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Recherche sur le thème Généralités - procédés de génie industriel alimentaire :
Nous trouvons 91 ouvrages correspondant à Généralités - procédés de génie industriel alimentaire
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).
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).
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).
According to European legislation, extra virgin is the top grade of olive oils. It has a superior level of health properties and flavour compared to virgin and refined olive oils. Mediterranean...
Disponible chez l'éditeur (délai d'approvisionnement : 14 jours).
Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical, biological, and sensory qualities...
Disponible chez l'éditeur (délai d'approvisionnement : 15 jours).
Part of the IFT Press series, this book reviews the myriad published information on bioactive components derived from marine foods, enabling researchers and product developers to select...
Disponible chez l'éditeur (délai d'approvisionnement : 14 jours).
Sustainable Food ProcessingFood processors face numerous challenges from ever-changing economic, social and environmental conditions. With global inequalities increasing, ingredient costs...
Disponible chez l'éditeur (délai d'approvisionnement : 14 jours).
This revised third edition of Rheology of Fluid, Semisolid, and Solid Foods includes the following important additions: . · A section on microstructure . · Discussion of the...
Disponible chez l'éditeur (délai d'approvisionnement : 15 jours).