01102nam0 22002891i 450 00000523520100512135327.088-13-23275-6v. 188-13-23337-Xv. 220031218d2001----km-y0itay50------baitaITEconomia delle aziende e delle amministrazioni pubblicheMarcella MulazzaniPadovaCEDAM20012 v.24 cm1.: Principi generali di gestione, di organizzazione e di rilevazione; lo Stato; lineamenti economico-aziendali2.: Le regioni e gli enti locali; lineamenti economico-aziendaliAmministrazione pubblicaAspetti economici350.0007Mulazzani,Marcella116031ITUNIPARTHENOPERICAUNIMARC000005235350-E/3 [I]36425NAVA120031218350-E/3 [II]37883NAVA1200641286NAVA32009W-0116 (a)W-0039 (a)35033NAVA32010Economia delle aziende e delle amministrazioni pubbliche69206UNIPARTHENOPE03604nam 2200673 450 991081809620332120230911115527.01-119-28524-01-119-28523-2(CKB)3710000000615938(EBL)4451527(MiAaPQ)EBC4451527(Au-PeEL)EBL4451527(CaPaEBR)ebr11174086(CaONFJC)MIL909376(OCoLC)945137827(iGPub)WILEYB0031991(EXLCZ)99371000000061593820160323d2016 uy| 0engur|n|---|||||rdacontentrdamediardacarrierHandbook of food science and technology 2 food process engineering and packaging /edited by Romain Jeantet [and three others]Hoboken, New Jersey :ISTE :Wiley,2016.1 online resource (269 p.)Food science and technology seriesTHEi Wiley ebooksDescription based upon print version of record.1-119-28522-4 1-84821-933-4 Includes bibliographical references and index.Table of Contents; Title; Copyright; Introduction; PART 1: Basis of Food Engineering; 1 Transport Phenomena - Basis of Unit Operations; 1.1. Transfer processes in conduction; 1.2. Convective transfer processes; PART 2: Food Biological Stabilization; 2 Inhibition of Food Modifying Agents; 2.1. Refrigeration and freezing; 2.2. Concentration by evaporation; 2.3. Dehydration; 2.4. Stabilization by chemical inhibition; 3 Separation of Food Modifying Agents; 3.1. Sedimentation; 3.2. Cross-flow filtration; 4 Inactivation of Food Modifying Agents; 4.1. Heat treatment; 4.2. Food irradiation4.3. Combined treatmentsPART 3: Food Physicochemical Stabilization; 5 Stability of Complex Foods and Dispersed Systems; 5.1. Complex foods: overview of dispersed systems; 5.2. Production of emulsions; 5.3. Stability of dispersed systems; PART 4: Food Ingredient Preparation; 6 Physicochemical Basis of Fractionation and Related Technologies; 6.1. Particle separation; 6.2. Steric separation; 6.3. Separation by charge; 6.4. Separation by affinity chromatography; 6.5. Extraction of lipophilic molecules; 6.6. Biotransformation and its use in separation7 Biotransformation and Physicochemical Processing7.1. Biotransformation; 7.2. Physicochemical changes; PART 5: Packaging; 8 Packaging: Principles and Technology; 8.1. Packaging: definition and principles; 8.2. Functions of packaging; 8.3. Properties of packaging material; 8.4. Packaging materials; 8.5. Packaging technologies; Bibliography; List of Authors; Index; End User License AgreementFunctional food science and technology series.THEi Wiley ebooks.Food industry and tradeTechnological innovationsFoodBiotechnologyFoodCompositionChemical engineeringProcessed foodsFoodPackagingFood industry and tradeTechnological innovations.FoodBiotechnology.FoodComposition.Chemical engineering.Processed foods.FoodPackaging.664.024Jeantet RomainMiAaPQMiAaPQMiAaPQBOOK9910818096203321Handbook of food science and technology 23976910UNINA01162nam0 22002891i 450 UON0039583620231205104634.71805-538-1522-920110715d2003 |0itac50 baengGB|||| 1||||1421the year China discovered the worldGavin MenziesLondonBantam2003649 p., [32] p. di tav.: ill.c..20 cm.UON00395837 Fourteen twenty-one : the year China discovered the world1738654CINAGeografia storicaUONC010468FIGBLondonUONL003044CIN VIII BCINA - GEOGRAFIA - VIAGGIAMenziesGavinUONV162183268382Bantam BooksUONV249849650ITSOL20251003RICASIBA - SISTEMA BIBLIOTECARIO DI ATENEOUONSIUON00395836SIBA - SISTEMA BIBLIOTECARIO DI ATENEOSI CIN VIII B 078 N SI SA 129963 7 078 N BuonoFourteen twenty-one : the year China discovered the world1738654UNIOR