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Recherche sur le thème Biochimie en génie industriel alimentaire :
Nous trouvons 37 ouvrages correspondant à Biochimie en génie industriel alimentaire
Fennema's Food Chemistry, Fourth Edition, the latent edition of an international bestseller, offers comprehensive and cutting-edge insights into topics such as chemical-physical interactions...
This book describes new developments in the theory and practice of the formulation of food emulsions, dispersions, gels, and foams. It provides a link between current research on the fundamental...
The biochemistry of food is the foundation on which the research and development advances in food biotechnology is built. In this book, the author has assembled over thirty acclaimed academicians...
The second edition of the popular Carbohydrates in Food offers comprehensive coverage of the chemical analysis, structure, functional properties, and nutritional relevance of monosaccharides...
This title establishes a set of reference values for dietary energy and macronutrients. It highlights the evidence relating intakes of specific macronutrients to reducing the risk of chronic...
The rapidly evolving field of food flavor chemistry holds an important role in a wide variety of food and beverage products. Food Flavor and Chemistry: Explorations into the 21st Century provides...
Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on...
Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities...
This book brings together essential information on these fundamental ingredients used in many food products. It presents the basic facts about hydrocolloids as well as giving practical advice on...
Although easily available and searchable on-line, the CFR 21 is a vast document covering a wide range of subjects but contains no index. And sifting through the results of a simple search does not...
Polyphenols make a vital contribution to the colour, tanning, taste and astringency of so many of society's favourites, from the unique taste of the British cup of tea to a glass of red wine...
Food scientists aim to control the taste and texture of existing food products and to formulate new structures of high quality using novel combinations of ingredients and processing methods. Food...
This book contains original reviews and research papers presented at the 1st Moscow Conference on Starch and Starch Origins-Structure, Properties and New Technologies. Specialists in different...
It is almost 100 years since the Maillard reaction was first described. Despite decades of research since then, the products of the reaction and the mechanistic pathways leading to their formation...
This book describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems. Emphasis is placed on the interfacial properties of proteins and the...
Avant-propos : les recherches menées en France dans le domaine des protéines végétales. Problèmes liés à la production des matières protéiques végétales et à l'approvisionnement des animaux...