| Catégorie |
Chimie |
| Sous-catégorie |
Alimentaire |
[-----------------------], Aliments
dietetiques, Gouvernement du Canada,
[-----------------------], Canada's
food grades., Publication,-Agriculture-Canada; No. 1720/E, 30pp., 1982
[-----------------------], Diet
foods can have flavors to help them, lighten up!, Food engineering, p. 62, septembre 1984
[-----------------------], DOSAGE
DU SUCRE INVERTI DANS LE SIROP., AGRICULTURE (GOUV. DU QUEBEC), 1976
[-----------------------], Evaporation
de l'eau d'erable avec evaporateur alimente aux copeaux de bois., Entente auxiliaire
Canada-Quebec sur le developpement agro-alimentaire,
[-----------------------], INSPECTION
DES USINES DE PRODUITS ALIMENTAIRES., CONSOMMATION ET CORPORATIONS CANADA.,
[-----------------------], Maple
syrup, maple sugar., CCB-Review-for-Chocolate,-Confectionery-and-Bakery; 9 (3) 26-27, 1984
[-----------------------], Mapple
sap drink, Soft Drink Manufacture, p.300,
[-----------------------], Microbiologically
safe aseptic packing of food products, Trends in Food Science & Technology, January,
vo. 4, p. 21, 1993
[-----------------------], PRINCIPALES
PREOCCUPATIONS DES CONSOMMATEURS AU SUJET DE LEUR ALIMENTATION, EUREKA, 1988
[-----------------------], Processors
target diet and cancer connections, Prepared foods, march, 1991
[-----------------------], PRODUITS
DE L'ERABLE ET LEURS SUCCEDANES - REGLEMENTS SUR LES ALIMENTS., GOUV. DU QUEBEC, 1981
[-----------------------], Programme
d'essais et experimentation en agro-alimentaire. 242 222$ pour ameliorer les proprietes
des produits de l'erable, Le Tovlad, fevrier, 1992
[-----------------------], Reverse
osmosis in food processing., 38pp., 1969
A.C. Noble, N. L. Matysiak and S.
Bonnans, Factors affecting the time-intensity parameters of sweetness., Food
Technology, 1991
A. Slawatycki, Surgarless
confections for diabetics, Confectionery production, pp. 194 - 211, 1972
Agriculture and Agri Food Canada., Agriculture
and agri-food in Canada : all about Canada's., Issued also in French under title:
Agriculture et agroalimentaire au Canada : a propos ...,
AGRICULTURE INSTITUTE OF CANADA, AIC-CIFST
JOINT STATEMENT ON FOOD IRRADIATION., CANADIAN INSTITUTE OF FOOD SCIENCE AND
TECHNOLOGY,VOL 22,N 3, 1989
ANDERSON D.M.W., ANDON S. A., WATER-SOLUBLE
FOOD GUMS AND THEIR ROLE IN PRODUCT DEVELOPMENT, CEREAL FOODS WORLD VOL. 33 NO.10, 1988
Anibal Torres et Raul D. Thomas, Polydextrose...and
its applications in foods, Food technology, pp. 44-49, 1981
Anthony F. Gross, Peter S. Given JR
Albert K. Athnasios, Food, Anal. Chem, vol.59, p.212r-252r, 1987
ARNE VALBERG AND THORSTEIN SEIM, QUANTIFICATION
OF SENSORY COLOUR DIFFERENCES FROM PHYSICAL MEASUREMENT. IMPLICATIONS FOR FOOD APPEARANCE,
LIVRE,
Arthur K. Foltz, James A. Yerarsian
and Datherine G. Sloman, Food, Analytical chemistry, vol.49, no5, april 1977
Ater, Robert, Predicting shelf
life through barrier testing., Packaging alternatives for food processors - April, 1984
AUDU. T.O.K AND M. LONCIN, CONTRIBUTION
TO THE STUDY OF AROMA RETENTION IN FOODSTUFFS, SCIENCE ET TECHNOLOGIE ALIMENTAIRE, 1978
AYOTTE. PIERRE, MICHEL LARUE ET
FRANCOIS MESSIER, MICROPOLLUANTS ORGANIQUES DANS L'EAU POTABLE, LE CHIMISTE, 1988
Bergeron, Jean and Marquis, Vincent, Verification
de la qualite des aliments preleves dans les etablissements de detail., DLEAA - KF-902,
1995
Bernard, Dane T., Evaluating
container integrity through biotesting., Packaging alternatives for food processors -
April, 1984
Bernard Pacyniak, Creating
healthier foods, Prepared Foods, 1992
BERNARDO LUCAS, ANGELA SOTELO., AMINO
ACID DETERMINATION IN PURE PROTEINS, FOODS, AND FEEDS USING TWO DIFFERENT ACID HYDROLYSIS
METHODS., ANALYTICAL BIOCHEMISTRY 123, PP. 349-356., 1982.
BEST. DANIEL, ARCHI-TEXTURING
FOODS WITH PROTEINS, PREPARED FOODS, 1988
BEST. DANIEL, ENGINEERING TEXTURE
INTO FOODS. GUMS AND STARCHES ARE POWERFUL TOOLS FOR ENGINEERING TEXTURE AND STABILITY
INTO PRODUCTS. HERE ARE SOME GUIDELINE, PREPARED FOODS, 1987
Bidlingmeyer, Brian A., Cohen, Steven
A., Tarvin, Thomas L., Frost, and Beverly, A new, rapid, high-sensitivity anlaysis of
amino acids in food type samples., J. Assoc. Off. Anal. Chem., vol. 70, no. 2: 241-247,
1987
BOURNE M.C., DEFORMATION TESTING
OF FOOD 1 ET 2, JOURNAL OF FOOD SCIENCE VOL.32 : 601-607, 1967
Bureau, G. and Multon, J.-L., L'emballage
des denrees alimentaires de grande consommation., Collection sciences & techniques
agro-alimentaires,
C.S. Chen, Calculation of water
activity and activity coefficient of sugar solutions and some liquid foods, LWT, Food
Science and Technology, vol.20, 1987
Cabrera C., Gallego C. Lopez M. C.
Lorenzo M. L., Determination of levels of lead contamination in food and feed crops,
Jounal of AOAC international, 1994
Carrington C.D., Bolger P. M., An
assessment of the hazards of lead in food, Regulatory toxicology and pharmacology, 1992
Chi-Tang-Ho, Chang-YLee, and
Mou-Tuan-Huang [Editors], Phenolic compounds in food and their effect on health. I.
Analysis, occurrence, and chemistry., ACS-Symposium-Series; No. 506, xiv + 338pp. ISBN
0-8412-2475-7, many ref., 1992
Christine Cherbut, Fibres
alimentaires et substances de charge : aspects physiologiques et nutritionnels, Cahier de
nutrition dietetique, 439 - 444, 1989
Cunniff Patricia, Official methods
of analysis of AOAC international, Metals and other elements at trace levels in foods,
1995
Cutler-AN, Morris-ER, and Taylor-LJ, Oral
perception of viscosity in fluid foods and model systems., Journal-of-Texture-Studies; 14
(4) 377-395, 16 ref., 1983
D. NOREST, J.-I. SCHILD., LES
ASPECTS NOUVEAUX DE LA TECHNOLOGIE DU RAYONNEMENT U.V. DANS L'INDUSTRIE ALIMENTAIRE.,
L'EAU, L'INDUSTRIE, LES NUISANCES. NO 100., 1986.
DAVID R. WIESE, NEW NON-CONTACT
HIGH SPEED MEASUREMENT SYSTEM: APPLICATIONS FOR THE FOOD AND PACKAGING INDUSTRY, CAN.
INST. FOOD SCI. TECHNOL. J. VOL.22, NO. 4, 1989
De Smet, Michel., L'agroalimentaire.,
67, no 14, 15 avril 1995, p 35-39,
Derache R., Toxicologie et
sécurité des aliments.,
Derouault M., Produits sucrants :
les avantages du liquide, RIA, 1996 du 25 mars au 14 avril
Desmazeaud M., Adda J., Microbiologie
alimentaire. Tome 2. Les fermentations alimentaires, Collection Sciences et Techniques
Agro-Alimentaires,
Direction de l.analyse et de
l'information economiques, Profil Sectoriel de l'industrie bioalimentaire au Quebec,
Gouvernement du Quebec, Ministere de l'Agriculture, des Pecheries et de l' Alimentation,
1993
Direction generale de la protection de
la sante, Principes generaux d'hygiene alimentaire devant servir a l'industrie
alimentaire canadienne, Publication autorisee par le Ministere de la Sante nationale et du
Bien-etre social, septembre, 1983
DYER. RANDOLPH H., GENERAL REFEREE
REPORTS: COMMITEE ON FOODS 11, J. ASSOC.OFF. ANAL.CHEM VOL 71 NO1, 1988
F. J. FRANCIS, COLORIMETRY OF
FOODS, PHYSICAL PROJECTIES OF FOODS, 1983
Faugere J.G., Hocquellet P., Intérêt
de la spéciation des éléments inorganiques dans l'analyse des traces, premières
approches dans le contrôle de l'alimentation humaine, Ann. Fals. Exp. Chim., 1995
Juillet-Août-Septembre
Fowler-RT, Membrane separations
and their applications in food technology., Food-Technology-in-Australia; 22 (10) 562-563,
565, 567 & 569, 12 ref., 1970
Francis-FJ and Clydesdale-FM, Colour
measurement of foods. XXXVIII. Miscellaneous. VIII. Honey, maple syrup, sugar syrups and
molasses., Food-Product-Development; 7 (1) 96, 99-100, 103, 20 ref., 1973
Francis-FJ and Clydesdale-FM, Food
colorimetry: theory and applications., 477pp. ISBN 0-87055-183-3, many ref., 1975
G.KALETUNC-GENCER AND M.PELEG, RHEOLOGICAL
CHARACTERISTICS OF SELECTED FOOD GUM MIXTURES IN SOLUTION, JOURNAL OF TEXTURE STUDIES
VOL.17 NO.1, 1986
GIKKES DOYON, LA CONSERVATION D'UN
ALIMENT: LES MECANISMES DE DEGRADATION ET LE CHOIX DE SON EMBALLAGE, CAN. INST. FOOD SCI.
TECHNOL. J., 1990
Goulds G. W., Industry
perspectives on the use of natural antimicrobials and inhibitors for food applications,
Journal of Food Protection, Supplement, 1996
Graham D.M., Use of ozone for food
processing, Food technology, 1997 June
Groten J.P., van Bladeren P. J., Cadmium
bioavailability and health risk in food, Trends in food science & technology, 1994
February
H. RAMASWAMY, R. F. VAN DE VOORT., MICROWAVE
APPLICATIONS IN FOOD PROCESSING., CAN. INST. FOOD SCI. TECHNOL. J. VOL. 23, NO. 1., 1990.
HARALD MARTENS AND GELLMUT RUSSWURM
JR, FOOD RESEARCH AND DATA ANALYSIS, APPLIES SCIENCE PUBLISHERS, 1983
Harrigan, Kate and Scott, Andrew, Measuring
food composition: shedding new light., Agri-food research in Ontario, decembre: 12-19,
1994
Harrison-PS, Reverse osmosis and
its applications to the food industry., Food-Trade-Review; 40 (11) 33-37, 6 ref., 1970
Hartel, R. W., Controlling Sugar
Crystallization in Food Products, Food Technology, November 1993, pgs. 99-107, 136
HAYWARD, F. W., FACTORS IN THE
PREPARATION OF MAPLE CREAM., NEW YORK STATE AGRICULTURAL EXPERIMENT STATION, BULLETIN NO.
720, 1946
Heiss R., Prevention of stickiness
and graining in stored hard candies, Food technology, 1959 August
Henri Pelletier, Agronome, L'evaporation
de l'eau d'erable avec evaporateur alimente aux copeaux de bois., Colloque sur l'erable,
1992
Henry C. Hollifield, Roger C. Snyder
Charles V. Breder, A multiresidue approach to the identifiation of food
packaging-derived volatiles in foods and containers, Journal of chromatographic science
vo. 19, oct 1981
Hingley A., Focus on food safety,
Initiative calls on government, industry, consumers to stop food-related illness, FDA
consumer, 1997 September-October
Ho, Chi Tang, Huang, Mou Tuan, and
Lee, Chang Y, Phenolic compounds in food and their effects on health., Includes
bibliographical references and indexes, 1, Analysis, occurrence, and chemistry, 2,
Antioxidants and cancer prevention,
HULLINGER, C. H. VAN PATTEN E. FRECK
J. A., FOOD APPLICATIONS OF HIGH AMYLOSE STARCHES., FOOD TECHNOLOGY, MARCH, 1973
Isabelle Galibois, Reponse
glycemique et insulinique a une charge aigue de glucides : comparaison entre le sirop
d'erable et trois sources usuelles de sucre, Universite Laval, mars 1993
Isao Shibasaki, Food preservation
wiht nontraditional antimicrobial agents., Journal of Food Safety, 1982,35-58
J. A. WHITE, R. J. HART J. C. FRY., EVALUATION
OF THE WATERS PIC0-TAG SYSTEM FOR THE AMINO-ACID ANALYSIS OF FOOD MATERIALS - ABSTRACTS,
JOURNAL OF AUTOMATIC CHEMISTRY VOL. 8, NO. 4. PP. 167-177., 1986.
J.L. Kokini, M. Solberg and F.
Henrikson, A new model for food research : CARF-Rutgers Universty, Trends in food
science & technology, June, vol.3, 1992
J.P. SMITH, F. R. VAN DE VOORT AND A.
LAMBERT, FOOD AND ITS RELATION TO INTERACTIVE PACKAGING, CAN. INST. FOOD SCI. TECHNOL.
J. VOL. 22, NO. 4, 1989
Jadhav, S. J., Sharma, Raghubir P.,
and Salunkhe, D. K., Naturally occurring toxic alkaloids in foods., CRC Critical
Reviews in Toxicology, vol. 9: 21-104, 1981
Jay-Lin Jane, Preparation and food
applications of physically modified starches, Trends in Food Science & Technology,
June, vol.3, p.145, 1992
Jean A.T. Pennington et Helen Nichols
Church, Food Values of Portions Commonly Used, Harper & Row, Publishers, 14th
edition,
Jean Hebert, Une direction a la
recherche agro-alimentaire, M.A.P.A.Q., 1988
Jenkins W.L., Maple jelly,
National maple syrup digest, 1979
K. L.Nelson and O. R.Fennema, Methylcellulose
fims to prevent lipid migration in confectionery products., Journal of food science, 1991
Kissinger-J and Bell-RA, Clarified
maple sap - a new product., Vermont University Extension, Maple Research,
Agricultural-Research-Service,-USDA; ARS-NE-45, 7pp., 1974
LACROIX, C. CASTAIGNE F., RAPPORT
SUR LA METHODE ET L'EXPERIMENTATION DE LA FABRICATION DE BONBONS A L'ERABLE., UNIVERSITE
LAVAL,
Lambert C., Larroque M., Analyse
par espace de tête dynamique de revêtements époxydes à usage alimentaire, Science des
aliments, 1997
Leaf, AL, Pure Maple syrup:
nutritive value., 1964, Science 143 (3609), 1964 (963-4). 5 refs., 1964
LEE, C. K., THE DETERMINATION OF
CARBOHYDRATES IN FOODS., DEVELOPMENTS IN FOOD ANALYSIS TECHNIQUE: 261-291, 1978
LEGAULT, GRYSOLE ET ASSOCIES INC., ETUDE
DU MARCHE DES ADDITIFS ALIMENTAIRES, AROMES ET PARFUMS AU QUEBEC., CENTRE QUEBECOIS DE
VALORASATION DE LA BIOMASSE, 1987
LINGLE. RICK, FOOD PACKAGING: A
TRANSATLANTIC ASSESSMENT, PREPARED FOODS, 1988
M.C. BOURNE, J. C. MOYER D. B. BAND, MEASUREMENT
OF FOOD TEXTURE BY UNIVERSAL TESTING MACHINE, FOOD TECHNOLOGY VOL.20 NO.4, 1966
M. GAUTHIER, F. BOLNOT J. ROZIER V.
CARLIER., ACTIVITE DE L'EAU ET CONSERVATION DES DENREES ALIMENTAIRES., RTVA., 1986.
M. PELEG, CHARACTERIZATION OF THE
STRESS RELAXATION CURVES OF SOLID FOODS, JOURNAL OF FOOD SCIENCE VOL.44 NO. 1 277-281,
1979
Mahony, N., Nol, E., and Hutchinson,
T., Food chain chemistry, reproductive success, and foraging behaviour of songbirds in
acidified maple forests of central Ontario., Can-j-zool. Ottawa, ON, Canada : National
Research Council of Canada. Apr 1997. v. 75 (4) p. 509-517., 1997
MALOIGNE-FERNANDEZ C., VANHECKE E.
BOUVIER J. M., CARACTERISATION DE PRODUITS ALIMENTAIRES EXTRUDE PAR DES METHODES
D'ANALYSES D'IMAGES TEXTUREES, ?, ?
Matoba, T. Hasegawa K. Kitamura K.
Kito M., Food composition and Emulsifying Activity of Lipoxygenase Deficient Mutant
Soybeans, Agric. Biol. Chem., 1986, Vol. 50: (10) 2659-2661
Matthews-ME, So-SE, Amundson-CH, and
Hill-CG Jr, Membrane processing in the food industry.,
Instrumentation-in-the-Food-and-Beverage-Industry; 2, 1-10, 18 ref., 1973
Max Blum, Ph. D., Designing foods
for the elderly nutritional concepts and marketing aspects., Hoffmann-La Roche Inc., 1992
MERCK ET CO, NEW FOOD ADDITIVE
PETITION WITH FDA, J. INST. CAN. SCI TECHNOL. ALIMENT. VOL 21 NO2, 1988
Michael Zeece, Capillary
electrophoreses: a new analytical tool for food science, Elsevier Science Publishers Ltd,
1992
MINISTERE DE L`AGRICULTURE, DES
PECHERIES ET DE L ALIMENTATION DU and QUEBEC., INFECTION ET DESSEMINATION DE L`ERGOT
DANS LA CULTURE DE L`ORGE AU SAGUENAY. REPARTITION DE LA SETAIRE GEANTE AU QUEBEC. VISITE
EN BIOLOGIE MOLECULAIRE. SERVICE DE RECHERCHE SUR LES ALIMENTS., EUREKA, LA RECHERCHE
AGRO-ALIMENTAIRE,AVRIL 1989,N 15, 1989
Morris-ER and Taylor-LJ, Oral
perception of fluid viscosity., Progress-in-Food-and-Nutrition-Science; 6, 285-296, 15
ref., 1982
Nicole A. Seoane, Les habitudes
alimentaires des aines quebecois, Rapport de l'enquete, Ministere de l'Agriculture, des
Pecheries et de l'Alimentation du Quebec, 1989
nul, Institut canadien de science
et technologie alimentaires, congres annuel Montreal, 1991
nul, A weekly publication
providing in-depth information regarding regulation of food, including additives,
labeling, standards, contaminants, and feed., Food chemical neuws, 1991
P. BAARDSETH, G. SKREDE T. NAES M. S.
THOMASSEN A. IVERSEN AND and L. KAABER, A COMPARISON OF CIE (1976) L*a*B* VALUES
OBTAINED FROM TWO DIFFERENT INSTRUMENTS ON SEVERAL FOOD COMMMODITIES, JOURNAL OF FOOD
SCIENCE, 1988
P. Prunet*, Biotechnologies et
additifs alimentaires, Biofutur, 1984
Padgett T., Han I. Y. Dawson P. L., Incorporation
of food-grade antimicrobial compounds into biodegradable packaging films, Journal of food
protection, 1998
Permette Langley-Danysz, La
biotechnologie des additifs alimentaires, La recherche, 1987
Piergiovannim Luciano, Nicoli, Paola,
Tenelli, Loredana, Vestrucci, and Gianluigi, Interaction: Foods - Food Packaging
Material. (Oxygen permeability of an opp bottle filled with different food simulants), The
Lund Institute of Technology (International Symposium - June), 1994
Post Robert C., Regulatory
Perspective of the USDA on the use of antimicrobials an inhibitors in food, Journal of
Food Protection, Supplement, 1996
R.L.STUTZ, A. J. DEL VECCHIO AND R. J.
TENNEY, THE ROLE OF EMULSIFIERS AND DOUGH CONDITIONERS IN FOODS, FOOD PRODUCT
DEVELOPMENT, OCTOBER 1973
RACINE, P., L'INDUSTRIE DE
L'AGRO-ALIMENTAIRE AU QUEBEC EN 1983., FINANCE, NOVEMBRE, 1983
RICHARD MORIN, AGRONOME, LE BLE
D'ALIMENTATION HUMAINE AU QUEBEC, LE PRODUCTEUR AGRICOLE, NOVEMBRE 1990
Robert L.Bradley, Jr, Committee on
foods I, General Referee Reports: Journal of AOAC International, 1992
ROBERT MC KECHNIE, OAT PRODUCTS IN
BAKERY FOODS, CEREAL FOOD WORLD 28 (10) : 635-637, 1983
Roosmani-AB, Saroja-S, and
Nanjundaswamy-AM, Reverse osmosis and its possible application to the food
industries., Indian-Food-Packer; 28 (1) 48-64, 26 ref., 1974
S. GHAZALA, H. S. RAMASWAMY F. R. VAN
DE VOORT S. O. PRASHER S. and BARRINGTON., EVALUATION OF A CONDUCTION HEATING FOOD
MODEL FOR ASCORBIC ACID RETENTION AND COLOR FORMATION DURING THERMAL PROCESSING., CAN.
INST. FOOD SCI. TECHNOL. J. VOL. 22, NO.5, pp.475-480., 1989.
Sammon-DC, Reverse osmosis for the
processing of foods., Food-Processing-and-Marketing; 38 (453) 219-21 & 224, 15 ref.,
1969
SCHLUETER. JURGEN, CONTINUOUS
FONDANT MANUFACTURING AND CRYSTALLIZATION CHANGES, THE MANUFACTURING CONFECTIONER, OCTOBER
1980
Singleton, V. L., Naturally
Occurring Food Toxicants: Phenolic Substances of Plant Origin Common in Foods, dans:
Advances in Food Research ed. C.O. Chichester, Academic Press Inc., Toronto, 1981
Sturos-JA and Dickson-RE, Fiber,
fuel and food from whole-tree chips., Transactions-of-the-ASAE. 1980, 23: 6, 1353-1358; 34
ref., 1980
SWEETMAKER, FONDANT CREAMS PART
2-FAULTS AND REMEDIES-WET CRYSTALLISING, CONFECTIONARY PRODUCTION, 1986
"Sweetmaker", Starch
jellies, the method processing, Confectionery production, 1981 August
THE 30TH MEETING OF THE JOINT FAO/WHO
EXPERT COMMITTEE ON FOOD and ADDITIVES., TOXICOLOGICAL EVALUATION OF CERTAIN FOOD
ADDITIVES AND CONTAMINANTS, THE WORLD HEALTH ORGANIZATION, 1986
THOMAS E.LUALLEN., STRUCTURE,CHARACTERISTICS,AND
USES OF SOME TYPICAL CARBOHYDRATE FOOD INGREDIENTS, C.F.W.(CEREAL FOODS WORLD), 1988
Turner-NJ, A gift for the taking:
the untapped potential of some food plants of North American native peoples.,
Canadian-Journal-of-Botany; 59 (11) 2331-2357, many ref., 1981
V.N. SCOTT, D. T. BERNARD., INFLUENCE
OF TEMPERATURE ON THE MEASUREMENT OF WATER ACTIVITY OF FOOD AND SALT SYSTEMS., JOURNAL OF
FOOD SCIENCE, VOL. 48., 1983.
Venugopal R., Tollefson L. Hyman F. N.
Timbo B. Joyce R. E. Klontz K., Recalls of foods and cosmetics by the U.S. food and
drug administration, Journal of Food Protection, 1996

|