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Analytical Methods for the Assessment of Maillard Reactions in Foods / / by Rajeev K. Singla, Ashok K. Dubey, Sara M. Ameen, Shana Montalto, Salvatore Parisi
| Analytical Methods for the Assessment of Maillard Reactions in Foods / / by Rajeev K. Singla, Ashok K. Dubey, Sara M. Ameen, Shana Montalto, Salvatore Parisi |
| Autore | Singla Rajeev K |
| Edizione | [1st ed. 2018.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2018 |
| Descrizione fisica | 1 online resource (vi, 54 pages) : illustrations |
| Disciplina | 543 |
| Collana | Chemistry of Foods |
| Soggetto topico |
Food—Biotechnology
Analytical chemistry Medicine - Research Nutrition Food Science Analytical Chemistry Quality of Life Research |
| ISBN | 3-319-76923-5 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Analytical Methods for the Determination of Maillard Reaction Products in Foods: An Introduction -- The Control of Maillard Reaction in Processed Foods. Analytical Testing Methods for the Determination of 5-Hydroxymethylfurfural -- Analytical Methods for the Determination of Furosine in Food Products -- Analytical Evaluation of Acrylamide in Foods as a Maillard Reaction Product -- Melanoidins and Browning Reactions in Processed Foods. Quantitative Determinations, Color Measurement and Sensorial Assessment. |
| Record Nr. | UNINA-9910298597503321 |
Singla Rajeev K
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses / / by Caterina Barone, Marcella Barebera, Michele Barone, Salvatore Parisi, Aleardo Zaccheo
| Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses / / by Caterina Barone, Marcella Barebera, Michele Barone, Salvatore Parisi, Aleardo Zaccheo |
| Autore | Barone Caterina |
| Edizione | [1st ed. 2018.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2018 |
| Descrizione fisica | 1 online resource (VI, 41 p. 6 illus., 5 illus. in color.) |
| Disciplina | 547.44 |
| Collana | Chemistry of Foods |
| Soggetto topico |
Food—Biotechnology
Proteins Nutrition Quality control Reliability Industrial safety Food Science Protein Science Quality Control, Reliability, Safety and Risk |
| ISBN | 3-319-65739-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Biogenic amines in cheeses: Types and typical amounts -- Evolutive Profiles of Caseins and Degraded Proteins in Industrial High-Moisture Mozzarella Cheeses. A Simulative Approach -- Evolutive Profiles of Caseins and Degraded Proteins in Industrial Low-Moisture Mozzarella Cheeses. A Simulative Approach -- Evolutive Profiles of Caseins and Degraded Proteins in Industrial Diced Mozzarella Cheeses. A Simulative Approach. |
| Record Nr. | UNINA-9910298587203321 |
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Barone Caterina
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Chemical Profiles of Industrial Cow’s Milk Curds / / by Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Izabela Steinka
| Chemical Profiles of Industrial Cow’s Milk Curds / / by Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Izabela Steinka |
| Autore | Barone Caterina |
| Edizione | [1st ed. 2017.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2017 |
| Descrizione fisica | 1 online resource (VI, 46 p. 11 illus.) |
| Disciplina | 540 |
| Collana | Chemistry of Foods |
| Soggetto topico |
Food—Biotechnology
Proteins Nutrition Food Science Protein Science |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Optimizing Lactic Acid Cheese Packaging Systems -- Evolutive Profiles of Caseins and Degraded Proteins in Industrial Cow’s Milk Curds -- The Production of Industrial Cow’s Milk Curds -- Chemical Correlations between Industrial Curds and Final Cheeses. Can Cheese Makers Standardize Productions? |
| Record Nr. | UNINA-9910156308903321 |
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Barone Caterina
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Chemistry and Hygiene of Food Additives / / by Pasqualina Laganà, Emanuela Avventuroso, Giovanni Romano, Maria Eufemia Gioffré, Paolo Patanè, Salvatore Parisi, Umberto Moscato, Santi Delia
| Chemistry and Hygiene of Food Additives / / by Pasqualina Laganà, Emanuela Avventuroso, Giovanni Romano, Maria Eufemia Gioffré, Paolo Patanè, Salvatore Parisi, Umberto Moscato, Santi Delia |
| Autore | Laganà Pasqualina |
| Edizione | [1st ed. 2017.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2017 |
| Descrizione fisica | 1 online resource (IX, 46 p. 1 illus. in color.) |
| Disciplina | 664.06 |
| Collana | Chemistry of Foods |
| Soggetto topico |
Food—Biotechnology
Public health Agriculture Law—Europe Food Science Public Health European Law |
| ISBN | 3-319-57042-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Classification and Technological purposes of Food Additives: the European point of view -- The Codex Alimentarius and the European Legislation on Food Additives -- Food Additives and Effects on the Microbial Ecology in Yoghurts -- Use and Abuse of Food Additives in Edible Products. Health Consequences for Consumers. |
| Record Nr. | UNINA-9910254160503321 |
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Laganà Pasqualina
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Chemistry and Hygiene of Food Gases / / by Pasqualina Laganà, Giovanni Campanella, Paolo Patanè, Maria Assunta Cava, Salvatore Parisi, Maria Elsa Gambuzza, Santi Delia, Maria Anna Coniglio
| Chemistry and Hygiene of Food Gases / / by Pasqualina Laganà, Giovanni Campanella, Paolo Patanè, Maria Assunta Cava, Salvatore Parisi, Maria Elsa Gambuzza, Santi Delia, Maria Anna Coniglio |
| Autore | Laganà Pasqualina |
| Edizione | [1st ed. 2019.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2019 |
| Descrizione fisica | 1 online resource (54 pages) |
| Disciplina | 664 |
| Collana | Chemistry of Foods |
| Soggetto topico |
Food—Biotechnology
Public health Nutrition Law—Europe Food Science Public Health European Law |
| ISBN | 3-030-35228-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Food Gases: Classification and Allowed Uses -- Food Gases in the European Union: The Legislation -- Food Gases in the Industry: Chemical and Physical Features -- Safety Evaluation and Assessment of Gases for Food Applications. |
| Record Nr. | UNINA-9910357822603321 |
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Laganà Pasqualina
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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The Chemistry of Frozen Vegetables / / by Izabela Steinka, Caterina Barone, Salvatore Parisi, Marina Micali
| The Chemistry of Frozen Vegetables / / by Izabela Steinka, Caterina Barone, Salvatore Parisi, Marina Micali |
| Autore | Steinka Izabela |
| Edizione | [1st ed. 2017.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2017 |
| Descrizione fisica | 1 online resource (VI, 41 p. 3 illus. in color.) |
| Disciplina | 589.95 |
| Collana | Chemistry of Foods |
| Soggetto topico |
Food—Biotechnology
Microbiology Nutrition Food Science Food Microbiology |
| ISBN | 3-319-53932-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Antibiotic-resistant Staphylococci Isolated from Hermetically-packaged Frozen Vegetables -- Technology and Chemical Features of Frozen Vegetables -- Instrumental Systems for the Control of Frozen Vegetables During Refrigeration -- Colorimetric Modifications in Frozen Vegetables. |
| Record Nr. | UNINA-9910254145703321 |
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Steinka Izabela
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Chemistry of the Mediterranean Diet / / by Amélia Martins Delgado, Maria Daniel Vaz Almeida, Salvatore Parisi
| Chemistry of the Mediterranean Diet / / by Amélia Martins Delgado, Maria Daniel Vaz Almeida, Salvatore Parisi |
| Autore | Delgado Amélia Martins |
| Edizione | [1st ed. 2017.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2017 |
| Descrizione fisica | 1 online resource (XIII, 259 p. 53 illus., 39 illus. in color.) |
| Disciplina | 540 |
| Soggetto topico |
Chemistry
Food—Biotechnology Nutrition Life sciences Medicine - Research Medicine Health Popular Science in Chemistry and Materials Food Science Popular Life Sciences Quality of Life Research Popular Science in Medicine and Health |
| ISBN | 3-319-29370-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Part I – Introduction to the Mediterranean Diet: The Mediterranean Diet: What is it? -- Food and nutrient features of the Mediterranean Diet -- Adherence to the Mediterranean Diet -- Part II - Facts on the Composition of "Mediterranean Foods": Olive Oil and Table Olives -- Vegetable Foods -- Milk and Dairy Products -- Fish, Meat and Other Animal Protein Sources -- Infusions and Wines -- Part III – The Mediterranean Diet: Conclusions: Concluding Remarks. |
| Record Nr. | UNINA-9910254141203321 |
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Delgado Amélia Martins
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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The Chemistry of Thermal Food Processing Procedures / / by Maria Micali, Marco Fiorino, Salvatore Parisi
| The Chemistry of Thermal Food Processing Procedures / / by Maria Micali, Marco Fiorino, Salvatore Parisi |
| Autore | Micali Maria |
| Edizione | [1st ed. 2016.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2016 |
| Descrizione fisica | 1 online resource (VI, 54 p. 3 illus., 2 illus. in color.) |
| Disciplina | 664.028 |
| Collana | Chemistry of Foods |
| Soggetto topico |
Food—Biotechnology
Analytical chemistry Manufactures Food Science Analytical Chemistry Manufacturing, Machines, Tools, Processes |
| ISBN | 3-319-42463-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Chemistry of Thermal Processing in the Food Industry: An Introduction -- Thermal Processing of Food Industries and Chemical Transformations -- Undesired Chemical Alterations and Process-related Causes: The Role of Thermal Control and the Management of Thermal Machines. |
| Record Nr. | UNINA-9910254047403321 |
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Micali Maria
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective / / by Aleardo Zaccheo, Eleonora Palmaccio, Morgan Venable, Isabella Locarnini-Sciaroni, Salvatore Parisi
| Food Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective / / by Aleardo Zaccheo, Eleonora Palmaccio, Morgan Venable, Isabella Locarnini-Sciaroni, Salvatore Parisi |
| Autore | Zaccheo Aleardo |
| Edizione | [1st ed. 2017.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2017 |
| Descrizione fisica | 1 online resource (XI, 109 p. 2 illus., 1 illus. in color.) |
| Disciplina |
641.3
664 |
| Soggetto topico |
Food—Biotechnology
Public health Food Science Public Health |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Foreword -- Preface -- 1. The Complex Relationships Between Humans, Food, Water and Hygiene -- 2. A Brief History of Food, Food Safety and Hygiene -- 3. Food Microbiology Seen from Different Angles -- 4. The Viruses -- 5. The Bacteria -- 6. The Fungi and Other Eukaryotic Microbes -- 7. The Human Behavior and Food Resources -- 8. The Human Microbiomes -- 9. The Global Microbial Environments -- 10. The Local Food Environments -- 11. Biocides and “Superbugs” -- 12. Food Safety Considerations About Selected Causative Agents -- 13. Conclusions and Recommendations for those outside or inside the “Global Village” -- References -- Index. |
| Record Nr. | UNINA-9910149488203321 |
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Zaccheo Aleardo
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food Packaging Hygiene / / by Caterina Barone, Luciana Bolzoni, Giorgia Caruso, Angela Montanari, Salvatore Parisi, Izabela Steinka
| Food Packaging Hygiene / / by Caterina Barone, Luciana Bolzoni, Giorgia Caruso, Angela Montanari, Salvatore Parisi, Izabela Steinka |
| Autore | Barone Caterina |
| Edizione | [1st ed. 2015.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2015 |
| Descrizione fisica | 1 online resource (137 p.) |
| Disciplina |
54
612015 616.9041 641.3 658.56 664 |
| Collana | Chemistry of Foods |
| Soggetto topico |
Food—Biotechnology
Medical microbiology Clinical biochemistry Quality control Reliability Industrial safety Food Science Medical Microbiology Medical Biochemistry Quality Control, Reliability, Safety and Risk |
| ISBN | 3-319-14827-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | The Influence of the Chemical Composition of Food Packaging Materials on the Technological Suitability: A matter of Food Safety and Hygiene -- Inorganic Contaminants of Food as a Function of Packaging Features -- Plasticizers in PVC for Food: Assessment of Specific Migration -- Organic Food Packaging Contaminants: New and Emerging Risks -- Chemical and Microbiological Aspects of the Interaction between Food and Food Packages -- Basic Principles of Corrosion of Food Metal Packaging. |
| Record Nr. | UNINA-9910298632103321 |
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Barone Caterina
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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