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Biological Activities of Plant Food Components: Implications in Human Health
| Biological Activities of Plant Food Components: Implications in Human Health |
| Autore | Gentile Carla |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 online resource (168 p.) |
| Soggetto topico | Research & information: general |
| Soggetto non controllato |
ABTS
African food spices amylase angiotensin-converting enzyme anti-obesity antibiofilm anticancer anticholinesterase antidiabetes antimicrobial antioxidant antioxidant activity antioxidant capacity antioxidants antityrosinase antiurease Bangladesh barley bioactivities bioavailability buckwheat CAA carotenoids copper cytotoxicity deep-fried product DPPH durum wheat bread essential fatty acids flavonoids FRAP GC-MS (gas chromatography mass spectrometry) glucosidase hydrolysable tannins Job's tears lipase mass spectrometry mineral content molecular mechanisms n/a necroptosis oil deterioration omega-6/omega-3 ratio oxidative stress plant extract polyphenol polyphenols Portulaca oleracea L. proanthocyanidins Punica granatum renin resveratrol secondary metabolite sensory analysis swarming inhibition swimming inhibition tempura Ultra High Performance Liquid Chromatography-Orbitrap-Mass Spectrometry vegetables viability violacein inhibition yeast γH2AX |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Biological Activities of Plant Food Components |
| Record Nr. | UNINA-9910557529403321 |
Gentile Carla
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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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Wine Sensory Faults : Origin, Prevention and Removal
| Wine Sensory Faults : Origin, Prevention and Removal |
| Autore | Nunes Fernando M |
| Descrizione fisica | 1 online resource (186 p.) |
| Soggetto topico |
Industrial chemistry and chemical engineering
Technology: general issues |
| Soggetto non controllato |
2,4,6-Trichloroanisole (TCA)
ADSI cork powder aging amino acid aroma astringency atypical aging bioprotection browning chromatic characteristics colour corrective solutions ethylphenols extended maceration fermentation fining agent flavor components glutathione grape quality hydrolysable tannins ladybird taint light exposure light-struck taste mannoproteins membrane contactor methoxypyrazines mouthfeel non-Saccharomyces off-smells oxidation pH control phenolic profile polymeric pigments pressing preventive measures pyranoanthocyanins QDA reductive aromas Sangiovese sensory analysis storage subquality sulfur sulfur dioxide tannins triazole pesticides volatile acidity volatile profile white wine wine wine faults wine oxidation wine quality yeast yeasts |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Wine Sensory Faults |
| Record Nr. | UNINA-9910595080503321 |
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Nunes Fernando M
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| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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