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Bioactive Molecules in Food [[electronic resource] /] / edited by Jean-Michel Mérillon, K.G. Ramawat
| Bioactive Molecules in Food [[electronic resource] /] / edited by Jean-Michel Mérillon, K.G. Ramawat |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2020 |
| Descrizione fisica | 1 online resource (50 illus.) |
| Disciplina |
641.3
664 |
| Collana | Reference Series in Phytochemistry |
| Soggetto topico |
Food—Biotechnology
Plant biochemistry Nutrition Pharmaceutical technology Quality control Reliability Industrial safety Food Science Plant Biochemistry Nutrition Pharmaceutical Sciences/Technology Quality Control, Reliability, Safety and Risk |
| ISBN | 3-319-54528-0 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Eating and aging -- Antioxidant activity of food constituents -- Health-promoting components of fruits and vegetables -- the Healthy Eating Index -- Banana source of bioactive compounds and human health -- Chemistry and Pharmacology of Citrus sinensis -- Functional Foods, Nutraceuticals, and Health -- Diet and Cancer : epidemiological studies and chemoprevention by dietary phytochemicals -- Fruit and vegetable consumption and cardiovascular disease risks -- Intake of Mediterranean foods -- Can rapeseed oil replace olive oil as part of a Mediterranean-style diet? -- Role of omega-3 fatty acids and olive oil polyphenols -- Mediterranean diet and cancer risk -- The French Paradox -- Moderate wine consumption and health -- Dairy products and the French paradox -- Plant proteins from legumes -- Nutritional and Phytochemical Content of High-Protein Crop -- Phytochemistry of Beans/pulses (mung, French bean, Faba, cowpea, lentil, chickpea) -- Pea proteins: chemistry, technology of production, and utilization -- Plant protein for food: opportunities and bottlenecks -- Phytochemical composition and bioactivities of lupin -- Design of Foods with bioactive Lipids for Improved Health -- Rapeseed, sunflower meal nutraceuticals -- Sunflower protein for α-tocopherol -- Two Faces of Vitamin E in the Lung -- Tocopherol/antioxidant/edible plants -- Inulin-type fructans application in gluten-free products -- Nutritional Profile of Gluten-Free Cereals and Pseudocereals -- Wheat Cultivars: Phytochemical Profile and Nutraceutical Value -- Quinoa (Chenopodium quinoa W.) and amaranth (Amaranthus caudatus L.) -- Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits -- Analysis and characterisation of phytochemicals in mulberry (Morus alba L.) -- Nutritional composition, physiological functions and processing of lotus (Nelumbo nucifera Gaertn.) seeds -- Hibiscus sabdariffa (Roselle) Extracts and Wine: Phytochemical Profile, Physicochemical Properties, and Carbohydrase Inhibition -- Vegetarians and vegans diet and its effects -- Low- and High-protein diet and metabolic regulation -- Nutritional value of rapeseed proteins and prevention of metabolic syndrome -- Production of Omega-3 Fatty Acids -- Metabolism and functional effects of plant-derived Omega-3 fatty acids in humans -- Omega-3 fatty acids and vegetarian diets -- Composition of virgin olive oil -- Olive Oil Polyphenols cholesterol management/chemopreventive, pharmacol -- Olive oil phenolic compounds affect the release of aroma compounds -- Omega-3 Fatty Acids EPA and DHA: Health Benefits -- Composition of rapeseed oils (fatty acids, tocopherols) -- Comparable health benefits of rapeseed and olive oils -- Natural estrogenic substances Origins and Effects -- Carotenoids, vitamin C, tocopherols, and retinol and cancer/carcinogenesis -- Triacylglycerols, fatty acids and tocopherols in hazelnut /nuts -- Lipid derivatives from avocado (Persea americana) pulp and biological activities -- Linseed/sunflower: a valuable feedstuff for meat production/ruminant -- Canola Oil in lactating dairy cow diets -- Total dietary fiber intakes / whole grain consumption/ biological effects -- Novel trends in development of dietary fiber rich meat products -- Whole grains fibre: metabolomics -- Cereal grain fructans -- Dietary fiber structures and their potential effect on the gut microbiota -- Evolution of biosynthetic pathways for vitamin c in plants -- In vitro bioaccessibility of carotenoids, flavonoids, and vitamin c from differently processed oranges and orange juices -- Polyphenols, vitamin c and antioxidant activity in wines -- Plants probiotics as a tool to produce highly functional fruits -- Carotenoids in food/pulses -- Vitamin and carotenoid concentrations of food products -- Natural food pigments and colorants -- Carotenoids from fruits and vegetables: Chemistry, analysis, occurrence, bioavailability and biological activities -- Carotenoids and health- pharmacology -- Metabolic engineering for the microbial production of carotenoids -- Protective effect of anthocyanins and xanthophylls -- Carotenoid oxidation products as stress signals in plants -- Chemical composition, functional properties and processing of carrot -- Carrots, tomatoes and cocoa: Research on dietary antioxidants -- Astaxanthin -- Purple-fleshed sweet potato -- Chemistry and biological properties of berries: straw-, rasp-, black-, blackcurrant, plum -- Polyphenols and Health -- Antioxidant properties of seaweed polyphenol -- Nutrigenomic modulations in mediating the cardiovascular protective effect of fruit polyphenols -- Bound phenolics in foods -- Tea Polyphenol and Purine Alkaloid Composition -- Theobroma: chemistry -- Wine, beer and cider and health -- Health benefits of wine -- Metabolomic approaches in the study of wine benefits in human health -- Whey-based beverage -- Polyphenol variability in the fruits and juices of a cider apple -- Tea, coffee and health benefits -- Benefits of polyphenols on gut microbiota and implications in human health -- Green tea and cancer chemoprevention -- Natural estrogenic substances origins and effects (isoflavonoids, Lignans, Coumestans). Understanding genistein in cancer -- Functional foods and dietary supplements: regulatory aspects -- Flax and flaxseed potential functional food -- Prebiotics as functional foods -- Probiotics as functional foods and dietary supplements -- Impacts of genetically engineered crops on pesticide use -- Pesticide use in France -- Pesticide use in crops -- Fertilizer use, pesticide application and cereal yields -- How to significantly reduce pesticide use -- Antibiotic residues in commercial cow’s milk -- Veterinary antibiotics in animal diet: effects on waste/environment -- Organic and conventionally produced milk-factors influencing milk composition -- Organically- versus conventionally-grown winter wheat effect on nutrients -- Composition differences between organic and conventional meat -- Phytochemical variations in selected (Greek) varieties of table olives, tomatoes and legumes from conventional and organic farming -- Sustainability of organic food production: challenges and innovations -- Phytochemical analysis of organic and conventionally cultivated fruits/lemons -- Health and dietary traits of organic food consumers -- Dietary intakes and diet quality according to levels of organic food consumption by French adults -- Comparison of milk composition from organic and conventional farms (fatty acids) -- Methods for the determination of biogenic amines in foods -- HPLC methods for determination of vitamin C -- Sudan dyes in adulterated saffron (Crocus sativus L.): Identification and quantification by 1H NMR -- Rheology of food gum -- Amino acid assay in beverages -- Determination of certified color additives in food products using liquid chromatography -- Biosensors in food processing -- Detection of Botulinum Neurotoxin in food -- Separation and determination of fructose, sorbitol, glucose and sucrose in fruits -- The evolution of analytical chemistry methods in foodomics -- Method for the prediction of acrylamide content in French-fried potato -- Encapsulation technologies for food industry -- Current challenges in polyphenol analytical chemistry -- GLC/HPLC method for saffron (Crocus sativus L.) -- Isoflavones and anthocyanins analysis in soybean -- Multiclass determination of phytochemicals in vegetables and fruits by ultra HPLC. |
| Record Nr. | UNINA-9910416111303321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Bioactive seaweeds for food applications : natural ingredients for healthy diets / / edited by Yimin Qin
| Bioactive seaweeds for food applications : natural ingredients for healthy diets / / edited by Yimin Qin |
| Pubbl/distr/stampa | London, England : , : Academic Press, , 2018 |
| Descrizione fisica | 1 online resource (303 pages) : illustrations (some color) |
| Disciplina | 664 |
| Soggetto topico |
Food - Biotechnology
Bioactive compounds Marine algae as food |
| ISBN |
0-12-813313-9
0-12-813312-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Seaweed bio-resources and bioactive seaweed substances / Yimin Qin -- Bioactive seaweed substances / Aikaterini Koutsaviti, Efstathia Ioannou, and Vassilios Roussis -- Production of seaweed-derived food hydrocolloids / Yimin Qin -- Seaweed-derived sulfated polysaccharides : scopes and challenges in implication in health care / Seema Patel -- Seaweed-derived carotenoids / Ratih Pangestuti and Evi A. Siahaan -- Application of bioactive seaweed substances in functional food products / Yimin Qin -- Seaweed hydrocolloids as thickening, gelling, and emulsifying agents in functional food products / Yimin Qin -- Seaweed-derived hydrocolloids as food coating and encapsulation agents / Demeng Zhang, Mengxue Zhang, and Xiaoxiao Gu -- Health benefits of bioactive seaweed substances / Yimin Qin -- Antioxidant properties of seaweed-derived substances / Ditte B. Hermund -- Fucoidan and its health benefits / Peili Shen, Zongmei Yin, Guiyan Qu, and Chunxia Wang -- Antiobesity, antidiabetic, antioxidative, and antihyperlipidemic activities of bioactive seaweed substances / Zhanyi Sun, Zengying Dai, Wenchao Zhang, Suqin Fan, Haiyan Liu, Ranran Liu, and Ting Zhao -- Absorption of heavy metal ions by alginate / Lili Zhao, Jue Wang, Pengpeng Zhang, Qiaoqiao Gu, and Chuancai Gao -- Seaweeds and cancer prevention / Jinju Jiang and Shaojuan Shi. |
| Record Nr. | UNINA-9910583329603321 |
| London, England : , : Academic Press, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Biobased Packaging Materials [[electronic resource] ] : Sustainable Alternative to Conventional Packaging Materials / / edited by Shakeel Ahmed
| Biobased Packaging Materials [[electronic resource] ] : Sustainable Alternative to Conventional Packaging Materials / / edited by Shakeel Ahmed |
| Edizione | [1st ed. 2023.] |
| Pubbl/distr/stampa | Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2023 |
| Descrizione fisica | 1 online resource (XVI, 311 p. 64 illus., 54 illus. in color.) |
| Disciplina |
641.3
664 |
| Soggetto topico |
Food science
Biotechnology Biomaterials Food Science |
| ISBN | 981-9960-50-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Chapter 1_Food Biopackaging for Human Benefits: Status & Perspectives -- Chapter 2_Processing of Biobased Packaging Materials -- Chapter 3_Potential of PHA (poly-hydroxyalkanoates) polymers as packaging materials: From concept to commercialization -- Chapter 4_Applications of cellulose in biobased food packaging systems -- Chapter 5_Starch for packaging materials -- Chapter 6_Chitin and chitosan for packaging materials -- Chapter 7_Natural Antioxidants from Fruit By-Products for Active Packaging Applications -- Chapter 8_Bio nanocomposites for packaging materials -- Chapter 9_Environmental impact of biobased materials -- Chapter 10_Safety and Associated Legislation of Selected Food Contact Bio-Based Packaging -- Chapter 11_Life Cycle Analysis of Biobased Material. |
| Record Nr. | UNINA-9910799238903321 |
| Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Biochemistry of Beer Fermentation [[electronic resource] /] / by Eduardo Pires, Tomáš Brányik
| Biochemistry of Beer Fermentation [[electronic resource] /] / by Eduardo Pires, Tomáš Brányik |
| Autore | Pires Eduardo |
| Edizione | [1st ed. 2015.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2015 |
| Descrizione fisica | 1 online resource (82 p.) |
| Disciplina |
54
572 641.3 664 |
| Collana | SpringerBriefs in Biochemistry and Molecular Biology |
| Soggetto topico |
Food—Biotechnology
Biochemistry Food Science Biochemistry, general |
| ISBN | 3-319-15189-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Contents; 1 An Overview of the Brewing Process; Abstract ; A Brief History of Brewing; The Ingredients; Water; Malted Barley and Adjuncts; Malting; Hops; Yeast; Wort Production; Milling; Mashing; Wort Boiling; Fermentation and Maturation; References; 2 The Brewing Yeast; Abstract ; Introduction; Yeast Flocculation; Carbohydrate Transport and Metabolism; Main Glucose Repression Pathway; Glucose-Sensing System-RascAMPPKA Pathway; The Impact of the Glucose-Sensing System on Fermentation; Transport of α-Glucosides; Nitrogen Metabolism; Target of Rapamycin (Tor) Pathway
Nitrogen Catabolite Repression (NCR)General Amino Acid Control (GAAC); Transport and Control of Nitrogen Sources; Alcoholic Fermentation; References; 3 By-products of Beer Fermentation; Abstract ; Introduction; Pleasant By-products; Higher Alcohols; Transamination; Decarboxylation; Reduction to Higher Alcohols; Regulation of Higher Alcohols; The Anabolic Pathway; Esters; Biosynthesis of Acetate Esters; Biosynthesis of Ethyl Esters; Ester Regulation; Esters in Beer Aging; Unpleasant By-products; Vicinal Diketones (VDKs); Yeast Response to Fermentation Parameters; Yeast Strain; Temperature Hydrostatic PressureWort Composition; Sugars; Free Amino Nitrogen (FANs); Oxygen and Unsaturated Fatty Acids (UFAs); References |
| Record Nr. | UNINA-9910298628203321 |
Pires Eduardo
|
||
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Biochemistry of foods [[electronic resource] /] / edited by N.A. Michael Eskin and Fereidoon Shahidi
| Biochemistry of foods [[electronic resource] /] / edited by N.A. Michael Eskin and Fereidoon Shahidi |
| Edizione | [3rd ed.] |
| Pubbl/distr/stampa | Amsterdam, : Elsevier/Academic Press, 2013 |
| Descrizione fisica | 1 online resource (585 p.) |
| Disciplina |
664
664.001572 |
| Altri autori (Persone) |
EskinN. A. M (Neason Akivah Michael)
ShahidiFereidoon |
| Soggetto topico |
Food
Biochemistry |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-283-65848-8
0-08-091809-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. I. Biochemical changes in raw foods -- pt. II. Biochemistry of food processing -- pt. III. Biochemistry of food spoilage -- pt. IV. Biotechnology. |
| Record Nr. | UNINA-9910462229603321 |
| Amsterdam, : Elsevier/Academic Press, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Biochemistry of foods [[electronic resource] /] / edited by N.A. Michael Eskin and Fereidoon Shahidi
| Biochemistry of foods [[electronic resource] /] / edited by N.A. Michael Eskin and Fereidoon Shahidi |
| Edizione | [3rd ed.] |
| Pubbl/distr/stampa | Amsterdam, : Elsevier/Academic Press, 2013 |
| Descrizione fisica | 1 online resource (585 p.) |
| Disciplina |
664
664.001572 |
| Altri autori (Persone) |
EskinN. A. M (Neason Akivah Michael)
ShahidiFereidoon |
| Soggetto topico |
Food
Biochemistry |
| ISBN |
1-283-65848-8
0-08-091809-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. I. Biochemical changes in raw foods -- pt. II. Biochemistry of food processing -- pt. III. Biochemistry of food spoilage -- pt. IV. Biotechnology. |
| Record Nr. | UNINA-9910785961203321 |
| Amsterdam, : Elsevier/Academic Press, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Biochemistry of foods [[electronic resource] /] / edited by N.A. Michael Eskin and Fereidoon Shahidi
| Biochemistry of foods [[electronic resource] /] / edited by N.A. Michael Eskin and Fereidoon Shahidi |
| Edizione | [3rd ed.] |
| Pubbl/distr/stampa | Amsterdam, : Elsevier/Academic Press, 2013 |
| Descrizione fisica | 1 online resource (585 p.) |
| Disciplina |
664
664.001572 |
| Altri autori (Persone) |
EskinN. A. M (Neason Akivah Michael)
ShahidiFereidoon |
| Soggetto topico |
Food
Biochemistry |
| ISBN |
1-283-65848-8
0-08-091809-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. I. Biochemical changes in raw foods -- pt. II. Biochemistry of food processing -- pt. III. Biochemistry of food spoilage -- pt. IV. Biotechnology. |
| Record Nr. | UNINA-9910826843703321 |
| Amsterdam, : Elsevier/Academic Press, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Biochimica e tecnologia degli alimenti / Jean-Claude Cheftel, Henri Cheftel ; edizione italiana a cura di Luciano Didero
| Biochimica e tecnologia degli alimenti / Jean-Claude Cheftel, Henri Cheftel ; edizione italiana a cura di Luciano Didero |
| Autore | Cheftel, Jean-Claude |
| Edizione | [1. ed.] |
| Pubbl/distr/stampa | Bologna : Edagricole, c1988 |
| Descrizione fisica | v. : ill. ; 24 cm. |
| Disciplina | 664 |
| Altri autori (Persone) | Cheftel, Henri |
| Soggetto topico |
Alimenti - Lavorazione
Alimenti - Conservazione |
| ISBN |
88-206-2134-7
88-206-2135-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Nota di contenuto | Vol. 1.: XII, 380 p. Vol. 2.: XVI, 435 p. |
| Record Nr. | UNIBAS-000006065 |
|
Cheftel, Jean-Claude
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| Bologna : Edagricole, c1988 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. della Basilicata | ||
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Biochimica e tecnologia degli alimenti / Jean-Claude Cheftel, Henri Cheftel ; edizione italiana a cura di Luciano Didero
| Biochimica e tecnologia degli alimenti / Jean-Claude Cheftel, Henri Cheftel ; edizione italiana a cura di Luciano Didero |
| Autore | Cheftel, Jean Claude |
| Pubbl/distr/stampa | Bologna : Edagricole, 1988 |
| Descrizione fisica | 2 v |
| Disciplina | 664 |
| Altri autori (Persone) | Cheftel, Henri |
| Soggetto topico |
Alimenti - Conservazione
Alimenti - Lavorazione |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNISA-990000095010203316 |
|
Cheftel, Jean Claude
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| Bologna : Edagricole, 1988 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Biochimica e tecnologia degli alimenti / Jean Claude Cheftel, Henri Cheftel, Pierre Besançon ; edizione italiana a cura di Luciano Didero
| Biochimica e tecnologia degli alimenti / Jean Claude Cheftel, Henri Cheftel, Pierre Besançon ; edizione italiana a cura di Luciano Didero |
| Autore | Cheftel, Jean Claude |
| Pubbl/distr/stampa | Bologna : Edagricole, 1988 |
| Descrizione fisica | 2 v. ; 24 cm |
| Disciplina | 664 |
| Altri autori (Persone) |
Cheftel, Henri
Besançon, Pierre |
| Soggetto non controllato |
Alimenti
Tecnologia alimentare |
| ISBN | 88-206-2134-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-990001728840403321 |
|
Cheftel, Jean Claude
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| Bologna : Edagricole, 1988 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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