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Analysis of Peptides and Proteins by Electrophoretic Techniques / Angela R. Piergiovanni, José Manuel Herrero-Martínez
| Analysis of Peptides and Proteins by Electrophoretic Techniques / Angela R. Piergiovanni, José Manuel Herrero-Martínez |
| Autore | Piergiovanni Angela R |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2019 |
| Descrizione fisica | 1 electronic resource (110 p.) |
| Soggetto topico | Chemistry |
| Soggetto non controllato |
seed phosphoproteomics
LC-ESI-MS purity transferrin CE-LIF enzyme assay thioglucosidase capillary electrophoresis venom composition immunoassay fluorescence seed proteomics SEC-HPLC desulfo-sinigrin metalloproteins seed quality traits seed glycoproteomics proteomics sulfatase on-gel detection non-covalent binding Naja ashei myrosinase SDS-PAGE carbon dots 2-D electrophoresis fragment rhIL-12 seed molecular breeding chip-based CE-LIF assay |
| ISBN |
9783039212286
3039212281 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910346854103321 |
Piergiovanni Angela R
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| MDPI - Multidisciplinary Digital Publishing Institute, 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Legumes as Food Ingredient : Characterization, Processing, and Applications
| Legumes as Food Ingredient : Characterization, Processing, and Applications |
| Autore | Clemente Alfonso |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 online resource (190 p.) |
| Soggetto topico |
Humanities
Social interaction |
| Soggetto non controllato |
7S-globulins
allergenicity allergens amino acid aroma profile beany bioactive peptides characterisation defatted soybean flour emulsifying capacity faba beans fatty acids fermentation fingerprinting foam food allergens food labelling functionality galactooligosaccharides gel electrophoresis genetically modified gluten-free Gly m 7 GOS green gut microbiota health benefits jet mill lactic acid bacteria lactobacteria legume legumes Lens Lup an 1 lupin microbiota multivariate data analysis nutritional profile nutritional properties pea pea protein plant protein prebiotic processed food processing protein pulses quantitative descriptive analysis raffinose oligosaccharides SDS-PAGE sensory profile sensory properties short-chain fatty acids (SCFA) solubility soybean super-fine powder sweet lupin species techno-functional properties textural properties texture profile analysis tofu vicilin volatiles wattle seed species yeast |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Legumes as Food Ingredient |
| Record Nr. | UNINA-9910557204903321 |
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Clemente Alfonso
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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