top

  Info

  • Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.

  Info

  • Utilizzare questo link per rimuovere la selezione effettuata.
Cheap meat [[electronic resource] ] : flap food nations in the Pacific Islands / / Deborah Gewertz and Frederick Errington
Cheap meat [[electronic resource] ] : flap food nations in the Pacific Islands / / Deborah Gewertz and Frederick Errington
Autore Gewertz Deborah B. <1948->
Pubbl/distr/stampa Berkeley, : University of California Press, c2010
Descrizione fisica 1 online resource (225 p.)
Disciplina 394.1/20996.5
Altri autori (Persone) ErringtonFrederick Karl
Soggetto topico Nutritional anthropology - Pacific Islands
Lamb meat industry - Pacific Islands
Mutton industry - Pacific Islands
Animal gut industries - Pacific Islands
Food habits - Pacific Islands
Soggetto non controllato anthropology
australia
belly meat
controversial
cuts of meat
discount meat
ethnic differences
ethnographers
farms and farmers
fatty cuts
fatty meat
fiji
flap food
food politics
historical
human rights
inexpensive meat
lamb
meat farming
meat market
meat trade
mutton
new zealand
nonfiction
nutrition policies
pacific islanders
pacific islands
papua new guinea
second class status
social issues
social nutrition
social science
tonga
trade policies
ISBN 1-282-35982-7
9786612359828
0-520-94597-2
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Frontmatter -- Contents -- Illustrations -- Acknowledgments -- INTRODUCTION. What's Not on Our Plates -- ONE. Thinking about Meat -- TWO. Making Flaps -- THREE. Trading Meat -- FOUR. Papua New Guinea's Flaps -- FIVE. Smiles and Shrugs, Worried Eyes and Sighs -- SIX. Pacific Island Flaps -- CONCLUSION. One Supersize Does Not Fit All -- Notes -- References -- Index
Record Nr. UNINA-9910781196303321
Gewertz Deborah B. <1948->  
Berkeley, : University of California Press, c2010
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Cheap meat [[electronic resource] ] : flap food nations in the Pacific Islands / / Deborah Gewertz and Frederick Errington
Cheap meat [[electronic resource] ] : flap food nations in the Pacific Islands / / Deborah Gewertz and Frederick Errington
Autore Gewertz Deborah B. <1948->
Pubbl/distr/stampa Berkeley, : University of California Press, c2010
Descrizione fisica 1 online resource (225 p.)
Disciplina 394.1/20996.5
Altri autori (Persone) ErringtonFrederick Karl
Soggetto topico Nutritional anthropology - Pacific Islands
Lamb meat industry - Pacific Islands
Mutton industry - Pacific Islands
Animal gut industries - Pacific Islands
Food habits - Pacific Islands
Soggetto non controllato anthropology
australia
belly meat
controversial
cuts of meat
discount meat
ethnic differences
ethnographers
farms and farmers
fatty cuts
fatty meat
fiji
flap food
food politics
historical
human rights
inexpensive meat
lamb
meat farming
meat market
meat trade
mutton
new zealand
nonfiction
nutrition policies
pacific islanders
pacific islands
papua new guinea
second class status
social issues
social nutrition
social science
tonga
trade policies
ISBN 1-282-35982-7
9786612359828
0-520-94597-2
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Frontmatter -- Contents -- Illustrations -- Acknowledgments -- INTRODUCTION. What's Not on Our Plates -- ONE. Thinking about Meat -- TWO. Making Flaps -- THREE. Trading Meat -- FOUR. Papua New Guinea's Flaps -- FIVE. Smiles and Shrugs, Worried Eyes and Sighs -- SIX. Pacific Island Flaps -- CONCLUSION. One Supersize Does Not Fit All -- Notes -- References -- Index
Record Nr. UNINA-9910823003703321
Gewertz Deborah B. <1948->  
Berkeley, : University of California Press, c2010
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Chemical Composition and Biological Activities of Essential Oils
Chemical Composition and Biological Activities of Essential Oils
Autore Napoli Edoardo Marco
Pubbl/distr/stampa Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021
Descrizione fisica 1 electronic resource (212 p.)
Soggetto topico Technology: general issues
Soggetto non controllato extracellular polymeric substance matrix
cellulose synthesis
enzyme inhibition
essential oils
Boswellia sacra
frankincense essential oil
GC/MS analysis
antimicrobial activity
Staphylococcus aureus
Pseudomonas aeruginosa
Propionibacterium acnes
Candida albicans
Malassezia furfur
lamb
carvacrol
monensin
meat tenderness
TBARS
essential oil
genetic
RAPD
thyme
Thymus quinquecostatus
Thymus vulgaris
Penicillium rubens
growth inhibition
RNA microarray
gene expression
metabolic pathway analysis
Ferula
GC
chemometrics
antioxidant activity
Acinetobacter baumannii
MDR
biofilm
antimicrobial
Pimenta
Myrtaceae
wound infection
eugenol
1,8-cineole
GC/MS
Salmonella
Origanum vulgare
ciprofloxacin
poultry farms
pig farms
Staphylococcus spp
human semen
antimicrobial resistance
rosewood
linalool
marine bacteria
ABTS
Trypanosoma cruzi
cytotoxicity
nitrite
nitric oxide
antifungal activity
nanoencapsulation
poly(ε-caprolactone)
Thymus capitatus
Satureja montana
Lavandula angustifolia
Lavandula intermedia
Origanum hirtum
Monarda didyma
Monarda fistulosa
Alternaria alternata
cucurbits
Cymbopogon citratus
GC-MS
Stagonosporopsis cucurbitacearum
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910557383903321
Napoli Edoardo Marco  
Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Consumer Preferences and Acceptance of Meat Products
Consumer Preferences and Acceptance of Meat Products
Autore Garmyn Andrea
Pubbl/distr/stampa Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020
Descrizione fisica 1 electronic resource (222 p.)
Soggetto topico Research & information: general
Biology, life sciences
Food & society
Soggetto non controllato actinidin
consumer acceptance
consumer sensory testing
eating quality
grass-fed beef
Meat Standards Australia (MSA)
proteolysis
sensory testing
quality
tenderness
oxidation
colour
sensory
acceptability
beef
consumer perceptions
patties
tempeh
consumers
attitude
sheepmeat
premium
holistic product development
consumer
enhancement
fajita
muscle
phosphate
sodium bicarbonate
lamb age
sensory evaluation
flavor
meat purchase decision-making
meat buying criteria
extended postmortem aging
demographics
satisfaction
focus group
meat products
qualitative multivariate analysis
conjoint analysis
older adults
consumer sensory
pork
lamb
juiciness
demographic
yearling
longissimus
semimembranosus
cross-cultural
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910557669503321
Garmyn Andrea  
Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Popes, peasants and shepherds [[electronic resource] ] : recipes and lore from Rome to Lazio / / Oretta Zanini De Vita ; translated by Maureen B. Fant ; with a foreword by Ernesto Di Renzo
Popes, peasants and shepherds [[electronic resource] ] : recipes and lore from Rome to Lazio / / Oretta Zanini De Vita ; translated by Maureen B. Fant ; with a foreword by Ernesto Di Renzo
Autore Zanini De Vita Oretta <1936->
Pubbl/distr/stampa Berkely, : University of California Press, 2013
Descrizione fisica 1 online resource (325 p.)
Disciplina 394.1/20945632
Altri autori (Persone) FantMaureen B
Di RenzoErnesto
Collana California Studies in Food and Culture
Soggetto topico Cooking, Roman
Dinners and dining - History
Soggetto non controllato cookbook
cookbooks
cooking made easy
cooking
culinary history
culinary
customs
easy to read
engaging
enthic foods
essential flavors
food and wine
food lovers
food prep
frugal people
herbs
historical
history of italian cooking
history
how to cook
italian cooking
italian food
italian history
kitchen setting
lamb
lazio
lively
modern cuisine
olive oil
ordinary people
page turner
pork
recipes
regional cooking
regional interest
retrospective
ricotta
rome
social history
social sciences
traditions
ISBN 0-520-95539-0
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Front matter -- Contents -- Foreword: Lazio'S Gastronomic Roots -- Translator'S Preface -- Acknowledgments -- Introduction -- The Agrarian Landscape Of The Campagna Romana -- The Tiber And Fish In Popular Cooking -- Water And Aqueducts -- Mills On The Tiber: Bread And Pasta In Rome -- Rome And Its Gardens -- Sheep, Shepherds, And The Pastoral Kitchen -- Roads And Taverns -- Fairs And Markets -- Roman Carnival -- The Jewish Kitchen Of The Roman Ghetto -- The Papal Table -- Giuseppe Gioacchino Belli, Poet Of The Roman Kitchen -- Hollywood On The Tiber -- Traditional Sweets -- Olives -- Etruscan Lands: Viterbo And Tuscia -- Sabina, Land Of Olive Trees And Hill Towns -- From The Castelli To The Ciociaria -- Buffalo Country: The Pontine Marshes -- Coastal Lazio And The Sea -- Recipes -- Glossary Of Terms And Ingredients -- Notes -- General Index -- Recipe Index
Record Nr. UNINA-9910786178003321
Zanini De Vita Oretta <1936->  
Berkely, : University of California Press, 2013
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Popes, peasants and shepherds [[electronic resource] ] : recipes and lore from Rome to Lazio / / Oretta Zanini De Vita ; translated by Maureen B. Fant ; with a foreword by Ernesto Di Renzo
Popes, peasants and shepherds [[electronic resource] ] : recipes and lore from Rome to Lazio / / Oretta Zanini De Vita ; translated by Maureen B. Fant ; with a foreword by Ernesto Di Renzo
Autore Zanini De Vita Oretta <1936->
Pubbl/distr/stampa Berkely, : University of California Press, 2013
Descrizione fisica 1 online resource (325 p.)
Disciplina 394.1/20945632
Altri autori (Persone) FantMaureen B
Di RenzoErnesto
Collana California Studies in Food and Culture
Soggetto topico Cooking, Roman
Dinners and dining - History
Soggetto non controllato cookbook
cookbooks
cooking made easy
cooking
culinary history
culinary
customs
easy to read
engaging
enthic foods
essential flavors
food and wine
food lovers
food prep
frugal people
herbs
historical
history of italian cooking
history
how to cook
italian cooking
italian food
italian history
kitchen setting
lamb
lazio
lively
modern cuisine
olive oil
ordinary people
page turner
pork
recipes
regional cooking
regional interest
retrospective
ricotta
rome
social history
social sciences
traditions
ISBN 0-520-95539-0
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Front matter -- Contents -- Foreword: Lazio'S Gastronomic Roots -- Translator'S Preface -- Acknowledgments -- Introduction -- The Agrarian Landscape Of The Campagna Romana -- The Tiber And Fish In Popular Cooking -- Water And Aqueducts -- Mills On The Tiber: Bread And Pasta In Rome -- Rome And Its Gardens -- Sheep, Shepherds, And The Pastoral Kitchen -- Roads And Taverns -- Fairs And Markets -- Roman Carnival -- The Jewish Kitchen Of The Roman Ghetto -- The Papal Table -- Giuseppe Gioacchino Belli, Poet Of The Roman Kitchen -- Hollywood On The Tiber -- Traditional Sweets -- Olives -- Etruscan Lands: Viterbo And Tuscia -- Sabina, Land Of Olive Trees And Hill Towns -- From The Castelli To The Ciociaria -- Buffalo Country: The Pontine Marshes -- Coastal Lazio And The Sea -- Recipes -- Glossary Of Terms And Ingredients -- Notes -- General Index -- Recipe Index
Record Nr. UNINA-9910808029603321
Zanini De Vita Oretta <1936->  
Berkely, : University of California Press, 2013
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Progress on Nutrient Composition, Meat Standardization and Grading, Processing and Safety in Different Types of Meat Sources
Progress on Nutrient Composition, Meat Standardization and Grading, Processing and Safety in Different Types of Meat Sources
Autore Nelson Huerta-Leidenz
Pubbl/distr/stampa Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021
Descrizione fisica 1 electronic resource (218 p.)
Soggetto non controllato chicken fat by-products
unsaturated fatty acids
colour properties
lipid profile
beef
lamb
pork
trace elements
micronutrients
fatty acids
genomics
heritability
Campylobacter jejuni
antimicrobials
decontamination
poultry
chicken wings
application method
indicator bacteria
chlorine dioxide
rhamnolipids
1,3-Dibromo-5.5-dimethyl hydantoin
interventions
barley
corn
blend
eating quality
volatile compounds
Salmonella spp
E. coli
pathogen surrogates
ozone intervention
beef trim
tropical
meat quality
nutrient
composition
beef primals
computer vision system
dual energy X-ray absorptiometry
mature cows
rib-eye camera
whole-side camera
lactic acid
UV-C
Listeria monocytogenes
LAB
response surface methodology
longissimus dorsii lumborum
multivariate analyses
proximate composition
fatty acid profile
mineral content
carcass traits
tropical beef cattle
refrigerated meat shelf life
microbial indicators
vacuum packaging
carcass chilling
hot water intervention
Salmonella
chicken
microbial intervention
food-contact surfaces
Pirenaica
Protected Geographical Indication
Ternera de Navarra
Certified Angus Beef
country of origin
USDA standard
sensory profile
pig
seaweed
pork quality
minerals
proximal composition
Macrocystis pyrifera
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910557586103321
Nelson Huerta-Leidenz  
Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Quality and Safety of Meat Products
Quality and Safety of Meat Products
Autore Panea Begoña
Pubbl/distr/stampa Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020
Descrizione fisica 1 electronic resource (154 p.)
Soggetto topico Research & information: general
Biology, life sciences
Soggetto non controllato Escherichia coli O157:H7
quality
beef
veal
thermal inactivation
muscle foods
modified atmosphere packaging
CO
shelf-life
best practice
regulation
broiler
chicken
breast meat
sensory analysis
Spirulina
black soldier fly
Hermetia illucens
M. pectoralis superficialis
lamb meat
freshness
volatile compounds
aldehydes
aldehyde ratios
quality control
catfish
batters
texture
oil content
Listeria monocytogenes
Campylobacter
Salmonella
Staphylococcus aureus
vacuum impregnation
sodium chloride brine
cull cows
meat quality
microstructure
moisture-enhanced meat
cluster
intrinsic
extrinsic
oil
meat confit
lamb
cecina
ovine
sensory quality
traditional meat products
poultry
carbon monoxide
packaging
enhanced meat
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910557102903321
Panea Begoña  
Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
The Potential of Dietary Antioxidants
The Potential of Dietary Antioxidants
Autore Dini Irene
Pubbl/distr/stampa Basel, : MDPI Books, 2022
Descrizione fisica 1 electronic resource (552 p.)
Soggetto topico Research & information: general
Biology, life sciences
Food & society
Soggetto non controllato Trichoderma spp
EVOO
olive pomace
olive vegetation water
Olea europea var Leccino
HRMS-Orbitrap
phenolic identification
antioxidant activity
grape seed oil fatty acid
novel extraction
tocopherol
supercritical fluid
microwave assisted
ultrasound assisted
Soxhlet
olive mill wastewater
olive oil
Olive Pâté
antioxidants
nutraceutical
Q Exactive Orbitrap LC-MS/MS
Clery strawberry
food processing
Polyphenols
multi-methodological evaluation
HS-GC/MS analysis
PCA
antioxidant
HepG2 cells
EVOO extract
IOC methods
LDLR
PCSK9
tomatoes
NMR spectroscopy
FT-ICR mass spectrometry
ripening stage
phenolics
metabolomics
phytochemicals
cardoon
multipurpose plant
chlorogenic acid
fatty acids
herbal treatment
organic zinc
lamb
Haemonchus contortus
antioxidant enzymes
lipid peroxidation
mineral status
paraxanthine
caffeine
CYP1A2 phenotyping
human saliva
differential pulse voltammetry
egg
flavonoids
inductively coupled plasma mass spectrometry (ICP-MS)
metallome
quercetin
walnut
by-products
antitussive
ROS
NOx
IL-6
CXC-R1
histopathological analysis
sustainable agriculture
onion skin
traditional varieties
flavonols
dietary antioxidants
Helichrysum
medicinal plants
infusions
phenolic compounds
antioxidative potential
polyphenols
flavonids
endogenous antioxidant enzymes
reduced glutathione
oxidized glutathione
catalase
superoxide dismutase
interleukin 6
tumor necrosis factor
endurance sports
Ficus carica
oxidative stress protection
stress hormones
epidermal skin barrier
nutricosmetics
brown rice
fermentation
germination
stress
bioactive compounds
untargeted metabolomics
functional food
health benefits
lovage
elicitation
phenolic acids
potential anti-inflammatory potential
anticancer properties
antioxidative activity
bioactive peptides
peptidomics
mass spectrometry
soybean
plant-based foods
LDL
CVD
lipid oxidation
dietary fiber
cholesterol
hyperlipidemia
microalgae
spirulina
inflammation
lipopolysaccharide
dairy cows
fattening bulls
leukocytes
spices
condiments
extra-virgin olive oil
antiviral properties
antioxidant properties
nutricosmetic
grape seed
pomace
polyunsaturated fatty acids
polyphenol
resveratrol
rutin
HPLC
GC
coumarins
green synthesis
DFT
red algae
antioxidant and antimicrobial ability
lipoperoxidation
salmon
anticancer
marigold
sage
bearberry
eucalyptus
yarrow
apples
pomegranate
mitochondrial DNA
DNA damage
apoptosis
oral cancer
arbutin
melanin
pigment
melasma
skin lightening
cosmetic
hyperpigmentation
tyrosinase
nuclear factor erythroid 2-related factor 2 (Nrf2)
Brassicaceae
light wavelength
reactive oxygen species (ROS)
oxidative stress
antioxidant proteins
Moringa leaf extract
nanoencapsulation
rabbit
physiology
reproduction
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910595076603321
Dini Irene  
Basel, : MDPI Books, 2022
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui