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Effects of Plants' Ingredients on Dough and Final Product
| Effects of Plants' Ingredients on Dough and Final Product |
| Autore | Mironeasa Silvia |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 online resource (198 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
antioxidant activity
antioxidant capacity aroma ascorbic acid biscuits bread bread making bread properties bread quality buckwheat flour consumer acceptance dough dough rheology farinograph fats fiber functional ingredients GC/MS germination gluten-free bread granulation grape peels heat-moisture treatment legislative recommendations lentil macro and microelements microstructure millet milling technology n/a optimization particle size pasta peel pomace quinoa rapeseed press cake response surface methodology rheology rice roasted flaxseed flour rosehip powder salt reduction salt replacement sensory analysis sensory evaluation sorghum soybean starch damage wheat flour wholegrain flour wholemeal flour |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910566464903321 |
Mironeasa Silvia
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Sustainability of Olive Oil System
| Sustainability of Olive Oil System |
| Autore | Alamprese Cristina |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 online resource (328 p.) |
| Soggetto topico | Research & information: general |
| Soggetto non controllato |
accelerated shelf-life tests
acidic hydrolysis alginate/pectin beads anaerobic codigestion antioxidant activity antioxidants artificial neural networks authentication authenticity autochthonous cultivars biocompounds biodiversity biomethane biscuits botanical origin breadsticks brown-amber glass by-products carbon NMR chemometrics chlorophyll choice experiment (CE) circular economy clones color consumer attitude consumer preferences country of origin crop defense derivative UV spectroscopy differential scanning calorimetry electronic nose encapsulation environmental impact environmental sustainability extra virgin olive oil extra virgin olive oil (EVOO) foliar treatments food enrichment fruit developmental stages functional food gene expression generational differences geographical origin global warming gluten-free gluten-free breadsticks green chemistry harvest season harvesting method harvesting time health claim kaolin life cycle assessment life cycle assessment (LCA) life cycle costing (LCC) local machine learning mayonnaise metallized material minor accessions minor compounds molecular fingerprinting n/a oil chemical composition oil quality Olea europaea olive by-product olive composition olive cultivars olive landrace olive leaf olive leaf polyphenols olive leaves olive mill by-products olive mill wastewaters olive oil olive oil by-products olive oil quality olive ripening olive storage duration olive wastewater organic organic food organic production oxidation oxidation stability packaging phenolic compounds phenolic extract PLS regression model PLS-DA polyphenol content pomace portable device principal component analysis proton NMR quality quality parameters reactive oxygen species reactive oxygen species (ROS) ripening salad dressing screening methods sensory properties shelf life stability sustainability sustainable agriculture sustainable food system transparent plastic material up-cycled ingredients valorization of waste vascular cells vegan mayonnaise virgin olive oil volatile compounds waste recovery willingness to pay (WTP) zeolitite |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910566468303321 |
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Alamprese Cristina
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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The Potential of Dietary Antioxidants
| The Potential of Dietary Antioxidants |
| Autore | Dini Irene |
| Descrizione fisica | 1 online resource (552 p.) |
| Soggetto topico |
Biology, life sciences
Food & society Research & information: general |
| Soggetto non controllato |
anticancer
anticancer properties antioxidant antioxidant activity antioxidant and antimicrobial ability antioxidant enzymes antioxidant properties antioxidant proteins antioxidants antioxidative activity antioxidative potential antitussive antiviral properties apoptosis apples arbutin bearberry bioactive compounds bioactive peptides Brassicaceae brown rice by-products caffeine cardoon catalase chlorogenic acid cholesterol Clery strawberry condiments cosmetic coumarins CVD CXC-R1 CYP1A2 phenotyping dairy cows DFT dietary antioxidants dietary fiber differential pulse voltammetry DNA damage egg elicitation endogenous antioxidant enzymes endurance sports epidermal skin barrier eucalyptus EVOO EVOO extract extra-virgin olive oil fattening bulls fatty acids fermentation Ficus carica flavonids flavonoids flavonols food processing FT-ICR mass spectrometry functional food GC germination grape seed grape seed oil fatty acid green synthesis Haemonchus contortus health benefits Helichrysum HepG2 cells herbal treatment histopathological analysis HPLC HRMS-Orbitrap HS-GC/MS analysis human saliva hyperlipidemia hyperpigmentation IL-6 inductively coupled plasma mass spectrometry (ICP-MS) inflammation infusions interleukin 6 IOC methods lamb LDL LDLR leukocytes light wavelength lipid oxidation lipid peroxidation lipoperoxidation lipopolysaccharide lovage marigold mass spectrometry medicinal plants melanin melasma metabolomics metallome microalgae microwave assisted mineral status mitochondrial DNA Moringa leaf extract multi-methodological evaluation multipurpose plant n/a nanoencapsulation NMR spectroscopy novel extraction NOx nuclear factor erythroid 2-related factor 2 (Nrf2) nutraceutical nutricosmetic nutricosmetics Olea europea var Leccino olive mill wastewater olive oil Olive Pâté olive pomace olive vegetation water onion skin oral cancer organic zinc oxidative stress oxidative stress protection oxidized glutathione paraxanthine PCA PCSK9 peptidomics phenolic acids phenolic compounds phenolic identification phenolics physiology phytochemicals pigment plant-based foods polyphenol polyphenols Polyphenols polyunsaturated fatty acids pomace pomegranate potential anti-inflammatory potential Q Exactive Orbitrap LC-MS/MS quercetin rabbit reactive oxygen species (ROS) red algae reduced glutathione reproduction resveratrol ripening stage ROS rutin sage salmon skin lightening Soxhlet soybean spices spirulina stress stress hormones supercritical fluid superoxide dismutase sustainable agriculture tocopherol tomatoes traditional varieties Trichoderma spp tumor necrosis factor tyrosinase ultrasound assisted untargeted metabolomics walnut yarrow |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910595076603321 |
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Dini Irene
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| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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