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Biotechnology for Sustainability and Social Well Being
| Biotechnology for Sustainability and Social Well Being |
| Autore | Show Pau Loke |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 online resource (250 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
activated carbon
alginate amino acids amylase applications bacteria sequencing biodiesel biodiesel production bioeconomy biofertilizers biohydrogen production biomass biomaterials bioprocesses breast milk carbon dioxide cellulase chemical fertilizer chitosan CMC co-loaded nanoparticles culture media date fruits date sugar degree of substitution deoxygenation diabetes mellitus eddy current electric field electronics package entrapment excipient extraction fatty acid methyl ester fermented food Ficus carica fuel functional food Fusarium heterosporum GABA green fuel heterogeneous catalyst holocellulose hydrophobic modification immobilised cells induction heating l-ascorbic acid Lactobacillus isolation lag phase leaf lignocellulosic biomass lipase liquid biphasic flotation magnetic field microorganism n/a nanofiltration non-edible non-protein amino acid oil oil palm seedlings nursery optimization Pakistan physico-chemical characteristics phytoconstituents plant growth promoting rhizobacteria policy polygonum protein proteomics proximate analysis qualitative research saccharification sago hampas social sustainability social welfare solder soy sauce fermentation sperm quality substrate feeding sustainability sustainable supply chain management (SSSCM) thymoquinone TM110 single-mode cavity waste cooking oil |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910674045703321 |
Show Pau Loke
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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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Research on Characterization and Processing of Table Olives
| Research on Characterization and Processing of Table Olives |
| Autore | Gandul-Rojas Beatriz |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 online resource (248 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
"Manzanilla" cultivar
acid-adapted strains alkaline treatment allomerization autochtonous cultures Bella di Cerignola bioaccessibility bitterness black ripe table olives brines calcium chlorophyll Clostridium composition consumer willingness to pay Crews' protocol darkened by oxidation olives descriptive sensory analysis fermentation fermented food fermented vegetables functional food GC-MC analysis green-olive flavor iodized salt iron LAB lactic acid bacteria Lactobacillus pentosus logistic regression magnesium microbiological changes microbiological quality Miller's protocol mineral nutrients minerals non-dairy probiotics nutritional properties oleuropein organoleptic panel performance panelist PGI phenolic compounds phosphorus physicochemical phytyl-chlorin phytyl-rhodin pigment composition pigments pit hardening polyphenols post-digest re-extraction potassium predictive models probiotic table olives producers regulated deficit irrigation sea salt sensory analysis sensory descriptors sensory profile sodium starter cultures table olive table olives Tonda di Cagliari undefined biodiverse starters user-friendly spreadsheet volatile composition yeasts |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557347103321 |
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Gandul-Rojas Beatriz
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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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