Info
10th Central European Congress on Food : proceedings of CE-Food 2020 / / edited by Muhamed Brka [and six others]
| 10th Central European Congress on Food : proceedings of CE-Food 2020 / / edited by Muhamed Brka [and six others] |
| Pubbl/distr/stampa | Cham, Switzerland : , : Springer, , [2022] |
| Descrizione fisica | 1 online resource (547 pages) |
| Disciplina | 664 |
| Soggetto topico |
Health risk assessment
Sustainable development Alimentació |
| Soggetto genere / forma |
Congressos
Llibres electrònics |
| ISBN | 3-031-04797-4 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910568265803321 |
| Cham, Switzerland : , : Springer, , [2022] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Diet for a Sustainable Ecosystem : The Science for Recovering the Health of the Chesapeake Bay and its People / / edited by Benjamin E. Cuker
| Diet for a Sustainable Ecosystem : The Science for Recovering the Health of the Chesapeake Bay and its People / / edited by Benjamin E. Cuker |
| Edizione | [1st ed. 2020.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2020 |
| Descrizione fisica | 1 online resource (XIV, 430 p. 240 illus., 198 illus. in color.) |
| Disciplina |
338.19
577.786347 |
| Collana | Estuaries of the World |
| Soggetto topico |
Conservation biology
Ecology Animal ecology Biodiversity Food—Biotechnology Conservation Biology/Ecology Animal Ecology Food Science Alimentació Abastament d'aliments Salut |
| Soggetto genere / forma | Llibres electrònics |
| ISBN | 3-030-45481-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Part I. Introduction and Background -- Introduction: Starting the Journey to a Sustainable Ecosystem and Healthy People -- The Bay and Its Watershed: A Voyage Back in Time -- Scientific Concepts for Understanding the health of the Chesapeake Bay and its people -- Part II. Foundations of the Chesapeake Bay Food System and the Consequences of Over-Extraction -- The Algonquin Food System and how it Shaped the Ecosystem and Interactions with the English Colonists of the Chesapeake Bay -- A Fishing Trip: Exploiting and managing the commons of the Chesapeake Bay -- Menhaden, the Inedible Fish that Most Everyone Eats -- Blue Crabs: Beautiful Savory Swimmers of the Chesapeake Bay -- The Chesapeake Bay Oyster: Cobblestone to Keystone -- Passenger Pigeon and Waterfowl: Flights to Extinction and Not -- Part III. Industrial-chemical Agriculture Reshapes the Bay’s Ecosystem -- The journey from Peruvian Guano to Artificial Fertilizer ends with too Much Nitrogen in the Chesapeake Bay -- Pesticides bring the War on Nature to The Chesapeake Bay -- Livestock and Poultry: the Other Colonists who Changed the Food System of the Chesapeake Bay -- Part IV. Consequences of and Alternatives to the Standard American Diet: Human and Ecosystem Health -- Instead of Eating Fish: the Health Consequences of Eating Seafood from the Chesapeake Bay Compared to Other Choices -- Sugar Twice Enslaves: Consequences for the People of the Chesapeake -- Eutrophication: Obesity of the Bay and its People -- Finishing the Journey: Urine and Feces as Misplaced Resources -- Plastic Food System Waste Travels Far but Never Goes Away -- Part V. Looking to the Future: Ecology, Economics, Ethics, and Policy for Restoring the Health of the Bay and its People -- A New Food System for The Chesapeake Bay Region and a Changing Climate -- An Organic-Based Food System: A Voyage Back and Forward in Time -- What Nature, Politics and Policy Demand of the Chesapeake Bay and its Food System -- Ethics and Economics of Building a Food System to Recover the Health of the Chesapeake Bay and its People. |
| Record Nr. | UNINA-9910416101003321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food hydrocolloids : functionalities and applications / / edited by Yapeng Fang, Hongbin Zhang, Katsuyoshi Nishinari
| Food hydrocolloids : functionalities and applications / / edited by Yapeng Fang, Hongbin Zhang, Katsuyoshi Nishinari |
| Edizione | [1st ed. 2021.] |
| Pubbl/distr/stampa | Cham, Switzerland : , : Springer, , [2021] |
| Descrizione fisica | 1 online resource (XI, 524 p. 149 illus., 90 illus. in color.) |
| Disciplina | 664 |
| Soggetto topico |
Food science
Hidrocol·loides Alimentació |
| Soggetto genere / forma | Llibres electrònics |
| ISBN | 981-16-0320-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Chapter 1. Introduction to food hydrocolloids -- Chapter 2. Solution properties -- Chapter 3. Rheological and thickening properties -- Chapter 4. Gelling properties -- Chapter 5. Emulsifying properties -- Chapter 6.Liquid Foaming Properties -- Chapter 7. Tribological and sensory properties -- Chapter 8. Coating and film-forming properties -- Chapter 9. Self-assembling properties -- Chapter 10. Flavour delivery -- Chapter 11. Encapsulation and targeted release -- Chapter 12. Replacement of fat or starch -- Chapter 13. Structuring for elderly foods -- Chapter 14. Bioactivities -- Chapter 15. Dietary Fibers: Structural Aspects and Nutritional Implications. |
| Record Nr. | UNINA-9910483977003321 |
| Cham, Switzerland : , : Springer, , [2021] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food Microbiology Laboratory for the Food Science Student : A Practical Approach / / by Cangliang Shen, Yifan Zhang
| Food Microbiology Laboratory for the Food Science Student : A Practical Approach / / by Cangliang Shen, Yifan Zhang |
| Autore | Shen Cangliang |
| Edizione | [2nd ed. 2023.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 |
| Descrizione fisica | 1 online resource (XVIII, 160 p. 62 illus., 60 illus. in color.) |
| Disciplina | 664.001579 |
| Soggetto topico |
Food - Microbiology
Food science Industrial microbiology Food Microbiology Food Science Industrial Microbiology Microbiologia dels aliments Alimentació Biotecnologia alimentària |
| Soggetto genere / forma | Llibres electrònics |
| ISBN | 3-031-26197-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Food Microbiology Laboratory Safety and Notebook Record -- Staining Technology and Bright-field Microscope Use -- Enumeration of Bacteria in Broth Suspension by Spread and Pour Plating -- Isolation of Foodborne pathogens on Selective, Differentiate and Enrich Medium by Streak-plating -- Enumeration of Aerobic plate counts, Coliforms and Escherichia coli of Organic Fruit Juice on Petri-film -- Enumeration and identification of Staphylococcus aureus in Chicken Salads -- Enumeration and identification Listeria monocytogenes on ready-to-eat (RTE) frankfurters -- Isolation and identification of Salmonella and Campylobacter spp. on broiler carcasses -- Thermal inactivation of Escherichia coli O157:H7 in Non-intact reconstructed beef patties -- Thermal inactivation of Escherichia coli O157:H7 in mechanically tenderized beef steaks and color measurements -- Evaluate antimicrobial activity of chlorine water on apples and measurement of free chlorine concentrations -- Evaluate cross-contamination of Salmonella on tomatoes in wash water using most probable number (MPN) technique -- Cultivation of Anaerobic Bacteria in Canned Food -- Observation and enumeration of Molds from Spoiled Bread -- DNA Extraction and Purity Determination of Foodborne Pathogens -- Practice of Multiplex PCR to identify bacteria in bacterial solutions -- PCR Identification of Listeria monocytogenes in Deli Meat -- Cheese Making and Characterization -- Wine and Sauerkraut Making and Characterization -- Introduction of oral presentation and job interview preparation -- Appendix- Samples of Food Microbiology Lab Course Syllabus. . |
| Record Nr. | UNINA-9910717421503321 |
Shen Cangliang
|
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Jerusalem Artichoke Food Science and Technology : Helianthus Tuberosus / / edited by Barbara Sawicka, Barbara Krochmal-Marczak
| Jerusalem Artichoke Food Science and Technology : Helianthus Tuberosus / / edited by Barbara Sawicka, Barbara Krochmal-Marczak |
| Edizione | [1st ed. 2022.] |
| Pubbl/distr/stampa | Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2022 |
| Descrizione fisica | 1 online resource (283 pages) |
| Disciplina | 664 |
| Collana | Interdisciplinary Biotechnological Advances |
| Soggetto topico |
Food science
Biology—Technique Molecular biology Biochemistry Food Science Biological Techniques Molecular Biology Chemical Biology Nyàmera Alimentació Tecnologia dels aliments |
| Soggetto genere / forma | Llibres electrònics |
| ISBN | 981-19-0805-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Chapter 1. Introduction -- Chapter 2. Characteristics of the Jerusalem Artichoke -- Chapter 3. Tuber Quality -- Chapter 4. Utility meaning of Jerusalem artichoke -- Chapter 5. Processing technologies -- Chapter 6. Determinants of the quality of food preparations -- Chapter 7. Changes in the quality of inulin-based products during storage -- Chapter 8. Machines and equipment for Helianthus tuberosus tuber treatment -- Chapter 9. Prospects for inulin processing -- Chapter 10. CONCLUSIONS. |
| Record Nr. | UNINA-9910580136203321 |
| Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Journal of food science education
| Journal of food science education |
| Pubbl/distr/stampa | Chicago, IL, : Institute of Food Technologists, 2002-2021 |
| Descrizione fisica | 1 online resource |
| Disciplina | 664 |
| Soggetto topico |
Food - Study and teaching
Food Aliments - Étude et enseignement Alimentació Indústria alimentària |
| Soggetto genere / forma |
Fulltext
Internet Resources. Periodicals. Revistes electròniques. |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | JFSE |
| Record Nr. | UNINA-9910144219303321 |
| Chicago, IL, : Institute of Food Technologists, 2002-2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Journal of food science education
| Journal of food science education |
| Pubbl/distr/stampa | Chicago, IL, : Institute of Food Technologists |
| Disciplina | 664 |
| Soggetto topico |
Food - Study and teaching
Food Alimentació Indústria alimentària |
| Soggetto genere / forma |
Fulltext
Internet Resources. Periodicals. Revistes electròniques. |
| Soggetto non controllato | Diet & Clinical Nutrition |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | JFSE |
| Record Nr. | UNISA-996218443503316 |
| Chicago, IL, : Institute of Food Technologists | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Korean Food and Foodways : The Root of Health Functional Food / / by Cherl-Ho Lee
| Korean Food and Foodways : The Root of Health Functional Food / / by Cherl-Ho Lee |
| Autore | Lee Cherl-Ho |
| Edizione | [1st ed. 2022.] |
| Pubbl/distr/stampa | Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2022 |
| Descrizione fisica | 1 online resource (326 pages) |
| Disciplina | 641.59519 |
| Soggetto topico |
Food science
Biology - Technique Food Science Biological Techniques Alimentació |
| Soggetto genere / forma | Llibres electrònics |
| ISBN |
9789811900235
9789811900228 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Chapter 1: Diet of Northeast Asian Paleolithic Peoples -- Chapter 2: The Nutritional Anthropological Contribution of Primitive -- Pottery Culture -- Chapter 3: Rice and Soybean Cultivation -- Chapter 4: Food science and Dongyi Tribes -- Chapter 5: Food science and Rice Cakes and Korean Sweets -- Chapter 6: Characteristics and Classification of Joseon Soy Sauce -- Chapter 7: Kimchi and Jeotgal -- Chapter 8: Korean Non-alcoholic Beverages -- Chapter 9: Traditional Korean Alcoholic Drinks -- Chapter 10: Eastern Medicine and the Founding of the Traditional Korean Diet -- Chapter 11: Food and Nutritional Status -- Chapter 12. Harmony of Eastern and Western Diet. |
| Record Nr. | UNINA-9910588594503321 |
|
Lee Cherl-Ho
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| Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Nutrients
| Nutrients |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI Pub |
| Descrizione fisica | 1 online resource |
| Soggetto topico |
Nutrition
Food Diet Nutritional Physiological Phenomena Nutritional Sciences Nutrició Alimentació Dietètica |
| Soggetto genere / forma |
Periodical
Fulltext Internet Resources. Periodicals. Revistes electròniques. |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996208368903316 |
| Basel, Switzerland, : MDPI Pub | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Nutrients
| Nutrients |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI Pub |
| Descrizione fisica | 1 online resource |
| Soggetto topico |
Nutrition
Food Diet Nutritional Physiological Phenomena Nutritional Sciences Nutrició Alimentació Dietètica |
| Soggetto genere / forma |
Periodical
Fulltext Internet Resources. Periodicals. Revistes electròniques. |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910143116503321 |
| Basel, Switzerland, : MDPI Pub | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Soggetto topico
-
Alimentació
(10)
- Food (4)
- Food Science (4)
- Food science (4)
- Biological Techniques (2)