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Record Nr. |
UNINA9910595071403321 |
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Autore |
Moatsou Golfo |
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Titolo |
Cheese and Whey |
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Pubbl/distr/stampa |
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Basel, : MDPI Books, 2022 |
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Descrizione fisica |
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1 electronic resource (160 p.) |
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Soggetti |
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Research & information: general |
Biology, life sciences |
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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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Cheese is an excellent and complex food matrix that preserves in concentrated form valuable milk constituents, such as proteins, minerals, vitamins, and biofunctional lipids. The formation of cheese mass requires the removal of whey, i.e., water and soluble milk substances—proteins, minerals, lactose, and vitamins. It is well known that whey, apart from being a serious environmental threat, is a valuable substrate for the formation of new products with excellent functional and biological activities. This reprint aims to share research related to (i) cheese production, ripening, and properties, and (ii) whey and whey components’ functionality and biological value, as well as whey exploitation and processing. |
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2. |
Record Nr. |
UNINA9910785329703321 |
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Titolo |
Formal evidence in grammaticalization research [[electronic resource] /] / edited by An Van linden, Jean-Christophe Verstraete, Kristin Davidse; in collaboration with Hubert Cuyckens |
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Pubbl/distr/stampa |
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Amsterdam, : John Benjamins Pub. Co., 2010 |
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ISBN |
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1-282-90457-4 |
9786612904578 |
90-272-8767-8 |
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Descrizione fisica |
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viii, 344 p. : ill. (some col.) |
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Collana |
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Typological studies in language, , 0167-7373 ; ; v. 94 |
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Altri autori (Persone) |
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LindenAn van <1982-> |
VerstraeteJean-Christophe <1976-> |
DavidseKristin |
CuyckensH |
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Disciplina |
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Soggetti |
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Grammar, Comparative and general - Grammaticalization |
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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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The present volume finds its origin in the conference "From ideational to interpersonal: Perspectives from grammaticalization" (FITIGRA), held at the University of Leuven from 10 to 12 February 2005. |
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Nota di bibliografia |
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Includes bibliographical references and indexes. |
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