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Narrow and Smart Textiles / Yordan Kyosev, Boris Mahltig, Anne Schwarz-Pfeiffer editors
| Narrow and Smart Textiles / Yordan Kyosev, Boris Mahltig, Anne Schwarz-Pfeiffer editors |
| Pubbl/distr/stampa | Cham, : Springer, 2018 |
| Descrizione fisica | IX, 277 p. : ill. ; 24 cm |
| Disciplina |
658.5(Ingegneria industriale - Gestione della produzione)
540(Chimica generale) |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNICAMPANIA-VAN0125075 |
| Cham, : Springer, 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Vanvitelli | ||
| ||
Narrow and Smart Textiles / Yordan Kyosev, Boris Mahltig, Anne Schwarz-Pfeiffer editors
| Narrow and Smart Textiles / Yordan Kyosev, Boris Mahltig, Anne Schwarz-Pfeiffer editors |
| Edizione | [Cham : Springer, 2018] |
| Pubbl/distr/stampa | IX, 277 p., : ill. ; 24 cm |
| Descrizione fisica | Pubblicazione in formato elettronico |
| Disciplina |
658.5(Gestione della produzione)
540(Chimica generale) |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNICAMPANIA-SUN0125075 |
| IX, 277 p., : ill. ; 24 cm | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Vanvitelli | ||
| ||
Natural additives in foods / / edited by German Ayala Valencia
| Natural additives in foods / / edited by German Ayala Valencia |
| Pubbl/distr/stampa | Cham, Switzerland : , : Springer, , [2023] |
| Descrizione fisica | 1 online resource (381 pages) |
| Disciplina | 540 |
| Soggetto topico |
Chemistry
Food - Analysis Food - Composition |
| ISBN |
9783031173462
9783031173455 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Intro -- Preface -- Contents -- About the Editor -- Contributors -- Abbreviations -- Chapter 1: Food Additives: Importance, Classification, and Adverse Reactions in Humans -- 1.1 Introduction -- 1.2 Importance of Using Additives in Foods -- 1.3 Additive Classification -- 1.3.1 Acidity Regulators -- 1.3.2 Anticaking Agents -- 1.3.3 Antifoaming Agents -- 1.3.4 Antioxidant Agents -- 1.3.5 Bleaching Agents -- 1.3.6 Bulking Agents -- 1.3.7 Colorings -- 1.3.8 Color Retention Agents -- 1.3.9 Emulsifiers -- 1.3.10 Emulsifying Salt -- 1.3.11 Firming Agents -- 1.3.12 Flavor Enhancers -- 1.3.13 Flour Treatment Agents -- 1.3.14 Foaming Agents -- 1.3.15 Food Acids -- 1.3.16 Gelling Agents -- 1.3.17 Glazing Agents -- 1.3.18 Humectants -- 1.3.19 Leavening Agents -- 1.3.20 Preservatives -- 1.3.21 Propellants -- 1.3.22 Sequestrants -- 1.3.23 Stabilizers -- 1.3.24 Sweeteners -- 1.3.25 Thickeners -- 1.4 Synthetic Additives vs. Natural Additives -- 1.5 Adverse Reactions in Humans -- 1.5.1 Antioxidant Agents -- 1.5.2 Colorings -- 1.5.3 Flavor Enhancers -- 1.5.4 Preservatives -- 1.6 Conclusions -- References -- Chapter 2: Natural Antioxidants -- 2.1 Introduction -- 2.2 Main Natural Antioxidants -- 2.2.1 Ascorbic Acid -- 2.2.2 Carotenoids -- 2.2.3 Polyphenols -- 2.2.4 Proteins and Peptides -- 2.3 Food Applications of Natural Antioxidants -- 2.4 Prospects and Limitations of Natural Food Antioxidants -- 2.5 Conclusions -- References -- Chapter 3: Natural Antimicrobials -- 3.1 Introduction -- 3.2 Main Natural Antimicrobials -- 3.2.1 Essential Oils -- 3.2.2 Polyphenols -- 3.2.3 Flavonoids -- 3.2.4 Non-Flavonoids Polyphenols -- 3.2.5 Bacteriocins -- 3.2.6 Natamycin -- 3.2.7 Reuterin -- 3.2.8 Lysozyme -- 3.2.9 Lactoperoxidase and Lactoferrin -- 3.3 Application of Natural Antimicrobial in Food Preservation -- 3.4 Conclusions -- References -- Chapter 4: Natural Colorants.
4.1 Introduction -- 4.2 Main Natural Colorants -- 4.2.1 Anthocyanins -- 4.2.2 Betalains -- 4.2.3 Carotenoids -- 4.2.3.1 Annatto -- 4.2.3.2 β-carotene -- 4.2.3.3 Lycopene -- 4.2.3.4 Lutein -- 4.2.3.5 Other Carotenoids -- 4.2.4 Carminic Acid -- 4.2.5 Chlorophylls -- 4.2.6 Curcumin -- 4.2.7 Other Natural Colorants -- 4.3 Applications of Natural Food Colorants -- 4.3.1 Colorants from Agroindustry Waste -- 4.4 Conclusions -- References -- Chapter 5: Natural Sweeteners -- 5.1 Introduction -- 5.2 Main Natural Sweeteners: Properties and Applications -- 5.2.1 Erythritol -- 5.2.2 Other Polyols -- 5.2.3 Tagatose -- 5.2.4 Steviol Glycosides -- 5.2.5 Glycyrrhizin -- 5.2.6 Thaumatin -- 5.3 Conclusions -- References -- Chapter 6: Vegetal and Microbial Sources of Natural Additives and Their Food Applications -- 6.1 Introduction -- 6.2 Natural Additives Isolated From Vegetal and Microbial Sources -- 6.2.1 Hydrocolloids -- 6.2.2 Pigments -- 6.2.3 Antioxidants -- 6.2.4 Emulsifier -- 6.2.5 Vitamins -- 6.2.6 Fatty Acids -- 6.2.7 Organic Acids -- 6.2.8 Aroma and Flavor -- 6.2.9 Enzymes -- 6.2.10 Preservatives -- 6.3 Production Process -- 6.3.1 Novel Extraction Processes for Food Additives -- 6.3.1.1 Ultrasound-Assisted Extraction (UAE) -- 6.3.1.2 Supercritical Fluid Extraction (SFE) -- 6.3.1.3 Microwave-Assisted Extraction (MAE) -- 6.3.1.4 Enzyme-Assisted Extraction (EAE) -- 6.3.1.5 Cold Plasma-Assisted Extraction -- 6.3.1.6 Pulsed Electric Fields (PEF) -- 6.4 Food Applications -- 6.4.1 Food Packaging -- 6.4.2 Functional Foods -- 6.4.3 Other Food Products -- 6.5 Conclusions -- References -- Chapter 7: Utilization of Saccharomyces cerevisiae as a Source of Natural Food Additives -- 7.1 Introduction -- 7.2 Saccharomyces cerevisiae: Culture Medium and Operation Mode for Products and By-Products Production -- 7.3 S. cerevisiae Food Additives. 7.3.1 Yeast Extract and Inactive Yeasts -- 7.3.2 Salty Taste, Umami Taste and Meaty Flavor From Yeast Extract -- 7.3.3 Cell Wall Components -- 7.3.3.1 β-glucan -- 7.3.3.2 Mannoproteins -- 7.3.4 Ergosterol -- 7.3.5 Polyphosphate -- 7.4 S. cerevisiae as Chassis for Biotechnological Food Additive Production -- 7.4.1 Special Requirements to Choose S. cerevisiae as the Host Organism -- 7.4.2 Genetic Tools and Techniques to Build and Improve Yeast Strains -- 7.4.3 S. cerevisiae Recombinant in Additive Food Production -- 7.4.4 Regulatory Aspects of GMO Use in Food -- 7.5 Conclusions -- References -- Chapter 8: Preservation of Natural Food Additives -- 8.1 Introduction -- 8.2 Trapping of Natural Additives -- 8.2.1 Films -- 8.2.2 Hydrogels -- 8.2.3 Nanocarriers -- 8.3 Encapsulation of Bioactive Compounds and Food Additives -- 8.3.1 Encapsulation Techniques -- 8.3.1.1 Simple and Complex Coacervation -- 8.3.1.2 Ionic Gelation -- 8.3.1.3 Spray Drying -- 8.3.1.4 Freeze-Drying -- 8.3.1.5 Interfacial Polymerization -- 8.3.2 Nanoencapsulation Approaches -- 8.3.3 Perspective on Challenges and Future Trends -- 8.4 Adsorption of Natural Additives -- 8.4.1 Adsorption in the Food Industry -- 8.5 Food Applications -- 8.5.1 Dairy Products -- 8.5.2 Meat Products -- 8.5.3 Edible and Biodegradable Films and Coatings -- 8.6 Conclusions -- References -- Chapter 9: Effect of Thermal Treatments on the Properties of Natural Food Additives -- 9.1 Introduction -- 9.2 Synthetic Versus Natural Food Additives: Pro and Cons -- 9.3 Most Common Natural Food Additives -- 9.4 Effect of Thermal Processing on Natural Food Additives -- 9.4.1 Blanching -- 9.4.2 Pasteurization and Sterilization -- 9.4.3 Drying -- 9.4.4 Frying -- 9.4.5 Microwave -- 9.4.6 Ohmic Heat (OH) Processing -- 9.5 Future Aspects -- 9.6 Conclusions -- References. Chapter 10: Effect of Nonthermal Treatments on the Properties of Natural Food Additives -- 10.1 Introduction -- 10.2 High-Pressure Processing -- 10.3 Ultrasound -- 10.4 Cold Plasma -- 10.5 Pulsed Electric Field -- 10.6 Pulsed Light/UV-Light -- 10.7 Conclusions -- References -- Chapter 11: Toxicological Aspects of Natural Food Additives -- 11.1 Introduction -- 11.2 Natural Antioxidants -- 11.3 Natural Colorants -- 11.4 Natural Antimicrobials -- 11.5 Natural Sweeteners -- 11.6 Conclusions -- References -- Chapter 12: Consumer Attitudes Toward Natural Food Additives -- 12.1 Introduction -- 12.2 Regulation of Food Additives -- 12.3 Natural Food Additives -- 12.4 Consumers' Perceptions of Natural Food Additives -- 12.4.1 Consumers' Perceptions of Natural Antioxidants -- 12.4.2 Consumers' Perceptions of Natural Colorants -- 12.4.3 Consumers' Perceptions of Natural Antimicrobials -- 12.4.4 Consumers' Perceptions of Natural Sweeteners -- 12.4.5 Consumers' Perceptions of Texture Modifiers -- 12.5 Conclusions -- References -- Chapter 13: Regulation of Natural Food Additives -- 13.1 Introduction -- 13.2 Regulation of Natural Food Additives in the European Union -- 13.3 Regulation of Natural Food Additives in the United States -- 13.3.1 Natural Colorants -- 13.3.2 Natural Antioxidants -- 13.3.3 Natural Antimicrobials -- 13.3.4 Natural Sweeteners -- 13.4 Regulation of Natural Food Additives Based on ISO TS 19657:2017 -- 13.5 Regulation of Natural Food Additives in Other Countries -- 13.5.1 Japan -- 13.5.2 Australia New Zealand -- 13.5.3 India -- 13.5.4 Mercosur -- 13.6 Future Perspectives for New Products -- 13.7 Conclusions -- References -- Index. |
| Record Nr. | UNINA-9910635385303321 |
| Cham, Switzerland : , : Springer, , [2023] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Natural Mycotoxin Contamination in Humans and Animals / Martin Weidenbörner
| Natural Mycotoxin Contamination in Humans and Animals / Martin Weidenbörner |
| Autore | Weidenbörner, Martin |
| Pubbl/distr/stampa | Cham, : Springer, 2015 |
| Descrizione fisica | XXVIII, 360 p. : ill. ; 24 cm |
| Disciplina |
540(Chimica generale)
615.1(Farmacologia. Farmaci. Farmacia) 615.9(Tossicologia) 641.3(Alimenti) 571.1(Fisiologia animale) |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNICAMPANIA-VAN0241728 |
Weidenbörner, Martin
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| Cham, : Springer, 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Vanvitelli | ||
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Natural Polymer Drug Delivery Systems : Nanoparticles, Plants, and Algae / Saurabh Bhatia
| Natural Polymer Drug Delivery Systems : Nanoparticles, Plants, and Algae / Saurabh Bhatia |
| Autore | Bhatia, Saurabh |
| Pubbl/distr/stampa | Cham, : Springer, 2016 |
| Descrizione fisica | X, 225 p. : ill. ; 24 cm |
| Disciplina |
540(Chimica generale)
615.19(Chimica farmaceutica. Tecnologia farmaceutica. Chimica medica) 620.192(Polimeri) 610.28(Ingegneria biomedica) 620.5(Nanotecnologia) |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNICAMPANIA-VAN0242298 |
|
Bhatia, Saurabh
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| Cham, : Springer, 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Vanvitelli | ||
| ||
Natural Polymers : Industry Techniques and Applications / editor Ololade Olatunji
| Natural Polymers : Industry Techniques and Applications / editor Ololade Olatunji |
| Pubbl/distr/stampa | Cham, : Springer, 2016 |
| Descrizione fisica | X, 370 p. : ill. ; 24 cm |
| Disciplina |
658.5(Ingegneria industriale - Gestione della produzione)
660.63(Biochimica industriale. Ingegneria biochimica) 540(Chimica generale) 620.192(Polimeri) |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNICAMPANIA-VAN0243280 |
| Cham, : Springer, 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Vanvitelli | ||
| ||
Natural Polymers : Industry Techniques and Applications / / edited by Ololade Olatunji
| Natural Polymers : Industry Techniques and Applications / / edited by Ololade Olatunji |
| Edizione | [1st ed. 2016.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2016 |
| Descrizione fisica | 1 online resource (372 p.) |
| Disciplina | 540 |
| Soggetto topico |
Polymers
Materials science Biochemical engineering Mechanics Mechanics, Applied Industrial engineering Production engineering Polymer Sciences Characterization and Evaluation of Materials Biochemical Engineering Solid Mechanics Industrial and Production Engineering |
| ISBN | 3-319-26414-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Classification of Natural Polymers -- Processing and Characterization of Natural Polymers.-Extraction, Purification and Modification of Natural Polymers -- Biomedical Application of Natural Polymers -- Application of Natural Polymers in Food- Marilyn Rayner -- Current Application and Challenges on Packaging Industry Based on Natural Polymer Blending -- Application of Natural Polymers in Engineering -- Cosmetics and Personal Care Products -- Pharmaceutical Applications of Natural Polymers -- Environmental Impact of Natural Polymers -- Economic Impact of Natural Polymers -- Future Outlook. |
| Record Nr. | UNINA-9910254047803321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Natural Products as Source of Molecules with Therapeutic Potential : Research & Development, Challenges and Perspectives / editors Valdir Cechinel Filho
| Natural Products as Source of Molecules with Therapeutic Potential : Research & Development, Challenges and Perspectives / editors Valdir Cechinel Filho |
| Pubbl/distr/stampa | Cham, : Springer, 2018 |
| Descrizione fisica | XII, 531 p. : ill. ; 24 cm |
| Disciplina |
540(Chimica generale)
615.1(Farmacologia. Farmaci. Farmacia) 615.19(Chimica farmaceutica. Tecnologia farmaceutica. Chimica medica) |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNICAMPANIA-VAN0125904 |
| Cham, : Springer, 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Vanvitelli | ||
| ||
Natural Products as Source of Molecules with Therapeutic Potential : Research & Development, Challenges and Perspectives / editors Valdir Cechinel Filho
| Natural Products as Source of Molecules with Therapeutic Potential : Research & Development, Challenges and Perspectives / editors Valdir Cechinel Filho |
| Edizione | [Cham : Springer, 2018] |
| Pubbl/distr/stampa | XII, 531 p., : ill. ; 24 cm |
| Descrizione fisica | Pubblicazione in formato elettronico |
| Disciplina |
540(Chimica generale)
615.1(Farmacologia. Farmaci. Farmacia) 615.19(Chimica farmaceutica. Tecnologia farmaceutica) |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNICAMPANIA-SUN0125904 |
| XII, 531 p., : ill. ; 24 cm | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Vanvitelli | ||
| ||
Near-Infrared Spectroscopy : Theory, Spectral Analysis, Instrumentation, and Applications / editors Yukihiro Ozaki ... [et al.]
| Near-Infrared Spectroscopy : Theory, Spectral Analysis, Instrumentation, and Applications / editors Yukihiro Ozaki ... [et al.] |
| Pubbl/distr/stampa | Singapore, : Springer, 2021 |
| Descrizione fisica | VIII, 593 p. : ill. ; 24 cm |
| Disciplina |
540(Chimica generale)
541(Chimica fisica) 543.54(Spettroscopia molecolare) 641.3(Alimenti) 620.192(Polimeri) |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNICAMPANIA-VAN0243964 |
| Singapore, : Springer, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Vanvitelli | ||
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