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 Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes)
| Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes) |
| Autore | Varzakas Theodoros |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (215 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
redox potential
color transfer beef juice beef meat eugenol encapsulation whey protein-maltodextrin conjugates chitosan olive oil cv. Lianolia Kerkyras cv. Koroneiki fatty acid methyl esters sterols authenticity quality LAB Bifidobacterium BLS fruits vegetables Oregano honey costeño-type cheese sodium chloride texture rheology microstructure boba milk tea calcium alginate ball preparation method shelf life inventory new retailing baking industrial food supply chain coordination Two-stage production system corporate social responsibility supply chain dairy industry social charity Vietnam dry efficiency energy kiwifruit ultrasound edible coating nanoemulsion guaiacol peroxidase anthocyanins phenylalanine ammonia-lyase chub mackerel smoking treatment sensory analysis physiochemical characteristics microbiological quality biochemical analysis HMR pen shell squid meat superheated steam high-frequency defrosting cassava chips physicochemical properties MALDI-TOF applications food fraud adulteration |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Advances in Food Processing |
| Record Nr. | UNINA-9910557758903321 |
Varzakas Theodoros
|
||
| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Progress on Nutrient Composition, Meat Standardization and Grading, Processing and Safety in Different Types of Meat Sources
| Progress on Nutrient Composition, Meat Standardization and Grading, Processing and Safety in Different Types of Meat Sources |
| Autore | Nelson Huerta-Leidenz |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (218 p.) |
| Soggetto non controllato |
chicken fat by-products
unsaturated fatty acids colour properties lipid profile beef lamb pork trace elements micronutrients fatty acids genomics heritability Campylobacter jejuni antimicrobials decontamination poultry chicken wings application method indicator bacteria chlorine dioxide rhamnolipids 1,3-Dibromo-5.5-dimethyl hydantoin interventions barley corn blend eating quality volatile compounds Salmonella spp E. coli pathogen surrogates ozone intervention beef trim tropical meat quality nutrient composition beef primals computer vision system dual energy X-ray absorptiometry mature cows rib-eye camera whole-side camera lactic acid UV-C Listeria monocytogenes LAB response surface methodology longissimus dorsii lumborum multivariate analyses proximate composition fatty acid profile mineral content carcass traits tropical beef cattle refrigerated meat shelf life microbial indicators vacuum packaging carcass chilling hot water intervention Salmonella chicken microbial intervention food-contact surfaces Pirenaica Protected Geographical Indication Ternera de Navarra Certified Angus Beef country of origin USDA standard sensory profile pig seaweed pork quality minerals proximal composition Macrocystis pyrifera |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557586103321 |
|
Nelson Huerta-Leidenz
|
||
| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Research on Characterization and Processing of Table Olives
| Research on Characterization and Processing of Table Olives |
| Autore | Gandul-Rojas Beatriz |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (248 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
table olives
starter cultures GC-MC analysis volatile composition bitterness consumer willingness to pay descriptive sensory analysis green-olive flavor “Manzanilla” cultivar pit hardening regulated deficit irrigation panel performance panelist black ripe table olives sensory descriptors sensory profile fermentation microbiological changes organoleptic physicochemical Clostridium logistic regression acid-adapted strains predictive models fermented vegetables undefined biodiverse starters autochtonous cultures lactic acid bacteria Lactobacillus pentosus Tonda di Cagliari table olive phenolic compounds oleuropein LAB yeasts fermented food probiotic table olives non-dairy probiotics sodium potassium calcium magnesium iron phosphorus darkened by oxidation olives Miller’s protocol Crews’ protocol post-digest re-extraction minerals sea salt PGI iodized salt functional food composition nutritional properties polyphenols sensory analysis chlorophyll pigments allomerization alkaline treatment phytyl-chlorin phytyl-rhodin Bella di Cerignola brines microbiological quality user-friendly spreadsheet producers bioaccessibility mineral nutrients pigment composition |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557347103321 |
|
Gandul-Rojas Beatriz
|
||
| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||