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1. |
Record Nr. |
UNINA9910131265703321 |
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Autore |
Lewin Helena |
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Titolo |
Identidade e cidadania : como se expressa o judaísmo brasileiro / / Helena Lewin (coordenadora) |
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Pubbl/distr/stampa |
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SciELO Books - Centro Edelstein, 2009 |
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Rio de Janeiro, Brazil : , : Centro Edelstein, , 2009 |
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ISBN |
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Descrizione fisica |
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1 online resource (418 pages) : digital, PDF file(s) |
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Disciplina |
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Soggetti |
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Jews - Brazil - History |
Jews - Brazil - Intellectual life |
Brazil Ethnic relations |
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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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Nota di bibliografia |
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Includes bibliographical references. |
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Sommario/riassunto |
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The State University of Rio de Janeiro through its Program of Jewish Studies, linked to the Sub-Rectory of Extension and Culture, presents this volume entitled Identity and Citizenship: how is expressed the Brazilian Judaism composed of texts that were presented during the III Meeting Brazilian Jewish Studies, held from April 23 to 25, 2002, at this University. |
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2. |
Record Nr. |
UNINA9910689496203321 |
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Titolo |
Research activities |
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Pubbl/distr/stampa |
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Rockville, MD, : AHCPR, Office of Health Care Information |
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ISSN |
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Descrizione fisica |
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Collana |
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Disciplina |
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Soggetti |
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Health services administration - Research - United States |
Medical care - Research - United States |
Health Services Research |
Delivery of Health Care |
Quality of Health Care |
Health Services - economics |
Health services administration - Research |
Medical care - Research |
Research |
Periodicals. |
United States |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Periodico |
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Note generali |
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Distributed to depository libraries in print version, ending with issue for <Dec. 2000> |
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3. |
Record Nr. |
UNINA9910824927303321 |
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Autore |
Nussinovitch A. |
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Titolo |
Adhesion in foods : fundamental principles and applications / / Amos Nussinovitch |
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Pubbl/distr/stampa |
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Chichester, West Sussex, England : , : Wiley-Blackwell, , 2017 |
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©2017 |
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ISBN |
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1-118-85160-9 |
1-5231-0979-3 |
1-118-85157-9 |
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Descrizione fisica |
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1 online resource (236 pages) : illustrations (some color) |
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Collana |
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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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Nota di bibliografia |
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Includes bibliographical references at the end of each chapters and index. |
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Sommario/riassunto |
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To the layman, adhesion is a simple matter of how well two different materials stick together, and adhesion measurements provide some indication of the force required to separate them. However, a more detailed look at adhesion shows that it is a very important feature of food throughout its manufacturing, packaging and storage. Chapters are fully devoted to the fascinating topic of adhesion in foods. Key features of the book include, but are not limited to: definition and nomenclature of adhesion; adhesion mechanisms and measurements; stickiness in various foods and its relation to technological processes; perception of stickiness; hydrocolloids as adhesive agents for foods; adhesion phenomena in coated, battered, breaded and fried foods; electrostatic adhesion in foods; multilayered adhered food products, and adhesion of substances to packaging and cookware. Adhesion in Foods: Fundamental Principles and Applications is dedicated not only to the academic community but also to the broader population of industrialists and experimentalists who will find it to be not only a source of knowledge, but also a launching pad for novel ideas and |
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inventions. In particular, this book is expected to be of interest to personnel involved in food formulation, food scientists, food technologists, industrial chemists and engineers, and those working in product development. |
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