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Acide ascorbique et histidine --- Ascorbisch zuur en histidine --- Histidine en ascorbisch zuur --- Histidine --- Vitamine C en histidine --- Vitamine C et histidine --- 577.16 C. : 547.784.2 --- 547.784.2 : 577.16 C.

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ANTIBIOTIQUES POLYPEPTIDIQUES --- ANTIINFLAMMATOIRES NON-STEROIDIENS --- HEPARINOIDS --- HISTIDINE --- DECARBOXYLASE --- PSYCHOTROPES --- NITROFURANNES

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Amino acids --- Phenylalanine --- Histidine --- Tryptophan --- Tyrosine --- cell structure --- gene interaction

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Food fermentation is one of the most ancient processes of food production that has historically been used to extend food shelf life and to enhance its organoleptic properties. However, several studies have demonstrated that fermentation is also able to increase the nutritional value and/or digestibility of food. Firstly, microorganisms are able to produce huge amounts of secondary metabolites with excellent health benefits and preservative properties (i.e., antimicrobial activity). Secondarily, fermented foods contain living organisms that contribute to the modulation of the host physiological balance, which constitutes an opportunity to enrich the diet with new bioactive molecules. Indeed, some microorganisms can increase the levels of numerous bioactive compounds (e.g., vitamins, antioxidant compounds, peptides, etc.). Moreover, recent advances in fermentation have focused on food by-products; in fact, they are a source of potentially bioactive compounds that, after fermentation, could be used as ingredients for nutraceuticals and functional food formulations. Because of that, understanding the benefits of food fermentation is a growing field of research in nutrition and food science. This book aims to present the current knowledge and research trends concerning the use of fermentation technologies as sustainable and GRAS processes for food and nutraceutical production.

chemical refining --- Lactic acid bacteria --- grapevine --- sourdough --- vegetable oil --- platelet-activating factor --- biogenic amines --- aglycones --- food fermentation --- food by-products --- beer --- Blakeslea trispora --- ?-aminobutyric acid (GABA) --- fish oil --- ?-glucosidase --- Thunnus thynnus --- lycopene --- histidine decarboxylase (hdc) gene --- fermentation --- wine --- ?-aminobutyric acid GABA --- thrombin --- isoflavones --- polar lipids --- phenolic compounds --- lactobacilli --- fatty acid profile --- antithrombotic --- UHPLC/ESI-QTRAP --- orange powder --- tyrosine decarboxylase (tdc) gene --- Sparus aurata --- amaranth flour --- soybean extract --- Penicillium citrinum --- indoleamines --- cardiovascular disease --- brewer’s spent grain --- Pecorino di Farindola --- liquid chromatography --- by-products --- lactic acid bacteria --- grains --- bioactive peptides --- Dicentrarhus labrax --- fungi --- raw milk ewe’s cheese --- ?-aminobutyric acid --- bioactive compounds --- hops --- volatile components

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The anthropogenic loading of phosphorus (P) to water bodies continues to increase worldwide, in many cases leading to increased eutrophication and harmful algal blooms. Determining the sources of P and the biogeochemical processes responsible for this increase is often difficult because of the complexity of the inputs and pathways, which vary both in spatial and temporal scales. In order to effectively develop strategies to improve water quality, it is essential to develop a comprehensive understanding of the relationship of P pools with biological uptake and cycling under varied soil and water conditions. In this ebook, eight chapters cover the various aspects of basic-applied research on mineral–P interaction and how these reactions impact P mobilization, bioavailability, transfer, and speciation of P in different soil matrices using advanced analytical methods. Some of these methods include the application of XANES and field-based research related to stream bank legacy nutrients; natural and anthropogenic eutrophication and its relationship to climate change; and the evaluation of the impact of P due to (i) grazing systems, (ii) weathering and vegetation, and iii) soil and manure management practices. In addition, two review chapters take a holistic approach to cover an expansive area of P transformation processes along the cropland–riparian–stream continuum and the assessment of legacy P. Together, these contributions improve our current understanding of the reactions and processes that impact P concentration, speciation, cycling, loss, and transfer from agroecosystems.

Research & information: general --- eutrophication --- phosphorus --- water quality --- sediment --- dissolved oxygen --- phosphorus mobilization --- climate change --- algae bloom --- legacy sediments --- equilibrium phosphorus concentration --- sorption --- desorption --- anoxic --- chemical P extraction --- microanalysis --- X-ray absorption near-edge structure (XANES) spectroscopy --- soil P --- vertical and horizontal P distribution --- runoff water --- exclusions --- strategic grazing --- dissolved reactive phosphorus --- total phosphorus --- soil test phosphorus --- soil stratification --- soil fertility --- phosphorus cycling --- weathering --- iron speciation --- biogeochemistry --- legacy phosphorus --- speciation --- transformation --- accessibility --- best management practices --- corn silage --- erosion --- nutrient management --- liquid manure --- surface runoff --- agriculture --- riparian buffers --- critical source areas --- overland flow --- hydropedology --- snowmelt --- streamflow --- tile drainage --- phosphorus kinetics --- Fe-Al-hydroxide mixtures --- histidine --- malic acid --- n/a