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Recherche sur le thème Industries agro-alimentaires :
Nous trouvons 4154 ouvrages correspondant à Industries agro-alimentaires
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...
?Das Buch vermittelt in knapper und verständlicher Form die Grundlagen und Besonderheiten der Ernährungsmedizin, wobei dieses breit angelegte Fach nahezu alle klinischen Disziplinen betrifft. Das...
Starch in Food: Structure, Function and Applications, Third Edition is now fully updated with eleven new chapters covering "hot" areas for starch applications, such as starch-based pickering...
Advances in Biopolymers for Food Science and Technology brings together the latest techniques for the preparation of bio-based polymeric materials for novel food applications. Sections introduce...
Microbial Vitamins and Carotenoids in Food Biotechnology: Novel Source and Potential Applications provides important insights to help readers understand the molecular mechanisms involved in the...
Adding Value to Fruit Wastes: Extraction, Properties, and Industrial Applications provides the latest technologies used in fruit waste to extract, isolate, and characterize functional, active...
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...
Low-Temperature Processing of Food Products, Volume Seven in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary...
Biodegradable and Edible Food Packaging: Trends and Technologies presents the concept, status and recent advancements of Biodegradable and Edible packaging materials. The book offers broad and...
Improving and Tailoring Enzymes for Food Quality and Functionality, Second Edition covers the most relevant information demanded in the production, engineering, and application of enzymes. The...
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...