LEADER 00956nam0-22002771i-450- 001 990005754360403321 005 19990530 035 $a000575436 035 $aFED01000575436 035 $a(Aleph)000575436FED01 035 $a000575436 100 $a19990530d1973----km-y0itay50------ba 101 0 $ager 105 $ay-------001yy 200 1 $aAdrien Mithouard und seine Theorie des " Occident "$eZum Traditionalismus in der französischen Literatur vor dem Ersten Weltkrieg$fvon Wolfgang Sachsenröder 210 $aBonn$cRomanisches Seminar der Universitat Bonn$d1973 215 $a203 p.$d21 cm 225 1 $aRomanistische Versuche und Vorarbeiten$v43 700 1$aSachsenröder,$bWolfgang$0402016 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990005754360403321 952 $aGLOTT. D IV E 44$bIST.GLOTT. 1606$fFLFBC 959 $aFLFBC 996 $aAdrien Mithouard und seine Theorie des " Occident "$9571562 997 $aUNINA LEADER 01422nam0 2200301 i 450 001 VAN00076487 005 20240806100609.905 010 $a978-03-87308-91-3 100 $a20100908d2007 |0itac50 ba 101 $aeng 102 $aUS 105 $a|||| ||||| 200 1 $aIntroduction to numerical methods in differential equations$fMark H. Holmes 210 $aNew York$cSpringer$d2007 215 $aXI, 238 p.$d24 cm 410 1$1001VAN00033353$12001 $aTexts in applied mathematics$1210 $aNew York [etc.]$cSpringer$d1988-$v52 606 $a65-XX$xNumerical analysis [MSC 2020]$3VANC019772$2MF 620 $aUS$dNew York$3VANL000011 700 1$aHolmes$bMark H.$3VANV044549$061979 712 $aSpringer $3VANV108073$4650 790 1$aHolmes, M. H.$zHolmes, Mark H.$3VANV064200 801 $aIT$bSOL$c20240906$gRICA 856 4 $u/sebina/repository/catalogazione/documenti/Holmes - Introduction to numerical methods in differential equations.pdf$zHolmes - Introduction to numerical methods in differential equations.pdf 899 $aBIBLIOTECA DEL DIPARTIMENTO DI MATEMATICA E FISICA$1IT-CE0120$2VAN08 912 $aVAN00076487 950 $aBIBLIOTECA DEL DIPARTIMENTO DI MATEMATICA E FISICA$d08PREST 65-XX 1937 $e08 8887 I 20100908 996 $aIntroduction to numerical methods in differential equations$9228576 997 $aUNICAMPANIA LEADER 05021nam 2201417z- 450 001 9910404081503321 005 20210211 010 $a3-03928-948-9 035 $a(CKB)4100000011302323 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/53778 035 $a(oapen)doab53778 035 $a(EXLCZ)994100000011302323 100 $a20202102d2020 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aModern Technologies and Their Influence in Fermentation Quality 210 $cMDPI - Multidisciplinary Digital Publishing Institute$d2020 215 $a1 online resource (220 p.) 311 08$a3-03928-947-0 330 $aDuring the last few years, industrial fermentation technologies have advanced in order to improve the quality of the final product. Some examples of those modern technologies are the biotechnology developments of microbial materials, such as Saccharomyces and non-Saccharomyces yeasts or lactic bacteria from different genera. Other technologies are related to the use of additives and adjuvants, such as nutrients, enzymes, fining agents, or preservatives and their management, which directly influence the quality and reduce the risks in final fermentation products. Other technologies are based on the management of thermal treatments, filtrations, pressure applications, ultrasounds, UV, and so on, which have also led to improvements in fermentation quality in recent years. The aim of the issue is to study new technologies able to improve the quality parameters of fermentation products, such as aroma, color, turbidity, acidity, or any other parameters related to improving sensory perception by the consumers. Food safety parameters are also included. 606 $aBiology, life sciences$2bicssc 610 $aA. terreus 610 $aacidity 610 $aalcoholic beverages 610 $aalcoholic fermentation 610 $aamino acid decarboxylation 610 $aaroma 610 $aaroma compound 610 $aaroma profile 610 $aaromatic/sensorial profiles 610 $aautochthonous 610 $abiocontrol 610 $abiocontrol application 610 $abiogenic amines 610 $aBombino bianco 610 $acashew apple juice 610 $achemical analyses 610 $aclimate change 610 $acolor 610 $aenzymatic patterns 610 $aethyl carbamate 610 $afermentation 610 $afood quality 610 $afood safety 610 $aglucose 610 $aglutathione 610 $aGompertz-model 610 $aHACCP 610 $aHanseniaspora guilliermondii 610 $aHanseniaspora uvarum yeast 610 $ahot pre-fermentative maceration 610 $ahuman health-promoting compounds 610 $ahydroxytyrosol 610 $aIAA 610 $aitaconic acid 610 $akinetic analysis 610 $aLachancea thermotolerans 610 $alactic acid bacteria 610 $alow ethanol wine 610 $alow-ethanol wines 610 $amalolactic fermentation 610 $aMalvar (Vitis vinifera L. cv.) 610 $amelatonin 610 $ameta-taxonomic analysis 610 $aMetschnikowia pulcherrima 610 $amust replacement 610 $anarince 610 $anative yeast 610 $anon-conventional yeasts 610 $anon-Saccharomyces 610 $anon-Saccharomyces screening 610 $aochratoxin A 610 $apH control 610 $aphthalates 610 $aPichia kluyveri 610 $aprobiotics 610 $aresveratrol 610 $aRiesling 610 $aSaccharomyces 610 $aSaccharomyces cerevisiae 610 $aSchizosaccharomyces pombe 610 $asensory evaluation 610 $asequential culture 610 $asequential inoculation 610 $aserotonin 610 $ashiraz 610 $aSO2 reduction 610 $asulfur dioxide 610 $aTannat 610 $atechnological characterization 610 $aTorulaspora delbrueckii 610 $aTorulaspora microellipsoides 610 $atrehalose 610 $atryptophan 610 $atryptophol 610 $atyrosol 610 $aVineyard Microbiota 610 $avineyard soil 610 $aviticulture 610 $avolatile compounds 610 $awhite wine 610 $awine 610 $awine aroma 610 $awine color 610 $awine composition 610 $awine flavor 610 $awine quality 610 $awine-related bacteria 610 $awine-related fungi 610 $ayeast 610 $ayeasts 610 $aYeasts 615 7$aBiology, life sciences 700 $aBenito$b Santiago$4auth$01323727 906 $aBOOK 912 $a9910404081503321 996 $aModern Technologies and Their Influence in Fermentation Quality$93035781 997 $aUNINA