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Accelerating new food product design and development [[electronic resource] /] / editors, Jacqueline H. Beckley ... [et al.]
| Accelerating new food product design and development [[electronic resource] /] / editors, Jacqueline H. Beckley ... [et al.] |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., : IFT Press, 2007 |
| Descrizione fisica | 1 online resource (398 p.) |
| Disciplina |
664
664.0068/5 |
| Altri autori (Persone) | BeckleyJacqueline H |
| Collana | IFT Press |
| Soggetto topico |
Food industry and trade - Research - United States
Food industry and trade - United States - Marketing |
| ISBN |
1-282-36500-2
9786612365003 0-470-27762-9 1-61583-204-1 0-470-27638-X |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Accelerating New Food Product Design and Development; CONTENTS; Contributors; Preface; Chapter 1. Introduction; Part I. Understanding Product Development in Today's Food Industry; Chapter 2. How Did the Food Industry Get (from There) to Here?; Chapter 3. Developing Partnerships: Using Outside Resources for Product Development; Chapter 4. Building Superior RD Organizations; Chapter 5. A Supplier Perspective: Superior Services and Products Help Change Happen; Chapter 6. One Company's Perspective on Innovation-Starbucks Coffee; Part II. Accelerating Food Product Design and Development
Chapter 7. Brands: A Discussion on the Difference Between Creating Good Brands and Meaningful BrandsChapter 8. Market Forces: The Push-Pull of Marketing and Advertising in the New Product Business; Chapter 9. Applying Processes That Accelerate New Product Development; Chapter 10. Five Years Later-Looking at How the University Prepares Someone for a Career in Food Science; Chapter 11. Speed Bump or Opportunity: Innovative Packaging and Its Impact on Accelerated Product Development Time; Chapter 12. Making Lemon Bars Out of Lemons: Using the Power of Teamwork to Transform Concepts to Reality Part III. Optimizing Food Product Design and DevelopmentChapter 13. Identifying Critical Steps in the New Product Development Process; Chapter 14. Statistical Design: Experimental Units and Proper Designs; Chapter 15. Category Appraisal and Ingredient Search: Identifying Key Sensory Factors and Product Features at the Early Development Stage; Chapter 16. Applications of Discriminant and Logistic Regression Analysis for Consumer Acceptance and Consumer-Oriented Product Optimization Study; Chapter 17. Response Surface Methodology and Consumer-Driven Product Optimization Chapter 18. Accelerating and Optimizing New Food Product Design and Development-Status and State of the Industry: Do You Rent or Buy?Index |
| Record Nr. | UNISA-996199250203316 |
| Ames, Iowa, : Blackwell Pub., : IFT Press, 2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Biofilms in the food environment / editors Hans P. Blaschek, Hua H. Wang, Meredith E. Agle
| Biofilms in the food environment / editors Hans P. Blaschek, Hua H. Wang, Meredith E. Agle |
| Pubbl/distr/stampa | Ames, Iowa : Blackwell Publishers : IFT Press, 2007 |
| Descrizione fisica | XIV, 194 p. : ill. ; 24 cm |
| Disciplina | 664.07 |
| Soggetto non controllato | Alimenti - Microbiologia |
| ISBN | 978-0-8138-2058-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990008648950403321 |
| Ames, Iowa : Blackwell Publishers : IFT Press, 2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Biofilms in the food environment [[electronic resource] /] / editors, Hans Blaschek, Hua H. Wang, Meredith E. Agle
| Biofilms in the food environment [[electronic resource] /] / editors, Hans Blaschek, Hua H. Wang, Meredith E. Agle |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., : IFT Press, 2007 |
| Descrizione fisica | 1 online resource (210 p.) |
| Disciplina | 579/.17 |
| Altri autori (Persone) |
BlaschekHans P
WangHua H <1965-> (Hua Helen) AgleMeredith E |
| Collana | Institute of Food Technologists Series |
| Soggetto topico |
Biofilms
Food - Microbiology Food - Safety measures |
| ISBN |
1-282-11235-X
9786612112355 0-470-27778-5 1-61583-199-1 0-470-27649-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Biofilms in the Food Environment; CONTENTS; List of Contributors; Preface; Chapter 1. Biofilms in the Food Industry; Chapter 2. Shigella: Survival on Produce and Biofilm Formation; Chapter 3. Biofilm Development by Listeria monocytogenes; Chapter 4. Inactivation of Listeria monocytogenes Biofilms using Chemical Sanitizers and Heat; Chapter 5. Mixed Culture Biofilms; Chapter 6. Prokaryote Diversity of Epithelial Mucosal Bio.lms in the Human Digestive Tract; Chapter 7. Beneficial Bacterial Biofilms
Chapter 8. Applications of Bio.lm Reactors for Production of Value-added Products by Microbial FermentationIndex |
| Record Nr. | UNISA-996197338603316 |
| Ames, Iowa, : Blackwell Pub., : IFT Press, 2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Biofilms in the food environment [[electronic resource] /] / editors, Hans Blaschek, Hua H. Wang, Meredith E. Agle
| Biofilms in the food environment [[electronic resource] /] / editors, Hans Blaschek, Hua H. Wang, Meredith E. Agle |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., : IFT Press, 2007 |
| Descrizione fisica | 1 online resource (210 p.) |
| Disciplina | 579/.17 |
| Altri autori (Persone) |
BlaschekHans P
WangHua H <1965-> (Hua Helen) AgleMeredith E |
| Collana | Institute of Food Technologists Series |
| Soggetto topico |
Biofilms
Food - Microbiology Food - Safety measures |
| ISBN |
1-282-11235-X
9786612112355 0-470-27778-5 1-61583-199-1 0-470-27649-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Biofilms in the Food Environment; CONTENTS; List of Contributors; Preface; Chapter 1. Biofilms in the Food Industry; Chapter 2. Shigella: Survival on Produce and Biofilm Formation; Chapter 3. Biofilm Development by Listeria monocytogenes; Chapter 4. Inactivation of Listeria monocytogenes Biofilms using Chemical Sanitizers and Heat; Chapter 5. Mixed Culture Biofilms; Chapter 6. Prokaryote Diversity of Epithelial Mucosal Bio.lms in the Human Digestive Tract; Chapter 7. Beneficial Bacterial Biofilms
Chapter 8. Applications of Bio.lm Reactors for Production of Value-added Products by Microbial FermentationIndex |
| Record Nr. | UNINA-9910144389203321 |
| Ames, Iowa, : Blackwell Pub., : IFT Press, 2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Biofilms in the food environment / / editors, Hans Blaschek, Hua H. Wang, Meredith E. Agle
| Biofilms in the food environment / / editors, Hans Blaschek, Hua H. Wang, Meredith E. Agle |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., : IFT Press, 2007 |
| Descrizione fisica | 1 online resource (210 p.) |
| Disciplina | 579/.17 |
| Altri autori (Persone) |
BlaschekHans P
WangHua H <1965-> (Hua Helen) AgleMeredith E |
| Collana | Institute of Food Technologists Series |
| Soggetto topico |
Biofilms
Food - Microbiology Food - Safety measures |
| ISBN |
1-282-11235-X
9786612112355 0-470-27778-5 1-61583-199-1 0-470-27649-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Biofilms in the Food Environment; CONTENTS; List of Contributors; Preface; Chapter 1. Biofilms in the Food Industry; Chapter 2. Shigella: Survival on Produce and Biofilm Formation; Chapter 3. Biofilm Development by Listeria monocytogenes; Chapter 4. Inactivation of Listeria monocytogenes Biofilms using Chemical Sanitizers and Heat; Chapter 5. Mixed Culture Biofilms; Chapter 6. Prokaryote Diversity of Epithelial Mucosal Bio.lms in the Human Digestive Tract; Chapter 7. Beneficial Bacterial Biofilms
Chapter 8. Applications of Bio.lm Reactors for Production of Value-added Products by Microbial FermentationIndex |
| Record Nr. | UNINA-9910806293803321 |
| Ames, Iowa, : Blackwell Pub., : IFT Press, 2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Bitterness : perception, chemistry and food processing / / edited by Michel Aliani & Michel N. A. Eskin
| Bitterness : perception, chemistry and food processing / / edited by Michel Aliani & Michel N. A. Eskin |
| Edizione | [First edition.] |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : IFT Press : , : Wiley Blackwell, , 2017 |
| Descrizione fisica | 1 online resource (280 pages) : illustrations, tables |
| Disciplina | 664.07 |
| Collana |
Institute of food technologists series
THEi Wiley ebooks |
| Soggetto topico | Bitterness (Taste) |
| ISBN |
1-118-59031-7
1-118-59023-6 1-118-59026-0 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910270868603321 |
| Hoboken, New Jersey : , : IFT Press : , : Wiley Blackwell, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Bitterness : perception, chemistry and food processing / / edited by Michel Aliani & Michel N. A. Eskin
| Bitterness : perception, chemistry and food processing / / edited by Michel Aliani & Michel N. A. Eskin |
| Edizione | [First edition.] |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : IFT Press : , : Wiley Blackwell, , 2017 |
| Descrizione fisica | 1 online resource (280 pages) : illustrations, tables |
| Disciplina | 664.07 |
| Collana |
Institute of food technologists series
THEi Wiley ebooks |
| Soggetto topico | Bitterness (Taste) |
| ISBN |
1-118-59031-7
1-118-59023-6 1-118-59026-0 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910823774703321 |
| Hoboken, New Jersey : , : IFT Press : , : Wiley Blackwell, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Coffee [[electronic resource] ] : emerging health effects and disease prevention / / Yi-Fang Chu, editor
| Coffee [[electronic resource] ] : emerging health effects and disease prevention / / Yi-Fang Chu, editor |
| Pubbl/distr/stampa | Ames, Iowa, : IFT Press, 2012 |
| Descrizione fisica | 1 online resource (354 p.) |
| Disciplina | 633.73 |
| Altri autori (Persone) | ChuYi-Fang |
| Collana | IFT Press series |
| Soggetto topico | Coffee - Health aspects |
| ISBN |
1-119-94987-4
1-283-45409-2 9786613454096 1-119-94989-0 1-119-94986-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Coffee Emerging Health Effects and Disease Prevention; Contents; Preface; List of Contributors; List of Abbreviations; Acknowledgement; 1 Introduction; 1.1 Coffee-a popular beverage; 1.2 Coffee from a nutritional perspective; 1.3 Potential beneficial effects of coffee; 1.4 Limitations to the beneficial effects; 1.5 History; 1.6 Coffee production worldwide; 1.7 Coffee processing: formation and fate of bioactive compounds; 1.7.1 Green bean processing, storage, and transport; 1.7.2 Blending; 1.7.3 Roasting; 1.7.4 Grinding; 1.7.5 Packaging and storage; 1.7.6 Decaffeination
1.7.7 Soluble coffee production1.8 New processes to optimize the health benefits of coffee; 1.8.1 Enhancement with mannooligosaccharides; 1.8.2 Use of green bean extracts; 1.8.3 After-roast blending for enhanced antioxidative properties; 1.8.4 Stomach-friendly coffee; 1.9 Coffee preparation; 1.9.1 Boiled coffee; 1.9.2 Cafeti`ere or French press coffee; 1.9.3 Filter coffee; 1.9.4 Espresso; 1.9.5 Moka (mocha); 1.9.6 Percolated coffee; 1.9.7 Soluble coffee; 1.9.8 Liquid coffee; 1.9.9 Single-serve coffee machines; 1.10 Coffee beverages and specialties; 1.11 Coffee consumption; 1.12 Conclusions AcknowledgmentsReferences; 2 Coffee Constituents; 2.1 Introduction; 2.2 Production of coffee and coffee-based beverages; 2.2.1 Green coffee production; 2.2.2 Decaffeinated coffee production; 2.2.3 Steam-treated and monsooned coffees; 2.2.4 Coffee roasting; 2.2.5 Coffee brewing; 2.2.6 Instant coffee production; 2.3 Natural coffee constituents; 2.3.1 Green coffee chemical composition; 2.3.1.1 Nonvolatile compounds in green coffee; Caffeine; Trigonelline; Chlorogenic acids; Cafestol and kahweol; Soluble dietary fiber; Water; Carbohydrates; Protein, peptides, and free amino acids; Minerals Lipids2.3.1.2 Volatile compounds in green coffee; 2.3.2 Changes in coffee chemical composition during roasting; 2.3.2.1 Nonvolatile components in roasted coffee; 2.3.2.2 Volatile compounds in roasted coffee; 2.3.3 Changes in coffee chemical composition during special coffee processing; 2.3.4 Chemical composition of coffee brew; 2.4 Incidental coffee constituents; 2.4.1 Incidental nonvolatile compounds in coffee; 2.4.1.1 Ochratoxin A; 2.4.1.2 Biogenic amines; 2.4.1.3 -carbolines; 2.4.1.4 Acrylamide; 2.4.1.5 Polycyclic aromatic hydrocarbons; 2.4.1.6 Pesticide residues 2.4.2 Incidental volatile constituents in coffee2.5 Concluding remarks; Acknowledgments; References; 3 Bioavailability of Coffee Chlorogenic Acids; 3.1 Introduction; 3.2 Chlorogenic acids: contribution of coffee to dietary levels ingested; 3.2.1 Dietary intake; 3.2.2 Levels in coffee beverage; 3.3 Bioavailability of coffee chlorogenic acids; 3.3.1 Absorption and metabolic fate; 3.3.2 Extensive metabolism upon intake; 3.3.2.1 Identification of chlorogenic acid metabolites; 3.3.2.2 Metabolic pathways; 3.3.2.3 Bioavailability of intact chlorogenic acids; 3.3.3 Urinary and biliary excretion 3.3.4 Effects of food matrix and co-ingestion on bioavailability |
| Record Nr. | UNINA-9910139694403321 |
| Ames, Iowa, : IFT Press, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Coffee [[electronic resource] ] : emerging health effects and disease prevention / / Yi-Fang Chu, editor
| Coffee [[electronic resource] ] : emerging health effects and disease prevention / / Yi-Fang Chu, editor |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, Iowa, : IFT Press, 2012 |
| Descrizione fisica | 1 online resource (354 p.) |
| Disciplina | 633.73 |
| Altri autori (Persone) | ChuYi-Fang |
| Collana | IFT Press series |
| Soggetto topico | Coffee - Health aspects |
| ISBN |
1-119-94987-4
1-283-45409-2 9786613454096 1-119-94989-0 1-119-94986-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Coffee Emerging Health Effects and Disease Prevention; Contents; Preface; List of Contributors; List of Abbreviations; Acknowledgement; 1 Introduction; 1.1 Coffee-a popular beverage; 1.2 Coffee from a nutritional perspective; 1.3 Potential beneficial effects of coffee; 1.4 Limitations to the beneficial effects; 1.5 History; 1.6 Coffee production worldwide; 1.7 Coffee processing: formation and fate of bioactive compounds; 1.7.1 Green bean processing, storage, and transport; 1.7.2 Blending; 1.7.3 Roasting; 1.7.4 Grinding; 1.7.5 Packaging and storage; 1.7.6 Decaffeination
1.7.7 Soluble coffee production1.8 New processes to optimize the health benefits of coffee; 1.8.1 Enhancement with mannooligosaccharides; 1.8.2 Use of green bean extracts; 1.8.3 After-roast blending for enhanced antioxidative properties; 1.8.4 Stomach-friendly coffee; 1.9 Coffee preparation; 1.9.1 Boiled coffee; 1.9.2 Cafeti`ere or French press coffee; 1.9.3 Filter coffee; 1.9.4 Espresso; 1.9.5 Moka (mocha); 1.9.6 Percolated coffee; 1.9.7 Soluble coffee; 1.9.8 Liquid coffee; 1.9.9 Single-serve coffee machines; 1.10 Coffee beverages and specialties; 1.11 Coffee consumption; 1.12 Conclusions AcknowledgmentsReferences; 2 Coffee Constituents; 2.1 Introduction; 2.2 Production of coffee and coffee-based beverages; 2.2.1 Green coffee production; 2.2.2 Decaffeinated coffee production; 2.2.3 Steam-treated and monsooned coffees; 2.2.4 Coffee roasting; 2.2.5 Coffee brewing; 2.2.6 Instant coffee production; 2.3 Natural coffee constituents; 2.3.1 Green coffee chemical composition; 2.3.1.1 Nonvolatile compounds in green coffee; Caffeine; Trigonelline; Chlorogenic acids; Cafestol and kahweol; Soluble dietary fiber; Water; Carbohydrates; Protein, peptides, and free amino acids; Minerals Lipids2.3.1.2 Volatile compounds in green coffee; 2.3.2 Changes in coffee chemical composition during roasting; 2.3.2.1 Nonvolatile components in roasted coffee; 2.3.2.2 Volatile compounds in roasted coffee; 2.3.3 Changes in coffee chemical composition during special coffee processing; 2.3.4 Chemical composition of coffee brew; 2.4 Incidental coffee constituents; 2.4.1 Incidental nonvolatile compounds in coffee; 2.4.1.1 Ochratoxin A; 2.4.1.2 Biogenic amines; 2.4.1.3 -carbolines; 2.4.1.4 Acrylamide; 2.4.1.5 Polycyclic aromatic hydrocarbons; 2.4.1.6 Pesticide residues 2.4.2 Incidental volatile constituents in coffee2.5 Concluding remarks; Acknowledgments; References; 3 Bioavailability of Coffee Chlorogenic Acids; 3.1 Introduction; 3.2 Chlorogenic acids: contribution of coffee to dietary levels ingested; 3.2.1 Dietary intake; 3.2.2 Levels in coffee beverage; 3.3 Bioavailability of coffee chlorogenic acids; 3.3.1 Absorption and metabolic fate; 3.3.2 Extensive metabolism upon intake; 3.3.2.1 Identification of chlorogenic acid metabolites; 3.3.2.2 Metabolic pathways; 3.3.2.3 Bioavailability of intact chlorogenic acids; 3.3.3 Urinary and biliary excretion 3.3.4 Effects of food matrix and co-ingestion on bioavailability |
| Record Nr. | UNISA-996206509903316 |
| Ames, Iowa, : IFT Press, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Coffee : emerging health effects and disease prevention / / Yi-Fang Chu, editor
| Coffee : emerging health effects and disease prevention / / Yi-Fang Chu, editor |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, Iowa, : IFT Press, 2012 |
| Descrizione fisica | 1 online resource (354 p.) |
| Disciplina | 633.73 |
| Altri autori (Persone) | ChuYi-Fang |
| Collana | IFT Press series |
| Soggetto topico | Coffee - Health aspects |
| ISBN |
9786613454096
9781119949879 1119949874 9781283454094 1283454092 9781119949893 1119949890 9781119949862 1119949866 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Coffee Emerging Health Effects and Disease Prevention; Contents; Preface; List of Contributors; List of Abbreviations; Acknowledgement; 1 Introduction; 1.1 Coffee-a popular beverage; 1.2 Coffee from a nutritional perspective; 1.3 Potential beneficial effects of coffee; 1.4 Limitations to the beneficial effects; 1.5 History; 1.6 Coffee production worldwide; 1.7 Coffee processing: formation and fate of bioactive compounds; 1.7.1 Green bean processing, storage, and transport; 1.7.2 Blending; 1.7.3 Roasting; 1.7.4 Grinding; 1.7.5 Packaging and storage; 1.7.6 Decaffeination
1.7.7 Soluble coffee production1.8 New processes to optimize the health benefits of coffee; 1.8.1 Enhancement with mannooligosaccharides; 1.8.2 Use of green bean extracts; 1.8.3 After-roast blending for enhanced antioxidative properties; 1.8.4 Stomach-friendly coffee; 1.9 Coffee preparation; 1.9.1 Boiled coffee; 1.9.2 Cafeti`ere or French press coffee; 1.9.3 Filter coffee; 1.9.4 Espresso; 1.9.5 Moka (mocha); 1.9.6 Percolated coffee; 1.9.7 Soluble coffee; 1.9.8 Liquid coffee; 1.9.9 Single-serve coffee machines; 1.10 Coffee beverages and specialties; 1.11 Coffee consumption; 1.12 Conclusions AcknowledgmentsReferences; 2 Coffee Constituents; 2.1 Introduction; 2.2 Production of coffee and coffee-based beverages; 2.2.1 Green coffee production; 2.2.2 Decaffeinated coffee production; 2.2.3 Steam-treated and monsooned coffees; 2.2.4 Coffee roasting; 2.2.5 Coffee brewing; 2.2.6 Instant coffee production; 2.3 Natural coffee constituents; 2.3.1 Green coffee chemical composition; 2.3.1.1 Nonvolatile compounds in green coffee; Caffeine; Trigonelline; Chlorogenic acids; Cafestol and kahweol; Soluble dietary fiber; Water; Carbohydrates; Protein, peptides, and free amino acids; Minerals Lipids2.3.1.2 Volatile compounds in green coffee; 2.3.2 Changes in coffee chemical composition during roasting; 2.3.2.1 Nonvolatile components in roasted coffee; 2.3.2.2 Volatile compounds in roasted coffee; 2.3.3 Changes in coffee chemical composition during special coffee processing; 2.3.4 Chemical composition of coffee brew; 2.4 Incidental coffee constituents; 2.4.1 Incidental nonvolatile compounds in coffee; 2.4.1.1 Ochratoxin A; 2.4.1.2 Biogenic amines; 2.4.1.3 -carbolines; 2.4.1.4 Acrylamide; 2.4.1.5 Polycyclic aromatic hydrocarbons; 2.4.1.6 Pesticide residues 2.4.2 Incidental volatile constituents in coffee2.5 Concluding remarks; Acknowledgments; References; 3 Bioavailability of Coffee Chlorogenic Acids; 3.1 Introduction; 3.2 Chlorogenic acids: contribution of coffee to dietary levels ingested; 3.2.1 Dietary intake; 3.2.2 Levels in coffee beverage; 3.3 Bioavailability of coffee chlorogenic acids; 3.3.1 Absorption and metabolic fate; 3.3.2 Extensive metabolism upon intake; 3.3.2.1 Identification of chlorogenic acid metabolites; 3.3.2.2 Metabolic pathways; 3.3.2.3 Bioavailability of intact chlorogenic acids; 3.3.3 Urinary and biliary excretion 3.3.4 Effects of food matrix and co-ingestion on bioavailability |
| Record Nr. | UNINA-9910810214803321 |
| Ames, Iowa, : IFT Press, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
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