Study of Microbiological Safety in the Food Chain |
Autore | Zdolec Nevijo |
Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
Descrizione fisica | 1 electronic resource (140 p.) |
Soggetto topico |
Humanities
Social interaction |
Soggetto non controllato |
antimicrobial resistance
Lactobacillus johnsonii Lactobacillus zeae MALDI-TOF-MS milk PCR mold egg Penicillium colony morphology Ehrlich reaction creatine restriction enzyme PCR-ITS-RFLP egg quality Cladosporium Fusarium raw goat milk enterococcal species safety virulence factor bacteriocins meat safety biological hazards Yersinia enterocolitica Toxoplasma gondii food chain information emerging foodborne pathogens Bacillus probiotics ewe milk lump cheese microbiome microbial flora dry aged beef rancidity index meat products dry-cured hams sensory evaluation surface moulds Aspergillus Croatian regions biogenic amines enterococci lactobacilli lactococci ripened cheese |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Record Nr. | UNINA-9910566465003321 |
Zdolec Nevijo
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Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
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Lo trovi qui: Univ. Federico II | ||
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Taste, Nutrition and Health |
Autore | Tepper Beverly J |
Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020 |
Descrizione fisica | 1 electronic resource (350 p.) |
Soggetto topico |
Research & information: general
Biology, life sciences Food & society |
Soggetto non controllato |
acceptability
food development sensory attributes CATA dietotherapy aromas linoleic acid gustation hedonic BDNF fat taste c-Fos Zif-268 Glut-1 sweeteners sugar reduction psychophysical dose-response sweetness growth rate sweetness potency cross-cultural food liking sensory questionnaire fMRI caffeine taste memory sensory evaluation tea EGCG hedonics sweet taste psychophysics nutrition diet threshold intensity liking sweetness taste test individual differences classification method taste perception umami carbohydrate sweet salt bitter physical activity basic tastes taste reception smell dysgeusia burning sensation halitosis saliva caries primary Sjögren's syndrome non-SS sicca syndrome sweet liking fat liking e-cigarettes body mass index dietary behaviors tobacco cigarettes chronic smoking electrophysiological recording from human tongue fat perception CD36 PROP tasting grapefruit consumer naringin aroma color satiety tastants food intake intraduodenal infusion intraileal infusion overweight weight management Obesity eating behavior prebiotics microbiota sex differences biopsychosocial children brain imaging smell sensitivity olfaction staircase QUEST choice familiarity PROP food neophobia sensitivity to disgust sensitivity to punishment vegetables caffeinated beverages bitterness astringency taste preference questionnaire validation European children adolescents adults genetics food preferences heritability candidate gene GWAS adiposity polygenic risk score |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Record Nr. | UNINA-9910557751603321 |
Tepper Beverly J
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Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020 | ||
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Lo trovi qui: Univ. Federico II | ||
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