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Advanced Strategies to Preserve Quality and Extend Shelf Life of Foods
Advanced Strategies to Preserve Quality and Extend Shelf Life of Foods
Autore Del Nobile Matteo
Pubbl/distr/stampa Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
Descrizione fisica 1 electronic resource (226 p.)
Soggetto topico Research & information: general
Soggetto non controllato olive oil by-products
breaded fish
fish shelf life
fish quality
sustainable food
film
whey protein isolate
tarragon essential oil
brook trout
refrigerated storage
physicochemical quality
microbiological quality
sensory quality
shelf-life
sweet cherry
nanoemulsion coating
cracking
fruit quality, nutraceutical value
crosslinking
fresh fish
spoilage
chilling/refrigeration
freezing
edible coatings
hyperbaric storage
algae extracts
antioxidants
fish preservatives
total carotenoids
total phenolics
trout fillets
Ceylon spinach
Basella alba
ultrasonication
antioxidant
antibacterial activity
pork
Sus scrofa
household food waste
stability evaluation
sensory acceptability
period after opening (PAO)
blackberry
gray mold
pathogens
storage quality
ozone treatment
enoki mushroom
ZnONPs
propolis
pullulan/chitosan
antibacterial
antioxidant activity
meat packaging
volatile organic compounds
HS-SPME-GC/MS
Italian sparkling wines
cork stoppers
bottle aging
antimicrobial polymers
antimicrobial peptides
food safety
food packaging
instrumental color
overwrapped packaging
simulated retail display
TBARS
vacuum packaging
fruit and vegetable by-products
food shelf life
by-products recycling
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910674011703321
Del Nobile Matteo  
Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
Materiale a stampa
Lo trovi qui: Univ. Federico II
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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
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Innovative Production Strategies for High-Quality, Traditional Pig Products
Innovative Production Strategies for High-Quality, Traditional Pig Products
Autore Martelli Giovanna
Pubbl/distr/stampa Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021
Descrizione fisica 1 electronic resource (204 p.)
Soggetto topico Research & information: general
Biology, life sciences
Technology, engineering, agriculture
Soggetto non controllato altitude
carcass quality
meat quality
amino acid
fatty acid
natural extract
curing agents
sausages
Cinta Senese pig
immunocastration
entire male
castration
pig
dry-cured ham
Iberian pig
extensive system
low-protein diet
carcass
fatty-acid profile
Liangshan pig
traditional pig products
swine
Alentejano
Bísaro
Ribatejano
dorsal subcutaneous fat
pork quality
lncIMF4
intramuscular preadipocyte
differentiation
autophagy
aggression
agonistic behavior
darkness
light
mixing
photoperiod
regrouping
skin lesions
Sus scrofa
Iberian pork
quality standard
qualitative analysis
in-depth interviews
adipose tissue
plasma hormones
lipogenic enzymes
fatty acids
animal welfare
transport
stress
pigs
pork
solid-phase microextraction
mass spectrometry
aroma
meat
genetic marker
ham processing
ham quality
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910557338903321
Martelli Giovanna  
Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021
Materiale a stampa
Lo trovi qui: Univ. Federico II
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Medicinal Plants and Foods
Medicinal Plants and Foods
Autore Nieto Gema
Pubbl/distr/stampa Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020
Descrizione fisica 1 electronic resource (165 p.)
Soggetto topico Research & information: general
Biology, life sciences
Food & society
Soggetto non controllato anti-obesity
anti-lipase
traditional medicine
folkloric food
Acetaminophen
Vernonia calvoana
serum lipid indices
hypolipidemic activity and antioxidants
flavonoids
diabetes
Rosaceae
Mespilus germanica
mice
brine-injected pork
green tea extract
maté extract
ascorbate
protein oxidation
sensory quality
high-oxygen modified atmosphere packaging
brine injection
pork
lipid oxidation
modified atmosphere packaging
hydroxytyrosol
antioxidant
antimicrobial
meat
preservative
health
antioxidants
Lamiaceae
polyphenols
Stachys mucronata
Capnophyllum peregrinum
antioxidant activity
photoprotective activity
macroalgae
microalgae
extraction yield
total phenolic content
Euphorbia dendroides
phenolic compounds
HPLC
antiproliferative activity
Caco-2 cells
iron
bioavailability
phytic acid
agro by-products
food waste
waste utilization
anti-inflammatory
medicinal plants
chronic diseases
Uncaria tomentosa
Harpagophytum procumbens
Myrciaria dubia
Ribes nigrum
hesperidin
rosemary
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910557798603321
Nieto Gema  
Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020
Materiale a stampa
Lo trovi qui: Univ. Federico II
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Metabolomic Applications in Animal Science
Metabolomic Applications in Animal Science
Autore Tomonaga Shozo
Pubbl/distr/stampa Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020
Descrizione fisica 1 electronic resource (265 p.)
Soggetto topico Research & information: general
Biology, life sciences
Technology, engineering, agriculture
Soggetto non controllato albumen
breed
chicken
feed
metabolome
yolk
arachidonic acid
omega-3 fatty acids
lipidomics
mass spectrometry
dietary fat
fatty acid metabolism
pork
meat
skeletal muscle
fiber type
cooking
beef
Wagyu
Holstein
captive giraffes
urine
metabolomics
1H-NMR
NMR
metabotype
transition
ketosis
cattle
chemometrics
spectral correction
authentication
biomarker
feeding
meat quality traits
metabolite
postmortem aging
processing
chickens
heat stress
lipid peroxidation
orotic acid
feed efficiency
biomarkers
SNPs
GWAS
RFI
pigs
pathways
metabolic profile
transition period
livestock
methyl donor
one-carbon metabolism
negative energy balance
pasture legumes
phytoestrogens
flavonoids
coumestans
polyphenols
proanthocyanidins
metabolic profiling
biosynthesis
linear model
transcriptomics
horse
metabolomic
metabolism
exercise
saliva
anabolic practices
testosterone
plasma
CE-TOFMS
intramuscular fat
meat quality
porcine
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910557407903321
Tomonaga Shozo  
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
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The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets
The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets
Autore Durazzo Alessandra
Pubbl/distr/stampa MDPI - Multidisciplinary Digital Publishing Institute, 2019
Descrizione fisica 1 electronic resource (216 p.)
Soggetto non controllato Klebsiella
landraces
conventional hams
olive oil quality
Food Composition Databases
Cyprus
traditional meat products
sustainable development goals
Schinziophyton rautanenii
lupanine
cheese
Olea europaea L.
environmental and socio-demographic factors
agave sap
environmental sustainability
mountain
chemometrics
harvesting time
metabolomics
olive oil
micronutrients
typical/local foods
Italian garlic
carbohydrates
innovative gastronomy
fatty acid composition
loyalty
sustainability
PCA
processing system
varieties
traditional hams
cultivar
consumer culture theory
post millennials
dietary fibre
macronutrients
anticancer activity
conventional sausages
traditional food
metallomics
traditional foods
antimicrobial
altitude
fructans
germplasm
local foods
traditional recipes
PIRG
edible plants
Pseudomonas
pork
bioactive components
nutritional composition
traditional dietary patterns
climate resilience
environmental conditions
geographical origin
saponins
FTIR-ATR
livelihood needs
biodiversity
sustainable diets
fatty acids
soluble sugars
alkaloids
Provolone del Monaco
bioassay
traditional sausages
health
tetraploid wheat
antimicrobial activity
agro-ecology biodiversity
traditional Italian recipes
sensorial evaluation
food
ecosystem goods and services
Mediterranean
plants adaptability
Southern Africa
actinomycetes
fractions
consumer preferences
ISBN 3-03921-384-9
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Altri titoli varianti Close Linkage between Nutrition and Environment through Biodiversity and Sustainability
Record Nr. UNINA-9910367751803321
Durazzo Alessandra  
MDPI - Multidisciplinary Digital Publishing Institute, 2019
Materiale a stampa
Lo trovi qui: Univ. Federico II
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Valorization of Food Processing By-Products
Valorization of Food Processing By-Products
Autore Poiana Marco
Pubbl/distr/stampa Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
Descrizione fisica 1 electronic resource (300 p.)
Soggetto topico Research & information: general
Biology, life sciences
Technology, engineering, agriculture
Soggetto non controllato by-product
rheological properties
optimization
melting profile
antioxidant activity
mayonnaise
olive mill wastewater
oxidative stability
phenolic extract
pork
fatty acid
amino acid
mineral
meat
sustainability
spent biomass
prebiotic potential
enzymatic digestion
biorefinery
circular economy
by-products
ovine scotta
bioactive peptides
bromelain
pancreatin
dipeptidyl peptidase IV inhibition
ovine second whey cheese
enzymatic hydrolysis
wasted bread
bioprocessing
lactic acid bacteria
soil amendment
byproducts
vegetable oil industry
phenolics
flavonoids
photochemiluminescence
cold-pressed oil by-product
gum
thixotropic behavior
low-fat vegan mayonnaise
thickeners
gelling agents
tomato pomace
lycopene
β-carotene
extraction
food by-products
deep eutectic solvents
non-thermal drying
stilbene
vine shoots
viticulture waste
trans-resveratrol
ε-viniferin
Italian varieties
no-waste
omega-3
smart sensors
reuse
fish oil industry
recovery
chemometrics
lipid profile
aquafaba
cold-pressed oils
confocal laser scanning microscopy
egg replacement
physicochemical properties
radical scavenging activity
vegan mayonnaise
Amberlite resin
hazelnut skin
polyphenols
Pinot noir pomace
solid-liquid extraction
valorization
fatty acids
derivatization
cranberry pomace
dietary fiber
technological properties
kiwi byproducts
probiotic
prebiotic
Lactobacillus casei
ingredients
functional foods
microbial spoilage
lipidic oxidation
antioxidant
predictive microbiology
food preservation
food safety
sustainable strategy
by-product reuse
kinetic parameters
Olea europaea
waste reuse
inulin
high polymerization degree
functional pasta
glycemic index
prebiotics growth
ISBN 3-0365-5950-7
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910639988103321
Poiana Marco  
Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
Materiale a stampa
Lo trovi qui: Univ. Federico II
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