01080nam2-2200349li-450 99000017921020331620180312154654.00-89232-896-70017921USA010017921(ALEPH)000017921USA01001792120001109d1989----km-y0itay0103----baengGBRandomnes and computationeditor: Silvio MicaliVol. 51989XII, 507 p.00100179222001Advances in computing researcha research annualeditor: Franco P. PreparataMicali,Silvio746266Sistema bibliotecario di Ateneo dell' Università di SalernoRICA990000179210203316004 ADV (5)001364300400106194BKSCI1992062520001110USA011713ALANDI9020010313USA01095020020403USA011625PATRY9020040406USA011613Randomnes and computation1489275UNISA01548cam0 22002891 450 SOBE0007444720230324151552.0r-a- 6.u- onra aLre (3) 1694 (Q)20230116d1718 |||||ita|0103 baitaITVerita eterne esposte in lezioni ordinate principalmente per li giorni degli esercizi spirituali. Raccolte dal p. Carlo Gregorio Rosignoli della Compagnia di GiesùIn Venezia, ed in Bassano[non prima del 1694]300 p.[1] c. di tav. antiporta calcografica12ºAntiporta calc. di F. de Grado. - Data ricavata incrociando i dati biografici dell'autore (1631-1707) con gli anni di attività dell'incisore (1694-1730). - Emblema dei Gesuiti sul frontespizio. - Iniziali xilografiche. - Segnatura: pi greco1 A-M12 N6VeneziaSOBA00017195Bassano Del GrappaSOBA00012491Rosignoli, Carlo Gregorio <1631-1707>SOBA00026334070717470ITBEM20230324RICABEMBEMBiblioteca|Monastica31SOBE00074447M 103 Monografia antica SBNMBiblioteca|Monastica0091NO3120230116BibliotecaMonastica1 vol.DonoborrielloBEMBEM20230116111210.020230324151552.0borrielloVerita eterne esposte in lezioni ordinate principalmente per li giorni degli esercizi spirituali. Raccolte dal p. Carlo Gregorio Rosignoli della Compagnia di Giesù3002362UNISOB01515cam a2200277 450099100299275970753620250430125930.0941129s1749 it b 000 0 lat db1426531x-39ule_instCICOGNARA-0672ExLBibl. Interfacoltà T. PellegrinoitaBelgrado, Jacopo716535Jacobi Belgradi e Societate Jesu ad ... Scipionem Maphejum epistolae IV. De rebus physicis et antiquis monumentis sub retina recens inventis.Ad ... Scipionem Mapheium epistolae IV. De rebus physicis et antiquis monumentis sub retina recens inventis.Venetiis,Pasquali,1749.66 p.; 17 cm.Riproduzione in microfiche dell'originale conservato presso la Biblioteca Apostolica VaticanaMaffei, Scipione,marchese,1675-1755Leopoldo Cicognara Program :Biblioteca Cicognara[microform] : literary sources in the history of art and kindred subjectsCatalogo ragionato dei libri d'arte e d'antichità / Leopoldo Cicognara.b1426531x01-04-2228-07-16991002992759707536LE002 SB Raccolta Cicognara, mcrf 11340le002E0.00no 110000.i1573615528-07-16Jacobi Belgradi e Societate Jesu ad ... Scipionem Maphejum epistolae IV. De rebus physicis et antiquis monumentis sub retina recens inventis1388614UNISALENTOle00228-07-16mg -latit 0104352nam 22006255 450 991059008720332120240311141059.09783031075704(electronic bk.)978303107569810.1007/978-3-031-07570-4(MiAaPQ)EBC7077739(Au-PeEL)EBL7077739(CKB)24746158800041(DE-He213)978-3-031-07570-4(PPN)264191897(EXLCZ)992474615880004120220825d2022 u| 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierEngineering Principles for Food Process and Product Realization /by Keshavan Niranjan1st ed. 2022.Cham :Springer International Publishing :Imprint: Springer,2022.1 online resource (252 pages)Food Engineering Series,2628-8095Print version: Niranjan, Keshavan Engineering Principles for Food Process and Product Realization Cham : Springer International Publishing AG,c2022 9783031075698 Includes bibliographical references and index.Mass and Energy Balances -- Elements of fluid flow -- Elements of Heat transfer -- Elements of Mass transfer -- Reaction kinetics -- Phase and Reaction Equilibrium, and phase transitions -- Thermal processing of foods -- Environmental issues in food engineering -- An engineering view of the fate of food in the Gastrointestinal tract (GIT) -- A selection of engineering methodologies for food product realization -- Index.As an introductory text book on food engineering principles, this text gives students a firm, quantitative foundation in all aspects of food process and product formulation, packaging, manufacturing processes; engineering aspects of the fate of food in the GI tract; engineering principles of the environmental impact of foods; and principles of process economics and project management. The contents are based on a new definition of Food Engineering which is fit-for-purpose for this day and age: Food Engineering is the work of designing, formulating and manipulating food products which have desired sensory, satiety, health and well-being responses; and developing - across various operational scales - designs for the lowest environmental impact processing, packaging and storage systems capable of realizing the products. Based on this definition, Engineering Principles for Food Process and Product Realization re-defines the core competencies of food engineering, covers the engineering principles needed for food process and product design, and examines the engineering principles relevant to the interactions between food on the one hand, and human health, security and environment on the other – which are the key drivers for the growth of food business. With security, human health and environmental legacy driving business, the engineering paradigm must shift from being farm and preservation focused to becoming consumer focused - which this book aims to achieve. All of these topics are covered at a level that is easy to read and absorb, but with challenging questions and problems which require knowledge integration across topics. This book is uniquely placed to serve as an effective launching pad for undertaking further studies on advanced topics and concepts relating to the design of food processes and products.Food Engineering Series,2628-8095Food scienceChemistry, OrganicFood ScienceOrganic ChemistryIndústria alimentàriathubTecnologia dels alimentsthubControl de produccióthubLlibres electrònicsthubFood science.Chemistry, Organic.Food Science.Organic Chemistry.Indústria alimentàriaTecnologia dels alimentsControl de producció.664Niranjan K.1429178MiAaPQMiAaPQMiAaPQ9910590087203321Engineering Principles for Food Process and Product Realization3567746UNINA