LEADER 01329cam0 2200325 450 001 E600200004083 005 20140428170009.0 100 $a20040901d1952 |||||ita|0103 ba 101 $aita 102 $aIT 200 1 $aDecameron; Filoloco; Ameto; Fiammetta$fGiovanni Boccaccio$ga cura di Enrico Bianchi, Carlo Salinari, Natalino Sapegno 210 $aMilano$aNapoli$cRicciardi$d1952 215 $a1246 p.$d23 cm 225 2 $aLa Letteratura italiana$hStoria e testi$v8 410 1$1001LAEC00015773$12001 $a*La Letteratura italiana. Storia e testi$v8 700 1$aBoccaccio$b, Giovanni$3AF00006771$4070$0148906 702 1$aBianchi, Enrico$3A600200027476$4070 702 1$aSalinari, Carlo$3AF00014784$4070 702 1$aSapegno, Natalino$3AF00007636$4070 801 0$aIT$bUNISOB$c20140428$gRICA 850 $aUNISOB 852 $aUNISOB$j850|Coll|1|K$m14743 852 $aUNISOB$j850|Coll|1|K$m57800 912 $aE600200004083 940 $aM 102 Monografia moderna SBN 941 $aM 957 $a850|Coll|1|K$b000007$gSI$d14743$rAcquisto$1pregresso1$2UNISOB$3UNISOB$420040901075414.0$520140423144429.0$6rovito 957 $a850|Coll|1|K$b000007$i-b$gSI$d57800$1rovito$2UNISOB$3UNISOB$420140423144434.0$520140423144455.0$6rovito 996 $aDecameron ; Filoloco ; Ameto ; Fiammetta$9930690 997 $aUNISOB LEADER 04958nam 2200721 450 001 9910131493303321 005 20200520144314.0 010 $a1-5231-1056-2 010 $a1-118-86407-7 010 $a1-118-86398-4 010 $a1-118-86427-1 035 $a(CKB)3710000000451360 035 $a(EBL)2006102 035 $a(SSID)ssj0001529676 035 $a(PQKBManifestationID)11891243 035 $a(PQKBTitleCode)TC0001529676 035 $a(PQKBWorkID)11522677 035 $a(PQKB)11335244 035 $a(DLC) 2015021056 035 $a(MiAaPQ)EBC2006102 035 $a(Au-PeEL)EBL2006102 035 $a(CaPaEBR)ebr11081243 035 $a(CaONFJC)MIL816318 035 $a(OCoLC)910310311 035 $a(PPN)190378565 035 $a(EXLCZ)993710000000451360 100 $a20150804h20152015 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aSpray drying technique for food ingredient encapsulation /$fC. Anandharamakrishnan, S. Padma Ishwarya 210 1$aWest Sussex, England :$cJohn Wiley & Sons,$d2015. 210 4$dİ2015 215 $a1 online resource (315 p.) 225 1 $aIFT Press 300 $aDescription based upon print version of record. 311 $a1-118-86419-0 320 $aIncludes bibliographical references and index. 327 $aTitle Page; Copyright Page; Contents; About the authors; Preface; Acknowledgments; Chapter 1 Introduction to spray drying; 1.1 Introduction; 1.2 Stage 1: Atomization; 1.2.1 Principle of atomization; 1.2.2 Classification of atomizers; 1.2.2.1 Rotary atomizers; 1.2.2.2 Pressure nozzle (or hydraulic) atomizer; 1.2.2.3 Two-fluid nozzle atomizer; 1.2.2.4 Ultrasonic atomizers; 1.2.2.5 Electrohydrodynamic atomizers; 1.3 Stage 2: Spray-air contact; 1.4 Stage 3: Evaporation of moisture; 1.5 Stage 4: Particle separation; 1.5.1 Cyclone separator; 1.5.2 Bag filter; 1.5.3 Electrostatic precipitator 327 $a1.6 Morphology of spray dried particles1.6.1 Skin-forming morphology with hollow internal structure; 1.6.2 Blow-hole formation; 1.6.3 Agglomerate; 1.6.4 Formation of dented structure and presence of small particles within large particles; 1.7 Spray-drying process parameters and their influence on product quality; 1.7.1 Atomization parameters; 1.7.1.1 Atomization pressure; 1.7.1.2 Feed flow rate; 1.7.1.3 Feed viscosity; 1.7.1.4 Feed surface tension; 1.8 Parameters of spray-air contact and evaporation; 1.8.1 Aspirator flow rate (or speed); 1.8.2 Inlet temperature; 1.8.3 Outlet temperature 327 $a1.8.4 Glass transition temperature (Tg)1.8.5 Residence time of particles in the spray chamber; 1.9 Types of spray dryer; 1.9.1 Open cycle spray dryer; 1.9.2 Closed cycle spray dryer; 1.9.3 Semi-closed cycle spray dryer; 1.9.4 Single-stage spray dryer; 1.9.5 Two-stage spray dryer; 1.9.6 Short-form; 1.9.7 Tall-form; 1.10 Applications and advantages of spray drying; References; Chapter 2 Introduction to encapsulation of food ingredients; 2.1 Introduction; 2.2 Encapsulation of food ingredients; 2.3 The core and wall for encapsulation; 2.3.1 Carbohydrates; 2.3.2 Proteins; 2.3.3 Lipids 327 $a2.4 Encapsulation techniques2.4.1 Chemical encapsulation processes; 2.4.1.1 Coacervation; 2.4.1.2 Inclusion complexation; 2.4.1.3 Liposome entrapment; 2.4.2 Mechanical or physical encapsulation processes; 2.4.2.1 Emulsification; 2.4.2.2 Spray chilling, spray cooling and fluidized bed drying; 2.4.2.3 Freeze drying; 2.4.2.4 Extrusion; 2.4.2.5 Electrohydrodynamic technique for microencapsulation: electrospraying and electrospinning; 2.4.2.6 Spray drying; 2.5 The lexicon of encapsulation; References; Chapter 3 Spray drying for encapsulation; 3.1 Introduction 327 $a3.2 Principle of encapsulation by spray drying3.3 Process steps and parameters of encapsulation by spray drying; 3.3.1 Emulsion formation; 3.3.1.1 Rationale of emulsification step; 3.3.1.2 Emulsion parameters influencing encapsulation efficiency; 3.3.2 Spray drying of emulsion; 3.3.2.1 Atomization of the emulsion and influencing parameters; 3.3.2.2 Drying of the emulsion droplets and influencing parameters; 3.4 Food ingredients encapsulated by spray drying; 3.4.1 Microorganisms; 3.4.2 Flavors; 3.4.3 Bioactive food components; References 327 $aChapter 4 Selection of wall material for encapsulation by spray drying 410 0$aIFT Press series. 606 $aFood$xPreservation 606 $aSpray drying 606 $aMicroencapsulation 615 0$aFood$xPreservation. 615 0$aSpray drying. 615 0$aMicroencapsulation. 676 $a664/.028 700 $aAnandharamakrishnan$b C.$0910865 702 $aIshwarya$b S. Padma 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910131493303321 996 $aSpray drying technique for food ingredient encapsulation$92039026 997 $aUNINA LEADER 05374nam 22006615 450 001 9910299433603321 005 20251117075757.0 010 $a3-319-08542-5 024 7 $a10.1007/978-3-319-08542-5 035 $a(CKB)3710000000251965 035 $a(EBL)1965275 035 $a(OCoLC)893481165 035 $a(SSID)ssj0001372438 035 $a(PQKBManifestationID)11787108 035 $a(PQKBTitleCode)TC0001372438 035 $a(PQKBWorkID)11305225 035 $a(PQKB)10727373 035 $a(DE-He213)978-3-319-08542-5 035 $a(MiAaPQ)EBC1965275 035 $a(PPN)182093212 035 $a(EXLCZ)993710000000251965 100 $a20141006d2015 u| 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aRisk, Disaster and Crisis Reduction $eMobilizing, Collecting and Sharing Information /$fby Valerie November, Yvan Leanza 205 $a1st ed. 2015. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2015. 215 $a1 online resource (191 p.) 300 $aDescription based upon print version of record. 311 08$a3-319-08541-7 320 $aIncludes bibliographical references and index. 327 $aFrom the Contents: Risk and Information: for a new Conceptual Framework -- A Contemporary Look at Risks: Risks are Plural and Transcalar -- Information as a Process -- Definitions, Classifications and Models -- Reviewing Risk Categories. 330 $aIn the field of risks and crises, both the access to relevant information and its circulation are seen as crucial factors. Based on a new integrated theoretical model focusing on the stakeholder, the book proposes analysis of information reformulation and circulation in risk environments and crisis situations. Simply circulating the information does not mean that it will be picked up by those who could benefit from it. This has been amply demonstrated by the various crises and catastrophes that have shaken the planet in recent years. In order to be able to deal with risk situations and crises, it must be possible for information ? when it circulates ? to be understood and interpreted by a wide range of stakeholders, working in fields such as health and natural or environmental risks. By observing closely, in three very different situations, the way in which information is gathered, processed, distributed and used, this book examines the countless reformulations, redefinitions and even reorientations to which all information is subjected. This multiple reformatting, at least according to the hypothesis put forward in this book, is an important element in ensuring that the information produced circulates and reaches those for whom it is intended. The intention is then to analyze the way in which information circulates in situations of risk and crisis. In order to do it, the authors propose a new theoretical model based on different approaches. This model is anchored in the trend of research that has been oriented towards a wider understanding of risks and their territorial and social consequences. These ideas question the approach to risk which focuses primarily on technical aspects and probability. The model also draws from approaches to risk that focus on the stakeholders involved in the debates and the need for an integrated vision of risks. Risks are thus considered heterogeneous, plural and transcalar. The information flow about risks was studied first in the SHOC Room of the World Health Organization (WHO) in Geneva, a central place through which passes all information destined to managing world-wide epidemic risks. Then the research team monitored the constitution and the reception of a field library about risks management and reduction sent to Madagascar, an island systematically hit by cyclones. This following process has permitted the analysis of information dissemination during a crisis situation. The third field work was done in Cameroun to observe the use and transmission of information in two NGO specializing in sanitary risks prevention using traditional and biomedical conceptualization of health and illness. The book ends with a practical tool to assess and help the information circulation in risk and crisis situations.  . 606 $aNatural disasters 606 $aHealth promotion 606 $aSocial sciences 606 $aNatural Hazards$3https://scigraph.springernature.com/ontologies/product-market-codes/G32000 606 $aHealth Promotion and Disease Prevention$3https://scigraph.springernature.com/ontologies/product-market-codes/H27010 606 $aMethodology of the Social Sciences$3https://scigraph.springernature.com/ontologies/product-market-codes/X17000 615 0$aNatural disasters. 615 0$aHealth promotion. 615 0$aSocial sciences. 615 14$aNatural Hazards. 615 24$aHealth Promotion and Disease Prevention. 615 24$aMethodology of the Social Sciences. 676 $a300.1 676 $a55 676 $a551 676 $a613 700 $aNovember$b Vale?rie$4aut$4http://id.loc.gov/vocabulary/relators/aut$01059265 702 $aLeanza$b Yvan$4aut$4http://id.loc.gov/vocabulary/relators/aut 906 $aBOOK 912 $a9910299433603321 996 $aRisk, Disaster and Crisis Reduction$92504819 997 $aUNINA