00757nam0-22002891i-450-99000053272040332120001010000053272FED01000053272(Aleph)000053272FED0100005327220001010d--------km-y0itay50------baitay-------001yy<<La >>cinématique relativisteHenri ArzeliesParisGauthier1953230 p25 cmEtudes relativistesArzelies,Henri84ITUNINARICAUNIMARCBK99000053272040332105 PH 9 111036ADININDININCinématique relativiste329080UNINAING0100892nam0-22003131i-450-990004228410403321200010180-460-00578-2000422841FED01000422841(Aleph)000422841FED0100042284120001018d1976----km-y0itay50------baengy-------001ayArthurian chroniclesWace and Layamontranslated by Eugene Masonintroduction by Gwyn JonesLondonDentNew YorkDutton1976XV, 264 p.19 cmWace<1110-1184>394894Layamon<1200>166720Jones,GwynMason,EugeneITUNINARICAUNIMARCBK990004228410403321P.3 BR.C.986FLFBCFLFBCArthurian chronicles481981UNINA04131nam 22006975 450 991087958950332120250807153141.03-031-67405-710.1007/978-3-031-67405-1(MiAaPQ)EBC31599009(Au-PeEL)EBL31599009(CKB)33987755700041(DE-He213)978-3-031-67405-1(EXLCZ)993398775570004120240811d2024 u| 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierChemical and Enzymatic Interesterification for Food Lipid Production /by Vanessa Alves, Guilherme de Figueiredo Furtado, Gabriela Alves Macedo1st ed. 2024.Cham :Springer Nature Switzerland :Imprint: Springer,2024.1 online resource (64 pages)Chemistry of Foods,2199-72093-031-67404-9 Includes bibliographical references.Chemical and Enzymatic Interesterification for Food Lipid Production: An Introduction -- Lipases as Biocatalysts for Enzymatic Interesterification -- Flow Bioreactors for the Biocatalytic Process of Enzymatic Interesterification -- Applications of Structured Lipids in Foods -- Structured Lipids: Importance in Metabolism and Health -- Epilogue.This book addresses special lipids produced by chemical and enzymatic interesterification and explores the interesterification process and its crucial role in the modification of oils for various applications. The book discusses the chemical and enzymatic aspects of this process, providing an in-depth understanding of its mechanism, benefits, and limitations. The book covers key concepts such as the mechanism of interesterification, the use of immobilized lipases in enzymatic interesterification, and current applications of interesterification in fats and oils. Particular attention is given to acidolysis, alcoholysis, glycerolysis, and transesterification - the four types of interesterification reactions, and to the advantages and drawbacks of both enzymatic and chemical interesterification. In this book, the authors address critical questions like the fate of fatty acids from interesterified lipids after consumption and their long-term health effects. Readers will also learn more about the current applications of interesterification in fats and oils, including special lipids like plastic fats, human milk fat substitutes, structured lipids enriched with essential fatty acids, cocoa butter equivalents and substitutes, and low-calorie structured lipids. Aimed at researchers and professionals in food science, this book offers valuable insights into the production of various specialty fats through enzymatic interesterification, thereby equipping readers with the knowledge to innovate in the field of food applications. Readers with a background in food chemistry will benefit from its detailed explanation of lipase-catalyzed synthesis and the use of alkali metals in interesterification.Chemistry of Foods,2199-7209FoodAnalysisChemistryLipidsFood scienceChemistry, TechnicalFood ChemistryLipidologyFood EngineeringIndustrial ChemistryFood ScienceFoodAnalysis.Chemistry.Lipids.Food science.Chemistry, Technical.Food Chemistry.Lipidology.Food Engineering.Industrial Chemistry.Food Science.612.397Alves Vanessa1765206Furtado Guilherme de FigueiredoAlves Macedo GabrielaMiAaPQMiAaPQMiAaPQBOOK9910879589503321Chemical and Enzymatic Interesterification for Food Lipid Production4206642UNINA