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Titre : Les 7 fonctions de l'emballage Type de document : texte imprimé Auteurs : Patrice Dole (1969-....), Coordinateur Editeur : Paris : Lavoisier-Tec & Doc Année de publication : 2018 Collection : Sciences et techniques agroalimentaires Importance : 1 vol. (XXV-434 p.) Présentation : ill. en noir et en coul., couv. ill. en coul., fig., tabl., graph. Format : 24 cm ISBN/ISSN/EAN : 978-2-7430-2038-5 Prix : 95 EUR Note générale : Notes bibliogr. et webliogr. Index Langues : Français (fre) Catégories : Liste Plan de classement
15.1 (EMBALLAGE) [Classement Massy]
RAMEAU
Aliments -- Conditionnement -- Guides pratiques et mémentos ; Aliments -- Emballage -- Guides pratiques et mémentos ; Aliments -- Qualité ; Consommateurs ; Contamination ; Environnement ; Aliments -- Activité de l'eau ; Aliments -- Odeur ; Oxygène ; Lumière ; Aliments -- Teneur en eau ; Atmosphères contrôlées ; Aliments -- Emballage ; Réglementation ; Risques pour la santé ; Risques alimentaires -- Prévention ; Risques alimentaires ; Produits alimentaires -- Etiquetage ; Consommateurs -- EducationRésumé : La 4è de couv. indique :"En constante évolution socio-économique et technologique, le domaine de l'emballage confronte en permanence les industriels à de nouvelles contraintes d'adaptation, notamment en agroalimentaire, afin de garantir la qualité et la sécurité sanitaire des denrées et leur conservation.
À l'interface de nombreuses disciplines (génie des procédés alimentaires, science des matériaux, toxicologie, microbiologie, réglementation...), cet ouvrage propose une approche inédite de l'emballage alimentaire à travers une analyse complète et pratique de ses 7 fonctions :
préserver la qualité de l'aliment ;
prévenir le risque microbiologique ;
préserver l'intégrité de l'emballage et de son contenu ;
prévenir le risque chimique ;
préserver l'environnement ;
répondre aux exigences techniques et économiques du fabricant et de l'utilisateur de l'emballage ;
interagir et communiquer avec le consommateur.
Afin d'appréhender au mieux chacune de ces fonctions, cet ouvrage comprend des rappels des notions de base, des développements sur les fondamentaux, des exemples concrets et de nombreux tableaux et schémas de synthèse. Des chapitres « Bien comprendre » permettent également d'expliciter des notions scientifiques ou techniques importantes. Enfin, en complément, des « Zooms » sur des sujets d'intérêt sont disponibles en ligne.
Cet ouvrage s'adresse aux ingénieurs et techniciens des industries agroalimentaires qui y trouveront les notions importantes en science des matériaux, ainsi qu'aux techniciens et ingénieurs en physico-chimie des matériaux pour qui l'étude concrète du cahier des charges complexe de l'emballage agroalimentaire permettra une mise en pratique de leurs connaissances de base. Il sera également utile aux fabricants d'emballages et à tous les professionnels de ce secteur."Type de document : Livre Table des matières : Préserver la qualité de l’aliment
CHAPITRE 1 Prévenir la pénétration de l’oxygène (Annie Perrin, Catherine Joly).
CHAPITRE 2 Limiter la perte d’eau ou l’hydratation des aliments (Catherine Joly)
CHAPITRE 3 Prévenir l’altération à la lumière (Annie Perrin)
CHAPITRE 4 Contrôler les échanges de respiration (Florence Charles)
CHAPITRE 5 Limiter la maturation ou le vieillissement grâce aux emballages actifs absorbeurs ou piégeurs (Pascale Chalier)
CHAPITRE 6 Limiter le piégeage et la perte des arômes (Catherine Joly)
CHAPITRE 7 Bien comprendre les barrières de solubilité et les barrières de diffusion (Patrice Dole)
CHAPITRE 8 Bien comprendre le scellage (Patrice Dole)
CHAPITRE 9 Bien comprendre les matériaux respirants (Patrice Dole)
CHAPITRE 10 Bien comprendre les mesures de perméabilité aux gaz des matériaux d’emballage des aliments (Catherine Joly, Amandine Cottaz)
ZOOMS
1. La viande bien rouge (Catherine Joly)
Prévenir le risque microbiologique
CHAPITRE 11 Réglementation (François Zuber)
CHAPITRE 12 Maîtrise de l’activité de l’eau (François Zuber, Catherine Joly)
CHAPITRE 13 Emballages pour congélation, conservation à froid, pasteurisation et appertisation (François Zuber, Catherine Joly)
CHAPITRE 14 Conditionnement sous atmosphère protectrice (François Zuber, Catherine Joly)
CHAPITRE 15 Conditionnement aseptique et décontamination préalable des emballages (François Zuber)
CHAPITRE 16 Nouveaux procédés de décontamination des aliments et emballages spécifiques (François Zuber)
CHAPITRE 17 Limiter le risque microbiologique grâce aux emballages antimicrobiens (Pascale Chalier)
CHAPITRE 18 Donner des informations sur l’évolution des caractéristiques du produit : les emballages intelligents (Nathalie Gontard, Patrice Dole)
CHAPITRE 19 Bien comprendre les aliments et les contaminants microbiologiques (François Zuber)
ZOOMS
1. La biopréservation (Nadia Oulahal)
2. La démarche HACCP (François Zuber)
3. L’effet « retort » (Patrice Dole)
Préserver l’intégrité de l’emballage et son contenu
CHAPITRE 20 Tests réalisés sur prélèvements d’emballages (Jean Mario Julien, Pascal Launay)
CHAPITRE 21 Tests réalisés sur emballages finis (Emmanuelle Font, Stéphane Neveu)
CHAPITRE 22 Phénomènes d’altération des emballages associés aux interactions contenu/contenant (Catherine Joly)
CHAPITRE 23 Optimisation du comportement mécanique des emballages (Patrice Dole)
CHAPITRE 24 Bien comprendre le comportement thermomécanique des matériaux plastiques (Patrice Dole)
CHAPITRE 25 Bien comprendre les facteurs qui gouvernent la position de la transition vitreuse (Patrice Dole)
ZOOMS
1. Le test des papiers cartons en humidité contrôlée (Jean-Francis Bloch)
Prévenir le risque chimique
CHAPITRE 26 Réglementation des matériaux au contact (Philippe Saillard, Patrice Dole)
CHAPITRE 27 Prévenir le danger (Daniel Ribera, Laetitia Doly)
CHAPITRE 28 Limiter l’exposition (Patrice Dole)
CHAPITRE 29 Bien comprendre la cinétique de migration (Patrice Dole)
CHAPITRE 30 Bien comprendre la diffusion des migrants, vue à l’échelle moléculaire (Mai Nguyen, Olivier Vitrac)
ZOOMS
1. L’évaluation du risque des nanomatériaux (Cécile Lacoste)
2. Les NIAS (Anne-Marie Riquet)
3. La perturbation endocrinienne (Daniel Ribera, Laetitia Doly)
4. Le recyclage du PET et des polyoléfines en contact alimentaire (Alexandre Feigenbaum)
Préserver l’environnement
CHAPITRE 31 Réglementation (Jan Le Moux)
CHAPITRE 32 Analyse de cycle de vie et méthodes d’évaluation des impacts environnementaux (Sophie Bonnier)
CHAPITRE 33 Polymères biosourcés et biodégradables (Sandra Domenek)
CHAPITRE 34 Papiers et cartons (Mohamed Naceur Belgacem)
CHAPITRE 35 Collecte et tri des emballages (Maryon Ginisty-Pailleux)
CHAPITRE 36 Recyclage matière (Maryon Ginisty-Pailleux)
CHAPITRE 37 Valorisations thermiques et chimiques (Maryon Ginisty-Pailleux)
CHAPITRE 38 Biodégradabilité et compostabilité (Pascal Degraeve)
ZOOMS
1. Le PEF (Patrice Dole)
2. Le polylactide (Sandra Domenek)
3. Le processus technologique du bois au papier (Mohamed Naceur Belgacem)
Répondre aux exigences techniques et économiques du fabricant d’emballage
CHAPITRE 39 Satisfaire les exigences du fabricant d’emballages (Yvan Chalamet, Patrice Dole)
CHAPITRE 40 Satisfaire les exigences du complexeur (Catherine Joly)
CHAPITRE 41 Technologies d’impression (Anne Blayo)
CHAPITRE 42 Satisfaire les exigences du conditionneur (Patrice Dole)
CHAPITRE 43 Bien comprendre les propriétés rhéologiques des polymères à l’état fondu (Yvan Chalamet)
CHAPITRE 44 Bien comprendre les propriétés d’adhésion (Patrice Dole)
Interagir et communiquer avec le consommateur
CHAPITRE 45 La fonction information (Bénédicte Larinier)
CHAPITRE 46 Marketing emballage, fonctions de signalisation et d’expression (Muriel Genin)
CHAPITRE 47 Répondre aux exigences techniques de praticité (Jacques Thebault)
ZOOMS
1. Le lien odeur-couleur (Muriel Jacquot, Léa Nehmé)
Concilier les 7 fonctions de l’emballage
CHAPITRE 48 Élaboration du cahier des charges fonctionnel et du cahier des charges achats (Annie Perrin, Catherine Joly)
CHAPITRE 49 Les outils d’aide à la décision et au dimensionnement d’emballage (Valérie Guillard, Nathalie Gontard, Patrice Buche, Carole Guillaume†)
CHAPITRE 50 Fiches techniques produit‑emballage (Patrice Dole, Catherine Joly)Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=194902 Les 7 fonctions de l'emballage [texte imprimé] / Patrice Dole (1969-....), Coordinateur . - Paris : Lavoisier-Tec & Doc, 2018 . - 1 vol. (XXV-434 p.) : ill. en noir et en coul., couv. ill. en coul., fig., tabl., graph. ; 24 cm. - (Sciences et techniques agroalimentaires) .
ISBN : 978-2-7430-2038-5 : 95 EUR
Notes bibliogr. et webliogr. Index
Langues : Français (fre)
Catégories : Liste Plan de classement
15.1 (EMBALLAGE) [Classement Massy]
RAMEAU
Aliments -- Conditionnement -- Guides pratiques et mémentos ; Aliments -- Emballage -- Guides pratiques et mémentos ; Aliments -- Qualité ; Consommateurs ; Contamination ; Environnement ; Aliments -- Activité de l'eau ; Aliments -- Odeur ; Oxygène ; Lumière ; Aliments -- Teneur en eau ; Atmosphères contrôlées ; Aliments -- Emballage ; Réglementation ; Risques pour la santé ; Risques alimentaires -- Prévention ; Risques alimentaires ; Produits alimentaires -- Etiquetage ; Consommateurs -- EducationRésumé : La 4è de couv. indique :"En constante évolution socio-économique et technologique, le domaine de l'emballage confronte en permanence les industriels à de nouvelles contraintes d'adaptation, notamment en agroalimentaire, afin de garantir la qualité et la sécurité sanitaire des denrées et leur conservation.
À l'interface de nombreuses disciplines (génie des procédés alimentaires, science des matériaux, toxicologie, microbiologie, réglementation...), cet ouvrage propose une approche inédite de l'emballage alimentaire à travers une analyse complète et pratique de ses 7 fonctions :
préserver la qualité de l'aliment ;
prévenir le risque microbiologique ;
préserver l'intégrité de l'emballage et de son contenu ;
prévenir le risque chimique ;
préserver l'environnement ;
répondre aux exigences techniques et économiques du fabricant et de l'utilisateur de l'emballage ;
interagir et communiquer avec le consommateur.
Afin d'appréhender au mieux chacune de ces fonctions, cet ouvrage comprend des rappels des notions de base, des développements sur les fondamentaux, des exemples concrets et de nombreux tableaux et schémas de synthèse. Des chapitres « Bien comprendre » permettent également d'expliciter des notions scientifiques ou techniques importantes. Enfin, en complément, des « Zooms » sur des sujets d'intérêt sont disponibles en ligne.
Cet ouvrage s'adresse aux ingénieurs et techniciens des industries agroalimentaires qui y trouveront les notions importantes en science des matériaux, ainsi qu'aux techniciens et ingénieurs en physico-chimie des matériaux pour qui l'étude concrète du cahier des charges complexe de l'emballage agroalimentaire permettra une mise en pratique de leurs connaissances de base. Il sera également utile aux fabricants d'emballages et à tous les professionnels de ce secteur."Type de document : Livre Table des matières : Préserver la qualité de l’aliment
CHAPITRE 1 Prévenir la pénétration de l’oxygène (Annie Perrin, Catherine Joly).
CHAPITRE 2 Limiter la perte d’eau ou l’hydratation des aliments (Catherine Joly)
CHAPITRE 3 Prévenir l’altération à la lumière (Annie Perrin)
CHAPITRE 4 Contrôler les échanges de respiration (Florence Charles)
CHAPITRE 5 Limiter la maturation ou le vieillissement grâce aux emballages actifs absorbeurs ou piégeurs (Pascale Chalier)
CHAPITRE 6 Limiter le piégeage et la perte des arômes (Catherine Joly)
CHAPITRE 7 Bien comprendre les barrières de solubilité et les barrières de diffusion (Patrice Dole)
CHAPITRE 8 Bien comprendre le scellage (Patrice Dole)
CHAPITRE 9 Bien comprendre les matériaux respirants (Patrice Dole)
CHAPITRE 10 Bien comprendre les mesures de perméabilité aux gaz des matériaux d’emballage des aliments (Catherine Joly, Amandine Cottaz)
ZOOMS
1. La viande bien rouge (Catherine Joly)
Prévenir le risque microbiologique
CHAPITRE 11 Réglementation (François Zuber)
CHAPITRE 12 Maîtrise de l’activité de l’eau (François Zuber, Catherine Joly)
CHAPITRE 13 Emballages pour congélation, conservation à froid, pasteurisation et appertisation (François Zuber, Catherine Joly)
CHAPITRE 14 Conditionnement sous atmosphère protectrice (François Zuber, Catherine Joly)
CHAPITRE 15 Conditionnement aseptique et décontamination préalable des emballages (François Zuber)
CHAPITRE 16 Nouveaux procédés de décontamination des aliments et emballages spécifiques (François Zuber)
CHAPITRE 17 Limiter le risque microbiologique grâce aux emballages antimicrobiens (Pascale Chalier)
CHAPITRE 18 Donner des informations sur l’évolution des caractéristiques du produit : les emballages intelligents (Nathalie Gontard, Patrice Dole)
CHAPITRE 19 Bien comprendre les aliments et les contaminants microbiologiques (François Zuber)
ZOOMS
1. La biopréservation (Nadia Oulahal)
2. La démarche HACCP (François Zuber)
3. L’effet « retort » (Patrice Dole)
Préserver l’intégrité de l’emballage et son contenu
CHAPITRE 20 Tests réalisés sur prélèvements d’emballages (Jean Mario Julien, Pascal Launay)
CHAPITRE 21 Tests réalisés sur emballages finis (Emmanuelle Font, Stéphane Neveu)
CHAPITRE 22 Phénomènes d’altération des emballages associés aux interactions contenu/contenant (Catherine Joly)
CHAPITRE 23 Optimisation du comportement mécanique des emballages (Patrice Dole)
CHAPITRE 24 Bien comprendre le comportement thermomécanique des matériaux plastiques (Patrice Dole)
CHAPITRE 25 Bien comprendre les facteurs qui gouvernent la position de la transition vitreuse (Patrice Dole)
ZOOMS
1. Le test des papiers cartons en humidité contrôlée (Jean-Francis Bloch)
Prévenir le risque chimique
CHAPITRE 26 Réglementation des matériaux au contact (Philippe Saillard, Patrice Dole)
CHAPITRE 27 Prévenir le danger (Daniel Ribera, Laetitia Doly)
CHAPITRE 28 Limiter l’exposition (Patrice Dole)
CHAPITRE 29 Bien comprendre la cinétique de migration (Patrice Dole)
CHAPITRE 30 Bien comprendre la diffusion des migrants, vue à l’échelle moléculaire (Mai Nguyen, Olivier Vitrac)
ZOOMS
1. L’évaluation du risque des nanomatériaux (Cécile Lacoste)
2. Les NIAS (Anne-Marie Riquet)
3. La perturbation endocrinienne (Daniel Ribera, Laetitia Doly)
4. Le recyclage du PET et des polyoléfines en contact alimentaire (Alexandre Feigenbaum)
Préserver l’environnement
CHAPITRE 31 Réglementation (Jan Le Moux)
CHAPITRE 32 Analyse de cycle de vie et méthodes d’évaluation des impacts environnementaux (Sophie Bonnier)
CHAPITRE 33 Polymères biosourcés et biodégradables (Sandra Domenek)
CHAPITRE 34 Papiers et cartons (Mohamed Naceur Belgacem)
CHAPITRE 35 Collecte et tri des emballages (Maryon Ginisty-Pailleux)
CHAPITRE 36 Recyclage matière (Maryon Ginisty-Pailleux)
CHAPITRE 37 Valorisations thermiques et chimiques (Maryon Ginisty-Pailleux)
CHAPITRE 38 Biodégradabilité et compostabilité (Pascal Degraeve)
ZOOMS
1. Le PEF (Patrice Dole)
2. Le polylactide (Sandra Domenek)
3. Le processus technologique du bois au papier (Mohamed Naceur Belgacem)
Répondre aux exigences techniques et économiques du fabricant d’emballage
CHAPITRE 39 Satisfaire les exigences du fabricant d’emballages (Yvan Chalamet, Patrice Dole)
CHAPITRE 40 Satisfaire les exigences du complexeur (Catherine Joly)
CHAPITRE 41 Technologies d’impression (Anne Blayo)
CHAPITRE 42 Satisfaire les exigences du conditionneur (Patrice Dole)
CHAPITRE 43 Bien comprendre les propriétés rhéologiques des polymères à l’état fondu (Yvan Chalamet)
CHAPITRE 44 Bien comprendre les propriétés d’adhésion (Patrice Dole)
Interagir et communiquer avec le consommateur
CHAPITRE 45 La fonction information (Bénédicte Larinier)
CHAPITRE 46 Marketing emballage, fonctions de signalisation et d’expression (Muriel Genin)
CHAPITRE 47 Répondre aux exigences techniques de praticité (Jacques Thebault)
ZOOMS
1. Le lien odeur-couleur (Muriel Jacquot, Léa Nehmé)
Concilier les 7 fonctions de l’emballage
CHAPITRE 48 Élaboration du cahier des charges fonctionnel et du cahier des charges achats (Annie Perrin, Catherine Joly)
CHAPITRE 49 Les outils d’aide à la décision et au dimensionnement d’emballage (Valérie Guillard, Nathalie Gontard, Patrice Buche, Carole Guillaume†)
CHAPITRE 50 Fiches techniques produit‑emballage (Patrice Dole, Catherine Joly)Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=194902 Réservation
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Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque EMBALLAGE-CONDITIONNEMENT DOL 15.1 Papier 33004001025173 Empruntable Paris Claude Bernard Bibliothèque IAA (Blanc) P2018/314 Papier 33004001144131 Empruntable Paris Maine Bibliothèque Agriculture, Économie agricole et alimentaire 520.3 DOL Papier 33004000689466 Empruntable Réservation
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Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque ECONOMIE DES INDUSTRIES AGRO-ALIMENTAIRES AGI 24.9 Papier 33004001024531 Empruntable Paris Claude Bernard Bibliothèque ALIMENTATION-NUTRITION (Blanc) P2018/392 Papier 33004001400541 Empruntable
Titre : Alginates : applications in the biomedical and food industries Type de document : texte imprimé Auteurs : Shakeel Ahmed, Editeur scientifique Editeur : HOBOKEN : John Wiley & Sons, Inc. Année de publication : 2019 Autre Editeur : Beverly (Mass.) : Scrivener Publishing Importance : 1 vol. (XVI-317 p.) Présentation : ill., couv. ill. en coul. Format : 24 cm ISBN/ISSN/EAN : 978-1-119-48791-3 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement
8.3 (AUTRES GLUCIDES) [Classement Massy]
Thésaurus Agro-alimentaire
ALGINATE ; PROPRIETES ; STRUCTURE ; TECHNIQUE ANALYTIQUE
RAMEAU
Industries agroalimentaires ; Boissons ; Alimentation ; Spécialités pharmaceutiques ; Médicaments ; Aliments -- Emballage ; Procédés de fabricationRésumé : Alginate is a hydrophilic, biocompatible, biodegradable, and relatively economical polymer generally found in marine brown algae. The modification in the alginate molecule after polymerization has shown strong potential in biomedical, pharmaceutical and biotechnology applications such as wound dressing, drug delivery, dental treatment, in cell culture and tissue engineering. Besides this, alginates have industrial applications too in the paper and food industries as plasticizers and additives.
The few books that have been published on alginates focus more on their biology. This current book focuses on the exploration of alginates and their modification, characterization, derivatives, composites, hydrogels as well as the new and emerging applications.Type de document : Livre Table des matières : Part 1: Alginates—Introduction, Characterization and Properties
1 Alginates: General Introduction and Properties
Rutika Sehgal, Akshita Mehta and Reena Gupta
1.1 Introduction
1.2 History
1.3 Structure
1.4 Alginates and Their Properties
1.4.1 Gel Formation
1.4.1.1 Ionic Alginate Gels
1.4.1.2 Alginic Acid Gels
1.4.2 Molecular Weight
1.4.3 Solubility and Viscosity
1.4.4 Ionic Cross-Linking
1.4.5 Chemical Properties
1.5 Sources
1.6 Biosynthesis of Bacterial Alginate
1.6.1 Precursor Synthesis
1.6.2 Polymerization and Cytoplasmic Membrane Transfer
1.6.3 Periplasmic Transfer and Modification
1.6.3.1 Transacetylases
1.6.3.2 Mannuronan C 5-Epimerases
1.6.3.3 Lyases
1.6.5 Export through the Outer Membrane
1.7 Conclusion
2 Alginates Production, Characterization and Modification
Pintu Pandit, T. N. Gayatri and Baburaj Regubalan
2.1 Introduction
2.2 Alginate: Production
2.2.1 Screening of Alginate-Producing Microbes
2.2.2 Production of Alginate by Bacteria
2.2.3 Production of Alginate by Pseudomonas
2.2.4 Production of Alginate by Azotobacter spp.
2.2.5 Influence of Medium Components
2.2.5.1 Effect of Nutrients on Bacterial Alginate Production
2.2.5.2 Effect of Phosphate on Bacterial Alginate Production
2.2.5.3 Effect of Dissolved Oxygen on Bacterial Alginate Production
2.2.5.4 Effect of Agitation in the Medium for the Production of Alginate
2.2.6 Commercial Production of Alginate
2.3 Characterization of Physicochemical Properties of Alginate
2.3.1 Composition of Alginate Polymer Chai
2.3.2 XRD, FTIR, and NMR Spectroscopy for Alginate Structure Analysis
2.3.3 Rheology and Mechanical Characterization of Alginate Gels and Solutions
2.4 Modification of Alginates
2.4.1 Chemical Modification
2.4.2 Oxidation
2.4.3 Sulfation
2.4.4 Phosphorylation
2.4.5 Graft Copolymerization
2.4.6 Esterification
2.4.7 Carbodiimide Coupling
2.4.8 Covalent Cross-Linking
2.5 Future Perspectives
2.6 Conclusions
3 Alginate: Recent Progress and Technological Prospects
Tanvir Arfin and Kamini Sonawane
3.1 Introduction
3.2 Structure
3.3 Sources
3.4 Characteristics of Alginate Salts
3.5 Properties
3.6 Applications
3.7 Future Perspectives
3.8 Advantages
3.9 Disadvantages
3.10 Conclusion
4 Alginate Hydrogel and Aerogel
Ajith James Jose, Kavya Mohan and Alice Vavachan
4.1 Introduction
4.2 Alginate Hydrogel
4.2.1 Preparation of Alginate Hydrogels
4.2.1.1 Ionic Cross-Linking
4.2.1.2 Covalent Cross-Linking
4.2.1.3 Thermal Gelation
4.2.1.4 Cell Cross-Linking
4.2.2 Biomedical Applications
4.2.2.1 Pharmaceutical Applications
4.2.3 Tissue Regeneration with Protein and Cell Delivery
4.2.3.1 Blood Vessels
4.2.3.2 Bones
4.2.3.3 Cartilage
4.2.3.4 Muscle, Nerve, Pancreas, and Liver
4.3 Alginate Aerogel
4.3.1 Properties of Alginate Aerogels
4.3.1.1 Bulk Density and Pore Volume
4.3.1.2 Specific Surface Area
4.3.1.3 Compressibility
4.3.1.4 Thermal Conductivity and Absorption
4.3.2 Preparative Methods
4.4 Future Perspective
Part 2: Alginates in Biomedical Applications
5 Alginate in Biomedical Applications
Luiz Pereira da Costa
5.1 Introduction
5.2 Chemical Structure and Properties of Alginate
5.3 Types of Interaction of Alginate
5.4 Biomedical Application of Alginates
5.5 Future Perspective of the Use and Biomedical Applications
6 Alginates in Pharmaceutical and Biomedical Application: A Critique
Vivek Dave, Kajal Tak, Chavi Gupta, Kanika Verma and Swapnil Sharma
6.1 Introduction
6.2 Structure of Alginate
6.3 Different Types of Alginates Used in Pharmaceutical Industries
6.4 Properties of Alginate
6.5 Pathway for the Biosynthesis of Alginate
6.6 Regulatory Consideration of Alginate
6.7 Applications
6.7.1 Other Applications
6.8 Conclusion
7 Alginates in Evolution of Restorative Dentistry
S.C. Onwubu, P.S. Mdluli, S. Singh and Y. Ngombane
7.1 Introduction
7.2 Method of Alginate Extraction
7.3 Evolution of Alginate in Restorative Dentistry
7.3.1 Problems with Conventional Alginate
7.3.2 Current Trends and Modification of Alginate
7.3.2.1 Extended Pour Time Alginate
7.3.2.2 Dust-Free Alginates
7.3.2.3 Infection-Free Alginates
7.3.2.4 High Viscosity Alginates
7.3.2.5 Alginates in Two Pastes Form
7.3.2.6 Tray Adhesive Alginates
7.4 The Art of Impression Taking Using Alginates
7.4.1 Selection of Impression Trays
7.4.2 Mixing and Loading Alginates
7.4.3 Preparation of the Oral Cavity before Impression Taking
7.4.4 Impression Taking Using Alginate Material
7.4.5 Removal and Inspection of Alginate Ma
7.4.6 Effects of Cast Production Techniques
7.5 Conclusions
8 Alginates in Drug Delivery
Srijita Basumallick
8.1 Introduction
8.2 Chemistry of Alginates
8.2.1 Hydrogel Formation by Alginates
8.2.1.1 Preparation of Hydrogel
8.3 Pharmaceutical and Biomedical Chemistry of Alginates
8.3.1 Factors Governing Drug Encapsulation and Drug Delivery Processes
8.3.1.1 Delivery and Encapsulation of Small Drugs
8.3.1.2 Macromolecular Drug Delivery by Alginates
8.4 Conclusions
9 Alginate in Wound Care
Satyaranjan Bairagi and S. Wazed Ali
9.1 Introduction
9.2 Sources and Synthesis of Alginate
9.3 Physicochemical Properties of the Alginate Biopolymer
9.4 Biomedical Applications of Alginate
9.4.1 Alginate in Wound Care
9.4.1.1 Pure Alginate Polymer-Based Wound Dressing
9.4.1.2 Intercellular Mediators Incorporated Alginate Polymer-Based Wound Dressing
9.4.1.3 Zinc/Alginate- and Silver/Alginate-Based Wound Dressing
9.4.1.4 Chitosan/Alginate- and Collagen/ Alginate-Based Wound Dressing
9.4.1.5 Alginate Fiber-Based Wound Dressing
9.4.1.6 Alginate Hydrogel-Based Wound Dressing
9.5 Opportunities and Future Thrust
10 Alginate-Based Biomaterials for Bio-Medical Applications
Reena Antil, Ritu Hooda, Minakshi Sharm and Pushpa Dahiya
10.1 Introduction
10.2 Alginate: General Properties
10.2.1 Chemical Properties, Structure, and Characterization
10.3 Extraction and Preparation
10.3.1 Gelation and Cross-Linking of Alginate
10.3.2 Ionic Cross-Linking
10.3.3 External Gelation
10.3.4 Internal Gelation
10.3.5 Covalent Cross-Linking
10.3.6 Large Bead Preparation
10.3.7 Microbead Preparation
10.4 Alginate Hydrogels
10.5 Photocross-Linking
10.6 Shape-Memory Alginate Scaffolds
10.7 Biodegradation of Alginate
10.8 Biomedical Application of Alginates
10.8.1 Controlled Chemical and Protein Drug Delivery
10.8.2 Wound/Injury Dressings
10.8.3 Cell Culture
10.8.4 Tissue Regeneration
Part 3: Alginates in Food Industry
11 Alginates for Food Packaging Applications
Radhika Theagarajan, Sayantani Dutta, J.A. Moses and C. Anandharamakrishnan
11.1 Introduction
11.2 Biopolymer in Food Industry
11.3 Alginates in Food Packaging
11.4 Biosynthesis of Alginate
11.5 Application of Alginate in Formation of Biofilm
11.5.1 Preparation of Packaging Films
11.5.2 Role of Alginate in Biofilm Formation
11.6 Packaging Properties of Alginate
11.6.1 Thermostability of Alginate Packaging
11.6.2 Water Solubility
11.6.3 Water Vapor Permeability
11.6.4 Tensile Strength
11.6.5 Oxygen Permeability
11.6.6 Barrier Property
11.6.7 Antimicrobial Activity
11.7 Effect of Alginate on the Quality of Food
11.8 Interaction between Food and Alginates
11.9 Environmental Effects on Alginate Packaging
11.10 Market Outlook
11.11 Conclusion
12 Potential Application of Alginates in the Beverage Industry
S. Vijayalakshmi, S.K. Sivakamasundari, J.A. Moses and C. Anandharamakrishnan
12.1 Introduction
12.2 Alginate Source
12.3 Extraction of Alginates
12.4 Physical, Chemical and Functional Properties of Alginate
12.5 Uses as a Food Additive/Ingredient
12.6 Alginate as Stabilizer
12.7 As Encapsulating Wall Material
12.7.1 Immobilization of Biocatalysts
12.7.2 Probiotics
12.7.3 Improvement of the Alginate Encapsulation: Prebiotics Addition
12.8 Conclusion
13 Alginates in Comestibles
Ashwini Ravi, S. Vijayanand, Velu Rajeshkannan, S. Aisverya, K. Sangeetha, P.N. Sudha and J. Hemapriya
13.1 Introduction
13.2 Alginates in Agricultural Marketing
13.3 Use of Alginates in Food Industry
13.3.1 Thickeners and Gelling Agents
13.3.2 Stabilizers and Emulsifiers
13.3.3 Texturizers
13.3.4 Encapsulation
13.3.5 Food Coating
13.4 Use of Alginates for Pets
13.5 Effect of Dietary Alginates
13.6 Alginate Safety
13.7 Conclusion
Part 4: Alginates Future Prospects
14 Alginates: Current Uses and Future Perspective
Ashwini Ravi, S. Vijayanand, G. Ramya, A. Shyamala, Velu Rajeshkannan, S. Aisverya, P.N. Sudha and J. Hemapriya
14.1 Introduction
14.2 Sources of Alginate Synthesis
14.2.1 Brown Seaweeds
14.2.2 Bacteria
14.3 Synthesis of Alginate
14.3.1 Alginate Biosynthesis Gene
14.4 Properties of Alginates
14.4.1 Molecular Weight
14.4.2 Solubility
14.4.3 Stability
14.4.4 Ionic Binding Property
14.4.5 Gel Formation Ability
14.4.6 Biological Properties
14.5 Application of Alginates
14.6 Future Perspectives of Alginates
14.6.1 3D-Based Cell Culture Systems
14.6.2 Impressions
14.6.3 Cell-Based Microparticles
14.6.4 Alginate Oligosaccharides
14.6.5 Drug Targeting
14.6.6 Nanoparticulate Systems
14.7 ConclusionPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=197619 Alginates : applications in the biomedical and food industries [texte imprimé] / Shakeel Ahmed, Editeur scientifique . - HOBOKEN (605 Third Avenue NEW YORK NY 10158-0012 USA) : John Wiley & Sons, Inc. : Beverly (Mass.) : Scrivener Publishing, 2019 . - 1 vol. (XVI-317 p.) : ill., couv. ill. en coul. ; 24 cm.
ISBN : 978-1-119-48791-3
Bibliogr. Index
Langues : Anglais (eng)
Catégories : Liste Plan de classement
8.3 (AUTRES GLUCIDES) [Classement Massy]
Thésaurus Agro-alimentaire
ALGINATE ; PROPRIETES ; STRUCTURE ; TECHNIQUE ANALYTIQUE
RAMEAU
Industries agroalimentaires ; Boissons ; Alimentation ; Spécialités pharmaceutiques ; Médicaments ; Aliments -- Emballage ; Procédés de fabricationRésumé : Alginate is a hydrophilic, biocompatible, biodegradable, and relatively economical polymer generally found in marine brown algae. The modification in the alginate molecule after polymerization has shown strong potential in biomedical, pharmaceutical and biotechnology applications such as wound dressing, drug delivery, dental treatment, in cell culture and tissue engineering. Besides this, alginates have industrial applications too in the paper and food industries as plasticizers and additives.
The few books that have been published on alginates focus more on their biology. This current book focuses on the exploration of alginates and their modification, characterization, derivatives, composites, hydrogels as well as the new and emerging applications.Type de document : Livre Table des matières : Part 1: Alginates—Introduction, Characterization and Properties
1 Alginates: General Introduction and Properties
Rutika Sehgal, Akshita Mehta and Reena Gupta
1.1 Introduction
1.2 History
1.3 Structure
1.4 Alginates and Their Properties
1.4.1 Gel Formation
1.4.1.1 Ionic Alginate Gels
1.4.1.2 Alginic Acid Gels
1.4.2 Molecular Weight
1.4.3 Solubility and Viscosity
1.4.4 Ionic Cross-Linking
1.4.5 Chemical Properties
1.5 Sources
1.6 Biosynthesis of Bacterial Alginate
1.6.1 Precursor Synthesis
1.6.2 Polymerization and Cytoplasmic Membrane Transfer
1.6.3 Periplasmic Transfer and Modification
1.6.3.1 Transacetylases
1.6.3.2 Mannuronan C 5-Epimerases
1.6.3.3 Lyases
1.6.5 Export through the Outer Membrane
1.7 Conclusion
2 Alginates Production, Characterization and Modification
Pintu Pandit, T. N. Gayatri and Baburaj Regubalan
2.1 Introduction
2.2 Alginate: Production
2.2.1 Screening of Alginate-Producing Microbes
2.2.2 Production of Alginate by Bacteria
2.2.3 Production of Alginate by Pseudomonas
2.2.4 Production of Alginate by Azotobacter spp.
2.2.5 Influence of Medium Components
2.2.5.1 Effect of Nutrients on Bacterial Alginate Production
2.2.5.2 Effect of Phosphate on Bacterial Alginate Production
2.2.5.3 Effect of Dissolved Oxygen on Bacterial Alginate Production
2.2.5.4 Effect of Agitation in the Medium for the Production of Alginate
2.2.6 Commercial Production of Alginate
2.3 Characterization of Physicochemical Properties of Alginate
2.3.1 Composition of Alginate Polymer Chai
2.3.2 XRD, FTIR, and NMR Spectroscopy for Alginate Structure Analysis
2.3.3 Rheology and Mechanical Characterization of Alginate Gels and Solutions
2.4 Modification of Alginates
2.4.1 Chemical Modification
2.4.2 Oxidation
2.4.3 Sulfation
2.4.4 Phosphorylation
2.4.5 Graft Copolymerization
2.4.6 Esterification
2.4.7 Carbodiimide Coupling
2.4.8 Covalent Cross-Linking
2.5 Future Perspectives
2.6 Conclusions
3 Alginate: Recent Progress and Technological Prospects
Tanvir Arfin and Kamini Sonawane
3.1 Introduction
3.2 Structure
3.3 Sources
3.4 Characteristics of Alginate Salts
3.5 Properties
3.6 Applications
3.7 Future Perspectives
3.8 Advantages
3.9 Disadvantages
3.10 Conclusion
4 Alginate Hydrogel and Aerogel
Ajith James Jose, Kavya Mohan and Alice Vavachan
4.1 Introduction
4.2 Alginate Hydrogel
4.2.1 Preparation of Alginate Hydrogels
4.2.1.1 Ionic Cross-Linking
4.2.1.2 Covalent Cross-Linking
4.2.1.3 Thermal Gelation
4.2.1.4 Cell Cross-Linking
4.2.2 Biomedical Applications
4.2.2.1 Pharmaceutical Applications
4.2.3 Tissue Regeneration with Protein and Cell Delivery
4.2.3.1 Blood Vessels
4.2.3.2 Bones
4.2.3.3 Cartilage
4.2.3.4 Muscle, Nerve, Pancreas, and Liver
4.3 Alginate Aerogel
4.3.1 Properties of Alginate Aerogels
4.3.1.1 Bulk Density and Pore Volume
4.3.1.2 Specific Surface Area
4.3.1.3 Compressibility
4.3.1.4 Thermal Conductivity and Absorption
4.3.2 Preparative Methods
4.4 Future Perspective
Part 2: Alginates in Biomedical Applications
5 Alginate in Biomedical Applications
Luiz Pereira da Costa
5.1 Introduction
5.2 Chemical Structure and Properties of Alginate
5.3 Types of Interaction of Alginate
5.4 Biomedical Application of Alginates
5.5 Future Perspective of the Use and Biomedical Applications
6 Alginates in Pharmaceutical and Biomedical Application: A Critique
Vivek Dave, Kajal Tak, Chavi Gupta, Kanika Verma and Swapnil Sharma
6.1 Introduction
6.2 Structure of Alginate
6.3 Different Types of Alginates Used in Pharmaceutical Industries
6.4 Properties of Alginate
6.5 Pathway for the Biosynthesis of Alginate
6.6 Regulatory Consideration of Alginate
6.7 Applications
6.7.1 Other Applications
6.8 Conclusion
7 Alginates in Evolution of Restorative Dentistry
S.C. Onwubu, P.S. Mdluli, S. Singh and Y. Ngombane
7.1 Introduction
7.2 Method of Alginate Extraction
7.3 Evolution of Alginate in Restorative Dentistry
7.3.1 Problems with Conventional Alginate
7.3.2 Current Trends and Modification of Alginate
7.3.2.1 Extended Pour Time Alginate
7.3.2.2 Dust-Free Alginates
7.3.2.3 Infection-Free Alginates
7.3.2.4 High Viscosity Alginates
7.3.2.5 Alginates in Two Pastes Form
7.3.2.6 Tray Adhesive Alginates
7.4 The Art of Impression Taking Using Alginates
7.4.1 Selection of Impression Trays
7.4.2 Mixing and Loading Alginates
7.4.3 Preparation of the Oral Cavity before Impression Taking
7.4.4 Impression Taking Using Alginate Material
7.4.5 Removal and Inspection of Alginate Ma
7.4.6 Effects of Cast Production Techniques
7.5 Conclusions
8 Alginates in Drug Delivery
Srijita Basumallick
8.1 Introduction
8.2 Chemistry of Alginates
8.2.1 Hydrogel Formation by Alginates
8.2.1.1 Preparation of Hydrogel
8.3 Pharmaceutical and Biomedical Chemistry of Alginates
8.3.1 Factors Governing Drug Encapsulation and Drug Delivery Processes
8.3.1.1 Delivery and Encapsulation of Small Drugs
8.3.1.2 Macromolecular Drug Delivery by Alginates
8.4 Conclusions
9 Alginate in Wound Care
Satyaranjan Bairagi and S. Wazed Ali
9.1 Introduction
9.2 Sources and Synthesis of Alginate
9.3 Physicochemical Properties of the Alginate Biopolymer
9.4 Biomedical Applications of Alginate
9.4.1 Alginate in Wound Care
9.4.1.1 Pure Alginate Polymer-Based Wound Dressing
9.4.1.2 Intercellular Mediators Incorporated Alginate Polymer-Based Wound Dressing
9.4.1.3 Zinc/Alginate- and Silver/Alginate-Based Wound Dressing
9.4.1.4 Chitosan/Alginate- and Collagen/ Alginate-Based Wound Dressing
9.4.1.5 Alginate Fiber-Based Wound Dressing
9.4.1.6 Alginate Hydrogel-Based Wound Dressing
9.5 Opportunities and Future Thrust
10 Alginate-Based Biomaterials for Bio-Medical Applications
Reena Antil, Ritu Hooda, Minakshi Sharm and Pushpa Dahiya
10.1 Introduction
10.2 Alginate: General Properties
10.2.1 Chemical Properties, Structure, and Characterization
10.3 Extraction and Preparation
10.3.1 Gelation and Cross-Linking of Alginate
10.3.2 Ionic Cross-Linking
10.3.3 External Gelation
10.3.4 Internal Gelation
10.3.5 Covalent Cross-Linking
10.3.6 Large Bead Preparation
10.3.7 Microbead Preparation
10.4 Alginate Hydrogels
10.5 Photocross-Linking
10.6 Shape-Memory Alginate Scaffolds
10.7 Biodegradation of Alginate
10.8 Biomedical Application of Alginates
10.8.1 Controlled Chemical and Protein Drug Delivery
10.8.2 Wound/Injury Dressings
10.8.3 Cell Culture
10.8.4 Tissue Regeneration
Part 3: Alginates in Food Industry
11 Alginates for Food Packaging Applications
Radhika Theagarajan, Sayantani Dutta, J.A. Moses and C. Anandharamakrishnan
11.1 Introduction
11.2 Biopolymer in Food Industry
11.3 Alginates in Food Packaging
11.4 Biosynthesis of Alginate
11.5 Application of Alginate in Formation of Biofilm
11.5.1 Preparation of Packaging Films
11.5.2 Role of Alginate in Biofilm Formation
11.6 Packaging Properties of Alginate
11.6.1 Thermostability of Alginate Packaging
11.6.2 Water Solubility
11.6.3 Water Vapor Permeability
11.6.4 Tensile Strength
11.6.5 Oxygen Permeability
11.6.6 Barrier Property
11.6.7 Antimicrobial Activity
11.7 Effect of Alginate on the Quality of Food
11.8 Interaction between Food and Alginates
11.9 Environmental Effects on Alginate Packaging
11.10 Market Outlook
11.11 Conclusion
12 Potential Application of Alginates in the Beverage Industry
S. Vijayalakshmi, S.K. Sivakamasundari, J.A. Moses and C. Anandharamakrishnan
12.1 Introduction
12.2 Alginate Source
12.3 Extraction of Alginates
12.4 Physical, Chemical and Functional Properties of Alginate
12.5 Uses as a Food Additive/Ingredient
12.6 Alginate as Stabilizer
12.7 As Encapsulating Wall Material
12.7.1 Immobilization of Biocatalysts
12.7.2 Probiotics
12.7.3 Improvement of the Alginate Encapsulation: Prebiotics Addition
12.8 Conclusion
13 Alginates in Comestibles
Ashwini Ravi, S. Vijayanand, Velu Rajeshkannan, S. Aisverya, K. Sangeetha, P.N. Sudha and J. Hemapriya
13.1 Introduction
13.2 Alginates in Agricultural Marketing
13.3 Use of Alginates in Food Industry
13.3.1 Thickeners and Gelling Agents
13.3.2 Stabilizers and Emulsifiers
13.3.3 Texturizers
13.3.4 Encapsulation
13.3.5 Food Coating
13.4 Use of Alginates for Pets
13.5 Effect of Dietary Alginates
13.6 Alginate Safety
13.7 Conclusion
Part 4: Alginates Future Prospects
14 Alginates: Current Uses and Future Perspective
Ashwini Ravi, S. Vijayanand, G. Ramya, A. Shyamala, Velu Rajeshkannan, S. Aisverya, P.N. Sudha and J. Hemapriya
14.1 Introduction
14.2 Sources of Alginate Synthesis
14.2.1 Brown Seaweeds
14.2.2 Bacteria
14.3 Synthesis of Alginate
14.3.1 Alginate Biosynthesis Gene
14.4 Properties of Alginates
14.4.1 Molecular Weight
14.4.2 Solubility
14.4.3 Stability
14.4.4 Ionic Binding Property
14.4.5 Gel Formation Ability
14.4.6 Biological Properties
14.5 Application of Alginates
14.6 Future Perspectives of Alginates
14.6.1 3D-Based Cell Culture Systems
14.6.2 Impressions
14.6.3 Cell-Based Microparticles
14.6.4 Alginate Oligosaccharides
14.6.5 Drug Targeting
14.6.6 Nanoparticulate Systems
14.7 ConclusionPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=197619 Réservation
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Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque CONSTITUANTS ET ADDITIFS ALIMENTAIRES AHM 8.3 Papier 33004001026163 Empruntable
Titre : Biopolymers for food design Type de document : texte imprimé Auteurs : Alexandru Mihai Grumezescu, Editeur scientifique ; Alina Maria Holban, Editeur scientifique Editeur : London : Academic Press Année de publication : 2018 Collection : Handbook of food bioengineering num. volume 20 Importance : 1 vol. (XXIV-513 p.) Présentation : ill., couv. ill. en coul. Format : 24 cm ISBN/ISSN/EAN : 978-0-12-811449-0 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement
9.4.2 (TECHNOLOGIE DES POLYMERES) [Classement Massy]
RAMEAU
Biopolymères ; Consommateurs ; Aliments -- Qualité ; Sécurité ; microencapsulation ; Glucides ; Protéines ; Polysaccharides ; Rhéologie ; Colloïdes ; Fibres dans l'alimentation ; Émulsions ; Aliments -- Emballage ; Produits de boulangerie-pâtisserie ; Gommes et résines ; Aliments ; Amidons ; Cellulose ; Chitine ; Aliments -- Texture ; Chitosane
Thésaurus Agro-alimentaire
ENCAPSULATION ; GOMME NATURELLE ; ALGINATERésumé : Biopolymers for Food Design, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety. Biopolymers can be used in the development of novel nutritional alternatives, to replace difficult to obtain food products, or for foods inaccessible or inappropriate for a particular population (i.e. allergic to specific components). In addition, some polymers can be used as functional ingredients, and can also represent efficient scaffolds for food ingredients with therapeutic values. This valuable reference is ideal for those looking for new solutions for the food industry. Type de document : Livre Table des matières : Chapter 1: Biopolymers for Food Design: Consumer-Friendly Natural Ingredients
Kandra Prameela, Challa Murali Mohan, Chinthala Ramakrishna
1 Introduction
2 Polysaccharides as Biopolymers
2.1 Starch
2.2 Cellulose
2.3 Chitin
2.4 Pectin
2.5 Alginic Acid
2.6 Carrageenan
2.7 Xanthan
2.8 Gellans
2.9 Pullulans
3 Proteins as Biopolymers
4 Hydrolytically Degradable Polymers
5 Role of Biopolymer in Food Processing
6 Role of Biopolymer in Texture Properties and Gel Formation
7 Applications of Biopolymers in Freeze-Drying of Fruits and Pulps
8 Usage of Biopolymers in Films and Coatings
9 Principles Underlying in Design of Functional Biopolymers
10 Current Opportunities and Future Challenges
Chapter 2: Nanostructuring Biopolymers for Improved Food Quality and Safety
Laura G. Gómez-Mascaraque, Maria J. Fabra, Jinneth L. Castro-Mayorga, Gloria Sánchez, Marta Martínez-Sanz, Amparo López-Rubio
1 Biopolymer-Based Nano- and Microencapsulation Matrices for Bioactive Protection
1.1 Carbohydrates
1.2 Proteins
1.3 Carbohydrates Versus Proteins for Specific Applications
1.4 Protein/Carbohydrate Mixtures
1.5 Characterization Tools for Studying Release and Stability of Encapsulated Compounds
2 Nanostructured Biopolymer Layers for Food Packaging
2.1 Improving Barrier Properties of Packaging Materials
2.2 Imparting Antibacterial and Antiviral Activity
3 Conclusions and Outlook
Chapter 3: Biopolymers for Fat-Replaced Food Design
Seyed M.A. Razavi, Fataneh Behrouzian
1 Introduction
2 Hydrocolloids
3 Function of Hydrocolloids as a Fat Replacer
3.1 Textural Attributes
3.2 Rheological Properties
3.3 Sensorial Characteristics
3.4 Tribology
4 Fat-Replaced Foods With Hydrocolloids
4.1 Ice Cream
4.2 Yogurt
4.3 Sauces
4.4 Cheese
5 Conclusion and Future Perspectives
Chapter 4: Microbial Polysaccharides in Food Industry
Namita Jindal, Jasvirinder Singh Khattar
1 Introduction
2 Extraction and Purification of Microbial Polysaccharides
3 Microbial Polysaccharide Production Processes
4 Isolation of Microbial Polysaccharides and Identification
of Monomeric Units
5 Structural Organization of Polysaccharides
6 Examples of Microbial Polysaccharides
7 Applications of Microbial Exopolysaccharides in the Food Industry
7.1 Natural Occurrence of Microbial Polysaccharides in Foods
7.2 Emulsions
7.3 Gelling Agents
8 Microbial Polysaccharides Structure–Function Relationships
8.1 Xanthan
8.2 Gellan
8.3 Pullulan
8.4 Dextran
8.5 Curdlan
8.6 Scleroglucan
8.7 Cyanobacterial Polysaccharides
9 Summary
Chapter 5: Dietary Fibers in Modern Food Production:
A Special Perspective With β-Glucans
Asif Ahmad, Nauman Khalid
1 Introduction
2 Definition of Dietary Fiber
4 Sources of Dietary Fiber and β-Glucan
4.1 Dietary Fiber and β-Glucan From Cereal Sources
4.2 Dietary Fiber From Yeast Sources
4.3 Dietary Fiber From Bacterial Sources
4.4 Dietary Fiber From Fruit and Vegetables
5 β-Glucan as Dietary Fiber
6 Analytical Procedures for Dietary Fiber
7 Health Benefits
8 Application in Foods
9 Chemistry and Extraction Procedure
10 Conclusions
Chapter 6: Functional Biopolymers in Food Manufacturing
Sibel Ozilgen, Seyda Bucak
1 Introduction
2 Hydrocolloids in Quality Improvement
2.1 Hydrocolloids as Emulsifiers/Emulsion Stabilizers
2.2 Hydrocolloids as Gelling and Thickening Agents
2.3 Hydrocolloids and Flavor Perception
3 Hydrocolloids in Healthy Food Product Formulations
4 Hydrocolloids in Advanced Food Processing
4.1 Encapsulation
4.2 Edible Films and Coating
Chapter 7: Application of Biopolymers in Microencapsulation Processes
Berta N. Estevinho, Fernando Rocha
1 Introduction
2 Microencapsulation
3 Microencapsulation Methods
3.1 Chemical Processes
3.2 Mechanical Processes
4 Encapsulating Agents—Biopolymers
4.1 Carbohydrates
4.2 Proteins
5 Controlled Release
6 Microencapsulation in the Food Industry
7 Conclusions
Chapter 8: Biopolymer Packaging Materials for Food Shelf-Life Prolongation
Senka Z. Popovic´, Vera L. Lazic´, Nevena M. Hromiš,
Danijela Z. Šuput, Sandra N. Bulut
1 Biopolymers for Food Packaging
2 Biopolymers Extracted From Biomass
2.1 Protein Films
2.2 Polysaccharide Films
2.3 Lipid Films
2.4 Composite Films
3 Biopolymer Application for Fruits and Vegetables-Packaging
3.1 Application of Antimicrobial and Antioxidative Agents in Biopolymer Films/Coatings
3.2 Application of Sensory Enhancers in Biopolymer Films/Coatings
3.3 Application of Antibrowning Agents in Biopolymer Films/Coatings
4 Biopolymer Application for Dairy Products Packaging
5 Biopolymer Application for Meat, Poultry, Fish, and Their Products-Packaging
6 Conclusions
Chapter 9: Functionality of Starch Derivatives in Bakery and Confectionery Products
Miroslav Hadnađev, Tamara Dapcˇevic´-Hadnađev, Ljubica Dokic´
1 Native Starches and Their Derivatives
2 Starch Derivatives as Bread Improvers in Gluten-Containing
and Gluten-Free Dough and Bread
2.1 Role of Native Starch During Dough Processing, Bread Making, and Bread Staling
2.2 Starch Derivatives in Bread Making
3 Starch Derivatives in Cakes, Muffins, and Cookies
4 Starch Derivatives as Fat or Sugar Replacers in Bakery and Confectionary Products
5 Starch Derivatives in Confectionary Products
5.1 Starch Derivatives as Sweeteners
5.2 Starch Derivatives as Dusting/Molding Agents
5.3 Starch Derivatives as Gelling Agents/Texture Stabilizers/Thickening Agents
6 Starch Derivatives for Health and Well-being
7 Conclusions
Chapter 10: Dynamic High Pressure Effects on Biopolymers: Polysaccharides and Proteins
Bruna C. Porto, Alline A.L. Tribst, Marcelo Cristianini
1 Introduction
2 Dynamic High Pressure Technique
3 Effects of Dynamic High Pressure on Polysaccharides
3.1 Introduction
3.2 Physical and Chemical Modifications on Polysaccharide
Induced by Dynamic High Pressure
3.3 Effects of Process Parameters on Polysaccharide Modifications
3.4 Functional Changes of Polysaccharides Induced by Dynamic High Pressure
4 Proteins
4.1 Introduction
4.2 Physical and Biochemical Alterations Induced by Dynamic High Pressure
4.3 Effects of Process Parameters on the Protein Modifications
4.4 Allergenicity
4.5 Functional Changes of Proteins Induced by Dynamic High Pressure
5 Challenges and Future Perspectives
6 Conclusion
Chapter 11: β-Glucan as a Food Ingredient
Asif Ahmad, Muhammad Kaleem
1 Introduction
2 β-Glucan From Different Sources
2.1 β-Glucan From Cereal Sources
2.2 β-Glucan From Mushrooms
2.3 β-Glucan From Yeast Cells
2.4 β-Glucan From Bacterial Sources
2.5 Other Sources of β-Glucan
3 Structure and Composition of β-Glucan
4 Defining Dietary Fiber and Recognition of β-Glucan as Dietary Fiber
5 β-Glucan Extraction and Purification
6 β-Glucan Characterization and Gelation
7 Rheology of β-Glucan
8 Utilization of β-Glucan in Food Products
8.1 β-Glucan and Bakery Products
8.2 β-Glucan and Meat Products
8.3 β-Glucan and Dairy Products
8.4 β-Glucan and Pasta Products
Chapter 12: Guar Gum: A Versatile Polymer for the Food Industry
Sumit Gupta, Prasad S. Variyar
1 Introduction
1.1 Cultivation of Guar
1.2 Manufacture of Guar Gum
1.3 Chemical Structure and Physical Properties of Guar Gum
2 Uses of Guar Gum in the Food Industry
2.1 Bakery Industry
2.2 Dairy Products
2.3 Beverage Industry
2.4 Savory Products, Ready-to-Eat Meals, and Fried Products
2.5 Meat Industry
2.6 Soluble Dietary Fiber
2.7 Other Applications
3 Conclusion
Chapter 13: Applications of Alginate as a Functional Food Ingredient
Yimin Qin, Jinju Jiang, Lili Zhao, Jian Zhang, Fahe Wang
1 Introduction
2 General Requirements of Food Additives
3 Applications of Alginate in the Food Industry
3.1 Historical Development
3.2 Functional Properties of Alginate as a Food Ingredient
3.3 Examples of Alginate’s Food Applications
4 Applications of Propylene Glycol Alginate in the Food and Drink Industry
4.1 Applications of PGA in Juices
4.2 Applications of PGA in Beer
4.3 Applications of PGA in Blending Type Acidic Milk Beverages
4.4 Applications of PGA in Yogurt
4.5 Applications of PGA in Ice Cream
5 Summary
Chapter 14: Present and Future of Biodegradable Polymers for Food Packaging Applications
Joanna Rydz, Marta Musioł, Barbara Zawidlak-We˛grzyn´ska, Wanda Sikorska
1 Introduction
2 Natural Polymers
2.1 Starch
2.2 Cellulose
2.3 Chitosan
2.4 Protein
3 Synthetic/Artificial Biopolymers
3.1 Polyhydroxyalkanoates
3.2 Bacterial Cellulose
4 Non-Natural (Man-Made) Polymers
4.1 Poly(vinyl alcohol)
4.2 Polylactide
4.3 Polyglycoli
4.4 Poly(ε-caprolactone)
4.5 Poly(butylene succinate)
4.6 Poly(trimethylene terephthalate)
4.7 Poly(butylene adipate-co-terephthalate)
4.8 Synthetic Derivatives of Common Polymers
5 Future of Biodegradable Polymers—Final
Chapter 15: Chitosan Applications in Food Industry
Venkatesan Manigandan, Ramachandran Karthik, Saravanan Ramachandran, Senthilkumar Rajagopal
1 Introduction
2 Natural Polymers
2.1 Starch
2.2 Biopolyester
2.3 Collagen and Hyaluronan
2.4 Chitosan
3 Chemical Extraction of Chitosan
3.1 Chemical Deproteinization
3.2 Chemical Demineralization
3.3 Biological Extraction of Chitin
3.4 Enzymatic Deproteinization
4 Importance of Nanotechnology in Food Industry
5 Stages of Chitosan Nanobiofilm Production
5.1 Reverse Micellar Method
5.2 Stages of Biofilm Formation
5.3 Edible Film/Coating and Food Packaging
5.4 Chitosan-Based Emulsions
6 Microbes Causing Spoilage in Food Industry
6.1 Dairy Industry
6.2 Meat Storage
6.3 Fruits and Vegetables
7 Application of Chitosan in the Food Industry
7.1 Antimicrobial Activity
7.2 Antimicrobial Activity of Chitosan
7.3 Antioxidant Activity
8 Patent Literature on Chitosan
9 ConclusionsPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=197688 Biopolymers for food design [texte imprimé] / Alexandru Mihai Grumezescu, Editeur scientifique ; Alina Maria Holban, Editeur scientifique . - London : Academic Press, 2018 . - 1 vol. (XXIV-513 p.) : ill., couv. ill. en coul. ; 24 cm. - (Handbook of food bioengineering; volume 20) .
ISBN : 978-0-12-811449-0
Bibliogr. Index
Langues : Anglais (eng)
Catégories : Liste Plan de classement
9.4.2 (TECHNOLOGIE DES POLYMERES) [Classement Massy]
RAMEAU
Biopolymères ; Consommateurs ; Aliments -- Qualité ; Sécurité ; microencapsulation ; Glucides ; Protéines ; Polysaccharides ; Rhéologie ; Colloïdes ; Fibres dans l'alimentation ; Émulsions ; Aliments -- Emballage ; Produits de boulangerie-pâtisserie ; Gommes et résines ; Aliments ; Amidons ; Cellulose ; Chitine ; Aliments -- Texture ; Chitosane
Thésaurus Agro-alimentaire
ENCAPSULATION ; GOMME NATURELLE ; ALGINATERésumé : Biopolymers for Food Design, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety. Biopolymers can be used in the development of novel nutritional alternatives, to replace difficult to obtain food products, or for foods inaccessible or inappropriate for a particular population (i.e. allergic to specific components). In addition, some polymers can be used as functional ingredients, and can also represent efficient scaffolds for food ingredients with therapeutic values. This valuable reference is ideal for those looking for new solutions for the food industry. Type de document : Livre Table des matières : Chapter 1: Biopolymers for Food Design: Consumer-Friendly Natural Ingredients
Kandra Prameela, Challa Murali Mohan, Chinthala Ramakrishna
1 Introduction
2 Polysaccharides as Biopolymers
2.1 Starch
2.2 Cellulose
2.3 Chitin
2.4 Pectin
2.5 Alginic Acid
2.6 Carrageenan
2.7 Xanthan
2.8 Gellans
2.9 Pullulans
3 Proteins as Biopolymers
4 Hydrolytically Degradable Polymers
5 Role of Biopolymer in Food Processing
6 Role of Biopolymer in Texture Properties and Gel Formation
7 Applications of Biopolymers in Freeze-Drying of Fruits and Pulps
8 Usage of Biopolymers in Films and Coatings
9 Principles Underlying in Design of Functional Biopolymers
10 Current Opportunities and Future Challenges
Chapter 2: Nanostructuring Biopolymers for Improved Food Quality and Safety
Laura G. Gómez-Mascaraque, Maria J. Fabra, Jinneth L. Castro-Mayorga, Gloria Sánchez, Marta Martínez-Sanz, Amparo López-Rubio
1 Biopolymer-Based Nano- and Microencapsulation Matrices for Bioactive Protection
1.1 Carbohydrates
1.2 Proteins
1.3 Carbohydrates Versus Proteins for Specific Applications
1.4 Protein/Carbohydrate Mixtures
1.5 Characterization Tools for Studying Release and Stability of Encapsulated Compounds
2 Nanostructured Biopolymer Layers for Food Packaging
2.1 Improving Barrier Properties of Packaging Materials
2.2 Imparting Antibacterial and Antiviral Activity
3 Conclusions and Outlook
Chapter 3: Biopolymers for Fat-Replaced Food Design
Seyed M.A. Razavi, Fataneh Behrouzian
1 Introduction
2 Hydrocolloids
3 Function of Hydrocolloids as a Fat Replacer
3.1 Textural Attributes
3.2 Rheological Properties
3.3 Sensorial Characteristics
3.4 Tribology
4 Fat-Replaced Foods With Hydrocolloids
4.1 Ice Cream
4.2 Yogurt
4.3 Sauces
4.4 Cheese
5 Conclusion and Future Perspectives
Chapter 4: Microbial Polysaccharides in Food Industry
Namita Jindal, Jasvirinder Singh Khattar
1 Introduction
2 Extraction and Purification of Microbial Polysaccharides
3 Microbial Polysaccharide Production Processes
4 Isolation of Microbial Polysaccharides and Identification
of Monomeric Units
5 Structural Organization of Polysaccharides
6 Examples of Microbial Polysaccharides
7 Applications of Microbial Exopolysaccharides in the Food Industry
7.1 Natural Occurrence of Microbial Polysaccharides in Foods
7.2 Emulsions
7.3 Gelling Agents
8 Microbial Polysaccharides Structure–Function Relationships
8.1 Xanthan
8.2 Gellan
8.3 Pullulan
8.4 Dextran
8.5 Curdlan
8.6 Scleroglucan
8.7 Cyanobacterial Polysaccharides
9 Summary
Chapter 5: Dietary Fibers in Modern Food Production:
A Special Perspective With β-Glucans
Asif Ahmad, Nauman Khalid
1 Introduction
2 Definition of Dietary Fiber
4 Sources of Dietary Fiber and β-Glucan
4.1 Dietary Fiber and β-Glucan From Cereal Sources
4.2 Dietary Fiber From Yeast Sources
4.3 Dietary Fiber From Bacterial Sources
4.4 Dietary Fiber From Fruit and Vegetables
5 β-Glucan as Dietary Fiber
6 Analytical Procedures for Dietary Fiber
7 Health Benefits
8 Application in Foods
9 Chemistry and Extraction Procedure
10 Conclusions
Chapter 6: Functional Biopolymers in Food Manufacturing
Sibel Ozilgen, Seyda Bucak
1 Introduction
2 Hydrocolloids in Quality Improvement
2.1 Hydrocolloids as Emulsifiers/Emulsion Stabilizers
2.2 Hydrocolloids as Gelling and Thickening Agents
2.3 Hydrocolloids and Flavor Perception
3 Hydrocolloids in Healthy Food Product Formulations
4 Hydrocolloids in Advanced Food Processing
4.1 Encapsulation
4.2 Edible Films and Coating
Chapter 7: Application of Biopolymers in Microencapsulation Processes
Berta N. Estevinho, Fernando Rocha
1 Introduction
2 Microencapsulation
3 Microencapsulation Methods
3.1 Chemical Processes
3.2 Mechanical Processes
4 Encapsulating Agents—Biopolymers
4.1 Carbohydrates
4.2 Proteins
5 Controlled Release
6 Microencapsulation in the Food Industry
7 Conclusions
Chapter 8: Biopolymer Packaging Materials for Food Shelf-Life Prolongation
Senka Z. Popovic´, Vera L. Lazic´, Nevena M. Hromiš,
Danijela Z. Šuput, Sandra N. Bulut
1 Biopolymers for Food Packaging
2 Biopolymers Extracted From Biomass
2.1 Protein Films
2.2 Polysaccharide Films
2.3 Lipid Films
2.4 Composite Films
3 Biopolymer Application for Fruits and Vegetables-Packaging
3.1 Application of Antimicrobial and Antioxidative Agents in Biopolymer Films/Coatings
3.2 Application of Sensory Enhancers in Biopolymer Films/Coatings
3.3 Application of Antibrowning Agents in Biopolymer Films/Coatings
4 Biopolymer Application for Dairy Products Packaging
5 Biopolymer Application for Meat, Poultry, Fish, and Their Products-Packaging
6 Conclusions
Chapter 9: Functionality of Starch Derivatives in Bakery and Confectionery Products
Miroslav Hadnađev, Tamara Dapcˇevic´-Hadnađev, Ljubica Dokic´
1 Native Starches and Their Derivatives
2 Starch Derivatives as Bread Improvers in Gluten-Containing
and Gluten-Free Dough and Bread
2.1 Role of Native Starch During Dough Processing, Bread Making, and Bread Staling
2.2 Starch Derivatives in Bread Making
3 Starch Derivatives in Cakes, Muffins, and Cookies
4 Starch Derivatives as Fat or Sugar Replacers in Bakery and Confectionary Products
5 Starch Derivatives in Confectionary Products
5.1 Starch Derivatives as Sweeteners
5.2 Starch Derivatives as Dusting/Molding Agents
5.3 Starch Derivatives as Gelling Agents/Texture Stabilizers/Thickening Agents
6 Starch Derivatives for Health and Well-being
7 Conclusions
Chapter 10: Dynamic High Pressure Effects on Biopolymers: Polysaccharides and Proteins
Bruna C. Porto, Alline A.L. Tribst, Marcelo Cristianini
1 Introduction
2 Dynamic High Pressure Technique
3 Effects of Dynamic High Pressure on Polysaccharides
3.1 Introduction
3.2 Physical and Chemical Modifications on Polysaccharide
Induced by Dynamic High Pressure
3.3 Effects of Process Parameters on Polysaccharide Modifications
3.4 Functional Changes of Polysaccharides Induced by Dynamic High Pressure
4 Proteins
4.1 Introduction
4.2 Physical and Biochemical Alterations Induced by Dynamic High Pressure
4.3 Effects of Process Parameters on the Protein Modifications
4.4 Allergenicity
4.5 Functional Changes of Proteins Induced by Dynamic High Pressure
5 Challenges and Future Perspectives
6 Conclusion
Chapter 11: β-Glucan as a Food Ingredient
Asif Ahmad, Muhammad Kaleem
1 Introduction
2 β-Glucan From Different Sources
2.1 β-Glucan From Cereal Sources
2.2 β-Glucan From Mushrooms
2.3 β-Glucan From Yeast Cells
2.4 β-Glucan From Bacterial Sources
2.5 Other Sources of β-Glucan
3 Structure and Composition of β-Glucan
4 Defining Dietary Fiber and Recognition of β-Glucan as Dietary Fiber
5 β-Glucan Extraction and Purification
6 β-Glucan Characterization and Gelation
7 Rheology of β-Glucan
8 Utilization of β-Glucan in Food Products
8.1 β-Glucan and Bakery Products
8.2 β-Glucan and Meat Products
8.3 β-Glucan and Dairy Products
8.4 β-Glucan and Pasta Products
Chapter 12: Guar Gum: A Versatile Polymer for the Food Industry
Sumit Gupta, Prasad S. Variyar
1 Introduction
1.1 Cultivation of Guar
1.2 Manufacture of Guar Gum
1.3 Chemical Structure and Physical Properties of Guar Gum
2 Uses of Guar Gum in the Food Industry
2.1 Bakery Industry
2.2 Dairy Products
2.3 Beverage Industry
2.4 Savory Products, Ready-to-Eat Meals, and Fried Products
2.5 Meat Industry
2.6 Soluble Dietary Fiber
2.7 Other Applications
3 Conclusion
Chapter 13: Applications of Alginate as a Functional Food Ingredient
Yimin Qin, Jinju Jiang, Lili Zhao, Jian Zhang, Fahe Wang
1 Introduction
2 General Requirements of Food Additives
3 Applications of Alginate in the Food Industry
3.1 Historical Development
3.2 Functional Properties of Alginate as a Food Ingredient
3.3 Examples of Alginate’s Food Applications
4 Applications of Propylene Glycol Alginate in the Food and Drink Industry
4.1 Applications of PGA in Juices
4.2 Applications of PGA in Beer
4.3 Applications of PGA in Blending Type Acidic Milk Beverages
4.4 Applications of PGA in Yogurt
4.5 Applications of PGA in Ice Cream
5 Summary
Chapter 14: Present and Future of Biodegradable Polymers for Food Packaging Applications
Joanna Rydz, Marta Musioł, Barbara Zawidlak-We˛grzyn´ska, Wanda Sikorska
1 Introduction
2 Natural Polymers
2.1 Starch
2.2 Cellulose
2.3 Chitosan
2.4 Protein
3 Synthetic/Artificial Biopolymers
3.1 Polyhydroxyalkanoates
3.2 Bacterial Cellulose
4 Non-Natural (Man-Made) Polymers
4.1 Poly(vinyl alcohol)
4.2 Polylactide
4.3 Polyglycoli
4.4 Poly(ε-caprolactone)
4.5 Poly(butylene succinate)
4.6 Poly(trimethylene terephthalate)
4.7 Poly(butylene adipate-co-terephthalate)
4.8 Synthetic Derivatives of Common Polymers
5 Future of Biodegradable Polymers—Final
Chapter 15: Chitosan Applications in Food Industry
Venkatesan Manigandan, Ramachandran Karthik, Saravanan Ramachandran, Senthilkumar Rajagopal
1 Introduction
2 Natural Polymers
2.1 Starch
2.2 Biopolyester
2.3 Collagen and Hyaluronan
2.4 Chitosan
3 Chemical Extraction of Chitosan
3.1 Chemical Deproteinization
3.2 Chemical Demineralization
3.3 Biological Extraction of Chitin
3.4 Enzymatic Deproteinization
4 Importance of Nanotechnology in Food Industry
5 Stages of Chitosan Nanobiofilm Production
5.1 Reverse Micellar Method
5.2 Stages of Biofilm Formation
5.3 Edible Film/Coating and Food Packaging
5.4 Chitosan-Based Emulsions
6 Microbes Causing Spoilage in Food Industry
6.1 Dairy Industry
6.2 Meat Storage
6.3 Fruits and Vegetables
7 Application of Chitosan in the Food Industry
7.1 Antimicrobial Activity
7.2 Antimicrobial Activity of Chitosan
7.3 Antioxidant Activity
8 Patent Literature on Chitosan
9 ConclusionsPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=197688 Réservation
Réserver ce documentExemplaires
Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque PROPRIETES PHYSIQUES DES ALIMENTS GRU 9.4.2 Papier 33004001026981 Empruntable
Titre : Bois et industries agroalimentaires Type de document : texte imprimé Auteurs : Nadia Oulahal, Coordinateur ; Florence Aviat (1976-....), Coordinateur Editeur : Paris : Lavoisier-Tec & Doc Année de publication : 2019 Collection : Sciences et techniques agroalimentaires Importance : 1 vol. (XX-167 p.) Présentation : ill., tabl., graph. Format : 24 cm ISBN/ISSN/EAN : 978-2-7430-2489-5 Prix : 35 EUR Note générale : Notes bibliogr. Index Langues : Français (fre) Catégories : RAMEAU
Matériaux pour les industries agroalimentaires ; Emballages en bois ; Aliments -- Emballage ; Réglementation ; Aliments -- Microbiologie ; Microorganismes ; Vin ; Fruits ; Légumes ; Bois -- Chimie ; Aliments -- Analyse sensorielle ; Environnement
Liste Plan de classement
15.1 (EMBALLAGE) [Classement Massy]Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=200033 Bois et industries agroalimentaires [texte imprimé] / Nadia Oulahal, Coordinateur ; Florence Aviat (1976-....), Coordinateur . - Paris : Lavoisier-Tec & Doc, 2019 . - 1 vol. (XX-167 p.) : ill., tabl., graph. ; 24 cm. - (Sciences et techniques agroalimentaires) .
ISBN : 978-2-7430-2489-5 : 35 EUR
Notes bibliogr. Index
Langues : Français (fre)
Catégories : RAMEAU
Matériaux pour les industries agroalimentaires ; Emballages en bois ; Aliments -- Emballage ; Réglementation ; Aliments -- Microbiologie ; Microorganismes ; Vin ; Fruits ; Légumes ; Bois -- Chimie ; Aliments -- Analyse sensorielle ; Environnement
Liste Plan de classement
15.1 (EMBALLAGE) [Classement Massy]Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=200033 Réservation
Réserver ce documentExemplaires
Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque EMBALLAGE-CONDITIONNEMENT OUL 15.1 Papier 33004001027526 Empruntable Nancy Bibliothèque sans section 48.133 Papier 33004001363574 Empruntable PermalinkPermalinkPermalinkPermalinkPermalinkFood Science and Technology Abstracts (FSTA) (1969 - ...)
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