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Additive Manufacturing Technologies and Applications / / edited by Salvatore Brischetto, Paolo Maggiore, Carlo Giovanni Ferro
| Additive Manufacturing Technologies and Applications / / edited by Salvatore Brischetto, Paolo Maggiore, Carlo Giovanni Ferro |
| Pubbl/distr/stampa | Basel, Switzerland : , : MDPI AG, , 2017 |
| Descrizione fisica | 1 online resource (188 pages) |
| Disciplina | 664.06 |
| Soggetto topico | Food additives |
| ISBN |
9783038425496
3038425494 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | About the Special Issue Editors .v -- Salvatore Brischetto, Paolo Maggiore and Carlo Giovanni Ferro Special Issue on "Additive Manufacturing Technologies and Applications" Reprinted from: Technologies 2017, 5(3), 58; doi: 10.3390/technologies50300581 -- Emily E. Petersen, Romain W. Kidd and Joshua M. Pearce Impact of DIY Home Manufacturing with 3D Printing on the Toy and Game Market Reprinted from: Technologies 2017, 5(3), 45; doi: 10.3390/technologies50300453 -- John J. Laureto and Joshua M. Pearce Open Source Multi-Head 3D Printer for Polymer-Metal Composite Component Manufacturing Reprinted from: Technologies 2017, 5(2), 36; doi: 10.3390/technologies502003625 -- Carlo Giovanni Ferro, Sara Varetti, Fabio Vitti, Paolo Maggiore, Mariangela Lombardi, Sara Biamino, Diego Manfredi and Flaviana Calignano A Robust Multifunctional Sandwich Panel Design with Trabecular Structures by the Use of Additive Manufacturing Technology for a New De-Icing System Reprinted from: Technologies 2017, 5(2), 35; doi: 10.3390/technologies502003547 -- Federico Mazzucato, Simona Tusacciu, Manuel Lai, Sara Biamino, Mariangela Lombardi and Anna Valente Monitoring Approach to Evaluate the Performances of a New Deposition Nozzle Solution for DED Systems Reprinted from: Technologies 2017, 5(2), 29; doi: 10.3390/technologies502002956 -- Pratik Vora, Rafael Martinez, Neil Hopkinson, Iain Todd and Kamran Mumtaz Customised Alloy Blends for In-Situ Al339 Alloy Formation Using Anchorless Selective Laser Melting Reprinted from: Technologies 2017, 5(2), 24; doi: 10.3390/technologies502002469 -- Michael D. M. Kutzer and Levi D. DeVries Testbed for Multilayer Conformal Additive Manufacturing Reprinted from: Technologies 2017, 5(2), 25; doi: 10.3390/technologies502002582 -- Salvatore Brischetto, Carlo Giovanni Ferro, Paolo Maggiore and Roberto Torre Compression Tests of ABS Specimens for UAV Components Produced via the FDM Technique Reprinted from: Technologies 2017, 5(2), 20; doi: 10.3390/technologies5020020100 -- Andrei Ilie, Haider Ali and Kamran Mumtaz In-Built Customised Mechanical Failure of 316L Components Fabricated Using Selective Laser Melting Reprinted from: Technologies 2017, 5(1), 9; doi: 10.3390/technologies5010009125 -- Konda Gokuldoss Prashanth, Sergio Scudino, Riddhi P. Chatterjee, Omar O. Salman and Jürgen Eckert Additive Manufacturing: Reproducibility of Metallic Parts Reprinted from: Technologies 2017, 5(1), 8; doi: 10.3390/technologies5010008137 -- Emily E. Petersen and Joshua Pearce Emergence of Home Manufacturing in the Developed World: Return on Investment for Open‐Source 3‐D Printers Reprinted from: Technologies 2017, 5(1), 7; doi: 10.3390/technologies5010007144 -- Albert E. Patterson, Sherri L. Messimer and Phillip A. Farrington Overhanging Features and the SLM/DMLS Residual Stresses Problem: Review and Future Research Need Reprinted from: Technologies 2017, 5(2), 15; doi: 10.3390/technologies5020015 159. |
| Record Nr. | UNINA-9910765840703321 |
| Basel, Switzerland : , : MDPI AG, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Additivi degli alimenti / Giuseppe Cerruti
| Additivi degli alimenti / Giuseppe Cerruti |
| Autore | Cerutti, Giuseppe |
| Pubbl/distr/stampa | Milano : Etas Kompass, 1966 |
| Descrizione fisica | VII, 205 p. ; 24 cm |
| Disciplina | 664.06 |
| Collana | Biblioteca del tecnico |
| Soggetto non controllato | Alimenti - Additivi |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-990001716480403321 |
Cerutti, Giuseppe
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| Milano : Etas Kompass, 1966 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Advances in meat, poultry and seafood packaging [[electronic resource] /] / edited by J.P. Kerry
| Advances in meat, poultry and seafood packaging [[electronic resource] /] / edited by J.P. Kerry |
| Pubbl/distr/stampa | Cambridge, : Woodhead Pub., 2012 |
| Descrizione fisica | 1 online resource (710 p.) |
| Disciplina | 664.06 |
| Altri autori (Persone) | KerryJ. P |
| Collana | Woodhead publishing series in food science, technology and nutrition |
| Soggetto topico |
Meat - Packaging
Poultry - Packaging Seafood - Packaging Food packaging machinery industry Package goods industry |
| Soggetto genere / forma | Electronic books. |
| ISBN | 0-85709-571-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. 1. Safety and quality of packaged meat, poultry and seafood -- pt. 2. Developments in vacuum and modified atmosphere packaging of meat, poultry and seafood -- pt. 3. Other packaging methods for meat, poultry and seafood products -- pt. 4. Emerging packaging techniques and labelling. |
| Record Nr. | UNINA-9910462349803321 |
| Cambridge, : Woodhead Pub., 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Advances in meat, poultry and seafood packaging [[electronic resource] /] / edited by J.P. Kerry
| Advances in meat, poultry and seafood packaging [[electronic resource] /] / edited by J.P. Kerry |
| Pubbl/distr/stampa | Cambridge, : Woodhead Pub., 2012 |
| Descrizione fisica | 1 online resource (710 p.) |
| Disciplina | 664.06 |
| Altri autori (Persone) | KerryJ. P |
| Collana | Woodhead publishing series in food science, technology and nutrition |
| Soggetto topico |
Meat - Packaging
Poultry - Packaging Seafood - Packaging Food packaging machinery industry Package goods industry |
| ISBN | 0-85709-571-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. 1. Safety and quality of packaged meat, poultry and seafood -- pt. 2. Developments in vacuum and modified atmosphere packaging of meat, poultry and seafood -- pt. 3. Other packaging methods for meat, poultry and seafood products -- pt. 4. Emerging packaging techniques and labelling. |
| Record Nr. | UNINA-9910790330603321 |
| Cambridge, : Woodhead Pub., 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Analytical methods for food additives / / Roger Wood ...[et al.]
| Analytical methods for food additives / / Roger Wood ...[et al.] |
| Pubbl/distr/stampa | Boca Raton, FL, : CRC Press |
| Descrizione fisica | 1 online resource (272 p.) |
| Disciplina | 664.06 |
| Altri autori (Persone) | WoodRoger <1945-> |
| Collana | Woodhead Publishing in food science and technology |
| Soggetto topico |
Food additives
Food - Analysis |
| ISBN |
1-280-36155-7
9786610361557 1-85573-772-8 1-59124-762-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Analytical Methods for Food Additives; Copyright Page; Table of Contents; Introduction; Chapter 1. E110: Sunset yellow; 1.1 Introduction; 1.2 Methods of analysis; 1.3 Recommendations; 1.4 References; 1.5 Appendix: method procedure summaries; Chapter 2. E122: Azorubine (carmoisine); 2.1 Introduction; 2.2 Methods of analysis; 2.3 Recommendations; 2.4 References; 2.5 Appendix: method procedure summaries; Chapter 3. E141: Copper complexes of chlorophylls and chlorophyllins; 3.1 Introduction; 3.2 Methods of analysis; 3.3 Recommendations; 3.4 References
Chapter 4. E150c: Caramel class III4.1 Introduction; 4.2 Methods of analysis; 4.3 Recommendations; 4.4 References; Chapter 5. E160b: Annatto extracts; 5.1 Introduction; 5.2 Methods of analysis; 5.3 Recommendations; 5.4 References; Chapter 6. E200-3: Sorbic acid and its salts; 6.1 Introduction; 6.2 Methods of analysis; 6.3 Recommendations; 6.4 References; 6.5 Appendix: method procedure summaries; Chapter 7. E210-13: Benzoic acid; 7.1 Introduction; 7.2 Methods of analysis; 7.3 Recommendations; 7.4 References; 7.5 Appendix: method procedure summaries; Chapter 8. E220-8: Sulphites 8.1 Introduction8.2 Methods of analysis; 8.3 Recommendations; 8.4 References; 8.5 Appendix: method procedure summaries; Chapter 9. E249-50: Nitrites; 9.1 Introduction; 9.2 Methods of analysis; 9.3 Recommendations; 9.4 References; 9.5 Appendix 1: method procedure summaries (meat -DD ENV 12014); 9.6 Appendix 2: method procedure summaries (milk and milk products - BS EN ISO 14673); Chapter 10. E297: Fumaric acid and its salts; 10.1 Introduction; 10.2 Methods of analysis; 10.3 Recommendations; 10.4 References; 10.5 Appendix: method procedure summaries; Chapter 11. E310-12: Gallates 11.1 Introduction11.2 Methods of analysis; 11.3 Recommendations; 11.4 References; 11.5 Appendix: method procedure summaries; Chapter 12. E320: BHA; 12.1 Introduction; 12.2 Methods of analysis; 12.3 Recommendations; 12.4 References; 12.5 Appendix: method procedure summaries; Chapter 13. E334-7, E354: L-tartaric acid and its salts; 13.1 Introduction; 13.2 Methods of analysis; 13.3 Recommendations; 13.4 References; 13.5 Appendix: method procedure summaries; Chapter 14. E355-7, E359: Adipic acid and its salts; 14.1 Introduction; 14.2 Methods of analysis; 14.3 Recommendations; 14.4 References 14.5 Appendix 1: method procedure summaries (analysis of orange drinks)14.6 Appendix 2: method procedure summaries: analysis of starch; Chapter 15. E405, E477: Propylene glycol (propan-1,2-diol); 15.1 Introduction; 15.2 Methods of analysis; 15.3 Recommendations; 15.4 References; Chapter 16. E416: Karaya gum; 16.1 Introduction; 16.2 Methods of analysis; 16.3 Recommendations; 16.4 References; Chapter 17. E432-6: Polysorbates; 17.1 Introduction; 17.2 Methods of analysis; 17.3 Recommendations; 17.4 References; Chapter 18. E442: Ammonium phosphatides; 18.1 Introduction; 18.2 Methods of analysis 18.3 Recommendations |
| Record Nr. | UNINA-9911006701503321 |
| Boca Raton, FL, : CRC Press | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Anthocyanins as food colors / edited by Pericles Markakis
| Anthocyanins as food colors / edited by Pericles Markakis |
| Pubbl/distr/stampa | New York [etc.] : Academic Press, 1982 |
| Descrizione fisica | XII, 263 p. : ill. ; 24 cm. |
| Disciplina | 664.06 |
| Collana | Food science and technology |
| Soggetto topico | Coloranti alimentari |
| ISBN | 0-12-472550-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNIBAS-000010899 |
| New York [etc.] : Academic Press, 1982 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. della Basilicata | ||
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Application of Essential Oils in Food Systems / / edited by Juana Fernández-López, Manuel Viuda-Martos
| Application of Essential Oils in Food Systems / / edited by Juana Fernández-López, Manuel Viuda-Martos |
| Pubbl/distr/stampa | Basel, Switzerland : , : MDPI - Multidisciplinary Digital Publishing Institute, , [2018] |
| Descrizione fisica | 1 online resource (114 pages) |
| Disciplina | 664.06 |
| Soggetto topico |
Essences and essential oils - Industrial applications
Food industry and trade |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | About the Special Issue Editors -- Preface to "Application of Essential Oils in Food Systems" -- Introduction to the Special Issue: Application of Essential Oils in Food Systems -- Assessment of Antioxidant and Antibacterial Properties on Meat Homogenates of Essential Oils Obtained from Four Thymus Species Achieved from Organic Growth -- The Chemical Compositions of the Volatile Oils of Garlic (Allium sativum) and Wild Garlic (Allium vineale) -- Application of Surfactant Micelle-Entrapped Eugenol for Prevention of Growth of the Shiga Toxin-producing Escherichia coli in Ground Beef -- Mechanisms of Antimicrobial Action of Cinnamon and Oregano Oils, Cinnamaldehyde, Carvacrol, 2,5-Dihydroxybenzaldehyde, and 2-Hydroxy-5-Methoxybenzaldehyde against Mycobacterium avium subsp. paratuberculosis (Map) -- Cytotoxicity of the Essential Oil of Fennel (Foeniculum vulgare) from Tajikistan -- Thyme and Savory Essential Oil Vapor Treatments Control Brown Rot and Improve the Storage Quality of Peaches and Nectarines, but Could Favor Gray Mold -- Thyme and Savory Essential Oil Efficacy and Induction of Resistance against Botrytis cinerea through Priming of Defense Responses in Apple -- Characterization of Essential Oils Obtained from Abruzzo Autochthonous Plants: Antioxidantand Antimicrobial Activities Assessment for Food Application. |
| Record Nr. | UNINA-9910598178203321 |
| Basel, Switzerland : , : MDPI - Multidisciplinary Digital Publishing Institute, , [2018] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Betalains: Biomolecular Aspects / / by Erum Akbar Hussain, Zubi Sadiq, Muhammad Zia-Ul-Haq
| Betalains: Biomolecular Aspects / / by Erum Akbar Hussain, Zubi Sadiq, Muhammad Zia-Ul-Haq |
| Autore | Akbar Hussain Erum |
| Edizione | [1st ed. 2018.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2018 |
| Descrizione fisica | 1 online resource (193 pages) |
| Disciplina | 664.06 |
| Soggetto topico |
Food—Biotechnology
Chemistry, Organic Food Science Organic Chemistry |
| ISBN | 3-319-95624-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction to Betalains -- Chemical structures of Betalains -- Betalains as colouring agent -- Betalains absorption and metabolism -- Biosynthesis of betalains -- Factors affecting stability of betalains -- Health related uses and biological activities -- Analysis of etalains -- Extraction of anthocyanins -- Present and future trends of betalains. |
| Record Nr. | UNINA-9910298575503321 |
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Akbar Hussain Erum
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Carotenoids as colorants and vitamin a precursors : technological and nutritional applications / edited by J. Christopher Bauernfeind
| Carotenoids as colorants and vitamin a precursors : technological and nutritional applications / edited by J. Christopher Bauernfeind |
| Pubbl/distr/stampa | New York [etc.] : Academic Press, 1981 |
| Descrizione fisica | XVI, 938 p. : ill. ; 23 cm. |
| Disciplina | 664.06 |
| Soggetto topico |
Coloranti alimentari
Additivi alimentari Vitamina A |
| ISBN | 0-12-082850-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNIBAS-000006746 |
| New York [etc.] : Academic Press, 1981 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. della Basilicata | ||
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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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