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Abiotic Stress Biology in Horticultural Plants [[electronic resource] /] / edited by Yoshinori Kanayama, Alexey Kochetov
| Abiotic Stress Biology in Horticultural Plants [[electronic resource] /] / edited by Yoshinori Kanayama, Alexey Kochetov |
| Edizione | [1st ed. 2015.] |
| Pubbl/distr/stampa | Tokyo : , : Springer Japan : , : Imprint : Springer, , 2015 |
| Descrizione fisica | 1 online resource (219 p.) |
| Disciplina |
551.6
570 571.2 630 641.3 660.65 664 |
| Soggetto topico |
Plant physiology
Agriculture Climate change Food—Biotechnology Genetic engineering Plant Physiology Climate Change/Climate Change Impacts Food Science Genetic Engineering |
| ISBN | 4-431-55251-0 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | PART I STRESS PHYSIOLOGY AND MOLECULAR BIOLOGY IN HORTICULTURAL PLANTS -- 1 Effect of Salt Stress on the Growth and Fruit Quality of Tomato Plants -- 2 Ethylene, Oxygen, Carbon Dioxide, and Temperature in Postharvest Physiology -- 3 Role of Polyamines in Stress Response in Horticultural Crops -- 4 Effect of Temperature on Fruit Color Development -- 5 Polyol Metabolism and Stress Tolerance in Horticultural Plants -- PART II EFFECTS OF ABIOTIC STRESS ON HORTICULTURAL CROP PRODUCTION AND STORAGE -- 6 Influence of Drought and High Temperature on Citrus -- 7 Fruit Set and Temperature Stress -- 8 Postharvest Chlorophyll Degradation and Oxidative Stress -- PART III STRESS BIOLOGY IN PHYSIOLOGICAL DISORDERS OF HORTICULTURAL CROPS -- 9 Blossom-End Rot in Fruit Vegetables -- 10 Watercore in Fruits -- 11 Water Uptake Through the Surface of Fleshy Soft Fruit: Barriers, Mechanism, Factors, and Potential Role in Cracking -- PART IV GENETIC ENGINEERING TECHNOLOGIES AND OMICS IN STRESS TOLERANCE -- 12 Promoters for Transgenic Horticultural Plants -- 13 mRNA Translational Enhancers as a Tool for Plant Gene Engineering -- 14 RNA-Seq Data Analysis for Studying Abiotic Stress in Horticultural Plants. |
| Record Nr. | UNINA-9910298279203321 |
| Tokyo : , : Springer Japan : , : Imprint : Springer, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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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 | ||
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Acqua potabile. Acque minerali. Latte e derivati / dalle lezioni dei proff. R. Giuliano e M. L. Stein
| Acqua potabile. Acque minerali. Latte e derivati / dalle lezioni dei proff. R. Giuliano e M. L. Stein |
| Autore | GIULIANO, Raffaele |
| Edizione | [7 ed] |
| Pubbl/distr/stampa | Roma : Bulzoni, copyr. 1977 |
| Descrizione fisica | 196 p. ; 24 cm |
| Disciplina | 664 |
| Altri autori (Persone) | STEIN, Maria Luisa |
| Collana | Quaderni di chimica degli alimenti |
| Soggetto topico | Chimica bromatologica |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNISA-990000095340203316 |
GIULIANO, Raffaele
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| Roma : Bulzoni, copyr. 1977 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Actas : simposio iberoamericano sobre proteina para alimentos, Buenos Aires, 1996 / editores M. Muzquiz, C. Burbano, C.Cuadrado, M.M. Pedrosa
| Actas : simposio iberoamericano sobre proteina para alimentos, Buenos Aires, 1996 / editores M. Muzquiz, C. Burbano, C.Cuadrado, M.M. Pedrosa |
| Autore | SIMPOSIO IBEROAMERICANO SOBRE PROTEINA PARA ALIMENTOS, Buenos Aires, 1996 |
| Pubbl/distr/stampa | Madrid : Ministerio de Agricultura Pesca y Alimentacion, 1998 |
| Descrizione fisica | 347 p. ; 24 cm |
| Disciplina | 664 |
| Collana | Monografias Inia |
| Soggetto non controllato | Tecnologia alimentare |
| ISBN | 84-7498-466-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | spa |
| Record Nr. | UNINA-990001820060403321 |
|
SIMPOSIO IBEROAMERICANO SOBRE PROTEINA PARA ALIMENTOS, Buenos Aires, 1996
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| Madrid : Ministerio de Agricultura Pesca y Alimentacion, 1998 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Additive and Subtractive Manufacturing of Composites / editors Sanjay Mavinkere Rangappa ... [et al.]
| Additive and Subtractive Manufacturing of Composites / editors Sanjay Mavinkere Rangappa ... [et al.] |
| Pubbl/distr/stampa | Singapore, : Springer, 2021 |
| Descrizione fisica | XV, 247 p. : ill. ; 24 cm |
| Disciplina |
660(Ingegneria chimica e tecnologie connesse)
540(Chimica generale) 664(Tecnologia alimentare. Chimica degli alimenti) 641.3(Alimenti) 620.1(Scienze dei materiali) |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNICAMPANIA-VAN0245638 |
| Singapore, : Springer, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Vanvitelli | ||
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The additives guide / Christopher C. Hughes
| The additives guide / Christopher C. Hughes |
| Autore | Hughes, Christopher C. |
| Pubbl/distr/stampa | Chichester : John Wiley & Sons, c1987 |
| Descrizione fisica | 146 p. ; 21 cm |
| Disciplina | 664 |
| Soggetto topico | Food additives |
| ISBN | 0471915076 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISALENTO-991003416789707536 |
|
Hughes, Christopher C.
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| Chichester : John Wiley & Sons, c1987 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. del Salento | ||
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Advanced Applications of 2D Nanostructures : Emerging Research and Opportunities / editors Subhash Singh, Kartikey Verma, Chander Prakash
| Advanced Applications of 2D Nanostructures : Emerging Research and Opportunities / editors Subhash Singh, Kartikey Verma, Chander Prakash |
| Pubbl/distr/stampa | Singapore, : Springer, 2021 |
| Descrizione fisica | XXI, 261 p. : ill. ; 24 cm |
| Disciplina |
530(Fisica)
664(Tecnologia alimentare. Chimica degli alimenti) 641.3(Alimenti) 620.5(Nanotecnologia) |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNICAMPANIA-VAN0245653 |
| Singapore, : Springer, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Vanvitelli | ||
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Advances in biotechnology for food industry / / edited by Alina Maria Holban, Alexandru Mihai Grumezescu
| Advances in biotechnology for food industry / / edited by Alina Maria Holban, Alexandru Mihai Grumezescu |
| Pubbl/distr/stampa | London, [England] : , : Elsevier, , 2018 |
| Descrizione fisica | 1 online resource (510 pages) : illustrations |
| Disciplina | 664 |
| Collana | Handbook of Food Bioengineering |
| Soggetto topico | Food - Biotechnology |
| ISBN |
0-12-811495-9
0-12-811443-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Role of biotechnology in the agrofood industry / Mario Trejo-Perea [and five others] -- Biotechnology in food processing and preservation : an overview / Gargi Ghoshal -- Enzymes and food industry : a consolidated marriage / Helder A.R. Gomes, Leonora R.S. Moreira, Edivaldo X.F. Filho -- Lactic acid bacteria : from nature through food to health / Tsvetanka Teneva-Angelova [and three others] -- Development of controlled cocultivations for reproducible results in fermentation processes in food biotechnology / Johannes Bader [and three others] -- Enumeration and identification of probiotic bacteria in food matrices / Dorota Zielińska [and three others] -- Improvement of ripened cheese quality and safety with Thymus mastichina L. bioactive extracts / Filipa Calvalho [and six others] -- Potential of high hydrostatic pressure to improve the production of plants used as food / Ergin Murat Altuner -- Corrosion in electronic sensors used in manufacturing processes decrease the quality in the seafood industry / Gustavo López Bailla, Juan M.T. Gaynor -- Biotechnology of ice wine production / Wang Jing [and six others] -- Metagenomics of traditional beverages / Sandra L. Villarreal-Morales [and three others] -- Process engineering applying supercritical technology for obtaining functional and therapeutic products / Eric K.. Silva [and four others] -- Sugar beet pulp as a source of valuable biotechnological products / Berlowska Joanna [and five others] -- Biofilms in food industry : mitigation using bacteriophage / Laxmi M., Sarita G. Bhat -- Bioactive properties and biotechnological production of human milk oligosaccharides / María J. Yebra [and four others]. |
| Record Nr. | UNINA-9910583090003321 |
| London, [England] : , : Elsevier, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Advances in food biotechnology / / edited by Ravishankar Rai V., Department of Studies in Microbiology, University of Mysore, Mysore, India
| Advances in food biotechnology / / edited by Ravishankar Rai V., Department of Studies in Microbiology, University of Mysore, Mysore, India |
| Pubbl/distr/stampa | Chichester, West Sussex, UK ; ; Hoboken, NJ, USA : , : Wiley Blackwell, , 2016 |
| Descrizione fisica | 1 online resource (1368 p.) |
| Disciplina | 664 |
| Soggetto topico | Food - Biotechnology |
| ISBN |
1-118-86450-6
1-118-86446-8 1-118-86447-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Title Page; Copyright; List of Contributors; Preface; Part I: Global Food Security: Are GMOs the Solution to the Food Security Issue?; Chapter 1: Biotechnological Approaches for Nutritionally Enhanced Food Crop Production; 1.1 Introduction; 1.2 The Case for Biofortified Food; 1.3 Nutritionally Enhanced Feed Crops; 1.4 Plants with Other Health Benefits; 1.5 Biopharmaceuticals Produced in Plants; 1.6 Genome Editing for Nutritionally Enhanced Plants; 1.7 Epigenetics and Nutritionally Enhanced Plants; 1.8 Risk Assessment and Regulation of Nutritionally Enhanced Crops; 1.9 Conclusions; References
Chapter 2: Current and Emerging Applications of Metabolomics in the Field of Agricultural Biotechnology2.1 Introduction; 2.2 Metabolomics of Cereals for Food Production; 2.3 Metabolomics and its Application in the Production of Wine; 2.4 Final Remarks; Acknowledgements; References; Chapter 3: Safety Assessment of Genetically Modified Foods; 3.1 Introduction; 3.2 Safety Assessment of GM-Crop-Derived Foods; 3.3 Recurrent Items Addressed during the Food and Feed Safety Assessment; 3.4 Outlook and Future Challenges; 3.5 Conclusions; Acknowledgements; References Chapter 4: Towards a Universal Molecular Approach for the Quality Control of New Foodstuffs4.1 Food Quality and Safety Assessment in the Era of Genomics; 4.2 DNA Barcoding: General Characteristics and Applications for the Analysis of Modern Foodstuffs; 4.3 Microbiological Composition of Foodstuffs; 4.4 Pathogenic Microorganisms and Food Spoilage; 4.5 Towards a Molecular Identification of Food-Related Microorganisms; 4.6 Towards a Standardized Molecular Identification of Food Raw Materials; 4.7 Next-Generation Technologies to Characterize Complex Food Matrices and their Microbiome 4.8 ConclusionsReferences; Chapter 5: Mass Spectrometry-Based Approaches in Food Safety; 5.1 Background; 5.2 Instrumentation; 5.3 Mass Spectrometry and Food Safety; 5.4 Effects of Technological Processing; 5.5 Microbiological Issues; 5.6 Genetically Modified Organisms; 5.7 Food Allergy; 5.8 Food Metabolomics; 5.9 Food Lipidomics; 5.10 Current Challenges and Perspectives; References; Chapter 6: Feeding the World: Are Biotechnologies the Solution?; 6.1 Introduction; 6.2 Current Situation; 6.3 Proposed Solutions; 6.4 Conclusion; References; Part II: Application of Enzymes in the Food Industry Chapter 7: Application of Microbial Enzymes in the Food Industry7.1 Introduction; 7.2 The Main Enzymes; 7.3 Main Microorganism Producers of Enzymes; 7.4 Marine Microbial Enzymes; 7.5 Dairy Industry; 7.6 Microbial Enzymes Applied in the Beverage Industry; 7.7 Animal Feed; 7.8 Targeting Microbial Enzymes of Industrial Interest; 7.9 Mathematical Models for Enhanced Enzyme Production; Acknowledgements; References; Chapter 8: Enzymatic Modification of Proteins and Starches for Gluten-Free and Low-Glycaemic-Index Foods for Special Dietary Uses; 8.1 Introduction; 8.2 Foods for Special Dietary Uses 8.3 Wheat Constituents that may Trigger Adverse Reactions |
| Record Nr. | UNINA-9910131548803321 |
| Chichester, West Sussex, UK ; ; Hoboken, NJ, USA : , : Wiley Blackwell, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Advances in food extrusion technology / edited by Medeni Maskan, Aylin Altan
| Advances in food extrusion technology / edited by Medeni Maskan, Aylin Altan |
| Pubbl/distr/stampa | Boca Raton, Fla [etc.] : CRC Press, c2012 |
| Descrizione fisica | XVI, 396 p. : ill. ; 24 cm |
| Disciplina | 664 |
| Collana | Contemporary food engineering |
| Soggetto non controllato | Tecnologia alimentare |
| ISBN | 978-1-4398-1520-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990009529990403321 |
| Boca Raton, Fla [etc.] : CRC Press, c2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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