Marco Fiorino's Books

The Chemistry of Thermal Food Processing Procedures

By: Maria Micali,Marco Fiorino,Salvatore Parisi

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The Chemistry of Thermal Food Processing Procedures

By: Maria Micali,Marco Fiorino,Salvatore Parisi

This Brief reviews thermal processes in the food industry – pasteurization, sterilization, UHT processes, and others. It evaluates the effects on a chemical level and possible failures from a safety viewpoint, and discusses in how far the effects can be predicted. In addition, historical preservation techniques – smoking, addition of natural additives, irradiation, etc. – are compared with current industrial systems, like fermentation, irradiation, addition of food-grade chemicals. The Brief critically discusses storage protocols – cooling, freezing, etc. – and packing systems (modified atmosphere technology, active and intelligent packaging). Can undesired chemical effects on the food products be predicted? This Brief elucidates on this important question. On that basis, new challenges, that currently arise in the food sector, can be approached.

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Springer

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ISBN 10

3319424637

ISBN 13

9783319424637

Quality Systems in the Food Industry

By: Marco Fiorino,Caterina Barone,Michele Barone,Marco Mason,Arpan Bhagat

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Quality Systems in the Food Industry

By: Marco Fiorino,Caterina Barone,Michele Barone,Marco Mason,Arpan Bhagat

This book explains the role of food-oriented (or ‘food-centric’) quality system standards in the modern food and beverage industry. It discusses food safety schemes based on the international norm ISO 9001 and the “Hazard Analysis and Critical Control Points” approach, and also introduces the new Global Standard for Food Safety (GSFS) and the International Featured Standard (IFS, 7th ed.), outlining standardization for international equivalence (while maintaining the necessary flexibility and independence – which is not always easy an easy task).Providing selected specific examples, it examines the problems of chemical additives and possible cross-contaminations between different production lines, as well as adequate reactions to and handling of intentional adulterations. In addition, it includes a chapter focusing on quality audits and technical data sheets in the food industry, and a final chapter describing the certification of food-grade lubricants in the food industry, especially with regard to allergenic substances.

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Springer

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ISBN 10

3030225534

ISBN 13

9783030225537

Luca Marenzio

The Career of a Musician Between the Renaissance and the Counter-Reformation

By: Marco Bizzarini,James Chater

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Luca Marenzio

The Career of a Musician Between the Renaissance and the Counter-Reformation

By: Marco Bizzarini,James Chater

Regarded by his contemporaries as the leading madrigal composer of his time, Luca Marenzio was an important figure in sixteenth-century Italian music, and also highly esteemed in England, Flanders and Poland. This English translation of Marco Bizzarini's study of the life and work of Marenzio provides valuable insights into the composer's influence and place in history, and features an extensive, up-to-date bibliography and the first published list of archival sources containing references to Marenzio. Women play a decisive role as dedicatees of Marenzio's madrigals and in influencing the way in which they were performed. Bizzarini examines in detail the influence of both female and male patrons and performers on Marenzio's music and career, including his connections with the confraternity of SS Trinit nd other institutions. Dedications were also a political tool, as the book reveals. Many of Marenzio's dedications were made at the request of his employer Cardinal d'Este who wanted to please his French allies. Bizzarini examines these extra-musical dimensions to Marenzio's work and discusses the composer's new musical directions under the more austere administration of Pope Clement VIII.

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Page Count

397

Publisher

Routledge

Published Date

ISBN 10

1351559605

ISBN 13

9781351559607

Enzymes Involved in Glycolysis, Fatty Acid and Amino Acid Biosynthesis: Active Site Mechanism and Inhibition

By: Marco Brito-Arias

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Enzymes Involved in Glycolysis, Fatty Acid and Amino Acid Biosynthesis: Active Site Mechanism and Inhibition

By: Marco Brito-Arias

Multidisciplinary research involving crystallography, kinetic studies, molecular docking, genetics and other techniques in biochemistry has yielded a wealth of knowledge about the reaction mechanisms in cellular processes. This knowledge has allowed researchers to understand, in a better way, the normal functioning of the cell process, which is used as a reference point for learning about and preventing or correcting pathologies that cause diseases. This enzymology reference is a thorough compendium about reaction mechanisms occurring between the major enzymes related to the biosynthetic pathways of 3 important types of biological compounds – 6-carbon carbohydrates, fatty acids and amino acids – and their substrates, cofactors and residues. Readers will gain an understanding of the interaction between substrates or ligands with specific amino acid residues in biosynthetic enzymes. This understanding builds a foundation for learning about the biochemistry of different inhibitors used in the treatment of several diseases such as cancer, infectious diseases, and metabolic syndrome alterations such as diabetes and obesity. Enzymes covered in the book include aldolases, isomerases, kinases, mutases, synthases, dehydrogenases, reductases, transferases, hydrolases, lyases among others, all of which are wide spread in biochemical transformations. This reference, with its insights on common biochemical enzymes serves as a handy guide for students, researchers and professionals involved academia or industry related to pharmaceutical development, healthcare, food chemistry and other disciplines.

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334

Publisher

Bentham Science Publishers

Published Date

ISBN 10

9811460884

ISBN 13

9789811460883

Complexity and Approximation

Combinatorial Optimization Problems and Their Approximability Properties

By: Giorgio Ausiello,Pierluigi Crescenzi,Giorgio Gambosi,Viggo Kann,Alberto Marchetti-Spaccamela,Marco Protasi

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Complexity and Approximation

Combinatorial Optimization Problems and Their Approximability Properties

By: Giorgio Ausiello,Pierluigi Crescenzi,Giorgio Gambosi,Viggo Kann,Alberto Marchetti-Spaccamela,Marco Protasi

This book documents the state of the art in combinatorial optimization, presenting approximate solutions of virtually all relevant classes of NP-hard optimization problems. The wealth of problems, algorithms, results, and techniques make it an indispensible source of reference for professionals. The text smoothly integrates numerous illustrations, examples, and exercises.

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536

Publisher

Springer Science & Business Media

Published Date

ISBN 10

3642584128

ISBN 13

9783642584121

The Chemistry of Thermal Food Processing Procedures

By: Maria Micali,Marco Fiorino,Salvatore Parisi

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The Chemistry of Thermal Food Processing Procedures

By: Maria Micali,Marco Fiorino,Salvatore Parisi

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Springer

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ISBN 10

3319424637

ISBN 13

9783319424637

Quality Systems in the Food Industry

By: Marco Fiorino,Caterina Barone,Michele Barone,Marco Mason,Arpan Bhagat

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Quality Systems in the Food Industry

By: Marco Fiorino,Caterina Barone,Michele Barone,Marco Mason,Arpan Bhagat

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Springer

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ISBN 10

3030225534

ISBN 13

9783030225537

Book's by Marco Fiorino

The Chemistry of Thermal Food Processing Procedures

The Chemistry of Thermal Food Processing Procedures

Quality Systems in the Food Industry

Quality Systems in the Food Industry

Luca Marenzio

Luca Marenzio

Enzymes Involved in Glycolysis, Fatty Acid and Amino Acid Biosynthesis: Active Site Mechanism and Inhibition

Enzymes Involved in Glycolysis, Fatty Acid and Amino Acid Biosynthesis: Active Site Mechanism and Inhibition

Complexity and Approximation

Complexity and Approximation

The Chemistry of Thermal Food Processing Procedures

The Chemistry of Thermal Food Processing Procedures

Quality Systems in the Food Industry

Quality Systems in the Food Industry

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