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Chemical and Technological Characterization of Dairy Products
| Chemical and Technological Characterization of Dairy Products |
| Autore | Faccia Michele |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 online resource (216 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
ABTS
acidified dairy gel actinidin amino acids angiotensin-converting enzyme inhibition antibacterial activity anticancer antihypertensive antioxidant antioxidant activity antioxidant capacity bioactivity black tea bovine milk proteins cheese cheese freezing cheese quality cheese-making efficiency cheese-making losses cheesemaking comparative proteomics confocal laser scanning microscopy cream cheese cryoprotectants curd fines defatted cheese digestibility donkey milk DPPH ewes' milk cheese fatty acid profile fatty acids fenugreek and Moringa oleifera seed flours functional yogurt infant formula preparation kiwifruit microstructure milk clotting milk composition milk fat globule membrane milk fat globules mineral content mountain cheese n/a nanoparticle NMR spectroscopy nutraceutical properties panela cheese Parmigiano Reggiano cheese peptides physicochemical property polymerized goat milk whey protein probiotic addition Raman spectroscopy rheology Rubus suavissimus S. Lee (Chinese sweet tea) rumenic acid sensory sensory analysis sensory properties soy isoflavones starch textural property texture total phenolic content VOC volatile compound volatile organic compounds yogurt zinc zinc-dependent enzyme |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557128903321 |
Faccia Michele
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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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Safety, Quality and Processing of Fruits and Vegetables
| Safety, Quality and Processing of Fruits and Vegetables |
| Autore | Wiktor Artur |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2020 |
| Descrizione fisica | 1 online resource (216 p.) |
| Soggetto topico | Biology, life sciences |
| Soggetto non controllato |
antioxidant activity
bioactive compounds birefringence blanching candying chip processing cold storage color color change convective drying cranberries dehydration dielectric spectroscopy eco-extraction emerging technologies enzyme susceptibility extraction fluence freeze-drying fruit gallic acid green solvents healthy food high pressure high voltage electrical discharge hot air drying isotherms lycopene mango juice microscopy non-thermal treatment olive leaves extracts pectin methyl esterase permittivity phenolic compounds physicochemical property postharvest physiology potato potato starch processing pulsed electric field pulsed electric fields pulsed light quality raspberry reconditioning red beet reduced pressure reducing sugar safety shrinkage sonication sucrose sustainability sustainable production texture thermal properties thermo-sonication tomato ultra-high pressure unconventional processing valorization vegetable vegetables waste reduction |
| ISBN | 3-03928-830-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910404085003321 |
| Wiktor Artur | ||
| MDPI - Multidisciplinary Digital Publishing Institute, 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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