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Agricultural and Food Systems Sustainability : The Complex Challenge of Losses and Waste
| Agricultural and Food Systems Sustainability : The Complex Challenge of Losses and Waste |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 online resource (138 p.) |
| Soggetto topico |
Environmental science, engineering and technology
Technology: general issues |
| Soggetto non controllato |
agricultural residues exploitation
bioeconomy bioenergy biomass biopreservatives biorefinery by-product castor oil chaff combine harvester consumers' attitude Cynara roots decay ecoefficiency environmental essential oil fermentable sugars flexible water storage system food waste harvesting harvesting costs harvesting efficiency header impact impacts life cycle assessment life cycle assessment (LCA) life cycle costing life cycle costing (LCC) losses marginal lands multipurpose crop nutrition organic foods packhouse physicochemical properties pomegranate pond postharvest postharvest losses residue management resources Ricinus communis, L. run-off seed loss shelf life shelf-life SO2 damage socioeconomic impacts stem browning straw table grape wheat header willingness to pay work productivity |
| ISBN | 3-0365-6014-9 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Agricultural and Food Systems Sustainability |
| Record Nr. | UNINA-9910637781303321 |
| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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By-Products: Characterisation and Use as Food
| By-Products: Characterisation and Use as Food |
| Autore | Grasso Simona |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 online resource (252 p.) |
| Soggetto topico |
Biology, life sciences
Research & information: general |
| Soggetto non controllato |
accelerated stress protocol
agri-waste management aldose reductase almond blanch water almond hulls almond shells almond skins amino acid profile animal welfare anthocyanins anti-nutritional components antioxidant antioxidant activity antioxidant properties antioxidants Arabic gum Aspergillus oryzae bioactive compounds bioactive molecules bioactives bioactivities bioethanol co-products biorefinery by-product by-products Canis familiaris carotenoids cava lees circular economy consumer acceptance consumer attitudes cookies dairy beverage date seed powder defatted seeds of Oenothera biennis distiller's corn oil DIY formula fermented sausages fibre content fluidized bed food by-product food waste forced degradation fortification FRAP functional food functional ovine cheese functional properties grape pomace powder heat-sensitive compounds HPLC in vitro digestion insects as feed lactic acid bacteria Lactococcus lactis Listeria monocytogenes maize porridge mango by-products meat byproducts mineral content moisture-modified Arrhenius equation muffins nutrients Nvivo olive-derived biomass palatability PCL assay phenolic extract physicochemical properties phytosterols polyphenols porcine heart post-fermentation corn oil poultry protein extraction Prunus dulcis purple corn cob qualitative study reducing power assay response surface methodology revalorization rice bran Salmonella spp sensory analysis solid state fermentation squalene stabilization sunflower flour sustainability technofunctional properties thin stillage tocols tocopherols tocotrienols total phenolic content ultrasound-assisted extraction valorisation valorization value addition vegetable pomace volatile organic compounds waste utilisation α-glucosidase |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | By-Products |
| Record Nr. | UNINA-9910580211703321 |
Grasso Simona
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Innovative Research in the Food Packaging to Improve Food Quality and Shelf Life
| Innovative Research in the Food Packaging to Improve Food Quality and Shelf Life |
| Autore | Rizzo Valeria |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 online resource (162 p.) |
| Soggetto topico |
Business strategy
Manufacturing industries |
| Soggetto non controllato |
2-furaldehyde
5-hydroxymethylfurfural accelerated shelf-life test active antimicrobial antimicrobial activity antioxidant activity antioxidants' retention asparagus biodegradable biomaster-silver browning index by-product by-products chicken chicken breast fillet color drip loss enzyme activity essential oil essential oil emitter fiber fish storability food packaging fresh-cut fruit globe artichoke genotype Lepidium sativum lignin liquid absorbent pad Malvasia MAP microbial growth microbiological quality nanocomposites natural natural preservative oil uptake PET polybutylene succinate polypropylene film pomegranate peel powder potato poultry prickly pear cactus quality parameters SANAFOR® sensory sensory evaluation sepiolite shelf life shelf-life sustainable approach sweet wine tapioca starch texture weight loss zero-waste |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557307803321 |
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Rizzo Valeria
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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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Olive Oil : Processing, Characterization, and Health Benefits
| Olive Oil : Processing, Characterization, and Health Benefits |
| Autore | Boskou Dimitrios |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 online resource (130 p.) |
| Soggetto topico |
Biology, life sciences
Cultural studies: food and society Research and information: general |
| Soggetto non controllato |
1H NMR spectroscopy
authentication authenticity bio-phenols bioactive biophenols by-product cardiovascular disease carotenoids chemometrics chlorophylls colour cultivars dietary fats EVOO EVOOs geographical origin extra virgin olive oil extra-virgin olive oil extraction process glycolipid healthy aging and longevity historical climate data innovative approaches light absorption lipidomics mass spectrometry Mediterranean diet multivariate statistical analysis Nuclear Magnetic Resonance spectroscopy olive oil pharma-nutrition pharmaceutical molecular mechanisms of action phospholipid pigments polar lipids primary public health prevention strategies quality spectroscopy successful aging technological level of readiness traceability triacylglycerols ultrasound ultraviolet-visible light varietal authentication volatiles |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Olive Oil |
| Record Nr. | UNINA-9910557152903321 |
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Boskou Dimitrios
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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: Extraction, Optimization, Identification and Applications in Food Industry
| Phenolic Compounds: Extraction, Optimization, Identification and Applications in Food Industry |
| Autore | Abu-Reidah Ibrahim M |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 online resource (250 p.) |
| Soggetto topico |
Biology, life sciences
Cultural studies: food and society Research and information: general |
| Soggetto non controllato |
anthocyanins
anti-proliferative antioxidant antioxidant activity bee pollen biotransformation by-product Cabernet Sauvignon concentrate carbon nanotubes (CNTs) cell viability cellulose/raspberry encapsulates chemometrics cinnamic acid derivatives coronavirus COVID-19 Dalbergia species DPPH free radical scavenging assay Echinacea purpurea extracts ellagitannins extraction methods fatty acid flavonoids food processing Fourier transform infrared spectroscopy geraniin glassy carbon electrode (GCE) HPLC-MS human health I-Class in vitro digestion industrial process inhibition of α-amylase kaempferol glycosides luteolin microencapsulation Moringa oleifera n/a nanofiltration natural products Nephelium lappaceum L. oleogels olive oil olive paste Phenol-Explorer phenol-explorer database phenolic compound phenolic compounds phenolics phenolomics phytochemicals phytosterol polyphenolic polyphenols potato peel pulmonary adenocarcinoma pumpkin seed oil quercetin glycosides reverse osmosis SARS-CoV separation storage storage follow-up Synapt G2-Si tocopherol total phenolic compound composition traditional Chinese medicine tricetin TWIMS U/A-AE ultrasound unripe grape juice UPLC-MS-MS verjuice |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Phenolic Compounds |
| Record Nr. | UNINA-9910576873003321 |
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Abu-Reidah Ibrahim M
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Plant Therapeutics
| Plant Therapeutics |
| Autore | Cheng Juei-Tang |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 online resource (280 p.) |
| Soggetto topico |
Medicine and Nursing
Pharmacology |
| Soggetto non controllato |
Acalypha arvensis
Acalypha monostachya aged rat Alsophila firma Alzheimer's disease amyloid β Anabasis articulata anti-aging anti-cancer anti-inflammatory antibacterial anticancer antimicrobial antioxidant antioxidant potential apolipoprotein E-deficient mice atherosclerosis bilberry juice bioactive derivative biogenetic interrelationship black bean soybean sauce brain-derived neurotrophic factor by-product corilagin cytotoxic effect depression diabetes Drosophila melanogaster ellagitannin endothelium Eryngium longifolium extractor Naviglio® fast dissolving films fibrosis flavonoid flavonoid contents flavonoids fructose 1,6-bisphosphatase functional supplements Gan-Mai-Da-Zao GC-MS glucose 6-phosphatase herbal medicine high-fat diet HPLC-PDA human tumor cell lines hydroxysafflor yellow A hypoglycemic plants immunomagnetic reduction inflammation Inga jinicuil insulin secretion kidney disease Lindera obtusiloba Lycium shawii medium pressure liquid chromatography (MPLC) methylglyoxal Moringa oleifera n/a non-alcoholic fatty liver disease phytochemical profile plant extracts platelet aggregation rapid solid-liquid dynamic extraction (RSLDE) Rumex vesicarius safflower safflower yellow A Salvia haematodes serotonin transporter Soxhlet apparatus Staphylococcus aureus trace elements traditional medicine triple negative breast cancer unpredictable chronic mild stress vescalagin water extract of fermented rice bran Wnt/β-catenin yeast β-glucan Zilla spinosa |
| ISBN | 3-0365-5955-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910637778703321 |
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Cheng Juei-Tang
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| 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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Valorization of Food Processing By-Products
| Valorization of Food Processing By-Products |
| Autore | Poiana Marco |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (300 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Technology, engineering, agriculture |
| Soggetto non controllato |
by-product
rheological properties optimization melting profile antioxidant activity mayonnaise olive mill wastewater oxidative stability phenolic extract pork fatty acid amino acid mineral meat sustainability spent biomass prebiotic potential enzymatic digestion biorefinery circular economy by-products ovine scotta bioactive peptides bromelain pancreatin dipeptidyl peptidase IV inhibition ovine second whey cheese enzymatic hydrolysis wasted bread bioprocessing lactic acid bacteria soil amendment byproducts vegetable oil industry phenolics flavonoids photochemiluminescence cold-pressed oil by-product gum thixotropic behavior low-fat vegan mayonnaise thickeners gelling agents tomato pomace lycopene β-carotene extraction food by-products deep eutectic solvents non-thermal drying stilbene vine shoots viticulture waste trans-resveratrol ε-viniferin Italian varieties no-waste omega-3 smart sensors reuse fish oil industry recovery chemometrics lipid profile aquafaba cold-pressed oils confocal laser scanning microscopy egg replacement physicochemical properties radical scavenging activity vegan mayonnaise Amberlite resin hazelnut skin polyphenols Pinot noir pomace solid-liquid extraction valorization fatty acids derivatization cranberry pomace dietary fiber technological properties kiwi byproducts probiotic prebiotic Lactobacillus casei ingredients functional foods microbial spoilage lipidic oxidation antioxidant predictive microbiology food preservation food safety sustainable strategy by-product reuse kinetic parameters Olea europaea waste reuse inulin high polymerization degree functional pasta glycemic index prebiotics growth |
| ISBN | 3-0365-5950-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910639988103321 |
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Poiana Marco
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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