Cours de Chimie des Denrées Alimentaires by Fabrice Kezimana
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Cours de Chimie des Denrées Alimentaires

Cours de Chimie des Denrées Alimentaires


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About the Book

La chimie des denrées alimentaires est une branche qui s'intéresse à l'étude de la composition et de la structure des principaux aliments, ainsi que les modifications chimiques survenant dans ces aliments au cours des différents processus de leurs transformations, de leur stockage et de leur cuisson. Selon TRÉMOLIÈRES, un aliment est une denrée contenant des nutriments donc nourrissante, susceptible de satisfaire l'appétit donc appétante et acceptée comme aliment dans une société considérée, donc coutumière. La nature hautement complexe des aliments a pour conséquence une multitude de réactions désirables et indésirables qui, à leur tour, dépendent de leur quantité de paramètres. Dans la suite, on essaiera de voir en première partie les grands composants alimentaires à savoir: l'eau; les glucides; les protides; les lipides; les vitamines; les sels minéraux; les additifs alimentaires. Dans la deuxième partie, on verra les différentes modifications de ces composants alimentaires et enfin la composition des grands groupes d'aliments.


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Product Details
  • ISBN-13: 9786138425380
  • Publisher: KS Omniscriptum Publishing
  • Publisher Imprint: Editions Universitaires Europeennes
  • Height: 229 mm
  • No of Pages: 52
  • Spine Width: 3 mm
  • Width: 152 mm
  • ISBN-10: 6138425383
  • Publisher Date: 19 Apr 2019
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Weight: 141 gr


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