Author: Publisher: Editions Bréal
ISBN: 2749525616
Category :
Languages : en
Pages : 339
Book Description
Author: Publisher: Editions Bréal
ISBN: 2749525616
Category :
Languages : en
Pages : 339
Book Description
Agrindex
Author: Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 630
Book Description
Emulsions alimentaires et foisonnement
Author: LEGRAND JackPublisher: Lavoisier
ISBN: 2746282038
Category : Emulsions
Languages : en
Pages : 484
Book Description
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.
International Bulletin of Information on Refrigeration
Author: International Institute of RefrigerationPublisher:
ISBN:
Category : Refrigeration and refrigerating machinery
Languages : en
Pages : 822
Book Description
Vols. 6- include supplementary material of Publications, Reports, Work, etc. of the Institute and some of its commissions.
Good Bread Is Back
Author: Steven Laurence KaplanPublisher: Duke University Press
ISBN: 0822388286
Category : Cooking
Languages : en
Pages : 381
Book Description
In Good Bread Is Back, historian and leading French bread expert Steven Laurence Kaplan takes readers into aromatic Parisian bakeries as he explains how good bread began to reappear in France in the 1990s, following almost a century of decline in quality. Kaplan describes how, while bread comprised the bulk of the French diet during the eighteenth century, by the twentieth, per capita consumption had dropped off precipitously. This was largely due to social and economic modernization and the availability of a wider choice of foods. But part of the problem was that the bread did not taste good. In a culture in which bread is sacrosanct, bad bread was more than a gastronomical disappointment; it was a threat to France's sense of itself. By the mid-1990s bakers rallied, and bread officially designated as "bread of the French tradition" was in demand throughout Paris. Kaplan meticulously describes good bread's ideal crust and crumb (interior), mouth feel, aroma, and taste. He discusses the breadmaking process in extraordinary detail, from the ingredients to the kneading, shaping, and baking, and even the sound bread should make when it comes out of the oven. Kaplan does more than tell the story of the revival of good bread in France. He makes the reader see, smell, taste, feel, and even hear why it is so very wonderful that good bread is back.
Bulletin de l'Institut international du froid
Author: Publisher:
ISBN:
Category : Refrigeration and refrigerating machinery
Languages : en
Pages : 712
Book Description
Quality Control for Food and Agricultural Products
Author: J.-L. MultonPublisher: John Wiley & Sons
ISBN: 9780471186175
Category : Science
Languages : en
Pages : 304
Book Description
"Quality Control for Foods and Agricultural Products" is a single, complete, and practical reference to the wide variety of techniques for quality control in the production of food products. The book may also serve as a guidebook to other industries that are initiating or reviewing their quality control procedures. This title provides an overview of the tools available for quality control in the food industry. Among the quality control measures discused are practical methodology, sampling methods, measurement devices, sensors, computer analysis, data interpretation, reference materials, and standardization. "Quality Control for Foods and Agricultural Products" allows the reader to compare and contrast the advantages and disadvantages associated with a particular quality control method. Armed with this knowledge, the best possible quality control method may be chosen for a given product.
Gestion Des Ressources en Eau
Author: Institut d'administration publique du CanadaPublisher: IRPP
ISBN: 9780919696679
Category : Water resources development
Languages : en
Pages : 260
Book Description
Bulletin of Agricultural Intelligence and Plant Diseases of the International Institute of Agriculture
Author: Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1680
Book Description
Actes
Author: Publisher:
ISBN:
Category : Low temperature research
Languages : en
Pages : 1472
Book Description
