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1. |
Record Nr. |
UNINA990008425610403321 |
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Autore |
Angelini, Werther |
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Titolo |
Gli ebrei di Ferrara nel Settecento : i Coen e altri mercanti nel rapporto con le pubbliche autorita / Werther Angelini |
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Pubbl/distr/stampa |
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Descrizione fisica |
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330 p. ; 21 cm + errata corrige |
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Collocazione |
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Livello bibliografico |
Monografia |
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2. |
Record Nr. |
UNINA9910453119103321 |
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Titolo |
Physics of complex colloids / / edited by C. Bechinger, F. Sciortino, P. Ziherl |
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Pubbl/distr/stampa |
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Washington, DC : , : IOS Press, , 2013 |
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ISBN |
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Descrizione fisica |
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1 online resource (639 p.) |
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Collana |
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Proceedings of the International School of Physics "Enrico Fermi", , 0074-784X ; ; course 184 |
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Altri autori (Persone) |
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BechingerC |
SciortinoF |
ZiherlP |
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Disciplina |
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Soggetti |
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Colloids |
Electronic books. |
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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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Description based upon print version of record. |
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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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""Title Page""; ""Contents""; ""Preface""; ""Course group shot""; ""Colloidal interactions: From effective potentials to structure""; ""Colloidal Soft Matter""; ""The coarse-graining strategy: effective interactions""; ""Colloidal stabilization""; ""Charge stabilization""; ""Steric stabilization""; ""Classical uniform fluids""; ""Nonuniform fluids: density functional theory (DFT)""; ""The basic principles of DFT""; ""Some useful results""; ""Accurate density functionals for soft potentials""; ""Fluid-fluid interfaces""; ""Wetting""; ""Crystallization""; ""Cluster crystals"" |
""Density functional theory for polymer chains""""Summary and conclusions""; ""Appendix A. Functionals and functional differentiation""; ""Like-charge colloidal attraction: A simple argument""; ""Introduction""; ""The model""; ""The large distance limit""; ""From infinite to small inter-plate distances: the unbinding scenario""; ""Discussion""; ""Unbinding scenario and ground-state structure""; ""Back to the failure of mean-field""; ""Large distance behaviour""; ""Asymmetric plates generalisation""; ""Conclusion""; ""Elastic properties of colloidal solids with disorder""; ""Introduction"" |
""Introduction to elasticity in the context of thermodynamics""""Crystalline solids""; ""Born term""; ""Fluctuation term""; ""Density functional approach""; ""On the comparison of the different approaches""; ""Glasses""; ""Modified density functional approach""; ""Replica theory approach""; ""Mode coupling theory approach""; ""Conclusions and outlook""; ""Appendix A""; ""Colloidal arrested states of matter""; ""Introduction""; ""The prototype colloidal glass: the hard-sphere glass""; ""The role of polydispersity for the HS glass transition"" |
""Hard spheres plus short-ranged attraction: attractive and repulsive glasses""""Effective interactions: depletion and its consequences on thermodynamics""; ""Dynamics in the presence of short-ranged attraction""; ""Soft glasses: the case of star polymers""; ""Star polymer solutions""; ""Binary mixtures of stars""; ""Further exploitation of softness: the asymmetric glass""; ""Dynamical features of the star-star multiple glasses""; ""Single glass""; ""Double glass""; ""Asymmetric glass""; ""Gels: low-density, disordered, arrested states driven by attraction"" |
""Non-equilibrium gels resulting from arrested phase separation""""Equilibrium gels of patchy particles""; ""Charged colloids: Wigner glasses""; ""Competing interactions: cluster glasses and gels""; ""Gels of elongated clusters (or cluster gels)""; ""Wigner glasses of clusters (or cluster glasses)""; ""Appendix A. The ideal Mode Coupling Theory of the glass transition""; ""Stochastic thermodynamics: A brief introduction""; ""Preliminaries""; ""Introduction""; ""Nutshell thermodynamics""; ""Nutshell equilibrium statistical mechanics""; ""Nutshell Master equation"" |
""Ensemble stochastic thermodynamics"" |
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Sommario/riassunto |
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Colloids are systems comprised of particles of mesoscopic size suspended in a liquid. They have recently been attracting increased attention from scientists and engineers due to the fact that they are nowadays present in many industrial products such as paints, oil additives, electronic ink displays and drugs. Colloids also serve as versatile model systems for phenomena and structures from solid-state physics, surface science and statistical mechanics, and can easily be studied using tabletop experiments to provide insight into processes not readily accessible in atomic systems.This book prese |
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3. |
Record Nr. |
UNINA9910809686603321 |
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Titolo |
Handbook of fermented meat and poultry / / editor-in-chief Fidel Todrá ; consulting editor Y. H. Hui ; associate editors Iciar Astiasarán, Joseph G. Sebranek, Règine Talon |
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Pubbl/distr/stampa |
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West Sussex, England : , : John Wiley & Sons Ltd, , 2015 |
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©2015 |
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ISBN |
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1-118-52267-2 |
1-118-52265-6 |
1-118-52268-0 |
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Edizione |
[Second edition.] |
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Descrizione fisica |
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1 online resource (534 p.) |
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Classificazione |
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Disciplina |
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Soggetti |
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Fermented foods |
Meat - Preservation |
Fermentation |
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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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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Cover; Title Page; Copyright; Contents; List of Contributors; Preface; Part I Meat Fermentation Worldwide: Overview, Production, and Principles; Chapter 1 Dry-Fermented Sausages and Ripened Meats: An Overview; 1.1 Introduction; 1.2 Fermented sausages and ripened meats around the world; 1.3 The importance of fermented sausages; Acknowledgement; References; Chapter 2 Production and Consumption of Fermented Meat Products; 2.1 Introduction; 2.2 Current products; 2.3 The Future; References; Chapter 3 Principles of Meat Fermentation; 3.1 Introduction; 3.2 Fermentation |
3.3 Factors influencing fermentation3.4 Proteolysis; 3.5 Lipolysis; 3.6 Antagonistic effects; References; Chapter 4 Principles of Curing; 4.1 Definition of curing; 4.2 History of curing; 4.3 Legislation; 4.4 Chemistry of nitrite and nitrate; 4.5 Nitrite and nitrate in meat products; 4.6 Nitrosomyoglobin (NOMb); 4.7 N-nitrosamine formation; 4.8 Conclusion; References; Chapter 5 Principles of Drying; 5.1 Introduction; 5.2 Basic principles of drying; 5.3 Hurdle technology applied to dried meat and poultry products; 5.4 Fundamentals of the |
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drying of meat and poultry products |
5.5 Drying kinetics modeling5.6 Air conditioning and circulation in meat drying; References; Chapter 6 Principles of Smoking; 6.1 Introduction; 6.2 Wood-smoke composition; 6.3 The preserving effect; 6.4 The flavoring effect; 6.5 Benefits and risks; 6.6 Food engineering approach; 6.7 Smoking procedures; References; Part II Raw Materials; Chapter 7 The Biochemistry of Meat and Fat; 7.1 Introduction: muscle structure; 7.2 Meat composition; 7.3 Muscle proteases and lipases; 7.4 Adipose tissue lipases; 7.5 Post mortem muscle metabolism and quality; References; Chapter 8 Ingredients |
8.1 Introduction8.2 Lean; 8.3 Fat; 8.4 Factors affecting the suitability of lean and fat for processing; 8.5 Other ingredients; References; Chapter 9 Additives; 9.1 Introduction; 9.2 Acids and related additives; 9.3 Antioxidants; 9.4 Colorants; 9.5 Emulsifiers; 9.6 Flavor enhancers; 9.7 Flavoring agents; 9.8 Preservatives; 9.9 Multipurpose additives: phosphates; References; Chapter 10 Spices and Seasonings; 10.1 Introduction; 10.2 Ethnic preferences; 10.3 Commonly used spices in processed meats; 10.4 Botanical properties; 10.5 Product forms and appearances; 10.6 Chemical properties |
10.7 Quality standards10.8 Sensory properties; 10.9 Applications in fermented meat processing; 10.10 Conclusion; References; Chapter 11 Casings; 11.1 Introduction; 11.2 Natural casings; 11.3 Artificial casings; 11.4 Regulatory compliance; 11.5 Handling casings; 11.6 Quality determination; 11.7 Conclusion; References; Part III Microbiology and Starter Cultures; Chapter 12 Microorganisms in Traditional Fermented Meats; 12.1 Introduction; 12.2 Traditional sausage manufacture; 12.3 Description of ecosystems; 12.4 Identification of technological microbiota; 12.5 Conclusion; References |
Chapter 13 The Microbiology of Fermentation and Ripening |
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Sommario/riassunto |
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"Fermented meats use bacterial cultures in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This is a reference book on meat fermentation which presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 56 chapters of this substantial book are group into the following sections: Meat fermentation worldwide: history and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance This fully revised and expanded second edition contains six new chapters that address the following topics: Smoking and new smoke flavorings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Enzymes and aroma generation; Flavor; Low sodium in meat products; and Asian sausages. The remaining chapters have been updated to reflect the latest advances and developments. This handbook will provide readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics"-- |
"Covers the whole manufacturing process from raw materials and starter cultures through to finished product quality assurance"-- |
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