LEADER 04183nam 2201021z- 450 001 9910585943603321 005 20220812 035 $a(CKB)5600000000483044 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/91125 035 $a(oapen)doab91125 035 $a(EXLCZ)995600000000483044 100 $a20202208d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aMarine Nitrogen Fixation and Phytoplankton Ecology 210 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 online resource (208 p.) 311 08$a3-0365-4667-7 311 08$a3-0365-4668-5 330 $aMany oceans are currently undergoing rapid changes in environmental conditions such as warming temperature, acidic water condition, coastal hypoxia, etc. These changes could lead to dramatic changes in the biology and ecology of phytoplankton and consequently impact the entire marine ecosystems and global biogeochemical cycles. Marine phytoplankton can be an important indicator for the changes in marine environments and ecosystems since they are major primary producers that consolidate solar energy into various organic matter transferred to marine ecosystems throughout the food-webs. Similarly, the N2 fixers (diazotrophs) are also vulnerable to changing environmental conditions. It has been found that the polar regions can be introduced to diazotrophic activity under warming conditions and the increased N availability can lead to elevated primary productivity. Considering the fundamental roles of phytoplankton in marine ecosystems and global biogeochemical cycles, it is important to understand phytoplankton ecology and N2 fixation as a potential N source in various oceans. This Special Issue provides ecological and biogeochemical baselines in a wide range of geographic study regions for the changes in marine environments and ecosystems driven by global climate changes. 606 $aEnvironmental economics$2bicssc 606 $aResearch and information: general$2bicssc 610 $aArctic Ocean 610 $aBering Sea 610 $abiochemical composition 610 $abiochemical compositions 610 $abiovolume 610 $aCanada Basin 610 $acarbohydrates 610 $acarbon and nitrogen 610 $achlorophyll a 610 $achlorophyll-a 610 $aChukchi Sea 610 $aChukchi Shelf 610 $acyanobacteria 610 $adiatom 610 $adiatoms 610 $aEast China Sea 610 $aeddy 610 $afood material 610 $aHeterosigma akashiwo 610 $aHPLC 610 $aJaran Bay 610 $aKongsfjorden 610 $alipids 610 $amacromolecular composition 610 $amacromolecules 610 $an/a 610 $anorthwestern Pacific Ocean 610 $aparticulate organic carbon 610 $aparticulate organic matter 610 $aparticulate organic nitrogen 610 $aphytoplankton 610 $aphytoplankton productivity 610 $aPOC 610 $apolar night 610 $aprimary production 610 $aprimary productivity 610 $aProchlorococcus 610 $aproteins 610 $aRhizosolenia-Richelia 610 $aRoss Sea 610 $aScrippsiella trochoidea 610 $asmall phytoplankton 610 $aSouth China Sea 610 $astable isotopes 610 $aSvalbard 610 $aSynechococcus 610 $aTEP 610 $aTEP-C 610 $atransparent exopolymer particles 610 $aTrichodesmium 610 $aupwelling 615 7$aEnvironmental economics 615 7$aResearch and information: general 700 $aLee$b Sang Heon$4edt$0884501 702 $aBhavya$b P.S$4edt 702 $aKim$b Bo Kyung$4edt 702 $aLee$b Sang Heon$4oth 702 $aBhavya$b P.S$4oth 702 $aKim$b Bo Kyung$4oth 906 $aBOOK 912 $a9910585943603321 996 $aMarine Nitrogen Fixation and Phytoplankton Ecology$93031742 997 $aUNINA LEADER 04132nam 2201093z- 450 001 9910557627803321 005 20210501 035 $a(CKB)5400000000045136 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/68598 035 $a(oapen)doab68598 035 $a(EXLCZ)995400000000045136 100 $a20202105d2020 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aNutritional Value of Grain-Based Foods 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2020 215 $a1 online resource (130 p.) 311 08$a3-03936-210-0 311 08$a3-03936-211-9 330 $aGrains are fundamental in the daily diet of many people worldwide. They are used for the production of popular foods, such as bread, bakery products, breakfast cereals, pasta, couscous, bulgur, snacks, etc. Botanically, they are the seeds of plants-mainly cereals, pseudocereals and legumes. They contribute macronutrients to the human diet, mainly carbohydrates, but also proteins and lipids, and micronutrients, such as vitamins and minerals. They are also an important source of dietary fibre and bioactives, particularly wholegrains, which are important for the manufacture of high-value foods with enhanced health benefits. They can be used for the production of gluten-containing but also gluten-free products. A key objective of the food industry in producing grain-based foods is to manufacture safe, attractive products with enhanced nutritional value, to respond to consumer expectations. This book, Nutritional Value of Grain-Based Foods, contributes to existing knowledge on important ingredients such as fat substitutes and on the technological quality and nutritional role of grains and grain-based foods, such as bread, muffins and muesli bars, both gluten-containing and gluten-free. 606 $aBiology, life sciences$2bicssc 606 $aResearch & information: general$2bicssc 610 $a1H NMR 610 $aaged mice 610 $aartisanal bread 610 $abaked products 610 $abioactive compound 610 $abioactives 610 $abread composition 610 $acarbohydrates 610 $acarotenoids 610 $aceliac disease 610 $acereals 610 $adietary fibre 610 $adietary recommendation 610 $adurum wheat 610 $aedible insects 610 $afat replacers 610 $afatty acids 610 $agels 610 $agluten-free bread 610 $agluten-free diet 610 $agluten-free grain 610 $agluten-free grains 610 $agluten-free product 610 $aglycemic index 610 $agrain 610 $agrains 610 $agums 610 $agut health 610 $aimmune function 610 $ain vitro starch digestibility 610 $aindustrial bread 610 $aintraepithelial lymphocytes 610 $akernel 610 $alegumes 610 $alentil bread 610 $alipids 610 $amacronutrients 610 $amicronutrient 610 $amicronutrients 610 $aminor cereal 610 $amuesli bars 610 $amuffin 610 $anutrition 610 $aprocessing 610 $aprotein enrichment 610 $apseudocereal 610 $apseudocereals 610 $arheology 610 $asalt 610 $asnack foods 610 $asodium chloride 610 $astevia 610 $asugar replacement 610 $atexture 610 $atocols 610 $avitamin and minerals 610 $awater activity 610 $awater behavior 610 $awheat bread 610 $awhole foods 610 $awhole grain 615 7$aBiology, life sciences 615 7$aResearch & information: general 700 $aCarcea$b Marina$4edt$0593004 702 $aCarcea$b Marina$4oth 906 $aBOOK 912 $a9910557627803321 996 $aNutritional Value of Grain-Based Foods$93027455 997 $aUNINA