LEADER 02983nam 2200469 450 001 9910830924903321 005 20231005165902.0 010 $a3-433-60070-8 035 $a(CKB)3580000000001290 035 $a(NjHacI)993580000000001290 035 $a(EXLCZ)993580000000001290 100 $a20231005d2007 uy 0 101 0 $ager 135 $aur||||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aBeton Kalender 2008 $eKonstruktiver Wasserbau Erdbebensicheres Bauen /$fedited by Konrad Bergmeister, Johann-Dietrich Wo?rner 210 1$a[Place of publication not identified] :$cWiley?VCH Verlag GmbH & Co. KGaA,$d2007. 215 $a1 online resource (469 pages) 225 0 $aBeton-Kalender, 2009 311 $a3-433-01839-1 327 $aDauerhafter Konstruktionsbeton fu?r Wasserbauwerke / Peter Schießl, Christoph Gehlen, Christian Sodeikat, Till Felix Mayer, Angelika Schießl-Pecka -- Schutzbauwerke gegen Wildbachgefahren / Konrad Bergmeister, Ju?rgen Suda, Johannes Hu?bl, Florian Rudolf-Miklau -- Ku?stenschutz / Erik Pasche, Nicole von Lieberman -- LAU-Anlagen: Fugenabdichtung und Dichtkonstruktionen / Ullrich Kluge -- Erdbebensichere Auslegung von Bauwerken nach DIN 4149:2005 / Konstantin Meskouris, Christoph Butenweg -- Dynamische Modellbildung und Analyse von Tragwerken / Christian Bucher, Volkmar Zabel -- Konstruktion und Bemessung von Stahlbeton-Hochbauten nach EC8, Teil 1 / Gertraud Lappas, Eleni Lappa -- Progressiver Kollaps von Bauwerken / Uwe Starossek -- Sonderaspekte zur Schubbemessung nach DIN 1045-1 und EC 2 / Peter Mark, Friedhelm Stangenberg, Miche?l Bender, Veit Birtel, Thomas Zedler -- Ertu?chtigung von Seismisch Beanspruchten Betonbauwerken / Michael N Fardis -- Bemessung von Stahlbeton- und Spannbetonbauwerken unter Erdbebenbeanspruchung / Franz-Hermann Schlu?ter, Michael Baur, Hans Cu?ppers, Andreas Fa?cke, Slobodan Kasic, Cornelius Ruckenbrod -- Normen und Regelwerke / Frank Fingerloos -- Stichwortverzeichnis. 330 $aDeals with design and construction of underwater foundation structures and protection structures for coastal areas and inland waterways. This work covers seismic design, specifically dimensioning of reinforced and prestressed concrete structures according to DIN 4149 and Eurocode 8 and under dynamic loads. 517 $aBeton?Kalender 2008 517 $aBeton Kalender 2008 517 $aBeton-Kalender 2008 - Schwerpunkte 606 $aConcrete construction 606 $aReinforced concrete 606 $aEarthquake engineering 615 0$aConcrete construction. 615 0$aReinforced concrete. 615 0$aEarthquake engineering. 676 $a624.1834 702 $aBergmeister$b Konrad 702 $aWo?rner$b Johann-Dietrich 801 0$bNjHacI 801 1$bNjHacl 906 $aBOOK 912 $a9910830924903321 996 $aBeton Kalender 2008$94067291 997 $aUNINA LEADER 05085nam 2201213z- 450 001 9910580213703321 005 20220706 035 $a(CKB)5690000000011951 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/87452 035 $a(oapen)doab87452 035 $a(EXLCZ)995690000000011951 100 $a20202207d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aPhysicochemical and Sensory Evaluation of Grain-Based Food 210 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 online resource (192 p.) 311 08$a3-0365-4449-6 311 08$a3-0365-4450-X 330 $aConsumers are increasingly demanding more sources of plant-based nutrition, and the food industry is responding by developing novel foods with grain-based ingredients. These products include dairy, egg and meat alternatives. Notably, in order for the production of these foods to be viable, the sustainability of the supply chain must improve and the product price must be lowered. Therefore, upcycling of grains by-products has been considered. However, the functionality and acceptability of functional foods made with upcycled ingredients from legumes and grains must be tested to ensure consumer compliance. This Special Issue of Foods aims to present the latest research on the physicochemical and sensory evaluation of plant-based alternatives to dairy, eggs and meat made with grains. Product categories include beverages, fermented beverages, dressings, bakery items and plant-based meats. Ingredients considered include, but are not limited to, protein concentrates and isolates, fibres, starches and enzymes. Particular emphasis will be given to potential applications of upcycled ingredients such as legume water (Aquafaba, Liluva), by-products of the starch industry (protein, fibre) and protein isolation (starches). Physicochemical evaluation encompasses determination of the functionality of ingredients (foaming, emulsifying and thickening), texture analysis, rheology (viscosity, pasting properties), thermal properties (thermogravimetric analysis and differential scanning calorimetry), water mobility (nuclear magnetic resonance) and image analysis. Sensory evaluation includes both trained panels and consumer preference. 606 $aBiology, life sciences$2bicssc 606 $aResearch & information: general$2bicssc 610 $aalcohol 610 $aalgae 610 $aancient grain flours 610 $aaquafaba 610 $aAuricularia auricula 610 $aBacillus cereus 610 $abakery products 610 $abetaine 610 $abread quality 610 $abread quality parameters 610 $abreadmaking 610 $achickpea 610 $acolour 610 $aconsumer acceptance 610 $aconsumer preferences 610 $acooked rice 610 $acooking water 610 $adough rheology 610 $adrivers of liking and disliking 610 $adynamic mouthfeel perception 610 $aegg 610 $aegg replacement 610 $aemulsifiers 610 $aextrusion 610 $afood formulation 610 $afree amino nitrogen 610 $afreeze-drying 610 $afunctional foods 610 $afuture foods 610 $agluten-free 610 $agochujang 610 $aLentinula edodes 610 $amaize snacks 610 $amayonnaise 610 $amultiple factor analysis 610 $an/a 610 $anutritional characterization 610 $aoat 610 $aparticle size 610 $aphenolic compounds 610 $aphysicochemical 610 $aphysicochemical properties 610 $aplant proteins 610 $aplant-based yogurt alternative 610 $aprehistoric grinding practices 610 $aprocessed whole wheat 610 $aprotein profile 610 $aproximate composition 610 $apseudocereals 610 $aquality 610 $aresponse surface methodology 610 $arheology 610 $asensory 610 $asensory evaluation 610 $asnack 610 $asoaking water 610 $asplit yellow peas 610 $aspray-drying 610 $astarch gelatinization 610 $astarches 610 $asustainability 610 $atexture 610 $aTremella fuciformis 610 $avegetable pasta 610 $awhole flour 610 $aZygosaccharomyces rouxii 610 $a?-glucan 615 7$aBiology, life sciences 615 7$aResearch & information: general 700 $aServenti$b Luca$4edt$01065596 702 $aBrennan$b Charles$4edt 702 $aMustafa$b Rana$4edt 702 $aServenti$b Luca$4oth 702 $aBrennan$b Charles$4oth 702 $aMustafa$b Rana$4oth 906 $aBOOK 912 $a9910580213703321 996 $aPhysicochemical and Sensory Evaluation of Grain-Based Food$93024580 997 $aUNINA