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 | ||
|
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 | ||
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