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Last update: May 2021

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Books

ouvrage compost

Compostage et Compost ǀ Amaury de Guardia, Céline Druilhe, Anne-Marie Pourcher, Patrick Dabert, Anne Trémier, Yang Zeng, Vincent Blazy, André Le Bozec

En savoir plus : Edition Lavoisier

EcoSD-2017-front

Spatialisation de l’ACV (Analyse du cycle de vie)

– Intérêts, faisabilité et limites pour l’écoconception" fait la synthèse des contributions d’un workshop du réseau Écoconception des systèmes durables (EcoSD). Coordination Lynda Aissani

Editeur Presse des Mines

DECHETS IDEES V2

Les déchets : changez-vous les idées | I. Bellin, C. Duquennoi  
Participation de Théodore Bouchez, de Lynda Aissani -  Quae

Déchets changez-vous les idées ! est un ouvrage de vulgarisation sur le sujet, écrit par une journaliste scientifique Isabelle Bellin avec la collaboration de Christian Duquennoi entant que conseiller scientifique, la participation de Théodore Bouchez, de Lynda Aissani (INRAE) et Daniel Béguin (Ademe), Gérard Bertolini (Cnrs), Christian Brabant (Eco-systèmes), Patrick d’Hugues (BRGM), Pierre Maillard (Suez), Alain Navarro (Insa)

ModernMagneticResonance

 Modern Magnetic Resonance

Participation de l'équipe IRM-Food :

  • Collewet, G., Lucas, T. - 2018. NMR Imaging of Bakery Products. Modern Magnetic ResonanceWebb, G.A., Springer International Publishing, Cham, CHE, p. 1559-1587 
  • Mariette, F. - 2018. NMR Relaxometry and Imaging of Dairy Products. Modern Magnetic Resonance, Webb, G.A., Springer International Publishing, Cham, CHE, p. 1535-1557 
  • Musse, M., Van As, H. - 2018. NMR Imaging of Air Spaces and Metabolites in Fruit and Vegetables. Modern Magnetic Resonance, Webb, G.A., Springer International Publishing, Cham, CHE, p. 1765-1779 
  • Rondeau-Mouro, C. - 2018. 2D TD-NMR Analysis of Complex Food Products. Modern Magnetic Resonance, Webb, G.A., Springer International Publishing, Cham, CHE, p. 1483-1502
ModerneMagneticResonancecover

Résonance magnétique nucléaire en science des aliments – regard sur les derniers développements et applications

Co-édité par l’équipe IRM-Food - UR OPAALE - l’Université de Wageningen et la société Unilever

La Résonance Magnétique Nucléaire (RMN) et l’Imagerie par Résonance Magnétique (IRM) jouent un rôle pivot en science des aliments en tant que méthodes de caractérisation des produits, des procédés de transformation et d’évaluation de l’impact sensoriel et nutritionnel des aliments sur la perception et la santé humaine. Ces travaux, regroupés dans un numéro spécial, s’inscrivent dans un contexte de changements globaux, d’importantes adaptations en termes de production, de transformation, de consommation et de valorisation des matières premières pour l’alimentation humaine.