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Cheese and Whey
| Cheese and Whey |
| Autore | Moatsou Golfo |
| Pubbl/distr/stampa | Basel, : MDPI Books, 2022 |
| Descrizione fisica | 1 electronic resource (160 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences |
| Soggetto non controllato |
ACE inhibition
antioxidant activity hydrolysis response surface methodology whey protein concentrate Parmigiano Reggiano cheese somatic cells milk composition cheese yield cheesemaking losses cheese ripening ripening extension cheese microstructure free amino acids capillary electrophoresis proteolysis volatile compounds confocal laser scanning microscopy dairy product analysis cheese peptidomics cheesemaking data-independent acquisition whey buttermilk second cheese whey ultrafiltration reduced-fat cheese hard cheese long ripened cheese ripening rooms environmental ripening conditions quantitative descriptive analysis texture water activity image analysis cheesemaking technology milk whey hydrolyzed collagen bioavailability "bryndza" cheese electronic nose gas chromatography volatile organic compounds microbiota Flammulina velutipes protein-polysaccharide complexes stability bio-layer interferometry in vitro digestibility binding regions Quark-type cheese cow cheese milk homogenization cheese milk heat treatment sugars and organic acids proteolysis indices texture profile analysis whey protein denaturation |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910595071403321 |
Moatsou Golfo
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| Basel, : MDPI Books, 2022 | ||
| 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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