top

  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.

  Info

  • Utilizzare questo link per rimuovere la selezione effettuata.

Biblioteca

MARC Lista (tabellare)
Calorie control commentary / / Calorie Control Council
Calorie control commentary / / Calorie Control Council
Pubbl/distr/stampa Atlanta, GA, : The Council
Descrizione fisica 1 online resource
Disciplina 613
Soggetto topico Diet
Reducing diets - United States
Food - Caloric content
Sweeteners - United States
Reducing diets
Sweeteners
Sweetening Agents
Soggetto genere / forma Periodicals.
Periodical
Formato Materiale a stampa
Livello bibliografico Periodico
Lingua di pubblicazione eng
Altri titoli varianti Commentary
Record Nr. UNISA-996211111903316
Atlanta, GA, : The Council
Materiale a stampa
Lo trovi qui: Univ. di Salerno
Opac: Controlla la disponibilità qui
Calorie control commentary / / Calorie Control Council
Calorie control commentary / / Calorie Control Council
Pubbl/distr/stampa Atlanta, GA, : The Council
Descrizione fisica 1 online resource
Disciplina 613
Soggetto topico Diet
Reducing diets - United States
Food - Caloric content
Sweeteners - United States
Reducing diets
Sweeteners
Sweetening Agents
Soggetto genere / forma Periodicals.
Periodical
Formato Materiale a stampa
Livello bibliografico Periodico
Lingua di pubblicazione eng
Altri titoli varianti Commentary
Record Nr. UNINA-9910131192303321
Atlanta, GA, : The Council
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Chemical and functional properties of food saccharides / edited by Piotr Tomasik
Chemical and functional properties of food saccharides / edited by Piotr Tomasik
Pubbl/distr/stampa Boca Raton : CRC Press, c2004
Descrizione fisica 425 p. : ill. ; 25 cm
Disciplina 664
Altri autori (Persone) Tomasik, Piotr
Collana Chemical and functional properties of food components series
Soggetto topico Sweeteners
ISBN 0849314860
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNISALENTO-991000837559707536
Boca Raton : CRC Press, c2004
Materiale a stampa
Lo trovi qui: Univ. del Salento
Opac: Controlla la disponibilità qui
Stevioside [[electronic resource] ] : technology, applications, and health / / Sirshendu De, Sourav Mondal and Suvrajit Banerjee
Stevioside [[electronic resource] ] : technology, applications, and health / / Sirshendu De, Sourav Mondal and Suvrajit Banerjee
Autore De Sirshendu
Pubbl/distr/stampa Chichester, West Sussex, UK, : Wiley Wordmark, 2013
Descrizione fisica 1 online resource (244 p.)
Disciplina 664/.5
Altri autori (Persone) MondalSourav
BanerjeeSuvrajit
Soggetto topico Nonnutritive sweeteners
Sweeteners
ISBN 1-118-35071-5
1-118-35072-3
1-118-35069-3
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Stevioside; Copyright; Contents; Authors' biographies; Preface; Acknowledgements; List of figures; List of tables; 1 Introduction to stevioside; 1.1 History of Stevia; 1.2 Composition of Stevia; 1.3 Source of stevioside; 1.4 Physicochemical and biological properties of steviol glycosides; 1.5 Analysis of stevioside (steviol glycosides) and Stevia extract; References; 2 Health benefits and pharmacological effects of steviol glycosides; 2.1 Effect of stevioside in absorption, distribution, metabolism and excretion; 2.2 Antihyperglycaemic effect; 2.3 Antihypertensive effect
2.4 Anti-inflammatory effect2.5 Anticarcinogenic antitumour effects; 2.6 Antioxidant activity; 2.7 Antimicrobial and antidiarrhoeal effects; 2.8 Effect on renal function; References; 3 Applications of stevioside; References; 4 Conventional extraction processes of stevioside; 4.1 Ion exchange; 4.2 Solvent extraction; 4.3 Extraction by chelating agents; 4.4 Adsorption and chromatographic separation; 4.5 Ultrasonic extraction; 4.6 Microwave-assisted extraction; 4.7 Supercritical fluid extraction; References; 5 Brief introduction to pressure-driven membrane-based processes
5.1 Advantages of the membrane-based process5.2 Classification of the processes; 5.2.1 Reverse osmosis; 5.2.2 Nanofiltration; 5.2.3 Ultrafiltration; 5.2.4 Microfiltration; 5.3 Characterisation of membranes; 5.3.1 Membrane permeability (Lp); 5.3.2 Retention; 5.3.3 Molecular weight cut-off; 5.4 Membrane modules (Bungay et al. 1986; Ho and Sirkar 1992; Rautenbach and Albrecht 1986); 5.4.1 Plate and frame module; 5.4.2 Tubular module; 5.4.3 Hollow-fibre module; 5.4.4 Spiral-wound module; 5.5 Limitations; 5.5.1 Concentration polarisation; 5.5.2 Membrane fouling and cleaning
5.6 Quantification of concentration polarisation5.6.1 Osmotic pressure-controlled model; 5.6.2 Gel layer controlling model; 5.7 Applications of membrane-based processes; 5.7.1 Reverse osmosis; 5.7.2 Nanofiltration; 5.7.3 Ultrafiltration; 5.7.4 Microfiltration; References; 6 State of the art of stevioside processing using membrane-based filtration; 6.1 Clarification and purification; 6.2 Concentration by nanofiltration; 6.3 Limitations; References; 7 Detailed membrane-based technologies for extraction of stevioside; 7.1 Outline of processing; 7.2 Optimisation of water extraction process
7.2.1 Stevioside7.3 Optimisation of primary clarification (centrifugation or microfiltration); 7.3.1 Colour; 7.3.2 Clarity; 7.3.3 Total solids; 7.3.4 Stevioside; 7.3.5 Optimisation; 7.3.6 Microfiltration; 7.3.7 Comparison; 7.4 Selection of membrane; 7.5 Optimisation of operating conditions; 7.6 Mechanism of flux decline; 7.6.1 Characteristic flux decline profile; 7.6.2 Response surface model; 7.7 Ultrafiltration of primary clarified Stevia extract; 7.7.1 Unstirred batch cell studies; 7.7.2 Stirred batch cell studies; 7.7.3 Cross-flow ultrafiltration; 7.8 Concentration by nanofiltration
References
Record Nr. UNINA-9910139031203321
De Sirshendu  
Chichester, West Sussex, UK, : Wiley Wordmark, 2013
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Stevioside : technology, applications, and health / / Sirshendu De, Sourav Mondal and Suvrajit Banerjee
Stevioside : technology, applications, and health / / Sirshendu De, Sourav Mondal and Suvrajit Banerjee
Autore De Sirshendu
Edizione [1st ed.]
Pubbl/distr/stampa Chichester, West Sussex, UK, : Wiley Wordmark, 2013
Descrizione fisica 1 online resource (244 p.)
Disciplina 664/.5
Altri autori (Persone) MondalSourav
BanerjeeSuvrajit
Soggetto topico Nonnutritive sweeteners
Sweeteners
ISBN 9781118350713
1118350715
9781118350720
1118350723
9781118350690
1118350693
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Stevioside; Copyright; Contents; Authors' biographies; Preface; Acknowledgements; List of figures; List of tables; 1 Introduction to stevioside; 1.1 History of Stevia; 1.2 Composition of Stevia; 1.3 Source of stevioside; 1.4 Physicochemical and biological properties of steviol glycosides; 1.5 Analysis of stevioside (steviol glycosides) and Stevia extract; References; 2 Health benefits and pharmacological effects of steviol glycosides; 2.1 Effect of stevioside in absorption, distribution, metabolism and excretion; 2.2 Antihyperglycaemic effect; 2.3 Antihypertensive effect
2.4 Anti-inflammatory effect2.5 Anticarcinogenic antitumour effects; 2.6 Antioxidant activity; 2.7 Antimicrobial and antidiarrhoeal effects; 2.8 Effect on renal function; References; 3 Applications of stevioside; References; 4 Conventional extraction processes of stevioside; 4.1 Ion exchange; 4.2 Solvent extraction; 4.3 Extraction by chelating agents; 4.4 Adsorption and chromatographic separation; 4.5 Ultrasonic extraction; 4.6 Microwave-assisted extraction; 4.7 Supercritical fluid extraction; References; 5 Brief introduction to pressure-driven membrane-based processes
5.1 Advantages of the membrane-based process5.2 Classification of the processes; 5.2.1 Reverse osmosis; 5.2.2 Nanofiltration; 5.2.3 Ultrafiltration; 5.2.4 Microfiltration; 5.3 Characterisation of membranes; 5.3.1 Membrane permeability (Lp); 5.3.2 Retention; 5.3.3 Molecular weight cut-off; 5.4 Membrane modules (Bungay et al. 1986; Ho and Sirkar 1992; Rautenbach and Albrecht 1986); 5.4.1 Plate and frame module; 5.4.2 Tubular module; 5.4.3 Hollow-fibre module; 5.4.4 Spiral-wound module; 5.5 Limitations; 5.5.1 Concentration polarisation; 5.5.2 Membrane fouling and cleaning
5.6 Quantification of concentration polarisation5.6.1 Osmotic pressure-controlled model; 5.6.2 Gel layer controlling model; 5.7 Applications of membrane-based processes; 5.7.1 Reverse osmosis; 5.7.2 Nanofiltration; 5.7.3 Ultrafiltration; 5.7.4 Microfiltration; References; 6 State of the art of stevioside processing using membrane-based filtration; 6.1 Clarification and purification; 6.2 Concentration by nanofiltration; 6.3 Limitations; References; 7 Detailed membrane-based technologies for extraction of stevioside; 7.1 Outline of processing; 7.2 Optimisation of water extraction process
7.2.1 Stevioside7.3 Optimisation of primary clarification (centrifugation or microfiltration); 7.3.1 Colour; 7.3.2 Clarity; 7.3.3 Total solids; 7.3.4 Stevioside; 7.3.5 Optimisation; 7.3.6 Microfiltration; 7.3.7 Comparison; 7.4 Selection of membrane; 7.5 Optimisation of operating conditions; 7.6 Mechanism of flux decline; 7.6.1 Characteristic flux decline profile; 7.6.2 Response surface model; 7.7 Ultrafiltration of primary clarified Stevia extract; 7.7.1 Unstirred batch cell studies; 7.7.2 Stirred batch cell studies; 7.7.3 Cross-flow ultrafiltration; 7.8 Concentration by nanofiltration
References
Record Nr. UNINA-9910821464803321
De Sirshendu  
Chichester, West Sussex, UK, : Wiley Wordmark, 2013
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Sweetener market data / / United States Department of Agriculture, Agricultural Stabilization and Conservation Service
Sweetener market data / / United States Department of Agriculture, Agricultural Stabilization and Conservation Service
Pubbl/distr/stampa Washington, DC, : Agricultural Stabilization and Conservation Service, 1992-
Descrizione fisica 1 online resource
Soggetto topico Sweeteners
Sweetener industry - United States
Sugar
Sugar trade - United States
Formato Materiale a stampa
Livello bibliografico Periodico
Lingua di pubblicazione eng
Record Nr. UNINA-9910145796803321
Washington, DC, : Agricultural Stabilization and Conservation Service, 1992-
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Sweeteners : nutritional aspects, applications, and production technology / / edited by Theodoros Varzakas, Athanasios Labropoulos, Stylianos Anestis
Sweeteners : nutritional aspects, applications, and production technology / / edited by Theodoros Varzakas, Athanasios Labropoulos, Stylianos Anestis
Pubbl/distr/stampa Boca Raton, Fla. : , : CRC Press, , 2012
Descrizione fisica 1 online resource (463 p.)
Disciplina 664/.5
Altri autori (Persone) VarzakasTheodoros
LabropoulosAthanasios
AnestisStylianos
Soggetto topico Sweeteners
Sugar substitutes
Soggetto genere / forma Electronic books.
ISBN 0-429-10995-4
1-4398-7673-8
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Front Cover; Contents; List of Figures; List of Tables; Preface; Editors; Contributors; List of Abbreviations; Chapter 1 - Sweeteners in General; Chapter 2 - Chemistry and Functional Properties of Carbohydrates and Sugars (Monosaccharides, Disaccharides, and Polysaccharides); Chapter 3 - Sugar Alcohols (Polyols); Chapter 4 - Low Calorie Nonnutritive Sweeteners; Chapter 5 - Honey; Chapter 6 - Syrups; Chapter 7 - Other Sweeteners
Chapter 8 - Application of Sweeteners in Food and Drinks (Bakery, Confectionery, Dairy Products, Puddings, Fruit Products, Vegetables, Beverages, Sports Drinks, Hard Candies, Loukoumia, Marmalades, Jams, Jellies, Baked Goods, Sorbet)Chapter 9 - Quality Control of Sweeteners: Production, Handling, and Storage: Molisch Test, Feligion Test, Barfoed Test, Resorkin Test, Quality Control of Sugars and Inverted Sugar, Color Determination, Corn Syrup Determination, and Artificial Sweeteners; Chapter 10 - EU, U.S., and Third World Country Regulations and Japanese Legislation
Chapter 11 - Nutritional and Health Aspects of SweetenersChapter 13 - Bulking and Fat-Replacing Agents; Chapter 14 - Risk Assessment of Sweeteners Used as Food Additives; Back Cover
Record Nr. UNINA-9910452100103321
Boca Raton, Fla. : , : CRC Press, , 2012
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Sweeteners : nutritional aspects, applications, and production technology / / edited by Theodoros Varzakas, Athanasios Labropoulos, Stylianos Anestis
Sweeteners : nutritional aspects, applications, and production technology / / edited by Theodoros Varzakas, Athanasios Labropoulos, Stylianos Anestis
Pubbl/distr/stampa Boca Raton, Fla. : , : CRC Press, , 2012
Descrizione fisica 1 online resource (463 p.)
Disciplina 664/.5
Altri autori (Persone) VarzakasTheodoros
LabropoulosAthanasios
AnestisStylianos
Soggetto topico Sweeteners
Sugar substitutes
ISBN 0-429-10995-4
1-4398-7673-8
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Front Cover; Contents; List of Figures; List of Tables; Preface; Editors; Contributors; List of Abbreviations; Chapter 1 - Sweeteners in General; Chapter 2 - Chemistry and Functional Properties of Carbohydrates and Sugars (Monosaccharides, Disaccharides, and Polysaccharides); Chapter 3 - Sugar Alcohols (Polyols); Chapter 4 - Low Calorie Nonnutritive Sweeteners; Chapter 5 - Honey; Chapter 6 - Syrups; Chapter 7 - Other Sweeteners
Chapter 8 - Application of Sweeteners in Food and Drinks (Bakery, Confectionery, Dairy Products, Puddings, Fruit Products, Vegetables, Beverages, Sports Drinks, Hard Candies, Loukoumia, Marmalades, Jams, Jellies, Baked Goods, Sorbet)Chapter 9 - Quality Control of Sweeteners: Production, Handling, and Storage: Molisch Test, Feligion Test, Barfoed Test, Resorkin Test, Quality Control of Sugars and Inverted Sugar, Color Determination, Corn Syrup Determination, and Artificial Sweeteners; Chapter 10 - EU, U.S., and Third World Country Regulations and Japanese Legislation
Chapter 11 - Nutritional and Health Aspects of SweetenersChapter 13 - Bulking and Fat-Replacing Agents; Chapter 14 - Risk Assessment of Sweeteners Used as Food Additives; Back Cover
Record Nr. UNINA-9910779172903321
Boca Raton, Fla. : , : CRC Press, , 2012
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Sweeteners : nutritional aspects, applications, and production technology / / edited by Theodoros Varzakas, Athanasios Labropoulos, Stylianos Anestis
Sweeteners : nutritional aspects, applications, and production technology / / edited by Theodoros Varzakas, Athanasios Labropoulos, Stylianos Anestis
Pubbl/distr/stampa Boca Raton, Fla. : , : CRC Press, , 2012
Descrizione fisica 1 online resource (463 p.)
Disciplina 664/.5
Altri autori (Persone) VarzakasTheodoros
LabropoulosAthanasios
AnestisStylianos
Soggetto topico Sweeteners
Sugar substitutes
ISBN 0-429-10995-4
1-4398-7673-8
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Front Cover; Contents; List of Figures; List of Tables; Preface; Editors; Contributors; List of Abbreviations; Chapter 1 - Sweeteners in General; Chapter 2 - Chemistry and Functional Properties of Carbohydrates and Sugars (Monosaccharides, Disaccharides, and Polysaccharides); Chapter 3 - Sugar Alcohols (Polyols); Chapter 4 - Low Calorie Nonnutritive Sweeteners; Chapter 5 - Honey; Chapter 6 - Syrups; Chapter 7 - Other Sweeteners
Chapter 8 - Application of Sweeteners in Food and Drinks (Bakery, Confectionery, Dairy Products, Puddings, Fruit Products, Vegetables, Beverages, Sports Drinks, Hard Candies, Loukoumia, Marmalades, Jams, Jellies, Baked Goods, Sorbet)Chapter 9 - Quality Control of Sweeteners: Production, Handling, and Storage: Molisch Test, Feligion Test, Barfoed Test, Resorkin Test, Quality Control of Sugars and Inverted Sugar, Color Determination, Corn Syrup Determination, and Artificial Sweeteners; Chapter 10 - EU, U.S., and Third World Country Regulations and Japanese Legislation
Chapter 11 - Nutritional and Health Aspects of SweetenersChapter 13 - Bulking and Fat-Replacing Agents; Chapter 14 - Risk Assessment of Sweeteners Used as Food Additives; Back Cover
Record Nr. UNINA-9910800094803321
Boca Raton, Fla. : , : CRC Press, , 2012
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Sweeteners and sugar alternatives in food technology / / edited by Kay O'Donnell, Malcolm Kearsley
Sweeteners and sugar alternatives in food technology / / edited by Kay O'Donnell, Malcolm Kearsley
Edizione [2nd ed.]
Pubbl/distr/stampa Chichester, West Sussex, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2012
Descrizione fisica 1 online resource (506 p.)
Disciplina 664/.5
Altri autori (Persone) O'DonnellKay
KearsleyM. W
Soggetto topico Sweeteners
Sugar substitutes
Sugars in human nutrition
ISBN 9786613854834
9781523111077
1523111070
9781118373972
1118373979
9781283542388
1283542382
9781118373958
1118373952
9781118373941
1118373944
9781118373965
1118373960
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto pt. 1. Nutrition and health considerations -- pt. 2. High-potency sweeteners -- pt. 3. Reduced-calorie bulk sweeteners -- pt. 4. Other sweeteners -- pt. 5. Bulking agents - multi-functional ingredients.
Record Nr. UNINA-9910139692503321
Chichester, West Sussex, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2012
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui