01009nam0-2200349li-450-9900001739502033163-540-51036-20017395USA010017395(ALEPH)000017395USA01001739520001109d1989----km-y0itay0103----baengGWStatistical theory of heatnonequilibrium phenomenaWilhelm BrenigBerlin [etc.]Springer-Verlagcopyr. 1989XI, 290 p.ill.24 cmaltro generemeccanica statisticatermodinamicateorie536CaloreBrenig,WilhelmSistema bibliotecario di Ateneo dell' Università di SalernoRICA990000173950203316536.71 BRE0013847BKSCI1992052720001110USA01171220020403USA011625PATRY9020040406USA011613UNISA04024oam 2200733I 450 991045877820332120200520144314.00-429-15000-81-4200-7123-810.1201/b10263 (CKB)2670000000060713(EBL)624987(OCoLC)693271757(SSID)ssj0000411167(PQKBManifestationID)11270240(PQKBTitleCode)TC0000411167(PQKBWorkID)10355841(PQKB)11152154(MiAaPQ)EBC624987(Au-PeEL)EBL624987(CaPaEBR)ebr10433630(CaONFJC)MIL692802(EXLCZ)99267000000006071320180331d2011 uy 0engur|n|---|||||txtccrAdvances in fresh-cut fruits and vegetables processing /edited by Olga Martin-Belloso, Robert Soliva-FortunyBoca Raton :CRC Press,2011.1 online resource (402 p.)Food preservation technology seriesDescription based upon print version of record.1-4665-2970-9 1-322-61520-9 1-4200-7121-1 Includes bibliographical references and index.Front cover; Contents; Preface; The Editors; Contributors; Chapter 1: The Fresh-Cut Fruit and Vegetables Industry; Chapter 2: Regulatory Issues Concerning the Production of Fresh-Cut Fruits and Vegetables; Chapter 3: Microbiological and Safety Aspects of Fresh-Cut Fruits and Vegetables; Chapter 4: Physiology of Fresh-Cut Fruits and Vegetables; Chapter 5: Factors Affecting Sensory Quality of Fresh-Cut Produce; Chapter 6: Nutritional and Health Aspects of Fresh-Cut Vegetables; Chapter 7: Fruits and Vegetables for the Fresh-Cut Processing IndustryChapter 8: Treatments to Ensure Safety of Fresh-Cut Fruits and VegetablesChapter 9: Use of Additives to Preserve the Quality of Fresh-Cut Fruits and Vegetables; Chapter 10: Modified Atmosphere Packaging of Fruits and Vegetables; Chapter 11: Use of Edible Coatings for Fresh-Cut Fruitsand Vegetables; Chapter 12: Hazard Analysis and Critical Control Point andHygiene Considerations for the Fresh-CutProduce Industry; Chapter 13: Process Design ,Facility, and Equipment Requirements; Chapter 14: Quality Assurance of Fresh-Cut CommoditiesChapter 15: Future Trends in Fresh-Cut Fruit and Vegetable ProcessingBack coverTaking a multidisciplinary approach, this work explores the basics and the more recent innovations in fresh-cut fruit and vegetable processing. It addresses scientific progress in the fresh-cut area and discusses the industry and the market for these commodities. In addition, the book covers the regulations that affect the quality of the final products and their processing as well as consumers attitude and sensory perceptions. The design of plants and equipment is also presented, taking into account engineering aspects, safety, and HACCP guidelines. Finally, innovations with regard to healthy and attractive products are examined--Provided by publisher.Food preservation technology series.Food contaminationPreventionFruitPreservationFruitProcessingVegetablesPreservationVegetablesProcessingElectronic books.Food contaminationPrevention.FruitPreservation.FruitProcessing.VegetablesPreservation.VegetablesProcessing.664/.8Martin-Belloso Olga859518Soliva Fortuny Robert859519MiAaPQMiAaPQMiAaPQBOOK9910458778203321Advances in fresh-cut fruits and vegetables processing1918273UNINA03829nam 2200697Ia 450 991078986180332120231206212243.00-7735-8543-51-282-86622-297866128662270-7735-7575-810.1515/9780773575752(CKB)2670000000078775(OCoLC)759157124(CaPaEBR)ebrary10424279(SSID)ssj0000433122(PQKBManifestationID)11328187(PQKBTitleCode)TC0000433122(PQKBWorkID)10390422(PQKB)11544922(CEL)432789(CaBNvSL)slc00225585(Au-PeEL)EBL3332141(CaPaEBR)ebr10559092(CaONFJC)MIL286622(OCoLC)923235259(VaAlCD)20.500.12592/1gpdv1(MiAaPQ)EBC3332141(DE-B1597)654561(DE-B1597)9780773575752(MiAaPQ)EBC3271317(EXLCZ)99267000000007877520090330d2009 uy 0engurcn|||||||||txtccrAn American by degrees[electronic resource] the extraordinary lives of French ambassador Jules Jusserand /Robert J. YoungMontreal ;Ithaca McGill-Queen's University Pressc20091 online resource (360 p.) 0-7735-3572-1 Includes bibliographical references and index.Foreword / Pierre Vimont -- 1. Genesis (1855-1903) -- 2. Debutant to Doyen (1903-1913) -- 3. Cautious seduction (1914-1917) -- 4. Hesitant embrace (1917-1918) -- 5. Old arguments, new quarrels (1919-1921) -- 6. The impassable road to separation (1921-1924) -- 7. Creation and remembrance.The expressions of American hostility toward France after 9/11 are not new - Franco-American relations in the early twentieth century were also difficult, characterized by the same antagonistic depictions of the other's culture. Ambassador Jules Jusserand's years in Washington (1903-24) were defined by efforts to correct such misconceptions, whether they came from the venomous pens of French extremists or from members of William Randolph Hearst's press empire. In An American by Degrees Robert Young explores Ambassador Jusserand's life and legacy. Fluent in English, married to an American, and a historian who was a frequent guest at many American universities, Jusserand deftly cultivated American sympathies for France. His tasks as a diplomat were formidable, whether during the period of America's war-time neutrality - when France was nearly over-run by the German army - or when as allies they competed for control of the peace process or sought to resolve post-war issues like disarmament, war debts, and reparations. Jusserand relentlessly reminded Americans that France had been an ally during their Revolution and that their concept of "civilization" was part of France's intellectual and cultural legacy. His emphasis on their shared history was natural, as befitted the first winner of the Pulitzer Prize in History and only the second foreigner to serve as president of the American Historical Association.AmbassadorsFranceBiographyHistoriansFranceBiographyFranceForeign relations1870-1940FranceForeign relationsUnited StatesUnited StatesForeign relationsFranceAmbassadorsHistorians327.44073Young Robert J.1942-301929MiAaPQMiAaPQMiAaPQBOOK9910789861803321An American by degrees3692074UNINA