LEADER 01163nam0 22002771i 450 001 UON00064425 005 20231205102323.701 100 $a20020107d1977 |0itac50 ba 101 $aeng 102 $aUS 105 $a|||| 1|||| 200 1 $aIbn Haytham's Optics$ea study of the origins of experimental science$fIbn Haytam$g[a cura di] Saleh Beshara Omar 210 $aChicago$cBibliotheca Islamica$d1977 215 $a168 p., c. di tav.$d23 cm 410 1$1001UON00041253$12001 $aStudies in Islamic Philosophy and Science 620 $aUS$dChicago, Ill.$3UONL000120 686 $aARA XVIII B$cPAESI ARABI - SCIENZE PURE E APPLICATE - FISICO-MATEMATICHE$2A 700 0$aIBN HAYTAM$3UONV041299$0656684 702 0$aSALEH BESHARA OMAR$3UONV041301 712 $aBibliotheca Islamica$3UONV247158$4650 801 $aIT$bSOL$c20240220$gRICA 899 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$2UONSI 912 $aUON00064425 950 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$dSI ARA XVIII B 011 $eSI SA 29257 5 011 996 $aIbn Haytham's Optics$91170993 997 $aUNIOR LEADER 05181nam 2201261z- 450 001 9910557577903321 005 20210501 035 $a(CKB)5400000000043870 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/68393 035 $a(oapen)doab68393 035 $a(EXLCZ)995400000000043870 100 $a20202105d2021 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aApplication of Analytical Chemistry to Foods and Food Technology 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021 215 $a1 online resource (224 p.) 311 08$a3-03943-460-8 311 08$a3-03943-461-6 330 $aThe application of analytical chemistry to the food sector allows the determination of the chemical composition of foods and the properties of their constituents, contributing to the definition of their nutritional and commodity value. Furthermore, it is possible to study the chemical modifications that food constituents undergo as a result of the treatments they undergo (food technology). Food analysis, therefore, allows us not only to determine the quality of a product or its nutritional value, but also to reveal adulterations and identify the presence of xenobiotic substances potentially harmful to human health. Furthermore, some foods, especially those of plant origin, contain numerous substances with beneficial effects on health. While these functional compounds can be obtained from a correct diet, they can also be extracted from food matrices for the formulation of nutraceutical products or added to foods by technological or biotechnological means for the production of functional foods. On the other hand, the enormous growth of the food industry over the last 50 years has broadened the field of application of analytical chemistry to encompass not only food but also food technology, which is fundamental for increasing the production of all types of food. 606 $aHumanities$2bicssc 606 $aSocial interaction$2bicssc 610 $aacrylamide 610 $aamino acid profiling 610 $aantioxidants 610 $aASE 610 $abioactive compounds 610 $achemiluminescent enzyme immunoassay (CLEIA) 610 $achitosan-nanoparticles 610 $acoatings 610 $aconvolutional neural network 610 $aCurcuma longa L. 610 $acurcuminoid stability 610 $aeffective wavelengths 610 $aELISA 610 $aextraction kinetic 610 $aextraction methods 610 $aflour quality characteristics 610 $afood colorants (synthetic, natural) 610 $afood matrices 610 $afrequency detection (FD) 610 $afunctional foods 610 $agas chromatography 610 $aGC-EI/MS/MS 610 $ageographical origin 610 $agrass pea 610 $agreen analytical chemistry 610 $agreen extraction 610 $aheadspace solid-phase microextraction (SPME) 610 $ahealth effects 610 $aHPLC-RP 610 $aHsian-tsao 610 $ahydrophilic interaction chromatography (HILIC) 610 $ainstrumental analysis 610 $aisothiocyanobenzyl-EDTA (ITCBE) 610 $akobbah 610 $alead (II) 610 $alincomycin 610 $aliquid chromatography (HPLC) 610 $amango 610 $amass spectrometry 610 $ameadow saffron 610 $amesoporous silica nanoparticles 610 $ametabolomics 610 $amonoclonal antibody (mAb) 610 $amulti-step extraction 610 $anarrow-leaved oleaster fruits 610 $aNaviglio extractor 610 $aNaviglio's principle 610 $anear-infrared hyperspectral imaging 610 $anutraceuticals 610 $aodor activity value 610 $aorder-specific magnitude estimation (OSME) 610 $apectin 610 $aphytochemicals 610 $aPlatostoma palustre (Blume) 610 $apoultry eggs 610 $aPressurized liquid extraction 610 $aRosemary 610 $aRSLDE 610 $asample preparation 610 $asensory analysis 610 $asimultaneous distillation-extraction (SDE) 610 $asolid-liquid extraction 610 $asolid-liquid extraction techniques 610 $asolvent extraction 610 $asoxhlet 610 $aspectinomycin 610 $atandem mass spectrometry 610 $atransglutaminase 610 $aTriticum species flours 610 $aUHPLC-QTOF-mass spectrometry 610 $aultrasound-assisted extraction 610 $avolatile components 610 $avolatile compounds 615 7$aHumanities 615 7$aSocial interaction 700 $aNaviglio$b Daniele$4edt$0430808 702 $aGallo$b Monica$4edt 702 $aNaviglio$b Daniele$4oth 702 $aGallo$b Monica$4oth 906 $aBOOK 912 $a9910557577903321 996 $aApplication of Analytical Chemistry to Foods and Food Technology$93023598 997 $aUNINA