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Author: Fondation de technologie laitière du Québec
Publisher: Presses Université Laval
ISBN: 9782763770505
Category : Butter
Languages : en
Pages : 534
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Book Description
Author: Fondation de technologie laitière du Québec
Publisher: Presses Université Laval
ISBN: 9782763770505
Category : Butter
Languages : en
Pages : 534
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Book Description
Author: Charles Alais
Publisher:
ISBN: 9782902899029
Category : Milk
Languages : fr
Pages : 814
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Book Description
Author:
Publisher: Academic Press
ISBN: 0123744075
Category : Technology & Engineering
Languages : en
Pages : 4072
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Book Description
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
Author: Michèle Goyens
Publisher: Leuven University Press
ISBN: 9058676714
Category : History
Languages : en
Pages : 491
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Book Description
Mediaevalia Lovaniensia 40Medieval translators played an important role in the development and evolution of a scientific lexicon. At a time when most scholars deferred to authority, the translations of canonical texts assumed great importance. Moreover, translation occurred at two levels in the Middle Ages. First, Greek or Arabic texts were translated into the learned language, Latin. Second, Latin texts became source texts themselves, to be translated into the vernaculars as their importance across Europe started to increase.The situation of the respective translators at these two levels was fundamentally different: whereas the former could rely on a long tradition of scientific discourse, the latter had the enormous responsibility of actually developing a scientific vocabulary. The contributions in the present volume investigate both levels, greatly illuminating the emergence of the scientific terminology and concepts that became so fundamental in early modern intellectual discourse. The scientific disciplines covered in the book include, among others, medicine, biology, astronomy, and physics.
Author: Charles Alais
Publisher:
ISBN:
Category : Dairy products
Languages : fr
Pages : 480
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Book Description
Author:
Publisher: Odile Jacob
ISBN: 2738196519
Category :
Languages : en
Pages : 670
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 464
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Book Description
Author: Charles Alais
Publisher:
ISBN:
Category : Dairy microbiology
Languages : en
Pages : 608
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Book Description
Author: Carole Lapointe-Vignola
Publisher: Presses inter Polytechnique
ISBN: 9782553010293
Category : Dairy processing
Languages : fr
Pages : 628
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Book Description
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.
Author: Srinivasan Damodaran
Publisher: Routledge
ISBN: 1351447521
Category : Technology & Engineering
Languages : en
Pages : 696
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Book Description
Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extraction procedures.
