Emulsions alimentaires et foisonnement

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Author :
Publisher : Lavoisier
ISBN 13 : 2746282038
Total Pages : 484 pages
Book Rating : 4.7/5 (462 download)

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Book Synopsis Emulsions alimentaires et foisonnement by : LEGRAND Jack

Download or read book Emulsions alimentaires et foisonnement written by LEGRAND Jack and published by Lavoisier. This book was released on 2013-07-01 with total page 484 pages. Available in PDF, EPUB and Kindle. Book excerpt: L’agroalimentaire est très riche en produits conditionnés sous forme d’émulsions ou de mousses, comme le lait et ses dérivés, la margarine ou la mayonnaise. Il existe une grande diversité dans les émulsions alimentaires, tant au niveau de leurs propriétés physico-chimiques que de leurs caractéristiques organoleptiques. Ceci est le résultat d’une forte interaction entre les ingrédients et les procédés de mise en œuvre dans ce que l’on pourrait appeler « le génie de la formulation ». Celui-ci intègre les différentes sciences nécessaires à la maîtrise de la qualité des produits, parmi lesquelles la biochimie, le génie des procédés, la physico-chimie et la rhéologie. Cet ouvrage traite des différents aspects des émulsions et des mousses en agroalimentaire, en abordant les généralités concernant la formulation et les caractéristiques des ingrédients utilisés pour obtenir les propriétés d’usage requises. Pour illustrer le propos, les exemples traités sont liés aux filières des boissons, du lait et des œufs.

Emulsions alimentaires et foisonnement

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Publisher :
ISBN 13 : 9782746232037
Total Pages : 482 pages
Book Rating : 4.2/5 (32 download)

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Book Synopsis Emulsions alimentaires et foisonnement by : Jack Legrand

Download or read book Emulsions alimentaires et foisonnement written by Jack Legrand and published by . This book was released on 2013 with total page 482 pages. Available in PDF, EPUB and Kindle. Book excerpt: La quatrième de couverture indique : "L’agroalimentaire est très riche en produits conditionnés sous forme d’émulsions ou de mousses, comme le lait et ses dérivés, la margarine ou la mayonnaise. Il existe une grande diversité dans les émulsions alimentaires, tant au niveau de leurs propriétés physico-chimiques que de leurs caractéristiques organoleptiques. Ceci est le résultat d’une forte interaction entre les ingrédients et les procédés de mise en œuvre dans ce que l’on pourrait appeler «le génie de la formulation». Celui-ci intègre les différentes sciences nécessaires à la maîtrise de la qualité des produits, parmi lesquelles la biochimie, le génie des procédés, la physico-chimie et la rhéologie. Cet ouvrage traite des différents aspects des émulsions et des mousses en agroalimentaire, en abordant les généralités concernant la formulation et les caractéristiques des ingrédients utilisés pour obtenir les propriétés d’usage requises. Pour illustrer le propos, les exemples traités sont liés aux filières des boissons, du lait et des œufs."

Gases in Agro-food Processes

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Publisher : Academic Press
ISBN 13 : 0128125616
Total Pages : 724 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Gases in Agro-food Processes by : Remy Cachon

Download or read book Gases in Agro-food Processes written by Remy Cachon and published by Academic Press. This book was released on 2019-09-12 with total page 724 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gases in Agro-food Processes is the ultimate reference covering all applications of gases in agro-Food processes, from farm to fork. Divided into 11 sections, the book covers chemical and physical gas properties, gas monitoring, regulation, heat and mass transfers. Sections are dedicated to agriculture and food processing, wastewater treatment, safety applications and market trends. Users will find this to be a valuable resource for industrial scientists and researchers in technical centers who are developing agro-food products. In addition, the book is ideal for graduate students in agro-food science, chemistry and the biosciences. - Explores quality, safety, regulatory aspects and market conditions, along with an industry outlook on gases used in agro-food processes - Presents the application areas of gases in industries and explores the basic principles for each application - Provides a single-volume reference on the wide range of potential uses for gases, facilitating use-case comparison and selection considerations - Includes sections dedicated to agriculture and food processing, wastewater treatment, safety applications and market trends

Crystallization in Foods

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Publisher : Boom Koninklijke Uitgevers
ISBN 13 : 9780834216341
Total Pages : 342 pages
Book Rating : 4.2/5 (163 download)

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Book Synopsis Crystallization in Foods by : Richard W. Hartel

Download or read book Crystallization in Foods written by Richard W. Hartel and published by Boom Koninklijke Uitgevers. This book was released on 2001-03-31 with total page 342 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the food industry, controlling crystallization is a key factor in quality as it relates to texture, with some foods requiring the promotion of crystallization and others its prevention. In the first publication to focus specifically on this process as it applies to food, Crystallization in Foods covers fundamental principles in ice, sugar, and lipid crystallization, and their applications. Drawing on examples throughout of the practical use and impact of crystallization on food structure, texture, and quality; and enhanced with numerous equations and illustrations, Crystallization in Foods is a valuable resource for food engineers and other scientists working with crystallization in foods, particularly in the dairy, confectionery, frozen foods, and baked goods industries. In addition, this book may be of interest to scientists and other professionals in the personal care and cosmetics industry, which shares some of the same quality and texture concerns as the food industry.

Engineering and Food for the 21st Century

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Author :
Publisher : CRC Press
ISBN 13 : 1420010166
Total Pages : 1100 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Engineering and Food for the 21st Century by : Jorge Welti-Chanes

Download or read book Engineering and Food for the 21st Century written by Jorge Welti-Chanes and published by CRC Press. This book was released on 2002-03-25 with total page 1100 pages. Available in PDF, EPUB and Kindle. Book excerpt: Engineering and Food for the 21st Century presents important reviews and up-to-date discussions of major topics relating to engineering and food. Internationally renowned contributors discuss a broad base of food engineering and related subjects, including research and prospective industrial applications. The first part begins with recent trends in

Foams

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Publisher :
ISBN 13 : 0199662894
Total Pages : 278 pages
Book Rating : 4.1/5 (996 download)

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Book Synopsis Foams by : Isabelle Cantat

Download or read book Foams written by Isabelle Cantat and published by . This book was released on 2013-07-11 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this book, beginners, engineers, and researchers entering the field can easily find clear, up-to-date answers to their questions regarding the physical and physico-chemical properties of aqueous foams, as well as their numerous industrial applications, explained using current knowledge of their structure, their stability, and their rheology.

Extrusion Processing Technology

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Publisher : John Wiley & Sons
ISBN 13 : 1444338110
Total Pages : 536 pages
Book Rating : 4.4/5 (443 download)

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Book Synopsis Extrusion Processing Technology by : Jean-Marie Bouvier

Download or read book Extrusion Processing Technology written by Jean-Marie Bouvier and published by John Wiley & Sons. This book was released on 2014-06-23 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. However, extrusion processing technology relies more on continuous process operations which use screw extruders to handle many process functions such as the transport and compression of particulate components, melting of polymers, mixing of viscous media, heat processing of polymeric and biopolymeric materials, product texturization and shaping, defibering and chemical impregnation of fibrous materials, reactive extrusion, and fractionation of solid-liquid systems. Extrusion processing technology is highly complex, and in-depth descriptions and discussions are required in order to provide a complete understanding and analysis of this area: this book aims to provide readers with these analyses and discussions. Extrusion Processing Technology: Food and Non-Food Biomaterials provides an overview of extrusion processing technology and its established and emerging industrial applications. Potency of process intensification and sustainable processing is also discussed and illustrated. The book aims to span the gap between the principles of extrusion science and the practical knowledge of operational engineers and technicians. The authors bring their research and industrial experience in extrusion processing technology to provide a comprehensive, technical yet readable volume that will appeal to readers from both academic and practical backgrounds. This book is primarily aimed at scientists and engineers engaged in industry, research, and teaching activities related to the extrusion processing of foods (especially cereals, snacks, textured and fibrated proteins, functional ingredients, and instant powders), feeds (especially aquafeeds and petfoods), bioplastics and plastics, biosourced chemicals, paper pulp, and biofuels. It will also be of interest to students of food science, food engineering, and chemical engineering. Also available Formulation Engineering of Foods Edited by J.E. Norton, P.J. Fryer and I.T. Norton ISBN 978-0-470-67290-7 Food and Industrial Bioproducts and Bioprocessing Edited by N.T. Dunford ISBN 978-0-8138-2105-4 Handbook of Food Process Design Edited by J. Ahmed and M.S. Rahman ISBN 978-1-4443-3011-3

Low Temperature Methods in Biological Electron Microscopy

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Author :
Publisher : Elsevier Publishing Company
ISBN 13 :
Total Pages : 584 pages
Book Rating : 4.3/5 ( download)

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Book Synopsis Low Temperature Methods in Biological Electron Microscopy by : Anthony William Robards

Download or read book Low Temperature Methods in Biological Electron Microscopy written by Anthony William Robards and published by Elsevier Publishing Company. This book was released on 1985 with total page 584 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Handbook of Industrial Crystallization

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Author :
Publisher : Butterworth-Heinemann
ISBN 13 : 0080533515
Total Pages : 329 pages
Book Rating : 4.0/5 (85 download)

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Book Synopsis Handbook of Industrial Crystallization by : Allan Myerson

Download or read book Handbook of Industrial Crystallization written by Allan Myerson and published by Butterworth-Heinemann. This book was released on 2002-01-08 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: Crystallization is an important separation and purification process used in industries ranging from bulk commodity chemicals to specialty chemicals and pharmaceuticals. In recent years, a number of environmental applications have also come to rely on crystallization in waste treatment and recycling processes.The authors provide an introduction to the field of newcomers and a reference to those involved in the various aspects of industrial crystallization. It is a complete volume covering all aspects of industrial crystallization, including material related to both fundamentals and applications. This new edition presents detailed material on crystallization of biomolecules, precipitation, impurity-crystal interactions, solubility, and design.Provides an ideal introduction for industrial crystallization newcomers Serves as a worthwhile reference to anyone involved in the fieldCovers all aspects of industrial crystallization in a single, complete volume

Fat Crystal Networks

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Publisher : CRC Press
ISBN 13 : 142003054X
Total Pages : 872 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Fat Crystal Networks by : Alejandro G. Marangoni

Download or read book Fat Crystal Networks written by Alejandro G. Marangoni and published by CRC Press. This book was released on 2004-12-27 with total page 872 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first authoritative source on the subject, this reference discusses the various levels of structure that influence the macroscopic physical properties of fat crystal networks. Fat Crystal Networks summarizes 50 years of structural research in the field, as well as a wealth of information on fat crystal networks pertinent to real-world challenge

Foam Engineering

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Publisher : John Wiley & Sons
ISBN 13 : 1119961092
Total Pages : 514 pages
Book Rating : 4.1/5 (199 download)

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Book Synopsis Foam Engineering by : Paul Stevenson

Download or read book Foam Engineering written by Paul Stevenson and published by John Wiley & Sons. This book was released on 2012-01-03 with total page 514 pages. Available in PDF, EPUB and Kindle. Book excerpt: Containing contributions from leading academic and industrial researchers, this book provides a much needed update of foam science research. The first section of the book presents an accessible summary of the theory and fundamentals of foams. This includes chapters on morphology, drainage, Ostwald ripening, coalescence, rheology, and pneumatic foams. The second section demonstrates how this theory is used in a wide range of industrial applications, including foam fractionation, froth flotation and foam mitigation. It includes chapters on suprafroths, flotation of oil sands, foams in enhancing petroleum recovery, Gas-liquid Mass Transfer in foam, foams in glass manufacturing, fire-fighting foam technology and consumer product foams. Key features: Foam fractionation is an exciting and emerging technology, starting to gain significant attention Discusses a vital topic for many industries, especially mineral processing, petroleum engineering, bioengineering, consumer products and food sector Links foam science theory to industrial applications, making it accessible to an engineering science audience Summarizes the latest developments in this rapidly progressing area of research Contains contributions from leading international researchers from academia and industry

Dimensional Analysis of Food Processes

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Publisher : Elsevier
ISBN 13 : 0081004877
Total Pages : 358 pages
Book Rating : 4.0/5 (81 download)

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Book Synopsis Dimensional Analysis of Food Processes by : Guillaume Delaplace

Download or read book Dimensional Analysis of Food Processes written by Guillaume Delaplace and published by Elsevier. This book was released on 2015-09-18 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 rigorous tool making it possible to understand and model complex processes for design, scale-up and /or optimization purposes. This book presents the theoretical basis of dimensional analysis with a step by step detail of the framework for applying dimensional analysis, with chapters respectively dedicated to the extension of dimensional analysis to changing physical properties and to the use of dimensional analysis as a tool for scaling-up processes. It includes several original examples issued from the research works of the authors in the food engineering field, illustrating the conceptual approaches presented and strengthen the teaching of all. - Discusses popular dimensional analysis for knowledge and scaling-up tools with detailed case studies - Emphasises the processes dealing with complex materials of a multiphase nature - Introduces the concept of chemical or material similarity and a framework for analysis of the functional forms of the propoerty

Emulsions, Foams, Suspensions, and Aerosols

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Publisher : John Wiley & Sons
ISBN 13 : 3527679480
Total Pages : 514 pages
Book Rating : 4.5/5 (276 download)

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Book Synopsis Emulsions, Foams, Suspensions, and Aerosols by : Laurier L. Schramm

Download or read book Emulsions, Foams, Suspensions, and Aerosols written by Laurier L. Schramm and published by John Wiley & Sons. This book was released on 2014-08-12 with total page 514 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the first book to provide an integrated introduction to the nature, formation and occurrence, stability, propagation, and uses of the most common types of colloidal dispersion in the process-related industries. The primary focus is on the applications of the principles, paying attention to practical processes and problems. This is done both as part of the treatment of the fundamentals, where appropriate, and also in the separate sections devoted to specifi c kinds of industries. Throughout, the treatment is integrated, with the principles of colloid and interface science common to each dispersion type presented for each major physical property class, followed by separate treatments of features unique to emulsions, foams, or suspensions. The first half of the book introduces the fundamental principles, introducing readers to suspension formation and stability, characterization, and fl ow properties, emphasizing practical aspects throughout. The following chapters discuss a wide range of industrial applications and examples, serving to emphasize the diff erent methodologies that have been successfully applied. The author assumes no prior knowledge of colloid chemistry and, with its glossary of key terms, complete cross-referencing and indexing, this is a must-have for graduate and professional scientists and engineers who may encounter or use emulsions, foams, or suspensions, or combinations thereof, whether in process design, industrial production, or in related R&D fields.

Introduction to Food Engineering

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Publisher : Gulf Professional Publishing
ISBN 13 : 0080574491
Total Pages : 787 pages
Book Rating : 4.0/5 (85 download)

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Book Synopsis Introduction to Food Engineering by : R. Paul Singh

Download or read book Introduction to Food Engineering written by R. Paul Singh and published by Gulf Professional Publishing. This book was released on 2001-06-29 with total page 787 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality.The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding.The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.

On the Stability of Foam

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Author :
Publisher :
ISBN 13 :
Total Pages : 144 pages
Book Rating : 4.E/5 ( download)

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Book Synopsis On the Stability of Foam by : Benjamine Tokuo Tsunajima

Download or read book On the Stability of Foam written by Benjamine Tokuo Tsunajima and published by . This book was released on 1925 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Consumer-Driven Innovation in Food and Personal Care Products

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Publisher : Elsevier
ISBN 13 : 1845699971
Total Pages : 697 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Consumer-Driven Innovation in Food and Personal Care Products by : S R Jaeger

Download or read book Consumer-Driven Innovation in Food and Personal Care Products written by S R Jaeger and published by Elsevier. This book was released on 2010-08-30 with total page 697 pages. Available in PDF, EPUB and Kindle. Book excerpt: Experts from around the world present changes in the global marketplace and developments in research methodologies underpinning new product development (NPD) in this essential collection. The business and marketing aspects of NPD, sometimes neglected in books of this type, are addressed alongside methods for product testing.Trends, processes and perspectives in consumer-driven NPD in the food and personal care product industries are addressed in the opening chapters of the book. Specific topics include evolution in food retailing and advances in concept research. Hedonic testing is the focus of the next section. Different viewpoints on consumer research methods and statistics for NPD are reviewed in later chapters. The final part of the book looks towards the future of innovation, covering the implications for NPD of topics such as human genetic variation in taste perception and neuroimaging.Several chapters are not standard scientific articles. Rather they are written records of conversations between two people on a particular topic related to consumer-driven innovation in foods and personal care products. In them the interviewees speak freely about their views and experiences in NPD, providing unique insights.Consumer-driven innovation in food and personal care products will broaden readers' understanding of the many approaches available to NPD personnel and ways in which they can be used to support innovation activities. - Provides expert insight into the changes in the global market place and developments in research methodologies underpinning NPD - Examines the business and marketing aspects of NPD, sometimes neglected in books of this type, are addressed alongside methods for product testing - Chapters review the different viewpoints on consumer research methods and statistics for NPD

Bulletin de l'Institut international du froid

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Publisher :
ISBN 13 :
Total Pages : 1068 pages
Book Rating : 4.:/5 (327 download)

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Book Synopsis Bulletin de l'Institut international du froid by : International Institute of Refrigeration

Download or read book Bulletin de l'Institut international du froid written by International Institute of Refrigeration and published by . This book was released on 1996 with total page 1068 pages. Available in PDF, EPUB and Kindle. Book excerpt: