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Analysis of Sensory Properties in Foods / Edgar Chambers
| Analysis of Sensory Properties in Foods / Edgar Chambers |
| Autore | Chambers Edgar |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2019 |
| Descrizione fisica | 1 electronic resource (132 p.) |
| Soggetto topico | Biology, life sciences |
| Soggetto non controllato |
mayonnaise
Choquet integral multi-attribute time-intensity (MATI) data foods fuzzy measure specialty food monosodium glutamate (MSG) food label plant breeding consumer test perception multi-criteria decision-making interaction indices multicollinearity unique food products sensory thresholds natural quality control Shapley value processing thermosensing willingness to pay esophageal cancer cross-cultural affective test carryover effects Prunus dulcis hot beverages sensory acceptability mixed models chicken soup sensory bias product development temperature methodological study relative importance of attributes to liking product improvement nonlinear models consumer lexicon descriptive sensory analysis emulsification ingredient hydroSOStainable products temporal drivers of liking (TDOL) texture MSG substitutes functional data analysis food ethnic food descriptive analysis LMG statistic shelf life sensory evaluation sensory coffee fruit chews descriptive |
| ISBN |
9783039214341
3039214349 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910367565903321 |
Chambers Edgar
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| MDPI - Multidisciplinary Digital Publishing Institute, 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Microbial Biotechnology Providing Bio-based Components for the Food Industry
| Microbial Biotechnology Providing Bio-based Components for the Food Industry |
| Autore | Dufossé Laurent |
| Pubbl/distr/stampa | Frontiers Media SA, 2020 |
| Descrizione fisica | 1 online resource (175 p.) |
| Soggetto topico |
Medical microbiology & virology
Microbiology (non-medical) Science: general issues |
| Soggetto non controllato |
bacteriocin
colorant enzyme fermentation food ingredient peptide thaumatin |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557701303321 |
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Dufossé Laurent
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| Frontiers Media SA, 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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New Strategies for Innovative and Enhanced Meat and Meat Products
| New Strategies for Innovative and Enhanced Meat and Meat Products |
| Autore | Delgado-Pando Gonzalo |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 online resource (212 p.) |
| Soggetto topico |
Biology, life sciences
Research & information: general Technology, engineering, agriculture |
| Soggetto non controllato |
ambient mass spectrometry
authentication beef burgers by-products chemical composition chia oil chicken burger clean label coffee by-products colour commercial texture vegetable protein consumer acceptance consumer evaluation cooking yield descriptive analysis DNA dry fermented sausage dry fermented sausages emulsified meat products emulsion gel essential oil fatty acid composition food product's label ham healthier lipid content ingredient insects iota carrageenan Juniperus communis L. meat meat extenders meat formulation meat preparation meat products meat substitutes methylcellulose mushrooms n/a nitrites alternatives nutritional information oleogel olive oil ostrich PCR phosphate phosphate elimination phosphates alternatives plant-based meat analog plant-based proteins polysaccharide processed proteins pulses ready-to-cook restructured meat sensory profile sodium nitrite soluble fiber spice standardized meat matrix sustainability texture soy isolate protein TPA traditional wet market triacylglycerols volatile compounds warmed off-flavours willingness to pay |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910576880703321 |
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Delgado-Pando Gonzalo
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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