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Science Et Technologie Du Lait
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Book Synopsis Science et technologie du lait by : Carole Lapointe-Vignola
Download or read book Science et technologie du lait written by Carole Lapointe-Vignola and published by Presses inter Polytechnique. This book was released on 2002 with total page 628 pages. Available in PDF, EPUB and Kindle. Book excerpt: Panorama de la technologie de transformation du lait. Notions de base en chimie, microbiologie et nutrition. Principes physiques sous-jacents aux grandes opérations de transformation et à ceux qui se rattachent à la conception et au fonctionnement des équipements manuels et automatisés. Les questions de salubrité et d'hygiène sont également abordées.
Book Synopsis Science et technologie du lait by : Robert Dumais
Download or read book Science et technologie du lait written by Robert Dumais and published by Fondation de technologie laitière du Québec. This book was released on 1984 with total page 554 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Science et technologie du lait written by and published by . This book was released on 2018 with total page 515 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Le lait est une matière complexe tant pas sa composition que par l'organisation de ses constituants. La modification physicochimique des constituants du lait est à la base de la diversité des produits laitiers. Cet ouvrage décrit les fondements scientifiques et technologiques de la conversion du lait en une grande variété de produits et coproduits laitiers. Tout d'abord sont présentées les caractéristiques des constituants du lait nécessaires à la compréhension de sa transformation. Les chapitres suivants mettent en évidence les multiples mécanismes mis en jeu, qu'ils soient de nature physique, chimique ou microbiologique, et leurs conséquences sur les constituants du lait lors des étapes de fabrication. La salubrité des usines laitières, la réglementation des produits laitiers et les bienfaits du lait du point de vue nutritionnel et santé sont également abordés. Cette troisième édition sera d'intérêt pour les acteurs du milieu académique (étudiants, scientifiques), industriel (technologues, ingénieurs) et du domaine de la santé (nutritionnistes)."--Résumé de l'éditeur.
Book Synopsis Science et technologie du lait by : Carole L. Vignola
Download or read book Science et technologie du lait written by Carole L. Vignola and published by Presses Polytechnique de Montréal. This book was released on 2002 with total page 600 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Science et technologie du lait by : Collectif Collectif
Download or read book Science et technologie du lait written by Collectif Collectif and published by Presses de l'Université Laval. This book was released on 2018-12-05T00:00:00-05:00 with total page 546 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dans la catégorie «enseignement supérieur», une mention spéciale a été accordée à Jean-Christophe Vuillemard pour la publication de Science et technologie du lait.
Book Synopsis Science et technologíe du lait by : Yolaine Lebeuf
Download or read book Science et technologíe du lait written by Yolaine Lebeuf and published by . This book was released on 2002 with total page 600 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Handbook of Food Science and Technology 3 by : Romain Jeantet
Download or read book Handbook of Food Science and Technology 3 written by Romain Jeantet and published by John Wiley & Sons. This book was released on 2016-06-20 with total page 454 pages. Available in PDF, EPUB and Kindle. Book excerpt: This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.
Download or read book Science du lait written by Charles Alais and published by . This book was released on 1965 with total page 624 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Science du lait written by Charles Alais and published by . This book was released on 1961 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Bioactive Egg Compounds by : Rainer Huopalahti
Download or read book Bioactive Egg Compounds written by Rainer Huopalahti and published by Springer Science & Business Media. This book was released on 2007-05-19 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bioactive Egg Compounds presents the latest results and concepts in the biotechnological use of egg compounds. Following an introduction to the different compounds of egg white, yolk and shell, the nutritive value of egg compounds is discussed. The text describes procedures for processing egg compounds to improve their nutritive value, including so-called enriched eggs. Also described is the isolation and application of egg compounds with special properties, such as antibiotic action.
Book Synopsis Biotechnology of Lactic Acid Bacteria by : Fernanda Mozzi
Download or read book Biotechnology of Lactic Acid Bacteria written by Fernanda Mozzi and published by John Wiley & Sons. This book was released on 2015-12-02 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years, new areas have had a strong impact on LAB studies: the application of omics tools; the study of complex microbial ecosystems, the discovery of new LAB species, and the use of LAB as powerhouses in the food and medical industries. This second edition of Biotechnology of Lactic Acid Bacteria: Novel Applications addresses the major advances in the fields over the last five years. Thoroughly revised and updated, the book includes new chapters. Among them: The current status of LAB systematics; The role of LAB in the human intestinal microbiome and the intestinal tract of animals and its impact on the health and disease state of the host; The involvement of LAB in fruit and vegetable fermentations; The production of nutraceuticals and aroma compounds by LAB; and The formation of biofilms by LAB. This book is an essential reference for established researchers and scientists, clinical and advanced students, university professors and instructors, nutritionists and food technologists working on food microbiology, physiology and biotechnology of lactic acid bacteria.
Book Synopsis Interactive Probiotics by : Enrica Pessione
Download or read book Interactive Probiotics written by Enrica Pessione and published by CRC Press. This book was released on 2014-02-06 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book underlines the importance of reciprocal interactions between probiotics and humans in terms of stress induction, epigenetic control of cellular responses, oxidative status, bioactive molecules biosynthesis, moonlighting proteins secretion, endogenous toxins neutralization, and several other biological functions. It explores how these resp
Book Synopsis Milk and Dairy Products: Some Challenges for the Dairy Industry by : Valérie Gagnaire
Download or read book Milk and Dairy Products: Some Challenges for the Dairy Industry written by Valérie Gagnaire and published by John Wiley & Sons. This book was released on 2024-08-14 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk is considered a complete food, consumed at all stages of life. It is transformed into numerous products, fermented or not, as well as into a variety of ingredients, in order to preserve it or some of its constituents from a few days to a few years. This book addresses the innovations that deal with milk and the use of gentle techniques that best preserve dairy constituents. This book explores some of the current challenges facing the milk processing industry, namely: i) showing the advances in infant milk formula to best mimic breastfeeding and the in vitro models that study newborn digestion, ii) combining tradition and new consumer expectations on emblematic dairy products, such as yogurt and fermented milk products, iii) defining optimal cheese-making practices to control both cheese quality and yield, iv) outlining the current research approaches to meet “consum’actor” demands, as well as those dealing with v) the fouling and cleaning of dairy equipment in a context of increasingly constrained water and energy use.
Download or read book Encyclopedia of Dairy Sciences written by and published by Academic Press. This book was released on 2011-03-25 with total page 4072 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. Fully reviewed, revised and updated with the latest developments in Dairy Science Full color inserts in each volume illustrate key concepts Extended index for easily locating information
Book Synopsis Tamime and Robinson's Yoghurt by : A. Y. Tamime
Download or read book Tamime and Robinson's Yoghurt written by A. Y. Tamime and published by Elsevier. This book was released on 2007-03-22 with total page 808 pages. Available in PDF, EPUB and Kindle. Book excerpt: Previous editions of Yoghurt: Science and Technology established the text as an essential reference underpinning the production of yoghurt of consistently high quality. The book has been completely revised and updated to produce this third edition, which combines coverage of recent developments in scientific understanding with information about established methods of best practice to achieve a comprehensive treatment of the subject. General acceptance of a more liberal definition by the dairy industry of the term yoghurt has also warranted coverage in the new edition of a larger variety of gelled or viscous fermented milk products, containing a wider range of cultures.Developments in the scientific aspects of yoghurt covered in this new edition include polysaccharide production by starter culture bacteria and its effects on gel structure, acid gel formation and advances in the analysis of yoghurt in terms of its chemistry, rheology and microbiology. Significant advances in technology are also outlined, for example automation and mechanisation. There has also been progress in understanding the nutritional profile of yoghurt and details of clinical trials involving yoghurts are described.This book is a unique and essential reference to students, researchers and manufacturers in the dairy industry. - Includes developments in the understanding of the biochemical changes involved in yoghurt production - Outlines significant technological advances in mechanisation and automation - Discusses the nutritional value of yoghurt
Book Synopsis Technology of Cheesemaking by : Barry A. Law
Download or read book Technology of Cheesemaking written by Barry A. Law and published by John Wiley & Sons. This book was released on 2011-06-24 with total page 474 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and challenges that have emerged since publication of the first book, the new chapters are included on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables. The volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants - from milk process science, through curd process science, to cheese ripening science and quality assessment. Overall, the volume provides process technologists, product development specialists, ingredients suppliers, research and development scientists and quality assurance personnel with a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific base.
Author :QA international Collectif QA international Collectif Publisher :Québec Amerique ISBN 13 :2764408986 Total Pages :688 pages Book Rating :4.7/5 (644 download)
Book Synopsis The Visual Food Encyclopedia by : QA international Collectif QA international Collectif
Download or read book The Visual Food Encyclopedia written by QA international Collectif QA international Collectif and published by Québec Amerique. This book was released on 1996 with total page 688 pages. Available in PDF, EPUB and Kindle. Book excerpt:
