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Titre : |
Food engineering : integrated approaches
|
Auteur(s) : |
Gustavo Fidel Gutiérrez-López, Éditeur scientifique
Gustavo V. Barbosa-Cánovas, Éditeur scientifique Jorge Welti-Chanes, Éditeur scientifique Efrén Parada-Arias, Éditeur scientifique |
Type de document : | Livre |
Sujets : | STERILISATION ; HAUTE PRESSION ; PRODUIT ALIMENTAIRE ; ENZYME ; VISCOELASTICITE ; POLYMERE ; HUILE ; POUDRE ; SECHAGE ; MICROSCOPIE ; LISTERIA ; RHEOLOGIE ; PRODUIT LAITIER ; ACIDE LACTIQUE ; PERMEABILITE ; PROTEINE ; PEPTIDE ; AMIDON ; GENIE ALIMENTAIRE ; FRUIT ; ENROBAGE ; ANALYSE D'IMAGE ; REACTION DE MAILLARD ; POMME ; JUS DE FRUIT ; BANANE ; CLARIFICATION ; LACTOSERUM ; ENSEIGNEMENT |
Résumé : |
Food Engineering: Integrated Approaches presents an up-to-date review of important food engineering concepts, issues and recent advances in the field. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects. At the same time, each topic is framed within the context of a broader more integrated approach, demonstrating its relationship and interconnectedness to other areas. The premise of this work, therefore, is to offer both a comprehensive understanding of food engineering as a whole and a thorough knowledge of individual subjects. This approach appropriately conveys the basic fundamentals, state-of-the-art technology, and applications of the involved disciplines, and further [...]
Food Engineering: Integrated Approaches presents an up-to-date review of important food engineering concepts, issues and recent advances in the field. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects. At the same time, each topic is framed within the context of a broader more integrated approach, demonstrating its relationship and interconnectedness to other areas. The premise of this work, therefore, is to offer both a comprehensive understanding of food engineering as a whole and a thorough knowledge of individual subjects. This approach appropriately conveys the basic fundamentals, state-of-the-art technology, and applications of the involved disciplines, and further encourages scientific collaboration among researchers.
|
Editeur(s) : | NEW YORK : Springer Science+Business Media, LLC |
Date de publication : | 2008 |
Collection : | Food engineering series |
Format : | 1 vol. (XXIV-475 p.) / ill., couv. ill. en coul. / 25 cm |
Note(s) : |
Bibliogr. Index |
Table des matières : |
Scientific and Technological Cooperation in the Agri-Food Sector: The Case of the CYTED Program
Scientific and Technological Cooperation in the Agri-Food Sector: The Case of the CYTED Program |
Langue(s) : | Anglais |
Identifiant : | 978-0-387-75429-1 |
Lien vers la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=165900 |
Exemplaires (1)
Localisation | Emplacement | Pôle | Section | Cote | Support | Disponibilité |
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Palaiseau | Vert | UV Procédés - Opérations unitaires -Technologies | UV2.2 GUT | Papier | Empruntable Disponible |