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