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Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food
| Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food |
| Autore | Oszmianski Jan |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (230 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Food & society |
| Soggetto non controllato |
apple
phenolic compounds genetic resources HPLC-DAD thyme oregano dry herbs polyphenols chlorophyll carotenoids microbial cytotoxicity dissolution test functional food innovative food drying natural food Helianthus tuberosus pro-healthy properties plant polyphenols food processing phenolic content bioavailability bioaccessibility coffee Arabica roasting process brewing methods antioxidant activity flavonoids caffeine pH of infusions tannins snack baking carotenoids content chlorophyll content total polyphenols content calorific value sensory properties sourdough fermentation inoculation lactic acid bacteria FODMAP fructans antioxidants chocolate free radical scavenging activity reducing power functionalization of food electronic nose analysis isoflavone conversion thermal process immature seeds mature seeds internal water content konjac linseed flour fat substitute volatile compounds lipid oxidation encapsulation Mauritia flexuosa (aguaje) controlled dehydration |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910580203703321 |
Oszmianski Jan
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets
| The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets |
| Autore | Durazzo Alessandra |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2019 |
| Descrizione fisica | 1 electronic resource (216 p.) |
| Soggetto non controllato |
Klebsiella
landraces conventional hams olive oil quality Food Composition Databases Cyprus traditional meat products sustainable development goals Schinziophyton rautanenii lupanine cheese Olea europaea L. environmental and socio-demographic factors agave sap environmental sustainability mountain chemometrics harvesting time metabolomics olive oil micronutrients typical/local foods Italian garlic carbohydrates innovative gastronomy fatty acid composition loyalty sustainability PCA processing system varieties traditional hams cultivar consumer culture theory post millennials dietary fibre macronutrients anticancer activity conventional sausages traditional food metallomics traditional foods antimicrobial altitude fructans germplasm local foods traditional recipes PIRG edible plants Pseudomonas pork bioactive components nutritional composition traditional dietary patterns climate resilience environmental conditions geographical origin saponins FTIR-ATR livelihood needs biodiversity sustainable diets fatty acids soluble sugars alkaloids Provolone del Monaco bioassay traditional sausages health tetraploid wheat antimicrobial activity agro-ecology biodiversity traditional Italian recipes sensorial evaluation food ecosystem goods and services Mediterranean plants adaptability Southern Africa actinomycetes fractions consumer preferences |
| ISBN | 3-03921-384-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Close Linkage between Nutrition and Environment through Biodiversity and Sustainability |
| Record Nr. | UNINA-9910367751803321 |
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Durazzo Alessandra
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| MDPI - Multidisciplinary Digital Publishing Institute, 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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