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Preparation, Physico-Chemical Properties and Biomedical Applications of Nanoparticles
| Preparation, Physico-Chemical Properties and Biomedical Applications of Nanoparticles |
| Autore | Cavalu Simona |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (300 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
titanium cranioplasty
endoprosthesis patented solutions amniotic membrane FTIR spectroscopy immunohistochemistry AFM UV light antibiotic pterygium surgery selenium nanoparticles Lactobacillus casei cadmium antioxidant enzymes liver histology anti-apoptotic anti-inflammatory endodontic sealer CNTs chlorhexidine silver nanoparticles antimicrobial liposomes hyaluronic acid full-factorial berberine bioavailability metal nanoparticles carbon-based nanomaterials screen-printed electrodes electrochemical (bio)sensors biomedical applications PMMA bone cements peppermint essential oil gentamicin antimicrobial properties nanomedicine nanoparticles phytomedicine bioinformatics neurodegenerative diseases silver gold nanocages in vitro bioactivity antibacterial activity electrospinning nanofibers implants wound healing targeted delivery biopolymers ZnO-NPs traditional synthesis green synthesis toxicity gatifloxacin cubosomal dispersion MIC corneal permeation methicillin resistant Staphylococcus aureus keratitis hepatocellular carcinoma cancer diagnosis targeting smart therapy |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910580206203321 |
Cavalu Simona
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Valorization of Food Processing By-Products
| Valorization of Food Processing By-Products |
| Autore | Poiana Marco |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (300 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Technology, engineering, agriculture |
| Soggetto non controllato |
by-product
rheological properties optimization melting profile antioxidant activity mayonnaise olive mill wastewater oxidative stability phenolic extract pork fatty acid amino acid mineral meat sustainability spent biomass prebiotic potential enzymatic digestion biorefinery circular economy by-products ovine scotta bioactive peptides bromelain pancreatin dipeptidyl peptidase IV inhibition ovine second whey cheese enzymatic hydrolysis wasted bread bioprocessing lactic acid bacteria soil amendment byproducts vegetable oil industry phenolics flavonoids photochemiluminescence cold-pressed oil by-product gum thixotropic behavior low-fat vegan mayonnaise thickeners gelling agents tomato pomace lycopene β-carotene extraction food by-products deep eutectic solvents non-thermal drying stilbene vine shoots viticulture waste trans-resveratrol ε-viniferin Italian varieties no-waste omega-3 smart sensors reuse fish oil industry recovery chemometrics lipid profile aquafaba cold-pressed oils confocal laser scanning microscopy egg replacement physicochemical properties radical scavenging activity vegan mayonnaise Amberlite resin hazelnut skin polyphenols Pinot noir pomace solid-liquid extraction valorization fatty acids derivatization cranberry pomace dietary fiber technological properties kiwi byproducts probiotic prebiotic Lactobacillus casei ingredients functional foods microbial spoilage lipidic oxidation antioxidant predictive microbiology food preservation food safety sustainable strategy by-product reuse kinetic parameters Olea europaea waste reuse inulin high polymerization degree functional pasta glycemic index prebiotics growth |
| ISBN | 3-0365-5950-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910639988103321 |
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Poiana Marco
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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