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Innovative Food Products and Processing
| Innovative Food Products and Processing |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2023 |
| Descrizione fisica | 1 online resource (220 p.) |
| Soggetto topico |
Analytical chemistry
Chemistry Research & information: general |
| Soggetto non controllato |
acid-soluble collagen extraction
aerated foods amaranth amylose content anthocyanins antioxidant activity antioxidant capacity Auricularia cornea bambangan Bario bifidobacterium brandy bread by-product cake canned liquid characterization chlorophylls chokeberry cold stabilization crystalline microstructure dietary fiber egg white emulsifier encapsulation esters Eucheuma denticulatum extraction solvents fatty acid foaming agent freeze-drying gluten-free glycaemic response green banana flour green colour HMF HS-SPME/GC-MS instant noodles lactobacillus malt meat emulsion meat products metal ions microencapsulation mint essential oil multivariate statistics n/a nanoemulsion needlefish (Tylosurus acus melanotus) non-dairy optimization patty physicochemical physicochemical properties polyphenols probiotics pulses reduced salt resistant starch response surface methodology rice flour seaweed seaweed oligosaccharide sensory soy protein isolate spray-drying stability storage trans-cinnamaldehyde triacylglycerol wood ear mushroom wort |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9911053097803321 |
| MDPI - Multidisciplinary Digital Publishing Institute, 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products
| Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products |
| Autore | Castro-Mejías Remedios |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 online resource (201 p.) |
| Soggetto topico | Research & information: general |
| Soggetto non controllato |
1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN)
ageing alcoholic fermentation aroma aroma persistence bee pollen bentonite bottle aging brandy cherry chestnut chitosan climate chamber cryoextraction fermentation fermentative activator flavor profile foam properties foamability grapes HS-GC/MS in vitro release in vivo release in-mouth headspace sorptive extraction lactic acid bacteria n/a non-saccharomyces yeasts oak oral release phenolic compounds polyphenol-aroma interactions raisining red winemaking red wines retronasal aroma saliva sensory sensory analysis sensory evaluation sensory profile sensory threshold serving temperature Sherry sparkling wine sparkling wines strain variability sweet wine tannins time-intensity Tintilla de Rota vinegar volatile composition volatile compounds warm climate white wine wine wine aroma wine secondary aroma wines wood chips |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557372303321 |
Castro-Mejías Remedios
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||