Catégories
RAMEAU , Nom commun , Aliments -- Entreposage
Aliments -- EntreposageSynonyme(s)Aliments -- Stockage Produits entreposés (aliments) |



Biochemistry of foods (2013)
Titre : Biochemistry of foods Type de document : texte imprimé Auteurs : N.A. Michael Eskin, Editeur scientifique ; Fereidoon Shahidi, Editeur scientifique Mention d'édition : 3rd ed. Editeur : London : Academic Press Année de publication : 2013 Importance : 1 vol. (XVII-565 p.) Présentation : ill., couv. ill. en coul. Format : 28 cm ISBN/ISSN/EAN : 978-0-323-28179-9 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire
PHENOLASE ; BRUNISSEMENT ; REACTION DE MAILLARD ; HUILE
Liste Plan de classement
4.4 (CHIMIE DE L'ALIMENT-BIOCHIMIE ALIMENTAIRE) [Classement Massy]
RAMEAU
Aliments ; Aliments -- Couleur ; Aliments -- Entreposage ; Aliments -- Saveur et odeur ; Aliments -- Texture ; Aliments transgéniques ; Bière ; Céréales ; Corps gras comestibles ; Enzymes ; Fromage -- Affinage ; Fromage -- Fabrication ; Fruits -- Composition ; Lait -- Composition ; Légumes ; Légumes -- Composition ; Légumineuses ; Lipides dans l'alimentation ; Malt ; Muscles ; Oeuf (biologie) ; Organismes transgéniques ; Oxydation ; Pigments ; Poisson ; Protéines ; Viande ; YogourtRésumé : This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry.
Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals, legumes, fruits and vegetables, milk, and eggs. Section II reviews the processing of foods such as brewing, cheese and yogurt, oilseed processing as well as the role of non-enzymatic browning. Section III on spoilage includes a comprehensive review of enzymatic browning, lipid oxidation and milk off-flavors. The final section covers the new and rapidly expanding area of rDNA technologies. This book provides transitional coverage that moves the reader from concept to application.Type de document : Livre Table des matières : Part I Biochemical Changes in Raw Foods
1. Cereals and Legumes
Part I: Cereals
Cereal Grain Stucture
Cereal Grain Composition
Germination of Cereals
Storage of Grain
Part II: Legumes
Legume Seed Structure
Legume Seed Composition
Effects of Germination
Effects of Fermentation
Storage
2. Fruits an Vegetables
Respiration
Initiation of Ripening
Biosynthesis of Ethylene
Color Changes
Texture
Flavor
Storage
3. Meat and Fish
The Nature of Muscle
Contraction of Muscle
Conversion of Muscle to Meat and Edible Fish
Meat Pigments
4. Milk
Composition of Milk
Milk Constituents
5. Egg components in Food Systems
Structure and Chemical Components of Eggs
Biosynthesis of Eggs
Changes in Eggs Components Induced By Food Processing
Part II Biochemistry of Food Processing
6. Browning Reactions in Foods
Non Enzymatic Browning
Pigment Formation
Heterocyclic Compounds
Maillard Reaction-Lipid Interaction
Effects of Polyphenols on the Maillard Polymers
Melanoidin-Maillard Polymers
Caramelization
Ascorbic Acid Oxidation
Antioxidant Activity of Non-Enzymatic Browing Products
Inhibition of Non-Enzymatic Browing
7. Biochemistry of Brewing
Malt and Malting
Mashing and Boiling
Wort Composition
Exoenzymes in Brewing
Wort Separation and Beer Filtration
8. Dairy Products Cheese an Yogurt
Milk Composition
Milk Quality
Chemistry of Milk Coagulation
Cultures for Cheese and Yogurt
Cheese Manufacture
Biochemistry of Cheese Ripening
Yogurt
9. Oilseeds Processing and Fat Modification
Processing of Edible Oils
Fat Modification
Part III Biochemistry of food Spoilage
10. Enzymatic Browning
Caracteristics of Polyphenols Oxidase
Polyphenols Oxidase In Foods and Food Processing
Control or Inhibition of Enzymatic Browning
11. Lipid Oxidation
Where does Lipid Oxidation Occur?
How does Lipid Oxidation Occur?
Wich Factors Control Lipid Oxidation?
What are the Consequences of Lipid Oxidation?
How can lipid Oxidation be Controlled?
12. Off-Flavors in Milk
Off-Flavors in Milk
Part IV Biotechnology
13. Recombinant DNA Technologies in Food
Genetically Modified Crops
Genetically Modified Microorganisms and Derived Products Intended for Food Use
Commercial Enzymes and Proteins in The Food Industry Derived from Genetically Modified MicroorganismsPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=186986 Biochemistry of foods [texte imprimé] / N.A. Michael Eskin, Editeur scientifique ; Fereidoon Shahidi, Editeur scientifique . - 3rd ed. . - London : Academic Press, 2013 . - 1 vol. (XVII-565 p.) : ill., couv. ill. en coul. ; 28 cm.
ISBN : 978-0-323-28179-9
Bibliogr. Index
Langues : Anglais (eng)
Catégories : Thésaurus Agro-alimentaire
PHENOLASE ; BRUNISSEMENT ; REACTION DE MAILLARD ; HUILE
Liste Plan de classement
4.4 (CHIMIE DE L'ALIMENT-BIOCHIMIE ALIMENTAIRE) [Classement Massy]
RAMEAU
Aliments ; Aliments -- Couleur ; Aliments -- Entreposage ; Aliments -- Saveur et odeur ; Aliments -- Texture ; Aliments transgéniques ; Bière ; Céréales ; Corps gras comestibles ; Enzymes ; Fromage -- Affinage ; Fromage -- Fabrication ; Fruits -- Composition ; Lait -- Composition ; Légumes ; Légumes -- Composition ; Légumineuses ; Lipides dans l'alimentation ; Malt ; Muscles ; Oeuf (biologie) ; Organismes transgéniques ; Oxydation ; Pigments ; Poisson ; Protéines ; Viande ; YogourtRésumé : This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry.
Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals, legumes, fruits and vegetables, milk, and eggs. Section II reviews the processing of foods such as brewing, cheese and yogurt, oilseed processing as well as the role of non-enzymatic browning. Section III on spoilage includes a comprehensive review of enzymatic browning, lipid oxidation and milk off-flavors. The final section covers the new and rapidly expanding area of rDNA technologies. This book provides transitional coverage that moves the reader from concept to application.Type de document : Livre Table des matières : Part I Biochemical Changes in Raw Foods
1. Cereals and Legumes
Part I: Cereals
Cereal Grain Stucture
Cereal Grain Composition
Germination of Cereals
Storage of Grain
Part II: Legumes
Legume Seed Structure
Legume Seed Composition
Effects of Germination
Effects of Fermentation
Storage
2. Fruits an Vegetables
Respiration
Initiation of Ripening
Biosynthesis of Ethylene
Color Changes
Texture
Flavor
Storage
3. Meat and Fish
The Nature of Muscle
Contraction of Muscle
Conversion of Muscle to Meat and Edible Fish
Meat Pigments
4. Milk
Composition of Milk
Milk Constituents
5. Egg components in Food Systems
Structure and Chemical Components of Eggs
Biosynthesis of Eggs
Changes in Eggs Components Induced By Food Processing
Part II Biochemistry of Food Processing
6. Browning Reactions in Foods
Non Enzymatic Browning
Pigment Formation
Heterocyclic Compounds
Maillard Reaction-Lipid Interaction
Effects of Polyphenols on the Maillard Polymers
Melanoidin-Maillard Polymers
Caramelization
Ascorbic Acid Oxidation
Antioxidant Activity of Non-Enzymatic Browing Products
Inhibition of Non-Enzymatic Browing
7. Biochemistry of Brewing
Malt and Malting
Mashing and Boiling
Wort Composition
Exoenzymes in Brewing
Wort Separation and Beer Filtration
8. Dairy Products Cheese an Yogurt
Milk Composition
Milk Quality
Chemistry of Milk Coagulation
Cultures for Cheese and Yogurt
Cheese Manufacture
Biochemistry of Cheese Ripening
Yogurt
9. Oilseeds Processing and Fat Modification
Processing of Edible Oils
Fat Modification
Part III Biochemistry of food Spoilage
10. Enzymatic Browning
Caracteristics of Polyphenols Oxidase
Polyphenols Oxidase In Foods and Food Processing
Control or Inhibition of Enzymatic Browning
11. Lipid Oxidation
Where does Lipid Oxidation Occur?
How does Lipid Oxidation Occur?
Wich Factors Control Lipid Oxidation?
What are the Consequences of Lipid Oxidation?
How can lipid Oxidation be Controlled?
12. Off-Flavors in Milk
Off-Flavors in Milk
Part IV Biotechnology
13. Recombinant DNA Technologies in Food
Genetically Modified Crops
Genetically Modified Microorganisms and Derived Products Intended for Food Use
Commercial Enzymes and Proteins in The Food Industry Derived from Genetically Modified MicroorganismsPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=186986 Réservation
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Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque CHIMIE-BIOCHIMIE-BIOPHYSIQUE ESK 4.4 Papier 33004000618572 Sorti jusqu'au 28/05/2021 Biscuit, cookie and cracker production : process, production and packaging equipement / Iain Davidson (2019)
Titre : Biscuit, cookie and cracker production : process, production and packaging equipement Type de document : texte imprimé Auteurs : Iain Davidson Mention d'édition : 2nd ed. Editeur : London : Academic Press Année de publication : 2019 Importance : 1 vol. (XIII-231 p.) Présentation : ill. en coul., couv. ill. en coul. Format : 23 cm ISBN/ISSN/EAN : 978-0-12-815579-0 Note générale : Bibliogr. Index. Annexes Langues : Anglais (eng) Catégories : Liste Plan de classement
18.1.5 (AUTRES PRODUITS DE CUISSON) [Classement Massy]
RAMEAU
Biscuits ; Blé -- Biscuits -- Fabrication ; Emballages ; Chocolat ; Biscuiterie ; Aliments -- Entreposage ; Farine ; Sucre ; Corps gras comestibles ; Qualité -- Contrôle ; Boulangerie ; Boulangerie -- Appareils et matériel ; Produits de boulangerie-pâtisserie
Thésaurus Agro-alimentaire
PATE ALIMENTAIRE ; FOUR ; HUILE ; EQUIPEMENT ; PATE ; DECOUPAGERésumé : Biscuit, Cookie, and Cracker Production: Process, Production, and Packaging Equipment is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry. The book describes the existing and emerging technologies in biscuit making and production, bringing a valuable asset to R&D personnel and students in food technology and engineering areas. Full of clear illustrations, photos and text describing types of biscuits, cookies and crackers, ingredients, test bakery equipment, dough piece forming, biscuit baking ovens, biscuit cooling and handling, and processing and packaging, this book presents a timely resource on the topic. Type de document : Livre Table des matières : 1. The Biscuits
2. Ingredient Storage and Handling
3. Dough Mixing
4. Dough Feed Systems
5. Dough Forming: Biscuit Cutting Machines
6. Dough Piece Forming: Laminating
7. Dough Piece Forming: Rotary Moulding
8. Dough Piece Forming: Depositing
9. Biscuit Baking Ovens
10. Oven Conveyor Bands
11. Oil Spray machines
12. Biscuit Cooling and Handling
13. Biscuit Sandwiching and Chocolate Coating
14. Biscuit Packaging
15. Biscuit Production
16. Ingredients for biscuits: an introduction
17. Quality Control: an introduction
18. Test Bakery EquipmentPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195310 Biscuit, cookie and cracker production : process, production and packaging equipement [texte imprimé] / Iain Davidson . - 2nd ed. . - London : Academic Press, 2019 . - 1 vol. (XIII-231 p.) : ill. en coul., couv. ill. en coul. ; 23 cm.
ISBN : 978-0-12-815579-0
Bibliogr. Index. Annexes
Langues : Anglais (eng)
Catégories : Liste Plan de classement
18.1.5 (AUTRES PRODUITS DE CUISSON) [Classement Massy]
RAMEAU
Biscuits ; Blé -- Biscuits -- Fabrication ; Emballages ; Chocolat ; Biscuiterie ; Aliments -- Entreposage ; Farine ; Sucre ; Corps gras comestibles ; Qualité -- Contrôle ; Boulangerie ; Boulangerie -- Appareils et matériel ; Produits de boulangerie-pâtisserie
Thésaurus Agro-alimentaire
PATE ALIMENTAIRE ; FOUR ; HUILE ; EQUIPEMENT ; PATE ; DECOUPAGERésumé : Biscuit, Cookie, and Cracker Production: Process, Production, and Packaging Equipment is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry. The book describes the existing and emerging technologies in biscuit making and production, bringing a valuable asset to R&D personnel and students in food technology and engineering areas. Full of clear illustrations, photos and text describing types of biscuits, cookies and crackers, ingredients, test bakery equipment, dough piece forming, biscuit baking ovens, biscuit cooling and handling, and processing and packaging, this book presents a timely resource on the topic. Type de document : Livre Table des matières : 1. The Biscuits
2. Ingredient Storage and Handling
3. Dough Mixing
4. Dough Feed Systems
5. Dough Forming: Biscuit Cutting Machines
6. Dough Piece Forming: Laminating
7. Dough Piece Forming: Rotary Moulding
8. Dough Piece Forming: Depositing
9. Biscuit Baking Ovens
10. Oven Conveyor Bands
11. Oil Spray machines
12. Biscuit Cooling and Handling
13. Biscuit Sandwiching and Chocolate Coating
14. Biscuit Packaging
15. Biscuit Production
16. Ingredients for biscuits: an introduction
17. Quality Control: an introduction
18. Test Bakery EquipmentPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195310 Réservation
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Titre : Chemistry and technology of honey production Type de document : texte imprimé Auteurs : Ettore Baglio Editeur : Cham [Switzerland] : Springer International Publishing AG Année de publication : 2018 Collection : Springer briefs in molecular science Sous-collection : Chemistry of foods Importance : 1 vol. (VI-40 p.) Présentation : ill. en coul. Format : 24 cm ISBN/ISSN/EAN : 978-3-319-65749-3 Note générale : Bibliogr. Langues : Anglais (eng) Catégories : Liste Plan de classement
18.3 (SUCRE-MIEL) [Classement Massy]
RAMEAU
Miel ; Miel -- Aspect nutritionnel ; Pasteurisation ; Cristallisation ; Emballages ; Aliments -- Entreposage ; Eau ; Aliments -- Teneur en azote ; Vitamines ; Acides organiques ; Polyphénols ; Aliments -- Couleur ; Aliments -- Composition ; Glucides ; Aliments -- Odeur
Thésaurus Agro-alimentaire
GLUCIDE ; VISCOSITERésumé : This Brief explains and discusses honey and its production from a chemical perspective. It outlines why honey is a special and unique food, being produced by bees from the nectar of plants or from secretions of living parts of plants. Although glucose and fructose are the main constituents of honey, its overall composition is far from being simple or uniform: other substances such as organic acids, enzymes, or minerals are found in varying amounts.
In this Brief, the author addresses the factors that influence the composition of the honey as well as the consequences that the composition has on properties such as color, crystallization, density, viscosity, or the refractive index. This Brief also introduces some of the most commonly used quality parameters for the determination of ageing and/or overheating: 5-hydroxymethylfurfural (HMF) and diastase. Other recently proposed constituents for quality parameters are also mentioned, e.g. 1,2 dicarbonyl compounds (3 deoxyglucosone, methylglyoxal, glyoxal) and furosine, also named 2-furoylmethyl lysine.Type de document : Livre Table des matières : 1 The Industry of Honey. An Introduction
1.1 Honey. Definition and Simplified Chemical Composition
1.2 Honey. Chemical Composition and Criteria According to the Council Directive 2001/110/EC
1.2.1 Honey Composition. Carbohydrates
1.2.2 Honey Composition. Water
1.2.3 Honey Composition. Nitrogenous Substances
1.2.4 Honey Composition. Mineral Substances
1.2.5 Minor Honey Components. Vitamins
1.2.6 Minor Honey Components. Organic Acids
1.2.7 Minor Honey Components. Aroma Compounds
1.2.8 Minor Honey Components. Polyphenols
1.3 Physical Properties of Honeys
1.3.1 Colour
1.3.2 Density
1.3.3 Viscosity
1.3.4 Refraction Index
1.4 Biological and Nutritional Features of Honeys
2 Honey: Processing Techniques and Treatments
2.1 The Industry of Honey. Description of Processing Steps
2.2 Initial Extraction
2.3 Dehumidification
2.4 Liquefaction and Mixture
2.5 Heating
2.6 Pasteurisation
2.7 Crystallisation
2.8 Final Packaging
3 Overheating Indexes and Honey Quality
3.1 Honey Processing Modifications. An Introduction
3.2 Honey Heating and Storage Indexes. 5-Hydroxymethylfurfural
3.3 Honey Heating and Storage Indexes. Diastase and Invertase
3.4 Honey Heating and Storage Indexes. Alternative ApproachesPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195311 Chemistry and technology of honey production [texte imprimé] / Ettore Baglio . - Cham (Switzerland) : Springer International Publishing AG, 2018 . - 1 vol. (VI-40 p.) : ill. en coul. ; 24 cm. - (Springer briefs in molecular science. Chemistry of foods) .
ISBN : 978-3-319-65749-3
Bibliogr.
Langues : Anglais (eng)
Catégories : Liste Plan de classement
18.3 (SUCRE-MIEL) [Classement Massy]
RAMEAU
Miel ; Miel -- Aspect nutritionnel ; Pasteurisation ; Cristallisation ; Emballages ; Aliments -- Entreposage ; Eau ; Aliments -- Teneur en azote ; Vitamines ; Acides organiques ; Polyphénols ; Aliments -- Couleur ; Aliments -- Composition ; Glucides ; Aliments -- Odeur
Thésaurus Agro-alimentaire
GLUCIDE ; VISCOSITERésumé : This Brief explains and discusses honey and its production from a chemical perspective. It outlines why honey is a special and unique food, being produced by bees from the nectar of plants or from secretions of living parts of plants. Although glucose and fructose are the main constituents of honey, its overall composition is far from being simple or uniform: other substances such as organic acids, enzymes, or minerals are found in varying amounts.
In this Brief, the author addresses the factors that influence the composition of the honey as well as the consequences that the composition has on properties such as color, crystallization, density, viscosity, or the refractive index. This Brief also introduces some of the most commonly used quality parameters for the determination of ageing and/or overheating: 5-hydroxymethylfurfural (HMF) and diastase. Other recently proposed constituents for quality parameters are also mentioned, e.g. 1,2 dicarbonyl compounds (3 deoxyglucosone, methylglyoxal, glyoxal) and furosine, also named 2-furoylmethyl lysine.Type de document : Livre Table des matières : 1 The Industry of Honey. An Introduction
1.1 Honey. Definition and Simplified Chemical Composition
1.2 Honey. Chemical Composition and Criteria According to the Council Directive 2001/110/EC
1.2.1 Honey Composition. Carbohydrates
1.2.2 Honey Composition. Water
1.2.3 Honey Composition. Nitrogenous Substances
1.2.4 Honey Composition. Mineral Substances
1.2.5 Minor Honey Components. Vitamins
1.2.6 Minor Honey Components. Organic Acids
1.2.7 Minor Honey Components. Aroma Compounds
1.2.8 Minor Honey Components. Polyphenols
1.3 Physical Properties of Honeys
1.3.1 Colour
1.3.2 Density
1.3.3 Viscosity
1.3.4 Refraction Index
1.4 Biological and Nutritional Features of Honeys
2 Honey: Processing Techniques and Treatments
2.1 The Industry of Honey. Description of Processing Steps
2.2 Initial Extraction
2.3 Dehumidification
2.4 Liquefaction and Mixture
2.5 Heating
2.6 Pasteurisation
2.7 Crystallisation
2.8 Final Packaging
3 Overheating Indexes and Honey Quality
3.1 Honey Processing Modifications. An Introduction
3.2 Honey Heating and Storage Indexes. 5-Hydroxymethylfurfural
3.3 Honey Heating and Storage Indexes. Diastase and Invertase
3.4 Honey Heating and Storage Indexes. Alternative ApproachesPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195311 Réservation
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Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque INDUSTRIES ALIMENTAIRES ET COSMETIQUES-FILIERES BAG 18.3 Papier 33004001025280 Empruntable La conservation des aliments. Problématique générale de la conservation des aliments. Optimisation des techniques actuelles. Nouveaux procédés de conservation. Agoral 97 - 9èmes rencontres scientifiques et technologiques des industries alimentaires (02/04/1997 - 03/04/1997, Nancy, France). (1997)
Titre : La conservation des aliments. Problématique générale de la conservation des aliments. Optimisation des techniques actuelles. Nouveaux procédés de conservation. Agoral 97 - 9èmes rencontres scientifiques et technologiques des industries alimentaires (02/04/1997 - 03/04/1997, Nancy, France). Type de document : texte imprimé Editeur : Paris : Lavoisier-Tec & Doc Année de publication : 1997 Importance : 1 vol. (552 p.) Présentation : ill., couv. ill. en coul. Format : 22 cm ISBN/ISSN/EAN : 978-2-7430-0207-7 Note générale : Bibliogr. Langues : Français (fre) Catégories : Liste Plan de classement
1.9.1 (AGORAL) [Classement Massy]
Thésaurus Agro-alimentaire
CONGRES ; PRODUIT ALIMENTAIRE ; CONSERVATION ; TRAITEMENT THERMIQUE ; HACCP ; QUALITE ; EMBALLAGE ; ANALYSE MICROBIOLOGIQUE ; ACTIVITE ENZYMATIQUE ; IONISATION ; ANTIOXYGENE ; HAUTE PRESSION
RAMEAU
Aliments -- Conservation ; Aliments -- Entreposage ; Aliments surgelés ; Aliments -- Irradiation
Autres descripteurs
Iaa ; congrès
Thésaurus Agrovoc
Stockage ; Technologie alimentaireNote de contenu : Recueil des conférences et communications scientifiques. Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=64238 La conservation des aliments. Problématique générale de la conservation des aliments. Optimisation des techniques actuelles. Nouveaux procédés de conservation. Agoral 97 - 9èmes rencontres scientifiques et technologiques des industries alimentaires (02/04/1997 - 03/04/1997, Nancy, France). [texte imprimé] . - Paris : Lavoisier-Tec & Doc, 1997 . - 1 vol. (552 p.) : ill., couv. ill. en coul. ; 22 cm.
ISBN : 978-2-7430-0207-7
Bibliogr.
Langues : Français (fre)
Catégories : Liste Plan de classement
1.9.1 (AGORAL) [Classement Massy]
Thésaurus Agro-alimentaire
CONGRES ; PRODUIT ALIMENTAIRE ; CONSERVATION ; TRAITEMENT THERMIQUE ; HACCP ; QUALITE ; EMBALLAGE ; ANALYSE MICROBIOLOGIQUE ; ACTIVITE ENZYMATIQUE ; IONISATION ; ANTIOXYGENE ; HAUTE PRESSION
RAMEAU
Aliments -- Conservation ; Aliments -- Entreposage ; Aliments surgelés ; Aliments -- Irradiation
Autres descripteurs
Iaa ; congrès
Thésaurus Agrovoc
Stockage ; Technologie alimentaireNote de contenu : Recueil des conférences et communications scientifiques. Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=64238 Réservation
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Titre : Crop post-harvest : science and technology : perishables Type de document : texte imprimé Auteurs : Graham Farrell ; John Orchard ; Debbie Rees, Auteur Editeur : WILEY-BLACKWELL Année de publication : 2012 Importance : 1 vol. (451p.) ISBN/ISSN/EAN : 978-0-632-05725-2 Catégories : RAMEAU
Tomates -- Cultures ; Tomates -- Aspect nutritionnel ; Industries agro-alimentaires -- Qualité -- Contrôle ; Arboriculture fruitière ; Aliments -- Entreposage ; Raisin ; Raisin de table ; Ananas (fruits) ; Technologie après récolte ; Avocats (fruits) ; Mangues (fruits) ; Pommes ; Fruits tropicaux ; Fruits à noyaux ; Baies (fruits) ; Kiwis (fruits) ; Goyaves ; Fruits -- Entreposage ; Manutention ; Commerce internationalRésumé : International trade in high value perishables has grown enormously in the past few decades. In the developed world consumers now expect to be able to eat perishable produce from all parts of the world, and in most cases throughout the year. Perishable plant products are, however, susceptible to physical damage and often have a potential storage life of only a few days.
Given their key importance in the world economy, Crop Post-Harvest Science and Technology: Perishables devotes itself to perishable produce, providing current and comprehensive knowledge on all the key factors affecting post-harvest quality of fruits and vegetables. This volume focuses explicitly on the effects and causes of deterioration, as well as the many techniques and practices implemented to maintain quality though correct handling and storage. As highlighted throughout, regular losses caused by post-harvest spoilage of perishable products can be as much as 50%. A complete understanding, as provided by this excellent volume, is therefore vital in helping to reduce these losses by a significant percentage.
Compiled by members of the world-renowned Natural Resources Institute at the United Kingdom's University of Greenwich, with contributions from experts around the world, this volume is an essential reference for all those working in the area. Researchers and upper-level students in food science, food technology, post-harvest science and technology, crop protection, applied biology and plant and agricultural sciences will benefit from this landmark publication. Libraries in all research establishments and universities where these subjects are studied and taught should ensure that they have several copies for their shelves.Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=163521 Crop post-harvest : science and technology : perishables [texte imprimé] / Graham Farrell ; John Orchard ; Debbie Rees, Auteur . - [S.l.] : WILEY-BLACKWELL, 2012 . - 1 vol. (451p.).
ISBN : 978-0-632-05725-2
Catégories : RAMEAU
Tomates -- Cultures ; Tomates -- Aspect nutritionnel ; Industries agro-alimentaires -- Qualité -- Contrôle ; Arboriculture fruitière ; Aliments -- Entreposage ; Raisin ; Raisin de table ; Ananas (fruits) ; Technologie après récolte ; Avocats (fruits) ; Mangues (fruits) ; Pommes ; Fruits tropicaux ; Fruits à noyaux ; Baies (fruits) ; Kiwis (fruits) ; Goyaves ; Fruits -- Entreposage ; Manutention ; Commerce internationalRésumé : International trade in high value perishables has grown enormously in the past few decades. In the developed world consumers now expect to be able to eat perishable produce from all parts of the world, and in most cases throughout the year. Perishable plant products are, however, susceptible to physical damage and often have a potential storage life of only a few days.
Given their key importance in the world economy, Crop Post-Harvest Science and Technology: Perishables devotes itself to perishable produce, providing current and comprehensive knowledge on all the key factors affecting post-harvest quality of fruits and vegetables. This volume focuses explicitly on the effects and causes of deterioration, as well as the many techniques and practices implemented to maintain quality though correct handling and storage. As highlighted throughout, regular losses caused by post-harvest spoilage of perishable products can be as much as 50%. A complete understanding, as provided by this excellent volume, is therefore vital in helping to reduce these losses by a significant percentage.
Compiled by members of the world-renowned Natural Resources Institute at the United Kingdom's University of Greenwich, with contributions from experts around the world, this volume is an essential reference for all those working in the area. Researchers and upper-level students in food science, food technology, post-harvest science and technology, crop protection, applied biology and plant and agricultural sciences will benefit from this landmark publication. Libraries in all research establishments and universities where these subjects are studied and taught should ensure that they have several copies for their shelves.Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=163521 Réservation
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