mai - Food Industry & Science 1

Ancré dans la tradition française, le temps du repas est un moment de plaisir et de convivialité. Pour garantir aux consommateurs une offre diversifiée de produits de qualité, dont le niveau de perf……続きを見る

Les auteurs étudient les systèmes techniques de transformation artisanale du keccax (sardinelle fumée, salée et séchée) au Sénégal, en mettant en évidence les processus d'acquisition et de transmiss……続きを見る

Grâce aux fermentations, certains microbes contribuent largement à la richesse sensorielle des produits de nos terroirs. Loin de nous nuire, ces microbes sont des amis et des gardiens de notre alime……続きを見る

Increased consumer awareness of the health benefits of foods has led food manufacturers to increasingly focus on the functional ingredients. The functional components found in pumpkin enhance immuni……続きを見る

Jackfruit (Artocarpus heterophyllus), is a species of tree in the fig, mulberry, and breadfruit family (Moraceae) and is widely esteemed in tropical Asia. The jackfruit tree is well suited to tropic……続きを見る

This book is an up-to-date reference on some of the major global health issues and the role of nutrition in their prevention and management. The book covers undernutrition, degenerative diseases, me……続きを見る

Gac fruit, Momordica cochinchinensis Spreng, is rich in nutrients such as carotenoids (particularly ß-carotene and lycopene), fatty acids, vitamin E, polyphenol compounds and flavonoids. This book p……続きを見る

India's food is one of her most remarkable features: its countless tastes and styles reflect the nation's history, enduring traditions, and diversity of people and place. But it is changing at a rap……続きを見る

Reviews the latest advances in understanding tea genetics and genetic diversity and how this has informed advances in conventional, marker-assisted and transgenic breeding techniques Summarises cur……続きを見る

Quantum dots (QDs) are important in the research and industrial fields due to their diverse properties and technological importance. Recently, QDs have been found to be suitable for biological, biom……続きを見る

Spray-freeze-drying (SFD) is a synergistic drying technology that imbibes in it the merits of both spray drying and freeze-drying, whilst overcoming the limitations of these predecessor technologies……続きを見る

Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders……続きを見る

Unconventional Oilseeds and New Oil Sources: Chemistry and Analysis is presented in three parts, with each section dedicated to different types of oil sources. Part One deals with plants (vegetable,……続きを見る

This book deals with the modeling of food processing using dimensional analysis. When coupled to experiments and to the theory of similarity, dimensional analysis is indeed a generic, powerful and r……続きを見る

This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspec……続きを見る

Chemical synthesis of oligosaccharides is important to organic chemistry because of the critical biological functions of carbohydrates. Unfortunately, no handbook has been published on the subject..……続きを見る

Essentials & Applications of Food Engineering provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, so……続きを見る

Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powde……続きを見る

What sources of information do tourists consult when choosing a travel destination? How can communication channels be used to reach the tourist market for a specific region? This resource provides n……続きを見る