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Bioactives and Functional Ingredients in Foods
| Bioactives and Functional Ingredients in Foods |
| Autore | Pacifico Severina |
| Pubbl/distr/stampa | Basel, : MDPI Books, 2022 |
| Descrizione fisica | 1 electronic resource (290 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
antioxidant effect
lectins nanoliposomes purity grade quercetin trans-aconitic acid anthocyanins antioxidant activity bioactive compounds colorants fruit juices polyphenols wild blueberry antidiabetic cardioprotective functional foods nutraceuticals okra phytotherapy Jamaican cherry fermentation Lactobacillus plantarum antioxidant food nutrition improvement okra mucilage okra polysaccharides biopolymer α-amylase activity α-glucosidase activity antidiabetic activity biodegradable edible film release pectin sodium caseinate oil oxidation waste biomass coffee Coffea arabica phenolic free-radical scavenging iron chelating cytotoxic plant secondary metabolites antiviral activity food noroviruses MNV FCV yogurt betalains encapsulation lyophilization ionizing radiation radioprotection flavonoids plant extracts oxidative stress zebrafish embryo carotenoids Trapa bispinosa Roxb polyphenol ellagitannin gallotannin α-glucosidase inhibitor advanced glycation end products (AGEs) antiglycation effect LC/UV/ESIMS analysis anti-diabetic abscisic acid Diabetes mellitus molecular docking phytohormones spray drying vegetable powders beetroot natural colorants violet betalain pigments bioactivity medicinal plants wild fruits industrial crops PCA HCA phenols TEAC roasting GAE |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910595072703321 |
Pacifico Severina
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| Basel, : MDPI Books, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Chemical and Technological Characterization of Dairy Products
| Chemical and Technological Characterization of Dairy Products |
| Autore | Faccia Michele |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (216 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
milk composition
Parmigiano Reggiano cheese cheese-making efficiency curd fines cheese-making losses zinc ewes' milk cheese rumenic acid zinc-dependent enzyme volatile compound cheesemaking donkey milk fatty acids sensory analysis VOC starch yogurt rheology sensory texture defatted cheese peptides amino acids bioactivity digestibility cheese quality mountain cheese fatty acid profile volatile organic compounds sensory properties milk clotting cheese kiwifruit actinidin nutraceutical properties microstructure Raman spectroscopy confocal laser scanning microscopy cheese freezing cream cheese NMR spectroscopy cryoprotectants black tea acidified dairy gel textural property antioxidant capacity functional yogurt fenugreek and Moringa oleifera seed flours total phenolic content antioxidant activity antibacterial activity mineral content Rubus suavissimus S. Lee (Chinese sweet tea) antioxidant anticancer antihypertensive polymerized goat milk whey protein soy isoflavones nanoparticle physicochemical property milk fat globules bovine milk proteins milk fat globule membrane comparative proteomics infant formula preparation panela cheese angiotensin-converting enzyme inhibition probiotic addition DPPH ABTS |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557128903321 |
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Faccia Michele
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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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Foodborne Pathogens and Food Safety
| Foodborne Pathogens and Food Safety |
| Autore | Lourenco Antonio Afonso |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (254 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Microbiology (non-medical) |
| Soggetto non controllato |
Listeria monocytogenes
growth potential ready-to-eat iceberg lettuce rocket spinach rucola arugula antimicrobial blue light pathogenic bacteria food-borne bacteria endogenous photosensitizers porphyrins food safety food handling food hygiene Salmonella Salmonellosis foodborne illness whole papaya Salmonella Typhimurium survival aqueous chlorine dioxide malic acid shelf-life Listeria spp prevalence detection monitoring smear benzalkonium chloride thymol ampicillin sublethal antimicrobial exposure gene expression stress response virulence foodborne pathogen salmonellosis chicken antibiotic resistance microbial contamination multidrug-resistant bacteria milk alternatives Salmonella Enteritidis egg white AcrD stress resistance cell invasion pathogenic mechanism foodborne bacteria in vitro cell models organoids enteroids Bacillus cereus group chromogenic media performance testing toxin gene profiling panC sequencing food-borne salmonellosis multi-drug resistance invasion genes bacterial virulence poultry bio-mapping chemical interventions Salmonella enumeration Campylobacter enumeration bacteriophage endolysin amidase bionanoparticles BNPs enterohemorrhagic Escherichia coli yogurt quantitative microbial risk assessment |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910580206503321 |
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Lourenco Antonio Afonso
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Motivations Associated with Food Choices and Eating Practices
| Motivations Associated with Food Choices and Eating Practices |
| Pubbl/distr/stampa | Basel, Switzerland : , : MDPI - Multidisciplinary Digital Publishing Institute, , 2021 |
| Descrizione fisica | 1 electronic resource (265 pages) |
| Soggetto topico |
Research
Biology Food - Social aspects |
| Soggetto non controllato |
eating determinants
healthy diet emotions feeding behavior socio-cultural environment instrument validation edible flowers food security gourmet kitchen knowledge questionnaire survey supercritical CO2-drying beetroot snacks preference mapping mean drop analysis perceptions healthy eating emotional motivations individual differences perceived risk functional risk psychological risk social risk physical risk negative past experiences structural equation modeling consumer behavior buying intention consumer acceptance marketing innovation price beverages milk permeate wheat bran fruit/berry by-products antimicrobial properties antioxidant properties overall acceptability emotions induced for consumers literature survey Scopus brands consumer preferences milk cheese butter yogurt authenticity scale genuine cheese specialty country-of-origin labels product identification stated willingness to consume food choices health motivation BMI food behavior education food choice food consumption university workplace determinants barriers |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557367103321 |
| Basel, Switzerland : , : MDPI - Multidisciplinary Digital Publishing Institute, , 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Rheology and Quality Research of Cereal-Based Food
| Rheology and Quality Research of Cereal-Based Food |
| Autore | Raymundo Anabela |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (132 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Food & society |
| Soggetto non controllato |
legumes enrichment
galactosides phytate protease inhibitors phenols tomato seed flour wheat flour dough rheology microstructure gluten-free bread yogurt rheology gluten-free rice bread tamarind gum factorial design optimization formula processing factor ball milling hydrocolloids starch–flour system X-ray diffraction pasting profile viscoelastic properties acorn flour gluten-free dough fibre-rich ingredient underexploited resources pasting properties microalga Tetraselmis chuii texture colour antioxidants phenolics dynamic oscillatory shear test non-isothermal kinetic modeling gluten-free cupcake red kidney bean gluten-free products dynamic oscillatory shear measurements |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557895403321 |
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Raymundo Anabela
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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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