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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
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| MDPI - Multidisciplinary Digital Publishing Institute, 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Advances in Postharvest Process Systems
| Advances in Postharvest Process Systems |
| Autore | Onwude Daniel I |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (214 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Technology, engineering, agriculture |
| Soggetto non controllato |
persimmon fruit
drying methods computational intelligence methods artificial neural network model support vector machine model k-nearest neighbors milk quality high pressure processing pasteurization milk storage shelf life bulk hazelnut kernels mechanical properties heating temperature oil efficiency relaxation process common beans beans classification hard-to-cook bean softening piper nigrum dimensions mass maturity levels modelling food security food quality agricultural production crop storage and processing food distribution smart digital technology industry 4.0 refrigeration deterioration cavitation dosage hurdle technology microorganisms nonthermal decontamination bulk weight hop cones size distribution chemical analysis energy consumption postharvest storage food packaging and shelf-life bitter kola food preservation alligator pepper underutilized seeds cassava storage PPD starch shelf-life postharvest losses biorational pesticides chemical profile fumigant toxicity modeling optimization S. hortensis S. intermedia |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557442503321 |
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Onwude Daniel I
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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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Biofilms from a Food Microbiology Perspective: Structures, Functions and Control Strategies
| Biofilms from a Food Microbiology Perspective: Structures, Functions and Control Strategies |
| Autore | Romain Briandet |
| Pubbl/distr/stampa | Frontiers Media SA, 2017 |
| Descrizione fisica | 1 electronic resource (197 p.) |
| Collana | Frontiers Research Topics |
| Soggetto non controllato |
Biofilms
Biofilm formation food quality Food Safety Biofilm architecture biocontrol |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Biofilms from a Food Microbiology Perspective |
| Record Nr. | UNINA-9910220037603321 |
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Romain Briandet
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| Frontiers Media SA, 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Biogenic Amines and Food Safety
| Biogenic Amines and Food Safety |
| Autore | Martuscelli Maria |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (210 p.) |
| Soggetto topico | Research & information: general |
| Soggetto non controllato |
cocoa nibs
roasting bioactive amines polyphenols volatile organic compounds geographical areas biogenic amines L. plantarum amines oxidase Chinese rice wine industrial fermentation nigiri sushi polycyclic aromatic hydrocarbons histamine household smoker unit kimchi Jeotgal Aekjeot Myeolchi-jeot Myeolchi-aekjeot recommended limits occurrence reduction starter cultures biogenic amine maesil amino acids soaking fermentation temperature Cambodian fermented foods microbial characteristics food quality food safety microbiota Cheonggukjang Enterococcus faecium tyramine fermentation temperature fermentation duration tyrosine decarboxylase gene (tdc) proteolysis dry fermented sausage casing volatile compounds texture low temperature dried milkfish hygienic quality brine-salting biogenic amines (BAs) fermented foods chemometrics multivariate (MV) statistical analysis liquid chromatographic triple quadrupole mass spectrometric (LC-MS/MS) analysis public health lipid peroxidation antioxidants |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557350703321 |
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Martuscelli Maria
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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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Biogenic Amines on Food Safety
| Biogenic Amines on Food Safety |
| Autore | Ruiz-Capillas Claudia |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2019 |
| Descrizione fisica | 1 electronic resource (202 p.) |
| Soggetto non controllato |
catecholamines
radish kimchi Chonggak kimchi cheese biogenic amines herby cheese Kkakdugi serotonin screening method storage conditions putrescine quality control decarboxylase enzymes food products iodine feed intervention methods bowel diseases tyramine decarboxylase activity plant-origin foods nutrition high hydrostatic pressure Lactobacillus brevis physico-chemical composition artisanal cheese free amino acid histamine gastrointestinal tract culinary process meat species food quality Bacillus spp inflammation fermented soybean foods quality index polyamines HPLC public health cadaverine gastric cancer kimchi colon cancer quality indexes control lactic acid bacteria legislation–regulation food safety raw milk cheese starter cultures analytical determination histamine intolerance low-histamine diet starter culture |
| ISBN | 3-03921-055-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910346851103321 |
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Ruiz-Capillas Claudia
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| MDPI - Multidisciplinary Digital Publishing Institute, 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Fatty Acids in Natural Ecosystems and Human Nutrition
| Fatty Acids in Natural Ecosystems and Human Nutrition |
| Autore | Gladyshev Michail I |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020 |
| Descrizione fisica | 1 electronic resource (238 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Food & society |
| Soggetto non controllato |
Fatty acid
fish food web periphyton trophic transfer water pollution zoobenthos salmon pan-frying rosemary lipid oxidation polyunsaturated fatty acids aldehydes isoprostanes eicosapentaenoic acid docosahexaenoic acid nutritive quality eutrophication culinary treatments fatty acids dietary sources allochthonous Salvelinus leucomaenis chronic mild stress depression gut microbiota fish oil olive oil CLA conjugated linoleic acid ALA α-linolenic acid n-3 HUFA score meat fat vegetable fat mollusks symbiotic bacteria biosynthesis aquatic ecosystems subsidies food webs fatty acyl desaturase Δ6 - desaturase long-chain polyunsaturated fatty acid LC-PUFA ω3 ω6 EPA DHA AA essential fatty acid health transgene essential polyunsaturated fatty acids linoleic acid alpha-linolenic acid food quality muscle tissue subcutaneous adipose tissue liver green cryo-fodder lipids Leptoclinus maculatus ontogenesis adaptations trophic nets Arctic arctic Salmoniformes long-chain polyunsaturated fatty acids polar lipids triacylglycerols phytoplankton freshwater nutritional value |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557702603321 |
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Gladyshev Michail I
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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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Food Supply Chain through Ongoing Evolution: Lessons from Continuous Transformations
| Food Supply Chain through Ongoing Evolution: Lessons from Continuous Transformations |
| Autore | Thomé Karim Marini |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (144 p.) |
| Soggetto topico | Research & information: general |
| Soggetto non controllato |
food supply chains transformation
stakeholder accountability business evolution corporate environmental management responses to environmental issues environmental social and governance values (ESG) food waste logistics retail wholesale supply chain management food supply transformation supply chain 4.0 food safety food quality food sustainability COVID-19 disruptions systematic review supply chain structuring problem family farming multimethodology collective action theory of logic collective actions rural warehouse condominiums rural development agri-food systems alternative models agriculture Brazil foreign direct investment (FDI) alternative food supply chain models conceptualizations of food supply chain transformations ongoing evolutions and transformations patents |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Food Supply Chain through Ongoing Evolution |
| Record Nr. | UNINA-9910576872003321 |
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Thomé Karim Marini
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food, Health and Safety in Cross Cultural Consumer Contexts
| Food, Health and Safety in Cross Cultural Consumer Contexts |
| Autore | Byrne Derek V |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (263 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Food & society |
| Soggetto non controllato |
fruit chips
hedonic based projective mapping hedonic transfer cross-culture consumer liking cross-cultural post-ingestive food pleasure food reward post-ingestive sensation satisfaction china Denmark coffee temperature risk food service industry Brazil Waterford Blaa cross-cultural consumer differences sensory attributes gender differences age differences PGI status oat products consumers liking Check-All-That-Apply China Finland individual differences taste mixtures model matrix taste primaries taste-taste interactions basic tastes hierarchical clustering consumer survey food safety food hygiene food handling consumer behavior risk perception healthy food consumption cultural consumer context microbiological risk health optimistic bias social trust information behavior certification mark purchase intention dairy diet butter preference sensory volatiles meat substitute meathybrid consumer preference plant-based proteins food quality Kosovar consumers Albanian consumers Western Balkan countries bootstrapping beef traceability system marketing consumer safety food cross cultural study questionnaire organic foods consumerism food innovation adoption food security circular economy health consciousness environmental concern |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557371703321 |
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Byrne Derek V
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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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Freeze-Drying Technology in Foods
| Freeze-Drying Technology in Foods |
| Autore | Prosapio Valentina |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (98 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
aquafaba
chickpea emulsifiers egg replacer egg-free products vitamin C total phenols total carotenoids antioxidant activity colour mechanical properties pressure shelf temperature freezing rate freeze-drying lyophilization plant-based foods fruits vegetables blueberry freeze-drying berry-busting skin perforation primary drying time quality gellan gum modified pH riboflavin drying kinetics release mechanism model discrimination process design rehydration modelling microstructure food quality encapsulation processes combination |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557332703321 |
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Prosapio Valentina
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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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Functional Natural-Based Polymers
| Functional Natural-Based Polymers |
| Autore | Mignon Arn |
| Pubbl/distr/stampa | Basel, : MDPI Books, 2022 |
| Descrizione fisica | 1 electronic resource (776 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Biochemistry |
| Soggetto non controllato |
light conversion film
cellulose acetate europium sensitization X-ray photoelectron spectroscopy surface plasmon resonance thin film quantum dot 4-(2-pyridylazo)resorcinol chitosan graphene oxide 3D printing carboxymethyl cellulose hydrogel lyophilization dissolution release model customization NO-donor topical release polymeric matrices microbial infections wound healing blood circulation semisynthetic polymers natural rubber rice husk ash alginate mechanical properties dielectric properties nanohydrogel food applications biopolymers polysaccharide neural network chicken feet sensorial quality food quality gelatine hyaluronic acid polyethylene oxide electrospinning nanofibers wound dressings pectin pectinase wheat bran banana peel Bacillus amyloliquefaciens prebiotics mucilage pectin polysaccharide Opuntia ficus-indica aloe vera acemannan Cactaceae Asphodelaceae porcine gastric mucin methacryloyl mucin double-cross-linked networks circular dichroism mechanical characterization date palm trunk mesh cellulose lignocellulosic waste alpha cellulose nanocellulose agro-byproduct Bacillus licheniformis bioconversion pomelo albedo sucrolytic lubricant tribology albumin deposition contact lens surface roughness bio-based polyurethanes prepolymers cellulose-derived polyol cellulose-citrate polyurethane composites poly(lactic acid) nanocomposites tannin lignin thermal degradation kinetics decomposition mechanism pyrolysis nanocomposite nanofertilizer slow release ammonia oxidase gene quantitative polymerase chain reaction microflora N cycle nutrient use efficiency soil N content aerogels cold plasma coating hydrophobization pore structure chitinous fishery wastes chitinase crab shells Paenibacillus N-acetyl-D-glucosamine phenol adhesive hydrogels nanomaterials surface modification latex lignocellulosic fibers conventional fillers CNC esterification reaction graft copolymerization hydrophobic modification flocculant crosslinking peptides glutaraldehyde specified risk materials laccase melanin decolorization natural mediators glycerol polymer electrolyte ionic conductivity biochemistry pH and rumen temperature protozoa zero valent iron nanoparticles ethylene glycol methylene blue polyhydroxyalkanoates poly(3-hydroxybutyrate-co-3-hydroxyhexanoate melt processing extrusion injection molding elongation at break crystallization DoE oil palm biomass waste anionic hydrogel swelling salt crosslinking agent CoNi nanocomposite cellulose paper antibacterial potential degradation annealing acetylation potato starch emulsion capacity FTIR Malva parviflora natural polymers physicochemical properties rheology birch wood pre-treatment process parameter lignocellulose 2-furaldehyde Komagataeibacter stretchable bacterial cellulose enhanced strain vitamin C collagen anisotropy electron irradiation tensile test activated carbon MnO2 Co NPs antibacterial activity hydrogels antimicrobial activities functionalized materials cellulose derivatives flexor tendon repair anti-inflammatory anti-adhesion antimicrobial polymer-based constructs biosorbent copper adsorption model studies aqueous medium biodegradable polymers chemical modification food packaging free radical polymerization superabsorbent water-retaining agent thermal properties Mimosa pudica mucilage extraction optimization Box-Behnken design response surface methodology pH-responsive on–off switching zero-order release antimicrobial activity bacterial cellulose cytotoxicity nisin stability |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910595079003321 |
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Mignon Arn
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| Basel, : MDPI Books, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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