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Bioactive Components in Fermented Foods and Food By-Products
| Bioactive Components in Fermented Foods and Food By-Products |
| Autore | Verardo Vito |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2020 |
| Descrizione fisica | 1 electronic resource (140 p.) |
| Soggetto non controllato |
chemical refining
Lactic acid bacteria grapevine sourdough vegetable oil platelet-activating factor biogenic amines aglycones food fermentation food by-products beer Blakeslea trispora ?-aminobutyric acid (GABA) fish oil ?-glucosidase Thunnus thynnus lycopene histidine decarboxylase (hdc) gene fermentation wine ?-aminobutyric acid GABA thrombin isoflavones polar lipids phenolic compounds lactobacilli fatty acid profile antithrombotic UHPLC/ESI-QTRAP orange powder tyrosine decarboxylase (tdc) gene Sparus aurata amaranth flour soybean extract Penicillium citrinum indoleamines cardiovascular disease brewer’s spent grain Pecorino di Farindola liquid chromatography by-products lactic acid bacteria grains bioactive peptides Dicentrarhus labrax fungi raw milk ewe’s cheese ?-aminobutyric acid bioactive compounds hops volatile components |
| ISBN | 3-03928-852-0 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910404080703321 |
Verardo Vito
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| MDPI - Multidisciplinary Digital Publishing Institute, 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Brewing and Craft Beer
| Brewing and Craft Beer |
| Autore | Guido Luis F |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2019 |
| Descrizione fisica | 1 electronic resource (140 p.) |
| Soggetto non controllato |
polyphenols
nutrient audible sound wet milling brewing technology robotics fast-screening lactose image analysis bottle refermentation beer aging sensory attributes brewing automation bitterness stout beer beer craft beer foamability Safrari adjuncts fermentation rate barley milling preference germ beer wort machine learning carbonation quality FAN granulometry sensory evaluation coffee beer acceptability computer vision fermentation economic contribution analysis short-chain fatty acids local value chain AEDA |
| ISBN | 3-03921-490-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910367755703321 |
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Guido Luis F
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| MDPI - Multidisciplinary Digital Publishing Institute, 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Fate of Free, "Masked" and Conjugated/Modified forms of Mycotoxins
| Fate of Free, "Masked" and Conjugated/Modified forms of Mycotoxins |
| Autore | Suman Michele |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (162 p.) |
| Soggetto topico | Research & information: general |
| Soggetto non controllato |
mycotoxin
milling bran semolina cooking dietary exposure aflatoxins alkaline hydrolyzed fumonisins fumonisins food processing maize masa matrix-associated mycotoxins modified mycotoxins tortillas mycotoxins trichothecenes thermal degradation decontamination mass spectrometry detoxification design of experiment LC-MS/MS Ochratoxin A 2'R-ochratoxin A 14(R)-ochratoxin A coffee degradation processing roasting masked mycotoxins emerging mycotoxins Fusarium Serbia fluorescence polarization immunoassay T-2 toxin HT-2 toxin T-2 glucoside HT-2 glucoside wheat validation study screening method deoxynivalenol children adolescents pregnant women vegetarians biomonitoring acrylamide multiple mitigation strategies design of experiments bakery food processing biscuits Fusarium toxins beer malt risk assessment deoxynivalenol-3-glucoside conversion Chinese steamed bread |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557493503321 |
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Suman Michele
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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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Liquid bread [[electronic resource] ] : beer and brewing in cross-cultural perspective / / edited by Wulf Schiefenhövel and Helen Macbeth
| Liquid bread [[electronic resource] ] : beer and brewing in cross-cultural perspective / / edited by Wulf Schiefenhövel and Helen Macbeth |
| Pubbl/distr/stampa | New York, : Berghahn Books, 2011 |
| Descrizione fisica | 1 online resource (264 p.) |
| Disciplina | 641.873 |
| Altri autori (Persone) |
SchiefenhövelWulf <1943->
MacbethHelen M |
| Collana | The anthropology of food and nutrition |
| Soggetto topico |
Drinking customs
Drinking of alcoholic beverages Beer - Social aspects Brewing - Social aspects |
| Soggetto non controllato |
anthropology of food
beer culture beer brewing culinary tradition cultural heritage food heritage food studies history of beer |
| ISBN |
1-78238-034-5
0-85745-216-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
LIQUID BREAD; Contents; LIST OF FIGURES; LIST OF TABLES; preface; LIST OF CONTRIBUTORS; INTRODUCTION - ASSEMBLING PERSPECTIVES ON BEER; CHAPTER 1 - NATURAL INGESTION OF ETHANOL BY ANIMALS: WHY?; CHAPTER 2 - HEALTHY OR DETRIMENTAL? PHYSIOLOGICAL, PSYCHIATRIC AND EVOLUTIONARY ASPECTS OF DRINKING BEER; CHAPTER 3 - BEER: HOW IT`S MADE - THE BASICS OF BREWING; CHAPTER 4 - INTERDISCIPLINARY INVESTIGATIONS INTO THE BREWING TECHNOLOGY OF THE ANCIENT NEAR EAST AND THE POTENTIAL OF THE COLD MASHING PROCESS; CHAPTER 5 - BEER IN PREHISTORIC EUROPE; CHAPTER 6 - BEER AND BEER CULTURE IN GERMANY
CHAPTER 7 - EUROPE NORTH AND SOUTH, BEER AND WINE: SOME REFLECTIONS ABOUT BEER AND MEDITERRANEAN FOOD1CHAPTER 8 - LIVING IN THE STREETS: BEER ACCEPTANCE IN ANDALUSIA DURING THE TWENTIETH CENTURY1; CHAPTER 9 - THE THIRST FOR TRADITION: BEER PRODUCTION AND CONSUMPTION IN THE UNITED KINGDOM; CHAPTER 10 - BEER IN THE CZECH REPUBLIC; CHAPTER 11 - ALCOHOL CONSUMPTION AND BINGE DRINKING IN GERMAN AND AMERICAN FRATERNITIES: ANTHROPOLOGICAL AND SOCIAL PSYCHOLOGICAL ASPECTS; CHAPTER 12 - RUGBY, RACING AND BEER IN NEW ZEALAND: COLONISING A CONSUMER CULTURE CHAPTER 13 - BEER, RITUAL AND CONVIVIALITY IN NORTHERN CAMEROONCHAPTER 14 - THE GENDER OF BEER: BEER SYMBOLISM AMONG THE KAPSIKI/HIGI AND THE DOGON; CHAPTER 15 - RITUAL USE OF BEER IN SOUTH-WEST TANZANIA1; CHAPTER 16 - Brewing Sorghum Beer in Burkina Faso: A Study in Food Technology from the Perspective of Anthropological Linguistics; CHAPTER 17 - RICE BEER AND SOCIAL COHESION IN THE KELABIT HIGHLANDS, SARAWAK; Chapter 18 - TRADITION AND CHANGE: BEER CONSUMPTION IN NORTHEAST LUZON, PHILIPPINES; CHAPTER 19 - CULTURE, MARKET AND BEER CONSUMPTION CHAPTER 20 - BEER AND EUROPEAN MEDIA: GLOBAL vs. LOCALGLOSSARY; index |
| Record Nr. | UNINA-9910781225703321 |
| New York, : Berghahn Books, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Liquid bread : beer and brewing in cross-cultural perspective / / edited by Wulf Schiefenhövel and Helen Macbeth
| Liquid bread : beer and brewing in cross-cultural perspective / / edited by Wulf Schiefenhövel and Helen Macbeth |
| Pubbl/distr/stampa | New York, : Berghahn Books, 2011 |
| Descrizione fisica | 1 online resource (264 p.) |
| Disciplina |
641.873
394.12 |
| Altri autori (Persone) |
SchiefenhövelWulf <1943->
MacbethHelen M |
| Collana | The anthropology of food and nutrition |
| Soggetto topico |
Drinking customs
Drinking of alcoholic beverages Beer - Social aspects Brewing - Social aspects |
| Soggetto non controllato |
anthropology of food
beer culture beer brewing culinary tradition cultural heritage food heritage food studies history of beer |
| ISBN |
1-78238-034-5
0-85745-216-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
LIQUID BREAD; Contents; LIST OF FIGURES; LIST OF TABLES; preface; LIST OF CONTRIBUTORS; INTRODUCTION - ASSEMBLING PERSPECTIVES ON BEER; CHAPTER 1 - NATURAL INGESTION OF ETHANOL BY ANIMALS: WHY?; CHAPTER 2 - HEALTHY OR DETRIMENTAL? PHYSIOLOGICAL, PSYCHIATRIC AND EVOLUTIONARY ASPECTS OF DRINKING BEER; CHAPTER 3 - BEER: HOW IT`S MADE - THE BASICS OF BREWING; CHAPTER 4 - INTERDISCIPLINARY INVESTIGATIONS INTO THE BREWING TECHNOLOGY OF THE ANCIENT NEAR EAST AND THE POTENTIAL OF THE COLD MASHING PROCESS; CHAPTER 5 - BEER IN PREHISTORIC EUROPE; CHAPTER 6 - BEER AND BEER CULTURE IN GERMANY
CHAPTER 7 - EUROPE NORTH AND SOUTH, BEER AND WINE: SOME REFLECTIONS ABOUT BEER AND MEDITERRANEAN FOOD1CHAPTER 8 - LIVING IN THE STREETS: BEER ACCEPTANCE IN ANDALUSIA DURING THE TWENTIETH CENTURY1; CHAPTER 9 - THE THIRST FOR TRADITION: BEER PRODUCTION AND CONSUMPTION IN THE UNITED KINGDOM; CHAPTER 10 - BEER IN THE CZECH REPUBLIC; CHAPTER 11 - ALCOHOL CONSUMPTION AND BINGE DRINKING IN GERMAN AND AMERICAN FRATERNITIES: ANTHROPOLOGICAL AND SOCIAL PSYCHOLOGICAL ASPECTS; CHAPTER 12 - RUGBY, RACING AND BEER IN NEW ZEALAND: COLONISING A CONSUMER CULTURE CHAPTER 13 - BEER, RITUAL AND CONVIVIALITY IN NORTHERN CAMEROONCHAPTER 14 - THE GENDER OF BEER: BEER SYMBOLISM AMONG THE KAPSIKI/HIGI AND THE DOGON; CHAPTER 15 - RITUAL USE OF BEER IN SOUTH-WEST TANZANIA1; CHAPTER 16 - Brewing Sorghum Beer in Burkina Faso: A Study in Food Technology from the Perspective of Anthropological Linguistics; CHAPTER 17 - RICE BEER AND SOCIAL COHESION IN THE KELABIT HIGHLANDS, SARAWAK; Chapter 18 - TRADITION AND CHANGE: BEER CONSUMPTION IN NORTHEAST LUZON, PHILIPPINES; CHAPTER 19 - CULTURE, MARKET AND BEER CONSUMPTION CHAPTER 20 - BEER AND EUROPEAN MEDIA: GLOBAL vs. LOCALGLOSSARY; index |
| Record Nr. | UNINA-9910811262603321 |
| New York, : Berghahn Books, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Mycotoxins Study: Toxicology, Identification and Control
| Mycotoxins Study: Toxicology, Identification and Control |
| Autore | Juan García Cristina |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (165 p.) |
| Soggetto topico | Medicine |
| Soggetto non controllato |
patulin
mango orange fruit-derived products food safety regulatory limits chitosan mycotoxins detoxification LC-MS/MS optimization Destruxins Bombyx mori BmArgRS BmLamin-C RNA helicase binding protein ozone electron beam irradiation degradation zearalenone ochratoxin A SH-SY5Y cells zearalenone derivates beauvericin MTT qTOF-MS/MS beer immunoaffinity clean-up LC-FD human risk assessment Enniatin B1 biomonitoring in vivo metabolomics high resolution mass spectrometry (HRMS) macrocyclic trichothecenes bioactivities putative biosynthetic pathway macrocycle formation entomopathogens mycoinsecticides secondary metabolites insect pathogenesis acetamiprid accumulation aflatoxin M1 Lactobacillus probiotics binding bioluminescent bacteria immobilized cells cholinesterase-based analysis analytical characteristics enzymatic detoxification co-occurrence Q-TOF-LC/MS exposure Morocco |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Mycotoxins Study |
| Record Nr. | UNINA-9910557419603321 |
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Juan García Cristina
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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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Polyphenolic Compounds in Wine and Beer
| Polyphenolic Compounds in Wine and Beer |
| Autore | Nardini Mirella |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (204 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Food & society |
| Soggetto non controllato |
beer
polyphenols antioxidant activity walnut chestnut green tea coffee cocoa honey licorice antioxidants prenylated flavonoids tyrosol hydroxytyrosol alkylresorcinols hops malt health menopause polyphenol phytoestrogen prenylnarigenin humulones ethanol bioactives resveratrol red wine ethylchloroformate gas chromatography–mass spectrometry alcohol butyric acid fiber drinking pattern wine winemaking brewing phenolic compounds binding health properties docking Mencía Jean terroir anthocyanins phenolic acids flavonols wine color phenols HPLC-UV-ESI-MSn free anthocyanins co-pigmented anthocyanins mixed fermentation starmerella bacillaris PCA hydroxycinnamic acids caftaric acid verjuice FPLC unripe grape juice |
| ISBN | 3-0365-6127-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910639992703321 |
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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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Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods
| Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods |
| Autore | Castro-Mejías Remedios |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (147 p.) |
| Soggetto topico |
Research & information: general
Mathematics & science |
| Soggetto non controllato |
Iberian ham
authentication feeding fatty acids oleic acid artificial neural network strains-selection 1,3-pentadiene sorbate spoilage-yeast food-preservation headspace sorptive extraction beer volatile compounds stir bar sorptive extraction strawberry volatile profile variety soilless system anthocyanins antioxidants blueberry Box-Behnken design phenolic compounds response surface methodology ultra-high-performance liquid chromatography UHPLC UV-Vis Vaccinium corymbosum L. HSCCC sherry wine Amontillado antioxidant activity aroma precursors grapes HPLC-DAD HPLC-qTOF-MS intact glycosides Brandy de Jerez Sherry Cask® oak wood aroma ageing pellicular maceration supra-extraction β-glycosidase enzymes yeasts sensory analysis |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557371603321 |
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Castro-Mejías Remedios
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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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Yeast Biotechnology
| Yeast Biotechnology |
| Autore | Ronnie G. Willaert |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2017 |
| Soggetto non controllato |
systems biology
yeast fermentation technology bread fluxomics proteomics industrial bioreactors mini- and microbioreactors biofuels high-density fermentations yeast stress adaptation metabolomics evolutionary engineering industrial yeast products biopharmaceuticals material precursors genomics synthetic yeast biology metabolic engineering beer wine commodity chemical |
| ISBN | 3-03842-442-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910220017703321 |
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Ronnie G. Willaert
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| MDPI - Multidisciplinary Digital Publishing Institute, 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Yeast Biotechnology 2.0
| Yeast Biotechnology 2.0 |
| Autore | Ronnie G. Willaert (Ed.) |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2019 |
| Descrizione fisica | 1 electronic resource (216 p.) |
| Soggetto non controllato |
bioethanol production
mead nanobiotechnology fermentation-derived products flavor citric acid production enzyme production non-Saccharomyces yeasts fermented beverages bioreactors Saccharomyces cerevisiae wine beer |
| ISBN | 3-03897-432-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910346851703321 |
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Ronnie G. Willaert (Ed.)
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| MDPI - Multidisciplinary Digital Publishing Institute, 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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