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1. |
Record Nr. |
UNISA990003405630203316 |
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Titolo |
Circo Massimo : architetture, funzioni, culti, ideologia / Francesco Marcattili |
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Pubbl/distr/stampa |
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Roma : L'Erma di Bretschneider, 2009 |
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ISBN |
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Descrizione fisica |
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Collana |
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Bullettino della Commissione archeologica comunale di Roma , Supplementi ; 19 |
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Disciplina |
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Soggetti |
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Collocazione |
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XI.5. Coll. 8/ 11 |
XI.5. Coll. 8/ 11 a |
XI.5. Coll. 8/ 11 b |
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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. |
UNINA9910481017103321 |
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Autore |
Arcozzi N (Nicola), <1963-> |
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Titolo |
Carleson measures and interpolating sequences for Besov spaces on complex balls / / N. Arcozzi, R. Rochberg, E. Sawyer |
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Pubbl/distr/stampa |
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Providence, Rhode Island : , : American Mathematical Society, , [2006] |
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©2006 |
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ISBN |
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Descrizione fisica |
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1 online resource (178 p.) |
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Collana |
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Memoirs of the American Mathematical Society, , 0065-9266 ; ; number 859 |
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Disciplina |
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Soggetti |
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Besov spaces |
Multipliers (Mathematical analysis) |
Embeddings (Mathematics) |
Interpolation |
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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"July 2006, volume 182, number 859 (third of 4 numbers)." |
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Nota di bibliografia |
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Includes bibliographical references (page 163). |
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Nota di contenuto |
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""Contents""; ""CARLESON MEASURES AND INTERPOLATING SEQUENCES""; ""1. Introduction""; ""2. A tree structure for the unit ball B[sub(n)] in C[sup(n)]""; ""3. Carleson measures""; ""4. Pointwise multipliers""; ""5. Interpolating sequences""; ""6. An almost invariant holomorphic derivative""; ""7. Besov spaces on trees""; ""8. Holomorphic Besov spaces on Bergman trees""; ""9. Completing the multiplier interpolation loop""; ""10. Appendix""; ""Bibliography"" |
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3. |
Record Nr. |
UNINA9910879589503321 |
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Autore |
Alves Vanessa |
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Titolo |
Chemical and Enzymatic Interesterification for Food Lipid Production / / by Vanessa Alves, Guilherme de Figueiredo Furtado, Gabriela Alves Macedo |
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Pubbl/distr/stampa |
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Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2024 |
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ISBN |
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Edizione |
[1st ed. 2024.] |
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Descrizione fisica |
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1 online resource (64 pages) |
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Collana |
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Chemistry of Foods, , 2199-7209 |
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Disciplina |
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Soggetti |
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Food - Analysis |
Chemistry |
Lipids |
Food science |
Chemistry, Technical |
Food Chemistry |
Lipidology |
Food Engineering |
Industrial Chemistry |
Food Science |
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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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Nota di contenuto |
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Chemical and Enzymatic Interesterification for Food Lipid Production: An Introduction -- Lipases as Biocatalysts for Enzymatic Interesterification -- Flow Bioreactors for the Biocatalytic Process of Enzymatic Interesterification -- Applications of Structured Lipids in Foods -- Structured Lipids: Importance in Metabolism and Health -- Epilogue. |
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Sommario/riassunto |
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This book addresses special lipids produced by chemical and enzymatic interesterification and explores the interesterification process and its crucial role in the modification of oils for various applications. The book discusses the chemical and enzymatic aspects of this process, providing an in-depth understanding of its mechanism, benefits, and limitations. The book covers key concepts such as the mechanism of |
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interesterification, the use of immobilized lipases in enzymatic interesterification, and current applications of interesterification in fats and oils. Particular attention is given to acidolysis, alcoholysis, glycerolysis, and transesterification - the four types of interesterification reactions, and to the advantages and drawbacks of both enzymatic and chemical interesterification. In this book, the authors address critical questions like the fate of fatty acids from interesterified lipids after consumption and their long-term health effects. Readers will also learn more about the current applications of interesterification in fats and oils, including special lipids like plastic fats, human milk fat substitutes, structured lipids enriched with essential fatty acids, cocoa butter equivalents and substitutes, and low-calorie structured lipids. Aimed at researchers and professionals in food science, this book offers valuable insights into the production of various specialty fats through enzymatic interesterification, thereby equipping readers with the knowledge to innovate in the field of food applications. Readers with a background in food chemistry will benefit from its detailed explanation of lipase-catalyzed synthesis and the use of alkali metals in interesterification. |
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