The general history of the Reformation of the Church from the errors and corruptions of the Church of Rome, begun in Germany by Martin Luther, with the progress thereof in all parts of Christendom from the year 1517 to the year 1556 / written in Latin by

• Record Nr.: UNISA996397545603316
• Autore: Sleidanus Johannes
• Pubbl/distr/stampa: Printed for Abel Swall at the Unicorn, Henry Bonwick at the Red Lyon, in St. Pauls Church-Yard, and Samuel Ravenshaw at the Blew Anchor in Duck-Lane; England
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia

Atlante geografico del regno di Napoli / Giovanni Antonio Rizzi Zannoni ; a cura di Ilario Principe

• Record Nr.: UNICASRML0292460
• Autore: Rizzi Zannoni, Giovanni Antonio
• Pubbl/distr/stampa: Messina, : Rubbettino, 1993
• Descrizione fisica: 136 p. : ill. ; 19 cm.
• Soggetti: Atlante geografico
• Lingua di pubblicazione: Italiano
• Formato: Materiale a stampa
• Livello bibliografico: Monografia

Upcycling Legume Water: from wastewater to food ingredients / / by Luca Serventi

• Record Nr.: UNINA9910410047203321
• Autore: Serventi Luca
• Pubbl/distr/stampa: Cham : , : Springer International Publishing : , : Imprint : Springer, , 2020
• ISBN: 3-030-42468-5
• Edizione: [1st ed. 2020.]
• Descrizione fisica: 1 online resource (XVI, 174 p. 27 illus., 24 illus. in color.)
• Disciplina: 628.162
• Soggetti: Food—Biotechnology; Chemistry, Organic; Sustainable development; Water - Pollution; Hydrology; Food Science; Organic Chemistry; Sustainable Development; Waste Water Technology / Water Pollution Control / Water Management / Aquatic Pollution; Hydrology/Water Resources
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Includes index.
• Nota di contenuto: Ch 1: Legume Processing -- Ch 2: Wastewater Generation -- Ch 3: Soaking Water Composition -- Ch 4: Soaking Water Functional Properties -- Ch 5: Soaking Water Applications -- Ch 6: Cooking Water Composition -- Ch 7: Cooking Water Functional Properties -- Ch 8: Cooking Water Applications -- Ch 9: Sprouting Water Composition -- Ch 10: Bioactives in Legumes -- Ch 11: Edible Packaging from Legume By-Products.
• Sommario/riassunto: Food manufacturing generates an incredibly high volume of wastewater. The legume industry is one of the top contributors to this environmental issue, as soaking and boiling are necessary to transform dried legumes into cooked canned products and other legume-based products, such as soymilk, tofu, hummus and flours. Wastewater must ; be treated prior to disposal into the environment, thus raising production costs for the food industry. In addition, wastewater contains nutrients that are lost from the food chain after disposal. As water and soluble nutrients are becoming a limited resource, it is critical to optimize food manufacturing at all levels. Recycling Legume Wastewater Into Food Ingredients presents a sustainable solution to this increasing demand for food and water. The text analyses the composition of legume wastewater and its physicochemical properties, including its potential applications in emulsifiers, foaming agents, gelling agents and antistaling ingredients. Early chapters discuss the processing of legumes and the wastewater generation involved. Further sections focus on wastewater generated by soaking and cooking, including the composition, functional properties, and food applications involved in each. Sprouting water, bioactives and applications in edible packaging are also discussed. In presenting a sustainable solution for legume wastewater use, this text is an important key to sustainability in food processing and the reduction of waste. .