Autore	Garcia-Garcia Isidoro
Pubbl/distr/stampa	Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
Descrizione fisica	1 online resource (286 p.)
Soggetto topico	Research & information: general
Soggetto non controllato	acetification agglutinin amino acid metabolism anthocyanins antifungal activity antioxidant activity bacterial cellulose basil bioactive compounds bioactivity bioprocesses bioreactor systems black-box models by-products carbohydrate cellulose chicken breast fillets coatings color compostable bioplastics contact angle cooking loss cooking temperature cooking time design of experiments eggplant emerging technologies exopolysaccharides experimental design extraction methods foams functional beverages functional foods functional ingredients germ GlcNAc glycosylation GO terms grease resistance innovative technologies interact omics jackfruit jackfruit processing Komagataeibacter xylinus kombucha tea lactic acid bacteria lactic fermentation LED mechanical properties microbial consortium microbial diversity microbiological safety microstructure N-Acetylglucosamine n/a natural colorants natural fibers nylon 6/6 carrier olive oil extraction optimization paper pectin pectinase immobilization pectinolytic activity phenolic compounds phenols polynomial modelling protein repetitive elements sequence-based rep-PCR reusability shear force sourdough sous vide cooking sparkling wine stability TBARS toxicity typing valorization strategies vinegar volatile compounds WGA wheat wheat byproducts wine WVTR yeast yeasts
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Altri titoli varianti	Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future
Record Nr.	UNINA-9910576886003321

Autore	Jafari Seid Mahdi
Edizione	[1st ed. 2023.]
Pubbl/distr/stampa	Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023
Descrizione fisica	1 online resource (1576 pages)
Disciplina	664.07
Altri autori (Persone)	RashidinejadAli Simal-GandaraJesus
Soggetto topico	Food science Food - Analysis Chemistry Food - Microbiology Biotechnology Food Science Food Chemistry Food Microbiology
ISBN	3-031-28109-8
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Nota di contenuto	An overview of different food bioactive ingredients -- Hydroxybenzoic acids -- Hydroxycinnamic acids -- Flavones -- Flavonols -- flavanones -- Flavanols -- Isoflavones -- Anthocyanins -- Chalcones -- Ellagitannins -- Gallotannins -- Procyanidins -- Stilbenes -- Lignans -- Carotenoids and sterols -- Lycopene -- β-Carotene -- Lutein -- Zeaxanthin -- Astaxanthin -- Fucoxanthin -- Bixin -- Crocins -- Phytosterols -- Marine bioactive peptides (fishes, algae, cephalopods, molluscs, and crustaceans) -- Non-marine animal bioactive peptides (dairy, meat, and egg) -- Plant bioactive peptides (oilseed, legume, cereal, fruit, and vegetable) -- Microbial bioactive peptides (from bacteria, yeasts, and molds) -- Fish and marine oils -- Plant oils rich in essential fatty acids. .
Record Nr.	UNINA-9910744506203321