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Books by Pierre Schuck
  | | Analytical Methods for Food and Dairy Powders(1st Edition) by Dr. Pierre Schuck, Romain Jeantet, Anne Dolivet Hardcover, 248 Pages, Published 2012 by Wiley-Blackwell ISBN-13: 978-0-470-65598-6, ISBN: 0-470-65598-4 "Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of great economic importance to the food and dairy industry worldwide. Today, the ability to control food and dairy powder quality is a source of ke ..." |
 | | Handbook of Food Science and Technology 1(1st Edition) Food Alteration and Food Quality by Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brulé, Grard Brule Hardcover, 264 Pages, Published 2016 by Wiley-Iste ISBN-13: 978-1-84821-932-8, ISBN: 1-84821-932-6 "This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors’ main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes. Presented across three parts, the authors offer a detailed account of the sci ..." |
 | | Handbook of Food Science and Technology 3(1st Edition) Food Biochemistry and Technology by Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brule Hardcover, 436 Pages, Published 2016 by Wiley-Iste ISBN-13: 978-1-84821-934-2, ISBN: 1-84821-934-2 "This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using a ..." |
 | | Handbook of Food Science and Technology 3(1st Edition) Food Biochemistry and Technology by Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brule Digital, 436 Pages, Published 2016 by Wiley-Iste ISBN-13: 978-1-119-29623-2, ISBN: 1-119-29623-4 "This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using a ..." |
 | | Handbook of Food Science and Technology 1(1st Edition) Food Alteration and Food Quality by Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brulé Digital, 264 Pages, Published 2016 by Wiley-Iste ISBN-13: 978-1-119-26867-3, ISBN: 1-119-26867-2 "21– 37, 1983. [PIL 98]PILIZOTA V., SUBARIC D., “Control of enzymatic browning of foods”, Food Technol. Biotechnol., vol. 36, no. 3, pp. 219–227, 1998. [PIS 97] PISECKI, Handbook of Milk Powder Manufacture, Niro A/S, Copenhaguen, 1997." |
 | | Handbook of Food Science and Technology 2 Food Process Engineering and Packaging by Romain Jeantet, Pierre Schuck, Thomas Croguennec, Gérard Brule Published 2016 ISBN-13: 978-1-119-28522-9, ISBN: 1-119-28522-4 |
 | | Handbook of Food Science and Technology 3 Food Biochemistry and Technology by Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brule Digital, Published 2016 by Iste Ltd. ISBN-13: 978-1-119-29622-5, ISBN: 1-119-29622-6 |
 | | Analytical Methods for Food and Dairy Powders by Pierre Schuck Other Digital, Published 2012 by John Wiley & Sons ISBN-13: 978-1-118-30739-7, ISBN: 1-118-30739-9 |
 | | Handbook of Food Science and Technology 2(1st Edition) Food Process Engineering and Packaging by Romain Jeantet, Thomas Croguennec, Dr. Pierre Schuck, Gérard Brule Hardcover, 346 Pages, Published 2016 by Wiley-Iste ISBN-13: 978-1-84821-933-5, ISBN: 1-84821-933-4 |
 | | Handbook of Food Powders Processes and Properties by Bhesh Bhandari, Nidhi Bansal, Min Zhang, Pierre Schuck 598 Pages, Published 2023 by Elsevier ISBN-13: 978-0-443-18436-9, ISBN: 0-443-18436-4 "... Han, J., Fitzpatrick, J., Cronin, K., Miao, S., 2022b. Effects of different breakage mechanisms on the physical, water sorption, and mechanical characteristics of infant milk formula. J. Food Eng., 110939. Han ... Kotzur, B.A., Berry, R.J. ..." |
 | | Drying in the Dairy Industry From Established Technologies to Advanced Innovations by Pierre Schuck, Gaëlle Tanguy, Luca Lanotte, Romain Jeantet 278 Pages, Published 2020 by Crc Press ISBN-13: 978-1-351-11949-8, ISBN: 1-351-11949-4 "Key Features: Presents state-of-the-art information on the production of a variety of different dairy powders Discusses the impact of processing parameters and drier design on the product quality such as protein denaturation and viability ..." |
 | | Drying in the Dairy Industry From Established Technologies to Advanced Innovations by Pierre Schuck, Gaëlle Tanguy, Luca Lanotte, Romain Jeantet 290 Pages, Published 2020 by Crc Press ISBN-13: 978-1-351-11948-1, ISBN: 1-351-11948-6 "In contrast, pure β-Lg or α-Lac both formed 30% of soluble dimers and small oligomers during dry heating for 24 h at 100°C, pH 6.5 and = 0.23 without carbohydrate (Gulzar et al., 2013). β-Lg polymerization also occurred during dry heating for ..." |
 | | Handbook of Food Science and Technology 1(1st Edition) Food Alteration and Food Quality by Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brulé Digital, 266 Pages, Published 2016 by Wiley-Iste ISBN-13: 978-1-119-26866-6, ISBN: 1-119-26866-4 "... Pierre SCHUCK Institut national de la recherche agronomique (INRA) Rennes France Handbook of Food Science and Technology 1: FoodAlteration and Food Quality, First Edition. Romain Jeantet, Thomas Croguennec, Pierre Schuck and Gérard ..." |
 | | Handbook of Food Science and Technology 3(1st Edition) Food Biochemistry and Technology by Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brule Digital, 436 Pages, Published 2016 by Wiley-Iste ISBN-13: 978-1-119-29621-8, ISBN: 1-119-29621-8 "This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using a ..." |
 | | Woodhead Publishing Series in Food Science, Technology and Nutrition Handbook of Food Powders : Processes and Properties by Min Zhang, Pierre Schuck, Bhesh Bhandari, Nidhi Bansal 688 Pages, Published 2013 by Elsevier ISBN-13: 978-0-85709-867-2, ISBN: 0-85709-867-5 "... challenge Edited by G. T. Brooks and T. Roberts 9 Pesticides: Developments, impacts and controls Edited by G. A. Best and A. D. Ruthven Dietary fibre: Chemical and biological aspects Edited by D. A. T. Southgate, K. W. Waldron, I. T. Johnson and G. R. Fenwick Vitamins and minerals in health and nutrition M. Tolonen Technology of biscuits, crackers and cookies Second edition D. Manley Instrumentation and sensors for the food ind ..." |
 | | Analytical Methods for Food and Dairy Powders by Romain Jeantet, Anne Dolivet, Pierre Schuck Published 2012 ISBN-13: 978-1-280-58669-9, ISBN: 1-280-58669-9 |
 | | Analytical Methods for Food and Dairy Powders by Romain Jeantet, Anne Dolivet, Pierre Schuck Published 2012 ISBN-13: 978-1-118-30740-3, ISBN: 1-118-30740-2 |
 | | Analytical Methods for Food and Dairy Powders by Romain Jeantet, Anne Dolivet, Pierre Schuck 248 Pages, Published 2012 by Wiley-Blackwell ISBN-13: 978-1-118-30744-1, ISBN: 1-118-30744-5 "This book provides an overview of the existing, adapted or new techniques used to analyse safety and quality in modern food and dairy powders." |
 | | Analytical Methods for Food and Dairy Powders by Romain Jeantet, Anne Dolivet, Pierre Schuck 248 Pages, Published 2012 by John Wiley & Sons ISBN-13: 978-1-118-30742-7, ISBN: 1-118-30742-9 "Pierre Schuck, Romain Jeantet, Anne Dolivet . skimmed milk . milk with 26% fat in dry matter (milk 26% fat) . micellar casein obtained by microfiltration of skimmed milk (micellar ... Finally, a comprehensive analysis was conducted to identifythecorrelationsbetweentheanalysedproperties(Chapter14). Dr Pierre Schuck Pr Romain Jeantet Pr G erard Brul e Dr Jean-Louis Maubois Chapter 1 DEHYDRATION PROCESSES AND THEIR INFLUENCE ON POWDER ..." |
 | | Drying in the Dairy Industry(1st Edition) From Established Technologies to Advanced Innovations (Advances in Drying Science and Technology) by Le Floch-Fouéré, Cécile, Schuck, Pierre, Tanguy, Gaëlle, Lanotte, Luca, Jeantet, Romain Hardcover, 296 Pages, Published 2020 by Taylor & Francis Inc, United States ISBN-13: 978-0-8153-5998-2, ISBN: 0-8153-5998-5 |