La stérilisation : conduite d’un autoclave pour des conserves de qualité PDF Download
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Author: Christophe Picard
Publisher:
ISBN:
Category :
Languages : fr
Pages : 0
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Author: Christophe Picard
Publisher:
ISBN:
Category :
Languages : fr
Pages : 0
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Author: Daniel Simon
Publisher: Educagri Editions
ISBN: 9782844444080
Category :
Languages : fr
Pages : 162
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Book Description
La transformation des produits et la vente à la ferme constituent de nouveaux métiers pour les agriculteurs. Ils doivent cependant faire preuve d'un grand professionnalisme pour répondre aux demandes des consommateurs. En forme d'aide-mémoire pour les conserveurs, ce guide leur permettra de mieux maîtriser les procédés de transformation, en particulier la stérilisation à l'autoclave.
Author: Don Montague
Publisher: Taylor & Francis
ISBN: 9780419199106
Category : Architecture
Languages : en
Pages : 472
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Book Description
This dual-language dictionary lists over 20,000 specialist terms in both French and English, covering architecture, building, engineering and property terms. It meets the needs of all building professionals working on projects overseas. It has been comprehensively researched and compiled to provide an invaluable reference source in an increasingly European marketplace.
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: Gustavo V. Barbosa-Cánovas
Publisher: Springer
ISBN: 9781493982189
Category : Technology & Engineering
Languages : en
Pages : 517
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Book Description
This book is based on selected papers from keynote and symposium sessions given at the 16th International Union of Food Science and Technology (IUFoST) World Congress, held in Foz do Iguaçu, Brazil August, 2012. The theme of the Congress was the challenges faced by food science in both the developed and developing regions of the world. The symposia featured prominent world-renowned keynote and plenary speakers, young researchers, and the technical sessions covered the whole spectrum of basic and applied food science and technology, including consumer issues and education, diets and health, ethnic foods, and R&D.
Author: Marc Regier
Publisher: Woodhead Publishing
ISBN: 0081005318
Category : Technology & Engineering
Languages : en
Pages : 486
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Book Description
The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested in applying microwave technology. - Provides thoroughly up-to-date information on the basics of microwaves and microwave heating - Discusses the main factors for the successful application of microwaves and the main problems that may arise - Includes current and potential future applications for real-world application as well as new research and advances - Includes new chapters on microwave-assisted frying, microbial inactivation, and disinfestation
Author: C. R. Stumbo
Publisher: Elsevier
ISBN: 0080886477
Category : Nature
Languages : en
Pages : 350
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Book Description
Thermobacteriology in Food Processing, Second Edition focuses on the principles involved in sterilization processes for canned goods and pasteurization of foods. The book first ponders on organisms of greatest importance in the spoilage of canned foods and food pasteurization and bacteriological examination of spoiled canned foods. Discussions focus on toxin-producing microorganisms, pathogenic microorganisms, bacteriological examination, classification of spore-bearing bacteria with reference to oxygen requirements, classification of food with respect to acidity, and interpretation of observations. The text then takes a look at contamination and its control, producing, harvesting, and cleaning spores for thermal resistance determinations, and death of bacteria subjected to moist heat. The manuscript tackles thermal resistance of bacteria and thermal process evaluation, including important terms and equations, basic considerations, general method, and conversion of heat penetration data. Topics include change of initial food temperature when the retort temperature remains the same, integrated lethality of heat at all points in the container, heat penetration and processing parameters, and determination of process lethality requirement. The publication is a valuable reference for researchers interested in thermobacteriology in food processing.
Author:
Publisher: Food & Agriculture Org
ISBN: 9789251051641
Category : Medical
Languages : en
Pages : 59
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Book Description
Jointly issued by the World Health Organization and the Food and Agriculture Organization. This publication contains the findings of an FAO/WHO expert meeting, held in Geneva in February 2004.
Author: Ashok Pandey
Publisher: Springer Science & Business Media
ISBN: 0387752137
Category : Technology & Engineering
Languages : en
Pages : 521
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Book Description
Over the period of last two decades, there has been significant resurgence in solid-state fermentation due to the numerous benefits it offers, especially in the engineering and environmental aspects. SSF has shown much promise in the development of several bioprocesses and products. This resurgence gained further momentum during the last 5-6 years with the developments in fundamental and applied aspects. A good deal of information has been generated in published literature and patented information. Several commercial ventures have come up based on SSF in different parts of the world. The contents are organized into four parts: Part 1 deals with the General and Fundamentals aspects of SSF; Part 2 deals with the production of bulk chemicals and products such as enzymes, organic acids, spores and mushrooms in SSF; Part 3 is on the use of SSF for specialty chemicals such as gibberellic acid, antibiotics and other pharmaceutically valuable secondary metabolites, pigments, and aroma compounds; Part 4 deals with the use of SSF miscellaneous application such as SSF for food and feed applications, agro-industrial residues as substrates in SSF and the production of silage and vermicompost.
Author: Ashok Pandey
Publisher: Springer Science & Business Media
ISBN: 9780387292946
Category : Medical
Languages : en
Pages : 774
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Book Description
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