00970cam0 2200265 450 E60020006744920101018075225.020101018d1969 |||||ita|0103 baitaIT<<Il >>regime della "Inaedificatio" in Italia durante il periodo ostrogotoGeneroso MelilloMilanoGiuffrè1969p. 156-16124 cm(mm)Estr. da: Studi in onore di Edoardo Volterra, v. 4.Melillo, GenerosoAF00019731070200830ITUNISOB20101018RICAUNISOBUNISOBFondo|Casavola|Opusc151697E600200067449M 102 Monografia moderna SBNM1055Si151697CasavoladonomenleUNISOBUNISOB20101018075228.020101018075309.0menleFondo|Casavola|OpuscRegime della "inaedificatio" in Italia durante il periodo ostrogoto1468728UNISOB00971nam a2200289 i 450099100027215970753620020506124351.0010315s1981 it ||| | ita b10677744-39ule_instEXGIL142720ExLBiblioteca Interfacoltàita935Uhlig, Helmut219674I Sumeri /Helmut UhligMilano :Garzanti,1981282 p., [8] c. di tav. :ill. ;19 cm.Le piccole storie illustrate ;23Storia della civiltàTrad. di Gianni Pilone ColomboTit. orig.: Die SumererSumeri.b1067774423-02-1728-06-02991000272159707536LE002 St. XVIII L 2612002000716323le002-E0.00-l- 01110.i1077105028-06-02Sumeri572485UNISALENTOle00201-01-01ma -itait 2105150nam 2200721 450 991082169830332120230803201547.01-118-63508-61-118-63506-X1-118-63505-1(CKB)3580000000001159(EBL)1674214(SSID)ssj0001181629(PQKBManifestationID)11786988(PQKBTitleCode)TC0001181629(PQKBWorkID)11145025(PQKB)10612133(DLC) 2013046554(Au-PeEL)EBL1674214(CaPaEBR)ebr10925531(CaONFJC)MIL601770(MiAaPQ)EBC1674214(OCoLC)863633128(EXLCZ)99358000000000115920140912h20142014 uy 0engur|n|---|||||txtccrMilk and dairy products as functional foods /edited by Ara KanekanianChichester, England :Wiley-Blackwell,2014.©20141 online resource (406 p.)Society of Dairy Technology seriesDescription based upon print version of record.1-4443-3683-5 Includes bibliographical references at the end of each chapters and index.Cover; Title Page; Copyright; Contents; Preface to the Technical Series; Preface; List of Contributors; Chapter 1 The Health Benefits of Bioactive Compounds from Milk and Dairy Products; 1.1 The importance of milk and dairy products; 1.2 Dairy products: Concerns and challenges; 1.3 Dairy products and public health; 1.3.1 Heart disease; 1.4 Major nutrients in milk; 1.4.1 Proteins; 1.4.2 Milk fat; 1.4.3 Lactose and its derivatives; 1.4.4 Vitamins and minerals; 1.5 Dairy products as functional foods; 1.6 Bioactive compounds from milk; 1.6.1 Bioactive peptides; 1.6.2 Other bioactivities1.7 Probiotics and dairy products1.8 Summary and future trends; References; Chapter 2 Bioactive Peptides from Casein and Whey Proteins; 2.1 Introduction; 2.2 Direct effects of casein and whey peptides on host immunity; 2.2.1 Immunomodulatory peptides derived from casein; 2.2.2 Immunomodulatory peptides derived from whey proteins; 2.2.3 Indirect effects of casein and whey peptides on host immunity; 2.3 Antimicrobial peptides; 2.3.1 Antimicrobial peptides derived from casein; 2.3.2 Antimicrobial peptides derived from whey proteins; 2.4 Peptides that stimulate the gut microbiota2.5 Peptides that regulate gut homeostasis2.6 Potential for peptide bioactivities in vivo and outlook for the future; References; Chapter 3 Colostrum: Its Health Benefits; 3.1 Introduction; 3.2 Bioactive constituents of colostrums; 3.2.1 Peptide growth factors; 3.2.2 Non-peptide growth factors; 3.2.3 Immunological factors; 3.3 Bovine colostrum use in human health; 3.3.1 Gastrointestinal diseases; 3.3.2 Non-gastrointestinal diseases; 3.3.3 Colostrum and athletic performance; 3.4 Considerations; 3.5 Conclusion; References; Chapter 4 Casein and Whey Proteins in Human Health; 4.1 Introduction4.2 Casein-derived proteins and their effect in human health4.2.1 The cardiovascular system; 4.2.2 The nervous system; 4.2.3 The immune system; 4.2.4 The nutrition system; 4.3 Whey proteins and their direct and indirect effects on human health; 4.3.1 β-lactoglobulin; 4.3.2 α-lactalbumin; 4.3.3 Immunoglobulins; 4.3.4 Bovine serum albumin; 4.3.5 Lactoferrin; 4.3.6 Lysozyme; 4.3.7 Lactoperoxidase; 4.3.8 Casein macropeptides; 4.3.9 Other enzymes contained in the whey; 4.4 The effect of processing on the bioactivity of casein and whey proteins; 4.4.1 The effect of heat treatment4.4.2 The effect of ultra-high-pressure processing4.4.3 The effect of protein hydrolysation; 4.4.4 The role of processing in the production of allergenic or bitter-tasting peptides; 4.5 Bioactive peptides production from milk and whey proteins; 4.5.1 Enzymatic hydrolysis; 4.5.2 Microbial fermentation; 4.5.3 Proteolysis; 4.6 Fractionation and enrichment of bioactive peptides; 4.7 Commercial applications and future outlook; 4.8 Conclusion; References; Chapter 5 Sports Nutrition and Dairy Products; 5.1 Introduction; 5.2 Energy balance; 5.3 Carbohydrates5.3.1 Total dietary carbohydrate requirement"This book draws together a wealth of information regarding the functional health benefits of milk and dairy products"--Provided by publisher.Society of Dairy Technology seriesDairy products in human nutritionMilkAnalysisFunctional foodsDairy products in human nutrition.MilkAnalysis.Functional foods.613.2/6TEC012000bisacshKanekanian A(Ara),Society of Dairy Technology.MiAaPQMiAaPQMiAaPQBOOK9910821698303321Milk and dairy products as functional foods3934251UNINA