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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  
Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
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 electronic resource (132 p.)
Soggetto topico Research & information: general
Biology, life sciences
Food & society
Soggetto non controllato legumes enrichment
galactosides
phytate
protease inhibitors
phenols
tomato seed flour
wheat flour
dough rheology
microstructure
gluten-free bread
yogurt
rheology
gluten-free
rice bread
tamarind gum
factorial design
optimization
formula
processing factor
ball milling
hydrocolloids
starch–flour system
X-ray diffraction
pasting profile
viscoelastic properties
acorn flour
gluten-free dough
fibre-rich ingredient
underexploited resources
pasting properties
microalga Tetraselmis chuii
texture
colour
antioxidants
phenolics
dynamic oscillatory shear test
non-isothermal kinetic modeling
gluten-free cupcake
red kidney bean
gluten-free products
dynamic oscillatory shear measurements
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910557895403321
Raymundo Anabela  
Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui