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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 online resource (214 p.) |
| Soggetto topico |
Biology, life sciences
Food & society Research & information: general |
| Soggetto non controllato |
acrylamide
antioxidant artichoke bacterial strains beneficial microorganisms bifidobacteria bio active compound bio-active compounds bioavailability breast cancer brush border membrane brush border membrane functional genes cancer celiac disease cereal cichoric acid colon cytotoxicity dexamethasone fermentation flow cytometry fructose fruit fungi Gallus gallus gluten-free gut microbiota herbicide human cell culture in vivo intestinal bacterial populations intestinal gluconeogenesis intestinal microbiota intestine intra amniotic (in ovo) administration intrauterine growth restriction (IUGR) iron iron deficiency iron gene expression lactic acid bacteria legume mesotrione metal complexes microbiome microbiota non-celiac gluten sensitivity oats oxidative stress pea pectin phytate plant origin prebiotic prebiotics probiotic probiotics pseudocereal rhamnogalacturonan SCFA SCFAs SHIME® staple food crops synbiotic teff transepithelial electrical resistance (TEER) traumatic acid vegetable drink viability villus surface area zinc deficiency zinc gene expression |
| 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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Rheology and Quality Research of Cereal-Based Food
| Rheology and Quality Research of Cereal-Based Food |
| Autore | Raymundo Anabela |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 online resource (132 p.) |
| Soggetto topico |
Biology, life sciences
Food & society Research & information: general |
| Soggetto non controllato |
acorn flour
antioxidants ball milling colour dough rheology dynamic oscillatory shear measurements dynamic oscillatory shear test factorial design fibre-rich ingredient formula galactosides gluten-free gluten-free bread gluten-free cupcake gluten-free dough gluten-free products hydrocolloids legumes enrichment microalga Tetraselmis chuii microstructure non-isothermal kinetic modeling optimization pasting profile pasting properties phenolics phenols phytate processing factor protease inhibitors red kidney bean rheology rice bread starch-flour system tamarind gum texture tomato seed flour underexploited resources viscoelastic properties wheat flour X-ray diffraction yogurt |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557895403321 |
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Raymundo Anabela
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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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