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Breaded fried foods / / P. Kumar Mallikarjunan, Michael O. Ngadi, Manjeet S. Chinnan
| Breaded fried foods / / P. Kumar Mallikarjunan, Michael O. Ngadi, Manjeet S. Chinnan |
| Autore | Mallikarjunan P. Kumar <1964, > |
| Pubbl/distr/stampa | Boca Raton [Fla.] : , : CRC Press, , 2010 |
| Descrizione fisica | 1 online resource (196 p.) |
| Disciplina | 664.6 |
| Altri autori (Persone) |
NgadiMichael O
ChinnanManjeet S |
| Soggetto topico |
Oils and fats, Edible
Deep frying Batters (Food) Breading |
| ISBN |
0-429-09551-1
1-138-11788-9 0-203-49229-3 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Preface -- The authors -- ch. 1. Introduction -- ch. 2. Principes of deep-fat frying -- ch. 3. Fryer technology -- ch. 4. Frying oil -- ch. 5. Batter and breading : classification and processing systems -- ch. 6. Properties of batters and breadings -- ch. 7. Batter and breading ingredients selection -- ch. 8. Measuring the quality of breaded fried foods -- ch. 9. Recent technologies to enhance the quality of fried foods -- Abbreviations -- Index. |
| Record Nr. | UNINA-9910139899303321 |
Mallikarjunan P. Kumar <1964, >
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| Boca Raton [Fla.] : , : CRC Press, , 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Challenges and Potential Solutions in Gluten Free Product Development / / edited by Navneet Singh Deora, Aastha Deswal, Madhuresh Dwivedi
| Challenges and Potential Solutions in Gluten Free Product Development / / edited by Navneet Singh Deora, Aastha Deswal, Madhuresh Dwivedi |
| Autore | Deora Navneet Singh |
| Edizione | [1st ed. 2022.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2022 |
| Descrizione fisica | 1 online resource (191 pages) |
| Disciplina | 664.6 |
| Collana | Food Engineering Series |
| Soggetto topico |
Food science
Food Science |
| ISBN | 3-030-88697-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Current Advances in Celiac Disease and Gluten-Free Diet: Consequences and Improvement Strategies -- Nutritional Aspects of Gluten-Free Products -- Alternative Approaches Towards Gluten-Free Dough Development -- Role and Application of Starch and starch derivatives in Gluten-Free Systems -- Role of Microbial fermentations in Gluten Free Product Development -- Functionality of Alternative Protein in Gluten-Free Product Development: Case Study -- Texturisation and modification of vegetable proteins -- Cereal-based protein -- Protein from legume source -- Egg protein -- Regulatory and Labeling -- Gluten detection in foods -- Novel Approaches in Gluten-Free Breadmaking: Case Study -- Sourdough in gluten-free bread-making -- Aeration Strategies -- Nutritional Enhancement -- Changing flour functionality through physical treatments -- Role of Hydrocolloids in gluten-free breads -- Prebiotic gluten-free bread -- Global Gluten Free Market Trends -- Index. |
| Record Nr. | UNINA-9910523900103321 |
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Deora Navneet Singh
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Gli integratori alimentari come complemento della dieta / Bruno Scarpa
| Gli integratori alimentari come complemento della dieta / Bruno Scarpa |
| Autore | Scarpa, Bruno <1969- > |
| Pubbl/distr/stampa | Roma, : Di Renzo, 2021 |
| Descrizione fisica | 147 p. ; 24 cm |
| Disciplina | 664.6 |
| Collana | Collana sanità e normative |
| Soggetto non controllato | Integratori alimentari |
| ISBN | 9788883235221 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-9910479452103321 |
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Scarpa, Bruno <1969- >
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| Roma, : Di Renzo, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Gli integratori alimentari oggi : effetti nutritivi e fisiologici nel complesso quadro normativo alimento-farmaco : Analisi tecnica / Bruno Scarpa
| Gli integratori alimentari oggi : effetti nutritivi e fisiologici nel complesso quadro normativo alimento-farmaco : Analisi tecnica / Bruno Scarpa |
| Autore | Scarpa, Bruno <1969- > |
| Pubbl/distr/stampa | Roma, : Di Renzo, 2006 |
| Descrizione fisica | 165 p. ; 24 cm |
| Disciplina | 664.6 |
| Collana | Collana sanità e normative |
| Soggetto non controllato | Integratori alimentari |
| ISBN | 88-8323-138-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-990008853440403321 |
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Scarpa, Bruno <1969- >
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| Roma, : Di Renzo, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Gluten-free cereal products and beverages [[electronic resource] /] / edited by Elke K. Arendt and Fabio Dal Bello
| Gluten-free cereal products and beverages [[electronic resource] /] / edited by Elke K. Arendt and Fabio Dal Bello |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Amsterdam, : Academic Press, 2008 |
| Descrizione fisica | 1 online resource (469 p.) |
| Disciplina | 664.6 |
| Altri autori (Persone) |
ArendtElke
Dal BelloFabio |
| Collana | Food Science and Technology |
| Soggetto topico |
Gluten-free foods
Gluten-free diet |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-281-27940-4
9786611279400 0-08-055776-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Gluten-free cereal products and beverages; Copyright Page; Table of Contents; Contributors; Preface; Chapter 1 Celiac disease; Introduction; Epidemiology; The iceberg model; Pathogenesis; Clinical spectrum; Complications; Diagnosis; Management; Novel strategies for disease prevention and treatment; Wheat allergy; Conclusions; References; Chapter 2 Labeling and regulatory issues; Introduction; Codex Alimentarius; National legislation; Draft Revised Codex Standard for Gluten-free Foods; Further Codex Standards and Guidelines
Codex Standard for Processed Cereal-Based Foods for Infants and Young ChildrenFood labeling and awareness; Contamination; Product liability and food safety; Cautionary statements and disclaimers-helpful for consumers?; Conclusion; References; Chapter 3 Detection of gluten; Introduction; The precipitating factor; Protein extraction; Reference protein; Immunochemical methods; Polymerase chain reaction; Mass spectrometry; Column chromatography; Conclusions and future trends; Sources of further information and advice; References; Chapter 4 Rice; Introduction Production of rice flours and their propertiesProduction and characterization of gluten-free cereal products based on rice; Future trends; Sources of further information and advice; References; Chapter 5 Sorghum and maize; Introduction; Physical grain properties; Chemical composition; Milling; Gluten-free food production; Snack foods; Future trends; Further information and advice; References; Chapter 6 Gluten-free foods and beverages from millets; Introduction; Review of the more important millet species; Traditional foods and beverages; Traditional millet-processing technologies Recent and future trendsConcluding remarks; Sources of further information and advice; References; Chapter 7 Pseudocereals; Introduction; Chemical composition; Amaranth; Quinoa; Buckwheat; Production and characterization of gluten-free cereal products based on pseudocereals; Conclusions; References; Chapter 8 Oat products and their current status in the celiac diet; Introduction; Gluten-free status of oats; Oat products; Oat milling fractions; Consumer products containing oats: technology and challenges; How to analyze the gluten-free status of oat products; Future trends and conclusions ReferencesChapter 9 Hydrocolloids; Introduction; Hydrocolloids that can effect gelation; Thickening and water-binding properties of hydrocolloids; Specific hydrocolloids; Conclusions; References; Chapter 10 Dairy-based ingredients; Introduction; Production and properties of dairy ingredients: an overview; Application of dairy ingredients in gluten-free food; Problems associated with the incorporation of dairy ingredients in gluten-free cereal products; Future trends; Sources of further information and advice; References Chapter 11 Use of enzymes in the production of cereal-based functional foods and food ingredients |
| Record Nr. | UNINA-9910451103503321 |
| Amsterdam, : Academic Press, 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Gluten-free cereal products and beverages [[electronic resource] /] / edited by Elke K. Arendt and Fabio Dal Bello
| Gluten-free cereal products and beverages [[electronic resource] /] / edited by Elke K. Arendt and Fabio Dal Bello |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Amsterdam, : Academic Press, 2008 |
| Descrizione fisica | 1 online resource (469 p.) |
| Disciplina | 664.6 |
| Altri autori (Persone) |
ArendtElke
Dal BelloFabio |
| Collana | Food Science and Technology |
| Soggetto topico |
Gluten-free foods
Gluten-free diet |
| ISBN |
1-281-27940-4
9786611279400 0-08-055776-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Gluten-free cereal products and beverages; Copyright Page; Table of Contents; Contributors; Preface; Chapter 1 Celiac disease; Introduction; Epidemiology; The iceberg model; Pathogenesis; Clinical spectrum; Complications; Diagnosis; Management; Novel strategies for disease prevention and treatment; Wheat allergy; Conclusions; References; Chapter 2 Labeling and regulatory issues; Introduction; Codex Alimentarius; National legislation; Draft Revised Codex Standard for Gluten-free Foods; Further Codex Standards and Guidelines
Codex Standard for Processed Cereal-Based Foods for Infants and Young ChildrenFood labeling and awareness; Contamination; Product liability and food safety; Cautionary statements and disclaimers-helpful for consumers?; Conclusion; References; Chapter 3 Detection of gluten; Introduction; The precipitating factor; Protein extraction; Reference protein; Immunochemical methods; Polymerase chain reaction; Mass spectrometry; Column chromatography; Conclusions and future trends; Sources of further information and advice; References; Chapter 4 Rice; Introduction Production of rice flours and their propertiesProduction and characterization of gluten-free cereal products based on rice; Future trends; Sources of further information and advice; References; Chapter 5 Sorghum and maize; Introduction; Physical grain properties; Chemical composition; Milling; Gluten-free food production; Snack foods; Future trends; Further information and advice; References; Chapter 6 Gluten-free foods and beverages from millets; Introduction; Review of the more important millet species; Traditional foods and beverages; Traditional millet-processing technologies Recent and future trendsConcluding remarks; Sources of further information and advice; References; Chapter 7 Pseudocereals; Introduction; Chemical composition; Amaranth; Quinoa; Buckwheat; Production and characterization of gluten-free cereal products based on pseudocereals; Conclusions; References; Chapter 8 Oat products and their current status in the celiac diet; Introduction; Gluten-free status of oats; Oat products; Oat milling fractions; Consumer products containing oats: technology and challenges; How to analyze the gluten-free status of oat products; Future trends and conclusions ReferencesChapter 9 Hydrocolloids; Introduction; Hydrocolloids that can effect gelation; Thickening and water-binding properties of hydrocolloids; Specific hydrocolloids; Conclusions; References; Chapter 10 Dairy-based ingredients; Introduction; Production and properties of dairy ingredients: an overview; Application of dairy ingredients in gluten-free food; Problems associated with the incorporation of dairy ingredients in gluten-free cereal products; Future trends; Sources of further information and advice; References Chapter 11 Use of enzymes in the production of cereal-based functional foods and food ingredients |
| Record Nr. | UNINA-9910784825003321 |
| Amsterdam, : Academic Press, 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Gluten-free cereal products and beverages / / edited by Elke K. Arendt and Fabio Dal Bello
| Gluten-free cereal products and beverages / / edited by Elke K. Arendt and Fabio Dal Bello |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Amsterdam, : Academic Press, 2008 |
| Descrizione fisica | 1 online resource (469 p.) |
| Disciplina | 664.6 |
| Altri autori (Persone) |
ArendtElke
Dal BelloFabio |
| Collana | Food Science and Technology |
| Soggetto topico |
Gluten-free foods
Gluten-free diet |
| ISBN |
1-281-27940-4
9786611279400 0-08-055776-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Gluten-free cereal products and beverages; Copyright Page; Table of Contents; Contributors; Preface; Chapter 1 Celiac disease; Introduction; Epidemiology; The iceberg model; Pathogenesis; Clinical spectrum; Complications; Diagnosis; Management; Novel strategies for disease prevention and treatment; Wheat allergy; Conclusions; References; Chapter 2 Labeling and regulatory issues; Introduction; Codex Alimentarius; National legislation; Draft Revised Codex Standard for Gluten-free Foods; Further Codex Standards and Guidelines
Codex Standard for Processed Cereal-Based Foods for Infants and Young ChildrenFood labeling and awareness; Contamination; Product liability and food safety; Cautionary statements and disclaimers-helpful for consumers?; Conclusion; References; Chapter 3 Detection of gluten; Introduction; The precipitating factor; Protein extraction; Reference protein; Immunochemical methods; Polymerase chain reaction; Mass spectrometry; Column chromatography; Conclusions and future trends; Sources of further information and advice; References; Chapter 4 Rice; Introduction Production of rice flours and their propertiesProduction and characterization of gluten-free cereal products based on rice; Future trends; Sources of further information and advice; References; Chapter 5 Sorghum and maize; Introduction; Physical grain properties; Chemical composition; Milling; Gluten-free food production; Snack foods; Future trends; Further information and advice; References; Chapter 6 Gluten-free foods and beverages from millets; Introduction; Review of the more important millet species; Traditional foods and beverages; Traditional millet-processing technologies Recent and future trendsConcluding remarks; Sources of further information and advice; References; Chapter 7 Pseudocereals; Introduction; Chemical composition; Amaranth; Quinoa; Buckwheat; Production and characterization of gluten-free cereal products based on pseudocereals; Conclusions; References; Chapter 8 Oat products and their current status in the celiac diet; Introduction; Gluten-free status of oats; Oat products; Oat milling fractions; Consumer products containing oats: technology and challenges; How to analyze the gluten-free status of oat products; Future trends and conclusions ReferencesChapter 9 Hydrocolloids; Introduction; Hydrocolloids that can effect gelation; Thickening and water-binding properties of hydrocolloids; Specific hydrocolloids; Conclusions; References; Chapter 10 Dairy-based ingredients; Introduction; Production and properties of dairy ingredients: an overview; Application of dairy ingredients in gluten-free food; Problems associated with the incorporation of dairy ingredients in gluten-free cereal products; Future trends; Sources of further information and advice; References Chapter 11 Use of enzymes in the production of cereal-based functional foods and food ingredients |
| Record Nr. | UNINA-9910828448503321 |
| Amsterdam, : Academic Press, 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Handbook of nutritional supplements / edited by Miloslav Rechcigl
| Handbook of nutritional supplements / edited by Miloslav Rechcigl |
| Pubbl/distr/stampa | Boca Raton : CRC Press Inc., 1983 |
| Descrizione fisica | 2 v. ; 26 cm |
| Disciplina | 664.6 |
| Collana | CRC Series in nutrition and food |
| Soggetto non controllato |
Alimenti
Integratori alimentari |
| ISBN | 0-8493-3969-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-990001720920403321 |
| Boca Raton : CRC Press Inc., 1983 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Prepared foods
| Prepared foods |
| Pubbl/distr/stampa | Chicago, : Gorman Pub. Co. |
| Disciplina | 664.6 |
| ISSN | 0747-2536 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990009026830403321 |
| Chicago, : Gorman Pub. Co. | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Prodotti dietetici : chimica, tecnologia ed impiego / Filippo Evangelisti, Patrizia Restani ; [con la collaborazione di Cinzia Ballabio ... et al.]
| Prodotti dietetici : chimica, tecnologia ed impiego / Filippo Evangelisti, Patrizia Restani ; [con la collaborazione di Cinzia Ballabio ... et al.] |
| Autore | EVANGELISTI, Filippo |
| Pubbl/distr/stampa | Padova : Piccin, 2003 |
| Descrizione fisica | XVII, 493 p. : ill. ; 24 cm |
| Disciplina | 664.6 |
| Altri autori (Persone) | RESTANI, Patrizia |
| Soggetto topico | Prodotti dietetici* |
| ISBN | 88-299-1682-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNISA-990001684930203316 |
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EVANGELISTI, Filippo
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| Padova : Piccin, 2003 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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