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1. |
Record Nr. |
UNISA990002664220203316 |
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Titolo |
Iconografia romana imperiale : da Carausio a Giuliano : 287-363 d.C. / a cura di Raissa Calza |
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Pubbl/distr/stampa |
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Roma : <<L'>>Erma di Bretschneider, 1972 |
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Descrizione fisica |
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434 p., CXXXIII c. di tav. : ill. ; 26 cm |
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Collana |
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Quaderni e guide di archeologia ; 3 |
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Disciplina |
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Soggetti |
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Imperatori romani - 287-363 d.C. - Iconografia |
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Collocazione |
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XI.5.B. 263/3(X A Coll. 22/3) |
XI.5.B. 263/3a(X A Coll. 22/3Bis) |
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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. |
UNINA9910484042603321 |
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Autore |
Lu Huilin |
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Titolo |
Computational fluid dynamics and the theory of fluidization : applications of the kinetic theory of granular flow / / Huilin Lu, Dimitri Gidaspow, Shuyan Wang |
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Pubbl/distr/stampa |
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Singapore : , : Springer, , [2021] |
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©2021 |
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ISBN |
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Edizione |
[1st ed. 2021.] |
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Descrizione fisica |
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1 online resource (XI, 198 p. 100 illus., 55 illus. in color.) |
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Disciplina |
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Soggetti |
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Computational fluid dynamics |
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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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Chapter 1: Introduction to Multiphase Flow Basic Equations -- Chapter 2: Constitutive Equations with Kinetic Theory of Granular Flow -- |
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Chapter 3: Homogeneous and Nonhomogeneous Interfacial Momentum Closure Experimental Foundation -- Chapter 4: Tutorial for Numerical Methods and Computer Programs -- Chapter 5: Cases for Numerical Simulations of Fluidized bed Systems. |
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Sommario/riassunto |
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This book is for engineers and students to solve issues concerning the fluidized bed systems. It presents an analysis that focuses directly on the problem of predicting the fluid dynamic behavior which empirical data is limited or unavailable. The second objective is to provide a treatment of computational fluidization dynamics that is readily accessible to the non-specialist. The approach adopted in this book, starting with the formulation of predictive expressions for the basic conservation equations for mass and momentum using kinetic theory of granular flow. The analyses presented in this book represent a body of simulations and experiments research that has appeared in numerous publications over the last 20 years. This material helps to form the basis for university course modules in engineering and applied science at undergraduate and graduate level, as well as focused, post-experienced courses for the process, and allied industries. |
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3. |
Record Nr. |
UNINA9910502657403321 |
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Titolo |
Functionality of Cyclodextrins in Encapsulation for Food Applications / / edited by Thao M. Ho, Hidefumi Yoshii, Keiji Terao, Bhesh R. Bhandari |
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Pubbl/distr/stampa |
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Cham : , : Springer International Publishing : , : Imprint : Springer, , 2021 |
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ISBN |
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Edizione |
[1st ed. 2021.] |
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Descrizione fisica |
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1 online resource (343 pages) |
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Collana |
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Biomedical and Life Sciences Series |
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Disciplina |
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Soggetti |
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Food - Microbiology |
Food science |
Chemistry, Organic |
Food Microbiology |
Food Science |
Organic Chemistry |
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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 and index. |
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Nota di contenuto |
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Chapter 1: Properties of cyclodextrins and their applications in food processing -- Chapter 2: Solid encapsulation method: ethylene gas encapsulation into amorphous alpha-cyclodextrin powder -- Chapter 3: Encapsulation of gases -- Chapter 4: Encapsulation of flavours -- Chapter 5: Encapsulation of colour and pigments -- Chapter 6: Encapsulation of polyphenols (plant bioactive compounds) -- Chapter 7: Encapsulation of essential oils -- Chapter 8: Encapsulation of lipids -- Chapter 9: Encapsulation of nutraceuticals, vitamins -- Chapter 10: Encapsulation of antimicrobial compounds -- Chapter 11: Encapsulation for packaging -- Chapter 12: Encapsulation for masking off-flavour and off-tasting in food production -- Chapter 13: Alpha-cyclodextrin functions as a dietary fiber -- Chapter 14: Complexation of ingredients in foods by alpha-cyclodextrin to improve their functions -- Chapter 15: Fruits package with 1-methylcylopropene included alpha-cyclodextrin -- Chapter 16: Encapsulation of fruit ripening controlling compounds. . |
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Sommario/riassunto |
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Cyclodextrins (CD) are cyclic oligosaccharides containing 6, 7 or 8 |
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glucose units (α, β or γ-CD, respectively) in a truncated molecular shape. Their cyclic molecular structure contains a hydrophilic surface and a hydrophobic cavity at the center that can interact (host) with external hydrophobic compounds (guest molecules). Cyclodextrins have been categorized as Generally Recognized As Safe (GRAS) in the USA, “natural products” in Japan, and as “novel food” in Australia, New Zealand and EU countries. They are therefore widely used in food production to encapsulate hydrophobic compounds, including solid, liquid and gas molecules, in order to solubilize, stabilize or control the release rate of these components. To date, there has been no comprehensive review of the very large number of studies performed on encapsulation using cyclodextrin powders for food applications in recent years. This text fills that gap for academics in the encapsulation field and for industry professionals who want to gain a solid understanding of encapsulation functionality of cyclodextrin powders. The book consists of 16 chapters in which chapter 1 introduces cyclodextrin properties and its applications in food processing, and chapters 2-16 explore applications of cyclodextrin in encapsulation for many guest compounds. These compounds include gases, flavors, colors, pigments, polyphenols (plant bioactive compounds), essential oils, lipids (cholesterol and polyunsaturated fatty acids), vitamins, fruit ripening controlling compounds, and antifungal and antimicrobial compounds. These chapters also discuss functionalities of cyclodextrin in packaging, masking off-flavor and off-taste, and as dietary fiber. Covering a broad range of cyclodextrin applications and suitable for both newcomers to encapsulation technology and those with experience, Functionality of Cyclodextrins in Encapsulation for Food Applications is a unique and essential reference on this increasingly important topic. |
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