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"Sabe qué come" / / Andrea Gargano
| "Sabe qué come" / / Andrea Gargano |
| Autore | Gargano Andrea |
| Pubbl/distr/stampa | [Barcelona, Spain] : , : Editorial De Vecchi, , 2016 |
| Descrizione fisica | 1 online resource (126 pages) |
| Disciplina | 641.1 |
| Soggetto topico |
Food - Composition
Nutrition |
| ISBN | 1-68325-289-6 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | spa |
| Record Nr. | UNINA-9910150538803321 |
Gargano Andrea
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| [Barcelona, Spain] : , : Editorial De Vecchi, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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100 healthiest foods and how to eat them
| 100 healthiest foods and how to eat them |
| Pubbl/distr/stampa | New York : , : Time Inc. Books, , 2016 |
| Descrizione fisica | 1 online resource (163 pages) |
| Disciplina | 613.2 |
| Soggetto topico |
Nutrition
Food - Composition |
| ISBN | 1-61893-876-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910148564203321 |
| New York : , : Time Inc. Books, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Advances in foodscience and technology . Volume 1 [[electronic resource] /] / edited by Visakh P.M. ... [et al.]
| Advances in foodscience and technology . Volume 1 [[electronic resource] /] / edited by Visakh P.M. ... [et al.] |
| Pubbl/distr/stampa | Salem, Mass., : Scrivener Publishing |
| Descrizione fisica | 1 online resource (326 p.) |
| Disciplina | 664/.07 |
| Altri autori (Persone) | P. MVisakh |
| Soggetto topico |
Food industry and trade
Food - Analysis Food - Composition |
| ISBN |
1-118-65912-0
1-118-65908-2 1-118-65880-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ger |
| Nota di contenuto |
Cover; Title Page; Copyright Page; Contents; Preface; List of Contributors; 1 Food Chemistry and Technology; 1.1 Food Security; 1.2 Nanotechnology in Food Applications; 1.3 Frozen Food and Technology; 1.4 Chemical and Functional Properties of Food Components; 1.5 Food: Production, Properties and Quality; 1.6 Safety of Enzyme Preparations Used in Food; 1.7 Trace Element Speciation in Food; 1.8 Bio-nanocomposites for Natural Food Packaging; References; 2 Food Security: A Global Problem; 2.1 Food Security: Definitions and Basic Concepts; 2.2 Main Causes of Food Insecurity; 2.2.1 Social Issues
2.2.2 Economic Issues2.2.3 Environmental Issues; 2.3 The Food Insecurity Dimension; 2.3.1 Current Situation at Global Level; 2.3.2 The Food, Financial and Economic Crisis and Their Implications on Food Security; 2.3.3 The Last Concern: Food Prices Volatility; 2.3.4 The Food Sector Numbers: Trends in Global Food Production and Trade; 2.4 Conclusions; References; 3 Nanotechnology in Food Applications; 3.1 What is Nanotechnology?; 3.2 Food Formulations; 3.3 Food Packaging; 3.3.1 Enhanced Barrier Properties; 3.3.2 Active Packaging; 3.3.3 Intelligent Packaging 3.4 Regulation Issues and Consumer PerceptionAcknowledgements; References; 4 Frozen Food and Technology; 4.1 Introduction; 4.2 Treatments: Pre-freezing; 4.2.1 Fruits and Vegetables; 4.2.2 Fish Products; 4.2.3 Meat Products; 4.3 Freezing Process; 4.4 Freezing Methods and Equipment; 4.4.1 Freezing by Contact with Cold Air; 4.4.2 Freezing by Contact with Cold Liquid; 4.4.3 Freezing by Contact with Cold Surfaces; 4.4.4 Cryogenic Freezing; 4.4.5 Combination of Freezing Methods; 4.4.6 Innovations in Freezing Processes; 4.4.7 Food Products and Freezing Methods 4.5 Effect of Freezing and Frozen Storage on Food Properties4.5.1 Physical Changes; 4.5.2 Chemical Changes; 4.5.3 Microbiological Aspects; 4.6 Final Remarks; References; 5 Chemical and Functional Properties of Food Components; 5.1 Introduction; 5.2 Functional and Chemical Properties of Food Components; 5.2.1 Functional Foods: Historical Perspective and Definitions; 5.2.2 Legislation on Functional Food Claims; 5.2.3 Classification of Functional Foods; 5.2.4 Functional Properties of Food Components; 5.3 Nutritional Value and Sensory Properties of Food; 5.3.1 Nutritional Value of Food 5.3.2 Sensory Properties of Food5.4 Postharvest Storage and Processing; 5.4.1 Bioactive Compounds Postharvest; 5.5 Conclusion; Acknowledgements; References; 6 Food: Production, Properties and Quality; 6.1 Introduction; 6.2 Food Production; 6.3 Factors Affecting Production and Improvement of Food; 6.3.1 Soil and Climate; 6.3.2 Population and Income Per Capita; 6.3.3 Technology; 6.3.4 Plant Source Foods; 6.3.5 Animal Source Foods; 6.4 Food Properties; 6.5 Food Quality; References 7 Regulatory Aspects of Food Ingredients in the United States: Focus on the Safety of Enzyme Preparations Used in Food |
| Record Nr. | UNINA-9910141636503321 |
| Salem, Mass., : Scrivener Publishing | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in foodscience and technology . Volume 1 [[electronic resource] /] / edited by Visakh P.M. ... [et al.]
| Advances in foodscience and technology . Volume 1 [[electronic resource] /] / edited by Visakh P.M. ... [et al.] |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Salem, Mass., : Scrivener Publishing |
| Descrizione fisica | 1 online resource (326 p.) |
| Disciplina | 664/.07 |
| Altri autori (Persone) | P. MVisakh |
| Soggetto topico |
Food industry and trade
Food - Analysis Food - Composition |
| ISBN |
1-118-65912-0
1-118-65908-2 1-118-65880-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ger |
| Nota di contenuto |
Cover; Title Page; Copyright Page; Contents; Preface; List of Contributors; 1 Food Chemistry and Technology; 1.1 Food Security; 1.2 Nanotechnology in Food Applications; 1.3 Frozen Food and Technology; 1.4 Chemical and Functional Properties of Food Components; 1.5 Food: Production, Properties and Quality; 1.6 Safety of Enzyme Preparations Used in Food; 1.7 Trace Element Speciation in Food; 1.8 Bio-nanocomposites for Natural Food Packaging; References; 2 Food Security: A Global Problem; 2.1 Food Security: Definitions and Basic Concepts; 2.2 Main Causes of Food Insecurity; 2.2.1 Social Issues
2.2.2 Economic Issues2.2.3 Environmental Issues; 2.3 The Food Insecurity Dimension; 2.3.1 Current Situation at Global Level; 2.3.2 The Food, Financial and Economic Crisis and Their Implications on Food Security; 2.3.3 The Last Concern: Food Prices Volatility; 2.3.4 The Food Sector Numbers: Trends in Global Food Production and Trade; 2.4 Conclusions; References; 3 Nanotechnology in Food Applications; 3.1 What is Nanotechnology?; 3.2 Food Formulations; 3.3 Food Packaging; 3.3.1 Enhanced Barrier Properties; 3.3.2 Active Packaging; 3.3.3 Intelligent Packaging 3.4 Regulation Issues and Consumer PerceptionAcknowledgements; References; 4 Frozen Food and Technology; 4.1 Introduction; 4.2 Treatments: Pre-freezing; 4.2.1 Fruits and Vegetables; 4.2.2 Fish Products; 4.2.3 Meat Products; 4.3 Freezing Process; 4.4 Freezing Methods and Equipment; 4.4.1 Freezing by Contact with Cold Air; 4.4.2 Freezing by Contact with Cold Liquid; 4.4.3 Freezing by Contact with Cold Surfaces; 4.4.4 Cryogenic Freezing; 4.4.5 Combination of Freezing Methods; 4.4.6 Innovations in Freezing Processes; 4.4.7 Food Products and Freezing Methods 4.5 Effect of Freezing and Frozen Storage on Food Properties4.5.1 Physical Changes; 4.5.2 Chemical Changes; 4.5.3 Microbiological Aspects; 4.6 Final Remarks; References; 5 Chemical and Functional Properties of Food Components; 5.1 Introduction; 5.2 Functional and Chemical Properties of Food Components; 5.2.1 Functional Foods: Historical Perspective and Definitions; 5.2.2 Legislation on Functional Food Claims; 5.2.3 Classification of Functional Foods; 5.2.4 Functional Properties of Food Components; 5.3 Nutritional Value and Sensory Properties of Food; 5.3.1 Nutritional Value of Food 5.3.2 Sensory Properties of Food5.4 Postharvest Storage and Processing; 5.4.1 Bioactive Compounds Postharvest; 5.5 Conclusion; Acknowledgements; References; 6 Food: Production, Properties and Quality; 6.1 Introduction; 6.2 Food Production; 6.3 Factors Affecting Production and Improvement of Food; 6.3.1 Soil and Climate; 6.3.2 Population and Income Per Capita; 6.3.3 Technology; 6.3.4 Plant Source Foods; 6.3.5 Animal Source Foods; 6.4 Food Properties; 6.5 Food Quality; References 7 Regulatory Aspects of Food Ingredients in the United States: Focus on the Safety of Enzyme Preparations Used in Food |
| Record Nr. | UNINA-9910828769903321 |
| Salem, Mass., : Scrivener Publishing | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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The age of clean label foods / / edited by Charis M. Galanakis
| The age of clean label foods / / edited by Charis M. Galanakis |
| Pubbl/distr/stampa | Cham, Switzerland : , : Springer, , [2022] |
| Descrizione fisica | 1 online resource (259 pages) |
| Disciplina | 664 |
| Soggetto topico |
Food - Labeling
Food - Composition Food additives Aliments Etiquetatge Química dels aliments |
| Soggetto genere / forma | Llibres electrònics |
| ISBN |
9783030966980
9783030966973 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910574858703321 |
| Cham, Switzerland : , : Springer, , [2022] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Analysis of selected foods and dietary supplements for moisture, fat, folate and vitamin E components ... annual report
| Analysis of selected foods and dietary supplements for moisture, fat, folate and vitamin E components ... annual report |
| Pubbl/distr/stampa | [Washington, D.C.], : U.S. Dept. of Agriculture, Agricultural Research Service |
| Descrizione fisica | : HTML files |
| Disciplina | 641.1 |
| Soggetto topico |
Food - Composition
Food - Moisture Dietary supplements Dietary supplements - Moisture Folic acid - Analysis |
| Soggetto genere / forma | Periodicals. |
| ISSN | 2156-0471 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910702929503321 |
| [Washington, D.C.], : U.S. Dept. of Agriculture, Agricultural Research Service | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Analytical methods for food and dairy powders [[electronic resource] /] / Pierre Schuck, Anne Dolivet, and Romain Jeantet
| Analytical methods for food and dairy powders [[electronic resource] /] / Pierre Schuck, Anne Dolivet, and Romain Jeantet |
| Autore | Schuck Pierre |
| Pubbl/distr/stampa | Chichester, West Sussex, : Wiley, 2012 |
| Descrizione fisica | 1 online resource (254 pages) |
| Disciplina | 664/.07 |
| Altri autori (Persone) |
DolivetAnne
JeantetRomain |
| Soggetto topico |
Dairy products - Drying
Food - Analysis Food - Composition |
| ISBN |
1-118-30742-9
1-62198-220-3 1-280-58669-9 9786613616524 1-118-30740-2 1-118-30739-9 1-118-30744-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Analytical Methods for Food and Dairy Powders; CONTENTS; Foreword; Chapter 1: Dehydration Processes and their Influence on Powder Properties; 1.1. Overview of operations; 1.1.1. Concentration by evaporation; 1.1.2. Drying; 1.2. Properties of dehydrated products; 1.2.1. Biochemical and physicochemical properties; 1.2.2. Microbiological properties; 1.2.3. Properties of use; 1.3. Bibliography; Chapter 2: Determination of Dry Matter and Total Dry Matter; 2.1. Determination of free moisture or dry matter; 2.1.1. Purpose and range of application; 2.1.2. Definition; 2.1.3. Principle
2.1.4. Reagents and other products2.1.5. Instruments and glassware; 2.1.6. Safety; 2.1.7. Procedure; 2.1.8. Expression of results; 2.1.9. Remarks; 2.1.10. Precision values; 2.1.11. Examples; 2.2. Determination of total moisture or total dry matter; 2.2.1. Purpose and range of application; 2.2.2. Definition; 2.2.3. Principle; 2.2.4. Reagents and other products; 2.2.5. Instruments and glassware; 2.2.6. Safety; 2.2.7. Procedure; 2.2.8. Expression of results; 2.2.9. Remarks; 2.2.10. Precision values; 2.2.11. Analysis report; 2.2.12. Examples; 2.3. Bibliography Chapter 3: Determination of Nitrogen Fractions3.1. Determination of the total nitrogen content (Kjeldahl method); 3.1.1. Purpose and range of application; 3.1.2. Definition; 3.1.3. Principle; 3.1.4. Reagents and other products; 3.1.5. Instruments and glassware; 3.1.6. Safety; 3.1.7. Procedure; 3.1.8. Expression of results; 3.1.9. Precision values; 3.1.10. Examples; 3.1.11. Annex; 3.2. Determination of the nitrogen content soluble at pH 4.60; 3.2.1. Purpose and range of application; 3.2.2. Definition; 3.2.3. Principle; 3.2.4. Reagents and other products; 3.2.5. Instruments and glassware 3.2.6. Safety3.2.7. Procedure; 3.2.8. Expression of results; 3.2.9. Precision values; 3.2.10. Examples; 3.2.11. Annex; 3.3. Determination of the non-protein nitrogen content; 3.3.1. Purpose and range of application; 3.3.2. Definition; 3.3.3. Principle; 3.3.4. Reagents and other products; 3.3.5. Instruments and glassware; 3.3.6. Safety; 3.3.7. Procedure; 3.3.8. Expression of results; 3.3.9. Precision values; 3.3.10. Examples; 3.3.11. Annex; 3.4. Determination of non-denatured whey protein nitrogen in skimmed milk powder; 3.4.1. Purpose and range of application; 3.4.2. Definition 3.4.3. Principle3.4.4. Expression of results; 3.4.5. Remarks; 3.4.6. Examples; 3.5. Protein nitrogen conversion factors based on amino acid composition in the case of milk and soy; 3.5.1. Methods for the determination of the conversion factor; 3.5.2. Conversion factors for milk, specific milk proteins, certain milk products and infant formulas; 3.5.3. Conversion factors for soy and its derivatives; 3.5.4. Conclusion; 3.6. Bibliography; Chapter 4: Determination of the Rate of Lactose Crystallisation; 4.1. Definitions; 4.2. Principle; 4.2.1. Determination of the moisture content 4.2.2. Determination of the total moisture content |
| Record Nr. | UNINA-9910141344903321 |
|
Schuck Pierre
|
||
| Chichester, West Sussex, : Wiley, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Analytical methods for food and dairy powders [[electronic resource] /] / Pierre Schuck, Anne Dolivet, and Romain Jeantet
| Analytical methods for food and dairy powders [[electronic resource] /] / Pierre Schuck, Anne Dolivet, and Romain Jeantet |
| Autore | Schuck Pierre |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Chichester, West Sussex, : Wiley, 2012 |
| Descrizione fisica | 1 online resource (254 pages) |
| Disciplina | 664/.07 |
| Altri autori (Persone) |
DolivetAnne
JeantetRomain |
| Soggetto topico |
Dairy products - Drying
Food - Analysis Food - Composition |
| ISBN |
1-118-30742-9
1-62198-220-3 1-280-58669-9 9786613616524 1-118-30740-2 1-118-30739-9 1-118-30744-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Analytical Methods for Food and Dairy Powders; CONTENTS; Foreword; Chapter 1: Dehydration Processes and their Influence on Powder Properties; 1.1. Overview of operations; 1.1.1. Concentration by evaporation; 1.1.2. Drying; 1.2. Properties of dehydrated products; 1.2.1. Biochemical and physicochemical properties; 1.2.2. Microbiological properties; 1.2.3. Properties of use; 1.3. Bibliography; Chapter 2: Determination of Dry Matter and Total Dry Matter; 2.1. Determination of free moisture or dry matter; 2.1.1. Purpose and range of application; 2.1.2. Definition; 2.1.3. Principle
2.1.4. Reagents and other products2.1.5. Instruments and glassware; 2.1.6. Safety; 2.1.7. Procedure; 2.1.8. Expression of results; 2.1.9. Remarks; 2.1.10. Precision values; 2.1.11. Examples; 2.2. Determination of total moisture or total dry matter; 2.2.1. Purpose and range of application; 2.2.2. Definition; 2.2.3. Principle; 2.2.4. Reagents and other products; 2.2.5. Instruments and glassware; 2.2.6. Safety; 2.2.7. Procedure; 2.2.8. Expression of results; 2.2.9. Remarks; 2.2.10. Precision values; 2.2.11. Analysis report; 2.2.12. Examples; 2.3. Bibliography Chapter 3: Determination of Nitrogen Fractions3.1. Determination of the total nitrogen content (Kjeldahl method); 3.1.1. Purpose and range of application; 3.1.2. Definition; 3.1.3. Principle; 3.1.4. Reagents and other products; 3.1.5. Instruments and glassware; 3.1.6. Safety; 3.1.7. Procedure; 3.1.8. Expression of results; 3.1.9. Precision values; 3.1.10. Examples; 3.1.11. Annex; 3.2. Determination of the nitrogen content soluble at pH 4.60; 3.2.1. Purpose and range of application; 3.2.2. Definition; 3.2.3. Principle; 3.2.4. Reagents and other products; 3.2.5. Instruments and glassware 3.2.6. Safety3.2.7. Procedure; 3.2.8. Expression of results; 3.2.9. Precision values; 3.2.10. Examples; 3.2.11. Annex; 3.3. Determination of the non-protein nitrogen content; 3.3.1. Purpose and range of application; 3.3.2. Definition; 3.3.3. Principle; 3.3.4. Reagents and other products; 3.3.5. Instruments and glassware; 3.3.6. Safety; 3.3.7. Procedure; 3.3.8. Expression of results; 3.3.9. Precision values; 3.3.10. Examples; 3.3.11. Annex; 3.4. Determination of non-denatured whey protein nitrogen in skimmed milk powder; 3.4.1. Purpose and range of application; 3.4.2. Definition 3.4.3. Principle3.4.4. Expression of results; 3.4.5. Remarks; 3.4.6. Examples; 3.5. Protein nitrogen conversion factors based on amino acid composition in the case of milk and soy; 3.5.1. Methods for the determination of the conversion factor; 3.5.2. Conversion factors for milk, specific milk proteins, certain milk products and infant formulas; 3.5.3. Conversion factors for soy and its derivatives; 3.5.4. Conclusion; 3.6. Bibliography; Chapter 4: Determination of the Rate of Lactose Crystallisation; 4.1. Definitions; 4.2. Principle; 4.2.1. Determination of the moisture content 4.2.2. Determination of the total moisture content |
| Record Nr. | UNINA-9910816493503321 |
|
Schuck Pierre
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| Chichester, West Sussex, : Wiley, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Antioxidants in foods and its applications / / edited by Emad Shalaby and Ghada Mostafa Azzam
| Antioxidants in foods and its applications / / edited by Emad Shalaby and Ghada Mostafa Azzam |
| Pubbl/distr/stampa | London, England : , : IntechOpen, , [2018] |
| Descrizione fisica | 1 online resource (178 pages) : illustrations |
| Disciplina | 613.286 |
| Soggetto topico |
Antioxidants
Food - Analysis Food - Composition |
| ISBN |
1-83881-640-2
1-78923-379-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910317807503321 |
| London, England : , : IntechOpen, , [2018] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Carpathian journal of food science and technology
| Carpathian journal of food science and technology |
| Pubbl/distr/stampa | [Baia Mare, Romania], : North University of Baia Mare Pub. House |
| Soggetto topico |
Food - Analysis
Food - Composition |
| Soggetto genere / forma | Periodicals. |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910140885903321 |
| [Baia Mare, Romania], : North University of Baia Mare Pub. House | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soggetto topico
-
Food - Composition
(176)
- Food - Analysis (95)
- Food industry and trade (19)
- Food additives (12)
- Food (11)