The blazon of gentrie [[electronic resource] ] : deuided into two parts. The first named The glorie of generositie. The second, Lacyes nobilitie. Comprehending discourses of armes and of gentry. Wherein is treated of the beginning, parts, and degrees of gentlenesse, vvith her lawes: of the bearing, and blazon of cote-armors: of the lawes of armes, and of combats. Compiled by Iohn Ferne Gentleman, for the instruction of all gentlemen bearers of armes, whome and none other this worke concerneth

• Record Nr.: UNISA996384431303316
• Autore: Ferne John, Sir, <d. 1609.>
• Pubbl/distr/stampa: At London, : Printed by Iohn VVindet, for Toby Cooke, 1586
• Descrizione fisica: [20], 341, [3], 130, [2] p. : ill
• Soggetti: Heraldry; Lacy family; Lincoln, Earls of
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: A variant of the edition with Andrew Maunsell's name in the imprint.; The last leaf is blank.; The half of the genealogical tree on 2D1v was printed upside-down; this was intended to be corrected by cancels of the whole tree pasted onto 2D1v-2r, but the cancels are often simply bound in.; Reproduction of the original in the Henry E. Huntington Library and Art Gallery.
• Sommario/riassunto: eebo-0113

Impact of Food Processing on Anthocyanins / / by Xiaonan Sui

• Record Nr.: UNINA9910149597003321
• Autore: Sui Xiaonan
• Pubbl/distr/stampa: Singapore : , : Springer Singapore : , : Imprint : Springer, , 2017
• ISBN: 9789811026126
• Edizione: [1st ed. 2017.]
• Descrizione fisica: 1 online resource (XXVI, 129 p. 27 illus., 8 illus. in color.)
• Collana: Springer Theses, Recognizing Outstanding Ph.D. Research, , 2190-5053
• Disciplina: 582.019218
• Soggetti: Food—Biotechnology; Microbiology; Nutrition; Food Science; Food Microbiology
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: "Doctoral Thesis accepted by National University of Singapore, Singapore."
• Nota di bibliografia: Includes bibliographical references at the end of each chapters and index.
• Nota di contenuto: Introduction -- Literature Review -- Monte Carlo Modelling of Non-Isothermal Degradation of Two Cyanidin-Based Anthocyanins in Aqueous System at High Temperatures and its Impact on Antioxidant Capacities -- Combined Effect of pH and High Temperature on the Stability and Antioxidant Capacity of Two Anthocyanins in Aqueous Solution -- Changes in the Color, Chemical Stability and Antioxidant Capacity of Thermally Treated Anthocyanin Aqueous Solution Over Storage -- Anthocyanins During Baking: their Degradation Kinetics and Impacts on Color and Antioxidant Capacity of Bread -- Bread Fortified with Anthocyanin-rich Extract from Black Rice as Nutraceutical Sources: its Quality Attributes and In Vitro Digestibility -- Anthocyanins as Functional Ingredients in Biscuits: Their Stability, Antioxidant Capacity, and Preventive Effect on Retarding Lipid Oxidation -- In Vitro and In Silico Studies of Anthocyanins Against Pancreatic A-Amylase -- Conclusions and Recommendations. .
• Sommario/riassunto: This thesis studies the impact of food processing on the stability and antioxidant capacity of anthocyanins in aqueous and real food systems. It investigates the effects of temperature and pH on the stability and ; antioxidant capacity of anthocyanins in aqueous systems and in real semi-solid and solid food systems including bread and biscuits. The results of this thesis offer food manufacturers valuable guidelines on the production of functional foods containing anthocyanins, helping to reduce anthocyanins loss and achieve a desired amount of anthocyanins in foods with extra health benefits. .