LEADER 02602 am 2200457 n 450 001 9910495778403321 005 20240104030455.0 010 $a2-7574-2801-2 024 7 $a10.4000/books.septentrion.50063 035 $a(CKB)4100000008427697 035 $a(FrMaCLE)OB-septentrion-50063 035 $a(PPN)236939521 035 $a(EXLCZ)994100000008427697 100 $a20190614j|||||||| ||| 0 101 0 $afre 135 $auu||||||m|||| 200 00$aArchéologues des Hauts-de-France de 1790 à nos jours$fPierre Leman 210 $aVilleneuve d'Ascq$cPresses universitaires du Septentrion$d2019 215 $a1 online resource (198 p.) 311 $a2-7574-1728-2 330 $aDictionnaire biographique des archéologues des Hauts-de-France, originaires de nos cinq départements ou qui y ont fouillé comme ces officiers des troupes allemandes ou britanniques. On y relèvera les noms connus de Jacques Boucher de Perthes, d'Auguste Mariette, de Roger Agache, de l?abbé Biévelet, mais aussi de nombreux archéologues amateurs. Les sources des 240 notices proviennent de la consultation de revues spécialisées et d?archives familiales. Une trentaine de photographies et de caricatures agrémentent l?ensemble. C?est aussi une façon de redécouvrir des sites et des musées régionaux. Nous livrons le témoignage d?écrivains comme Gustave Flaubert, Romain Rolland. Au-delà, nous rendons hommage au Père Lambiez qui, à Bavay, lança en 1790 la première revue archéologique, Feuille d?Or. Un tableau replace les trouvailles du nord de la France dans le contexte des principales découvertes contemporaines (Abou Simbel, Vix, Machu Pichu, Lucy?). Biographic dictionary of the archaeologists of the region ?HAUTS DE FRANCE?, native of our five departments or who searched there as these officers of the German or British troops. We will thus find known names as Boucher de Perthes, Auguste Mariette but also names of numerous volunteer archaeologists. 606 $aArchaeology 606 $aarchéologue 606 $abiographie 606 $aarchéologie 606 $apréhistoire 606 $aprotohistoire 606 $aégyptologie 615 4$aArchaeology 615 4$aarchéologue 615 4$abiographie 615 4$aarchéologie 615 4$apréhistoire 615 4$aprotohistoire 615 4$aégyptologie 700 $aLeman$b Pierre$01457301 801 0$bFR-FrMaCLE 906 $aBOOK 912 $a9910495778403321 996 $aArchéologues des Hauts-de-France de 1790 à nos jours$93657869 997 $aUNINA LEADER 04653nam 22005895 450 001 9910483715903321 005 20230719200152.0 010 $a3-030-55482-1 024 7 $a10.1007/978-3-030-55482-8 035 $a(CKB)4100000011704495 035 $a(DE-He213)978-3-030-55482-8 035 $a(MiAaPQ)EBC6452453 035 $a(PPN)253253322 035 $a(EXLCZ)994100000011704495 100 $a20210107d2021 u| 0 101 0 $aeng 135 $aurnn|008mamaa 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aAgents of Change $eEnzymes in Milk and Dairy Products /$fedited by Alan L. Kelly, Lotte Bach Larsen 205 $a1st ed. 2021. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2021. 215 $a1 online resource (VIII, 551 p. 57 illus., 35 illus. in color.) 225 1 $aFood Engineering Series,$x2628-8095 300 $aIncludes index. 311 $a3-030-55481-3 327 $a1. Enzymology of Milk and Dairy Products: Overview -- 2. The plasmin system in milk and dairy products -- 3. Lysosomal and other indigenous non-plasmin proteases in bovine milk -- 4. Phosphatases in milk -- 5. Antimicrobial enzymes in milk, and their role in human milk -- 6. Enzymes associated with milk phospholipid membrane structures: Milk fat globule membranes and extracellular vesicles -- 7. Milk and other glycosidases -- 8. The enzymology of non-bovine milk -- 9. The enzymology of human milk -- 10. Lipases from milk and other sources -- 11. Heat-stable Microbial Peptidases Associated with the Microbiota of Raw Milk -- 12. The heat stability of indigenous and bacterial enzymes in milk -- 13. The role of proteases in the stability of UHT-treated Milk -- 14. Milk-clotting enzymes -- 15. Enzymology of cheese ripening -- 16. Enzyme modified cheese -- 17. Enzymatic Protein Cross-Linking in Dairy Science and Technology -- 18. The production of bioactive peptides from milk proteins -- 19. Reducing allergenicity by proteolysis -- 20. Final thoughts, future perspectives, and emerging enzymes. . 330 $aThe enzymology of milk and other products is of enormous significance for the production and quality of almost every dairy product. Milk itself is a complex biological fluid that contains a wide range of enzymes with diverse activities, some of which have identifiable functions while others are present as an accidental consequence of the mechanism of milk secretion. Over time milk enzymology has become an incredibly essential component of milk and other dairy product production, and with advancing technology and processing techniques, its importance is at its peak. Dairy Enzymology presents an expansive overview of the enzymology of milk and other dairy products, focusing on the use of indigenous and endogenous enzymes in milk and exogenous enzymes in cheese processing. A full section is dedicated to the enzymology of bovine milk, focusing on the main families of indigenous enzymes as well as their potential significance in the mammary gland plus the technological significance for the properties of dairy products. Implications for the manufacture and ripening of cheese plus the use of enzymes such as alkaline phosphatase for measuring heat treatment in milk are explored in full, and the role of milk protease plasmin and other indigenous enzymes in the age-gelation is focused on. Further sections focus on enzymes found in raw milk and enzymes deliberately added for manufacture or modification of properties and the manufacture of food ingredients from dairy-derived ingredients. The key bacterial families are discussed in depth as well as their known contributions to the quality of dairy products. With its comprehensive scope and fully up-to-date coverage of dairy product enzymology, this text is a singular source for researchers looking to understand this essential dairy processing aspect. . 410 0$aFood Engineering Series,$x2628-8095 606 $aFood science 606 $aChemistry, Organic 606 $aFood?Microbiology 606 $aFood Science 606 $aOrganic Chemistry 606 $aFood Microbiology 615 0$aFood science. 615 0$aChemistry, Organic. 615 0$aFood?Microbiology. 615 14$aFood Science. 615 24$aOrganic Chemistry. 615 24$aFood Microbiology. 676 $a910.5 702 $aLarsen$b Lotte Bach 702 $aKelly$b Alan L. 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910483715903321 996 $aAgents of Change$92837862 997 $aUNINA