Atlas AgroalimentaireRéférences
88 fiches
- A millennium of fungi, food, and fermentation
- A Review of the bioactivity and potential health benefits of chamomile tea (Matricaria recutita L.)
- Antioxidant activity and phenolic composition of sumac (Rhus coriaria L.) extracts
- Base de Datos Española de Composición de Alimentos
- Basic aspects of food preservation by hurdle technology
- Beer: Tap into the Art and Science of Brewing (3e éd.)
- Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products)
- Botany, traditional uses, phytochemistry and biological activities of cardamom [Elettaria cardamomum (L.) Maton] – A critical review
- Botrytized Wines
- British Cheese Board
- Cahiers des charges AOP/IGP français
- Chamomile (Matricaria chamomilla L.): An overview
- Chamomile: A herbal medicine of the past with a bright future (Review)
- Characterisation of calamansi (Citrus microcarpa). Part I: Volatiles, aromatic profiles and phenolic acids in the peel
- Characterisation of naturally fermented sausages produced in the North East of Italy
- Characterization of yeast and mould biota of botrytized grapes in Tokaj wine region in the years 2000 and 2001
- Chemical composition of volatiles from coconut sap (neera) and effect of processing
- Composition and Antioxidant Activity of the Essential Oils of Xylopia aethiopica (Dun) A. Rich. (Annonaceae) Leaves, Stem Bark, Root Bark, and Fresh and Dried Fruits, Growing in Ghana
- Dairy Processing Handbook
- Dairy Science and Technology (2e éd.)
- Denaturing Gradient Gel Electrophoresis Analysis of the 16S rRNA Gene V1 Region To Monitor Dynamic Changes in the Bacterial Population during Fermentation of Italian Sausages
- Dry-cured meat products
- Early Neolithic wine of Georgia in the South Caucasus
- Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants
- Enzymatic and bacterial conversions during sourdough fermentation
- Exploitation of vegetables and fruits through lactic acid fermentation
- Fennema's Food Chemistry (5e éd.)
- Fermentation Technology in Korea: Kimchi and Jang
- Fermented foods in a global age: East meets West
- Fermented Foods: Part I — Biochemistry & Biotechnology
- Fermented fruits and vegetables, a global perspective
- Food Chemistry (4e éd.)
- Food Process Engineering and Technology (3e éd.)
- Food Processing Technology: Principles and Practice (4e éd.)
- Food Texture and Viscosity: Concept and Measurement
- FoodData Central
- Functional meat starter cultures for improved sausage fermentation
- Functional Properties of Microorganisms in Fermented Foods
- Fundamentals of Cheese Science (2e éd.)
- General Principles of Food Hygiene (CXC 1-1969, rév. 2020)
- Handbook of Enology (2 vol., 2e éd.)
- Handbook of Indigenous Fermented Foods
- Handbook of Meat Processing
- Health benefits of fermented foods: microbiota and beyond
- Identification and quantification of methylglyoxal as the dominant antibacterial constituent of Manuka honeys
- Interests in Geotrichum candidum for cheese technology
- Introduction to Food Engineering (5e éd.)
- Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review
- Kimjang, making and sharing kimchi in the Republic of Korea — Intangible Cultural Heritage
- Lactic acid bacteria as functional starter cultures for the food fermentation industry
- Lactic acid bacteria in the quality improvement and depreciation of wine
- Major microbiota of lactic acid bacteria from Matsoni, a traditional Georgian fermented milk
- Meat products in the past, today and in the future
- Microbiology and Technology of Fermented Foods
- Microbiology and Technology of Fermented Foods (2nd ed.)
- Microorganisms in Foods 5: Microbiological Specifications of Food Pathogens
- Milk kefir: composition, microbial cultures, biological activities, and related products
- New seasonings (traduction de l'article de 1909 sur l'umami)
- Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits
- Novel Character Impact Compounds in Yuzu (Citrus junos Sieb. ex Tanaka) Peel Oil
- Novel insights on the functional/nutritional features of the sourdough fermentation
- On Food and Cooking: The Science and Lore of the Kitchen
- Optimal conditions for the formation of sotolon in vin jaune
- Patrimoine culturel immatériel de l'humanité
- Physicochemical, microbiological and sensory attributes for the characterization of Greek traditional sausages
- Prediction of flavour and texture development in Swiss-type cheeses
- Preservation of non‐ Saccharomyces yeasts: Current technologies and challenges
- Probiotics: an overview of beneficial effects
- Production of menaquinone (vitamin K2)-7 by Bacillus subtilis
- Pungent Qualities of Sanshool-Related Compounds Evaluated by a Sensory Test and Activation of Rat TRPV1
- Rheology of Fluid, Semisolid, and Solid Foods (3e éd.)
- Rooibos (Aspalathus linearis) beyond the farm gate: From herbal tea to potential phytopharmaceutical
- Sclerocarya birrea (Marula), An African Tree of Nutritional and Medicinal Uses: A Review
- Table CIQUAL — Composition nutritionnelle des aliments
- The genomics of microbial domestication in the fermented food environment
- The history of probiotics: the untold story
- The microbial diversity of traditional spontaneously fermented lambic beer
- The Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefir
- The State of Food and Agriculture 2023
- Thermal Processing of Packaged Foods (3e éd.)
- Trachyspermum ammi
- Traditional Indonesian fermented foods and their health aspects
- Travaux de recherche en agronomie et alimentation
- Uncorking the Past: The Quest for Wine, Beer, and Other Alcoholic Beverages
- Unfermented Rooibos Tea: Quantitative Characterization of Flavonoids by HPLC−UV and Determination of the Total Antioxidant Activity
- Update of the list of qualified presumption of safety (QPS) status
- Volatile constituents of cardamom (Elettaria cardamomum maton) cultivated in Costa Rica
- Yellow tea ( Camellia sinensis L . ), a promising Chinese tea: Processing, chemical constituents and health benefits