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Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes)
| Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes) |
| Autore | Varzakas Theodoros |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 online resource (215 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
adulteration
anthocyanins applications authenticity baking industrial beef juice beef meat Bifidobacterium biochemical analysis BLS boba milk tea calcium alginate ball cassava chips chitosan chub mackerel color transfer corporate social responsibility costeño-type cheese cv. Koroneiki cv. Lianolia Kerkyras dairy industry dry edible coating efficiency encapsulation energy eugenol fatty acid methyl esters food food supply chain coordination fraud fruits guaiacol peroxidase high-frequency defrosting HMR inventory kiwifruit LAB MALDI-TOF microbiological quality microstructure n/a nanoemulsion new retailing olive oil Oregano honey pen shell phenylalanine ammonia-lyase physicochemical properties physiochemical characteristics preparation method quality redox potential rheology sensory analysis shelf life smoking treatment social charity sodium chloride squid meat sterols superheated steam supply chain texture Two-stage production system ultrasound vegetables Vietnam whey protein-maltodextrin conjugates |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Advances in Food Processing |
| Record Nr. | UNINA-9910557758903321 |
Varzakas Theodoros
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Extra Virgin Olive Oil Quality, Safety, and Authenticity
| Extra Virgin Olive Oil Quality, Safety, and Authenticity |
| Autore | Varzakas Theodoros |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 online resource (127 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
ANN
antioxidants artificial intelligence AI authenticity botanical origin cv. Koroneiki cv. Mastoides EU regulations EVOO extra virgin olive oil FAEE fatty acids FT-IR Greece Kalamata PDO Koroneiki cultivar made in Italy Messinia region minor components n/a Nakazawaea molendini-olei Nakazawaea wickerhamii non-destructive techniques olive fruits panel test phenolic compounds phenols pigments quality quality and chemical parameters Raman ready-to-use sensory analysis sensory quality south Peloponnese spectral signature sterols storage temperature varietal typicity virgin olive oil VIS-NIR volatile compounds waxes Yamadazyma terventina yeast enzymatic activities yeast microbiota |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557344003321 |
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Varzakas Theodoros
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Frontiers on Sustainable Food Packaging / / edited by Theodoros Varzakas and Rui M.S. Cruz
| Frontiers on Sustainable Food Packaging / / edited by Theodoros Varzakas and Rui M.S. Cruz |
| Pubbl/distr/stampa | [Place of publication not identified] : , : MDPI - Multidisciplinary Digital Publishing Institute, , 2023 |
| Descrizione fisica | 1 online resource (294 pages) |
| Disciplina | 664.09 |
| Soggetto topico | Food - Packaging |
| ISBN | 3-0365-6566-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Funding -- Conflicts of Interest -- References. |
| Record Nr. | UNINA-9910647217503321 |
| [Place of publication not identified] : , : MDPI - Multidisciplinary Digital Publishing Institute, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Implementation of Chemometrics and Other Techniques as Means of Authenticity and Traceability to Detect Adulteration in Foods for the Protection of Human Health / / Theodoros Varzakas, editor
| Implementation of Chemometrics and Other Techniques as Means of Authenticity and Traceability to Detect Adulteration in Foods for the Protection of Human Health / / Theodoros Varzakas, editor |
| Pubbl/distr/stampa | Basel : , : MDPI - Multidisciplinary Digital Publishing Institute, , 2023 |
| Descrizione fisica | 1 online resource (220 pages) |
| Disciplina | 543.0072 |
| Soggetto topico |
Chemometrics
Analytical chemistry |
| ISBN | 3-0365-6660-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910683390703321 |
| Basel : , : MDPI - Multidisciplinary Digital Publishing Institute, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Microbiology of Fermented Foods and Beverages
| Microbiology of Fermented Foods and Beverages |
| Autore | Varzakas Theodoros |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 online resource (70 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
antifungal
Aspergillus biomass bioprotection bread date extract fermentation fermented foods Fusarium health health benefits high-throughput sequencing kinetic models Lactobacillus plantarum legislation microbiology microbiome national food guides nutrition nutritional guidelines optimization Penicillium phenyllactic acid probiotics response surface methodology Saccharomyces cerevisiae sauerkraut |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557343603321 |
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Varzakas Theodoros
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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New Insights in Oral Health and Diets
| New Insights in Oral Health and Diets |
| Autore | Varzakas Theodoros |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 online resource (156 p.) |
| Soggetto topico |
Biology, life sciences
Cultural studies: food and society Research and information: general |
| Soggetto non controllato |
antibacterial activity
artificial saliva breast milk cell death cognitive behavioral coaching techniques conscious consumption cytotoxicity dental caries diet effector strain entero-mammary pathway food insecurity food system Fusobacterium nucleatum health foods health promotion healthy food honey independent elderly Khat lactic acid bacteria Mediterranean diet microbiome motivational interviewing mushroom nutrition myofibroblasts n/a normal oral fibroblast nutrition older adults oral cavity oral health oral health coaching poverty prebiotics prevention probiotics senior coaching squamous carcinoma cell Staphylococcus aureus Streptococcus mutans sustainability synbiotics |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557349003321 |
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Varzakas Theodoros
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Qualitative Analysis of Food Products
| Qualitative Analysis of Food Products |
| Autore | Varzakas Theodoros |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 online resource (76 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
authenticity
chemical chemometrics control food Foodomics microbiological quality safety statistical |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557396303321 |
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Varzakas Theodoros
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Scientific Insights and Technological Advances in Gluten Free Products Development / / edited by Maria Papageorgiou, Theodoros Varzakas
| Scientific Insights and Technological Advances in Gluten Free Products Development / / edited by Maria Papageorgiou, Theodoros Varzakas |
| Autore | Papageorgiou Maria |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2023 |
| Descrizione fisica | 1 online resource (220 pages) |
| Disciplina | 641.5638 |
| Soggetto topico | Gluten-free diet |
| ISBN | 3-0365-6564-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | About the Editors -- Preface to "Scientific Insights and Technological Advances in Gluten Free Products Development" -- Maria Papageorgiou and Theodoros Varzakas Scientific Insights and Technological Advances in Gluten-Free Product Development -- Nicola Gasparre, Antonella Pasqualone, Marina Mefleh and Fatma Boukid Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market -- Jelena Bokic´, Jovana Kojic´, Jelena Krulj, Lato Pezo, Vojislav Banjac and Vesna Tumbas ˇ Saponjac et al. Bioactive, Mineral and Antioxidative Properties of Gluten-Free Chicory Supplemented Snack: Impact of Processing Conditions -- Kristina Radosˇ, Nikolina ˇCukelj Mustacˇ, Katarina Varga, Sasˇa Drakula, Bojana Voucˇko and Dusˇka ´Curic´ et al. Development of High-Fibre and Low-FODMAP Crackers -- Rosen Chochkov, Daniela Savova-Stoyanova, Maria Papageorgiou, Joa˜o Miguel Rocha, Velitchka Gotcheva and Angel Angelov Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality -- Zuzana ˇSm´ıdova´ and Jana Rysova´ Gluten-Free Bread and Bakery Products Technology -- Alina Culetu, Denisa Eglantina Duta, Maria Papageorgiou and Theodoros Varzakas The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index -- Lorenza Rodrigues dos Reis Gallo, Caio Eduardo Gonc¸alves Reis, Ma´rcio Antoˆnio Mendonc¸a, Vera Soˆnia Nunes da Silva, Maria Teresa Bertoldo Pacheco and Raquel Braz Assunc¸a˜o Botelho Impact of Gluten-Free Sorghum Bread Genotypes on Glycemic and Antioxidant Responses in Healthy Adults -- Ivana Gazikalovic´, Jelena Mijalkovic´, Natasˇa ˇSekuljica, Sonja Jakovetic´ Tanaskovic´, Aleksandra ukic´ Vukovic´ and Ljiljana Mojovic´ et al. Synergistic Effect of Enzyme Hydrolysis and Microwave Reactor Pretreatment as an Efficient Procedure for Gluten Content Reduction -- Adriana Skendi, Maria Papageorgiou and Theodoros Varzakas High Protein Substitutes for Gluten in Gluten-Free Bread -- Laura Ramos, Alicia Alonso-Hernando, Miriam Mart´ınez-Castro, Jose Alejandro Mora´n-Pe´rez, Patricia Cabrero-Lobato and Ana Pascual-Mate´ et al. Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition -- Fernanda Laignier, Rita de Ca´ssia Coelho de Almeida Akutsu, Iriani Rodrigues Maldonade, Maria Teresa Bertoldo Pacheco, Vera Soˆnia Nunes Silva and Marcio Antoˆnio Mendonc¸a et al. Amorphophallus konjac: A Novel Alternative Flour on Gluten-Free Bread. |
| Record Nr. | UNINA-9910647220003321 |
| Papageorgiou Maria | ||
| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Sweeteners : nutritional aspects, applications, and production technology / / edited by Theodoros Varzakas, Athanasios Labropoulos, Stylianos Anestis
| Sweeteners : nutritional aspects, applications, and production technology / / edited by Theodoros Varzakas, Athanasios Labropoulos, Stylianos Anestis |
| Pubbl/distr/stampa | Boca Raton, Fla. : , : CRC Press, , 2012 |
| Descrizione fisica | 1 online resource (463 p.) |
| Disciplina | 664/.5 |
| Altri autori (Persone) |
VarzakasTheodoros
LabropoulosAthanasios AnestisStylianos |
| Soggetto topico |
Sweeteners
Sugar substitutes |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-429-10995-4
1-4398-7673-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; List of Figures; List of Tables; Preface; Editors; Contributors; List of Abbreviations; Chapter 1 - Sweeteners in General; Chapter 2 - Chemistry and Functional Properties of Carbohydrates and Sugars (Monosaccharides, Disaccharides, and Polysaccharides); Chapter 3 - Sugar Alcohols (Polyols); Chapter 4 - Low Calorie Nonnutritive Sweeteners; Chapter 5 - Honey; Chapter 6 - Syrups; Chapter 7 - Other Sweeteners
Chapter 8 - Application of Sweeteners in Food and Drinks (Bakery, Confectionery, Dairy Products, Puddings, Fruit Products, Vegetables, Beverages, Sports Drinks, Hard Candies, Loukoumia, Marmalades, Jams, Jellies, Baked Goods, Sorbet)Chapter 9 - Quality Control of Sweeteners: Production, Handling, and Storage: Molisch Test, Feligion Test, Barfoed Test, Resorkin Test, Quality Control of Sugars and Inverted Sugar, Color Determination, Corn Syrup Determination, and Artificial Sweeteners; Chapter 10 - EU, U.S., and Third World Country Regulations and Japanese Legislation Chapter 11 - Nutritional and Health Aspects of SweetenersChapter 13 - Bulking and Fat-Replacing Agents; Chapter 14 - Risk Assessment of Sweeteners Used as Food Additives; Back Cover |
| Record Nr. | UNINA-9910452100103321 |
| Boca Raton, Fla. : , : CRC Press, , 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Sweeteners : nutritional aspects, applications, and production technology / / edited by Theodoros Varzakas, Athanasios Labropoulos, Stylianos Anestis
| Sweeteners : nutritional aspects, applications, and production technology / / edited by Theodoros Varzakas, Athanasios Labropoulos, Stylianos Anestis |
| Pubbl/distr/stampa | Boca Raton, Fla. : , : CRC Press, , 2012 |
| Descrizione fisica | 1 online resource (463 p.) |
| Disciplina | 664/.5 |
| Altri autori (Persone) |
VarzakasTheodoros
LabropoulosAthanasios AnestisStylianos |
| Soggetto topico |
Sweeteners
Sugar substitutes |
| ISBN |
0-429-10995-4
1-4398-7673-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; List of Figures; List of Tables; Preface; Editors; Contributors; List of Abbreviations; Chapter 1 - Sweeteners in General; Chapter 2 - Chemistry and Functional Properties of Carbohydrates and Sugars (Monosaccharides, Disaccharides, and Polysaccharides); Chapter 3 - Sugar Alcohols (Polyols); Chapter 4 - Low Calorie Nonnutritive Sweeteners; Chapter 5 - Honey; Chapter 6 - Syrups; Chapter 7 - Other Sweeteners
Chapter 8 - Application of Sweeteners in Food and Drinks (Bakery, Confectionery, Dairy Products, Puddings, Fruit Products, Vegetables, Beverages, Sports Drinks, Hard Candies, Loukoumia, Marmalades, Jams, Jellies, Baked Goods, Sorbet)Chapter 9 - Quality Control of Sweeteners: Production, Handling, and Storage: Molisch Test, Feligion Test, Barfoed Test, Resorkin Test, Quality Control of Sugars and Inverted Sugar, Color Determination, Corn Syrup Determination, and Artificial Sweeteners; Chapter 10 - EU, U.S., and Third World Country Regulations and Japanese Legislation Chapter 11 - Nutritional and Health Aspects of SweetenersChapter 13 - Bulking and Fat-Replacing Agents; Chapter 14 - Risk Assessment of Sweeteners Used as Food Additives; Back Cover |
| Record Nr. | UNINA-9910779172903321 |
| Boca Raton, Fla. : , : CRC Press, , 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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