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Biogenic Amines on Food Safety
Biogenic Amines on Food Safety
Autore Ruiz-Capillas Claudia
Pubbl/distr/stampa MDPI - Multidisciplinary Digital Publishing Institute, 2019
Descrizione fisica 1 electronic resource (202 p.)
Soggetto non controllato catecholamines
radish kimchi
Chonggak kimchi
cheese
biogenic amines
herby cheese
Kkakdugi
serotonin
screening method
storage conditions
putrescine
quality control
decarboxylase enzymes
food products
iodine feed
intervention methods
bowel diseases
tyramine
decarboxylase activity
plant-origin foods
nutrition
high hydrostatic pressure
Lactobacillus brevis
physico-chemical composition
artisanal cheese
free amino acid
histamine
gastrointestinal tract
culinary process
meat species
food quality
Bacillus spp
inflammation
fermented soybean foods
quality index
polyamines
HPLC
public health
cadaverine
gastric cancer
kimchi
colon cancer
quality indexes
control
lactic acid bacteria
legislation–regulation
food safety
raw milk cheese
starter cultures
analytical determination
histamine intolerance
low-histamine diet
starter culture
ISBN 3-03921-055-6
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910346851103321
Ruiz-Capillas Claudia  
MDPI - Multidisciplinary Digital Publishing Institute, 2019
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
By-Products: Characterisation and Use as Food
By-Products: Characterisation and Use as Food
Autore Grasso Simona
Pubbl/distr/stampa Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
Descrizione fisica 1 electronic resource (252 p.)
Soggetto topico Research & information: general
Biology, life sciences
Soggetto non controllato meat byproducts
porcine heart
protein extraction
response surface methodology
technofunctional properties
bioethanol co-products
post-fermentation corn oil
distiller’s corn oil
thin stillage
by-products
valorization
bioactive molecules
phytosterols
squalene
tocopherols
tocotrienols
tocols
carotenoids
rice bran
stabilization
antioxidants
functional properties
bioactives
anti-nutritional components
solid state fermentation
antioxidant activity
bioactive compounds
Aspergillus oryzae
HPLC
total phenolic content
reducing power assay
biorefinery
olive-derived biomass
ultrasound-assisted extraction
animal welfare
circular economy
consumer acceptance
consumer attitudes
food waste
insects as feed
Nvivo
poultry
qualitative study
sustainability
muffins
by-product
valorisation
sunflower flour
amino acid profile
mineral content
fibre content
FRAP
PCL assay
functional ovine cheese
grape pomace powder
Lactococcus lactis
physicochemical properties
polyphenols
volatile organic compounds
antioxidant properties
defatted seeds of Oenothera biennis
α-glucosidase
aldose reductase
antioxidant
nutrients
purple corn cob
anthocyanins
Arabic gum
accelerated stress protocol
forced degradation
moisture-modified Arrhenius equation
mango by-products
fortification
value addition
in vitro digestion
maize porridge
vegetable pomace
dairy beverage
fluidized bed
heat-sensitive compounds
functional food
palatability
Canis familiaris
DIY formula
Prunus dulcis
almond skins
almond hulls
almond shells
almond blanch water
bioactivities
agri-waste management
cava lees
phenolic extract
food by-product
lactic acid bacteria
fermented sausages
Salmonella spp
Listeria monocytogenes
revalorization
waste utilisation
date seed powder
cookies
sensory analysis
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Altri titoli varianti By-Products
Record Nr. UNINA-9910580211703321
Grasso Simona  
Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics / / Claudia Ruiz-Capillas, Ana Herrero Herranz
Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics / / Claudia Ruiz-Capillas, Ana Herrero Herranz
Autore Ruiz-Capillas Claudia
Pubbl/distr/stampa Basel : , : MDPI - Multidisciplinary Digital Publishing Institute, , 2022
Descrizione fisica 1 online resource (170 pages)
Disciplina 664.028
Soggetto topico Food - Preservation
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910674024703321
Ruiz-Capillas Claudia  
Basel : , : MDPI - Multidisciplinary Digital Publishing Institute, , 2022
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Sensory Analysis and Consumer Research in New Product Development
Sensory Analysis and Consumer Research in New Product Development
Autore Ruiz-Capillas Claudia
Pubbl/distr/stampa Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021
Descrizione fisica 1 electronic resource (221 p.)
Soggetto topico Technology: general issues
Soggetto non controllato maize-based stiff porridge
enrichment
hydrothermally treated soybeans
acceptability
new product development
consumer research
sensory profiling
meat products
ethanol extracts of spices
stevia
steviol glycosides
rebaudiosides
Reb A
Reb D
Reb M
aftertaste
CATA
PROP
consumer
preference
food acceptability
knowledge management
quality
entomophagy
edible insect
novel food
check-all-that-apply method
oat biscuit
functional food
yoghurt
tea
oolong tea
sensory quality
texture properties
food design
sensory profile
consumer test
meat product
consumers
flexitarianism
corpus linguistics
online product reviews
fish valorization
unexploited
low commercial value
hedonic tests
sustainability
product reformulation
molecular and Note by Note products
classical dishes
emotions
sensory analysis
food quality
sensory attributes
new meat product development
healthier meat products
Quantitative Descriptive Analysis (QDA)
Check All That Apply (CATA)
Napping
Flash Profile
Temporal Dominance of Sensations (TDS)
sensory evaluation
sensory analytical test
affective test
food industry
Regional Innovation Scheme (RIS)
new product development (NPD)
texture
snacks
ideation
white space
marketplace
sensory properties
healthier products
food quality and safety
quantitative descriptive analysis (QDA)
check-all-that-apply (CATA)
napping
flash profile (FP)
temporal dominance of sensations (TDS)
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910557372903321
Ruiz-Capillas Claudia  
Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui