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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 | ||
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The noodle narratives [[electronic resource]] : the global rise of an industrial food into the twenty-first century / / Frederick Errington, Tatsuro Fujikura, and Deborah Gewertz
| The noodle narratives [[electronic resource]] : the global rise of an industrial food into the twenty-first century / / Frederick Errington, Tatsuro Fujikura, and Deborah Gewertz |
| Autore | Errington Frederick Karl |
| Pubbl/distr/stampa | Berkeley, : University of California Press, 2013 |
| Descrizione fisica | 1 online resource (211 p.) |
| Disciplina | 338.4/7664755 |
| Altri autori (Persone) |
TatsuroFuzikura
GewertzDeborah B. <1948-> |
| Soggetto topico |
Noodles industry - Social aspects - Japan
Noodles industry - Social aspects - United States Noodles industry - Social aspects - Papua New Guinea Noodles - Social aspects - Japan Noodles - Social aspects - United States Noodles - Social aspects - Papua New Guinea |
| Soggetto non controllato |
21st century
anthropologists asian foods capitalism cheap foods consumers cross cultural cultural anthropology demographic studies diverse populations food and culture food consumption food historians food industry food manufacturing food marketing food production globalization industrial food instant noodles japan nonfiction noodles papua new guinea postwar society poverty prison inmates social science united states us purveyors |
| ISBN |
0-520-27634-5
0-520-95667-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Front matter -- Contents -- Illustrations and Table -- Acknowledgments -- Introduction: Instant Noodles as Quotidian and Ubiquitous -- 1. The Taste of Something Good -- 2. Japanese Instant Noodles in the Market and on the Mind -- 3. What Instant Noodles Reflect and Affect in America -- 4. Instant Noodles for the Bottom of the Pyramid in Papua New Guinea -- 5. Making (and Unmaking?) a Big Food World -- Conclusion: Big Food for a Huge Population? -- Notes -- References -- Index |
| Record Nr. | UNINA-9910779885503321 |
Errington Frederick Karl
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| Berkeley, : University of California Press, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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