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.
Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes)
| Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes) |
| Autore | Varzakas Theodoros |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (215 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
redox potential
color transfer beef juice beef meat eugenol encapsulation whey protein-maltodextrin conjugates chitosan olive oil cv. Lianolia Kerkyras cv. Koroneiki fatty acid methyl esters sterols authenticity quality LAB Bifidobacterium BLS fruits vegetables Oregano honey costeño-type cheese sodium chloride texture rheology microstructure boba milk tea calcium alginate ball preparation method shelf life inventory new retailing baking industrial food supply chain coordination Two-stage production system corporate social responsibility supply chain dairy industry social charity Vietnam dry efficiency energy kiwifruit ultrasound edible coating nanoemulsion guaiacol peroxidase anthocyanins phenylalanine ammonia-lyase chub mackerel smoking treatment sensory analysis physiochemical characteristics microbiological quality biochemical analysis HMR pen shell squid meat superheated steam high-frequency defrosting cassava chips physicochemical properties MALDI-TOF applications food fraud adulteration |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Advances in Food Processing |
| Record Nr. | UNINA-9910557758903321 |
Varzakas Theodoros
|
||
| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Application of Analytical Chemistry to Foods and Food Technology
| Application of Analytical Chemistry to Foods and Food Technology |
| Autore | Naviglio Daniele |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (224 p.) |
| Soggetto topico |
Humanities
Social interaction |
| Soggetto non controllato |
solid-liquid extraction
green extraction RSLDE bioactive compounds Naviglio extractor Naviglio’s principle Hsian-tsao Platostoma palustre (Blume) headspace solid-phase microextraction (SPME) volatile components simultaneous distillation-extraction (SDE) amino acid profiling hydrophilic interaction chromatography (HILIC) tandem mass spectrometry Triticum species flours flour quality characteristics narrow-leaved oleaster fruits near-infrared hyperspectral imaging geographical origin convolutional neural network effective wavelengths food colorants (synthetic, natural) food matrices instrumental analysis sample preparation mango volatile compounds frequency detection (FD) order-specific magnitude estimation (OSME) odor activity value sensory analysis lead (II) ELISA monoclonal antibody (mAb) isothiocyanobenzyl-EDTA (ITCBE) chemiluminescent enzyme immunoassay (CLEIA) meadow saffron metabolomics UHPLC-QTOF-mass spectrometry extraction methods antioxidants Pressurized liquid extraction soxhlet solvent extraction green analytical chemistry Rosemary poultry eggs spectinomycin lincomycin ASE GC-EI/MS/MS acrylamide kobbah transglutaminase pectin chitosan-nanoparticles coatings mesoporous silica nanoparticles grass pea HPLC-RP Curcuma longa L. curcuminoid stability multi-step extraction ultrasound-assisted extraction extraction kinetic functional foods gas chromatography health effects liquid chromatography (HPLC) mass spectrometry nutraceuticals phytochemicals solid-liquid extraction techniques |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557577903321 |
|
Naviglio Daniele
|
||
| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Biological Activities of Plant Food Components: Implications in Human Health
| Biological Activities of Plant Food Components: Implications in Human Health |
| Autore | Gentile Carla |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (168 p.) |
| Soggetto topico | Research & information: general |
| Soggetto non controllato |
resveratrol
bioactivities anticancer anti-obesity antidiabetes molecular mechanisms durum wheat bread Portulaca oleracea L. essential fatty acids omega-6/omega-3 ratio antioxidants Bangladesh vegetables polyphenols amylase glucosidase renin angiotensin-converting enzyme lipase mass spectrometry yeast antioxidant cytotoxicity bioavailability viability Punica granatum hydrolysable tannins flavonoids Ultra High Performance Liquid Chromatography-Orbitrap-Mass Spectrometry tempura deep-fried product barley buckwheat Job's tears antioxidant capacity oil deterioration polyphenol oxidative stress necroptosis plant extract secondary metabolite γH2AX copper African food spices GC-MS (gas chromatography mass spectrometry) antimicrobial antibiofilm violacein inhibition swarming inhibition swimming inhibition anticholinesterase antiurease antityrosinase sensory analysis mineral content proanthocyanidins carotenoids antioxidant activity FRAP DPPH ABTS CAA |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Biological Activities of Plant Food Components |
| Record Nr. | UNINA-9910557529403321 |
|
Gentile Carla
|
||
| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
By-Products: Characterisation and Use as Food
| By-Products: Characterisation and Use as Food |
| Autore | Grasso Simona |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (252 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences |
| Soggetto non controllato |
meat byproducts
porcine heart protein extraction response surface methodology technofunctional properties bioethanol co-products post-fermentation corn oil distiller’s corn oil thin stillage by-products valorization bioactive molecules phytosterols squalene tocopherols tocotrienols tocols carotenoids rice bran stabilization antioxidants functional properties bioactives anti-nutritional components solid state fermentation antioxidant activity bioactive compounds Aspergillus oryzae HPLC total phenolic content reducing power assay biorefinery olive-derived biomass ultrasound-assisted extraction animal welfare circular economy consumer acceptance consumer attitudes food waste insects as feed Nvivo poultry qualitative study sustainability muffins by-product valorisation sunflower flour amino acid profile mineral content fibre content FRAP PCL assay functional ovine cheese grape pomace powder Lactococcus lactis physicochemical properties polyphenols volatile organic compounds antioxidant properties defatted seeds of Oenothera biennis α-glucosidase aldose reductase antioxidant nutrients purple corn cob anthocyanins Arabic gum accelerated stress protocol forced degradation moisture-modified Arrhenius equation mango by-products fortification value addition in vitro digestion maize porridge vegetable pomace dairy beverage fluidized bed heat-sensitive compounds functional food palatability Canis familiaris DIY formula Prunus dulcis almond skins almond hulls almond shells almond blanch water bioactivities agri-waste management cava lees phenolic extract food by-product lactic acid bacteria fermented sausages Salmonella spp Listeria monocytogenes revalorization waste utilisation date seed powder cookies sensory analysis |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | By-Products |
| Record Nr. | UNINA-9910580211703321 |
|
Grasso Simona
|
||
| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
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 electronic resource (216 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
milk composition
Parmigiano Reggiano cheese cheese-making efficiency curd fines cheese-making losses zinc ewes' milk cheese rumenic acid zinc-dependent enzyme volatile compound cheesemaking donkey milk fatty acids sensory analysis VOC starch yogurt rheology sensory texture defatted cheese peptides amino acids bioactivity digestibility cheese quality mountain cheese fatty acid profile volatile organic compounds sensory properties milk clotting cheese kiwifruit actinidin nutraceutical properties microstructure Raman spectroscopy confocal laser scanning microscopy cheese freezing cream cheese NMR spectroscopy cryoprotectants black tea acidified dairy gel textural property antioxidant capacity functional yogurt fenugreek and Moringa oleifera seed flours total phenolic content antioxidant activity antibacterial activity mineral content Rubus suavissimus S. Lee (Chinese sweet tea) antioxidant anticancer antihypertensive polymerized goat milk whey protein soy isoflavones nanoparticle physicochemical property milk fat globules bovine milk proteins milk fat globule membrane comparative proteomics infant formula preparation panela cheese angiotensin-converting enzyme inhibition probiotic addition DPPH ABTS |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557128903321 |
|
Faccia Michele
|
||
| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
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
|
||
| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Enological Repercussions of Non-Saccharomyces Species 2.0
| Enological Repercussions of Non-Saccharomyces Species 2.0 |
| Autore | Morata Antonio |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (176 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
Metschnikowia pulcherrima
Lachancea thermotolerans Torulaspora delbrueckii Grenache Graciano ochratoxin A (OTA) mycotoxins biogenic amines (BAs) ethyl carbamate (EC) organic wines non-Saccharomyces alcohol reduction native yeast sequential fermentation wine uninoculated fermentation yeast sulphur dioxide non-Saccharomyces yeasts mixed starter cultures fermentation Sangiovese sensory analysis antimicrobial peptides Brettanomyces bruxellensis Candida intermedia Pichia guilliermondii reactive oxygen species Hanseniaspora vineae alcoholic fermentation ageing on lees polysaccharides white wines winemaking aging-on-lees yeast assimilable nitrogen Saccharomyces non-cerevisiae ethanol glycerol glycolysis pyruvate kinase fermentation evolution clade sensory improvement dealcoholization SO2 grape variety Schizosaccharomyces pombe |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557128203321 |
|
Morata Antonio
|
||
| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
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
|
||
| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Feature Papers in Horticulturae Ⅱ
| Feature Papers in Horticulturae Ⅱ |
| Autore | Archbold Douglas D |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (202 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Technology, engineering, agriculture |
| Soggetto non controllato |
Olea europaea
fat content fatty acid profile phenolic content volatile compounds hedgerow planting systems adaptive management conservation science Guam Mariana Islands Rota growing efficiency hydroponic nutrient solution raw material standardization soilless culture system system design brown rot inoculum application Monilinia phenotyping phenotypic instability stone fruit sweet cherry fruit growth hysteresis fruit maturation vapor pressure deficit (VPD) chilling requirement (CR) floral bud dormancy microsporogenesis relative growth rate (RGR) BBCH scale biological control cycad Cycas micronesica invasion biology gene silencing Huanglongbing sweet orange crop protection sustainability Capsicum annuum L. functional food pepper pre-breeding horticulture sensory analysis root development root morphology abiotic stress growth regulators biostimulants plant choice Capparis spinosa seed propagation vegetative propagation in vitro propagation Mediterranean basin crystals microscopy mycorrhizal fungi orchids suspensor |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557610503321 |
|
Archbold Douglas D
|
||
| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food Legumes: Physicochemical and Nutritional Properties
| Food Legumes: Physicochemical and Nutritional Properties |
| Autore | Amarowicz Ryszard |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (88 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
endogenous enzyme
phenolic compounds ultra-high performance liquid chromatography response surface methodology beans iron zinc and copper bioaccessibility myo-inositol phosphates anti-nutrients polyphenols household processing peanut-oil food-analysis peanut-oil-adulteration infrared-spectroscopy partial-least-regression-analysis food-quality-assurance mesquite Prosopis laevigata extrusion radical scavenging capacity apigenin tempeh Phaseolus vulgaris L. nutritional value sensory analysis Glycine max L. grass pea Lathyrus sativus antioxidant activity |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Food Legumes |
| Record Nr. | UNINA-9910557326503321 |
|
Amarowicz Ryszard
|
||
| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
