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[null,"1.","Record Nr.",null,"UNINA9910423652403321"]
[null,null,"Autore",null,"Hounhouigan Djidjoho Joseph"]
[null,null,"Titolo",null,"La transformation des grains"]
[null,null,"Pubbl/distr/stampa",null,"Gembloux, : Uliège Library, 2019"]
[null,null,"Descrizione fisica",null,"1 electronic resource (181 p.)"]
[null,null,"Soggetti",null,"Tropical agriculture: practice & techniques"]
[{"$nulls":4},"Conservation of wildlife & habitats"]
[{"$nulls":4},"Sustainable agriculture"]
[{"$nulls":4},"Agronomy & crop production"]
[null,null,"Lingua di pubblicazione",null,"Francese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Sommario/riassunto","Grain, particularly cereals and legumes, remains the basis of the diet, or even the main part of the ration, in most countries of the South. While the increase in production partly meets the increase in demand, it is still essential to improve the conservation and processing of products to reduce post-harvest losses. Today, urbanization is leading to different eating habits, as urban households no longer have enough time to prepare traditional dishes. The food market is changing and consumers are no longer just buying basic foodstuffs, but are looking for products that are already processed, ready to cook or ready to eat, and produced in a way that satisfies their perception of organoleptic quality, respects hygiene rules and is environmentally friendly. This book addresses several aspects of grain processing and complements the book on grain preservation in the same collection. It presents different processing methods, mainly targeting small and medium-sized enterprises as the main actors in food processing systems in the South. This book is a practical reference for all grain processing professionals and for all development actors in the South / Les grains et particulièrement les céréales et les légumineuses restent la base de l'alimentation, voire l'essentiel de la ration, dans la plupart des pays du Sud. Si l'accroissement de la production répond, en partie, à la hausse de la demande, il reste indispensable d'améliorer la conservation et la transformation des produits pour réduire les pertes post-récolte. Aujourd'hui, l'urbanisation induit d'autres habitudes alimentaires, les "]
[{"$nulls":4},"ménages urbains n'ayant plus assez de temps pour préparer les mets traditionnels. Le marché de l'alimentation évolue et les consommateurs ne sont plus seulement acheteurs de denrées de base, mais recherchent des produits déjà transformés, prêts à cuire ou prêts à consommer, et fabriqués selon des procédés satisfaisant leur perception de la qualité organoleptique, respectant les règles d'hygiène et respectueux de l'environnement. Cet ouvrage aborde plusieurs aspects de la transformation des grains et complète le livre sur la conservation des grains dans la même collection. Il présente différents procédés de transformation en ciblant principalement les petites et moyennes entreprises comme principaux acteurs des systèmes de transformation des produits alimentaires dans les pays du Sud. Cet ouvrage constitue une référence pratique pour tous les professionnels de la transformation des grains et pour tous les acteurs du développement dans les pays du Sud"]