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Designing Gluten Free Bakery and Pasta Products / / edited by Marina F. de Escalada Pla, Carolina E. Genevois
| Designing Gluten Free Bakery and Pasta Products / / 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 |
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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Edible Food Packaging : Applications, Innovations and Sustainability / / edited by Amrita Poonia, Tejpal Dhewa
| Edible Food Packaging : Applications, Innovations and Sustainability / / edited by Amrita Poonia, Tejpal Dhewa |
| Edizione | [1st ed. 2022.] |
| Pubbl/distr/stampa | Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2022 |
| Descrizione fisica | 1 online resource (557 pages) |
| Disciplina | 664.028 |
| Soggetto topico |
Food—Microbiology
Food science Biotechnology Food—Safety measures Food Microbiology Food Science Food Safety Envasament d'aliments Conservació d'aliments |
| Soggetto genere / forma | Llibres electrònics |
| ISBN |
981-16-2382-1
981-16-2383-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Chapter 1. Packaging Edibles: An Overview -- Chapter 2. Sources, Origin and Characterization of Packaging Edibles -- Chapter 3. Animal and Plant-Based Edible Food Packaging for Perishable Foodstuff -- Chapter 4. Scope, Functions and Novelty of Packaging Edibles -- Chapter 5. Novel Microbial Sources of Packaging Edibles -- Chapter 6. Fruit and Vegetable Waste: A Taste of Future Foods -- Chapter 7. Potato Waste Based Packaging Edibles: A Sustainable Approach For Food Preservation -- Chapter 8. By- products Utilization of Fruits and Vegetables as Edible Packaging -- Chapter 9. Fruit Purees, Extracts and Juices: Sustainable Source of Edible Packaging -- Chapter 10. Edible Films and Coatings for Fruits and Vegetables: Composition, Functions and Regulatory Aspects -- Chapter 11. Milk Protein Based Edible Coatings: Properties and Applications -- Chapter 12. Sea -weeds: New Source of Packaging Edibles -- Chapter 13. By-products of Oilseeds Industry (Defatted Cake Waste): Biodegradable Alternatives for Plastics -- Chapter 14. Seed Gums: Sources, Applications and Recent Trends in Edible Films -- Chapter 15. Edible Packaging: A Review On Packaging Strategy Through Novel Sources, Processing Techniques and Its Sustainability -- Chapter 16. Nanosized Additives for Enhancing Storage Quality of Horticultural Produce -- Chapter 17. Edibles Packaging: Mechanical Properties and Testing Methods -- Chapter 18. Methods for the Improvement of Barrier and Mechanical Properties of Edible Packaging -- Chapter 19. Multifunctional Edibles and their Applications in Food Industry -- Chapter 20. Packaging edibles: New Challenges and Regulatory Aspects -- Chapter 21. Edible and Oral thin Films: Formulation, Properties, Functions and Application in Food Packaging and Pharmaceutical Industry -- Chapter 22. Consumer Acceptance to Commercial Applications of Packaging Edibles -- Chapter 23. Recent Trends in Packaging -- Chapter 24. Edible Packaging of Liquid Foods -- Chapter 25. Nanoedibles: Recent Trends and Innovations -- Chapter 26. Edible Packaging: A Vehicle for Functional Bioactive Compounds -- Chapter 27. Antimicrobial Edible Packaging: Applications, Innovations and Sustainability -- Chapter 28. Antioxidant Rich Edible Packaging.-. |
| Record Nr. | UNINA-9910743234103321 |
| Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Emerging Food Authentication Methodologies Using GC/MS / / edited by Kristian Pastor
| Emerging Food Authentication Methodologies Using GC/MS / / 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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Soggetto topico
- Food Safety (3)
- Food Science (3)
- Food science (3)
-
Food—Safety measures
(3)
- Food Analysis (2)