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Advances in Hydrogels
Advances in Hydrogels
Autore Liu Yang
Pubbl/distr/stampa Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
Descrizione fisica 1 electronic resource (296 p.)
Soggetto topico Research & information: general
Physics
Soggetto non controllato molecularly imprinted polymeric hydrogels
synthetic receptors
zearalenone
glucuronic acid
fluorescent sensors
PEG-PLA
thermoresponsive hydrogel
redox-sensitive
hydrogel
superabsorbent
e-beam
swelling
crosslinking
carboxymethyl cellulose
drying
RW
CHD
radiation penetration depth
lecithin
rheology
scanning electron microscopy
drying and swelling
extracellular matrix
mesh size
hydrogels
photopolymers
volume holography
photo curing
multifunctional biomedical biomaterials
light-responsive materials
novel formulations
natural polymer
synthetic polymer
topical application
cryoconcentrated blueberry juice
stability
storage
bioactive compounds content
antioxidant activity
water gel
photocrosslinking
natural polymer modification
biomedical-engineering applications
vitamin D
nanoemulsion
gelled matrices
texture analysis
gelatin
sensory evaluation
gummy
thermosensitive
P(OEGMA-co-MEO2MA)
microgel
scaffold
3D culture
commercial copper sulfide (CuS)
alginate
photothermal therapy (PTT)
near-infrared II windows
cancer
glioblastoma
mechanobiology
mechanoreceptor
mechanotransduction
quercetin
cyclodextrin
polyvinyl alcohol
inclusion complex
photo-polymerization
potassium acrylate-co-acrylamide
swelling capacity
multistructured
adhesive strength
hydrogen bonding
ISBN 3-0365-6123-4
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910639991503321
Liu Yang  
Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
Materiale a stampa
Lo trovi qui: Univ. Federico II
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Analysis of Sensory Properties in Foods
Analysis of Sensory Properties in Foods
Autore Chambers IV Edgar
Pubbl/distr/stampa MDPI - Multidisciplinary Digital Publishing Institute, 2019
Descrizione fisica 1 electronic resource (132 p.)
Soggetto non controllato mayonnaise
Choquet integral
multi-attribute time-intensity (MATI) data
foods
fuzzy measure
specialty food
monosodium glutamate (MSG)
food label
plant breeding
consumer test
perception
multi-criteria decision-making
interaction indices
multicollinearity
unique food products
sensory thresholds
natural
quality control
Shapley value
processing
thermosensing
willingness to pay
esophageal cancer
cross-cultural affective test
carryover effects
Prunus dulcis
hot beverages
sensory acceptability
mixed models
chicken soup
sensory bias
product development
temperature
methodological study
relative importance of attributes to liking
product improvement
nonlinear models
consumer
lexicon
descriptive sensory analysis
emulsification
ingredient
hydroSOStainable products
temporal drivers of liking (TDOL)
texture
MSG substitutes
functional data analysis
food
ethnic food
descriptive analysis
LMG statistic
shelf life
sensory evaluation
sensory
coffee
fruit chews
descriptive
ISBN 3-03921-434-9
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910367565903321
Chambers IV Edgar  
MDPI - Multidisciplinary Digital Publishing Institute, 2019
Materiale a stampa
Lo trovi qui: Univ. Federico II
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Authenticity of Honey: Characterization, Bioactivities and Sensorial Properties
Authenticity of Honey: Characterization, Bioactivities and Sensorial Properties
Autore Escuredo Olga
Pubbl/distr/stampa Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
Descrizione fisica 1 electronic resource (214 p.)
Soggetto topico Research & information: general
Biology, life sciences
Soggetto non controllato honey
authentication
physicochemical parameters
PCA
characterization
Algerian honey
botanical origin
biogeographical origin
safflower (Carthamus tinctorius L.) honey
chemical analysis
anti-inflammatory
antioxidant
NF-κB
Nrf-2
hydrogen peroxide
functional food
bacterial pathogen
commercial honey
quality standard
Babors Kabylia
sensorial properties
melissopalynology
quality parameters
multivariate analysis
quality control
NIR
modified partial least squares
linear discriminant analysis
Silicoflagellata
diatoms
pollen
spores
autumn heather honey
Erica manipuliflora Salisb
volatiles
gas chromatography-mass spectrometry
solid-phase microextraction
optimization
response surface methodology
polyphenols
phenolic profile
total phenolic content
antioxidant activity
liquid chromatography
tandem mass spectrometry
principal components analysis
light stable isotope mass spectrometry
ultra-high performance liquid chromatography
high resolution mass spectrometry
nuclear magnetic resonance
principal component analysis
floral origins
entomological origin
mitochondrial DNA
NADH dehydrogenase 2
PCR
honeydew
pine honey
sensory evaluation
bioactivity
antimicrobial
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Altri titoli varianti Authenticity of Honey
Record Nr. UNINA-9910580206003321
Escuredo Olga  
Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
Materiale a stampa
Lo trovi qui: Univ. Federico II
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Brewing and Craft Beer
Brewing and Craft Beer
Autore Guido Luis F
Pubbl/distr/stampa MDPI - Multidisciplinary Digital Publishing Institute, 2019
Descrizione fisica 1 electronic resource (140 p.)
Soggetto non controllato polyphenols
nutrient
audible sound
wet milling
brewing technology
robotics
fast-screening
lactose
image analysis
bottle refermentation
beer aging
sensory attributes
brewing
automation
bitterness
stout beer
beer
craft beer
foamability
Safrari
adjuncts
fermentation rate
barley milling
preference
germ
beer wort
machine learning
carbonation
quality
FAN
granulometry
sensory evaluation
coffee
beer acceptability
computer vision
fermentation
economic contribution analysis
short-chain fatty acids
local value chain
AEDA
ISBN 3-03921-490-X
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910367755703321
Guido Luis F  
MDPI - Multidisciplinary Digital Publishing Institute, 2019
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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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
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Grafting as a Sustainable Means for Securing Yield Stability and Quality in Vegetable Crops
Grafting as a Sustainable Means for Securing Yield Stability and Quality in Vegetable Crops
Autore Rouphael Youssef
Pubbl/distr/stampa Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021
Descrizione fisica 1 electronic resource (246 p.)
Soggetto topico Research & information: general
Biology, life sciences
Technology, engineering, agriculture
Soggetto non controllato tomato grafting
splice grafting technique
graft angle
random diameter
wild eggplant relative
interspecific hybrid
scion/rootstock combination
plant vigour
yield
fruit quality attributes
cucumber
grafting techniques
rootstock-scion
soil-borne disease
resistant
tolerant crop growth
fruit yield
fruit quality
LED
PPFD
PsaA
PsbA
Western Blot
Cucumis melo L.
arsenic
grafting
translocation
bioaccumulation
agricultural robot
automated grafting
agricultural machinery
Tomato grafting
salinity tolerance
rootstock
physio-biochemical mechanisms
Solanum lycopresicum L.
vegetable grafting
Solanum melongena L.
grafting combinations
arbuscular micorrhizal fungi
yield traits
NUE
mineral profile
functional properties
NaCl
Citrullus vulgaris Schrad
Luffa cylindrica Mill
C. maxima Duch. × C. moschata Duch
seedlings
morpho-physiological traits
solanaceae
cucurbitaceae
defense mechanisms
soilborne pathogen
genetic resistance
microbial communities
soil/root interface
reduced irrigation
rootstocks
leaf gas exchange
Citrullus lanatus (Thunb) Matsum and Nakai
functional quality
lycopene
storage
sugars
texture
eggplant grafting
sensory evaluation
Brassicaceae
growth
mineral content
photosynthesis
taproot
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910557147703321
Rouphael Youssef  
Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021
Materiale a stampa
Lo trovi qui: Univ. Federico II
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Implementation of Artificial Intelligence in Food Science, Food Quality, and Consumer Preference Assessment
Implementation of Artificial Intelligence in Food Science, Food Quality, and Consumer Preference Assessment
Autore Fuentes Sigfredo
Pubbl/distr/stampa Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
Descrizione fisica 1 electronic resource (114 p.)
Soggetto topico Research & information: general
Biology, life sciences
Technology, engineering, agriculture
Soggetto non controllato sensory
physicochemical measurements
artificial neural networks
near infra-red spectroscopy
wine quality
machine learning modeling
weather
consumer acceptance prediction
data fusion
emotion recognition
facial expression recognition
galvanic skin response
machine learning
neural networks
sensory analysis
avocado
cultivars
preference mapping
sensory evaluation
sensory descriptive analysis
consumer science
unifloral honeys
botanical origin
physicochemical parameters
classification
natural language processing
deep learning
sensory science
flavor lexicon
long short-term memory
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910566478503321
Fuentes Sigfredo  
Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
Materiale a stampa
Lo trovi qui: Univ. Federico II
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Innovative Agrifood Supply Chain in the Post-COVID 19 Era
Innovative Agrifood Supply Chain in the Post-COVID 19 Era
Autore Skalkos Dimitris
Pubbl/distr/stampa MDPI - Multidisciplinary Digital Publishing Institute, 2022
Descrizione fisica 1 electronic resource (194 p.)
Soggetto topico Research & information: general
Biology, life sciences
Food & society
Soggetto non controllato food packaging
plastic
recycling
knowledge
impact
questionnaire survey
traditional foods
consumer trust
confidence and satisfaction
post COVID-19 period
postprandial bioactivity
bioactive compounds
metabolic biomarkers
functional cookies
olive paste
edible insects
sustainability
information
traceability
package information
product information
quality information
process information
personal information
post-COVID-19 era
agri-food supply chain
environment
NbSs
eco-innovation
constructed wetlands
post-COVID-19
edible films
whey protein isolate
essential oils
rosemary
ginger
lamb minced meat
mechanical properties
microbiology
passive sampling
marine aquaculture
organic pollutants
solid-phase extraction
omega-3 fatty acids
bakery snacks
sensory evaluation
in vitro nutritional functionality
antithrombotic
anti-inflammatory
pork meat
market research
open innovation
sustainable supply chain management
measurement instrument
critical factors
practices
performance
Greece
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910576878203321
Skalkos Dimitris  
MDPI - Multidisciplinary Digital Publishing Institute, 2022
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Innovative Research in the Food Packaging to Improve Food Quality and Shelf Life
Innovative Research in the Food Packaging to Improve Food Quality and Shelf Life
Autore Rizzo Valeria
Pubbl/distr/stampa Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021
Descrizione fisica 1 electronic resource (162 p.)
Soggetto topico Business strategy
Manufacturing industries
Soggetto non controllato asparagus
enzyme activity
lignin
fiber
weight loss
color
polypropylene film
essential oil emitter
globe artichoke genotype
quality parameters
microbial growth
antioxidants’ retention
biodegradable
active
natural
essential oil
shelf life
antimicrobial
sensory
poultry
PET
sepiolite
nanocomposites
MAP
microbiological quality
chicken
food packaging
drip loss
liquid absorbent pad
chicken breast fillet
texture
sensory evaluation
fresh-cut fruit
pomegranate peel powder
natural preservative
by-product
sustainable approach
Lepidium sativum
potato
browning index
oil uptake
antioxidant activity
Malvasia
sweet wine
shelf-life
accelerated shelf-life test
5-hydroxymethylfurfural
2-furaldehyde
antimicrobial activity
fish storability
prickly pear cactus
by-products
zero-waste
biomaster-silver
SANAFOR®
tapioca starch
polybutylene succinate
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910557307803321
Rizzo Valeria  
Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021
Materiale a stampa
Lo trovi qui: Univ. Federico II
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