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N. Zaritzky ; M. Anon ; A. Calvelo | 1982rapport
Dans ce document, il est abondamment question de recherche alimentaire, c'est-à-dire la recherche directement liée aux produits alimentaires : conception, analyse, fabrication et technologies associées, commercialisation, sous-produits que leur [...]ouvrage
Ces recommandations ont pour objet d'aider les professionnels àassurer la maîtrise de la qualité sanitaire et organoleptique de leurs produits. Après une définition et une classification des types de produits, l'ouvrage traite des spécifications[...]article/chapitre/communication
Storage under low constant temperature (-30 °C) had no effect on the overall ice crystal size of stabilized or unstabilized ice cream samples; storage at a higher temperature (-16 °C) showed clear evidence, based on sample microstructure, of rec[...]article/chapitre/communication
K. Honikel | 1998As a spin-off of an OECD Workshop on pork quality, held in Helsinki in 1992, a group of scientists with many years of experience in the field of meat quality assessment convened in February 1993 for the first time, and subsequently in 1994 and 1[...]article/chapitre/communication
F. Untermann ; R. Stepahn ; U. Dura ; AL Et | 1997A total of 9600 swab samples from 900 carcasses originating from ten different abattoirs were subjected to bacteriological examination. Two sampling sites, brisket and forearm, consistently showed the highest contamination rates. The following s[...]ouvrage
M. Feinberg ; J. Favier ; FONDATION FRANCAISE POUR LA NUTRITION ; J. Ireland Ripert ; CENTRE INFORMATIQUE SUR LA QUALITE DES ALIMENTS ; Institut national de la recherche agronomique | Paris [FRA] : Lavoisier | 1991Les 572 aliments de la table sont regroupés en 19 familles. Un ensemble d'index croisés par un nom et par numéro d'ordre en français et en anglais permet une recherche documentaire. Pour chaque aliment sont indiquées les teneurs de 34 nutriments[...]article/chapitre/communication
D. Chandarana ; J. Unverferth | 1996Experiments were conducted to determine residence time of particles in food being processed in a commercial scale aseptic processing system at 135-140°C. Residence time data, which included among others, the effect of particle-particle interacti[...]article/chapitre/communication
C. Ratti ; G. Raghavan ; Y. Gariepy | 1996In the first part, the respiration rate of fresh cauliflower was measured in sealed containers at different temperatures. An enzymatic reaction was then used to model the respiration activity as a function of gas concentrations and temperature. [...]ouvrage
Les transformations profondes observées dans le secteur des industries agro-alimentaires résultent en grande partie d'un double mécanisme : une production agricole de masse et une consommation de type évolutif caractérisée par la recherche de pr[...]article/chapitre/communication
article/chapitre/communication
Rheological behaviour of gelatinized sage starch solution was studied over the shear rate range of 13.61-704 s(-1) at various concentration and temperature ranges. A power law equation was used to describe the rheological behaviour of the starch[...]article/chapitre/communication
The objective of the present work was to study the rheological changes of yoghurt at different stages in the manufacturing process and to try to gain some measure of understanding of the morphological changes that occur. Rheological measurements[...]article/chapitre/communication
F. Ahmad ; P. Williams | 1998The swelling characteristics and rheological properties of 11 sago starches have been studied and compared to a number of commonly used starches. The swelling power of the sago starches were all very similar except for two samples which were kno[...]article/chapitre/communication
M. Sikora ; J. Mazurkiewicz ; P. Tomasik ; K. Pielichowski | 1999When certain amounts of starch were blended with saturated, aqueous solutions of D-fructose, D-glucose or sucrose, shear thickening, easily pourable semi-solids were formed. The amount of starch necessary to cause this rheological effect depende[...]