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Recherche sur le thème Industries des fruits, légumes et céréales :
Nous trouvons 1360 ouvrages correspondant à Industries des fruits, légumes et céréales
Wie funktioniert die Lebensmittelgesetzgebung in der Europäischen Union? Warum gibt es eine BasisVO und welche Anforderungen stellt diese an die Lebensmittelsicherheit? Was verbirgt sich hinter...
In the recent years, a wide variety of new chemicals continue to be developed as a result of industrial development and associated anthropogenic activities. The microbial contaminants in the...
A bioactive compound is a type of chemical found in small amounts in plants and certain foods (such as fruits, vegetables, nuts, oils, and whole grains). Bioactive compounds have actions in the...
Stored commodities are man-made ecosystems and interactions of biological agents with its surrounding physical environment could result in significant economic losses if physical environment is...
Finding natural substances is worthwhile in food preservation. The principal motivation behind this edited volume Antimicrobials for Sustainable Food Storage is to collect and present widespread...
Developed using different matrices such as dairy, cereals, legumes, fruits, and vegetables, synbiotic food products combine the benefits of both probiotics and prebiotics. This book is a clear and...
This volume provides protocols on different combinations of contaminates, matrices, and sample preparation. Chapters are divided into two parts, detailing polycyclic aromatic hydrocarbon,dioxins...
The application of microwaves has been a major advancement in food processing over the past 50 years, and yet to date there have been very few publications focusing exclusively on microwave...
The proper use of statistical methods is essential in food processing and biotechnology, and very few publications have focused on the practical application of these methods. This book...
Functional carbohydrates have low or moderate energy, and health-promoting effects. They are greatly favored in a variety of areas, such as food, pharmaceutical, feed, agriculture. The low-cost...
The rapid increase in industrial processes for the preparation and processing of various food products have resulted in the creation of large quantities of waste. These food wastes contain large...
This volume will detail methods and research protocols on how to prepare and characterize lipids from various dietary sources. Chapters will guide readers through extraction and fractionation of...
Biotechnology is a promising emerging technology that uses biological systems to develop new products with broad application across medical, industrial and environmental fields. Biotechnology in...
In den aktuellen Diskursen um die Transformation des Ernährungssystems sind Werte omnipräsent. Jedoch werden sie dabei nicht immer ausdrücklich kenntlich gemacht. Häufig kommt es zu Be- und...
This volume details traditional and modern approaches to characterize sourdough and to monitor its features during production, propagation and use, through state-of- the art analytical tools...
Sustainable Food System is a food system that delivers food safety & security as two key elements and nutrition for masses having impact on their social, economic, and environmental bases to...
This volume details methods for reproducible procedures for food packaging. Chapters are divided into three parts covering chemicals and apparatuses, recommended procedures, reproducibility, and...
Pseudocereals: Production, Processing, and Nutrition provides an overview of the chemistry, processing, and technology of pseudocereals which have become super grains. The cultivation of...
Protein is one of the most important ingredients of the human diet and is considered crucial for the growth development of all age groups. Studies have set the recommended dietary allowance of...