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Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative Processes
| Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative Processes |
| Autore | Garcia-Garcia Isidoro |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 online resource (286 p.) |
| Soggetto topico | Research & information: general |
| Soggetto non controllato |
acetification
agglutinin amino acid metabolism anthocyanins antifungal activity antioxidant activity bacterial cellulose basil bioactive compounds bioactivity bioprocesses bioreactor systems black-box models by-products carbohydrate cellulose chicken breast fillets coatings color compostable bioplastics contact angle cooking loss cooking temperature cooking time design of experiments eggplant emerging technologies exopolysaccharides experimental design extraction methods foams functional beverages functional foods functional ingredients germ GlcNAc glycosylation GO terms grease resistance innovative technologies interact omics jackfruit jackfruit processing Komagataeibacter xylinus kombucha tea lactic acid bacteria lactic fermentation LED mechanical properties microbial consortium microbial diversity microbiological safety microstructure N-Acetylglucosamine n/a natural colorants natural fibers nylon 6/6 carrier olive oil extraction optimization paper pectin pectinase immobilization pectinolytic activity phenolic compounds phenols polynomial modelling protein repetitive elements sequence-based rep-PCR reusability shear force sourdough sous vide cooking sparkling wine stability TBARS toxicity typing valorization strategies vinegar volatile compounds WGA wheat wheat byproducts wine WVTR yeast yeasts |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future |
| Record Nr. | UNINA-9910576886003321 |
Garcia-Garcia Isidoro
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Bioactive Components in Fermented Foods and Food By-Products
| Bioactive Components in Fermented Foods and Food By-Products |
| Autore | Verardo Vito |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2020 |
| Descrizione fisica | 1 online resource (140 p.) |
| Soggetto topico | Biology, life sciences |
| Soggetto non controllato |
?-aminobutyric acid
?-aminobutyric acid (GABA) ?-aminobutyric acid GABA ?-glucosidase aglycones amaranth flour antithrombotic beer bioactive compounds bioactive peptides biogenic amines Blakeslea trispora brewer's spent grain by-products cardiovascular disease chemical refining Dicentrarhus labrax fatty acid profile fermentation fish oil food by-products food fermentation fungi grains grapevine histidine decarboxylase (hdc) gene hops indoleamines isoflavones lactic acid bacteria Lactic acid bacteria lactobacilli liquid chromatography lycopene orange powder Pecorino di Farindola Penicillium citrinum phenolic compounds platelet-activating factor polar lipids raw milk ewe's cheese sourdough soybean extract Sparus aurata thrombin Thunnus thynnus tyrosine decarboxylase (tdc) gene UHPLC/ESI-QTRAP vegetable oil volatile components wine |
| ISBN | 3-03928-852-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910404080703321 |
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Verardo Vito
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| MDPI - Multidisciplinary Digital Publishing Institute, 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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La Panification Au Levain Naturel : Glossaire des Savoirs
| La Panification Au Levain Naturel : Glossaire des Savoirs |
| Autore | Roussel Philippe |
| Pubbl/distr/stampa | éditions Quae, 2020 |
| Descrizione fisica | 1 online resource (103 pages) |
| Altri autori (Persone) |
OnnoBernard
MichelElisa SicardDelphine |
| Collana | Hors Collection |
| Soggetto topico | Industrial applications of scientific research & technological innovation |
| Soggetto non controllato |
bread
sourdough |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | fre |
| Altri titoli varianti |
Panification au levain naturel
La panification au levain naturel |
| Record Nr. | UNINA-9910409841103321 |
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Roussel Philippe
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| éditions Quae, 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 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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Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality
| Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality |
| Autore | Codină Georgiana Gabriela |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 online resource (316 p.) |
| Soggetto topico | Research & information: general |
| Soggetto non controllato |
adjuvants
antioxidant activity bioactive compounds bioeconomy bioethanol bread bread quality bread-making quality brewer's spent grain buckwheat flour buckwheat sprouts buns catalase chickpea chitooligosaccharide craft beer desirability functions edible films fermentation functional beer germination process gluten-free beer gluten-free flour gluten-free muffins gram hybrid wheat hydrolysis Karl Fischer titration KCl KFT kinetics Lactobacillus plantarum Lactobacillus plantarum ATCC 8014 legumes malted cereals millet Mixolab multiple criteria optimization N fertilisation n/a NaCl nutritional effects oat oil cake optimization particle size pea protein concentrate peroxidase phytochemicals plantain pretreatment principal component analysis pseudo-cereal quality and textural parameters quinoa flour residues rheological properties rice sensory sorghum seeds sourdough soy protein concentrate soybean sprouts sustainability technological process teff texture tiger nut triticale valuable compounds water content wheat wheat straws whole wheat flour |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557616903321 |
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Codină Georgiana Gabriela
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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