Search Results - antioxidants (biotechnology OR technology).

Industrial biotechnology of vitamins, biopigments, and antioxidants /

Table of Contents: “…Vitamins, Biopigments, Antioxidants and Related Compounds: A Historical, Physiological and (Bio)technological Perspective / Erick J Vandamme, Jos e L Revuelta -- Water-Soluble Vitamins. …”
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Food antioxidants : technological, toxicological, and health perspectives /

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Emerging and Traditional Technologies for Safe, Healthy and Quality Food

Table of Contents: “…-- Whey Protein Edible Coatings: Recent Developments and Applications -- Physical and Sensory Properties of High Added Value Rice Extrudates -- Quality Standardization of Traditional Dry Fermented Sausages: Case of Petrovská Klobása -- Part III: Food Biotechnology -- Traditional and Emerging Technologies for Autochthonous Lactic Acid Bacteria Application -- Effect of Cell Immobilization on Properties of Presumptive Probiotics -- The Biocide and Antibiotic Resistance in Campylobacter Jejuni and Campylobacter Coli -- Microbial Polysaccharides: Between Oil Wells, Food and Drugs -- Part IV: Food Engineering -- Food Cold Chain Management and Optimization -- Encapsulation Technologies for Food Industry -- Innovations in Food Packaging Materials -- Food Processing using Supercritical Fluids -- Aqueous Fractionation of Dry-milled Corn Germ for Food Protein Production.…”
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Sweeteners Pharmacology, Biotechnology, and Applications /

Table of Contents: “…Analytical Strategies To Determine Artificial Sweeteners By Liquid Chromatography-Mass Spectrometry -- Artificial Sweeteners -- Aspartame and Pharmacological Effects -- Beneficial Effects of Stevia Rebaudiana Bertoni and Steviol-related Compounds on Health -- Biotechnological Production of Natural Zero-Calorie Sweeteners -- Biotransformation of Mogrosides -- Brazzein in the Complex with the Human Sweet Receptor -- Brazzein: A Natural Sweetener -- Characterization of Artificial Sweeteners Using Raman Spectroscopy -- Cultivation of Stevia rebaudiana Bertoni and Associated Challenges -- Glycyrrhiza Glabra: Chemistry and Pharmacological Activity -- Health Implications of Fructose Consumption in Humans -- Low Calorie Intense Sweeteners Safety Aspects -- Marker-Trait Association Study for Sucrose and Yield Contributing Traits in Sugarcane -- Mass Production of the Taste-Modifying Protein miraculin in transgenic plants -- Non-Nutritive Sweeteners and Their Role in the Gastrointestinal Tract -- Pharmacological Activities of Glycyrrhizinic Acid ("Glycyrrhizin") and Glycyrrhetinic Acid -- Somatic Embryogenesis Stevia Rebaudiana -- Stevia Rebaudiana's Antioxidant Properties -- Steviol Glycosides: Natural Non-Caloric Sweeteners -- Sucralose and its Biological Effects -- Sugar Alcohols as Sugar Substitutes in Food Industry -- Sweet Plant Protein Mabinlin and its Recombinant Expression -- Sweet Taste Receptor Signalling Network and Low Calorie Sweeteners -- Sweeteners: Regulatory Aspects -- Sweet-Tasting Protein Thaumatin:Physical and Chemical Properties -- Tagatose Stability -- The Recent Development of a Sweet-Tasting Brazzein and its Potential Industrial Applications -- The Role of Dietary Sugars and Sweeteners in Metabolic Disorders and Diabetes -- Transgenic Plants as Supersweet Protein Thaumatin II Producers -- Transgenics with Monellin -- Xylitol as Sweetener -- Xylitol: One Name, Numerous Benefits.…”
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Advances in Polymer Sciences and Technology Select Papers from APA 2017 /

Table of Contents: “…-Multifunctional Compatibilizer for Polypropylene Blends With PMMA And EVA -- Polymer Nanocomposites: Modification Through Swift Heavy Ions -- Development of Hybrid Composites and Joining Technology For Lightweight Structures -- Starch-Chitosan blend Cross-Linked With Calcium Chloride -- Titania-Gelatin Based Nano-Hybrids: A Versatile Material For Removal of Organic Dyes (Congo Red; Malachite Green; Crystal Violet & Methylene Blue) From Aqueous Solution -- Formulation And Characterization of Poly (D,L-Lactide-co-Glycolide) Nanoparticles loaded with Achyranthes Aspera for Increasing Bioavailability -- Development of CNT-Polymer Film Based Electrode for the Detection of Glucose -- Anticancer Drug Loaded Folate Conjugated Multiwalled Carbon Nanotubes -- Designing And Nanofunctionalization of Infection Resistant Polyester Suture -- Efficient Extraction of Antioxidants and Lubricants from Commercial Polypropylene Pellets and their Quantification Using HPLC -- Mandelic Acid Incorporated Antimicrobial Soy Protein Film Fabricated by Solution Casting.…”
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Glucosinolates

Table of Contents: “…Part I Occurrence: Glucosinolates: an Overview -- Glucosinolates: Novel Sources and Biological Potential -- Glucosinolates: a Brief overview over their Chemistry and Biological Activities -- Health-Promoting Compounds of Broccoli -- Genetic analysis of Glucosinolate Variability in Broccoli -- Glucosinolates in the Endemic Plants of the Tribe Alysseae (Brassicaceae) Wild-Growing in Croatia -- Part II (Bio)Synthesis: Costs of Glucosinolates in Brassica Rapa -- The Significance of Glucosinolates for Sulfur Storage in Brassicaceae Seedlings -- The Influence of Environment and Process Parameters on Glucosinolate-Myrosinase System from Brassica -- Control of Glucosinolates in Plants by Environmental Factors (Light) -- Part III Bioactivity: Glucosinolates and Plant Defence -- Glucosinolates and Leaf-Chewing Herbivores -- Insect Attraction versus Plant Defense -- The role of Glucosinolates in Resistance against Molluscan Herbivores -- Glucosinolates Interactions with Herbivores and their Natural Enemies -- Transport of Defense Compounds: Glucosinolates -- Control of Postharvest Disease by Glucosinolates -- Turning the 'Mustard Oil Bomb' into A 'Cyanide Bomb': Aromatic Glucosinolate Metabolism in A Specialist Insect Herbivore -- Glucosinolates and their Nematicidal Activity -- Glucosinolate and Isothiocyanate Production in A Plasticulture Production System -- Part IV Food Processing: The Fate of Glucosinolates During Thermal Processing of Vegetables -- Influence of Fermentation on Glucosinolates and Glucobrassicin Degradation Products in Sauerkraut -- Part V Health and Diseases: Glucosinolates in Health and Diseases -- Protection of Humans by Plant Glucosinolates -- Glucosinolates as Antioxidants? -- Glucosinolates and Bone formation -- Glucosinolates as Nutraceuticals -- Glucosinolates and Cholesterol Gallstones -- Glucosinolates and Bioavailibility - Isothiocyanates -- Antimicrobial Activities of Isothiocyanates -- The Role of Glucosinolate-Containing Vegetables in Cancer Prevention and their Promotion in Clinical Practice -- Glucosinolates and Chemopreventive Activity -- Detoxication of Airborne Pollutants by Broccoli Sprouts -- Antibacterial Activity of Glucosinates in Humans -- Anti-inflammatory Activity of Sulforaphane -- Chemopreventive Activity of Sulforaphane and Mechanisms of Action -- Sulforaphane: Antitumor Effects and Induction of Apoptosis -- Sulforaphane and Neuroprotection -- Sulphoraphane and Diabetes -- Sulphoraphane and Atherosclerosis -- Clinical and Molecular Evidence of the Consumption of Broccoli, Glucoraphanin and Sulforaphane in Humans -- Part VI Biotechnology: Metabolic Engineering of Aliphatic Glucosinolates in Hairy Root Cultures -- Biotic Elicitors Effectively increase the Glucosinolates Content -- The Physiological Importance of Glucosinolates on Plant Response to Abiotic Stress -- Sucrose Enhances the Accumulation of anthocyanins and Glucosinolates in Broccoli Sprouts -- Enhancement of Glucosinolate and Sulforaphane Formation of Broccoli Sprouts by Zinc Sulphate via its Stress Effect -- Reactivity and Stability of Glucosinolates and their Breakdown Products in Foods -- Part VII Methods: Extraction and Characterization of Glucosinolates -- Analytical Methods for Determining Bioavailability and Bioaccessibility of Bioactive Compounds from Fruits and Vegetables: Glucosinolates -- Phytochemical Fingerprinting for Simultaneous Identification of Glucosinolates and Phenolics -- Major and Minor Glucosinolates by Mass Spectrometry -- Quantification of Plant Surface Metabolites by Matrix-Assisted Laser Desorption-Ionization Mass Spectrometry Imaging: Glucosinolates on Arabidopsis Thaliana Leaves -- Quantification of Glucosinolates by Reverse-Phase Liquid Chromatography -- Glucosinolates: Extraction and Methods of Analysis from Paper Chromatography to Microchip analysis -- Spectrophotometric Method for Quantification of Total Glucosinolates -- The Use of 'Omics Technologies in Brassicaceous Vegetables.…”
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Bioactive Molecules in Food

Table of Contents: “…-- 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). …”
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Foodomics : Advanced Mass Spectrometry in Modern Food Science and Nutrition. by Cifuentes, A.

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Food processing by-products and their utilization /

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Functional food product development /

Table of Contents: “…Sacco -- Index -- Food Science and Technology.…”
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Plant Based "Green Chemistry 2.0" Moving from Evolutionary to Revolutionary /

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Global Food Security and Wellness

Table of Contents: “…Supporting Country-driven Innovations and Agrifood Value Chains for Poverty and Hunger Reduction -- Preserving Food after Harvest is an Integral Component of Food Security -- Microbiological Safety of Fruit and Vegetables in the Field, During Harvest and Packaging: A Global Issue -- Ensuring Food Safety in Developing and Developed Countries: Aspects Associated with the Use of Veterinary Drugs in Fish Farming in Brazil -- Functional Dairy Products -- Brazilian Native Fruits as a Source of Phenolic Compounds -- Technology and Nutrition Opportunities for Healthful Foods from Morama Beans, an Emerging Crop in Botswana -- Advancements in Obtaining and Utilizing Bovine Milk Proteins in Foods and Nutrition -- Chocolate and Cocoa Products as a Source of Health and Wellness -- Advances on the production and Application of Peptides for Promoting Human Health and Food Security -- Memorial -- IUFoST Distance-Assisted Training Program -- Food Science and Technology Undergraduate and Graduate and Graduate Curricula in North America -- Food Science and Technology Curricula in Africa: Meeting Africa's New Challenges -- Yeasts from Traditional Cheeses for Potential Applications -- Beta-lactoglobulin Fibril Dispersions: Structural and Rheological Characteristics -- Animal Welfare and Meat Quality: Methodologies to Reduce Pre-slaughter Stress in Boiler Chicken -- Protein Oxidation in Meat and Meat Products: Challenges for Antioxidative Protection -- Religious Slaughter of Animals: International Efforts to Meet This Need Responsibly -- Mitigation of Acrylamide Formation in Highly Consumed Foods -- Scale-up Issues and Cost of Manufacturing Bioactive Compounds by Supercritical Fluid Extraction and Ultrasound Assisted Extraction -- Multiphysics Modelling of Innovative Food processing Technologies -- Ultrasound Assisted Freezing of Fruits and Vegetables: Design, Development and Applications -- Characterization of Microbial Inactivation by Microwave Heating. .…”
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Polymers for Agri-Food Applications

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Graphene Functionalization Strategies From Synthesis to Applications /

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Introduction to Refractories for Iron- and Steelmaking. by Biswas, Subir

Table of Contents: “…1.4.4.5 Effect of Impurities -- 1.4.4.6 Effect of MgO Crystallite Size -- 1.4.4.7 Poor Thermal Shock Resistance of MgO Refractory -- 1.4.5 Dolomite Refractory -- 1.4.5.1 Direct-Bonded Doloma Bricks (Fired) -- 1.4.5.2 Chemically Bonded Dolomite Bricks -- 1.4.5.3 Direct-Bonded Dolomite Bricks with Improved Thermal Shock Resistance -- 1.4.5.4 Dolomite Brick Selection Criteria -- 1.4.5.5 Specification of Dolomite Bricks -- 1.4.6 MgO-C Refractories -- 1.4.6.1 Production Technology of Fired Carbon-Bonded Magnesia Bricks -- 1.4.6.2 Production Technology of Carbon Bond Impregnated Magnesia Bricks -- 1.4.6.3 Production Technology of Resin-Bonded MgO-C Bricks -- 1.4.7 MgO-Cr2O3 Refractories -- 1.4.7.1 Chrome Ore -- 1.4.7.2 Bond Aggregate System: Synthetic and Rebonded -- 1.4.7.3 Different Types of Magnesia-Chrome Bricks Based on Bonding System -- Chemically Bonded -- Silicate Bonded -- Direct Bonded -- Rebonded -- Semi-rebonded -- 1.4.7.4 Effect of Fused Magnesia-Chromite Quality on Rebonded Bricks -- 1.4.7.5 Competitive Features of Direct-Bonded, Rebonded and Semi-rebonded Bricks -- 1.4.7.6 Corrosion of Magnesia:Chrome Bricks -- 1.4.8 Spinel Refractories -- 1.4.8.1 In Situ and Preformed Spinel -- 1.4.8.2 Features of Spinel as a Superior Refractory Material -- 1.4.9 Silicon Carbide Refractories -- 1.4.9.1 Oxidation Reactions of SiC -- 1.4.9.2 Oxidation of SiC in the Presence of Water Vapor -- 1.4.9.3 Oxidation of SiC in CO Atmosphere -- 1.4.9.4 Oxidation of SiC in the Presence of Alkali (Na2O + K2O) -- 1.4.9.5 Damage of SiC Refractories -- 1.4.10 Zircon and Zirconia Refractories -- 1.4.10.1 ZrO2 -- 1.4.10.2 Stabilized Zirconia -- 1.5 Monolithic Refractories -- 1.5.1 Types of Monolithic Refractories -- 1.5.2 Castables -- 1.5.2.1 Conventional Castable -- 1.5.2.2 Low-Cement and Ultra-Low-Cement Castable -- 1.5.2.3 Castable Manufacturing Process.…”
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Carbon Fibers by Park, Soo-Jin

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