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Pectin : technological and physiological properties / / Vassilis Kontogiorgos, editor
| Pectin : technological and physiological properties / / Vassilis Kontogiorgos, editor |
| Edizione | [1st ed. 2020.] |
| Pubbl/distr/stampa | Cham, Switzerland : , : Springer, , [2020] |
| Descrizione fisica | 1 online resource (XI, 207 p. 23 illus., 20 illus. in color.) |
| Disciplina | 664.024 |
| Soggetto topico |
Food - Biotechnology
Pectina Biotecnologia alimentària |
| Soggetto genere / forma | Llibres electrònics |
| ISBN | 3-030-53421-9 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Chapter 1 Biosynthesis, Localisation, and Function of Pectins in Plants -- Chapter 2 Pectin Structure -- Chapter 3 Pectin Degrading Enzymes -- Chapter 4 Isolation and Characterisation of Pectin -- Chapter 5 Emulsification Properties of Pectin -- Chapter 6 Edible Films and Coatings with Pectin -- Chapter 7 Pectin Gelation and its Assembly into Functional Materials -- Chapter 8 Digestion and Metabolism of Pectin -- Chapter 9 Pectin Bioactivity -- Chapter 10 Pectin as Drug-Release Vehicle. |
| Record Nr. | UNINA-9910424634903321 |
| Cham, Switzerland : , : Springer, , [2020] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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A Quest for Quality Wine, Every Time [[electronic resource] ] : A Guide for Root Cause Analysis. / / by Joyce Steakley, Bruce Steakley
| A Quest for Quality Wine, Every Time [[electronic resource] ] : A Guide for Root Cause Analysis. / / by Joyce Steakley, Bruce Steakley |
| Autore | Steakley Joyce |
| Edizione | [1st ed. 2020.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2020 |
| Descrizione fisica | 1 online resource (XIV, 243 p. 152 illus., 108 illus. in color.) |
| Disciplina | 663.2 |
| Soggetto topico |
Agriculture
Food - Biotechnology Industrial engineering Production engineering Vi Vinicultura Biotecnologia alimentària Food Science Industrial and Production Engineering |
| Soggetto genere / forma | Llibres electrònics |
| ISBN | 3-030-34000-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Chapter 1. Quest for Quality Wine, Every Time. Guide to Root Cause Analysis. Introduction -- Chapter 2. Quality Wine: Degree of Excellence and Distinctive Characteristics -- Chapter 3. Root cause analysis applied to grape growing and winemaking -- Chapter 4. Quality Grape Growing and Winemaking, Nurtured with Family, Friends, and Fun -- Chapter 5. Red wine volatile acidity problem solving with cause and effect analysis -- Chapter 6. Red wine imbalance problem solving with cause and effect analysis -- Chapter 7. Red wine color resolution with rational decision-making methods -- Chapter 8: Wine Quality Problem Cause Identification with the Best of the Best and Worst of the Worst (BowWow) Method -- Chapter 9. Quest for Quality Wine, Every Time. Guide to Root Cause Analysis. Summary and Conclusions. |
| Record Nr. | UNINA-9910416104603321 |
Steakley Joyce
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Starch Structure, Functionality and Application in Foods [[electronic resource] /] / edited by Shujun Wang
| Starch Structure, Functionality and Application in Foods [[electronic resource] /] / edited by Shujun Wang |
| Edizione | [1st ed. 2020.] |
| Pubbl/distr/stampa | Singapore : , : Springer Singapore : , : Imprint : Springer, , 2020 |
| Descrizione fisica | 1 online resource (177 pages) |
| Disciplina | 664.2 |
| Soggetto topico |
Biochemistry
Food—Biotechnology Biochemistry, general Food Science Midó Bioquímica Biotecnologia alimentària |
| Soggetto genere / forma | Llibres electrònics |
| ISBN | 981-15-0622-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Chapter 1. History of Starch Research -- Chapter 2. Botanical Sources of Starch -- Chapter 3. Fine Structure of Amylose and Amylopectin -- Chapter 4. Multi-scale Structures of Starch Granules -- Chapter 5. Amylose-Lipid Complex -- Chapter 6. Phase Transitions of Starch and Molecular Mechanisms -- Chapter 7. Rheological, Pasting and Textural Properties of Starch -- Chapter 8. Starch Modification and Application -- Chapter 9. In vitro Starch Digestion: Mechanisms and Kinetic Models. |
| Record Nr. | UNINA-9910416096003321 |
| Singapore : , : Springer Singapore : , : Imprint : Springer, , 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Starch Structure, Functionality and Application in Foods / / edited by Shujun Wang
| Starch Structure, Functionality and Application in Foods / / edited by Shujun Wang |
| Edizione | [1st ed. 2020.] |
| Pubbl/distr/stampa | Springer Singapore, 2020 |
| Descrizione fisica | 1 online resource (177 pages) |
| Disciplina | 664.2 |
| Soggetto topico |
Biochemistry
Food—Biotechnology Biochemistry, general Food Science Midó Bioquímica Biotecnologia alimentària |
| Soggetto genere / forma | Llibres electrònics |
| ISBN | 981-15-0622-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Chapter 1. History of Starch Research -- Chapter 2. Botanical Sources of Starch -- Chapter 3. Fine Structure of Amylose and Amylopectin -- Chapter 4. Multi-scale Structures of Starch Granules -- Chapter 5. Amylose-Lipid Complex -- Chapter 6. Phase Transitions of Starch and Molecular Mechanisms -- Chapter 7. Rheological, Pasting and Textural Properties of Starch -- Chapter 8. Starch Modification and Application -- Chapter 9. In vitro Starch Digestion: Mechanisms and Kinetic Models. |
| Record Nr. | UNINA-9910863134503321 |
| Springer Singapore, 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Systems and Synthetic Biotechnology for Production of Nutraceuticals [[electronic resource] /] / edited by Long Liu, Jian Chen
| Systems and Synthetic Biotechnology for Production of Nutraceuticals [[electronic resource] /] / edited by Long Liu, Jian Chen |
| Edizione | [1st ed. 2019.] |
| Pubbl/distr/stampa | Singapore : , : Springer Singapore : , : Imprint : Springer, , 2019 |
| Descrizione fisica | 1 online resource (V, 208 p. 38 illus., 28 illus. in color.) |
| Disciplina | 660.62 |
| Soggetto topico |
Food—Biotechnology
Biology—Technique Food Science Biological Techniques Aliments funcionals Biotecnologia alimentària |
| Soggetto genere / forma | Llibres electrònics |
| ISBN | 981-15-0446-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Nutraceuticals: definition, kinds and applications -- Construction of microbial cell factories by systems and synthetic biotechnology -- Microbial production of functional organic acids -- Microbial production of oligosaccharides and polysaccharides -- Microbial production of flavonoids -- Microbial production of natural food colorants -- Microbial production of vitamins -- Microbial production of oils and fatty acids -- Microbial production of nutraceuticals: challenges and prospects. . |
| Record Nr. | UNINA-9910373899003321 |
| Singapore : , : Springer Singapore : , : Imprint : Springer, , 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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