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Food spoilage microorganisms / edited by Clive de W. Blackburn
| Food spoilage microorganisms / edited by Clive de W. Blackburn |
| Pubbl/distr/stampa | Boca Raton : CRC Press |
| Descrizione fisica | XXIII, 712 p. ; 24 cm |
| Disciplina | 664.07 |
| Soggetto non controllato | Alimenti - Microbiologia |
| ISBN |
0-8493-9156-3
1-85573-966-6 978-1-85573-966-6 978-1-84569-141-7 1-84569-141-5 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990008489340403321 |
| Boca Raton : CRC Press | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food structure
| Food structure |
| Pubbl/distr/stampa | Chicago, IL, : Scanning Microscopy International |
| Disciplina | 664.07 |
| ISSN | 1046-705X |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Note periodicità | Trimestrale |
| Record Nr. | UNINA-990008963920403321 |
| Chicago, IL, : Scanning Microscopy International | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food texture and viscosity : concept and measurement / Malcom C. Bourne
| Food texture and viscosity : concept and measurement / Malcom C. Bourne |
| Autore | Bourne, Malcom C. |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | San Diego : Academic Press, c2002 |
| Descrizione fisica | XVII, 427 p. : ill. ; 26 cm |
| Disciplina | 664.07 |
| Collana | Food science and technology, International series |
| Soggetto non controllato | Alimenti - Analisi |
| ISBN | 0-12-119062-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990007883330403321 |
Bourne, Malcom C.
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| San Diego : Academic Press, c2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food texture and viscosity: concept and measurement / Malcolm C. Bourne
| Food texture and viscosity: concept and measurement / Malcolm C. Bourne |
| Autore | Bourne, Malcolm C. |
| Pubbl/distr/stampa | New York [etc.] : Academic Press, c1982 |
| Descrizione fisica | XII, 325 p. : ill. ; 24 cm. |
| Disciplina | 664.07 |
| Collana | Food science and technology |
| Soggetto topico | Alimenti - Analisi |
| ISBN | 0-12-119060-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNIBAS-000010916 |
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Bourne, Malcolm C.
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| New York [etc.] : Academic Press, c1982 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. della Basilicata | ||
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Food Texturology : Measurement and Perception of Food Textural Properties / / Andrew Rosenthal and Jianshe Chen, editors
| Food Texturology : Measurement and Perception of Food Textural Properties / / Andrew Rosenthal and Jianshe Chen, editors |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Cham, Switzerland : , : Springer Nature Switzerland AG, , [2024] |
| Descrizione fisica | 1 online resource (XIV, 464 p. 174 illus., 119 illus. in color.) |
| Disciplina | 664.07 |
| Soggetto topico | Food texture |
| ISBN | 3-031-41900-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction to the Measurement of Sensory and Instrumental Food Texture -- Food structure as a foundation for food texture -- Food Texture Diagrams and Maps -- Oral Physiology and Mastication -- Psychophysics of texture perception -- Sensory scaling and measuring techniques -- The Meaning of Sensory and Consumer Terminology -- Consumer perception of food texture in relation to preferences and food intake -- Texture Analysers -- Rheometry and Rheological Characterisation -- Tribometers for studies of oral lubrication and sensory perception -- New in vitro and in situ instrumental approaches for food texture research -- Texture of vegetables and fruit -- Texture of Bakery Products -- Meat and reformed meat products -- Texture of Fish and Fish Products -- Texture of Dairy products -- Candy Texture (Sugar Confectionery) -- Starch, modified starch and extruded foods -- Hydrocolloids as Texture Modifiers -- Textural Aspects of Special Food for Dysphagia Patients. . |
| Record Nr. | UNINA-9910799494703321 |
| Cham, Switzerland : , : Springer Nature Switzerland AG, , [2024] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food traceability in Jordan : current perspectives / / Moawiya A. Haddad [and five others]
| Food traceability in Jordan : current perspectives / / Moawiya A. Haddad [and five others] |
| Autore | Haddad Moawiya A. |
| Edizione | [1st ed. 2021.] |
| Pubbl/distr/stampa | Cham, Switzerland : , : Springer, , [2021] |
| Descrizione fisica | 1 online resource (VI, 63 p.) : 18 illus., 17 illus. in color |
| Disciplina | 664.07 |
| Collana | SpringerBriefs in molecular science. Chemistry of foods |
| Soggetto topico |
Food - Analysis
Food - Composition Food - Jordan |
| ISBN | 3-030-66820-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | An Introduction to Food Traceability -- Traditional Foods in Jordan and Traceability. Hummus and Related Variations -- Jordan Dairy Products and Traceability. Labaneh, a Concentrated Strained Yogurt -- Dried Fermented Dairy Products in Jordan. Jameed and Traceability. |
| Record Nr. | UNINA-9910483123503321 |
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Haddad Moawiya A.
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| Cham, Switzerland : , : Springer, , [2021] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food-borne microbes : shaping the host ecosystem / edited by Lee-Ann Jaykus, Hua H. Wang, Larry S. Schlesinger
| Food-borne microbes : shaping the host ecosystem / edited by Lee-Ann Jaykus, Hua H. Wang, Larry S. Schlesinger |
| Pubbl/distr/stampa | Washington : ASM Press, 2009 |
| Descrizione fisica | XV, 391 p. ; 26 cm |
| Disciplina | 664.07 |
| Collana | Emerging issues in food safety |
| Soggetto non controllato | Microbiologia alimentare |
| ISBN | 978-1-55581-405-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990009130410403321 |
| Washington : ASM Press, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food-borne viruses : progress and challenges / edited by Marion P.G. Koopmans, Dean O. Cliver and Albert Bosch
| Food-borne viruses : progress and challenges / edited by Marion P.G. Koopmans, Dean O. Cliver and Albert Bosch |
| Pubbl/distr/stampa | Washington : ASM Press, c2008 |
| Descrizione fisica | XII, 245 p. : ill. ; 23 cm |
| Disciplina |
664.07
615.9 |
| Collana | Emerging issues in food safety |
| Soggetto non controllato |
Alimenti - Microbiologia
Tossicologia |
| ISBN | 978-1-55581-464-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990008809210403321 |
| Washington : ASM Press, c2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Foodborne parasites / edited by Ynes R. Ortega
| Foodborne parasites / edited by Ynes R. Ortega |
| Pubbl/distr/stampa | New York : Springer, c2006 |
| Descrizione fisica | XV, 289 p. : ill. ; 25 cm |
| Disciplina | 664.07 |
| Collana | Food microbiology and food safety series |
| Soggetto non controllato | Alimenti - Microbiologia |
| ISBN | 0-387-30068-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990008489370403321 |
| New York : Springer, c2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Foods : experimental perspectives / / Margaret McWilliams
| Foods : experimental perspectives / / Margaret McWilliams |
| Autore | McWilliams Margaret |
| Edizione | [Seventh, Pearson new international edition.] |
| Pubbl/distr/stampa | Harlow, Essex : , : Pearson, , [2014] |
| Descrizione fisica | 1 online resource (586 pages) : illustrations, photographs |
| Disciplina | 664.07 |
| Collana | Always learning |
| Soggetto topico | Food - Analysis |
| ISBN | 1-292-03424-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Cover -- Table of Contents -- Glossary -- 1. Dimensions of Food Studies -- 2. The Research Process -- 3. Sensory Evaluation -- 4. Objective Evaluation -- 5. Water -- 6. Physical Aspects of Food Preparation -- 7. Overview of Carbohydrates -- 8. Monosaccharides, Disaccharides, and Sweeteners -- 9. Starch -- 10. Vegetables and Fruits -- 11. Overview of Fats and Oils -- 12. Fats and Oils in Food Products -- 13. Overview of Proteins -- 14. Milk and Milk Products -- 15. Meats, Fish, and Poultry -- 16. Eggs -- 17. Dimensions of Baking -- 18. Baking Applications -- 19. Food Safety Concerns and Controls -- 20. Food Preservation -- 21. Food Additives -- Color Plates -- Index. |
| Record Nr. | UNINA-9910153127703321 |
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McWilliams Margaret
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| Harlow, Essex : , : Pearson, , [2014] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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