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1. |
Record Nr. |
UNISA996501571403316 |
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Autore |
PHILPOT, Thomas <b. 1588?> |
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Titolo |
The creples complaint: or, A sermon preached Sept. 29. 1661. at Akly near Buckingham, upon some sad occasion : In which, among many motives unto loyalty and other religious duties, is proved, by lamentable experience, that good things are better known when they are not, than when they are enjoyed. By Thomas Philpot, D.D |
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Pubbl/distr/stampa |
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London, : printed for William Leake, at the Crown in Fleet-street, between the two Temple Gates, 1663 |
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Descrizione fisica |
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Testo elettronico (PDF) ([1], 45 p.) |
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Disciplina |
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Soggetti |
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Bibbia. Nuovo Testamento. Vangelo secondo Giovanni |
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Lingua di pubblicazione |
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Formato |
Risorsa elettronica |
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Livello bibliografico |
Monografia |
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Note generali |
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Riproduzione dell'originale nella British Library |
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2. |
Record Nr. |
UNISA996201153303316 |
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Titolo |
Food stabilisers, thickeners, and gelling agents [[electronic resource] /] / edited by Alan Imeson |
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Pubbl/distr/stampa |
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Ames, Iowa, : Blackwell Pub., 2009 |
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ISBN |
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1-282-31302-9 |
9786612313028 |
1-4443-1472-6 |
1-61583-458-3 |
1-4443-1473-4 |
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Descrizione fisica |
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1 online resource (372 p.) |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Hydrocolloids |
Food additives |
Food - Analysis |
Food - Composition |
Food industry and trade |
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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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Food Stabilisers, Thickeners and Gelling Agents; Contents; Preface; Acknowledgements; Contributors; 1 Introduction; 1.1 INTRODUCTION; 1.2 FUNCTIONAL PROPERTIES; 1.3 REGULATORY ENVIRONMENT; 1.4 COMMERCIAL ENVIRONMENT; 1.5 FUTURE DEVELOPMENTS; 2 Acacia Gum (Gum Arabic); 2.1 INTRODUCTION; 2.2 ORIGIN AND PURIFICATION PROCESS; 2.3 CHEMICAL STRUCTURE; 2.4 APPLICATIONS; 2.5 HEALTH BENEFITS; 2.6 FUTURE DEVELOPMENTS; 3 Agar; 3.1 INTRODUCTION; 3.2 RAW MATERIALS; 3.3 PRODUCTION; 3.4 COMPOSITION AND STRUCTURE; 3.5 FUNCTIONAL PROPERTIES; 3.6 APPLICATIONS; 3.7 FUTURE DEVELOPMENTS; 4 Alginates |
4.1 INTRODUCTION4.2 PRODUCTION; 4.3 CHEMICAL COMPOSITION; 4.4 FUNCTIONAL PROPERTIES; 4.5 GEL FORMATION TECHNIQUES; 4.6 APPLICATIONS; 4.7 THICKENING AND STABILISING; 4.8 DAIRY PRODUCTS; 4.9 FILM FORMATION; 4.10 ENCAPSULATION; 4.11 OTHER |
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APPLICATIONS; 4.12 SUMMARY; 5 Carrageenan; 5.1 INTRODUCTION; 5.2 RAW MATERIALS; 5.3 MANUFACTURING; 5.4 REGULATION; 5.5 STRUCTURE; 5.6 FUNCTIONAL PROPERTIES; 5.7 FOOD APPLICATIONS; 6 Cellulose Derivatives; 6.1 INTRODUCTION; 6.2 RAW MATERIALS AND PROCESSING; 6.3 COMPOSITION AND CHEMISTRY; 6.4 FOOD APPLICATIONS; 6.5 FUTURE DEVELOPMENTS; 7 Gelatine |
7.1 INTRODUCTION7.2 MANUFACTURING PROCESS; 7.3 REGULATIONS: EUROPEAN UNION AND THE USA; 7.4 CHEMICAL STRUCTURE AND REACTIVITY; 7.5 PHYSICOCHEMICAL PROPERTIES; 7.6 FOOD APPLICATIONS; 7.7 FUTURE DEVELOPMENTS; 8 Gellan Gum; 8.1 INTRODUCTION; 8.2 MANUFACTURE; 8.3 CHEMICAL COMPOSITION; 8.4 FUNCTIONAL PROPERTIES; 8.5 REGULATORY STATUS; 8.6 APPLICATIONS; 8.7 FUTURE DEVELOPMENTS; 9 Gum Tragacanth and Karaya; 9.1 GUM TRAGACANTH; 9.2 GUM KARAYA; 10 Inulin; 10.1 INTRODUCTION; 10.2 RESOURCES AND RAW MATERIALS; 10.3 PRODUCTION; 10.4 CHEMICAL STRUCTURE; 10.5 PHYSICAL AND CHEMICAL PROPERTIES |
10.6 PRINCIPLE OF FAT REPLACEMENT10.7 PHYSIOLOGICAL PROPERTIES; 10.8 APPLICATIONS; 11 Konjac Glucomannan; 11.1 INTRODUCTION; 11.2 RAW MATERIALS; 11.3 PROCESSING; 11.4 STRUCTURE; 11.5 FUNCTIONAL PROPERTIES; 11.6 FOOD APPLICATIONS; 11.7 NUTRITIONAL APPLICATIONS; 11.8 FUTURE DEVELOPMENTS; 12 Microcrystalline Cellulose; 12.1 INTRODUCTION; 12.2 MCC PRODUCT TECHNOLOGIES; 12.3 MANUFACTURING PROCESS; 12.4 COLLOIDAL MCC PRODUCT LINE EXTENSIONS; 12.5 PHYSICAL MODIFICATION - THE ALLOYING CONCEPT; 12.6 PHYSICAL AND FUNCTIONAL PROPERTIES; 12.7 LEGISLATION AND NUTRITION; 12.8 FOOD APPLICATIONS |
12.9 FUTURE DEVELOPMENTS13 Pectin; 13.1 INTRODUCTION; 13.2 RAW MATERIALS; 13.3 PROCESSING; 13.4 COMPOSITION; 13.5 CHEMICAL PROPERTIES; 13.6 APPLICATIONS; 13.7 FUTURE DEVELOPMENTS; 14 Pullulan; 14.1 INTRODUCTION; 14.2 RAW MATERIALS; 14.3 PRODUCTION; 14.4 FUNCTIONAL PROPERTIES; 14.5 FOOD APPLICATIONS; 14.6 FUTURE DEVELOPMENTS; 15 Seed Gums; 15.1 INTRODUCTION; 15.2 RAW MATERIALS; 15.3 PRODUCTION; 15.4 COMPOSITION; 15.5 FUNCTIONAL PROPERTIES; 15.6 FURTHER DEVELOPMENTS; 15.7 DERIVATISED SEED GUMS FOR TECHNICAL APPLICATIONS; 16 Starch; 16.1 INTRODUCTION; 16.2 RAW MATERIALS; 16.3 PROCESSING |
16.4 COMPOSITION AND STRUCTURE |
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Sommario/riassunto |
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Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers. These additives include traditional materials such as starch, a thickener obtained from many land plants; gelatine, an animal by-product giving characteristic melt-in-the-mouth gels; and cellulose, the most abundant structuring polymer in land plants. Seed gums and other materials derived from sea plants extend the range of polymers. Recently-approved additives include the microbial polysac |
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3. |
Record Nr. |
UNICASNAP0190450 |
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Autore |
Schanz, Martin |
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Titolo |
8: Geschichte der romischen Literatur bis zum Gesetzgebungswerk des Kaisers Justinian / von Martin Schanz |
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Pubbl/distr/stampa |
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Descrizione fisica |
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Soggetti |
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Letteratura latina - Storia |
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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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4. |
Record Nr. |
UNIORUON00214498 |
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Titolo |
Culture and politics from Puritanism to the Enlightenment / edited by Perez Zagorin |
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Pubbl/distr/stampa |
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Berkeley ; Los Angeles ; London, : Univ. of California Press, 1980. xiii, 284 p. ; 24 cm |
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ISBN |
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Disciplina |
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Soggetti |
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GRAN BRETAGNA - Cultura e politica - Sec. 17.-18 |
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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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