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Biogenic Amines and Food Safety
| Biogenic Amines and Food Safety |
| Autore | Martuscelli Maria |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (210 p.) |
| Soggetto topico | Research & information: general |
| Soggetto non controllato |
cocoa nibs
roasting bioactive amines polyphenols volatile organic compounds geographical areas biogenic amines L. plantarum amines oxidase Chinese rice wine industrial fermentation nigiri sushi polycyclic aromatic hydrocarbons histamine household smoker unit kimchi Jeotgal Aekjeot Myeolchi-jeot Myeolchi-aekjeot recommended limits occurrence reduction starter cultures biogenic amine maesil amino acids soaking fermentation temperature Cambodian fermented foods microbial characteristics food quality food safety microbiota Cheonggukjang Enterococcus faecium tyramine fermentation temperature fermentation duration tyrosine decarboxylase gene (tdc) proteolysis dry fermented sausage casing volatile compounds texture low temperature dried milkfish hygienic quality brine-salting biogenic amines (BAs) fermented foods chemometrics multivariate (MV) statistical analysis liquid chromatographic triple quadrupole mass spectrometric (LC-MS/MS) analysis public health lipid peroxidation antioxidants |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557350703321 |
Martuscelli Maria
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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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Biogenic Amines on Food Safety
| Biogenic Amines on Food Safety |
| Autore | Ruiz-Capillas Claudia |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2019 |
| Descrizione fisica | 1 electronic resource (202 p.) |
| Soggetto non controllato |
catecholamines
radish kimchi Chonggak kimchi cheese biogenic amines herby cheese Kkakdugi serotonin screening method storage conditions putrescine quality control decarboxylase enzymes food products iodine feed intervention methods bowel diseases tyramine decarboxylase activity plant-origin foods nutrition high hydrostatic pressure Lactobacillus brevis physico-chemical composition artisanal cheese free amino acid histamine gastrointestinal tract culinary process meat species food quality Bacillus spp inflammation fermented soybean foods quality index polyamines HPLC public health cadaverine gastric cancer kimchi colon cancer quality indexes control lactic acid bacteria legislation–regulation food safety raw milk cheese starter cultures analytical determination histamine intolerance low-histamine diet starter culture |
| ISBN | 3-03921-055-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910346851103321 |
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Ruiz-Capillas Claudia
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| MDPI - Multidisciplinary Digital Publishing Institute, 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Emerging Trends in Beverage Processing
| Emerging Trends in Beverage Processing |
| Autore | Morata Antonio |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (128 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
red wine
thermovinification flash-release pulsed electric fields ultrasound hyperbaric storage high pressure food preservation fruit juice atmospheric pressure cold plasma continuous flow batch Argon color high pressure homogenization (HPH) wine technology microbial inactivation ageing on lees yeast autolysis minerality partial least squares regression predictive model white wine malolactic fermentation Lactobacillus plantarum Oenococcus oeni facultative hetero-fermentative starter cultures antimicrobial food technology non-Saccharomyces enzymatic activity wine quality |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557617303321 |
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Morata Antonio
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Research on Characterization and Processing of Table Olives
| Research on Characterization and Processing of Table Olives |
| Autore | Gandul-Rojas Beatriz |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (248 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
table olives
starter cultures GC-MC analysis volatile composition bitterness consumer willingness to pay descriptive sensory analysis green-olive flavor “Manzanilla” cultivar pit hardening regulated deficit irrigation panel performance panelist black ripe table olives sensory descriptors sensory profile fermentation microbiological changes organoleptic physicochemical Clostridium logistic regression acid-adapted strains predictive models fermented vegetables undefined biodiverse starters autochtonous cultures lactic acid bacteria Lactobacillus pentosus Tonda di Cagliari table olive phenolic compounds oleuropein LAB yeasts fermented food probiotic table olives non-dairy probiotics sodium potassium calcium magnesium iron phosphorus darkened by oxidation olives Miller’s protocol Crews’ protocol post-digest re-extraction minerals sea salt PGI iodized salt functional food composition nutritional properties polyphenols sensory analysis chlorophyll pigments allomerization alkaline treatment phytyl-chlorin phytyl-rhodin Bella di Cerignola brines microbiological quality user-friendly spreadsheet producers bioaccessibility mineral nutrients pigment composition |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557347103321 |
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Gandul-Rojas Beatriz
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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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Sausages: Nutrition, Safety, Processing and Quality Improvement
| Sausages: Nutrition, Safety, Processing and Quality Improvement |
| Autore | Carballo Javier |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (215 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Food & society |
| Soggetto non controllato |
meat products
antioxidant antimicrobials shelf-life plant extracts pomegranate cured meat products smoking chemical hazards polycyclic aromatic hydrocarbons (PAHs) food safety food quality lactic acid bacteria fermented sausages ecology breed breeding system dried Chinese sausage fat replacement mango peel pectin microwave-assisted extraction technique Italian-type salami ostrich meat sodium reduction fat reduction starter cultures meat processing probiotic dry fermented sausages healthy meats lactobacillus Lactobacillus sakei sugar metabolism amino acid metabolism 1H-NMR flow cytometry ḥalāl salami ḥalāl assurance authenticity staphylococci fermented meats high-throughput sequencing microbiota food reformulation healthy meat product game meat fatty acids volatile compounds sensory properties Galician chorizo Staphylococcus equorum Staphylococcus saprophyticus physicochemical characteristics free amino acids free fatty acids biogenic amines |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Sausages |
| Record Nr. | UNINA-9910557719703321 |
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Carballo Javier
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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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