Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Anna Santangelo"'
Autor:
Germana Barbieri, Giorgia Caruso, Giovanna Saccani, Bhalchandra Vibhute, Anna Santangelo, Giampiero Barbieri, Monica Bergamaschi, Rita Tulumello
Publikováno v:
Journal of AOAC INTERNATIONAL. 102:1401-1406
Currently, processed meats appear increasingly as a nonhealthy food because of their content of fat, salt, nitrite, and particularly in red meat, for the heme-iron concerning oxidant effect and radicals formation in human gut. Polygonum cuspidatum an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a3173fbd7a8285b57a639239f7100b47
https://doi.org/10.1093/jaoac/102.5.1401
https://doi.org/10.1093/jaoac/102.5.1401
Autor:
Alessandra Pellerito, Maria Micali, Sofia Natalello, Anna Santangelo, Rajeev K Singla, Ramesh Kumar Sharma, Rita Tulumello
Publikováno v:
Journal of AOAC International. 102:1407-1413
Background: Ayurveda, the traditional Indian therapeutic system, involves herbs and spices as drug ingredients and a kind of food intake regulation. The health and curative aspects of plant products are often ascribed to their antimicrobial and antio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c4b288c7d4351116567c677a72478d3
https://doi.org/10.5740/jaoacint.19-0136
https://doi.org/10.5740/jaoacint.19-0136
This book provides an overview of mitigation strategies and positive health effects of Maillard Reaction products in the contexts of food processing and storage. The effects of Maillard Reactions can vary considerably: while on the one hand certain s
Publikováno v:
SpringerBriefs in Molecular Science ISBN: 9783030225551
The importance of Maillard reaction products in foods and beverages is often revealed by peculiar and visible modifications in foods: colours, flavours and aroma. The detection of these modifications can be made easily by the final consumer. Unfortun
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ebcf854b34f125dccc3bb3467562433
https://doi.org/10.1007/978-3-030-22556-8_4
https://doi.org/10.1007/978-3-030-22556-8_4
Publikováno v:
SpringerBriefs in Molecular Science ISBN: 9783030225551
The importance of Maillard reactions in food processing is correlated with the appearance of sensorial alterations in foods: colours, flavours and odours can be seriously compromised. Maillard reaction-related modifications may be a distinctive advan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33480bc484a151376c4463a048a5e3b7
https://doi.org/10.1007/978-3-030-22556-8_1
https://doi.org/10.1007/978-3-030-22556-8_1
Publikováno v:
SpringerBriefs in Molecular Science ISBN: 9783030225551
The importance of Maillard reaction products in foods and beverages is often revealed by peculiar and visible modifications in foods: colours, flavours and aroma. The detection of these modifications can be made easily by the final consumer. Maillard
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0b92cb59fa81e8f06d7e6ec42159302
https://doi.org/10.1007/978-3-030-22556-8_3
https://doi.org/10.1007/978-3-030-22556-8_3
This Brief describes the chemical features of canned food products and gives background information on the technology of canning foods. It explains how canned foods are different from other packaged foods, and illustrates and discusses their unique p
Publikováno v:
SpringerBriefs in Molecular Science ISBN: 9783319741314
The description of thermal treatments for canned foods is only the first step towards the comprehension of these products because of the implicit possibility of commercial and safety failures. This chapter discusses several of the most known defects
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c5df451580c548ce0aaae7ba226d294a
https://doi.org/10.1007/978-3-319-74132-1_2
https://doi.org/10.1007/978-3-319-74132-1_2
Publikováno v:
SpringerBriefs in Molecular Science ISBN: 9783319741314
The qualitative examination of canned foods can be performed with many possible options, depending on the desired result. The microbiological evaluation of canned foods requires generally microbial examination testing methods. In addition, the chemic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b61e2d3d1425d92ed7160f51e7dbd16d
https://doi.org/10.1007/978-3-319-74132-1_3
https://doi.org/10.1007/978-3-319-74132-1_3
Publikováno v:
SpringerBriefs in Molecular Science ISBN: 9783319741314
The modern industry of canned foods is correlated with a selected portion of commercial products: fruits and vegetable foods, meat and meat products, shellfish and fish. Two of these products, tomato sauces and baked beans, may be described in detail
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::28671b6a7ea78697acfda64432fe5b79
https://doi.org/10.1007/978-3-319-74132-1_4
https://doi.org/10.1007/978-3-319-74132-1_4