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Author: Laëtitia Maillet
Publisher:
ISBN:
Category :
Languages : fr
Pages : 363
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Book Description
L’objet de ce travail consiste à étudier l’éventuel impact du réseau intérieur sur l’apparition de flaveurs et d’odeurs dans l’eau potable. Il s’agit d’identifier les facteurs de dégradation organoleptique au sein de ce réseau. Les interactions eau/matériau sont appréhendées selon deux axes : i) les canalisations en tenant compte de la conception, de la mise en eau et des comportements des usagers, ii) les équipements de robinetterie et appareils de traitement aux points d’usage. Un traitement statistique des données a mis en évidence le rôle du réseau intérieur dans la dégradation organoleptique de l’eau. L’étape d’assemblage des canalisations (brasage du cuivre, collage du PVC) est identifiée comme un facteur d’altération de la qualité de l’eau. Lors du fonctionnement des réseaux intérieurs, seul le matériau PEX-c entraîne l’apparition d’odeurs et de flaveurs plastique/chimique ou des sensations en bouche à la suite d’une période de stagnation de l’eau. Les panélistes sont sensibles à un changement des caractéristiques de l’eau, notamment à la teneur en chlore. Pour le deuxième axe de recherche, les joints de robinetterie (31 % EPDM) et les flexibles (21,5 % NR ou IR ; 38 % EPDM) altèrent la qualité organoleptique de l’eau. La perception gustative du panel est une saveur amère et une flaveur globalement chimique/plastique. La dégradation olfactive est décrite comme principalement chimique. Une flaveur propre au contact de l’eau avec les flexibles est caractérisée par les descripteurs « fumée », « brûlée » ou encore « boisée ». L’analyse chimique des eaux montrent l’altération comme la résultante d’un mélange complexe de plusieurs composés ou familles différentes.
Author: Laëtitia Maillet
Publisher:
ISBN:
Category :
Languages : fr
Pages : 363
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Book Description
L’objet de ce travail consiste à étudier l’éventuel impact du réseau intérieur sur l’apparition de flaveurs et d’odeurs dans l’eau potable. Il s’agit d’identifier les facteurs de dégradation organoleptique au sein de ce réseau. Les interactions eau/matériau sont appréhendées selon deux axes : i) les canalisations en tenant compte de la conception, de la mise en eau et des comportements des usagers, ii) les équipements de robinetterie et appareils de traitement aux points d’usage. Un traitement statistique des données a mis en évidence le rôle du réseau intérieur dans la dégradation organoleptique de l’eau. L’étape d’assemblage des canalisations (brasage du cuivre, collage du PVC) est identifiée comme un facteur d’altération de la qualité de l’eau. Lors du fonctionnement des réseaux intérieurs, seul le matériau PEX-c entraîne l’apparition d’odeurs et de flaveurs plastique/chimique ou des sensations en bouche à la suite d’une période de stagnation de l’eau. Les panélistes sont sensibles à un changement des caractéristiques de l’eau, notamment à la teneur en chlore. Pour le deuxième axe de recherche, les joints de robinetterie (31 % EPDM) et les flexibles (21,5 % NR ou IR ; 38 % EPDM) altèrent la qualité organoleptique de l’eau. La perception gustative du panel est une saveur amère et une flaveur globalement chimique/plastique. La dégradation olfactive est décrite comme principalement chimique. Une flaveur propre au contact de l’eau avec les flexibles est caractérisée par les descripteurs « fumée », « brûlée » ou encore « boisée ». L’analyse chimique des eaux montrent l’altération comme la résultante d’un mélange complexe de plusieurs composés ou familles différentes.
Author:
Publisher:
ISBN:
Category :
Languages : fr
Pages :
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Book Description
Author: Raul Perez Galvez
Publisher: CRC Press
ISBN: 1466585803
Category : Nature
Languages : en
Pages : 232
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Book Description
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
Author: I. E. Coop
Publisher: Elsevier Science & Technology
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 520
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Book Description
Ecology and distribution; Breeding; Reproduction; Maintenance and growth; Pregnancy; Lactation of suckling ewes and does; Nutritional diseases; Infectious diseases of sheep and goats; Internal parasites of sheep and goats; External parasites of sheep and goats; Growth and characteristics of wool and hair; Wiik grading and marketing; Livestock and meat marketing and grading; Carcase and meat qualities; Milk production in sheep and goats; Systems, biological and economic efficiencies; Very extensive systems; Extensive grazing systems; Intensive grassland systems; Intensive arable systems; Very intensive systems; Government controlled systems; Migratory (Transhumance) systems; Nomadic systems; Village and smallholder systems; List of contributors.
Author: Heston Blumenthal
Publisher: Bloomsbury Publishing PLC
ISBN: 9781408808603
Category : Cooking
Languages : en
Pages : 0
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Book Description
Once upon a time there was a Chef called Heston who opened a small restaurant called the Fat Duck. At first, he served only simple French classics but gradually, as is the way of things, the Chef's curiosity got the better of him and he began thinking up more unusual dishes, such as Snail Porridge and Chocolate Wine. There was even talk of a meringue that made diners snort plumes of vapour, like a dragon. Word spread and reached the ears of the Executives who ran a television channel, and they summoned the Chef to their glass fortress. 'We command you to create six Fantastical Feasts', they said. 'These must be based on history, but you may draw on fairytales and legends.
Author: Lisa H. WEASEL Ph.D.
Publisher: AMACOM Div American Mgmt Assn
ISBN: 0814401783
Category : Technology & Engineering
Languages : en
Pages : 258
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Book Description
More than ten years ago, the first genetically modified foods took their place on the shelves of American supermarkets. But while American consumers remained blissfully unconcerned with the new products that suddenly filled their kitchens, Europeans were much more wary of these “Frankenfoods.” When famine struck Africa in 2002, several nations refused shipments of genetically modified foods, fueling a controversy that put the issue on the world's political agenda for good. In Food Fray, esteemed molecular biologist Dr. Lisa H. Weasel brings readers into the center of this debate, capturing the real-life experiences of the scientists, farmers, policymakers and grassroots activists on the front lines. Here she combines solid scientific knowledge and a gripping narrative to tell the real story behind the headlines and the hype. Seminal and cutting-edge, Food Fray enlightens and informs and will allow readers to make up their own minds about one of the most important issues facing us today.
Author: Jamie Oliver
Publisher: Hyperion
ISBN: 9781401323608
Category : Cooking
Languages : en
Pages : 0
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Book Description
The incredible diversity in American cooking was a real revelation to me. So although I went looking for “quintessential American food,” my conclusion is that there is no such thing; instead there’s a huge wealth of seriously exciting dishes. Many of us outside of America may think we already know all there is to know about it from movies or the occasional holiday, but the truth is that this doesn’t even scratch the surface. In many ways, the country is still a bit of a mystery to us. This trip was my chance to explore the ingredients, food culture, and traditions within this incredible country. I felt that I knew cities like New York and Los Angeles pretty well, but this time I ventured beyond the neighborhoods I was familiar with and into areas better known for their immigrant communities. I was rewarded with some of the most incredible food I’ve ever tasted. The story was the same when I moved beyond the big cities. Whether it was Creole cooking in Louisiana or soul food in Georgia, the Mexican influences in Arizona or the hearty cowboy cuisine of Big Sky Country, every place I went had its unique treasures. I came back with more recipes than I knew what to do with, and although it was tough, I managed to narrow this book down to 120 of my absolute favorites. These are my takes on some of the best food I came across, as well as a few things I made up along the way. I hope you enjoy them, and maybe even discover new and inspiring sides to America you’ve never seen before. Enjoy!
Author: Pushpesh Pant
Publisher: Phaidon Press
ISBN: 9780714859026
Category : Cooking
Languages : en
Pages : 0
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Book Description
India: The Cookbook is the first comprehensive guide to Indian cooking, with over 1,000 recipes covering every aspect of India's rich and colourful culinary heritage. Unlike many other Indian cookbooks, it is written by an Indian culinary academic and cookbook author who lives and works in Delhi, and the recipes are a true reflection of how traditional dishes are really cooked all over India. They have been carefully edited to ensure that they are simple to follow and achievable in western kitchens, with detailed information about authentic cooking utensils and ingredients. Indian food has been hugely popular in the UK for many years, and the appetite for Indian food shows no sign of diminishing. Now, for the first time, a definitive, wide-ranging and authoritative book on authentic Indian food is available, making it simple to prepare your favourite Indian dishes at home, alongside less well-known dishes such as bataer masalydaar (marinated quails cooked with almonds, chillies and green cardamom), or sambharachi kodi (Goan prawn curry with coconut and tamarind). The comprehensive chapters on breads, pickles, spice pastes and chutneys contain a wide variety of recipes rarely seen in Indian cookbooks, such as bagarkhani roti (a rich sweet bread with raisins, cardamom and poppy seeds) and tamatar ka achar (tomato and mustard-seed pickle). India: The Cookbook is the only book on Indian food you'll ever need.
Author: Jef Caers
Publisher: John Wiley & Sons
ISBN: 1119998719
Category : Science
Languages : en
Pages : 294
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Book Description
Modeling Uncertainty in the Earth Sciences highlights the various issues, techniques and practical modeling tools available for modeling the uncertainty of complex Earth systems and the impact that it has on practical situations. The aim of the book is to provide an introductory overview which covers a broad range of tried-and-tested tools. Descriptions of concepts, philosophies, challenges, methodologies and workflows give the reader an understanding of the best way to make decisions under uncertainty for Earth Science problems. The book covers key issues such as: Spatial and time aspect; large complexity and dimensionality; computation power; costs of 'engineering' the Earth; uncertainty in the modeling and decision process. Focusing on reliable and practical methods this book provides an invaluable primer for the complex area of decision making with uncertainty in the Earth Sciences.
Author: Gerald McNerney
Publisher: AMACOM Div American Mgmt Assn
ISBN: 0814413722
Category : Business & Economics
Languages : en
Pages : 321
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Book Description
Americans are already feeling the pressures of the current energy situation, and many of us are ready to make a change. Clean Energy Nation is a timely and hopeful look at an issue we can't afford to ignore. --Book Jacket.
