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Table Of Contents

1·1 Définitions
1-2 Échelle et exemples
2-2 Autres méthodes
\ 1-1 Généralités sur le froid
1-2Sources de froid
1-3 Techniques mises en œuvre
2-1Sur les micro-organismes
2-2 Sur les caractéristiques de l'aliment
3-1 - Règles d'application du froid
3-2 La réfrigération
3-3 Congélation et surgélation
3-4 Décongélation
1-1 Sur les composants biochimiques
1-2 Sur les micro-organismes
2-1 Loisde destruction
2-2 Raisonnement des barèmes
3-2 La pasteurisation
3-4 La stérilisation
4-1 Le matériel spécifique de cuisson
4-2 De pasteurisation-cuisson
4-3 De stérilisation
4-4 Méthodes spécifiques
1-1 Présentation générale des additifs
1-2 Les conservateurs et antioxygènes
1-3 Lesagents de texture
2-1 Hautes pressions
2-2 Micro-filtration
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La transformation des aliments - Génie alimentaire

La transformation des aliments - Génie alimentaire

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Published by dollar2
Aliments, chimie, biologie, agro-alimentaire
Aliments, chimie, biologie, agro-alimentaire

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Published by: dollar2 on May 19, 2010
Copyright:Attribution Non-commercial

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12/31/2013

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