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Antioxidants in Foods
| Antioxidants in Foods |
| Autore | Seiquer Isabel |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (418 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Food & society |
| Soggetto non controllato |
green tea extract
food processing tannase ultrasound antioxidant activity liver injury acclimatisation antioxidant defences chlorophyll fluorescence in vitro culture peroxidase stevia plants 7S basic globulins anti-inflammatory protein antioxidant protein cytokines glutathione iNOS nitric oxide oxidative stress sweet lupins group home-cooking extra virgin olive oil UPLC-ESI-QqQ-MS/MS healthy cooking Mediterranean diet phenolic compounds bioactive compounds functional pasta gluten-free pasta bioaccessibility bioavailability whole grain composite flour legumes food by-products avocados (Persea americana Mill.) low temperatures plastochromanol-8 tocotrienols tocopherols tocochromanols kombucha tea fermentation antioxidant flavonoids polyphenols ascorbic acid chlorophyll and carotenoid content biodiversity Capsicum annuum L. β-carotene statistical analysis rye bread microencapsulation phenolics in vitro relative bioaccessibility lipoxygenase cyclooxygenase acetylcholinesterase biological activity lycopene antioxidants cancer diabetes cardiovascular diseases skin disorders free radicals spectrophotometer limitations chemical reactions colorimetry anthraquinone free radical scavenging inflammatory cytokines apoptosis Rumex crispus skins seeds Vitis vinifera cyclic voltammetry anthocyanin metabolites cardioprotection hepatoprotection nephroprotection neuroprotection antioxidant peptides element of pork carcasses spectrometric analysis ascorbate ascorbate-glutathione cycle capsaicin catalase dihydrocapsaicin NADP-dehydrogenases superoxide dismutase red cabbage in vitro gastrointestinal digestion acid-resistant capsule UHPLC-Q-Orbitrap HRMS apples reducing and chelating capacity HPLC-DAD-MS/MS Dillenia indica heme oxygenase 1 (HO-1) nuclear factor erythroid 2-related factor 2 (Nrf2) RAW 264.7 cells apo-carotenals bone osteoclasts NFκB synergy |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557728503321 |
Seiquer Isabel
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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 | ||
| ||