LEADER 00991nam0-22003131i-450 001 990001242960403321 005 20171103093828.0 035 $a000124296 035 $aFED01000124296 035 $a(Aleph)000124296FED01 035 $a000124296 100 $a20000920d1966----km-y0itay50------ba 101 0 $aeng 102 $aUS 200 1 $aPerspectives in geometry and relativity$eessays in honor of Vaclav Hlavaty$fedited by Banesh Hoffmann$gissued under the auspices of the Czechoslovak Society of Arts and Sciences in America 210 $aBloomington ; London$cIndiana University Press$d1966 215 $aXI, 491 p.$d24 cm 702 1$aHoffmann,$bBanesh 702 1$aHlavaty,$bVaclav 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990001242960403321 952 $a29-I-32$b15554$fMA1 952 $aLL 63$b2001$fDINED 959 $aMA1 959 $aDINED 996 $aPerspectives in Geometry and Relativity$9381473 997 $aUNINA DB $aING01 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