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Effects of Plants' Ingredients on Dough and Final Product
| Effects of Plants' Ingredients on Dough and Final Product |
| Autore | Mironeasa Silvia |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (198 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
quinoa
millet sorghum rice gluten-free bread rapeseed press cake fats biscuits antioxidant capacity sensory analysis consumer acceptance response surface methodology buckwheat flour dough rheology particle size optimization wheat flour salt reduction legislative recommendations bread making salt replacement bread quality pomace peel rheology bread properties roasted flaxseed flour GC/MS aroma antioxidant activity sensory evaluation fiber macro and microelements grape peels heat-moisture treatment pasta functional ingredients wholegrain flour wholemeal flour milling technology granulation starch damage germination lentil soybean microstructure ascorbic acid bread dough farinograph rosehip powder |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910566464903321 |
Mironeasa Silvia
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food Labeling: Analysis, Understanding, and Perception
| Food Labeling: Analysis, Understanding, and Perception |
| Autore | Martini Daniela |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (434 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Food & society |
| Soggetto non controllato |
nutritional labelling
food choices comprehension perception Dutch consumers food policies front-of-pack nutrition label traffic light health star Nutri-Score reference intake warning label serving size portion size food labeling nutrition facts label back of pack front of pack health framing breakfast cereals food labelling nutrition declaration nutritional quality gluten free nutrition and health claims salt information salt content salt label sodium label sodium information nutritional information nutritional labeling salt information use nutrition knowledge nutrition facts food cue reactivity sugar eye tracking priming color nutrition facts panel food label consumer behavior food decision making food packaging food choice nutrition front-of-pack labelling health star rating nutrition labelling consumer perception qualitative research nutrition labeling food processing nutrition policy Spain food analysis dietary sugars reformulation organic food health food nutrient content claims health claims nutrient profile menu labeling food and nutrition policy restaurant chains energy obesity quality carbohydrate dietary fibre whole grains glycemic index latent class modeling traditional meat product, mangalica sausage online nutrition intervention theory of planned behavior nutrition labels consumer attitude perceived healthiness product attributes healthy food consumer choice extra virgin olive oil hedonic price model country of origin energy density children food supply front-of-pack label discretionary entomophagy insect-based foods edible insects food sustainability perception of food novel food disgust neophobia variety seeking food technology neophobia consumer studies behavior labelling carbohydrate quality ICQC consensus food label use front-of-package (FOP) labels back-of-package (BOP) labels nutrition claims choice experiment willingness to pay (WTP) consumers' preferences sustainability label nutrition and health claim fish species allergen labelling Latin America packaged food products supermarket circulars ultra-processed pasta nutritional composition |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Food Labeling |
| Record Nr. | UNINA-9910576888303321 |
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Martini Daniela
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products
| Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products |
| Autore | Simonato Barbara |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (136 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Food & society |
| Soggetto non controllato |
agro-industrial by-product
fortified pasta dietary fiber phenolic compounds starch digestibility prebiotics trypsin inhibitors inositol phosphates phenols legumes functional foods gluten-free durum wheat precision harvest pasta quality pasta short chain pasta glycaemic index high amylose resistant starch gluten-free bread hydration hydroxypropyl methylcellulose xanthan gum psyllium sucrose replacement cake dietary fibre clean label texture profile sensory quality obesity celiac disease bread fortification grape pomace agro-industrial by-products antioxidant activity sensory analysis dumpling gnocchi gluten free pasta fiber content cooking behavior color texture liking predictors consumer acceptability gluten analysis ELISA sandwich method R5 antibody G12 antibody |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557338803321 |
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Simonato Barbara
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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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Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
| Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages |
| Autore | Pasqualone Antonella |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (306 p.) |
| Soggetto topico | Research & information: general |
| Soggetto non controllato |
extruded products
flaxseed amaranth dietary fiber extrusion-cooking fortified blended foods (FBFs) sensory food aid extrusion cereal legume infant child porridge sourdough fiber amino acids phenolic compounds phytic acid pulses re-milled semolina bread pizza focaccia rheological properties reofermentograph bioactive compounds texture sensory profile hemp chickpea milling by-products fortified pasta lactic acid bacteria nutritional value antioxidant capacity sensory properties functional foods pigmented wheat anthocyanins polyphenols alpha-amylase inhibition anti-inflammatory activity Moringa oleifera phenolic bioaccessibility starch digestion slowly digestible starch resistant starch Triticum turgidum L. subsp. durum Desf NaCl low-sodium sea salt Na+ reduction physico-chemical and textural attributes sensory evaluation inulin bakery products xanthan gum leavening agent coffee silverskin chemical characterization toxicological analysis extreme vertices mixture design product development cereal beverage fermentation functional non-alcoholic health benefits wholewheat flour stone milling roller milling dough rheology djulis food quality optimization Taguchi grey relational analysis texture profile analysis sensory attributes protein energy malnutrition insect sorghum wheat cereal-based ready-to-drink beverage convenient meal replacement (CMR) germinated wheat response surface methodology (RSM) gamma-amino butyric acid (GABA) antioxidant properties almond skins by-product upcycling biscuits health claims nutritional composition Moringa oleifera leaf powder (MOLP) fortification consumer acceptability byproducts new quality insects pasta |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557693103321 |
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Pasqualone Antonella
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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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Quality Evaluation of Plant-Derived Foods
| Quality Evaluation of Plant-Derived Foods |
| Autore | Oliveira Ivo Vaz de |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (190 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Technology, engineering, agriculture |
| Soggetto non controllato |
cracking index
fruit quality sweet cherry fruit yield efficiency Prunus dulcis processing sensorial analysis fatty acids antioxidant Beetroot (Beta vulgaris L.) juice bioactive components fermented beverage probiotics Linum usitatissimum Camelina sativa antioxidant capacity bioactive compounds glucosinolates lignans phenols co-products valorization wheat noodles isomaltodextrin storage stability cooking quality sensory evaluation microstructure legume germination lyophilization chemical compounds FT-IR analysis principal component analysis ozone sea buckthorn mechanical properties microbial load grape peels pasta wheat flour fibers antioxidants biofortification ripening selenium Solanum lycopersicum volatile organic compounds (VOCs) rhubarb sugars organic acids juices yield of petioles non-browning polyphenol oxidase phenolics vitamin C glutathione |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557896003321 |
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Oliveira Ivo Vaz de
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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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Target and Non-Target Approaches for Food Authenticity and Traceability
| Target and Non-Target Approaches for Food Authenticity and Traceability |
| Autore | Amaral Joana S |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (278 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
COIBar-RFLP (cytochrome oxidase I barcode-restriction fragment length polymorphism)
seafood fraud DNA barcoding food authenticity food adulteration food fraud donkey cytochrome b real-time PCR meat products honey regional origin chemometric analysis mineral content Montenegro Sepia common cuttlefish Sepia officinalis real-time PCR (Polymerase Chain Reaction) species identification food authentication COI (Cytochrome Oxidase I) Olea europaea var Sylvestris oleaster olive olive oil adulteration SNP DNA virgin olive oil quality volatile compounds sensory analysis chemometrics anti food fraud Curcuma longa DNA markers SYBR-GREEN real-time PCR Zea mays pasta Triticum aestivum Triticum durum genetic traceability digital PCR semolina species truffle Tuber spp species differentiation near-infrared spectroscopy red deer roe deer water deer multiplex PCR capillary electrophoresis perilla sesame geographic origin metabolomics multivariate analysis metabolite profiling quantification chicken guinea fowl pheasant quail turkey authentication authenticity chemometric fish origin meat milk spectroscopy 1H-NMR GC-MS HPLC-UV/VIS protein hydrolysate free amino acid contents ProHydrAdd monofloral honey direct analysis in real time (DART) high resolution mass spectrometry (HRMS) geographical origin Ginkgo biloba plant infusions real-time polymerase chain reaction DNA extraction opium poppy seed pollen grains bakery product oil PCR Salmo salar L. fatty acids mislabeling machine learning |
| ISBN | 3-0365-5457-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910619463803321 |
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Amaral Joana S
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| MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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