Catégories
|
RAMEAU , Nom commun , Fibres dans l'alimentation humaine
Fibres dans l'alimentation humaineSynonyme(s)Fibre dans l'alimentation humaine |
Ajouter le résultat dans votre panier Faire une suggestion Affiner la recherche Interroger des sources externesLes fibres alimentaires / Association pour la promotion industrie-agriculture (APRIA) (France) (1987)
Titre : Les fibres alimentaires Type de document : texte imprimé Auteurs : Association pour la promotion industrie-agriculture (APRIA) (France) Editeur : Paris : APRIA Année de publication : 1987 Importance : 353 p. Format : 30 cm ISBN/ISSN/EAN : 978-2-85977-198-0 Langues : Français (fre) Catégories : RAMEAU
Fibres dans l'alimentation ; Fibres dans l'alimentation humaine
Autres descripteurs
Iaa
Thésaurus Agrovoc
Nutrition ; Fibre alimentaireType de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=31825 Les fibres alimentaires [texte imprimé] / Association pour la promotion industrie-agriculture (APRIA) (France) . - Paris : APRIA, 1987 . - 353 p. ; 30 cm.
ISBN : 978-2-85977-198-0
Langues : Français (fre)
Catégories : RAMEAU
Fibres dans l'alimentation ; Fibres dans l'alimentation humaine
Autres descripteurs
Iaa
Thésaurus Agrovoc
Nutrition ; Fibre alimentaireType de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=31825 Réservation
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Titre : Gum arabic : structure, properties, application and economics Type de document : texte imprimé Auteurs : Abdalbasit Adam Mariod, Editeur scientifique Editeur : London : Academic Press Année de publication : 2018 Importance : 1 vol. (XV-323 p.) Présentation : ill., couv. ill. en coul. Format : 23 cm ISBN/ISSN/EAN : 978-0-12-812002-6 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement
8.3 (AUTRES GLUCIDES) [Classement Massy]
RAMEAU
Acacia senegal ; Aliments -- Additifs ; Environnement ; Marketing ; Certification ; Analyse spectrale ; Résonance magnétique nucléaire ; Aliments -- Analyse sensorielle ; Yogourt ; Santé ; Maladies ; Biocarburants ; Fibres dans l'alimentation humaine ; Fibres dans l'alimentation ; Gommes et résines ; Chromatographie ; spectrométrie infrarouge ; Aliments -- Couleur ; Animaux -- Alimentation
Thésaurus Agro-alimentaire
AGENT DE TEXTURE ; PROPRIETE CHIMIQUE ; PROPRIETE PHYSIQUE ; VISCOSITE ; GOMME NATURELLE ; CALORIMETRIE ; GRAVIMETRIE ; COULEURRésumé : Gum Arabic: Structure, Properties, Application and Economics explores the management practices of gum Arabic producing trees and their environmental role, the characteristics and properties of the gum, and presents current and developing uses in food, feed, and medicinal applications. The book provides insight into regulatory aspects of production and quality control as well as underscoring some of the geographically based differences in gum Arabic trees, production, and regulation of products. Written by experts in the field, the book provides current research and developments in gum Arabic. It is an important resource for researchers in industry and academia interested in the advances in this area. Type de document : Livre Table des matières : Part 1. Agricultural, and economics
1. Acacia seyal gums in Sudan: Ecology and economic contribution
Sara Saad Awad, A.A. Rabah, H.I. Ali, T.E. Mahmoud
2. Management practices of gum arabic-producing trees
Zeinab M. Hammad, Mohammed Hamed Mohammed
3. Valuation of environmental role of Acacia senegal tree in the Gum Belt of Kordofan and Blue Nile Sectors, Sudan
Mohamed El Nour Taha, Jûrgen Pretzsch, Muneer E. Siddig, Taisser H.H. Deafalla, Hatim M.A. Elamin
4. Impact of vegetation cover changes on gum arabic production
Sara Awadalkarim Ahmed, Manal A. Kheiry, I.A. Mofadel Hassan
5. Gum arabic: Certification and assessment of marketing opportunities
Hagir Mahagoub Mahagoub El Nasri Mohammed
Part 2. Chemistry, food and feed applications
6. Chemical properties of gum Arabic
Abdalbasit Adam Mariod
7. Physical and electrical properties of gum Arabic
Abdelrahman A. Elbadawi, Youssef A. Alsabah, Hassan H. Abuelhassan
8. Analytical techniques for new trends in gum arabic (GA) research
Elhadi M.I. Elzain, Abdalbasit A. Mariod
9. Gravimetric and calorimetric analysis of some sundanese acacia exudate gums
B.I. Beelly Osman, M.A. Hussein, Elfatih A. Hassan, Mohamed E. Osman, Mahiran Basri
10. Processing of a highly-purified grade of gum arabic from gum dust
Nawal Abdel-Gayoum Abdel-Rahman, Inaam Awad Ismail, Muna Mohamed Mustafa
11. Processing and modification of gum arabic in specific applications
Olatunji Ololade
12. Enhancement of color stability in foods by gum arabic
Abdalbasit A. Mariod
13. Gum arabic as a thickener and stabilizing agent in dairy products
Abdel Moneim El-hadi Sulieman
14. Effect of gum arabic (prebiotic) on physico-chemical and organoleptic properties of yoghurt (probiotic)
Mohamed A. Talib, Osama A.Rayis, Emadeldin H.E. Konozy, Mohamed A. Salih
15. Extending cloud stability of Tamarindus indica L. Juice using sodium alginate and gum arabic during storage in the refrigerator
Hanan S. Fagury, Mohamed A. Talib, Osama A. Rayis, Khalid H. El-Hag
Part 3. Medical and health uses
16. Health benefits of gum Arabic and medical use
Abdelkareem Ahmed
17. Gum arabic beneficial effects, clinical applications and future prospective
Lamis Kaddam, Imad Fdl-Elmula, Amal Saeed
18. Use of acacia gum in the treatment of skin lesions of two children with kwashiorkor
Insaf Abdel Karim Elhag Ali
19. Extraction and utilization of Sudanese Acacia Senegal seeds (gum arabic) oil for biodiesel production in Sudan
M. A. Hamed, Elfatih Ahmed hassan, Abdellaziz Emad Atabani
20. Gum arabic dietary fiber
Abdalbasit A. Mariod
21. Gum arabic and kidney failure: An exceptional panacea
Isam Mohamed Abu Zeid, Abdul Rahman FarajAllah
22. Dietary gum arabic as animal feed additive
Abdelaziz A. Fadlelmoula
23. Applications of gum arabic in medical and health benefits
Noura K.M. Salih
24. Functional properties of gum arabic
Abdalbasit A. Mariod
25. Effect of gum arabic on the fecal bacterial mass on healthy human volunteers
Rasheeda Hamid Hamid Ahmed, Abdalbasit Adam Mariod, Sulieman Mohamed El Sanousi
26. Gastroprotective activity of gum arabic: A review
Suzy Munir Salama, Abdalbasit Adam MariodPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195335 Gum arabic : structure, properties, application and economics [texte imprimé] / Abdalbasit Adam Mariod, Editeur scientifique . - London : Academic Press, 2018 . - 1 vol. (XV-323 p.) : ill., couv. ill. en coul. ; 23 cm.
ISBN : 978-0-12-812002-6
Bibliogr. Index
Langues : Anglais (eng)
Catégories : Liste Plan de classement
8.3 (AUTRES GLUCIDES) [Classement Massy]
RAMEAU
Acacia senegal ; Aliments -- Additifs ; Environnement ; Marketing ; Certification ; Analyse spectrale ; Résonance magnétique nucléaire ; Aliments -- Analyse sensorielle ; Yogourt ; Santé ; Maladies ; Biocarburants ; Fibres dans l'alimentation humaine ; Fibres dans l'alimentation ; Gommes et résines ; Chromatographie ; spectrométrie infrarouge ; Aliments -- Couleur ; Animaux -- Alimentation
Thésaurus Agro-alimentaire
AGENT DE TEXTURE ; PROPRIETE CHIMIQUE ; PROPRIETE PHYSIQUE ; VISCOSITE ; GOMME NATURELLE ; CALORIMETRIE ; GRAVIMETRIE ; COULEURRésumé : Gum Arabic: Structure, Properties, Application and Economics explores the management practices of gum Arabic producing trees and their environmental role, the characteristics and properties of the gum, and presents current and developing uses in food, feed, and medicinal applications. The book provides insight into regulatory aspects of production and quality control as well as underscoring some of the geographically based differences in gum Arabic trees, production, and regulation of products. Written by experts in the field, the book provides current research and developments in gum Arabic. It is an important resource for researchers in industry and academia interested in the advances in this area. Type de document : Livre Table des matières : Part 1. Agricultural, and economics
1. Acacia seyal gums in Sudan: Ecology and economic contribution
Sara Saad Awad, A.A. Rabah, H.I. Ali, T.E. Mahmoud
2. Management practices of gum arabic-producing trees
Zeinab M. Hammad, Mohammed Hamed Mohammed
3. Valuation of environmental role of Acacia senegal tree in the Gum Belt of Kordofan and Blue Nile Sectors, Sudan
Mohamed El Nour Taha, Jûrgen Pretzsch, Muneer E. Siddig, Taisser H.H. Deafalla, Hatim M.A. Elamin
4. Impact of vegetation cover changes on gum arabic production
Sara Awadalkarim Ahmed, Manal A. Kheiry, I.A. Mofadel Hassan
5. Gum arabic: Certification and assessment of marketing opportunities
Hagir Mahagoub Mahagoub El Nasri Mohammed
Part 2. Chemistry, food and feed applications
6. Chemical properties of gum Arabic
Abdalbasit Adam Mariod
7. Physical and electrical properties of gum Arabic
Abdelrahman A. Elbadawi, Youssef A. Alsabah, Hassan H. Abuelhassan
8. Analytical techniques for new trends in gum arabic (GA) research
Elhadi M.I. Elzain, Abdalbasit A. Mariod
9. Gravimetric and calorimetric analysis of some sundanese acacia exudate gums
B.I. Beelly Osman, M.A. Hussein, Elfatih A. Hassan, Mohamed E. Osman, Mahiran Basri
10. Processing of a highly-purified grade of gum arabic from gum dust
Nawal Abdel-Gayoum Abdel-Rahman, Inaam Awad Ismail, Muna Mohamed Mustafa
11. Processing and modification of gum arabic in specific applications
Olatunji Ololade
12. Enhancement of color stability in foods by gum arabic
Abdalbasit A. Mariod
13. Gum arabic as a thickener and stabilizing agent in dairy products
Abdel Moneim El-hadi Sulieman
14. Effect of gum arabic (prebiotic) on physico-chemical and organoleptic properties of yoghurt (probiotic)
Mohamed A. Talib, Osama A.Rayis, Emadeldin H.E. Konozy, Mohamed A. Salih
15. Extending cloud stability of Tamarindus indica L. Juice using sodium alginate and gum arabic during storage in the refrigerator
Hanan S. Fagury, Mohamed A. Talib, Osama A. Rayis, Khalid H. El-Hag
Part 3. Medical and health uses
16. Health benefits of gum Arabic and medical use
Abdelkareem Ahmed
17. Gum arabic beneficial effects, clinical applications and future prospective
Lamis Kaddam, Imad Fdl-Elmula, Amal Saeed
18. Use of acacia gum in the treatment of skin lesions of two children with kwashiorkor
Insaf Abdel Karim Elhag Ali
19. Extraction and utilization of Sudanese Acacia Senegal seeds (gum arabic) oil for biodiesel production in Sudan
M. A. Hamed, Elfatih Ahmed hassan, Abdellaziz Emad Atabani
20. Gum arabic dietary fiber
Abdalbasit A. Mariod
21. Gum arabic and kidney failure: An exceptional panacea
Isam Mohamed Abu Zeid, Abdul Rahman FarajAllah
22. Dietary gum arabic as animal feed additive
Abdelaziz A. Fadlelmoula
23. Applications of gum arabic in medical and health benefits
Noura K.M. Salih
24. Functional properties of gum arabic
Abdalbasit A. Mariod
25. Effect of gum arabic on the fecal bacterial mass on healthy human volunteers
Rasheeda Hamid Hamid Ahmed, Abdalbasit Adam Mariod, Sulieman Mohamed El Sanousi
26. Gastroprotective activity of gum arabic: A review
Suzy Munir Salama, Abdalbasit Adam MariodPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195335 Réservation
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Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque CONSTITUANTS ET ADDITIFS ALIMENTAIRES MAR 8.3 Papier 33004001025330 Empruntable
Titre : Impacts de la microflore digestive sur les effets nutritionnels et physiologiques des fibres alimentaires chez le rat hétéroxénique à flore humaine Type de document : texte imprimé Auteurs : Cécile Dufour Editeur : Paris : INA P-G Année de publication : 1989 Importance : 159 p. Format : 30 cm Note générale : 1989 Langues : Français (fre) Catégories : RAMEAU
Thèses et écrits académiques ; Fibres dans l'alimentation humaine ; NutritionType de document : Thèse Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=21648 Impacts de la microflore digestive sur les effets nutritionnels et physiologiques des fibres alimentaires chez le rat hétéroxénique à flore humaine [texte imprimé] / Cécile Dufour . - Paris : INA P-G, 1989 . - 159 p. ; 30 cm.
1989
Langues : Français (fre)
Catégories : RAMEAU
Thèses et écrits académiques ; Fibres dans l'alimentation humaine ; NutritionType de document : Thèse Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=21648 Réservation
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Titre : Plant food by-products : industrial relevance for food additives and nutraceuticals Type de document : texte imprimé Auteurs : Jesús Fernando Ayala-Zavala, Editeur scientifique ; Gustavo González-Aguilar, Editeur scientifique ; Mohammed Wasim Siddiqui, Editeur scientifique Editeur : Oakville [Canada] : Apple Academic Press Année de publication : 2018 Collection : Postharvest Biology and Technology Book Series Importance : 1 vol. (XVIII-360 p.) Présentation : ill. en noir et en coul., couv. ill. en coul. Format : 24 cm ISBN/ISSN/EAN : 978-1-77188-640-6 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement
17.4 (VALORISATION DES SOUS-PRODUITS-UTILISATION NON ALIMENTAIRE DES PRODUITS AGRICOLES ET ALIMENTAIRES) [Classement Massy]
RAMEAU
Aliments -- Additifs ; Aliments fonctionnels ; Industries agricoles -- Sous-produits ; Plantes ; Développement durable ; Environnement ; Cellules végétales ; Graines ; Fruits ; Fleurs ; Légumes ; Vin -- Industrie et commerce ; Jus de raisin ; Arachides ; Industries agroalimentaires ; Café ; Fibres dans l'alimentation humaine ; Tomate ; Huiles essentielles ; Antioxydants ; Glaces, boissons glacées, etc. ; Céréales ; Industries agro-alimentaires -- Mesures de sécurité ; Biomolécules végétales ; Fibres dans l'alimentation ; Tomates -- Industrie et commerce
Thésaurus Agro-alimentaire
SECURITE ; FRUIT ; CAROTENOIDERésumé : This new volume, Plant Food By-Products: Industrial Relevance for Food Additives and Nutraceuticals, takes an eco-friendly approach to examining the advantages of using plant food by-products as food additives and nutraceuticals, turning solid wastes into value-added items. The chapters, written by researchers and professionals working in the plant food industry, look at ways to make effective use of plant by-products by harnessing the power of the antimicrobial and nutraceutical power of plant and herb extracts. The measures and techniques discussed here will also help to improve the economics of processing crops. In addition, food processing industries generate a large amount of by-products and wastes, and the use plant food by-products can help mitigate growing environmental problems.
The antimicrobial power of plant and herb extracts has been recognized for centuries in natural medicine, and research proves the use of crops as a source of nutraceutical compounds. The by-products of plant food also contain high levels of various health-enhancing substances. This volume examines the potential uses of plant by-products as food additives (such as antioxidants, antimicrobials, colorants, flavorings, and thickener agents) and as nutraceuticals (antioxidant, anticarcinogenic, antiinflamatory, prebiotics, antiobesogenic, inmunomodulators, among others).
The chapter authors cover a range of issues, including the economic and environmental benefits of utilizing plant food by-products, extraction technologies, plant tissues as a source of nutraceutical compounds, and more.
The information provided in this volume will be valuable for researchers, scientists, and professionals working in the plant food industry.Type de document : Livre Table des matières : 1. Integral Exploitation of the Plant Food Industry: Food Security and Sustainable Development
A. T. Bernal-Mercado, F. J. Vazquez-Armenta, G. A. Gonzalez-Aguilar, and B. A. Silva-Espinoza
2. Economic and Environmental Benefits of Utilizing Plant Food By-Products
J. E. Davila-Avina, C. Zoellner, L. Solis-Soto, G. Rojas-Verde and L.e. Garcie-Amezquita
3. Extraction Technologies for the Production of Bioactive Compounds from Plant Food By-Products
L. A. Ortega-Ramirez, G. A. González-Aguilar, J. F. Ayala-Zavala, and M. R. Cruz-Valenzuela
4. Plant Tissues as a Source of Nutraceutical Compounds: Fruit Seeds, Leaves, Flowers, and Stems
G. R. Velderrain-Rodriguez, R. Pacheco-Ordaz, M. G. Goñi, L. Siqueira-Oliveira, A. Wall-Medrano, J. F. Ayala-Zavala, and G. A. González-Aguilar
5. Harvest By-Products of Fresh Fruits and Vegetables
A. E. Quirós-Sauceda, G. R. Velderrain-Rodriguez, D J. Abraham Domínguez-Ávila, H. Palafox-Carlos, M. W. Siddqui, J. F. Ayala-Zavala, and G. A. González-Aguilar
6. Winery and Grape Juice Extraction By-Products
F. J. Vazquez-Armenta, A. T. Bernal-Mercado, R. Pacheco-Ordaz, G. A. Gonzalez-Aguilar and J. F. Ayala-Zavala
7. By-Products from Minimal Processing of Fresh Fruits and Vegetables
M. R. Tapia-Rodriguez, M. G. Goñi, G. A. González-Aguilar, and J. F. Ayala-Zavala
8. By-Products of the Nut and Peanut Agro-Industry as Sources of Phytochemicals Suitable for the Nutraceutical and Food Industries
A. A. Vazquez-Flores, J. A. Nuñez-Gastelum, E. Alvarez-Parrilla, A. Wall-Medrano, J. Rodrigo-Garcia, J. F. Ayala-Zavala, G. A. Gonzalez-Aguilar, and L. A. De-La-Rosa
9. By-Products from Coffee Processing
L. A. Contreras-Angulo, J. Ruiz-Canizalez, A. Emus-Medina, and J. Basilio-Heredia
10. Dietary Fiber and Lycopene from Tomato Processing
D. Lira-Morales, N. Varela-Bojorquez, M. Gonzalez-Ayon, R. Velez-De-La-Rocha, M. Verdugo-Perales, J. A. Sañudo-Barajas, M. B. Montoya-Royo
11. By-Products from Essential Oil Extraction
M. M. Gutierrez-Pacheco, C. A. Mazzucotelli, G. A. González-Aguilar, J. F. Ayala-Zavala, and B. A. Silva-Espinoza
12. Antioxidant Enrichment of Ice Cream Using Fruit By-Products
Muhammed wasim Siddiqui and Vasudha Bansal
13. By-Products from Grains and Cereals Processing
E. P. Gutierrez-Grijalva, L. G. Flores-Acosta, G. Vazquez-Olivo, and J. B. HerediaPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195354 Plant food by-products : industrial relevance for food additives and nutraceuticals [texte imprimé] / Jesús Fernando Ayala-Zavala, Editeur scientifique ; Gustavo González-Aguilar, Editeur scientifique ; Mohammed Wasim Siddiqui, Editeur scientifique . - Oakville (Canada) : Apple Academic Press, 2018 . - 1 vol. (XVIII-360 p.) : ill. en noir et en coul., couv. ill. en coul. ; 24 cm. - (Postharvest Biology and Technology Book Series) .
ISBN : 978-1-77188-640-6
Bibliogr. Index
Langues : Anglais (eng)
Catégories : Liste Plan de classement
17.4 (VALORISATION DES SOUS-PRODUITS-UTILISATION NON ALIMENTAIRE DES PRODUITS AGRICOLES ET ALIMENTAIRES) [Classement Massy]
RAMEAU
Aliments -- Additifs ; Aliments fonctionnels ; Industries agricoles -- Sous-produits ; Plantes ; Développement durable ; Environnement ; Cellules végétales ; Graines ; Fruits ; Fleurs ; Légumes ; Vin -- Industrie et commerce ; Jus de raisin ; Arachides ; Industries agroalimentaires ; Café ; Fibres dans l'alimentation humaine ; Tomate ; Huiles essentielles ; Antioxydants ; Glaces, boissons glacées, etc. ; Céréales ; Industries agro-alimentaires -- Mesures de sécurité ; Biomolécules végétales ; Fibres dans l'alimentation ; Tomates -- Industrie et commerce
Thésaurus Agro-alimentaire
SECURITE ; FRUIT ; CAROTENOIDERésumé : This new volume, Plant Food By-Products: Industrial Relevance for Food Additives and Nutraceuticals, takes an eco-friendly approach to examining the advantages of using plant food by-products as food additives and nutraceuticals, turning solid wastes into value-added items. The chapters, written by researchers and professionals working in the plant food industry, look at ways to make effective use of plant by-products by harnessing the power of the antimicrobial and nutraceutical power of plant and herb extracts. The measures and techniques discussed here will also help to improve the economics of processing crops. In addition, food processing industries generate a large amount of by-products and wastes, and the use plant food by-products can help mitigate growing environmental problems.
The antimicrobial power of plant and herb extracts has been recognized for centuries in natural medicine, and research proves the use of crops as a source of nutraceutical compounds. The by-products of plant food also contain high levels of various health-enhancing substances. This volume examines the potential uses of plant by-products as food additives (such as antioxidants, antimicrobials, colorants, flavorings, and thickener agents) and as nutraceuticals (antioxidant, anticarcinogenic, antiinflamatory, prebiotics, antiobesogenic, inmunomodulators, among others).
The chapter authors cover a range of issues, including the economic and environmental benefits of utilizing plant food by-products, extraction technologies, plant tissues as a source of nutraceutical compounds, and more.
The information provided in this volume will be valuable for researchers, scientists, and professionals working in the plant food industry.Type de document : Livre Table des matières : 1. Integral Exploitation of the Plant Food Industry: Food Security and Sustainable Development
A. T. Bernal-Mercado, F. J. Vazquez-Armenta, G. A. Gonzalez-Aguilar, and B. A. Silva-Espinoza
2. Economic and Environmental Benefits of Utilizing Plant Food By-Products
J. E. Davila-Avina, C. Zoellner, L. Solis-Soto, G. Rojas-Verde and L.e. Garcie-Amezquita
3. Extraction Technologies for the Production of Bioactive Compounds from Plant Food By-Products
L. A. Ortega-Ramirez, G. A. González-Aguilar, J. F. Ayala-Zavala, and M. R. Cruz-Valenzuela
4. Plant Tissues as a Source of Nutraceutical Compounds: Fruit Seeds, Leaves, Flowers, and Stems
G. R. Velderrain-Rodriguez, R. Pacheco-Ordaz, M. G. Goñi, L. Siqueira-Oliveira, A. Wall-Medrano, J. F. Ayala-Zavala, and G. A. González-Aguilar
5. Harvest By-Products of Fresh Fruits and Vegetables
A. E. Quirós-Sauceda, G. R. Velderrain-Rodriguez, D J. Abraham Domínguez-Ávila, H. Palafox-Carlos, M. W. Siddqui, J. F. Ayala-Zavala, and G. A. González-Aguilar
6. Winery and Grape Juice Extraction By-Products
F. J. Vazquez-Armenta, A. T. Bernal-Mercado, R. Pacheco-Ordaz, G. A. Gonzalez-Aguilar and J. F. Ayala-Zavala
7. By-Products from Minimal Processing of Fresh Fruits and Vegetables
M. R. Tapia-Rodriguez, M. G. Goñi, G. A. González-Aguilar, and J. F. Ayala-Zavala
8. By-Products of the Nut and Peanut Agro-Industry as Sources of Phytochemicals Suitable for the Nutraceutical and Food Industries
A. A. Vazquez-Flores, J. A. Nuñez-Gastelum, E. Alvarez-Parrilla, A. Wall-Medrano, J. Rodrigo-Garcia, J. F. Ayala-Zavala, G. A. Gonzalez-Aguilar, and L. A. De-La-Rosa
9. By-Products from Coffee Processing
L. A. Contreras-Angulo, J. Ruiz-Canizalez, A. Emus-Medina, and J. Basilio-Heredia
10. Dietary Fiber and Lycopene from Tomato Processing
D. Lira-Morales, N. Varela-Bojorquez, M. Gonzalez-Ayon, R. Velez-De-La-Rocha, M. Verdugo-Perales, J. A. Sañudo-Barajas, M. B. Montoya-Royo
11. By-Products from Essential Oil Extraction
M. M. Gutierrez-Pacheco, C. A. Mazzucotelli, G. A. González-Aguilar, J. F. Ayala-Zavala, and B. A. Silva-Espinoza
12. Antioxidant Enrichment of Ice Cream Using Fruit By-Products
Muhammed wasim Siddiqui and Vasudha Bansal
13. By-Products from Grains and Cereals Processing
E. P. Gutierrez-Grijalva, L. G. Flores-Acosta, G. Vazquez-Olivo, and J. B. HerediaPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195354 Réservation
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