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Analytical Methods for the Assessment of Maillard Reactions in Foods / / by Rajeev K. Singla, Ashok K. Dubey, Sara M. Ameen, Shana Montalto, Salvatore Parisi
Analytical Methods for the Assessment of Maillard Reactions in Foods / / by Rajeev K. Singla, Ashok K. Dubey, Sara M. Ameen, Shana Montalto, Salvatore Parisi
Autore Singla Rajeev K
Edizione [1st ed. 2018.]
Pubbl/distr/stampa Cham : , : Springer International Publishing : , : Imprint : Springer, , 2018
Descrizione fisica 1 online resource (vi, 54 pages) : illustrations
Disciplina 543
Collana Chemistry of Foods
Soggetto topico Food—Biotechnology
Analytical chemistry
Medical research
Nutrition   
Food Science
Analytical Chemistry
Quality of Life Research
Nutrition
ISBN 3-319-76923-5
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Analytical Methods for the Determination of Maillard Reaction Products in Foods: An Introduction -- The Control of Maillard Reaction in Processed Foods. Analytical Testing Methods for the Determination of 5-Hydroxymethylfurfural -- Analytical Methods for the Determination of Furosine in Food Products -- Analytical Evaluation of Acrylamide in Foods as a Maillard Reaction Product -- Melanoidins and Browning Reactions in Processed Foods. Quantitative Determinations, Color Measurement and Sensorial Assessment.
Record Nr. UNINA-9910298597503321
Singla Rajeev K  
Cham : , : Springer International Publishing : , : Imprint : Springer, , 2018
Materiale a stampa
Lo trovi qui: Univ. Federico II
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Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses / / by Caterina Barone, Marcella Barebera, Michele Barone, Salvatore Parisi, Aleardo Zaccheo
Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses / / by Caterina Barone, Marcella Barebera, Michele Barone, Salvatore Parisi, Aleardo Zaccheo
Autore Barone Caterina
Edizione [1st ed. 2018.]
Pubbl/distr/stampa Cham : , : Springer International Publishing : , : Imprint : Springer, , 2018
Descrizione fisica 1 online resource (VI, 41 p. 6 illus., 5 illus. in color.)
Disciplina 547.44
Collana Chemistry of Foods
Soggetto topico Food—Biotechnology
Proteins 
Nutrition   
Quality control
Reliability
Industrial safety
Food Science
Protein Science
Nutrition
Quality Control, Reliability, Safety and Risk
ISBN 3-319-65739-9
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Biogenic amines in cheeses: Types and typical amounts -- Evolutive Profiles of Caseins and Degraded Proteins in Industrial High-Moisture Mozzarella Cheeses. A Simulative Approach -- Evolutive Profiles of Caseins and Degraded Proteins in Industrial Low-Moisture Mozzarella Cheeses. A Simulative Approach -- Evolutive Profiles of Caseins and Degraded Proteins in Industrial Diced Mozzarella Cheeses. A Simulative Approach.
Record Nr. UNINA-9910298587203321
Barone Caterina  
Cham : , : Springer International Publishing : , : Imprint : Springer, , 2018
Materiale a stampa
Lo trovi qui: Univ. Federico II
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Chemical Profiles of Industrial Cow’s Milk Curds / / by Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Izabela Steinka
Chemical Profiles of Industrial Cow’s Milk Curds / / by Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Izabela Steinka
Autore Barone Caterina
Edizione [1st ed. 2017.]
Pubbl/distr/stampa Cham : , : Springer International Publishing : , : Imprint : Springer, , 2017
Descrizione fisica 1 online resource (VI, 46 p. 11 illus.)
Disciplina 540
Collana Chemistry of Foods
Soggetto topico Food—Biotechnology
Proteins 
Nutrition   
Food Science
Protein Science
Nutrition
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Optimizing Lactic Acid Cheese Packaging Systems -- Evolutive Profiles of Caseins and Degraded Proteins in Industrial Cow’s Milk Curds -- The Production of Industrial Cow’s Milk Curds -- Chemical Correlations between Industrial Curds and Final Cheeses. Can Cheese Makers Standardize Productions?
Record Nr. UNINA-9910156308903321
Barone Caterina  
Cham : , : Springer International Publishing : , : Imprint : Springer, , 2017
Materiale a stampa
Lo trovi qui: Univ. Federico II
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Chemistry and Hygiene of Food Additives / / by Pasqualina Laganà, Emanuela Avventuroso, Giovanni Romano, Maria Eufemia Gioffré, Paolo Patanè, Salvatore Parisi, Umberto Moscato, Santi Delia
Chemistry and Hygiene of Food Additives / / by Pasqualina Laganà, Emanuela Avventuroso, Giovanni Romano, Maria Eufemia Gioffré, Paolo Patanè, Salvatore Parisi, Umberto Moscato, Santi Delia
Autore Laganà Pasqualina
Edizione [1st ed. 2017.]
Pubbl/distr/stampa Cham : , : Springer International Publishing : , : Imprint : Springer, , 2017
Descrizione fisica 1 online resource (IX, 46 p. 1 illus. in color.)
Disciplina 664.06
Collana Chemistry of Foods
Soggetto topico Food—Biotechnology
Public health
Agriculture
Law—Europe
Food Science
Public Health
European Law
ISBN 3-319-57042-0
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Classification and Technological purposes of Food Additives: the European point of view -- The Codex Alimentarius and the European Legislation on Food Additives -- Food Additives and Effects on the Microbial Ecology in Yoghurts -- Use and Abuse of Food Additives in Edible Products. Health Consequences for Consumers.
Record Nr. UNINA-9910254160503321
Laganà Pasqualina  
Cham : , : Springer International Publishing : , : Imprint : Springer, , 2017
Materiale a stampa
Lo trovi qui: Univ. Federico II
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Chemistry and Hygiene of Food Gases / / by Pasqualina Laganà, Giovanni Campanella, Paolo Patanè, Maria Assunta Cava, Salvatore Parisi, Maria Elsa Gambuzza, Santi Delia, Maria Anna Coniglio
Chemistry and Hygiene of Food Gases / / by Pasqualina Laganà, Giovanni Campanella, Paolo Patanè, Maria Assunta Cava, Salvatore Parisi, Maria Elsa Gambuzza, Santi Delia, Maria Anna Coniglio
Autore Laganà Pasqualina
Edizione [1st ed. 2019.]
Pubbl/distr/stampa Cham : , : Springer International Publishing : , : Imprint : Springer, , 2019
Descrizione fisica 1 online resource (54 pages)
Disciplina 664
Collana Chemistry of Foods
Soggetto topico Food—Biotechnology
Public health
Nutrition   
Law—Europe
Food Science
Public Health
Nutrition
European Law
ISBN 3-030-35228-5
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Food Gases: Classification and Allowed Uses -- Food Gases in the European Union: The Legislation -- Food Gases in the Industry: Chemical and Physical Features -- Safety Evaluation and Assessment of Gases for Food Applications.
Record Nr. UNINA-9910357822603321
Laganà Pasqualina  
Cham : , : Springer International Publishing : , : Imprint : Springer, , 2019
Materiale a stampa
Lo trovi qui: Univ. Federico II
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The Chemistry of Frozen Vegetables / / by Izabela Steinka, Caterina Barone, Salvatore Parisi, Marina Micali
The Chemistry of Frozen Vegetables / / by Izabela Steinka, Caterina Barone, Salvatore Parisi, Marina Micali
Autore Steinka Izabela
Edizione [1st ed. 2017.]
Pubbl/distr/stampa Cham : , : Springer International Publishing : , : Imprint : Springer, , 2017
Descrizione fisica 1 online resource (VI, 41 p. 3 illus. in color.)
Disciplina 589.95
Collana Chemistry of Foods
Soggetto topico Food—Biotechnology
Microbiology
Nutrition   
Food Science
Food Microbiology
Nutrition
ISBN 3-319-53932-9
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Antibiotic-resistant Staphylococci Isolated from Hermetically-packaged Frozen Vegetables -- Technology and Chemical Features of Frozen Vegetables -- Instrumental Systems for the Control of Frozen Vegetables During Refrigeration -- Colorimetric Modifications in Frozen Vegetables.
Record Nr. UNINA-9910254145703321
Steinka Izabela  
Cham : , : Springer International Publishing : , : Imprint : Springer, , 2017
Materiale a stampa
Lo trovi qui: Univ. Federico II
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Chemistry of the Mediterranean Diet / / by Amélia Martins Delgado, Maria Daniel Vaz Almeida, Salvatore Parisi
Chemistry of the Mediterranean Diet / / by Amélia Martins Delgado, Maria Daniel Vaz Almeida, Salvatore Parisi
Autore Delgado Amélia Martins
Edizione [1st ed. 2017.]
Pubbl/distr/stampa Cham : , : Springer International Publishing : , : Imprint : Springer, , 2017
Descrizione fisica 1 online resource (XIII, 259 p. 53 illus., 39 illus. in color.)
Disciplina 540
Soggetto topico Chemistry
Food—Biotechnology
Nutrition   
Life sciences
Medical research
Medicine 
Health
Popular Science in Chemistry and Materials
Food Science
Nutrition
Popular Life Sciences
Quality of Life Research
Popular Science in Medicine and Health
ISBN 3-319-29370-2
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Part I – Introduction to the Mediterranean Diet: The Mediterranean Diet: What is it? -- Food and nutrient features of the Mediterranean Diet -- Adherence to the Mediterranean Diet -- Part II - Facts on the Composition of "Mediterranean Foods": Olive Oil and Table Olives -- Vegetable Foods -- Milk and Dairy Products -- Fish, Meat and Other Animal Protein Sources -- Infusions and Wines -- Part III – The Mediterranean Diet: Conclusions: Concluding Remarks.
Record Nr. UNINA-9910254141203321
Delgado Amélia Martins  
Cham : , : Springer International Publishing : , : Imprint : Springer, , 2017
Materiale a stampa
Lo trovi qui: Univ. Federico II
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The Chemistry of Thermal Food Processing Procedures / / by Maria Micali, Marco Fiorino, Salvatore Parisi
The Chemistry of Thermal Food Processing Procedures / / by Maria Micali, Marco Fiorino, Salvatore Parisi
Autore Micali Maria
Edizione [1st ed. 2016.]
Pubbl/distr/stampa Cham : , : Springer International Publishing : , : Imprint : Springer, , 2016
Descrizione fisica 1 online resource (VI, 54 p. 3 illus., 2 illus. in color.)
Disciplina 664.028
Collana Chemistry of Foods
Soggetto topico Food—Biotechnology
Analytical chemistry
Manufactures
Food Science
Analytical Chemistry
Manufacturing, Machines, Tools, Processes
ISBN 3-319-42463-7
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Chemistry of Thermal Processing in the Food Industry: An Introduction -- Thermal Processing of Food Industries and Chemical Transformations -- Undesired Chemical Alterations and Process-related Causes: The Role of Thermal Control and the Management of Thermal Machines.
Record Nr. UNINA-9910254047403321
Micali Maria  
Cham : , : Springer International Publishing : , : Imprint : Springer, , 2016
Materiale a stampa
Lo trovi qui: Univ. Federico II
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Food Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective / / by Aleardo Zaccheo, Eleonora Palmaccio, Morgan Venable, Isabella Locarnini-Sciaroni, Salvatore Parisi
Food Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective / / by Aleardo Zaccheo, Eleonora Palmaccio, Morgan Venable, Isabella Locarnini-Sciaroni, Salvatore Parisi
Autore Zaccheo Aleardo
Edizione [1st ed. 2017.]
Pubbl/distr/stampa Cham : , : Springer International Publishing : , : Imprint : Springer, , 2017
Descrizione fisica 1 online resource (XI, 109 p. 2 illus., 1 illus. in color.)
Disciplina 641.3
664
Soggetto topico Food—Biotechnology
Public health
Food Science
Public Health
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Foreword -- Preface -- 1. The Complex Relationships Between Humans, Food, Water and Hygiene -- 2. A Brief History of Food, Food Safety and Hygiene -- 3. Food Microbiology Seen from Different Angles -- 4. The Viruses -- 5. The Bacteria -- 6. The Fungi and Other Eukaryotic Microbes -- 7. The Human Behavior and Food Resources -- 8. The Human Microbiomes -- 9. The Global Microbial Environments -- 10. The Local Food Environments -- 11. Biocides and “Superbugs” -- 12. Food Safety Considerations About Selected Causative Agents -- 13. Conclusions and Recommendations for those outside or inside the “Global Village” -- References -- Index.
Record Nr. UNINA-9910149488203321
Zaccheo Aleardo  
Cham : , : Springer International Publishing : , : Imprint : Springer, , 2017
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Food Packaging Hygiene / / by Caterina Barone, Luciana Bolzoni, Giorgia Caruso, Angela Montanari, Salvatore Parisi, Izabela Steinka
Food Packaging Hygiene / / by Caterina Barone, Luciana Bolzoni, Giorgia Caruso, Angela Montanari, Salvatore Parisi, Izabela Steinka
Autore Barone Caterina
Edizione [1st ed. 2015.]
Pubbl/distr/stampa Cham : , : Springer International Publishing : , : Imprint : Springer, , 2015
Descrizione fisica 1 online resource (137 p.)
Disciplina 54
612015
616.9041
641.3
658.56
664
Collana Chemistry of Foods
Soggetto topico Food—Biotechnology
Medical microbiology
Clinical biochemistry
Quality control
Reliability
Industrial safety
Food Science
Medical Microbiology
Medical Biochemistry
Quality Control, Reliability, Safety and Risk
ISBN 3-319-14827-3
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto The Influence of the Chemical Composition of Food Packaging Materials on the Technological Suitability: A matter of Food Safety and Hygiene -- Inorganic Contaminants of Food as a Function of Packaging Features -- Plasticizers in PVC for Food: Assessment of Specific Migration -- Organic Food Packaging Contaminants: New and Emerging Risks -- Chemical and Microbiological Aspects of the Interaction between Food and Food Packages -- Basic Principles of Corrosion of Food Metal Packaging.
Record Nr. UNINA-9910298632103321
Barone Caterina  
Cham : , : Springer International Publishing : , : Imprint : Springer, , 2015
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui