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
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Cham : , : Springer International Publishing : , : Imprint : Springer, , 2018 | ||
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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 |
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
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Cham : , : Springer International Publishing : , : Imprint : Springer, , 2018 | ||
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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 |
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
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Cham : , : Springer International Publishing : , : Imprint : Springer, , 2017 | ||
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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 |
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
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Cham : , : Springer International Publishing : , : Imprint : Springer, , 2017 | ||
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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 |
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
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Cham : , : Springer International Publishing : , : Imprint : Springer, , 2019 | ||
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Lo trovi qui: Univ. Federico II | ||
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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
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Cham : , : Springer International Publishing : , : Imprint : Springer, , 2017 | ||
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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 |
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
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Cham : , : Springer International Publishing : , : Imprint : Springer, , 2017 | ||
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Lo trovi qui: Univ. Federico II | ||
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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
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Cham : , : Springer International Publishing : , : Imprint : Springer, , 2016 | ||
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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 |
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
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Cham : , : Springer International Publishing : , : Imprint : Springer, , 2017 | ||
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Lo trovi qui: Univ. Federico II | ||
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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
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Cham : , : Springer International Publishing : , : Imprint : Springer, , 2015 | ||
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Lo trovi qui: Univ. Federico II | ||
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