top

  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.

  Info

  • Utilizzare questo link per rimuovere la selezione effettuata.

Biblioteca

MARC Lista (tabellare)
Food additives data book [[electronic resource] /] / edited by Jim Smith, Lily Hong-Shum
Food additives data book [[electronic resource] /] / edited by Jim Smith, Lily Hong-Shum
Edizione [Second edition.]
Pubbl/distr/stampa Chichester, West Sussex ; ; Ames, Iowa, : Wiley-Blackwell, 2011
Descrizione fisica 1 online resource (1130 p.)
Disciplina 664.06
Altri autori (Persone) SmithJim <1953->
Hong-ShumLily
Soggetto topico Food additives
Food - Composition
Soggetto genere / forma Electronic books.
ISBN 1-5231-0980-7
1-283-40867-8
9786613408679
1-61344-923-2
1-4443-9772-9
1-4443-9774-5
Classificazione TEC012000
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Machine generated contents note: How to Use This Book.Part 1. Acidulants.Part 2. Antioxidants.Part 3. Colourings.Part 4. Emulsifiers.Part 5. Enzymes.Part 6. Flavour Enhancers.Part 7. Flour Additives.Part 8. Gases.Part 9. Nutritive Additives.Part 10. Polysaccharides.Part 11. Preservatives.Part 12. Sequestrants.Part 13. Solvents.Part 14. Sweeteners.Index.
Record Nr. UNINA-9910131023903321
Chichester, West Sussex ; ; Ames, Iowa, : Wiley-Blackwell, 2011
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Food additives data book [[electronic resource] /] / edited by Jim Smith, Lily Hong-Shum
Food additives data book [[electronic resource] /] / edited by Jim Smith, Lily Hong-Shum
Edizione [Second edition.]
Pubbl/distr/stampa Chichester, West Sussex ; ; Ames, Iowa, : Wiley-Blackwell, 2011
Descrizione fisica 1 online resource (1130 p.)
Disciplina 664.06
Altri autori (Persone) SmithJim <1953->
Hong-ShumLily
Soggetto topico Food additives
Food - Composition
ISBN 1-5231-0980-7
1-283-40867-8
9786613408679
1-61344-923-2
1-4443-9772-9
1-4443-9774-5
Classificazione TEC012000
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Machine generated contents note: How to Use This Book.Part 1. Acidulants.Part 2. Antioxidants.Part 3. Colourings.Part 4. Emulsifiers.Part 5. Enzymes.Part 6. Flavour Enhancers.Part 7. Flour Additives.Part 8. Gases.Part 9. Nutritive Additives.Part 10. Polysaccharides.Part 11. Preservatives.Part 12. Sequestrants.Part 13. Solvents.Part 14. Sweeteners.Index.
Record Nr. UNINA-9910831062003321
Chichester, West Sussex ; ; Ames, Iowa, : Wiley-Blackwell, 2011
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Food additives data book [[electronic resource] /] / edited by Jim Smith, Lily Hong-Shum
Food additives data book [[electronic resource] /] / edited by Jim Smith, Lily Hong-Shum
Edizione [Second edition.]
Pubbl/distr/stampa Chichester, West Sussex ; ; Ames, Iowa, : Wiley-Blackwell, 2011
Descrizione fisica 1 online resource (1130 p.)
Disciplina 664.06
Altri autori (Persone) SmithJim <1953->
Hong-ShumLily
Soggetto topico Food additives
Food - Composition
ISBN 1-5231-0980-7
1-283-40867-8
9786613408679
1-61344-923-2
1-4443-9772-9
1-4443-9774-5
Classificazione TEC012000
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Machine generated contents note: How to Use This Book.Part 1. Acidulants.Part 2. Antioxidants.Part 3. Colourings.Part 4. Emulsifiers.Part 5. Enzymes.Part 6. Flavour Enhancers.Part 7. Flour Additives.Part 8. Gases.Part 9. Nutritive Additives.Part 10. Polysaccharides.Part 11. Preservatives.Part 12. Sequestrants.Part 13. Solvents.Part 14. Sweeteners.Index.
Record Nr. UNINA-9910841596003321
Chichester, West Sussex ; ; Ames, Iowa, : Wiley-Blackwell, 2011
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Food additives data book [[electronic resource] /] / edited by Jim Smith and Lily Hong-Shum
Food additives data book [[electronic resource] /] / edited by Jim Smith and Lily Hong-Shum
Edizione [1st ed.]
Pubbl/distr/stampa Oxford, : Blackwell Science, 2003
Descrizione fisica 1 online resource (1037 p.)
Disciplina 664.06
Altri autori (Persone) SmithJim <1953->
Hong-ShumLily
Soggetto topico Food additives
Food
ISBN 1-280-28486-2
9786610284863
0-470-99532-7
1-4051-2339-7
1-4051-7241-X
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Food Additives Data Book; Contents; List of Contributors; How to Use This Book; Part 1 Acidulants; Acetic acid; Adipic acid; Caprylic acid; Citric acid; Dehydroacetic acid; Fumaric acid; Glucono-delta-lactone; Lactic acid; Malic acid; Phosphoric acid; Propionic acid; Sodium diacetate; Succinic acid; Tartaric acid; Part 2 Antioxidants; Ascorbic acid and isomers; Ascorbyl palmitate; Sodium ascorbate; Calcium ascorbate; Butylated hydroxyanisole (BHA); Butylated hydroxytoluene (BHT); Ethoxyquin; Propyl gallate (PG); Tert-butyl hydroquinone (TBHQ); Tocopherols, synthetic; Beta-carotene
Rosemary extractTea extract; Tocopherol, mixed natural concentrate; Citric acid; Ethylenediaminetetraacetic acid (EDTA); L-Tartaric acid; Part 3 Colourings; Alkanet; Allura Red AC; Aluminium; Amaranth; Annatto; Anthocyanin; Beta-apo-8'-carotenal (C30); Brilliant Blue FCF; Brown FK; Brown HT; Calcium carbonate; Canthaxanthin; Plain caramel; Ammonia caramel; Caustic sulphite caramel; Sulphite ammonia caramel; Beetroot red; Carmine; Carminic acid; Carmoisine; Beta-carotene; Mixed carotenes; Chlorophyll; Chlorophyllin; Copper chlorophyll; Copper chlorophyllin; Crocin; Curcumin; Erythrosine
Acetic acid esters of mono- and diglycerides of fatty acidsCitric acid esters of mono- and diglycerides of fatty acids; Diacetyl tartaric acid esters of mono- and diglycerides of fatty acids; Lactic acid esters of mono- and diglycerides of fatty acids; Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids; Succinic acid esters of mono- and diglycerides of fatty acids; Tartaric acid esters of mono- and diglycerides of fatty acids; Ethoxylated mono- and diglycerides of fatty acids; Lecithins; Polyglycerol esters of fatty acids; Polyglycerol polyricinoleate
Propylene glycol esters of fatty acidsSodium stearoyl lactylate; Calcium stearoyl lactylate; Sorbitan esters of fatty acids; Polysorbates; Sucrose esters of fatty acids; Ammonium phosphatides; Di-octyl sodium sulphosuccinate; Stearyl tartrate; Part 5 Enzymes; Alpha-amylase; Alpha-galactosidase; Amyloglucosidase; Anthocyanase; Beta-amylase; Beta-galactosidase; Beta-glucanase; Beta-glucosidase; Bromelain; Catalase; Cellobiase (Aspergillus niger); Cellulase; Chymotrypsin (pancreatic); Dextranase (Penicillium spp.); Diacetyl reductase (Aerobacter aerogenes); Ficin (Ficus spp.); Glucoamylase
Glucose isomerase
Record Nr. UNISA-996218166303316
Oxford, : Blackwell Science, 2003
Materiale a stampa
Lo trovi qui: Univ. di Salerno
Opac: Controlla la disponibilità qui
Functional food product development [[electronic resource] /] / edited by Jim Smith and Edward Charter
Functional food product development [[electronic resource] /] / edited by Jim Smith and Edward Charter
Pubbl/distr/stampa Chichester, West Sussex ; ; Ames, IA, : Blackwell, 2010
Descrizione fisica 1 online resource (536 p.)
Disciplina 613.2
664
Altri autori (Persone) SmithJim <1953->
CharterEdward
Collana Functional food science and technology
Soggetto topico Functional foods
Food industry and trade
ISBN 1-282-68577-5
9786612685774
1-4443-2335-0
1-4443-2336-9
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Functional Food Product Development; Contents; Preface; Contributors; PART I NEW TECHNOLOGIES FOR FUNCTIONAL FOOD MANUFACTURE; 1 Microencapsulation in functional food product development; 2 Nanoencapsulation of food ingredients in cyclodextrins: Effect of water interactions and ligand structure; 3 Supercritical carbon dioxide and subcritical water: Complementary agents in the processing of functional foods; 4 Emulsion delivery systems for functional foods; PART II FUNCTIONAL INGREDIENTS; 5 Functional and nutraceutical lipids
6 The use of functional plant ingredients for the development of efficacious functional foods7 Dairy ingredients in new functional food product development; 8 Probiotics and prebiotics; 9 The influence of food processing and home cooking on the antioxidant stability in foods; 10 Development and commercialization of microalgae-based functional lipids; PART III PRODUCT DESIGN AND REGULATION; 11 New trends for food product design; 12 Reverse pharmacology for developing functional foods/herbal supplements: Approaches, framework and case studies
13 An overview of functional food regulation in North America, European Union, Japan and AustraliaPART IV FUNCTIONAL FOODS AND HEALTH; 14 Functional foods that boost the immune system; 15 The Mediterranean diets: Nutrition and gastronomy; 16 Functional foods for the brain; 17 Tangible health benefits of phytosterol functional foods; 18 Obesity and related disorders; 19 Omega-3, 6 and 9 fatty acids, inflammation and neurodegenerative diseases; 20 Functional food in child nutrition; 21 Functional foods and bone health: Where are we at?; Index; Food Science and Technology; Colour plate section
Record Nr. UNISA-996215347003316
Chichester, West Sussex ; ; Ames, IA, : Blackwell, 2010
Materiale a stampa
Lo trovi qui: Univ. di Salerno
Opac: Controlla la disponibilità qui
Functional food product development [[electronic resource] /] / edited by Jim Smith and Edward Charter
Functional food product development [[electronic resource] /] / edited by Jim Smith and Edward Charter
Pubbl/distr/stampa Chichester, West Sussex ; ; Ames, IA, : Blackwell, 2010
Descrizione fisica 1 online resource (536 p.)
Disciplina 613.2
664
Altri autori (Persone) SmithJim <1953->
CharterEdward
Collana Functional food science and technology
Soggetto topico Functional foods
Food industry and trade
ISBN 1-282-68577-5
9786612685774
1-4443-2335-0
1-4443-2336-9
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Functional Food Product Development; Contents; Preface; Contributors; PART I NEW TECHNOLOGIES FOR FUNCTIONAL FOOD MANUFACTURE; 1 Microencapsulation in functional food product development; 2 Nanoencapsulation of food ingredients in cyclodextrins: Effect of water interactions and ligand structure; 3 Supercritical carbon dioxide and subcritical water: Complementary agents in the processing of functional foods; 4 Emulsion delivery systems for functional foods; PART II FUNCTIONAL INGREDIENTS; 5 Functional and nutraceutical lipids
6 The use of functional plant ingredients for the development of efficacious functional foods7 Dairy ingredients in new functional food product development; 8 Probiotics and prebiotics; 9 The influence of food processing and home cooking on the antioxidant stability in foods; 10 Development and commercialization of microalgae-based functional lipids; PART III PRODUCT DESIGN AND REGULATION; 11 New trends for food product design; 12 Reverse pharmacology for developing functional foods/herbal supplements: Approaches, framework and case studies
13 An overview of functional food regulation in North America, European Union, Japan and AustraliaPART IV FUNCTIONAL FOODS AND HEALTH; 14 Functional foods that boost the immune system; 15 The Mediterranean diets: Nutrition and gastronomy; 16 Functional foods for the brain; 17 Tangible health benefits of phytosterol functional foods; 18 Obesity and related disorders; 19 Omega-3, 6 and 9 fatty acids, inflammation and neurodegenerative diseases; 20 Functional food in child nutrition; 21 Functional foods and bone health: Where are we at?; Index; Food Science and Technology; Colour plate section
Record Nr. UNINA-9910140565103321
Chichester, West Sussex ; ; Ames, IA, : Blackwell, 2010
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Technology of reduced additive foods [[electronic resource] /] / edited by Jim Smith
Technology of reduced additive foods [[electronic resource] /] / edited by Jim Smith
Edizione [2nd ed.]
Pubbl/distr/stampa Oxford, : Blackwell Science, 2004
Descrizione fisica 1 online resource (236 p.)
Disciplina 664.06
Altri autori (Persone) SmithJim <1953->
Soggetto topico Food additives
Food
Soggetto genere / forma Electronic books.
ISBN 1-280-21342-6
9786610213429
0-470-70866-2
0-470-99504-1
1-4051-4795-4
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Technology of Reduced Additive Foods; Contents; 1 New animal-derived ingredients; 1.1 Introduction; 1.2 Mechanical upgrading of underutilised carcass meat; 1.3 Surimi; 1.3.1 Surimi from fish; 1.3.2 Red meat and poultry surimi; 1.4 Upgrading of meats using fractionation techniques; 1.5 Ingredients from blood; 1.6 Egg and other products; 1.7 Potential techniques for the production of animal-derived ingredients; 1.7.1 Ultrafiltration; 1.7.2 Membrane and membraneless osmosis; 1.7.3 Solvent extraction; 1.7.4 Supercritical extraction; 1.7.5 Enzyme modification; 1.7.6 Spray drying
1.7.7 Fluidised-bed drying1.7.8 Thermoplastic extrusion; 1.8 Conclusions; References; 2 New marine-derived ingredients; 2.1 Introduction; 2.2 Additive or ingredient?; 2.3 The basis for new marine-derived ingredients; 2.4 Specific marine-derived compounds; 2.5 New marine-derived ingredients; 2.5.1 Antioxidants; 2.5.2 Taste-adding substances; 2.5.3 Water-binding agents; 2.5.4 Compounds active against microbes; 2.5.5 Enzymes; 2.6 Marine-derived ingredients being an integral part of the food; 2.6.1 Carbohydrates; 2.6.2 Proteins; 2.6.3 Lipids
2.7 Ingredients obtained from marine algae and bacteriaReferences; 3 The technology of reduced additive breadmaking; 3.1 Introduction; 3.2 Why are additives used?; 3.3 Key steps in breadmaking; 3.3.1 Inclusion of air; 3.3.2 Expansion of bubbles; 3.3.3 Retention of gases; 3.4 Compensating for raw material variation; 3.5 Improvement of dough-handling characteristics; 3.6 Extending the shelf-life of bread; 3.6.1 Organoleptic changes; 3.6.2 Microbial changes; 3.7 Conclusions; References; 4 Novel food packaging; 4.1 Introduction; 4.2 Scope for avoidance of additives
4.2.1 Food degradation processes4.2.2 Characteristic needs of foods; 4.3 Properties of packaging materials; 4.4 Packaging processes; 4.4.1 Gas atmosphere treatments; 4.4.2 Thermal treatments; 4.5 Active packaging technologies; 4.5.1 Oxygen scavengers; 4.5.2 Carbon dioxide control; 4.5.3 Water vapour control; 4.5.4 Ethylene scavenging; 4.5.5 Antimicrobial food packaging; 4.5.6 Antioxidant-releasing packaging; 4.6 Future opportunities; References; 5 Antimicrobial preservative-reduced foods; 5.1 Introduction; 5.2 Control of microorganisms; 5.2.1 Antimicrobial preservatives in foods
5.2.2 Hurdle concept5.2.3 Formulations; 5.2.4 Processing environment; 5.2.5 Processing methods; 5.2.6 Packaging methods; 5.3 Alternatives to antimicrobial preservatives; 5.3.1 Nitrite alternatives; 5.3.2 Sulphite alternatives; 5.3.3 Low sodium products; 5.4 Alternative natural food preservation systems; 5.4.1 Natural antimicrobials found in animals and animal products; 5.4.2 Natural antimicrobials from microorganisms; 5.4.3 Natural antimicrobials from plants; 5.5 Combinations of existing preservative mechanisms and natural preservatives; 5.6 Conclusions; References; Further reading
6 New plant-derived ingredients
Record Nr. UNINA-9910143443203321
Oxford, : Blackwell Science, 2004
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Technology of reduced additive foods [[electronic resource] /] / edited by Jim Smith
Technology of reduced additive foods [[electronic resource] /] / edited by Jim Smith
Edizione [2nd ed.]
Pubbl/distr/stampa Oxford, : Blackwell Science, 2004
Descrizione fisica 1 online resource (236 p.)
Disciplina 664.06
Altri autori (Persone) SmithJim <1953->
Soggetto topico Food additives
Food
ISBN 1-280-21342-6
9786610213429
0-470-70866-2
0-470-99504-1
1-4051-4795-4
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Technology of Reduced Additive Foods; Contents; 1 New animal-derived ingredients; 1.1 Introduction; 1.2 Mechanical upgrading of underutilised carcass meat; 1.3 Surimi; 1.3.1 Surimi from fish; 1.3.2 Red meat and poultry surimi; 1.4 Upgrading of meats using fractionation techniques; 1.5 Ingredients from blood; 1.6 Egg and other products; 1.7 Potential techniques for the production of animal-derived ingredients; 1.7.1 Ultrafiltration; 1.7.2 Membrane and membraneless osmosis; 1.7.3 Solvent extraction; 1.7.4 Supercritical extraction; 1.7.5 Enzyme modification; 1.7.6 Spray drying
1.7.7 Fluidised-bed drying1.7.8 Thermoplastic extrusion; 1.8 Conclusions; References; 2 New marine-derived ingredients; 2.1 Introduction; 2.2 Additive or ingredient?; 2.3 The basis for new marine-derived ingredients; 2.4 Specific marine-derived compounds; 2.5 New marine-derived ingredients; 2.5.1 Antioxidants; 2.5.2 Taste-adding substances; 2.5.3 Water-binding agents; 2.5.4 Compounds active against microbes; 2.5.5 Enzymes; 2.6 Marine-derived ingredients being an integral part of the food; 2.6.1 Carbohydrates; 2.6.2 Proteins; 2.6.3 Lipids
2.7 Ingredients obtained from marine algae and bacteriaReferences; 3 The technology of reduced additive breadmaking; 3.1 Introduction; 3.2 Why are additives used?; 3.3 Key steps in breadmaking; 3.3.1 Inclusion of air; 3.3.2 Expansion of bubbles; 3.3.3 Retention of gases; 3.4 Compensating for raw material variation; 3.5 Improvement of dough-handling characteristics; 3.6 Extending the shelf-life of bread; 3.6.1 Organoleptic changes; 3.6.2 Microbial changes; 3.7 Conclusions; References; 4 Novel food packaging; 4.1 Introduction; 4.2 Scope for avoidance of additives
4.2.1 Food degradation processes4.2.2 Characteristic needs of foods; 4.3 Properties of packaging materials; 4.4 Packaging processes; 4.4.1 Gas atmosphere treatments; 4.4.2 Thermal treatments; 4.5 Active packaging technologies; 4.5.1 Oxygen scavengers; 4.5.2 Carbon dioxide control; 4.5.3 Water vapour control; 4.5.4 Ethylene scavenging; 4.5.5 Antimicrobial food packaging; 4.5.6 Antioxidant-releasing packaging; 4.6 Future opportunities; References; 5 Antimicrobial preservative-reduced foods; 5.1 Introduction; 5.2 Control of microorganisms; 5.2.1 Antimicrobial preservatives in foods
5.2.2 Hurdle concept5.2.3 Formulations; 5.2.4 Processing environment; 5.2.5 Processing methods; 5.2.6 Packaging methods; 5.3 Alternatives to antimicrobial preservatives; 5.3.1 Nitrite alternatives; 5.3.2 Sulphite alternatives; 5.3.3 Low sodium products; 5.4 Alternative natural food preservation systems; 5.4.1 Natural antimicrobials found in animals and animal products; 5.4.2 Natural antimicrobials from microorganisms; 5.4.3 Natural antimicrobials from plants; 5.5 Combinations of existing preservative mechanisms and natural preservatives; 5.6 Conclusions; References; Further reading
6 New plant-derived ingredients
Record Nr. UNISA-996213208603316
Oxford, : Blackwell Science, 2004
Materiale a stampa
Lo trovi qui: Univ. di Salerno
Opac: Controlla la disponibilità qui
Technology of reduced additive foods [[electronic resource] /] / edited by Jim Smith
Technology of reduced additive foods [[electronic resource] /] / edited by Jim Smith
Edizione [2nd ed.]
Pubbl/distr/stampa Oxford, : Blackwell Science, 2004
Descrizione fisica 1 online resource (236 p.)
Disciplina 664.06
Altri autori (Persone) SmithJim <1953->
Soggetto topico Food additives
Food
ISBN 1-280-21342-6
9786610213429
0-470-70866-2
0-470-99504-1
1-4051-4795-4
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Technology of Reduced Additive Foods; Contents; 1 New animal-derived ingredients; 1.1 Introduction; 1.2 Mechanical upgrading of underutilised carcass meat; 1.3 Surimi; 1.3.1 Surimi from fish; 1.3.2 Red meat and poultry surimi; 1.4 Upgrading of meats using fractionation techniques; 1.5 Ingredients from blood; 1.6 Egg and other products; 1.7 Potential techniques for the production of animal-derived ingredients; 1.7.1 Ultrafiltration; 1.7.2 Membrane and membraneless osmosis; 1.7.3 Solvent extraction; 1.7.4 Supercritical extraction; 1.7.5 Enzyme modification; 1.7.6 Spray drying
1.7.7 Fluidised-bed drying1.7.8 Thermoplastic extrusion; 1.8 Conclusions; References; 2 New marine-derived ingredients; 2.1 Introduction; 2.2 Additive or ingredient?; 2.3 The basis for new marine-derived ingredients; 2.4 Specific marine-derived compounds; 2.5 New marine-derived ingredients; 2.5.1 Antioxidants; 2.5.2 Taste-adding substances; 2.5.3 Water-binding agents; 2.5.4 Compounds active against microbes; 2.5.5 Enzymes; 2.6 Marine-derived ingredients being an integral part of the food; 2.6.1 Carbohydrates; 2.6.2 Proteins; 2.6.3 Lipids
2.7 Ingredients obtained from marine algae and bacteriaReferences; 3 The technology of reduced additive breadmaking; 3.1 Introduction; 3.2 Why are additives used?; 3.3 Key steps in breadmaking; 3.3.1 Inclusion of air; 3.3.2 Expansion of bubbles; 3.3.3 Retention of gases; 3.4 Compensating for raw material variation; 3.5 Improvement of dough-handling characteristics; 3.6 Extending the shelf-life of bread; 3.6.1 Organoleptic changes; 3.6.2 Microbial changes; 3.7 Conclusions; References; 4 Novel food packaging; 4.1 Introduction; 4.2 Scope for avoidance of additives
4.2.1 Food degradation processes4.2.2 Characteristic needs of foods; 4.3 Properties of packaging materials; 4.4 Packaging processes; 4.4.1 Gas atmosphere treatments; 4.4.2 Thermal treatments; 4.5 Active packaging technologies; 4.5.1 Oxygen scavengers; 4.5.2 Carbon dioxide control; 4.5.3 Water vapour control; 4.5.4 Ethylene scavenging; 4.5.5 Antimicrobial food packaging; 4.5.6 Antioxidant-releasing packaging; 4.6 Future opportunities; References; 5 Antimicrobial preservative-reduced foods; 5.1 Introduction; 5.2 Control of microorganisms; 5.2.1 Antimicrobial preservatives in foods
5.2.2 Hurdle concept5.2.3 Formulations; 5.2.4 Processing environment; 5.2.5 Processing methods; 5.2.6 Packaging methods; 5.3 Alternatives to antimicrobial preservatives; 5.3.1 Nitrite alternatives; 5.3.2 Sulphite alternatives; 5.3.3 Low sodium products; 5.4 Alternative natural food preservation systems; 5.4.1 Natural antimicrobials found in animals and animal products; 5.4.2 Natural antimicrobials from microorganisms; 5.4.3 Natural antimicrobials from plants; 5.5 Combinations of existing preservative mechanisms and natural preservatives; 5.6 Conclusions; References; Further reading
6 New plant-derived ingredients
Record Nr. UNINA-9910830224903321
Oxford, : Blackwell Science, 2004
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Technology of reduced additive foods [[electronic resource] /] / edited by Jim Smith
Technology of reduced additive foods [[electronic resource] /] / edited by Jim Smith
Edizione [2nd ed.]
Pubbl/distr/stampa Oxford, : Blackwell Science, 2004
Descrizione fisica 1 online resource (236 p.)
Disciplina 664.06
Altri autori (Persone) SmithJim <1953->
Soggetto topico Food additives
Food
ISBN 1-280-21342-6
9786610213429
0-470-70866-2
0-470-99504-1
1-4051-4795-4
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Technology of Reduced Additive Foods; Contents; 1 New animal-derived ingredients; 1.1 Introduction; 1.2 Mechanical upgrading of underutilised carcass meat; 1.3 Surimi; 1.3.1 Surimi from fish; 1.3.2 Red meat and poultry surimi; 1.4 Upgrading of meats using fractionation techniques; 1.5 Ingredients from blood; 1.6 Egg and other products; 1.7 Potential techniques for the production of animal-derived ingredients; 1.7.1 Ultrafiltration; 1.7.2 Membrane and membraneless osmosis; 1.7.3 Solvent extraction; 1.7.4 Supercritical extraction; 1.7.5 Enzyme modification; 1.7.6 Spray drying
1.7.7 Fluidised-bed drying1.7.8 Thermoplastic extrusion; 1.8 Conclusions; References; 2 New marine-derived ingredients; 2.1 Introduction; 2.2 Additive or ingredient?; 2.3 The basis for new marine-derived ingredients; 2.4 Specific marine-derived compounds; 2.5 New marine-derived ingredients; 2.5.1 Antioxidants; 2.5.2 Taste-adding substances; 2.5.3 Water-binding agents; 2.5.4 Compounds active against microbes; 2.5.5 Enzymes; 2.6 Marine-derived ingredients being an integral part of the food; 2.6.1 Carbohydrates; 2.6.2 Proteins; 2.6.3 Lipids
2.7 Ingredients obtained from marine algae and bacteriaReferences; 3 The technology of reduced additive breadmaking; 3.1 Introduction; 3.2 Why are additives used?; 3.3 Key steps in breadmaking; 3.3.1 Inclusion of air; 3.3.2 Expansion of bubbles; 3.3.3 Retention of gases; 3.4 Compensating for raw material variation; 3.5 Improvement of dough-handling characteristics; 3.6 Extending the shelf-life of bread; 3.6.1 Organoleptic changes; 3.6.2 Microbial changes; 3.7 Conclusions; References; 4 Novel food packaging; 4.1 Introduction; 4.2 Scope for avoidance of additives
4.2.1 Food degradation processes4.2.2 Characteristic needs of foods; 4.3 Properties of packaging materials; 4.4 Packaging processes; 4.4.1 Gas atmosphere treatments; 4.4.2 Thermal treatments; 4.5 Active packaging technologies; 4.5.1 Oxygen scavengers; 4.5.2 Carbon dioxide control; 4.5.3 Water vapour control; 4.5.4 Ethylene scavenging; 4.5.5 Antimicrobial food packaging; 4.5.6 Antioxidant-releasing packaging; 4.6 Future opportunities; References; 5 Antimicrobial preservative-reduced foods; 5.1 Introduction; 5.2 Control of microorganisms; 5.2.1 Antimicrobial preservatives in foods
5.2.2 Hurdle concept5.2.3 Formulations; 5.2.4 Processing environment; 5.2.5 Processing methods; 5.2.6 Packaging methods; 5.3 Alternatives to antimicrobial preservatives; 5.3.1 Nitrite alternatives; 5.3.2 Sulphite alternatives; 5.3.3 Low sodium products; 5.4 Alternative natural food preservation systems; 5.4.1 Natural antimicrobials found in animals and animal products; 5.4.2 Natural antimicrobials from microorganisms; 5.4.3 Natural antimicrobials from plants; 5.5 Combinations of existing preservative mechanisms and natural preservatives; 5.6 Conclusions; References; Further reading
6 New plant-derived ingredients
Record Nr. UNINA-9910840557303321
Oxford, : Blackwell Science, 2004
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui