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Authenticity of Honey: Characterization, Bioactivities and Sensorial Properties
| Authenticity of Honey: Characterization, Bioactivities and Sensorial Properties |
| Autore | Escuredo Olga |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (214 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences |
| Soggetto non controllato |
honey
authentication physicochemical parameters PCA characterization Algerian honey botanical origin biogeographical origin safflower (Carthamus tinctorius L.) honey chemical analysis anti-inflammatory antioxidant NF-κB Nrf-2 hydrogen peroxide functional food bacterial pathogen commercial honey quality standard Babors Kabylia sensorial properties melissopalynology quality parameters multivariate analysis quality control NIR modified partial least squares linear discriminant analysis Silicoflagellata diatoms pollen spores autumn heather honey Erica manipuliflora Salisb volatiles gas chromatography-mass spectrometry solid-phase microextraction optimization response surface methodology polyphenols phenolic profile total phenolic content antioxidant activity liquid chromatography tandem mass spectrometry principal components analysis light stable isotope mass spectrometry ultra-high performance liquid chromatography high resolution mass spectrometry nuclear magnetic resonance principal component analysis floral origins entomological origin mitochondrial DNA NADH dehydrogenase 2 PCR honeydew pine honey sensory evaluation bioactivity antimicrobial |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Authenticity of Honey |
| Record Nr. | UNINA-9910580206003321 |
Escuredo Olga
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Extra Virgin Olive Oil Quality, Safety, and Authenticity
| Extra Virgin Olive Oil Quality, Safety, and Authenticity |
| Autore | Varzakas Theodoros |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (127 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
yeast microbiota
extra virgin olive oil Nakazawaea molendini-olei Nakazawaea wickerhamii Yamadazyma terventina yeast enzymatic activities volatile compounds sensory analysis phenols sensory quality varietal typicity EVOO Kalamata PDO Koroneiki cultivar Greece Messinia region EU regulations quality and chemical parameters sterols cv. Koroneiki cv. Mastoides south Peloponnese fatty acids botanical origin authenticity Raman FT-IR virgin olive oil quality panel test VIS-NIR ANN made in Italy minor components pigments antioxidants non-destructive techniques ready-to-use spectral signature artificial intelligence AI olive fruits storage temperature FAEE waxes phenolic compounds |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557344003321 |
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Varzakas Theodoros
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Implementation of Artificial Intelligence in Food Science, Food Quality, and Consumer Preference Assessment
| Implementation of Artificial Intelligence in Food Science, Food Quality, and Consumer Preference Assessment |
| Autore | Fuentes Sigfredo |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (114 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Technology, engineering, agriculture |
| Soggetto non controllato |
sensory
physicochemical measurements artificial neural networks near infra-red spectroscopy wine quality machine learning modeling weather consumer acceptance prediction data fusion emotion recognition facial expression recognition galvanic skin response machine learning neural networks sensory analysis avocado cultivars preference mapping sensory evaluation sensory descriptive analysis consumer science unifloral honeys botanical origin physicochemical parameters classification natural language processing deep learning sensory science flavor lexicon long short-term memory |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910566478503321 |
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Fuentes Sigfredo
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Progress in Analytical Methods for the Characterization, Quality and Safety of the Beehive Products
| Progress in Analytical Methods for the Characterization, Quality and Safety of the Beehive Products |
| Autore | Sanna Gavino |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (240 p.) |
| Soggetto topico |
Research & information: general
Chemistry Analytical chemistry |
| Soggetto non controllato |
propolis
poplar HPLC–Q-Exactive-Orbitrap®–MS analysis phenolic glycerides essential and non-essential nutrients nucleosides honey composition uridine neuropharmacological activities filtered honey botanical origin fluorescence spectrometry antioxidant activity spectrum–effect relationships cluster analysis principal component analysis multiple linear regression analysis sample preparation trace element toxic element spectroanalytical technique biomonitoring bee pollen ascorbic acid total ascorbic acids dehydroascorbic acid HILIC honey discrimination strawberry-tree thistle eucalyptus asphodel attenuated total reflectance Fourier transform infrared spectroscopy bee products multielemental analysis ICP-MS ICP-OES inorganic contaminants heavy metals honey quality standards protein amylase acid phosphatase native PAGE royal jelly proteins ProteoMinerTM MALDI-TOF-MS proteomics beehive product unedone bitter taste strawberry tree honey LC-ESI/LTQ-Orbitrap-MS PCA PLS aroma composition sugar content QDA profile HMF furanic aldehydes furanic acids homogentisic acid cyclic voltammetry square wave voltammetry RP-HPLC bees beehive products cold vapor atomic fluorescence spectrometry toxic metal trace elements toxic elements geographical origin strawberry tree |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910576885803321 |
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Sanna Gavino
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Sustainability of Olive Oil System
| Sustainability of Olive Oil System |
| Autore | Alamprese Cristina |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (328 p.) |
| Soggetto topico | Research & information: general |
| Soggetto non controllato |
extra virgin olive oil
authentication chemometrics proton NMR carbon NMR machine learning artificial neural networks PLS-DA olive leaf polyphenols encapsulation functional food mayonnaise alginate/pectin beads phenolic extract food enrichment olive leaves organic local consumer attitude up-cycled ingredients by-products generational differences virgin olive oil organic production harvesting method harvesting time volatile compounds olive by-product reactive oxygen species (ROS) olive leaf pomace olive wastewater clones minor accessions olive oil quality olive landrace ripening harvest season antioxidants minor compounds oil quality circular economy environmental impact global warming valorization of waste phenolic compounds acidic hydrolysis derivative UV spectroscopy green chemistry screening methods health claim antioxidant activity olive mill wastewaters reactive oxygen species vascular cells breadsticks gluten-free olive oil by-products oxidation stability electronic nose accelerated shelf-life tests transparent plastic material metallized material brown-amber glass oxidation stability packaging olive oil quality life cycle assessment biocompounds shelf life environmental sustainability biscuits gluten-free breadsticks salad dressing vegan mayonnaise waste recovery choice experiment (CE) extra virgin olive oil (EVOO) willingness to pay (WTP) country of origin organic food consumer preferences sustainable food system authenticity biodiversity differential scanning calorimetry color chlorophyll geographical origin botanical origin principal component analysis anaerobic codigestion biomethane life cycle assessment (LCA) life cycle costing (LCC) olive mill by-products olive composition olive cultivars olive ripening PLS regression model portable device quality parameters sustainability Olea europaea kaolin zeolitite foliar treatments sustainable agriculture crop defense autochthonous cultivars molecular fingerprinting polyphenol content gene expression fruit developmental stages olive storage duration oil chemical composition sensory properties |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910566468303321 |
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Alamprese Cristina
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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