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1. |
Record Nr. |
UNICASRML0317375 |
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Autore |
Le Goff, Jacques |
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Titolo |
Le <chiarivari : actes de la table ronde organisée à Paris (25-27 avril 1977) par l'Ecole des Hautes Etudes en Sciences Sociales et le Centre National de la Recherche Scientifique publiés par / Jacques Le Goff, Jean Claude Schmitt |
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Pubbl/distr/stampa |
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Paris, : Ecole des Hautes Etudes en Sciences Sociales, c1981 |
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Descrizione fisica |
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Collana |
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Civilisations et Sociétés. - Paris : Ecole des autes Etudes en Sciences Sociales |
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Altri autori (Persone) |
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Materiale a stampa |
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Livello bibliografico |
Monografia |
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2. |
Record Nr. |
UNINA9910557284803321 |
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Autore |
Martínez-Villaluenga Cristina |
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Titolo |
Advances in Production, Properties and Applications of Sprouted Seeds |
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Pubbl/distr/stampa |
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Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020 |
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Descrizione fisica |
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1 online resource (116 p.) |
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Soggetti |
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Research & information: general |
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Lingua di pubblicazione |
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Materiale a stampa |
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Livello bibliografico |
Monografia |
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Sommario/riassunto |
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Sprouted grains are food ingredients widely appreciated for their improved nutritional, functional, organoleptic, and textural properties |
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compared with non-germinated grains. In recent years, sprouting has been explored as a promising green food engineering strategy to improve the nutritional value of grains and the formation of secondary metabolites with potential application in the functional food, nutraceutical, pharmaceutical, and cosmetic markets. However, little attention has been paid to the impact of sprouting on the chemical composition, safety aspects, and technofunctional and chemopreventive properties of sprouted seeds and their derived flours and byproducts. The six articles included in this Special Issue present insightful findings on the most recent advances regarding new applications of sprouted seeds or products derived thereof, evaluations of the nutritional value and phytochemical composition of sprouts during production or storage, and explorations of their microbiological, bioactive, and technofunctional properties. |
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