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Basic Protocols in Foods and Nutrition [[electronic resource] /] / edited by Cinthia Baú Betim Cazarin
| Basic Protocols in Foods and Nutrition [[electronic resource] /] / edited by Cinthia Baú Betim Cazarin |
| Edizione | [1st ed. 2022.] |
| Pubbl/distr/stampa | New York, NY : , : Springer US : , : Imprint : Humana, , 2022 |
| Descrizione fisica | 1 online resource (406 pages) |
| Disciplina | 664 |
| Collana | Methods and Protocols in Food Science |
| Soggetto topico |
Food science
Nutrition Food Science |
| ISBN |
9781071623459
9781071623442 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Experimental Diets (Normocaloric and Hypercaloric Diets) -- Measures of Food Intake, Body Weight Gain, and Energy Efficiency in Mice -- The assessment of glucose homeostasis in rodents: Glucose, Insulin and Pyruvate -- Histopathological Evaluation of Steatohepatitis in Animal Experiments -- Quantification of short-chain fatty acids in feces -- Quantification of non-esterified fatty acids in serum and plasma -- Lipid Peroxidation (TBARS) in biological samples -- Extraction of Bile Acids from Biological Samples and Quantification Using Ultra-High-Performance Liquid Chromatography-Orbitrap Mass Spectrometry -- Glycogen measurement -- Evaluation of the minerals and trace elements in the biological samples -- Microbiome Evaluation -- The GSH colorimetric method as measurement of antioxidant status in serum and rodent tissues -- Guidance for designing a preclinical bioavailability study of bioactive compounds -- Protocols related to Nutritional Anamnesis in Head and Neck Cancer Patients -- Food Diary, Food Frequency Questionnaire, and 24-hour dietary recall -- The Use of Questionnaires to Measure Appetite -- Protocols for the Use of Indirect Calorimetry in Clinical Research -- Anthropometric Assessment Methods for Adults and Older People -- MRI-based Body Composition Analysis -- Functional tests for assessing human beta-cell function and insulin sensitivity -- Maximum oxygen consumption – VO2max laboratory assessment -- Muscle and Fat Biopsy and Metabolomics. . |
| Record Nr. | UNINA-9910574864903321 |
| New York, NY : , : Springer US : , : Imprint : Humana, , 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Bevande alcoliche / dalle lezioni dei proff. R. Giuliano e M. L. Stein
| Bevande alcoliche / dalle lezioni dei proff. R. Giuliano e M. L. Stein |
| Autore | GIULIANO, Raffaele |
| Pubbl/distr/stampa | Roma : Bulzoni, copyr. 1994 |
| Descrizione fisica | 230 p. ; 25 cm |
| Disciplina | 664 |
| Altri autori (Persone) | STEIN, Maria Luisa |
| Collana | Quaderni di chimica degli alimenti |
| Soggetto topico | Chimica bromatologica |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNISA-990000095380203316 |
GIULIANO, Raffaele
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| Roma : Bulzoni, copyr. 1994 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Bezeten van genen : Een essay over de innovatieoorlog rondom genetisch gemodificeerd voedsel : In opdracht van de wrrgeschreven door / / Rein de Wilde, Niki Vermeulen, Mirko Reithler
| Bezeten van genen : Een essay over de innovatieoorlog rondom genetisch gemodificeerd voedsel : In opdracht van de wrrgeschreven door / / Rein de Wilde, Niki Vermeulen, Mirko Reithler |
| Autore | Wilde R. de |
| Pubbl/distr/stampa | Den Haag : , : Sdu Uitgevers ; : , : Wetenschappelijke Raad voor het Regeringsbeleid, , 2003 |
| Descrizione fisica | 1 online resource (126 pages) |
| Disciplina | 664 |
| Collana | Voorstudie |
| Soggetto topico | Genetically modified foods |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | dut |
| Nota di contenuto | Voorwoord -- Dankwoord -- Tussen innovatie en representatie: het probleem -- De genenoorlog: een eerste verkenning -- Het succes van ngo's: een cognitieve verklaring -- Het succes van ngo's: sociale strategieën -- Oorlog zonder vrede: een beweeglijk verhaal -- De consensusbenadering van innovatie: twee strategieën -- Ingegraven posities: een kwestie van stijl -- Uit de loopgraven: vier wegen -- Vader staat is dood: een slotsom -- Literatuur -- Bijlage 1: Commentaar van Greenpeace -- Bijlage 2: Commentaar van XminY. |
| Altri titoli varianti | Voorstudie vol. 117 |
| Record Nr. | UNINA-9910220547703321 |
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Wilde R. de
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| Den Haag : , : Sdu Uitgevers ; : , : Wetenschappelijke Raad voor het Regeringsbeleid, , 2003 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Bigger crops and better storage : the role of storage in world food supplies / FAO
| Bigger crops and better storage : the role of storage in world food supplies / FAO |
| Autore | FAO |
| Pubbl/distr/stampa | Roma : FAO, 1969 |
| Descrizione fisica | 49 p. ; 20 cm |
| Disciplina | 664 |
| Collana | World food problems |
| Soggetto non controllato | Tecnica conserviera |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990001769550403321 |
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FAO
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| Roma : FAO, 1969 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Bioactive compounds in foods [[electronic resource] /] / edited by John Gilbert, Hamide Z. Şenyuva
| Bioactive compounds in foods [[electronic resource] /] / edited by John Gilbert, Hamide Z. Şenyuva |
| Pubbl/distr/stampa | Oxford, : Blackwell Pub., 2008 |
| Descrizione fisica | 1 online resource (434 p.) |
| Disciplina |
664
664.07 664/.07 |
| Altri autori (Persone) |
GilbertJohn
ŞenyuvaHamide Z |
| Soggetto topico |
Food - Analysis
Food - Toxicology Food contamination Bioactive compounds - Effect of temperature on |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-70640-3
9786612706400 1-4443-0228-0 1-4443-0229-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Contents; Contributors; PART ONE: NATURAL TOXICANTS; 1 Introduction; 1.1 Different perceptions of chemicals in food; 1.2 Residues and contaminants in foods; 1.3 Natural toxicants in foods; 1.4 Developments in analytical methodology; 1.5 Emerging risks; 1.6 Bioactive compounds in foods; 2 Pyrrolizidine Alkaloids; Summary; 2.1 Introduction; 2.2 The pyrrolizidine alkaloids; 2.3 Occurrence; 2.3.1 Formation and function; 2.4 Exposure; 2.4.1 Contamination of foods; 2.4.2 Pyrrolizidines in herbal preparations; 2.5 Regulations; 2.6 Toxicity and metabolism; 2.6.1 General toxicity; 2.6.2 Metabolism
2.6.3 Carcinogenicity and mutagenicity2.7 Analytical methods; 2.7.1 Extraction; 2.7.2 Gas chromatography; 2.7.3 High performance liquid chromatography; 2.7.4 Other methods; Conclusions; References; 3 Glucosinolates; Summary; 3.1 Introduction; 3.2 Nature and occurrence; 3.3 Biosynthesis; 3.3.1 Amino acid modification; 3.3.2 Conversion of amino acids; 3.3.3 Secondary transformations; 3.4 Hydrolysis; 3.4.1 Myrosinase; 3.4.2 Hydrolysis products; 3.5 Analytical methods; 3.5.1 Total glucosinolates; 3.5.2 Individual glucosinolates; 3.5.3 Breakdown products; 3.6 Biological effects 3.6.1 Anticarcinogenicity3.6.2 Toxicity; 3.7 Taste versus health; 3.8 Responses to stress factors; 3.9 Effects of processing; Conclusions; References; 4 Phycotoxins in Seafood; Summary; 4.1 Introduction; 4.2 Causative and vector organisms; 4.3 Classification of phycotoxins; 4.4 The saxitoxin (STX) group (PSP); 4.4.1 The toxins causing PSP: the saxitoxin family; 4.4.2 Toxic effects; 4.5 The okadaic acid (OA) group (DSP); 4.5.1 The toxins causing DSP: okadaic acid and the dinophysistoxins; 4.5.2 Toxic effects; 4.6 The domoic acid (DA) group (ASP) 4.6.1 The toxins causing ASP (DAP): domoic acid and its isomers4.6.2 Toxic effects; 4.7 The azaspiracid (AZA) group (AZP); 4.7.1 The toxins causing AZP: the azaspiracids; 4.7.2 Toxic effects; 4.8 The brevetoxin (BTX) group (NSP); 4.8.1 The toxins causing NSP: the brevetoxins; 4.8.2 Toxic effects; 4.9 The ciguatera toxin (CTX) group (CFP); 4.9.1 The toxins causing CFP; 4.9.2 Toxic effects of CTXs; 4.10 Other phycotoxins; 4.10.1 The pectenotoxin group; 4.10.2 The yessotoxin group; 4.10.3 The cyclic imine group; 4.10.4 The cyanobacterial toxins; 4.10.5 Miscellaneous phycotoxins 4.11 Detection of phycotoxins in seafood and algae4.11.1 Assays and analyses; 4.11.2 Mammalian bioassays; 4.11.3 Instrumental (physico-chemical) analysis; 4.11.4 In vitro assays; 4.12 Depuration of phycotoxins; 4.12.1 Natural depuration; 4.12.2 Studies on cooking as a method of depuration; 4.12.3 The effects of freezing and chilling; 4.13 Monitoring and regulation; 4.13.1 Phytoplankton monitoring; 4.13.2 Monitoring of shellfish tissues for toxicity; 4.13.3 Risk analysis; 4.14 Future prospects; 4.15 A note on the IOC harmful algal bloom programme; Acknowledgements; References 5 Mushroom Toxins |
| Record Nr. | UNINA-9910145809703321 |
| Oxford, : Blackwell Pub., 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Bioactive compounds in foods [[electronic resource] /] / edited by John Gilbert, Hamide Z. Şenyuva
| Bioactive compounds in foods [[electronic resource] /] / edited by John Gilbert, Hamide Z. Şenyuva |
| Pubbl/distr/stampa | Oxford, : Blackwell Pub., 2008 |
| Descrizione fisica | 1 online resource (434 p.) |
| Disciplina |
664
664.07 664/.07 |
| Altri autori (Persone) |
GilbertJohn
ŞenyuvaHamide Z |
| Soggetto topico |
Food - Analysis
Food - Toxicology Food contamination Bioactive compounds - Effect of temperature on |
| ISBN |
1-282-70640-3
9786612706400 1-4443-0228-0 1-4443-0229-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Contents; Contributors; PART ONE: NATURAL TOXICANTS; 1 Introduction; 1.1 Different perceptions of chemicals in food; 1.2 Residues and contaminants in foods; 1.3 Natural toxicants in foods; 1.4 Developments in analytical methodology; 1.5 Emerging risks; 1.6 Bioactive compounds in foods; 2 Pyrrolizidine Alkaloids; Summary; 2.1 Introduction; 2.2 The pyrrolizidine alkaloids; 2.3 Occurrence; 2.3.1 Formation and function; 2.4 Exposure; 2.4.1 Contamination of foods; 2.4.2 Pyrrolizidines in herbal preparations; 2.5 Regulations; 2.6 Toxicity and metabolism; 2.6.1 General toxicity; 2.6.2 Metabolism
2.6.3 Carcinogenicity and mutagenicity2.7 Analytical methods; 2.7.1 Extraction; 2.7.2 Gas chromatography; 2.7.3 High performance liquid chromatography; 2.7.4 Other methods; Conclusions; References; 3 Glucosinolates; Summary; 3.1 Introduction; 3.2 Nature and occurrence; 3.3 Biosynthesis; 3.3.1 Amino acid modification; 3.3.2 Conversion of amino acids; 3.3.3 Secondary transformations; 3.4 Hydrolysis; 3.4.1 Myrosinase; 3.4.2 Hydrolysis products; 3.5 Analytical methods; 3.5.1 Total glucosinolates; 3.5.2 Individual glucosinolates; 3.5.3 Breakdown products; 3.6 Biological effects 3.6.1 Anticarcinogenicity3.6.2 Toxicity; 3.7 Taste versus health; 3.8 Responses to stress factors; 3.9 Effects of processing; Conclusions; References; 4 Phycotoxins in Seafood; Summary; 4.1 Introduction; 4.2 Causative and vector organisms; 4.3 Classification of phycotoxins; 4.4 The saxitoxin (STX) group (PSP); 4.4.1 The toxins causing PSP: the saxitoxin family; 4.4.2 Toxic effects; 4.5 The okadaic acid (OA) group (DSP); 4.5.1 The toxins causing DSP: okadaic acid and the dinophysistoxins; 4.5.2 Toxic effects; 4.6 The domoic acid (DA) group (ASP) 4.6.1 The toxins causing ASP (DAP): domoic acid and its isomers4.6.2 Toxic effects; 4.7 The azaspiracid (AZA) group (AZP); 4.7.1 The toxins causing AZP: the azaspiracids; 4.7.2 Toxic effects; 4.8 The brevetoxin (BTX) group (NSP); 4.8.1 The toxins causing NSP: the brevetoxins; 4.8.2 Toxic effects; 4.9 The ciguatera toxin (CTX) group (CFP); 4.9.1 The toxins causing CFP; 4.9.2 Toxic effects of CTXs; 4.10 Other phycotoxins; 4.10.1 The pectenotoxin group; 4.10.2 The yessotoxin group; 4.10.3 The cyclic imine group; 4.10.4 The cyanobacterial toxins; 4.10.5 Miscellaneous phycotoxins 4.11 Detection of phycotoxins in seafood and algae4.11.1 Assays and analyses; 4.11.2 Mammalian bioassays; 4.11.3 Instrumental (physico-chemical) analysis; 4.11.4 In vitro assays; 4.12 Depuration of phycotoxins; 4.12.1 Natural depuration; 4.12.2 Studies on cooking as a method of depuration; 4.12.3 The effects of freezing and chilling; 4.13 Monitoring and regulation; 4.13.1 Phytoplankton monitoring; 4.13.2 Monitoring of shellfish tissues for toxicity; 4.13.3 Risk analysis; 4.14 Future prospects; 4.15 A note on the IOC harmful algal bloom programme; Acknowledgements; References 5 Mushroom Toxins |
| Record Nr. | UNISA-996208659803316 |
| Oxford, : Blackwell Pub., 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Bioactive compounds in foods [[electronic resource] /] / edited by John Gilbert, Hamide Z. Şenyuva
| Bioactive compounds in foods [[electronic resource] /] / edited by John Gilbert, Hamide Z. Şenyuva |
| Pubbl/distr/stampa | Oxford, : Blackwell Pub., 2008 |
| Descrizione fisica | 1 online resource (434 p.) |
| Disciplina |
664
664.07 664/.07 |
| Altri autori (Persone) |
GilbertJohn
ŞenyuvaHamide Z |
| Soggetto topico |
Food - Analysis
Food - Toxicology Food contamination Bioactive compounds - Effect of temperature on |
| ISBN |
1-282-70640-3
9786612706400 1-4443-0228-0 1-4443-0229-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Contents; Contributors; PART ONE: NATURAL TOXICANTS; 1 Introduction; 1.1 Different perceptions of chemicals in food; 1.2 Residues and contaminants in foods; 1.3 Natural toxicants in foods; 1.4 Developments in analytical methodology; 1.5 Emerging risks; 1.6 Bioactive compounds in foods; 2 Pyrrolizidine Alkaloids; Summary; 2.1 Introduction; 2.2 The pyrrolizidine alkaloids; 2.3 Occurrence; 2.3.1 Formation and function; 2.4 Exposure; 2.4.1 Contamination of foods; 2.4.2 Pyrrolizidines in herbal preparations; 2.5 Regulations; 2.6 Toxicity and metabolism; 2.6.1 General toxicity; 2.6.2 Metabolism
2.6.3 Carcinogenicity and mutagenicity2.7 Analytical methods; 2.7.1 Extraction; 2.7.2 Gas chromatography; 2.7.3 High performance liquid chromatography; 2.7.4 Other methods; Conclusions; References; 3 Glucosinolates; Summary; 3.1 Introduction; 3.2 Nature and occurrence; 3.3 Biosynthesis; 3.3.1 Amino acid modification; 3.3.2 Conversion of amino acids; 3.3.3 Secondary transformations; 3.4 Hydrolysis; 3.4.1 Myrosinase; 3.4.2 Hydrolysis products; 3.5 Analytical methods; 3.5.1 Total glucosinolates; 3.5.2 Individual glucosinolates; 3.5.3 Breakdown products; 3.6 Biological effects 3.6.1 Anticarcinogenicity3.6.2 Toxicity; 3.7 Taste versus health; 3.8 Responses to stress factors; 3.9 Effects of processing; Conclusions; References; 4 Phycotoxins in Seafood; Summary; 4.1 Introduction; 4.2 Causative and vector organisms; 4.3 Classification of phycotoxins; 4.4 The saxitoxin (STX) group (PSP); 4.4.1 The toxins causing PSP: the saxitoxin family; 4.4.2 Toxic effects; 4.5 The okadaic acid (OA) group (DSP); 4.5.1 The toxins causing DSP: okadaic acid and the dinophysistoxins; 4.5.2 Toxic effects; 4.6 The domoic acid (DA) group (ASP) 4.6.1 The toxins causing ASP (DAP): domoic acid and its isomers4.6.2 Toxic effects; 4.7 The azaspiracid (AZA) group (AZP); 4.7.1 The toxins causing AZP: the azaspiracids; 4.7.2 Toxic effects; 4.8 The brevetoxin (BTX) group (NSP); 4.8.1 The toxins causing NSP: the brevetoxins; 4.8.2 Toxic effects; 4.9 The ciguatera toxin (CTX) group (CFP); 4.9.1 The toxins causing CFP; 4.9.2 Toxic effects of CTXs; 4.10 Other phycotoxins; 4.10.1 The pectenotoxin group; 4.10.2 The yessotoxin group; 4.10.3 The cyclic imine group; 4.10.4 The cyanobacterial toxins; 4.10.5 Miscellaneous phycotoxins 4.11 Detection of phycotoxins in seafood and algae4.11.1 Assays and analyses; 4.11.2 Mammalian bioassays; 4.11.3 Instrumental (physico-chemical) analysis; 4.11.4 In vitro assays; 4.12 Depuration of phycotoxins; 4.12.1 Natural depuration; 4.12.2 Studies on cooking as a method of depuration; 4.12.3 The effects of freezing and chilling; 4.13 Monitoring and regulation; 4.13.1 Phytoplankton monitoring; 4.13.2 Monitoring of shellfish tissues for toxicity; 4.13.3 Risk analysis; 4.14 Future prospects; 4.15 A note on the IOC harmful algal bloom programme; Acknowledgements; References 5 Mushroom Toxins |
| Record Nr. | UNINA-9910830649503321 |
| Oxford, : Blackwell Pub., 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Bioactive compounds in foods [[electronic resource] /] / edited by John Gilbert, Hamide Z. Şenyuva
| Bioactive compounds in foods [[electronic resource] /] / edited by John Gilbert, Hamide Z. Şenyuva |
| Pubbl/distr/stampa | Oxford, : Blackwell Pub., 2008 |
| Descrizione fisica | 1 online resource (434 p.) |
| Disciplina |
664
664.07 664/.07 |
| Altri autori (Persone) |
GilbertJohn
ŞenyuvaHamide Z |
| Soggetto topico |
Food - Analysis
Food - Toxicology Food contamination Bioactive compounds - Effect of temperature on |
| ISBN |
1-282-70640-3
9786612706400 1-4443-0228-0 1-4443-0229-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Contents; Contributors; PART ONE: NATURAL TOXICANTS; 1 Introduction; 1.1 Different perceptions of chemicals in food; 1.2 Residues and contaminants in foods; 1.3 Natural toxicants in foods; 1.4 Developments in analytical methodology; 1.5 Emerging risks; 1.6 Bioactive compounds in foods; 2 Pyrrolizidine Alkaloids; Summary; 2.1 Introduction; 2.2 The pyrrolizidine alkaloids; 2.3 Occurrence; 2.3.1 Formation and function; 2.4 Exposure; 2.4.1 Contamination of foods; 2.4.2 Pyrrolizidines in herbal preparations; 2.5 Regulations; 2.6 Toxicity and metabolism; 2.6.1 General toxicity; 2.6.2 Metabolism
2.6.3 Carcinogenicity and mutagenicity2.7 Analytical methods; 2.7.1 Extraction; 2.7.2 Gas chromatography; 2.7.3 High performance liquid chromatography; 2.7.4 Other methods; Conclusions; References; 3 Glucosinolates; Summary; 3.1 Introduction; 3.2 Nature and occurrence; 3.3 Biosynthesis; 3.3.1 Amino acid modification; 3.3.2 Conversion of amino acids; 3.3.3 Secondary transformations; 3.4 Hydrolysis; 3.4.1 Myrosinase; 3.4.2 Hydrolysis products; 3.5 Analytical methods; 3.5.1 Total glucosinolates; 3.5.2 Individual glucosinolates; 3.5.3 Breakdown products; 3.6 Biological effects 3.6.1 Anticarcinogenicity3.6.2 Toxicity; 3.7 Taste versus health; 3.8 Responses to stress factors; 3.9 Effects of processing; Conclusions; References; 4 Phycotoxins in Seafood; Summary; 4.1 Introduction; 4.2 Causative and vector organisms; 4.3 Classification of phycotoxins; 4.4 The saxitoxin (STX) group (PSP); 4.4.1 The toxins causing PSP: the saxitoxin family; 4.4.2 Toxic effects; 4.5 The okadaic acid (OA) group (DSP); 4.5.1 The toxins causing DSP: okadaic acid and the dinophysistoxins; 4.5.2 Toxic effects; 4.6 The domoic acid (DA) group (ASP) 4.6.1 The toxins causing ASP (DAP): domoic acid and its isomers4.6.2 Toxic effects; 4.7 The azaspiracid (AZA) group (AZP); 4.7.1 The toxins causing AZP: the azaspiracids; 4.7.2 Toxic effects; 4.8 The brevetoxin (BTX) group (NSP); 4.8.1 The toxins causing NSP: the brevetoxins; 4.8.2 Toxic effects; 4.9 The ciguatera toxin (CTX) group (CFP); 4.9.1 The toxins causing CFP; 4.9.2 Toxic effects of CTXs; 4.10 Other phycotoxins; 4.10.1 The pectenotoxin group; 4.10.2 The yessotoxin group; 4.10.3 The cyclic imine group; 4.10.4 The cyanobacterial toxins; 4.10.5 Miscellaneous phycotoxins 4.11 Detection of phycotoxins in seafood and algae4.11.1 Assays and analyses; 4.11.2 Mammalian bioassays; 4.11.3 Instrumental (physico-chemical) analysis; 4.11.4 In vitro assays; 4.12 Depuration of phycotoxins; 4.12.1 Natural depuration; 4.12.2 Studies on cooking as a method of depuration; 4.12.3 The effects of freezing and chilling; 4.13 Monitoring and regulation; 4.13.1 Phytoplankton monitoring; 4.13.2 Monitoring of shellfish tissues for toxicity; 4.13.3 Risk analysis; 4.14 Future prospects; 4.15 A note on the IOC harmful algal bloom programme; Acknowledgements; References 5 Mushroom Toxins |
| Record Nr. | UNINA-9910840735803321 |
| Oxford, : Blackwell Pub., 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Bioactive Compounds in Underutilized Fruits and Nuts [[electronic resource] /] / edited by Hosakatte Niranjana Murthy, Vishwas Anant Bapat
| Bioactive Compounds in Underutilized Fruits and Nuts [[electronic resource] /] / edited by Hosakatte Niranjana Murthy, Vishwas Anant Bapat |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2020 |
| Disciplina |
641.3
664 |
| Collana | Reference Series in Phytochemistry |
| Soggetto topico |
Food—Biotechnology
Plant biochemistry Pharmacology Biotechnology Clinical nutrition Food Science Plant Biochemistry Pharmacology/Toxicology Clinical Nutrition |
| ISBN | 3-030-06120-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Importance of underutilized fruits and nuts -- Underutilized fruits and nuts rich in carbohydrates and derived compounds -- Underutilized fruits and nuts rich in lipids, fats and derived compounds -- Underutilized fruits and nuts rich in proteins -- Underutilized fruits and nuts rich in polyphenols -- Underutilized fruits and nuts rich in carotenoids -- Underutilized fruits and nuts rich in vitamins and organic acids -- Underutilized fruits and nuts rich in volatile compounds -- Underutilized fruits and nuts with nutraceutical importance -- Miscellaneous /case studies. |
| Record Nr. | UNINA-9910416111603321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Bioactive Compounds in Underutilized Vegetables and Legumes [[electronic resource] /] / edited by Hosakatte Niranjana Murthy, Kee Yoeup Paek
| Bioactive Compounds in Underutilized Vegetables and Legumes [[electronic resource] /] / edited by Hosakatte Niranjana Murthy, Kee Yoeup Paek |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2020 |
| Disciplina |
641.3
664 |
| Collana | Reference Series in Phytochemistry |
| Soggetto topico |
Food—Biotechnology
Plant biochemistry Nutrition Chemical engineering Medicine Food Science Plant Biochemistry Nutrition Industrial Chemistry/Chemical Engineering Biomedicine, general |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Bioactive Compounds in Underutilized Vegetables - Leafy Vegetables -- Bioactive Compounds in Underutilized Vegetables – Fleshy Petioles, Cladodes, Fruits -- Bioactive Compounds in Underutilized Vegetables – Seeds -- Bioactive Compounds in Underutilized Vegetables – Tuberous Vegetables -- Bioactive Compounds in Underutilized Vegetables – Unripe Fruits -- Bioactive Compounds in Underutilized Vegetables – Shoots -- Bioactive Compounds in Underutilized Vegetables – Bark -- Bioactive Compounds in Underutilized Legumes -- Bioactive Compounds in Forage and Medicinal Legumes. |
| Record Nr. | UNINA-9910424640703321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
