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Capa : acciones correctivas y preventivas en las industrias alimentarias / / María Angeles Martín Linares
| Capa : acciones correctivas y preventivas en las industrias alimentarias / / María Angeles Martín Linares |
| Autore | Martín Linares María Ángeles |
| Pubbl/distr/stampa | Madrid, Spain : , : Ediciones Díaz de Santos, , [2019] |
| Descrizione fisica | 1 recurso en línea (xviii, 167 páginas) : ilustraciones |
| Disciplina | 664.07 |
| Soggetto topico | Food industry and trade - Quality control |
| ISBN | 84-9052-268-5 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | spa |
| Record Nr. | UNINA-9910825827603321 |
Martín Linares María Ángeles
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| Madrid, Spain : , : Ediciones Díaz de Santos, , [2019] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Capillary electrophoresis for food analysis [[electronic resource] ] : method development / / Richard A. Frazier, Jennifer M. Ames and Harry E. Nursten
| Capillary electrophoresis for food analysis [[electronic resource] ] : method development / / Richard A. Frazier, Jennifer M. Ames and Harry E. Nursten |
| Autore | Frazier Richard A |
| Pubbl/distr/stampa | Cambridge, : Royal Society of Chemistry, 2000 |
| Descrizione fisica | 1 online resource (143 p.) |
| Disciplina | 664.07 |
| Altri autori (Persone) |
AmesJennifer M
NurstenHarry E |
| Soggetto topico |
Capillary electrophoresis
Food - Analysis Food adulteration and inspection |
| Soggetto genere / forma | Electronic books. |
| ISBN | 1-84755-031-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | OFC; BK9780854044924-FP001; BK9780854044924-FP005; BK9780854044924-FP007; BK9780854044924-FP011; BK9780854044924-00001; BK9780854044924-00008; BK9780854044924-00016; BK9780854044924-00025; BK9780854044924-00032; BK9780854044924-00047; BK9780854044924-00057; BK9780854044924-00061; BK9780854044924-00067; BK9780854044924-00088; BK9780854044924-00089; BK9780854044924-00095; BK9780854044924-00104; BK9780854044924-00113; BK9780854044924-00118 |
| Record Nr. | UNINA-9910455246603321 |
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Frazier Richard A
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| Cambridge, : Royal Society of Chemistry, 2000 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Capillary electrophoresis for food analysis [[electronic resource] ] : method development / / Richard A. Frazier, Jennifer M. Ames and Harry E. Nursten
| Capillary electrophoresis for food analysis [[electronic resource] ] : method development / / Richard A. Frazier, Jennifer M. Ames and Harry E. Nursten |
| Autore | Frazier Richard A |
| Pubbl/distr/stampa | Cambridge, : Royal Society of Chemistry, 2000 |
| Descrizione fisica | 1 online resource (143 p.) |
| Disciplina | 664.07 |
| Altri autori (Persone) |
AmesJennifer M
NurstenHarry E |
| Soggetto topico |
Capillary electrophoresis
Food - Analysis Food adulteration and inspection |
| ISBN | 1-84755-031-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | OFC; BK9780854044924-FP001; BK9780854044924-FP005; BK9780854044924-FP007; BK9780854044924-FP011; BK9780854044924-00001; BK9780854044924-00008; BK9780854044924-00016; BK9780854044924-00025; BK9780854044924-00032; BK9780854044924-00047; BK9780854044924-00057; BK9780854044924-00061; BK9780854044924-00067; BK9780854044924-00088; BK9780854044924-00089; BK9780854044924-00095; BK9780854044924-00104; BK9780854044924-00113; BK9780854044924-00118 |
| Record Nr. | UNINA-9910778311403321 |
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Frazier Richard A
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| Cambridge, : Royal Society of Chemistry, 2000 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Capillary electrophoresis for food analysis [[electronic resource] ] : method development / / Richard A. Frazier, Jennifer M. Ames and Harry E. Nursten
| Capillary electrophoresis for food analysis [[electronic resource] ] : method development / / Richard A. Frazier, Jennifer M. Ames and Harry E. Nursten |
| Autore | Frazier Richard A |
| Pubbl/distr/stampa | Cambridge, : Royal Society of Chemistry, 2000 |
| Descrizione fisica | 1 online resource (143 p.) |
| Disciplina | 664.07 |
| Altri autori (Persone) |
AmesJennifer M
NurstenHarry E |
| Soggetto topico |
Capillary electrophoresis
Food - Analysis Food adulteration and inspection |
| ISBN | 1-84755-031-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | OFC; BK9780854044924-FP001; BK9780854044924-FP005; BK9780854044924-FP007; BK9780854044924-FP011; BK9780854044924-00001; BK9780854044924-00008; BK9780854044924-00016; BK9780854044924-00025; BK9780854044924-00032; BK9780854044924-00047; BK9780854044924-00057; BK9780854044924-00061; BK9780854044924-00067; BK9780854044924-00088; BK9780854044924-00089; BK9780854044924-00095; BK9780854044924-00104; BK9780854044924-00113; BK9780854044924-00118 |
| Record Nr. | UNINA-9910827401603321 |
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Frazier Richard A
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| Cambridge, : Royal Society of Chemistry, 2000 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Capillary gas chromatography in food control and research / edited by Reiner Wittkowki, Reinhard Matissek
| Capillary gas chromatography in food control and research / edited by Reiner Wittkowki, Reinhard Matissek |
| Pubbl/distr/stampa | Lancaster (Penn.) : Technomic Publishing, c1993 |
| Descrizione fisica | 379 p. : ill. ; 23 cm |
| Disciplina | 664.07 |
| Soggetto non controllato |
Tecnologie alimentari - Prove, analisi, controlli di qualità
Alimenti - Analisi chimica Gascromatografia |
| ISBN | 1-56676-006-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990001484930403321 |
| Lancaster (Penn.) : Technomic Publishing, c1993 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Caractérisation des dangers liés à la présence de pathogènes dans les aliments et dans l'eau : directives / FAO ; OMS
| Caractérisation des dangers liés à la présence de pathogènes dans les aliments et dans l'eau : directives / FAO ; OMS |
| Autore | FAO |
| Pubbl/distr/stampa | Roma, : FAO, : OMS, c2004 |
| Descrizione fisica | XV, 63 p. ; 25 cm |
| Disciplina | 664.07 |
| Collana | Série évaluation des risques microbiologiques |
| Soggetto non controllato | Alimenti - Analisi |
| ISBN | 92-5-204940-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | fre |
| Record Nr. | UNINA-990008420310403321 |
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FAO
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| Roma, : FAO, : OMS, c2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Case studies in food product development / edited by Mary Earle and Richard Earle
| Case studies in food product development / edited by Mary Earle and Richard Earle |
| Pubbl/distr/stampa | Boca Raton [etc.] : CRC Press |
| Descrizione fisica | XXVI, 414 p. ; 24 cm |
| Disciplina |
641.3
664.07 |
| Collana | Woodhead publishing in food science, technology and nutrition |
| Soggetto topico |
Industria alimentare
Alimenti - Analisi |
| ISBN | 978-1-84569-260-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNIBAS-000043354 |
| Boca Raton [etc.] : CRC Press | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. della Basilicata | ||
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Chemesthesis : chemical touch in food and eating / / edited by Shane T. McDonald, David Bolliet, John Hayes ; foreword by John Prescott
| Chemesthesis : chemical touch in food and eating / / edited by Shane T. McDonald, David Bolliet, John Hayes ; foreword by John Prescott |
| Pubbl/distr/stampa | Chichester, West Sussex, England : , : Wiley Blackwell, , 2016 |
| Descrizione fisica | 1 online resource (406 p.) |
| Disciplina | 664.07 |
| Collana | THEi Wiley ebooks |
| Soggetto topico |
Food - Sensory evaluation
Chemical senses Intersensory effects Food - Composition |
| ISBN |
1-118-95164-6
1-118-95162-X 1-118-95163-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Title Page; Table of Contents; List of contributors; Foreword; References; Preface; CHAPTER 1: Introduction: what is chemesthesis?; 1.1 A brief history; 1.2 What is its relevance today?; References; CHAPTER 2: Psychology of chemesthesis - why would anyone want to be in pain?; 2.1 Introduction and background; 2.2 Physiological differences: maybe they can't feel the burn?; 2.3 Effects of exposure on chemesthetic response (social); 2.4 Cognitive factors underlying chemesthetic response: state versus trait; 2.5 Benefits of liking; 2.6 Summary; References
CHAPTER 3: Spice and herb extracts with chemesthetic effects 3.1 Why plants have chemesthetic properties; 3.2 Hot pungent spices: capsicum species; 3.3 Other hot pungent spices; 3.4 Nasal heat spices; 3.5 Cooling spices; 3.6 Numbing spices; 3.7 Tingling spices; 3.8 Spice and herb extracts; 3.9 Regulatory control of spices and herb extracts with chemesthetic properties; 3.10 Advantages of spices, essential oils, and oleoresins; References; CHAPTER 4: Molecular mechanisms underlying the role of TRP channels in chemesthesis; 4.1 Introduction; 4.2 TRPM8; 4.3 TRPV1; 4.4 TRPA1 4.5 Concluding remarks Acknowledgments; References; CHAPTER 5: Anatomy and physiology of chemesthesis; 5.1 Introduction; 5.2 Anatomy; 5.3 Physiology; 5.4 Summary; References; CHAPTER 6: Types of chemesthesis I. Pungency and burn: historical perspectives, word usage, and temporal characteristics; 6.1 Introduction; 6.2 Language usage; 6.3 Differentiation from classical tastes; 6.4 Sensitization; 6.5 Acute psychophysical desensitization; 6.6 Chronic psychophysical desensitization; 6.7 Summary; References; CHAPTER 7: Types of chemesthesis II: Cooling 7.1 Consumers and oral perception: where chemesthesis contributes to flavor 7.2 Molecular structure and physiological cooling; 7.3 Physiological cooling outside of the oral cavity; 7.4 Usage and consumer perception; 7.5 Cooling compounds - the next steps; References; CHAPTER 8: Types of chemesthesis III. Tingling and numbing; 8.1 Introduction; 8.2 Tingle mechanisms; 8.3 Numbing (anaesthetic) mechanisms; 8.4 Tingle/numbing neural processing; 8.5 Psychophysical evaluations of tingle; 8.6 Psychophysical evaluations of numbing; 8.7 Summary; References CHAPTER 9: Interactions in chemesthesis: everything affects everything else 9.1 Introduction; 9.2 Coolants; 9.3 Sweet; 9.4 Salt; 9.5 Mouthfeel; 9.6 Astringency and bitterness; 9.7 Aroma (retronasal and orthonasal); 9.8 Conclusion; References; CHAPTER 10: Some like it hot! Sensory analysis of products containing chemesthetic compounds; 10.1 Introduction; 10.2 Overview of test approaches for sensory evaluation of chemesthetic compounds in consumer products; 10.3 The phenomena of sensitization and desensitization; 10.4 Testing products containing chemesthetic compounds 10.5 Discrimination testing with trigeminal compounds |
| Record Nr. | UNINA-9910137491503321 |
| Chichester, West Sussex, England : , : Wiley Blackwell, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Chemesthesis : chemical touch in food and eating / / edited by Shane T. McDonald, David Bolliet, John Hayes ; foreword by John Prescott
| Chemesthesis : chemical touch in food and eating / / edited by Shane T. McDonald, David Bolliet, John Hayes ; foreword by John Prescott |
| Pubbl/distr/stampa | Chichester, West Sussex, England : , : Wiley Blackwell, , 2016 |
| Descrizione fisica | 1 online resource (406 p.) |
| Disciplina | 664.07 |
| Collana | THEi Wiley ebooks |
| Soggetto topico |
Food - Sensory evaluation
Chemical senses Intersensory effects Food - Composition |
| ISBN |
1-118-95164-6
1-118-95162-X 1-118-95163-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Title Page; Table of Contents; List of contributors; Foreword; References; Preface; CHAPTER 1: Introduction: what is chemesthesis?; 1.1 A brief history; 1.2 What is its relevance today?; References; CHAPTER 2: Psychology of chemesthesis - why would anyone want to be in pain?; 2.1 Introduction and background; 2.2 Physiological differences: maybe they can't feel the burn?; 2.3 Effects of exposure on chemesthetic response (social); 2.4 Cognitive factors underlying chemesthetic response: state versus trait; 2.5 Benefits of liking; 2.6 Summary; References
CHAPTER 3: Spice and herb extracts with chemesthetic effects 3.1 Why plants have chemesthetic properties; 3.2 Hot pungent spices: capsicum species; 3.3 Other hot pungent spices; 3.4 Nasal heat spices; 3.5 Cooling spices; 3.6 Numbing spices; 3.7 Tingling spices; 3.8 Spice and herb extracts; 3.9 Regulatory control of spices and herb extracts with chemesthetic properties; 3.10 Advantages of spices, essential oils, and oleoresins; References; CHAPTER 4: Molecular mechanisms underlying the role of TRP channels in chemesthesis; 4.1 Introduction; 4.2 TRPM8; 4.3 TRPV1; 4.4 TRPA1 4.5 Concluding remarks Acknowledgments; References; CHAPTER 5: Anatomy and physiology of chemesthesis; 5.1 Introduction; 5.2 Anatomy; 5.3 Physiology; 5.4 Summary; References; CHAPTER 6: Types of chemesthesis I. Pungency and burn: historical perspectives, word usage, and temporal characteristics; 6.1 Introduction; 6.2 Language usage; 6.3 Differentiation from classical tastes; 6.4 Sensitization; 6.5 Acute psychophysical desensitization; 6.6 Chronic psychophysical desensitization; 6.7 Summary; References; CHAPTER 7: Types of chemesthesis II: Cooling 7.1 Consumers and oral perception: where chemesthesis contributes to flavor 7.2 Molecular structure and physiological cooling; 7.3 Physiological cooling outside of the oral cavity; 7.4 Usage and consumer perception; 7.5 Cooling compounds - the next steps; References; CHAPTER 8: Types of chemesthesis III. Tingling and numbing; 8.1 Introduction; 8.2 Tingle mechanisms; 8.3 Numbing (anaesthetic) mechanisms; 8.4 Tingle/numbing neural processing; 8.5 Psychophysical evaluations of tingle; 8.6 Psychophysical evaluations of numbing; 8.7 Summary; References CHAPTER 9: Interactions in chemesthesis: everything affects everything else 9.1 Introduction; 9.2 Coolants; 9.3 Sweet; 9.4 Salt; 9.5 Mouthfeel; 9.6 Astringency and bitterness; 9.7 Aroma (retronasal and orthonasal); 9.8 Conclusion; References; CHAPTER 10: Some like it hot! Sensory analysis of products containing chemesthetic compounds; 10.1 Introduction; 10.2 Overview of test approaches for sensory evaluation of chemesthetic compounds in consumer products; 10.3 The phenomena of sensitization and desensitization; 10.4 Testing products containing chemesthetic compounds 10.5 Discrimination testing with trigeminal compounds |
| Record Nr. | UNINA-9910813127303321 |
| Chichester, West Sussex, England : , : Wiley Blackwell, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Chemical analysis of non-antimicrobial veterinary drug residues in food / / edited by Jack F. Kay, James D. MacNeil, Jian Wang
| Chemical analysis of non-antimicrobial veterinary drug residues in food / / edited by Jack F. Kay, James D. MacNeil, Jian Wang |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley, , 2017 |
| Descrizione fisica | 1 online resource (642 pages) |
| Disciplina | 664.07 |
| Collana | Wiley Series on Mass Spectrometry |
| Soggetto topico |
Veterinary drug residues
Food contamination |
| ISBN |
1-119-32591-9
1-119-32590-0 1-118-69678-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910153209303321 |
| Hoboken, New Jersey : , : Wiley, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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