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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 online resource (192 p.) |
| Soggetto topico | History of engineering and technology |
| Soggetto non controllato |
antibiotics
artificial engineering bactericidal Boger fluids bread breadmaking breastfeeding circular contraction flow complex fluids complex modulus consolidation Couette analogy Cross-WLF model data-driven density digital twin drop impact elasto-viscoplastic material experimental rheology filling stage finite volume method first normal-stress difference free surface graphene oxide gravitational effects grout human milk injection molding lip vortex machine learning masonry MRSA n/a non-viscometric geometries OpenFOAM® openInjMoldSim oxacillin polyethylene glycol polymer processing polypropylene fiber pressure-drops reactive extrusion rheological characterization rheological measurements rheology S. aureus shear thinning fluids suspensions swIM model Tait model tube feeding viscosity vortex-enhancement whey yield stress |
| 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 online resource (198 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
antioxidant activity
antioxidant capacity aroma ascorbic acid biscuits bread bread making bread properties bread quality buckwheat flour consumer acceptance dough dough rheology farinograph fats fiber functional ingredients GC/MS germination gluten-free bread granulation grape peels heat-moisture treatment legislative recommendations lentil macro and microelements microstructure millet milling technology n/a optimization particle size pasta peel pomace quinoa rapeseed press cake response surface methodology rheology rice roasted flaxseed flour rosehip powder salt reduction salt replacement sensory analysis sensory evaluation sorghum soybean starch damage wheat flour wholegrain flour wholemeal flour |
| 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 online resource (258 p.) |
| Soggetto topico |
Biotechnology
Technology: general issues |
| Soggetto non controllato |
Acetobacter xylinum
agricultural waste agricultural wastes amylase animal production apple aquafeed Aspergillus awamori Aspergillus oryzae Bacillus cereus bacterial cellulose biobased materials bioemulsifier bioenergy bioethanol biofuel production biorefinery bioremediation biosurfactant bread cheese whey circular economy citrus peel commercialization cookie DHA durian peel enzyme production fermentation fish waste food additives food and feed production food waste glucans goat feeding grape industrial by-product industrial food waste Juglans regia L. keratinocytes scratch assay Lactobacillus reuteri lactose hydrolysis life cycle assessment lignocellulosic biomass liquid fraction methane mitigation microalgae microbial fuel cell microbial red pigment Monascus purpureus mozzarella cheese manufacturing nanofiltration Neurospora intermedia nitrogen balance olive oil olives omega-3 fatty acids organosolv fractionation paper mill wastewater pectins polyphenols pore property porous biochar pressing residue probiotics process development promotion policy propionate proteins pyrolysis rice hull rice husk RSM Saccharomyces cerevisiae scale-up silage silage additives simultaneous hydrolysis and fermentation single cell protein soap soil conditions solid pulp solid-state fermentation (SSF) sugar beet molasses surface composition sustainability techno-economic ultrafiltration valorization value-added product walnut green husk waste frying oil waste management wastewater whey whey product yeast yeast fermentation β-galactosidase |
| 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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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 online resource (70 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
antifungal
Aspergillus biomass bioprotection bread date extract fermentation fermented foods Fusarium health health benefits high-throughput sequencing kinetic models Lactobacillus plantarum legislation microbiology microbiome national food guides nutrition nutritional guidelines optimization Penicillium phenyllactic acid probiotics response surface methodology Saccharomyces cerevisiae sauerkraut |
| 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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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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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 online resource (306 p.) |
| Soggetto topico | Research & information: general |
| Soggetto non controllato |
almond skins
alpha-amylase inhibition amaranth amino acids anthocyanins anti-inflammatory activity antioxidant capacity antioxidant properties bakery products bioactive compounds biscuits bread by-product byproducts cereal cereal beverage cereal-based ready-to-drink beverage chemical characterization chickpea child coffee silverskin consumer acceptability convenient meal replacement (CMR) dietary fiber djulis dough rheology extreme vertices mixture design extruded products extrusion extrusion-cooking fermentation fiber flaxseed focaccia food aid food quality fortification fortified blended foods (FBFs) fortified pasta functional functional foods gamma-amino butyric acid (GABA) germinated wheat health benefits health claims hemp infant insect insects inulin lactic acid bacteria leavening agent legume low-sodium sea salt milling by-products Moringa oleifera Moringa oleifera leaf powder (MOLP) Na+ reduction NaCl new quality non-alcoholic nutritional composition nutritional value optimization pasta phenolic bioaccessibility phenolic compounds physico-chemical and textural attributes phytic acid pigmented wheat pizza polyphenols porridge product development protein energy malnutrition pulses re-milled semolina reofermentograph resistant starch response surface methodology (RSM) rheological properties roller milling sensory sensory attributes sensory evaluation sensory profile sensory properties slowly digestible starch sorghum sourdough starch digestion stone milling Taguchi grey relational analysis texture texture profile analysis toxicological analysis Triticum turgidum L. subsp. durum Desf upcycling wheat wholewheat flour xanthan gum |
| 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 online resource (316 p.) |
| Soggetto topico | Research & information: general |
| Soggetto non controllato |
adjuvants
antioxidant activity bioactive compounds bioeconomy bioethanol bread bread quality bread-making quality brewer's spent grain buckwheat flour buckwheat sprouts buns catalase chickpea chitooligosaccharide craft beer desirability functions edible films fermentation functional beer germination process gluten-free beer gluten-free flour gluten-free muffins gram hybrid wheat hydrolysis Karl Fischer titration KCl KFT kinetics Lactobacillus plantarum Lactobacillus plantarum ATCC 8014 legumes malted cereals millet Mixolab multiple criteria optimization N fertilisation n/a NaCl nutritional effects oat oil cake optimization particle size pea protein concentrate peroxidase phytochemicals plantain pretreatment principal component analysis pseudo-cereal quality and textural parameters quinoa flour residues rheological properties rice sensory sorghum seeds sourdough soy protein concentrate soybean sprouts sustainability technological process teff texture tiger nut triticale valuable compounds water content wheat wheat straws whole wheat flour |
| 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 / Ronnie Willaert
| Yeast Biotechnology / Ronnie Willaert |
| Autore | Willaert Ronnie |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2017 |
| Descrizione fisica | 1 online resource (1 p.) |
| Soggetto topico | Biology, life sciences |
| 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 |
9783038424420
3038424420 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910220017703321 |
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Willaert Ronnie
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| MDPI - Multidisciplinary Digital Publishing Institute, 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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