Sciences et technologie des aliments
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Nouvelles acquisitions (électronique et imprimée) de la Bibliothèque de l'Université Laval
A presentation of the latest innovations in crop productivity, processing, and food manufacturing technologies, with tactics to help ensure global food security and high quality peanut products and a focus on market environments driven by consumer perception, legislation, and governmental policy

Peanuts [Recurso electrónico] : genetics, processing, and utilization / editors, H. Thomas Stalker, Richard F.

An evidence-based overview of probiotics and prebiotics including timely coverage of the emerging field of synbiotics

An evidence-based overview of probiotics and prebiotics including timely coverage of the emerging field of synbiotics

Shape future research with updated, new knowledge on the chemistry, nutrition, and technology of potatoes that includes discussions on the identification, analysis, and use of chemical components of potatoes, carbohydrate and non-carbohydrate composition, cell wall chemistry, and an analysis of glycoalkaloids, phenolics and anthocyanins, amongst others.

by Jaspreet Singh Lovedeep Kaur Language: English; Advances in Potato Chemistry and Technology Second Edition presents the latest knowledge on potato chemistry

This book is focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the oxidative stability and shelf life of bulk oils/fats, fried oils and foods, food emulsions, dried foods, meat and meat products, and seafood in food and pet food.

This book is focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the oxidative stability and shelf life of bulk oils/fats, fried oils and foods, food emulsions, dried foods, meat and meat products, and seafood in food and pet food.

Nutritional supplement research concerning brain health and neurological disease is becoming an important focus. While nutritional supplements are very popular for general health and well being, the effectiveness of common supplements and their impact on general brain health and for the treatment or prevention of neurological disease is not clearly understood (...)

Bioactive Nutraceuticals and Dietary Supplements in Neurological and Brain Disease: Prevention and Therapy Nutritional supplement research concerning brain

This book provides a comprehensive update on the topics of cold storage, controlled atmosphere storage, and modified atmosphere storage for fruits and vegetables

This book provides a comprehensive update on the topics of cold storage, controlled atmosphere storage, and modified atmosphere storage for fruits and vegetables

A practical scientific approach for food industry professionals to make informed decisions about risks and benefits of GMOs in the food supply

Genetically Modified Organisms in Food: Production, Safety, Regulation and Public Health

Cheese: Chemistry, Physics and Microbiology, Fourth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related foods in addressing public health issues.

Cheese: Chemistry, Physics and Microbiology, Fourth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related foods in addressing public health issues.

This book offers a comprehensive overview of the state of the art in sustainable dairy production, helping the industry to develop more sustainable dairy products, through new technologies, implementing life cycle analysis, and upgrading and optimization of their current production lines.

This book offers a comprehensive overview of the state of the art in sustainable dairy production, helping the industry to develop more sustainable dairy products, through new technologies, implementing life cycle analysis, and upgrading and optimization of their current production lines.

Offers an international scope of coverage, including information on food outbreaks in various countries.Traces the safety lapses and responsibilities behind modern and historic outbreaks of food- and waterborne disease. Emphasizes that food safety is everyone’s responsibility, from governments to the food handler in the restaurant or home.Presents summary information on the pathogens that are the major causes of most foodborne illnesses.

Food Safety: Old Habits, New Perspectives: An intriguing, anecdotal assessment of food- and waterborne illnesses “from farm to fork.

A Complete Course in Canning is firmly established as a unique and essential guide to canning and related processes. Professionals in the canning industry and students have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage.

A Complete Course in Canning and Related Processes, Volume Fourteenth Edition: Volume 2 Microbiology, Packaging, HACCP and Ingredients (Woodhead . in Food Science, Technology and Nutrition)

The new Reference Module combines the world-leading articles and chapters from Elsevier’s food Major Reference Works into one innovative and efficient tool on ScienceDirect. The content is continuously reviewed and updated by the editorial board to ensure researchers are always aware of the latest developments.

The new Reference Module combines the world-leading articles and chapters from Elsevier’s food Major Reference Works into one innovative and efficient tool on ScienceDirect. The content is continuously reviewed and updated by the editorial board to ensure researchers are always aware of the latest developments.

As a quick reference for the basic understanding of government standards and practices regarding the detection of food adulterants and contaminants, this comprehensive book provides an overview of the latest detection methods, helping users gain an understanding of how these methods aid in ensuring food quality and safety.

As a quick reference for the basic understanding of government standards and practices regarding the detection of food adulterants and contaminants, this comprehensive book provides an overview of the latest detection methods, helping users gain an understanding of how these methods aid in ensuring food quality and safety.

Examines the complex world of food production from vegetables, including regulatory aspects like the US Food Safety Modernization Act (FSMA)

Foods of Non-Animal Origin: Chemistry, Technology, Inspection Procedures

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