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Advances in Solid-Phase Microextraction
| Advances in Solid-Phase Microextraction |
| Autore | Naccarato Attilio |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020 |
| Descrizione fisica | 1 online resource (168 p.) |
| Soggetto topico | Research & information: general |
| Soggetto non controllato |
air analysis
air monitoring ambient mass spectrometry analytical chemistry capillary liquid chromatography cells chromatography circular economy coatings cork cotton crystalline nanostructures environmental waters analysis fiber selection food monitoring gas chromatography green chemistry human biomonitoring (HBM) in vivo extraction in-tube solid phase microextraction (IT-SPME) metal-organic framework microextraction devices n/a nano-liquid chromatography nanomaterials natural products on-site sampling paper pollen sample preparation seeds simple organisms SiO2 nanoparticles soil analysis solid phase microextraction (SPME) solid-phase microextraction sorbents SPME TiO2 nanoparticles tissue analysis ultra-trace analysis volatile organic compounds wood |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557671703321 |
Naccarato Attilio
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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New Strategies for Innovative and Enhanced Meat and Meat Products
| New Strategies for Innovative and Enhanced Meat and Meat Products |
| Autore | Delgado-Pando Gonzalo |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 online resource (212 p.) |
| Soggetto topico |
Biology, life sciences
Research & information: general Technology, engineering, agriculture |
| Soggetto non controllato |
ambient mass spectrometry
authentication beef burgers by-products chemical composition chia oil chicken burger clean label coffee by-products colour commercial texture vegetable protein consumer acceptance consumer evaluation cooking yield descriptive analysis DNA dry fermented sausage dry fermented sausages emulsified meat products emulsion gel essential oil fatty acid composition food product's label ham healthier lipid content ingredient insects iota carrageenan Juniperus communis L. meat meat extenders meat formulation meat preparation meat products meat substitutes methylcellulose mushrooms n/a nitrites alternatives nutritional information oleogel olive oil ostrich PCR phosphate phosphate elimination phosphates alternatives plant-based meat analog plant-based proteins polysaccharide processed proteins pulses ready-to-cook restructured meat sensory profile sodium nitrite soluble fiber spice standardized meat matrix sustainability texture soy isolate protein TPA traditional wet market triacylglycerols volatile compounds warmed off-flavours willingness to pay |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910576880703321 |
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Delgado-Pando Gonzalo
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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