Animal nutrition / P Mac donald / Harlow : Pearson Education (2022)

Public ISBD Titre : Animal nutrition Type de document : texte imprimé Auteurs : P Mac donald, Auteur ; R.A Edwards, Auteur ; J.F.D Greenhalgh, Auteur Mention d'édition : 8th ed. Editeur : Harlow : Pearson Education Année de publication : 2022 Importance : 1 vol. (XII-736 p.) Présentation : ill. Format : 25 cm ISBN/ISSN/EAN : 978-1-292-25166-0 Note générale : Notes bibliogr. Langues : Anglais (eng) Catégories : Elevage Nutrition Mots-clés : Animaux  Nutrition  Aliments pour animaux Index. décimale : 636.085 2 Nutrition appliquée : composition et valeur nutritive des aliments Résumé : "The latest edition of Animal Nutrition has been updated thoroughly to provide a clear and comprehensive introduction to the science and practice of animal nutrition. This classic, market-leading text is a trusted resource for undergraduates studying Animal Science, Veterinary Science, Agriculture, Biology and Biochemistry. It is supported by key experimental evidence throughout about modern advancements in animal food nourishment, composition of foods and feeding standards for dairy and beef cattle, sheep, pigs and poultry, horses, and cats and dogs. It is split into six main sections covering: The components of food; The digestion and metabolism of nutrients; Quantifying the nutrient content of foods: digestibility, energy and protein values; The nutrient requirements of animals; The nutritional characteristics of foods; and Animal products and human nutrition. Quantitative aspects of the subject are clearly explained and illustrated by worked examples. Problems have been added to all chapters to aid student learning and the appendices include solutions to all chapter-end numeric questions. This edition includes nutritional topics related to molecular biology, the environment, and companion animals - dog and cat nutrition has been expanded. Under nutrient requirements of animals, usage of novel foods such as insects has also been added. Chapter-end summaries and questions allow students to recap and test their knowledge of the chapter topic." Note de contenu : Part 1 THE COMPONENTS OF FOODS 1 The animal and its food 1.1 Water 1.2 Dry matter and its components 1.3 Analysis and composition of foods Summary Questions Further reading 2 Carbohydrates 2.1 Classification of carbohydrates 2.2 Monosaccharides 2.3 Monosaccharide derivatives 2.4 Oligosaccharides 2.5 Polysaccharides 2.6 Lignin Summary Questions Further reading 3 Lipids 3.1 Classification of lipids 3.2 Fats 3.3 Glycolipids 3.4 Phospholipids 3.5 Waxes 3.6 Steroids 3.7 Terpenes Summary Questions Further reading 4 Proteins, nucleic acids and other nitrogenous compounds 4.1 Proteins 4.2 Amino acids 4.3 Peptides 4.4 Structure of proteins 4.5 Properties of proteins 4.6 Classification of proteins 4.7 Nucleic acids 4.8 Other important nitrogenous compounds 4.9 Nitrates 4.10 Alkaloids Summary Questions Further reading 5 Vitamins 5.1 Introduction 5.2 Fat-soluble vitamins 5.3 The vitamin B complex 5.4 Vitamin C 5.5 Hypervitaminosis 5.6 Vitamins and gene expression Summary Questions Further reading 6 Minerals 6.1 Functions of minerals 6.2 Natural and supplementary sources of minerals 6.3 Acid–base balance 6.4 Major elements 6.5 Trace elements 6.6 Other elements Summary Questions Further reading Part 2 THE DIGESTION AND METABOLISM OF NUTRIENTS 7 Enzymes 7.1 Classification of enzymes 7.2 Nature of enzymes 7.3 Mechanism of enzyme action 7.4 Specific nature of enzymes 7.5 Factors affecting enzyme activity 7.6 Nomenclature of enzymes Summary Questions Further reading 8 Digestion 8.1 Digestion in monogastric mammals and fowl 8.2 Microbial digestion in ruminants and other herbivores 8.3 Alternative sites of microbial digestion 8.4 Nutrient digestion and the environment Summary Questions Further reading Historical reference 9 Metabolism 9.1 Energy metabolism 9.2 Protein synthesis 9.3 Fat synthesis 9.4 Carbohydrate synthesis 9.5 Control of metabolism Summary Questions Further reading Part 3 QUANTIFYING THE NUTRIENT CONTENT OF FOODS: DIGESTIBILITY, ENERGY AND PROTEIN SUPPLY 10 Evaluation of feeds: digestibility 10.1 Measurement of digestibility 10.2 Validity of digestibility coefficients 10.3 Digestibility in different sections of the digestive tract 10.4 Factors affecting digestibility 10.5 Measurement of mineral availability Summary Questions Further reading 11 Evaluation of foods: energy content of foods and energy partition 11.1 Energy demand 11.2 Energy supply and partition 11.3 Animal calorimetry: methods of measuring heat production and energy retention 11.4 Utilisation of metabolisable energy Summary Questions Further reading 12 Evaluation of foods: systems for expressing energy supply and requirements 12.1 Energy systems and energy models 12.2 Energy systems for ruminants 12.3 Energy systems for pigs and poultry 12.4 Energy systems for horses 12.5 Energy systems for dogs and cats 12.6 Predicting the energy value of foods Summary Questions Further reading Historical references 13 Evaluation of foods: protein 13.1 Crude protein (CP) 13.2 Digestible crude protein (DCP) 13.3 Determination of endogenous nitrogen 13.4 Measures of protein quality for monogastric animals 13.5 Measures of food protein used in practice in the feeding of pigs and poultry 13.6 Measures of food protein used in practice in the feeding of horses 13.7 Measures of food protein quality for dogs and cats 13.8 Measures of protein quality for ruminant animals 13.9 The UK metabolisable protein system 13.10 The UK Feed into Milk (FiM) protein system for dairy cows Summary Questions Further reading Part 4 THE NUTRIENT REQUIREMENTS OF ANIMALS 14 Feeding standards for maintenance and growth 14.1 Nutrient requirements for maintenance 14.2 Nutrient requirements for growth 14.3 Nutrient requirements for wool production 14.4 Mineral and vitamin requirements for maintenance and growth 14.5 Nutritional control of growth Summary Questions Further reading Historical reference 15 Feeding standards for reproduction 15.1 Nutrition and the initiation of reproductive ability 15.2 Plane of nutrition, fertility and fecundity 15.3 Egg production in poultry 15.4 Nutrition and the growth of the foetus Summary Questions Further reading 16 Lactation 16.1 Sources of the milk constituents 16.2 Nutrient requirements of the lactating dairy cow 16.3 Nutrient requirements of the lactating ewe 16.4 Nutrient requirements of the lactating dairy goat 16.5 Nutrient requirements of the lactating sow 16.6 Nutrient requirements of the lactating mare 16.7 Nutrient requirements of the lactating dog and cat Summary Questions Further reading 17 Voluntary intake of food 17.1 Food intake in pigs and poultry 17.2 Food intake in ruminants 17.3 Food intake in horses 17.4 Food intake in dogs and cats 17.5 Prediction of food intake Summary Questions Further reading Part 5 THE NUTRITIONAL CHARACTERISTICS OF FOODS 18 Grass and forage crops 18.1 Pastures and grazing animals 18.2 Grasses 18.3 Legumes 18.4 Other forages Summary Questions Further reading 19 Silage 19.1 Silage, ensilage and silos 19.2 Role of plant enzymes in ensilage 19.3 Role of microorganisms in ensilage 19.4 Nutrient losses in ensilage 19.5 Classification of silages 19.6 Nutritive value of silages 19.7 Whole crop cereal and legume silages Summary Questions Further reading 20 Hay, artificially dried forages, straws and chaff 20.1 Hay 20.2 Artificially dried forages 20.3 Straws and related by-products Summary Questions Further reading 21 Roots, tubers and related by-products 21.1 Roots 21.2 Tubers Summary Questions Further reading 22 Cereal grains and cereal by-products 22.1 The nutrient composition of grains 22.2 Barley 22.3 Maize 22.4 Oats 22.5 Wheat 22.6 Other cereals 22.7 Cereal processing Summary Questions Further reading 23 Protein concentrates 23.1 Oilseed cakes and meals 23.2 Oilseed residues of minor importance 23.3 Leguminous seeds 23.4 Processed animal protein (PAP) 23.5 Milk products 23.6 Single-cell protein and microalgae 23.7 Insect protein 23.8 Synthetic amino acids 23.9 Non-protein nitrogen compounds as protein sources Summary Questions Further reading 24 Food additives 24.1 Antibiotics 24.2 Probiotics 24.3 Oligosaccharides 24.4 Enzymes 24.5 Organic acids 24.6 Spray-dried plasma 24.7 Modifiers of rumen fermentation 24.8 Plant extracts Summary Questions Further reading Part 6 ANIMAL PRODUCTS AND HUMAN NUTRITION 25 Animal nutrition and the consumers of animal products 25.1 Comparative nutrition 25.2 The contribution of animal products to human requirements 25.3 Objections to the use of animal products 25.4 Animal products: past, present and future Summary Questions Further reading Appendix 1: Solutions to numerical questions Animal nutrition [texte imprimé] / P Mac donald, Auteur ; R.A Edwards, Auteur ; J.F.D Greenhalgh, Auteur  . -  8th ed. . - Harlow : Pearson Education, 2022 . - 1 vol. (XII-736 p.) : ill. ; 25 cm. ISBN : 978-1-292-25166-0 Notes bibliogr. Langues : Anglais (eng) Catégories : Elevage Nutrition Mots-clés : Animaux  Nutrition  Aliments pour animaux Index. décimale : 636.085 2 Nutrition appliquée : composition et valeur nutritive des aliments Résumé : "The latest edition of Animal Nutrition has been updated thoroughly to provide a clear and comprehensive introduction to the science and practice of animal nutrition. This classic, market-leading text is a trusted resource for undergraduates studying Animal Science, Veterinary Science, Agriculture, Biology and Biochemistry. It is supported by key experimental evidence throughout about modern advancements in animal food nourishment, composition of foods and feeding standards for dairy and beef cattle, sheep, pigs and poultry, horses, and cats and dogs. It is split into six main sections covering: The components of food; The digestion and metabolism of nutrients; Quantifying the nutrient content of foods: digestibility, energy and protein values; The nutrient requirements of animals; The nutritional characteristics of foods; and Animal products and human nutrition. Quantitative aspects of the subject are clearly explained and illustrated by worked examples. Problems have been added to all chapters to aid student learning and the appendices include solutions to all chapter-end numeric questions. This edition includes nutritional topics related to molecular biology, the environment, and companion animals - dog and cat nutrition has been expanded. Under nutrient requirements of animals, usage of novel foods such as insects has also been added. Chapter-end summaries and questions allow students to recap and test their knowledge of the chapter topic." Note de contenu : Part 1 THE COMPONENTS OF FOODS 1 The animal and its food 1.1 Water 1.2 Dry matter and its components 1.3 Analysis and composition of foods Summary Questions Further reading 2 Carbohydrates 2.1 Classification of carbohydrates 2.2 Monosaccharides 2.3 Monosaccharide derivatives 2.4 Oligosaccharides 2.5 Polysaccharides 2.6 Lignin Summary Questions Further reading 3 Lipids 3.1 Classification of lipids 3.2 Fats 3.3 Glycolipids 3.4 Phospholipids 3.5 Waxes 3.6 Steroids 3.7 Terpenes Summary Questions Further reading 4 Proteins, nucleic acids and other nitrogenous compounds 4.1 Proteins 4.2 Amino acids 4.3 Peptides 4.4 Structure of proteins 4.5 Properties of proteins 4.6 Classification of proteins 4.7 Nucleic acids 4.8 Other important nitrogenous compounds 4.9 Nitrates 4.10 Alkaloids Summary Questions Further reading 5 Vitamins 5.1 Introduction 5.2 Fat-soluble vitamins 5.3 The vitamin B complex 5.4 Vitamin C 5.5 Hypervitaminosis 5.6 Vitamins and gene expression Summary Questions Further reading 6 Minerals 6.1 Functions of minerals 6.2 Natural and supplementary sources of minerals 6.3 Acid–base balance 6.4 Major elements 6.5 Trace elements 6.6 Other elements Summary Questions Further reading Part 2 THE DIGESTION AND METABOLISM OF NUTRIENTS 7 Enzymes 7.1 Classification of enzymes 7.2 Nature of enzymes 7.3 Mechanism of enzyme action 7.4 Specific nature of enzymes 7.5 Factors affecting enzyme activity 7.6 Nomenclature of enzymes Summary Questions Further reading 8 Digestion 8.1 Digestion in monogastric mammals and fowl 8.2 Microbial digestion in ruminants and other herbivores 8.3 Alternative sites of microbial digestion 8.4 Nutrient digestion and the environment Summary Questions Further reading Historical reference 9 Metabolism 9.1 Energy metabolism 9.2 Protein synthesis 9.3 Fat synthesis 9.4 Carbohydrate synthesis 9.5 Control of metabolism Summary Questions Further reading Part 3 QUANTIFYING THE NUTRIENT CONTENT OF FOODS: DIGESTIBILITY, ENERGY AND PROTEIN SUPPLY 10 Evaluation of feeds: digestibility 10.1 Measurement of digestibility 10.2 Validity of digestibility coefficients 10.3 Digestibility in different sections of the digestive tract 10.4 Factors affecting digestibility 10.5 Measurement of mineral availability Summary Questions Further reading 11 Evaluation of foods: energy content of foods and energy partition 11.1 Energy demand 11.2 Energy supply and partition 11.3 Animal calorimetry: methods of measuring heat production and energy retention 11.4 Utilisation of metabolisable energy Summary Questions Further reading 12 Evaluation of foods: systems for expressing energy supply and requirements 12.1 Energy systems and energy models 12.2 Energy systems for ruminants 12.3 Energy systems for pigs and poultry 12.4 Energy systems for horses 12.5 Energy systems for dogs and cats 12.6 Predicting the energy value of foods Summary Questions Further reading Historical references 13 Evaluation of foods: protein 13.1 Crude protein (CP) 13.2 Digestible crude protein (DCP) 13.3 Determination of endogenous nitrogen 13.4 Measures of protein quality for monogastric animals 13.5 Measures of food protein used in practice in the feeding of pigs and poultry 13.6 Measures of food protein used in practice in the feeding of horses 13.7 Measures of food protein quality for dogs and cats 13.8 Measures of protein quality for ruminant animals 13.9 The UK metabolisable protein system 13.10 The UK Feed into Milk (FiM) protein system for dairy cows Summary Questions Further reading Part 4 THE NUTRIENT REQUIREMENTS OF ANIMALS 14 Feeding standards for maintenance and growth 14.1 Nutrient requirements for maintenance 14.2 Nutrient requirements for growth 14.3 Nutrient requirements for wool production 14.4 Mineral and vitamin requirements for maintenance and growth 14.5 Nutritional control of growth Summary Questions Further reading Historical reference 15 Feeding standards for reproduction 15.1 Nutrition and the initiation of reproductive ability 15.2 Plane of nutrition, fertility and fecundity 15.3 Egg production in poultry 15.4 Nutrition and the growth of the foetus Summary Questions Further reading 16 Lactation 16.1 Sources of the milk constituents 16.2 Nutrient requirements of the lactating dairy cow 16.3 Nutrient requirements of the lactating ewe 16.4 Nutrient requirements of the lactating dairy goat 16.5 Nutrient requirements of the lactating sow 16.6 Nutrient requirements of the lactating mare 16.7 Nutrient requirements of the lactating dog and cat Summary Questions Further reading 17 Voluntary intake of food 17.1 Food intake in pigs and poultry 17.2 Food intake in ruminants 17.3 Food intake in horses 17.4 Food intake in dogs and cats 17.5 Prediction of food intake Summary Questions Further reading Part 5 THE NUTRITIONAL CHARACTERISTICS OF FOODS 18 Grass and forage crops 18.1 Pastures and grazing animals 18.2 Grasses 18.3 Legumes 18.4 Other forages Summary Questions Further reading 19 Silage 19.1 Silage, ensilage and silos 19.2 Role of plant enzymes in ensilage 19.3 Role of microorganisms in ensilage 19.4 Nutrient losses in ensilage 19.5 Classification of silages 19.6 Nutritive value of silages 19.7 Whole crop cereal and legume silages Summary Questions Further reading 20 Hay, artificially dried forages, straws and chaff 20.1 Hay 20.2 Artificially dried forages 20.3 Straws and related by-products Summary Questions Further reading 21 Roots, tubers and related by-products 21.1 Roots 21.2 Tubers Summary Questions Further reading 22 Cereal grains and cereal by-products 22.1 The nutrient composition of grains 22.2 Barley 22.3 Maize 22.4 Oats 22.5 Wheat 22.6 Other cereals 22.7 Cereal processing Summary Questions Further reading 23 Protein concentrates 23.1 Oilseed cakes and meals 23.2 Oilseed residues of minor importance 23.3 Leguminous seeds 23.4 Processed animal protein (PAP) 23.5 Milk products 23.6 Single-cell protein and microalgae 23.7 Insect protein 23.8 Synthetic amino acids 23.9 Non-protein nitrogen compounds as protein sources Summary Questions Further reading 24 Food additives 24.1 Antibiotics 24.2 Probiotics 24.3 Oligosaccharides 24.4 Enzymes 24.5 Organic acids 24.6 Spray-dried plasma 24.7 Modifiers of rumen fermentation 24.8 Plant extracts Summary Questions Further reading Part 6 ANIMAL PRODUCTS AND HUMAN NUTRITION 25 Animal nutrition and the consumers of animal products 25.1 Comparative nutrition 25.2 The contribution of animal products to human requirements 25.3 Objections to the use of animal products 25.4 Animal products: past, present and future Summary Questions Further reading Appendix 1: Solutions to numerical questions

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Animal nutrition / Philip I. Hynd / Wallingford : CABI Publishing (2019)

Public ISBD Titre : Animal nutrition : from theory to practice / Type de document : texte imprimé Auteurs : Philip I. Hynd Editeur : Wallingford : CABI Publishing Année de publication : 2019 Importance : xii, 404 pages Présentation : illustrations Format : 25 cm ISBN/ISSN/EAN : 978-1-4863-0949-8 Catégories : Animaux de compagnie Elevage Nutrition Index. décimale : 636.085 Nourriture et nutrition appliquée Résumé : "Nutrition is the key driver of animal health, welfare and production. In agriculture, nutrition is crucial to meet increasing global demands for animal protein and consumers’ demands for cheaper meat, milk and eggs and higher standards of animal welfare. For companion animals, good nutrition is essential for quality and length of life. Animal Nutrition examines the science behind the nutrition and feeding of the major domesticated animal species: sheep, beef cattle, dairy cattle, deer, goats, pigs, poultry, alpacas, horses, dogs and cats. It includes introductory chapters on digestion and feeding standards, followed by chapters on each animal containing information on digestive anatomy and physiology, evidence-based nutrition and feeding requirements and common nutritional and metabolic diseases. Clear diagrams, tables and breakout sections make this text readily understandable, and it will be of value to tertiary students of animal nutrition and to practicing veterinarians, livestock consultants, producers and nutritionists." Animal nutrition : from theory to practice / [texte imprimé] / Philip I. Hynd . - Wallingford : CABI Publishing, 2019 . - xii, 404 pages : illustrations ; 25 cm. ISBN : 978-1-4863-0949-8 Catégories : Animaux de compagnie Elevage Nutrition Index. décimale : 636.085 Nourriture et nutrition appliquée Résumé : "Nutrition is the key driver of animal health, welfare and production. In agriculture, nutrition is crucial to meet increasing global demands for animal protein and consumers’ demands for cheaper meat, milk and eggs and higher standards of animal welfare. For companion animals, good nutrition is essential for quality and length of life. Animal Nutrition examines the science behind the nutrition and feeding of the major domesticated animal species: sheep, beef cattle, dairy cattle, deer, goats, pigs, poultry, alpacas, horses, dogs and cats. It includes introductory chapters on digestion and feeding standards, followed by chapters on each animal containing information on digestive anatomy and physiology, evidence-based nutrition and feeding requirements and common nutritional and metabolic diseases. Clear diagrams, tables and breakout sections make this text readily understandable, and it will be of value to tertiary students of animal nutrition and to practicing veterinarians, livestock consultants, producers and nutritionists."

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Applied Veterinary Clinical Nutrition / Andrea J. Fascetti / 2024

Public ISBD Titre : Applied Veterinary Clinical Nutrition Type de document : texte imprimé Auteurs : Andrea J. Fascetti, Auteur ; Sean J. Delaney, Auteur ; Jennifer A. Larsen, Auteur Année de publication : 2024 Importance : 629 p. ill. en coul ISBN/ISSN/EAN : 978-1-119-37514-2 Langues : Anglais (eng) Catégories : Animaux de compagnie Nutrition Index. décimale : 636.085 Nourriture et nutrition appliquée Résumé : "Applied Veterinary Clinical Nutrition provides current, clinically relevant nutritional advice intended for use in daily canine and feline practice. Highly practical, the book emphasizes solutions for integrating nutrition into clinical practice, with introductory chapters covering the foundation and science behind the recommendations and extensive references for further reading. Written by a group of leading veterinary nutritionists, Applied Veterinary Clinical Nutrition is a valuable resource on the principles of animal nutrition and feeding practices in healthy or diseased dogs and cats. The book begins with an overview of basic nutrition, energy requirements, and the basics of product guides, pet foods, home-prepared diets and dietary supplements. Subsequent chapters delve into feeding the healthy dog and cat, nutrition for weight management, and nutritional principles for a variety of diseases, with the final chapters covering enteral and parenteral nutrition. Applied Veterinary Clinical Nutrition is a daily reference for veterinary practitioners, students, and residents seeking authoritative information on feeding animals." Applied Veterinary Clinical Nutrition [texte imprimé] / Andrea J. Fascetti, Auteur ; Sean J. Delaney, Auteur ; Jennifer A. Larsen, Auteur . - 2024 . - 629 p. ill. en coul. ISBN : 978-1-119-37514-2 Langues : Anglais (eng) Catégories : Animaux de compagnie Nutrition Index. décimale : 636.085 Nourriture et nutrition appliquée Résumé : "Applied Veterinary Clinical Nutrition provides current, clinically relevant nutritional advice intended for use in daily canine and feline practice. Highly practical, the book emphasizes solutions for integrating nutrition into clinical practice, with introductory chapters covering the foundation and science behind the recommendations and extensive references for further reading. Written by a group of leading veterinary nutritionists, Applied Veterinary Clinical Nutrition is a valuable resource on the principles of animal nutrition and feeding practices in healthy or diseased dogs and cats. The book begins with an overview of basic nutrition, energy requirements, and the basics of product guides, pet foods, home-prepared diets and dietary supplements. Subsequent chapters delve into feeding the healthy dog and cat, nutrition for weight management, and nutritional principles for a variety of diseases, with the final chapters covering enteral and parenteral nutrition. Applied Veterinary Clinical Nutrition is a daily reference for veterinary practitioners, students, and residents seeking authoritative information on feeding animals."

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De l'assiette aux champs / André Daguin / Paris : CESE - Conseil économique, social et environnemental (2009)    

Public ISBD Titre : De l'assiette aux champs : Avis n°30 du conseil économique, social et environnemental Type de document : document électronique Auteurs : André Daguin, Auteur Editeur : Paris : CESE - Conseil économique, social et environnemental Année de publication : 2009 Importance : 234 p. Langues : Français (fre) Catégories : Agriculture Aliment Contrôle de qualité Techniques, such as inspection and regulation, that are used to ensure a uniform and/or desired quality of performance or product. Industrie agroalimentaire Nutrition Production agricole Production alimentaire Index. décimale : 363.192 Risque alimentaire Résumé : Selon l'éditeur : Si la gastronomie française représente à la fois un atout et un patrimoine pour la France, elle apparaît cependant menacée par les changements récents observés dans les pratiques alimentaires et les modes de vie des Français. Le CESE propose de renforcer les liens entre ceux qui produisent les denrées et ceux qui les valorisent pour continuer à donner la priorité à la qualité. Il insiste également sur la nécessité de mieux informer et éduquer les consommateurs pour restaurer leur confiance quant au contenu des assiettes et faire en sorte que les repas demeurent des moments de plaisir et de convivialité. En ligne : http://lesrapports.ladocumentationfrancaise.fr/BRP/094000615/0000.pdf De l'assiette aux champs : Avis n°30 du conseil économique, social et environnemental [document électronique] / André Daguin, Auteur . - Paris : CESE - Conseil économique, social et environnemental, 2009 . - 234 p. Langues : Français (fre) Catégories : Agriculture Aliment Contrôle de qualité Techniques, such as inspection and regulation, that are used to ensure a uniform and/or desired quality of performance or product. Industrie agroalimentaire Nutrition Production agricole Production alimentaire Index. décimale : 363.192 Risque alimentaire Résumé : Selon l'éditeur : Si la gastronomie française représente à la fois un atout et un patrimoine pour la France, elle apparaît cependant menacée par les changements récents observés dans les pratiques alimentaires et les modes de vie des Français. Le CESE propose de renforcer les liens entre ceux qui produisent les denrées et ceux qui les valorisent pour continuer à donner la priorité à la qualité. Il insiste également sur la nécessité de mieux informer et éduquer les consommateurs pour restaurer leur confiance quant au contenu des assiettes et faire en sorte que les repas demeurent des moments de plaisir et de convivialité. En ligne : http://lesrapports.ladocumentationfrancaise.fr/BRP/094000615/0000.pdf

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Biochimie en 23 fiches / Catherine Baratti-Elbaz / Malakoff : Dunod (2008)

Public ISBD Titre : Biochimie en 23 fiches Type de document : texte imprimé Auteurs : Catherine Baratti-Elbaz, Auteur ; Pierre Le Maréchal, Auteur Editeur : Malakoff : Dunod Année de publication : 2008 Importance : 1 vol. (159 p.) Présentation : graph. Format : 21 cm ISBN/ISSN/EAN : 978-2-10-051409-0 Prix : 12,80 EUR Langues : Français (fre) Catégories : Enzyme Métabolisme Nutrition Protéine Vitamine Index. décimale : 572 Biochimie Résumé : Quatrième de couverture : Des principes aux applications Comment aller à l'essentiel, comprendre les méthodes et les démarches avant de les mettre en application? Conçue pour faciliter aussi bien l'apprentissage que la révision, la collection "Express" vous propose une présentation simple et concise en 23 fiches pédagogiques des notions de biochimie. Chaque fiche comporte : les idées clés à connaître, la méthode à mettre en ?uvre, des applications sous forme d'exercices corrigés. Note de contenu : 1/Grandeurs en Biochimie 2/Appeler chaque molécule par son nom 3/Les acides aminés des protéines 4/Structure 3D des protéines 5/Applications de l'action des protéases 6/Séparation et dosage des protéines 7/Enzymologie michalelienne 8/Inhibitions des enzymes michaeliennes 9/Modifications post-traductionnelles de protéines 10/Vitamines et coenzymes 11/Mono et disaccharides 12/Polyosides 13/Structure des acides gras et des lipides 14/Lipides membranaires 15/Structure des membranes biologiques 16/Échanges membranaires 17/Fermentations 18/Acétyl-CoA et cycle de Krebs 19/Catabolisme des acides gras 20/Néosynthèse des sucres 21/Les oxydations phosphorylantes 22/Ligands extracellulaires et transduction du signal 23/Les protéines du cytosquelette Biochimie en 23 fiches [texte imprimé] / Catherine Baratti-Elbaz, Auteur ; Pierre Le Maréchal, Auteur . - Malakoff : Dunod, 2008 . - 1 vol. (159 p.) : graph. ; 21 cm. ISBN : 978-2-10-051409-0 : 12,80 EUR Langues : Français (fre) Catégories : Enzyme Métabolisme Nutrition Protéine Vitamine Index. décimale : 572 Biochimie Résumé : Quatrième de couverture : Des principes aux applications Comment aller à l'essentiel, comprendre les méthodes et les démarches avant de les mettre en application? Conçue pour faciliter aussi bien l'apprentissage que la révision, la collection "Express" vous propose une présentation simple et concise en 23 fiches pédagogiques des notions de biochimie. Chaque fiche comporte : les idées clés à connaître, la méthode à mettre en ?uvre, des applications sous forme d'exercices corrigés. Note de contenu : 1/Grandeurs en Biochimie 2/Appeler chaque molécule par son nom 3/Les acides aminés des protéines 4/Structure 3D des protéines 5/Applications de l'action des protéases 6/Séparation et dosage des protéines 7/Enzymologie michalelienne 8/Inhibitions des enzymes michaeliennes 9/Modifications post-traductionnelles de protéines 10/Vitamines et coenzymes 11/Mono et disaccharides 12/Polyosides 13/Structure des acides gras et des lipides 14/Lipides membranaires 15/Structure des membranes biologiques 16/Échanges membranaires 17/Fermentations 18/Acétyl-CoA et cycle de Krebs 19/Catabolisme des acides gras 20/Néosynthèse des sucres 21/Les oxydations phosphorylantes 22/Ligands extracellulaires et transduction du signal 23/Les protéines du cytosquelette

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Improving Diets and Nutrition / FAO - Organisation de Nations Unies pour l'alimentation et l'agriculture / Rome : FAO - Organisation des Nations Unies pour l'alimentation et l'agriculture (2014)    

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Insetti commestibili / FAO - Organisation de Nations Unies pour l'alimentation et l'agriculture / Pinerolo : Chiriotti Editori (2017) 

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Mange et tais-toi / Serge Hercberg / Paris : humenSciences (2022)

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Manual of equine nutrition and feeding management / Carol Z Buckhout / Hoboken : Wiley Blackwell (2022)

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Marketing des produits agroalimentaires / Philippe Aurier / Malakoff : Dunod (2009)

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Nutrient requirements of horses / National Research Council / Washington, DC : The National Academies Press (2015)

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Qualité nutritionnelle / Charlotte Breil / Paris : ACTIA - Association de coordination technique pour l'industrie agroalimentaire (2006)

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La révolte des microalgues et des champignons / Marie Hélène Degrave / Paris : Vérone éditions (2021)

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