Karl R. Matthews ; Kalmia E. Kniel ; Thomas J. Montville Mention d'édition : 4th ed. Editeur : WASHINGTON : ASM Press Année de publication : 2017 Importance : 1 vol. (XVIII-597 p.) Présentation : ill. en coul., couv. ill. en coul. Format : 29 cm ISBN/ISSN/EAN : 978-1-55581-938-5 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : RAMEAU
Aliments -- Microbiologie ; Microorganismes ; Bactéries ; Aliments -- Conservation ; Bactéries pathogènes ; Microorganismes -- Analyse ; Fermentation ; Champignons microscopiques ; Aliments -- Altération ; Réglementation ; Aliments -- Microbiologie -- Qualité -- Contrôle ; Bacillus cereus ; Campylobacter jejuni ; Clostridium ; Escherichia coli ; Listeria monocytogènes ; Salmonella ; Staphylococcus aureus ; Yersinia enterocolitica -- Toxicologie ; Lactobacillacées ; Levure (agent de fermentation) ; Protozoaires ; Virus ; Prions (virologie) ; Antibactériens ; Désinfectants ; Acides organiques ; Nitrites ; Sel ; Probiotiques ; Aliments -- Séchage ; Aliments -- Réfrigération ; Aliments surgelés ; Traitement thermique ; Atmosphères contrôlées ; Rayonnement ultraviolet ; Ultrasons ; Désinfection
Thésaurus Agro-alimentaire
SPORE ; MOISISSURE
Liste Plan de classement
2.5 (MICROBIOLOGIE ALIMENTAIRE) [Classement Massy]Type de document : Livre Table des matières : Chapter 1 The Trajectory of Food Microbiology
Chapter 2 Microbial Growth, Survival, and Death in Foods
Chapter 3 Spores and Their Significance
Chapter 4 Detection and Enumeration of Microbes in Food
Chapter 5 Rapid and Automated Microbial Methods
Chapter 6 Indicator Microorganisms and Microbiological Criteria
Chapter 7 Regulatory Issues
Chapter 8 Bacillus cereus
Chapter 9 Campylobacter Species
Chapter 10 Clostridium botulinum
Chapter 11 Clostridium perfringens
Chapter 12 Enterohemorrhagic Escherichia coli
Chapter 13 Listeria monoctyogenes
Chapter 14 Salmonella Species
Chapter 15 Shigella Species
Chapter 16 Staphylococcus aureus
Chapter 17 Vibrio Species
Chapter 18 Yersinia enterocoliticaPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=201013 Food microbiology : an introduction [texte imprimé] / Karl R. Matthews ; Kalmia E. Kniel ; Thomas J. Montville . - 4th ed. . - WASHINGTON : ASM Press, 2017 . - 1 vol. (XVIII-597 p.) : ill. en coul., couv. ill. en coul. ; 29 cm.
ISBN : 978-1-55581-938-5
Bibliogr. Index
Langues : Anglais (eng)
Catégories : RAMEAU
Aliments -- Microbiologie ; Microorganismes ; Bactéries ; Aliments -- Conservation ; Bactéries pathogènes ; Microorganismes -- Analyse ; Fermentation ; Champignons microscopiques ; Aliments -- Altération ; Réglementation ; Aliments -- Microbiologie -- Qualité -- Contrôle ; Bacillus cereus ; Campylobacter jejuni ; Clostridium ; Escherichia coli ; Listeria monocytogènes ; Salmonella ; Staphylococcus aureus ; Yersinia enterocolitica -- Toxicologie ; Lactobacillacées ; Levure (agent de fermentation) ; Protozoaires ; Virus ; Prions (virologie) ; Antibactériens ; Désinfectants ; Acides organiques ; Nitrites ; Sel ; Probiotiques ; Aliments -- Séchage ; Aliments -- Réfrigération ; Aliments surgelés ; Traitement thermique ; Atmosphères contrôlées ; Rayonnement ultraviolet ; Ultrasons ; Désinfection
Thésaurus Agro-alimentaire
SPORE ; MOISISSURE
Liste Plan de classement
2.5 (MICROBIOLOGIE ALIMENTAIRE) [Classement Massy]Type de document : Livre Table des matières : Chapter 1 The Trajectory of Food Microbiology
Chapter 2 Microbial Growth, Survival, and Death in Foods
Chapter 3 Spores and Their Significance
Chapter 4 Detection and Enumeration of Microbes in Food
Chapter 5 Rapid and Automated Microbial Methods
Chapter 6 Indicator Microorganisms and Microbiological Criteria
Chapter 7 Regulatory Issues
Chapter 8 Bacillus cereus
Chapter 9 Campylobacter Species
Chapter 10 Clostridium botulinum
Chapter 11 Clostridium perfringens
Chapter 12 Enterohemorrhagic Escherichia coli
Chapter 13 Listeria monoctyogenes
Chapter 14 Salmonella Species
Chapter 15 Shigella Species
Chapter 16 Staphylococcus aureus
Chapter 17 Vibrio Species
Chapter 18 Yersinia enterocoliticaPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=201013 Réservation
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