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Biblioteca

MARC Lista (tabellare)
Advances in food diagnostics [[electronic resource] /] / editors, Leo M.L. Nollet, Fidel Toldrá ; administrative editor, Y.H. Hui
Advances in food diagnostics [[electronic resource] /] / editors, Leo M.L. Nollet, Fidel Toldrá ; administrative editor, Y.H. Hui
Edizione [1st ed.]
Pubbl/distr/stampa Ames, Iowa, : Blackwell Pub., 2007
Descrizione fisica 1 online resource (386 p.)
Disciplina 664/.07
Altri autori (Persone) NolletLeo M. L. <1948->
ToldráFidel
HuiY. H (Yiu H.)
Soggetto topico Food - Analysis
Food adulteration and inspection
Food - Quality
Food - Safety measures
ISBN 1-282-11236-8
9786612112362
0-470-27780-7
0-470-27652-5
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Assuring safety and quality along the food chain -- Methodologies for improved quality control assessment of food products -- Application of microwaves for on-line quality assessment -- Ultrasounds for quality assurance -- NMR for food quality and traceability -- Electronic nose for quality and safety control -- Rapid microbiological methods in food diagnostics -- Molecular technologies for detecting and characterizing pathogens -- DNA-based detection of GM ingredients -- Protein-based detection of GM ingredients -- Immunodiagnostic technology and its applications -- Rapid liquid chromatographic techniques for detection of key (bio)chemical markers -- Sampling procedures with special focus on automatization -- Data processing -- Data handling -- The market for diagnostic devices in the food industry.
Record Nr. UNINA-9910143966903321
Ames, Iowa, : Blackwell Pub., 2007
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Advances in food diagnostics [[electronic resource] /] / editors, Leo M.L. Nollet, Fidel Toldrá ; administrative editor, Y.H. Hui
Advances in food diagnostics [[electronic resource] /] / editors, Leo M.L. Nollet, Fidel Toldrá ; administrative editor, Y.H. Hui
Edizione [1st ed.]
Pubbl/distr/stampa Ames, Iowa, : Blackwell Pub., 2007
Descrizione fisica 1 online resource (386 p.)
Disciplina 664/.07
Altri autori (Persone) NolletLeo M. L. <1948->
ToldráFidel
HuiY. H (Yiu H.)
Soggetto topico Food - Analysis
Food adulteration and inspection
Food - Quality
Food - Safety measures
ISBN 1-282-11236-8
9786612112362
0-470-27780-7
0-470-27652-5
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Assuring safety and quality along the food chain -- Methodologies for improved quality control assessment of food products -- Application of microwaves for on-line quality assessment -- Ultrasounds for quality assurance -- NMR for food quality and traceability -- Electronic nose for quality and safety control -- Rapid microbiological methods in food diagnostics -- Molecular technologies for detecting and characterizing pathogens -- DNA-based detection of GM ingredients -- Protein-based detection of GM ingredients -- Immunodiagnostic technology and its applications -- Rapid liquid chromatographic techniques for detection of key (bio)chemical markers -- Sampling procedures with special focus on automatization -- Data processing -- Data handling -- The market for diagnostic devices in the food industry.
Record Nr. UNISA-996205057703316
Ames, Iowa, : Blackwell Pub., 2007
Materiale a stampa
Lo trovi qui: Univ. di Salerno
Opac: Controlla la disponibilità qui
Advances in food diagnostics [[electronic resource] /] / editors, Leo M.L. Nollet, Fidel Toldrá ; administrative editor, Y.H. Hui
Advances in food diagnostics [[electronic resource] /] / editors, Leo M.L. Nollet, Fidel Toldrá ; administrative editor, Y.H. Hui
Edizione [1st ed.]
Pubbl/distr/stampa Ames, Iowa, : Blackwell Pub., 2007
Descrizione fisica 1 online resource (386 p.)
Disciplina 664/.07
Altri autori (Persone) NolletLeo M. L. <1948->
ToldráFidel
HuiY. H (Yiu H.)
Soggetto topico Food - Analysis
Food adulteration and inspection
Food - Quality
Food - Safety measures
ISBN 1-282-11236-8
9786612112362
0-470-27780-7
0-470-27652-5
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Assuring safety and quality along the food chain -- Methodologies for improved quality control assessment of food products -- Application of microwaves for on-line quality assessment -- Ultrasounds for quality assurance -- NMR for food quality and traceability -- Electronic nose for quality and safety control -- Rapid microbiological methods in food diagnostics -- Molecular technologies for detecting and characterizing pathogens -- DNA-based detection of GM ingredients -- Protein-based detection of GM ingredients -- Immunodiagnostic technology and its applications -- Rapid liquid chromatographic techniques for detection of key (bio)chemical markers -- Sampling procedures with special focus on automatization -- Data processing -- Data handling -- The market for diagnostic devices in the food industry.
Record Nr. UNINA-9910828090203321
Ames, Iowa, : Blackwell Pub., 2007
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Bakery products [[electronic resource] ] : science and technology / / editor, Y.H. Hui ; associate editors, Harold Corke ... [et al.]
Bakery products [[electronic resource] ] : science and technology / / editor, Y.H. Hui ; associate editors, Harold Corke ... [et al.]
Autore Payne Warren
Edizione [1st ed.]
Pubbl/distr/stampa Ames, Iowa, : Blackwell, 2006
Descrizione fisica 1 online resource (589 p.)
Disciplina 664.752
664/.752
Altri autori (Persone) HuiY. H (Yiu H.)
CorkeHarold
Collana Industry & trade summary
USITC publication
Soggetto topico Baking
Baked products
Soggetto genere / forma Statistics.
ISBN 1-281-31775-6
9786611317751
0-470-27755-6
0-470-27632-0
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910144579603321
Payne Warren  
Ames, Iowa, : Blackwell, 2006
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Bakery products [[electronic resource] ] : science and technology / / editor, Y.H. Hui ; associate editors, Harold Corke ... [et al.]
Bakery products [[electronic resource] ] : science and technology / / editor, Y.H. Hui ; associate editors, Harold Corke ... [et al.]
Autore Payne Warren
Edizione [1st ed.]
Pubbl/distr/stampa Ames, Iowa, : Blackwell, 2006
Descrizione fisica 1 online resource (589 p.)
Disciplina 664.752
664/.752
Altri autori (Persone) HuiY. H (Yiu H.)
CorkeHarold
Collana Industry & trade summary
USITC publication
Soggetto topico Baking
Baked products
Soggetto genere / forma Statistics.
ISBN 1-281-31775-6
9786611317751
0-470-27755-6
0-470-27632-0
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNISA-996200153603316
Payne Warren  
Ames, Iowa, : Blackwell, 2006
Materiale a stampa
Lo trovi qui: Univ. di Salerno
Opac: Controlla la disponibilità qui
Essential medical terminology / / Peggy Stanfield, Y.H. Hui, Nanna Cross ; production editor, Jessica Steele Newfell ; cover and interior design, Kristin E. Parker
Essential medical terminology / / Peggy Stanfield, Y.H. Hui, Nanna Cross ; production editor, Jessica Steele Newfell ; cover and interior design, Kristin E. Parker
Autore Stanfield Peggy
Edizione [4th ed.]
Pubbl/distr/stampa Burlington, Massachusetts : , : Jones & Bartlett Learning, , 2015
Descrizione fisica 1 online resource (350 p.)
Disciplina 610.1/4
Soggetto topico Medicine
Medicine - Terminology
ISBN 1-284-02229-3
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto ""Cover""; ""Title""; ""Copyright""; ""Brief Contents""; ""Contents""; ""Preface to Fourth Edition""; ""Preface to First Edition""; ""Acknowledgments""; ""How to Use This Book""; ""UNIT I Medical Terminology""; ""Chapter 1 Word Pronunciations""; ""Chapter 2 Word Parts and Word Building Rules""; ""Objectives""; ""Lesson One: Materials to Be Learned""; ""Parts of a Medical Term""; ""Listing of Word Parts""; ""Prefixes, Word Roots with Combining Forms, and Suffixes""; ""Lesson two: progress Check Part A""; ""Lesson two: progress Check Part B""
""UNIT II Root Words, Medical Terminology, and Patient Care""""CHAPTER 3 Bacteria, Color, and Some Medical Terms""; ""Objectives""; ""Lesson One: Materials to Be Learned""; ""Root Words for Bacteria""; ""Prefixes for Color""; ""Commonly Used Prefixes""; ""Lesson Two: Progress Check""; ""CHAPTER 4 Body Openings and Plural Endings""; ""Objectives""; ""Lesson One: Materials to Be Learned""; ""Body Openings""; ""Plural Endings""; ""Lesson Two: Progress Check""; ""CHAPTER 5 Numbers, Positions, and Directions""; ""Objectives""; ""Lesson One: Materials to Be Learned""
""Part 1: Prefixes for Numbers""""Part 2: Prefixes for Positions and Directions""; ""Part 3: Terms for Directions and Positions""; ""Units of Weight and Measurement""; ""Weights and Measures""; ""Common Weights and Measures""; ""Frequently Used Symbols""; ""Lesson Two: Progress Check""; ""CHAPTER 6 Medical and Health Professions""; ""Objectives""; ""Lesson One: Materials to Be Learned""; ""Scientific Studies""; ""Specialties and Specialists""; ""Physicians and Medical Specialties""; ""Other Health Professions""; ""Additional Professions""; ""Lesson Two: Progress Check""
""UNIT III Abbreviations""""CHAPTER 7 Medical Abbreviations""; ""Objectives""; ""Lesson One: Materials to Be Learned""; ""Abbreviations for Services or Units in a Healthcare Facility""; ""Abbreviations for Frequencies""; ""Abbreviations for Units of Measure""; ""Abbreviations for Means of Adminstering Substances into the Body""; ""Abbreviations for Diet Orders""; ""Abbreviations for Activity and Toiletry""; ""Abbreviations for Laboratory Tests, X-Ray Studies, and Pulmonary Function""; ""Abbreviations for Miscellaneous Terms""; ""Lesson Two: Progress Check""
""CHAPTER 8 Diagnostic and Laboratory Abbreviations""""Objectives""; ""Lesson One: Materials to Be Learned""; ""Diagnostic Abbreviations""; ""Laboratory Abbreviations""; ""A List of Common Diagnostic and Laboratory Abbreviations""; ""Lesson Two: Progress Check""; ""UNIT IV Review""; ""CHAPTER 9 Review of Word Parts from Units I, II, and III""; ""Objectives""; ""Lesson One: Materials to Be Learned""; ""Review A: Suffixes""; ""Review B: Prefixes""; ""Review C: Root Words for Body Parts""; ""Review D: Descriptive Word Elements""; ""Review E: Additional Medical Terms""
""Lesson Two: Progress Check""
Record Nr. UNINA-9910164027903321
Stanfield Peggy  
Burlington, Massachusetts : , : Jones & Bartlett Learning, , 2015
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Food biochemistry and food processing [[electronic resource] /] / editor, Y.H. Hui ; associate editors, Wai-Kit Nip ... [et al.]
Food biochemistry and food processing [[electronic resource] /] / editor, Y.H. Hui ; associate editors, Wai-Kit Nip ... [et al.]
Edizione [1st ed.]
Pubbl/distr/stampa Ames, Iowa, : Blackwell Pub. Professional, 2006
Descrizione fisica 1 online resource (786 p.)
Disciplina 664
Altri autori (Persone) HuiY. H (Yiu H.)
Soggetto topico Food industry and trade - Research
ISBN 1-281-31776-4
9786611317768
0-470-27757-2
0-470-27634-7
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Principles -- Food biochemistry: an introduction / W.K. Nip -- Analytical techniques in food biochemistry / M. Marcone -- Recent advances in food biotechnology research / S. Jube and D. Borthakur -- Browning reactions / M. Villamiel, M.D. Del Castillo, and N. Corzo -- Water, enzymology, biotechnology, and protein cross-linking -- Water chemistry and biochemistry / C. Chieh -- Enzyme classification and nomenclature / H. Ako and W.K. Nip -- Enzyme activities / D.J.H. Shyu, J.T.C. Tzen, and C.L. Jeang -- Enzyme engineering and technology / D. Platis ... [et al.] -- Protein cross-linking in food / J.A. Gerrard -- Chymosin in cheese making / V.V. Mistry -- Starch synthesis in the potato tuber / P. Geigenberger and A.R. Fernie -- Pectic enzymes in tomatoes / M.S. Kalamaki, N.G. Stoforos, and P.S. Taoukis -- Muscle foods -- Biochemistry of raw meat and poultry / F. Toldrá and M. Reig -- Biochemistry of processing meat and poultry / F. Toldrá -- Chemistry and biochemistry of color in muscle foods / J.A. Pérez-Alvarez and J. Fernández-Lopez -- Biochemistry of seafood processing / Y.H. Hui ... [et al.] -- Seafood enzymes / M.K. Nielsen and H.H. Nielsen -- Proteomics: methodology and application in fish processing / O.T. Vilhelmsson ... [et al.] --
Milk -- Chemistry and biochemistry of milk constituents / P.F. Fox and A.L. Kelly -- Biochemistry of milk processing / A.L. Kelly and P.F. Fox -- Fruits, vegetables, and cereals -- Biochemistry of fruits / G. Paliyath and D.P. Murr -- Biochemistry of fruit processing / M. Oke and G. Paliyath -- Biochemistry of vegetable processing / M. Oke and G. Paliyath -- Nonenzymatic browning of cookies, crackers, and breakfast cereals / M. Villamiel -- Rye constituents and their impact on rye processing / T. Verwimp, C.M. Courtin, and J.A. Delcour -- Fermented foods -- Dairy products / T.D. Boylston -- Bakery and cereal products / J.A. Narvhus and T. Sørhaug -- Biochemistry of fermented meat / F. Toldrá -- Biochemistry and fermentation of beer / R. Willaert -- Food safety -- Microbial safety of food and food products / J.A. Odumeru -- Emerging bacterial foodborne pathogens and methods of detection / R.L.T. Churchill, H. Lee, and J.C. Hall.
Record Nr. UNISA-996205057803316
Ames, Iowa, : Blackwell Pub. Professional, 2006
Materiale a stampa
Lo trovi qui: Univ. di Salerno
Opac: Controlla la disponibilità qui
Food biochemistry and food processing [[electronic resource] /] / editor, Y.H. Hui ; associate editors, Wai-Kit Nip ... [et al.]
Food biochemistry and food processing [[electronic resource] /] / editor, Y.H. Hui ; associate editors, Wai-Kit Nip ... [et al.]
Edizione [1st ed.]
Pubbl/distr/stampa Ames, Iowa, : Blackwell Pub. Professional, 2006
Descrizione fisica 1 online resource (786 p.)
Disciplina 664
Altri autori (Persone) HuiY. H (Yiu H.)
Soggetto topico Food industry and trade - Research
ISBN 1-281-31776-4
9786611317768
0-470-27757-2
0-470-27634-7
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Principles -- Food biochemistry: an introduction / W.K. Nip -- Analytical techniques in food biochemistry / M. Marcone -- Recent advances in food biotechnology research / S. Jube and D. Borthakur -- Browning reactions / M. Villamiel, M.D. Del Castillo, and N. Corzo -- Water, enzymology, biotechnology, and protein cross-linking -- Water chemistry and biochemistry / C. Chieh -- Enzyme classification and nomenclature / H. Ako and W.K. Nip -- Enzyme activities / D.J.H. Shyu, J.T.C. Tzen, and C.L. Jeang -- Enzyme engineering and technology / D. Platis ... [et al.] -- Protein cross-linking in food / J.A. Gerrard -- Chymosin in cheese making / V.V. Mistry -- Starch synthesis in the potato tuber / P. Geigenberger and A.R. Fernie -- Pectic enzymes in tomatoes / M.S. Kalamaki, N.G. Stoforos, and P.S. Taoukis -- Muscle foods -- Biochemistry of raw meat and poultry / F. Toldrá and M. Reig -- Biochemistry of processing meat and poultry / F. Toldrá -- Chemistry and biochemistry of color in muscle foods / J.A. Pérez-Alvarez and J. Fernández-Lopez -- Biochemistry of seafood processing / Y.H. Hui ... [et al.] -- Seafood enzymes / M.K. Nielsen and H.H. Nielsen -- Proteomics: methodology and application in fish processing / O.T. Vilhelmsson ... [et al.] --
Milk -- Chemistry and biochemistry of milk constituents / P.F. Fox and A.L. Kelly -- Biochemistry of milk processing / A.L. Kelly and P.F. Fox -- Fruits, vegetables, and cereals -- Biochemistry of fruits / G. Paliyath and D.P. Murr -- Biochemistry of fruit processing / M. Oke and G. Paliyath -- Biochemistry of vegetable processing / M. Oke and G. Paliyath -- Nonenzymatic browning of cookies, crackers, and breakfast cereals / M. Villamiel -- Rye constituents and their impact on rye processing / T. Verwimp, C.M. Courtin, and J.A. Delcour -- Fermented foods -- Dairy products / T.D. Boylston -- Bakery and cereal products / J.A. Narvhus and T. Sørhaug -- Biochemistry of fermented meat / F. Toldrá -- Biochemistry and fermentation of beer / R. Willaert -- Food safety -- Microbial safety of food and food products / J.A. Odumeru -- Emerging bacterial foodborne pathogens and methods of detection / R.L.T. Churchill, H. Lee, and J.C. Hall.
Record Nr. UNINA-9910143967203321
Ames, Iowa, : Blackwell Pub. Professional, 2006
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Food processing [[electronic resource] ] : principles and applications / / edited by J. Scott Smith and Y.H. Hui
Food processing [[electronic resource] ] : principles and applications / / edited by J. Scott Smith and Y.H. Hui
Edizione [1st ed.]
Pubbl/distr/stampa Ames, Iowa, : Blackwell Pub., 2004
Descrizione fisica 1 online resource (526 p.)
Disciplina 664.02
Altri autori (Persone) SmithJ. Scott
HuiY. H (Yiu H.)
Soggetto topico Food industry and trade
Soggetto genere / forma Electronic books.
ISBN 1-282-11241-4
9786612112416
0-470-29011-0
0-470-28997-X
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Food Processing: Principles and Applications; Contents; Contributors; Preface; Part I Principles; 1. Principles of Food Processing; 2. Food Dehydration; 3. Fermented Product Manufacturing; 4. Fundamentals and Industrial Applications of Microwave and Radio Frequency in Food Processing; 5. Food Packaging; 6. Food Regulations in the United States; 7. Food Plant Sanitation and Quality Assurance; Part II Applications; 8. Bakery: Muffins; 9. Bakery: Yeast-leavened Breads; 10. Beverages: Nonalcoholic, Carbonated Beverages; 11. Beverages: Alcoholic, Beer Making
12. Grain, Cereal: Ready-to-Eat Breakfast Cereals13. Grain, Paste Products: Pasta and Asian Noodles; 14. Dairy: Cheese; 15. Dairy: Ice Cream; 16. Dairy: Yogurt; 17. Dairy: Milk Powders; 18. Fats: Mayonnaise; 19. Fats: Vegetable Shortening; 20. Fats: Edible Fat and Oil Processing; 21. Fruits: Orange Juice Processing; 22. Meat: Hot Dogs and Bologna; 23. Meat: Fermented Meats; 24. Poultry: Canned Turkey Ham; 25. Poultry: Poultry Nuggets; 26. Poultry: Poultry Pâté; 27. Seafood: Frozen Aquatic Food Products; 28. Seafood: Processing, Basic Sanitation Practices; 29. Vegetables: Tomato Processing
Index
Record Nr. UNINA-9910144387303321
Ames, Iowa, : Blackwell Pub., 2004
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Food processing [[electronic resource] ] : principles and applications / / edited by J. Scott Smith and Y.H. Hui
Food processing [[electronic resource] ] : principles and applications / / edited by J. Scott Smith and Y.H. Hui
Edizione [1st ed.]
Pubbl/distr/stampa Ames, Iowa, : Blackwell Pub., 2004
Descrizione fisica 1 online resource (526 p.)
Disciplina 664.02
Altri autori (Persone) SmithJ. Scott
HuiY. H (Yiu H.)
Soggetto topico Food industry and trade
ISBN 1-282-11241-4
9786612112416
0-470-29011-0
0-470-28997-X
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Food Processing: Principles and Applications; Contents; Contributors; Preface; Part I Principles; 1. Principles of Food Processing; 2. Food Dehydration; 3. Fermented Product Manufacturing; 4. Fundamentals and Industrial Applications of Microwave and Radio Frequency in Food Processing; 5. Food Packaging; 6. Food Regulations in the United States; 7. Food Plant Sanitation and Quality Assurance; Part II Applications; 8. Bakery: Muffins; 9. Bakery: Yeast-leavened Breads; 10. Beverages: Nonalcoholic, Carbonated Beverages; 11. Beverages: Alcoholic, Beer Making
12. Grain, Cereal: Ready-to-Eat Breakfast Cereals13. Grain, Paste Products: Pasta and Asian Noodles; 14. Dairy: Cheese; 15. Dairy: Ice Cream; 16. Dairy: Yogurt; 17. Dairy: Milk Powders; 18. Fats: Mayonnaise; 19. Fats: Vegetable Shortening; 20. Fats: Edible Fat and Oil Processing; 21. Fruits: Orange Juice Processing; 22. Meat: Hot Dogs and Bologna; 23. Meat: Fermented Meats; 24. Poultry: Canned Turkey Ham; 25. Poultry: Poultry Nuggets; 26. Poultry: Poultry Pâté; 27. Seafood: Frozen Aquatic Food Products; 28. Seafood: Processing, Basic Sanitation Practices; 29. Vegetables: Tomato Processing
Index
Record Nr. UNISA-996197320003316
Ames, Iowa, : Blackwell Pub., 2004
Materiale a stampa
Lo trovi qui: Univ. di Salerno
Opac: Controlla la disponibilità qui