1.

Record Nr.

UNIPARTHENOPE000020023

Titolo

L' economia programmatica / L. Brocard ... [et al.] ; appendice bibliografica di G. Bruguier ; traduzioni di S. La Colla ed E. Peterlongo

Pubbl/distr/stampa

Firenze : Sansoni, 1933

Titolo uniforme

L' economia programmatica

Descrizione fisica

VI, 203 p. ; 22 cm

Collana

Pubblicazioni della Scuola di scienze corporative della R. Università di Pisa ; 2

Disciplina

330.124

Collocazione

DEP II 0069

Lingua di pubblicazione

Italiano

Formato

Materiale a stampa

Livello bibliografico

Monografia

2.

Record Nr.

UNINA9910404080703321

Autore

Verardo Vito

Titolo

Bioactive Components in Fermented Foods and Food By-Products

Pubbl/distr/stampa

MDPI - Multidisciplinary Digital Publishing Institute, 2020

ISBN

3-03928-852-0

Descrizione fisica

1 electronic resource (140 p.)

Lingua di pubblicazione

Inglese

Formato

Materiale a stampa

Livello bibliografico

Monografia

Sommario/riassunto

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.

3.

Record Nr.

UNINA9910788841303321

Autore

Kustin Andrew R. <1953->

Titolo

Complexes associated to two vectors and a rectangular matrix / / Andrew R. Kustin

Pubbl/distr/stampa

Providence, Rhode Island : , : American Mathematical Society, , 2000

ISBN

1-4704-0289-0

Descrizione fisica

1 online resource (97 p.)

Collana

Memoirs of the American Mathematical Society, , 0065-9266 ; ; number 698

Disciplina

510 s

514/.223

Soggetti

Complexes

Lingua di pubblicazione

Inglese

Formato

Materiale a stampa

Livello bibliografico

Monografia

Note generali

"Volume 147, number 698 (second of 4 numbers)."

Nota di bibliografia

Includes bibliographical references.

Nota di contenuto

""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.



The proof of Theorems 4.5 and 4.8""; ""Section 8. Exactness""; ""Section 9. The case g = f � 1""; ""References""

4.

Record Nr.

UNICAMPANIAVAN00064972

Autore

Timpanaro, Sebastiano <1923-2000>

Titolo

Sulla linguistica dell'Ottocento / Sebastiano Timpanaro

Pubbl/distr/stampa

Bologna, : Il mulino, [2005]

ISBN

88-15-10775-4

Descrizione fisica

326 p. ; 22 cm.

Lingua di pubblicazione

Italiano

Formato

Materiale a stampa

Livello bibliografico

Monografia