01185nam a2200313 i 450099100045053970753620250728120215.0960305s1994 it ||| | ita 8813184123b10079300-39ule_instLE02516313ExLBibl. Dip.le Aggr. Scienze Economia - Sez. Settore Economico342350.711Buscema, Salvatore36158I contratti della pubblica amministrazione /Salvatore Buscema, Angelo Buscema2. edPadova :Cedam,1994xii, 828 p. ;25 cm.Trattato di diritto amministrativo ;7Amministrazione pubblicaContratti amministrativiBuscema, Angeloauthorhttp://id.loc.gov/vocabulary/relators/aut133047.b1007930017-02-1727-06-02991000450539707536LE025 ECO 342 TRA01.01V. 7 - 199412025000005877le025-E0.00-no02120.i1009024127-06-02Contratti della pubblica amministrazione623844UNISALENTOle02501-01-96ma-itait2104066nam 2200937z- 450 991056647490332120220506(CKB)5680000000037630(oapen)https://directory.doabooks.org/handle/20.500.12854/81150(oapen)doab81150(oapen)81150(EXLCZ)99568000000003763020202205d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierQuality Evaluation of Plant-Derived Foods â…¡BaselMDPI - Multidisciplinary Digital Publishing Institute20221 online resource (142 p.)3-0365-3548-9 3-0365-3547-0 Dear Colleagues, It is well established that preference (but not exclusivity) for plant-derived foods can result in both health and environmental benefits. However, it must be acknowledged that not all plant-derived foods present the same quality to consumers. Hence, traditional and novel tools to assure high-quality standards have to be applied to these types of foods. At the same time, the definition of quality may be different from product to product and must be studied accordingly. Hence, the contents of bioactive compounds, amount of fat or fatty acid profiles, vitamins, carbohydrates, volatile compounds, and microbial safety or sensorial characteristics are some of the parameters that can provide an insight into plant-derived food quality. Of course, this type of food is usually subject to some kind of postharvest processing or storage, which can alter their properties. This has also led to the need to study how these procedures change the characteristics of the original food. This Special Issue on "Quality Evaluation of Plant-Derived Foods â…¡" focuses on the topic of the quality assessment of plant-derived foods. This includes novel approaches to this line of research, but also the use of the established methodologies for novel plant foods, understudied species, or new data on known plant foods.Biology, life sciencesbicsscResearch and information: generalbicsscTechnology, Engineering, Agriculture, Industrial processesbicsscaddition levelamino acids profileantioxidantantioxidant activitybioactive compoundBrassica napusbreedingcanolacanola proteinclassificationfatty acid compositionfatty acids compositionflakesfood policiesfood safetyfood securityfruit treeGC-MSHPLCLoganiaceaemarket economiesmicrobial limitsnovel productsnutrientsnutritive parametersOlea europea L.orange sweet potatoparticle sizephenolsphysicochemicalplant proteinsPrunus domesticaquinoa seed fractionsrapeseedred ricesensory profilesensory propertiesstandardizationsunflower oilsunflower oilcakessunflower seedssustainabilityvirgin olive oilvolatile compoundswheat breadBiology, life sciencesResearch and information: generalTechnology, Engineering, Agriculture, Industrial processesOliveira Ivo Vaz deedt1280961Oliveira Ivo Vaz deothBOOK9910566474903321Quality Evaluation of Plant-Derived Foods â…¡4826594UNINA