LEADER 00906nam0-22002771i-450- 001 990005735980403321 005 19990530 035 $a000573598 035 $aFED01000573598 035 $a(Aleph)000573598FED01 035 $a000573598 100 $a19990530d1952----km-y0itay50------ba 101 0 $aita 105 $ay-------001yy 200 1 $aEpisodi dialettali nella storia del latino della campania e dell'iberia$fpor Vittorio Bertoldi 210 $aMadrid$c[s.n.]$d1952 215 $a53 p.$d27 cm 300 $aEstratto da: Estudios dedicados a Menendez Pidal, tomo 3 700 1$aBertoldi,$bVittorio$f<1888-1953>$0156486 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990005735980403321 952 $aGLOTT. A I e 21 (12)$bIST. GLOTT. S.I.$fFLFBC 959 $aFLFBC 996 $aEpisodi dialettali nella storia del latino della campania e dell'iberia$9571982 997 $aUNINA LEADER 00949nam2-2200313---450- 001 990009922980403321 005 20141205114534.0 035 $a000992298 035 $aFED01000992298 035 $a(Aleph)000992298FED01 035 $a000992298 100 $a20141205d1957----km-y0itay50------ba 101 0 $aita 102 $aIT 105 $a----a---001yy 200 1 $a<<2.: >>Lombardia$e(sino al 1954 incluso)$fa cura di Ardito Desio 210 $aNapoli$cStab. tip. G. Genovese$d1957 215 $aVII, 300 p.$d25 cm 300 $aSul front.: Consiglio Nazionale delle Ricerche. Comitato per la geografia, geologia e mineralogia 461 0$1001000556729$12001$aBibliografia geologica d'Italia$v2 610 0 $aGeologia 702 1$aDesio,$bArdito 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990009922980403321 952 $aU 3/28$b3754$fDINGE 959 $aDINGE 996 $aLombardia$9286645 997 $aUNINA LEADER 03408nam 2200841z- 450 001 9910637782103321 005 20231214133138.0 010 $a3-0365-5760-1 035 $a(CKB)5470000001631716 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/94532 035 $a(EXLCZ)995470000001631716 100 $a20202212d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aExtraction and Fractionation Processes of Functional Components in Food Engineering 210 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 electronic resource (122 p.) 311 $a3-0365-5759-8 330 $aThis Special Issue on the "Extraction and Fractionation Processes of Functional Components in Food Engineering" aims to bring together novel advances in the development and application of innovative processing strategies to extract, isolate, and modify food compounds to produce ingredients and foods with improved nutritional, functional, and biological properties. Topics include: - Development of innovative processing strategies to extract, modify, and recover food compounds. - Effects of industrial processes on the functionality and biological activities of food compounds. - Bioconversion of agricultural waste streams and food byproducts into added valuable compounds. - Challenges associated with processing scale-up. 606 $aTechnology: general issues$2bicssc 606 $aHistory of engineering & technology$2bicssc 610 $aterpene 610 $apinene 610 $aEscherichia coli 610 $awhey 610 $awhey permeate 610 $abiosynthesis 610 $amicrobial 610 $apeptides 610 $ahydrolysates 610 $ahypertension 610 $aaqueous extraction process 610 $aextraction yields 610 $acream demulsification 610 $aoil recovery 610 $aalmond flour 610 $awalnut oil 610 $arancidity 610 $ainduction time 610 $arancimat 610 $aresponse surface methodology 610 $aacid-soluble collagen 610 $asnakehead fish 610 $afish skin 610 $athe mixture of skin and scale 610 $adenaturation temperature 610 $aFTIR 610 $afood proteins 610 $anovel extraction methodologies 610 $aenzymatic hydrolysis 610 $abioactive peptides 610 $aseeds 610 $asupercritical CO2 extraction 610 $asolvent extraction 610 $aexpeller pressing 610 $aenzyme-assisted aqueous extraction 610 $atechno-economic analysis 610 $alife cycle assessment 615 7$aTechnology: general issues 615 7$aHistory of engineering & technology 700 $aDe Moura Bell$b Juliana Maria Leite Nobrega$4edt$01296431 702 $aHerna?ndez-Ledesma$b Blanca$4edt 702 $aSilva$b Roberta Claro da$4edt 702 $aDe Moura Bell$b Juliana Maria Leite Nobrega$4oth 702 $aHerna?ndez-Ledesma$b Blanca$4oth 702 $aSilva$b Roberta Claro da$4oth 906 $aBOOK 912 $a9910637782103321 996 $aExtraction and Fractionation Processes of Functional Components in Food Engineering$93024066 997 $aUNINA LEADER 01158nam2 2200289 i 450 001 VAN00068042 005 20240806100543.369 010 $a88-14-01709-3 100 $a20090317d1988 |0itac50 ba 101 $aita 102 $aIT 105 $a|||| ||||| 200 1 $aˆ1: Il ‰sistema francese$fPier Giorgio Lucifredi 205 $a6. ed 210 $aMilano$cGiuffrè$d1988 215 $a236 p.$d24 cm. 461 1$1001VAN00006518$12001 $aAppunti di diritto costituzionale comparato$fPier Giorgio Lucifredi$1210 $aMilano$cGiuffrè$1215 $av.$d25 cm$v1 606 $aDiritto pubblico e costituzionale italiano e comparato$3VANC029468$2SG 620 $dMilano$3VANL000284 700 1$aLucifredi$bPier Giorgio$3VANV005566$0211330 712 $aGiuffrè $3VANV109181$4650 801 $aIT$bSOL$c20240906$gRICA 899 $aBIBLIOTECA DEL DIPARTIMENTO DI SCIENZE POLITICHE$1IT-CE0182$2VAN04 912 $aVAN00068042 950 $aBIBLIOTECA DEL DIPARTIMENTO DI SCIENZE POLITICHE$d04CONS IV.F.f.1 $e04OMA796 20090317 996 $aSistema francese$969872 997 $aUNICAMPANIA