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Chemical and Technological Characterization of Dairy Products
| Chemical and Technological Characterization of Dairy Products |
| Autore | Faccia Michele |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 online resource (216 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
ABTS
acidified dairy gel actinidin amino acids angiotensin-converting enzyme inhibition antibacterial activity anticancer antihypertensive antioxidant antioxidant activity antioxidant capacity bioactivity black tea bovine milk proteins cheese cheese freezing cheese quality cheese-making efficiency cheese-making losses cheesemaking comparative proteomics confocal laser scanning microscopy cream cheese cryoprotectants curd fines defatted cheese digestibility donkey milk DPPH ewes' milk cheese fatty acid profile fatty acids fenugreek and Moringa oleifera seed flours functional yogurt infant formula preparation kiwifruit microstructure milk clotting milk composition milk fat globule membrane milk fat globules mineral content mountain cheese n/a nanoparticle NMR spectroscopy nutraceutical properties panela cheese Parmigiano Reggiano cheese peptides physicochemical property polymerized goat milk whey protein probiotic addition Raman spectroscopy rheology Rubus suavissimus S. Lee (Chinese sweet tea) rumenic acid sensory sensory analysis sensory properties soy isoflavones starch textural property texture total phenolic content VOC volatile compound volatile organic compounds yogurt zinc zinc-dependent enzyme |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557128903321 |
Faccia 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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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 |
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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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