Starch

: Dominique Buraud ISBN : 978-2-7440-4030-6 Copyright© 2009 Pearson Education France Tous droits réservés ISBN original : 978-1-59327-173-2 Copyright © 2008 by William Steinmetz with Brian Ward All rights reserved Éditeur original : No Starch Press www.nostarch.com Aucune représentation ou reproduction, même partielle, autre que celles prévues à l’article L. 122-5 2˚ et 3˚ a) du code de la propriété intellectuelle ne peut être faite sans l’autorisation expresse de Pearson Education

Jacoboni Relecture technique : Jean-Marc Delprato Réalisation PAO : TyPAO Collaboration éditoriale : Dominique Buraud ISBN original : 978-1-59327-173-2 Copyright © 2008 by William Steinmetz with Brian Ward All rights reserved Éditeur original : No Starch Press www.nostarch.com ISBN : 978-2-7440-4030-6 Copyright© 2009 Pearson Education France Tous droits réservés Aucune représentation ou reproduction, même partielle, autre que celles prévues à l’article L. 122-5 2˚ et 3˚ a) du code de la propriété

the end of a week she told her husband after two hours of abstruse calculations that they had taken in enough to cover their expenses. The Lorilleuxs were in a state of rage, and one morning when the apprentice was emptying, on the sly, a bowl of starch which she had burned in making, just as Mme Lorilleux was passing, she rushed in and accused her sister-in-law of insulting her. After this all friendly relations were at an end. "It all looks very strange to me," sniffed Mme Lorilleux. "I can't tell

King, E.B., Lane, N., Madera, J. & Turner, S. 2006. What drives public acceptance of nanotechnology? Nature Nanotechnol., 1: 153–155. Cyras, V.P., Manfredi, L.B., Ton-That, M.-T. & Vázquez, A. 2008. Physical and mechanical properties of thermoplastic starch/montmorillonite nanocomposite films. Carbohydr. Polym., 73:55–63. Davis, J.M. 2007. How to assess the risks of nanotechnology: learning from past experience. J. Nanosci. Nanotech., 7: 402–409. De Jong, W.H., Hagens, W.I., Krystek, P., Burger, M.C.

Stratégies de recherche pour les années 1980, Iita-CrdiNrcri, p. 163-168. ESSOH G., 1980. La filière artisanale de l’attiéké de Dabou à Abidjan. Mémoire de Dea, sciences économiques, Ensam, Montpellier, France. FAURE J., 1993. Feasibilitv studv on starch products of non cereal origin in Benin and Ghana. Rapport de mission d'identification, 17 septembre-2 octobre 1993, 8 p. Montpellier, France, Cirad-Fao. FAVIER J.C., 1977. Valeur alimentaire de deux aliments de base africains : le manioc et le

it’s about more than production”. Renewable hydrogen energy forum, Washington. [3]: Le Gallou F., B. Bouchon-Meunier (Coordonnateurs) : “Systémique - Théorie et Applications”. Éditions Tec & Doc, Paris, 1994, 341pages.) [4]: Vaughn C. Nelson, Ken L. Starcher, Robert E. Foster, R. Nolon Clark, Deon Raubenheimer, “Wind hybrid systems technology characterization”, West Texas AM University – AEI, New Mexico State University – SWTDI, USDA – ARS Bushland, Vista University, May 2002. [5]: E. Ian Baring-Gould

China. Obesity Research, 1995, 3(Suppl. 2):135s–143s. 11. Tordoff MG, Reed DR. Sham feeding sucrose or corn oil stimulates food intake in rats. Appetite, 1991, 17:97–103. 12. Raben A, Macdonald I, Astrup A. Replacement of dietary fat by sucrose or starch: effects on 14 days ad libitum energy intake, energy expenditure 160 and body weight in formerly obese and never-obese subjects. International Journal of Obesity and Related Metabolic Disorders, 1997, 21:846–859. 13. Horton TJ et al. Fat and

Cah. Nutr. Diét ?, 1191, vol.26, n°6, p. 418-422. - 31 BOUTON J. : « Approche instrumentale pour la caractérisation et la mesure de la texture des produits agroalimentaires » IAA, juin 1988, vol. 105, n° 6, p. 475-479. - 32 BYARS J. : « Effect of a starch-lipid fat replacer on the rheology of soft-serve ice cream. » J.Food Sci., 2002, vol.67, n°6, p.2177-2182. - 33 CABANAC M., RABE E.F. : « Influence of a monotonous food on body weight regulation in humans » Physiol. Behav., 1976, n°17, p. 675-678

cream until almost stiff. Mix the whipped cream with the rest of the ingredients. Make sure that all the ingredients are thoroughly mixed. Preparation time: approx. 30 - 40 minutes. In this sugar-free recipe the amount of carbohydrates (= sugar and starch) per portion is so little that one portion hardly affects the blood sugar level. One portion can therefore be eaten without having to cut out anything from the diabetic diet. If Sionon is not available you may replace it by a comparable powdered sweetening

contrast AYG 60 Haut du Document Lycée Bertrand d’Argentré BTS Sit Sizing A compression format and the corresponding file extension used primarily with Apple computers. The process by which certain materials such as glue, rosin or starch are added to the furnish or pulp mass of a paper before processing. Sizing increases the ink receptivity of a paper and gives it other special characteristics. Special grades may be subsequently surfacedsized on the dry end of the paper machine. See