Buscar recursos académicos

Purple carrots (Daucus carota ssp. sativus var. atrorubens Alef.) accumulate anthocyanins in their roots, petioles and other plant parts. These flavonoid pigments represent an excellent dietary source of antioxidant and ...

Exopolysaccharides (EPS) are high molecular weight biopolymers produced by a wide range of microorganisms, including lactic acid bacteria (LAB). These polymers can be secreted to the external environment (slime EPS) or a...

Shigella is one of the most important waterborne and foodborne bacterial pathogens in the world. The species most commonly isolated from shigellosis patients is Shigella flexneri, which is found predominantly in developi...

Eugenol (4-allyl-2-methoxyphenol) is a naturally occurring phenol present in many botanical extracts, such as clove, cinnamon, and nutmeg essential oils. The beneficial properties of this compound have been extensively i...

An expanding world population and a planet limited in natural resources are two of the main reasons that have propelled the development of scientific and technological solutions that enable the efficient, sustainable, an...

Bioethanol is one of the most important renewable fuels and it is classified into four different generations (G) based on the feedstocks used for their production: edible food crops such as rice, corn, sugarcane, wheat, ...

This book focuses on the various invasive and non-invasive techniques which can be used for the characterization of starch macromolecules along with, the various types of physical, chemical, and enzymatic modifications o...

El progreso del sector agroalimentario juega un papel muy importante en el crecimiento económico de un país en desarrollo. Es por ello que el control de procesos y el seguimiento de la calidad son etapas cruciales. En ...

The Antarctic rocky coasts are mainly colonized by extensive seaweed communities, which play key roles as food resource, habitat, and refuge for many benthic and pelagic organisms. Due to climate warming, Antarctic marin...

There are different methods to conserve foods, and one of them is increasing the acidity. This can be achieved arti…cially with the addition of weak acids or naturally by fermentation, obtaining free additive products....