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3D Printing of Sustainable Insect Materials / / edited by Divya Singh, Ranvijay Kumar, Sunpreet Singh, Seema Ramniwas
| 3D Printing of Sustainable Insect Materials / / edited by Divya Singh, Ranvijay Kumar, Sunpreet Singh, Seema Ramniwas |
| Autore | Singh Divya |
| Edizione | [1st ed. 2023.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 |
| Descrizione fisica | 1 online resource (208 pages) |
| Disciplina | 641.30028 |
| Altri autori (Persone) |
KumarRanvijay
SinghSunpreet RamniwasSeema |
| Soggetto topico |
Food science
Food security Food—Analysis Chemistry Food Science Food Security Food Engineering Food Studies Food Chemistry |
| ISBN | 3-031-25994-7 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Entomophagy in 3D Food Printing -- Entomophagy and its Application through 3D Printing for Sustainable Food Development -- Crickets as a promising alternative edible insect: nutritional and technological aspects and 3D printing prospective -- Insects Nutrition And 3D Printing -- Entomophagy: Application of Edible Insects in 3D Printed Foods -- Edible Insects as Materials for Food Printing: Printability and Nutritional value -- Drosophila as a Potential Functional Food: An Edge over other Edible Insects -- 3D printing, insects and food: a bibliometric analysis -- Inkjet-based 3D food printing for sustainable insect materials: A state-of-the-art review and prospective materials -- Extrusion-based 3D printing concept in customized nutritional products -- A Review on Binder jetting and Selective Laser Sintering: a novel assessment of the processes for 3D Insect food printing materials -- Social, Economic, Scientific and Environment Aspects of Entomophagy in 3D Food Printing. |
| Record Nr. | UNINA-9910731484503321 |
Singh Divya
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Advances in Food Applications for High Pressure Processing Technology / / by Hafiz Muhammad Shahbaz, Farah Javed, Jiyong Park
| Advances in Food Applications for High Pressure Processing Technology / / by Hafiz Muhammad Shahbaz, Farah Javed, Jiyong Park |
| Autore | Muhammad Shahbaz Hafiz |
| Edizione | [1st ed. 2023.] |
| Pubbl/distr/stampa | Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2023 |
| Descrizione fisica | 1 online resource (82 pages) |
| Disciplina | 664.024 |
| Collana | SpringerBriefs in Food, Health, and Nutrition |
| Soggetto topico |
Food science
Food—Analysis Chemistry Food Engineering Food Science Food Chemistry |
| ISBN | 3-031-33643-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Chapter 1 -- Introduction and Advances in HPP Equipment -- 1.1 WorkingMechanism of HPP -- 1.2 HPP Industrial Equipment Manufacturers -- 1.2.1 History of High Pressure Equipment -- 1.3 Types of Packaging Material Used for HPP Foods -- Chapter 2 -- Applications of HPP for Microbial Food Safety -- 2.1 Factors Affected Microbial Inactivation -- 2.1.1 Process Parameters -- 2.1.2 Microbial Characteristics -- 2.1.3 Influence of Substrate Composition, pH, and Water Activity -- 2.2 Food Pasteurization and Sterilization Effects -- 2.3 Intrinsic and Extrinsic Factors -- 2.3.1 Species and Strain Variation -- 2.3.2 Stage of Growth -- 2.3.3 Substrate -- 2.3.4 Temperature -- Chapter 3 -- Shelf Life and Quality Improvements of HPP Treated Food Products -- 3.1 Juices -- 3.2 Meats -- 3.3 Fruits and Vegetable Products -- 3.4 Dairy products -- 3.5 Flour and powders -- 3.6 Fermented products -- 3.7 Fermented products -- Chapter 4 -- HPP Applications for Extraction of Bioactive Compounds -- 4.1 Effect of HPP on bioactive compounds recovery -- 4.1.1 Polyphenols -- 4.1.2 Carotenoids -- 4.1.3 Glucosinolates -- 4.2 Effect of HPP on bioactive compounds -- 4.2.1 Micronutrients and phytonutrients -- 4.2.2 Minerals -- Chapter 5 -- Advanced Applications of HPP for Improved Functionality of Food Products -- 5.1 Effect of HPP on allergenicity of food -- 5.2 Effect of HPP on preserving lipids -- 5.3 Effect of HPP on Salt Contents -- 5.4 Sea foods -- 5.6 Development of Clean Label Products -- Chapter 6 -- Current Challenges and Future Applications of HPP -- References. . |
| Record Nr. | UNINA-9910731469103321 |
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Muhammad Shahbaz Hafiz
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| Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Advances in Food Chemistry : Food Components, Processing and Preservation / / edited by O. P. Chauhan
| Advances in Food Chemistry : Food Components, Processing and Preservation / / edited by O. P. Chauhan |
| Edizione | [1st ed. 2022.] |
| Pubbl/distr/stampa | Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2022 |
| Descrizione fisica | 1 online resource (548 pages) |
| Disciplina | 910.5 |
| Soggetto topico |
Molecular biology
Food science Food - Analysis Chemistry Molecular Biology Food Science Food Chemistry Food Analysis Food Studies Química dels aliments |
| Soggetto genere / forma | Llibres electrònics |
| ISBN |
9789811947964
9789811947957 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Chapter 1. Chemical composition of foods -- Chapter 2. Role of water activity in food preservation -- Chapter 3. Starch gelatinization and modification -- Chapter 4. Browning Reactions in Foods -- Chapter 5. Protein chemistry and gelation -- Chapter 6. Chemistry of fats and oils -- Chapter 7. Food additives -- Chapter 8. Pigments and colors -- Chapter 9. Flavor chemistry -- Chapter 10. Antioxidants -- Chapter 11. Chemistry of animal tissues -- Chapter 12. Chemistry and Physiology of Fruits and Vegetables -- Chapter 13. Chemistry of Milk and Milk Products -- Chapter 14. Probiotics -- Chapter 15. Food allergies and toxicity. |
| Record Nr. | UNINA-9910616358503321 |
| Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Advances in Oleogel Development, Characterization, and Nutritional Aspects [[electronic resource] /] / edited by Camila Palla, Fabio Valoppi
| Advances in Oleogel Development, Characterization, and Nutritional Aspects [[electronic resource] /] / edited by Camila Palla, Fabio Valoppi |
| Autore | Palla Camila |
| Edizione | [1st ed. 2024.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2024 |
| Descrizione fisica | 1 online resource (686 pages) |
| Disciplina |
543
664.07 |
| Altri autori (Persone) | ValoppiFabio |
| Soggetto topico |
Food - Analysis
Chemistry Food science Food Chemistry Food Science |
| ISBN | 3-031-46831-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Tracing the Evolution of Oleogels: A Historical Overview -- Nutritional aspects of fats and oils -- Novel strategies for structuring liquid oils, their applications, and health implications; Oleogel preparation methods and oleogel classification -- Section I: Oleogels produced by Direct Methods -- Monoglyceride oleogels -- Wax-based oleogels -- Direct oil structuring using ethylcellulose -- Oleogels produced by Direct Methods using as gelator: fatty acids (including 12-HSA), fatty alcohols, ceramides, lecithins, sterols, cellulose fibers, and fumed silica -- Vegetable waxes as multicomponent gelator systems -- Oleogels produced by Indirect Methods -- Section II Engineered oleogels and oleogel-derived systems -- Ultrasound as a tool to taylor oleogelation and oleogels physical properties -- Designing for the future: the intersection of 3D printing and oleogels -- Emulsions containing oleogels -- Bigels: An Innovative Hybrid of Hydrogels/Oleogels for Food Applications -- Oleofoams: formulation rules and new characterization methods based on X-rays and neutrons to advance current understanding -- Physical and Oxidative Stability of Oleogels during Storage -- Oleogels for delivery and protection of bioactive molecules -- Oleogel characterization – physical, physicochemical and chemical techniques -- Section III Novel techniques to characterize oleogels -- Rheology-based techniques -- Image analysis for oleogel and oleogel-based system characterization -- Synchrotron-based analysis -- Computer simulations: molecular dynamics simulations -- Simulating the physics of oleogels: mathematical models and Monte Carlo computer simulation -- Section IV In-vitro and in-vivo digestion of oleogels -- In-vitro digestion of lipid-based gels -- Preclinical and Clinical Research on Oleogels -- Edible applications -- Legislation, industrial feasibility, and scalability of oleogel production processes -- The future of oleogels between challenges and opportunities. |
| Record Nr. | UNINA-9910835059303321 |
| Palla Camila | ||
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2024 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Advances in Plant Sprouts : Phytochemistry and Biofunctionalities / / edited by Ishrat Majid, Bababode Adesegun Kehinde, Basharat Dar, Vikas Nanda
| Advances in Plant Sprouts : Phytochemistry and Biofunctionalities / / edited by Ishrat Majid, Bababode Adesegun Kehinde, Basharat Dar, Vikas Nanda |
| Autore | Majid Ishrat |
| Edizione | [1st ed. 2023.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 |
| Descrizione fisica | 1 online resource (437 pages) |
| Disciplina |
641.3
664 635.3 |
| Altri autori (Persone) |
KehindeBababode Adesegun
DarBasharat NandaVikas |
| Soggetto topico |
Food science
Food security Food - Analysis Chemistry Food - Microbiology Food Science Food Security Food Chemistry Food Microbiology |
| ISBN | 3-031-40916-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | General over view of composition, use in human nutrition, process of sprouting, change in composition during sprouting, parameters affecting nutritional quality during sprouting, benefits of sprouts, nutritional value and food safety issues of cereal/pseudo cereal sprouts -- Barley sprouts -- Buckwheat sprouts -- Brown rice sprouts -- Amaranth and Quinoa sprouts -- Kamut and Oat sprouts -- Sprouted Legumes: Biochemical Changes, Nutritional Impacts and Food Safety Concerns -- Kidney Bean and Lentil Sprouts -- Clover and Alfalfa sprouts -- Pea, Chickpea and Black-eyed pea sprouts -- Mung bean and Adzuki bean sprouts -- Soybean sprouts -- An overview of Brassica Sprouts -- Broccoli and Cress sprouts -- Cabbage & Red cabbage sprouts -- Radish sprouts and Mustard green sprouts -- General over view of composition, use in human nutrition, process of sprouting, change in composition during sprouting, parameters affecting nutritional quality during sprouting, benefits of sprouts, nutritional value and food safety issues of allium sprouts -- Onion sprouts -- Garlic & Leek sprouts. |
| Record Nr. | UNINA-9910755073103321 |
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Majid Ishrat
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Bioactive Compounds in Underutilized Vegetables and Legumes / / edited by Hosakatte Niranjana Murthy, Kee Yoeup Paek
| Bioactive Compounds in Underutilized Vegetables and Legumes / / edited by Hosakatte Niranjana Murthy, Kee Yoeup Paek |
| Edizione | [1st ed. 2021.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2021 |
| Descrizione fisica | 1 online resource (673 pages) |
| Disciplina | 572.2 |
| Collana | Reference Series in Phytochemistry |
| Soggetto topico |
Food - Analysis
Chemistry Botanical chemistry Food science Nutrition Biotechnology Toxicology Food Chemistry Plant Biochemistry Food Science Chemical Bioengineering |
| ISBN | 3-030-57415-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Bioactive Compounds in Underutilized Vegetables - Leafy Vegetables -- Bioactive Compounds in Underutilized Vegetables – Fleshy Petioles, Cladodes, Fruits -- Bioactive Compounds in Underutilized Vegetables – Seeds -- Bioactive Compounds in Underutilized Vegetables – Tuberous Vegetables -- Bioactive Compounds in Underutilized Vegetables – Unripe Fruits -- Bioactive Compounds in Underutilized Vegetables – Shoots -- Bioactive Compounds in Underutilized Vegetables – Bark -- Bioactive Compounds in Underutilized Legumes -- Bioactive Compounds in Forage and Medicinal Legumes. |
| Record Nr. | UNINA-9910495157003321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Cereal-Based Food Products / / edited by Manzoor Ahmad Shah, Kappat Valiyapeediyekkal Sunooj, Shabir Ahmad Mir
| Cereal-Based Food Products / / edited by Manzoor Ahmad Shah, Kappat Valiyapeediyekkal Sunooj, Shabir Ahmad Mir |
| Autore | Shah Manzoor Ahmad |
| Edizione | [1st ed. 2023.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 |
| Descrizione fisica | 1 online resource (367 pages) |
| Disciplina | 664.7 |
| Altri autori (Persone) |
Valiyapeediyekkal SunoojKappat
MirShabir Ahmad |
| Soggetto topico |
Food science
Food - Analysis Chemistry Food Science Food Engineering Food Chemistry |
| ISBN | 3-031-40308-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction to cereals -- Bread; Cookies and Biscuit -- Cakes and muffins -- Tortillas -- Crackers -- Popped and puffed products -- Flaked products -- Pasta -- Noodles -- Beverages -- Pastry -- Packaging of cereal products. |
| Record Nr. | UNINA-9910760265503321 |
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Shah Manzoor Ahmad
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Chemical and Enzymatic Interesterification for Food Lipid Production / / by Vanessa Alves, Guilherme de Figueiredo Furtado, Gabriela Alves Macedo
| Chemical and Enzymatic Interesterification for Food Lipid Production / / by Vanessa Alves, Guilherme de Figueiredo Furtado, Gabriela Alves Macedo |
| Autore | Alves Vanessa |
| Edizione | [1st ed. 2024.] |
| Pubbl/distr/stampa | Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2024 |
| Descrizione fisica | 1 online resource (64 pages) |
| Disciplina |
543
664.07 |
| Altri autori (Persone) |
FurtadoGuilherme de Figueiredo
Alves MacedoGabriela |
| Collana | Chemistry of Foods |
| Soggetto topico |
Food - Analysis
Chemistry Lipids Food science Chemistry, Technical Food Chemistry Lipidology Food Engineering Industrial Chemistry Food Science |
| ISBN | 3-031-67405-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Chemical and Enzymatic Interesterification for Food Lipid Production: An Introduction -- Lipases as Biocatalysts for Enzymatic Interesterification -- Flow Bioreactors for the Biocatalytic Process of Enzymatic Interesterification -- Applications of Structured Lipids in Foods -- Structured Lipids: Importance in Metabolism and Health -- Epilogue. |
| Record Nr. | UNINA-9910879589503321 |
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Alves Vanessa
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| Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2024 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Cinnamon: A Medicinal Plant and A Functional Food Systems / / by Jian Ju, Mozaniel Santana de Oliveira, Yu Qiao
| Cinnamon: A Medicinal Plant and A Functional Food Systems / / by Jian Ju, Mozaniel Santana de Oliveira, Yu Qiao |
| Autore | Ju Jian <1963-> |
| Edizione | [1st ed. 2023.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 |
| Descrizione fisica | 1 online resource (265 pages) |
| Disciplina |
780
633.834 |
| Collana | Food Bioactive Ingredients |
| Soggetto topico |
Food science
Food—Analysis Chemistry Botany Food Science Food Chemistry Food Studies Plant Science |
| ISBN | 3-031-33505-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Aspects morphological, molecular, and biochemical of cinnamon -- The main varieties and producing areas of cinnamon -- The quality evaluation of cinnamon -- Bioactive compounds and extraction methods of cinnamon -- The application of cinnamon as a spice in food -- The antioxidant activity of cinnamon extract and its active components -- The inhibitory effect of cinnamon extract and its active components on bacteria -- The inhibitory effect of cinnamon extract and its active components on fungi -- Inhibition of growth and aflatoxin production by cinnamon -- Effective biocontrol weed with cinnamon oil and extract -- The antiviral effect of cinnamon -- The application potential of cinnamon in the treatment of diabetes -- The application potential of cinnamon in neuroprotection -- The anticancer effect of cinnamon -- Hepatoprotective effect of cinnamon extracts -- Safety evaluation of cinnamon or cinnamon extract. |
| Record Nr. | UNINA-9910736023803321 |
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Ju Jian <1963->
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Coconut Water : A Promising Natural Health Drink-Distribution, Processing and Nutritional Benefits / / by P. Rethinam, V. Krishnakumar
| Coconut Water : A Promising Natural Health Drink-Distribution, Processing and Nutritional Benefits / / by P. Rethinam, V. Krishnakumar |
| Autore | Rethinam P. |
| Edizione | [1st ed. 2022.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2022 |
| Descrizione fisica | 1 online resource (531 pages) |
| Disciplina |
615.854
613.27461 |
| Soggetto topico |
Food science
Food - Analysis Chemistry Nutrition Food - Safety measures Food Science Food Chemistry Food Safety Coco Nutrició |
| Soggetto genere / forma | Llibres electrònics |
| ISBN | 3-031-10713-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Chapter 1 Introduction -- Chapter 2.Global Scenario of Coconut and Coconut Water -- Chapter 3 Tender Coconut Varieties -- 4 Composition, Properties and Reactions of Coconut Water -- Chapter 5 Processing of Coconut Water -- Chapter 6 Packing, Storage and Transport of Coconut Water -- Chapter 7 Standards of Coconut Water -- Chapter 8 Value addition in Coconut Water -- Chapter 9 Health Benefits of Coconut Water -- Chapter 10 Contamination and Adulteration of Coconut Water -- Chapter 11 Patents Granted on Coconut Water -- Chapter 12 Coconut Water- The Way Forward. |
| Record Nr. | UNINA-9910617306403321 |
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Rethinam P.
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Soggetto topico
- Chemistry (26)
-
Food Chemistry
(26)
- Food science (23)
- Food Science (22)
- Food - Analysis (21)