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Medicinal Plants and Foods
| Medicinal Plants and Foods |
| Autore | Nieto Gema |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020 |
| Descrizione fisica | 1 online resource (165 p.) |
| Soggetto topico |
Biology, life sciences
Food & society Research & information: general |
| Soggetto non controllato |
Acetaminophen
agro by-products anti-inflammatory anti-lipase anti-obesity antimicrobial antioxidant antioxidant activity antioxidants antiproliferative activity ascorbate bioavailability brine injection brine-injected pork Caco-2 cells Capnophyllum peregrinum chronic diseases diabetes Euphorbia dendroides extraction yield flavonoids folkloric food food waste green tea extract Harpagophytum procumbens health hesperidin high-oxygen modified atmosphere packaging HPLC hydroxytyrosol hypolipidemic activity and antioxidants iron Lamiaceae lipid oxidation macroalgae maté extract meat medicinal plants Mespilus germanica mice microalgae modified atmosphere packaging Myrciaria dubia n/a phenolic compounds photoprotective activity phytic acid polyphenols pork preservative protein oxidation Ribes nigrum Rosaceae rosemary sensory quality serum lipid indices Stachys mucronata total phenolic content traditional medicine Uncaria tomentosa Vernonia calvoana waste utilization |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557798603321 |
Nieto Gema
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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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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 online resource (306 p.) |
| Soggetto topico | Research & information: general |
| Soggetto non controllato |
almond skins
alpha-amylase inhibition amaranth amino acids anthocyanins anti-inflammatory activity antioxidant capacity antioxidant properties bakery products bioactive compounds biscuits bread by-product byproducts cereal cereal beverage cereal-based ready-to-drink beverage chemical characterization chickpea child coffee silverskin consumer acceptability convenient meal replacement (CMR) dietary fiber djulis dough rheology extreme vertices mixture design extruded products extrusion extrusion-cooking fermentation fiber flaxseed focaccia food aid food quality fortification fortified blended foods (FBFs) fortified pasta functional functional foods gamma-amino butyric acid (GABA) germinated wheat health benefits health claims hemp infant insect insects inulin lactic acid bacteria leavening agent legume low-sodium sea salt milling by-products Moringa oleifera Moringa oleifera leaf powder (MOLP) Na+ reduction NaCl new quality non-alcoholic nutritional composition nutritional value optimization pasta phenolic bioaccessibility phenolic compounds physico-chemical and textural attributes phytic acid pigmented wheat pizza polyphenols porridge product development protein energy malnutrition pulses re-milled semolina reofermentograph resistant starch response surface methodology (RSM) rheological properties roller milling sensory sensory attributes sensory evaluation sensory profile sensory properties slowly digestible starch sorghum sourdough starch digestion stone milling Taguchi grey relational analysis texture texture profile analysis toxicological analysis Triticum turgidum L. subsp. durum Desf upcycling wheat wholewheat flour xanthan gum |
| 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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Recovery, Isolation and Characterization on Food Proteins
| Recovery, Isolation and Characterization on Food Proteins |
| Autore | Schweiggert-Weisz Ute |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 online resource (144 p.) |
| Soggetto topico |
Industrial chemistry and chemical engineering
Technology: general issues |
| Soggetto non controllato |
atomic force microscope
barley protein biopolymers bread dough quality brewers' spent grain brewing waste BSG by-product valorisation canola capric acid circular dichroism closed-cavity rheometer dietary fiber emulsifying agent enzymatic hydrolysis expansion extrusion fermentation fibre fortification foaming agent food ingredient functional properties gluten network glycaemic index green extraction lup an 1 lupin allergy lupin protein n/a nutritional value pea (Pisum sativum L.) pea allergens phytic acid plant protein protein acylation protein characterization protein solubility rye prolamin secalin sensory profile soybean okara soybean proteins spray-dry starch gelatinization |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910580208103321 |
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Schweiggert-Weisz Ute
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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