LEADER 00595nam 2200169z- 450 001 9910712295903321 035 $a(CKB)5470000002491159 035 $a(EXLCZ)995470000002491159 100 $a20230509c1985uuuu -u- - 101 0 $aeng 200 10$aAngel on the yardarm : the beginnings of fleet radar defense and the kamikaze threat 210 $aNewport, Rhode Island$cNaval War College Press 517 $aAngel on the yardarm 906 $aBOOK 912 $a9910712295903321 996 $aAngel on the yardarm : the beginnings of fleet radar defense and the kamikaze threat$93277902 997 $aUNINA LEADER 00831cam0-2200313---450 001 990005059320403321 005 20230717112848.0 035 $a000505932 035 $aFED01000505932 035 $a(Aleph)000505932FED01 100 $a19990604d1966----km-y0itay50------ba 101 0 $aita 102 $aIT 105 $ay-------001yy 200 1 $a<>Risorgimento$fAntonio Gramsci 205 $a9. ed. 210 $aTorino$cEinaudi$d1966 215 $aXIV, 235 p.$d22 cm 225 1 $aQuaderni del carcere$v3 610 0 $aRisorgimento 676 $a945.083 700 1$aGramsci,$bAntonio$f<1891-1937>$0118233 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990005059320403321 952 $a335.4 GRA 23 (3)$bFil.Mod. 16240$fFLFBC 959 $aFLFBC 996 $aRisorgimento$933698 997 $aUNINA LEADER 03374nam 22006735 450 001 9910616358503321 005 20240221132253.0 010 $a9789811947964$b(electronic bk.) 010 $z9789811947957 024 7 $a10.1007/978-981-19-4796-4 035 $a(MiAaPQ)EBC7107424 035 $a(Au-PeEL)EBL7107424 035 $a(CKB)24995988300041 035 $a(DE-He213)978-981-19-4796-4 035 $a(PPN)265862361 035 $a(EXLCZ)9924995988300041 100 $a20221005d2022 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aAdvances in Food Chemistry $eFood Components, Processing and Preservation /$fedited by O. P. Chauhan 205 $a1st ed. 2022. 210 1$aSingapore :$cSpringer Nature Singapore :$cImprint: Springer,$d2022. 215 $a1 online resource (548 pages) 311 08$aPrint version: Chauhan, O. P. Advances in Food Chemistry Singapore : Springer,c2022 9789811947957 320 $aIncludes bibliographical references. 327 $aChapter 1. Chemical composition of foods -- Chapter 2. Role of water activity in food preservation -- Chapter 3. Starch gelatinization and modification -- Chapter 4. Browning Reactions in Foods -- Chapter 5. Protein chemistry and gelation -- Chapter 6. Chemistry of fats and oils -- Chapter 7. Food additives -- Chapter 8. Pigments and colors -- Chapter 9. Flavor chemistry -- Chapter 10. Antioxidants -- Chapter 11. Chemistry of animal tissues -- Chapter 12. Chemistry and Physiology of Fruits and Vegetables -- Chapter 13. Chemistry of Milk and Milk Products -- Chapter 14. Probiotics -- Chapter 15. Food allergies and toxicity. 330 $aThe book compiles the latest advances in food chemistry. It gives a detailed account of the changes in food components during food processing and storage. It analyses and describes different food components such as water, protein, fat, carbohydrates, minerals, vitamins, pigments, flavors, chemistry of plant tissues and animal tissues, milk, etc. The book also discusses the effect of different food processing operations on the food components. The book brings forth chapters authored by eminent researchers working in the area of Food Science and Technology. The book is an up-to-date compilation of recent advances in food chemistry and is useful for students, researchers, and faculty as well as to industry experts in food sciences. 606 $aMolecular biology 606 $aFood science 606 $aFood$xAnalysis 606 $aChemistry 606 $aMolecular Biology 606 $aFood Science 606 $aFood Chemistry 606 $aFood Analysis 606 $aFood Studies 606 $aQuímica dels aliments$2thub 608 $aLlibres electrònics$2thub 615 0$aMolecular biology. 615 0$aFood science. 615 0$aFood$xAnalysis. 615 0$aChemistry. 615 14$aMolecular Biology. 615 24$aFood Science. 615 24$aFood Chemistry. 615 24$aFood Analysis. 615 24$aFood Studies. 615 7$aQuímica dels aliments 676 $a910.5 702 $aChauhan$b O. P. 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 912 $a9910616358503321 996 $aAdvances in Food Chemistry$92950083 997 $aUNINA