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Bitterness : perception, chemistry and food processing / / edited by Michel Aliani & Michel N. A. Eskin
| Bitterness : perception, chemistry and food processing / / edited by Michel Aliani & Michel N. A. Eskin |
| Edizione | [First edition.] |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : IFT Press : , : Wiley Blackwell, , 2017 |
| Descrizione fisica | 1 online resource (280 pages) : illustrations, tables |
| Disciplina | 664.07 |
| Collana |
Institute of food technologists series
THEi Wiley ebooks |
| Soggetto topico | Bitterness (Taste) |
| ISBN |
1-118-59031-7
1-118-59023-6 1-118-59026-0 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910270868603321 |
| Hoboken, New Jersey : , : IFT Press : , : Wiley Blackwell, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Bitterness : perception, chemistry and food processing / / edited by Michel Aliani & Michel N. A. Eskin
| Bitterness : perception, chemistry and food processing / / edited by Michel Aliani & Michel N. A. Eskin |
| Edizione | [First edition.] |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : IFT Press : , : Wiley Blackwell, , 2017 |
| Descrizione fisica | 1 online resource (280 pages) : illustrations, tables |
| Disciplina | 664.07 |
| Collana |
Institute of food technologists series
THEi Wiley ebooks |
| Soggetto topico | Bitterness (Taste) |
| ISBN |
1-118-59031-7
1-118-59023-6 1-118-59026-0 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910823774703321 |
| Hoboken, New Jersey : , : IFT Press : , : Wiley Blackwell, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Control of salmonella and other bacterial pathogens in low-moisture foods / / edited by Richard Podolak, Darryl G. Black
| Control of salmonella and other bacterial pathogens in low-moisture foods / / edited by Richard Podolak, Darryl G. Black |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley Blackwell, , 2017 |
| Descrizione fisica | 1 online resource |
| Disciplina | 579/.16 |
| Collana | THEi Wiley ebooks |
| Soggetto topico |
Food - Microbiology
Food - Water activity Food industry and trade |
| ISBN |
1-119-07107-0
1-119-07106-2 1-119-07105-4 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910270882603321 |
| Hoboken, New Jersey : , : Wiley Blackwell, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Control of salmonella and other bacterial pathogens in low-moisture foods / / edited by Richard Podolak, Darryl G. Black
| Control of salmonella and other bacterial pathogens in low-moisture foods / / edited by Richard Podolak, Darryl G. Black |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley Blackwell, , 2017 |
| Descrizione fisica | 1 online resource |
| Disciplina | 579/.16 |
| Collana | THEi Wiley ebooks |
| Soggetto topico |
Food - Microbiology
Food - Water activity Food industry and trade |
| ISBN |
1-119-07107-0
1-119-07106-2 1-119-07105-4 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910807720403321 |
| Hoboken, New Jersey : , : Wiley Blackwell, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Conventional and advanced food processing technologies / / edited by Suvendu Bhattacharya
| Conventional and advanced food processing technologies / / edited by Suvendu Bhattacharya |
| Pubbl/distr/stampa | Chichester, England : , : Wiley Blackwell, , 2015 |
| Descrizione fisica | 1 online resource (755 p.) |
| Disciplina | 664/.02 |
| Soggetto topico | Food industry and trade |
| ISBN |
1-118-40630-3
1-5231-1132-1 1-118-40628-1 1-118-40631-1 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright; Contents; List of Contributors; Foreword; Section 1 Conventional Food Processing; Chapter 1 Drying and Dehydration Processes in Food Preservation and Processing; 1.1 Introduction; 1.2 Drying kinetics; 1.3 Different drying processes; 1.3.1 Hot-air drying; 1.3.2 Vacuum drying; 1.3.3 Microwave drying; 1.3.4 Freeze drying; 1.3.5 Spray drying; 1.3.6 Osmotic dehydration; 1.3.7 Atmospheric freeze drying; 1.3.8 Sonic drying; 1.3.9 Heat pump drying; 1.3.10 Infrared drying; 1.3.11 Superheated steam drying; 1.3.12 Intermittent drying
1.3.13 Instant controlled pressure drop drying1.3.14 Sun drying and solar drying; 1.3.15 Supercritical drying; 1.3.16 Flash drying; 1.3.17 Pulse drying; 1.3.18 Pulse combustion drying; 1.4 Conclusions; Abbreviations; References; Chapter 2 Size Reduction Practices in Food Processing; 2.1 Introduction; 2.1.1 Size reduction of solids; 2.1.2 Process of grinding; 2.2 Applications of the grinding process; 2.2.1 Dry grinding; 2.2.2 Wet grinding; 2.3 Grinding energy laws; 2.4 Machinery requirement; 2.4.1 Crushers; 2.4.2 Grinders; 2.5 Mechanism of size reduction 2.5.1 Grinding of heat-sensitive and fat-containing materials2.5.2 Cutting of fruits and vegetables; 2.6 Size reduction of liquid; 2.6.1 Homogenization; 2.6.2 Atomization; 2.7 Conclusions; References; Chapter 3 Dough Processing: Sheeting, Shaping, Flattening and Rolling; 3.1 Introduction; 3.2 Dough sheeting; 3.2.1 Technology; 3.2.2 Rheological studies on dough behaviour; 3.3 Shaping; References; Chapter 4 Extrusion Processing of Foods; 4.1 Introduction; 4.2 Application of extrusion technology; 4.3 Description of an extruder; 4.3.1 Type of extruder; 4.3.2 Components of an extruder 4.4 Selected extrusion technology4.4.1 Pasta products; 4.4.2 Breakfast cereals; 4.4.3 Texturized vegetable protein (TVP); 4.4.4 Snack foods; 4.5 Post-extrusion treatment; 4.6 Quality characteristics of product; 4.7 Equations related to food extrusion; 4.8 Present status; References; Chapter 5 The Process of Gelling; 5.1 Introduction; 5.2 Classification of gels; 5.3 Gelling process; 5.4 Mechanism of gel formation; 5.5 Methods for characterization of gels; 5.6 Mathematical models; 5.7 Conclusions; References Chapter 6 Thermal Food Preservation Techniques (Pasteurization, Sterilization, Canning and Blanching)6.1 Introduction; 6.2 Pasteurization and sterilization; 6.2.1 Pasteurization; 6.2.2 Sterilization; 6.3 Aseptic processing; 6.4 Canning; 6.4.1 Batch retort systems; 6.4.2 Continuous retort systems; 6.5 Blanching; References; Chapter 7 Extraction Processes; 7.1 Introduction; 7.2 Conventional extraction; 7.2.1 Separation of steam volatiles; 7.2.2 Solvent extraction; 7.3 Advanced extraction processes; 7.3.1 Ultrasound assisted extraction; 7.3.2 Microwave assisted extraction 7.3.3 High pressure extraction |
| Record Nr. | UNINA-9910132173903321 |
| Chichester, England : , : Wiley Blackwell, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Conventional and advanced food processing technologies / / edited by Suvendu Bhattacharya
| Conventional and advanced food processing technologies / / edited by Suvendu Bhattacharya |
| Pubbl/distr/stampa | Chichester, England : , : Wiley Blackwell, , 2015 |
| Descrizione fisica | 1 online resource (755 p.) |
| Disciplina | 664/.02 |
| Soggetto topico | Food industry and trade |
| ISBN |
1-118-40630-3
1-5231-1132-1 1-118-40628-1 1-118-40631-1 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright; Contents; List of Contributors; Foreword; Section 1 Conventional Food Processing; Chapter 1 Drying and Dehydration Processes in Food Preservation and Processing; 1.1 Introduction; 1.2 Drying kinetics; 1.3 Different drying processes; 1.3.1 Hot-air drying; 1.3.2 Vacuum drying; 1.3.3 Microwave drying; 1.3.4 Freeze drying; 1.3.5 Spray drying; 1.3.6 Osmotic dehydration; 1.3.7 Atmospheric freeze drying; 1.3.8 Sonic drying; 1.3.9 Heat pump drying; 1.3.10 Infrared drying; 1.3.11 Superheated steam drying; 1.3.12 Intermittent drying
1.3.13 Instant controlled pressure drop drying1.3.14 Sun drying and solar drying; 1.3.15 Supercritical drying; 1.3.16 Flash drying; 1.3.17 Pulse drying; 1.3.18 Pulse combustion drying; 1.4 Conclusions; Abbreviations; References; Chapter 2 Size Reduction Practices in Food Processing; 2.1 Introduction; 2.1.1 Size reduction of solids; 2.1.2 Process of grinding; 2.2 Applications of the grinding process; 2.2.1 Dry grinding; 2.2.2 Wet grinding; 2.3 Grinding energy laws; 2.4 Machinery requirement; 2.4.1 Crushers; 2.4.2 Grinders; 2.5 Mechanism of size reduction 2.5.1 Grinding of heat-sensitive and fat-containing materials2.5.2 Cutting of fruits and vegetables; 2.6 Size reduction of liquid; 2.6.1 Homogenization; 2.6.2 Atomization; 2.7 Conclusions; References; Chapter 3 Dough Processing: Sheeting, Shaping, Flattening and Rolling; 3.1 Introduction; 3.2 Dough sheeting; 3.2.1 Technology; 3.2.2 Rheological studies on dough behaviour; 3.3 Shaping; References; Chapter 4 Extrusion Processing of Foods; 4.1 Introduction; 4.2 Application of extrusion technology; 4.3 Description of an extruder; 4.3.1 Type of extruder; 4.3.2 Components of an extruder 4.4 Selected extrusion technology4.4.1 Pasta products; 4.4.2 Breakfast cereals; 4.4.3 Texturized vegetable protein (TVP); 4.4.4 Snack foods; 4.5 Post-extrusion treatment; 4.6 Quality characteristics of product; 4.7 Equations related to food extrusion; 4.8 Present status; References; Chapter 5 The Process of Gelling; 5.1 Introduction; 5.2 Classification of gels; 5.3 Gelling process; 5.4 Mechanism of gel formation; 5.5 Methods for characterization of gels; 5.6 Mathematical models; 5.7 Conclusions; References Chapter 6 Thermal Food Preservation Techniques (Pasteurization, Sterilization, Canning and Blanching)6.1 Introduction; 6.2 Pasteurization and sterilization; 6.2.1 Pasteurization; 6.2.2 Sterilization; 6.3 Aseptic processing; 6.4 Canning; 6.4.1 Batch retort systems; 6.4.2 Continuous retort systems; 6.5 Blanching; References; Chapter 7 Extraction Processes; 7.1 Introduction; 7.2 Conventional extraction; 7.2.1 Separation of steam volatiles; 7.2.2 Solvent extraction; 7.3 Advanced extraction processes; 7.3.1 Ultrasound assisted extraction; 7.3.2 Microwave assisted extraction 7.3.3 High pressure extraction |
| Record Nr. | UNINA-9910807871203321 |
| Chichester, England : , : Wiley Blackwell, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification / / Amos Nussinovitch, Madoka Hirashima
| Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification / / Amos Nussinovitch, Madoka Hirashima |
| Autore | Nussinovitch A. |
| Pubbl/distr/stampa | Boca Raton, [Florida] : , : Taylor & Francis/CRC Press, , [2014] |
| Descrizione fisica | 1 online resource (354 p.) |
| Disciplina | 664 |
| Soggetto topico |
Hydrocolloids
Cooking Gums and resins Stabilizing agents |
| ISBN |
0-429-10820-6
1-5231-0746-4 1-4398-7588-X |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Preface; Acknowledgments; The Authors; Chapter 1: Hydrocolloids-Where, Why, and When?; Chapter 2: Agar-Agar; Chapter 3: Alginates; Chapter 4: Carrageenan and Furcellaran; Chapter 5: Cellulose Derivatives; Chapter 6: Curdlan; Chapter 7: Egg Proteins; Chapter 8: Galactomannans; Chapter 9: Gelatin; Chapter 10: Gellan Gum; Chapter 11: Gum Arabic; Chapter 12: Konjac Mannan; Chapter 13: Pectin; Chapter 14: Starch; Chapter 15: Xanthan Gum; Chapter 16: The Use of Multiple Hydrocolloids in Recipes; Glossary; Alphabetical List of Hydrocolloid Manufacturers and Suppliers
Back Cover |
| Altri titoli varianti | Using hydrocolloids for thickening, gelling, and emulsification |
| Record Nr. | UNINA-9910787584303321 |
Nussinovitch A.
|
||
| Boca Raton, [Florida] : , : Taylor & Francis/CRC Press, , [2014] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification / / Amos Nussinovitch, Madoka Hirashima
| Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification / / Amos Nussinovitch, Madoka Hirashima |
| Autore | Nussinovitch A. |
| Pubbl/distr/stampa | Boca Raton, [Florida] : , : Taylor & Francis/CRC Press, , [2014] |
| Descrizione fisica | 1 online resource (354 p.) |
| Disciplina | 664 |
| Soggetto topico |
Hydrocolloids
Cooking Gums and resins Stabilizing agents |
| ISBN |
0-429-10820-6
1-5231-0746-4 1-4398-7588-X |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Preface; Acknowledgments; The Authors; Chapter 1: Hydrocolloids-Where, Why, and When?; Chapter 2: Agar-Agar; Chapter 3: Alginates; Chapter 4: Carrageenan and Furcellaran; Chapter 5: Cellulose Derivatives; Chapter 6: Curdlan; Chapter 7: Egg Proteins; Chapter 8: Galactomannans; Chapter 9: Gelatin; Chapter 10: Gellan Gum; Chapter 11: Gum Arabic; Chapter 12: Konjac Mannan; Chapter 13: Pectin; Chapter 14: Starch; Chapter 15: Xanthan Gum; Chapter 16: The Use of Multiple Hydrocolloids in Recipes; Glossary; Alphabetical List of Hydrocolloid Manufacturers and Suppliers
Back Cover |
| Altri titoli varianti | Using hydrocolloids for thickening, gelling, and emulsification |
| Record Nr. | UNINA-9910800200603321 |
|
Nussinovitch A.
|
||
| Boca Raton, [Florida] : , : Taylor & Francis/CRC Press, , [2014] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Dairy ingredients for food processing [[electronic resource] /] / edited by Ramesh Chandan, Arun Kilara
| Dairy ingredients for food processing [[electronic resource] /] / edited by Ramesh Chandan, Arun Kilara |
| Pubbl/distr/stampa | Hoboken, N.J., : Wiley-Blackwell, 2011 |
| Descrizione fisica | 1 online resource (606 p.) |
| Disciplina | 637 |
| Altri autori (Persone) |
ChandanRamesh C
KilaraArun |
| Soggetto topico |
Dairy processing
Dairy products Dairy microbiology |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-283-51420-6
9786613826657 0-470-95916-9 0-470-95912-6 0-470-95907-X |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Dairy Ingredients for Food Processing; Contents; Contributors; Preface; Chapter 1: Dairy Ingredients for Food Processing: An Overview; Chapter 2: Chemical, Physical, and Functional Characteristics of Dairy Ingredients; Chapter 3: Microbiological Aspects of Dairy Ingredients; Chapter 4: Processing Principles of Dairy Ingredients; Chapter 5: Concentrated Fluid Milk Ingredients; Chapter 6: Dry Milk Ingredients; Chapter 7: Casein, Caseinates, and Milk Protein Concentrates; Chapter 8: Whey - based Ingredients; Chapter 9: Butter and Butter Products; Chapter 10: Principles of Cheese Technology
Chapter 11: Manufacturing Outlines and Applications of Selected Cheese VarietiesChapter 12: Enzyme - modifi ed Dairy Ingredients; Chapter 13: Fermented Dairy Ingredients; Chapter 14: Functional Ingredients from Dairy Fermentations; Chapter 15: Dairy - based Ingredients: Regulatory Aspects; Chapter 16: Nutritive and Health Attributes of Dairy Ingredients; Chapter 17: Dairy Ingredients in Dairy Food Processing; Chapter 18: Dairy Ingredients in Bakery, Snacks, Sauces, Dressings, Processed Meats, and Functional Foods; Chapter 19: Dairy Ingredients in Chocolate and Confectionery Products Chapter 20: Dairy Ingredients in Infant and Adult Nutrition ProductsIndex |
| Record Nr. | UNINA-9910141048203321 |
| Hoboken, N.J., : Wiley-Blackwell, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Dairy ingredients for food processing [[electronic resource] /] / edited by Ramesh Chandan, Arun Kilara
| Dairy ingredients for food processing [[electronic resource] /] / edited by Ramesh Chandan, Arun Kilara |
| Pubbl/distr/stampa | Hoboken, N.J., : Wiley-Blackwell, 2011 |
| Descrizione fisica | 1 online resource (606 p.) |
| Disciplina | 637 |
| Altri autori (Persone) |
ChandanRamesh C
KilaraArun |
| Soggetto topico |
Dairy processing
Dairy products Dairy microbiology |
| ISBN |
1-283-51420-6
9786613826657 0-470-95916-9 0-470-95912-6 0-470-95907-X |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Dairy Ingredients for Food Processing; Contents; Contributors; Preface; Chapter 1: Dairy Ingredients for Food Processing: An Overview; Chapter 2: Chemical, Physical, and Functional Characteristics of Dairy Ingredients; Chapter 3: Microbiological Aspects of Dairy Ingredients; Chapter 4: Processing Principles of Dairy Ingredients; Chapter 5: Concentrated Fluid Milk Ingredients; Chapter 6: Dry Milk Ingredients; Chapter 7: Casein, Caseinates, and Milk Protein Concentrates; Chapter 8: Whey - based Ingredients; Chapter 9: Butter and Butter Products; Chapter 10: Principles of Cheese Technology
Chapter 11: Manufacturing Outlines and Applications of Selected Cheese VarietiesChapter 12: Enzyme - modifi ed Dairy Ingredients; Chapter 13: Fermented Dairy Ingredients; Chapter 14: Functional Ingredients from Dairy Fermentations; Chapter 15: Dairy - based Ingredients: Regulatory Aspects; Chapter 16: Nutritive and Health Attributes of Dairy Ingredients; Chapter 17: Dairy Ingredients in Dairy Food Processing; Chapter 18: Dairy Ingredients in Bakery, Snacks, Sauces, Dressings, Processed Meats, and Functional Foods; Chapter 19: Dairy Ingredients in Chocolate and Confectionery Products Chapter 20: Dairy Ingredients in Infant and Adult Nutrition ProductsIndex |
| Record Nr. | UNINA-9910830583903321 |
| Hoboken, N.J., : Wiley-Blackwell, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
