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Enjeux sciences eBook Series

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La conservation des aliments

Vers plus de durabilité et de naturalité

by Alain Kondjoyan, Catherine Reanrd, Catherine Renard, Patrice Dole, Laurence Fournaison, Hong-Minh Hoang-le, Yves le Loir, Caroline Pénicaud, Monique Zagorec, François Zuber ...

Series series Enjeux sciences
Les produits d’origine végétale ou animale évoluent sous l’action de réactions biochimiques et microbiennes. Afin de limiter leur détérioration, des méthodes de conservation ont été mises au point dès la Préhistoire, et leurs principes sont encore aujourd’hui à la base des techniques utilisées dans l’industrie agroalimentaire.Ces procédés sont indispensables, mais une partie des consommateurs ... Read more

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Les produits d’origine végétale ou animale évoluent sous l’action de réactions biochimiques et microbiennes. Afin de limiter leur détérioration, des méthodes de conservation ont été mises au point dès la Préhistoire, et leurs principes sont encore aujourd’hui à la base des techniques utilisées dans l’industrie agroalimentaire.Ces procédés sont indispensables, mais une partie des consommateurs
... Read more

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