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Essential oils in food preservation, flavor and safety / / edited by Victor R. Preedy
| Essential oils in food preservation, flavor and safety / / edited by Victor R. Preedy |
| Pubbl/distr/stampa | Amsterdam, [Netherlands] : , : Academic Press, , 2016 |
| Descrizione fisica | 1 online resource (0 p.) |
| Disciplina | 664 |
| Soggetto topico |
Food industry and trade
Food - Preservation Food - Safety measures |
| ISBN | 0-12-416644-X |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910797648303321 |
| Amsterdam, [Netherlands] : , : Academic Press, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Essential oils in food preservation, flavor and safety / / edited by Victor R. Preedy
| Essential oils in food preservation, flavor and safety / / edited by Victor R. Preedy |
| Pubbl/distr/stampa | Amsterdam, [Netherlands] : , : Academic Press, , 2016 |
| Descrizione fisica | 1 online resource (0 p.) |
| Disciplina | 664 |
| Soggetto topico |
Food industry and trade
Food - Preservation Food - Safety measures |
| ISBN | 0-12-416644-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910808554003321 |
| Amsterdam, [Netherlands] : , : Academic Press, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of Famine, Starvation, and Nutrient Deprivation [[electronic resource] ] : From Biology to Policy / / edited by Victor Preedy, Vinood B. Patel
| Handbook of Famine, Starvation, and Nutrient Deprivation [[electronic resource] ] : From Biology to Policy / / edited by Victor Preedy, Vinood B. Patel |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2020 |
| Disciplina |
613
614.44 |
| Soggetto topico |
Health promotion
Health psychology Nutrition Clinical nutrition Health Promotion and Disease Prevention Health Psychology Nutrition Clinical Nutrition |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | General aspects of famine -- Effects of famine -- Food security, low income and poverty -- Effects of food security and poverty -- Refugees and displaced persons -- Medical causes of dietary restrictions and malnutrition -- Anorexia -- Anorexia Nervosa -- Classifications of starvation and malnutrition -- Kwashiorkor and marasmus -- Starvation and the individual -- Fasting and the individual -- Deficiencies of micro and macro nutrients -- Effects on organ systems -- Molecular Effects -- Modelling systems in vertebrates and lower organisms -- Policy and strategy. |
| Record Nr. | UNINA-9910349365203321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of Nutrition, Diet, and Epigenetics [[electronic resource] /] / edited by Vinood Patel, Victor Preedy
| Handbook of Nutrition, Diet, and Epigenetics [[electronic resource] /] / edited by Vinood Patel, Victor Preedy |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2020 |
| Descrizione fisica | 1 online resource (2000 p.) |
| Disciplina | 616.2 |
| Soggetto topico |
Clinical nutrition
Human genetics Health promotion Molecular biology Clinical Nutrition Human Genetics Health Promotion and Disease Prevention Molecular Medicine |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Nervous system -- Development and ageing -- Cancers -- Caloric and dietary restriction -- Detailed processes in epigenetics of diet and nutrition.-Modifications of DNA via methylation -- Modifications of histones -- Modifications of non-coding RNAs -- DNA repair -- Modulating epigenetics with diet and nutrition -- General treatments and strategies -- Vitamins -- Minerals -- Specific foods and nutrients -- Nutritional toxicology -- Practical techniques . |
| Record Nr. | UNINA-9910349365503321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Processing and impact on active components in food / / edited by Victor Preedy
| Processing and impact on active components in food / / edited by Victor Preedy |
| Edizione | [First edition.] |
| Pubbl/distr/stampa | London, [England] : , : Academic Press, , 2015 |
| Descrizione fisica | 1 online resource (725 p.) |
| Disciplina | 613.286 |
| Soggetto topico |
Antioxidants
Food industry and trade Food - Vitamin content Rancidity |
| Soggetto genere / forma | Electronic books. |
| ISBN | 0-12-404709-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; PROCESSING AND IMPACT ON ACTIVE COMPONENTSIN FOOD; Copyright; Contents; List of Contributors; Preface; Biography; SECTION 1 -VEGETABLES AND ROOT CROPS; CHAPTER 1 -Effect of Processing on Active Compounds in Fresh-Cut Vegetables; CHAPTER POINTS; INTRODUCTION; HOW COMPOSITION IS ALTERED; HARVEST; RECEPTION; PRE-COOLING; PEELING; CUTTING; WASHING; DRYING; OTHER WAYS IN WHICH COMPOSITION IS ALTERED; ANALYTICAL TECHNIQUES; References; CHAPTER2 - Changes in β-Carotene During Processing of Carrots; CHAPTER POINTS; INTRODUCTION; EFFECT OF PROCESSING ON Β-CAROTENE STABILITY
EFFECT OF PROCESSING ON Β-CAROTENE BIOACCESSIBILITYReferences; CHAPTER3 - Brassica Composition and Food Processing; CHAPTER POINTS; INTRODUCTION; PHYTOCHEMICAL COMPOSTION OF BRASSICA VEGETABLES; FACTORS AFFECTING PHYTOCHEMICAL CONTENT OF BRASSICA; FINAL CONSIDERATIONS; References; CHAPTER4 - Ascorbic Acid, β-Carotene and Antioxidant Activity of Broccoli During Short-Term Refrigerated Storage; CHAPTER POINTS; INTRODUCTION; CHANGES IN ASCORBIC ACID; CHANGES IN Β-CAROTENE; CHANGES IN ANTIOXIDANT ACTIVITY; References CHAPTER5 - Blanching as a Treatment Process: Effect on Polyphenol and Antioxidant Capacity of CabbageCHAPTER POINTS; INTRODUCTION; ANTIOXIDANTS IN CABBAGE; References; CHAPTER6 - Effect of Different Types of Processing and Storage on the Polyacetylene Profile of Carrots and Parsnips; CHAPTER POINTS; TYPES, OCCURRENCE, AND BIOACTIVE PROPERTIES OF FALCARINOL TYPE C17-POLYACETYLENES; ANALYSIS AND QUANTIFICATION OF POLYACETYLENES; COMPOSITIONAL CHANGES IN THE CONTENTS AND PROFILE OF POLYACETYLENES DURING PROCESSING; RECOMMENDATIONS TO ENSURE BIOACTIVE RETENTION DURING PROCESSING AND STORAGE ReferencesCHAPTER7 - Impact of Food Processing on Non-Hallucinogenic Indole Derivatives in Edible Mushrooms; CHAPTER POINTS; INTRODUCTION; HOW COMPOSITION IS ALTERED; OTHER WAYS IN WHICH COMPOSITION IS ALTERED; ANALYTICAL TECHNIQUES; References; CHAPTER8 - Impact of Processing on Bioactive Compounds of Field Peas; CHAPTER POINTS; INTRODUCTION; HOW COMPOSITION IS ALTERED; MICRONUTRIENTS; OTHER WAYS IN WHICH COMPOSITION IS ALTERED; ANALYTICAL TECHNIQUES; References; CHAPTER9 - Carotenoids in Pumpkin and Impact of Processing Treatments and Storage; CHAPTER POINTS; INTRODUCTION CAROTENOIDS IN PUMPKINS: COMPOSITION AND CHANGESEFFECTS OF PROCESSING ON CAROTENOIDS IN PUMPKIN PRODUCTS; ANALYTICAL TECHNIQUES; References; CHAPTER10 - Cassava Production and Processing and Impact on Biological Compounds; CHAPTER POINTS; INTRODUCTION; HOW COMPOSITION IS ALTERED; ANALYTICAL TECHNIQUES; References; CHAPTER11 - Radiation Processing for Sprout Inhibition of Stored Potatoes and Mitigation of Acrylamide in Fries and Chips; INTRODUCTION; MECHANISM OF FORMATION; INFLUENCE OF DIFFERENT PARAMETERS ON ACRYLAMIDE FORMATION ANALYTICAL TECHNIQUES FOR ESTIMATION OF ACRYLAMIDE IN FOOD MATRIX |
| Record Nr. | UNINA-9910139140003321 |
| London, [England] : , : Academic Press, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Processing and impact on active components in food / / edited by Victor Preedy
| Processing and impact on active components in food / / edited by Victor Preedy |
| Edizione | [First edition.] |
| Pubbl/distr/stampa | London, [England] : , : Academic Press, , 2015 |
| Descrizione fisica | 1 online resource (725 p.) |
| Disciplina | 613.286 |
| Soggetto topico |
Antioxidants
Food industry and trade Food - Vitamin content Rancidity |
| ISBN | 0-12-404709-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; PROCESSING AND IMPACT ON ACTIVE COMPONENTSIN FOOD; Copyright; Contents; List of Contributors; Preface; Biography; SECTION 1 -VEGETABLES AND ROOT CROPS; CHAPTER 1 -Effect of Processing on Active Compounds in Fresh-Cut Vegetables; CHAPTER POINTS; INTRODUCTION; HOW COMPOSITION IS ALTERED; HARVEST; RECEPTION; PRE-COOLING; PEELING; CUTTING; WASHING; DRYING; OTHER WAYS IN WHICH COMPOSITION IS ALTERED; ANALYTICAL TECHNIQUES; References; CHAPTER2 - Changes in β-Carotene During Processing of Carrots; CHAPTER POINTS; INTRODUCTION; EFFECT OF PROCESSING ON Β-CAROTENE STABILITY
EFFECT OF PROCESSING ON Β-CAROTENE BIOACCESSIBILITYReferences; CHAPTER3 - Brassica Composition and Food Processing; CHAPTER POINTS; INTRODUCTION; PHYTOCHEMICAL COMPOSTION OF BRASSICA VEGETABLES; FACTORS AFFECTING PHYTOCHEMICAL CONTENT OF BRASSICA; FINAL CONSIDERATIONS; References; CHAPTER4 - Ascorbic Acid, β-Carotene and Antioxidant Activity of Broccoli During Short-Term Refrigerated Storage; CHAPTER POINTS; INTRODUCTION; CHANGES IN ASCORBIC ACID; CHANGES IN Β-CAROTENE; CHANGES IN ANTIOXIDANT ACTIVITY; References CHAPTER5 - Blanching as a Treatment Process: Effect on Polyphenol and Antioxidant Capacity of CabbageCHAPTER POINTS; INTRODUCTION; ANTIOXIDANTS IN CABBAGE; References; CHAPTER6 - Effect of Different Types of Processing and Storage on the Polyacetylene Profile of Carrots and Parsnips; CHAPTER POINTS; TYPES, OCCURRENCE, AND BIOACTIVE PROPERTIES OF FALCARINOL TYPE C17-POLYACETYLENES; ANALYSIS AND QUANTIFICATION OF POLYACETYLENES; COMPOSITIONAL CHANGES IN THE CONTENTS AND PROFILE OF POLYACETYLENES DURING PROCESSING; RECOMMENDATIONS TO ENSURE BIOACTIVE RETENTION DURING PROCESSING AND STORAGE ReferencesCHAPTER7 - Impact of Food Processing on Non-Hallucinogenic Indole Derivatives in Edible Mushrooms; CHAPTER POINTS; INTRODUCTION; HOW COMPOSITION IS ALTERED; OTHER WAYS IN WHICH COMPOSITION IS ALTERED; ANALYTICAL TECHNIQUES; References; CHAPTER8 - Impact of Processing on Bioactive Compounds of Field Peas; CHAPTER POINTS; INTRODUCTION; HOW COMPOSITION IS ALTERED; MICRONUTRIENTS; OTHER WAYS IN WHICH COMPOSITION IS ALTERED; ANALYTICAL TECHNIQUES; References; CHAPTER9 - Carotenoids in Pumpkin and Impact of Processing Treatments and Storage; CHAPTER POINTS; INTRODUCTION CAROTENOIDS IN PUMPKINS: COMPOSITION AND CHANGESEFFECTS OF PROCESSING ON CAROTENOIDS IN PUMPKIN PRODUCTS; ANALYTICAL TECHNIQUES; References; CHAPTER10 - Cassava Production and Processing and Impact on Biological Compounds; CHAPTER POINTS; INTRODUCTION; HOW COMPOSITION IS ALTERED; ANALYTICAL TECHNIQUES; References; CHAPTER11 - Radiation Processing for Sprout Inhibition of Stored Potatoes and Mitigation of Acrylamide in Fries and Chips; INTRODUCTION; MECHANISM OF FORMATION; INFLUENCE OF DIFFERENT PARAMETERS ON ACRYLAMIDE FORMATION ANALYTICAL TECHNIQUES FOR ESTIMATION OF ACRYLAMIDE IN FOOD MATRIX |
| Record Nr. | UNINA-9910791191903321 |
| London, [England] : , : Academic Press, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Processing and impact on active components in food / / edited by Victor Preedy
| Processing and impact on active components in food / / edited by Victor Preedy |
| Edizione | [First edition.] |
| Pubbl/distr/stampa | London, [England] : , : Academic Press, , 2015 |
| Descrizione fisica | 1 online resource (725 p.) |
| Disciplina | 613.286 |
| Soggetto topico |
Antioxidants
Food industry and trade Food - Vitamin content Rancidity |
| ISBN | 0-12-404709-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; PROCESSING AND IMPACT ON ACTIVE COMPONENTSIN FOOD; Copyright; Contents; List of Contributors; Preface; Biography; SECTION 1 -VEGETABLES AND ROOT CROPS; CHAPTER 1 -Effect of Processing on Active Compounds in Fresh-Cut Vegetables; CHAPTER POINTS; INTRODUCTION; HOW COMPOSITION IS ALTERED; HARVEST; RECEPTION; PRE-COOLING; PEELING; CUTTING; WASHING; DRYING; OTHER WAYS IN WHICH COMPOSITION IS ALTERED; ANALYTICAL TECHNIQUES; References; CHAPTER2 - Changes in β-Carotene During Processing of Carrots; CHAPTER POINTS; INTRODUCTION; EFFECT OF PROCESSING ON Β-CAROTENE STABILITY
EFFECT OF PROCESSING ON Β-CAROTENE BIOACCESSIBILITYReferences; CHAPTER3 - Brassica Composition and Food Processing; CHAPTER POINTS; INTRODUCTION; PHYTOCHEMICAL COMPOSTION OF BRASSICA VEGETABLES; FACTORS AFFECTING PHYTOCHEMICAL CONTENT OF BRASSICA; FINAL CONSIDERATIONS; References; CHAPTER4 - Ascorbic Acid, β-Carotene and Antioxidant Activity of Broccoli During Short-Term Refrigerated Storage; CHAPTER POINTS; INTRODUCTION; CHANGES IN ASCORBIC ACID; CHANGES IN Β-CAROTENE; CHANGES IN ANTIOXIDANT ACTIVITY; References CHAPTER5 - Blanching as a Treatment Process: Effect on Polyphenol and Antioxidant Capacity of CabbageCHAPTER POINTS; INTRODUCTION; ANTIOXIDANTS IN CABBAGE; References; CHAPTER6 - Effect of Different Types of Processing and Storage on the Polyacetylene Profile of Carrots and Parsnips; CHAPTER POINTS; TYPES, OCCURRENCE, AND BIOACTIVE PROPERTIES OF FALCARINOL TYPE C17-POLYACETYLENES; ANALYSIS AND QUANTIFICATION OF POLYACETYLENES; COMPOSITIONAL CHANGES IN THE CONTENTS AND PROFILE OF POLYACETYLENES DURING PROCESSING; RECOMMENDATIONS TO ENSURE BIOACTIVE RETENTION DURING PROCESSING AND STORAGE ReferencesCHAPTER7 - Impact of Food Processing on Non-Hallucinogenic Indole Derivatives in Edible Mushrooms; CHAPTER POINTS; INTRODUCTION; HOW COMPOSITION IS ALTERED; OTHER WAYS IN WHICH COMPOSITION IS ALTERED; ANALYTICAL TECHNIQUES; References; CHAPTER8 - Impact of Processing on Bioactive Compounds of Field Peas; CHAPTER POINTS; INTRODUCTION; HOW COMPOSITION IS ALTERED; MICRONUTRIENTS; OTHER WAYS IN WHICH COMPOSITION IS ALTERED; ANALYTICAL TECHNIQUES; References; CHAPTER9 - Carotenoids in Pumpkin and Impact of Processing Treatments and Storage; CHAPTER POINTS; INTRODUCTION CAROTENOIDS IN PUMPKINS: COMPOSITION AND CHANGESEFFECTS OF PROCESSING ON CAROTENOIDS IN PUMPKIN PRODUCTS; ANALYTICAL TECHNIQUES; References; CHAPTER10 - Cassava Production and Processing and Impact on Biological Compounds; CHAPTER POINTS; INTRODUCTION; HOW COMPOSITION IS ALTERED; ANALYTICAL TECHNIQUES; References; CHAPTER11 - Radiation Processing for Sprout Inhibition of Stored Potatoes and Mitigation of Acrylamide in Fries and Chips; INTRODUCTION; MECHANISM OF FORMATION; INFLUENCE OF DIFFERENT PARAMETERS ON ACRYLAMIDE FORMATION ANALYTICAL TECHNIQUES FOR ESTIMATION OF ACRYLAMIDE IN FOOD MATRIX |
| Record Nr. | UNINA-9910813354903321 |
| London, [England] : , : Academic Press, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||