top

  Info

  • Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.

  Info

  • Utilizzare questo link per rimuovere la selezione effettuata.

Biblioteca

MARC Lista (tabellare)
Food chemistry Molecular sciences
Food chemistry Molecular sciences
Pubbl/distr/stampa [Oxford] : , : Elsevier Ltd., , [2020]-
Descrizione fisica 1 online resource
Disciplina 630
Soggetto topico Food - Composition
Food
Food - Analysis
Biochemical Phenomena
Food Analysis
Molecular Biology
Aliments
Aliments - Analyse
food
Soggetto genere / forma Periodical
periodicals.
Periodicals.
Zeitschrift
Périodiques.
ISSN 2666-5662
Formato Materiale a stampa
Livello bibliografico Periodico
Lingua di pubblicazione eng
Altri titoli varianti Molecular sciences
Record Nr. UNINA-9910439033903321
[Oxford] : , : Elsevier Ltd., , [2020]-
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Food chemistry [[electronic resource] /] / Dongfeng Wang ... [et al.], editors
Food chemistry [[electronic resource] /] / Dongfeng Wang ... [et al.], editors
Pubbl/distr/stampa Hauppauge, NY, : Nova Science Publishers, c2012
Descrizione fisica 1 online resource (384 p.)
Disciplina 664/.07
Altri autori (Persone) WangDongfeng
Collana Food Science and Technology
Soggetto topico Food - Analysis
Food - Composition
Soggetto genere / forma Electronic books.
ISBN 1-61942-136-4
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto ""Food Chemistry""; ""Library of Congress Cataloging-in-Publication Data""; ""Contents""; ""Preface""; ""Contributors""; ""About the Editors""; ""Chapter 1: Introduction""; ""Abstract""; ""1.1. Food Chemistry and Its History""; ""1.1.1. What Is Food Chemistry""; ""1.1.2. History of Food Chemistry""; ""1.1.3. Food Chemistry Textbooks""; ""1.2. The Role of Food Chemistry in Food Science and Engineering""; ""1.2.1. Role of Food Chemistry in Technology Advancement""; ""1.2.2. Role of Food Chemistry in Human Nutrition and Health""; ""1.3. Research Methods of Food Chemistry""; ""References""
""Chapter 2: Water""""Abstract""; ""1. Physical and Chemical Properties of Water and Ice""; ""1.1. The Water Molecule and Its Association""; ""1.1.1. The Water Molecule""; ""1.1.2. Association of Water Molecules""; ""1.2. Structures of Water and Ice""; ""1.2.1. The Structure of Water (Liquid)""; ""1.2.2. The Structure of Ice""; ""2. States of Water in Foods""; ""2.1. Water-Solute Interactions""; ""2.1.1. Interaction of Water with Ions and Ionic Groups""; ""2.1.2. Interaction between Water and Neutral Groups Possessing Hydrogen-Bonding Capabilities""
""2.1.3. Interaction of Water with Nonpolar Substances""""2.1.4. Interaction of Water with Amphiphilic Substances""; ""2.2. Water in Foods""; ""2.2.1. Bound Water""; ""2.2.2. Bulk Water""; ""3. Water Activity""; ""3.1. Definition and Measurement of aw""; ""3.2. Temperature Dependence of aw""; ""4. Moisture Sorption Isotherm""; ""4.1. Definition and Zones of Moisture Sorption Isotherm""; ""4.2. Hysteresis of MSI""; ""5. Water Activity and Food Stability""; ""5.1. Water Activity (aw) and Growth of Microorganisms in Foods""
""5.2. Water Activity (aw) and Chemical and Enzymatic Reactions in Foods""""5.3. Water Activity (aw) and Lipid Oxidation""; ""5.4. Water Activity (aw) and Maillard Reaction""; ""5.5. Calculation of BET Monolayer Value""; ""6. Freezing and Food Stability""; ""7. Molecular Mobility and Food Stability""; ""7.1. Molecular Mobility""; ""7.2. State Diagrams""; ""7.3. Molecular Mobility, State Diagram, and Food Properties""; ""7.3.1. Reaction Rates and Molecular Mobility""; ""7.3.2. Free Volume and Molecular Mobility""; ""7.3.3. Moisture Content and Tg""; ""7.3.4. Carbohydrates, Proteins, and Tg""
""7.3. Mm, State Diagram and Food Stability""""7.3.1. Temperature, Mm, and Food Stability""; ""7.3.2. Food Stability Predication Based on State Diagram""; ""References""; ""Chapter 3: Carbohydrates""; ""Abstract""; ""Introduction""; ""Carbohydrates Classification""; ""Carbohydrates in Foods""; ""Carbohydrates and Food Quality""; ""Physicochemical Properties and Functions""; ""of Carbohydrates""; ""Carbohydrate Structure""; ""Monosaccharide""; ""Sugar Alcohol, Inositol and Glycoside""; ""Oligosaccharides""; ""Polysaccharides""; ""Structure""; ""Conformation""; ""Physiochemical Properties""
""Solubility""
Record Nr. UNINA-9910452887703321
Hauppauge, NY, : Nova Science Publishers, c2012
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Food chemistry [[electronic resource] /] / Dongfeng Wang ... [et al.], editors
Food chemistry [[electronic resource] /] / Dongfeng Wang ... [et al.], editors
Pubbl/distr/stampa Hauppauge, NY, : Nova Science Publishers, c2012
Descrizione fisica 1 online resource (384 p.)
Disciplina 664/.07
Altri autori (Persone) WangDongfeng
Collana Food Science and Technology
Soggetto topico Food - Analysis
Food - Composition
ISBN 1-61942-136-4
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto ""Food Chemistry""; ""Library of Congress Cataloging-in-Publication Data""; ""Contents""; ""Preface""; ""Contributors""; ""About the Editors""; ""Chapter 1: Introduction""; ""Abstract""; ""1.1. Food Chemistry and Its History""; ""1.1.1. What Is Food Chemistry""; ""1.1.2. History of Food Chemistry""; ""1.1.3. Food Chemistry Textbooks""; ""1.2. The Role of Food Chemistry in Food Science and Engineering""; ""1.2.1. Role of Food Chemistry in Technology Advancement""; ""1.2.2. Role of Food Chemistry in Human Nutrition and Health""; ""1.3. Research Methods of Food Chemistry""; ""References""
""Chapter 2: Water""""Abstract""; ""1. Physical and Chemical Properties of Water and Ice""; ""1.1. The Water Molecule and Its Association""; ""1.1.1. The Water Molecule""; ""1.1.2. Association of Water Molecules""; ""1.2. Structures of Water and Ice""; ""1.2.1. The Structure of Water (Liquid)""; ""1.2.2. The Structure of Ice""; ""2. States of Water in Foods""; ""2.1. Water-Solute Interactions""; ""2.1.1. Interaction of Water with Ions and Ionic Groups""; ""2.1.2. Interaction between Water and Neutral Groups Possessing Hydrogen-Bonding Capabilities""
""2.1.3. Interaction of Water with Nonpolar Substances""""2.1.4. Interaction of Water with Amphiphilic Substances""; ""2.2. Water in Foods""; ""2.2.1. Bound Water""; ""2.2.2. Bulk Water""; ""3. Water Activity""; ""3.1. Definition and Measurement of aw""; ""3.2. Temperature Dependence of aw""; ""4. Moisture Sorption Isotherm""; ""4.1. Definition and Zones of Moisture Sorption Isotherm""; ""4.2. Hysteresis of MSI""; ""5. Water Activity and Food Stability""; ""5.1. Water Activity (aw) and Growth of Microorganisms in Foods""
""5.2. Water Activity (aw) and Chemical and Enzymatic Reactions in Foods""""5.3. Water Activity (aw) and Lipid Oxidation""; ""5.4. Water Activity (aw) and Maillard Reaction""; ""5.5. Calculation of BET Monolayer Value""; ""6. Freezing and Food Stability""; ""7. Molecular Mobility and Food Stability""; ""7.1. Molecular Mobility""; ""7.2. State Diagrams""; ""7.3. Molecular Mobility, State Diagram, and Food Properties""; ""7.3.1. Reaction Rates and Molecular Mobility""; ""7.3.2. Free Volume and Molecular Mobility""; ""7.3.3. Moisture Content and Tg""; ""7.3.4. Carbohydrates, Proteins, and Tg""
""7.3. Mm, State Diagram and Food Stability""""7.3.1. Temperature, Mm, and Food Stability""; ""7.3.2. Food Stability Predication Based on State Diagram""; ""References""; ""Chapter 3: Carbohydrates""; ""Abstract""; ""Introduction""; ""Carbohydrates Classification""; ""Carbohydrates in Foods""; ""Carbohydrates and Food Quality""; ""Physicochemical Properties and Functions""; ""of Carbohydrates""; ""Carbohydrate Structure""; ""Monosaccharide""; ""Sugar Alcohol, Inositol and Glycoside""; ""Oligosaccharides""; ""Polysaccharides""; ""Structure""; ""Conformation""; ""Physiochemical Properties""
""Solubility""
Record Nr. UNINA-9910779526903321
Hauppauge, NY, : Nova Science Publishers, c2012
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Food chemistry [[electronic resource] /] / Dongfeng Wang ... [et al.], editors
Food chemistry [[electronic resource] /] / Dongfeng Wang ... [et al.], editors
Edizione [1st ed.]
Pubbl/distr/stampa Hauppauge, NY, : Nova Science Publishers, c2012
Descrizione fisica 1 online resource (384 p.)
Disciplina 664/.07
Altri autori (Persone) WangDongfeng
Collana Food Science and Technology
Soggetto topico Food - Analysis
Food - Composition
ISBN 1-61942-136-4
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto ""Food Chemistry""; ""Library of Congress Cataloging-in-Publication Data""; ""Contents""; ""Preface""; ""Contributors""; ""About the Editors""; ""Chapter 1: Introduction""; ""Abstract""; ""1.1. Food Chemistry and Its History""; ""1.1.1. What Is Food Chemistry""; ""1.1.2. History of Food Chemistry""; ""1.1.3. Food Chemistry Textbooks""; ""1.2. The Role of Food Chemistry in Food Science and Engineering""; ""1.2.1. Role of Food Chemistry in Technology Advancement""; ""1.2.2. Role of Food Chemistry in Human Nutrition and Health""; ""1.3. Research Methods of Food Chemistry""; ""References""
""Chapter 2: Water""""Abstract""; ""1. Physical and Chemical Properties of Water and Ice""; ""1.1. The Water Molecule and Its Association""; ""1.1.1. The Water Molecule""; ""1.1.2. Association of Water Molecules""; ""1.2. Structures of Water and Ice""; ""1.2.1. The Structure of Water (Liquid)""; ""1.2.2. The Structure of Ice""; ""2. States of Water in Foods""; ""2.1. Water-Solute Interactions""; ""2.1.1. Interaction of Water with Ions and Ionic Groups""; ""2.1.2. Interaction between Water and Neutral Groups Possessing Hydrogen-Bonding Capabilities""
""2.1.3. Interaction of Water with Nonpolar Substances""""2.1.4. Interaction of Water with Amphiphilic Substances""; ""2.2. Water in Foods""; ""2.2.1. Bound Water""; ""2.2.2. Bulk Water""; ""3. Water Activity""; ""3.1. Definition and Measurement of aw""; ""3.2. Temperature Dependence of aw""; ""4. Moisture Sorption Isotherm""; ""4.1. Definition and Zones of Moisture Sorption Isotherm""; ""4.2. Hysteresis of MSI""; ""5. Water Activity and Food Stability""; ""5.1. Water Activity (aw) and Growth of Microorganisms in Foods""
""5.2. Water Activity (aw) and Chemical and Enzymatic Reactions in Foods""""5.3. Water Activity (aw) and Lipid Oxidation""; ""5.4. Water Activity (aw) and Maillard Reaction""; ""5.5. Calculation of BET Monolayer Value""; ""6. Freezing and Food Stability""; ""7. Molecular Mobility and Food Stability""; ""7.1. Molecular Mobility""; ""7.2. State Diagrams""; ""7.3. Molecular Mobility, State Diagram, and Food Properties""; ""7.3.1. Reaction Rates and Molecular Mobility""; ""7.3.2. Free Volume and Molecular Mobility""; ""7.3.3. Moisture Content and Tg""; ""7.3.4. Carbohydrates, Proteins, and Tg""
""7.3. Mm, State Diagram and Food Stability""""7.3.1. Temperature, Mm, and Food Stability""; ""7.3.2. Food Stability Predication Based on State Diagram""; ""References""; ""Chapter 3: Carbohydrates""; ""Abstract""; ""Introduction""; ""Carbohydrates Classification""; ""Carbohydrates in Foods""; ""Carbohydrates and Food Quality""; ""Physicochemical Properties and Functions""; ""of Carbohydrates""; ""Carbohydrate Structure""; ""Monosaccharide""; ""Sugar Alcohol, Inositol and Glycoside""; ""Oligosaccharides""; ""Polysaccharides""; ""Structure""; ""Conformation""; ""Physiochemical Properties""
""Solubility""
Record Nr. UNINA-9910820926303321
Hauppauge, NY, : Nova Science Publishers, c2012
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Food chemistry [[e-journal]]
Food chemistry [[e-journal]]
Pubbl/distr/stampa [Amsterdam] : , : Elsevier Science
Soggetto topico Food - Analysis
Food - Composition
Soggetto genere / forma Periodicals.
ISSN 1873-7072
Formato Materiale a stampa
Livello bibliografico Periodico
Lingua di pubblicazione eng
Record Nr. UNINA-9910143338803321
[Amsterdam] : , : Elsevier Science
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Food chemistry [[e-journal]]
Food chemistry [[e-journal]]
Pubbl/distr/stampa [Amsterdam] : , : Elsevier Science
Soggetto topico Food - Analysis
Food - Composition
Soggetto genere / forma Periodicals.
ISSN 1873-7072
Formato Materiale a stampa
Livello bibliografico Periodico
Lingua di pubblicazione eng
Record Nr. UNISA-996216439903316
[Amsterdam] : , : Elsevier Science
Materiale a stampa
Lo trovi qui: Univ. di Salerno
Opac: Controlla la disponibilità qui
Food chemistry advances
Food chemistry advances
Pubbl/distr/stampa Amsterdam : , : Elsevier, , 2022-
Descrizione fisica 1 online resource
Soggetto topico Food - Analysis
Food - Composition
ISSN 2772-753X
Formato Materiale a stampa
Livello bibliografico Periodico
Lingua di pubblicazione eng
Record Nr. UNISA-996466969903316
Amsterdam : , : Elsevier, , 2022-
Materiale a stampa
Lo trovi qui: Univ. di Salerno
Opac: Controlla la disponibilità qui
Food chemistry advances
Food chemistry advances
Pubbl/distr/stampa Amsterdam : , : Elsevier, , 2022-
Descrizione fisica 1 online resource
Soggetto topico Food - Analysis
Food - Composition
ISSN 2772-753X
Formato Materiale a stampa
Livello bibliografico Periodico
Lingua di pubblicazione eng
Record Nr. UNINA-9910510310103321
Amsterdam : , : Elsevier, , 2022-
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Food chemistry: X
Food chemistry: X
Pubbl/distr/stampa [Amsterdam] : , : Elsevier Ltd., , 2019-
Descrizione fisica 1 online resource
Soggetto topico Food - Analysis
Food - Composition
Food Analysis
Nutritional Physiological Phenomena
Soggetto genere / forma Periodical
Periodicals.
Soggetto non controllato Diet & Clinical Nutrition
ISSN 2590-1575
Formato Materiale a stampa
Livello bibliografico Periodico
Lingua di pubblicazione eng
Record Nr. UNISA-996304250303316
[Amsterdam] : , : Elsevier Ltd., , 2019-
Materiale a stampa
Lo trovi qui: Univ. di Salerno
Opac: Controlla la disponibilità qui
Food chemistry: X
Food chemistry: X
Pubbl/distr/stampa [Amsterdam] : , : Elsevier Ltd., , 2019-
Descrizione fisica 1 online resource
Soggetto topico Food - Analysis
Food - Composition
Food Analysis
Nutritional Physiological Phenomena
Soggetto genere / forma Periodical
Periodicals.
Soggetto non controllato Diet & Clinical Nutrition
ISSN 2590-1575
Formato Materiale a stampa
Livello bibliografico Periodico
Lingua di pubblicazione eng
Record Nr. UNINA-9910333241903321
[Amsterdam] : , : Elsevier Ltd., , 2019-
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui