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[null,"1.","Record Nr.",null,"UNINA9910404080703321"]
[null,null,"Autore",null,"Verardo Vito"]
[null,null,"Titolo",null,"Bioactive Components in Fermented Foods and Food By-Products"]
[null,null,"Pubbl/distr/stampa",null,"MDPI - Multidisciplinary Digital Publishing Institute, 2020"]
[null,null,"ISBN",null,"3-03928-852-0"]
[null,null,"Descrizione fisica",null,"1 electronic resource (140 p.)"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Sommario/riassunto","Food fermentation is one of the most ancient processes of food production that has historically been used to extend food shelf life and to enhance its organoleptic properties. However, several studies have demonstrated that fermentation is also able to increase the nutritional value and/or digestibility of food. Firstly, microorganisms are able to produce huge amounts of secondary metabolites with excellent health benefits and preservative properties (i.e., antimicrobial activity). Secondarily, fermented foods contain living organisms that contribute to the modulation of the host physiological balance, which constitutes an opportunity to enrich the diet with new bioactive molecules. Indeed, some microorganisms can increase the levels of numerous bioactive compounds (e.g., vitamins, antioxidant compounds, peptides, etc.). Moreover, recent advances in fermentation have focused on food by-products; in fact, they are a source of potentially bioactive compounds that, after fermentation, could be used as ingredients for nutraceuticals and functional food formulations. Because of that, understanding the benefits of food fermentation is a growing field of research in nutrition and food science. This book aims to present the current knowledge and research trends concerning the use of fermentation technologies as sustainable and GRAS processes for food and nutraceutical production."]
[null,"2.","Record Nr.",null,"UNINA9910774716103321"]
[null,null,"Autore",null,"Zurita Felipe"]
[null,null,"Titolo",null,"(Re)Construir movimiento pedagógico en Chile : pensando en conjunto el trabajo docente / / Felipe Zurita, Fabian Cabaluz, Javier Campos Martínez"]
[null,null,"Pubbl/distr/stampa",null,"Santiago, Chile : , : Ariadna Ediciones, , 2022"]
[null,null,"Descrizione fisica",null,"1 online resource (622 pages)"]
[null,null,"Disciplina",null,"370.71"]
[null,null,"Soggetti",null,"Education - Study and teaching"]
[null,null,"Lingua di pubblicazione",null,"Spagnolo"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Sommario/riassunto","The teaching work has been questioned by the demands for justice and dignity raised throughout the plurinational territory; who in the midst of exhausting work days, where the pressure for the results in standardized tests, the de-professionalization and the lack of autonomy are constant subjects of discomfort, overwhelm and precariousness, have assumed positions of denunciation with respect to the violations to the rights human beings, they have had to respond and resist the accusations of the conservative sectors of society that have accused them of wanting to \"politicize\" or \"ideologize\" the education of the new generations; The pandemic and the confinement policies have abruptly and overwhelmingly installed remote education (in synchronous and asynchronous formats), the use of platforms and computer supports previously unknown or unrelated to teachers, enormous problems of inequality in access to devices technology and internet connection networks, which has further increased the social gaps between students at different levels of the educational system."]