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Aroma and Flavor in Product Development: Characterization, Perception, and Application / / edited by Rajnibhas Sukeaw Samakradhamrongthai
| Aroma and Flavor in Product Development: Characterization, Perception, and Application / / edited by Rajnibhas Sukeaw Samakradhamrongthai |
| Autore | Samakradhamrongthai Rajnibhas Sukeaw |
| Edizione | [1st ed. 2024.] |
| Pubbl/distr/stampa | Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2024 |
| Descrizione fisica | 1 online resource (379 pages) |
| Disciplina |
641.3
664 |
| Altri autori (Persone) | Samakradhamrongthai |
| Soggetto topico |
Food science
Food - Sensory evaluation Food - Analysis Chemistry Food Science Sensory Evaluation Food Chemistry Food Engineering |
| ISBN | 3-031-62612-5 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | The overview -- The perception -- The formation -- The extraction and isolation -- The identification -- The characterization and creation -- The stability -- The encapsulation -- The controlled release -- The interaction and applications -- The current and emerging research related aroma and flavor. |
| Record Nr. | UNINA-9910886079803321 |
Samakradhamrongthai Rajnibhas Sukeaw
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| Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2024 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Biofilm Applications to Revolutionize Food Technology / / edited by Tanmay Sarkar, Dibyajit Lahiri, Moupriya Nag, Debasmita Bhattacharya
| Biofilm Applications to Revolutionize Food Technology / / edited by Tanmay Sarkar, Dibyajit Lahiri, Moupriya Nag, Debasmita Bhattacharya |
| Edizione | [1st ed. 2025.] |
| Pubbl/distr/stampa | Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2025 |
| Descrizione fisica | 1 online resource (VI, 419 p. 43 illus., 38 illus. in color.) |
| Disciplina |
641.3
664 |
| Soggetto topico |
Food science
Food - Microbiology Food - Safety measures Food security Food - Sensory evaluation Food Science Food Microbiology Food Safety Food Engineering Food Security Sensory Evaluation |
| ISBN | 3-031-85205-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | The Enigmatic World of Biofilms -- Microbial Life: Foundations and Diversity -- Architectural Marvel: Biofilm Formation -- Biofilm Dynamics in Food Environments -- Resilience and Adaptability of Biofilms -- Taste Alchemy: Biofilm's Influence -- Textural Symphony: Biofilm's Impact on Food -- Aroma Amplification by Biofilms -- Prolonging Perfection: Biofilm and Shelf Life -- Ensuring Safety: Mitigating Biofilm Risks -- Fermentation Frontiers with Biofilms -- Elevating Flavors: Biofilm Innovations,- Nutritional Fortification: Biofilm Contributions -- Reducing Waste: Biofilm Sustainability -- Case Studies: Biofilm-Assisted Transformations -- Cultivating Cultures: Biofilm in Cheese Making -- Brewing Wonders: Biofilm in Beverages -- Fresh Produce Challenges: Biofilm Solutions -- Ethical Quandaries of Biofilm Utilization -- Consumer Perspectives on Biofilm-Enhanced Foods -- Regulatory Frameworks for Biofilm Integration -- Future Visions: Biofilm's Global Impact -- Insights from Food Technologists -- Industry Voices on Biofilm Innovations -- Navigating the Future: Biofilm Trajectories. |
| Record Nr. | UNINA-9911002552803321 |
| Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2025 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Digital Dining : New Innovations in Food and Technology / / by Charles Spence, Carlos Velasco
| Digital Dining : New Innovations in Food and Technology / / by Charles Spence, Carlos Velasco |
| Autore | Spence Charles |
| Edizione | [1st ed. 2025.] |
| Pubbl/distr/stampa | Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2025 |
| Descrizione fisica | 1 online resource (549 pages) |
| Disciplina |
641.3
664 |
| Altri autori (Persone) | VelascoCarlos |
| Soggetto topico |
Food science
Food - Sensory evaluation Artificial intelligence Food Science Sensory Evaluation Food Engineering Artificial Intelligence |
| ISBN |
9783031910500
9783031910494 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Preface -- Introduction to digital gastronomy -- Gastroporn -- Digitally-representing flavours and AI-recipe creation: Possibilities and pitfalls -- What role robots in gastronomy? -- Digital commensality -- What future 3D food printing? -- Digital gastronomy in the home -- Food experiences in extended reality -- Immersive digital food experiences throughout the customer journey -- Digital storytelling & gastronomy -- What is the future of digital gastronomy?. |
| Record Nr. | UNINA-9911015859003321 |
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Spence Charles
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| Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2025 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food Analogues: Emerging Methods and Challenges / / edited by Özlem Pelin CAN, Meryem GÖKSEL SARAÇ, Duygu ASLAN TÜRKER
| Food Analogues: Emerging Methods and Challenges / / edited by Özlem Pelin CAN, Meryem GÖKSEL SARAÇ, Duygu ASLAN TÜRKER |
| Autore | CAN Özlem Pelin |
| Edizione | [1st ed. 2024.] |
| Pubbl/distr/stampa | Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2024 |
| Descrizione fisica | 1 online resource (571 pages) |
| Disciplina | 664.072 |
| Altri autori (Persone) |
GÖKSEL SARAÇMeryem
ASLAN TÜRKERDuygu |
| Soggetto topico |
Food - Sensory evaluation
Food science Food - Microbiology Consumer behavior Sensory Evaluation Food Engineering Food Microbiology Consumer Behavior Food Science |
| ISBN |
9783031698729
303169872X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Meat analogs: Prospects and challenges -- Milk and Dairy Products Analogues -- Egg Analogues -- The production, ingredients and resulting sensory properties of plant-based chicken analogues -- Proteins for Analogue Foods -- Vegetable Oils for Analogue Food Production -- Spirulina: Exploring Its Promising Role in Food Industry and Overcoming Challenges as a Food Analogue -- Edible marine biological materials in food analogues -- Edible insects in Food analogues -- Hybrid meat products: using plant, fungi, and insect sources for flexitarian diets – technological, nutritional and sensory insights -- Rheological and textural properties of food analogues -- Microbiology aspects of food analogues -- Application of Multi-Criteria Decision Making Techniques in Sensory Evaluation of Food Analogue -- 3D Printing for The Production of Food Analogues -- Packaging aspects of food analogues -- Regulatory aspects of food analogues in food sciences Food analogues in the European Union: a legal perspective -- Environmental Impacts/Benefits/Risk Of Food Analogues -- The future of meat analogues. |
| Record Nr. | UNINA-9910913776703321 |
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CAN Özlem Pelin
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| Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2024 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food Texturology: Measurement and Perception of Food Textural Properties / / edited by Andrew Rosenthal, Jianshe Chen
| Food Texturology: Measurement and Perception of Food Textural Properties / / edited by Andrew Rosenthal, Jianshe Chen |
| Edizione | [2nd ed. 2024.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2024 |
| Descrizione fisica | 1 online resource (XIV, 464 p. 174 illus., 119 illus. in color.) |
| Disciplina | 664.07 |
| Soggetto topico |
Food science
Food - Sensory evaluation Perception Rheology Food Science Sensory Evaluation |
| ISBN | 3-031-41900-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction to the Measurement of Sensory and Instrumental Food Texture -- Food structure as a foundation for food texture -- Food Texture Diagrams and Maps -- Oral Physiology and Mastication -- Psychophysics of texture perception -- Sensory scaling and measuring techniques -- The Meaning of Sensory and Consumer Terminology -- Consumer perception of food texture in relation to preferences and food intake -- Texture Analysers -- Rheometry and Rheological Characterisation -- Tribometers for studies of oral lubrication and sensory perception -- New in vitro and in situ instrumental approaches for food texture research -- Texture of vegetables and fruit -- Texture of Bakery Products -- Meat and reformed meat products -- Texture of Fish and Fish Products -- Texture of Dairy products -- Candy Texture (Sugar Confectionery) -- Starch, modified starch and extruded foods -- Hydrocolloids as Texture Modifiers -- Textural Aspects of Special Food for Dysphagia Patients. . |
| Record Nr. | UNINA-9910799494703321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2024 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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The Future of Plant Protein : Innovations, Challenges, and Opportunities / / edited by Kaiser Younis, Owais Yousuf
| The Future of Plant Protein : Innovations, Challenges, and Opportunities / / edited by Kaiser Younis, Owais Yousuf |
| Edizione | [1st ed. 2025.] |
| Pubbl/distr/stampa | Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2025 |
| Descrizione fisica | 1 online resource (XX, 293 p. 27 illus., 23 illus. in color.) |
| Disciplina |
641.3
664 |
| Soggetto topico |
Food science
Nutrition Plant biotechnology Food - Sensory evaluation Biotechnology Food Science Plant Biotechnology Sensory Evaluation Chemical Bioengineering |
| ISBN | 981-9641-90-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | -- Chapter 1: Introduction To Plant Protein: Benefits and Applications -- Chapter 2: Insights Into Nutritional Properties of Plant Proteins for Health Benefits -- Chapter 3: Sustainability of Plant Protein -- Chapter 4: Plant-Based Food Industry: Overview and Trends -- Chapter 5: Biotechnology For Plant Protein Production -- Chapter 6: Processing Technologies for Plant Protein Products -- Chapter 7: Sensory Properties of Plant Protein Products -- Chapter 8: Labeling Requirements for Plant Protein Sources -- Chapter 9: Plant Protein and Human Health -- Chapter 10:Marketing Strategies for Plant Protein Products -- Chapter 11:Challenges and Opportunities for the Plant-Based Food Industry. |
| Record Nr. | UNINA-9910999778403321 |
| Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2025 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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The Sensory Evaluation of Dairy Products / / edited by Stephanie Clark, MaryAnne Drake, Kerry Kaylegian
| The Sensory Evaluation of Dairy Products / / edited by Stephanie Clark, MaryAnne Drake, Kerry Kaylegian |
| Edizione | [3rd ed. 2023.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 |
| Descrizione fisica | 1 online resource (390 pages) : illustrations (black and white, and color) |
| Disciplina |
641.37
637 |
| Altri autori (Persone) |
ClarkStephanie <1968->
DrakeMaryAnne KaylegianKerry E |
| Soggetto topico |
Food - Microbiology
Food - Sensory evaluation Food science Food Microbiology Sensory Evaluation Food Science |
| ISBN | 3-031-30019-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | History of Sensory Analysis -- Psychological Considerations in Sensory Analysis -- Physiology of Sensory Perception -- Dairy Products Evaluation Competitions -- Fluid Milk and Cream Products -- Butter -- Creamed Cottage Cheese -- Yogurt -- Cheddar and Cheddar-Type Cheese -- Ice Cream and Related Products -- Concentrated and Dried Milk Products -- Pasteurized Process Cheese -- Sour Cream and Related Products -- Swiss Cheese and Related Products -- Mozzarella -- Latin American Cheeses -- Mold-ripened cheeses -- Goat and Sheep Cheeses -- Modern Sensory Practices. |
| Record Nr. | UNINA-9910741174103321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Umami : Taste for Health / / edited by Ana San Gabriel, Tia M. Rains, Gary Beauchamp
| Umami : Taste for Health / / edited by Ana San Gabriel, Tia M. Rains, Gary Beauchamp |
| Autore | San Gabriel Ana |
| Edizione | [1st ed. 2024.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2024 |
| Descrizione fisica | 1 online resource (200 pages) : illustrations (black and white) |
| Disciplina | 664.001579 |
| Collana | Food and Health |
| Soggetto topico |
Food - Microbiology
Food science Food - Sensory evaluation Nutrition Food - Analysis Chemistry Food Microbiology Food Science Sensory Evaluation Food Chemistry |
| ISBN | 3-031-32692-X |
| Classificazione | SCI007000TEC012000TEC012010 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1. Umami and MSG -- 2. Sensory Physiology of Umami -- 3. Umami and Salty: A Cooperative Pair -- 4. Protein, Umami and Satiety -- 5. Development and Umami -- 6. Umami and Healthy Aging -- 7. Umami As A Component of Healthy Diets -- 8. Practicalities from Culinology. |
| Record Nr. | UNINA-9910744505703321 |
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San Gabriel Ana
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2024 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Uncorked: Negotiating Science and Belief in the Natural Wine Movement / / edited by Pablo Alonso González, Eva Parga Dans
| Uncorked: Negotiating Science and Belief in the Natural Wine Movement / / edited by Pablo Alonso González, Eva Parga Dans |
| Edizione | [1st ed. 2025.] |
| Pubbl/distr/stampa | Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2025 |
| Descrizione fisica | 1 online resource (XVII, 331 p. 15 illus., 11 illus. in color.) |
| Disciplina | 663.2 |
| Soggetto topico |
Wine and wine making
Agriculture Food - Sensory evaluation Food science Sustainability Oenology Sensory Evaluation Food Studies |
| ISBN | 3-031-87857-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction. The Past and Future of Natural Wine -- An Unnatural History: The Political Invention of Natural Wine in Germany and Austria -- Un-Mastering Life. Law, Value and Locality in Natural Wine Ontology -- Against the Gain (of Sulfur): Wine Preservation and the Production of Viticulture and Winemaking Worlds in France between the Nineteenth and the Twenty-first Centuries -- On the Authenticity of Natural Wine -- Consumers' Preferences and Behaviours for Sustainable and Natural Wines in the Italian Market -- Don’t Call it Organic or Biodynamic: Natural Wine, Product Certifications, and Alternative Signaling Mechanisms -- Natural Wine in Spain through the Case of Gredos: Making Wine, Creating Community -- Unveiling Roots: From the Swartland Revolution to the Pioneers of the Natural Wine Movement in South Africa -- An Institutional Portrait of Natural Wine in Italy: Associations, Fairs, Distributors -- The Retroinnovation Role of Natural Wine-making Philosophy in Hungary in the Shadow of Climate Change -- Natural women: New social actors in the Italian wine field? -- Chinese Wine: Towards Nature and Sustainability -- Add Nothing, take Nothing Away: How Georgian Wine Regained its Identity -- Between Tradition and Innovation: Georgia’s Natural Wine through a Business Sustainability Lens -- Natural wines in Chile: The Re-emergence of the Invisible -- What do Natural Wines Evoke in the Minds and Senses of Wine Drinkers? Effect of Expertise and Culture -- Elemental Composition, Pesticide Residues and Mycotoxins in Natural and Conventional Wines: Insights from Italy and Spain -- A Brief History of the Vin Méthode Nature Syndicat: Paradoxes and Challenges of an Institutionalization Process -- Producing Natural Wine as a Political Choice -- Interview with Aaron Ayscough. Pablo Alonso González. |
| Record Nr. | UNINA-9911007351703321 |
| Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2025 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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