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Advances in Experimental and Computational Rheology, Volume II
| Advances in Experimental and Computational Rheology, Volume II |
| Autore | Cidade Maria Teresa |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020 |
| Descrizione fisica | 1 electronic resource (192 p.) |
| Soggetto topico | History of engineering & technology |
| Soggetto non controllato |
graphene oxide
polyethylene glycol rheological characterization human milk tube feeding breastfeeding viscosity complex modulus density rheological measurements non-viscometric geometries Couette analogy shear thinning fluids suspensions bread whey complex fluids experimental rheology breadmaking yield stress grout polypropylene fiber masonry consolidation rheology drop impact elasto-viscoplastic material free surface gravitational effects MRSA S. aureus antibiotics oxacillin bactericidal injection molding filling stage Cross-WLF model Tait model finite volume method openInjMoldSim OpenFOAM® Boger fluids circular contraction flow lip vortex pressure-drops vortex-enhancement first normal-stress difference swIM model reactive extrusion data-driven machine learning artificial engineering polymer processing digital twin |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557294903321 |
Cidade Maria Teresa
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Effects of Plants' Ingredients on Dough and Final Product
| Effects of Plants' Ingredients on Dough and Final Product |
| Autore | Mironeasa Silvia |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (198 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
quinoa
millet sorghum rice gluten-free bread rapeseed press cake fats biscuits antioxidant capacity sensory analysis consumer acceptance response surface methodology buckwheat flour dough rheology particle size optimization wheat flour salt reduction legislative recommendations bread making salt replacement bread quality pomace peel rheology bread properties roasted flaxseed flour GC/MS aroma antioxidant activity sensory evaluation fiber macro and microelements grape peels heat-moisture treatment pasta functional ingredients wholegrain flour wholemeal flour milling technology granulation starch damage germination lentil soybean microstructure ascorbic acid bread dough farinograph rosehip powder |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910566464903321 |
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Mironeasa Silvia
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food Waste Valorization
| Food Waste Valorization |
| Autore | Di Bella Giuseppa |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (258 p.) |
| Soggetto topico |
Technology: general issues
Biotechnology |
| Soggetto non controllato |
industrial food waste
valorization biorefinery bioenergy biobased materials promotion policy rice husk pyrolysis porous biochar pore property surface composition microbial red pigment Monascus purpureus simultaneous hydrolysis and fermentation sustainability whey RSM bioethanol yeast fermentation sugar beet molasses industrial by-product scale-up agricultural waste wastewater microbial fuel cell techno-economic commercialization life cycle assessment Neurospora intermedia bread process development cheese whey Aspergillus awamori β-galactosidase lactose hydrolysis Acetobacter xylinum bacterial cellulose biosurfactant bioemulsifier waste frying oil Bacillus cereus food additives cookie microalgae DHA lignocellulosic biomass organosolv fractionation liquid fraction solid pulp omega-3 fatty acids soap olives olive oil fermentation food waste fish waste citrus peel aquafeed Saccharomyces cerevisiae Lactobacillus reuteri whey product proteins ultrafiltration nanofiltration keratinocytes scratch assay mozzarella cheese manufacturing pressing residue grape apple silage animal production enzyme production polyphenols Juglans regia L. walnut green husk agricultural wastes soil conditions glucans pectins Aspergillus oryzae rice hull paper mill wastewater bioremediation amylase solid-state fermentation (SSF) goat feeding durian peel silage additives propionate methane mitigation nitrogen balance waste management biofuel production circular economy single cell protein value-added product food and feed production yeast probiotics |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910671101303321 |
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Di Bella Giuseppa
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Honey bee colony health : challenges and sustainable solutions / / editors: Diana Sammataro, Jay Yoder
| Honey bee colony health : challenges and sustainable solutions / / editors: Diana Sammataro, Jay Yoder |
| Autore | Sammataro Diana |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Taylor & Francis, 2012 |
| Descrizione fisica | 1 online resource (315 p.) |
| Disciplina | 638.1 |
| Altri autori (Persone) |
SammataroDiana
YoderJay |
| Collana | Contemporary topics in entomology series |
| Soggetto topico |
Bee culture - Health aspects
Honeybee - Health |
| Soggetto non controllato |
apis
bees bread collapse colonies destructor honeybee mellifera mite varroa |
| ISBN |
1-000-21899-6
0-429-18504-9 1-4398-7941-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Table of Contents; Preface; Acknowledgments; Contributors; Introduction; 1. Honey Bee Health: The Potential Role of Microbes; 2. Seasonal Microflora, Especially Winter and Spring; 3. Evaluation of Varroa Mite Tolerance in Honey Bees; 4. Status of Breeding Practices and Genetic Diversity in Domestic U.S. Honey Bees; 5. Global Status of Honey Bee Mites; 6. Challenges for Developing Biopesticides Against Varroa; 7. Molecular Forensics for Honey Bee Colonies; 8. Honey Bee Viruses and Their Effect on Bee and Colony Health; 9. PCR for the Analysis of Nosema in Honey Bees
10. Nosema ceranae Detection by Microscopy and Antibody Tests11. Chalkbrood Re-Examined; 12. Critical Transition Temperature (CTT) of Chalkbrood Fungi and Its Significance for Disease Incidence; 13. Small Hive Beetle (Aethina tumida) Contributions to Colony Losses; 14. Pesticides and Honey Bee Toxicity in the United States; 15. Cellular Response in Honey Bees to Non-Pathogenic Effects of Pesticides; 16. Differences Among Fungicides Targeting the Beneficial Fungi Associated with Honey Bee Colonies; 17. Fungicides Reduce Symbiotic Fungi in Bee Bread and the Beneficial Fungi in Colonies 18. Interactions between Risk Factors in Honey Bees19. Understanding the Impact of Honey Bee Disorders on Crop Pollination; 20. Calculating and Reporting Managed Honey Bee Colony Losses; 21. Conservation of Plant-Pollinator Mutualisms; References; Credits |
| Record Nr. | UNINA-9910491849903321 |
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Sammataro Diana
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| Taylor & Francis, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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La Panification Au Levain Naturel : Glossaire des Savoirs
| La Panification Au Levain Naturel : Glossaire des Savoirs |
| Autore | Roussel Philippe |
| Pubbl/distr/stampa | éditions Quae, 2020 |
| Descrizione fisica | 1 online resource (103 pages) |
| Altri autori (Persone) |
OnnoBernard
MichelElisa SicardDelphine |
| Collana | Hors Collection |
| Soggetto topico | Industrial applications of scientific research & technological innovation |
| Soggetto non controllato |
bread
sourdough |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | fre |
| Altri titoli varianti |
Panification au levain naturel
La panification au levain naturel |
| Record Nr. | UNINA-9910409841103321 |
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Roussel Philippe
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| éditions Quae, 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Microbiology of Fermented Foods and Beverages
| Microbiology of Fermented Foods and Beverages |
| Autore | Varzakas Theodoros |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (70 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
fermented foods
nutritional guidelines legislation national food guides Saccharomyces cerevisiae biomass date extract optimization response surface methodology kinetic models antifungal bioprotection bread Lactobacillus plantarum phenyllactic acid Aspergillus Penicillium Fusarium sauerkraut microbiome fermentation probiotics high-throughput sequencing nutrition health benefits microbiology health |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557343603321 |
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Varzakas Theodoros
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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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Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
| Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages |
| Autore | Pasqualone Antonella |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (306 p.) |
| Soggetto topico | Research & information: general |
| Soggetto non controllato |
extruded products
flaxseed amaranth dietary fiber extrusion-cooking fortified blended foods (FBFs) sensory food aid extrusion cereal legume infant child porridge sourdough fiber amino acids phenolic compounds phytic acid pulses re-milled semolina bread pizza focaccia rheological properties reofermentograph bioactive compounds texture sensory profile hemp chickpea milling by-products fortified pasta lactic acid bacteria nutritional value antioxidant capacity sensory properties functional foods pigmented wheat anthocyanins polyphenols alpha-amylase inhibition anti-inflammatory activity Moringa oleifera phenolic bioaccessibility starch digestion slowly digestible starch resistant starch Triticum turgidum L. subsp. durum Desf NaCl low-sodium sea salt Na+ reduction physico-chemical and textural attributes sensory evaluation inulin bakery products xanthan gum leavening agent coffee silverskin chemical characterization toxicological analysis extreme vertices mixture design product development cereal beverage fermentation functional non-alcoholic health benefits wholewheat flour stone milling roller milling dough rheology djulis food quality optimization Taguchi grey relational analysis texture profile analysis sensory attributes protein energy malnutrition insect sorghum wheat cereal-based ready-to-drink beverage convenient meal replacement (CMR) germinated wheat response surface methodology (RSM) gamma-amino butyric acid (GABA) antioxidant properties almond skins by-product upcycling biscuits health claims nutritional composition Moringa oleifera leaf powder (MOLP) fortification consumer acceptability byproducts new quality insects pasta |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557693103321 |
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Pasqualone Antonella
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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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Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality
| Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality |
| Autore | Codină Georgiana Gabriela |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (316 p.) |
| Soggetto topico | Research & information: general |
| Soggetto non controllato |
KCl
NaCl rheological properties multiple criteria optimization desirability functions brewer's spent grain bioeconomy valuable compounds germination process legumes technological process bread quality bread water content Karl Fischer titration KFT kinetics principal component analysis hybrid wheat bread-making quality N fertilisation Lactobacillus plantarum ATCC 8014 nutritional effects gluten-free muffins quinoa flour particle size optimization residues sustainability oil cake bioactive compounds edible films wheat straws pretreatment hydrolysis fermentation bioethanol wheat triticale sourdough Mixolab buckwheat flour buckwheat sprouts buns quality and textural parameters sorghum seeds whole wheat flour Lactobacillus plantarum soy protein concentrate pea protein concentrate texture sensory craft beer gluten-free beer functional beer adjuvants malted cereals gluten-free flour gram plantain chickpea tiger nut pseudo-cereal oat millet teff rice soybean sprouts chitooligosaccharide phytochemicals antioxidant activity catalase peroxidase |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557616903321 |
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Codină Georgiana Gabriela
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Selected Papers from the 8th International Conference of Biotechnologies, Present and Perspectives
| Selected Papers from the 8th International Conference of Biotechnologies, Present and Perspectives |
| Pubbl/distr/stampa | Basel, : MDPI Books, 2022 |
| Descrizione fisica | 1 electronic resource (190 pages) |
| Soggetto topico |
Research
Biology |
| Soggetto non controllato |
common wheat
vinification by-product texture dough rheology physico-chemical properties sorghum flour roasting proximate composition functional properties particle size FT-IR spectra amaranth flour bread characteristics wheat flour trans-resveratrol post-pruning storage total phenolic content antioxidant activity plant growth regulators plant properties biochemical compounds mineral compounds crop quality bakery margarine fatty acids fracturability color PCA vegetable ice cream dietary fibers sensorial properties rheological properties baby water potentially toxic elements health risk assessment water quality amaranth seed extraction polyphenols amino acids apple chips drying physico-chemical characteristics sensory analysis corn deoxynivalenol food fumonisins mycotoxins zearalenone hempseed oil bread dough textural properties |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910595068403321 |
| Basel, : MDPI Books, 2022 | ||
| 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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