LEADER 01186nam0-2200337---450- 001 990009308350403321 005 20110118120139.0 010 $a2-222-04016-7 035 $a000930835 035 $aFED01000930835 035 $a(Aleph)000930835FED01 035 $a000930835 100 $a20110118d1987----km-y0itay50------ba 101 0 $afre 102 $aFR 105 $aa-------001yy 200 1 $a<>théâtre dans la ville$eespaces et lieux urbains théâtralisés, théâtres-monuments et urbanisme, théâtres de banlieues et de villes nouvelles$fétudes de Georges Banu [et al.]$gréunies et présentées par Elie Konigson 210 $aParis$cEditions du Centre National de la recherche Scientifique$d1987 215 $a265 p.$cill.$d28 cm 225 1 $a<>voies de la création théâtrale$v15 610 0 $aTeatro$aEuropa$aSec. 17.-18.$aInflussi sull'urbanistica 676 $a725.822 702 1$aBanu,$bGeorges 702 1$aKonigson,$bElie 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990009308350403321 952 $a725.822 BAN 1$b2494 DFM$fFLFBC 959 $aFLFBC 996 $aThéâtre dans la ville$9771381 997 $aUNINA LEADER 01406nam--2200421---450- 001 990001032360203316 005 20090225134533.0 010 $a88-464-3197-9 035 $a0103236 035 $aUSA010103236 035 $a(ALEPH)000103236USA01 035 $a0103236 100 $a20020314d2001----km-y0itay0103----ba 101 $aita 102 $aIT 105 $a||||||||001yy 200 1 $aBulgaria$eguida pratica al porto dell'Europa orientale$eeconomia, fisco, legislazione, obblighi valutari e nuove tecnologie$fa cura di Alex Gilardini, M.Carlotta Botta$gcoordinata da Anna Cacopardo con Giorgio Corno 210 $aF.Angeli$cMilano$dcopyr.2001 215 $a125 p.$d22 cm 225 2 $aConoscere il mondo$v35 300 $aIn testa al front. : CIS, Centro studi impresa di Valmadrera-Lecco 410 0$12001$aConoscere il mondo 607 0 $aBulgaria$xGuide 676 $a330.9499 702 1$aGILARDINI,$bAlex 702 1$aBOTTA,$bM.Carlotta 702 1$aCACOPARDO,$bAnna 702 1$aCORNO,$bGiorgio 912 $a990001032360203316 951 $a330.949 BUL 1 (IEP III 764 35)$b10125 E.C.$cIEP III$d00080005 959 $aBK 969 $aECO 979 $aPAOLA$b90$c20020314$lUSA01$h1306 979 $c20020403$lUSA01$h1744 979 $aPATRY$b90$c20040406$lUSA01$h1711 979 $aRSIAV4$b90$c20090225$lUSA01$h1345 996 $aBulgaria$9674720 997 $aUNISA LEADER 05008nam 2200673Ia 450 001 9910451017803321 005 20200520144314.0 010 $a1-281-10790-5 010 $a9786611107901 010 $a0-387-71947-4 024 7 $a10.1007/978-0-387-71947-4 035 $a(CKB)1000000000411125 035 $a(EBL)338126 035 $a(OCoLC)209983677 035 $a(SSID)ssj0000156559 035 $a(PQKBManifestationID)11160008 035 $a(PQKBTitleCode)TC0000156559 035 $a(PQKBWorkID)10129844 035 $a(PQKB)10566171 035 $a(DE-He213)978-0-387-71947-4 035 $a(MiAaPQ)EBC338126 035 $a(PPN)123733456 035 $a(Au-PeEL)EBL338126 035 $a(CaPaEBR)ebr10210908 035 $a(CaONFJC)MIL110790 035 $a(EXLCZ)991000000000411125 100 $a20070404d2008 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aFood materials science$b[electronic resource] $eprinciples and practice /$fJose Miguel Aguilea, Peter J. Lillford, editors 205 $a1st ed. 2008. 210 $aNew York $cSpringer$dc2008 215 $a1 online resource (623 p.) 225 1 $aFood engineering series 300 $aDescription based upon print version of record. 311 $a1-4614-9828-7 311 $a0-387-71946-6 320 $aIncludes bibliographical references and index. 327 $aFundamentals -- Why Food Materials Science? -- The Composite Structure of Biological Tissue Used for Food -- Food Polymers -- The Crystalline State -- The Glassy State -- Rubber Elasticity and Wheat Gluten Proteins -- State Diagrams of Food Materials -- Nanotechnology in Food Materials Research -- Assembly of Structures in Foods -- Solid Food Foams -- Probing Food Structure -- Structuring Operations -- Structure?Property Relationships in Foods -- Structuring Water by Gelation -- Bubble-Containing Foods -- Emulsions: Principles and Preparation -- Processing of Food Powders -- Fat Crystal Networks -- Extrusion -- Polyphasic Food Systems -- Structuring Dairy Products by Means of Processing and Matrix Design -- Structured Cereal Products -- Structured Meat Products -- Structured Chocolate Products -- Edible Moisture Barriers for Food Product Stabilization -- Encapsulation of Bioactives. 330 $aFood Materials Science provides the science behind structuring processes for foods and applications in food product design. The first in its field, the book is an invaluable reference. The creation of added value from raw food materials is a legitimate aspiration of the modern food industry. Adding value to foods requires knowledge of what the consumer wants and creating products that satisfy the demand. Quality, convenience and safety are the major drivers of the modern food industry. Food manufacture is about producing billions of units of standardized products which must be cheap, nutritious, safe and appealing to the consumer?s taste. Food products are complex multicomponent and structured edible materials that nevertheless must comply with the laws of physics and fundamentals of engineering sciences. In the last 20 years the design of food products with specific functionalities has advanced significantly by the application of scientific knowledge from disciplines such as polymer physics, colloidal and mesoscopic physics, materials science and new imaging and probing techniques borrowed from chemistry, biology and medicine. Our knowledge of the relationship between microstructure, processing, and macroscopic properties continues to increase as the science of food materials advances at a fast pace. This book is intended to those interested in viewing food technology as a way to preserve, transform and create structures in foods and the related materials science aspects of it. It attempts to present a unified vision of what today is considered to be food materials science and some derived applications. The book may be used as a text in a course in food materials science at the senior or graduate level or as a supplement text in an advanced food technology course. It will also serve as a reference book for professionals in the food industry. About the Editors José Miguel Aguilera, is a professor in the Department of Chemical Engineering and Bioprocesses at the Universidad Católica de Chile, Santiago, Chile Peter J. Lillford, is a professor in the Department of Biology at the University of York, Heslington, York, UK. 410 0$aFood engineering series. 606 $aFood$xAnalysis 606 $aFood$xComposition 608 $aElectronic books. 615 0$aFood$xAnalysis. 615 0$aFood$xComposition. 676 $a664.01 701 $aAguilera$b Jose? Miguel$0356413 701 $aLillford$b P$0977746 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910451017803321 996 $aFood materials science$92227470 997 $aUNINA