Info
- Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.
Advanced dietary fibre technology / / edited by Barry V. McCleary and Leon Prosky
| Advanced dietary fibre technology / / edited by Barry V. McCleary and Leon Prosky |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Oxford ; ; Malden, MA, : Blackwell Science, 2001 |
| Descrizione fisica | 1 online resource (562 p.) |
| Disciplina |
612.39
664.07 |
| Altri autori (Persone) |
McClearyBarry V
ProskyLeon |
| Soggetto topico |
Fiber in human nutrition
Food - Fiber content |
| ISBN |
1-282-12396-3
9786612123962 0-470-99961-6 0-470-99960-8 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Advanced Dietary Fibre Technology; Contents; Preface; List of Contributors; Part 1: Nutrition and Diet for a Healthy Lifestyle; 1 Nutrition and Diet for Healthy Lifestyles in Europe; 1.1 The regulatory background in public health nutrition in the EU; 1.2 Food intake patterns in the EU; 1.3 Nutrition policy issues in the EU; 1.4 Conclusions; References; 2 Dietary Advice in North America: the Good, the Bad and the Unheeded; 2.1 Introduction; 2.2 Specifics of dietary advice in North America; References; Part 2: Chemistry, Structure and Rheology
3 Light Microscopic Investigations on Dietary Fibre3.1 Introduction; 3.2 Staining of the main chemical components of cereal cell walls for light microscopy; 3.3 The effect of purified cell wall degrading enzymes on cell walls; 3.4 The effect of processing on the microstructure of cell walls; References; 4 Assembly and Rheology of Non-starch Polysaccharides; 4.1 Introduction; 4.2 Composition and shape of polysaccharide chains; 4.3 Solids, solutions and hydrated networks; 4.4 Rheological measurements; 4.5 Rheology of polysaccharide solutions, gels and dispersions; 4.6 Overview; References 5 The Structures and Architectures of Plant Cell Walls Define Dietary Fibre Composition and the Textures of Foods5.1 Introduction; 5.2 Cell-wall carbohydrates; 5.3 Structural proteins; 5.4 Aromatic and other substances; 5.5 Dynamics in cell-wall architecture; 5.6 Texture of fruits and vegetables; 5.7 The special secondary walls of seeds; 5.8 The biotechnology of dietary fibres; References; Appendix; Part 3: Measurement of Dietary Fibre and Dietary Fibre Components; 6 What is Dietary Fibre? A New Look at the Definition; 6.1 Introduction; 6.2 What is dietary fibre? A new look at the definition 6.3 The available methods6.4 Dietary fibre: the definition; 6.5 The benefits of increased dietary fibre intake; 6.6 Restrictions on beneficial claims for dietary fibre; References; 7 Development of Dietary Fibre Methodology; 7.1 Introduction; 7.2 Early developments; 7.3 Definitions of dietary fibre; 7.4 Classification of food carbohydrates; 7.5 Enzymatic-gravimetric methods; 7.6 Collaborative studies; 7.7 Delimitation problems; 7.8 Future perspectives; References; 8 Measurement of Dietary Fibre Components: the Importance of Enzyme Purity, Activity and Specificity 8.1 Total dietary fibre: introduction8.2 Specific dietary fibre components; 8.3 Conclusions; References; 9 In-vivo and In-vitro Methods for Resistant Starch Measurement; 9.1 Introduction; 9.2 Classification of resistant starches; 9.3 In-vivo methods; 9.4 In-vitro methods; 9.5 Conclusions; References; Part 4: Regulatory Issues; 10 Analytical Issues Regarding the Regulatory Aspects of Dietary Fibre Nutrition Labelling; 10.1 Introduction; 10.2 Why regulate?; 10.3 Labelling of dietary fibre on food products; 10.4 Analytical aspects of regulatory enforcement; Acknowledgements; References 11 Regulatory Issues Relating to Dietary Fibre in the European Context |
| Record Nr. | UNINA-9910812678903321 |
| Oxford ; ; Malden, MA, : Blackwell Science, 2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advanced nondestructive detection technologies in food / / Quansheng Chen, Hao Lin, Jiewen Zhao
| Advanced nondestructive detection technologies in food / / Quansheng Chen, Hao Lin, Jiewen Zhao |
| Autore | Chen Quansheng |
| Pubbl/distr/stampa | Singapore : , : Springer, , [2021] |
| Descrizione fisica | 1 online resource (344 pages) |
| Disciplina | 664.07 |
| Soggetto topico |
Food - Testing
Food - Analysis Química dels aliments Seguretat alimentària Tecnologia dels aliments |
| Soggetto genere / forma | Llibres electrònics |
| ISBN | 981-16-3360-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910495173303321 |
Chen Quansheng
|
||
| Singapore : , : Springer, , [2021] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in food authenticity testing / edited by Gerard Downey
| Advances in food authenticity testing / edited by Gerard Downey |
| Pubbl/distr/stampa | Amsterdam : Woodhead ( (Elsevier)), 2016 |
| Descrizione fisica | XV, 794 p. : ill. ; 24 cm. |
| Disciplina | 664.07(Tecnologie alimentari. Prove, analisi, controllo della qualità) |
| ISBN | 978-00-8100-220-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNICAMPANIA-SUN0117238 |
| Amsterdam : Woodhead ( (Elsevier)), 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Vanvitelli | ||
| ||
Advances in food authenticity testing / edited by Gerard Downey
| Advances in food authenticity testing / edited by Gerard Downey |
| Pubbl/distr/stampa | Amsterdam, : Woodhead ( (Elsevier), 2016 |
| Descrizione fisica | XV, 794 p. : ill. ; 24 cm |
| Disciplina | 664.07(Tecnologie alimentari. Prove, analisi, controllo della qualità) |
| ISBN | 978-00-8100-220-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNICAMPANIA-VAN0117238 |
| Amsterdam, : Woodhead ( (Elsevier), 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Vanvitelli | ||
| ||
Advances in food authenticity testing / edited by Gerard Downey
| Advances in food authenticity testing / edited by Gerard Downey |
| Pubbl/distr/stampa | Amsterdam, : Woodhead ( (Elsevier), 2016 |
| Descrizione fisica | XV, 794 p. : ill. ; 24 cm |
| Disciplina | 664.07(Tecnologie alimentari. Prove, analisi, controllo della qualità) |
| ISBN | 978-00-8100-220-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNICAMPANIA-VAN00117238 |
| Amsterdam, : Woodhead ( (Elsevier), 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Vanvitelli | ||
| ||
Advances in food mycology / edited by A.D. Hocking ... [et al.]
| Advances in food mycology / edited by A.D. Hocking ... [et al.] |
| Pubbl/distr/stampa | New York : Springer, c2006 |
| Descrizione fisica | XIV, 371 p. : ill. ; 24 cm |
| Disciplina | 664.07 |
| Collana | Advances in experimental medicine and biology |
| Soggetto non controllato | Alimenti - Microbiologia |
| ISBN | 0-387-28385-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990008491010403321 |
| New York : Springer, c2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in food science and nutrition . Volume 2 / / edited by Visakh P.M., Laura B. Iturriaga, and Pablo Daniel Ribotta
| Advances in food science and nutrition . Volume 2 / / edited by Visakh P.M., Laura B. Iturriaga, and Pablo Daniel Ribotta |
| Pubbl/distr/stampa | Salem, Massachusetts ; ; Hoboken, New Jersey : , : Scrivener Publishing : , : Wiley, , [2014] |
| Descrizione fisica | 1 online resource (470 p.) |
| Disciplina | 664.07 |
| Altri autori (Persone) |
P. MVisakh
IturriagaLaura B RibottaPablo Daniel |
| Soggetto topico |
Food - Analysis
Nutrition |
| ISBN |
1-118-86560-X
1-118-86563-4 1-118-86553-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright Page; Contents; Preface; 1 Recent Advances in Food Science and Nutrition: State of Art, New Challenges and Opportunities; 1.1 Potato Production, Composition and Starch Processing; 1.2 Milk and Different Types of Milk Products; 1.3 Processing and Preservation of Meat, Poultry and Seafood; 1.4 Food Ingredients; 1.5 Fruits and Fruit Processing; 1.6 Antioxidant Activity of Phytochemicals and Their Method of Analysis; 1.7 Indispensable Tools in Food Science and Nutrition; 1.8 Transformation of Food Flavours Due to Industrial Processing Elaboration
1.9 New Trends in Sensory Characterization of Food Products1.10 Effect of Food Processing on Bioactive Compounds; 1.11 Recent Advances in Storage Technologies for Fresh Fruits; 1.12 Ultrasound Applications in Food Technology; References; 2 Potato: Production, Composition and Starch Processing; 2.1 Introduction; 2.2 Composition; 2.3 Starch Production; 2.4 Starch Properties; References; 3 Milk and Different Types of Milk Products; 3.1 Introduction; 3.2 Milk Production and Quality; 3.3.1 Effect of Animal Diet on Milk Productivity; 3.2.2 Organic Milk; 3.3 Types of Milk Products 3.3.1 Liquid Milk as Beverage3.3.2 Cream; 3.3.3 Butter; 3.3.4 Ice Cream; 3.3.5 Fermented Milk Product; 3.4 Conclusion; References; 4 Processing and Preservation of Meat, Poultry and Seafood; 4.1 Introduction; 4.2 Food Quality Characteristics; 4.3 Deterioration and Microbial Contamination; 4.4 Physical Methods of Preservation; 4.4.1 Preliminary Processes; 4.4.2 Water Spray-Washings; 4.4.3 Control of Temperature; 4.4.4 Control of Moisture; 4.4.5 Radiation Technologies; 4.4.6 Other Technologies; 4.5 Chemical Methods of Preservation; 4.5.1 Curing; 4.5.2 Smoking; 4.5.3 Other Methods/Compounds 4.6 Microbiological Contributions to Meat Preservation4.6.1 Competition; 4.6.2 Fermentation; 4.6.3 Bacteriocins; 4.7 Hurdle Combinations of Methods; 4.8 Atmosphere Inside Package; Acknowledgments; References; 5 Food Ingredients; 5.1 Introduction; 5.2 Useful Terminology and Definitions; 5.3 Food Additives; 5.4 Novel and Natural Plant-Based Ingredients; 5.5 Properties and Applications of Plant-Derived Ingredients; 5.6 Conclusion and Future Prospects; References; 6 Fruits and Fruit Processing; 6.1 Introduction; 6.2 Fruits; 6.2.1 Low Temperature; 6.2.2 Modified and Controlled Atmosphere Storage 6.2.3 Modified Atmosphere Packaging6.2.4 Edible Coatings; 6.3 Fruit Processing; 6.3.1 Factors Affecting Fruit Conservation Method; 6.3.2 Traditional Preservation Methods; 6.3.3 Modern Preservation Methods with Minimal Processing; References; 7 Antioxidant Activity of Phytochemicals and Their Method of Analysis; 7.1 Introduction; 7.2 Importance of Antioxidants in Human Health (Their Mechanism of Action); 7.3 Natural Antioxidants; 7.3.1 Sources of Natural Antioxidants; 7.3.2 Uses of Natural Antioxidants; 7.4 Overview of Methods Used to Measure Total Antioxidant Activity 7.4.1 Measurement of Antioxidant Activity |
| Record Nr. | UNINA-9910138976503321 |
| Salem, Massachusetts ; ; Hoboken, New Jersey : , : Scrivener Publishing : , : Wiley, , [2014] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in food science and nutrition . Volume 2 / / edited by Visakh P.M., Laura B. Iturriaga, and Pablo Daniel Ribotta
| Advances in food science and nutrition . Volume 2 / / edited by Visakh P.M., Laura B. Iturriaga, and Pablo Daniel Ribotta |
| Pubbl/distr/stampa | Salem, Massachusetts ; ; Hoboken, New Jersey : , : Scrivener Publishing : , : Wiley, , [2014] |
| Descrizione fisica | 1 online resource (470 p.) |
| Disciplina | 664.07 |
| Altri autori (Persone) |
P. MVisakh
IturriagaLaura B RibottaPablo Daniel |
| Soggetto topico |
Food - Analysis
Nutrition |
| ISBN |
1-118-86560-X
1-118-86563-4 1-118-86553-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright Page; Contents; Preface; 1 Recent Advances in Food Science and Nutrition: State of Art, New Challenges and Opportunities; 1.1 Potato Production, Composition and Starch Processing; 1.2 Milk and Different Types of Milk Products; 1.3 Processing and Preservation of Meat, Poultry and Seafood; 1.4 Food Ingredients; 1.5 Fruits and Fruit Processing; 1.6 Antioxidant Activity of Phytochemicals and Their Method of Analysis; 1.7 Indispensable Tools in Food Science and Nutrition; 1.8 Transformation of Food Flavours Due to Industrial Processing Elaboration
1.9 New Trends in Sensory Characterization of Food Products1.10 Effect of Food Processing on Bioactive Compounds; 1.11 Recent Advances in Storage Technologies for Fresh Fruits; 1.12 Ultrasound Applications in Food Technology; References; 2 Potato: Production, Composition and Starch Processing; 2.1 Introduction; 2.2 Composition; 2.3 Starch Production; 2.4 Starch Properties; References; 3 Milk and Different Types of Milk Products; 3.1 Introduction; 3.2 Milk Production and Quality; 3.3.1 Effect of Animal Diet on Milk Productivity; 3.2.2 Organic Milk; 3.3 Types of Milk Products 3.3.1 Liquid Milk as Beverage3.3.2 Cream; 3.3.3 Butter; 3.3.4 Ice Cream; 3.3.5 Fermented Milk Product; 3.4 Conclusion; References; 4 Processing and Preservation of Meat, Poultry and Seafood; 4.1 Introduction; 4.2 Food Quality Characteristics; 4.3 Deterioration and Microbial Contamination; 4.4 Physical Methods of Preservation; 4.4.1 Preliminary Processes; 4.4.2 Water Spray-Washings; 4.4.3 Control of Temperature; 4.4.4 Control of Moisture; 4.4.5 Radiation Technologies; 4.4.6 Other Technologies; 4.5 Chemical Methods of Preservation; 4.5.1 Curing; 4.5.2 Smoking; 4.5.3 Other Methods/Compounds 4.6 Microbiological Contributions to Meat Preservation4.6.1 Competition; 4.6.2 Fermentation; 4.6.3 Bacteriocins; 4.7 Hurdle Combinations of Methods; 4.8 Atmosphere Inside Package; Acknowledgments; References; 5 Food Ingredients; 5.1 Introduction; 5.2 Useful Terminology and Definitions; 5.3 Food Additives; 5.4 Novel and Natural Plant-Based Ingredients; 5.5 Properties and Applications of Plant-Derived Ingredients; 5.6 Conclusion and Future Prospects; References; 6 Fruits and Fruit Processing; 6.1 Introduction; 6.2 Fruits; 6.2.1 Low Temperature; 6.2.2 Modified and Controlled Atmosphere Storage 6.2.3 Modified Atmosphere Packaging6.2.4 Edible Coatings; 6.3 Fruit Processing; 6.3.1 Factors Affecting Fruit Conservation Method; 6.3.2 Traditional Preservation Methods; 6.3.3 Modern Preservation Methods with Minimal Processing; References; 7 Antioxidant Activity of Phytochemicals and Their Method of Analysis; 7.1 Introduction; 7.2 Importance of Antioxidants in Human Health (Their Mechanism of Action); 7.3 Natural Antioxidants; 7.3.1 Sources of Natural Antioxidants; 7.3.2 Uses of Natural Antioxidants; 7.4 Overview of Methods Used to Measure Total Antioxidant Activity 7.4.1 Measurement of Antioxidant Activity |
| Record Nr. | UNINA-9910806911203321 |
| Salem, Massachusetts ; ; Hoboken, New Jersey : , : Scrivener Publishing : , : Wiley, , [2014] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in Oleogel Development, Characterization, and Nutritional Aspects [[electronic resource] /] / edited by Camila Palla, Fabio Valoppi
| Advances in Oleogel Development, Characterization, and Nutritional Aspects [[electronic resource] /] / edited by Camila Palla, Fabio Valoppi |
| Autore | Palla Camila |
| Edizione | [1st ed. 2024.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2024 |
| Descrizione fisica | 1 online resource (686 pages) |
| Disciplina |
543
664.07 |
| Altri autori (Persone) | ValoppiFabio |
| Soggetto topico |
Food - Analysis
Chemistry Food science Food Chemistry Food Science |
| ISBN | 3-031-46831-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Tracing the Evolution of Oleogels: A Historical Overview -- Nutritional aspects of fats and oils -- Novel strategies for structuring liquid oils, their applications, and health implications; Oleogel preparation methods and oleogel classification -- Section I: Oleogels produced by Direct Methods -- Monoglyceride oleogels -- Wax-based oleogels -- Direct oil structuring using ethylcellulose -- Oleogels produced by Direct Methods using as gelator: fatty acids (including 12-HSA), fatty alcohols, ceramides, lecithins, sterols, cellulose fibers, and fumed silica -- Vegetable waxes as multicomponent gelator systems -- Oleogels produced by Indirect Methods -- Section II Engineered oleogels and oleogel-derived systems -- Ultrasound as a tool to taylor oleogelation and oleogels physical properties -- Designing for the future: the intersection of 3D printing and oleogels -- Emulsions containing oleogels -- Bigels: An Innovative Hybrid of Hydrogels/Oleogels for Food Applications -- Oleofoams: formulation rules and new characterization methods based on X-rays and neutrons to advance current understanding -- Physical and Oxidative Stability of Oleogels during Storage -- Oleogels for delivery and protection of bioactive molecules -- Oleogel characterization – physical, physicochemical and chemical techniques -- Section III Novel techniques to characterize oleogels -- Rheology-based techniques -- Image analysis for oleogel and oleogel-based system characterization -- Synchrotron-based analysis -- Computer simulations: molecular dynamics simulations -- Simulating the physics of oleogels: mathematical models and Monte Carlo computer simulation -- Section IV In-vitro and in-vivo digestion of oleogels -- In-vitro digestion of lipid-based gels -- Preclinical and Clinical Research on Oleogels -- Edible applications -- Legislation, industrial feasibility, and scalability of oleogel production processes -- The future of oleogels between challenges and opportunities. |
| Record Nr. | UNINA-9910835059303321 |
| Palla Camila | ||
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2024 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in the determination of xenobiotics in foods / / edited by Belén Gómara & María Luisa Marina
| Advances in the determination of xenobiotics in foods / / edited by Belén Gómara & María Luisa Marina |
| Pubbl/distr/stampa | Singapore : , : Bentham Science Publishers, , [2019] |
| Descrizione fisica | 1 online resource (v, 483 pages) : illustrations |
| Disciplina | 664.07 |
| Collana | Current and future developments in food science |
| Soggetto topico | Food - Analysis |
| ISBN | 981-14-2158-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910793824403321 |
| Singapore : , : Bentham Science Publishers, , [2019] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
