Info
- Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.
Advances in Food Chemistry [[electronic resource] ] : Food Components, Processing and Preservation / / edited by O. P. Chauhan
| Advances in Food Chemistry [[electronic resource] ] : Food Components, Processing and Preservation / / edited by O. P. Chauhan |
| Edizione | [1st ed. 2022.] |
| Pubbl/distr/stampa | Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2022 |
| Descrizione fisica | 1 online resource (548 pages) |
| Disciplina | 910.5 |
| Soggetto topico |
Molecular biology
Food science Food - Analysis Chemistry Molecular Biology Food Science Food Chemistry Food Analysis Food Studies Química dels aliments |
| Soggetto genere / forma | Llibres electrònics |
| ISBN |
9789811947964
9789811947957 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Chapter 1. Chemical composition of foods -- Chapter 2. Role of water activity in food preservation -- Chapter 3. Starch gelatinization and modification -- Chapter 4. Browning Reactions in Foods -- Chapter 5. Protein chemistry and gelation -- Chapter 6. Chemistry of fats and oils -- Chapter 7. Food additives -- Chapter 8. Pigments and colors -- Chapter 9. Flavor chemistry -- Chapter 10. Antioxidants -- Chapter 11. Chemistry of animal tissues -- Chapter 12. Chemistry and Physiology of Fruits and Vegetables -- Chapter 13. Chemistry of Milk and Milk Products -- Chapter 14. Probiotics -- Chapter 15. Food allergies and toxicity. |
| Record Nr. | UNINA-9910616358503321 |
| Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Bioactive Components [[electronic resource] ] : A Sustainable System for Good Health and Well-Being / / edited by Monika Thakur, Tarun Belwal
| Bioactive Components [[electronic resource] ] : A Sustainable System for Good Health and Well-Being / / edited by Monika Thakur, Tarun Belwal |
| Edizione | [1st ed. 2023.] |
| Pubbl/distr/stampa | Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2023 |
| Descrizione fisica | 1 online resource (609 pages) |
| Disciplina | 363.7288 |
| Soggetto topico |
Food science
Food - Microbiology Food - Safety measures Food - Analysis Food security Food Science Food Microbiology Food Safety Food Analysis Food Security |
| ISBN | 981-19-2366-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Chapter 1. Introduction on Bioactive Compounds: Sources, Potential and Applications -- Chapter 2. Plant Based Bioactive Components - Phytochemicals: A Review -- Chapter 3. Animal based bioactive components -Zoochemicals: a comprehensive review -- Chapter 4. Marine bioactive components: a sustainable system for good health and well-being -- Chapter 5. Mushroom based bioactive components: sources, applications & sustainability -- Chapter 6. Algal bioactive components – Sources, Health benefits and Sustainability -- Chapter 7. Microbial bioactive components: sources, applications and sustainability -- Chapter 8. Extraction and Characterization of Bioactive Compounds From Different Sources -- Chapter 9. Bioavailability of Bioactive Components and Safety Aspects -- Chapter 10. Regulatory Aspects of Nutraceuticals and Functional Foods in India -- Chapter 11. Good Manufacturing Practices and Safety Issues in Functional Foods and Nutraceuticals -- Chapter 12. Effect of processing on the functional potential of Bioactive components -- Chapter 13. Role of bioactive components in Psychosomatic Disorders -- Chapter 14. Role of Functional Foods in Human health & Disease prevention -- Chapter 15. Functional Foods and Nutraceuticals for Maternal Health -- Chapter 16. Importance of Functional foods in Child Development: A Review -- Chapter 17. Bioactive components having anti-microbial & anti-cancerous properties: a review -- Chapter 18. Role of Functional Foods in Cardiovascular Disease prevention -- Chapter 19. Role of Bioactive Compounds in Hormonal Bio-regulation -- Chapter 20. Bioactive Components for Ocular Health -- Chapter 21. Nutrigenomics research: A review -- Chapter 22. Fortification of Bioactive Components for The Development of Functional Foods -- Chapter 23. Biotechnological tools for extraction, identification, and detection of bioactive compounds -- Chapter 24. Strategy and approaches of Extraction of Natural Bioactive compounds and Secondary metabolites from Plant sources -- Chapter 25. Microencapsulation of Bioactive Components for Applications in Food Industry -- Chapter 26. Innovative and sustainable techniques for the development of functional foods -- Chapter 27. Novel bioactive compounds for enhancing micronutrient bioavailability -- Chapter 28. Microgreens: an Emerging and Sustainable Innovative approach for functional properties -- Chapter 29. Traditional food adjuncts: Sustainable & Healthy option for Functional foods -- Chapter 30. Functional Fermented Foods -- Chapter 31. Extraction and use of bioactive components from underutilized horticultural crops -- Chapter 32. Sustainable Functional food system: Key to Achieve Sustainable Development Goal 3 -- Chapter 33. Non-Thermal processing techniques for the extraction of bioactive components of food -- Chapter 34. Physico-chemical Properties and Antioxidant Potential of Curry Leaf Chutney Powder: A Traditional Functional Food Adjunct. |
| Record Nr. | UNINA-9910633922903321 |
| Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Carcinogenic and anticarcinogenic factors in food : symposium
| Carcinogenic and anticarcinogenic factors in food : symposium |
| Pubbl/distr/stampa | [Place of publication not identified], : Wiley VCH, 2000 |
| Descrizione fisica | 1 online resource (539 pages) |
| Disciplina | 616.99/40654 |
| Collana | Forschungsberichte (DFG) |
| Soggetto topico |
Carcinogens - Toxicology
Food - Nutritional aspects Cancer Risk Factors Carcinogens Anticarcinogenic Agents Neoplasms Diet Food Analysis Risk Causality Noxae Protective Agents Diseases Food Technology Nutritional Physiological Phenomena Investigative Techniques Antineoplastic Agents Probability Food Industry Toxic Actions Analytical, Diagnostic and Therapeutic Techniques and Equipment Physiological Phenomena Specialty Uses of Chemicals Epidemiologic Factors Therapeutic Uses Physiological Effects of Drugs Chemical Actions and Uses Statistics as Topic Pharmacologic Actions Phenomena and Processes Quality of Health Care Industry Public Health Epidemiologic Methods Chemicals and Drugs Technology, Industry, and Agriculture Environment and Public Health Health Care Quality, Access, and Evaluation Health Care Evaluation Mechanisms Health Care Technology, Industry, Agriculture Oncology Medicine Health & Biological Sciences |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-55818-0
9786610558186 3-527-60624-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910143969803321 |
| [Place of publication not identified], : Wiley VCH, 2000 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Carcinogenic and anticarcinogenic factors in food : symposium
| Carcinogenic and anticarcinogenic factors in food : symposium |
| Pubbl/distr/stampa | [Place of publication not identified], : Wiley VCH, 2000 |
| Descrizione fisica | 1 online resource (539 pages) |
| Disciplina | 616.99/40654 |
| Collana | Forschungsberichte (DFG) |
| Soggetto topico |
Carcinogens - Toxicology
Food - Nutritional aspects Cancer Risk Factors Carcinogens Anticarcinogenic Agents Neoplasms Diet Food Analysis Risk Causality Noxae Protective Agents Diseases Food Technology Nutritional Physiological Phenomena Investigative Techniques Antineoplastic Agents Probability Food Industry Toxic Actions Analytical, Diagnostic and Therapeutic Techniques and Equipment Physiological Phenomena Specialty Uses of Chemicals Epidemiologic Factors Therapeutic Uses Physiological Effects of Drugs Chemical Actions and Uses Statistics as Topic Pharmacologic Actions Phenomena and Processes Quality of Health Care Industry Public Health Epidemiologic Methods Chemicals and Drugs Technology, Industry, and Agriculture Environment and Public Health Health Care Quality, Access, and Evaluation Health Care Evaluation Mechanisms Health Care Technology, Industry, Agriculture Oncology Medicine Health & Biological Sciences |
| ISBN |
1-280-55818-0
9786610558186 3-527-60624-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910830883603321 |
| [Place of publication not identified], : Wiley VCH, 2000 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Carcinogenic and anticarcinogenic factors in food : symposium
| Carcinogenic and anticarcinogenic factors in food : symposium |
| Pubbl/distr/stampa | [Place of publication not identified], : Wiley VCH, 2000 |
| Descrizione fisica | 1 online resource (539 pages) |
| Disciplina | 616.99/40654 |
| Collana | Forschungsberichte (DFG) |
| Soggetto topico |
Carcinogens - Toxicology
Food - Nutritional aspects Cancer Risk Factors Carcinogens Anticarcinogenic Agents Neoplasms Diet Food Analysis Risk Causality Noxae Protective Agents Diseases Food Technology Nutritional Physiological Phenomena Investigative Techniques Antineoplastic Agents Probability Food Industry Toxic Actions Analytical, Diagnostic and Therapeutic Techniques and Equipment Physiological Phenomena Specialty Uses of Chemicals Epidemiologic Factors Therapeutic Uses Physiological Effects of Drugs Chemical Actions and Uses Statistics as Topic Pharmacologic Actions Phenomena and Processes Quality of Health Care Industry Public Health Epidemiologic Methods Chemicals and Drugs Technology, Industry, and Agriculture Environment and Public Health Health Care Quality, Access, and Evaluation Health Care Evaluation Mechanisms Health Care Technology, Industry, Agriculture Oncology Medicine Health & Biological Sciences |
| ISBN |
1-280-55818-0
9786610558186 3-527-60624-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910841388803321 |
| [Place of publication not identified], : Wiley VCH, 2000 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Cereal chemistry
| Cereal chemistry |
| Pubbl/distr/stampa | [St. Paul, Minn., etc.], : American Association of Cereal Chemists |
| Disciplina | 641 |
| Soggetto topico |
Chemistry, Technical
Baking Edible Grain Food Analysis |
| Soggetto genere / forma | Periodicals. |
| ISSN | 1943-3638 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910135759903321 |
| [St. Paul, Minn., etc.], : American Association of Cereal Chemists | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Current opinion in food science
| Current opinion in food science |
| Pubbl/distr/stampa | Amsterdam, The Netherlands : , : Elsevier, , [2015]- |
| Descrizione fisica | 1 online resource |
| Soggetto topico |
Food - Microbiology
Food - Analysis Food - Biotechnology Food Food - Research Nutrition Food Technology Food Analysis Food Microbiology |
| Soggetto genere / forma |
Periodical
Periodicals. |
| Soggetto non controllato | Diet & Clinical Nutrition |
| ISSN | 2214-8000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Food science |
| Record Nr. | UNINA-9910228457103321 |
| Amsterdam, The Netherlands : , : Elsevier, , [2015]- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Current opinion in food science
| Current opinion in food science |
| Pubbl/distr/stampa | Amsterdam, The Netherlands : , : Elsevier, , [2015]- |
| Descrizione fisica | 1 online resource |
| Soggetto topico |
Food - Microbiology
Food - Analysis Food - Biotechnology Food Food - Research Nutrition Food Technology Food Analysis Food Microbiology |
| Soggetto genere / forma |
Periodical
Periodicals. |
| Soggetto non controllato | Diet & Clinical Nutrition |
| ISSN | 2214-8000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Food science |
| Record Nr. | UNINA-9910770291603321 |
| Amsterdam, The Netherlands : , : Elsevier, , [2015]- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Current research in food science
| Current research in food science |
| Pubbl/distr/stampa | [Netherlands] : , : Elsevier B.V., , [2019]- |
| Descrizione fisica | 1 online resource |
| Soggetto topico |
Food - Research
Food science Food - Microbiology Food - Analysis Food - Biotechnology Food Nutrition Food Technology Food Microbiology Food Analysis |
| Soggetto genere / forma |
Periodicals.
Periodical |
| ISSN | 2665-9271 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti |
Food science
CRFS |
| Record Nr. | UNISA-996341448103316 |
| [Netherlands] : , : Elsevier B.V., , [2019]- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Current research in food science
| Current research in food science |
| Pubbl/distr/stampa | [Netherlands] : , : Elsevier B.V., , [2019]- |
| Descrizione fisica | 1 online resource |
| Soggetto topico |
Food - Research
Food science Food - Microbiology Food - Analysis Food - Biotechnology Food Nutrition Food Technology Food Microbiology Food Analysis |
| Soggetto genere / forma |
Periodicals.
Periodical |
| ISSN | 2665-9271 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti |
Food science
CRFS |
| Record Nr. | UNINA-9910384444003321 |
| [Netherlands] : , : Elsevier B.V., , [2019]- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soggetto topico
-
Food Analysis
(49)
- Food - Analysis (36)
- Food (11)
- Food science (10)
- Nutrition (10)