Biochemistry of foods (2013)

Public ISBD 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 ; Yogourt Résumé : 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 Microorganisms Permalien 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 ; Yogourt Résumé : 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 Microorganisms Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=186986

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Biscuit, cookie and cracker production : process, production and packaging equipement / Iain Davidson (2019)

Public ISBD 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 ; DECOUPAGE Résumé : 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 Equipment Permalien 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 ; DECOUPAGE Résumé : 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 Equipment Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195310

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Chemistry and technology of honey production / Ettore Baglio (2018)

Public ISBD 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 ; VISCOSITE Résumé : 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 Approaches Permalien 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 ; VISCOSITE Résumé : 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 Approaches Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195311

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La conservation des aliments (1997)

Public ISBD Titre : La conservation des aliments Type de document : texte imprimé Editeur : Paris : Technique et Documentation Année de publication : 1997 Autre Editeur : Paris [France] : Lavoisier Collection : Rencontres Agoral Importance : 553 p. Format : 22 cm ISBN/ISSN/EAN : 978-2-7430-0207-7 Langues : Français (fre) Catégories : RAMEAU Aliments -- Conservation ; Aliments -- Entreposage ; Aliments surgelés ; Aliments -- Irradiation Autres descripteurs Iaa ; congrès Thésaurus Agrovoc Stockage ; Technologie alimentaire Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=33496 La conservation des aliments [texte imprimé] . - Paris : Technique et Documentation : Paris (France) : Lavoisier, 1997 . - 553 p. ; 22 cm. - (Rencontres Agoral) . ISBN : 978-2-7430-0207-7 Langues : Français (fre) Catégories : RAMEAU Aliments -- Conservation ; Aliments -- Entreposage ; Aliments surgelés ; Aliments -- Irradiation Autres descripteurs Iaa ; congrès Thésaurus Agrovoc Stockage ; Technologie alimentaire Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=33496

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Crop post-harvest : science and technology : perishables / Graham Farrell (2012)

Public ISBD 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 international Résumé : 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 international Résumé : 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

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Guide de bonnes pratiques d'hygiène et d'application de l'HACCP. Restaurateur / Confédération générale de l'alimentation en détail (2016) 

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Guide de bonnes pratiques d'hygiène et d'application des principes HACCP des oeufs de catégorie A en centres d'emballage / Syndicat national des industriels et professionnels de l'oeuf (2015) 

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Guide de bonnes pratiques d'hygiène et d'application des principes HACCP plats cuisinés et viande en conserves appertisées / Centre technique de la conservation des produits agricoles (2012) 

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Guide des bonnes pratiques d'hygiène et d'application des principes HACCP des poissons, mollusques et crustacés en conserves appertisées / Confédération des industries de traitement des produits des pêches maritimes (2011) 

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Guide des bonnes pratiques d'hygiène et d'application des principes HACCP pour la fabrication de pommes de terre crues épluchées ou non, grattées ou non, râpées ou non, conditionnées, prêtes à l'emploi (2012)

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Guide de bonnes pratiques d'hygiène. Rayon marée en GMS / Fédération des entreprises du commerce et de la distribution (2002) 

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Guide de bonnes pratiques d'hygiène. Rayon pâtisserie et viennoiserie en GMS / Fédération des entreprises du commerce et de la distribution (2002)

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Lawrie's meat science (2017)

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Sustainable food supply chains : planning, design, and control through interdisciplanary methodologies (2019)

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