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Ajouter le résultat dans votre panier Faire une suggestion Affiner la recherche Interroger des sources externesBiosensors in food processing, safety, and quality control (2011)
Titre : Biosensors in food processing, safety, and quality control Type de document : texte imprimé Auteurs : Mehmet Mutlu, Editeur scientifique Editeur : Boca Raton : CRC Press Année de publication : 2011 Collection : Contemporary Food Engineering Series Importance : 1 vol. (XVI-342 p.) Présentation : ill., couv. ill. en coul. Format : 24 cm ISBN/ISSN/EAN : 978-1-138-11600-9 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire
ANTIOXYGENE ; CONTROLE DE FABRICATION ; RESEAU DE NEURONES
Liste Plan de classement
10.2 (INSTRUMENTATION-CAPTEURS-INSTRUMENTS DE MESURE) [Classement Massy]
RAMEAU
ADN ; Bactéries ; Bactéries pathogènes ; Biocapteurs ; Boissons ; Capteurs (technologie) ; Microorganismes ; Pesticides ; Phénols ; Produit alimentaire ; Produits laitiers ; Qualité ; Sécurité ; ToxinesRésumé : This book details the latest developments in sensing technology and its applications in the food industry, profiling the improvements achieved in recent years for better food quality, safety, processing, and control. Topics discussed include the use of biosensors for the assessment of natural toxins in food and for pesticides and foodborne pathogens, electrochemical biosensors as a tool for the determination of phenolic compounds and antioxidant capacity in foods and beverages, and the role of neural networks in the field of sensors. Type de document : Livre Table des matières : Amperometric Biosensors in Food Processing, Safety, and Quality Control
Basic Principles of Optical Biosensors in Food Engineering
Mass Sensitive Biosensors: Principles and Applications in Food
Biosensing for Food Safety
Electrochemical DNA Biosensors in Food Safety
Biosensors for the Assessment of Natural Toxins in Food
Biosensors for Pesticides and Foodborne Pathogens
Impedance Biosensors/Biochips for Detection of Foodborne Pathogens
Application of Biosensors for the Quality Assurance of Dairy Products
Electrochemical Biosensors as a Tool for the Determination of Phenolic Compounds and Antioxidant Capacity in Foods and Beverages
Neural Networks: Their Role in the Field of Sensors
Trends in Biosensing and BiosensorsPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=192677 Biosensors in food processing, safety, and quality control [texte imprimé] / Mehmet Mutlu, Editeur scientifique . - Boca Raton : CRC Press, 2011 . - 1 vol. (XVI-342 p.) : ill., couv. ill. en coul. ; 24 cm. - (Contemporary Food Engineering Series) .
ISBN : 978-1-138-11600-9
Bibliogr. Index
Langues : Anglais (eng)
Catégories : Thésaurus Agro-alimentaire
ANTIOXYGENE ; CONTROLE DE FABRICATION ; RESEAU DE NEURONES
Liste Plan de classement
10.2 (INSTRUMENTATION-CAPTEURS-INSTRUMENTS DE MESURE) [Classement Massy]
RAMEAU
ADN ; Bactéries ; Bactéries pathogènes ; Biocapteurs ; Boissons ; Capteurs (technologie) ; Microorganismes ; Pesticides ; Phénols ; Produit alimentaire ; Produits laitiers ; Qualité ; Sécurité ; ToxinesRésumé : This book details the latest developments in sensing technology and its applications in the food industry, profiling the improvements achieved in recent years for better food quality, safety, processing, and control. Topics discussed include the use of biosensors for the assessment of natural toxins in food and for pesticides and foodborne pathogens, electrochemical biosensors as a tool for the determination of phenolic compounds and antioxidant capacity in foods and beverages, and the role of neural networks in the field of sensors. Type de document : Livre Table des matières : Amperometric Biosensors in Food Processing, Safety, and Quality Control
Basic Principles of Optical Biosensors in Food Engineering
Mass Sensitive Biosensors: Principles and Applications in Food
Biosensing for Food Safety
Electrochemical DNA Biosensors in Food Safety
Biosensors for the Assessment of Natural Toxins in Food
Biosensors for Pesticides and Foodborne Pathogens
Impedance Biosensors/Biochips for Detection of Foodborne Pathogens
Application of Biosensors for the Quality Assurance of Dairy Products
Electrochemical Biosensors as a Tool for the Determination of Phenolic Compounds and Antioxidant Capacity in Foods and Beverages
Neural Networks: Their Role in the Field of Sensors
Trends in Biosensing and BiosensorsPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=192677 Réservation
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Titre : Fennema's food chemistry Type de document : texte imprimé Auteurs : Srinivasan Damodaran, Editeur scientifique ; Kirk L. Parkin, Editeur scientifique Mention d'édition : 5e éd. Editeur : Boca Raton : CRC Press Année de publication : 2017 Importance : 1 vol. (XVI-1107 p.) Présentation : ill., couv. ill. en coul. Format : 26 cm ISBN/ISSN/EAN : 978-1-4822-0812-2 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement
4.4 (CHIMIE DE L'ALIMENT-BIOCHIMIE ALIMENTAIRE) [Classement Massy]
Thésaurus Agro-alimentaire
SUBSTANCE TOXIQUE
RAMEAU
Acides aminés ; Aliments -- Additifs ; Aliments fonctionnels ; Aromatisants ; Colorants dans les aliments ; Eau ; Enzymes ; Glucides ; Lait ; Lipides ; Minéraux ; Muscles ; Peptides ; Plantes ; Plantes comestibles ; Produit alimentaire ; Protéines ; Toxines ; Viande ; VitaminesRésumé : This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields.
The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3), which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7), which includes thermodynamic incompatibility/phase separation concepts.
Retaining the straightforward organization and accessibility of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavors, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues.Type de document : Livre Table des matières : Chapter 1 Introduction to Food Chemistry
Section I MAJOR FOOD COMPONENTS
Chapter 2 Water and Ice Relations in Foods
Srinivasan Damodaran
Chapter 3 Carbohydrates
Kerry C. Huber James N. BeMiller
Chapter 4 Lipids
D. Julian McClements and Eric A. Decker
Chapter 5 Amino Acids, Peptides, and Proteins
Srinivasan Damodaran
Chapter 6 Enzymes
Kirk L. Parkin
Chapter 7 Dispersed Systems: Basic considerations
Tony van Vliet and Pieter Walstra
Section II MINOR FOOD COMPONENTS
Chapter 8 Vitamins
Jesse F. Gregory III
Chapter 9 Minerals
Dennis D. Miller
Chapter 10 Colorants
Steven J. Schwartz, Jessica l. Cooperstone, Morgan J. Cichon, Joachim. H. Von Elbe, M. Monica Giusti
Chapter 11 Flavors
Robert Lindsey
Chapter 12 Food Additives
Robert Lindsey
Chapter 13 Bioactive Substances: Nutraceuticals and Toxicants
Hang Xiao Chi-Tang Ho
Section III FOOD SYSTEMS
Chapter 14 Characteristics of Milk
David S. Horne
Chapter 15 Physiology and Chemistry of Edible Muscle Tissues
Gale M. Strasburg Youling L. Xiong
Chapter 16 Post-harvest Physiology of Edible Plant Tissues
Christopher B. WatkinsPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=192684 Fennema's food chemistry [texte imprimé] / Srinivasan Damodaran, Editeur scientifique ; Kirk L. Parkin, Editeur scientifique . - 5e éd. . - Boca Raton : CRC Press, 2017 . - 1 vol. (XVI-1107 p.) : ill., couv. ill. en coul. ; 26 cm.
ISBN : 978-1-4822-0812-2
Bibliogr. Index
Langues : Anglais (eng)
Catégories : Liste Plan de classement
4.4 (CHIMIE DE L'ALIMENT-BIOCHIMIE ALIMENTAIRE) [Classement Massy]
Thésaurus Agro-alimentaire
SUBSTANCE TOXIQUE
RAMEAU
Acides aminés ; Aliments -- Additifs ; Aliments fonctionnels ; Aromatisants ; Colorants dans les aliments ; Eau ; Enzymes ; Glucides ; Lait ; Lipides ; Minéraux ; Muscles ; Peptides ; Plantes ; Plantes comestibles ; Produit alimentaire ; Protéines ; Toxines ; Viande ; VitaminesRésumé : This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields.
The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3), which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7), which includes thermodynamic incompatibility/phase separation concepts.
Retaining the straightforward organization and accessibility of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavors, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues.Type de document : Livre Table des matières : Chapter 1 Introduction to Food Chemistry
Section I MAJOR FOOD COMPONENTS
Chapter 2 Water and Ice Relations in Foods
Srinivasan Damodaran
Chapter 3 Carbohydrates
Kerry C. Huber James N. BeMiller
Chapter 4 Lipids
D. Julian McClements and Eric A. Decker
Chapter 5 Amino Acids, Peptides, and Proteins
Srinivasan Damodaran
Chapter 6 Enzymes
Kirk L. Parkin
Chapter 7 Dispersed Systems: Basic considerations
Tony van Vliet and Pieter Walstra
Section II MINOR FOOD COMPONENTS
Chapter 8 Vitamins
Jesse F. Gregory III
Chapter 9 Minerals
Dennis D. Miller
Chapter 10 Colorants
Steven J. Schwartz, Jessica l. Cooperstone, Morgan J. Cichon, Joachim. H. Von Elbe, M. Monica Giusti
Chapter 11 Flavors
Robert Lindsey
Chapter 12 Food Additives
Robert Lindsey
Chapter 13 Bioactive Substances: Nutraceuticals and Toxicants
Hang Xiao Chi-Tang Ho
Section III FOOD SYSTEMS
Chapter 14 Characteristics of Milk
David S. Horne
Chapter 15 Physiology and Chemistry of Edible Muscle Tissues
Gale M. Strasburg Youling L. Xiong
Chapter 16 Post-harvest Physiology of Edible Plant Tissues
Christopher B. WatkinsPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=192684 Réservation
Réserver ce documentExemplaires
Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque CHIMIE-BIOCHIMIE-BIOPHYSIQUE DAM 4.4 Papier 33004000619455 Empruntable Massy Bibliothèque CHIMIE-BIOCHIMIE-BIOPHYSIQUE DAM 4.4 Papier 33004000619463 Empruntable sous conditions
Titre : Food analysis Type de document : texte imprimé Auteurs : S. Suzanne Nielsen, Editeur scientifique Mention d'édition : 5th ed. Editeur : New York : Springer Année de publication : 2017 Collection : Food Science Text Series, ISSN 1572-0330 Importance : 1 vol. (XX-649 p.) Présentation : ill. en noir et en coul., couv. ill. en coul. Format : 29 cm ISBN/ISSN/EAN : 978-3-319-45774-1 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire
ACIDITE ; PH ; TENEUR EN CENDRES ; AGENT DE CONTAMINATION ; PROPRIETE RHEOLOGIQUE ; TECHNIQUE ANALYTIQUE ; SPECTROSCOPIE INFRAROUGE ; SPECTROSCOPIE ULTRAVIOLETTE ; TECHNIQUE ENZYMATIQUE
Liste Plan de classement
4.2 (CHIMIE ANALYTIQUE) [Classement Massy]
RAMEAU
Acides gras ; Aliments -- Couleur ; Aliments -- Teneur en eau ; Allergènes ; Analyse des données ; Analyse spectrale ; Antibiotiques ; Antioxydants ; Chromatographie ; Chromatographie en phase liquide ; Échantillonnage ; Étiquetage ; Glucides ; Lipides ; Minéraux dans l'alimentation ; Mycotoxines ; Normes ; Nutrition ; Oxygène ; Pesticides ; Phénols ; Produit alimentaire ; Protéines ; Réglementation ; Résonance magnétique nucléaire ; Risques alimentaires ; Sels ; Séparation (technologie) ; Spectroscopie de masse ; VitaminesRésumé : This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents. Methods of analysis covered include information on the basic principles, advantages, limitations, and applications. Sections on spectroscopy and chromatography along with chapters on techniques such as immunoassays, thermal analysis, and microscopy from the perspective of their use in food analysis have been expanded. Instructors who adopt the textbook can contact the editor for access to a website with related teaching materials. Type de document : Livre Table des matières : Part 1 General Information
1 Introduction to Food Alalysis
2 US Government Regulations and International Standards Related to Food Analysis
Nielsen, S. Suzanne
3 Nutrition Labeling
Metzger, Lloyd E. (et al.)
4 Evaluation of Analytical Data
Smith, J. Scott
5 Sampling and Sample Preparation
Morawicki, Rubén O.
Part 2 Spectroscopy and Sample Preparation
6 Basic Principles of Spectroscopy
Penner, Michael H.
7 Ultraviolet, Visible, and Fluorescence Spectroscopy
Penner, Michael H.
8 Infrared and Raman Spectroscopy
Rodriguez-Saona, Luis (et al.)
9 Atomic Absorption Spectroscopy, Atomic Emission Spectroscopy, and Inductively Coupled Plasma-Mass Spectrometry
Yeung, Vincent (et al.)
10 Nuclear Magnetic Resonance
Reuhs, Bradley L. (et al.
11 Mass Spectrometry
Smith, J. Scott (et al.)
Part 3 Chromatography
12 Basic Principles of Chromatography
Ismail, Baraem P.
13 High-Performance Liquid Chromatography
Reuhs, Bradley L.
14 Gas Chromatography
Qian, Michael C. (et al.)
Part 4 Compositional Analysis of Foods
15 Moisture and Total Solids Analysis
Mauer, Lisa J. (et al.)
16 Ash Analysis
Harris, G. Keith (et al.)
17 Fat Analysis
Ellefson, Wayne C.
18 Protein Analysis
Chang, Sam K. C. (et al.)
19 Carbohydrate Analysis
BeMiller, James N
20 Vitamin Analysis
Pegg, Ronald B. (et al.)
21 Traditional Methods for Mineral Analysis
Ward, Robert E. (et al.)
Part 5 Chemical Characterization and Associated
22 pH and Titratable Acidity
Tyl, Catrin (et al.)
23 Fat Characterization
Pike, Oscar A. (et al.)
24 Protein Separation and Characterization Procedures
Smith, Denise M.
25 Determination of (Total) Phenolics and Antioxidant Capacity in Food and Ingredients
Bunzel, Mirko (et al.)
26 Application of Enzymes in Food Analysis
Reyes-De-Corcuera, Jose I. (et al.)
27 mmunoassays
Hsieh, Y-H. Peggy (et al.)
28 Determination of Oxygen Demand
Hang, Yong D.
Part 6 Analysis of Physical Properties of foods
29 Rheological Principles for Food Analysis
Joyner (Melito), Helen S. (et al.)
30 Thermal Analysis
Thomas, Leonard C. (et al.)
31 Color Analysis
Wrolstad, Ronald E. (et al.)
32 Food Microstructure Techniques
Dong, Jinping (et al.)
Part 7 Analysis of Objectionable Mattezr and Constituents
33 Analysis of Food Contaminants, Residues, and Chemical Constituents of Concern
Ismail, Baraem P. (et al.)
34 Analysis for Extraneous Matter
Dogan, Hulya (et al.)
35 Food Forensic Investigation
Aimutis, William R. (et al.)Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=192686 Food analysis [texte imprimé] / S. Suzanne Nielsen, Editeur scientifique . - 5th ed. . - New York : Springer, 2017 . - 1 vol. (XX-649 p.) : ill. en noir et en coul., couv. ill. en coul. ; 29 cm. - (Food Science Text Series, ISSN 1572-0330) .
ISBN : 978-3-319-45774-1
Bibliogr. Index
Langues : Anglais (eng)
Catégories : Thésaurus Agro-alimentaire
ACIDITE ; PH ; TENEUR EN CENDRES ; AGENT DE CONTAMINATION ; PROPRIETE RHEOLOGIQUE ; TECHNIQUE ANALYTIQUE ; SPECTROSCOPIE INFRAROUGE ; SPECTROSCOPIE ULTRAVIOLETTE ; TECHNIQUE ENZYMATIQUE
Liste Plan de classement
4.2 (CHIMIE ANALYTIQUE) [Classement Massy]
RAMEAU
Acides gras ; Aliments -- Couleur ; Aliments -- Teneur en eau ; Allergènes ; Analyse des données ; Analyse spectrale ; Antibiotiques ; Antioxydants ; Chromatographie ; Chromatographie en phase liquide ; Échantillonnage ; Étiquetage ; Glucides ; Lipides ; Minéraux dans l'alimentation ; Mycotoxines ; Normes ; Nutrition ; Oxygène ; Pesticides ; Phénols ; Produit alimentaire ; Protéines ; Réglementation ; Résonance magnétique nucléaire ; Risques alimentaires ; Sels ; Séparation (technologie) ; Spectroscopie de masse ; VitaminesRésumé : This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents. Methods of analysis covered include information on the basic principles, advantages, limitations, and applications. Sections on spectroscopy and chromatography along with chapters on techniques such as immunoassays, thermal analysis, and microscopy from the perspective of their use in food analysis have been expanded. Instructors who adopt the textbook can contact the editor for access to a website with related teaching materials. Type de document : Livre Table des matières : Part 1 General Information
1 Introduction to Food Alalysis
2 US Government Regulations and International Standards Related to Food Analysis
Nielsen, S. Suzanne
3 Nutrition Labeling
Metzger, Lloyd E. (et al.)
4 Evaluation of Analytical Data
Smith, J. Scott
5 Sampling and Sample Preparation
Morawicki, Rubén O.
Part 2 Spectroscopy and Sample Preparation
6 Basic Principles of Spectroscopy
Penner, Michael H.
7 Ultraviolet, Visible, and Fluorescence Spectroscopy
Penner, Michael H.
8 Infrared and Raman Spectroscopy
Rodriguez-Saona, Luis (et al.)
9 Atomic Absorption Spectroscopy, Atomic Emission Spectroscopy, and Inductively Coupled Plasma-Mass Spectrometry
Yeung, Vincent (et al.)
10 Nuclear Magnetic Resonance
Reuhs, Bradley L. (et al.
11 Mass Spectrometry
Smith, J. Scott (et al.)
Part 3 Chromatography
12 Basic Principles of Chromatography
Ismail, Baraem P.
13 High-Performance Liquid Chromatography
Reuhs, Bradley L.
14 Gas Chromatography
Qian, Michael C. (et al.)
Part 4 Compositional Analysis of Foods
15 Moisture and Total Solids Analysis
Mauer, Lisa J. (et al.)
16 Ash Analysis
Harris, G. Keith (et al.)
17 Fat Analysis
Ellefson, Wayne C.
18 Protein Analysis
Chang, Sam K. C. (et al.)
19 Carbohydrate Analysis
BeMiller, James N
20 Vitamin Analysis
Pegg, Ronald B. (et al.)
21 Traditional Methods for Mineral Analysis
Ward, Robert E. (et al.)
Part 5 Chemical Characterization and Associated
22 pH and Titratable Acidity
Tyl, Catrin (et al.)
23 Fat Characterization
Pike, Oscar A. (et al.)
24 Protein Separation and Characterization Procedures
Smith, Denise M.
25 Determination of (Total) Phenolics and Antioxidant Capacity in Food and Ingredients
Bunzel, Mirko (et al.)
26 Application of Enzymes in Food Analysis
Reyes-De-Corcuera, Jose I. (et al.)
27 mmunoassays
Hsieh, Y-H. Peggy (et al.)
28 Determination of Oxygen Demand
Hang, Yong D.
Part 6 Analysis of Physical Properties of foods
29 Rheological Principles for Food Analysis
Joyner (Melito), Helen S. (et al.)
30 Thermal Analysis
Thomas, Leonard C. (et al.)
31 Color Analysis
Wrolstad, Ronald E. (et al.)
32 Food Microstructure Techniques
Dong, Jinping (et al.)
Part 7 Analysis of Objectionable Mattezr and Constituents
33 Analysis of Food Contaminants, Residues, and Chemical Constituents of Concern
Ismail, Baraem P. (et al.)
34 Analysis for Extraneous Matter
Dogan, Hulya (et al.)
35 Food Forensic Investigation
Aimutis, William R. (et al.)Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=192686 Réservation
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Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque CHIMIE-BIOCHIMIE-BIOPHYSIQUE NIE 4.2 Papier 33004000619489 Empruntable Massy Bibliothèque CHIMIE-BIOCHIMIE-BIOPHYSIQUE NIE 4.2 Papier 33004000619497 Empruntable sous conditions
Titre : Food emulsions : principles, practices, and techniques Type de document : texte imprimé Auteurs : David Julian McClements Editeur : Boca Raton : CRC Press Année de publication : 2016 Importance : 1 vol. (XX-690 p.) Présentation : ill., couv. ill. en coul. Format : 26 cm ISBN/ISSN/EAN : 978-1-4987-2668-9 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Thésaurus Agrovoc
Agent de texture ; Flaveur ; Huile ; Rhéologie ; Précipitation chimique
Liste Plan de classement
4.8 (SYSTEMES COLLOIDAUX) [Classement Massy]
RAMEAU
Aliments -- Couleur ; Aliments -- Saveur et odeur ; Boissons ; Condiments ; Corps gras ; Crème ; Digestion ; Eau ; Emulsifiants ; Émulsions ; Gouttes ; Lait ; Produit alimentaire
Thésaurus Agro-alimentaire
PROPRIETE RHEOLOGIQUERésumé : Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based foods. Initially developed to fill the need for a single resource covering all areas of food emulsion formation, stability, characterization, and application, the first two editions raised the bar for references in this field. This third edition is poised to do the same.
See What’s New in the Third Edition:
New chapters have been added on Emulsion-Based Delivery Systems and the Gastrointestinal Fate of Emulsions
All chapters have been revised and updated, including new methods of fabricating and characterizing emulsions
New figures have been included, and previous ones have been redrawn
As in previous editions, the main focus of this book is on presenting the fundamental principles of emulsion science and technology that underlie all types of emulsion-based food products. It highlights practical applications and provides an overview of modern areas of research. Figures and diagrams add emphasis to important concepts and present the underlying theory in a clear and approachable manner. These features and more give you a firm grounding in basic principles that will aid in the rational design of new products, the improvement of existing products, and the more rapid solution of processing problems.Type de document : Livre Table des matières : 1 Context and Background
Emulsion Science and Technology in the Food Industry
General Characteristics of Food Emulsions
Emulsion Properties
Hierarchy of Emulsion Properties
Understanding Food Emulsion Properties
Overview and Philosophy
2 Molecular Characteristics
Forces of Nature
Origin and Nature of Molecular Interactions
Overall Intermolecular Pair Potential
Molecular Structure and Organization Is Determined by a Balance of Interaction Energies and Entropy Effects
Thermodynamics of Mixing
Molecular Conformation
Compound Interactions
Computer Modeling of Liquid Properties
Measurement of Molecular Characteristics
3 Colloidal Interactions
Colloidal Interactions and Droplet Aggregation
Van der Waals Interactions
Electrostatic Interactions
Steric Interactions
Depletion Interactions
Hydrophobic Interactions
Hydration Interactions
Thermal Fluctuation Interactions
Nonequilibrium Effects
Total Interaction Potential
Measurement of Colloidal Interactions
Prediction of Colloidal Interactions in Food Emulsions
4 Emulsion Ingredients
Fats and Oils
Water
Texture Modifiers
Other Food Additives
Factors Influencing Ingredient Selection
5 Interfacial Properties and Their Characterization
General Characteristics of Interfaces
Adsorption of Solutes to Interfaces
Interfacial Composition and Its Characterization
Interfacial Structure
Interfacial Tension and Its Measurement
Interfacial Rheology and Its Measurement
Chemical and Biochemical Properties of Interfaces
Practical Implications of Interfacial Phenomena
6 Emulsion Formation
Overview of Emulsion Formation
Flow Profiles in Homogenizers
Physical Principles of Emulsion Formation
Homogenization Devices
Factors Influencing Droplet Size
Low-Energy Homogenization Methods
Demulsification
Future Developments
7 Emulsion Stability
Thermodynamic and Kinetic Stability of Emulsions
Gravitational Separation
Droplet Aggregation: General Features
Coalescence
Partial Coalescence
Ostwald Ripening
Chemical and Biochemical Stability
8 Emulsion Rheology
Rheological Properties of Materials
Measurement of Rheological Properties
Computer Simulation of Emulsion Rheology
Major Factors Influencing Emulsion Rheology
Concluding Remarks and Future Directions
9 Emulsion Flavor
Flavor Partitioning
Flavor Release
Emulsion Mouthfeel and Oral Processing
Measurement of Emulsion Flavor
Concluding Remarks and Future Directions
10 Appearance
General Aspects of Optical Properties of Materials
Mathematical Modeling of Emulsion Color
Measurement of Emulsion Color
Major Factors Influencing Emulsion Color
Concluding Remarks and Future Directions
11 Gastrointestinal Fate of Emulsions
Overview of Emulsion Passage through the GIT
Potential Changes in Emulsion Characteristics
Reasons for Controlling Gastrointestinal Fate of Emulsions
Conclusions and Future Directions
12 Food Emulsions in Practice
Milk and Cream
Beverage Emulsions
Dressings
13 Emulsion-Based Delivery Systems
Emulsions and Nanoemulsions
Multiple Emulsions
Multilayer Emulsions
Solid Lipid Particles
Filled Hydrogel Particles
Microclusters
Miscellaneous Systems
14 Characterization of Emulsion Properties
Testing Emulsifier Effectiveness
Microstructure and Droplet Size Distribution
Disperse Phase Volume Fraction
Droplet Crystallinity
Droplet Charge
Droplet Interactions
Share this TitlePermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=186999 Food emulsions : principles, practices, and techniques [texte imprimé] / David Julian McClements . - Boca Raton : CRC Press, 2016 . - 1 vol. (XX-690 p.) : ill., couv. ill. en coul. ; 26 cm.
ISBN : 978-1-4987-2668-9
Bibliogr. Index
Langues : Anglais (eng)
Catégories : Thésaurus Agrovoc
Agent de texture ; Flaveur ; Huile ; Rhéologie ; Précipitation chimique
Liste Plan de classement
4.8 (SYSTEMES COLLOIDAUX) [Classement Massy]
RAMEAU
Aliments -- Couleur ; Aliments -- Saveur et odeur ; Boissons ; Condiments ; Corps gras ; Crème ; Digestion ; Eau ; Emulsifiants ; Émulsions ; Gouttes ; Lait ; Produit alimentaire
Thésaurus Agro-alimentaire
PROPRIETE RHEOLOGIQUERésumé : Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based foods. Initially developed to fill the need for a single resource covering all areas of food emulsion formation, stability, characterization, and application, the first two editions raised the bar for references in this field. This third edition is poised to do the same.
See What’s New in the Third Edition:
New chapters have been added on Emulsion-Based Delivery Systems and the Gastrointestinal Fate of Emulsions
All chapters have been revised and updated, including new methods of fabricating and characterizing emulsions
New figures have been included, and previous ones have been redrawn
As in previous editions, the main focus of this book is on presenting the fundamental principles of emulsion science and technology that underlie all types of emulsion-based food products. It highlights practical applications and provides an overview of modern areas of research. Figures and diagrams add emphasis to important concepts and present the underlying theory in a clear and approachable manner. These features and more give you a firm grounding in basic principles that will aid in the rational design of new products, the improvement of existing products, and the more rapid solution of processing problems.Type de document : Livre Table des matières : 1 Context and Background
Emulsion Science and Technology in the Food Industry
General Characteristics of Food Emulsions
Emulsion Properties
Hierarchy of Emulsion Properties
Understanding Food Emulsion Properties
Overview and Philosophy
2 Molecular Characteristics
Forces of Nature
Origin and Nature of Molecular Interactions
Overall Intermolecular Pair Potential
Molecular Structure and Organization Is Determined by a Balance of Interaction Energies and Entropy Effects
Thermodynamics of Mixing
Molecular Conformation
Compound Interactions
Computer Modeling of Liquid Properties
Measurement of Molecular Characteristics
3 Colloidal Interactions
Colloidal Interactions and Droplet Aggregation
Van der Waals Interactions
Electrostatic Interactions
Steric Interactions
Depletion Interactions
Hydrophobic Interactions
Hydration Interactions
Thermal Fluctuation Interactions
Nonequilibrium Effects
Total Interaction Potential
Measurement of Colloidal Interactions
Prediction of Colloidal Interactions in Food Emulsions
4 Emulsion Ingredients
Fats and Oils
Water
Texture Modifiers
Other Food Additives
Factors Influencing Ingredient Selection
5 Interfacial Properties and Their Characterization
General Characteristics of Interfaces
Adsorption of Solutes to Interfaces
Interfacial Composition and Its Characterization
Interfacial Structure
Interfacial Tension and Its Measurement
Interfacial Rheology and Its Measurement
Chemical and Biochemical Properties of Interfaces
Practical Implications of Interfacial Phenomena
6 Emulsion Formation
Overview of Emulsion Formation
Flow Profiles in Homogenizers
Physical Principles of Emulsion Formation
Homogenization Devices
Factors Influencing Droplet Size
Low-Energy Homogenization Methods
Demulsification
Future Developments
7 Emulsion Stability
Thermodynamic and Kinetic Stability of Emulsions
Gravitational Separation
Droplet Aggregation: General Features
Coalescence
Partial Coalescence
Ostwald Ripening
Chemical and Biochemical Stability
8 Emulsion Rheology
Rheological Properties of Materials
Measurement of Rheological Properties
Computer Simulation of Emulsion Rheology
Major Factors Influencing Emulsion Rheology
Concluding Remarks and Future Directions
9 Emulsion Flavor
Flavor Partitioning
Flavor Release
Emulsion Mouthfeel and Oral Processing
Measurement of Emulsion Flavor
Concluding Remarks and Future Directions
10 Appearance
General Aspects of Optical Properties of Materials
Mathematical Modeling of Emulsion Color
Measurement of Emulsion Color
Major Factors Influencing Emulsion Color
Concluding Remarks and Future Directions
11 Gastrointestinal Fate of Emulsions
Overview of Emulsion Passage through the GIT
Potential Changes in Emulsion Characteristics
Reasons for Controlling Gastrointestinal Fate of Emulsions
Conclusions and Future Directions
12 Food Emulsions in Practice
Milk and Cream
Beverage Emulsions
Dressings
13 Emulsion-Based Delivery Systems
Emulsions and Nanoemulsions
Multiple Emulsions
Multilayer Emulsions
Solid Lipid Particles
Filled Hydrogel Particles
Microclusters
Miscellaneous Systems
14 Characterization of Emulsion Properties
Testing Emulsifier Effectiveness
Microstructure and Droplet Size Distribution
Disperse Phase Volume Fraction
Droplet Crystallinity
Droplet Charge
Droplet Interactions
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