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Food texture and viscosity [[electronic resource] ] : concept and measurement / / Malcolm C. Bourne
| Food texture and viscosity [[electronic resource] ] : concept and measurement / / Malcolm C. Bourne |
| Autore | Bourne Malcolm C |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | San Diego, : Academic Press, c2002 |
| Descrizione fisica | 1 online resource (446 p.) |
| Disciplina | 664/.117 |
| Collana | Food science and technology international series |
| Soggetto topico |
Food texture
Viscosity Food - Analysis |
| ISBN |
1-281-00498-7
9786611004989 0-08-049133-2 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Food Texture and Viscosity: Concept and Measurement; Copyright Page; Contents; Preface to the Second Edition; Chapter 1. Texture, Viscosity and Food; Introduction; Importance of Texture; The Vocabulary of Texture; Texture and Time of Day; Defective Textures; Textural Diversity; Status of Food Texture Measurements; Definitions of Texture; Texture-related Concepts and Their Definitions; Texture Versus Viscosity; Texture and Food Processing; Texture and Health; Texture and Structure; Rheology and Texture; Early History; Suggestions for Further Reading
Chapter 2. Body-Texture InteractionsIntroduction; Importance of the Tactile Sense; Some Definitions; The Sequence of Mastication; Methods and Processes Used for Disintegration of Food; Rate of Compression between the Teeth; Soothing Effect of Mastication; Saliva; Forces Generated between the Teeth and Palate; Tracking Food Movement Within the Mouth; Reasons for Masticating Food; Nonoral Methods for Sensing Texture; Chapter 3. Physics and Texture; Introduction; Deformation; Effect of Lubrication; Time Aspects of Deformation; Materials Science; Creep Compliance; Viscosity Factors Affecting ViscosityTypes of Viscous Behavior; The General Equation for Viscosity; Other Flow Equations; Time Dependency; Weissenberg Effect (Normal Force); Viscoelasticity; Small Amplitude Oscillatory Testing (SAOT); Mechanical Models; Fracture; Isotropy and Anisotropy; Units of Measurement; Suggestions for Further Reading; Chapter 4. Principles of Objective Texture Measurement; Introduction; Force Measuring Instruments; Distance Measuring Instruments; Time Measuring Instruments; Work, Energy and Power Measuring Instruments; Ratio Measuring Techniques; Multiple Variable Instruments Chemical AnalysisMiscellaneous Methods; Universal Testing Machines (UTM); Texture Profile Analysis (TPA); Accuracy and Precision of Measurement; Chapter 5. Practice of Objective Texture Measurement; Introduction; Force Measuring Instruments; Distance Measuring Instruments; Volume Measuring Instruments; Time Measuring Instruments; Miscellaneous Methods; Multiple Measuring Instruments; Chapter 6. Viscosity Measurement; Introduction; Capillary Type; Tube Viscometry; Orifice Type; Coaxial Rotational Viscometers; Cone and Plate and Parallel Plate Viscometers Modes of Operation of Rotational ViscometersOther Rotational Viscometers; Paddle Viscometry; Falling-Ball Viscometers; Oscillation Viscometry; Imperfect Lubricated Squeezing Flow; Back Extrusion Viscometry; Imitative Viscometers; Use of One-Point Measurements for Non-Newtonian Fluids; Suppliers of Rotational Viscometers; Chapter 7. Sensory Methods of Texture and Viscosity Measurement; Introduction; Importance of Sensory Evaluation; Sensory Texture Profiling; Variations on Sensory Texture Profile Analysis; Sensory TPA by Consumer Panels; Repeatability The Texture Profile as an Objective Method |
| Record Nr. | UNINA-9910784642303321 |
Bourne Malcolm C
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| San Diego, : Academic Press, c2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food texture and viscosity [[electronic resource] ] : concept and measurement / / Malcolm C. Bourne
| Food texture and viscosity [[electronic resource] ] : concept and measurement / / Malcolm C. Bourne |
| Autore | Bourne Malcolm C |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | San Diego, : Academic Press, c2002 |
| Descrizione fisica | 1 online resource (446 p.) |
| Disciplina | 664/.117 |
| Collana | Food science and technology international series |
| Soggetto topico |
Food texture
Viscosity Food - Analysis |
| ISBN |
1-281-00498-7
9786611004989 0-08-049133-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Food Texture and Viscosity: Concept and Measurement; Copyright Page; Contents; Preface to the Second Edition; Chapter 1. Texture, Viscosity and Food; Introduction; Importance of Texture; The Vocabulary of Texture; Texture and Time of Day; Defective Textures; Textural Diversity; Status of Food Texture Measurements; Definitions of Texture; Texture-related Concepts and Their Definitions; Texture Versus Viscosity; Texture and Food Processing; Texture and Health; Texture and Structure; Rheology and Texture; Early History; Suggestions for Further Reading
Chapter 2. Body-Texture InteractionsIntroduction; Importance of the Tactile Sense; Some Definitions; The Sequence of Mastication; Methods and Processes Used for Disintegration of Food; Rate of Compression between the Teeth; Soothing Effect of Mastication; Saliva; Forces Generated between the Teeth and Palate; Tracking Food Movement Within the Mouth; Reasons for Masticating Food; Nonoral Methods for Sensing Texture; Chapter 3. Physics and Texture; Introduction; Deformation; Effect of Lubrication; Time Aspects of Deformation; Materials Science; Creep Compliance; Viscosity Factors Affecting ViscosityTypes of Viscous Behavior; The General Equation for Viscosity; Other Flow Equations; Time Dependency; Weissenberg Effect (Normal Force); Viscoelasticity; Small Amplitude Oscillatory Testing (SAOT); Mechanical Models; Fracture; Isotropy and Anisotropy; Units of Measurement; Suggestions for Further Reading; Chapter 4. Principles of Objective Texture Measurement; Introduction; Force Measuring Instruments; Distance Measuring Instruments; Time Measuring Instruments; Work, Energy and Power Measuring Instruments; Ratio Measuring Techniques; Multiple Variable Instruments Chemical AnalysisMiscellaneous Methods; Universal Testing Machines (UTM); Texture Profile Analysis (TPA); Accuracy and Precision of Measurement; Chapter 5. Practice of Objective Texture Measurement; Introduction; Force Measuring Instruments; Distance Measuring Instruments; Volume Measuring Instruments; Time Measuring Instruments; Miscellaneous Methods; Multiple Measuring Instruments; Chapter 6. Viscosity Measurement; Introduction; Capillary Type; Tube Viscometry; Orifice Type; Coaxial Rotational Viscometers; Cone and Plate and Parallel Plate Viscometers Modes of Operation of Rotational ViscometersOther Rotational Viscometers; Paddle Viscometry; Falling-Ball Viscometers; Oscillation Viscometry; Imperfect Lubricated Squeezing Flow; Back Extrusion Viscometry; Imitative Viscometers; Use of One-Point Measurements for Non-Newtonian Fluids; Suppliers of Rotational Viscometers; Chapter 7. Sensory Methods of Texture and Viscosity Measurement; Introduction; Importance of Sensory Evaluation; Sensory Texture Profiling; Variations on Sensory Texture Profile Analysis; Sensory TPA by Consumer Panels; Repeatability The Texture Profile as an Objective Method |
| Record Nr. | UNINA-9910826860103321 |
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Bourne Malcolm C
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| San Diego, : Academic Press, c2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food traceability in Jordan : current perspectives / / Moawiya A. Haddad [and five others]
| Food traceability in Jordan : current perspectives / / Moawiya A. Haddad [and five others] |
| Autore | Haddad Moawiya A. |
| Edizione | [1st ed. 2021.] |
| Pubbl/distr/stampa | Cham, Switzerland : , : Springer, , [2021] |
| Descrizione fisica | 1 online resource (VI, 63 p.) : 18 illus., 17 illus. in color |
| Disciplina | 664.07 |
| Collana | SpringerBriefs in molecular science. Chemistry of foods |
| Soggetto topico |
Food - Analysis
Food - Composition Food - Jordan |
| ISBN | 3-030-66820-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | An Introduction to Food Traceability -- Traditional Foods in Jordan and Traceability. Hummus and Related Variations -- Jordan Dairy Products and Traceability. Labaneh, a Concentrated Strained Yogurt -- Dried Fermented Dairy Products in Jordan. Jameed and Traceability. |
| Record Nr. | UNINA-9910483123503321 |
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Haddad Moawiya A.
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| Cham, Switzerland : , : Springer, , [2021] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Foodomics [[electronic resource] ] : advanced mass spectrometry in modern food science and nutrition / / edited by Alejandro Cifuentes
| Foodomics [[electronic resource] ] : advanced mass spectrometry in modern food science and nutrition / / edited by Alejandro Cifuentes |
| Pubbl/distr/stampa | Hoboken, N.J., : John Wiley & Sons, Inc., 2013 |
| Descrizione fisica | 1 online resource (582 p.) |
| Disciplina | 664/.07 |
| Altri autori (Persone) | CifuentesAlejandro |
| Collana | Wiley series on mass spectrometry |
| Soggetto topico |
Food - Analysis
Mass spectrometry |
| ISBN |
1-118-53728-9
1-299-24216-2 1-118-53731-9 1-118-53735-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
FOODOMICS; CONTENTS; PREFACE; CONTRIBUTORS; 1 FOODOMICS: PRINCIPLES AND APPLICATIONS; 1.1 INTRODUCTION TO FOODOMICS; 1.1.1 Definition of Foodomics; 1.1.2 Foodomics Tools; 1.2 FOODOMICS APPLICATIONS: CHALLENGES, ADVANTAGES, AND DRAWBACKS; 1.2.1 Food Safety, Quality, and Traceability; 1.2.2 Transgenic Foods; 1.2.3 Foodomics in Nutrition and Health Research; 1.3 FOODOMICS, SYSTEMS BIOLOGY, AND FUTURE TRENDS; ACKNOWLEDGMENTS; REFERENCES; 2 NEXT GENERATION INSTRUMENTS AND METHODS FOR PROTEOMICS; 2.1 INTRODUCTION; 2.1.1 History of Mass Spectrometry-Based Proteomics
2.1.2 Overview of Classical Proteomics Techniques2.1.3 Sample Preparation Methods; 2.2 EMERGING METHODS IN PROTEOMICS; 2.2.1 Bottom-up and Top-down Proteomics; 2.2.2 Methods for Quantitative Proteomics; 2.2.3 Post-Translational Protein Modifications Identification Methods; 2.3 THE MOVE FROM SHOTGUN TO TARGETED PROTEOMICS APPROACHES; 2.3.1 Shotgun Proteomics; 2.3.2 Targeted Proteomics; 2.3.3 Tandem Mass Spectrometry versus Selected/Multiple Reaction Monitoring; 2.3.4 Tandem Mass Spectrometry with Alternative Acquisition Methods; 2.3.5 Applications of Targeted Approaches in Food Science 2.4 NEW INSTRUMENTAL METHODS FOR PROTEOMICS2.4.1 Fragmentation Methods; 2.4.2 High Mass Accuracy and Fast Scanning Instrumentation; 2.4.3 New Hybrid Instruments; 2.5 BIOINFORMATICS TOOLS; 2.5.1 Algorithms for Protein Identification; 2.5.2 Post-Translational Modifications Identification by Computational Methods; 2.5.3 Processing and Analyzing Proteomics Data; 2.5.4 Proteomics Data Repositories; REFERENCES; 3 PROTEOMIC-BASED TECHNIQUES FOR THE CHARACTERIZATION OF FOOD ALLERGENS; 3.1 INTRODUCTION: WHAT IS FOOD ALLERGY?; 3.2 FOOD ALLERGY: FEATURES AND BOUNDARIES OF THE DISEASE 3.3 IMMUNOPATHOLOGY OF FOOD ALLERGY AND ROLE OF PROTEOMICS3.4 IDENTIFICATION OF FOOD ALLERGY EPITOPES; 3.4.1 The Epitopes of Food Allergy; 3.4.2 Proteomic Strategies for Allergen Identification, Detection, and Quantification; 3.4.3 Identification of Linear and Conformational Epitopes; 3.5 EXPRESSION PROTEOMICS AND FUNCTIONAL PROTEOMICS IN FOOD ALLERGY; 3.6 IDENTIFICATION OF ALLERGENS IN TRANSFORMED PRODUCTS; 3.7 CONCLUDING REMARKS; REFERENCES; 4 EXAMINATION OF THE EFFICACY OF ANTIOXIDANT FOOD SUPPLEMENTS USING ADVANCED PROTEOMICS METHODS; 4.1 INTRODUCTION 4.1.1 Oxidative Stress in Aging and Disease4.1.2 Dietary Antioxidants; 4.2 METHODS FOR STUDYING THE EFFICACY OF ANTIOXIDANTS; 4.2.1 Carbonylation as a Universal Indicator of Oxidative Stress; 4.2.2 Methods for Purifying Carbonylated Proteins from Complex Mixtures, Mechanistic Studies of Diseases, and the Impact of Antioxidants; 4.3 STRATEGIES USED FOR PROTEOMIC ANALYSIS OF CARBONYLATED PROTEINS AND THE IMPACT OF ANTIOXIDANTS; 4.3.1 Isolating Carbonylated Peptides; 4.3.2 Targeting Carbonylated Proteins as a Group; 4.3.3 Multidimensional Separation; 4.4 STUDYING OXIDATION MECHANISMS 4.4.1 Direct Oxidation with ROS |
| Record Nr. | UNINA-9910141602703321 |
| Hoboken, N.J., : John Wiley & Sons, Inc., 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Foodomics [[electronic resource] ] : advanced mass spectrometry in modern food science and nutrition / / edited by Alejandro Cifuentes
| Foodomics [[electronic resource] ] : advanced mass spectrometry in modern food science and nutrition / / edited by Alejandro Cifuentes |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Hoboken, N.J., : John Wiley & Sons, Inc., 2013 |
| Descrizione fisica | 1 online resource (582 p.) |
| Disciplina | 664/.07 |
| Altri autori (Persone) | CifuentesAlejandro |
| Collana | Wiley series on mass spectrometry |
| Soggetto topico |
Food - Analysis
Mass spectrometry |
| ISBN |
1-118-53728-9
1-299-24216-2 1-118-53731-9 1-118-53735-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
FOODOMICS; CONTENTS; PREFACE; CONTRIBUTORS; 1 FOODOMICS: PRINCIPLES AND APPLICATIONS; 1.1 INTRODUCTION TO FOODOMICS; 1.1.1 Definition of Foodomics; 1.1.2 Foodomics Tools; 1.2 FOODOMICS APPLICATIONS: CHALLENGES, ADVANTAGES, AND DRAWBACKS; 1.2.1 Food Safety, Quality, and Traceability; 1.2.2 Transgenic Foods; 1.2.3 Foodomics in Nutrition and Health Research; 1.3 FOODOMICS, SYSTEMS BIOLOGY, AND FUTURE TRENDS; ACKNOWLEDGMENTS; REFERENCES; 2 NEXT GENERATION INSTRUMENTS AND METHODS FOR PROTEOMICS; 2.1 INTRODUCTION; 2.1.1 History of Mass Spectrometry-Based Proteomics
2.1.2 Overview of Classical Proteomics Techniques2.1.3 Sample Preparation Methods; 2.2 EMERGING METHODS IN PROTEOMICS; 2.2.1 Bottom-up and Top-down Proteomics; 2.2.2 Methods for Quantitative Proteomics; 2.2.3 Post-Translational Protein Modifications Identification Methods; 2.3 THE MOVE FROM SHOTGUN TO TARGETED PROTEOMICS APPROACHES; 2.3.1 Shotgun Proteomics; 2.3.2 Targeted Proteomics; 2.3.3 Tandem Mass Spectrometry versus Selected/Multiple Reaction Monitoring; 2.3.4 Tandem Mass Spectrometry with Alternative Acquisition Methods; 2.3.5 Applications of Targeted Approaches in Food Science 2.4 NEW INSTRUMENTAL METHODS FOR PROTEOMICS2.4.1 Fragmentation Methods; 2.4.2 High Mass Accuracy and Fast Scanning Instrumentation; 2.4.3 New Hybrid Instruments; 2.5 BIOINFORMATICS TOOLS; 2.5.1 Algorithms for Protein Identification; 2.5.2 Post-Translational Modifications Identification by Computational Methods; 2.5.3 Processing and Analyzing Proteomics Data; 2.5.4 Proteomics Data Repositories; REFERENCES; 3 PROTEOMIC-BASED TECHNIQUES FOR THE CHARACTERIZATION OF FOOD ALLERGENS; 3.1 INTRODUCTION: WHAT IS FOOD ALLERGY?; 3.2 FOOD ALLERGY: FEATURES AND BOUNDARIES OF THE DISEASE 3.3 IMMUNOPATHOLOGY OF FOOD ALLERGY AND ROLE OF PROTEOMICS3.4 IDENTIFICATION OF FOOD ALLERGY EPITOPES; 3.4.1 The Epitopes of Food Allergy; 3.4.2 Proteomic Strategies for Allergen Identification, Detection, and Quantification; 3.4.3 Identification of Linear and Conformational Epitopes; 3.5 EXPRESSION PROTEOMICS AND FUNCTIONAL PROTEOMICS IN FOOD ALLERGY; 3.6 IDENTIFICATION OF ALLERGENS IN TRANSFORMED PRODUCTS; 3.7 CONCLUDING REMARKS; REFERENCES; 4 EXAMINATION OF THE EFFICACY OF ANTIOXIDANT FOOD SUPPLEMENTS USING ADVANCED PROTEOMICS METHODS; 4.1 INTRODUCTION 4.1.1 Oxidative Stress in Aging and Disease4.1.2 Dietary Antioxidants; 4.2 METHODS FOR STUDYING THE EFFICACY OF ANTIOXIDANTS; 4.2.1 Carbonylation as a Universal Indicator of Oxidative Stress; 4.2.2 Methods for Purifying Carbonylated Proteins from Complex Mixtures, Mechanistic Studies of Diseases, and the Impact of Antioxidants; 4.3 STRATEGIES USED FOR PROTEOMIC ANALYSIS OF CARBONYLATED PROTEINS AND THE IMPACT OF ANTIOXIDANTS; 4.3.1 Isolating Carbonylated Peptides; 4.3.2 Targeting Carbonylated Proteins as a Group; 4.3.3 Multidimensional Separation; 4.4 STUDYING OXIDATION MECHANISMS 4.4.1 Direct Oxidation with ROS |
| Record Nr. | UNINA-9910809343703321 |
| Hoboken, N.J., : John Wiley & Sons, Inc., 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Foods : experimental perspectives / / Margaret McWilliams
| Foods : experimental perspectives / / Margaret McWilliams |
| Autore | McWilliams Margaret |
| Edizione | [Seventh, Pearson new international edition.] |
| Pubbl/distr/stampa | Harlow, Essex : , : Pearson, , [2014] |
| Descrizione fisica | 1 online resource (586 pages) : illustrations, photographs |
| Disciplina | 664.07 |
| Collana | Always learning |
| Soggetto topico | Food - Analysis |
| ISBN | 1-292-03424-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Cover -- Table of Contents -- Glossary -- 1. Dimensions of Food Studies -- 2. The Research Process -- 3. Sensory Evaluation -- 4. Objective Evaluation -- 5. Water -- 6. Physical Aspects of Food Preparation -- 7. Overview of Carbohydrates -- 8. Monosaccharides, Disaccharides, and Sweeteners -- 9. Starch -- 10. Vegetables and Fruits -- 11. Overview of Fats and Oils -- 12. Fats and Oils in Food Products -- 13. Overview of Proteins -- 14. Milk and Milk Products -- 15. Meats, Fish, and Poultry -- 16. Eggs -- 17. Dimensions of Baking -- 18. Baking Applications -- 19. Food Safety Concerns and Controls -- 20. Food Preservation -- 21. Food Additives -- Color Plates -- Index. |
| Record Nr. | UNINA-9910153127703321 |
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McWilliams Margaret
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| Harlow, Essex : , : Pearson, , [2014] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Functional Cereals and Cereal Foods [[electronic resource] ] : Properties, Functionality and Applications / / edited by Sneh Punia Bangar, Anil Kumar Siroha
| Functional Cereals and Cereal Foods [[electronic resource] ] : Properties, Functionality and Applications / / edited by Sneh Punia Bangar, Anil Kumar Siroha |
| Edizione | [1st ed. 2022.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2022 |
| Descrizione fisica | 1 online resource (0 pages) |
| Disciplina | 664.7 |
| Soggetto topico |
Food science
Food - Analysis Chemistry Food Science Food Chemistry Food Analysis Food Studies Food Engineering Aliments funcionals Cereals (Aliment) Cereals |
| Soggetto genere / forma | Llibres electrònics |
| ISBN | 3-031-05611-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Part I: Functional cereals -- 1.Functional cereals: functional components and benefits -- 2.Novel approaches to improve functional potential of cereals -- 3.Improvement of genetic variation for nutrients and bioactive food components in cereal crops -- 4.Functional Cereals for Gluten intolerance -- 5.Functionality of Resistant and Slowly Digested Starch in cereals -- 6.Functionality of β-glucan and fibers in cereals -- Part-ll FUNCTIONAL CEREAL FOODS -- 7.Prebiotic and probiotic potential of cereals -- 8.Cereal based fermented foods and non-alcohol beverages -- 9.Functional cereal-based bakery products, breakfast cereals, and pasta products -- 10.Cereal grain-based milks their potential health properties -- 11.Cereal grain tea and its potential health properties -- 12.Low GI functional foods -- 13.High fibers functional product -- 14. miRNA-based genetic engineering for crop improvement and production of functional foods. |
| Record Nr. | UNINA-9910590088603321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Halal and Kosher Food [[electronic resource] ] : Integration of Quality and Safety for Global Market Trends / / edited by Osman Ahmed Osman, Abdel Moneim Elhadi Sulieman
| Halal and Kosher Food [[electronic resource] ] : Integration of Quality and Safety for Global Market Trends / / edited by Osman Ahmed Osman, Abdel Moneim Elhadi Sulieman |
| Autore | Ahmed Osman Osman |
| Edizione | [1st ed. 2023.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 |
| Descrizione fisica | 1 online resource (413 pages) |
| Disciplina | 353.997 |
| Altri autori (Persone) | Moneim Elhadi SuliemanAbdel |
| Soggetto topico |
Food science
Food - Safety measures Food security Food - Microbiology Food - Analysis Chemistry Food Science Food Safety Food Security Food Microbiology Food Chemistry |
| ISBN | 9783031414596 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | The importance of halal food and its legality in both Islamic and non-Islamic communities around the world -- Dilemma and Concepts of Halal-Safe Food -- Metrology's Importance and Application in the Halal Food Assurance System -- Concept and Significance of the Halal Traceability System -- Kosher and halal food dissimilarities and challenges in accessing international markets -- One Health- new approach towards halal food safety -- Laboratory Methods for authenticating conformity of Halal Foods -- Models for risk analysis applicable to Halal food products -- Halal and kosher slaughter procedures in livestock and poultry -- The origins, usage, and production methods of halal and kosher gelatin -- Fraud on Halal food: principles, quality challenges, and safety concerns -- Standards and their application to the production, manufacture, and storage of halal food -- Fermentation techniques used to enhance the quality of halal food products -- Principles and techniques of sensory evaluation for assessing the quality of halal foods -- Good practices: Conception and implementation through the Halal food supply chain -- Contamination of Halal Beef Carcasses by Bacteria Grow or Survive During Cold Storage -- Inherent and extrinsic factors related to the shelf life of halal food stuff -- Impact of fluctuating storage temperatures on the sensory and microbiological quality of halal beef products -- Food additives and their applications in the production of halal and kosher foods -- The origin of enzymes and their applications in the production of specific halal products -- Pesticides Maximum Residues Levels (MRLs) in Halal Food -- The prevalence of microorganisms and their impact on the wholesomeness of particular Nile fish and fish products -- Significant risk of Shiga toxin-producing E. coli in certain halal foods -- Antimicrobial resistance: Challenges and Incidence in Various Halal Food Products -- Manufacturing Procedures for Controlling Harmful Microorganisms in Halal Chicken Meat Products -- Effects of heavy metal contamination on the safety of halal foodstuffs -- The incidence of aflatoxin in feedstuff and foodstuff and its significances on the wholsomnness of halal food -- Non-alcoholic drink safety and halal certification -- Production of Halal Meat Using HACCP System: Idea and Implementation. . |
| Record Nr. | UNINA-9910751385203321 |
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Ahmed Osman Osman
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Handbook of food analytical chemistry Water, proteins, enzymes, lipids, and carbohydrates [[electronic resource] /] / edited by Ronald E. Wrolstad ... [et al.]
| Handbook of food analytical chemistry Water, proteins, enzymes, lipids, and carbohydrates [[electronic resource] /] / edited by Ronald E. Wrolstad ... [et al.] |
| Pubbl/distr/stampa | Hoboken, N.J., : Wiley-Interscience, c2000 |
| Descrizione fisica | 1 online resource (1397 p.) |
| Disciplina |
664.07
664/.07 |
| Altri autori (Persone) | WrolstadRonald E. <1939-> |
| Soggetto topico |
Food - Analysis
Chemistry, Analytic |
| ISBN |
0-471-72187-5
1-280-28102-2 1-280-28101-4 9786610281022 0-471-70909-3 9786610281015 0-471-70908-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
HANDBOOK OF FOOD ANALYTICAL CHEMISTRY WATER, PROTEINS, ENZYMES, LIPIDS, AND CARBOHYDRATES; HANDBOOK OF FOOD ANALYTICAL CHEMISTRY PIGMENTS, COLORANTS, FLAVORS, TEXTURE, AND BIOACTIVE FOOD COMPONENTS; Contents; ix Preface; xi Foreword to Current Protocols in Food Analytical Chemistry; xiii Contributors; A WATER; A1 Gravimetric Measurements of Water; A1.1 Gravimetric Determination of Water by Drying and Weighing; A1.2 Karl Fischer Titration; A1.3 Application of Low-Resolution NMR for Simultaneous Moisture and Oil Determination in Food (Oilseeds)
A1.4 Traditional Indirect Methods for Estimation of Water Content: Measurement of oBrixA2 Vapor Pressure Measurements of Water; A2.1 Factors to Consider When Estimating Water Vapor Pressure; A2.2 Dew-Point Method for the Determination of Water Activity; A2.3 Measurement of Water Activity Using Isopiestic Method; A2.4 Direct Manometric Determination of Vapor Pressure; A2.5 Measurement of Water Activity by Electronic Sensors; B PROTEINS; B1 Measurement of Protein Content; B1.1 The Colorimetric Detection and Quantitation of Total Protein; B1.2 Determination of Total Nitrogen B1.3 Spectrophotometric Determination of Protein ConcentrationB2 Biochemical Compositional Analyses of Proteins; B2.1 Analyses of Protein Quality; B2.2 Evaluation of the Progress of Protein Hydrolysis; B3 Characterization of Proteins; B3.1 Electrophoresis Analysis; B3.2 Electroblotting from Polyacrylamide Gels; B3.3 Detection of Proteins on Blot Membranes; B3.4 Immunoblot Detection; B3.5 Determining the CD Spectrum of a Protein; B3.6 Determining the Fluorescence Spectrum of a Protein; B4 Purification of Proteins; B4.1 Overview of Protein Purification and Characterization B4.2 Overview of Conventional ChromatographyB5 Functionality of Proteins; B.5.1 Measurement of Functional Properties: Overview of Protein Functionality Testing; B 5.2 Measurement of Protein Hydrophobicity; B 5.3 Water Retention Properties of Solid Foods; C ENZYMES; C1 Strategies for Enzyme Activity Measurements; C1.1 Expression and Measurement of Enzyme Activity; C1.2 Detecting Enzyme Activity: A Case Study of Polygalacturonase; C2 Proteolytic Enzymes; C2.1 Activity Measurements of Proteinases Using Synthetic Substrates; C2.2 Peptidase Activity Assays Using Protein Substrates C3 Lipolytic EnzymesC3.1 Lipase Assays; C4 Oxidoreductases; C4.1 Polarographic and Spectrophotometric Assay of Diphenol Oxidases (Polyphenol Oxidase); C4.2 Analysis of Lipoxygenase Activity and Products; D LIPIDS; D1 Lipid Composition; D1.1 Extraction and Measurement of Total Lipids; D1.2 Analysis of Fatty Acids in Food Lipids; D1.3 Cholesterol; D1.4 Oil Quality Indices; D1.5 Analysis of Tocopherols and Tocotrienols; D1.6 Quantitation of Lipid Classes by Thin-Layer Chromatography with Flame Ionization Detection; D1.7 Infrared Spectroscopic Determination of Total Trans Fatty Acids D2 Lipid Oxidation/Stability |
| Record Nr. | UNINA-9910146072503321 |
| Hoboken, N.J., : Wiley-Interscience, c2000 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Handbook of Food Bioactive Ingredients [[electronic resource] ] : Properties and Applications / / edited by Seid Mahdi Jafari, Ali Rashidinejad, Jesus Simal-Gandara
| Handbook of Food Bioactive Ingredients [[electronic resource] ] : Properties and Applications / / edited by Seid Mahdi Jafari, Ali Rashidinejad, Jesus Simal-Gandara |
| Autore | Jafari Seid Mahdi |
| Edizione | [1st ed. 2023.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 |
| Descrizione fisica | 1 online resource (1576 pages) |
| Disciplina | 664.07 |
| Altri autori (Persone) |
RashidinejadAli
Simal-GandaraJesus |
| Soggetto topico |
Food science
Food - Analysis Chemistry Food - Microbiology Biotechnology Food Science Food Chemistry Food Microbiology |
| ISBN | 3-031-28109-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | An overview of different food bioactive ingredients -- Hydroxybenzoic acids -- Hydroxycinnamic acids -- Flavones -- Flavonols -- flavanones -- Flavanols -- Isoflavones -- Anthocyanins -- Chalcones -- Ellagitannins -- Gallotannins -- Procyanidins -- Stilbenes -- Lignans -- Carotenoids and sterols -- Lycopene -- β-Carotene -- Lutein -- Zeaxanthin -- Astaxanthin -- Fucoxanthin -- Bixin -- Crocins -- Phytosterols -- Marine bioactive peptides (fishes, algae, cephalopods, molluscs, and crustaceans) -- Non-marine animal bioactive peptides (dairy, meat, and egg) -- Plant bioactive peptides (oilseed, legume, cereal, fruit, and vegetable) -- Microbial bioactive peptides (from bacteria, yeasts, and molds) -- Fish and marine oils -- Plant oils rich in essential fatty acids. . |
| Record Nr. | UNINA-9910744506203321 |
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Jafari Seid Mahdi
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Soggetto topico
-
Food - Analysis
(338)
- Food - Composition (95)
- Food Analysis (36)
- Food industry and trade (31)
- Nutrition (29)