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Improving food quality with novel food processing technologies / / edited by Ozlem Tokusoglu, Barry G. Swanson
| Improving food quality with novel food processing technologies / / edited by Ozlem Tokusoglu, Barry G. Swanson |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, , [2015] |
| Descrizione fisica | 1 online resource (476 p.) |
| Disciplina |
338.4/7664
338.47664 |
| Soggetto topico |
Food industry and trade - Sanitation
Processed foods Food - Preservation |
| ISBN |
0-429-18541-3
1-4665-0724-1 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Editors; Contributors; Chapter 1: Introduction to Improving Food Quality by Novel Food Processing; Chapter 2: High-Pressure Processing of Bioactive Components of Foods; Chapter 3: High-Pressure Processing for Improved Dairy Food Quality; Chapter 4: Improving Quality of Agrofood Products by High-Pressure Processing; Chapter 5: High-Pressure Processing for Freshness, Shelf-Life Quality of Meat Products and Value-Added Meat Products; Chapter 6: Quality of High-Pressure Processed Pastes and Purees; Chapter 7: Fruit Juice Quality Enhancement by High-Pressure Technology
Chapter 8: Mild High-Pressure Treatments as an Alternative to Conventional Thermal Blanching : A Case Study on Pepper FruitsChapter 9: High-Pressure Processing for Improving Digestibility of Cooked Sorghum Protein; Chapter 10: Modeling and Simulating of the High Hydrostatic Pressure Inactivation of Microorganisms in Foods; Chapter 11: Phytochemical Quality, Microbial Stability, and Bioactive Profiles of Berry-Type Fruits, Grape, and Grape By-Products with High-Pressure Processing; Chapter 12: Improving Quality and Shelf-Life of Table Eggs and Olives by High-Pressure Processing Chapter 13: Applications of High Pressure as a Nonthermal Fermentation Control TechniqueChapter 14: Food Allergies : High-Pressure Processing Effects on Food Allergens and Allergenicity; Chapter 15: Effects of Pulsed Electric Field Processing on Microbial Quality, Enzymatic, and Physical Properties of Milk; Chapter 16: Modification of Cheese Quality Using Pulsed Electric Fields; Chapter 17: Quality, Safety, and Shelf-Life Improvement in Fruit Juices by Pulsed Electric Fields; Chapter 18: Improving Liquid Egg Quality by Pulsed Electrical Field Processing Chapter 19: PEF Systems for Industrial Food Processing and Related ApplicationsBack Cover |
| Record Nr. | UNINA-9910787963503321 |
| Boca Raton : , : CRC Press, , [2015] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Improving food quality with novel food processing technologies / / edited by Ozlem Tokusoglu, Barry G. Swanson
| Improving food quality with novel food processing technologies / / edited by Ozlem Tokusoglu, Barry G. Swanson |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, , [2015] |
| Descrizione fisica | 1 online resource (476 p.) |
| Disciplina |
338.4/7664
338.47664 |
| Soggetto topico |
Food industry and trade - Sanitation
Processed foods Food - Preservation |
| ISBN |
0-429-18541-3
1-4665-0724-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Editors; Contributors; Chapter 1: Introduction to Improving Food Quality by Novel Food Processing; Chapter 2: High-Pressure Processing of Bioactive Components of Foods; Chapter 3: High-Pressure Processing for Improved Dairy Food Quality; Chapter 4: Improving Quality of Agrofood Products by High-Pressure Processing; Chapter 5: High-Pressure Processing for Freshness, Shelf-Life Quality of Meat Products and Value-Added Meat Products; Chapter 6: Quality of High-Pressure Processed Pastes and Purees; Chapter 7: Fruit Juice Quality Enhancement by High-Pressure Technology
Chapter 8: Mild High-Pressure Treatments as an Alternative to Conventional Thermal Blanching : A Case Study on Pepper FruitsChapter 9: High-Pressure Processing for Improving Digestibility of Cooked Sorghum Protein; Chapter 10: Modeling and Simulating of the High Hydrostatic Pressure Inactivation of Microorganisms in Foods; Chapter 11: Phytochemical Quality, Microbial Stability, and Bioactive Profiles of Berry-Type Fruits, Grape, and Grape By-Products with High-Pressure Processing; Chapter 12: Improving Quality and Shelf-Life of Table Eggs and Olives by High-Pressure Processing Chapter 13: Applications of High Pressure as a Nonthermal Fermentation Control TechniqueChapter 14: Food Allergies : High-Pressure Processing Effects on Food Allergens and Allergenicity; Chapter 15: Effects of Pulsed Electric Field Processing on Microbial Quality, Enzymatic, and Physical Properties of Milk; Chapter 16: Modification of Cheese Quality Using Pulsed Electric Fields; Chapter 17: Quality, Safety, and Shelf-Life Improvement in Fruit Juices by Pulsed Electric Fields; Chapter 18: Improving Liquid Egg Quality by Pulsed Electrical Field Processing Chapter 19: PEF Systems for Industrial Food Processing and Related ApplicationsBack Cover |
| Record Nr. | UNINA-9910824828703321 |
| Boca Raton : , : CRC Press, , [2015] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Italian journal of food safety
| Italian journal of food safety |
| Pubbl/distr/stampa | Pavia : , : PAGEPress, , [2011]- |
| Descrizione fisica | 1 online resource |
| Soggetto topico |
Food service - Safety measures
Food industry and trade - Sanitation Nutrition Food Safety |
| Soggetto genere / forma |
Periodical
Fulltext Internet Resources. Periodicals. |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti |
Journal of food safety
IJFS |
| Record Nr. | UNISA-996200831503316 |
| Pavia : , : PAGEPress, , [2011]- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Italian journal of food safety
| Italian journal of food safety |
| Pubbl/distr/stampa | Pavia : , : PAGEPress, , [2011]- |
| Descrizione fisica | 1 online resource |
| Soggetto topico |
Food service - Safety measures
Food industry and trade - Sanitation Nutrition Food Safety |
| Soggetto genere / forma |
Periodical
Fulltext Internet Resources. Periodicals. |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti |
Journal of food safety
IJFS |
| Record Nr. | UNINA-9910141624003321 |
| Pavia : , : PAGEPress, , [2011]- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Pharma + Food
| Pharma + Food |
| Pubbl/distr/stampa | Heidelberg : , : Hüthig |
| Descrizione fisica | 1 online resource |
| Soggetto topico |
Pharmaceutical industry - Sanitation
Food industry and trade - Sanitation Cosmetics industry - Sanitation |
| Soggetto genere / forma | Periodicals. |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | ger |
| Altri titoli varianti |
Pharma plus Food
Pharma und Food |
| Record Nr. | UNISA-996209878403316 |
| Heidelberg : , : Hüthig | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Pharma + Food
| Pharma + Food |
| Pubbl/distr/stampa | Heidelberg : , : Hüthig |
| Descrizione fisica | 1 online resource |
| Soggetto topico |
Pharmaceutical industry - Sanitation
Food industry and trade - Sanitation Cosmetics industry - Sanitation |
| Soggetto genere / forma | Periodicals. |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | ger |
| Altri titoli varianti |
Pharma plus Food
Pharma und Food |
| Record Nr. | UNINA-9910143092403321 |
| Heidelberg : , : Hüthig | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Sanitation [[electronic resource] ] : cleaning and disinfection in the food industry / / Mario Stanga
| Sanitation [[electronic resource] ] : cleaning and disinfection in the food industry / / Mario Stanga |
| Autore | Stanga Mario |
| Pubbl/distr/stampa | Weinheim, : Wiley-VCH, c2010 |
| Descrizione fisica | 1 online resource (617 p.) |
| Disciplina | 363.7296 |
| Soggetto topico |
Food industry and trade - Sanitation
Agricultural processing industries - Sanitation |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-78381-5
9786612783814 3-527-62945-9 3-527-62946-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Sanitation: Cleaning and Disinfection in the Food Industry; Contents; Preface; Acknowledgments; Acronyms; Part One: Chemistry and Problems of Industrial Water; 1: Chemistry of Aqueous Solutions; 1.1Variables; 1.1.1 Water; 1.1.1.1 Hardness; 1.1.1.2 Salinity; 1.1.1.3 Alkalinity; 1.1.1.4 pH; 1.1.1.5 Conductivity; 1.1.1.6 Scaling Tendency or Corrosion Tendency; 1.1.2 Salts; 1.1.2.1 Precipitation; 1.1.2.2 Sequestration; 1.1.2.3 Flocculation; 1.1.2.4 Dispersion; 1.1.2.5 Suspension; 1.1.2.6 Anti-redeposition; 1.1.3 Stability Constant; 1.1.3.1 Theoretical Meaning; 1.1.3.2 Practical Meaning
1.1.4 Critical pH1.1.4.1 Effect on Bicarbonates; 1.1.4.2 Effect on Phosphates; 1.1.4.3 Effect on Sequestrants; 1.2 Inorganic Competitors; 1.2.1 Bicarbonates; 1.2.1.1 Chemical Mechanism; 1.2.1.2 Physical Mechanism; 1.2.2 Silicates; 1.2.3 Sulfates; 1.2.4 Aluminates; 1.2.5 Phosphates; 1.3 Organic Competitors; 1.3.1 Proteins; 1.3.2 Starches; 1.3.3 Fatty Acids; 1.3.4 Other Carboxylic Compounds; 1.3.5 Humic Substances; 1.4 Self-Protected Contamination; 1.5 Modifiers Affecting Deposits; 1.5.1 Heating; 1.5.1.1 Caramelization; 1.5.1.2 Carbonization; 1.5.2 Dehydration; 1.5.3 Polymerization; References 2: Chemical-Physical Treatment2.1 Softening; 2.2 Deionization; 2.3 Dealkalinization; 2.4 Reverse Osmosis; Reference; 3: Sequestrants; 3.1 Definition; 3.2 Coordination Groups; 3.3 Sequestration Data; 3.4 Food Cleaning Sequestrants; 3.4.1 (Poly)phosphates; 3.4.1.1 Hexametaphosphate (HEMP); 3.4.1.2 Pyrophosphate; 3.4.1.3 Monomeric Phosphates; 3.4.1.4 Tripolyphosphate; 3.4.2 Phosphonates; 3.4.2.1 Phosphonates and pH; 3.4.2.2 Stability of Phosphonates; 3.4.2.3 Phosphonates and Corrosion Inhibition; 3.4.3 Hydroxy Acids; 3.4.4 Poly(co-poly)acrylates; 3.4.5 Aminopolycarboxylic Acids 3.4.6 Polysaccharides and BentonitesReferences; Part Two: Characterization of Chemicals Used in the Sanitation Process; 4: Laboratory Tests; 4.1 Turbidimetric Tests; 4.1.1 Sequestration Test (Oxalate); 4.1.2Nephelometric Titration; 4.1.3 Sequestration Test (Hampshire); 4.2 Suspension Test; 4.3 Dispersion Test; 4.4 Static Test of Scale Forming; 4.5 Dynamic Test of Scale Formation; 4.6 Static Test of Scale/Soil Dissolution; 4.7 157Dynamic Test of the Dissolution of Scale/Soil; 4.8 Chemical Stability Test; 4.9 Solution Stability; 4.10 Sequestrant Stability; 4.11 EDTA and Calcium Titration 4.11.1 Titration of EDTA4.11.2 Titration of Calcium Salts; References; 5: Surfactants, Caustics, and Acids; 5.1 Surfactants; 5.1.1 HLB; 5.1.2 Grouping of Surfactants; 5.1.2.1 Anionic Surfactants; 5.1.2.2 Nonionic Surfactants; 5.1.2.3 Cationic Surfactants; 5.1.2.4 Amphoteric Surfactants; 5.1.3 Defoamers; 5.1.4 Wetting Agents; 5.1.5 Cleaning Agents; 5.1.6 Disinfectants; 5.1.7 Structural Boosters; 5.1.8 Biodegradability and Toxicity; 5.1.9 BPD and REACh; 5.2 Caustics; 5.3 Acids; References; Part Three: Application to the Food Industry; 6: Bottlewashing; 6.1 Pre-washing; 6.2 Caustic Zone 6.2.1 Modifications Induced by Alkalinity |
| Record Nr. | UNINA-9910139412003321 |
Stanga Mario
|
||
| Weinheim, : Wiley-VCH, c2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Sanitation [[electronic resource] ] : cleaning and disinfection in the food industry / / Mario Stanga
| Sanitation [[electronic resource] ] : cleaning and disinfection in the food industry / / Mario Stanga |
| Autore | Stanga Mario |
| Pubbl/distr/stampa | Weinheim, : Wiley-VCH, c2010 |
| Descrizione fisica | 1 online resource (617 p.) |
| Disciplina | 363.7296 |
| Soggetto topico |
Food industry and trade - Sanitation
Agricultural processing industries - Sanitation |
| ISBN |
1-282-78381-5
9786612783814 3-527-62945-9 3-527-62946-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Sanitation: Cleaning and Disinfection in the Food Industry; Contents; Preface; Acknowledgments; Acronyms; Part One: Chemistry and Problems of Industrial Water; 1: Chemistry of Aqueous Solutions; 1.1Variables; 1.1.1 Water; 1.1.1.1 Hardness; 1.1.1.2 Salinity; 1.1.1.3 Alkalinity; 1.1.1.4 pH; 1.1.1.5 Conductivity; 1.1.1.6 Scaling Tendency or Corrosion Tendency; 1.1.2 Salts; 1.1.2.1 Precipitation; 1.1.2.2 Sequestration; 1.1.2.3 Flocculation; 1.1.2.4 Dispersion; 1.1.2.5 Suspension; 1.1.2.6 Anti-redeposition; 1.1.3 Stability Constant; 1.1.3.1 Theoretical Meaning; 1.1.3.2 Practical Meaning
1.1.4 Critical pH1.1.4.1 Effect on Bicarbonates; 1.1.4.2 Effect on Phosphates; 1.1.4.3 Effect on Sequestrants; 1.2 Inorganic Competitors; 1.2.1 Bicarbonates; 1.2.1.1 Chemical Mechanism; 1.2.1.2 Physical Mechanism; 1.2.2 Silicates; 1.2.3 Sulfates; 1.2.4 Aluminates; 1.2.5 Phosphates; 1.3 Organic Competitors; 1.3.1 Proteins; 1.3.2 Starches; 1.3.3 Fatty Acids; 1.3.4 Other Carboxylic Compounds; 1.3.5 Humic Substances; 1.4 Self-Protected Contamination; 1.5 Modifiers Affecting Deposits; 1.5.1 Heating; 1.5.1.1 Caramelization; 1.5.1.2 Carbonization; 1.5.2 Dehydration; 1.5.3 Polymerization; References 2: Chemical-Physical Treatment2.1 Softening; 2.2 Deionization; 2.3 Dealkalinization; 2.4 Reverse Osmosis; Reference; 3: Sequestrants; 3.1 Definition; 3.2 Coordination Groups; 3.3 Sequestration Data; 3.4 Food Cleaning Sequestrants; 3.4.1 (Poly)phosphates; 3.4.1.1 Hexametaphosphate (HEMP); 3.4.1.2 Pyrophosphate; 3.4.1.3 Monomeric Phosphates; 3.4.1.4 Tripolyphosphate; 3.4.2 Phosphonates; 3.4.2.1 Phosphonates and pH; 3.4.2.2 Stability of Phosphonates; 3.4.2.3 Phosphonates and Corrosion Inhibition; 3.4.3 Hydroxy Acids; 3.4.4 Poly(co-poly)acrylates; 3.4.5 Aminopolycarboxylic Acids 3.4.6 Polysaccharides and BentonitesReferences; Part Two: Characterization of Chemicals Used in the Sanitation Process; 4: Laboratory Tests; 4.1 Turbidimetric Tests; 4.1.1 Sequestration Test (Oxalate); 4.1.2Nephelometric Titration; 4.1.3 Sequestration Test (Hampshire); 4.2 Suspension Test; 4.3 Dispersion Test; 4.4 Static Test of Scale Forming; 4.5 Dynamic Test of Scale Formation; 4.6 Static Test of Scale/Soil Dissolution; 4.7 157Dynamic Test of the Dissolution of Scale/Soil; 4.8 Chemical Stability Test; 4.9 Solution Stability; 4.10 Sequestrant Stability; 4.11 EDTA and Calcium Titration 4.11.1 Titration of EDTA4.11.2 Titration of Calcium Salts; References; 5: Surfactants, Caustics, and Acids; 5.1 Surfactants; 5.1.1 HLB; 5.1.2 Grouping of Surfactants; 5.1.2.1 Anionic Surfactants; 5.1.2.2 Nonionic Surfactants; 5.1.2.3 Cationic Surfactants; 5.1.2.4 Amphoteric Surfactants; 5.1.3 Defoamers; 5.1.4 Wetting Agents; 5.1.5 Cleaning Agents; 5.1.6 Disinfectants; 5.1.7 Structural Boosters; 5.1.8 Biodegradability and Toxicity; 5.1.9 BPD and REACh; 5.2 Caustics; 5.3 Acids; References; Part Three: Application to the Food Industry; 6: Bottlewashing; 6.1 Pre-washing; 6.2 Caustic Zone 6.2.1 Modifications Induced by Alkalinity |
| Record Nr. | UNINA-9910830455503321 |
|
Stanga Mario
|
||
| Weinheim, : Wiley-VCH, c2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Sanitation [[electronic resource] ] : cleaning and disinfection in the food industry / / Mario Stanga
| Sanitation [[electronic resource] ] : cleaning and disinfection in the food industry / / Mario Stanga |
| Autore | Stanga Mario |
| Pubbl/distr/stampa | Weinheim, : Wiley-VCH, c2010 |
| Descrizione fisica | 1 online resource (617 p.) |
| Disciplina | 363.7296 |
| Soggetto topico |
Food industry and trade - Sanitation
Agricultural processing industries - Sanitation |
| ISBN |
1-282-78381-5
9786612783814 3-527-62945-9 3-527-62946-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Sanitation: Cleaning and Disinfection in the Food Industry; Contents; Preface; Acknowledgments; Acronyms; Part One: Chemistry and Problems of Industrial Water; 1: Chemistry of Aqueous Solutions; 1.1Variables; 1.1.1 Water; 1.1.1.1 Hardness; 1.1.1.2 Salinity; 1.1.1.3 Alkalinity; 1.1.1.4 pH; 1.1.1.5 Conductivity; 1.1.1.6 Scaling Tendency or Corrosion Tendency; 1.1.2 Salts; 1.1.2.1 Precipitation; 1.1.2.2 Sequestration; 1.1.2.3 Flocculation; 1.1.2.4 Dispersion; 1.1.2.5 Suspension; 1.1.2.6 Anti-redeposition; 1.1.3 Stability Constant; 1.1.3.1 Theoretical Meaning; 1.1.3.2 Practical Meaning
1.1.4 Critical pH1.1.4.1 Effect on Bicarbonates; 1.1.4.2 Effect on Phosphates; 1.1.4.3 Effect on Sequestrants; 1.2 Inorganic Competitors; 1.2.1 Bicarbonates; 1.2.1.1 Chemical Mechanism; 1.2.1.2 Physical Mechanism; 1.2.2 Silicates; 1.2.3 Sulfates; 1.2.4 Aluminates; 1.2.5 Phosphates; 1.3 Organic Competitors; 1.3.1 Proteins; 1.3.2 Starches; 1.3.3 Fatty Acids; 1.3.4 Other Carboxylic Compounds; 1.3.5 Humic Substances; 1.4 Self-Protected Contamination; 1.5 Modifiers Affecting Deposits; 1.5.1 Heating; 1.5.1.1 Caramelization; 1.5.1.2 Carbonization; 1.5.2 Dehydration; 1.5.3 Polymerization; References 2: Chemical-Physical Treatment2.1 Softening; 2.2 Deionization; 2.3 Dealkalinization; 2.4 Reverse Osmosis; Reference; 3: Sequestrants; 3.1 Definition; 3.2 Coordination Groups; 3.3 Sequestration Data; 3.4 Food Cleaning Sequestrants; 3.4.1 (Poly)phosphates; 3.4.1.1 Hexametaphosphate (HEMP); 3.4.1.2 Pyrophosphate; 3.4.1.3 Monomeric Phosphates; 3.4.1.4 Tripolyphosphate; 3.4.2 Phosphonates; 3.4.2.1 Phosphonates and pH; 3.4.2.2 Stability of Phosphonates; 3.4.2.3 Phosphonates and Corrosion Inhibition; 3.4.3 Hydroxy Acids; 3.4.4 Poly(co-poly)acrylates; 3.4.5 Aminopolycarboxylic Acids 3.4.6 Polysaccharides and BentonitesReferences; Part Two: Characterization of Chemicals Used in the Sanitation Process; 4: Laboratory Tests; 4.1 Turbidimetric Tests; 4.1.1 Sequestration Test (Oxalate); 4.1.2Nephelometric Titration; 4.1.3 Sequestration Test (Hampshire); 4.2 Suspension Test; 4.3 Dispersion Test; 4.4 Static Test of Scale Forming; 4.5 Dynamic Test of Scale Formation; 4.6 Static Test of Scale/Soil Dissolution; 4.7 157Dynamic Test of the Dissolution of Scale/Soil; 4.8 Chemical Stability Test; 4.9 Solution Stability; 4.10 Sequestrant Stability; 4.11 EDTA and Calcium Titration 4.11.1 Titration of EDTA4.11.2 Titration of Calcium Salts; References; 5: Surfactants, Caustics, and Acids; 5.1 Surfactants; 5.1.1 HLB; 5.1.2 Grouping of Surfactants; 5.1.2.1 Anionic Surfactants; 5.1.2.2 Nonionic Surfactants; 5.1.2.3 Cationic Surfactants; 5.1.2.4 Amphoteric Surfactants; 5.1.3 Defoamers; 5.1.4 Wetting Agents; 5.1.5 Cleaning Agents; 5.1.6 Disinfectants; 5.1.7 Structural Boosters; 5.1.8 Biodegradability and Toxicity; 5.1.9 BPD and REACh; 5.2 Caustics; 5.3 Acids; References; Part Three: Application to the Food Industry; 6: Bottlewashing; 6.1 Pre-washing; 6.2 Caustic Zone 6.2.1 Modifications Induced by Alkalinity |
| Record Nr. | UNINA-9910840881103321 |
|
Stanga Mario
|
||
| Weinheim, : Wiley-VCH, c2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Trends and innovations in food science / / edited by Yehia El-Samragy
| Trends and innovations in food science / / edited by Yehia El-Samragy |
| Pubbl/distr/stampa | London : , : IntechOpen, , 2022 |
| Descrizione fisica | 1 online resource (180 pages) |
| Disciplina | 664 |
| Soggetto topico |
Food industry and trade - Sanitation
Food industry and trade - Production control |
| ISBN | 1-80356-066-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1. The Function of a Coffee Shop as a Social Cultural Entity -- 2. High-Intensity Ultrasound and Its Interaction with Foodstuff and Nanomaterials -- 3. Nutrigenomics: Challenges and Opportunities -- 4. Value-Added Foods: Characteristic, Benefits, and Physical Properties -- 5. Context-Specific Food-Based Strategies for Improving Nutrition in Developing Countries -- 6. Pulsed Electric Fields as a Green Pretreatment to Enhance Mass Transfer from Grapes of Bioactive Molecules: Aromatic, Phenolic, and Nitrogen Compounds -- 7. Heavy Metal Residues in Milk and Milk Products and Their Detection Method -- 7. Heavy Metal Residues in Milk and Milk Products and Their Detection Method. |
| Record Nr. | UNINA-9910633963603321 |
| London : , : IntechOpen, , 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
