00828nam0-22002891i-450-99000508511040332120091029145227.0000508511FED01000508511(Aleph)000508511FED0100050851119990604g19339999km-y0itay50------baitay-------001yyOndineLa Motte-FouquTtraduit et prèfacé par J. Rouge= UndineParisMontaigne1933.XLVII, 99 p.19 cm833.6La Motte-Fouqué,Friedrich Heinrich Karl<barone di ;1777-1843>396545Rouge,JulienITUNINARICAUNIMARCBK990005085110403321TX FO 6Fil.Mod.FLFBCFLFBCOndine536607UNINA02046nac# 22002291i 450 UON0051300220231205105508.12020230331b19292011 |0itac50 baIT|||| |||||b||||||||||Sinica Franciscanacollectio documentorum ad historiam Fratrum Minorum in Sinis spectantiumQuaracchi-FirenzeCollegium S. Bonaventurae1929-2011001UON000168662001 Sinica Franciscana vol. 1, Itinera et relationes Fratrum Minorum saeculi XIII et XIVcollegit, ad fidem codicum redegit et adnotavit P. Anastasius van den Wyngaert O.F.M.210 FirenzeApud Collegium S. Bonaventurae1929215 cxviii, 637 p.c. geogr.25 cm1001UON005129972001 Sinica Franciscana vol. 2, Relationes et epistolas Fratrum Minorum saeculi XVI et XVIIcollegit, ad fidem codicum redegit et adnotavit P. Anastasius van den Wyngaert O.F.M.210 Quaracchi-FirenzeCollegium S. Bonaventurae1933215 xlvi, 662 p.25 cm2001UON005130032001 Sinica Franciscana vol.3, Relationes et epistolas Fratrum Minorum saeculi XVIIcollegit, ad fidem codicum redegit et adnotavit P. Anastasius van den Wyngaert O.F.M.210 FirenzeApud Collegium S. Bonaventurae1936215 xxviii, 883 p.25 cm3001UON005130052001 Sinica Franciscana vol. 4, Relationes et epistolas Fratrum Minorum saeculi XVII et XVIIIcollegit, ad fidem codicum redegit et adnotavit Anastasius van den Wyngaert O.F.M.210 FirenzeApud Collegium S. Bonaventurae1942215 lix, 626 p.25 cm4001UON005130072001 Sinica Franciscana vol. 5, Relationes et epistolas illmi D. Fr. Bernardini della Chiesa O. F. M. / collegerunt, ad fidem codicum redegerunt et adnotaverunt Anastasius van den Wyngaert O.F.M.210 RomaApud Collegium S. Antonii1954215 lxiii, 895 p.25 cm5ITSOL20240220RICAUON00513002SINICA Franciscana1195345UNIOR03673nam 22005655 450 991025404600332120200704073834.0981-10-0442-010.1007/978-981-10-0442-1(CKB)3710000000873207(DE-He213)978-981-10-0442-1(MiAaPQ)EBC5579569(PPN)195508890(EXLCZ)99371000000087320720160901d2016 u| 0engurnn|008mamaatxtrdacontentcrdamediacrrdacarrierIntroduction to Food Manufacturing Engineering /by Tze Loon Neoh, Shuji Adachi, Takeshi Furuta1st ed. 2016.Singapore :Springer Singapore :Imprint: Springer,2016.1 online resource (XI, 179 p. 110 illus., 45 illus. in color.) 981-10-0441-2 Chapter 1. Contribution of Food Engineering to Everyday Meals -- Chapter 2. Bookkeeping of A Process -- Chapter 3. Wheat Flours and Their Derived Products -- Chapter 4. Instant Coffee -- Chapter 5. Mayonnaise and Margarine -- Chapter 6. Food and Microorganisms -- Appendix.This book provides basic food engineering knowledge for beginners. The discipline of food processing conforms with actual food manufacturing flows and thus is readily comprehensible, although food engineering has great diversity as the common principles of operations for most food manufacturing processes are covered. This volume therefore endeavors to initially embody food manufacturing flows and pays careful attention to quantitatively detailing and explaining the manufacturing operations involved from an engineering point of view. Because this book is intended to be a very basic introductory text for food engineering, it introduces a variety of foods and food ingredients with which the intended readership is familiar to explain comprehensively the fundamental unit operations through the manufacturing flows. Various real foods and food ingredients are used to explain the principles of food engineering so that students of food science, technology, and engineering courses will be able to better grasp the basic concepts. The book includes many exercises for learning how to draw proper graphs and how to deal with mathematical formulas and numerical values. Readers can learn common principles, which are easily applicable to other fields such as pharmaceuticals and biotechnology, through the many examples that are provided.Food—BiotechnologyBiochemical engineeringBiology—TechniqueFood Sciencehttps://scigraph.springernature.com/ontologies/product-market-codes/C15001Biochemical Engineeringhttps://scigraph.springernature.com/ontologies/product-market-codes/C12029Biological Techniqueshttps://scigraph.springernature.com/ontologies/product-market-codes/L28000Food—Biotechnology.Biochemical engineering.Biology—Technique.Food Science.Biochemical Engineering.Biological Techniques.664Neoh Tze Loonauthttp://id.loc.gov/vocabulary/relators/aut1059895Adachi Shujiauthttp://id.loc.gov/vocabulary/relators/autFuruta Takeshiauthttp://id.loc.gov/vocabulary/relators/autMiAaPQMiAaPQMiAaPQBOOK9910254046003321Introduction to Food Manufacturing Engineering2509389UNINA