WorldCat Identities

Jeantet, Romain

Overview
Works: 65 works in 189 publications in 5 languages and 4,158 library holdings
Genres: Handbooks and manuals 
Roles: Editor, Author, Thesis advisor, Other, Contributor, Research team head
Classifications: QR115, 637
Publication Timeline
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Most widely held works by Romain Jeantet
Analytical methods for food and dairy powders by Pierre Schuck( )

20 editions published in 2012 in English and held by 923 WorldCat member libraries worldwide

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 key competitive advantage. By varying the dehydration process design, and by controlling the technological and thermodynamic parameters during dehydration, it is
Handbook of food science and technology 2 : food process engineering and packaging by Romain Jeantet( )

12 editions published in 2016 in English and Undetermined and held by 730 WorldCat member libraries worldwide

This title is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products, It is an updated and translated version of the book 'Science des Aliments' published in 2006
Handbook of food science and technology by Romain Jeantet( )

11 editions published in 2016 in English and held by 727 WorldCat member libraries worldwide

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 scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality
Handbook of food science and technology by Romain Jeantet( )

9 editions published in 2016 in English and held by 706 WorldCat member libraries worldwide

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.)
Dimensional analysis of food processes by Guillaume Delaplace( )

8 editions published in 2015 in English and held by 247 WorldCat member libraries worldwide

When coupled to experiments and the theory of similarity, dimensional analysis is a generic, powerful and rigorous tool, which makes it possible to understand and model complex processes for design, scale-up and/or optimisation purposes. This book presents the theoretical basis of such analysis with step-by-step details of the framework for applying it, with chapters respectively dedicated to its extension to changing physical properties and its use as a tool for scaling-up processes. It includes several original examples issued from research work in the food engineering field, to illustrate the conceptual approaches presented
Science des aliments : biochimie, microbiologie, procédés, produits by Romain Jeantet( Book )

16 editions published between 2006 and 2008 in French and German and held by 236 WorldCat member libraries worldwide

La maîtrise de la qualité des aliments et le développement de nouveaux produits en adéquation avec les multiples exigences du marché impliquent de la part des responsables techniques du secteur agroalimentaire une démarche de plus en plus rigoureuse. Celle-ci s'appuie notamment sur les acquis scientifiques en microbiologie et physico-chimie des aliments, et sur les technologies mises en oeuvre dans leur élaboration et leur conservation. Ce livre expose l'ensemble des fondements biologiques et physico-chimiques nécessaires à la maîtrise de l'élaboration des aliments et de leur évolution suivant les conditions de conservation, ainsi que les bases thermodynamiques des procédés mis en oeuvre. (Somabec)
Génie des procédés appliqué à l'industrie laitière by Romain Jeantet( Book )

8 editions published between 2001 and 2011 in French and held by 101 WorldCat member libraries worldwide

Initiation à la technologie fromagère by Michel Mahaut( Book )

11 editions published between 2000 and 2017 in French and and held by 89 WorldCat member libraries worldwide

La quatrième de couverture indique : "Initiation à la technologie fromagère présente les principales étapes de la transformation fromagère, de la coagulation du lait à l'affinage des fromages obtenus selon les principales voies technologiques. En s'appuyant sur les acquis de la science laitière, il permet de mieux appréhender et comprendre les mécanismes physicochimiques et biologiques impliqués aux différentes étapes de cette transformation. Cette 2e édition intègre les dernières connaissances en matière de composition et de structure des constituants du lait. Par ailleurs, la réorganisation du texte permet de mieux illustrer les liens entre physicochimie laitière, paramètres technologiques appliqués et caractéristiques des fromages obtenus. L'analyse des causes des défauts de coagulation, d'égouttage et d'affinage conduit à l'identification des leviers pour parvenir à une plus grande maîtrise de la qualité des produits élaborés. Cet ouvrage synthétique s'adresse aux techniciens et ingénieurs de l'industrie laitière ainsi qu'aux étudiants des filières agroalimentaires (BTS industries agroalimentaires, IUT génie biologique, licences professionnelles et écoles d'ingénieurs spécialisées en agroalimentaire, etc.)."
Modélisation en génie des procédés par analyse dimensionnelle méthodes et exemples résolus by Guillaume Delaplace( Book )

2 editions published in 2014 in French and held by 74 WorldCat member libraries worldwide

La 4e de couverture indique : "Les principes de l'analyse dimensionnelle, associée à la théorie de similitude et à des essais sur maquette, ont été établis au cours des quatre derniers siècles par de grands noms de la science, depuis les travaux de Galilée et de Newton jusqu'aux études emblématiques de Froude (carènes de bateaux) et de Reynolds (écoulements de liquides). Paradoxalement, force est de constater qu'ils ne sont aujourd'hui que rarement présentés dans nos formations en génie des procédés comme un outil générique et d'avenir, et de fait très peu mis en pratique. L'objectif de cet ouvrage est de démontrer que l'analyse dimensionnelle demeure une voie fiable, robuste et pertinente pour comprendre, dimensionner, modéliser et conduire les procédés complexes de transformation de la matière en réacteur en dégageant une vision synthétique et physique des interactions produit/procédé. En mobilisant les acquis des recherches récentes dans le domaine, ce livre revient en détail sur le cadre théorique qui permet de respecter les principes de la théorie de similitude dans le cas de procédés mettant en œuvre un matériau dont une propriété physique est constante, puis, et c'est l'une de ses principales originalités, non constante ; il indique enfin les règles à suivre pour construire rigoureusement une relation de procédé (corrélation semi empirique) entre nombres sans dimension et mobiliser cette connaissance pour raisonner l'extrapolation. Des cas résolus et des exemples originaux issus essentiellement des travaux de recherche des auteurs en génie des procédés permettent d'illustrer les approches conceptuelles et de renforcer la pédagogie de l'ensemble. Pratique et synthétique, cet ouvrage s'adresse aux élèves ingénieurs en génie des procédés, de niveau bac + 2 au master, et bien sûr, aux ingénieurs, doctorants et scientifiques confirmés, soucieux de tirer le meilleur profit de leurs expérimentations sur des équipements de laboratoire et pilotes."
Fondements physicochimiques de la technologie laitière by Thomas Croguennec( Book )

6 editions published in 2008 in French and held by 63 WorldCat member libraries worldwide

Les poudres laitières et alimentaires : techniques d'analyse by Pierre Schuck( Book )

4 editions published in 2012 in French and held by 58 WorldCat member libraries worldwide

Ciencia de los alimentos : bioquímica, microbiología, procesos, productos( Book )

11 editions published between 2006 and 2010 in Spanish and Undetermined and held by 42 WorldCat member libraries worldwide

TOMO I: Introducción - Primera parte: El agua y los constituyentes de los alimentos - 1. El agua - 2. Otros constituyentes de los alimentos - Segunda parte: Agentes y mecanismos de modificación de los alimentos - 3. Alteraciones microbianas - 4. Oxidación de los lípidos - 5. Pardeamiento no enzimático - 6. Pardeamiento enzimático - 7. Dinámica molecular en las matrices alimentarias - Tercera parte: Tratamientos de estabilización de los alimentos - 8. Bases de la estabilización biológica y fisicoquímica de los alimentos - 9. Las transferencias, bases de las operaciones unitarias - 10. Operaciones de estabilización biológica - 11. Operaciones de estabilización fisicoquímica - Cuarta parte: Control y evaluación de la calidad - 12. Control de la calidad de los alimentos - 13. Evaluación de las características fisicoquímicas y de calidad de los alimentos - Índice alfabético. TOMO II: Introducción - Primera parte: Bioquímica y tecnología de los productos de origen animal - 1. De la leche a los productos lácteos - 2. Del músculo a la carne y a los derivados cárnicos - 3. Del huevo a los ovoproductos - Segunda parte: Bioquímica y tecnología de los productos de origen vegetal - 4. Del trigo al pan y a las pastas alimenticias - 5. De la cebada a la cerveza - 6. De las frutas a los zumos de frutas y productos fermentados - 7. De las verduras a los productos de «4ª gama» - Tercera parte: Propiedades y tecnologías de los ingredientes - 8. Propiedades funcionales de los ingredientes - 9. Bases fisicoquímicas del fraccionamiento y tecnologías asociadas - 10. Bioconversión y transformaciones fisicoquímicas - 11. Aplicación de técnicas separativas - Cuarta parte: Envase y envasado - 12. Envase - 13. Envasado - Índice alfabético
Introduccion a la tecnologia quesera by Michel Mahaut( Book )

5 editions published in 2003 in Spanish and held by 27 WorldCat member libraries worldwide

Ingeniería de los procesos aplicada a la industria láctea by Romain Jeantet( Book )

5 editions published in 2005 in Spanish and held by 25 WorldCat member libraries worldwide

Drying in the dairy industry : from established technologies to advanced innovations by Cécile Le Floch-Fouéré( )

5 editions published between 2020 and 2021 in English and held by 23 WorldCat member libraries worldwide

"With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends up in a powder form. Moreover, nutritional dairy products presented in a dry form (eg, infant milk formulae) have grown quickly over the last decade, now accounting for a large share of the profit of the sector. Drying in the Dairy Industry: From Established Technologies to Advanced Innovations deals with the market of dairy powders issues, considering both final product and process as well as their interrelationships. It explains the different processing steps for the production of dairy powders including membrane, homogenisation, concentration and agglomeration processes. The book includes a presentation of the current technologies, the more recent development for each of them and their impact on the quality of the final powders. Lastly, one section is dedicated to recent innovations and methods directed to more sustainable processes, as well as latter developments at lab scale to go deeper in the understanding of the phenomena occurring during spray drying. 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 of probiotics - Explains the impact of drying processes on the powder properties such as solubility, dispersibility, wettability, flowability, floodability, and hygroscopicity - Covers the technology, modelling and control of the processing steps This book is a synthetic and complete reference work for researchers in academia and industry in order to encourage research and development and innovations in drying in the dairy industry"--
Les produits laitiers by Romain Jeantet( )

2 editions published in 2008 in French and held by 11 WorldCat member libraries worldwide

Les produits industriels laitiers by Michel Mahaut( Book )

2 editions published in 2000 in Spanish and French and held by 6 WorldCat member libraries worldwide

Food alteration and food quality by Romain Jeantet( )

2 editions published in 2016 in English and held by 6 WorldCat member libraries worldwide

Food process engineering and packaging( )

1 edition published in 2016 in English and held by 3 WorldCat member libraries worldwide

Intracellular osmoprotectant concentrations determine Propionibacterium freudenreichii survival during drying by Floriane Gaucher( )

1 edition published in 2020 in English and held by 2 WorldCat member libraries worldwide

 
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WorldCat IdentitiesRelated Identities
Analytical methods for food and dairy powders
Covers
Handbook of food science and technology 2 : food process engineering and packagingHandbook of food science and technologyHandbook of food science and technologyDimensional analysis of food processesDrying in the dairy industry : from established technologies to advanced innovationsFood alteration and food qualityFood process engineering and packaging
Alternative Names
R Jeantet wetenschapper

Romain Jeantet researcher

Languages
English (68)

French (48)

Spanish (21)

German (1)

(1)