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1. |
Record Nr. |
UNIPARTHENOPE000020023 |
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Titolo |
L' economia programmatica / L. Brocard ... [et al.] ; appendice bibliografica di G. Bruguier ; traduzioni di S. La Colla ed E. Peterlongo |
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Pubbl/distr/stampa |
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Titolo uniforme |
L' economia programmatica |
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Descrizione fisica |
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Collana |
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Pubblicazioni della Scuola di scienze corporative della R. Università di Pisa ; 2 |
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Disciplina |
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Collocazione |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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2. |
Record Nr. |
UNINA9910404080703321 |
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Autore |
Verardo Vito |
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Titolo |
Bioactive Components in Fermented Foods and Food By-Products |
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Pubbl/distr/stampa |
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MDPI - Multidisciplinary Digital Publishing Institute, 2020 |
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ISBN |
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Descrizione fisica |
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1 electronic resource (140 p.) |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Sommario/riassunto |
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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 |
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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. |
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3. |
Record Nr. |
UNINA9910788841303321 |
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Autore |
Kustin Andrew R. <1953-> |
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Titolo |
Complexes associated to two vectors and a rectangular matrix / / Andrew R. Kustin |
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Pubbl/distr/stampa |
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Providence, Rhode Island : , : American Mathematical Society, , 2000 |
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ISBN |
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Descrizione fisica |
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1 online resource (97 p.) |
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Collana |
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Memoirs of the American Mathematical Society, , 0065-9266 ; ; number 698 |
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Disciplina |
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Soggetti |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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"Volume 147, number 698 (second of 4 numbers)." |
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Nota di bibliografia |
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Includes bibliographical references. |
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Nota di contenuto |
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""Table of Contents""; ""Introduction""; ""Section 1. Preliminary results""; ""Section 2. The complex I[sup(z)]""; ""Section 3. Properties of the complexes I[sup(z)]""; ""Section 4. The complex M[sup(z)]""; ""Section 5. The functor M(p, q, r)""; ""Section 6. Binomial coefficients""; ""Section 7. |
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The proof of Theorems 4.5 and 4.8""; ""Section 8. Exactness""; ""Section 9. The case g = f � 1""; ""References"" |
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4. |
Record Nr. |
UNICAMPANIAVAN00064972 |
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Autore |
Timpanaro, Sebastiano <1923-2000> |
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Titolo |
Sulla linguistica dell'Ottocento / Sebastiano Timpanaro |
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Pubbl/distr/stampa |
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Bologna, : Il mulino, [2005] |
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ISBN |
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Descrizione fisica |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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