Relations Entre Les Conditions De Production Du Lait Et Les Teneurs En Composes Dinteret Nutritionnel Dans Le Fromage

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Relations entre les conditions de production du lait et les teneurs en composés d'intérêt nutritionnel dans le fromage

Author : Anthony Lucas
Publisher :
ISBN 13 :
Total Pages : 362 pages
Book Rating : 4.:/5 (863 download)

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Book Synopsis Relations entre les conditions de production du lait et les teneurs en composés d'intérêt nutritionnel dans le fromage by : Anthony Lucas

Download or read book Relations entre les conditions de production du lait et les teneurs en composés d'intérêt nutritionnel dans le fromage written by Anthony Lucas and published by . This book was released on 2005 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dans le contexte actuel d'une recherche croissante d'informations sur les caractéristiques nutritionnelles du fromage par les filières fromagères, les objectifs de cette étude étaient de : 1) caractériser la composition de fromages fermiers au lait de vache (Abondance, Tomme de Savoie, Salers/Cantal) ou de chèvre (Rocamadour) en termes de teneurs moyennes et de variabilité en acides gras (AG), folates, rétinol, α-tocophérol, β-carotène, xanthophylles, calcium, phosphore, potassium, magnésium, zinc, chlorure de sodium et potentiel antioxydant total (TAC) ; 2) quantifier l'influence respective des conditions de production du lait et de la transformation fromagère sur la variabilité de composition du fromage ; et 3) relier les variations de la composition du fromage aux conditions de production du lait. Une approche en conditions réelles de production et à l'échelle de l'exploitation a été adoptée. Au total, 432 fromages (6-7 fromages x 74 producteurs) produits tout au long de l'année ont été prélevés, dont 306 au lait de vache et 126 au lait de chèvre. Les conditions de production du lait ont été préalablement identifiées au moyen d'enquêtes. L'influence de la transformation fromagère sur la variabilité de composition du fromage a été quantifiée en comparant la composition de certains fromages à celle des laits correspondants. Le fromage fermier se caractérise par une grande variabilité de composition qui dépend majoritairement de la transformation fromagère pour les folates et les minéraux et des conditions de production du lait pour les AG, le rétinol, l'α-tocophérol et les caroténoïdes. L'espèce animale explique une grande partie de la variabilité en certains AG et en β-carotène du fromage. Les teneurs en micronutriments liposolubles et le TAC du fromage dépendent principalement de la nature de la ration fourragère (pâturage vs. fourrages conservés) quelque soit l'espèce animale. Les rations à base de pâturage sont associées à des niveaux plus importants de caroténoïdes, rétinol, α-tocophérol et TAC dans le fromage. En revanche, les facteurs de variation du profil en AG du fromage ont différé dans cette étude entre les vaches et les chèvres. Pour les fromages au lait de vache, il dépend principalement de la nature de la ration fourragère. Les fromages associés au pâturage sont plus riches en C4:0, C18:1 cis-9, C18:1 trans-11 et C18:2 cis-9, trans-11 (CLA) et plus pauvres en C10:0, C14:0 et C16:0. le profil en AG du fromage au lait de chèvre dépend de la production de matière grasse (MG) apportée par les concentrés dans la ration, du stade de lactation et dans une moindre mesure de la présence de lin dans le concentré. Une proportion de MG apportée par les concentrés plus élevée est associée à des niveaux plus importants de C18:1 cis-9, C18:1 trans-11, C18:2 n-6 et CLA dans le fromage. Lorsque les chèvres sont en début de lactation, le fromage est plus riche en C18:0, C18:1 cis-9 et C18:2 n-6 et plus pauvre en C4:0, C10:0, C12:0, C14:0 et C16:0. De même la présence de lin dans les concentrés est associée à des fromages plus riches en C18:0, AG trans et C18:3 n-3 et plus pauvres en C12:0, C14:0 et C16:0. Enfin, les relations entre les facteurs de production du lait et les caractéristiques nutritionnelles du fromage ont été synthétisées en construisant, pour chaque espèce animale, une typologie des fromages. En conclusion, ce travail a permis de collecter des données représentatives et détaillées sur les caractéristiques nutritionnelles de différentes variétés fromagères et d'identifier et de hiérarchiser les principaux facteurs de production responsables de la variabilité de composition du fromage.

Land Use Systems in Grassland Dominated Regions

Author : A. Lüscher
Publisher : vdf Hochschulverlag AG
ISBN 13 : 9783728129406
Total Pages : 1272 pages
Book Rating : 4.1/5 (294 download)

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Book Synopsis Land Use Systems in Grassland Dominated Regions by : A. Lüscher

Download or read book Land Use Systems in Grassland Dominated Regions written by A. Lüscher and published by vdf Hochschulverlag AG. This book was released on 2004 with total page 1272 pages. Available in PDF, EPUB and Kindle. Book excerpt: Agriculture, alpine, global change, nutrients, farming

Le lait et les produits laitiers dans la nutrition humaine

Author :
Publisher : Food & Agriculture Org.
ISBN 13 : 9789252035343
Total Pages : 300 pages
Book Rating : 4.0/5 (353 download)

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Book Synopsis Le lait et les produits laitiers dans la nutrition humaine by :

Download or read book Le lait et les produits laitiers dans la nutrition humaine written by and published by Food & Agriculture Org.. This book was released on 1995 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Milk and Dairy Products in Human Nutrition

Author : Ellen Muehlhoff
Publisher : Food & Agriculture Organization of the UN (FAO)
ISBN 13 : 9789251078631
Total Pages : 0 pages
Book Rating : 4.0/5 (786 download)

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Book Synopsis Milk and Dairy Products in Human Nutrition by : Ellen Muehlhoff

Download or read book Milk and Dairy Products in Human Nutrition written by Ellen Muehlhoff and published by Food & Agriculture Organization of the UN (FAO). This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk and dairy products are a vital source of nutrition for many people. They also present livelihood opportunities for farm families, processors and other stakeholders in dairy value chains. Consumers, industry and governments need up-to-date information on how milk and dairy products can contribute to human nutrition and how dairy-industry development can best contribute to increasing food security and alleviating poverty. This publication is unique in drawing together information on nutrition, and dairy-industry development, providing a rich source of useful material on the role of dairy products in human nutrition and the way that investment in dairy-industry development has changed.

The Fault in Our Stars

Author : John Green
Publisher : Penguin
ISBN 13 : 1101569182
Total Pages : 336 pages
Book Rating : 4.1/5 (15 download)

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Book Synopsis The Fault in Our Stars by : John Green

Download or read book The Fault in Our Stars written by John Green and published by Penguin. This book was released on 2012-01-10 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: The beloved, #1 global bestseller by John Green, author of The Anthropocene Reviewed and Turtles All the Way Down “John Green is one of the best writers alive.” –E. Lockhart, #1 bestselling author of We Were Liars “The greatest romance story of this decade.″ –Entertainment Weekly #1 New York Times Bestseller • #1 Wall Street Journal Bestseller • #1 USA Today Bestseller • #1 International Bestseller Despite the tumor-shrinking medical miracle that has bought her a few years, Hazel has never been anything but terminal, her final chapter inscribed upon diagnosis. But when a gorgeous plot twist named Augustus Waters suddenly appears at Cancer Kid Support Group, Hazel’s story is about to be completely rewritten. From John Green, #1 bestselling author of The Anthropocene Reviewed and Turtles All the Way Down, The Fault in Our Stars is insightful, bold, irreverent, and raw. It brilliantly explores the funny, thrilling, and tragic business of being alive and in love.

Milk Quality

Author : F. Harding
Publisher : Springer
ISBN 13 : 1461521955
Total Pages : 178 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Milk Quality by : F. Harding

Download or read book Milk Quality written by F. Harding and published by Springer. This book was released on 2013-12-14 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk has played a major contribution to the human diet in many different countries across the world since the dawn of time. The dairy cow was domesticated over 6000 years ago, she was the object of worship in the Middle East 2000 years before Christ, and milk and milk products are mentioned more than 50 times in the Bible. Milk and dairy products have become a major part of the human diet in many countries. It is not surprising therefore, that over many years considerable attention has been paid to improving the quality of milk. We have worked to improve the yield, the compositional quality and the hygienic quality, and have striven to minimise the level of contaminants which can find access to this, perhaps our most natural, unrefined and highly nutritious foodstuff. The chain of people involved in the milk industry extends from milk production-farmers, veterinarians and farm advisors-through transport to processing-quality controllers, manufacturers-and on to retailers, legislators, nutritionists, dairy educators and consumers. All will be interested in the quality parameters of milk which are reg ularly measured for commercial reasons, for trade, for legal requirements and for reasons of nutrition.

Dairy Goats Feeding and Nutrition

Author : Antonello Cannas
Publisher : CABI
ISBN 13 : 1845933486
Total Pages : 307 pages
Book Rating : 4.8/5 (459 download)

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Book Synopsis Dairy Goats Feeding and Nutrition by : Antonello Cannas

Download or read book Dairy Goats Feeding and Nutrition written by Antonello Cannas and published by CABI. This book was released on 2008 with total page 307 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy goats have long been considered an important source of income for rural populations, providing the opportunity for profitable and sustainable diversity for small farms. Their importance is also increasing in intensive feeding systems and in large farms. They are highly adaptable due to their unique feeding habits and have become popular livestock animals in a range of environments, from temperate grasslands to subtropical, semi-arid and mountainous areas. Moreover, goat milk products are finding a growing acceptance in the world market and research has increased in feeding strategies for improved productivity and quality. Examining all aspects of dairy goat feeding and nutrition, this book represents a long awaited review of recent scientific research and updated techniques. Chapters discuss aspects such as the modelling and production of goat's milk as well as the estimation of nutrient requirements and food intake of goats.

Handbook of Food Fortification and Health

Author : Victor R. Preedy
Publisher : Humana
ISBN 13 : 9781461471097
Total Pages : 0 pages
Book Rating : 4.4/5 (71 download)

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Book Synopsis Handbook of Food Fortification and Health by : Victor R. Preedy

Download or read book Handbook of Food Fortification and Health written by Victor R. Preedy and published by Humana. This book was released on 2013-07-04 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 2 represents a multidisciplinary approach to food fortification. This book aims to disseminate important material pertaining to the fortification of foods from strategic initiatives to public health applications. Optimal nutritional intake is an essential component of health and wellbeing. Unfortunately situations arise on a local or national scale when nutrient supply or intake is deemed to be suboptimal. As a consequence, ill health occurs affecting individual organs or causing premature death. In terms of public health, malnutrition due to micronutrient deficiency can be quite profound imposing economic and social burdens on individuals and whole communities. This comprehensive text examines the broad spectrum of food fortification in all its manifestations. Coverage includes sections on definitions of fortifications, fortified foods, beverages and nutrients, fortifications with micronutrients, biofortification, impact on individuals, public health concepts and issues, and selective methods and food chemistry. Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 2 is an indispensable text designed for nutritionists, dietitians, clinicians and health related professionals.

Fermented Foods and Beverages of the World

Author : Jyoti Prakash Tamang
Publisher : CRC Press
ISBN 13 : 1040068022
Total Pages : 364 pages
Book Rating : 4.0/5 (4 download)

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Book Synopsis Fermented Foods and Beverages of the World by : Jyoti Prakash Tamang

Download or read book Fermented Foods and Beverages of the World written by Jyoti Prakash Tamang and published by CRC Press. This book was released on 2010-07-01 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt: Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods a

A Frequency Dictionary of French

Author : Deryle Lonsdale
Publisher : Routledge
ISBN 13 : 1135973504
Total Pages : 974 pages
Book Rating : 4.1/5 (359 download)

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Book Synopsis A Frequency Dictionary of French by : Deryle Lonsdale

Download or read book A Frequency Dictionary of French written by Deryle Lonsdale and published by Routledge. This book was released on 2009-03-25 with total page 974 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Frequency Dictionary of French is an invaluable tool for all learners of French, providing a list of the 5000 most frequently used words in the language. Based on a 23-million-word corpus of French which includes written and spoken material both from France and overseas, this dictionary provides the user with detailed information for each of the 5000 entries, including English equivalents, a sample sentence, its English translation, usage statistics, and an indication of register variation. Users can access the top 5000 words either through the main frequency listing or through an alphabetical index. Throughout the frequency listing there are thematically-organized lists of the top words from a variety of key topics such as sports, weather, clothing, and family terms. An engaging and highly useful resource, the Frequency Dictionary of French will enable students of all levels to get the most out of their study of French vocabulary. Former CD content is now available to access at www.routledge.com/9780415775311 as support material. Designed for use by corpus and computational linguists it provides the full text in a format that researchers can process and turn into suitable lists for their own research work. Deryle Lonsdale is Associate Professor in the Linguistics and English Language Department at Brigham Young University (Provo, Utah). Yvon Le Bras is Associate Professor of French and Department Chair of the French and Italian Department at Brigham Young University (Provo, Utah).

Sensory Analysis. General Guidelines for the Selection, Training and Monitoring of Selected Assessors and Expert Sensory Assessors

Author : British Standards Institute Staff
Publisher :
ISBN 13 : 9780580664700
Total Pages : 40 pages
Book Rating : 4.6/5 (647 download)

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Book Synopsis Sensory Analysis. General Guidelines for the Selection, Training and Monitoring of Selected Assessors and Expert Sensory Assessors by : British Standards Institute Staff

Download or read book Sensory Analysis. General Guidelines for the Selection, Training and Monitoring of Selected Assessors and Expert Sensory Assessors written by British Standards Institute Staff and published by . This book was released on 1913-01-31 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sensory analysis, Sensory analysis (food), Food testing, Food products, Personnel, Expertise, Grades (quality), Training, Selection, Performance testing, Courses

Utilization of Fish Waste

Author : Raul Perez Galvez
Publisher : CRC Press
ISBN 13 : 1466585803
Total Pages : 232 pages
Book Rating : 4.4/5 (665 download)

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Book Synopsis Utilization of Fish Waste by : Raul Perez Galvez

Download or read book Utilization of Fish Waste written by Raul Perez Galvez and published by CRC Press. This book was released on 2013-05-21 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: The shortage of marine resources calls for the implementation of new technological processes for providing a better utilization of waste and by-products from fisheries and fish processing activities. Most of these by-products are currently used as raw materials for animal feed. It is estimated that their utilization in human foodstuffs, nutraceutic

INRA feeding system for ruminants

Author : INRA
Publisher : BRILL
ISBN 13 : 908686872X
Total Pages : 639 pages
Book Rating : 4.0/5 (868 download)

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Book Synopsis INRA feeding system for ruminants by : INRA

Download or read book INRA feeding system for ruminants written by INRA and published by BRILL. This book was released on 2023-11-27 with total page 639 pages. Available in PDF, EPUB and Kindle. Book excerpt: The INRA Feeding System for Ruminants has been renewed to better address emerging challenges for animal nutrition: prevision of productive responses, product quality, animal health and emissions to the environment, in a larger extent of breeding contexts. The new system is mainly built from meta-analyses of large data bases, and modelling. The dietary supply model accounts for digestive interactions and flows of individual nutrients, so that feed values depend on the final ration. Animal requirements account for variability in metabolic efficiency. Various productive and non-productive animal responses to diets are quantified. This book presents the whole system for dairy and meat, large and small ruminant production, including specificities for tropical and Mediterranean areas. The first two sections present biological concepts and equations (with their field of application and statistical accuracy) used to predict intake (including at grazing) and nutrient supply (Section 1), animal’s requirements and multiple responses to diets (Section 2). They apply to net energy, metabolisable protein and amino acids, water, minerals and vitamins. Section 3 presents the use of concepts and equations in rationing with two purposes: (1) diet calculation for a given performance objective; and (2) prediction of the multiple responses of animal to diet changes. Section 4 displays the tables of feed values, and their prevision. All the equations and concepts are embedded in the fifth version of INRAtion® software for practical use.

Livestock Policy Analysis

Author : International Livestock Research Institute
Publisher : ILRI (aka ILCA and ILRAD)
ISBN 13 : 9789291460038
Total Pages : 268 pages
Book Rating : 4.4/5 (6 download)

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Book Synopsis Livestock Policy Analysis by : International Livestock Research Institute

Download or read book Livestock Policy Analysis written by International Livestock Research Institute and published by ILRI (aka ILCA and ILRAD). This book was released on 1995-01-01 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt: Policy concepts; Identification of policy issues; Production systems, supply and demand; Market, price and trade policies; Marketing and distribution systems; Budget and manpower planning; Land tenure police for the livestock sector; Policy analysis report writing and communication; Livestock production and marketing in alphabeta - a case study.

Coral Reef Ascidians of New Caledonia

Author : Claude Monniot
Publisher : IRD Editions
ISBN 13 : 9782709910507
Total Pages : 252 pages
Book Rating : 4.9/5 (15 download)

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Book Synopsis Coral Reef Ascidians of New Caledonia by : Claude Monniot

Download or read book Coral Reef Ascidians of New Caledonia written by Claude Monniot and published by IRD Editions. This book was released on 1991 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Antinutrients and Phytochemicals in Food

Author : Fereidoon Shahidi
Publisher :
ISBN 13 :
Total Pages : 352 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Antinutrients and Phytochemicals in Food by : Fereidoon Shahidi

Download or read book Antinutrients and Phytochemicals in Food written by Fereidoon Shahidi and published by . This book was released on 1997 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book examines the potential health benefits of low levels of antinutrients in food processing and functional foods, and reviews the potential health risk at high levels. The authors identify and classify various foods as sources of phytochemicals while considering their anticarcinogenic and antimutagenic potentials. This volume will be a valuable resource for food scientists, technologists, and nutritionists, and for researchers in biotechnology and medicinal chemistry.

Food Chemistry Research Developments

Author : Konstantinos N. Papadopoulos
Publisher : Nova Publishers
ISBN 13 : 9781604562620
Total Pages : 320 pages
Book Rating : 4.5/5 (626 download)

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Book Synopsis Food Chemistry Research Developments by : Konstantinos N. Papadopoulos

Download or read book Food Chemistry Research Developments written by Konstantinos N. Papadopoulos and published by Nova Publishers. This book was released on 2008 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavours, and colours. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. An example of enhancing a process would be to encourage fermentation of dairy products with lactic acid; an example of a preventing process would be stopping the Maillard reaction on the surface of freshly cut Red Delicious apples whether by hand or mechanical methods. This book presents the recent research from around the world in this field.