Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Maria Fernández-Lobato"'
Autor:
Eliana Capecchi, Elisabetta Tomaino, Davide Piccinino, Peter Elias Kidibule, Maria Fernández-Lobato, Daniele Spinelli, Rebecca Pogni, Ana Garcia Cabado, Jorge Lago, Raffaele Saladino
Publikováno v:
Biomacromolecules. 23(8)
Lignin nanoparticles containing saccharides from fishery wastes were prepared as sustainable biofillers for advanced materials. Organosolv lignin and Kraft lignin were used as polyphenol components in association with chitosan and chitooligosaccharid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a00d6c5521a36f91bd29c876a0c4a35
https://pubmed.ncbi.nlm.nih.gov/35877659
https://pubmed.ncbi.nlm.nih.gov/35877659
Publikováno v:
Biomass Conversion & Biorefinery; Dec2022, Vol. 12 Issue 12, p5923-5935, 13p
Bioreactor Technology in Food Processing brings peculiarities, specificities, and updates on bioreactors and bioprocesses related to food and beverage production. The 26 chapters of this book are the result of the participation of more than 70 profes
This book is a valuable reference that discusses green technologies, like enzyme technologies, to meet the ever-growing demand of nutraceuticals and functional foods. Microorganisms like bacteria (lactic acid bacteria, Bacillus species), yeasts, and
This book provides an overview of the different aspects of microbial bioconversion methodologies for valorization of underutilized wastes of varied nature. It covers microbiological/biotechnological aspects, environmental concerns, bioprocess develop
The book explores and exploits the synergy and boundary between biotechnology, bioprocessing and food engineering. Divided into three parts, Advances in Food Bioproducts and Bioprocessing Technologies includes contributions that deal with new develop
Autor:
Leif, Hanne, Ulrik, Felix
In the first chapter, Saraid Mora Rochín, PhD, Jorge Milán Carrillo, PhD, and Cuauhtémoc Reyes Moreno, PhD review the function of food carotenoids in oxidative stress-induced human disease prevention. In the second chapter, Andrêssa S. Fernandes,
Autor:
Ramesh C. Ray, Cristina M. Rosell
The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve favorable processing conditions and for the safety o
Autor:
Pratyoosh Shukla, Brett I. Pletschke
Enzyme Technology is one the most promising disciplines in modern biotechnology. In this book, the applications of a wide variety of enzymes are highlighted. Current studies in enzyme technology are focused towards the discovery of novel enzymes (ter