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[null,"1.","Record Nr.",null,"UNISA996399949503316"]
[null,null,"Titolo",null,"Comprehensive biotechnology / editor-in-chief Murray Moo-Young"]
[null,null,"Pubbl/distr/stampa",null,"Amsterdam [etc.], : Elsevier, 2011"]
[null,null,"ISBN",null,"978-0-08-088504-9"]
[null,null,"Edizione",null,"[2. ed.]"]
[null,null,"Descrizione fisica",null,"Testo elettronico (PDF) (5320 p.)"]
[null,null,"Disciplina",null,"660.6"]
[null,null,"Soggetti",null,"Biotecnologie"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Risorsa elettronica"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Sommario/riassunto","La seconda edizione di Comprehensive Biotechnology si focalizza sui principi e la pratica della biotecnologia. L'integrazione delle più recenti pratiche scientifiche e industriali pertinenti con i concetti fondamentali della biotecnologia viene presentata con voci di leader mondiali riconosciuti a livello internazionale nei rispettivi campi. Con due volumi che coprono i fondamenti di base e quattro volumi di applicazioni, dalla biotecnologia e sicurezza ambientale alla biotecnologia medica e all'assistenza sanitaria, questo lavoro soddisfa le esigenze di principianti ​​e di esperti affermati che combinano le più recenti scienze e pratiche industriali. Tutti e sei i volumi sono pubblicati contemporaneamente, non come una serie; questa non è un'enciclopedia convenzionale ma un'integrazione simbiotica di brevi articoli su argomenti consolidati e capitoli più lunghi su nuove aree emergenti. I collegamenti ipertestuali forniscono fonti di ampie informazioni aggiuntive correlate e materiale scritto e curato da esperti di fama mondiale in tutti gli aspetti dell'ampio campo multidisciplinare della biotecnologia. La portata e la natura del lavoro sono verificate da un prestigioso comitato consultivo internazionale che include tre premi Nobel. Ogni articolo contiene un glossario e una sintesi professionale degli autori. Un ampio indice dell'intera pubblicazione fornisce un elenco completo dei tanti argomenti trattati in un settore sempre più in espansione."]
[null,"2.","Record Nr.",null,"UNINA9910755073103321"]
[null,null,"Autore",null,"Majid Ishrat"]
[null,null,"Titolo",null,"Advances in Plant Sprouts : Phytochemistry and Biofunctionalities / / edited by Ishrat Majid, Bababode Adesegun Kehinde, Basharat Dar, Vikas Nanda"]
[null,null,"Pubbl/distr/stampa",null,"Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023"]
[null,null,"ISBN",null,"3-031-40916-7"]
[null,null,"Edizione",null,"[1st ed. 2023.]"]
[null,null,"Descrizione fisica",null,"1 online resource (437 pages)"]
[null,null,"Disciplina",null,"641.3"]
[{"$nulls":4},"664"]
[{"$nulls":4},"635.3"]
[null,null,"Soggetti",null,"Food science"]
[{"$nulls":4},"Food security"]
[{"$nulls":4},"Food - Analysis"]
[{"$nulls":4},"Chemistry"]
[{"$nulls":4},"Food - Microbiology"]
[{"$nulls":4},"Food Science"]
[{"$nulls":4},"Food Security"]
[{"$nulls":4},"Food Chemistry"]
[{"$nulls":4},"Food Microbiology"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,"Nota di contenuto",null,"General over view of composition, use in human nutrition, process of sprouting, change in composition during sprouting, parameters affecting nutritional quality during sprouting, benefits of sprouts, nutritional value and food safety issues of cereal/pseudo cereal sprouts -- Barley sprouts -- Buckwheat sprouts -- Brown rice sprouts -- Amaranth and Quinoa sprouts -- Kamut and Oat sprouts -- Sprouted Legumes: Biochemical Changes, Nutritional Impacts and Food Safety Concerns -- Kidney Bean and Lentil Sprouts -- Clover and Alfalfa sprouts -- Pea, Chickpea and Black-eyed pea sprouts -- Mung bean and Adzuki bean sprouts -- Soybean sprouts -- An overview of Brassica Sprouts -- Broccoli and Cress sprouts -- Cabbage & Red cabbage sprouts -- Radish sprouts and Mustard green sprouts -- General over view of composition, use in human nutrition, process of "]
[{"$nulls":4},"sprouting, change in composition during sprouting, parameters affecting nutritional quality during sprouting, benefits of sprouts, nutritional value and food safety issues of allium sprouts -- Onion sprouts -- Garlic & Leek sprouts."]
[null,null,null,"Sommario/riassunto","The demand for plant foods in all global markets has been increasing along with awareness of greenhouse gases generated from animal farming, expanded sentiments against animal slaughtering and common perception of the health benefits of plant food products. Accordingly, more attention has been placed on green processing of plant foods for the optimization of their nutritional and health benefits. Sprouted vegetable products have been studied and reported in many scientific investigations to qualitatively improve the phytochemistry, enhance the nutritional profile and improve the biological functionality potentials of such vegetables beyond their initial natural states. Vegetable sprouts have been reported to possess aspects that make them serviceable for the management of metabolic syndrome disorders such as diabetes, hypertension, cancer and other health issues related to cellular oxidation of body cells, and antimicrobial bioactive components have been isolated from vegetable sprouts. Advances in Plant Sprouts: Phytochemistry and Biofunctionalities provides a singular source on recent advances in studies about the dietetic and nutraceutical potencies of vegetable sprouts and increases awareness on the possibility of processing plant foods to make them more nutritionally beneficial. Green production is another important aspect of this text since plant foods processed by sprouting are free of agrochemicals, consume less energy and utilize less manpower, making them easy to produce and environmentally friendly as well. Consumption and production of sprouted vegetables has been increasing in recent years, and this text covers the production and nutritional aspects of all the major sprout groups. ."]