LEADER 00933nam0-2200265 --450 001 9910685101203321 005 20230420105413.0 010 $a88-7431-280-6 100 $a20230420d2005----kmuy0itay5050 ba 101 0 $alat$aita 102 $aIT 105 $a 001yy 200 1 $a<>Epigrammi di Magno Felice Ennodio$fDaniele di Rienzo$gcon una prefazione di Antonio V. Nazzaro 210 $aNapoli$cDipartimento di Filologia classica F. Arnaldi$d2005 215 $a263 p.$d24 cm 225 1 $aPubblicazione del Dipartimento di Filologia classica F. Arnaldi dell'Universià degli studi di Napoli Federico 2.$v27 700 1$aEnnodius,$bMagnus Felix$0220646 702 1$aDi Rienzo,$bDaniele 801 0$aIT$bUNINA$gREICAT$2UNIMARC 901 $aBK 912 $a9910685101203321 952 $aP2F DIFICL 1 (27)$b2023/548$fFLFBC 959 $aFLFBC 996 $aEpigrammi di Magno Felice Ennodio$93086082 997 $aUNINA LEADER 04243nam 2200805 a 450 001 9910783798103321 005 20230912165544.0 010 $a0-7735-9171-0 010 $a1-282-86150-6 010 $a9786612861505 010 $a0-7735-7148-5 024 7 $a10.1515/9780773571488 035 $a(CKB)1000000000244905 035 $a(EBL)3243414 035 $a(SSID)ssj0000279823 035 $a(PQKBManifestationID)11221841 035 $a(PQKBTitleCode)TC0000279823 035 $a(PQKBWorkID)10268017 035 $a(PQKB)11427621 035 $a(CaPaEBR)400131 035 $a(CaBNvSL)gtp00521411 035 $a(Au-PeEL)EBL3330675 035 $a(CaPaEBR)ebr10132858 035 $a(CaONFJC)MIL286150 035 $a(OCoLC)929120857 035 $a(DE-B1597)654734 035 $a(DE-B1597)9780773571488 035 $a(VaAlCD)20.500.12592/9d9hk2 035 $a(schport)gibson_crkn/2009-12-01/1/400131 035 $a(MiAaPQ)EBC3330675 035 $a(MiAaPQ)EBC3243414 035 $a(EXLCZ)991000000000244905 100 $a20050316d2003 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 02$aA generative thought$b[electronic resource] $ean introduction to the works of Luigi Giussani /$fedited by Elisa Buzzi 210 $aMontreal ;$aIthaca $cMcGill-Queen's University Press$d2003 215 $a1 online resource (215 p.) 300 $aDescription based upon print version of record. 311 $a0-7735-2631-5 311 $a0-7735-2612-9 320 $aIncludes bibliographical references. 327 $aPages:1 to 25; Pages:26 to 50; Pages:51 to 75; Pages:76 to 100; Pages:101 to 125; Pages:126 to 150; Pages:151 to 175; Pages:176 to 200; Pages:201 to 215 330 $aThe various contributors make clear the relevance of Giussani's thought to the North American and Western cultural and religious context. They point to an important element in all of Giussani's work - his proposal that the Christian Event is the answer to the deepest and most pressing questions in today's world. With his clear and vigorous awareness of the cultural, philosophical, and theological issues central to the contemporary debate, Giussani succeeds in making the truth of the Catholic tradition both reasonable and relevant. Contributors include Lorenzo Albacete (Pontifical Catholic University of Puerto Rico), Jorge Mario Bergoglio (Cardinal Archbishop of Buenos Aires), Remi Brague (Université La Sorbonne, Paris), Carlo Caffarra (Archbishop of Ferrara-Comacchio), Ralph Del Colle (Marquette University), Ravan Farhâdi (United Nations), Giorgio Feliciani (Catholic University of Sacred Heart, Milan), Neil Gillman (Jewish Theological Seminary, NY), David J. Horowitz (DHMA Inc, NY), Rodney Howsare (DeSales University), Nikolaus Lobkowicz (Catholic University of Eichstätt), Gilbert C. Meilaender (Valparaiso University, Chile), John O?Connor (Cardinal Archbishop of New York), Marc Ouellet (Pontifical Council for Promoting Christian Unity),Javier Prades (Theological Faculty, San Damaso, Madrid), David L. Schindler (John Paul II Institute, Washington, DC), Angelo Scola (Pontifical Lateran University, Rome), J. Francis Stafford (Pontifical Council for the Laity), Shingen Takagi (Koyasan University, Japan), and Michale Waldstein (Internationales Theologisches Institut für Studien zu Ehe und Familie, Gaming, Austria). 517 3 $aIntroduction to the works of Luigi Giussani 606 $aTheologians$zItaly$vBiography 606 $aReligious educators$zItaly 606 $aTheology 606 $aThe?ologiens$zItalie 606 $aProfesseurs de religion$zItalie 606 $aThe?ologie 615 0$aTheologians 615 0$aReligious educators 615 0$aTheology. 615 6$aThe?ologiens 615 6$aProfesseurs de religion 615 6$aThe?ologie. 676 $a230/.2/092 700 $aBuzzi$b Elisa, $4aut$4http://id.loc.gov/vocabulary/relators/aut$01485891 701 $aBuzzi$b Elisa$01485891 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910783798103321 996 $aA generative thought$93705178 997 $aUNINA LEADER 05334nam 2200673 450 001 9910831060303321 005 20230721025656.0 010 $a1-280-74886-9 010 $a9786610748860 010 $a0-470-75088-X 010 $a1-4051-7232-0 035 $a(CKB)1000000000341803 035 $a(EBL)284130 035 $a(OCoLC)476033006 035 $a(SSID)ssj0000149706 035 $a(PQKBManifestationID)11147464 035 $a(PQKBTitleCode)TC0000149706 035 $a(PQKBWorkID)10239573 035 $a(PQKB)11059129 035 $a(MiAaPQ)EBC284130 035 $a(MiAaPQ)EBC5200738 035 $a(MiAaPQ)EBC4661912 035 $a(Au-PeEL)EBL4661912 035 $a(CaPaEBR)ebr10248994 035 $a(OCoLC)958506128 035 $a(EXLCZ)991000000000341803 100 $a20180209h20072007 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aEstuaries $emonitoring and modeling the physical system /$fJack Hardisty 210 1$aMalden, Massachusetts :$cBlackwell Publishing,$d2007. 210 4$d©2007 215 $a1 online resource (174 p.) 300 $aDescription based upon print version of record. 311 $a1-4051-4642-7 320 $aIncludes bibliographical references and index. 327 $aEstuaries: Monitoring and Modeling the Physical System; CONTENTS; Preface; Estuarine toolboxes; Dynamic Internet references; Part I: Evolution and Monitoring; 1 Introduction to estuarine systems; 1.1 Introduction; 1.2 Origins, climate, and ice ages; 1.3 Web site systems; 1.4 Sea-level rise and estuaries; 1.5 Bathymetry; 1.6 Tides; 1.7 Currents; 1.8 Temperature and salinity; 1.9 Particulates; 1.10 Classification of estuaries; 2 Monitoring estuarine systems; 2.1 Introduction; 2.2 Bathymetric surveying; 2.3 Tide gauges; 2.4 Current metering; 2.5 Thermometry 327 $a2.6 Estuarine salinity determinations2.7 Estuarine particulates; Part II: The Bathymetry of Estuaries; 3 Estuarine bathymetry; 3.1 Introduction; 3.2 A brief history of hydrography; 3.3 Charted depths; 3.4 Width and depth as functions of distance; 3.5 Width and depth as exponential functions of distance; 3.6 Equilibrium cross-section; 3.7 Estuarine plan form; 3.8 Bathymetric change; 3.9 Summary; 4 Modeling bathymetry; 4.1 Introduction; 4.2 Background information; 4.3 Setting out the estuary model; 4.4 Defining the estuary; 4.5 Modeling estuarine width 327 $a4.6 Modeling estuarine depth and cross section4.7 Graphical display; 4.8 Model validation; Part III: Tides in Estuaries; 5 Estuarine tides; 5.1 Introduction; 5.2 Background information; 5.3 A brief history of tidal theory; 5.4 Equilibrium theory of tides; 5.5 Harmonic analysis of tides; 5.6 Harmonic terms; 5.7 Spring-neap variations; 5.8 Tides in estuaries; 5.9 Summary; 6 Modeling tides; 6.1 Introduction; 6.2 Background information; 6.3 Controlling tidal inputs; 6.4 Modeling spring-neap amplitudes; 6.5 Modeling M4 amplitudes; 6.6 Modeling the tidal wave 327 $a6.7 Graphical display of the spring-neap cycle6.8 Model validation; Part IV: Currents Inestuaries; 7 Estuarine currents; 7.1 Introduction; 7.2 Background information; 7.3 Flow descriptors; 7.4 The Reynolds experiment and turbulence; 7.5 The Reynolds, Froude, and Richardson numbers; 7.6 Estuarine mixing parameters; 7.7 Stratification number, St; 7.8 Progressive and standing tidal waves; 7.9 Discharge relationships; 7.10 Summary; 8 Modeling Currents; 8.1 Introduction; 8.2 Background information; 8.3 Modeling upstream volume changes; 8.4 Modeling the tidal flow; 8.5 Modeling the freshwater flow 327 $a8.6 Modeling the total flow8.7Graphical display of the flow; 8.8 Model validation; Part V: The Temperatureand Salinity of Estuaries; 9 Estuarine temperature and salinity; 9.1 Introduction; 9.2 Background information; 9.3 Temperature; 9.4 Salinity; 9.5 Advection and diffusion; 9.6 The Gaussian distribution; 9.7 Estuarine temperatures; 9.8 Estuarine salinities; 9.9 Summary; 10 Modeling temperature and salinity; 10.1 Introduction; 10.2 Background information; 10.3 Modeling a Gaussian process; 10.4 The temperature distribution; 10.5 Displaying the temperature distribution 327 $a10.6 The salinity distribution 330 $aEstuaries are complex and fascinating natural environments, where constantly changing water depths generate rapidly reversing currents and transport vast quantities of salt, heat, and sediment on a daily basis. Estuaries: Monitoring and Modeling the Physical System examines these processes, offering extensive information about the geological evolution of estuaries, and details of bathymetry, tides, currents, salt and heat, and suspended sediment. By carefully building a working computer model which accurately emulates the complexities inherent in estuaries, students learn quickly 606 $aEstuarine oceanography 606 $aEstuarine oceanography$xMathematical models 615 0$aEstuarine oceanography. 615 0$aEstuarine oceanography$xMathematical models. 676 $a551.4618 700 $aHardisty$b J$g(Jack),$f1955-$0445248 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910831060303321 996 $aEstuaries$92252744 997 $aUNINA LEADER 03743nam 22006015 450 001 9910149597003321 005 20200703143343.0 010 $a9789811026126 024 7 $a10.1007/978-981-10-2612-6 035 $a(CKB)3710000000928203 035 $a(DE-He213)978-981-10-2612-6 035 $a(MiAaPQ)EBC4732583 035 $a(PPN)197138551 035 $a(EXLCZ)993710000000928203 100 $a20161103d2017 u| 0 101 0 $aeng 135 $aurnn|008mamaa 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aImpact of Food Processing on Anthocyanins /$fby Xiaonan Sui 205 $a1st ed. 2017. 210 1$aSingapore :$cSpringer Singapore :$cImprint: Springer,$d2017. 215 $a1 online resource (XXVI, 129 p. 27 illus., 8 illus. in color.) 225 1 $aSpringer Theses, Recognizing Outstanding Ph.D. Research,$x2190-5053 300 $a"Doctoral Thesis accepted by National University of Singapore, Singapore." 311 $a981-10-2611-4 311 $a981-10-2612-2 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $aIntroduction -- Literature Review -- Monte Carlo Modelling of Non-Isothermal Degradation of Two Cyanidin-Based Anthocyanins in Aqueous System at High Temperatures and its Impact on Antioxidant Capacities -- Combined Effect of pH and High Temperature on the Stability and Antioxidant Capacity of Two Anthocyanins in Aqueous Solution -- Changes in the Color, Chemical Stability and Antioxidant Capacity of Thermally Treated Anthocyanin Aqueous Solution Over Storage -- Anthocyanins During Baking: their Degradation Kinetics and Impacts on Color and Antioxidant Capacity of Bread -- Bread Fortified with Anthocyanin-rich Extract from Black Rice as Nutraceutical Sources: its Quality Attributes and In Vitro Digestibility -- Anthocyanins as Functional Ingredients in Biscuits: Their Stability, Antioxidant Capacity, and Preventive Effect on Retarding Lipid Oxidation -- In Vitro and In Silico Studies of Anthocyanins Against Pancreatic A-Amylase -- Conclusions and Recommendations. . 330 $aThis thesis studies the impact of food processing on the stability and antioxidant capacity of anthocyanins in aqueous and real food systems. It investigates the effects of temperature and pH on the stability and antioxidant capacity of anthocyanins in aqueous systems and in real semi-solid and solid food systems including bread and biscuits. The results of this thesis offer food manufacturers valuable guidelines on the production of functional foods containing anthocyanins, helping to reduce anthocyanins loss and achieve a desired amount of anthocyanins in foods with extra health benefits. . 410 0$aSpringer Theses, Recognizing Outstanding Ph.D. Research,$x2190-5053 606 $aFood?Biotechnology 606 $aMicrobiology 606 $aNutrition 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aFood Microbiology$3https://scigraph.springernature.com/ontologies/product-market-codes/L23040 606 $aNutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/C18000 615 0$aFood?Biotechnology. 615 0$aMicrobiology. 615 0$aNutrition. 615 14$aFood Science. 615 24$aFood Microbiology. 615 24$aNutrition. 676 $a582.019218 700 $aSui$b Xiaonan$4aut$4http://id.loc.gov/vocabulary/relators/aut$0767661 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910149597003321 996 $aImpact of Food Processing on Anthocyanins$91563131 997 $aUNINA