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Natural Additives in Food
Natural Additives in Food
Autore Barros Lillian
Pubbl/distr/stampa Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
Descrizione fisica 1 electronic resource (290 p.)
Soggetto topico Technology: general issues
Soggetto non controllato trisodium citrate
microbial transglutaminase
casein gels
textural properties
microstructures
Urtica spp
bioactive compounds
antioxidant activity
antimicrobial activity
traditional medicine
food industry
animal breeding
beta cyclodextrin
ewe’s milk
cheese
Manchego
lipids
cholesterol
anthocyanin
natural extract
tetraethyl orthosilicate
black carrot
black rice flour
anthocyanins
low gluten muffins
added value products
soymilk
enzyme modified soymilk
skim milk
rennet induced gelation
rheological properties
egg yolk
cholesterol extraction
granules extraction
anionic chelating biopolymers
ADME
absorption
chlorophylls
chlorophyllin
green colorant
zinc-chlorophylls
copper-chlorophyll
coloring foodstuff
natural colorants
food colors
pomelo peel
essential oil
anti-oxidant
anti-melanogenic
B16 melanoma cell
oxygen-containing sulfur flavor molecules
β-carotene
bis(2-methyl-3-furyl) disulfide (BMFDS)
oxidation products
beetroot
betalains
semi-preparative RP-HPLC
in vitro human gastrointestinal digestion
ex vivo colon fermentation
antioxidant ability
malonildialdehyde
extra virgin olive oil
leaf addition
Tunisian varieties
phenolics
tocopherols
Prunus spinosa L. fruit epicarp
wild fruit valorization
cyanidin 3-rutinoside
peonidin 3-rutinoside
heat and ultrasound assisted extraction
response surface methodology
Ocimum basilicum var. purpurascens leaves
red rubin basil
Heat-Assisted Extraction
extraction optimization
polyphenols
tiger nut
by-products
solvent extraction
horchata de chufa
triple TOF-LC-MS-MS
Caenorhabditis elegans
antioxidants
bergenin
stress resistance
lifespan
Huntington
uxi
Endopleura uchi
Allium cepa red cv
Citrus limon
pickling
volatiles
SPME
chemometrics
byproducts
food additives
antimicrobial
antioxidant
colorants
texturizing agents
foaming capacity and emulsifiers
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910580210003321
Barros Lillian  
Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Old Germplasm for New Needs : Managing Crop Genetic Resources
Old Germplasm for New Needs : Managing Crop Genetic Resources
Autore Barba-Espín Gregorio
Pubbl/distr/stampa Basel, : MDPI Books, 2022
Descrizione fisica 1 electronic resource (198 p.)
Soggetto topico Research & information: general
Biology, life sciences
Technology, engineering, agriculture
Soggetto non controllato aromatic rice
local variety
gelatinization temperature
badh2-E7 allele
population structure
Criollo cacao
microsatellites
genetic purity
Central America
Axiom 35K Wheat Breeders array
genetic diversity
wheat genotyping
Solanum lycopersicum
agro-biodiversity
crops
breeding
DNA markers
black soybean
green cotyledon
anthocyanin
chlorophyll
Lactuca sativa L.
crisphead
oak-leaf
root system architecture
tipburn
nutritional imbalance
breeding lines
landraces
phenotypic traits
molecular markers
almond descriptors
conservation
endangered cultivars
fruit quality
genetic resources
Prunus dulcis
MTSI
multi-environment
soybean
seed compositions
WAASB
barley
germplasm
Hordeum vulgare
landrace
DArTseq
anthocyanins
black carrot
bolting
flavonoids
glasshouse cultivation
leaf
nutrient analysis
taproot
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Altri titoli varianti Old Germplasm for New Needs
Record Nr. UNINA-9910595071703321
Barba-Espín Gregorio  
Basel, : MDPI Books, 2022
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui