Exclusivité web : à partir de 35 euros d’achat, frais de port à 1 centime pour les expéditions vers la France métropolitaine, la Suisse et l’UE avec Colissimo ou GLS
Recherche avancée
Année de parution (36)
Appliquer
Effacer ce filtre
État de parution (3)
Appliquer
Inverser les choix
Effacer ce filtre
Plus de filtres
Langue (3)
Appliquer
Inverser les choix
Effacer ce filtre
Plus de filtres
Thème (8)
Appliquer
Inverser les choix
Effacer ce filtre
Plus de filtres
Support (3)
Appliquer
Inverser les choix
Effacer ce filtre
Plus de filtres
Auteur
Appliquer
Effacer ce filtre
Trier par...
Pertinence
Date de parution
Auteur
Titre
Prix
Recherche sur le thème Génie industriel alimentaire :
Nous trouvons 296 ouvrages correspondant à Génie industriel alimentaire
01-2015 —
Imprimé à la demande —
590 p. —
15.5x23.5 cm —
Food proteomics is one of the most dynamic and fast-developing areas in food science. The goal of this book is to be a reference guide on the principles and the current and future potential...
Disponible chez l'éditeur (délai d'approvisionnement : 15 jours).
For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products...
Disponible chez l'éditeur (délai d'approvisionnement : 14 jours).
Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative...
Disponible chez l'éditeur (délai d'approvisionnement : 15 jours).
Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity...
Disponible chez l'éditeur (délai d'approvisionnement : 14 jours).
The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory...
Disponible chez l'éditeur (délai d'approvisionnement : 15 jours).
Food Scientists have been teaching the subject in the same way for the past fifty years. This book therefore aims to modernise the coverage of the subject, bringing it in line with the recent and...
Disponible chez l'éditeur (délai d'approvisionnement : 13 jours).
The Process Analytical Technology (PAT) initiative aims to move from a paradigm of ?testing quality in? to ?building quality in by design?. It can be defined as the optimal application of process...
Disponible chez l'éditeur (délai d'approvisionnement : 15 jours).
FUNDAMENTALS OF FOOD PROCESS ENGINEERING is intended as a text book for the academician, researchers and students of UG- and PG- levels in food science and technology, chemical engineering, food...
Disponible chez l'éditeur (délai d'approvisionnement : 13 jours).
Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity...
Disponible chez l'éditeur (délai d'approvisionnement : 12 jours).
Salmonella: Methods and Protocols, Second Edition expands upon the previous edition with current, detailed methods on different aspects and landmarks advancing knowledge on salmonella research...
Disponible chez l'éditeur (délai d'approvisionnement : 15 jours).
FUNDAMENTAL FOOD ENGINEERING covers all aspects related to the engineering of food. The first few chapters provide an insight into the physical principles applied in the different Unit Operations...
Disponible chez l'éditeur (délai d'approvisionnement : 13 jours).
By far the most commonly encountered and energy-intensive unit operation in almost all industrial sectors, industrial drying continues to attract the interest of scientists, researchers, and...
Disponible chez l'éditeur (délai d'approvisionnement : 15 jours).
Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat...
Disponible chez l'éditeur (délai d'approvisionnement : 15 jours).
Extrusion is the operation of forming and shaping a molten or dough-like material by forcing it through a restriction, or die. It is applied and used in many batch and continuous processes...
Disponible chez l'éditeur (délai d'approvisionnement : 14 jours).
Today, nano- and microencapsulation are increasingly being utilized in the pharmaceutical, textile, agricultural and food industries. Microencapsulation is a process in which tiny particles or...
Disponible chez l'éditeur (délai d'approvisionnement : 14 jours).
FOOD PROCESSINGFood Processing: Principles and Applications, Second Edition is the fully revised new edition of this best-selling food technology title. Advances in food processing continue to...
Disponible chez l'éditeur (délai d'approvisionnement : 14 jours).
Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in...
Disponible chez l'éditeur (délai d'approvisionnement : 14 jours).
A growing awareness of the relationship between diet and health has led to an increasing demand for food. products that support health beyond simply providing basic nutrition. Digestive. health...
Disponible chez l'éditeur (délai d'approvisionnement : 14 jours).
The book summarizes the latest research and developments in dairy biotechnology and engineering. It provides a strategic approach for readers relating to fundamental research and practical work...
Disponible chez l'éditeur (délai d'approvisionnement : 15 jours).
It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant...
Disponible chez l'éditeur (délai d'approvisionnement : 15 jours).