Pierre Schuck, Anne Dolivet and Romain Jeantet are all based at INRA (the French National Institute for Agricultural Research), Agrocampus Ouest, Rennes, France. Pierre Schuck is Research Engineer, Anne Dolivet is Research Technician and Romain Jeantet is Professor in Food Science and Process Engineering.
12 Ebooks tarafından Pierre Schuck
Pierre Schuck & Romain Jeantet: Analytical Methods for Food and Dairy Powders
Food and dairy powders are created by dehydrating perishable
produce, such as milk, eggs, fruit and meat, in order to extend
their shelf life and stabilise them for storage or transport. These …
EPUB
İngilizce
DRM
€163.99
Pierre Schuck & Romain Jeantet: Analytical Methods for Food and Dairy Powders
Food and dairy powders are created by dehydrating perishable
produce, such as milk, eggs, fruit and meat, in order to extend
their shelf life and stabilise them for storage or transport. These …
PDF
İngilizce
DRM
€163.99
Romain Jeantet & Thomas Croguennec: Handbook of Food Science and Technology 1
This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.
The authors’ main …
PDF
İngilizce
DRM
€139.99
Romain Jeantet & Thomas Croguennec: Handbook of Food Science and Technology 1
This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.
The authors’ main …
EPUB
İngilizce
DRM
€139.99
Romain Jeantet & Thomas Croguennec: Handbook of Food Science and Technology 2
This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different …
PDF
İngilizce
DRM
€139.99
Romain Jeantet & Thomas Croguennec: Handbook of Food Science and Technology 2
This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different …
EPUB
İngilizce
DRM
€139.99
Romain Jeantet & Thomas Croguennec: Handbook of Food Science and Technology 3
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in …
EPUB
İngilizce
DRM
€139.99
Nidhi Bansal & Bhesh Bhandari: Handbook of Food Powders
Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great …
EPUB
İngilizce
DRM
€237.97
Cecile Le Floch-Fouere & Romain Jeantet: Drying in the Dairy Industry
With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of …
EPUB
İngilizce
DRM
€217.10
Cecile Le Floch-Fouere & Romain Jeantet: Drying in the Dairy Industry
With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of …
PDF
İngilizce
DRM
€219.34
G rard Brule & Thomas Croguennec: Handbook of Food Science and Technology 3
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in …
PDF
İngilizce
DRM
€173.36
Nidhi Bansal & Bhesh Bhandari: Handbook of Food Powders
Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of food powders, Gas and oil encapsulated …
EPUB
İngilizce
DRM
€268.56
