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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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Fungi and Fungal Metabolites for the Improvement of Human and Animal Nutrition and Health
| Fungi and Fungal Metabolites for the Improvement of Human and Animal Nutrition and Health |
| Autore | Dufossé Laurent |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (459 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
fungal pigment
natural dye spalting Scytalidium cuboideum dramada sustainable clothing selenium biofortification transporters mycorrhizal fungi plant growth-promoting rhizobacteria (PGPRs) fungal pigments textile dyeing toxicity testing biotechnological approaches challenges limits Saccharomyces boulardii Saccharomyces cerevisiae probiotics gastrointestinal tract Alginate β-glucan oligosaccharides elicitation Sargassum species Sparassis latifolia polyphenol antioxidant agave mezcalero bagasse apple bagasse solid-state fermentation secondary metabolites Pleurotus ostreatus Endophytic fungi Hyptis dilatata Pestalotiopsis mangiferae Pestalotiopsis microspora chemical elicitors antibacterial activity LC–ESI–Q–TOF–MS yeast biological control postharvest decay fruit mycorrhizae elevated CO2 Thymus vulgare growth photosynthesis metabolites biological activity Candida albicans non-albicans Candida species Candida auris aromatic alcohols fungi metabolomics NTCD additives functional foods nutraceuticals sustainability healthy aging Mortierella alpina animal fat by-product arachidonic acid ATR-FTIR spectroscopy Mucor circinelloides high-throughput screening metal ions phosphorus lipids biofuel FTIR spectroscopy bioremediation co-production natural colorants filamentous fungi stirred-tank bioreactor biodegradable films food package bioactive compounds FIP human health immunomodulation induced apoptosis lectin medicinal mushrooms polysaccharide terpenes and terpenoids melanin carotenoids polyketides azaphilones antitumor medical roles sphinganine-analog mycotoxins fumonisins AAL-toxin chemical structure toxicity genetics and evolution biosynthesis livestock ewes energy cytokines yeasts liquid swine diets MALDI-TOF biochemical identification growth temperature Ancom Gas Production System Candida krusei Candida lambica M. purpureus red yeast rice cholesterol reduction probiotic potential natural colorant extraction ability marine fungi Talaromyces albobiverticillius aqueous two-phases system extraction ionic liquids feed additive probiotic Sporidiobolus ruineniae tannase micro-fungi macro-fungi Ganoderma kombucha anticancer carotenoid medicinal mushroom mycobiome antimicrobial antifungal bioconversion cheese dairy Sclerotinia secondary metabolite endophytic fungi uncommon secondary metabolites |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557507403321 |
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Dufossé Laurent
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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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Phenolic Compounds in Food : Characterization and Health Benefits
| Phenolic Compounds in Food : Characterization and Health Benefits |
| Autore | Nardini Mirella |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (220 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Food & society |
| Soggetto non controllato |
chestnut
water curing non-targeted MS analysis antioxidants Arecaceae polyphenols volatile content antioxidant activity liquid chromatography inflammation lung oxidative damage antiviral polyphenol phenolic acids flavonoids Vicia faba functional food green solvents biologically active compounds selective separation medicinal plants ultrasonic-assisted extraction microwave-assisted extraction kombucha black tea long-term storage antioxidant scavenging activity total phenolic content meat quality antimicrobial activity C. scolymus food quality beverages health properties antioxidant activities fibrinogen albumin rutin tannic acid resveratrol binding properties first order kinetic modelling zero order food processing herbal tea boiling EVOO vegetables phenolic compounds thermal treatment processing techniques bioaccessibility bioavailability |
| ISBN | 3-0365-6115-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Phenolic Compounds in Food |
| Record Nr. | UNINA-9910639994703321 |
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Nardini Mirella
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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