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Anaerobic biotechnology for bioenergy production : principles and applications / Samir Kumar Khanal (2008)
Titre : Anaerobic biotechnology for bioenergy production : principles and applications Type de document : texte imprimé Auteurs : Samir Kumar Khanal Editeur : AMES : Wiley-Blackwell Année de publication : 2008 Importance : 1 vol. (XV-301 p.) Présentation : ill., couv. ill. en coul. Format : 27 cm ISBN/ISSN/EAN : 978-0-8138-2346-1 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement
17.6 (ENERGIES) [Classement Massy]
Thésaurus Agro-alimentaire
ANAEROBIE ; TRAITEMENT DES EAUX USEES ; CINETIQUE ; MODELISATION ; BIOENERGIE ; BIOREACTEUR ; MEMBRANE ; ETHANOL ; BIOLOGIE MOLECULAIRE ; ADN ; ACIDE NUCLEIQUE ; BACTERIE ; METHANE ; FERMENTATION ; HYDROGENEType de document : Livre Table des matières : 1 OVERVIEW OF ANAEROBIC BIOTECHNOLOGY
1.1 Anaerobic Biotechnology and Bioenergy Recovery
1.2 Historical Development
1.3 Importance of Anaerobic Biotechnology in Overall Waste Treatment
1.4 Definition and Principle of Anaerobic Processes
1.5 Important Considerations in Anaerobic Biotechnology
1.6 Merits of Anaerobic Biotechnology
1.7 Limitations of Anaerobic Process
2 MICROBIOLOGY AND BIOCHEMISTRY OF ANAEROBIC BIOTECHNOLOGY
2.1 Background
2.2 Organics Conversion in Anaerobic Systems
2.3 Process Microbiology
3 ENVIRONMENTAL FACTORS
3.1 Background
3.2 Temperature
3.3 Operating pH and Alkalinity
3.4 Nutrients
3.5 Toxic Materials
3.6 Redox Potential or Oxidation–Reduction Potential
4 KINETICS AND MODELING IN ANAEROBIC PROCESSES
4.1 Background
4.2 Basic Elements
4.3 Stepwise Approach to Modeling
4.4 Modeling of pH Change
4.5 Modeling of Energy Generation
5 ANAEROBIC REACTOR CONFIGURATIONS FOR BIOENERGY PRODUCTION
5.1 Background
5.2 Strategies for Decoupling HRT and SRT
5.3 Classification of Anaerobic Bioreactors
5.4 Membrane Technology for Syngas Fermentation to Ethanol
6 MOLECULAR TECHNIQUES IN ANAEROBIC BIOTECHNOLOGY: APPLICATION IN BIOENERGY GENERATION
6.1 Background
6.2 Molecular Techniques in Anaerobic Biotechnology
6.3 Fundamentals of Molecular Techniques
6.4 Phylogenetic Analysis
6.5 Molecular Techniques for Microbial Community Structure Analysis: DNA Fingerprinting, Clone Library,and Fluorescent in Situ Hybridization
6.6 Molecular Techniques for Functional Analysis
6.7 Nucleic Acid Extraction of Anaerobic Cells/Isolates and Sludge
6.8 Molecular Techniques for Structure and Function Analysis
6.9 Postgenomic Approaches for Bioenergy Research
7 BIOENERGY RECOVERY FROM SULFATE-RICH WASTE STREAMS AND STRATEGIES FOR SULFIDE REMOVAL
7.1 Background
7.2 Sulfate-Reducing Bacteria
7.3 High-Strength Sulfate-Rich Wastewater
7.4 Methane Recovery from High-Strength Sulfate-Laden Wastewater
7.5 Important Considerations in Treatment and Methane Recovery from High-Strength Sulfate-Laden Wastewater
7.6 Interactions between MPB and SRB
7.7 Sulfite Removal
8 BIOENERGY GENERATION FROM RESIDUES OF BIOFUEL INDUSTRIES
8.1 Background
8.2 Bioethanol Feedstocks
8.3 Biodiesel Feedstocks
8.4 Ethanol Production
8.5 Thin Stillage Characterization
8.6 Cassava-Based Ethanol Production
8.7 Cellulose-Based Ethanol Production
8.8 Bioenergy Recovery from Crude Glycerin
9 BIOHYDROGEN PRODUCTION: FUNDAMENTALS, CHALLENGES, AND OPERATION STRATEGIES FOR ENHANCED YIELD
9.1 Background
9.2 Biological Hydrogen Production
9.3 Microbiology of Dark Fermentation
9.4 Hydrogen Production Pathway through Dark Fermentation
9.5 Suppression of Hydrogen Consumers
9.6 Hydrogen Yield
9.7 Important Considerations in Biohydrogen Production
9.8 Limitations of Dark Fermentation and Potential Remedial Options
9.9 Technoeconomic Analysis of Hydrogen Fermentation
10 MICROBIAL FUEL CELL: NOVEL ANAEROBIC BIOTECHNOLOGY FOR ENERGY GENERATION FROM WASTEWATER
10.1 Background
10.2 How Does a Microbial Fuel Cell Work?
10.3 Stoichiometry and Energetics
10.4 Electrochemically Active Microbes and Electron Transfer Mechanisms
10.5 Evaluation of MFC Performance
10.6 MFC Designs and Electrode Materials
10.7 Operational Factors Affecting MFC Performance
10.8 Opportunities and Challenges for MFCs in Wastewater Treatment
11 PRETREATMENT OF HIGH-SOLIDS WASTES/RESIDUES TO ENHANCE BIOENERGY RECOVERY
11.1 Background
11.2 Efficiency of Sludge Pretreatment
11.3 Ultrasound Pretreatment
11.4 Chemical and Physical Pretreatment
11.5 Thermal Hydrolysis
11.6 Impact of Improved Digestibility on Overall Process Economics
12 BIOGAS PROCESSING AND UTILIZATION AS AN ENERGY SOURCE
12.1 Background
12.2 Biogas Production
12.3 Factors Affecting Digester Gas Production
12.4 Biogas Composition
12.5 Biogas Impurities
12.6 Biogas Cleaning for Effective Utilization
12.7 Biogas Utilization
12.8 Future of Biogas as a Renewable ResourcePermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=160486 Anaerobic biotechnology for bioenergy production : principles and applications [texte imprimé] / Samir Kumar Khanal . - AMES : Wiley-Blackwell, 2008 . - 1 vol. (XV-301 p.) : ill., couv. ill. en coul. ; 27 cm.
ISBN : 978-0-8138-2346-1
Bibliogr. Index
Langues : Anglais (eng)
Catégories : Liste Plan de classement
17.6 (ENERGIES) [Classement Massy]
Thésaurus Agro-alimentaire
ANAEROBIE ; TRAITEMENT DES EAUX USEES ; CINETIQUE ; MODELISATION ; BIOENERGIE ; BIOREACTEUR ; MEMBRANE ; ETHANOL ; BIOLOGIE MOLECULAIRE ; ADN ; ACIDE NUCLEIQUE ; BACTERIE ; METHANE ; FERMENTATION ; HYDROGENEType de document : Livre Table des matières : 1 OVERVIEW OF ANAEROBIC BIOTECHNOLOGY
1.1 Anaerobic Biotechnology and Bioenergy Recovery
1.2 Historical Development
1.3 Importance of Anaerobic Biotechnology in Overall Waste Treatment
1.4 Definition and Principle of Anaerobic Processes
1.5 Important Considerations in Anaerobic Biotechnology
1.6 Merits of Anaerobic Biotechnology
1.7 Limitations of Anaerobic Process
2 MICROBIOLOGY AND BIOCHEMISTRY OF ANAEROBIC BIOTECHNOLOGY
2.1 Background
2.2 Organics Conversion in Anaerobic Systems
2.3 Process Microbiology
3 ENVIRONMENTAL FACTORS
3.1 Background
3.2 Temperature
3.3 Operating pH and Alkalinity
3.4 Nutrients
3.5 Toxic Materials
3.6 Redox Potential or Oxidation–Reduction Potential
4 KINETICS AND MODELING IN ANAEROBIC PROCESSES
4.1 Background
4.2 Basic Elements
4.3 Stepwise Approach to Modeling
4.4 Modeling of pH Change
4.5 Modeling of Energy Generation
5 ANAEROBIC REACTOR CONFIGURATIONS FOR BIOENERGY PRODUCTION
5.1 Background
5.2 Strategies for Decoupling HRT and SRT
5.3 Classification of Anaerobic Bioreactors
5.4 Membrane Technology for Syngas Fermentation to Ethanol
6 MOLECULAR TECHNIQUES IN ANAEROBIC BIOTECHNOLOGY: APPLICATION IN BIOENERGY GENERATION
6.1 Background
6.2 Molecular Techniques in Anaerobic Biotechnology
6.3 Fundamentals of Molecular Techniques
6.4 Phylogenetic Analysis
6.5 Molecular Techniques for Microbial Community Structure Analysis: DNA Fingerprinting, Clone Library,and Fluorescent in Situ Hybridization
6.6 Molecular Techniques for Functional Analysis
6.7 Nucleic Acid Extraction of Anaerobic Cells/Isolates and Sludge
6.8 Molecular Techniques for Structure and Function Analysis
6.9 Postgenomic Approaches for Bioenergy Research
7 BIOENERGY RECOVERY FROM SULFATE-RICH WASTE STREAMS AND STRATEGIES FOR SULFIDE REMOVAL
7.1 Background
7.2 Sulfate-Reducing Bacteria
7.3 High-Strength Sulfate-Rich Wastewater
7.4 Methane Recovery from High-Strength Sulfate-Laden Wastewater
7.5 Important Considerations in Treatment and Methane Recovery from High-Strength Sulfate-Laden Wastewater
7.6 Interactions between MPB and SRB
7.7 Sulfite Removal
8 BIOENERGY GENERATION FROM RESIDUES OF BIOFUEL INDUSTRIES
8.1 Background
8.2 Bioethanol Feedstocks
8.3 Biodiesel Feedstocks
8.4 Ethanol Production
8.5 Thin Stillage Characterization
8.6 Cassava-Based Ethanol Production
8.7 Cellulose-Based Ethanol Production
8.8 Bioenergy Recovery from Crude Glycerin
9 BIOHYDROGEN PRODUCTION: FUNDAMENTALS, CHALLENGES, AND OPERATION STRATEGIES FOR ENHANCED YIELD
9.1 Background
9.2 Biological Hydrogen Production
9.3 Microbiology of Dark Fermentation
9.4 Hydrogen Production Pathway through Dark Fermentation
9.5 Suppression of Hydrogen Consumers
9.6 Hydrogen Yield
9.7 Important Considerations in Biohydrogen Production
9.8 Limitations of Dark Fermentation and Potential Remedial Options
9.9 Technoeconomic Analysis of Hydrogen Fermentation
10 MICROBIAL FUEL CELL: NOVEL ANAEROBIC BIOTECHNOLOGY FOR ENERGY GENERATION FROM WASTEWATER
10.1 Background
10.2 How Does a Microbial Fuel Cell Work?
10.3 Stoichiometry and Energetics
10.4 Electrochemically Active Microbes and Electron Transfer Mechanisms
10.5 Evaluation of MFC Performance
10.6 MFC Designs and Electrode Materials
10.7 Operational Factors Affecting MFC Performance
10.8 Opportunities and Challenges for MFCs in Wastewater Treatment
11 PRETREATMENT OF HIGH-SOLIDS WASTES/RESIDUES TO ENHANCE BIOENERGY RECOVERY
11.1 Background
11.2 Efficiency of Sludge Pretreatment
11.3 Ultrasound Pretreatment
11.4 Chemical and Physical Pretreatment
11.5 Thermal Hydrolysis
11.6 Impact of Improved Digestibility on Overall Process Economics
12 BIOGAS PROCESSING AND UTILIZATION AS AN ENERGY SOURCE
12.1 Background
12.2 Biogas Production
12.3 Factors Affecting Digester Gas Production
12.4 Biogas Composition
12.5 Biogas Impurities
12.6 Biogas Cleaning for Effective Utilization
12.7 Biogas Utilization
12.8 Future of Biogas as a Renewable ResourcePermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=160486 Réservation
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Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque ENVIRONNEMENT-ENERGIE KHA 17.6 Papier 33004000612898 Empruntable
Titre : Calorimetry in food processing: Analysis and design of food systems. Type de document : texte imprimé Auteurs : Gönül Kaletunç, Editeur scientifique Editeur : AMES : Wiley-Blackwell Année de publication : 2009 Collection : IFT Press series Importance : 320 p. - 392 p. ISBN/ISSN/EAN : 978-0-8138-1483-4 Prix : 162,64 Note générale : Bibliographie
Illustrations
IndexLangues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire
CALORIMETRIE ; PROTEINE ; TRAITEMENT THERMIQUE ; BACTERIE ; CRISTALLISATION ; SECHAGE ; GELIFICATION ; PRODUIT ALIMENTAIRE
Liste Plan de classement
4.5 (CALORIMETRIE) [Classement Massy]Type de document : Livre Table des matières : Part 1 Analysis of Food and Biological Materials by Calorimetry
Chapter 1 Calorimetric Methods as Applied to Food: An Overview
Chapter 2 Methods and Applications of Microcalorimetry in Food
Chapter 3 High-Pressure DifferentiaI Scanning Calorimetry
Chapter 4 Calorimetry of Proteins in Dilute Solution
Chapter 5 Thermal Analysis of Denaturation and Aggregation of Proteins and Protein Interactions in a Real Food System
Chapter 6 Heat-Induced Phase Transformations of Protein Solutions and Fat Droplets in Oil-in-Water Emulsions: A Thermodynamic and Kinetic Study
Chapter 7 Analysis of Foodborne Bacteria by DifferentiaI Scanning Calorimetry
Chapter 8 Coupling of DifferentiaI Scanning Calorimetry and X-Ray Diffraction to Study the Crystallization Properties and Polymorphism of Triacyglycerols
Part 2 Calorimetry as a Tool for Process Design
Chapter 9 Overview of Calorimetry as a Tool for Efficient and Safe Food-Processing Design
Chapter 10 Shelf Life Prediction of Complex Food Systems by Quantitative Interpretation of Isothermal Calorimetrie Data
Chapter 11 Use of Thermal Analysis to Design and Monitor Cereal Processing
Chapter 12 Importance of Calorimetry in Understanding Food Dehydration and Stability
Chapter 13 High-Pressure Calorimetry and Transitiometry
Chapter 14 Calorimetric Analysis of Starch Gelatinization by High-Pressure Processing
Chapter 15 Use of Calorimetry to Evaluate Safety of ProcessingPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=68959 Calorimetry in food processing: Analysis and design of food systems. [texte imprimé] / Gönül Kaletunç, Editeur scientifique . - AMES : Wiley-Blackwell, 2009 . - 320 p. - 392 p.. - (IFT Press series) .
ISBN : 978-0-8138-1483-4 : 162,64
Bibliographie
Illustrations
Index
Langues : Anglais (eng)
Catégories : Thésaurus Agro-alimentaire
CALORIMETRIE ; PROTEINE ; TRAITEMENT THERMIQUE ; BACTERIE ; CRISTALLISATION ; SECHAGE ; GELIFICATION ; PRODUIT ALIMENTAIRE
Liste Plan de classement
4.5 (CALORIMETRIE) [Classement Massy]Type de document : Livre Table des matières : Part 1 Analysis of Food and Biological Materials by Calorimetry
Chapter 1 Calorimetric Methods as Applied to Food: An Overview
Chapter 2 Methods and Applications of Microcalorimetry in Food
Chapter 3 High-Pressure DifferentiaI Scanning Calorimetry
Chapter 4 Calorimetry of Proteins in Dilute Solution
Chapter 5 Thermal Analysis of Denaturation and Aggregation of Proteins and Protein Interactions in a Real Food System
Chapter 6 Heat-Induced Phase Transformations of Protein Solutions and Fat Droplets in Oil-in-Water Emulsions: A Thermodynamic and Kinetic Study
Chapter 7 Analysis of Foodborne Bacteria by DifferentiaI Scanning Calorimetry
Chapter 8 Coupling of DifferentiaI Scanning Calorimetry and X-Ray Diffraction to Study the Crystallization Properties and Polymorphism of Triacyglycerols
Part 2 Calorimetry as a Tool for Process Design
Chapter 9 Overview of Calorimetry as a Tool for Efficient and Safe Food-Processing Design
Chapter 10 Shelf Life Prediction of Complex Food Systems by Quantitative Interpretation of Isothermal Calorimetrie Data
Chapter 11 Use of Thermal Analysis to Design and Monitor Cereal Processing
Chapter 12 Importance of Calorimetry in Understanding Food Dehydration and Stability
Chapter 13 High-Pressure Calorimetry and Transitiometry
Chapter 14 Calorimetric Analysis of Starch Gelatinization by High-Pressure Processing
Chapter 15 Use of Calorimetry to Evaluate Safety of ProcessingPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=68959 Réservation
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Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque CHIMIE-BIOCHIMIE-BIOPHYSIQUE KAL 4.5 Papier 33004000481138 Empruntable Fruit and vegetable phytochemicals. Chemistry, nutritional value and stability. / Laura A. de la Rosa (2010)
Titre : Fruit and vegetable phytochemicals. Chemistry, nutritional value and stability. Type de document : texte imprimé Auteurs : Laura A. de la Rosa, Editeur scientifique ; Emilio Alvarez-Parrilla, Editeur scientifique ; Gustavo A. González-Aguilar, Editeur scientifique Editeur : AMES : Wiley-Blackwell Année de publication : 2010 Importance : 12 p. - 367 p. ISBN/ISSN/EAN : 978-0-8138-0320-3 Prix : 162,64 Note générale : Bibliographie
Illustrations
IndexLangues : Anglais (eng) Catégories : Liste Plan de classement
18.5 (FRUITS-LEGUMES) [Classement Massy]
Thésaurus Agro-alimentaire
COMPOSE PHENOLIQUE ; FRUIT ; LEGUME ; SANTE ; FLAVONOIDE ; CAROTENOIDE ; ANTIOXYGENE ; CONSOMMATION ; METABOLISME ; FIBRE ALIMENTAIREType de document : Livre Table des matières : Chapter 1. The Contribution of Fruit and Vegetable Consumption to Human Health
Chapter 2. Phenolic Compounds: Chemistry and Occurrence in Fruits and Vegetables
Chapter 3. Synthesis and Metabolism of Phenolic Compounds
Chapter 4. Enzymatic and Nonenzymatic Degradation of Polyphenols
Chapter 5. Chemistry of Flavonoids
Chapter 6. Flavonoids and Their Relation to Human Health
Chapter 7. Chemistry, Stability, and Biological Actions of Carotenoids
Chapter 8. Dietary Fiber and Associated Antioxidants in Fruit and Vegetables
Chapter 9. Emerging Technologies Used for the Extraction of Phytochemicals from Fruits, Vegetables, and Other Natural Sources
Chapter 10. Methods of Analysis of Antioxidant Capacity of Phytochemicals
Chapter 11. Phytochemical Changes in the Postharvest and Minimal Processing of Fresh Fruits and Vegetables
Chapter 12. Quality Loss of Fruits and Vegetables Induced by Microbial GrowthPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=68957 Fruit and vegetable phytochemicals. Chemistry, nutritional value and stability. [texte imprimé] / Laura A. de la Rosa, Editeur scientifique ; Emilio Alvarez-Parrilla, Editeur scientifique ; Gustavo A. González-Aguilar, Editeur scientifique . - AMES : Wiley-Blackwell, 2010 . - 12 p. - 367 p.
ISBN : 978-0-8138-0320-3 : 162,64
Bibliographie
Illustrations
Index
Langues : Anglais (eng)
Catégories : Liste Plan de classement
18.5 (FRUITS-LEGUMES) [Classement Massy]
Thésaurus Agro-alimentaire
COMPOSE PHENOLIQUE ; FRUIT ; LEGUME ; SANTE ; FLAVONOIDE ; CAROTENOIDE ; ANTIOXYGENE ; CONSOMMATION ; METABOLISME ; FIBRE ALIMENTAIREType de document : Livre Table des matières : Chapter 1. The Contribution of Fruit and Vegetable Consumption to Human Health
Chapter 2. Phenolic Compounds: Chemistry and Occurrence in Fruits and Vegetables
Chapter 3. Synthesis and Metabolism of Phenolic Compounds
Chapter 4. Enzymatic and Nonenzymatic Degradation of Polyphenols
Chapter 5. Chemistry of Flavonoids
Chapter 6. Flavonoids and Their Relation to Human Health
Chapter 7. Chemistry, Stability, and Biological Actions of Carotenoids
Chapter 8. Dietary Fiber and Associated Antioxidants in Fruit and Vegetables
Chapter 9. Emerging Technologies Used for the Extraction of Phytochemicals from Fruits, Vegetables, and Other Natural Sources
Chapter 10. Methods of Analysis of Antioxidant Capacity of Phytochemicals
Chapter 11. Phytochemical Changes in the Postharvest and Minimal Processing of Fresh Fruits and Vegetables
Chapter 12. Quality Loss of Fruits and Vegetables Induced by Microbial GrowthPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=68957 Réservation
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Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque INDUSTRIES ALIMENTAIRES ET COSMETIQUES-FILIERES ROS 18.5 Papier 33004000544455 Empruntable
Titre : Hydrocolloids in food processing. Type de document : texte imprimé Auteurs : Thomas R. Laaman, Editeur scientifique Editeur : AMES : Wiley-Blackwell Année de publication : 2011 Importance : 14 p. - 344 p. ISBN/ISSN/EAN : 978-0-8138-2076-7 Prix : 169,22 Note générale : Bibliographie
Illustrations
IndexLangues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire
COLLOIDE ; ASSAISONNEMENT ; MUSCLE ; PRODUIT A BASE DE CEREALE ; PRODUIT LAITIER ; PRODUIT RECONSTITUE ; FLAVEUR ; ENTREMETS
Liste Plan de classement
4.8 (SYSTEMES COLLOIDAUX) [Classement Massy]Type de document : Livre Table des matières : Chapter 1 Hydrocolloids: Fifteen Practical Tips
Chapter 2 Hydrocolloids in Salad Dressings
Chapter 3 Hydrocolloids in Muscle Foods
Chapter 4 Hydrocolloids in Bakery Products
Chapter 5 Hydrocolloids in Bakery Fillings
Chapter 6 Hydrocolloids in Frozen Dairy Desserts
Chapter 7 Hydrocolloids in Cultured Dairy Products
Chapter 8 Hydrocolloids in Restructured Foods
Chapter 9 Hydrocolloids in Flavor Stabilization
Chapter 10 Hydrocolloid Purchasing I: History and Product Grades
Chapter 11 Hydrocolloid Purchasing II: Pricing and Supplier EvaluationPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=69032 Hydrocolloids in food processing. [texte imprimé] / Thomas R. Laaman, Editeur scientifique . - AMES : Wiley-Blackwell, 2011 . - 14 p. - 344 p.
ISBN : 978-0-8138-2076-7 : 169,22
Bibliographie
Illustrations
Index
Langues : Anglais (eng)
Catégories : Thésaurus Agro-alimentaire
COLLOIDE ; ASSAISONNEMENT ; MUSCLE ; PRODUIT A BASE DE CEREALE ; PRODUIT LAITIER ; PRODUIT RECONSTITUE ; FLAVEUR ; ENTREMETS
Liste Plan de classement
4.8 (SYSTEMES COLLOIDAUX) [Classement Massy]Type de document : Livre Table des matières : Chapter 1 Hydrocolloids: Fifteen Practical Tips
Chapter 2 Hydrocolloids in Salad Dressings
Chapter 3 Hydrocolloids in Muscle Foods
Chapter 4 Hydrocolloids in Bakery Products
Chapter 5 Hydrocolloids in Bakery Fillings
Chapter 6 Hydrocolloids in Frozen Dairy Desserts
Chapter 7 Hydrocolloids in Cultured Dairy Products
Chapter 8 Hydrocolloids in Restructured Foods
Chapter 9 Hydrocolloids in Flavor Stabilization
Chapter 10 Hydrocolloid Purchasing I: History and Product Grades
Chapter 11 Hydrocolloid Purchasing II: Pricing and Supplier EvaluationPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=69032 Réservation
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Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque CHIMIE-BIOCHIMIE-BIOPHYSIQUE LAA 4.8 Papier 33004000482722 Empruntable Nutrigenomics and proteomics in health and disease. Food factors and gene interactions. / Yoshinori Mine (2009)
Titre : Nutrigenomics and proteomics in health and disease. Food factors and gene interactions. Type de document : texte imprimé Auteurs : Yoshinori Mine, Editeur scientifique ; Kazuo Miyashita, Editeur scientifique ; Fereidoon Shahidi, Editeur scientifique Editeur : AMES : Wiley-Blackwell Année de publication : 2009 Collection : Functional food science and technology series Importance : 12 p. - 399 p. ISBN/ISSN/EAN : 978-0-8138-0033-2 Prix : 185,19 Note générale : Bibliographie
Illustrations
IndexLangues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire
GENETIQUE ; MALADIE ; SANTE ; PRODUIT ALIMENTAIRE ; ACIDE AMINE ; OBESITE ; THE ; ANTIOXYGENE ; CANCER ; FLAVONOIDE ; NUTRITION ; ALIMENT FONCTIONNEL ; ALLERGIE ; ACIDE GRAS ; PROTEINE ; PEPTIDE ; CAROTENOIDE ; COMPOSE PHENOLIQUE ; ANTHOCYANE ; DIABETE ; TECHNIQUE ANALYTIQUE
Liste Plan de classement
5.8 (NUTRITION-DIETETIQUE) [Classement Massy]Type de document : Livre Table des matières : Section I Introduction
1 Nutrigenomics and Proteomics in Health and Disease: An Overview
2. Omics in Nutrition and Health Research
Section II Genomics and Proteomics in Health and Diseases
3. Toward Personalized Nutrition and Medicine: Promises and Challenges
4. Obesity and Nuclear Receptors: Effective Genomic Strategies in Functional Foods
5. Inflammatory Genes Involved in Obesity-Induced Inflammatory Responses and Pathologies
6. Genomics and Proteomics in Allergy
Section III Food Factors-Gene Interactions
7. BeneficiaI Effects of Conjugated Linoleic Acid
8. Regulation of Gene Transcription by Fatty Acids
9. Nonnutrient Functionality of Amino Acids
10. Functional Bioactive Proteins and Peptides in Nutrigenomics
11. Antiobesity Effect of Allenic Carotenoid, Fucoxanthin
12. Control of Systemic Inflammation and Chronic Diseases-The Use of Turmeric and Curcuminoids
13. Alteration in Gene Expression and Proteomic Profiles by Soy Isoflavone
14. Green Tea Polyphenol-Modulated Genome Functions for Protective Health Benefits
15. Oat Avenanthramides: A Novel Antioxidant
16. Cancer-Preventive Effects and Molecular Actions of Anthocyanins
17. Food Components Activating Capsaicin Receptor
18. New Therapeutic Effects of Anthocyanins: Antiobesity Effect, Antidiabetes Effect, and Vision Improvement
19. Licorice Flavonoids
20. Isoprenols
21. Anti - inflammatory and Anticarcinogenesis Potentials of Citrus Coumarins and Polymethylated Flavonoids
22. Probiotics: Food for Thought
IV Advanced Analytical Techniques for Nutrigenomics and Proteomics
23. Microarrays: A Powerful Tool for Studying the Functions of Food and Its Nutrients
24. Challenges and Current Solutions in Proteomic Sample Preparations
25. Computational Methods in Cancer Gene Networking
26. PeptidomicsPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=68963 Nutrigenomics and proteomics in health and disease. Food factors and gene interactions. [texte imprimé] / Yoshinori Mine, Editeur scientifique ; Kazuo Miyashita, Editeur scientifique ; Fereidoon Shahidi, Editeur scientifique . - AMES : Wiley-Blackwell, 2009 . - 12 p. - 399 p.. - (Functional food science and technology series) .
ISBN : 978-0-8138-0033-2 : 185,19
Bibliographie
Illustrations
Index
Langues : Anglais (eng)
Catégories : Thésaurus Agro-alimentaire
GENETIQUE ; MALADIE ; SANTE ; PRODUIT ALIMENTAIRE ; ACIDE AMINE ; OBESITE ; THE ; ANTIOXYGENE ; CANCER ; FLAVONOIDE ; NUTRITION ; ALIMENT FONCTIONNEL ; ALLERGIE ; ACIDE GRAS ; PROTEINE ; PEPTIDE ; CAROTENOIDE ; COMPOSE PHENOLIQUE ; ANTHOCYANE ; DIABETE ; TECHNIQUE ANALYTIQUE
Liste Plan de classement
5.8 (NUTRITION-DIETETIQUE) [Classement Massy]Type de document : Livre Table des matières : Section I Introduction
1 Nutrigenomics and Proteomics in Health and Disease: An Overview
2. Omics in Nutrition and Health Research
Section II Genomics and Proteomics in Health and Diseases
3. Toward Personalized Nutrition and Medicine: Promises and Challenges
4. Obesity and Nuclear Receptors: Effective Genomic Strategies in Functional Foods
5. Inflammatory Genes Involved in Obesity-Induced Inflammatory Responses and Pathologies
6. Genomics and Proteomics in Allergy
Section III Food Factors-Gene Interactions
7. BeneficiaI Effects of Conjugated Linoleic Acid
8. Regulation of Gene Transcription by Fatty Acids
9. Nonnutrient Functionality of Amino Acids
10. Functional Bioactive Proteins and Peptides in Nutrigenomics
11. Antiobesity Effect of Allenic Carotenoid, Fucoxanthin
12. Control of Systemic Inflammation and Chronic Diseases-The Use of Turmeric and Curcuminoids
13. Alteration in Gene Expression and Proteomic Profiles by Soy Isoflavone
14. Green Tea Polyphenol-Modulated Genome Functions for Protective Health Benefits
15. Oat Avenanthramides: A Novel Antioxidant
16. Cancer-Preventive Effects and Molecular Actions of Anthocyanins
17. Food Components Activating Capsaicin Receptor
18. New Therapeutic Effects of Anthocyanins: Antiobesity Effect, Antidiabetes Effect, and Vision Improvement
19. Licorice Flavonoids
20. Isoprenols
21. Anti - inflammatory and Anticarcinogenesis Potentials of Citrus Coumarins and Polymethylated Flavonoids
22. Probiotics: Food for Thought
IV Advanced Analytical Techniques for Nutrigenomics and Proteomics
23. Microarrays: A Powerful Tool for Studying the Functions of Food and Its Nutrients
24. Challenges and Current Solutions in Proteomic Sample Preparations
25. Computational Methods in Cancer Gene Networking
26. PeptidomicsPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=68963 Réservation
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