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Advances in Legume Research
| Advances in Legume Research |
| Autore | Susana S. Araújo |
| Pubbl/distr/stampa | Frontiers Media SA, 2018 |
| Descrizione fisica | 1 electronic resource (609 p.) |
| Collana | Frontiers Research Topics |
| Soggetto non controllato |
protein
legumes pulses plant breeding genetic resources agronomy |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910346758803321 |
Susana S. Araújo
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| Frontiers Media SA, 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Legumes as Food Ingredient : Characterization, Processing, and Applications
| Legumes as Food Ingredient : Characterization, Processing, and Applications |
| Autore | Clemente Alfonso |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (190 p.) |
| Soggetto topico |
Humanities
Social interaction |
| Soggetto non controllato |
Lens
protein amino acid legume functionality bioactive peptides gluten-free legumes faba beans fermentation textural properties nutritional properties wattle seed species nutritional profile sensory profile gel electrophoresis vicilin 7S-globulins food allergens Lup an 1 sweet lupin species food labelling processed food defatted soybean flour jet mill super-fine powder tofu quantitative descriptive analysis texture profile analysis volatiles fatty acids characterisation fingerprinting multivariate data analysis lupin plant protein aroma profile techno-functional properties lactobacteria foam SDS-PAGE solubility emulsifying capacity pea protein lactic acid bacteria yeast beany green soybean allergens allergenicity genetically modified Gly m 7 galactooligosaccharides GOS gut microbiota pea prebiotic raffinose oligosaccharides short-chain fatty acids (SCFA) pulses health benefits processing microbiota sensory properties |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Legumes as Food Ingredient |
| Record Nr. | UNINA-9910557204903321 |
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Clemente Alfonso
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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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Legumes in cropping systems / / edited by Donal Murphy-Bokern, Frederick L. Stoddard [and] Christine A. Watson
| Legumes in cropping systems / / edited by Donal Murphy-Bokern, Frederick L. Stoddard [and] Christine A. Watson |
| Autore | Murphy-Bokern Donal |
| Pubbl/distr/stampa | UK, : CABI, 2017 |
| Descrizione fisica | 1 online resource (280 pages) : illustrations; digital, PDF file(s) |
| Disciplina | 631.58 |
| Soggetto topico | Cropping systems |
| Soggetto non controllato |
eukaryotes
Europe legumes cropping systems forage legumes eudicots grain legumes feed legumes Fabales Fabaceae empowerment angiosperms plants decision making fodder legumes pulses Spermatophyta choice fodder plants |
| ISBN |
1-78064-675-5
1-78064-674-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910420933403321 |
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Murphy-Bokern Donal
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| UK, : CABI, 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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New Strategies for Innovative and Enhanced Meat and Meat Products
| New Strategies for Innovative and Enhanced Meat and Meat Products |
| Autore | Delgado-Pando Gonzalo |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (212 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Technology, engineering, agriculture |
| Soggetto non controllato |
oleogel
emulsion gel dry fermented sausages healthier lipid content chia oil olive oil spice ingredient colour ready-to-cook meat preparation meat extenders meat products meat substitutes sustainability plant-based proteins insects by-products pulses mushrooms beef burgers soluble fiber TPA consumer evaluation fatty acid composition Juniperus communis L. essential oil sodium nitrite dry fermented sausage traditional wet market food product's label nutritional information willingness to pay meat authentication triacylglycerols ambient mass spectrometry DNA PCR iota carrageenan chemical composition consumer acceptance descriptive analysis ham ostrich phosphate polysaccharide processed restructured meat sensory profile plant-based meat analog commercial texture vegetable protein texture soy isolate protein methylcellulose phosphate elimination emulsified meat products proteins standardized meat matrix clean label nitrites alternatives phosphates alternatives coffee by-products chicken burger meat formulation cooking yield volatile compounds warmed off-flavours |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910576880703321 |
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Delgado-Pando Gonzalo
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| 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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Sensory and Consumer Research for a Sustainable Food System
| Sensory and Consumer Research for a Sustainable Food System |
| Autore | Knaapila Antti |
| Pubbl/distr/stampa | Basel, : MDPI Books, 2022 |
| Descrizione fisica | 1 electronic resource (384 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Technology, engineering, agriculture |
| Soggetto non controllato |
organic food
discount supermarket purchase intention structural equation model (SEM) grocery retailing heritage cereals consumer attitudes preferences and awareness formulation legume profile TDS multi-intake bitter beany astringent dual fortification sensory evaluation iron and zinc deficiency lentil willingness to try neophobia structural equation model consumer acceptance descriptive analysis meat analog meat extender plant-based alternative protein imitation meat lunch buffet vegetables food intake multisensory emotion terms ingredients pleasantness sensory sustainability acceptance sensory descriptive analysis CATA texture analyzer pulses green peas chickpea rice non-thermal processing technologies consumer perception fruit and vegetables food processing sensory characterisation discarded fish seafood fishing season food choice motivations food waste willingness to pay consumer behavior convenience food determinants consumption confirmatory factor analysis structural equation modeling plant-based dairy alternatives innovation sustainable foods mountain cheese acceptability conjoint analysis external information consumer segmentation food sustainability non-dairy cheese soy-based cheese paper-based packaging sensory attributes consumer acceptability biscuit packages meat packages consumers focus groups environmentally friendly brown rice white rice Just About Right scale JAR penalty analysis flexitarian meat analogue meat substitute online survey plant-based protein vegan vegetarian |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910595068203321 |
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Knaapila Antti
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| Basel, : MDPI Books, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Sustainable Functional Food Processing
| Sustainable Functional Food Processing |
| Autore | Kovačević Danijela Bursać |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (454 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Technology, engineering, agriculture |
| Soggetto non controllato |
dehydration
conserving vegetables improving shelf-life rehydrated pepper histological preparation green practices meat analogue liquid additives soy protein isolate lecithin emulsion functional fruit juice hurdle technology non-thermal processing preservation quality probiotic fruit by-products lulo bagasse powder fiber antioxidant properties carotenoids cocoa shell high voltage electrical discharge tannin dietary fiber water binding capacity grindability traditional slow pressure and microwave cooking polyphenols antioxidant activity faba bean lentil pea probiotic safety toxicity pathogenicity functional food industry pharmacological interactions functional fruit juices mushroom vitamin D reducing capacity glycation Lactuca sativa metabolomics antioxidants eustress total soluble solids particle size distribution total anthocyanin content antioxidant capacity non-dairy beverages pulses chickpea lupin flow behavior animal and plant proteins computer vision system nutritional value texture water activity viscosity microstructure heavy metals amino acids pesticide fruit wastes vegetable wastes drying extraction intensification technologies phenolic acids food processing minimally processed foods UHLPC-MS/MS sous-vide cooking vegetables seafood cephalopods safety nutritive quality beetroot convective drying infrared drying purée Fourier-transform infrared spectroscopy confocal scanning microscopy fruit juice interaction drug phytochemical pharmacokinetics ginger pineapple turmeric juice mix physicochemical properties microbiological quality sensory attributes Diospyros kaki post-harvest losses dehydrated persimmon thin-layer modeling drying rate old apple cultivar biologically active compounds functional food agriculture extensive farming bisphosphonates SERMs food supplements bioavailability meal coffee juice mineral water edible mushroom nutrition phenolic compounds vacuum poria cubes optimization stage drying |
| ISBN | 3-0365-5302-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910619463103321 |
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Kovačević Danijela Bursać
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| MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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