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Fungal Nanotechnology
| Fungal Nanotechnology |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (364 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
aflatoxins
Aspergillus section Flavi chitosan nanocomposites fungal nanotechnology Trichoderma spp ZnO nanoparticles antibacterial activity Xanthomonas oryzae pv. oryzae co-cultivation secondary metabolites biotransformation biomineralization metal oxide nanoparticles nanoparticle dissolution nanoparticle mobility fungal leaching ecotoxicity nanomaterial nanosensors phytopathogens zinc endophytic bacteria silver nanoparticles Magnaporthe oryzae antifungal activity oyster mushroom application antibacterial anticancer antioxidant nanohybrids polymer-metal composites antifungal postharvest Fusarium synthesis nanoparticles mechanism medicine agriculture nanofactory toxicity copper (I) iodide composites atomic force microscopy Vicia faba plant disease root rot R. solani Se-NPs nano-biosynthesis plant promotion metal oxides nano-fungicides pathogenic fungi protein profiling radical scavenging activity resistance homeostasis fungal-metal interaction lichen green synthesis eco-friendly antimicrobial MgO-NPs optimization mosquitocidal and repellence activity tannery effluents chromium ion nanoantifungal mycotoxin degradation theragnostic veterinary bamboo Ag/TiO2 visible light photoactivity energy storage |
| 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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