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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 online resource (609 p.) |
| Collana | Frontiers Research Topics |
| Soggetto topico | Botany & plant sciences |
| Soggetto non controllato |
agronomy
genetic resources legumes plant breeding protein pulses |
| 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 online resource (190 p.) |
| Soggetto topico |
Humanities
Social interaction |
| Soggetto non controllato |
7S-globulins
allergenicity allergens amino acid aroma profile beany bioactive peptides characterisation defatted soybean flour emulsifying capacity faba beans fatty acids fermentation fingerprinting foam food allergens food labelling functionality galactooligosaccharides gel electrophoresis genetically modified gluten-free Gly m 7 GOS green gut microbiota health benefits jet mill lactic acid bacteria lactobacteria legume legumes Lens Lup an 1 lupin microbiota multivariate data analysis nutritional profile nutritional properties pea pea protein plant protein prebiotic processed food processing protein pulses quantitative descriptive analysis raffinose oligosaccharides SDS-PAGE sensory profile sensory properties short-chain fatty acids (SCFA) solubility soybean super-fine powder sweet lupin species techno-functional properties textural properties texture profile analysis tofu vicilin volatiles wattle seed species yeast |
| 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 online resource (212 p.) |
| Soggetto topico |
Biology, life sciences
Research & information: general Technology, engineering, agriculture |
| Soggetto non controllato |
ambient mass spectrometry
authentication beef burgers by-products chemical composition chia oil chicken burger clean label coffee by-products colour commercial texture vegetable protein consumer acceptance consumer evaluation cooking yield descriptive analysis DNA dry fermented sausage dry fermented sausages emulsified meat products emulsion gel essential oil fatty acid composition food product's label ham healthier lipid content ingredient insects iota carrageenan Juniperus communis L. meat meat extenders meat formulation meat preparation meat products meat substitutes methylcellulose mushrooms n/a nitrites alternatives nutritional information oleogel olive oil ostrich PCR phosphate phosphate elimination phosphates alternatives plant-based meat analog plant-based proteins polysaccharide processed proteins pulses ready-to-cook restructured meat sensory profile sodium nitrite soluble fiber spice standardized meat matrix sustainability texture soy isolate protein TPA traditional wet market triacylglycerols volatile compounds warmed off-flavours willingness to pay |
| 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 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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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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