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664.001 5436 = Technologie des aliments - Spectroscopie non optique Ouvrages de la bibliothèque en indexation 664 = Technologie des aliments (9)
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Recent advances in biochemistry and biotechnology have enabled significant progress in basic research on carbohydrate-active enzymes and advances in their effective application. The mechanism of catalytic reaction of carbohydrate-active enzymes [...]
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C. Wrigley, - Editeur scientifique ; I. Batey, - Editeur scientifique | Oxford [GBR] : *** Woodhead publishing | Woodhead publishing series in food science and technology, ISSN 2042-8049 | 2010A convenient and comprehensive overview of academic research and industry best practices, this book reviews cereal grain morphology, composition, and use. It covers the characteristics and quality requirements of particular cereals, including [...]
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J. Aguilera, - Auteur ; M. Blazes, - Traducteur | New York [USA] : Marcel Dekker | Food science and technology, ISSN 0891-8961 | 2013Nature converts molecules into edible structures, most of which are then transformed into products in factories and kitchens. Tasty food structures enter our mouths and different sensations invade our bodies. By the time these structures reach o[...]
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M. Rao ; S. Rizvi | New York [USA] : Marcel Dekker | Food science and technology, ISSN 0891-8961 | 1986Cet ouvrage multi-auteurs couvre les propriétés importantes en écoulement de fluide, transfert de chaleur et de masse, concentration, deshydratation et autres opérations de traitement des aliments. Il traite, en plus, des propriétés rhéologiques[...]
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A. Linneman, - Editeur scientifique ; C. Schroen, - Editeur scientifique ; M. Van Boekel, - Editeur scientifique | Wageningen, Pays-Bas : Wageningen Academic Publishers | 2011
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M. Saarela, - Editeur scientifique | Oxford [GBR] : *** Woodhead publishing | Woodhead publishing series in food science and technology, ISSN 2042-8049 | 2011The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area. There has been a remarkable amount of research into health-promoting foods in r[...]
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R. Treillon, - Auteur ; C. Lecomte, - Auteur | Paris [FRA] : Lavoisier Technique et Documentation | 1996
