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Fungal Nanotechnology
| Fungal Nanotechnology |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 online resource (364 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
aflatoxins
Ag/TiO2 agriculture antibacterial antibacterial activity Xanthomonas oryzae pv. oryzae anticancer antifungal antifungal activity antimicrobial antioxidant application Aspergillus section Flavi atomic force microscopy bamboo biomineralization biotransformation chitosan chromium ion co-cultivation composites copper (I) iodide eco-friendly ecotoxicity endophytic bacteria energy storage feeds fungal leaching fungal nanotechnology fungal-metal interaction Fusarium green synthesis homeostasis lichen Magnaporthe oryzae mechanism medicine metal oxide nanoparticles metal oxides MgO-NPs mosquitocidal and repellence activity mycotoxin degradation n/a nano-biosynthesis nano-fungicides nanoantifungal nanocomposites nanofactory nanohybrids nanomaterial nanoparticle dissolution nanoparticle mobility nanoparticles nanosensors optimization oyster mushroom pathogenic fungi phytopathogens plant disease plant promotion polymer-metal composites postharvest protein profiling R. solani radical scavenging activity resistance root rot Se-NPs secondary metabolites silver nanoparticles synthesis tannery effluents theragnostic toxicity Trichoderma spp veterinary Vicia faba visible light photoactivity zinc ZnO nanoparticles |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557422403321 |
| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Phenolic Compounds in Food : Characterization and Health Benefits
| Phenolic Compounds in Food : Characterization and Health Benefits |
| Autore | Nardini Mirella |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (220 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Food & society |
| Soggetto non controllato |
chestnut
water curing non-targeted MS analysis antioxidants Arecaceae polyphenols volatile content antioxidant activity liquid chromatography inflammation lung oxidative damage antiviral polyphenol phenolic acids flavonoids Vicia faba functional food green solvents biologically active compounds selective separation medicinal plants ultrasonic-assisted extraction microwave-assisted extraction kombucha black tea long-term storage antioxidant scavenging activity total phenolic content meat quality antimicrobial activity C. scolymus food quality beverages health properties antioxidant activities fibrinogen albumin rutin tannic acid resveratrol binding properties first order kinetic modelling zero order food processing herbal tea boiling EVOO vegetables phenolic compounds thermal treatment processing techniques bioaccessibility bioavailability |
| ISBN | 3-0365-6115-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Phenolic Compounds in Food |
| Record Nr. | UNINA-9910639994703321 |
Nardini Mirella
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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