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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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Enological Repercussions of Non-Saccharomyces Species / Antonio Morata
| Enological Repercussions of Non-Saccharomyces Species / Antonio Morata |
| Autore | Morata Antonio |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2019 |
| Descrizione fisica | 1 electronic resource (218 p.) |
| Soggetto topico | Biology, life sciences |
| Soggetto non controllato |
wine acidity
pulcherrimin glycosidases Lactobacillus plantarum Saccharomycodes ludwigii sparkling wine processing foods non-Saccharomyces taxonomy Candida stellate wine quality Candida stellata non-Saccharomyces yeast Brettanomyces bruxellensis flavor complexity Schizosaccharomyces pombe Wickerhamomyces anomalus Stermerella bacillaris mixed cultures fermentation oenological uses winemaking re-fermentation Zygosaccharomyces rouxii Torulaspora delbrueckii genetic improvement Zygotorulaspora florentina maloalcoholic fermentation high-ethanol mixed starters yeast wines non-Saccharomyces yeasts aroma compounds spoilage yeasts' control metabolism acetate esters Pichia anomala wine sequential fermentations spoilage-control enzymes yeast dominance acidification ageing-on-lees Kluyveromyces thermotolerans co-fermentation biotechnological applications stable pigments ecology Pichia kudriavzevii Lachancea thermotolerans Metschnikowia pulcherrima biocontrol S. ludwigii Candida intermedia nitrogen yeast inoculation volatile acidity off-flavors malolactic bacteria wine safety genome Aureobasidium pullulans viticulture anthocyanin aroma antimicrobial peptides |
| ISBN |
9783039215591
3039215590 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910367749903321 |
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Morata Antonio
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| MDPI - Multidisciplinary Digital Publishing Institute, 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Implementation of Digital Technologies on Beverage Fermentation
| Implementation of Digital Technologies on Beverage Fermentation |
| Autore | Viejo Claudia Gonzalez |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 online resource (220 p.) |
| Soggetto topico |
Biology, life sciences
Research and information: general Technology, Engineering, Agriculture, Industrial processes |
| Soggetto non controllato |
antioxidants
aroma thresholds artificial neural networks augmented reality automated image analysis automation beer acceptability beer fermentation biogenic amines black pepper bushfires cell size climate change computer vision consumer acceptability contexts emotional responses fermentation Fermentation foam retention foam stability focus group gas sensors ginger glycoconjugates heat stress herbal tea infusion high throughput hops HPLC image analysis industrial digital technologies Kawakawa lager beer LC-ESI-QTOF-MS/MS lemon liquid chromatography liquid handling robot long short-term memory machine learning medicinal plants metabolite analysis mint n/a non-dairy yogurt off aromas Olea europaea polyphenols principal component analysis respiration rate RoboBEER robotic pourer sensor networks sparkling wine stochastic dynamic optimisation storage conditions TeeBot transport ultrasonic measurements uncertainty vacuoles volatile phenols wine quality yeast morphology |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910566460503321 |
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Viejo Claudia Gonzalez
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Microbial Secondary Metabolites and Biotechnology
| Microbial Secondary Metabolites and Biotechnology |
| Autore | Fouillaud Mireille |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 online resource (464 p.) |
| Soggetto topico |
Biology, life sciences
Microbiology (non-medical) Research & information: general |
| Soggetto non controllato |
6-pentyl-α-pyrone
acridone actinomycetes Actinomycetes adsorption ammonium angucycline anthelminthic drugs antibacterial antibiofilm antibiosis antibiotic resistance anticancer antifungal action antimicrobial antinematode compound antioxidant antiproliferative activity aquayamycin Aurantiochytrium sp autophagy inducer azaphilone Bacillus bacteriocin bio-pigments bioactive properties bioactivity biofilms biological activities biomass bioproduction bioremediation biosynthesis biosynthetic pathway biotechnology Box-Behnken experimental design Caenorhabditis elegans Candida albicans carnosic acid catalase activation cation-exchange resin CDK7 inhibition cell viability cell wall-deficiency COD corn stover Corynebacterium glutamicum Covid-19 cryptic culture conditions Curvularia papendorfii cyanobacteria cyclic peptides degradation discoloration distillery waste water docking Docosahexaenoic acid (DHA) elastase inhibition electrochemical analysis endophytic fungi extraction fermentation fermentation by-products fungal pigments fungi Fungi Fyn kinase inhibition genome-scale model global pigment market glycosyltransferase GNPS Gordonia Gram-negative bacterium greener extraction gut bacteria heteroploidy human coronavirus HCoV 229E industrial applications insect iron kheiric acid lactic acid fermentation Lactococcus lactis Lake Baikal LC-HRESIMS maize industry wastewater marine bacteria marine biofilm marine environment marine epiphytic bacteria marine fungi mealworm medium compositions metabolic engineering microbial biotechnology microbial natural products Micromonospora microorganisms molasses spent wash molecular dynamic simulation Mpro MRSA mutant gdhA P. multocida B:2 mutant strain mycolic acid N-functionalized amines N-methylanthranilate N-threonyl-rubropunctamin natural colors natural products Nocardia novel compound discovery optimization OSMAC parasitic nematode Pediococcus acidilactici PA204 perspectives photosynthesis phytopathogens pigments plant growth-promoting bacteria plant pathogenic fungi polyhydroxyacid polyunsaturated fatty acids (PUFAs) PP-R production propolis proteins protoplast fusion Pseudomonas aeruginosa NEJ01R pyocyanin quinazoline alkaloid drugs quorum sensing red pigments redox metabolite removal response surface analysis response surface modeling Rhodobacter capsulatus S. aureus Saccharomyces cerevisiae flor yeast SARS-CoV-2 Scopalina hapalia screening second fermentation secondary metabolites Serratia sp Serratiochelin A Serratiochelin C sesquiterpene production siderophore simultaneous saccharification and fermentation sirtuin 1 activation sparkling wine sponges Staphylococcus sp Streptomyces submerged fermentation sugarcane sustainable production of quinoline precursors synergy synthetic biology systems biology Talaromyces Talaromyces albobiverticillius 30548 terpenoids textiles therapeutic insights transcriptome Trichoderma tyrosinase inhibition valorization vinasse Xanthomonas campestris pv. campestris yeasts β-caryophyllene |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910566472403321 |
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Fouillaud Mireille
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products
| Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products |
| Autore | Castro-Mejías Remedios |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 online resource (201 p.) |
| Soggetto topico | Research & information: general |
| Soggetto non controllato |
1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN)
ageing alcoholic fermentation aroma aroma persistence bee pollen bentonite bottle aging brandy cherry chestnut chitosan climate chamber cryoextraction fermentation fermentative activator flavor profile foam properties foamability grapes HS-GC/MS in vitro release in vivo release in-mouth headspace sorptive extraction lactic acid bacteria n/a non-saccharomyces yeasts oak oral release phenolic compounds polyphenol-aroma interactions raisining red winemaking red wines retronasal aroma saliva sensory sensory analysis sensory evaluation sensory profile sensory threshold serving temperature Sherry sparkling wine sparkling wines strain variability sweet wine tannins time-intensity Tintilla de Rota vinegar volatile composition volatile compounds warm climate white wine wine wine aroma wine secondary aroma wines wood chips |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557372303321 |
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Castro-Mejías Remedios
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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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