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The chemistry of food additives and preservatives / / Titus A.M. Msagati
| The chemistry of food additives and preservatives / / Titus A.M. Msagati |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Wiley-Blackwell, 2013 |
| Descrizione fisica | 1 online resource (338 p.) |
| Disciplina | 641.3/08 |
| Altri autori (Persone) | MsagatiTitus A. M |
| Soggetto topico |
Food additives
Food preservatives Food - Analysis Food - Composition |
| ISBN |
1-5231-1111-9
1-118-27411-3 1-283-60860-X 1-118-27413-X 9786613921055 1-118-27412-1 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Chemistry of Food Additives and Preservatives; Contents; Preface; Introduction; List of Abbreviations; 1 Antioxidants and Radical Scavengers; 1.1 CHEMISTRY OF FREE RADICALS AND ANTIOXIDANTS; 1.1.1 Introduction; 1.1.2 The formation of ROS in living systems; 1.1.3 Negative effects of oxidants in food processes and to food consumers; 1.1.4 Reactive oxygen/nitrogen species and aging; 1.2 TYPES OF ANTIOXIDANTS; 1.2.1 Natural antioxidants of plant origin; 1.2.2 Phenolic non-flavonoid antioxidant compounds from natural sources; 1.2.3 Phenolic flavonoid antioxidant compounds from natural sources
1.2.4 Acidic functional groups responsible for antioxidant activity1.3 EFFICACY OF DIFFERENT ANTIOXIDANTS; 1.4 ACTION MECHANISMS OF ANTIOXIDANTS; 1.4.1 Quenching; 1.4.2 Hydrogen transfer; 1.4.3 Charge transfer; 1.4.4 Bond-breaking; 1.5 STRUCTURE-ACTIVITY RELATIONSHIP OF ANTIOXIDANTS; 1.5.1 Polyphenol antioxidants; 1.5.2 Flavonoid antioxidants; 1.5.3 Mechanism of reactions of flavonoid antioxidants with radical scavengers; 1.6 FACTORS AFFECTING ANTIOXIDANT ACTIVITY; 1.6.1 Temperature; 1.6.2 Activation energy and redox potential; 1.6.3 Stability; 1.7 QUALITY ASSESSMENT OF DIETARY ANTIOXIDANTS 1.7.1 Total radical trapping antioxidant parameter/oxygen radical absorbing capacity1.7.2 Hydroxyl radical antioxidant capacity (HORAC); 1.7.3 DPPH; 1.7.4 Ferric reducing antioxidant power; 1.7.5 Trolox equivalent antioxidant capacity (TEAC); 1.7.6 ABTS; 1.7.7 Copper (Cu2+) reduction; 1.7.8 Photochemiluminescence (PCL); 1.7.9 Chemiluminescence; 1.7.10 Fluorometric; 1.7.11 N, N-dimethyl-p-phenylenediamine; 1.7.12 Low-density lipoprotein (LDL); 1.7.13 Thiobarbituric acid reactive substances (TBARS); 1.7.14 Brigg-Rauscher; 1.7.15 Electrochemical; 1.7.16 β-carotene bleaching 1.7.17 Comparison of different assays for dietary total antioxidant capacity1.8 HOW SAFE ARE FOOD ANTIOXIDANTS?; 1.8.1 Electrochemical; 1.8.2 High-performance liquid chromatography (HPLC); 1.8.3 Capillary electrophoresis; 1.8.4 Mass spectrometry; 1.8.5 Spectroscopy; 1.9 SUMMARY; REFERENCES; FURTHER READING; 2 Emulsifiers; 2.1 MECHANISMS OF FOOD EMULSIFIERS; 2.2 THE ROLE OF EMULSIFIERS IN FOODS; 2.2.1 Emulsification; 2.2.2 Starch complexing; 2.2.3 Foam stabilisation and aeration; 2.3 CLASSIFICATION OF EMULSIFIERS; 2.3.1 Hydrophilic-lipophilic balance; 2.3.2 Ionic charge 2.3.3 Crystal stability2.4 TYPES OF FOOD EMULSIFIERS; 2.4.1 Main classification; 2.4.2 Low-molecular-weight glyceride emulsifiers; 2.4.3 High-molecular-weight (polymeric) emulsifiers; 2.4.4 Natural emulsifiers; 2.5 QUALITY AND ANALYSIS OF FOOD EMULSIFIERS; 2.5.1 Peroxide value; 2.5.2 Saponification value; 2.5.3 Hydroxyl value; 2.5.4 Acid number; 2.5.5 Iodine value; 2.5.6 Chromatography; 2.6 FOODS CONTAINING EMULSIFIERS; 2.6.1 Mayonnaise; 2.6.2 Margarine; 2.6.3 Butter; 2.6.4 Ice-creams; 2.6.5 Dairy emulsifiers and emulsions; REFERENCES; FURTHER READING 3 Stabilisers, Gums, Thickeners and Gelling Agents as Food Additives |
| Record Nr. | UNINA-9910141383703321 |
| Oxford ; ; Ames, Iowa, : Wiley-Blackwell, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of natural antimicrobials for food safety and quality / / edited by T. M. Taylor ; contributors, M. V. Alvarez [and thirty-seven others]
| Handbook of natural antimicrobials for food safety and quality / / edited by T. M. Taylor ; contributors, M. V. Alvarez [and thirty-seven others] |
| Edizione | [1st edition] |
| Pubbl/distr/stampa | Cambridge, England : , : Woodhead Publishing, , 2015 |
| Descrizione fisica | 1 online resource (443 p.) |
| Disciplina | 664.028 |
| Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Soggetto topico |
Food preservatives
Anti-infective agents Food - Microbiology Food - Safety measures |
| ISBN |
0-08-101399-X
1-78242-042-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
FrontCover; Related titles; Handbook of Natural Antimicrobials for Food Safety and Quality; Copyright; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; 17 - Using natural antimicrobials to enhance the safety and quality of alcoholic and other beverages; 1.2 Types of natural antimicrobials: animal sources; 1.3 Types of natural antimicrobials: plant sources; 1.6 Application of natural antimicrobials; 1.7 Conclusions; Part One -Types; 2 - Plant extracts as antimicrobials in food products: types; 2.1 Introduction; Acknowledgment
3 - Plant extracts as antimicrobials in food products: mechanisms of action, extraction methods, and applications4 - Bacteriophages as antimicrobials in food products: history, biology and application; 4.1 Introduction; 4.4 Bacteriophages as biocontrol agents in food; 5.4 Conclusion and future trends; 5 - Bacteriophages as antimicrobials in food products: applications against particular pathogens; 6 - Lactic acid bacteria (LAB) as antimicrobials in food products: types and mechanisms of action; Part Three -Using natural antimicrobials in particular foods 6.4 Effects of culture preparation and storage techniques on LAB8.4 Effects of molecular structure; 16.4 Orange and orange-based juices; References; References; 7 - Lactic acid bacteria (LAB) as antimicrobials in food products: analytical methods and applications; 16 - Using natural antimicrobials to enhance the safety and quality of fruit- and vegetable-based beverages; 3.4 Extraction methods to maximize antimicrobial properties; 7.4 Methods for using LAB as biopreservatives in food; 1 - The use of natural antimicrobials in food: an overview; 8 - Chitosan as an antimicrobial in food products 8.1 IntroductionPart Two -Processing; Index; References; 10 - Physical and chemical methods for food preservation using natural antimicrobials; 10.4 Biological application of natural antimicrobials; 11 - Nanostructured and nanoencapsulated natural antimicrobials for use in food products; 11.4 Methods for characterization of nanostructures; 12 - Modelling the effects of natural antimicrobials as food preservatives; 12.4 Types of models; 14.4 Edible films and coatings enriched with natural antimicrobials; References; 13.8 Conclusion and future trends; 13.1 Introduction; References 14.1 Introduction15.1 Introduction; References; 15 - Using natural antimicrobials to enhance the safety and quality of milk; 15.4 Enhancing the safety and quality of egg-milk beverages using natural antimicrobials; 16.8 Tomato juices; 17.1 Introduction; 17.4 Beer; References; 9 - Evaluating natural antimicrobials for use in food products; 13 - Using natural antimicrobials to enhance the safety and quality of fresh and processed fruits and vegetables: types of ...; 14 - Using natural antimicrobials to enhance the safety and quality of fresh and processed fruits and vegetables: applicati ... 18 - Using natural antimicrobials to enhance the safety and quality of poultry |
| Record Nr. | UNINA-9910788069703321 |
| Cambridge, England : , : Woodhead Publishing, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of natural antimicrobials for food safety and quality / / edited by T. M. Taylor ; contributors, M. V. Alvarez [and thirty-seven others]
| Handbook of natural antimicrobials for food safety and quality / / edited by T. M. Taylor ; contributors, M. V. Alvarez [and thirty-seven others] |
| Edizione | [1st edition] |
| Pubbl/distr/stampa | Cambridge, England : , : Woodhead Publishing, , 2015 |
| Descrizione fisica | 1 online resource (443 p.) |
| Disciplina | 664.028 |
| Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Soggetto topico |
Food preservatives
Anti-infective agents Food - Microbiology Food - Safety measures |
| ISBN |
0-08-101399-X
1-78242-042-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
FrontCover; Related titles; Handbook of Natural Antimicrobials for Food Safety and Quality; Copyright; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; 17 - Using natural antimicrobials to enhance the safety and quality of alcoholic and other beverages; 1.2 Types of natural antimicrobials: animal sources; 1.3 Types of natural antimicrobials: plant sources; 1.6 Application of natural antimicrobials; 1.7 Conclusions; Part One -Types; 2 - Plant extracts as antimicrobials in food products: types; 2.1 Introduction; Acknowledgment
3 - Plant extracts as antimicrobials in food products: mechanisms of action, extraction methods, and applications4 - Bacteriophages as antimicrobials in food products: history, biology and application; 4.1 Introduction; 4.4 Bacteriophages as biocontrol agents in food; 5.4 Conclusion and future trends; 5 - Bacteriophages as antimicrobials in food products: applications against particular pathogens; 6 - Lactic acid bacteria (LAB) as antimicrobials in food products: types and mechanisms of action; Part Three -Using natural antimicrobials in particular foods 6.4 Effects of culture preparation and storage techniques on LAB8.4 Effects of molecular structure; 16.4 Orange and orange-based juices; References; References; 7 - Lactic acid bacteria (LAB) as antimicrobials in food products: analytical methods and applications; 16 - Using natural antimicrobials to enhance the safety and quality of fruit- and vegetable-based beverages; 3.4 Extraction methods to maximize antimicrobial properties; 7.4 Methods for using LAB as biopreservatives in food; 1 - The use of natural antimicrobials in food: an overview; 8 - Chitosan as an antimicrobial in food products 8.1 IntroductionPart Two -Processing; Index; References; 10 - Physical and chemical methods for food preservation using natural antimicrobials; 10.4 Biological application of natural antimicrobials; 11 - Nanostructured and nanoencapsulated natural antimicrobials for use in food products; 11.4 Methods for characterization of nanostructures; 12 - Modelling the effects of natural antimicrobials as food preservatives; 12.4 Types of models; 14.4 Edible films and coatings enriched with natural antimicrobials; References; 13.8 Conclusion and future trends; 13.1 Introduction; References 14.1 Introduction15.1 Introduction; References; 15 - Using natural antimicrobials to enhance the safety and quality of milk; 15.4 Enhancing the safety and quality of egg-milk beverages using natural antimicrobials; 16.8 Tomato juices; 17.1 Introduction; 17.4 Beer; References; 9 - Evaluating natural antimicrobials for use in food products; 13 - Using natural antimicrobials to enhance the safety and quality of fresh and processed fruits and vegetables: types of ...; 14 - Using natural antimicrobials to enhance the safety and quality of fresh and processed fruits and vegetables: applicati ... 18 - Using natural antimicrobials to enhance the safety and quality of poultry |
| Record Nr. | UNINA-9910821502003321 |
| Cambridge, England : , : Woodhead Publishing, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Natural antimicrobials in food safety and quality / / edited by Mahendra Rai, Michael Chikindas
| Natural antimicrobials in food safety and quality / / edited by Mahendra Rai, Michael Chikindas |
| Pubbl/distr/stampa | Cambridge, Mass., : CABI, c2011 |
| Descrizione fisica | 1 online resource (382 p.) |
| Disciplina | 615.7/92 |
| Altri autori (Persone) |
RaiMahendra
ChikindasMichael |
| Soggetto topico |
Anti-infective agents
Food - Microbiology Food - Safety measures Food preservatives |
| ISBN |
1-283-31994-2
9786613319944 1-84593-782-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Naturally occuring biocides in the food industry / Deepak Acharya, Jose Luis Rios, and Mahendra Rai -- Bacteriophages and phage-encoded proteins : prospects in food quality and safety / P. Garcia ... [et al.] -- A survey of antimicrobial activity in lactic acid bacteria of different origin / Ljubisa Topisirovic ... [et al.] -- Bacteriocins for bioprotection of foods / Antonio Galvez ... [et al.] -- Bacterial antimicrobial peptides and food preservation / Maria do Carmo de Freire Bastos and Hilana Ceotto -- Microbial fermentation for food preservation / Yuanxia Sun ... [et al.] -- Antimicrobial compounds from algae for food safety / Mohamed Faid -- Antimicrobial secondary metabolites from fungi for food safety / Maira Peres de Carvalho and Wolf-Rainer Abraham -- Antimicrobial films and coatings from milk proteins / Khaoula Khwaldia -- Antimicrobial and preservative effects of chitosan in food / Mendel Friedman and Vijay K Juneja -- Reduction of biogenic amine levels in meat and meat products / C. Ruiz-Capillas, A.M. Herrero and F. Jimenez-Colmenero -- Biogenic amines in wine and vinegar : role of starter culture in its inhibition / Isabel M.P.L.V.O. Ferreira and Olivia Pinho --
Natural inhibitors of food-borne fungi from plants and microorganisms / Mehdi Razzaghi-Abyaneh and Masoomeh Shams-Ghahfarokhi -- Application of plant based antimicrobials in food preservation / B.K. Tiwari ... [et al.] -- Essential oils and their components for the control of phytopathogenic fungi -- That affect plant health and agri-food quality and safety / Caterina Morcia ... [et al.] -- Fruit postharvest disease control by plant bioactive compounds / Mari M., Neri F., and Bertolini P -- Antimicrobials from wild edible plants of Nigeria / Oyetayo Victor Olusegun -- Natural antimicrobials compounds to preserve quality and assure safety of fresh horticultural produce / Gustavo A. Gonzalez-Aguilar ... [et al.] -- Biological approach for control of human pathogens on produce / William F. Fett, Ching-Hsing Liao, and Bassam A. Annous -- Antimicrobial and other biological effects of garcinia plants used in food and herbal medicine / Govind J. Kapadia and G. Subba Rao -- Predictive modelling of antimicrobial effects of natural aromatic compounds in model and food systems / Nicoletta Belletti ... [et al.] -- Database mining for bacteriocin discovery / Hammami Riadh ... [et al.]. |
| Record Nr. | UNINA-9910627286703321 |
| Cambridge, Mass., : CABI, c2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Process-induced food toxicants [[electronic resource] ] : occurrence, formation, mitigation, and health risks / / Richard H. Stadler, David R. Lineback
| Process-induced food toxicants [[electronic resource] ] : occurrence, formation, mitigation, and health risks / / Richard H. Stadler, David R. Lineback |
| Autore | Stadler Richard H |
| Pubbl/distr/stampa | Hoboken, N.J., : Wiley, c2009 |
| Descrizione fisica | 1 online resource (744 p.) |
| Disciplina |
615.9/54
615.954 664.02 |
| Altri autori (Persone) | LinebackDavid R |
| Soggetto topico |
Food preservatives
Food - Toxicology Processed foods |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-00891-9
9786612008917 1-61344-866-X 0-470-43010-9 0-470-43009-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
PROCESS-INDUCED FOOD TOXICANTS; CONTENTS; PREFACE; CONTRIBUTORS; PART I SPECIFIC TOXICANTS RELATED TO PROCESSING TECHNOLOGY; 1 Introduction to Food Process Toxicants; 2 Thermal Treatment; 2.1 Acrylamide; 2.2 Acrolein; 2.3 Heterocyclic Aromatic Amines; 2.4 Hazards of Dietary Furan; 2.5 Hydroxymethylfurfural (HMF) and Related Compounds; 2.6 Chloropropanols and Chloroesters; 2.7 Maillard Reaction of Proteins and Advanced Glycation End Products (AGEs) in Food; 2.8 Polyaromatic Hydrocarbons; 3 Fermentation; 3.1 Ethyl Carbamate (Urethane); 3.2 Biogenic Amines; 4 Preservation
4.1 N-Nitrosamines, Including N-Nitrosoaminoacids and Potential Further Nonvolatiles4.2 Food Irradiation; 4.3 Benzene; 5 High-Pressure Processing; 6 Alkali and/or Acid Treatment; 6.1 Dietary Significance of Processing-Induced Lysinoalanine in Food; 6.2 Dietary Significance of Processing-Induced D-Amino Acids; 6.3 Chloropropanols; PART II GENERAL CONSIDERATIONS; 7 Application of the HACCP Approach for the Management of Processing Contaminants; 8 Emerging Food Technologies; 9 Food Processing and Nutritional Aspects; 10 Risk Communication; 11 Risk/Risk and Risk/Benefit Considerations; INDEX |
| Record Nr. | UNINA-9910145448403321 |
Stadler Richard H
|
||
| Hoboken, N.J., : Wiley, c2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Process-induced food toxicants [[electronic resource] ] : occurrence, formation, mitigation, and health risks / / Richard H. Stadler, David R. Lineback
| Process-induced food toxicants [[electronic resource] ] : occurrence, formation, mitigation, and health risks / / Richard H. Stadler, David R. Lineback |
| Autore | Stadler Richard H |
| Pubbl/distr/stampa | Hoboken, N.J., : Wiley, c2009 |
| Descrizione fisica | 1 online resource (744 p.) |
| Disciplina |
615.9/54
615.954 664.02 |
| Altri autori (Persone) | LinebackDavid R |
| Soggetto topico |
Food preservatives
Food - Toxicology Processed foods |
| ISBN |
1-282-00891-9
9786612008917 1-61344-866-X 0-470-43010-9 0-470-43009-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
PROCESS-INDUCED FOOD TOXICANTS; CONTENTS; PREFACE; CONTRIBUTORS; PART I SPECIFIC TOXICANTS RELATED TO PROCESSING TECHNOLOGY; 1 Introduction to Food Process Toxicants; 2 Thermal Treatment; 2.1 Acrylamide; 2.2 Acrolein; 2.3 Heterocyclic Aromatic Amines; 2.4 Hazards of Dietary Furan; 2.5 Hydroxymethylfurfural (HMF) and Related Compounds; 2.6 Chloropropanols and Chloroesters; 2.7 Maillard Reaction of Proteins and Advanced Glycation End Products (AGEs) in Food; 2.8 Polyaromatic Hydrocarbons; 3 Fermentation; 3.1 Ethyl Carbamate (Urethane); 3.2 Biogenic Amines; 4 Preservation
4.1 N-Nitrosamines, Including N-Nitrosoaminoacids and Potential Further Nonvolatiles4.2 Food Irradiation; 4.3 Benzene; 5 High-Pressure Processing; 6 Alkali and/or Acid Treatment; 6.1 Dietary Significance of Processing-Induced Lysinoalanine in Food; 6.2 Dietary Significance of Processing-Induced D-Amino Acids; 6.3 Chloropropanols; PART II GENERAL CONSIDERATIONS; 7 Application of the HACCP Approach for the Management of Processing Contaminants; 8 Emerging Food Technologies; 9 Food Processing and Nutritional Aspects; 10 Risk Communication; 11 Risk/Risk and Risk/Benefit Considerations; INDEX |
| Record Nr. | UNINA-9910831054703321 |
|
Stadler Richard H
|
||
| Hoboken, N.J., : Wiley, c2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Process-induced food toxicants : occurrence, formation, mitigation, and health risks / / Richard H. Stadler, David R. Lineback
| Process-induced food toxicants : occurrence, formation, mitigation, and health risks / / Richard H. Stadler, David R. Lineback |
| Autore | Stadler Richard H |
| Pubbl/distr/stampa | Hoboken, N.J., : Wiley, c2009 |
| Descrizione fisica | 1 online resource (744 p.) |
| Disciplina |
615.9/54
615.954 664.02 |
| Altri autori (Persone) | LinebackDavid R |
| Soggetto topico |
Food preservatives
Food - Toxicology Processed foods |
| ISBN |
1-282-00891-9
9786612008917 1-61344-866-X 0-470-43010-9 0-470-43009-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
PROCESS-INDUCED FOOD TOXICANTS; CONTENTS; PREFACE; CONTRIBUTORS; PART I SPECIFIC TOXICANTS RELATED TO PROCESSING TECHNOLOGY; 1 Introduction to Food Process Toxicants; 2 Thermal Treatment; 2.1 Acrylamide; 2.2 Acrolein; 2.3 Heterocyclic Aromatic Amines; 2.4 Hazards of Dietary Furan; 2.5 Hydroxymethylfurfural (HMF) and Related Compounds; 2.6 Chloropropanols and Chloroesters; 2.7 Maillard Reaction of Proteins and Advanced Glycation End Products (AGEs) in Food; 2.8 Polyaromatic Hydrocarbons; 3 Fermentation; 3.1 Ethyl Carbamate (Urethane); 3.2 Biogenic Amines; 4 Preservation
4.1 N-Nitrosamines, Including N-Nitrosoaminoacids and Potential Further Nonvolatiles4.2 Food Irradiation; 4.3 Benzene; 5 High-Pressure Processing; 6 Alkali and/or Acid Treatment; 6.1 Dietary Significance of Processing-Induced Lysinoalanine in Food; 6.2 Dietary Significance of Processing-Induced D-Amino Acids; 6.3 Chloropropanols; PART II GENERAL CONSIDERATIONS; 7 Application of the HACCP Approach for the Management of Processing Contaminants; 8 Emerging Food Technologies; 9 Food Processing and Nutritional Aspects; 10 Risk Communication; 11 Risk/Risk and Risk/Benefit Considerations; INDEX |
| Record Nr. | UNINA-9910877811903321 |
|
Stadler Richard H
|
||
| Hoboken, N.J., : Wiley, c2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Progress in food preservation / / edited by Rajeev Bhat, Abd Karim Alias, Gopinadhan Paliyath
| Progress in food preservation / / edited by Rajeev Bhat, Abd Karim Alias, Gopinadhan Paliyath |
| Pubbl/distr/stampa | Chichester ; ; Ames, Iowa, : Wiley-Blackwell, 2012 |
| Descrizione fisica | xxv, 630 p |
| Disciplina | 664/.028 |
| Altri autori (Persone) |
BhatRajeev
AliasAbd Karim PaliyathGopinadhan |
| Soggetto topico |
Food - Preservation - Research
Food preservatives |
| ISBN |
9786613404916
1-119-96204-8 1-119-96201-3 1-283-40491-5 1-119-96202-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910208824803321 |
| Chichester ; ; Ames, Iowa, : Wiley-Blackwell, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
