La conservation des aliments — Vers plus de durabilité et de naturalité
Products of plant or animal origin evolve under the action of biochemical and microbial reactions. To limit their deterioration, preservation methods have been developed since prehistoric times, and their principles are still the basis of techniques used in the food industry today. These processes a...
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| Materialtyp: | Online |
| Språk: | franska |
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éditions Quae
2025
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| Länkar: | ONIX_20251204T110320_9782759240777_3 |
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| _version_ | 1869516433370644480 |
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| author | Kondjoyan, Alain Renard, Catherine Dole, Patrice Fournaison, Laurence Hoang-Le, Hong-Minh Le Loir, Yves Pénicaud, Caroline Zagorec, Monique Zuber, François |
| author_browse | Dole, Patrice Fournaison, Laurence Hoang-Le, Hong-Minh Kondjoyan, Alain Le Loir, Yves Pénicaud, Caroline Renard, Catherine Zagorec, Monique Zuber, François |
| author_facet | Kondjoyan, Alain Renard, Catherine Dole, Patrice Fournaison, Laurence Hoang-Le, Hong-Minh Le Loir, Yves Pénicaud, Caroline Zagorec, Monique Zuber, François |
| author_sort | Kondjoyan, Alain |
| collection | Directory of Open Access Books |
| description | Products of plant or animal origin evolve under the action of biochemical and microbial reactions. To limit their deterioration, preservation methods have been developed since prehistoric times, and their principles are still the basis of techniques used in the food industry today. These processes are indispensable, but Western consumers tend to question them for various reasons: sustainability of the processes, naturalness of the preservatives and impact on our health. Based on current knowledge in the field of food science, this book provides an insight into the contribution of preservation processes to healthy, sustainable and available food. It presents their modes of action, the questions they raise and the answers provided by research. The use of cold or heat, fermentation or biopreservation, the role and sustainability of packaging, food formulation and life-cycle analyses are all topics addressed through the prism of current agri-food resources. The authors also highlight more recent processes and explore the idea of combining different methods to meet tomorrow's food challenges. This book is part of a wider reflection on the evolution of our food. It is aimed at all those — consumers, teachers, students, decision-makers — who want to better understand how today's technological choices can influence the future of our food, and therefore that of our health and our environment. |
| format | Online |
| id | doab-20.500.12854ir-169925 |
| institution | Directory of Open Access Books |
| language | fre |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | éditions Quae |
| publisherStr | éditions Quae |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1699252025-12-05T05:06:19Z La conservation des aliments — Vers plus de durabilité et de naturalité Kondjoyan, Alain Renard, Catherine Dole, Patrice Fournaison, Laurence Hoang-Le, Hong-Minh Le Loir, Yves Pénicaud, Caroline Zagorec, Monique Zuber, François food quality food conservation human health thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TD Industrial chemistry and manufacturing technologies::TDC Industrial chemistry and chemical engineering::TDCT Food and beverage technology Products of plant or animal origin evolve under the action of biochemical and microbial reactions. To limit their deterioration, preservation methods have been developed since prehistoric times, and their principles are still the basis of techniques used in the food industry today. These processes are indispensable, but Western consumers tend to question them for various reasons: sustainability of the processes, naturalness of the preservatives and impact on our health. Based on current knowledge in the field of food science, this book provides an insight into the contribution of preservation processes to healthy, sustainable and available food. It presents their modes of action, the questions they raise and the answers provided by research. The use of cold or heat, fermentation or biopreservation, the role and sustainability of packaging, food formulation and life-cycle analyses are all topics addressed through the prism of current agri-food resources. The authors also highlight more recent processes and explore the idea of combining different methods to meet tomorrow's food challenges. This book is part of a wider reflection on the evolution of our food. It is aimed at all those — consumers, teachers, students, decision-makers — who want to better understand how today's technological choices can influence the future of our food, and therefore that of our health and our environment. 2025-12-05T05:06:18Z 2025-12-05T05:06:18Z 2025-12-04T10:10:02Z 2025 book ONIX_20251204T110320_9782759240777_3 https://library.oapen.org/handle/20.500.12657/108948 9782759240777 9782759240784 https://directory.doabooks.org/handle/20.500.12854/169925 fre open access image/jpeg Attribution-NonCommercial-NoDerivatives 4.0 International https://library.oapen.org/bitstream/20.500.12657/108948/1/9782759240777.pdf éditions Quae 10.35690/978-2-7592-4078-4 10.35690/978-2-7592-4078-4 0a7aef96-655f-462d-9d9a-7da8417f35c0 9782759240777 9782759240784 170 open access |
| spellingShingle | food quality food conservation human health thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TD Industrial chemistry and manufacturing technologies::TDC Industrial chemistry and chemical engineering::TDCT Food and beverage technology Kondjoyan, Alain Renard, Catherine Dole, Patrice Fournaison, Laurence Hoang-Le, Hong-Minh Le Loir, Yves Pénicaud, Caroline Zagorec, Monique Zuber, François La conservation des aliments — Vers plus de durabilité et de naturalité |
| title | La conservation des aliments — Vers plus de durabilité et de naturalité |
| title_full | La conservation des aliments — Vers plus de durabilité et de naturalité |
| title_fullStr | La conservation des aliments — Vers plus de durabilité et de naturalité |
| title_full_unstemmed | La conservation des aliments — Vers plus de durabilité et de naturalité |
| title_short | La conservation des aliments — Vers plus de durabilité et de naturalité |
| title_sort | la conservation des aliments vers plus de durabilite et de naturalite |
| topic | food quality food conservation human health thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TD Industrial chemistry and manufacturing technologies::TDC Industrial chemistry and chemical engineering::TDCT Food and beverage technology |
| topic_facet | food quality food conservation human health thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TD Industrial chemistry and manufacturing technologies::TDC Industrial chemistry and chemical engineering::TDCT Food and beverage technology |
| url | ONIX_20251204T110320_9782759240777_3 |
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