Arama Sonuçları - (wood OR food) protection.

Wood deterioration, protection, and maintenance / Yazar: Reinprecht, Ladislav

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Wood and tree fungi : biology, damage, protection, and use / Yazar: Schmidt, Olaf

Ahşap konservasyonu / Yazar: Erdin, Nurgül

Konular:

Conservation of wood artifacts : a handbook : with 69 figures and 35 tables / Yazar: Unger, Achim

Konular:

Blast Protection of Buildings. Yazar: Engineers, American Society of Civil

İçindekiler: “…9.3.3.1 General -- 9.3.3.1.1 -- 9.3.3.1.2 -- 9.3.3.2 Welded Connections -- 9.3.3.2.1 -- 9.3.3.2.2 -- 9.3.3.2.3 -- 9.3.3.3 Bolted Connections -- 9.3.3.3.1 -- 9.3.3.3.2 -- 9.3.4 Open Web Steel Joists -- 9.3.4.1 -- 9.3.4.2 -- 9.3.4.3 -- 9.3.4.4 -- 9.3.4.5 -- 9.4 STEEL/CONCRETE COMPOSITE -- 9.4.1 Scope -- 9.4.2 Concrete Slab on Metal Deck -- 9.4.2.1 -- 9.4.2.2 -- 9.4.2.3 -- 9.4.2.4 -- 9.4.2.5 -- 9.4.2.6 -- 9.4.2.7 -- 9.4.2.8 -- 9.4.2.9 -- 9.4.2.10 -- 9.4.2.11 -- 9.4.3 Composite Columns -- 9.4.3.1 -- 9.4.3.2 -- 9.4.3.3 -- 9.4.3.4 -- 9.4.3.5 -- 9.4.3.7 -- 9.4.4 Steel-plate Composite Walls -- 9.4.4.1 -- 9.4.4.2 -- 9.4.4.3 -- 9.4.4.4 -- 9.4.4.5 -- 9.4.4.6 -- 9.4.4.7 -- 9.4.4.8 -- 9.4.4.9 -- 9.4.4.10 -- 9.5 MASONRY -- 9.5.1 Scope -- 9.5.2 General Design Requirements -- 9.5.2.1 -- 9.5.2.2 -- 9.5.3 General Material Requirements -- 9.5.3.1 -- 9.5.3.2 -- 9.5.3.3 -- 9.5.3.4 -- 9.5.3.5 -- 9.5.4 General Detailing Requirements -- 9.5.4.1 -- 9.5.4.2 -- 9.5.4.3 -- 9.5.4.4 -- 9.5.4.5 -- 9.5.4.6 -- 9.5.4.7 -- 9.5.5 Walls -- 9.5.5.1 Vertical Reinforcement -- 9.5.5.1.1 -- 9.5.5.1.2 -- 9.5.5.1.3 -- 9.5.5.1.4 -- 9.5.5.1.5 -- 9.5.5.2 Horizontal Reinforcement -- 9.5.5.2.1 -- 9.5.5.2.2 -- 9.5.5.2.3 -- 9.5.5.3 Bond Beams -- 9.5.5.3.1 -- 9.5.5.4 Control Joints -- 9.5.5.4.1 -- 9.5.5.4.2 -- 9.5.5.4.3 -- 9.6 FIBER REINFORCED POLYMER COMPOSITE -- 9.6.1 Scope -- 9.6.2 General -- 9.6.2.1 -- 9.6.2.2 -- 9.6.2.3 -- 9.6.3 Material Properties -- 9.6.3.1 -- 9.6.3.2 -- 9.6.3.3 -- 9.6.3.4 -- 9.6.4 Strengthening of Structural Members -- 9.6.4.1 -- 9.6.4.2 -- 9.6.4.3 -- 9.6.4.4 -- 9.6.5 Confinement of Structural Members -- 9.6.5.1 -- 9.6.5.2 -- 9.6.5.3 -- 9.7 OTHER MATERIALS -- 9.7.1 Aluminum -- 9.7.2 Wood -- 9.7.3 Cold-Formed Steel -- 9.7.3.1 Scope -- 9.7.3.2 General -- 9.7.3.3 Members -- 9.7.3.3.1 -- 9.7.3.3.2 -- 9.7.3.3.3 -- 9.7.3.4 Connections -- Chapter 10: PERFORMANCE QUALIFICATION.…”
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Active Protective Coatings New-Generation Coatings for Metals /

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Modified atmosphere and active packaging technologies /

Konular: “…Food Packaging. 19068…”

Traditional Foods General and Consumer Aspects /

İçindekiler: “…European Consumers' Definition and Perception of Traditional Foods -- Consumers' Valuation and Quality Perception of Kid's Meat From Traditional "Cabrito Da Gralheira" - Protected Geographical Indication -- Traditional Fermented Foods in Thailand -- Increasing Romanian's Traditional Food Added Value through Integration into the Protected Geographical Designations System -- Traditional Foods in Slovakia -- Traditional Foods in Turkey: General and Consumer Aspects -- Indian Traditional Fermented Dairy Products -- Traditional Bulgarian Dairy Food -- Dulce de Leche: Technology, Quality and Consumer Aspects of the Traditional Milk Caramel of South America -- Austrian Dumplings -- French Bread Baking -- Traditional Rye Sourdough Bread in the Baltic Region -- The Legume Grains: When Tradition Goes Hand In Hand with Nutrition -- Traditional Food Products from Prosopis sp. …”
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Microbes in Food and Health

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Biopolymers for food design /

İçindekiler: “…Current Opportunities and Future Challenges; Conclusions; Chapter 2: Nanostructuring Biopolymers for Improved Food Quality and Safety; Abstract; 1. Biopolymer-Based Nano- and Microencapsulation Matrices for Bioactive Protection; 2. …”
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Food Safety Economics Incentives for a Safer Food Supply /

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Nano- and microencapsulation for foods /

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Bioactive Molecules in Food

İçindekiler: “…-- Role of omega-3 fatty acids and olive oil polyphenols -- Mediterranean diet and cancer risk -- The French Paradox -- Moderate wine consumption and health -- Dairy products and the French paradox -- Plant proteins from legumes -- Nutritional and Phytochemical Content of High-Protein Crop -- Phytochemistry of Beans/pulses (mung, French bean, Faba, cowpea, lentil, chickpea) -- Pea proteins: chemistry, technology of production,and utilization -- Plant protein for food: opportunities and bottlenecks -- Phytochemical composition and bioactivities of lupin -- Design of Foods with bioactive Lipids for Improved Health -- Rapeseed, sunflower meal nutraceuticals -- Sunflower protein for α-tocopherol -- Two Faces of Vitamin E in the Lung -- Tocopherol/antioxidant/edible plants -- Inulin-type fructans application in gluten-free products -- Nutritional Profile of Gluten-Free Cereals and Pseudocereals -- Wheat Cultivars : Phytochemical Profile and Nutraceutical Value -- Quinoa (Chenopodium quinoa W.) and amaranth (Amaranthus caudatus L.) -- Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits -- Analysis and characterisation of phytochemicals in mulberry (Morus alba L.) -- Nutritional composition, physiological functions and processing of lotus (Nelumbo nucifera Gaertn.) seeds -- Hibiscus sabdariffa (Roselle) Extracts and Wine: Phytochemical Profile, Physicochemical Properties,and Carbohydrase Inhibition -- Vegetarians and vegans diet and its effects -- Low- and High-protein diet and metabolic regulation -- Nutritional value of rapeseed proteins and prevention of metabolic syndrome -- Production of Omega-3 Fatty Acids -- Metabolism and functional effects of plant-derived Omega-3 fatty acids in humans -- Omega-3 fatty acids and vegetarian diets -- Composition of virgin olive oil -- Olive Oil Polyphenols cholesterol management/chemopreventive, pharmacol -- Olive oil phenolic compounds affect the release of aroma compounds -- Omega-3 Fatty Acids EPA and DHA: Health Benefits -- Composition of rapeseed oils (fatty acids, tocopherols) -- Comparable health benefits of rapeseed and olive oils -- Natural estrogenic substances Origins and Effects -- Carotenoids, vitamin C, tocopherols, and retinol and cancer/carcinogenesis -- Triacylglycerols, fatty acids and tocopherols in hazelnut /nuts -- Lipid derivatives from avocado (Persea americana) pulp and biological activities -- Linseed/sunflower: a valuable feedstuff for meat production/ruminant -- Canola Oil in lactating dairy cow diets -- Total dietary fiber intakes / whole grain consumption/ biological effects -- Novel trends in development of dietary fiber rich meat products -- Whole grains fibre: metabolomics -- Cereal grain fructans -- Dietary fiber structures and their potential effect on the gut microbiota -- Evolution of biosynthetic pathways for vitamin c in plants -- In vitro bioaccessibility of carotenoids, flavonoids, and vitamin c from differently processed oranges and orange juices -- Polyphenols, vitamin c and antioxidant activity in wines -- Plants probiotics as a tool to produce highly functional fruits -- Carotenoids in food/pulses -- Vitamin and carotenoid concentrations of food products -- Natural food pigments and colorants -- Carotenoids from fruits and vegetables: Chemistry, analysis, occurrence, bioavailability and biological activities -- Carotenoids and health- pharmacology -- Metabolic engineering for the microbial production of carotenoids -- Protective effect of anthocyanins and xanthophylls -- Carotenoid oxidation products as stress signals in plants -- Chemical composition, functional properties and processing of carrot -- Carrots, tomatoes and cocoa: Research on dietary antioxidants -- Astaxanthin -- Purple-fleshed sweet potato -- Chemistry and biological properties of berries: straw-, rasp-, black-, blackcurrant, plum -- Polyphenols and Health -- Antioxidant properties of seaweed polyphenol -- Nutrigenomic modulations in mediating the cardiovascular protective effect of fruit polyphenols -- Bound phenolics in foods -- Tea Polyphenol and Purine Alkaloid Composition -- Theobroma: chemistry -- Wine, beer and cider and health -- Health benefits of wine -- Metabolomic approaches in the study of wine benefits in human health -- Whey-based beverage -- Polyphenol variability in the fruits and juices of a cider apple -- Tea, coffee and health benefits -- Benefits of polyphenols on gut microbiota and implications in human health -- Green tea and cancer chemoprevention -- Natural estrogenic substances origins and effects (isoflavonoids, Lignans, Coumestans). …”
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Wine Safety, Consumer Preference, and Human Health

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Food Products Evolution: Innovation Drivers and Market Trends Yazar: Tarabella, Angela

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Global Food Security and Wellness

İçindekiler: “…Supporting Country-driven Innovations and Agrifood Value Chains for Poverty and Hunger Reduction -- Preserving Food after Harvest is an Integral Component of Food Security -- Microbiological Safety of Fruit and Vegetables in the Field, During Harvest and Packaging: A Global Issue -- Ensuring Food Safety in Developing and Developed Countries: Aspects Associated with the Use of Veterinary Drugs in Fish Farming in Brazil -- Functional Dairy Products -- Brazilian Native Fruits as a Source of Phenolic Compounds -- Technology and Nutrition Opportunities for Healthful Foods from Morama Beans, an Emerging Crop in Botswana -- Advancements in Obtaining and Utilizing Bovine Milk Proteins in Foods and Nutrition -- Chocolate and Cocoa Products as a Source of Health and Wellness -- Advances on the production and Application of Peptides for Promoting Human Health and Food Security -- Memorial -- IUFoST Distance-Assisted Training Program -- Food Science and Technology Undergraduate and Graduate and Graduate Curricula in North America -- Food Science and Technology Curricula in Africa: Meeting Africa's New Challenges -- Yeasts from Traditional Cheeses for Potential Applications -- Beta-lactoglobulin Fibril Dispersions: Structural and Rheological Characteristics -- Animal Welfare and Meat Quality: Methodologies to Reduce Pre-slaughter Stress in Boiler Chicken -- Protein Oxidation in Meat and Meat Products: Challenges for Antioxidative Protection -- Religious Slaughter of Animals: International Efforts to Meet This Need Responsibly -- Mitigation of Acrylamide Formation in Highly Consumed Foods -- Scale-up Issues and Cost of Manufacturing Bioactive Compounds by Supercritical Fluid Extraction and Ultrasound Assisted Extraction -- Multiphysics Modelling of Innovative Food processing Technologies -- Ultrasound Assisted Freezing of Fruits and Vegetables: Design, Development and Applications -- Characterization of Microbial Inactivation by Microwave Heating. .…”
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Polymers for Agri-Food Applications

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Engineering Foods for Bioactives Stability and Delivery

İçindekiler: “…Recovery Technologies for Lipophilic Bioactives -- Recovery Technologies for Water-Soluble Bioactives: Advances in Membrane-Based Processes -- Industrial Production of Active Probiotics for Food Enrichment -- Microencapsulation Technologies -- Nanoencapsulation Technologies -- Encapsulation Efficiency and Capacity of Bioactive Delivery Systems -- β-Lactoglobulin-Based Nano and Microparticulate Systems for the Protection and Delivery of Bioactives -- Crystallization -- Freezing and Freeze-Drying -- Spray Drying of Bioactives -- Protective Performance of Delivery Systems in Production, Shelf Life and Digestion -- Food Extrusion -- Non-Thermal Stabilization Processes -- Chemical Stability: Browning and Oxidation -- Improvement of Bioaccessibility and Bioavailability: From Molecular Interactions to Delivery Systems.…”
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Grapes and Health

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Bio-based Materials for Food Packaging Green and Sustainable Advanced Packaging Materials /

İçindekiler: “…Bio-based Materials: Past -to-Future -- Interaction Phenomena Between Packaging and Product -- Testing Methods for Packaging Materials -- Functionality and Properties of Bio-based Materials -- Potential Bio-based Edible Films, Foams and Hydrogels for Food Packaging -- Nanotechnology and Edible Films for Food Packaging Applications -- Bionanocomposites in Packaging: Business Model for Products' Commercialisation -- Environmental Friendly Biopolymers for Food Packaging: Starch, Protein and Poly-Lactic Acid (PLA) -- Biodegradable Smart Biopolymers for Food Packaging: Sustainable Approach Towards Green Environment -- Biopolymers, Nanocomposites and Environmental Protection-a far-Reaching Review -- Chitosan Based Edible Membranes for Food Packaging -- Chitosan Based Nanocomposites in Food Packaging -- Application of Nanocomposites in Packaging- a far-Reaching Review and a Vision for the Future.…”
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