Info
Anaerobic digestion / / edited by J. Rajesh Banu
| Anaerobic digestion / / edited by J. Rajesh Banu |
| Autore | J. Rajesh Banu |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | IntechOpen, 2019 |
| Descrizione fisica | 1 online resource (246 pages) : illustrations |
| Disciplina | 572.429 |
| Soggetto topico | Biodegradation |
| Soggetto non controllato |
Engineering
Physical Sciences Engineering and Technology Bioresource Engineering Energy Engineering |
| ISBN |
1-83881-851-0
1-83881-850-2 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910346730503321 |
J. Rajesh Banu
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| IntechOpen, 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Bacterial metabolism / Gerhard Gottschalk
| Bacterial metabolism / Gerhard Gottschalk |
| Autore | Gottschalk, Gerhard |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | New York [etc.], : Springer, c1986 |
| Descrizione fisica | XIII, 359 p. ; 25 cm |
| Disciplina | 572.429 |
| Soggetto non controllato | Metabolismo batterico |
| ISBN |
978146127034
0387961534 3540961534 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910321559603321 |
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Gottschalk, Gerhard
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| New York [etc.], : Springer, c1986 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Biocatalysis and Biodegradation : Microbial Transformation of Organic Compounds / / Lawrence P. Wackett, C. Douglas Hershberger
| Biocatalysis and Biodegradation : Microbial Transformation of Organic Compounds / / Lawrence P. Wackett, C. Douglas Hershberger |
| Autore | Wackett Lawrence P. |
| Pubbl/distr/stampa | Washington, D.C. : , : ASM Press, , 2001 |
| Descrizione fisica | 1 online resource (xxiii, 228 pages) : illustrations |
| Disciplina | 572.429 |
| Soggetto topico |
Biodegradation
Biotransformation (Metabolism) |
| ISBN | 1-68367-241-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910830110303321 |
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Wackett Lawrence P.
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| Washington, D.C. : , : ASM Press, , 2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Biodegradation : Life of Science / / edited by Rolando Chamy and Francisca Rosenkranz
| Biodegradation : Life of Science / / edited by Rolando Chamy and Francisca Rosenkranz |
| Autore | Rolando Chamy |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | IntechOpen, 2013 |
| Descrizione fisica | 1 online resource (380 pages) : illustrations some color |
| Disciplina | 572.429 |
| Soggetto topico |
Environmental engineering
Biodegradation |
| Soggetto non controllato |
Engineering
Physical Sciences Engineering and Technology Ecological Engineering Environmental Engineering |
| ISBN |
953-51-6350-7
953-51-1154-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Biodegradation |
| Record Nr. | UNINA-9910136159903321 |
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Rolando Chamy
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| IntechOpen, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Biodegradation : Engineering and Technology / / edited by Rolando Chamy
| Biodegradation : Engineering and Technology / / edited by Rolando Chamy |
| Pubbl/distr/stampa | [Place of publication not identified] : , : IntechOpen, , 2013 |
| Descrizione fisica | 1 online resource (486 pages) |
| Disciplina | 572.429 |
| Soggetto topico | Biodegradation |
| ISBN | 953-51-6349-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Biodegradation |
| Record Nr. | UNINA-9910317736903321 |
| [Place of publication not identified] : , : IntechOpen, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Biodegradation of Hazardous and Special Products / / edited by Rolando Chamy and Francisca Rosenkranz
| Biodegradation of Hazardous and Special Products / / edited by Rolando Chamy and Francisca Rosenkranz |
| Pubbl/distr/stampa | Rijeka, Croatia : , : InTech, , 2013 |
| Descrizione fisica | 1 online resource (188 pages) : illustrations some color |
| Disciplina | 572.429 |
| Soggetto topico |
Biodegradation
Environmental monitoring |
| ISBN |
953-51-6351-5
953-51-1155-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910136159603321 |
| Rijeka, Croatia : , : InTech, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Chemical microbiology : an introduction to microbial physiology / / Anthony H. Rose
| Chemical microbiology : an introduction to microbial physiology / / Anthony H. Rose |
| Autore | Rose, Anthony Henry |
| Edizione | [3rd ed.] |
| Pubbl/distr/stampa | London ; Boston : Butterworths, 1976 |
| Descrizione fisica | x, 469 p. : ill. ; ; 22 cm |
| Disciplina | 572.429 |
| Soggetto non controllato | Metabolismo - Microrganismi |
| ISBN | 040870683X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910318952803321 |
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Rose, Anthony Henry
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| London ; Boston : Butterworths, 1976 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Fermentative Nutraceuticals
| Fermentative Nutraceuticals |
| Autore | Sindhu Meena |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Newark : , : John Wiley & Sons, Incorporated, , 2025 |
| Descrizione fisica | 1 online resource (323 pages) |
| Disciplina | 572.429 |
| Altri autori (Persone) | PanghalAnil |
| Soggetto topico |
Fermentation
Food science |
| ISBN |
9781119776550
1119776554 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover -- Series Page -- Title Page -- Copyright Page -- Contents -- Preface -- Chapter 1 Bioactive Compounds and Their Benefits -- 1.1 Introduction -- 1.2 Bioactive Compounds of Microbial Origin -- 1.2.1 Bacterial Origin -- 1.2.1.1 Probiotics -- 1.2.1.2 Prebiotics -- 1.2.1.3 Biogenics -- 1.2.2 Microalgal Origin -- 1.2.2.1 Spirulina -- 1.2.2.2 Nostoc -- 1.2.2.3 Chlorella -- 1.2.2.4 Dunaliella -- 1.3 Bioactive Compounds of Animal Origin -- 1.3.1 Marine Invertebrates -- 1.3.1.1 Chitin and Chitosan -- 1.3.1.2 Glucosamine -- 1.3.1.3 Chondroitin -- 1.3.1.4 Collagen -- 1.3.2 Marine Fishes -- 1.3.2.1 Omega-3 Fatty Acids -- 1.4 Bioactive Compounds Derived from Mammals -- 1.4.1 Conjugated Linoleic Acid -- 1.4.2 Milk Peptides -- 1.4.3 L-Carnitine -- 1.4.4 Choline -- 1.4.5 Melatonin -- 1.5 Bioactive Compounds of Endophytic Origin -- 1.6 Conclusion -- References -- Chapter 2 Solid-State Fermentation of Plant-Based Food to Enhance Bioactive Components -- Introduction -- 2.1 Terpenes/Terpinoids -- 2.2 Alkaloids -- 2.3 Phenolic/Ployphenolics -- 2.4 Solid-State Fermentation -- 2.5 Important Aspects of SSF -- 2.6 Microorganisms Involved in SSF -- 2.6.1 Fungi -- 2.6.2 Bacteria -- 2.6.3 Yeast -- 2.7 Solid-State Fermentation for the Enhancement of Bioactive Components -- 2.7.1 Improvement of Phenolic Bioactive Components -- 2.7.2 Improvement of Alkaloids -- 2.7.3 Improvement of Terpenoids -- Conclusions -- References -- Chapter 3 Biopreservative Agents for Food Applications -- Abbreviations -- 3.1 Introduction -- 3.2 Need of Biopreservation -- 3.3 Fermentation: A Crucial Aspect of Biopreservation -- 3.4 Biopreservative Agents -- 3.5 Natural Antimicrobials: Their Classification -- 3.5.1 Lactic Acid Bacteria -- 3.5.2 Bacteriocins -- 3.5.2.1 Bacteriocin in Context with Hurdle Technology -- 3.6 Antimicrobial Agents in Plants and Animals.
3.6.1 Antimicrobial Agents From Animal Sources -- 3.6.1.1 Lysozyme -- 3.6.1.2 Pleurocidin -- 3.6.1.3 Defensin -- 3.6.1.4 Lactoferrin -- 3.6.1.5 Ovotransferrin -- 3.6.1.6 Protamine -- 3.6.1.7 Chitosan -- 3.6.2 Antimicrobial Agents From Plant Sources -- 3.6.2.1 Prohibitins -- 3.6.2.2 Inhibitins -- 3.6.2.3 Post Inhibitins -- 3.6.2.4 Phytoalexins -- 3.6.2.5 Plant Pigments -- 3.7 Bacteriophages and Endolysins: Applications in Food Industry -- 3.8 Conclusion -- References -- Chapter 4 Bioactive Peptides From Fermented Pulses -- 4.1 Introduction -- 4.2 Methods of Bioactive Peptide Production -- 4.2.1 Gastrointestinal Digestion -- 4.2.2 In Vitro Enzymatic Hydrolysis -- 4.2.3 Food Processing -- 4.2.4 Bacterial Fermentation -- 4.3 Pharmacological Properties of Bioactive Peptides -- 4.3.1 Anti-Hypertensive Activity -- 4.3.1.1 ACE Inhibitory Peptides From Pea (Pisum sativum) -- 4.3.1.2 ACE Inhibitory Peptides From Mung Bean (Vigna radiata) -- 4.3.1.3 ACE Inhibitory Peptides From Soybean (Glycine max) -- 4.3.1.4 ACE Inhibitory Peptides From Chickpea (Cicer arietinum) -- 4.3.1.5 ACE Inhibitory Peptides From Red Beans (Phaseolus vulgaris) -- 4.3.2 Antioxidant Activity -- 4.3.2.1 Antioxidant Activity of Pinto Bean -- 4.3.2.2 Antioxidant Activity of Common Bean -- 4.3.2.3 Antioxidant Properties of Soya Bean (Glycin max) -- 4.3.2.4 Antioxidant Properties of Chickpea (Cicer arietinum) -- 4.3.3 Anticancer Activity -- 4.3.3.1 Anticancer Activity of Common Bean -- 4.3.3.2 Anticancer Activity of Mung Bean -- 4.3.3.3 Anticancer Activity of Soybean -- 4.3.3.4 Anticancer Activity of Chickpea -- 4.3.4 Antimicrobial Property -- 4.3.4.1 Mung Bean -- 4.3.4.2 Soybean -- 4.3.4.3 Antimicrobial Peptides from Chickpea -- 4.3.4.4 Red Beans -- 4.3.4.5 Limia Beans -- 4.3.4.6 Bitter Beans -- 4.3.4.7 Haricot Beans -- 4.3.5 Antidiabetic Property -- 4.3.5.1 Glycine Max -- 4.3.5.2 Mung Bean. 4.3.5.3 Chickpea -- 4.3.5.4 Cow Pea -- References -- Chapter 5 Physiological Activities of Bioactive Peptides Against Diabetes and Obesity -- 5.1 Introduction -- 5.1.1 Sources of Bioactive Peptide -- 5.1.2 Pharmacological Properties of Bioactive Peptides -- 5.1.2.1 Antioxidant Properties of Bioactive Peptides -- 5.1.2.2 Antimicrobial Properties -- 5.1.2.3 Immunomodulatory Properties -- 5.1.2.4 Cytomodulatory Properties -- 5.1.2.5 Metabolic Effects -- 5.2 Bioactive Peptides on Human Health -- 5.2.1 Bioactive Peptides Against Obesity -- 5.2.2 Cholesterol-Lowering Peptides -- 5.2.3 Mechanism of Action of Antidiabetic Peptides Against Type 2 Diabetes (T2D) -- 5.2.4 Mechanism of Action of Anti-Inflammatory Peptides -- 5.3 Diversity in Production of Bioactive Peptides -- 5.3.1 Enzymatic Hydrolysis -- 5.3.1.1 In Vitro Study of Egg Hydrolysate (EH)/ Peptides -- 5.3.1.2 In Vivo Studies of Egg White Hydrolysate (EWH)/Peptides -- 5.3.1.3 In Vitro Studies of Soy Hydrolysates (SH)/ Peptides -- 5.3.1.4 In Vivo Studies of Soy Hydrolysate (SH)/ Peptides -- 5.3.2 Gastrointestinal Digestion -- 5.3.3 Fermentation -- 5.3.4 Genetic Engineering -- 5.4 Purification and Characterization of Bioactive Peptides -- 5.5 Conclusion -- References -- Chapter 6 Biosurfactant Production From Economical Sources -- 6.1 Introduction -- 6.2 Classification of Biosurfactants -- 6.2.1 Glycolipids -- 6.2.1.1 Rhamnolipids -- 6.2.1.2 Trehalolipids -- 6.2.1.3 Sophorolipids -- 6.2.2 Lipopeptides and Lipoproteins -- 6.2.3 Phospholipids, Fatty Acid, and Neutral Lipids -- 6.2.4 Polymeric Biosurfactants -- 6.2.5 Particulate Biosurfactants -- 6.3 Biosurfactant Production -- 6.4 Factors Influencing Biosurfactant Production -- 6.4.1 Carbon Supply -- 6.4.2 Nitrogen Source -- 6.4.3 C/N Ratio -- 6.4.4 Influence of Physical Variables -- 6.4.4.1 pH -- 6.4.4.2 Temperature. 6.4.4.3 Aeration and Agitation Rate -- 6.4.4.4 Quantity of Inoculum -- 6.5 Conventional Substrates for Biosurfactant Production -- 6.6 Food Industry Byproducts for Biosurfactant Production -- 6.7 Agro-Industrial Waste Utilization in Biosurfactant Production -- 6.8 Economic Feasibility -- 6.8.1 Production Cost of Biosurfactant -- 6.8.2 Strategies for Feasible Commercial Biosurfactant Production -- 6.9 Applications of Biosurfactants -- 6.10 Conclusion -- References -- Chapter 7 Biofortification of Food Using Fermentation -- 7.1 Introduction -- 7.2 The Need for Biofortification -- 7.3 Why Biofortification via Fermentation? -- 7.4 Nutrients that Have Been Fortified Using Fermentation Approaches -- 7.4.1 Folate -- 7.4.2 Riboflavin and Other Nutrients -- 7.5 Application of Biofortification -- 7.6 Comparative Advantages -- 7.7 Bioavailability and Efficacy of Micronutrients Provided by Fermented Biofortified Foods -- 7.8 Conclusion -- References -- Chapter 8 Consumers and Health Claims of Nutraceuticals -- 8.1 Introduction -- 8.2 Consumers for Nutraceuticals -- 8.3 Factors Influencing Consumer's Food Preferences -- 8.4 Health Claims and Their Substantiation -- 8.5 International Regulatory Framework for Nutraceuticals' Health Claims -- 8.5.1 Japanese Regulatory System -- 8.5.2 American Regulatory System -- 8.5.3 European Regulatory System -- 8.5.4 Canadian Regulatory System -- 8.5.5 Australian and New Zealand Regulatory System -- 8.5.6 Chinese Regulatory System -- 8.5.7 Indian Regulatory System -- 8.6 Clinical and In Vitro Studies Validating Nutraceuticals' Health Claims -- 8.6.1 Skin Health -- 8.6.2 Cardiovascular Diseases -- 8.6.3 Cancer Therapy -- 8.6.4 Antiviral Effect -- 8.6.5 Other Health Benefits -- 8.7 Conclusion -- References -- Chapter 9 Application of Bacteriocin in Wine -- 9.1 Introduction -- 9.2 Bacteriocin -- 9.2.1 Bacteriocins' Classes. 9.2.2 Bacteriocin Production -- 9.2.3 Bacteriocin Extraction -- 9.2.4 Bacteriocin Screening -- 9.2.5 Bacteriocin Purification -- 9.2.6 Bacteriocin Mode of Action -- 9.3 Immobilized Cells Against Free Cell of LAB-Producing Bacteriocin -- 9.4 Potential Application of Bacteriocin in Food Industry -- 9.5 Bacteriocin in Wine -- 9.5.1 Bacteriocin Production Under Winery Conditions -- 9.5.2 The Most Common LAB Bacteriocin in Wine -- 9.5.2.1 Nisin -- 9.5.2.2 Pediocin -- 9.5.2.3 Plantaricin -- 9.5.3 Corroborative Effect of Bacteriocin and Sulfur Dioxide in Wine -- 9.6 Factor Affecting Activity of Bacteriocin -- 9.7 Safety and Regulatory Consideration of Bacteriocin -- 9.8 Conclusion -- References -- Chapter 10 Current Trends in Fermentative Nutraceuticals -- 10.1 Introduction -- 10.2 Phytochemicals -- 10.3 Polyphenolic Compounds -- 10.4 Alkaloids -- 10.5 Terpenoids -- 10.6 Prebiotics -- 10.7 Polysaccharides -- 10.8 Poly Amino Acids -- 10.9 Polyunsaturated Fatty Acids -- 10.10 Conclusions -- References -- Chapter 11 Bioactive Compounds in Fermented Seafood and Their Health Benefits -- 11.1 Introduction -- 11.2 Marine-Based Bioactive Compounds From Fermentation Process and Their Health Benefits -- 11.2.1 Fatty Acid -- 11.2.2 Peptides -- 11.2.3 Bacteriocin -- 11.2.4 Polysaccharides -- 11.2.5 Phenolic Compounds -- 11.2.6 Organic Acid -- 11.2.7 Carotenoids -- 11.3 Challenges and Future Aspects -- References -- Index -- Also of Interest -- EULA. |
| Record Nr. | UNINA-9911019138303321 |
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Sindhu Meena
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| Newark : , : John Wiley & Sons, Incorporated, , 2025 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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In silico Modeling and Experimental Validation for Improving Methanogenesis from CO2 via M. maripaludis / / by Nishu Goyal
| In silico Modeling and Experimental Validation for Improving Methanogenesis from CO2 via M. maripaludis / / by Nishu Goyal |
| Autore | Goyal Nishu |
| Edizione | [1st ed. 2016.] |
| Pubbl/distr/stampa | Singapore : , : Springer Singapore : , : Imprint : Springer, , 2016 |
| Descrizione fisica | 1 online resource (XXV, 122 p. 32 illus., 5 illus. in color.) |
| Disciplina | 572.429 |
| Collana | Springer Theses, Recognizing Outstanding Ph.D. Research |
| Soggetto topico |
Biochemical engineering
Environmental engineering Biotechnology Renewable energy resources Systems biology Biological systems Biochemical Engineering Environmental Engineering/Biotechnology Renewable and Green Energy Systems Biology |
| ISBN | 981-10-2510-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction -- Literature Review -- A Genome-scale Metabolic Model of M. maripaludis S2 for CO2 Capture and Conversion to Methane -- Flux Measurements and Maintenance Energy for CO2 Utilization by M. maripaludis -- Diazotrophy Enhances CO2 to Methane Conversion in M.maripaludis -- Contributions and Future Recommendations. |
| Record Nr. | UNINA-9910254046203321 |
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Goyal Nishu
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| Singapore : , : Springer Singapore : , : Imprint : Springer, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Iron transport in bacteria / edited by Jorge H. Crosa, Alexandra R. Mey, and Shelley M. Payne
| Iron transport in bacteria / edited by Jorge H. Crosa, Alexandra R. Mey, and Shelley M. Payne |
| Pubbl/distr/stampa | Washington, : ASM Press, c2004 |
| Descrizione fisica | XIX, 499 p., tav. : ill. ; 26 cm |
| Disciplina |
579
572.429 |
| Collana | Emerging issues in food safety |
| Soggetto non controllato | Microrganismi - metabolismo |
| ISBN | 1-55581-292-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990009099000403321 |
| Washington, : ASM Press, c2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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