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Quality Evaluation of Plant-Derived Foods
| Quality Evaluation of Plant-Derived Foods |
| Autore | Oliveira Ivo Vaz de |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (190 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Technology, engineering, agriculture |
| Soggetto non controllato |
cracking index
fruit quality sweet cherry fruit yield efficiency Prunus dulcis processing sensorial analysis fatty acids antioxidant Beetroot (Beta vulgaris L.) juice bioactive components fermented beverage probiotics Linum usitatissimum Camelina sativa antioxidant capacity bioactive compounds glucosinolates lignans phenols co-products valorization wheat noodles isomaltodextrin storage stability cooking quality sensory evaluation microstructure legume germination lyophilization chemical compounds FT-IR analysis principal component analysis ozone sea buckthorn mechanical properties microbial load grape peels pasta wheat flour fibers antioxidants biofortification ripening selenium Solanum lycopersicum volatile organic compounds (VOCs) rhubarb sugars organic acids juices yield of petioles non-browning polyphenol oxidase phenolics vitamin C glutathione |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557896003321 |
Oliveira Ivo Vaz de
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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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The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets
| The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets |
| Autore | Durazzo Alessandra |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2019 |
| Descrizione fisica | 1 electronic resource (216 p.) |
| Soggetto non controllato |
Klebsiella
landraces conventional hams olive oil quality Food Composition Databases Cyprus traditional meat products sustainable development goals Schinziophyton rautanenii lupanine cheese Olea europaea L. environmental and socio-demographic factors agave sap environmental sustainability mountain chemometrics harvesting time metabolomics olive oil micronutrients typical/local foods Italian garlic carbohydrates innovative gastronomy fatty acid composition loyalty sustainability PCA processing system varieties traditional hams cultivar consumer culture theory post millennials dietary fibre macronutrients anticancer activity conventional sausages traditional food metallomics traditional foods antimicrobial altitude fructans germplasm local foods traditional recipes PIRG edible plants Pseudomonas pork bioactive components nutritional composition traditional dietary patterns climate resilience environmental conditions geographical origin saponins FTIR-ATR livelihood needs biodiversity sustainable diets fatty acids soluble sugars alkaloids Provolone del Monaco bioassay traditional sausages health tetraploid wheat antimicrobial activity agro-ecology biodiversity traditional Italian recipes sensorial evaluation food ecosystem goods and services Mediterranean plants adaptability Southern Africa actinomycetes fractions consumer preferences |
| ISBN | 3-03921-384-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Close Linkage between Nutrition and Environment through Biodiversity and Sustainability |
| Record Nr. | UNINA-9910367751803321 |
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Durazzo Alessandra
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| MDPI - Multidisciplinary Digital Publishing Institute, 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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