01836nam0 2200409 i 450 LO1040033220251003044210.08802050422IT97-2375 20130827d1996 ||||0itac50 baitaitz01i xxxe z01nAtti del procedimento penaleforma e strutturacontributi di GiuseppeDi Chiara ... [et al.!coordinati da Enrico MarzaduriTorinoUTET[1996!XI, 251 p.25 cm.Giurisprudenza sistematica di diritto processuale penale001RMG00188322001 Giurisprudenza sistematica di diritto processuale penaleAtti processuali penaliFIRCFIC001478I345.4505PROCEDURA PENALE. ITALIA21345.4507PROCESSO PENALE. ITALIA20345.4507PROCESSO PENALE. ITALIA22Chiavario, MarioCFIV008349Marzaduri, EnricoCFIV056739Di Chiara, Giuseppe <1964- >MILV116187Di Chiara, G. <1964- >CFIV369326Di Chiara, Giuseppe <1964- >ITIT-00000020130827IT-BN0095 IT-AV0007 NAP 01D $NAP AVSALA C Sala consultazioneNAP AVSEZ. M Sezione ModernaLO10400332Biblioteca Centralizzata di Ateneo1 v. 01D (AR) 20 666 01AR 0700206665 VMA A4 1 v.Y 19970317201810291 v. in due copie 01D (AR) 21 584 01AR 0700215845 VMA A4(bis 1 v. (2. copia)Y 1997082520181105 01 AVAtti del procedimento penale195041UNISANNIO03704nam 22006255 450 991033793630332120200704111347.03-030-22556-910.1007/978-3-030-22556-8(CKB)4100000008340215(MiAaPQ)EBC5782504(DE-He213)978-3-030-22556-8(PPN)258061421(EXLCZ)99410000000834021520190601d2019 u| 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierMaillard Reaction in Foods Mitigation Strategies and Positive Properties /by Salvatore Parisi, Sara M. Ameen, Shana Montalto, Anna Santangelo1st ed. 2019.Cham :Springer International Publishing :Imprint: Springer,2019.1 online resource (58 pages)Chemistry of Foods,2199-689X3-030-22555-0 Mitigation Strategies Against Maillard Reaction in Foods: Processing Options -- Thermal Approaches for the Control of Maillard Reaction in Processed Foods -- Chemical Strategies Against Maillard Reaction in Foods -- Positive Properties of Maillard Products.This book provides an overview of mitigation strategies and positive health effects of Maillard Reaction products in the contexts of food processing and storage. The effects of Maillard Reactions can vary considerably: while on the one hand certain sensorial alterations and influences on color, flavor and odor may be desirable, Maillard Reactions can also result in potentially harmful and toxic products (e.g. furfurals, furosines, or acrylamide). This book discusses possible mitigation strategies for the reduction of toxic reaction products, including the addition of enzymes or antioxidants, reducing sugars, and encapsulation approaches, as well as new processing strategies, such as high-pressure, radio-frequency, ultrahigh-temperature, or Ohmic heating methods. The book also illustrates that certain Maillard products can even produce positive health effects, e.g. antimicrobial or anticarcinogenic effects. The methods described here can serve as a blueprint for promoting the formation of beneficial compounds and reducing / avoiding toxic substances, offering essential strategies and methods.Chemistry of Foods,2199-689XFood—BiotechnologyNutritionPharmacologyMicrobiologyFood Sciencehttps://scigraph.springernature.com/ontologies/product-market-codes/C15001Nutritionhttps://scigraph.springernature.com/ontologies/product-market-codes/C18000Pharmacology/Toxicologyhttps://scigraph.springernature.com/ontologies/product-market-codes/B21007Food Microbiologyhttps://scigraph.springernature.com/ontologies/product-market-codes/L23040Food—Biotechnology.Nutrition.Pharmacology.Microbiology.Food Science.Nutrition.Pharmacology/Toxicology.Food Microbiology.660.2832664.07Parisi Salvatoreauthttp://id.loc.gov/vocabulary/relators/aut767205Ameen Sara Mauthttp://id.loc.gov/vocabulary/relators/autMontalto Shanaauthttp://id.loc.gov/vocabulary/relators/autSantangelo Annaauthttp://id.loc.gov/vocabulary/relators/autBOOK9910337936303321Maillard Reaction in Foods2533673UNINA