01934oam 2200505Ia 450 991070215620332120120921154159.0(CKB)5470000002424576(OCoLC)810458365(EXLCZ)99547000000242457620120921d1986 ua 0engurbn|||||||||txtrdacontentcrdamediacrrdacarrierDocumentation of ice shapes accreted on the main rotor of a UH-1H Helicopter in level flight[electronic resource] final report /M. K. Hanson and John D. LeeColumbus, Ohio :Ohio State University, Aeronautical and Astronautical Research Laboratory ; Cleveland, Ohio,National Aeronautics and Space Administration, Lewis Research Center.[1986]1 online resource (i, 11 pages) illustrationsNASA contractor report ;175088Title from title screen (viewed Sept. 21, 2012)."March 1986."Includes bibliographical references (page 5)Documentation of ice shapes accreted on the main rotor of a UH-1H Helicopter in level flight DocumentationnasatHelicoptersnasatIce formationnasatRotary wingsnasatShapesnasatDocumentation.Helicopters.Ice formation.Rotary wings.Shapes.Hanson M. K1387827Lee John D61929Ohio State University.Aeronautical and Astronautical Research Laboratory.Lewis Research Center.GPOGPOGPOBOOK9910702156203321Documentation of ice shapes accreted on the main rotor of a UH-1H Helicopter in level flight3438022UNINA02105nam0 22004933i 450 VAN021137520230609121208.670N978331997658720210903d2018 |0itac50 baengCH|||| |||||Life in the UniverseExpectations and ConstraintsDirk Schulze-Makuch, Louis N. Irwin3. edChamSpringerPraxis2018xix, 343 p.ill.24 cm001VAN01331662001 Astronomy and Planetary Sciences. Subseries210 Berlin [etc.]SpringerVAN0211377Life in the Universe277972092-XXBiology and other natural sciences [MSC 2020]VANC020839MF00A79 (77-XX)Physics [MSC 2020]VANC023182MF85-XXAstronomy and Astrophysics [MSC 2020]VANC023246MF85A40Cosmology [MSC 2020]VANC023267MF86-XXGeophysics [MSC 2020]VANC023269MFAdaptation to envirnomentKW:KAstrobiologyKW:KBiosignatures of lifeKW:KExobiologyKW:KExraterrestrial lifeKW:KOrigin of LifeKW:KSearch for extraterrestrial lifeKW:KSynthetic lifeKW:KCHChamVANL001889Schulze-MakuchDirkVANV106640791376IrwinLouis N.VANV182039835360Praxis <editore>VANV115210650Springer <editore>VANV108073650ITSOL20240614RICAhttp://doi.org/10.1007/978-3-319-97658-7E-book – Accesso al full-text attraverso riconoscimento IP di Ateneo, proxy e/o ShibbolethBIBLIOTECA DEL DIPARTIMENTO DI MATEMATICA E FISICAIT-CE0120VAN08NVAN0211375BIBLIOTECA DEL DIPARTIMENTO DI MATEMATICA E FISICA08CONS e-book 3578 08eMF3578 20210903 Life in the Universe2779720UNICAMPANIA04122nam 22007095 450 991072839010332120251008143701.09783031283444303128344910.1007/978-3-031-28344-4(MiAaPQ)EBC30552312(Au-PeEL)EBL30552312(DE-He213)978-3-031-28344-4(BIP)088396535(PPN)270619321(CKB)26776193500041(OCoLC)1380615516(EXLCZ)992677619350004120230525d2023 u| 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierDesigning Gluten Free Bakery and Pasta Products /edited by Marina F. de Escalada Pla, Carolina E. Genevois1st ed. 2023.Cham :Springer International Publishing :Imprint: Springer,2023.1 online resource (394 pages)Print version: de Escalada Pla, Marina F. Designing Gluten Free Bakery and Pasta Products Cham : Springer International Publishing AG,c2023 9783031283437 Everything it must be known about the relation of gluten to human health -- Raw materials. Traditional and non-conventional cereals, pseudo-cereals, oilseeds and legumes -- Non-cereals starch resources -- Use of additives in gluten-free formulations -- Fermented gluten-free baked goods -- Gluten free non-fermented bakery -- Gluten free edible films, coatings, and toppings -- Gluten free pasta production and formulation design -- Sensory analysis tools in developing gluten-free bakery and pasta products and their quality control -- Regulation and labelling. Methods of analysis for the determination of gluten in foods.The ingestion of gluten in the human diet can lead to gastrointestinal disorders such as celiac disease, allergy to wheat and non-celiac gluten sensitivity. Currently the best treatment is the strict adherence to a diet without sources of prolamins and gliadins (wheat), secalin (rye) and hordein (barley). Several studies have revealed that a gluten-free diet may lead to nutrient deficiencies. Therefore, the formulation of gluten-free foods, particularly those related to cereals, is a major challenge. A great effort has been put into improved technological and nutritional aspects of gluten-free cereal products, as evidenced by the large amount of research published in journal articles. Thus far there has been no compilation of this up-to-date research which would lead to better implementation of healthy gluten-free products. Designing Gluten Free Bakery and Pasta Products provides a tool for designing gluten-free bakery and pasta products taking into account the most up-to-date advances and knowledge of gluten-related diseases, extensively covering both traditional and non-traditional gluten-free raw materials and bakery and pasta processes. This book will be particularly useful for food scientists and technologists developing gluten-free bakery and pasta products, plus physicians and nutritionists working with patients with gluten related diseases. .Food scienceFoodAnalysisChemistryFoodSafety measuresNutritionFood ScienceFood ChemistryFood AnalysisFood SafetyNutritionFood science.FoodAnalysis.Chemistry.FoodSafety measures.Nutrition.Food Science.Food Chemistry.Food Analysis.Food Safety.Nutrition.641.5639311641.5639311de Escalada Pla Marina F1361144Genevois Carolina E1361145MiAaPQMiAaPQMiAaPQBOOK9910728390103321Designing Gluten Free Bakery and Pasta Products3379452UNINA