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Processing effects on safety and quality of foods / edited by Enrique Ortega-Rivas
| Processing effects on safety and quality of foods / edited by Enrique Ortega-Rivas |
| Pubbl/distr/stampa | Boca Raton, Fla. : CRC, 2010 |
| Descrizione fisica | XX, 572 p. : ill. ; 25 cm |
| Disciplina | 664.02 |
| Collana | Contemporary food engineering |
| Soggetto non controllato | Alimenti - Controllo di qualità |
| ISBN | 978-1-4200-6112-3 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990009357480403321 |
| Boca Raton, Fla. : CRC, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Quality control in the food industry / edited by S. M. Herschdoerfer
| Quality control in the food industry / edited by S. M. Herschdoerfer |
| Edizione | [2. ed] |
| Pubbl/distr/stampa | London [etc.] : Academic Press, 19. |
| Descrizione fisica | 4 v. : ill. ; 24 cm. |
| Disciplina | 664.02 |
| Collana | Food science and technology |
| Soggetto topico | Industria alimentare e commercio - Controllo di Qualità |
| ISBN | 0-12-343003-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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| Record Nr. | UNISA-990001257170203316 |
| London [etc.] : Academic Press, 19. | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Recent developments in high pressure processing of foods / / Navin K. Rastogi ; foreword by Dietrich Knorr
| Recent developments in high pressure processing of foods / / Navin K. Rastogi ; foreword by Dietrich Knorr |
| Autore | Rastogi Navin K |
| Edizione | [1st ed. 2013.] |
| Pubbl/distr/stampa | New York : , : Springer, , 2013 |
| Descrizione fisica | 1 online resource (xv, 117 pages) : illustrations |
| Disciplina | 664.02 |
| Collana | SpringerBriefs in Food, Health, and Nutrition |
| Soggetto topico |
Food industry and trade - Technological innovations
High pressure (Science) |
| ISBN | 1-4614-7055-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Foreword; Preface; About the Author; Abstract; Contents; Chapter 1: Introduction; Chapter 2: High-Pressure Processing of Plant Products; 2.1 Fruits; 2.1.1 Apples; 2.1.2 Apricots; 2.1.3 Avocados; 2.1.4 Berries; 2.1.5 Cashew Apples; 2.1.6 Grapefruit; 2.1.7 Grapes; 2.1.8 Guavas; 2.1.9 Kiwi Fruit; 2.1.10 Lemons; 2.1.11 Lychee; 2.1.12 Longan; 2.1.13 Mangoes; 2.1.14 Melons; 2.1.15 Oranges; 2.1.16 Passionfruit; 2.1.17 Peaches; 2.1.18 Pears; 2.1.19 Persimmons; 2.1.20 Pineapple; 2.1.21 Pomegranate; 2.2 Vegetables; 2.2.1 Bitter Melon; 2.2.2 Broccoli; 2.2.3 Cabbage; 2.2.4 Carrots; 2.2.5 Cauliflower
2.2.6 Chestnut Kernels2.2.7 Eggplant; 2.2.8 Garlic; 2.2.9 Ginger; 2.2.10 Green Beans; 2.2.11 Green Peas; 2.2.12 Mushrooms; 2.2.13 Olives; 2.2.14 Onions; 2.2.15 Bell Peppers and Red Pepper; 2.2.16 Potatoes and Sweet Potatoes; 2.2.17 Spinach; 2.2.18 Tomatoes; 2.2.19 Turnip; 2.3 Other Plant Products; 2.3.1 Aloe Vera; 2.3.2 Green Tea; 2.3.3 Herbs and Roots; 2.3.4 Jam; 2.3.5 Smoothies; 2.3.6 Vegetable Beverages; Chapter 3: High-Pressure Processing of Dairy Products; 3.1 Milk; 3.1.1 Pasteurization; 3.1.2 Whey Protein; 3.1.3 Milk Enzymes; 3.1.4 Casein; 3.2 Cheese; 3.2.1 Shelf-Life Extension 3.2.2 Rennet Coagulation3.2.3 Yield; 3.2.4 Ripening; 3.3 Yogurt; 3.4 Reconstituted Milk; 3.5 Ice Cream; 3.6 Other Dairy Products; Chapter 4: High-Pressure Processing of Animal Products; 4.1 Beef; 4.1.1 Ground Beef; 4.1.2 Beef Slices; 4.1.3 Meat Tenderness; 4.2 Pork; 4.2.1 Dry-Cured Ham; 4.2.2 Restructured Pork; 4.2.3 Frozen Ham; 4.2.4 Pork Slice and Homogenate; 4.3 Fish; 4.3.1 Inactivation of Microorganisms and Enzymes; 4.3.2 Extended Shelf Life; 4.3.3 Effect on Freezing and Thawing; 4.3.4 Other Marine Products; 4.4 Poultry; 4.5 Eggs; 4.6 Sausages; 4.7 Oysters; 4.8 Shrimp, Clams, and Squid Chapter 5: ConclusionAcknowledgments; References |
| Record Nr. | UNINA-9910437812503321 |
Rastogi Navin K
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| New York : , : Springer, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Reformulation as a Strategy for Developing Healthier Food Products : Challenges, Recent Developments and Future Prospects / / edited by Vassilios Raikos, Viren Ranawana
| Reformulation as a Strategy for Developing Healthier Food Products : Challenges, Recent Developments and Future Prospects / / edited by Vassilios Raikos, Viren Ranawana |
| Edizione | [1st ed. 2019.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2019 |
| Descrizione fisica | 1 online resource (XII, 318 p. 25 illus., 13 illus. in color.) |
| Disciplina |
664.001579
664.02 |
| Soggetto topico |
Microbiology
Food—Biotechnology Public health Nutrition Food Microbiology Food Science Public Health Nutrition |
| ISBN | 3-030-23621-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction-Reformulating Foods - Concept, Trends and Considerations -- Part 1 -- Reformulation of Foods for Weight Loss: a Focus on Carbohydrates and Fats -- Digestible and Non-Digestible Polysaccharide Roles in Reformulating Foods for Health -- Reformulation as a Strategy for Developing Healthier Food Products: Challenges and Recent Developments – An Industry Perspective -- Nutritional Optimisation through Reductions of Salt, Fat, Sugar and Nitrite Using Sensory and Consumer Driven Techniques -- The Importance of Food Reformulation in Developing Countries -- Delivering Success in Practical Based Reformulation for Health -- Part 2 -- Improving Lipid Content in Muscle-based Food: New Strategies for Developing Fat Replacers Based on Gelling Processes Using Healthy Edible Oils -- Strategic Reformulation for Development of Healthier Food Products: Emerging Technologies and Novel Ingredients -- Reformulating Bread to Enhance Health Benefits using Phytochemicals and through Strategic Structuring -- Food Processing By‒products and Waste: Potential Applications as Emulsifiers and Stabilisers -- Improving Meat Safety Through Reformulation Strategies: Natural Antioxidants and Antimicrobials -- Reformulating Meat Products for Improving Nutrition and Health. |
| Record Nr. | UNINA-9910349440503321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Separation, extraction and concentration processes in the food, beverage and nutraceutical industries [[electronic resource] /] / edited by Syed S.H. Rizvi
| Separation, extraction and concentration processes in the food, beverage and nutraceutical industries [[electronic resource] /] / edited by Syed S.H. Rizvi |
| Pubbl/distr/stampa | Oxford ; ; Philadelphia, : Woodhead Pub., 2010 |
| Descrizione fisica | 1 online resource (696 p.) |
| Disciplina | 664.02 |
| Altri autori (Persone) | RizviSyed S. H |
| Collana | Woodhead Publishing series in food science, technology and nutrition |
| Soggetto topico |
Extraction (Chemistry)
Separation (Technology) Drink concentrates Processed foods |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-61344-370-6
0-85709-075-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. 1. Developments in food and nutraceutical separation, extraction and concentration techniques -- pt. 2. Separation technologies in the processing of particular foods and nutraceuticals. |
| Record Nr. | UNINA-9910464482803321 |
| Oxford ; ; Philadelphia, : Woodhead Pub., 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Separation, extraction and concentration processes in the food, beverage and nutraceutical industries [[electronic resource] /] / edited by Syed S.H. Rizvi
| Separation, extraction and concentration processes in the food, beverage and nutraceutical industries [[electronic resource] /] / edited by Syed S.H. Rizvi |
| Pubbl/distr/stampa | Oxford ; ; Philadelphia, : Woodhead Pub., 2010 |
| Descrizione fisica | 1 online resource (696 p.) |
| Disciplina | 664.02 |
| Altri autori (Persone) | RizviSyed S. H |
| Collana | Woodhead Publishing series in food science, technology and nutrition |
| Soggetto topico |
Extraction (Chemistry)
Separation (Technology) Drink concentrates Processed foods |
| ISBN |
1-61344-370-6
0-85709-075-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. 1. Developments in food and nutraceutical separation, extraction and concentration techniques -- pt. 2. Separation technologies in the processing of particular foods and nutraceuticals. |
| Record Nr. | UNINA-9910789327903321 |
| Oxford ; ; Philadelphia, : Woodhead Pub., 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Separation, extraction and concentration processes in the food, beverage and nutraceutical industries / / edited by Syed S.H. Rizvi
| Separation, extraction and concentration processes in the food, beverage and nutraceutical industries / / edited by Syed S.H. Rizvi |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Oxford ; ; Philadelphia, : Woodhead Pub., 2010 |
| Descrizione fisica | 1 online resource (696 p.) |
| Disciplina | 664.02 |
| Altri autori (Persone) | RizviSyed S. H |
| Collana | Woodhead Publishing series in food science, technology and nutrition |
| Soggetto topico |
Extraction (Chemistry)
Separation (Technology) Drink concentrates Processed foods |
| ISBN |
1-61344-370-6
0-85709-075-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. 1. Developments in food and nutraceutical separation, extraction and concentration techniques -- pt. 2. Separation technologies in the processing of particular foods and nutraceuticals. |
| Record Nr. | UNINA-9910821350003321 |
| Oxford ; ; Philadelphia, : Woodhead Pub., 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Small-scale food processing : a directory of equipment and methods / compiled by Sue Azam-Ali...[et al.]
| Small-scale food processing : a directory of equipment and methods / compiled by Sue Azam-Ali...[et al.] |
| Edizione | [2. ed.] |
| Pubbl/distr/stampa | London : ITDG Publishing, 2003 |
| Descrizione fisica | VII, 248 p. : ill. ; 25 cm. |
| Disciplina | 664.02 |
| Altri autori (Persone) | Azam-Ali, Sue |
| Soggetto topico |
Industria alimentare - Processi innovativi
Alimenti - Lavorazione |
| ISBN | 1-85339-504-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNIBAS-000017327 |
| London : ITDG Publishing, 2003 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. della Basilicata | ||
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Solving problems in food engineering / Stavros Yanniotis, author
| Solving problems in food engineering / Stavros Yanniotis, author |
| Autore | Yanniotis, Stavros |
| Pubbl/distr/stampa | New York : Springer, c2008 |
| Descrizione fisica | XI, 297 p. ; 24 cm + 1 cd-rom |
| Disciplina | 664.02 |
| Collana | Food engineering series |
| Soggetto non controllato | Alimenti - Lavorazione |
| ISBN | 978-0-387-73513-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990009343730403321 |
|
Yanniotis, Stavros
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| New York : Springer, c2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Sustainable food processing and engineering challenges / edited by Charis M. Galanakis
| Sustainable food processing and engineering challenges / edited by Charis M. Galanakis |
| Pubbl/distr/stampa | London [etc.], : Elsevier Academic Press, 2021 |
| Descrizione fisica | xviii, 375 p. : ill. ; 23 cm |
| Disciplina | 664.02 |
| Soggetto non controllato | Tecnologia alimentare |
| ISBN | 9780128227145 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910733494203321 |
| London [etc.], : Elsevier Academic Press, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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