01689nas 2200373 n 450 99000891985040332120240229084256.00071-1292000891985FED01000891985(Aleph)000891985FED01000891985CNRP 0014547320161109a19629999km-y0itaa50------baspaBRauu--------Boletim de Divulgacão. Escola Superior de Agricultura Luiz de Queizoz1962-PiracicabaESALQBoletim de Divulgacão. Escola Superior de Agricultura Luiz de Queizoz63631/635Universidade de São Paulo, Escola Superior de Agricultura Luiz de QueizozITACNP20090723http://acnp.cib.unibo.it/cgi-ser/start/it/cnr/dc-p1.tcl?catno=77138&person=false&language=ITALIANO&libr=&libr_th=unina1Biblioteche che possiedono il periodicoSE990008919850403321Biblioteca Centralizzata. Facoltà di Agraria dell'Università Federico II di Napoli1972-1973;1977-1981;FAGBCFAGBCBoletim de Divulgacão. Escola Superior de Agricultura Luiz de Queizoz799359UNINA866-01NA087 Biblioteca Centralizzata. Facoltà di Agraria dell'Università Federico II di Napoliv. Università, 100 Palazzo Reale, 80055 Portici (NA)081-2539322081-7760229itacnp.cib.unibo.itACNP Italian Union Catalogue of Serialshttp://acnp.cib.unibo.it/cgi-ser/start/it/cnr/df-p.tcl?catno=77138&language=ITALIANO&libr=&person=&B=1&libr_th=unina&proposto=NO04540nam 22006495 450 991048442940332120251229071842.03-030-61817-X10.1007/978-3-030-61817-9(CKB)4100000011950240(MiAaPQ)EBC6634991(Au-PeEL)EBL6634991(OCoLC)1255222206(DE-He213)978-3-030-61817-9(PPN)255882041(EXLCZ)99410000001195024020210531d2021 u| 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierSustainable Innovation in Food Product Design /edited by Maria Margarida Cortez Vieira, Lorenzo Pastrana, José Aguilera1st ed. 2021.Cham :Springer International Publishing :Imprint: Springer,2021.1 online resource (264 pages)Food Engineering Series,2628-80953-030-61816-1 Includes bibliographical references and index.I - SUSTAINABLE ALTERNATIVES TO CHEMICAL ADDITIVES TO EXTEND SHELF LIFE -- Ch1-Pitangueira Leaf Extracts as Alternative to Traditional Additives in Fresh Pork Sausage -- Ch2- Joint application of physical agents and natural additives to inhibit the microbial growth in bovine meats surface -- Ch3- Effects of depuration on subsequent deterioration and shelf life of cultured grooved carpet shell clam Ruditapes decussatus during chilled storage -- II - SUSTAINABLE NEW PRODUCT DEVELOPMENT -- Ch4-Sustainability and value-added products as an opportunity: Global acceptability and sensory quality of limpet (Patella spp.) pâté enriched with strawberry-tree (Arbutus unedo)fruit extract -- Ch5-Development of Gastronomic strategies for the application and valorization of new inverse emulsions of vegetable origin -- Ch6-A technological optimization to design a better gluten-free cereal-based cake premix -- Ch6-A technological optimization to design a better gluten-free cereal-based cake premix -- IV- CONSUMER BEHAVIOR -- Ch8- Evaluation of consumers’ acceptance of bread supplemented with insect protein -- Ch9-Potential use of aqueous extracts of Kombu seaweed in cream cracker formulation -- V - VALORIZATION OF BY-PRODUCTS FROM THE FOOD INDUSTRY -- Ch10- Non-compliant fruit as new functional food ingredients -- Ch 11: Potential of red winemaking byproducts as health-promoting food ingredients.This book comes out of the 12th Iberoamerican Congress of Food Engineering, which took place at the University of Algarve in Faro, Portugal in July 2019. It includes the editors' selection of the best research works from oral and poster presentations delivered at the conference. The first section is dedicated to research carried out on SUSTAINABLE ALTERNATIVES TO CHEMICAL ADDITIVES TO EXTEND SHELF LIFE, with special emphasis on animal products. The second section discusses recent research in SUSTAINABLE NEW PRODUCT DEVELOPMENT. The third section delves into the development of PLANT-BASED ALTERNATIVES TO DAIRY AND GLUTEN BASED CEREALS. The fourth section tackles CONSUMER BEHAVIOR regarding food products with new sources of protein (e.g. insects) or new sources of important nutrients (e.g. seaweeds) and the fifth discusses the VALORIZATION OF BY-PRODUCTS IN THE FOOD INDUSTRY (from fruits and wine making). For food engineers, food technologists, and food scientists looking to stay up-to-date in this field of sustainable food engineering, Sustainable Innovation in Food Product Design is the ideal resource.Food Engineering Series,2628-8095Food scienceIndustrial engineeringProduction engineeringSustainabilityFood ScienceIndustrial and Production EngineeringSustainabilityFood science.Industrial engineering.Production engineering.Sustainability.Food Science.Industrial and Production Engineering.Sustainability.664.092Vieira Maria Margarida CortezPastrana LorenzoAguilera López JoséMiAaPQMiAaPQMiAaPQBOOK9910484429403321Sustainable Innovation in Food Product Design2057260UNINA03068nam 2200649 a 450 991097101170332120251116165329.01-282-85856-497866128585670-7735-6837-910.1515/9780773568372(CKB)1000000000244838(OCoLC)123470259(CaPaEBR)ebrary10119857(SSID)ssj0000277264(PQKBManifestationID)11234302(PQKBTitleCode)TC0000277264(PQKBWorkID)10234041(PQKB)10888599(CaPaEBR)400065(CaBNvSL)gtp00521348(VaAlCD)20.500.12592/0d3rt9(MiAaPQ)EBC3330553(DE-B1597)654647(DE-B1597)9780773568372(MiAaPQ)EBC3243509(EXLCZ)99100000000024483820011119d2000 uy 0engurcn|||||||||txtccrBetween literature and science Poe, Lem, and explorations in aesthetics, cognitive science, and literary knowledge /Peter Swirski1st ed.Montreal ;Ithica, [N.Y.] McGill-Queen's University Pressc20001 online resource (203 p.)Bibliographic Level Mode of Issuance: Monograph0-7735-2043-0 Includes bibliographical references (p. [153]-180) and index.Front Matter --Contents --Introduction --The Pragmatic Side of Aesthetics --Towards a New Epistemology --An Essay in Cosmology --There Is Science in My Philosophy --The Future History of Biterature --Of Machines and Men --Conclusion: No Discipline Is an Island --Notes --Bibliography --IndexThrough close analysis of Eureka and The Purloined Letter, Swirski evaluates Poe's epistemological theses in the light of contemporary philosophy of science and presents literary interpretation as a cooperative game played by the author and reader, thereby illuminating how we read fiction. The analysis of Poe's little-studied Eureka provides the basis for his discussion of Lem's critique of scientific reductionism and futurological forecasts. Drawing on his own interviews with Lem as well as analysis of his works, Swirski considers the author's scenarios involving computers capable of creative acts and discusses their socio-cultural implications. His analysis leads to bold arguments about the nature of literature and its relation to a broad range of other disciplines.Literature and scienceAesthetics, AmericanCognitive scienceLiterature and science.Aesthetics, American.Cognitive science.818/.309Swirski Peter1966-1064536MiAaPQMiAaPQMiAaPQBOOK9910971011703321Between literature and science4534415UNINA