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M. Fortina ; P. Rossi ; D. Mora ; AL Et | 1996Curing experiments were performed on Lactobacillus helveticus strain ATCC 15009 in order to find a correlation between the presence of three extrachromosomal elements and specific phenotypic traits. Mitomycin C treatment of the strain was found [...]ouvrage
article/chapitre/communication
J. Sheridan | 1998This paper is concerned with processes and procedures involved in the contamination of beef, lamb and pork carcasses during slaughter. The hides of beef and the fleece of sheep are major sources of carcass contamination. The spread of pathogens [...]article/chapitre/communication
M. Garcia ; M. Martino ; N. Zaritzky | 1998Edible coatings can provide an alternative for extending post-harvest life of refrigerated fruit and vegetables. The influence of different starch-based coating formulations on quality attributes of strawberries stored at 0 °C and a relative hum[...]article/chapitre/communication
article/chapitre/communication
G. Fanta ; R. Shogren ; J. Salch | 1999We have investigated the formation of helical inclusion complexes when aqueous mixtures of high-amylose starch and lauric, myristic, palmitic and stearic acids are processed by steam jet cooking at 140 °C. The amount of free fatty acid that comp[...]article/chapitre/communication
Oso Grande strawberries were picked, wrapped with polyvinyl chloride film, and finally cooled by 'high pressure fast cooling' units with slight differences in design in terms of number of fans functioning and ventilation spacer widths. The effec[...]article/chapitre/communication
M. Careche ; A. Herrero ; A. Rodriguez-casado ; AL Et | 1999Structural changes in hake (Merluccius merluccius L.) fillets as affected by freezing method and frozen storage temperature have been studied through Raman spectroscopy and related to changes in texture and functionality. Changes in protein seco[...]article/chapitre/communication
E. Braudo ; I. Plashchina ; M. Semenova ; V. Yuryev | 1998Structure formation in solutions of polysaccharides proceeds through multistage associations of macromolecules that lead in many cases to micro heterogeneous structure of semi-dilute liquid solutions as well as thermotropic gels. Along with hydr[...]article/chapitre/communication
A. Morgan ; N. Goldberg ; E. Radewonuk ; O. Scullen | 1996A device to surface pasteurize meat without producing a cooked appearance was built and tested. When A device A device to surface pasteurize meat without producing a cooked appearance was built and tested. When inoculated with 10(7) Listeria ino[...]article/chapitre/communication
C. Cristoso ; F. Mitchell ; Z. Ju | 1999The susceptibility to chilling injury (CI) or internal breakdown (IB) was evaluated in the most currently planted yellow- and white-flesh peach [Prunus persica (L.) Batsch] and nectarine [Prunus persica var. Nectarine (L.) Batsch] and plum [Prun[...]ouvrage
Paris [FRA] : UNESCO 1985ouvrage
G. Linden | Apria, Paris : Technique et Documentation | Sciences et techniques agro-alimentaires | 1981Le volume 2 concerne les principes des techniques d'analyse utilisées dans l'agro-alimentaire : les techniques physiques; les techniques biochimiques; les techniques d'analyse sensorielle; les techniques d'analyse nutritionnelle et toxicologique.ouvrage
J. Guthmann ; ASSOCIATION POUR LA PROMOTION INDUSTRIE AGRICULTURE ; G. Linden | Paris [FRA] : Lavoisier | Sciences & techniques agro-alimentaires | 1991Techniques physiques : techniques spectrométriques, autres techniques optiques et spectroscopiques, techniques d'analyse d'images - Techniques biochimiques : l'analyse enzymatique, techniques d'analyse immunochimiques, techniques microbiologique[...]ouvrage
C. Bourgeois ; J. Leveau | Apria, Paris : Technique et Documentation | Sciences et techniques agro-alimentaires | 1980Le volume 3 concerne la microbiologie : les techniques de base, les méthodes d'évaluation des différentes microflores, les différents contrôles pratiqués dans les industries alimentaires.