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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...
Sustainable Valorization of Date Palm Byproduct and Wastes provides a comprehensive resource on the sustainable valorization of date byproducts and waste. Composed of 13 chapters, this book highlights the various green technologies and processing methods that can be...
Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering...
We are in the midst of an unprecedented era of rapid scientific and technological advances that are transforming the way our foods are produced and consumed. Food architecture is being used to construct healthier, tastier, and more sustainable...
The book will contain a detailed description on the historical aspects of cheese manufacture, a culmination of historical information on the most traditional and worldwide popular Italian cheese varieties. An overview on cheese production is also included, covering the...
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...
This volume provides an extensive exploration of innovative and sustainable methodologies for addressing food waste challenges. Chapters detail multiple dimensions, ensuring a comprehensive understanding of food waste valorization through green...
This volume details reliable protocols for the successful implementation of LAMP assays for the detection of the most relevant foodborne pathogens and antibiotic resistance microorganisms. Chapters guides the reader through different types of detection strategies, from...
Plant-Based Milk Alternatives and Human Health: Current Trends, Nutrition, and Public Health Implications covers plant-based milk alternatives and their impact on human health and nutrition. The book includes information on global national dietary recommendations,...
Sustainable Applications of Pomegranate Peels serves as an invaluable resource to enhance pomegranate farming and fruit processing industries while minimizing environmental impacts. The book delves into multiple sustainable applications, spanning biotechnological,...
Insects have been consumed by various cultures across the globe for centuries, yet their potential as a sustainable and nutritious food source has only recently gained widespread attention. As the global population edges toward nine billion, securing sustainable protein...
The sustainability of food packaging is a key priority in the food industry, as plastic waste and littering have become global concerns. Packaging waste accounts for over half of total global waste, predominantly from single-use plastic food packaging. Production of...
In a rapidly evolving world, the integration of food processing and bioprocessing technologies has become essential to meet the demands of sustainable food production, resource optimization, and environmental conservation. This groundbreaking book, Integrated Food and...
Pasta is a conventional Italian product made from durum wheat semolina and characterized by high protein content, firm shape and texture. Extrusion technology allows incorporation of a variety of ingredients to pasta such as legumes, millets, pseudo cereals and others...
Cereal grains are gaining interest from food manufacturers and pharmaceutical industries because of their health benefits. In the current day consumers are focusing on diets rich in nutrients and bioactive compounds and researchers are exploring the potential of...
Biofilm Applications to Transform the Food Industry is a sweeping introduction to the world of biofilms, illuminating their potential to revolutionize the landscape of both food safety and culinary innovation. This groundbreaking work delves into the various methods...
Recently, both researchers and consumers have shown strong and growing interest in craft beer, which is characterized by its small batches, local breweries, and unique varieties. Craft Beer: New Frontiers in Brewing Science provides a comprehensive picture of the craft...
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