LEADER 01110nam0-2200385---450 001 990005771700203316 005 20190403125026.0 035 $a000577170 035 $aUSA01000577170 035 $a(ALEPH)000577170USA01 035 $a000577170 100 $a20100521d2000----|||y0itaa50------ba 101 $aita 102 $ait 105 $a0 00||| 200 1 $aInsegnare e apprendere la filosofia$el'esercizio del pensiero$fFranco Cambi 210 $aRoma$cArmando$dc.2000 215 $a111 p.$d24 cm. 225 2 $a<> problemi della didattica 410 0$12001$a<> problemi della didattica 606 $aFilosofia$xInsegnamento$2F 620 $dROMA 676 $a107 700 1$aCAMBI,$bFranco$0144462 801 0$aIT$bSA$c20111219 912 $a990005771700203316 950 0$aDipar.to di Filosofia - Salerno$dDFCC 107 CAM$e9223 FIL 951 $aCC 107 CAM$b9223 FIL 959 $aBK 969 $aFIL 979 $c20121027$lUSA01$h1526 979 $c20121027$lUSA01$h1616 996 $aInsegnare e apprendere la filosofia$91081849 997 $aUNISA NUM $aSA0028275 LEADER 01650nam0 22004213i 450 001 RML0393241 005 20231121125801.0 100 $a20151119f19001930||||0itac50 ba 101 | $aita$cgrc 102 $ait 181 1$6z01$ai $bxxxe 182 1$6z01$an 200 1 $aOrazioni$econtro Agorato, Filone e Nicomaco$fLisia 210 $aMilano$cSonzogno$d[19..] 215 $a76 p.$d17 cm 225 | $aBiblioteca universale$v362 410 0$1001RAV0081637$12001 $aBiblioteca universale$v362 500 10$aIn Agoratum$3RML0393244$9CFIV020470$93633608 500 10$xGRC$aIn Philonem$3RML0393246$9CFIV020470$93633609 500 10$xGRC$aIn Nicomachum$3RML0393249$9CFIV020470$93633610 500 10$xGRC$aOrationes$3RMS0051671$9CFIV020470$919899 606 $aLisia . 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The functionality and applicability of food-related nanotechnology is covered in depth, presenting a view on the food processing, packaging,storage and safety assessment of nanotechnology in the food industry. Multiple nanostructures are covered, each with their specific ingredient choice, production strategy, functionality and application in food engineering. Individual chapters focus on current processing methods and applications of nanotechnology in foods. Nano-food Engineering Volume One brings together panels of highly accomplished experts in the field of composites, nanotechnology and chemical engineering and food technology. The work encompasses basic studies and addresses novel issues, covering all engineering aspects, opportunities and challenges and solutions of nano-foods. 410 0$aFood Engineering Series,$x2628-8095 606 $aFood$xMicrobiology 606 $aFood science 606 $aMicrotechnology 606 $aMicroelectromechanical systems 606 $aNanochemistry 606 $aFood Microbiology 606 $aFood Science 606 $aMicrosystems and MEMS 606 $aNanochemistry 615 0$aFood$xMicrobiology. 615 0$aFood science. 615 0$aMicrotechnology. 615 0$aMicroelectromechanical systems. 615 0$aNanochemistry. 615 14$aFood Microbiology. 615 24$aFood Science. 615 24$aMicrosystems and MEMS. 615 24$aNanochemistry. 676 $a664 702 $aHebbar$b Umesh$4edt$4http://id.loc.gov/vocabulary/relators/edt 702 $aRanjan$b Shivendu$4edt$4http://id.loc.gov/vocabulary/relators/edt 702 $aDasgupta$b Nandita$4edt$4http://id.loc.gov/vocabulary/relators/edt 702 $aKumar Mishra$b Raghvendra$4edt$4http://id.loc.gov/vocabulary/relators/edt 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910416144603321 996 $aNano-food Engineering$92262055 997 $aUNINA