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Advances in Food Analysis
Advances in Food Analysis
Autore Gentili Alessandra
Pubbl/distr/stampa MDPI - Multidisciplinary Digital Publishing Institute, 2019
Descrizione fisica 1 electronic resource (488 p.)
Soggetto non controllato high resolution mass spectrometry
multiple reaction monitoring (MRM)
PAT detection
?13C-IRMS
thiamphenicol
phospholipids
HRMS
chemometrics
Box–Behnken design
ultra-fast liquid chromatography (UFLC)–TripleTOF MS
review
chiral stationary phases
blends
validation
microwave-assisted hydrodistillation
carbohydrates
antioxidant
chiral
quality control
fruit juice
modified electrode
extraction techniques
food composition
nitrite detection
HPLC fingerprint
milk
hops extracts
real-time quantitative PCR
apple juice
Q-Orbitrap
myrtle
phylogeny
fermentation
aptamers
antibiotics
flavor profile
carotenoids
polyelectrolyte composite film
hydrodistillation
food quality
amino acids
bottle aging
flavokavains
qualitative and quantitative PCR
high-throughput sequencing technology
mass fragmentation
fruit jams
ASE
walnut varieties
anti-inflammatory
Pol gene
systematic evolution of ligands by exponential enrichment
enantiomers
agro-biodiversity
florfenicol
cuprous oxide nanoparticles
geographical origin
HPLC
sunset yellow
poultry eggs
adulteration
dimerization
Lactarius deliciosus
Scenedesmus
HPLC–QTOF–MS/MS
ultrasound-assisted extraction
food
UPLC-FLD
hard clams
NMR
confirmatory method
cyclic voltammetry
1H-NMR
molecular identification
bioactive compounds
immature honey
chemical composition
differential pulse voltammetry
kavalactones
Polygonatum cyrtonema
oligosaccharides
Chia seed oil
kiwifruit (Actinidia chinensis)
biogenic amines
supercritical fluid extraction
rosé wines
spectrum-effect relationship
DNA barcode
saccharides
bifunctional polymer arms
single-laboratory validation
lipid-lowering effect
microalgae
essential oil
polarity
food process control
food authentication
Meretrix lyrata
anthocyanins
molecular species of phospholipid
microwave-assisted extraction
principal component analysis (PCA)
fat-soluble vitamins
Croatian wines
mass spectra
1H NMR
carbamates
Marynka strain
IMS
Myrtus communis L.
clenbuterol
mycotoxin
closures
Piper methysticum (kava)
liquid chromatography mass spectrometry
florfenicol amine
polyunsaturated fatty acid
white wines
second-derivative linear sweep voltammetry
gold nanoparticles biosensor
chemometric analysis
multi-physicochemical parameters
antihyperglycemic
antioxidants
phenolic compounds
enhanced product ion (EPI)
steaming
fatty acids composition
reduced graphene oxide
Tricholoma matsutake
PLS
phenolic acids
Sojae semen praeparatum (SSP)
muscle
Myrtus communis
pesticide residues
quercetin
collagen peptide
conversion
DNA extraction
fatty acids
isomerization
lipid classes
natural mature honey
milk powder
fructose
molecular weight
UHPLC-UV
food adulteration
metabolites
food safety
acidity
food security
impedimetric aptasensor
?-blockers
screen-printed interface
ISBN 3-03921-743-7
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910367746703321
Gentili Alessandra  
MDPI - Multidisciplinary Digital Publishing Institute, 2019
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Consumer Preference and Acceptance of Food Products
Consumer Preference and Acceptance of Food Products
Autore Byrne Derek V
Pubbl/distr/stampa Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020
Descrizione fisica 1 electronic resource (236 p.)
Soggetto topico Research & information: general
Biology, life sciences
Food & society
Soggetto non controllato sugar reduction
multisensory integration
intrinsic factors
extrinsic factors
sweetness perception
best–worst scaling
cluster analysis
consumer preferences
fruits and vegetables
post-ingestive sensation
appetite
satiety
consumer
protein
carbohydrate
breakfast
sleep curtailment
hedonics
complex food matrices
sweet liking phenotype
sweet taste
texture
apple juice
consumer perception
internal preference mapping
visual attention
packaging
label
coffee
espresso
hot beverages
temperature
esophageal cancer
sensory trial
preference
trust
choice experiment
best-worst scaling
latent class analysis
hierarchical Bayesian mixed logit model
sweet
vanilla
consumers
age
gender
sweet liker status
young adults
organic food
market
product acceptance
sensory properties
optimization
cognitive dissonance theory
unhealthy = tasty intuition
food neophobia
low-sodium
low-sugar
descriptive name labels
out-of-home
catering
sustainable nutrition
food
nudge
decoy
food preference
sensory perception
food choice
multidisciplinary
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910557289303321
Byrne Derek V  
Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui