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Cheese and Whey
| Cheese and Whey |
| Autore | Moatsou Golfo |
| Pubbl/distr/stampa | Basel, : MDPI Books, 2022 |
| Descrizione fisica | 1 electronic resource (160 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences |
| Soggetto non controllato |
ACE inhibition
antioxidant activity hydrolysis response surface methodology whey protein concentrate Parmigiano Reggiano cheese somatic cells milk composition cheese yield cheesemaking losses cheese ripening ripening extension cheese microstructure free amino acids capillary electrophoresis proteolysis volatile compounds confocal laser scanning microscopy dairy product analysis cheese peptidomics cheesemaking data-independent acquisition whey buttermilk second cheese whey ultrafiltration reduced-fat cheese hard cheese long ripened cheese ripening rooms environmental ripening conditions quantitative descriptive analysis texture water activity image analysis cheesemaking technology milk whey hydrolyzed collagen bioavailability "bryndza" cheese electronic nose gas chromatography volatile organic compounds microbiota Flammulina velutipes protein-polysaccharide complexes stability bio-layer interferometry in vitro digestibility binding regions Quark-type cheese cow cheese milk homogenization cheese milk heat treatment sugars and organic acids proteolysis indices texture profile analysis whey protein denaturation |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910595071403321 |
Moatsou Golfo
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| Basel, : MDPI Books, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Chemical and Technological Characterization of Dairy Products
| Chemical and Technological Characterization of Dairy Products |
| Autore | Faccia Michele |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (216 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
milk composition
Parmigiano Reggiano cheese cheese-making efficiency curd fines cheese-making losses zinc ewes' milk cheese rumenic acid zinc-dependent enzyme volatile compound cheesemaking donkey milk fatty acids sensory analysis VOC starch yogurt rheology sensory texture defatted cheese peptides amino acids bioactivity digestibility cheese quality mountain cheese fatty acid profile volatile organic compounds sensory properties milk clotting cheese kiwifruit actinidin nutraceutical properties microstructure Raman spectroscopy confocal laser scanning microscopy cheese freezing cream cheese NMR spectroscopy cryoprotectants black tea acidified dairy gel textural property antioxidant capacity functional yogurt fenugreek and Moringa oleifera seed flours total phenolic content antioxidant activity antibacterial activity mineral content Rubus suavissimus S. Lee (Chinese sweet tea) antioxidant anticancer antihypertensive polymerized goat milk whey protein soy isoflavones nanoparticle physicochemical property milk fat globules bovine milk proteins milk fat globule membrane comparative proteomics infant formula preparation panela cheese angiotensin-converting enzyme inhibition probiotic addition DPPH ABTS |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557128903321 |
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Faccia Michele
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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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The life of cheese [[electronic resource] ] : crafting food and value in America / / Heather Paxson
| The life of cheese [[electronic resource] ] : crafting food and value in America / / Heather Paxson |
| Autore | Paxson Heather <1968-> |
| Pubbl/distr/stampa | Berkeley, : University of California Press, c2013 |
| Descrizione fisica | 1 online resource (322 p.) |
| Disciplina | 637/.3 |
| Collana | California studies in food and culture |
| Soggetto topico |
Cheesemaking - United States
Cheese industry - United States Cheese - Social aspects - United States Food habits - United States Local foods - United States |
| Soggetto non controllato |
america
anthropological study anthropologists artisanal cheeses artisans cheese consumption cheese lovers cheese production cheese cheesemakers cheesemaking consumers craft cheeses cultural value dairy farmers dairy industry economic value ethnographers food and culture food and value food labor handmade cheeses land use living products microorganisms nonfiction study plants and animals politics of food taste and value |
| ISBN |
1-78402-443-0
1-283-64634-X 0-520-95402-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Front matter -- Contents -- Illustrations -- Preface -- Acknowledgments -- 1. American Artisanal -- 2. Ecologies of Production -- 3. Economies of Sentiment -- 4. Traditions of Invention -- 5. The Art and Science of Craft -- 6. Microbiopolitics -- 7. Place, Taste, and the Promise of Terroir -- 8. Bellwether -- Appendix -- Notes -- Bibliography -- Index |
| Altri titoli varianti | Crafting food and value in America |
| Record Nr. | UNINA-9910786197103321 |
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Paxson Heather <1968->
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| Berkeley, : University of California Press, c2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The life of cheese : crafting food and value in America / / Heather Paxson
| The life of cheese : crafting food and value in America / / Heather Paxson |
| Autore | Paxson Heather <1968-> |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Berkeley, : University of California Press, c2013 |
| Descrizione fisica | 1 online resource (322 p.) |
| Disciplina | 637/.3 |
| Collana | California studies in food and culture |
| Soggetto topico |
Cheesemaking - United States
Cheese industry - United States Cheese - Social aspects - United States Food habits - United States Local foods - United States |
| Soggetto non controllato |
america
anthropological study anthropologists artisanal cheeses artisans cheese consumption cheese lovers cheese production cheese cheesemakers cheesemaking consumers craft cheeses cultural value dairy farmers dairy industry economic value ethnographers food and culture food and value food labor handmade cheeses land use living products microorganisms nonfiction study plants and animals politics of food taste and value |
| ISBN |
1-78402-443-0
1-283-64634-X 0-520-95402-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Front matter -- Contents -- Illustrations -- Preface -- Acknowledgments -- 1. American Artisanal -- 2. Ecologies of Production -- 3. Economies of Sentiment -- 4. Traditions of Invention -- 5. The Art and Science of Craft -- 6. Microbiopolitics -- 7. Place, Taste, and the Promise of Terroir -- 8. Bellwether -- Appendix -- Notes -- Bibliography -- Index |
| Altri titoli varianti | Crafting food and value in America |
| Record Nr. | UNINA-9910812754403321 |
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Paxson Heather <1968->
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| Berkeley, : University of California Press, c2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||