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Food additives and human health / / editors, Seyed Mohammad Nabavi [et al.]
| Food additives and human health / / editors, Seyed Mohammad Nabavi [et al.] |
| Pubbl/distr/stampa | Singapore : , : Bentham Science Publishers, , [2020] |
| Descrizione fisica | 1 online resource (353 pages) |
| Disciplina | 664.06 |
| Soggetto topico |
Food additives
Food additives - Health aspects |
| ISBN | 981-14-4613-X |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910794028303321 |
| Singapore : , : Bentham Science Publishers, , [2020] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food additives and human health / / editors, Seyed Mohammad Nabavi [et al.]
| Food additives and human health / / editors, Seyed Mohammad Nabavi [et al.] |
| Pubbl/distr/stampa | Singapore : , : Bentham Science Publishers, , [2020] |
| Descrizione fisica | 1 online resource (353 pages) |
| Disciplina | 664.06 |
| Soggetto topico |
Food additives
Food additives - Health aspects |
| ISBN | 981-14-4613-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910824024403321 |
| Singapore : , : Bentham Science Publishers, , [2020] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food additives data book [[electronic resource] /] / edited by Jim Smith, Lily Hong-Shum
| Food additives data book [[electronic resource] /] / edited by Jim Smith, Lily Hong-Shum |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Chichester, West Sussex ; ; Ames, Iowa, : Wiley-Blackwell, 2011 |
| Descrizione fisica | 1 online resource (1130 p.) |
| Disciplina | 664.06 |
| Altri autori (Persone) |
SmithJim <1953->
Hong-ShumLily |
| Soggetto topico |
Food additives
Food - Composition |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-5231-0980-7
1-283-40867-8 9786613408679 1-61344-923-2 1-4443-9772-9 1-4443-9774-5 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Machine generated contents note: How to Use This Book.Part 1. Acidulants.Part 2. Antioxidants.Part 3. Colourings.Part 4. Emulsifiers.Part 5. Enzymes.Part 6. Flavour Enhancers.Part 7. Flour Additives.Part 8. Gases.Part 9. Nutritive Additives.Part 10. Polysaccharides.Part 11. Preservatives.Part 12. Sequestrants.Part 13. Solvents.Part 14. Sweeteners.Index. |
| Record Nr. | UNINA-9910131023903321 |
| Chichester, West Sussex ; ; Ames, Iowa, : Wiley-Blackwell, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food additives data book [[electronic resource] /] / edited by Jim Smith, Lily Hong-Shum
| Food additives data book [[electronic resource] /] / edited by Jim Smith, Lily Hong-Shum |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Chichester, West Sussex ; ; Ames, Iowa, : Wiley-Blackwell, 2011 |
| Descrizione fisica | 1 online resource (1130 p.) |
| Disciplina | 664.06 |
| Altri autori (Persone) |
SmithJim <1953->
Hong-ShumLily |
| Soggetto topico |
Food additives
Food - Composition |
| ISBN |
1-5231-0980-7
1-283-40867-8 9786613408679 1-61344-923-2 1-4443-9772-9 1-4443-9774-5 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Machine generated contents note: How to Use This Book.Part 1. Acidulants.Part 2. Antioxidants.Part 3. Colourings.Part 4. Emulsifiers.Part 5. Enzymes.Part 6. Flavour Enhancers.Part 7. Flour Additives.Part 8. Gases.Part 9. Nutritive Additives.Part 10. Polysaccharides.Part 11. Preservatives.Part 12. Sequestrants.Part 13. Solvents.Part 14. Sweeteners.Index. |
| Record Nr. | UNINA-9910831062003321 |
| Chichester, West Sussex ; ; Ames, Iowa, : Wiley-Blackwell, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food additives data book [[electronic resource] /] / edited by Jim Smith, Lily Hong-Shum
| Food additives data book [[electronic resource] /] / edited by Jim Smith, Lily Hong-Shum |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Chichester, West Sussex ; ; Ames, Iowa, : Wiley-Blackwell, 2011 |
| Descrizione fisica | 1 online resource (1130 p.) |
| Disciplina | 664.06 |
| Altri autori (Persone) |
SmithJim <1953->
Hong-ShumLily |
| Soggetto topico |
Food additives
Food - Composition |
| ISBN |
1-5231-0980-7
1-283-40867-8 9786613408679 1-61344-923-2 1-4443-9772-9 1-4443-9774-5 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Machine generated contents note: How to Use This Book.Part 1. Acidulants.Part 2. Antioxidants.Part 3. Colourings.Part 4. Emulsifiers.Part 5. Enzymes.Part 6. Flavour Enhancers.Part 7. Flour Additives.Part 8. Gases.Part 9. Nutritive Additives.Part 10. Polysaccharides.Part 11. Preservatives.Part 12. Sequestrants.Part 13. Solvents.Part 14. Sweeteners.Index. |
| Record Nr. | UNINA-9910841596003321 |
| Chichester, West Sussex ; ; Ames, Iowa, : Wiley-Blackwell, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food additives data book [[electronic resource] /] / edited by Jim Smith and Lily Hong-Shum
| Food additives data book [[electronic resource] /] / edited by Jim Smith and Lily Hong-Shum |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Oxford, : Blackwell Science, 2003 |
| Descrizione fisica | 1 online resource (1037 p.) |
| Disciplina | 664.06 |
| Altri autori (Persone) |
SmithJim <1953->
Hong-ShumLily |
| Soggetto topico |
Food additives
Food |
| ISBN |
1-280-28486-2
9786610284863 0-470-99532-7 1-4051-2339-7 1-4051-7241-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Food Additives Data Book; Contents; List of Contributors; How to Use This Book; Part 1 Acidulants; Acetic acid; Adipic acid; Caprylic acid; Citric acid; Dehydroacetic acid; Fumaric acid; Glucono-delta-lactone; Lactic acid; Malic acid; Phosphoric acid; Propionic acid; Sodium diacetate; Succinic acid; Tartaric acid; Part 2 Antioxidants; Ascorbic acid and isomers; Ascorbyl palmitate; Sodium ascorbate; Calcium ascorbate; Butylated hydroxyanisole (BHA); Butylated hydroxytoluene (BHT); Ethoxyquin; Propyl gallate (PG); Tert-butyl hydroquinone (TBHQ); Tocopherols, synthetic; Beta-carotene
Rosemary extractTea extract; Tocopherol, mixed natural concentrate; Citric acid; Ethylenediaminetetraacetic acid (EDTA); L-Tartaric acid; Part 3 Colourings; Alkanet; Allura Red AC; Aluminium; Amaranth; Annatto; Anthocyanin; Beta-apo-8'-carotenal (C30); Brilliant Blue FCF; Brown FK; Brown HT; Calcium carbonate; Canthaxanthin; Plain caramel; Ammonia caramel; Caustic sulphite caramel; Sulphite ammonia caramel; Beetroot red; Carmine; Carminic acid; Carmoisine; Beta-carotene; Mixed carotenes; Chlorophyll; Chlorophyllin; Copper chlorophyll; Copper chlorophyllin; Crocin; Curcumin; Erythrosine Acetic acid esters of mono- and diglycerides of fatty acidsCitric acid esters of mono- and diglycerides of fatty acids; Diacetyl tartaric acid esters of mono- and diglycerides of fatty acids; Lactic acid esters of mono- and diglycerides of fatty acids; Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids; Succinic acid esters of mono- and diglycerides of fatty acids; Tartaric acid esters of mono- and diglycerides of fatty acids; Ethoxylated mono- and diglycerides of fatty acids; Lecithins; Polyglycerol esters of fatty acids; Polyglycerol polyricinoleate Propylene glycol esters of fatty acidsSodium stearoyl lactylate; Calcium stearoyl lactylate; Sorbitan esters of fatty acids; Polysorbates; Sucrose esters of fatty acids; Ammonium phosphatides; Di-octyl sodium sulphosuccinate; Stearyl tartrate; Part 5 Enzymes; Alpha-amylase; Alpha-galactosidase; Amyloglucosidase; Anthocyanase; Beta-amylase; Beta-galactosidase; Beta-glucanase; Beta-glucosidase; Bromelain; Catalase; Cellobiase (Aspergillus niger); Cellulase; Chymotrypsin (pancreatic); Dextranase (Penicillium spp.); Diacetyl reductase (Aerobacter aerogenes); Ficin (Ficus spp.); Glucoamylase Glucose isomerase |
| Record Nr. | UNISA-996218166303316 |
| Oxford, : Blackwell Science, 2003 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Food chemical news
| Food chemical news |
| Pubbl/distr/stampa | Washington, : Food Chemical News |
| Descrizione fisica | 1 online resource |
| Soggetto topico |
Food - Analysis
Food additives Food Additives Pesticides Aliments Hebdomadaires |
| Soggetto genere / forma | Periodicals. |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996216921403316 |
| Washington, : Food Chemical News | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Food enrichment with omega-3 fatty acids / / edited by Charlotte Jacobsen [and three others]
| Food enrichment with omega-3 fatty acids / / edited by Charlotte Jacobsen [and three others] |
| Pubbl/distr/stampa | Oxford ; ; Philadelphia : , : Woodhead Publishing Limited, , 2013 |
| Descrizione fisica | 1 online resource (454 p.) |
| Disciplina | 612.397 |
| Altri autori (Persone) | JacobsenCharlotte |
| Collana | Woodhead Publishing series in food science, technology, and nutrition |
| Soggetto topico |
Essential fatty acids in human nutrition
Food additives Omega-3 fatty acids |
| Soggetto genere / forma | Electronic books. |
| ISBN | 0-85709-886-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Food enrichment with omega-3 fatty acids; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; Part I Background to omega-3 food enrichment; 1. Nutritional benefits of omega-3 fatty acids; 1.1 Introduction; 1.2 Dietary sources and typical intakes of omega-3 fatty acids; 1.3 Marine omega-3 fatty acids; 1.4 Health effects of a-linolenic acid; 1.5 Future trends; 1.6 Conclusion; 1.7 Sources of further information and advice; 1.8 References; 1.9 Appendix: abbreviations; 2. Sources of omega-3 fatty acids
2.1 Introduction2.2 Background; 2.3 Marine oils in perspective; 2.4 Current and alternative marine oils; 2.5 Krill and single-cell marine oils; 2.6 Wild fish and other marine oils; 2.7 Species farmed for marine oils; 2.8 Sustainability and certifications; 2.9 Plant sources; 2.10 Conclusion and future trends; 2.11 References; Part II Stabilisation of fish oil and foods enriched with omega-3 fatty acids; 3. Impact of extraction, refining and concentration stages on the stability of fish oil; 3.1 Introduction; 3.2 Methods for the extraction, refining and concentration of fish oil 3.3 Impact of extraction, refining and concentration stages on oil stability3.4 Conclusion and future trends; 3.5 Sources of further information and advice; 3.6 References; 4 Stabilization of omega-3 oils and enriched foods using antioxidants; 4.1 Introduction; 4.2 Lipid oxidation and antioxidant reactions; 4.3 Antioxidant protection of oils and oil-based products; 4.4 Antioxidant protection of other food products; 4.5 Future trends; 4.6 Conclusion; 4.7 References; 5 Stabilization of omega-3 oils and enriched foods using emulsifiers; 5.1 Introduction; 5.2 Reasons for using emulsifiers 5.3 Emulsifiers for omega-3 polyunsaturated fatty acid (PUFA) delivery systems and emulsified foods5.4 Emulsifiers and lipid oxidation; 5.5 The impact of emulsifiers and emulsification on flavour and texture perception; 5.6 Applications of emulsifiers to stabilize delivery systems and foods enriched with omega-3 PUFA; 5.7 Future trends; 5.8 Sources of further information; 5.9 Acknowledgements; 5.10 References; 6 Spray drying and encapsulation of omega-3 oils; 6.1 Introduction; 6.2 Microencapsulation methods for stabilizing omega-3 oils in food; 6.3 Emulsion assemblies for omega-3 oils 6.4 Microencapsulation techniques for stabilizing omega-3 oils6.5 Characteristics and analysis of microencapsulated omega-3 oil products; 6.6 Conclusion and future trends; 6.7 References; 7 Analysis of omega-3 fatty acids in foods and supplements; 7.1 Introduction; 7.2 The analysis of omega-3 oils by gas-liquid chromatography / flame ionization detector (GC/FID); 7.3 The measurement of omega-3 levels in foods; 7.4 Methyl esters and other fatty acid derivatives; 7.5 'One-step' methods combining extraction, digestion and derivatization 7.6 Examples in literature of the analysis of omega-3 containing foods |
| Record Nr. | UNINA-9910462683103321 |
| Oxford ; ; Philadelphia : , : Woodhead Publishing Limited, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food enrichment with omega-3 fatty acids / / edited by Charlotte Jacobsen, Nina Skall Nielsen, Anna Frisenfeldt Horn and Ann-Dorit Moltke Sorensen
| Food enrichment with omega-3 fatty acids / / edited by Charlotte Jacobsen, Nina Skall Nielsen, Anna Frisenfeldt Horn and Ann-Dorit Moltke Sorensen |
| Pubbl/distr/stampa | Cambridge : , : Woodhead Publishing, , 2013 |
| Descrizione fisica | 1 online resource (xxvii, 426 pages) : illustrations |
| Disciplina | 612.397 |
| Collana | Woodhead Publishing series in food science, technology, and nutrition |
| Soggetto topico |
Omega-3 fatty acids
Essential fatty acids in human nutrition Food additives |
| ISBN | 0-85709-886-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Food enrichment with omega-3 fatty acids; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; Part I Background to omega-3 food enrichment; 1. Nutritional benefits of omega-3 fatty acids; 1.1 Introduction; 1.2 Dietary sources and typical intakes of omega-3 fatty acids; 1.3 Marine omega-3 fatty acids; 1.4 Health effects of a-linolenic acid; 1.5 Future trends; 1.6 Conclusion; 1.7 Sources of further information and advice; 1.8 References; 1.9 Appendix: abbreviations; 2. Sources of omega-3 fatty acids
2.1 Introduction2.2 Background; 2.3 Marine oils in perspective; 2.4 Current and alternative marine oils; 2.5 Krill and single-cell marine oils; 2.6 Wild fish and other marine oils; 2.7 Species farmed for marine oils; 2.8 Sustainability and certifications; 2.9 Plant sources; 2.10 Conclusion and future trends; 2.11 References; Part II Stabilisation of fish oil and foods enriched with omega-3 fatty acids; 3. Impact of extraction, refining and concentration stages on the stability of fish oil; 3.1 Introduction; 3.2 Methods for the extraction, refining and concentration of fish oil 3.3 Impact of extraction, refining and concentration stages on oil stability3.4 Conclusion and future trends; 3.5 Sources of further information and advice; 3.6 References; 4 Stabilization of omega-3 oils and enriched foods using antioxidants; 4.1 Introduction; 4.2 Lipid oxidation and antioxidant reactions; 4.3 Antioxidant protection of oils and oil-based products; 4.4 Antioxidant protection of other food products; 4.5 Future trends; 4.6 Conclusion; 4.7 References; 5 Stabilization of omega-3 oils and enriched foods using emulsifiers; 5.1 Introduction; 5.2 Reasons for using emulsifiers 5.3 Emulsifiers for omega-3 polyunsaturated fatty acid (PUFA) delivery systems and emulsified foods5.4 Emulsifiers and lipid oxidation; 5.5 The impact of emulsifiers and emulsification on flavour and texture perception; 5.6 Applications of emulsifiers to stabilize delivery systems and foods enriched with omega-3 PUFA; 5.7 Future trends; 5.8 Sources of further information; 5.9 Acknowledgements; 5.10 References; 6 Spray drying and encapsulation of omega-3 oils; 6.1 Introduction; 6.2 Microencapsulation methods for stabilizing omega-3 oils in food; 6.3 Emulsion assemblies for omega-3 oils 6.4 Microencapsulation techniques for stabilizing omega-3 oils6.5 Characteristics and analysis of microencapsulated omega-3 oil products; 6.6 Conclusion and future trends; 6.7 References; 7 Analysis of omega-3 fatty acids in foods and supplements; 7.1 Introduction; 7.2 The analysis of omega-3 oils by gas-liquid chromatography / flame ionization detector (GC/FID); 7.3 The measurement of omega-3 levels in foods; 7.4 Methyl esters and other fatty acid derivatives; 7.5 'One-step' methods combining extraction, digestion and derivatization 7.6 Examples in literature of the analysis of omega-3 containing foods |
| Record Nr. | UNINA-9910787651003321 |
| Cambridge : , : Woodhead Publishing, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food enrichment with omega-3 fatty acids / / edited by Charlotte Jacobsen, Nina Skall Nielsen, Anna Frisenfeldt Horn and Ann-Dorit Moltke Sorensen
| Food enrichment with omega-3 fatty acids / / edited by Charlotte Jacobsen, Nina Skall Nielsen, Anna Frisenfeldt Horn and Ann-Dorit Moltke Sorensen |
| Pubbl/distr/stampa | Cambridge : , : Woodhead Publishing, , 2013 |
| Descrizione fisica | 1 online resource (xxvii, 426 pages) : illustrations |
| Disciplina | 612.397 |
| Collana | Woodhead Publishing series in food science, technology, and nutrition |
| Soggetto topico |
Omega-3 fatty acids
Essential fatty acids in human nutrition Food additives |
| ISBN | 0-85709-886-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Food enrichment with omega-3 fatty acids; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; Part I Background to omega-3 food enrichment; 1. Nutritional benefits of omega-3 fatty acids; 1.1 Introduction; 1.2 Dietary sources and typical intakes of omega-3 fatty acids; 1.3 Marine omega-3 fatty acids; 1.4 Health effects of a-linolenic acid; 1.5 Future trends; 1.6 Conclusion; 1.7 Sources of further information and advice; 1.8 References; 1.9 Appendix: abbreviations; 2. Sources of omega-3 fatty acids
2.1 Introduction2.2 Background; 2.3 Marine oils in perspective; 2.4 Current and alternative marine oils; 2.5 Krill and single-cell marine oils; 2.6 Wild fish and other marine oils; 2.7 Species farmed for marine oils; 2.8 Sustainability and certifications; 2.9 Plant sources; 2.10 Conclusion and future trends; 2.11 References; Part II Stabilisation of fish oil and foods enriched with omega-3 fatty acids; 3. Impact of extraction, refining and concentration stages on the stability of fish oil; 3.1 Introduction; 3.2 Methods for the extraction, refining and concentration of fish oil 3.3 Impact of extraction, refining and concentration stages on oil stability3.4 Conclusion and future trends; 3.5 Sources of further information and advice; 3.6 References; 4 Stabilization of omega-3 oils and enriched foods using antioxidants; 4.1 Introduction; 4.2 Lipid oxidation and antioxidant reactions; 4.3 Antioxidant protection of oils and oil-based products; 4.4 Antioxidant protection of other food products; 4.5 Future trends; 4.6 Conclusion; 4.7 References; 5 Stabilization of omega-3 oils and enriched foods using emulsifiers; 5.1 Introduction; 5.2 Reasons for using emulsifiers 5.3 Emulsifiers for omega-3 polyunsaturated fatty acid (PUFA) delivery systems and emulsified foods5.4 Emulsifiers and lipid oxidation; 5.5 The impact of emulsifiers and emulsification on flavour and texture perception; 5.6 Applications of emulsifiers to stabilize delivery systems and foods enriched with omega-3 PUFA; 5.7 Future trends; 5.8 Sources of further information; 5.9 Acknowledgements; 5.10 References; 6 Spray drying and encapsulation of omega-3 oils; 6.1 Introduction; 6.2 Microencapsulation methods for stabilizing omega-3 oils in food; 6.3 Emulsion assemblies for omega-3 oils 6.4 Microencapsulation techniques for stabilizing omega-3 oils6.5 Characteristics and analysis of microencapsulated omega-3 oil products; 6.6 Conclusion and future trends; 6.7 References; 7 Analysis of omega-3 fatty acids in foods and supplements; 7.1 Introduction; 7.2 The analysis of omega-3 oils by gas-liquid chromatography / flame ionization detector (GC/FID); 7.3 The measurement of omega-3 levels in foods; 7.4 Methyl esters and other fatty acid derivatives; 7.5 'One-step' methods combining extraction, digestion and derivatization 7.6 Examples in literature of the analysis of omega-3 containing foods |
| Record Nr. | UNINA-9910826007403321 |
| Cambridge : , : Woodhead Publishing, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soggetto topico
-
Food additives
(113)
- Food contamination (24)
- Hydrocolloids (15)
- Food (14)
- Food - Composition (12)