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