03820nam 2201009z- 450 991059507500332120231214133242.0(CKB)5680000000080776(oapen)https://directory.doabooks.org/handle/20.500.12854/92085(EXLCZ)99568000000008077620202209d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierBuildings of Tomorrow: Goals and Challenges for Design and Operation of High-Performance BuildingsBaselMDPI Books20221 electronic resource (230 p.)3-0365-4882-3 3-0365-4881-5 This reprint aims to address the challenges modern-day buildings face in the context of high energy and resource consumption and climate change. One of the ways to address the issues is holistic design and operation of high-performance buildings in the area of energy efficiency, occupant health, and comfort. All this should be achieved through synergic interconnectedness between parameters such as the indoor–outdoor environment, sustainability, and resilience. Through different chapters, this reprint highlights the key areas, namely, the optimization of building design parameters, the impact of the use of modern-day phase-change materials, the adaptation of occupants and buildings to climate change, the mitigation of urban overheating by cool roofs, and reducing energy demand and CO2 emissions.Buildings of TomorrowTechnology: general issuesbicsscHistory of engineering & technologybicsscclimate changebioclimatic designpassive designenergy efficiencyoverheatingbuilding resiliencerobustnessshape factorbuildingthermal envelopeenergy demandCO2 emissionswhite roofscool roofsreflective materialcost-benefitenergy savingsurban heat islandthermal comfortindoor environmental qualityeducational buildingsenergy consumptionslocal discomfortbuilding energy retrofittingphase change materialsaerogel renderheat stress riskemissionlifecycle costpeak cooling loadresidential buildingbuilding envelopemulti-objective genetic algorithmTRNSYSclimate zonemulti-criteria decision makingCRITICTOPSIScapture devicesvariablesfield surveysthermal perceptionsadaptive actionshostel dormitoriescomposite climate of Indiareflective materialsmitigationoutdoor comfortvisual comfortheat stressoptimizationskyscrapersTechnology: general issuesHistory of engineering & technologyKošir Mitjaedt969894Singh Manoj KumaredtKošir MitjaothSingh Manoj KumarothBOOK9910595075003321Buildings of Tomorrow: Goals and Challenges for Design and Operation of High-Performance Buildings3033979UNINA04239nam 2200913z- 450 991058020810332120220706(CKB)5690000000012007(oapen)https://directory.doabooks.org/handle/20.500.12854/87548(oapen)doab87548(EXLCZ)99569000000001200720202207d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierRecovery, Isolation and Characterization on Food ProteinsBaselMDPI - Multidisciplinary Digital Publishing Institute20221 online resource (144 p.)3-0365-4631-6 3-0365-4632-4 Proteins play an important role in human nutrition. At present, most of our protein requirement is covered by animal proteins. However, the production of animal proteins is associated with a high consumption of resources and land/sea, which contributes considerably to greenhouse gas emissions. Therefore, interest in the recovery of alternative proteins for food applications is greater than ever. Alternative proteins can be produced by plants, algae, fungi, and insects. So far, plant proteins such as wheat or soy protein preparations still dominate the market for alternative protein products, but more and more new proteins are entering the market. The quality of the proteins-particularly their functional, nutritional, and sensory properties-is influenced by the raw materials from which they are obtained and the extraction and isolation processes used. According to their functional properties (e.g., protein solubility, gelling, or emulsification properties), alternative protein preparations can be applied as substitutes for animal proteins or for the protein enrichment of food. The use of proteins in foods that are attractive to consumers is a challenge, especially if these proteins are to replace meat, milk, or egg products, since they need to mimic their texture, sensory properties, color, and taste. In addition to dealing with various technological challenges, the development of tailormade food products also requires knowledge of the driving forces and barriers between different consumer groups when using these products.Industrial chemistry and chemical engineeringbicsscTechnology: general issuesbicsscatomic force microscopebarley proteinbiopolymersbread dough qualitybrewers' spent grainbrewing wasteBSGby-product valorisationcanolacapric acidcircular dichroismclosed-cavity rheometerdietary fiberemulsifying agentenzymatic hydrolysisexpansionextrusionfermentationfibre fortificationfoaming agentfood ingredientfunctional propertiesgluten networkglycaemic indexgreen extractionlup an 1lupin allergylupin proteinn/anutritional valuepea (Pisum sativum L.)pea allergensphytic acidplant proteinprotein acylationprotein characterizationprotein solubilityrye prolaminsecalinsensory profilesoybean okarasoybean proteinsspray-drystarch gelatinizationIndustrial chemistry and chemical engineeringTechnology: general issuesSchweiggert-Weisz Uteedt1313398Zannini EmanueleedtSchweiggert-Weisz UteothZannini EmanueleothBOOK9910580208103321Recovery, Isolation and Characterization on Food Proteins3031382UNINA02140nam 2200385z- 450 99102200276033212021021185-232-1161-6(CKB)3710000000978809(oapen)https://directory.doabooks.org/handle/20.500.12854/41717(oapen)doab41717(EXLCZ)99371000000097880920202102d2012 |y 0porurmn|---annantxtrdacontentcrdamediacrrdacarrierAvaliação: metodologias no campo da saúde e da formaçãoSciELO Books - EDUFBA20121 online resource (309 p.)85-232-0863-1 O livro apresenta propostas metodológicas sobre a pesquisa avaliativa direcionada para o campo da saúde e com interseção em outros campos, como o da gestão e educação, que têm interfaces nas organizações da saúde. Os oito capítulos que compõem a obra são originados de pesquisas realizadas no campo da avaliação pelo grupo de pesquisa Gerir, da Escola de Enfermagem da UFBA. Temas como gestão e saúde, educação, formação e atenção à saúde são abordados neste livro, destinado aos profissionais interessados pela avaliação. A obra busca estimular pesquisas avaliativas e sua utilização como instrumento de gestão. Descreve como se dá o uso de metodologias de base construtivista, mas sem negar a contribuição dos dados quantitativos. Ao mesmo tempo, consolida as abordagens de tipo qualitativo na avaliação, o que reforça a concepção da universalidade das ciências.AvaliaÃ§Ã£oAvaliaçãoMedicine and NursingbicsscMEDICALMedicine and NursingFagundes Norma Carapiáauth1328784Santos Tatiane Araújo dosauthMelo Cristina Maria Meira deauthBOOK9910220027603321Avaliação: metodologias no campo da saúde e da formação3038950UNINA