Retour au sommaire 

Centre virtuel de documenation du Centre Acer

img_livres.gif (13261 octets)  
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

 

 

img_bas.gif (4122 bytes)