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A embebicao nas usinas de assucar / Jayme Rocha de Almeida
A embebicao nas usinas de assucar / Jayme Rocha de Almeida
Autore Rocha De Almeida, Jayme
Pubbl/distr/stampa Sao Paulo : s.e., 1938
Descrizione fisica 151 p. ; 24 cm
Disciplina 664.1
Soggetto non controllato Zucchero
Zuccherificio
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione spa
Record Nr. UNINA-990001735420403321
Rocha De Almeida, Jayme  
Sao Paulo : s.e., 1938
Materiale a stampa
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A handbook for chemists of beet-sugar houses and seed-culture farms / Guilford Spencer
A handbook for chemists of beet-sugar houses and seed-culture farms / Guilford Spencer
Autore Spencer, Guilford
Pubbl/distr/stampa New York : J. Wiley, 1897
Descrizione fisica 475 p. ; 18 cm
Disciplina 664.1
Soggetto non controllato Zucchero
Barbabietole da zucchero
Zuccherificio
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-990001735530403321
Spencer, Guilford  
New York : J. Wiley, 1897
Materiale a stampa
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A handbook for sugar manufactures and their chemists / Guilford L. Spencer
A handbook for sugar manufactures and their chemists / Guilford L. Spencer
Autore Spencer, Guilford L.
Pubbl/distr/stampa New York : John Willey and Sons, 1893
Descrizione fisica 126 p. ; 19 cm
Disciplina 664.1
Soggetto non controllato Zucchero
Zuccherificio
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-990001735560403321
Spencer, Guilford L.  
New York : John Willey and Sons, 1893
Materiale a stampa
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Aide-memoire de sucrerie / D. Sidersky
Aide-memoire de sucrerie / D. Sidersky
Autore Sidersky, David
Pubbl/distr/stampa Paris : Baudry, 1898
Descrizione fisica 228 p. ; 19 cm
Disciplina 664.1
Soggetto non controllato Zucchero
Zuccherificio
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione fre
Record Nr. UNINA-990001735520403321
Sidersky, David  
Paris : Baudry, 1898
Materiale a stampa
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Alternative sweet and supersweet principles : natural sweeteners and plants / / Ram Snehi Dwivedi
Alternative sweet and supersweet principles : natural sweeteners and plants / / Ram Snehi Dwivedi
Autore Dwivedi Ram Snehi
Pubbl/distr/stampa Singapore : , : Springer, , [2022]
Descrizione fisica 1 online resource (792 pages)
Disciplina 664.1
Soggetto topico Natural sweeteners
Natural sweeteners - Japan - History
ISBN 981-336-350-9
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Intro -- Foreword -- Acknowledgement -- Contents -- About the Author -- 1: Introduction -- 1.1 Sweeteners Hedonics -- 1.2 Why Do We Need Non Sacchariferous Super Sweet/nonsaccharide super sweet (NSSS) Principles -- 1.2.1 Shrinking of Arable Land and Rising Demand of Sweeteners -- 1.2.2 Sucrose in Diet -- 1.2.3 Nutrition and Health -- 1.2.4 Sugar Consumption, Human Diseases and Mortality Risks -- 1.2.5 Inadequate Ethno-Botanical Studies and Risk of Extinction of Super Sweet Plants -- 1.3 Distinctive Features of Nonsacchariferous Super Sweet Plants (NSSSP) -- 1.3.1 Sweetness Intensity Enigma -- 1.4 Present Status of Super Sweeteners and Their Demand -- 1.5 Intense Sweeteners and Other Substitutes -- 1.5.1 Sucrose or Saccharide Derivative Sweeteners -- 1.5.2 Amino Acid Derivative Sweeteners -- 1.5.3 Sweetness Inducers/Enhancers -- 1.5.4 Sweetness Modifiers -- 1.5.5 Sweetness Suppressants -- 1.5.6 Synthetic High Intensity Sweeteners -- 1.6 Safety Issues and Regulatory Status of Non Saccharide Super Sweet (NSSS) Principles and Plants -- References -- 2: Search of Sweeteners, Their General Classification, Synthesis, and Saccharide Sweeteners Plant-Animal Interphases -- 2.1 Search of Sweeteners and Progress in Human Civilization -- 2.1.1 Saccharide Sweeteners -- 2.1.2 Sugar Consumption and Affluence -- 2.1.3 Search of Non Saccharide Super Sweet (NSSS) Principles -- 2.1.4 Search of Synthetic High Potency Sweeteners -- 2.1.4.1 Status of High Potency Sweeteners -- 2.2 Criteria for Acceptability of High Potency Sweeteners in World Market -- 2.2.1 Economic Viability in Sweeteners -- 2.2.2 Sweeteners Taste Acceptability -- 2.2.3 Customs and Practices -- 2.3 General Classification of Sweeteners and Primary Routes of Vegetal (Natural) Sweet Principles Formation -- 2.4 Specific Classification of Sweeteners and Donor Plants.
2.4.1 Saccharide Sweeteners or Saccharide Sweet (SS) Principles -- 2.4.2 Non-Saccharide Super (NSS) Sweeteners or Non Saccharide Super Sweet (NSSS) Principles -- 2.4.3 Synthetic or Artificial Sweeteners -- 2.5 Difference Between Non Nutritive High Intensity Sweeteners (HIS) and Nutritive High Intensity (HIS) Sweeteners -- 2.6 Outline of Preliminary Route of Vegetal (Natural) Sweeteners Synthesis -- 2.6.1 Sweet Primary Metabolites -- 2.7 Outlines of NSSS Principle Synthetic Process After PGA and Glucose Synthesis -- 2.8 Saccharide Sweeteners and Plant-Animal Interphases -- 2.8.1 Anabolic Type -- 2.8.1.1 Building Block of Plant -- 2.8.1.2 Source of Instant Energy -- 2.8.1.3 Help in Scaping from Stress -- 2.8.1.4 Mitigate Environmental Warming -- 2.8.1.5 Impart Attractive and Protective Feature to Plants -- 2.8.1.6 Source of Ethanol -- 2.8.1.7 Source of Nutrition -- 2.8.2 Catabolic Type -- 2.8.2.1 Disorders/Diseases Caused Due to Saccharide Sweeteners -- 2.8.3 Scenario Prior to Year 1988 -- 2.8.3.1 Sweeteners and Diabetes Mellitus -- 2.8.3.2 Sweeteners and Dental Caries -- 2.8.3.3 Sweeteners and Other Diseases -- 2.8.4 Scenario After 1988 -- 2.8.4.1 Sugar and hormones -- 2.8.4.2 Obesity -- 2.8.4.3 Sugars and Cardiovascular disorders -- 2.8.4.4 Diabetes -- 2.8.4.5 Fructose and Metabolic Syndrome (MetS) Risk -- 2.8.4.6 Liver Diseases -- 2.8.4.7 Fructose and Neurologic Responses -- 2.9 Sugar Is Not So Sweet But Act as Poison -- References -- 3: Molecular Basis of Sweetness, Recent Concepts, an Ideal Sweetener and Saccharide and Non-saccharide Sweet Principles Qualif... -- 3.1 Why Does a Chemical Substance Taste Sweet -- 3.2 History of Molecular Sweetness -- 3.2.1 Molecular Basis of Sweetness -- 3.2.2 Chemical Basis of Sweetness -- 3.2.3 Psycho-Physical Basis of Sweetness or Chemoreception -- 3.3 Molecular Mechanism of Sweet Taste Transduction.
3.3.1 Receptors -- 3.3.2 G Proteins and Effector Enzymes -- 3.3.3 Transduction Pathways -- 3.3.3.1 GPCR-Gs-cAMP Pathway -- 3.3.3.2 GPCR-Gq/Gβy-IP3 Pathway -- 3.4 Model for Predicting Sweetness -- 3.4.1 Three-Dimensional Model -- 3.4.1.1 Testing of Three Point Attachment Model -- 3.4.2 Multipoint Attachment Model -- 3.5 Current Views on Mechanisms of Sweetness -- 3.5.1 Molecular and Cellular Basis -- 3.5.2 Genetical Basis -- 3.5.3 Animal Model is Not Comparable with Human -- 3.5.4 The Neurological Aspects on the Mechanism of Sweet Taste Perception -- 3.6 An Ideal Sweetener -- 3.6.1 An Ideal Sweetener´s Qualifying Characteristics in Natural Sweet and Super Sweet Sweeteners -- 3.6.1.1 Sucrose -- 3.6.1.2 High Fructose Corn Syrup (HFCS) -- 3.6.1.3 Vegetal Non Saccharide Super Sweeteners (VNSSS) -- References -- 4: Saccharide Sweet (SS) Principles, Classification and Structural and Functional Details of SS Sweeteners and Plants -- 4.1 Kinds of Saccharide Sweeteners -- 4.2 Sucrose -- 4.2.1 Etymology -- 4.2.2 Physical and Chemical Characteristics -- 4.2.2.1 Production -- 4.2.2.2 Invert Sugar -- 4.3 Nutritionally Rich Lump Sugar/Gur: Jaggery or Liquid Jaggery (An Ayurvedic Sweetener) -- 4.3.1 Physical and Chemical Characters -- 4.3.2 Production of Nutritionally Rich Lump Sugar/Gur or Jaggery, and Invert Sugar Liquid Jaggery -- 4.4 Medicinal Values of Gur/Lump Sugar or Liquid Jaggery -- 4.4.1 Coryza -- 4.4.2 Respiratory Ailments -- 4.4.3 Headache -- 4.4.4 Rheumatism -- 4.4.5 Cardiac Diseases -- 4.4.6 Disorders of Digestive System -- 4.4.7 Piles -- 4.4.8 Inflammation or Burning Sensation in the Body -- 4.4.9 Kidney Pain -- 4.4.10 Worms -- 4.4.11 Leucorrhoea -- 4.4.12 Production of Relatively Less Semen and Impotency -- 4.4.13 Family Planning -- 4.4.14 Thorn, Glass and Stone Injury -- 4.4.15 Hair Care -- 4.4.16 Sense to Liquor Person.
4.4.17 Carrier of Medicine -- 4.4.18 Gur in Veterinary Medicine -- 4.5 Glucose, Glucose Syrups, and Maltodextrins -- 4.6 Maltose and Maltose Syrups -- 4.7 Polyols -- 4.7.1 Sorbitol -- 4.7.2 Mannitol -- 4.7.2.1 Physical and Chemical Characters -- 4.7.2.2 Production -- 4.7.2.3 Sources -- 4.7.2.4 Functional Uses -- 4.7.3 Maltitol -- 4.7.3.1 Physical and Chemicals Characters -- 4.7.3.2 Production -- 4.7.3.3 Source -- 4.7.3.4 Functional Uses -- 4.7.4 Xylitol -- 4.7.4.1 Physical and Chemical Characters -- 4.7.4.2 Production -- 4.7.4.3 Sources -- 4.7.4.4 Functional Uses -- 4.7.4.5 Toxicity -- 4.8 Fructose and High Fructose Syrups -- 4.8.1 Fructose -- 4.8.1.1 Etymology -- 4.8.1.2 Physical and Chemical Characteristics -- 4.8.1.3 Sweetness -- 4.8.1.4 Production -- 4.8.1.5 Sources -- 4.8.1.6 Functional Uses -- 4.8.2 High Fructose Syrup, HFGS and HFCS -- 4.9 Inulin -- 4.9.1 Physical and Chemical Characteristics -- 4.9.2 Production -- 4.9.3 Sources -- 4.9.4 Functional Uses -- 4.10 Erythritol -- 4.10.1 Etymology -- 4.10.2 Physical and Chemical Characters -- 4.10.3 Synonyms -- 4.10.4 Production of Erythritol -- 4.10.5 Source of Erythritol -- 4.10.6 Functional Uses -- 4.10.7 Erythritol Side Effect and Danger -- 4.10.8 Regulatory Status -- 4.10.9 Doubt Towards Confirmation -- 4.11 Sucralose -- 4.11.1 Common Brand Names -- 4.11.2 Physical and Chemical Characteristics -- 4.11.3 Sweetness and Calorific Values -- 4.11.4 Production -- 4.11.5 Functional Uses -- 4.11.6 Potential Effects on Health -- 4.11.7 Consumption Doses -- 4.11.8 Approval of Sucralose -- 4.11.9 Regulatory Status -- 4.12 Polydextrose -- 4.12.1 Other Name -- 4.12.2 Physical and Chemical Characters -- 4.12.3 Sweetness and Calorific Value -- 4.12.4 Production -- 4.12.5 Source of Polydextrose -- 4.12.6 Functional Uses -- 4.12.7 Side Effect of Polydextrose -- 4.12.8 Regulatory Status -- 4.13 Isomalt.
4.13.1 Physical and Chemical Characters -- 4.13.2 Sweetness and Caloric Values -- 4.13.3 Production -- 4.13.4 Production Mode and Processes -- 4.13.5 Functional Uses -- 4.14 Commercial Sources of Saccharide Sweeteners -- 4.15 Sugar Cane (Saccharum officinarum L.) -- 4.15.1 Introduction -- 4.15.2 Origin and Habitat -- 4.15.3 Botanical Characters -- 4.15.4 Taxonomy -- 4.15.5 High Altitude Garden for Maintenance of Misconthus spp., Established at Wellington in the Western Ghats by SBI, Coimbat... -- 4.15.6 Morphological Characters -- 4.15.7 Sugarcane Cultivation -- 4.15.7.1 Climate -- 4.15.7.2 Temperature -- 4.15.7.3 Rainfall -- 4.15.7.4 Sunshine -- 4.15.8 Sugarcane Yield and Sucrose Productivity in Relation to Climate Change -- 4.15.9 Historical Milestone of Sugarcane -- 4.16 Pharmacognosy, Medicinal Uses and Commercial Utilities of Sugarcane -- 4.16.1 Sugarcane Juice -- 4.16.1.1 Pharmacognostic Constituents and Nutritional Values -- 4.16.1.2 Medicinal Uses of Sugarcane Juice -- 4.16.2 Commercial Utilities -- 4.17 Sugar Beets (Beta vulgaris L.) -- 4.17.1 Introduction -- 4.17.2 Origins and Habitat -- 4.17.3 Botanical Characters -- 4.17.4 Morphology -- 4.17.5 Sugar Beet Cultivation -- 4.17.6 Sweet Principles Distribution and Sweet Sink Yield -- 4.17.7 Historical Mile Stone -- 4.17.8 Pharmacognosy and Medicinal and Commercial Uses -- 4.18 Sweet Sorghum (Sorghum bicolor L. Moench) -- 4.18.1 Introduction -- 4.18.2 Origin and Distribution -- 4.18.3 Climate and Soil -- 4.18.3.1 Botanical Characters -- 4.18.3.2 Taxonomy -- 4.18.4 Morphological and Physiological Characters -- 4.18.5 Sweet Sorghum Cultivation Practices -- 4.18.5.1 Sweet Sorghum Varieties -- 4.18.6 Seeds and Sowing -- 4.18.7 Gap Filling and Thinning -- 4.18.8 Fertigation -- 4.18.9 Weed Management -- 4.18.10 Irrigation -- 4.18.11 Plant Protection -- 4.18.12 Harvest.
4.18.13 Sucrose Content and the Stalk Yield.
Record Nr. UNINA-9910595061003321
Dwivedi Ram Snehi  
Singapore : , : Springer, , [2022]
Materiale a stampa
Lo trovi qui: Univ. Federico II
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Anleitung zur Untersuchung der fur die Zucker-Industrie / R. Fruhling, J. Schulz
Anleitung zur Untersuchung der fur die Zucker-Industrie / R. Fruhling, J. Schulz
Autore Fruhling, R.
Pubbl/distr/stampa Braunschweig : F. Vieweg, 1891
Descrizione fisica XIX, 428 p. ; 25 cm
Disciplina 664.1
Soggetto non controllato Zucchero
Zuccherificio
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione ita
Record Nr. UNINA-990001716920403321
Fruhling, R.  
Braunschweig : F. Vieweg, 1891
Materiale a stampa
Lo trovi qui: Univ. Federico II
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Anleitung zur Untersuchung der fur die Zucker-Industrie... / R. Fruhling
Anleitung zur Untersuchung der fur die Zucker-Industrie... / R. Fruhling
Autore Fruhling, R.
Pubbl/distr/stampa Braunschweig : F. Vieweg, 1897
Descrizione fisica 465 p. ; 25 cm
Disciplina 664.1
Soggetto non controllato Zucchero
Zuccherificio
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione ita
Record Nr. UNINA-990001716890403321
Fruhling, R.  
Braunschweig : F. Vieweg, 1897
Materiale a stampa
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Cenni storico-critici sulle origini della industria dello zucchero in Italia / Camillo Borgnino
Cenni storico-critici sulle origini della industria dello zucchero in Italia / Camillo Borgnino
Autore Borgnino, Camillo
Pubbl/distr/stampa Bologna : Zanichelli, 1910
Descrizione fisica 216 p. ; 26 cm
Disciplina 664.1
Soggetto non controllato Industrie agrarie
Zucchero
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione ita
Record Nr. UNINA-990001659730403321
Borgnino, Camillo  
Bologna : Zanichelli, 1910
Materiale a stampa
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Commercial production of grape syrup / W.V. Cruess.
Commercial production of grape syrup / W.V. Cruess.
Autore Cruess, William Vere
Pubbl/distr/stampa Berkley : University of California, 1920
Descrizione fisica p. 401-416 ; 26 cm
Disciplina 664.1
Soggetto non controllato Zucchero d'uva
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione ita
Record Nr. UNINA-990001845170403321
Cruess, William Vere  
Berkley : University of California, 1920
Materiale a stampa
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Culture et distillation de la betterave et du topinambour / J. Fritsch, E. Guillemin
Culture et distillation de la betterave et du topinambour / J. Fritsch, E. Guillemin
Autore Fritsch, J.
Pubbl/distr/stampa Alencon : Imp. F. Guy, 1889
Descrizione fisica 254 p. ; 19 cm
Disciplina 664.1
Altri autori (Persone) Guillemin, E.
Soggetto non controllato Barbabietole
Zuccherificio
Zucchero
Topinambur
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione fre
Record Nr. UNINA-990001735280403321
Fritsch, J.  
Alencon : Imp. F. Guy, 1889
Materiale a stampa
Lo trovi qui: Univ. Federico II
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