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Preserve food without invasive processing with these groundbreaking technologies Consumer demand for less processed foods have skyrocketed in recent decades. There is a growing desire for foods perceived as fresher and healthier than the products of traditional...
Advances in Food and Nutrition Research, Volume 116 presents the most recent developments in food science, focusing on the latest advances in understanding fundamental mechanisms and control solutions for lipid oxidation in meat. It delves into the interactions of cold...
This book presents the latest postharvest technologies for fruits and vegetables, focusing on the innovations in processing and packaging. It reviews various techniques, including dehydration, low-temperature preservation, freezing, non-thermal processing, and modified...
This volume details cutting-edge approaches to harnessing the potential of essential oils (EOs) extracted from food by-products, transforming waste into valuable resources for food preservation, enhanced nutrition, and functional food product development.This...
This volume provides detailed and comprehensive descriptions of the methodologies and procedures used to evaluate bioaccessibility in different food compounds. Chapters focus on phenolics, minerals, carotenoids, fatty acids, and other bioactive molecules. Written in the...
The book details methods and protocols on fruit and vegetable waste management. Chapters include multidimensional topics on circular economy, biorefinery approach of fruit and vegetable processing wastes; bioconversion of fruit and vegetable processing wastes into...
Transforming Biotech in Food Processing is a comprehensive and forward-thinking exploration at the intersection of biotechnological innovations and global food processing. In a world where the demands for healthier, more sustainable and flavorful food options are...
In 2023, world hunger and food insecurity looms as present as ever. The threat of foodborne illness is also alive and well, as 1 in 10 people fall ill each year from the consumption of contaminated food. Meanwhile, thirty percent of all the food produced on our planet...
Food reformulation is a modern strategy aimed at developing healthier or functional foods, with proven positive effects on human health. Minimal food processing using innovative food preservation methods (with thermal processing at more moderate temperature regimes)...
Beta-glucans are the polysaccharides obtained from the cell wall of fungi, yeast, bacteria, and cereals with different physicochemical properties depending on the source.Beta-glucans are polymers with β-1,3 glucose as core linear structure and vary with respect to...
Rice is a fundamental principal food for more than half of the world’s people, providing more than 20% of the calories consumed globally, particularly in Latin America and West Indies, the Middle East, and Southeast Asia.Rice is usually consumed as fully mature...
Changes in eating behaviour towards a more plant-forward and sustainable diet require ways to prepare and impart, e.g., vegetables with those tastes, in particular umami, that humans crave as an evolutionary trait, but which plants generally lack due to fundamental...
An exploration of the latest advances in the application of microbial nutraceuticals in healthcare, food production, and agriculture In Microbial Nutraceuticals: Products and Processes, a team of distinguished researchers delivers an up-to-date and authoritative...
This book provides a comprehensive overview of the cheese making process, from the roles of various starter cultures and coagulants through to the advanced cheese ripening process. The focus will be on technological advances in the manufacturing process, with attention...
From the earliest stone tools to the latest AI-driven innovations, our relationship with food has always been shaped by technology. In “Digital dining: New innovations in food and technology”, Charles Spence and Carlos Velasco explore how emerging digital...
The Science of Tequila is the first English language book published on Tequila production.The book contextualizes tequila with historical, social, and cultural information, covering the cultivation of the Agave tequilana plant, the stages of the tequila production...
Though fluorescence is a long-established analytical method, it has only recently gained prominence as a valuable tool in food technology. As a particularly sensitive analytical technique, fluorescence spectroscopy allows for the precise identification of various...
This work compiles the impact of aquaculture in addressing the pressing challenges of global food security and nutritional deficits. The book provides a comprehensive understanding about how aquaculture is playing an instrumental role in ensuring a sustainable and...
This volume provides a summary on caroteniod handling and analysis, as this knowledge is essential and cannot be neglected. Chapter guide readers through methods on carotenoid analysis in different food and human matrices. Written in the format of the Methods...
The establishment of fruit juice companies in the 20th century marked the beginning of the widespread use of citrus fruits. Around 18% of the total citrus fruit production in the world is used industrially, primarily for the manufacture of juice. Citrus fruit...
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