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Extra Virgin Olive Oil Quality, Safety, and Authenticity
| Extra Virgin Olive Oil Quality, Safety, and Authenticity |
| Autore | Varzakas Theodoros |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (127 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
yeast microbiota
extra virgin olive oil Nakazawaea molendini-olei Nakazawaea wickerhamii Yamadazyma terventina yeast enzymatic activities volatile compounds sensory analysis phenols sensory quality varietal typicity EVOO Kalamata PDO Koroneiki cultivar Greece Messinia region EU regulations quality and chemical parameters sterols cv. Koroneiki cv. Mastoides south Peloponnese fatty acids botanical origin authenticity Raman FT-IR virgin olive oil quality panel test VIS-NIR ANN made in Italy minor components pigments antioxidants non-destructive techniques ready-to-use spectral signature artificial intelligence AI olive fruits storage temperature FAEE waxes phenolic compounds |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557344003321 |
Varzakas Theodoros
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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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Frontier Research on the Processing Quality of Cereal and Oil Food
| Frontier Research on the Processing Quality of Cereal and Oil Food |
| Autore | Wang Qiang |
| Pubbl/distr/stampa | Basel, : MDPI Books, 2022 |
| Descrizione fisica | 1 electronic resource (174 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Technology, engineering, agriculture |
| Soggetto non controllato |
macadamia oil
cultivars minor components antioxidant capacity triacylglycerols tofu protein structure mechanism sesame oil gelation oleogels controlled volatile release adzuki bean acrylamide volatile microwave baking drum roasting peanut high-oleic peanut oil volatiles precursors tree peony seed oil heating pretreatment microstructure volatile compounds bioactive compounds oxidative stability natural repose angle point source velocity characteristics mechanical characteristics distribution peanut protein hydrothermal cooking combined modification low pH physicochemical properties protein structure ultrasonic maize germination physiological and biochemical indicators γ–aminobutyric acid instant flavor peanut powder heat treatment flavor MR functional properties peanut meal |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910595077903321 |
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Wang Qiang
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| Basel, : MDPI Books, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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