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Nitrite curing of meat [[electronic resource] ] : the N-nitrosamine problem and nitrite alternatives / / by Ronald B. Pegg and Fereidoon Shahidi
| Nitrite curing of meat [[electronic resource] ] : the N-nitrosamine problem and nitrite alternatives / / by Ronald B. Pegg and Fereidoon Shahidi |
| Autore | Pegg Ronald B |
| Pubbl/distr/stampa | Trumbull, Conn., : Food & Nutrition Press, c2000 |
| Descrizione fisica | 1 online resource (280 p.) |
| Disciplina | 664.926 |
| Altri autori (Persone) | ShahidiFereidoon <1951-> |
| Collana | Publications in food science and nutrition |
| Soggetto topico |
Nitrites - Analysis
Nitrosoamines - Analysis Meat - Preservation |
| ISBN |
1-281-45029-4
9786611450298 0-470-38508-1 0-470-38486-7 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | NITRITE CURING OF MEAT; CONTENTS; 1 . INTRODUCTION; 2 . HISTORY OF THE CURING PROCESS; 3 . THE COLOR OF MEAT; 4 . OXIDATIVE STABILITY OF MEAT LIPIDS; 5 . FLAVOR OF MEAT; 6 . MEAT MICROBIOLOGY; 7 . THE FATE OF NITRITE; 8 . POTENTIAL HEALTH CONCERNS ABOUT NITRITE; 9 . POSSIBLE SUBSTITUTES FOR NITRITE; GLOSSARY; INDEX |
| Record Nr. | UNINA-9910830159203321 |
Pegg Ronald B
|
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| Trumbull, Conn., : Food & Nutrition Press, c2000 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Nitrite curing of meat [[electronic resource] ] : the N-nitrosamine problem and nitrite alternatives / / by Ronald B. Pegg and Fereidoon Shahidi
| Nitrite curing of meat [[electronic resource] ] : the N-nitrosamine problem and nitrite alternatives / / by Ronald B. Pegg and Fereidoon Shahidi |
| Autore | Pegg Ronald B |
| Pubbl/distr/stampa | Trumbull, Conn., : Food & Nutrition Press, c2000 |
| Descrizione fisica | 1 online resource (280 p.) |
| Disciplina | 664.926 |
| Altri autori (Persone) | ShahidiFereidoon <1951-> |
| Collana | Publications in food science and nutrition |
| Soggetto topico |
Nitrites - Analysis
Nitrosoamines - Analysis Meat - Preservation |
| ISBN |
1-281-45029-4
9786611450298 0-470-38508-1 0-470-38486-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | NITRITE CURING OF MEAT; CONTENTS; 1 . INTRODUCTION; 2 . HISTORY OF THE CURING PROCESS; 3 . THE COLOR OF MEAT; 4 . OXIDATIVE STABILITY OF MEAT LIPIDS; 5 . FLAVOR OF MEAT; 6 . MEAT MICROBIOLOGY; 7 . THE FATE OF NITRITE; 8 . POTENTIAL HEALTH CONCERNS ABOUT NITRITE; 9 . POSSIBLE SUBSTITUTES FOR NITRITE; GLOSSARY; INDEX |
| Record Nr. | UNINA-9910841895303321 |
|
Pegg Ronald B
|
||
| Trumbull, Conn., : Food & Nutrition Press, c2000 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Nutrigenomics and proteomics in health and disease [[electronic resource] ] : impact of food factors-gene interactions / / editors, Yoshinori Mine, Kazuo Miyashita, Fereidoon Shahidi
| Nutrigenomics and proteomics in health and disease [[electronic resource] ] : impact of food factors-gene interactions / / editors, Yoshinori Mine, Kazuo Miyashita, Fereidoon Shahidi |
| Pubbl/distr/stampa | Ames, IA, : Wiley-Blackwell, 2009 |
| Descrizione fisica | 1 online resource (413 p.) |
| Disciplina | 613.2 |
| Altri autori (Persone) |
MineYoshinori
MiyashitaKazuo ShahidiFereidoon <1951-> |
| Collana | Hui: Food Science and Technology |
| Soggetto topico |
Nutrition - Genetic aspects
Proteomics |
| ISBN |
1-282-37156-8
9786612371561 0-8138-0726-3 0-8138-0717-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Nutrigenomics and Proteomics in Health and Disease; Contents; Preface; Contributors; Section I Introduction; 1 Nutrigenomics and Proteomics in Health and Disease: An Overview; 2 Omics in Nutrition and Health Research; Section II Genomics and Proteomics in Health and Diseases; 3 Toward Personalized Nutrition and Medicine: Promises and Challenges; 4 Obesity and Nuclear Receptors: Effective Genomic Strategies in Functional Foods; 5 Inflammatory Genes Involved in Obesity-Induced Inflammatory Responses and Pathologies; 6 Genomics and Proteomics in Allergy
Section III Food Factors-Gene Interactions7 Beneficial Effects of Conjugated Linoleic Acid; 8 Regulation of Gene Transcription by Fatty Acids; 9 Nonnutrient Functionality of Amino Acids; 10 Functional Bioactive Proteins and Peptides in Nutrigenomics; 11 Antiobesity Effect of Allenic Carotenoid, Fucoxanthin; 12 Control of Systemic Inflammation and Chronic Diseases-The Use of Turmeric and Curcuminoids; 13 Alteration in Gene Expression and Proteomic Profiles by Soy Isoflavone; 14 Green Tea Polyphenol-Modulated Genome Functions for Protective Health Benefits 15 Oat Avenanthramides: A Novel Antioxidant16 Cancer-Preventive Effects and Molecular Actions of Anthocyanins; 17 Food Components Activating Capsaicin Receptor TRPV1; 18 New Therapeutic Effects of Anthocyanins: Antiobesity Effect, Antidiabetes Effect, and Vision Improvement; 19 Licorice Flavonoids; 20 Isoprenols; 21 Anti-inflammatory and Anticarcinogenesis Potentials of Citrus Coumarins and Polymethylated Flavonoids; 22 Probiotics: Food for Thought; Section IV Advanced Analytical Techniques for Nutrigenomics and Proteomics 23 Microarrays: A Powerful Tool for Studying the Functions of Food and Its Nutrients24 Challenges and Current Solutions in Proteomic Sample Preparations; 25 Computational Methods in Cancer Gene Networking; 26 Peptidomics; Index |
| Record Nr. | UNINA-9910139987803321 |
| Ames, IA, : Wiley-Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Olives and olive oil as functional foods : bioactivity, chemistry and processing / / edited by Paul Kiritsakis, Fereidoon Shahidi
| Olives and olive oil as functional foods : bioactivity, chemistry and processing / / edited by Paul Kiritsakis, Fereidoon Shahidi |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley, , 2017 |
| Descrizione fisica | 1 online resource (669 pages) : illustrations (some color), photographs |
| Disciplina | 613.2 |
| Collana |
Functional Food Science and Technology Series
THEi Wiley ebooks |
| Soggetto topico |
Functional foods
Olive Olive oil |
| ISBN |
1-119-13533-8
1-119-13532-X 1-119-13534-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910270896003321 |
| Hoboken, New Jersey : , : Wiley, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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