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Recovery, Isolation and Characterization on Food Proteins
| Recovery, Isolation and Characterization on Food Proteins |
| Autore | Schweiggert-Weisz Ute |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (144 p.) |
| Soggetto topico |
Technology: general issues
Chemical engineering |
| Soggetto non controllato |
enzymatic hydrolysis
fermentation lupin protein functional properties sensory profile lupin allergy lup an 1 plant protein secalin rye prolamin protein acylation capric acid emulsifying agent foaming agent atomic force microscope circular dichroism phytic acid green extraction soybean proteins soybean okara pea (Pisum sativum L.) spray-dry protein characterization pea allergens canola protein solubility dietary fiber starch gelatinization extrusion expansion biopolymers closed-cavity rheometer BSG fibre fortification glycaemic index bread dough quality gluten network nutritional value brewers' spent grain barley protein by-product valorisation brewing waste food ingredient |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910580208103321 |
Schweiggert-Weisz Ute
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Selected Papers from the 8th International Conference of Biotechnologies, Present and Perspectives
| Selected Papers from the 8th International Conference of Biotechnologies, Present and Perspectives |
| Pubbl/distr/stampa | Basel, : MDPI Books, 2022 |
| Descrizione fisica | 1 electronic resource (190 pages) |
| Soggetto topico |
Research
Biology |
| Soggetto non controllato |
common wheat
vinification by-product texture dough rheology physico-chemical properties sorghum flour roasting proximate composition functional properties particle size FT-IR spectra amaranth flour bread characteristics wheat flour trans-resveratrol post-pruning storage total phenolic content antioxidant activity plant growth regulators plant properties biochemical compounds mineral compounds crop quality bakery margarine fatty acids fracturability color PCA vegetable ice cream dietary fibers sensorial properties rheological properties baby water potentially toxic elements health risk assessment water quality amaranth seed extraction polyphenols amino acids apple chips drying physico-chemical characteristics sensory analysis corn deoxynivalenol food fumonisins mycotoxins zearalenone hempseed oil bread dough textural properties |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910595068403321 |
| Basel, : MDPI Books, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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