LEADER 01511nam 22005411 450 001 9910453396503321 005 20200520144314.0 010 $a1-78023-125-3 035 $a(CKB)2550000001139443 035 $a(SSID)ssj0001173737 035 $a(PQKBManifestationID)11641278 035 $a(PQKBTitleCode)TC0001173737 035 $a(PQKBWorkID)11105665 035 $a(PQKB)10160564 035 $a(MiAaPQ)EBC1498681 035 $a(Au-PeEL)EBL1498681 035 $a(CaPaEBR)ebr10790425 035 $a(CaONFJC)MIL538967 035 $a(OCoLC)862049410 035 $a(EXLCZ)992550000001139443 100 $a20131204d2014 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt 182 $cc 183 $acr 200 10$aDolphin /$fAlan Rauch 210 1$aLondon :$cReaktion Books,$d2014. 215 $a1 online resource (209 pages) $cillustrations 225 1 $aAnimal 300 $aBibliographic Level Mode of Issuance: Monograph 311 $a1-78023-089-3 311 $a1-306-07716-8 320 $aIncludes bibliographcial references and index. 410 0$aAnimal (Reaktion Books) 606 $aDolphins 606 $aHuman-animal relationships 608 $aElectronic books. 615 0$aDolphins. 615 0$aHuman-animal relationships. 700 $aRauch$b Alan$0945496 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910453396503321 996 $aDolphin$92134787 997 $aUNINA LEADER 05305nam 2200661Ia 450 001 9910143296503321 005 20170809173714.0 010 $a1-280-21303-5 010 $a9786610213030 010 $a0-470-79928-5 010 $a0-470-99574-2 010 $a1-4051-4799-7 035 $a(CKB)1000000000342027 035 $a(EBL)238380 035 $a(OCoLC)475948126 035 $a(SSID)ssj0000146371 035 $a(PQKBManifestationID)11164960 035 $a(PQKBTitleCode)TC0000146371 035 $a(PQKBWorkID)10185805 035 $a(PQKB)10927736 035 $a(MiAaPQ)EBC238380 035 $a(EXLCZ)991000000000342027 100 $a20040528d2004 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aEmulsifiers in food technology$b[electronic resource] /$fedited by Robert J. Whitehurst 210 $aAmes, Iowa $cBlackwell Pub.$d2004 215 $a1 online resource (266 p.) 300 $aDescription based upon print version of record. 311 $a1-4051-1802-4 320 $aIncludes bibliographical references and index. 327 $aEmulsifiers in Food Technology; Contents; Contributors; Preface; 1 Lecithins; 1.1 Introduction to lecithins and phospholipids; 1.1.1 Some history; 1.1.2 Phospholipids; 1.1.3 Occurrence of phospholipids; 1.2 Production of lecithins; 1.2.1 Vegetable lecithins; 1.2.2 Animal lecithins; 1.3 Further processing of lecithins; 1.3.1 Standardisation; 1.3.2 Modifications of lecithins; 1.3.2.1 Enzymatic modification; 1.3.2.2 Chemical modifications; 1.3.3 Solvent extraction; 1.3.3.1 De-oiling with acetone; 1.3.3.2 Fractionation with alcohol; 1.3.4 Compounding; 1.3.4.1 Fluid compounds 327 $a1.3.4.2 Integrated powder compounds1.4 Quality aspects of lecithins; 1.4.1 Acetone insoluble matter (AI); 1.4.2 Toluene insoluble (TI); 1.4.3 Acid value (AV); 1.4.4 Peroxide value (PV); 1.4.5 Water content (H2O); 1.5 Physico-chemical aspects of lecithins; 1.5.1 Solubility in organic solvents; 1.5.2 Behaviour in water; 1.5.3 Melting points; 1.5.4 Surface activity; 1.5.5 Lecithins and the HLB system; 1.6 Applications of lecithins in the food industry; 1.6.1 Lecithin in chocolate, coatings and confectioneries; 1.6.1.1 Chocolate; 1.6.1.2 Coatings; 1.6.1.3 Chocolate products with fat-based .llings 327 $a1.6.1.4 Soft and hard caramels, chewing gums1.6.2 Lecithins in the baking industry; 1.6.2.1 Yeast-leavened bread and the role of phospholipids; 1.6.2.2 Frozen doughs; 1.6.2.3 Other baked goods; 1.6.3 Instant technology; 1.6.3.1 Lecithination process; 1.6.3.2 Choice of 'the right' lecithin; 1.6.4 Emulsions; 1.6.4.1 Oil-in-water emulsions; 1.6.4.2 Water-in-oil emulsions; 1.6.5 Other applications; References; 2 Mono- and diglycerides; 2.1 Introduction; 2.2 The products; 2.2.1 Production of monoglycerides; 2.2.2 Molecular distillation; 2.2.3 Chemical and physical properties; 2.2.4 HLB value 327 $a2.2.5 Addition of antioxidants2.2.6 Legal considerations; 2.2.7 Behaviour of monoglycerides in the presence of water; 2.2.8 Nutritional value; 2.3 Applications; 2.3.1 Bread; 2.3.2 Cakes; 2.3.3 Margarines and spreads; 2.3.4 Ice cream; References; 3 Acid esters of mono- and diglycerides; 3.1 E472a (ACETEM); 3.1.1 Chemical properties of ACETEM; 3.1.2 Manufacturing of ACETEM; 3.1.3 Appearance and physical properties; 3.1.4 Solubility; 3.1.5 Phase behaviour; 3.1.6 Surface-active properties; 3.1.7 Special properties of ACETEM; 3.1.7.1 Coating properties; 3.1.7.2 Lubrication properties 327 $a3.1.7.3 Stability and anti-dusting applications3.1.7.4 Stabilisation of polymorphic alpha-fat phases; 3.1.8 Safety; 3.1.9 Typical applications in food; 3.1.10 Non-food applications; 3.2 E472b (LACTEM); 3.2.1 Chemical properties of LACTEM; 3.2.2 Manufacturing of LACTEM; 3.2.3 Appearance and physical properties; 3.2.4 Solubility; 3.2.5 Phase behaviour; 3.2.6 Surface activity; 3.2.7 Special properties of LACTEM; 3.2.8 Safety in use; 3.2.9 Typical applications in food; 3.3 E472c (CITREM); 3.3.1 Chemical properties of CITREM; 3.3.2 Manufacturing of CITREM; 3.3.3 Appearance and physical properties 327 $a3.3.4 Solubility 330 $aEmulsifiers are essential components of many industrial food recipes, whether they be added for the purpose of water/oil emulsification in its simplest form, for textural and organoleptic modification, for shelf life enhancement, or as complexing or stabilising agents for other components such as starch or protein. Each chapter in this volume considers one of the main chemical groups of food emulsifiers. Within each group the structures of the emulsifiers are considered, together with their modes of action. This is followed by a discussion of their production / extraction and phys 606 $aFood additives 606 $aEmulsions 606 $aDispersing agents 608 $aElectronic books. 615 0$aFood additives. 615 0$aEmulsions. 615 0$aDispersing agents. 676 $a664.06 676 $a664/.06 701 $aWhitehurst$b Robert J$0867730 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910143296503321 996 $aEmulsifiers in food technology$92003108 997 $aUNINA LEADER 04080nam 22007095 450 001 9910767522103321 005 20240628140926.0 010 $a9783031489679 010 $a3031489675 024 7 $a10.1007/978-3-031-48967-9 035 $a(CKB)29277219300041 035 $a(MiAaPQ)EBC30999747 035 $a(Au-PeEL)EBL30999747 035 $a(DE-He213)978-3-031-48967-9 035 $a(OCoLC)1412621989 035 $a(EXLCZ)9929277219300041 100 $a20231205d2024 u| 0 101 0 $aeng 135 $aur||||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aMagnetoelectronic, Optical, and Thermoelectric Properties of Perovskite Materials /$fby Rachid Masrour 205 $a1st ed. 2024. 210 1$aCham :$cSpringer Nature Switzerland :$cImprint: Springer,$d2024. 215 $a1 online resource (128 pages) 225 1 $aSpringerBriefs in Materials,$x2192-1105 311 08$a9783031489662 327 $aCalculation methods: Monte Carlo Simulation and Ab Initio Calculations -- Magnetocaloric Effect, Electronic and Magnetic Properties in Manganite Perovskites -- Study of Magnetocaloric Effect, Electronic and Magnetic Properties of Ferrite Perovskites -- Magnetic and Magnetocaloric, Electronic, Magneto-optical, and Thermoelectric Properties of Perovskite Chromites -- Magnetic Properties and Magnetocaloric in Double Perovskite Oxides -- Magnetocaloric and Magnetic Properties of Bilayer Manganite -- Magnetocaloric Properties of Surface Effects in Perovskites Ferromagnetic Thin Films -- Effect of Magnetic Field on the Magnetocaloric and Magnetic Properties of Orthoferrites Perovskite. 330 $aThis book undertakes an extensive exploration of manganese-based compounds, such as T???SrxMnO? (T = La, Pr; x = 0.35, 0.25) using density functional theory and Monte Carlo simulations with a focus on understanding their electronic, magnetic, and magnetocaloric properties. Ba???SrxFeO? (x = 0, 0.2) is also studied via different approximations, offering a comparative perspective. In addition, the book looks at the influence of magnetism using Monte Carlo simulations, revealing crucial parameters and examining the GdCrO? system through DFT and Monte Carlo simulation, shedding light on recent experimental observations. Additionally, Monte Carlo studies investigate magnetic and magnetocaloric features of Sr?FeMoO?, La?SrMn?O? bilayer manganite, perovskite ferromagnetic thin films' surface effects, and SmFe???MnxO? perovskite. In essence, this book significantly advances our comprehension of magnetic and magnetocaloric phenomena across diverse materials and is well-suited for both experimentalists and computational researchers working in this field. 410 0$aSpringerBriefs in Materials,$x2192-1105 606 $aPerovskite (Mineral) 606 $aMaterials science$xData processing 606 $aMaterials$xAnalysis 606 $aDensity functionals 606 $aMathematical physics 606 $aComputer simulation 606 $aPerovskites 606 $aComputational Materials Science 606 $aMaterials Characterization Technique 606 $aDensity Functional Theory 606 $aComputational Physics and Simulations 615 0$aPerovskite (Mineral) 615 0$aMaterials science$xData processing. 615 0$aMaterials$xAnalysis. 615 0$aDensity functionals. 615 0$aMathematical physics. 615 0$aComputer simulation. 615 14$aPerovskites. 615 24$aComputational Materials Science. 615 24$aMaterials Characterization Technique. 615 24$aDensity Functional Theory. 615 24$aComputational Physics and Simulations. 676 $a620.198 700 $aMasrour$b Rachid$01429727 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910767522103321 996 $aMagnetoelectronic, Optical, and Thermoelectric Properties of Perovskite Materials$93655576 997 $aUNINA