LEADER 01545nam 2200361 n 450 001 996392499903316 005 20200824121705.0 035 $a(CKB)4940000000107334 035 $a(EEBO)2240959752 035 $a(UnM)99861503e 035 $a(UnM)99861503 035 $a(EXLCZ)994940000000107334 100 $a19920430d1646 uy | 101 0 $aeng 135 $aurbn||||a|bb| 200 04$aThe taking of Carnarven$b[electronic resource] $ethe castle, works, ammunition bag and baggage, by Major-Generall Mitton: where are, the Lord Byron, Collonel Vere. Collonel Vane. And divers officers of note, [double brace] bishops, gentlemen, malignant clergymen, and others. With our prosperous proceedings in the totall reducing of North-VVales. Printed by the originall papers, and published according to order of Parliament 210 $aLondon: $cPrinted by Iane Coe$dIune the 11. 1646 215 $a[2], 6 p 300 $aConsists of two documents, the second of which is a letter signed: S.R. 300 $aReproduction of the original in the British Library. 330 $aeebo-0018 607 $aGreat Britain$xHistory$yCivil War, 1642-1649$xCampaigns$vEarly works to 1800 607 $aCaernaruon (Wales)$xHistory$ySiege, 1646$vEarly works to 1800 701 $aS. R$01001795 712 02$aEngland and Wales.$bParliament. 801 0$bCu-RivES 801 1$bCu-RivES 801 2$bCStRLIN 801 2$bWaOLN 906 $aBOOK 912 $a996392499903316 996 $aThe taking of Carnarven$92372593 997 $aUNISA LEADER 01225nam a22002651i 4500 001 991002441089707536 005 20040323175519.0 008 040407s1976 xxua||||||||||||||||eng 035 $ab12923291-39ule_inst 035 $aARCHE-090290$9ExL 040 $aDip.to Scienze Storiche$bita$cA.t.i. Arché s.c.r.l. Pandora Sicilia s.r.l. 082 04$a301.3630 245 00$aNineteenth century inland centers and ports /$cAssociation of American Geographers, Comparative Metropolitan Analysis Project ; John S. Adams, editor 260 $aCambridge :$bBallinger,$cc1976 300 $a1 v. :$bill. ;$c26 cm 440 0$aContemporary metropolitan America ;$v3 650 4$aCittà$zStati Uniti d'America 700 1 $aAdams, John Stephen 710 2 $aAssociation of american geographers.$bComparative metropolitan analysis project$eauthor$4http://id.loc.gov/vocabulary/relators/aut$0734200 907 $a.b12923291$b02-04-14$c16-04-04 912 $a991002441089707536 945 $aLE009 GEOG.17-17/3$g1$i2009000343115$lle009$o-$pE0.00$q-$rl$s- $t0$u0$v0$w0$x0$y.i13496190$z16-04-04 996 $aNineteenth century inland centers and ports$91448946 997 $aUNISALENTO 998 $ale009$b16-04-04$cm$da $e-$feng$gxxu$h0$i1 LEADER 05301nam 2200661 a 450 001 9910141636503321 005 20230803025727.0 010 $a1-118-65912-0 010 $a1-118-65908-2 010 $a1-118-65880-9 035 $a(CKB)2670000000341653 035 $a(EBL)1153529 035 $a(OCoLC)831118410 035 $a(SSID)ssj0000985555 035 $a(PQKBManifestationID)11615715 035 $a(PQKBTitleCode)TC0000985555 035 $a(PQKBWorkID)10929937 035 $a(PQKB)11117741 035 $a(OCoLC)847729044 035 $a(MiAaPQ)EBC1153529 035 $a(Au-PeEL)EBL1153529 035 $a(CaPaEBR)ebr10674768 035 $a(CaONFJC)MIL499130 035 $a(EXLCZ)992670000000341653 100 $a20150303d2013 cy e 101 0 $ager 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aAdvances in foodscience and technology$hVolume 1$b[electronic resource] /$fedited by Visakh P.M. ... [et al.] 210 $aSalem, Mass. $cScrivener Publishing ;$aHoboken, N.J. $cWiley$dc2013 215 $a1 online resource (326 p.) 300 $aDescription based upon print version of record. 311 $a1-118-12102-3 320 $aIncludes bibliographical references and index. 327 $aCover; Title Page; Copyright Page; Contents; Preface; List of Contributors; 1 Food Chemistry and Technology; 1.1 Food Security; 1.2 Nanotechnology in Food Applications; 1.3 Frozen Food and Technology; 1.4 Chemical and Functional Properties of Food Components; 1.5 Food: Production, Properties and Quality; 1.6 Safety of Enzyme Preparations Used in Food; 1.7 Trace Element Speciation in Food; 1.8 Bio-nanocomposites for Natural Food Packaging; References; 2 Food Security: A Global Problem; 2.1 Food Security: Definitions and Basic Concepts; 2.2 Main Causes of Food Insecurity; 2.2.1 Social Issues 327 $a2.2.2 Economic Issues2.2.3 Environmental Issues; 2.3 The Food Insecurity Dimension; 2.3.1 Current Situation at Global Level; 2.3.2 The Food, Financial and Economic Crisis and Their Implications on Food Security; 2.3.3 The Last Concern: Food Prices Volatility; 2.3.4 The Food Sector Numbers: Trends in Global Food Production and Trade; 2.4 Conclusions; References; 3 Nanotechnology in Food Applications; 3.1 What is Nanotechnology?; 3.2 Food Formulations; 3.3 Food Packaging; 3.3.1 Enhanced Barrier Properties; 3.3.2 Active Packaging; 3.3.3 Intelligent Packaging 327 $a3.4 Regulation Issues and Consumer PerceptionAcknowledgements; References; 4 Frozen Food and Technology; 4.1 Introduction; 4.2 Treatments: Pre-freezing; 4.2.1 Fruits and Vegetables; 4.2.2 Fish Products; 4.2.3 Meat Products; 4.3 Freezing Process; 4.4 Freezing Methods and Equipment; 4.4.1 Freezing by Contact with Cold Air; 4.4.2 Freezing by Contact with Cold Liquid; 4.4.3 Freezing by Contact with Cold Surfaces; 4.4.4 Cryogenic Freezing; 4.4.5 Combination of Freezing Methods; 4.4.6 Innovations in Freezing Processes; 4.4.7 Food Products and Freezing Methods 327 $a4.5 Effect of Freezing and Frozen Storage on Food Properties4.5.1 Physical Changes; 4.5.2 Chemical Changes; 4.5.3 Microbiological Aspects; 4.6 Final Remarks; References; 5 Chemical and Functional Properties of Food Components; 5.1 Introduction; 5.2 Functional and Chemical Properties of Food Components; 5.2.1 Functional Foods: Historical Perspective and Definitions; 5.2.2 Legislation on Functional Food Claims; 5.2.3 Classification of Functional Foods; 5.2.4 Functional Properties of Food Components; 5.3 Nutritional Value and Sensory Properties of Food; 5.3.1 Nutritional Value of Food 327 $a5.3.2 Sensory Properties of Food5.4 Postharvest Storage and Processing; 5.4.1 Bioactive Compounds Postharvest; 5.5 Conclusion; Acknowledgements; References; 6 Food: Production, Properties and Quality; 6.1 Introduction; 6.2 Food Production; 6.3 Factors Affecting Production and Improvement of Food; 6.3.1 Soil and Climate; 6.3.2 Population and Income Per Capita; 6.3.3 Technology; 6.3.4 Plant Source Foods; 6.3.5 Animal Source Foods; 6.4 Food Properties; 6.5 Food Quality; References 327 $a7 Regulatory Aspects of Food Ingredients in the United States: Focus on the Safety of Enzyme Preparations Used in Food 330 $aThis book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid methods of analysis and detection, as well as sensor technology, environmental control and safety. The book focuses on food chemistry and examines chemical and mechanical modifications to generate novel properties, functions, and applications. 606 $aFood industry and trade 606 $aFood$xAnalysis 606 $aFood$xComposition 615 0$aFood industry and trade. 615 0$aFood$xAnalysis. 615 0$aFood$xComposition. 676 $a664/.07 701 $aP. M$b Visakh$0857012 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910141636503321 996 $aAdvances in foodscience and technology$92168571 997 $aUNINA