Etude de la stabilité des émulsions alimentaires. Optimisation du protocole de fabrication PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Etude de la stabilité des émulsions alimentaires. Optimisation du protocole de fabrication PDF full book. Access full book title Etude de la stabilité des émulsions alimentaires. Optimisation du protocole de fabrication by Dominique Marchi. Download full books in PDF and EPUB format.
Author: Dominique Marchi Publisher: ISBN: Category : Languages : un Pages : 172
Book Description
The purpose of this work is the study of food emulsion stability and their industrial process optimization. A preliminary study has led us to a technical document for the raw materials used. In a second part, the stability evaluation by physico-chimical parameters : rheology, size analysis, microscopy, has been tested on few emulsions. The experiments done with the experimental research methodology have shown the importance of the process parameters as vacuum, speed, delivery and order of ingredients and process temperature. The technological transfering to an industrial pilot has led to an emulsification system and to the best process. The multi criteria analysis with the Descrability calculation has defined a field of very good stability and this for all the process parameters.
Author: Dominique Marchi Publisher: ISBN: Category : Languages : un Pages : 172
Book Description
The purpose of this work is the study of food emulsion stability and their industrial process optimization. A preliminary study has led us to a technical document for the raw materials used. In a second part, the stability evaluation by physico-chimical parameters : rheology, size analysis, microscopy, has been tested on few emulsions. The experiments done with the experimental research methodology have shown the importance of the process parameters as vacuum, speed, delivery and order of ingredients and process temperature. The technological transfering to an industrial pilot has led to an emulsification system and to the best process. The multi criteria analysis with the Descrability calculation has defined a field of very good stability and this for all the process parameters.
Book Description
STABILITE PHYSIQUE, CHIMIQUE, BACTERIOLOGIQUE ET ORGANOLEPTIQUE DES EMULSIONS TYPE MAYONNAISE. CHOIX D'EMULSIFIANTS: TENSIO-ACTIFS, MACROMOLECULES NATURELLES, SOLIDES FINEMENT DIVISES. METHODES GENERALES, ET LEUR APPLICATION AUX PRODUITS ETUDIES, POUR SUIVRE L'AUTOXYDATION. PREPARATION DES EMULSIONS ET CONTROLE DES MATIERES PREMIERES. ANALYSE DES PRODUITS FINIS ET LEUR EVOLUTION: ASPECTS PHYSICOCHIMIQUES, ORGANOLEPTIQUES ET TOXICOLOGIQUES.
Author: Alfonso Jiménez Publisher: Royal Society of Chemistry ISBN: 1849738793 Category : Science Languages : en Pages : 374
Book Description
A comprehensive overview of the synthesis, characterisation, properties and applications of poly(lactic acid) science and technology covering scientific, ecological, social and economic issues.
Author: Canada. Pest Management Regulatory Agency Publisher: ISBN: 9781100146607 Category : Herbicides Languages : en Pages : 45
Book Description
Health Canada's Pest Management Regulatory Agency (PMRA), under the authority of the Pest Control Products Act and Regulations, is proposing full registration for the sale and use of NEU1173H TGAI and the end-use products; NEU1173H RTU with Pull'N Spray Applicator, NEU1173H RTU with Quick Connect Sprayer, NEU1173H RTU, Fiesta Lawn Weed Killer Ready to Spray, Fiesta Lawn Weed Killer, NEU1173H Ready to Spray Large Size, NEU1173H Ready to Spray, NEU1173H Large Size, and NEU1173H, containing the technical grade active ingredient iron present as FeHEDTA (herein referred to as FeHEDTA), to control several broadleaved weed species that commonly occur in turf. This document summarizes PMRA's evaluation. The Overview describes the key points of the evaluation, while the Science Evaluation provides detailed technical information on the human health, environmental and value assessments of NEU1173H TGAI and the end-use products. Before making a final registration decision on FeHEDTA, the PMRA will consider all comments received from the public in response to this consultation document.--Includes text from document.
Author: Stanley P. Cauvain Publisher: John Wiley & Sons ISBN: 1405171529 Category : Cooking Languages : en Pages : 240
Book Description
Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry. First establishing an understanding of the key characteristics which unite existing baked product groups, the authors move on to discuss product development and optimisation, providing the reader with coverage of: Key functional roles of the main bakery ingredients Ingredients and their influences Heat transfer and product interactions Opportunities for future product development Baked Products is a valuable practical resource for all food scientists and food technologists within bakery companies, ingredient suppliers and general food companies. Libraries in universities and research establishments where food science and technology is studied and taught will find the book an important addition to their shelves.
Author: Konstantinos N. Papadopoulos Publisher: Nova Publishers ISBN: 9781604562620 Category : Science Languages : en Pages : 320
Book Description
Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavours, and colours. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. An example of enhancing a process would be to encourage fermentation of dairy products with lactic acid; an example of a preventing process would be stopping the Maillard reaction on the surface of freshly cut Red Delicious apples whether by hand or mechanical methods. This book presents the recent research from around the world in this field.
Author: P.F.G. Banfill Publisher: CRC Press ISBN: 9780419153603 Category : Architecture Languages : en Pages : 388
Book Description
This book brings together new research information on the flow behaviour of cementitious materials from the UK, France, Italy, Germany, Poland, Finland, USSR, USA and Japan, presented at the International Conference organised by the British Society of Rheology in March 1990.
Author: Dominique Marchi
Author: Dominique Marchi
Author: L.. COHEN
Author: Ronan Hays
Author: Catherine Noé
Author: Guay, France
Author: Alfonso Jiménez
Author: Canada. Pest Management Regulatory Agency
Author: Stanley P. Cauvain
Author: Konstantinos N. Papadopoulos
Author: P.F.G. Banfill