Info
- Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.
Applications of natural products in food [[electronic resource] /] / Supayang Piyawan Voravuthikunchai and Wumi Ifesan
| Applications of natural products in food [[electronic resource] /] / Supayang Piyawan Voravuthikunchai and Wumi Ifesan |
| Autore | Voravuthikunchai Supayang Piyawan |
| Pubbl/distr/stampa | New York, : Nova Science Publishers, Inc., c2010 |
| Descrizione fisica | 1 online resource (195 p.) |
| Disciplina | 641.3/08 |
| Altri autori (Persone) | IfesanWumi |
| Collana |
Food science and technology
Novinka |
| Soggetto topico |
Food additives
Natural products |
| Soggetto genere / forma | Electronic books. |
| ISBN | 1-61668-370-8 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910465699803321 |
Voravuthikunchai Supayang Piyawan
|
||
| New York, : Nova Science Publishers, Inc., c2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Applications of natural products in food [[electronic resource] /] / Supayang Piyawan Voravuthikunchai and Wumi Ifesan
| Applications of natural products in food [[electronic resource] /] / Supayang Piyawan Voravuthikunchai and Wumi Ifesan |
| Autore | Voravuthikunchai Supayang Piyawan |
| Pubbl/distr/stampa | New York, : Nova Science Publishers, Inc., c2010 |
| Descrizione fisica | 1 online resource (195 p.) |
| Disciplina | 641.3/08 |
| Altri autori (Persone) | IfesanWumi |
| Collana |
Food science and technology
Novinka |
| Soggetto topico |
Food additives
Natural products |
| ISBN | 1-61668-370-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910791767503321 |
|
Voravuthikunchai Supayang Piyawan
|
||
| New York, : Nova Science Publishers, Inc., c2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Applications of natural products in food / / Supayang Piyawan Voravuthikunchai and Wumi Ifesan
| Applications of natural products in food / / Supayang Piyawan Voravuthikunchai and Wumi Ifesan |
| Autore | Voravuthikunchai Supayang Piyawan |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | New York, : Nova Science Publishers, Inc., c2010 |
| Descrizione fisica | 1 online resource (195 p.) |
| Disciplina | 641.3/08 |
| Altri autori (Persone) | IfesanWumi |
| Collana |
Food science and technology
Novinka |
| Soggetto topico |
Food additives
Natural products |
| ISBN | 1-61668-370-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Intro -- APPLICATIONS OF NATURAL PRODUCTS IN FOOD -- APPLICATIONS OF NATURAL PRODUCTS IN FOOD -- CONTENTS -- PREFACE -- Chapter 1 INTRODUCTION -- REFERENCES -- Chapter 2 HERBS AND SPICES COMMONLY-USED IN FOODS -- GALANGAL (Alpinia galanga (L.) Willd.), GINGER (Zingiber officinale Roscoe), AND TUMERIC (Curcuma longa L.) -- GARLIC (Allium sativum L.) AND ONION (Allium cepa L.) -- OREGANO (Origanum vulgare L.) -- ROSEMARY (Rosmarinus officinalis L.) -- SAGE (Salvia officinalis L.) -- REFERENCES -- Chapter 3 BIOACTIVE COMPOUNDS FROM PLANTS -- ESSENTIAL OILS AND TERPENOIDS -- FLAVONES, FLAVONOIDS, FLAVONOLS -- ORGANOSULFUR COMPOUNDS -- PHENOLICS AND POLYPHENOLS -- QUINONES -- TANNINS -- REFERENCES -- Chapter 4 COMMON FOODBORNE PATHOGENS -- Bacillus cereus -- Campylobacter spp. -- Clostridium spp. -- Escherichia coli -- Listeria monocytogenes -- Salmonella spp. -- Shigella spp. -- Staphylococcus aureus -- Vibrio spp. -- Yersinia enterocolitica -- REFERENCES -- Chapter 5 NATURAL PRODUCTS AS ANTIOXIDANTS IN FOODS -- LIPID OXIDATION IN MEAT AND MEAT PRODUCTS -- SYNTHETIC ANTIOXIDANTS -- ALTERNATIVE ANTIOXIDANTS FROM NATURAL PRODUCTS -- NATURAL ADDITIVES AS ANTIOXIDANTS IN MEAT AND MEAT PRODUCTS -- CONTRIBUTION OF NATURAL ADDITIVES AS COLOUR ENHANCER IN MEAT -- NATURAL ANTIOXIDANTS IN OIL -- NATURAL ADDITIVES AS ANTIOXIDANTS IN CONFECTIONERIES -- PROPOSED MECHANISMS OF ACTION OF NATURAL ANTIOXIDANTS -- REFERENCES -- Chapter 6 ANTIBACTERIAL ACTIVITY OF NATURAL ADDITIVES IN FOODS -- CHEESE AND BUTTER -- FRUITS AND VEGETABLES -- FISH -- MAYONNAISE AND SALAD DRESSINGS -- MEAT AND MEAT PRODUCTS -- MILK -- FACTORS INFLUENCING ANTIMICROBIAL PROPERTIES OF NATURAL ADDITIVES -- PROPOSED MECHANISMS OF ACTION OF NATURAL ANTIBACTERIAL AGENTS -- REFERENCES -- Chapter 7 INCORPORATION OF NATURAL ADDITIVES INTO FLEXIBLE FILMS -- REFERENCES.
Chapter 8 COMBINATION OF NATURAL ADDITIVES WITH OTHER PRESERVATIVES OR PRESERVATION METHODS -- REFERENCES -- Chapter 9 ORGANOLEPTIC ASSESSMENTS OF NATURAL ADDITIVES -- REFERENCES -- Chapter 10 FUTURE WORK AND CONCLUSIONS -- REFERENCES -- INDEX -- Blank Page. |
| Record Nr. | UNINA-9911090674103321 |
|
Voravuthikunchai Supayang Piyawan
|
||
| New York, : Nova Science Publishers, Inc., c2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Applications of natural products in food / / Supayang Piyawan Voravuthikunchai and Wumi Ifesan
| Applications of natural products in food / / Supayang Piyawan Voravuthikunchai and Wumi Ifesan |
| Autore | Voravuthikunchai Supayang Piyawan |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | New York, : Nova Science Publishers, Inc., c2010 |
| Descrizione fisica | 1 online resource (195 p.) |
| Disciplina | 641.3/08 |
| Altri autori (Persone) | IfesanWumi |
| Collana |
Food science and technology
Novinka |
| Soggetto topico |
Food additives
Natural products |
| ISBN | 1-61668-370-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Intro -- APPLICATIONS OF NATURAL PRODUCTS IN FOOD -- APPLICATIONS OF NATURAL PRODUCTS IN FOOD -- CONTENTS -- PREFACE -- Chapter 1 INTRODUCTION -- REFERENCES -- Chapter 2 HERBS AND SPICES COMMONLY-USED IN FOODS -- GALANGAL (Alpinia galanga (L.) Willd.), GINGER (Zingiber officinale Roscoe), AND TUMERIC (Curcuma longa L.) -- GARLIC (Allium sativum L.) AND ONION (Allium cepa L.) -- OREGANO (Origanum vulgare L.) -- ROSEMARY (Rosmarinus officinalis L.) -- SAGE (Salvia officinalis L.) -- REFERENCES -- Chapter 3 BIOACTIVE COMPOUNDS FROM PLANTS -- ESSENTIAL OILS AND TERPENOIDS -- FLAVONES, FLAVONOIDS, FLAVONOLS -- ORGANOSULFUR COMPOUNDS -- PHENOLICS AND POLYPHENOLS -- QUINONES -- TANNINS -- REFERENCES -- Chapter 4 COMMON FOODBORNE PATHOGENS -- Bacillus cereus -- Campylobacter spp. -- Clostridium spp. -- Escherichia coli -- Listeria monocytogenes -- Salmonella spp. -- Shigella spp. -- Staphylococcus aureus -- Vibrio spp. -- Yersinia enterocolitica -- REFERENCES -- Chapter 5 NATURAL PRODUCTS AS ANTIOXIDANTS IN FOODS -- LIPID OXIDATION IN MEAT AND MEAT PRODUCTS -- SYNTHETIC ANTIOXIDANTS -- ALTERNATIVE ANTIOXIDANTS FROM NATURAL PRODUCTS -- NATURAL ADDITIVES AS ANTIOXIDANTS IN MEAT AND MEAT PRODUCTS -- CONTRIBUTION OF NATURAL ADDITIVES AS COLOUR ENHANCER IN MEAT -- NATURAL ANTIOXIDANTS IN OIL -- NATURAL ADDITIVES AS ANTIOXIDANTS IN CONFECTIONERIES -- PROPOSED MECHANISMS OF ACTION OF NATURAL ANTIOXIDANTS -- REFERENCES -- Chapter 6 ANTIBACTERIAL ACTIVITY OF NATURAL ADDITIVES IN FOODS -- CHEESE AND BUTTER -- FRUITS AND VEGETABLES -- FISH -- MAYONNAISE AND SALAD DRESSINGS -- MEAT AND MEAT PRODUCTS -- MILK -- FACTORS INFLUENCING ANTIMICROBIAL PROPERTIES OF NATURAL ADDITIVES -- PROPOSED MECHANISMS OF ACTION OF NATURAL ANTIBACTERIAL AGENTS -- REFERENCES -- Chapter 7 INCORPORATION OF NATURAL ADDITIVES INTO FLEXIBLE FILMS -- REFERENCES.
Chapter 8 COMBINATION OF NATURAL ADDITIVES WITH OTHER PRESERVATIVES OR PRESERVATION METHODS -- REFERENCES -- Chapter 9 ORGANOLEPTIC ASSESSMENTS OF NATURAL ADDITIVES -- REFERENCES -- Chapter 10 FUTURE WORK AND CONCLUSIONS -- REFERENCES -- INDEX -- Blank Page. |
| Record Nr. | UNINA-9911136061403321 |
| Voravuthikunchai Supayang Piyawan | ||
| New York, : Nova Science Publishers, Inc., c2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||