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Applications of Instrumental Methods for Food and Food By-Products Analysis
| Applications of Instrumental Methods for Food and Food By-Products Analysis |
| Autore | Górska Agata |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (242 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences |
| Soggetto non controllato |
lycopene
optical system colorimeter spectroscopy images HPLC fruit gel aeration drying sorption isotherms glass transition maltodextrin raw meat cat diet essential fatty acids fatty acids profile fatty acids distribution oxidative stability traditional sausages chemical composition near infrared reflectance (NIR) spectroscopy calibration validation Yarrowia lipolytica microbial lipids phosphorus limitation nitrogen limitation cider dry hopping gas chromatography mass spectrometry solid phase microextraction volatiles clove buds juniper berries lemon peels fatty acid composition GC-MS GC-TOF-MS cream fermentation glass transition temperature freeze-dried strawberries milk and dark chocolate MDSC berry fruit by-products alternative extraction methods waste management green extraction PEF-assisted extraction ultrasound-assisted extraction edible functional oils food identity phytochemicals' profile gas- and liquid chromatography chemometrics metabolomics gamma-decalactone separation solvent extraction hydrodistillation adsorption Amberlite XAD-4 amaranth oil quinoa oil DSC Rancimat pork loin sous vide physicochemical properties microbiological quality sensory quality |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910580217303321 |
Górska Agata
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| 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 |
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Escuredo Olga
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Bio-Based Polymers for Engineered Green Materials
| Bio-Based Polymers for Engineered Green Materials |
| Autore | Schnabel Thomas |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2020 |
| Descrizione fisica | 1 electronic resource (568 p.) |
| Soggetto non controllato |
chitosan
graphene oxide microstructure autoxidation heavy metals polycaprolactone precipitation thermosetting polymers thermal degradation humidity sensor asphalt rubber tung oil nanobiocomposites ionic liquid GC-MS hybrid nonisocyanate polyurethane physicochemical properties alginate sponge Bioflex dimer acid bio-asphalt benzoyl cellulose Peptone transparent wood biocomposite nanoclays storage stability solvent- and catalyst-free microcellulose fiber lignin-containing cellulose nanofibrils polylactic acid (PLA) bio-inspired interfaces polyhydroxyalkanoates strain sensor enzymatic saccharification headspace solid phase microextraction PHBV electrical resistance melt condensation cement solution casting orange waste hybrid composites biopolymers TEMPO oxidation pollutant adsorbents Escherichia coli bio-nanocomposites TiO2 anatase metal binding liquid natural rubber hydrotropic treatment metal chloride feast-famine biomass resources wood electroless deposition one-pot synthesis thermoplastic starch films lignin-carbohydrate complex cellulose corn starch microencapsulated phase change material (MPCM) differential scanning calorimetry compatibility natural fibers workability silkworm cocoons lignin content polylactic acid porous structure electrospinning nanocellulose fibers H2O2 bleaching treatment polysaccharides mixing sequence porosity lignocellulosic nanofibrils dense structure alkali lignin polydopamine coating nuclear magnetic resonance cationic dyes poly(lactic acid) and composite films endothermic effect HSQC-NMR Microbial nutrient toughening X-ray diffraction water resistance waste biomass lignin UV light ultrafiltration two-step lyophilization mechanical degradation bio-based methylene blue stearoyl cellulose ONP fibers anionic surfactants Hatscheck process osteoblast proliferation resource recovery dissolution copper coating bacterial cellulose hydrogel iron chelation knotwood sensitivity mixed microbial cultures dimensional stability volatiles lignocellulose Artemisia vulgaris surface modification PHA crosslinked microparticles pyrene composites galactoglucomannan polymeric composites kaempferol tannin-furanic foam Solanyl wastewater treatments adsorption capacity heat treatment thermal gravimetric analysis WAXS unsaturated polyester resins pulp fibers free-radical polymerization larixol delignification antifouling chemical composition hemicellulose tissue engineering extrusion-compounding membrane photodegradation structural plastics scanning electron microscope phenanthrene thermal properties immobilized TEMPO Staphylococcus aureus adsorption wood modification structure-property relationship physical property film mechanical properties tannin Bio-based foams latex state paper-based scaffolds skincare pyrolysis mechanism emulsion-solvent evaporation method bioplastics imidazolium fractionation cost fiber-cement lyocell fiber recycling kenaf fiber thermal stability transport properties SAXS silanization cellulose nanofibers taxifolin tannin polymer vibrational spectroscopy robust fiber network nanocelluloses poly(lactic acid) Anti-bacterial silver nanoparticle cellulose nanocrystals |
| ISBN | 3-03928-926-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910404081003321 |
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Schnabel Thomas
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| MDPI - Multidisciplinary Digital Publishing Institute, 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Feature Papers in Compounds
| Feature Papers in Compounds |
| Autore | Mejuto Juan C |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (234 p.) |
| Soggetto topico |
Technology: general issues
Chemical engineering |
| Soggetto non controllato |
atropisomerism
4,4'-bipyridine pyridine N-oxidation halogenation halogen bond cyanation Finkelstein reaction Suzuki coupling Orchis scent gas chromatography mass spectrometry solid-phase microextraction quantum chemistry computational chemistry molecular dynamics modeling open-source software proprietary software Himantoglossum solid phase microextraction iodination alkanes alkenes alkynes alkyl carbonyls elemental iodine iodides Zutano variety avocado oil Soxhlet extraction ultrasound-assisted extraction volatiles ripening over-ripe HS-SPME-GC-MS Basilicata Barlia robertiana Himantoglossum robertianum mantel test Orchidaceae pollination syndrome Italy volatile compounds solvolysis aryldiazonium ions perchlorate anions silicon carbide (SiC) 3C-SiC powder 4H-SiC crystal impurities photoluminescence pnictogen bonding nitrogen as pnictogen bond donor geometries crystal structure analysis ICSD and CSD database analyses MESP characterizations sum of the van der Waals radii concept Dactylorhiza volatile organic compounds thiosemicarbazone metal complexes DNA interactions biological activity thiazolidinedione microwave synthesis compound library rosiglitazone Knoevangel condensation biodiesel production crude glycerin carbon materials |
| ISBN | 3-0365-5988-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910639987403321 |
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Mejuto Juan C
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food, Health and Safety in Cross Cultural Consumer Contexts
| Food, Health and Safety in Cross Cultural Consumer Contexts |
| Autore | Byrne Derek V |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (263 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Food & society |
| Soggetto non controllato |
fruit chips
hedonic based projective mapping hedonic transfer cross-culture consumer liking cross-cultural post-ingestive food pleasure food reward post-ingestive sensation satisfaction china Denmark coffee temperature risk food service industry Brazil Waterford Blaa cross-cultural consumer differences sensory attributes gender differences age differences PGI status oat products consumers liking Check-All-That-Apply China Finland individual differences taste mixtures model matrix taste primaries taste-taste interactions basic tastes hierarchical clustering consumer survey food safety food hygiene food handling consumer behavior risk perception healthy food consumption cultural consumer context microbiological risk health optimistic bias social trust information behavior certification mark purchase intention dairy diet butter preference sensory volatiles meat substitute meathybrid consumer preference plant-based proteins food quality Kosovar consumers Albanian consumers Western Balkan countries bootstrapping beef traceability system marketing consumer safety food cross cultural study questionnaire organic foods consumerism food innovation adoption food security circular economy health consciousness environmental concern |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557371703321 |
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Byrne Derek V
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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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Frontier Research on the Processing Quality of Cereal and Oil Food
| Frontier Research on the Processing Quality of Cereal and Oil Food |
| Autore | Wang Qiang |
| Pubbl/distr/stampa | Basel, : MDPI Books, 2022 |
| Descrizione fisica | 1 electronic resource (174 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Technology, engineering, agriculture |
| Soggetto non controllato |
macadamia oil
cultivars minor components antioxidant capacity triacylglycerols tofu protein structure mechanism sesame oil gelation oleogels controlled volatile release adzuki bean acrylamide volatile microwave baking drum roasting peanut high-oleic peanut oil volatiles precursors tree peony seed oil heating pretreatment microstructure volatile compounds bioactive compounds oxidative stability natural repose angle point source velocity characteristics mechanical characteristics distribution peanut protein hydrothermal cooking combined modification low pH physicochemical properties protein structure ultrasonic maize germination physiological and biochemical indicators γ–aminobutyric acid instant flavor peanut powder heat treatment flavor MR functional properties peanut meal |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910595077903321 |
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Wang Qiang
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| Basel, : MDPI Books, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Isolation and Utilization of Essential Oils: As Antimicrobials and Boosters of Antimicrobial Drug Activity
| Isolation and Utilization of Essential Oils: As Antimicrobials and Boosters of Antimicrobial Drug Activity |
| Autore | Sieniawska Elwira |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (166 p.) |
| Soggetto topico |
Humanities
Social interaction |
| Soggetto non controllato |
biofilm
common juniper immortelle nontuberculous mycobacteria stainless steel Pistacia lentiscus var. Chia Chios mastic ageing chemical profile antibacterial antifungal α-pinene β-myrcene GC-MS HPTLC chitosan coating essential oils liposomes mechanism polyelectrolyte bacterial biofilm antimicrobial medical devices antimicrobial resistance combination therapy lavender essential oil nanoencapsulation synergy Apiaceae gas chromatography-mass spectrometry volatiles antimicrobial activity coumarins nanoemulsion Croton cajucara essential oil antifungal activity |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Isolation and Utilization of Essential Oils |
| Record Nr. | UNINA-9910576873803321 |
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Sieniawska Elwira
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Legumes as Food Ingredient : Characterization, Processing, and Applications
| Legumes as Food Ingredient : Characterization, Processing, and Applications |
| Autore | Clemente Alfonso |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (190 p.) |
| Soggetto topico |
Humanities
Social interaction |
| Soggetto non controllato |
Lens
protein amino acid legume functionality bioactive peptides gluten-free legumes faba beans fermentation textural properties nutritional properties wattle seed species nutritional profile sensory profile gel electrophoresis vicilin 7S-globulins food allergens Lup an 1 sweet lupin species food labelling processed food defatted soybean flour jet mill super-fine powder tofu quantitative descriptive analysis texture profile analysis volatiles fatty acids characterisation fingerprinting multivariate data analysis lupin plant protein aroma profile techno-functional properties lactobacteria foam SDS-PAGE solubility emulsifying capacity pea protein lactic acid bacteria yeast beany green soybean allergens allergenicity genetically modified Gly m 7 galactooligosaccharides GOS gut microbiota pea prebiotic raffinose oligosaccharides short-chain fatty acids (SCFA) pulses health benefits processing microbiota sensory properties |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Legumes as Food Ingredient |
| Record Nr. | UNINA-9910557204903321 |
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Clemente Alfonso
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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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Natural Additives in Food
| Natural Additives in Food |
| Autore | Barros Lillian |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (290 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
trisodium citrate
microbial transglutaminase casein gels textural properties microstructures Urtica spp bioactive compounds antioxidant activity antimicrobial activity traditional medicine food industry animal breeding beta cyclodextrin ewe’s milk cheese Manchego lipids cholesterol anthocyanin natural extract tetraethyl orthosilicate black carrot black rice flour anthocyanins low gluten muffins added value products soymilk enzyme modified soymilk skim milk rennet induced gelation rheological properties egg yolk cholesterol extraction granules extraction anionic chelating biopolymers ADME absorption chlorophylls chlorophyllin green colorant zinc-chlorophylls copper-chlorophyll coloring foodstuff natural colorants food colors pomelo peel essential oil anti-oxidant anti-melanogenic B16 melanoma cell oxygen-containing sulfur flavor molecules β-carotene bis(2-methyl-3-furyl) disulfide (BMFDS) oxidation products beetroot betalains semi-preparative RP-HPLC in vitro human gastrointestinal digestion ex vivo colon fermentation antioxidant ability malonildialdehyde extra virgin olive oil leaf addition Tunisian varieties phenolics tocopherols Prunus spinosa L. fruit epicarp wild fruit valorization cyanidin 3-rutinoside peonidin 3-rutinoside heat and ultrasound assisted extraction response surface methodology Ocimum basilicum var. purpurascens leaves red rubin basil Heat-Assisted Extraction extraction optimization polyphenols tiger nut by-products solvent extraction horchata de chufa triple TOF-LC-MS-MS Caenorhabditis elegans antioxidants bergenin stress resistance lifespan Huntington uxi Endopleura uchi Allium cepa red cv Citrus limon pickling volatiles SPME chemometrics byproducts food additives antimicrobial antioxidant colorants texturizing agents foaming capacity and emulsifiers |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910580210003321 |
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Barros Lillian
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Olive Oil : Processing, Characterization, and Health Benefits
| Olive Oil : Processing, Characterization, and Health Benefits |
| Autore | Boskou Dimitrios |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (130 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Food & society |
| Soggetto non controllato |
1H NMR spectroscopy
EVOOs geographical origin extra virgin olive oil multivariate statistical analysis historical climate data olive oil biophenols Mediterranean diet pharma-nutrition cardiovascular disease authentication bioactive by-product glycolipid lipidomics mass spectrometry phospholipid traceability extra-virgin olive oil EVOO chlorophylls carotenoids pigments colour quality spectroscopy ultraviolet-visible light light absorption successful aging dietary fats authenticity cultivars triacylglycerols volatiles chemometrics extraction process innovative approaches ultrasound technological level of readiness varietal authentication Nuclear Magnetic Resonance spectroscopy polar lipids bio-phenols pharmaceutical molecular mechanisms of action primary public health prevention strategies healthy aging and longevity |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Olive Oil |
| Record Nr. | UNINA-9910557152903321 |
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Boskou Dimitrios
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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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