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Guida all'analisi chimica degli alimenti / Fernando Tateo, Monica Bonomi
| Guida all'analisi chimica degli alimenti / Fernando Tateo, Monica Bonomi |
| Autore | Tateo, Fernando |
| Pubbl/distr/stampa | Milano, : Ars |
| Descrizione fisica | kit (v., CD-ROM) |
| Disciplina | 664.07 |
| Altri autori (Persone) | Bonomi, Monica |
| Soggetto topico | ALIMENTI - ANALISI CHIMICA |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNICAS-RML0295258 |
Tateo, Fernando
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| Milano, : Ars | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Cassino | ||
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Guida all'esame microbiologico degli alimenti di origine vegetale / Antonietta Galli Volonterio
| Guida all'esame microbiologico degli alimenti di origine vegetale / Antonietta Galli Volonterio |
| Autore | Galli Volonterio, Antonietta |
| Pubbl/distr/stampa | Milano : CUSL, 1988 |
| Descrizione fisica | 166 p. ; 21 cm |
| Disciplina | 664.07 |
| Soggetto non controllato | Alimenti - Analisi |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-990001740480403321 |
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Galli Volonterio, Antonietta
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| Milano : CUSL, 1988 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Guide d'évaluation rapide des besoins en renforcement des capacités : renforcement des systèmes nationaux de controle alimentaire / FAO
| Guide d'évaluation rapide des besoins en renforcement des capacités : renforcement des systèmes nationaux de controle alimentaire / FAO |
| Autore | FAO |
| Pubbl/distr/stampa | Roma, : FAO, 2007 |
| Descrizione fisica | 47 p. ; 30 cm |
| Disciplina | 664.07 |
| Soggetto non controllato | Alimenti - Controllo |
| ISBN | 978-92-5-205730-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | fre |
| Record Nr. | UNINA-990008683400403321 |
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FAO
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| Roma, : FAO, 2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Guide pour l' analyse des matieres sucrees / E. Commerson, E. Laugier
| Guide pour l' analyse des matieres sucrees / E. Commerson, E. Laugier |
| Autore | Commerson, E. |
| Edizione | [3e ed.] |
| Pubbl/distr/stampa | Paris : Journal des fabricants de sucre, 1884 |
| Descrizione fisica | 248 p. ; 24 cm |
| Disciplina | 664.07 |
| Altri autori (Persone) | Laugier, Eugène <1847-1883> |
| Soggetto non controllato |
Alimenti - Analisi
Zucchero |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | fre |
| Record Nr. | UNINA-990001627290403321 |
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Commerson, E.
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| Paris : Journal des fabricants de sucre, 1884 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Guidelines for the Selection and Training of Sensory Panel Members
| Guidelines for the Selection and Training of Sensory Panel Members |
| Pubbl/distr/stampa | [Place of publication not identified], : American Society for Testing & Materials, 1981 |
| Descrizione fisica | 1 online resource (35 pages) : illustrations |
| Disciplina | 664.07 |
| Collana | Journal of ASTM International |
| Soggetto topico | Sensory evaluation |
| ISBN | 0-8031-6217-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910164701803321 |
| [Place of publication not identified], : American Society for Testing & Materials, 1981 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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HACCP / Sara Mortimore, Carol Wallace
| HACCP / Sara Mortimore, Carol Wallace |
| Autore | Mortimore, Sara |
| Pubbl/distr/stampa | Oxford : Blackwell Science, c2001 |
| Descrizione fisica | X, 136 p. : ill. ; 23 cm |
| Disciplina | 664.07 |
| Altri autori (Persone) | Wallace, Carol |
| Collana | Food industry briefing series |
| Soggetto non controllato |
Alimenti - Controllo
HACCP |
| ISBN | 0-632-05648-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990007901970403321 |
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Mortimore, Sara
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| Oxford : Blackwell Science, c2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Handbook of food analytical chemistry : water, proteins, enzymes, lipid, and carbohydrates / edited by Ronald E. Wrolstad ... [et al.]
| Handbook of food analytical chemistry : water, proteins, enzymes, lipid, and carbohydrates / edited by Ronald E. Wrolstad ... [et al.] |
| Pubbl/distr/stampa | Hoboken, New Jersey : Wiley & Sons, c2005 |
| Descrizione fisica | XV, 768 p. : ill. ; 29 cm |
| Disciplina | 664.07 |
| Soggetto non controllato | Chimica analitica - Manuali |
| ISBN | 0471663786 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990009393810403321 |
| Hoboken, New Jersey : Wiley & Sons, c2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Handbook of food analytical chemistry : pigments, colorants, flavors, texture, and bioactive food components / edited by Ronald E. Wrolstad ... [et al.]
| Handbook of food analytical chemistry : pigments, colorants, flavors, texture, and bioactive food components / edited by Ronald E. Wrolstad ... [et al.] |
| Pubbl/distr/stampa | Hoboken, New Jersey : Wiley & Sons, c2005 |
| Descrizione fisica | XV, 606 p. : ill. ; 29 cm |
| Disciplina | 664.07 |
| Soggetto non controllato | Chimica analitica - Manuali |
| ISBN | 0471718173 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990009975450403321 |
| Hoboken, New Jersey : Wiley & Sons, c2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Handbook of food analytical chemistry Water, proteins, enzymes, lipids, and carbohydrates [[electronic resource] /] / edited by Ronald E. Wrolstad ... [et al.]
| Handbook of food analytical chemistry Water, proteins, enzymes, lipids, and carbohydrates [[electronic resource] /] / edited by Ronald E. Wrolstad ... [et al.] |
| Pubbl/distr/stampa | Hoboken, N.J., : Wiley-Interscience, c2000 |
| Descrizione fisica | 1 online resource (1397 p.) |
| Disciplina |
664.07
664/.07 |
| Altri autori (Persone) | WrolstadRonald E. <1939-> |
| Soggetto topico |
Food - Analysis
Chemistry, Analytic |
| ISBN |
0-471-72187-5
1-280-28102-2 1-280-28101-4 9786610281022 0-471-70909-3 9786610281015 0-471-70908-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
HANDBOOK OF FOOD ANALYTICAL CHEMISTRY WATER, PROTEINS, ENZYMES, LIPIDS, AND CARBOHYDRATES; HANDBOOK OF FOOD ANALYTICAL CHEMISTRY PIGMENTS, COLORANTS, FLAVORS, TEXTURE, AND BIOACTIVE FOOD COMPONENTS; Contents; ix Preface; xi Foreword to Current Protocols in Food Analytical Chemistry; xiii Contributors; A WATER; A1 Gravimetric Measurements of Water; A1.1 Gravimetric Determination of Water by Drying and Weighing; A1.2 Karl Fischer Titration; A1.3 Application of Low-Resolution NMR for Simultaneous Moisture and Oil Determination in Food (Oilseeds)
A1.4 Traditional Indirect Methods for Estimation of Water Content: Measurement of oBrixA2 Vapor Pressure Measurements of Water; A2.1 Factors to Consider When Estimating Water Vapor Pressure; A2.2 Dew-Point Method for the Determination of Water Activity; A2.3 Measurement of Water Activity Using Isopiestic Method; A2.4 Direct Manometric Determination of Vapor Pressure; A2.5 Measurement of Water Activity by Electronic Sensors; B PROTEINS; B1 Measurement of Protein Content; B1.1 The Colorimetric Detection and Quantitation of Total Protein; B1.2 Determination of Total Nitrogen B1.3 Spectrophotometric Determination of Protein ConcentrationB2 Biochemical Compositional Analyses of Proteins; B2.1 Analyses of Protein Quality; B2.2 Evaluation of the Progress of Protein Hydrolysis; B3 Characterization of Proteins; B3.1 Electrophoresis Analysis; B3.2 Electroblotting from Polyacrylamide Gels; B3.3 Detection of Proteins on Blot Membranes; B3.4 Immunoblot Detection; B3.5 Determining the CD Spectrum of a Protein; B3.6 Determining the Fluorescence Spectrum of a Protein; B4 Purification of Proteins; B4.1 Overview of Protein Purification and Characterization B4.2 Overview of Conventional ChromatographyB5 Functionality of Proteins; B.5.1 Measurement of Functional Properties: Overview of Protein Functionality Testing; B 5.2 Measurement of Protein Hydrophobicity; B 5.3 Water Retention Properties of Solid Foods; C ENZYMES; C1 Strategies for Enzyme Activity Measurements; C1.1 Expression and Measurement of Enzyme Activity; C1.2 Detecting Enzyme Activity: A Case Study of Polygalacturonase; C2 Proteolytic Enzymes; C2.1 Activity Measurements of Proteinases Using Synthetic Substrates; C2.2 Peptidase Activity Assays Using Protein Substrates C3 Lipolytic EnzymesC3.1 Lipase Assays; C4 Oxidoreductases; C4.1 Polarographic and Spectrophotometric Assay of Diphenol Oxidases (Polyphenol Oxidase); C4.2 Analysis of Lipoxygenase Activity and Products; D LIPIDS; D1 Lipid Composition; D1.1 Extraction and Measurement of Total Lipids; D1.2 Analysis of Fatty Acids in Food Lipids; D1.3 Cholesterol; D1.4 Oil Quality Indices; D1.5 Analysis of Tocopherols and Tocotrienols; D1.6 Quantitation of Lipid Classes by Thin-Layer Chromatography with Flame Ionization Detection; D1.7 Infrared Spectroscopic Determination of Total Trans Fatty Acids D2 Lipid Oxidation/Stability |
| Record Nr. | UNINA-9910146072503321 |
| Hoboken, N.J., : Wiley-Interscience, c2000 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Handbook of Food Bioactive Ingredients [[electronic resource] ] : Properties and Applications / / edited by Seid Mahdi Jafari, Ali Rashidinejad, Jesus Simal-Gandara
| Handbook of Food Bioactive Ingredients [[electronic resource] ] : Properties and Applications / / edited by Seid Mahdi Jafari, Ali Rashidinejad, Jesus Simal-Gandara |
| Autore | Jafari Seid Mahdi |
| Edizione | [1st ed. 2023.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 |
| Descrizione fisica | 1 online resource (1576 pages) |
| Disciplina | 664.07 |
| Altri autori (Persone) |
RashidinejadAli
Simal-GandaraJesus |
| Soggetto topico |
Food science
Food - Analysis Chemistry Food - Microbiology Biotechnology Food Science Food Chemistry Food Microbiology |
| ISBN | 3-031-28109-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | An overview of different food bioactive ingredients -- Hydroxybenzoic acids -- Hydroxycinnamic acids -- Flavones -- Flavonols -- flavanones -- Flavanols -- Isoflavones -- Anthocyanins -- Chalcones -- Ellagitannins -- Gallotannins -- Procyanidins -- Stilbenes -- Lignans -- Carotenoids and sterols -- Lycopene -- β-Carotene -- Lutein -- Zeaxanthin -- Astaxanthin -- Fucoxanthin -- Bixin -- Crocins -- Phytosterols -- Marine bioactive peptides (fishes, algae, cephalopods, molluscs, and crustaceans) -- Non-marine animal bioactive peptides (dairy, meat, and egg) -- Plant bioactive peptides (oilseed, legume, cereal, fruit, and vegetable) -- Microbial bioactive peptides (from bacteria, yeasts, and molds) -- Fish and marine oils -- Plant oils rich in essential fatty acids. . |
| Record Nr. | UNINA-9910744506203321 |
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Jafari Seid Mahdi
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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