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ALIMENT FERMENTE
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Ouvrage Fermented Foods in Health and Disease Prevention
Frias,J. ; Martinez-Villaluenga,C. ; Penas,H. ; 2016 . Academic Press , 762 p. [ ISBN : 978-0-12-802309-9 ]
Résumé :
Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease....

ALIMENT FERMENTE ; SANTE HUMAINE ; MICROBIOLOGIE ALIMENTAIRE ; NUTRITION
783573 : UMR Science et technologie du lait et de l'oeuf (UMR STLO) - Cote = J. 41 : Exclu du prêt


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Ouvrage Handbook of Food Science and Technology 3 : Food Biochemistry and Technology
Jeantet, Romain ; Croguennec, Thomas ; Schuck, Pierre ; Brulé, Gérard ; 2016 . ISTE Ltd ( Food science and technology series ) , Londres , 1 vol. (436 p.) [ ISBN : 978-1-84821-934-2 ]
Résumé :
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...

INDUSTRIE AGROALIMENTAIRE ; BIERE ; ALIMENT TRADITIONNEL ; TECHNOLOGIE ALIMENTAIRE ; FROMAGE ; VIN ; PAIN ; ALIMENT FERMENTE
833024 : Bibliothèque générale de Rennes (Bibliothèque générale de Rennes) Cote - 663 JEA


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Ouvrage Health Benefits of Fermented Foods and Beverages
Prakash Tamang, J. ; 2015 . CRC Press , Boca Raton , 624 p. [ ISBN : 978-1466588097 ]
Résumé :
Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benefit to nutritional...

ALIMENT FERMENTE ; SANTE ; ANTI-CANCER ; BOISSON FERMENTEE ; MICROBIOME ; ANTI-ALLERGIQUE
783539 : UMR Science et technologie du lait et de l'oeuf (UMR STLO) - Cote = J. 37 : Exclu du prêt


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Ouvrage Microorganisms and Fermentation of Traditional Foods
Ray, R.C. ; Montet, D. ; 2014 . CRC Press ( Food Biology Series ) , 390 p. [ ISBN : 9781482223088 ]
Résumé :
The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America,...

ALIMENT FERMENTE ; MICRO-ORGANISME ; FERMENTATION ; SANTE ; PROBIOTIQUE
783556 : UMR Science et technologie du lait et de l'oeuf (UMR STLO) Cote - J. 38 : Exclu du prêt


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