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Food Innovation as a Means of Developing Healthier and More Sustainable Foods
| Food Innovation as a Means of Developing Healthier and More Sustainable Foods |
| Autore | Rabadán Adrián |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 online resource (160 p.) |
| Soggetto topico | Business strategy |
| Soggetto non controllato |
agri-food marketing
antioxidant capacity antioxidants carbohydrates chemical composition chia choice experiment color consumer behaviour crocetin Crocus sativus L. economic and social crisis enzyme activity flax food by-product food innovation food labelling food neophobia food technology neophobia fruit waste functional food GM foods ham health innovation LC-mass spectrometry lulo fruit juice melon-seed oil microstructural analysis minerals neophobia novel foods obesity oil extraction yield oil stability pecan nut oil pH phytochemicals polyphenolic profile polyphenols poppy process innovation product innovation proteins proximate composition pulsed electric fields saffron safranal screw press sensorial quality sesame slices soybean oil spermidine sustainability tocopherols tocotrienols tree nuts unsaturated fatty acids vacuum impregnation volatile compounds willingness to pay wine neophobia scale |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557419503321 |
Rabadán Adrián
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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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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 online resource (218 p.) |
| Soggetto non controllato |
1,3-Dibromo-5.5-dimethyl hydantoin
antimicrobials application method barley beef beef primals beef trim blend Campylobacter jejuni carcass chilling carcass traits Certified Angus Beef chicken chicken fat by-products chicken wings chlorine dioxide colour properties composition computer vision system corn country of origin decontamination dual energy X-ray absorptiometry E. coli eating quality fatty acid profile fatty acids food-contact surfaces genomics heritability hot water intervention indicator bacteria interventions LAB lactic acid lamb lipid profile Listeria monocytogenes longissimus dorsii lumborum Macrocystis pyrifera mature cows meat quality microbial indicators microbial intervention micronutrients mineral content minerals multivariate analyses n/a nutrient ozone intervention pathogen surrogates pig Pirenaica pork pork quality poultry Protected Geographical Indication proximal composition proximate composition refrigerated meat shelf life response surface methodology rhamnolipids rib-eye camera Salmonella Salmonella spp seaweed sensory profile Ternera de Navarra trace elements tropical tropical beef cattle unsaturated fatty acids USDA standard UV-C vacuum packaging volatile compounds whole-side camera |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557586103321 |
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Nelson Huerta-Leidenz
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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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