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3D Printing of Sustainable Insect Materials [[electronic resource] /] / edited by Divya Singh, Ranvijay Kumar, Sunpreet Singh, Seema Ramniwas
| 3D Printing of Sustainable Insect Materials [[electronic resource] /] / edited by Divya Singh, Ranvijay Kumar, Sunpreet Singh, Seema Ramniwas |
| Autore | Singh Divya |
| Edizione | [1st ed. 2023.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 |
| Descrizione fisica | 1 online resource (208 pages) |
| Disciplina | 641.30028 |
| Altri autori (Persone) |
KumarRanvijay
SinghSunpreet RamniwasSeema |
| Soggetto topico |
Food science
Food security Food—Analysis Chemistry Food Science Food Security Food Engineering Food Studies Food Chemistry |
| ISBN | 3-031-25994-7 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Entomophagy in 3D Food Printing -- Entomophagy and its Application through 3D Printing for Sustainable Food Development -- Crickets as a promising alternative edible insect: nutritional and technological aspects and 3D printing prospective -- Insects Nutrition And 3D Printing -- Entomophagy: Application of Edible Insects in 3D Printed Foods -- Edible Insects as Materials for Food Printing: Printability and Nutritional value -- Drosophila as a Potential Functional Food: An Edge over other Edible Insects -- 3D printing, insects and food: a bibliometric analysis -- Inkjet-based 3D food printing for sustainable insect materials: A state-of-the-art review and prospective materials -- Extrusion-based 3D printing concept in customized nutritional products -- A Review on Binder jetting and Selective Laser Sintering: a novel assessment of the processes for 3D Insect food printing materials -- Social, Economic, Scientific and Environment Aspects of Entomophagy in 3D Food Printing. |
| Record Nr. | UNINA-9910731484503321 |
Singh Divya
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Advances in Food Applications for High Pressure Processing Technology [[electronic resource] /] / by Hafiz Muhammad Shahbaz, Farah Javed, Jiyong Park
| Advances in Food Applications for High Pressure Processing Technology [[electronic resource] /] / by Hafiz Muhammad Shahbaz, Farah Javed, Jiyong Park |
| Autore | Muhammad Shahbaz Hafiz |
| Edizione | [1st ed. 2023.] |
| Pubbl/distr/stampa | Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2023 |
| Descrizione fisica | 1 online resource (82 pages) |
| Disciplina | 664.024 |
| Collana | SpringerBriefs in Food, Health, and Nutrition |
| Soggetto topico |
Food science
Food—Analysis Chemistry Food Engineering Food Science Food Chemistry |
| ISBN | 3-031-33643-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Chapter 1 -- Introduction and Advances in HPP Equipment -- 1.1 WorkingMechanism of HPP -- 1.2 HPP Industrial Equipment Manufacturers -- 1.2.1 History of High Pressure Equipment -- 1.3 Types of Packaging Material Used for HPP Foods -- Chapter 2 -- Applications of HPP for Microbial Food Safety -- 2.1 Factors Affected Microbial Inactivation -- 2.1.1 Process Parameters -- 2.1.2 Microbial Characteristics -- 2.1.3 Influence of Substrate Composition, pH, and Water Activity -- 2.2 Food Pasteurization and Sterilization Effects -- 2.3 Intrinsic and Extrinsic Factors -- 2.3.1 Species and Strain Variation -- 2.3.2 Stage of Growth -- 2.3.3 Substrate -- 2.3.4 Temperature -- Chapter 3 -- Shelf Life and Quality Improvements of HPP Treated Food Products -- 3.1 Juices -- 3.2 Meats -- 3.3 Fruits and Vegetable Products -- 3.4 Dairy products -- 3.5 Flour and powders -- 3.6 Fermented products -- 3.7 Fermented products -- Chapter 4 -- HPP Applications for Extraction of Bioactive Compounds -- 4.1 Effect of HPP on bioactive compounds recovery -- 4.1.1 Polyphenols -- 4.1.2 Carotenoids -- 4.1.3 Glucosinolates -- 4.2 Effect of HPP on bioactive compounds -- 4.2.1 Micronutrients and phytonutrients -- 4.2.2 Minerals -- Chapter 5 -- Advanced Applications of HPP for Improved Functionality of Food Products -- 5.1 Effect of HPP on allergenicity of food -- 5.2 Effect of HPP on preserving lipids -- 5.3 Effect of HPP on Salt Contents -- 5.4 Sea foods -- 5.6 Development of Clean Label Products -- Chapter 6 -- Current Challenges and Future Applications of HPP -- References. . |
| Record Nr. | UNINA-9910731469103321 |
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Muhammad Shahbaz Hafiz
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| Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Cinnamon: A Medicinal Plant and A Functional Food Systems [[electronic resource] /] / by Jian Ju, Mozaniel Santana de Oliveira, Yu Qiao
| Cinnamon: A Medicinal Plant and A Functional Food Systems [[electronic resource] /] / by Jian Ju, Mozaniel Santana de Oliveira, Yu Qiao |
| Autore | Ju Jian <1963-> |
| Edizione | [1st ed. 2023.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 |
| Descrizione fisica | 1 online resource (265 pages) |
| Disciplina | 780 |
| Collana | Food Bioactive Ingredients |
| Soggetto topico |
Food science
Food—Analysis Chemistry Botany Food Science Food Chemistry Food Studies Plant Science |
| ISBN | 3-031-33505-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Aspects morphological, molecular, and biochemical of cinnamon -- The main varieties and producing areas of cinnamon -- The quality evaluation of cinnamon -- Bioactive compounds and extraction methods of cinnamon -- The application of cinnamon as a spice in food -- The antioxidant activity of cinnamon extract and its active components -- The inhibitory effect of cinnamon extract and its active components on bacteria -- The inhibitory effect of cinnamon extract and its active components on fungi -- Inhibition of growth and aflatoxin production by cinnamon -- Effective biocontrol weed with cinnamon oil and extract -- The antiviral effect of cinnamon -- The application potential of cinnamon in the treatment of diabetes -- The application potential of cinnamon in neuroprotection -- The anticancer effect of cinnamon -- Hepatoprotective effect of cinnamon extracts -- Safety evaluation of cinnamon or cinnamon extract. |
| Record Nr. | UNINA-9910736023803321 |
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Ju Jian <1963->
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Designing Gluten Free Bakery and Pasta Products [[electronic resource] /] / edited by Marina F. de Escalada Pla, Carolina E. Genevois
| Designing Gluten Free Bakery and Pasta Products [[electronic resource] /] / edited by Marina F. de Escalada Pla, Carolina E. Genevois |
| Autore | de Escalada Pla Marina F |
| Edizione | [1st ed. 2023.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 |
| Descrizione fisica | 1 online resource (394 pages) |
| Disciplina | 641.5639311 |
| Altri autori (Persone) | GenevoisCarolina E |
| Soggetto topico |
Food science
Food—Analysis Chemistry Food—Safety measures Nutrition Food Science Food Chemistry Food Analysis Food Safety |
| Soggetto non controllato |
Therapeutics
Medical |
| ISBN | 3-031-28344-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Everything it must be known about the relation of gluten to human health -- Raw materials. Traditional and non-conventional cereals, pseudo-cereals, oilseeds and legumes -- Non-cereals starch resources -- Use of additives in gluten-free formulations -- Fermented gluten-free baked goods -- Gluten free non-fermented bakery -- Gluten free edible films, coatings, and toppings -- Gluten free pasta production and formulation design -- Sensory analysis tools in developing gluten-free bakery and pasta products and their quality control -- Regulation and labelling. Methods of analysis for the determination of gluten in foods. |
| Record Nr. | UNINA-9910728390103321 |
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de Escalada Pla Marina F
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Emerging Food Authentication Methodologies Using GC/MS [[electronic resource] /] / edited by Kristian Pastor
| Emerging Food Authentication Methodologies Using GC/MS [[electronic resource] /] / edited by Kristian Pastor |
| Autore | Pastor Kristian |
| Edizione | [1st ed. 2023.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 |
| Descrizione fisica | 1 online resource (349 pages) |
| Disciplina | 363.192 |
| Soggetto topico |
Food science
Food—Analysis Food—Safety measures Nutrition Food Science Food Analysis Food Safety |
| ISBN | 3-031-30288-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Part I. Introduction -- Chapter 1. Gas Chromatography and Mass Spectrometry: The Technique -- Chapter 2. Statistical and Mathematical Models in Food Authentication -- Part II. Authentication of Food -- Chapter 3. Cereals, Pseudocereals, Flour and Bakery Products -- Chapter 4. Edible Oils and Fats -- Chapter 5. Milk and Dairy Products -- Chapter 6. Meat, Eggs, Fish and Seafood -- Chapter 7. Honey and Bee Products -- Chapter 8. Fruits, Vegetables, Nuts and Fungi -- Chapter 9 -- Herbs and Spices -- Part III. Authentication of Beverages -- Chapter 10. Fruit Juices -- Chapter 11. Coffee and Tea -- Chapter 12. Wine, Beer and Alcoholic Beverages -- Part IV. Outlook -- Chapter 13. Concluding Remarks and Future Perspectives. . |
| Record Nr. | UNINA-9910736004803321 |
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Pastor Kristian
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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The Kjeldahl Method: 140 Years [[electronic resource] /] / by Jaime Aguirre
| The Kjeldahl Method: 140 Years [[electronic resource] /] / by Jaime Aguirre |
| Autore | Aguirre Jaime |
| Edizione | [1st ed. 2023.] |
| Pubbl/distr/stampa | Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2023 |
| Descrizione fisica | 1 online resource (151 pages) |
| Disciplina | 547.04 |
| Soggetto topico |
Analytical chemistry
Food—Analysis Chemistry—History Analytical Chemistry Food Analysis History of Chemistry |
| ISBN | 3-031-31458-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Preface -- Introduction -- Chapter 1 - A Brief History of Organic Elemental Analysis -- Chapter 2 - Nitrogen Compounds -- Chapter 3 - The Kjeldahl Method -- Chapter 4 - Nitrogen Conversion Factors -- Chapter 5 - Reference Materials for the Kjeldahl Method -- Chapter 6 - The Advancement of Kjeldahl Equipment -- Chapter 7 - Reviews of the Kjeldahl Method -- Appendix -- Production and Purification of a Catalytic Mixture -- Bibliography. |
| Record Nr. | UNINA-9910734837303321 |
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Aguirre Jaime
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| Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Sterilization and Preservation [[electronic resource] ] : Applications of Supercritical Carbon Dioxide / / by Mamata Mukhopadhayay, Anuradha Chatterjee
| Sterilization and Preservation [[electronic resource] ] : Applications of Supercritical Carbon Dioxide / / by Mamata Mukhopadhayay, Anuradha Chatterjee |
| Autore | Mukhopadhayay Mamata |
| Edizione | [1st ed. 2023.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 |
| Descrizione fisica | 1 online resource (213 pages) |
| Disciplina | 905 |
| Soggetto topico |
Food—Analysis
Chemistry Biomaterials Environmental chemistry Food Chemistry Environmental Chemistry |
| ISBN | 3-031-17370-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction to Sterilization and Preservation Using Supercritical CO₂ -- Classification of Foods, Biomaterials, and Microorganisms -- Characterization Methods and Evaluation of Sterility -- Conventional Processes of Sterilization and Preservation -- Processing with Supercritical Carbon Dioxide -- Sterilization and Preservation of Solid Foods with Supercritical CO₂ -- Sterilization and Preservation of Liquid Foods with Supercritical CO₂. |
| Record Nr. | UNINA-9910734856303321 |
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Mukhopadhayay Mamata
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Soggetto topico
-
Food—Analysis
(7)
- Chemistry (5)
- Food Chemistry (5)
- Food Science (5)
- Food science (5)