Plant Breeding / Jack Brown

Public ISBD Titre : Plant Breeding Type de document : texte imprimé Auteurs : Jack Brown, Auteur ; Peter Caligari, Auteur Mention d'édition : 2e édition Editeur : Wiley-Blackwell Année de publication : 2014 Importance : 278 pages Format : 18.9 x24.61 cm ISBN/ISSN/EAN : 978-0-470-65830-7 Langues : Anglais (eng) Catégories : Genetics and evolution Index. décimale : 576 Note de contenu : With comprehensive coverage including questions designed for students, and an accompanying website containing additional material to help in the study of the subject, Plant Breeding is an ideal text for all those studying plant and crop sciences, and a convenient reference source for professionals working in the area. All libraries within universities and research establishments where biological and agricultural sciences are studied and taught should have multiple copies of this book. Plant Breeding [texte imprimé] / Jack Brown, Auteur ; Peter Caligari, Auteur  . -  2e édition . - Wiley-Blackwell, 2014 . - 278 pages ; 18.9 x24.61 cm. ISBN : 978-0-470-65830-7 Langues : Anglais (eng) Catégories : Genetics and evolution Index. décimale : 576 Note de contenu : With comprehensive coverage including questions designed for students, and an accompanying website containing additional material to help in the study of the subject, Plant Breeding is an ideal text for all those studying plant and crop sciences, and a convenient reference source for professionals working in the area. All libraries within universities and research establishments where biological and agricultural sciences are studied and taught should have multiple copies of this book.

Exemplaires(4)

Code-barres	Cote	Support	Localisation	Section	Disponibilité
HSA-B-4267	576/36.1	Livre	Bibliothèque principale	Documentaires	Exclu du prêt
HSA-B-4268	576/36.2	Livre	Bibliothèque principale	Documentaires	Exclu du prêt
HSA-B-4269	576/36.3	Livre	Bibliothèque principale	Documentaires	Exclu du prêt
HSA-B-4270	576/36.4	Livre	Bibliothèque principale	Documentaires	Exclu du prêt

Handbook of Food Science and Technology 3

Public ISBD Titre : Handbook of Food Science and Technology 3 Autre titre : Food Biochemistry and Technology Type de document : texte imprimé Auteurs : Pierre Schuc, Auteur Editeur : Wiley-Blackwell Année de publication : 2016 Importance : ‎ 448 pages Format : 16.51 x 2.79 x 24.13 cm ISBN/ISSN/EAN : 978-1-84821-934-2 Langues : Anglais (eng) Catégories : Processing dairy & related products Index. décimale : 637 Note de contenu : 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 order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients. Handbook of Food Science and Technology 3 ; Food Biochemistry and Technology [texte imprimé] / Pierre Schuc, Auteur . - Wiley-Blackwell, 2016 . - â€Ž 448 pages ; 16.51 x 2.79 x 24.13 cm. ISBN : 978-1-84821-934-2 Langues : Anglais (eng) Catégories : Processing dairy & related products Index. décimale : 637 Note de contenu : 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 order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.

Exemplaires(2)

Code-barres	Cote	Support	Localisation	Section	Disponibilité
HSA-B-4738	637/10.1	Livre	Bibliothèque principale	Documentaires	Exclu du prêt
HSA-B-4739	637/10.2	Livre	Bibliothèque principale	Documentaires	Exclu du prêt

Dairy Powders and Concentrated Milk Products / Adnan Y. Tamime

Public ISBD Titre : Dairy Powders and Concentrated Milk Products Type de document : texte imprimé Auteurs : Adnan Y. Tamime, Auteur Editeur : Wiley-Blackwell Année de publication : 2009 Importance : 326 pages Format : ‎ 18.03 x 2.79 x 25.27 cm ISBN/ISSN/EAN : 978-1-4051-5090-3 Langues : Anglais (eng) Catégories : Processing dairy & related products Index. décimale : 637 Note de contenu : The economic importance of dairy powders and concentrated products to dairy-producing countries is very significant, and there is a large demand for them in countries where milk production is low or non-existent. In these markets, dairy products are made locally to meet the demand of consumers from recombined powders, anhydrous milk fat and concentrated dairy ingredients (evaporated and sweetened condensed milk). This volume is the latest book in the Technical Series of The Society of Dairy Technology (SDT). Numerous scientific data have been available in journals and books in recent years, and the primary aim of this text is to detail in one publication the manufacturing methods, scientific aspects, and properties of milk powders (full-fat, skimmed and high protein powders made from milk retentates), whey powders (WP) including WP concentrates, lactose, caseinates, sweetened condensed milk, evaporated milk and infant baby feed. The book also covers the international standards relating to these products for trading purposes, as well as the hazards, such as explosion and fire, that may occur during the manufacture of dairy powders. The authors, who are all specialists in these products, have been chosen from around the world. The book will be of interest to dairy scientists, students, researchers and dairy operatives around the world. Dairy Powders and Concentrated Milk Products [texte imprimé] / Adnan Y. Tamime, Auteur . - Wiley-Blackwell, 2009 . - 326 pages ; ‎ 18.03 x 2.79 x 25.27 cm. ISBN : 978-1-4051-5090-3 Langues : Anglais (eng) Catégories : Processing dairy & related products Index. décimale : 637 Note de contenu : The economic importance of dairy powders and concentrated products to dairy-producing countries is very significant, and there is a large demand for them in countries where milk production is low or non-existent. In these markets, dairy products are made locally to meet the demand of consumers from recombined powders, anhydrous milk fat and concentrated dairy ingredients (evaporated and sweetened condensed milk). This volume is the latest book in the Technical Series of The Society of Dairy Technology (SDT). Numerous scientific data have been available in journals and books in recent years, and the primary aim of this text is to detail in one publication the manufacturing methods, scientific aspects, and properties of milk powders (full-fat, skimmed and high protein powders made from milk retentates), whey powders (WP) including WP concentrates, lactose, caseinates, sweetened condensed milk, evaporated milk and infant baby feed. The book also covers the international standards relating to these products for trading purposes, as well as the hazards, such as explosion and fire, that may occur during the manufacture of dairy powders. The authors, who are all specialists in these products, have been chosen from around the world. The book will be of interest to dairy scientists, students, researchers and dairy operatives around the world.

Exemplaires(3)

Code-barres	Cote	Support	Localisation	Section	Disponibilité
HSA-B-4697	637/24.1	Livre	Bibliothèque principale	Documentaires	Exclu du prêt
HSA-B-4698	637/24.2	Livre	Bibliothèque principale	Documentaires	Exclu du prêt
HSA-B-4699	637/24.3	Livre	Bibliothèque principale	Documentaires	Exclu du prêt

Progress in Food Preservation / Rajeev Bhat

Public ISBD Titre : Progress in Food Preservation Type de document : texte imprimé Auteurs : Rajeev Bhat, Auteur ; Abd Karim Alias, Auteur ; Gopinadhan Paliyath, Auteur Editeur : Wiley-Blackwell Année de publication : 2012 Importance : 630 pages Format : 18.03 x 2.92 x 25.15 cm ISBN/ISSN/EAN : 978-0-470-65585-6 Langues : Français (fre) Catégories : Processing dairy & related products Index. décimale : 637 Résumé : The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology. Note de contenu : This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Progress in Food Preservation [texte imprimé] / Rajeev Bhat, Auteur ; Abd Karim Alias, Auteur ; Gopinadhan Paliyath, Auteur . - Wiley-Blackwell, 2012 . - 630 pages ; 18.03 x 2.92 x 25.15 cm. ISBN : 978-0-470-65585-6 Langues : Français (fre) Catégories : Processing dairy & related products Index. décimale : 637 Résumé : The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology. Note de contenu : This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering:

Exemplaires(2)

Code-barres	Cote	Support	Localisation	Section	Disponibilité
HSA-B-4916	637/46.1	Livre	Bibliothèque principale	Documentaires	Exclu du prêt
HSA-B-4917	637/46.2	Livre	Bibliothèque principale	Documentaires	Exclu du prêt

Aquaculture Nutrition / Daniel L. Merrifield

Public ISBD Titre : Aquaculture Nutrition Titre original : Gut Health, Probiotics and Prebiotics Type de document : texte imprimé Auteurs : Daniel L. Merrifield, Auteur Editeur : Wiley-Blackwell Année de publication : 2014 Importance : 465 pages Format : 17,4x25cm ISBN/ISSN/EAN : 978-0-470-67271-6 Langues : Anglais (eng) Catégories : hunting,fishing,conservation,related technologies Mots-clés : THe gastrointestinal tract of fish  immune defences of teleost fish  the gut microbiota of fish  probiotics and prebiotics  live feeds  prebiotic applications in shellfish  issues with industrial probiotic. Index. décimale : 639 Note de contenu : Manipulation of the microbial gut content of farmed fishes and crustaceans can have a marked effect on their general health, growth, and quality. Expertly covering the science behind the use of prebiotics and probiotics this landmark book explains how the correct manipulation of the gut flora of farmed fishes and crustaceans can have a positive effect on their health, growth rates, feed utilization, and general wellbeing. Aquaculture Nutrition: Gut Health, Probiotics and Prebiotics provides a comprehensive overview of the current knowledge of the gut microbiomes of fish and their importance with respect to host-fish health and performance, providing in-depth, cutting-edge fundamental and applied information. Written by many of the world’s leading authorities and edited by Dr Daniel Merrifield and Professor Einar Ringø, this important book discusses in detail the common mechanisms for modulating microbiomes, particularly at the gut level (e.g. probiotics, prebiotics and synbiotics). The book is a key resource for an understanding of the historical development of these products, their known mechanisms of action and their degree of efficacy as presently demonstrated in the literature. The fundamental material provided on the gut microbiota itself, and more broad aspects of microbe-live feed interactions, provide essential reading for researchers, academics and students in the areas of aquaculture nutrition, fish veterinary science, microbiology, aquaculture, fish biology and fisheries. Those involved in the development and formulation of aquaculture feeds and those with broader roles within the aquaculture industry will find a huge wealth of commercially-important information within the book’s covers. All libraries in universities and research establishments where biological sciences, nutrition and aquaculture are studied and taught, should have copies of this excellent book on their shelves. Aquaculture Nutrition = Gut Health, Probiotics and Prebiotics [texte imprimé] / Daniel L. Merrifield, Auteur . - Wiley-Blackwell, 2014 . - 465 pages ; 17,4x25cm. ISBN : 978-0-470-67271-6 Langues : Anglais (eng) Catégories : hunting,fishing,conservation,related technologies Mots-clés : THe gastrointestinal tract of fish  immune defences of teleost fish  the gut microbiota of fish  probiotics and prebiotics  live feeds  prebiotic applications in shellfish  issues with industrial probiotic. Index. décimale : 639 Note de contenu : Manipulation of the microbial gut content of farmed fishes and crustaceans can have a marked effect on their general health, growth, and quality. Expertly covering the science behind the use of prebiotics and probiotics this landmark book explains how the correct manipulation of the gut flora of farmed fishes and crustaceans can have a positive effect on their health, growth rates, feed utilization, and general wellbeing. Aquaculture Nutrition: Gut Health, Probiotics and Prebiotics provides a comprehensive overview of the current knowledge of the gut microbiomes of fish and their importance with respect to host-fish health and performance, providing in-depth, cutting-edge fundamental and applied information. Written by many of the world’s leading authorities and edited by Dr Daniel Merrifield and Professor Einar Ringø, this important book discusses in detail the common mechanisms for modulating microbiomes, particularly at the gut level (e.g. probiotics, prebiotics and synbiotics). The book is a key resource for an understanding of the historical development of these products, their known mechanisms of action and their degree of efficacy as presently demonstrated in the literature. The fundamental material provided on the gut microbiota itself, and more broad aspects of microbe-live feed interactions, provide essential reading for researchers, academics and students in the areas of aquaculture nutrition, fish veterinary science, microbiology, aquaculture, fish biology and fisheries. Those involved in the development and formulation of aquaculture feeds and those with broader roles within the aquaculture industry will find a huge wealth of commercially-important information within the book’s covers. All libraries in universities and research establishments where biological sciences, nutrition and aquaculture are studied and taught, should have copies of this excellent book on their shelves.

Exemplaires(4)

Code-barres	Cote	Support	Localisation	Section	Disponibilité
HSA-B-2668	639/01.1	Livre	Bibliothèque principale	Documentaires	Exclu du prêt
HSA-B-2669	639/01.2	Livre	Bibliothèque principale	Documentaires	Exclu du prêt
HSA-B-2670	639/01.3	Livre	Bibliothèque principale	Documentaires	Exclu du prêt
HSA-B-2671	639/01.4	Livre	Bibliothèque principale	Documentaires	Exclu du prêt

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