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Chemical and Technological Characterization of Dairy Products
| Chemical and Technological Characterization of Dairy Products |
| Autore | Faccia Michele |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 online resource (216 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
ABTS
acidified dairy gel actinidin amino acids angiotensin-converting enzyme inhibition antibacterial activity anticancer antihypertensive antioxidant antioxidant activity antioxidant capacity bioactivity black tea bovine milk proteins cheese cheese freezing cheese quality cheese-making efficiency cheese-making losses cheesemaking comparative proteomics confocal laser scanning microscopy cream cheese cryoprotectants curd fines defatted cheese digestibility donkey milk DPPH ewes' milk cheese fatty acid profile fatty acids fenugreek and Moringa oleifera seed flours functional yogurt infant formula preparation kiwifruit microstructure milk clotting milk composition milk fat globule membrane milk fat globules mineral content mountain cheese n/a nanoparticle NMR spectroscopy nutraceutical properties panela cheese Parmigiano Reggiano cheese peptides physicochemical property polymerized goat milk whey protein probiotic addition Raman spectroscopy rheology Rubus suavissimus S. Lee (Chinese sweet tea) rumenic acid sensory sensory analysis sensory properties soy isoflavones starch textural property texture total phenolic content VOC volatile compound volatile organic compounds yogurt zinc zinc-dependent enzyme |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557128903321 |
Faccia Michele
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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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Sensory and Consumer Research for a Sustainable Food System
| Sensory and Consumer Research for a Sustainable Food System |
| Autore | Knaapila Antti |
| Pubbl/distr/stampa | Basel, : MDPI Books, 2022 |
| Descrizione fisica | 1 electronic resource (384 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Technology, engineering, agriculture |
| Soggetto non controllato |
organic food
discount supermarket purchase intention structural equation model (SEM) grocery retailing heritage cereals consumer attitudes preferences and awareness formulation legume profile TDS multi-intake bitter beany astringent dual fortification sensory evaluation iron and zinc deficiency lentil willingness to try neophobia structural equation model consumer acceptance descriptive analysis meat analog meat extender plant-based alternative protein imitation meat lunch buffet vegetables food intake multisensory emotion terms ingredients pleasantness sensory sustainability acceptance sensory descriptive analysis CATA texture analyzer pulses green peas chickpea rice non-thermal processing technologies consumer perception fruit and vegetables food processing sensory characterisation discarded fish seafood fishing season food choice motivations food waste willingness to pay consumer behavior convenience food determinants consumption confirmatory factor analysis structural equation modeling plant-based dairy alternatives innovation sustainable foods mountain cheese acceptability conjoint analysis external information consumer segmentation food sustainability non-dairy cheese soy-based cheese paper-based packaging sensory attributes consumer acceptability biscuit packages meat packages consumers focus groups environmentally friendly brown rice white rice Just About Right scale JAR penalty analysis flexitarian meat analogue meat substitute online survey plant-based protein vegan vegetarian |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910595068203321 |
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Knaapila Antti
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| Basel, : MDPI Books, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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