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Dietary Plant Origin Bio-Active Compounds, Intestinal Functionality and Microbiome
| Dietary Plant Origin Bio-Active Compounds, Intestinal Functionality and Microbiome |
| Autore | Tako Elad |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020 |
| Descrizione fisica | 1 electronic resource (214 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Food & society |
| Soggetto non controllato |
intra amniotic (in ovo) administration
zinc gene expression iron gene expression brush border membrane functional genes intestinal bacterial populations villus surface area cichoric acid metal complexes cytotoxicity cancer bacterial strains fungi human cell culture lactic acid bacteria probiotic acrylamide viability flow cytometry mesotrione traumatic acid breast cancer herbicide antioxidant oxidative stress bifidobacteria colon fermentation microbiota prebiotic SHIME® artichoke intestinal microbiota vegetable drink beneficial microorganisms cereal legume pseudocereal fruit synbiotic microbiome SCFA pectin rhamnogalacturonan transepithelial electrical resistance (TEER) pea phytate iron bioavailability bio active compound in vivo Gallus gallus brush border membrane oats celiac disease non-celiac gluten sensitivity gluten-free SCFAs teff staple food crops prebiotics probiotics iron deficiency zinc deficiency gut microbiota intrauterine growth restriction (IUGR) fructose dexamethasone intestinal gluconeogenesis plant origin bio-active compounds intestine |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557107903321 |
Tako Elad
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Legumes as Food Ingredient : Characterization, Processing, and Applications
| Legumes as Food Ingredient : Characterization, Processing, and Applications |
| Autore | Clemente Alfonso |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (190 p.) |
| Soggetto topico |
Humanities
Social interaction |
| Soggetto non controllato |
Lens
protein amino acid legume functionality bioactive peptides gluten-free legumes faba beans fermentation textural properties nutritional properties wattle seed species nutritional profile sensory profile gel electrophoresis vicilin 7S-globulins food allergens Lup an 1 sweet lupin species food labelling processed food defatted soybean flour jet mill super-fine powder tofu quantitative descriptive analysis texture profile analysis volatiles fatty acids characterisation fingerprinting multivariate data analysis lupin plant protein aroma profile techno-functional properties lactobacteria foam SDS-PAGE solubility emulsifying capacity pea protein lactic acid bacteria yeast beany green soybean allergens allergenicity genetically modified Gly m 7 galactooligosaccharides GOS gut microbiota pea prebiotic raffinose oligosaccharides short-chain fatty acids (SCFA) pulses health benefits processing microbiota sensory properties |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Legumes as Food Ingredient |
| Record Nr. | UNINA-9910557204903321 |
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Clemente Alfonso
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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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Molecular and Cellular Mechanisms of the Legume-Rhizobia Symbiosis
| Molecular and Cellular Mechanisms of the Legume-Rhizobia Symbiosis |
| Autore | Wang Jianping |
| Pubbl/distr/stampa | Frontiers Media SA, 2019 |
| Descrizione fisica | 1 electronic resource (115 p.) |
| Collana | Frontiers Research Topics |
| Soggetto topico |
Science: general issues
Botany & plant sciences |
| Soggetto non controllato |
legume
Rhizobium Nodule Symbiosis Sym pathway biological nitrogen fixation |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557671103321 |
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Wang Jianping
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| Frontiers Media SA, 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Nutrition, Diet and Healthy Aging
| Nutrition, Diet and Healthy Aging |
| Autore | Giacomello Emiliana |
| Pubbl/distr/stampa | Basel, : MDPI Books, 2022 |
| Descrizione fisica | 1 electronic resource (264 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Food & society |
| Soggetto non controllato |
community-dwelling
elderly exercise frailty intervention multi-component nutrition education randomized controlled trial hyperglycemia anthocyanins endothelial dysfunction vasodilation energy intake memory impairment carbohydrates sugar older adults sarcopenia muscle mass muscle strength nutrition food frequency questionnaire dietary patterns reduced rank regression community-dwelling older people Mediterranean diet frailty index trajectory performance nutritional status vitamin D protein vitamin E tocotrienol metabolites obesity mice inflammation diet food consumption cognition cognitive domains MCI subtypes China telomere carbohydrate NHANES antioxidant legume potato seafood elderly people health non-communicable diseases malnutrition Mexico MNA MHAS healthy aging dietary diversity physical functional limitation comorbidity psychological stress food restriction gut hormones hypothalamic neuropeptides and obesity aging life-span health-span calorie restriction calorie restriction mimetic resveratrol experimental models inflammaging probiotics healthy older subjects dietary pattern food variety score preterm breast milk fortification neurodevelopment |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910595080403321 |
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Giacomello Emiliana
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| Basel, : MDPI Books, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Productive and Ecological Aspects of Mixed Cropping System
| Productive and Ecological Aspects of Mixed Cropping System |
| Autore | Wenda-Piesik Anna |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (170 p.) |
| Soggetto topico | Research & information: general |
| Soggetto non controllato |
barley
oats triticale yield leaf area index land equivalent ratio standard gross margin brachiaria cereal-livestock production perception push-pull technology smallholder farmers proximity effect border effect neighbor effect strip intercropping legume cereals Hordeum vulgare Lolium multiflorum phosphorus water stress competition indices plant development stages spring cereal mixtures grain yield protein yield metabolic energy yield differentiations of cereal mixture sustainable agriculture maize Zea mays L. biodiversity intercropping silage growth quality non-legume mixed crop herbivores pest population natural enemy cereal-legume mixture common vetch cultivar soil quality organic farming conventional farming leaf greenness index seed yield yield components |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910566482803321 |
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Wenda-Piesik Anna
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
| Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages |
| Autore | Pasqualone Antonella |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (306 p.) |
| Soggetto topico | Research & information: general |
| Soggetto non controllato |
extruded products
flaxseed amaranth dietary fiber extrusion-cooking fortified blended foods (FBFs) sensory food aid extrusion cereal legume infant child porridge sourdough fiber amino acids phenolic compounds phytic acid pulses re-milled semolina bread pizza focaccia rheological properties reofermentograph bioactive compounds texture sensory profile hemp chickpea milling by-products fortified pasta lactic acid bacteria nutritional value antioxidant capacity sensory properties functional foods pigmented wheat anthocyanins polyphenols alpha-amylase inhibition anti-inflammatory activity Moringa oleifera phenolic bioaccessibility starch digestion slowly digestible starch resistant starch Triticum turgidum L. subsp. durum Desf NaCl low-sodium sea salt Na+ reduction physico-chemical and textural attributes sensory evaluation inulin bakery products xanthan gum leavening agent coffee silverskin chemical characterization toxicological analysis extreme vertices mixture design product development cereal beverage fermentation functional non-alcoholic health benefits wholewheat flour stone milling roller milling dough rheology djulis food quality optimization Taguchi grey relational analysis texture profile analysis sensory attributes protein energy malnutrition insect sorghum wheat cereal-based ready-to-drink beverage convenient meal replacement (CMR) germinated wheat response surface methodology (RSM) gamma-amino butyric acid (GABA) antioxidant properties almond skins by-product upcycling biscuits health claims nutritional composition Moringa oleifera leaf powder (MOLP) fortification consumer acceptability byproducts new quality insects pasta |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557693103321 |
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Pasqualone Antonella
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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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Quality Evaluation of Plant-Derived Foods
| Quality Evaluation of Plant-Derived Foods |
| Autore | Oliveira Ivo Vaz de |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (190 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Technology, engineering, agriculture |
| Soggetto non controllato |
cracking index
fruit quality sweet cherry fruit yield efficiency Prunus dulcis processing sensorial analysis fatty acids antioxidant Beetroot (Beta vulgaris L.) juice bioactive components fermented beverage probiotics Linum usitatissimum Camelina sativa antioxidant capacity bioactive compounds glucosinolates lignans phenols co-products valorization wheat noodles isomaltodextrin storage stability cooking quality sensory evaluation microstructure legume germination lyophilization chemical compounds FT-IR analysis principal component analysis ozone sea buckthorn mechanical properties microbial load grape peels pasta wheat flour fibers antioxidants biofortification ripening selenium Solanum lycopersicum volatile organic compounds (VOCs) rhubarb sugars organic acids juices yield of petioles non-browning polyphenol oxidase phenolics vitamin C glutathione |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557896003321 |
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Oliveira Ivo Vaz de
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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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Sensory and Consumer Research for a Sustainable Food System
| Sensory and Consumer Research for a Sustainable Food System |
| Autore | Knaapila Antti |
| Pubbl/distr/stampa | Basel, : MDPI Books, 2022 |
| Descrizione fisica | 1 electronic resource (384 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Technology, engineering, agriculture |
| Soggetto non controllato |
organic food
discount supermarket purchase intention structural equation model (SEM) grocery retailing heritage cereals consumer attitudes preferences and awareness formulation legume profile TDS multi-intake bitter beany astringent dual fortification sensory evaluation iron and zinc deficiency lentil willingness to try neophobia structural equation model consumer acceptance descriptive analysis meat analog meat extender plant-based alternative protein imitation meat lunch buffet vegetables food intake multisensory emotion terms ingredients pleasantness sensory sustainability acceptance sensory descriptive analysis CATA texture analyzer pulses green peas chickpea rice non-thermal processing technologies consumer perception fruit and vegetables food processing sensory characterisation discarded fish seafood fishing season food choice motivations food waste willingness to pay consumer behavior convenience food determinants consumption confirmatory factor analysis structural equation modeling plant-based dairy alternatives innovation sustainable foods mountain cheese acceptability conjoint analysis external information consumer segmentation food sustainability non-dairy cheese soy-based cheese paper-based packaging sensory attributes consumer acceptability biscuit packages meat packages consumers focus groups environmentally friendly brown rice white rice Just About Right scale JAR penalty analysis flexitarian meat analogue meat substitute online survey plant-based protein vegan vegetarian |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910595068203321 |
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Knaapila Antti
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| Basel, : MDPI Books, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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La transformation des grains
| La transformation des grains |
| Autore | Cruz Jean-François |
| Pubbl/distr/stampa | éditions Quae, 2020 |
| Descrizione fisica | 1 online resource (198) |
| Collana | Agricultures Tropicales en Poche |
| Soggetto topico | Agricultural engineering & machinery |
| Soggetto non controllato |
Africa
food cereal legume quality processing technique |
| ISBN |
2-7592-2784-7
2-7592-2785-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | fre |
| Record Nr. | UNINA-9910372819503321 |
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Cruz Jean-François
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| éditions Quae, 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Weed Ecology and New Approaches for Management
| Weed Ecology and New Approaches for Management |
| Autore | Kocira Anna |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (286 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Technology, engineering, agriculture |
| Soggetto non controllato |
chamomile
organic system bioproducts seeding density quantitative weed infestation indicators weed species fungal diseases camelina herbicides genetic similarity phytotoxicity formulation plant chlorophyll fluorescence reduced tillage no-till ploughing winter wheat weeds seed bank invasive weed species Glycine max (L.) Merr cropping system tillage system weed infestation biological diversity spelt wheat cultivars crop protection methods seeding rate yield fungi mycotoxins dose-response enzyme activity herbicide resistance shikimic acid slender amaranth early potato production polypropylene agrotextile polyethylene sheeting mechanical weed control chemical weed control potato cultivars legume cover crop weed control organic matter nitrogen soil physical and biological properties soil erosion exotic Tamarix riparian zone biodiversity richness diversity evenness biodiversity indicators weed organic farming low-input conventional farming Shannon's index Simpson's index potato biodiversity of weeds mechanical method chemical method monocotyledonous weeds dicotyledonous weeds lupin yielding cultivation intensification production cost segetal flora weed quantity weed mass grain species legume Salix viminalis L. crops energy crops dynamic of flora age of plantation willow plantation invasive species medicinal species melliferous species |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557405403321 |
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Kocira Anna
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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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