LEADER 01363oam 2200397 450 001 9910703723603321 005 20150924114207.0 035 $a(CKB)5470000002434488 035 $a(OCoLC)913829159 035 $a(EXLCZ)995470000002434488 100 $a20150715d2015 ua 0 101 0 $aeng 135 $aurmn||||a|||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 10$aTowards sustainable pavement systems $ea reference document /$fThomas J. Van Dam [and 10 others] 210 1$aWashington, DC :$cU.S. Department of Transportation, Federal Highway Administration,$d2015. 215 $a1 online resource (458 unnumbered pages) $ccolor illustrations, map 300 $aTitle from title screen (viewed on July 14, 2015). 300 $a"January 2015." 300 $a"FHWA-HIF-15-002." 320 $aIncludes bibliographical references. 517 $aTowards sustainable pavement systems 606 $aPavements$vHandbooks, manuals, etc 608 $aHandbooks and manuals.$2lcgft 615 0$aPavements 700 $aVan Dam$b Thomas John$f1960-$01382694 712 02$aUnited States.$bFederal Highway Administration, 801 0$bGPO 801 1$bGPO 801 2$bGPO 906 $aBOOK 912 $a9910703723603321 996 $aTowards sustainable pavement systems$93524317 997 $aUNINA LEADER 01568nam0 22003251i 450 001 UON00316356 005 20231205104119.898 100 $a20081014d1980 |0itac50 ba 101 $apor 102 $aPT 105 $a|||| 1|||| 200 1 $aPintura e escultura em Portugal, 1940-1980$fRui Mário Gonçalves 205 $aLisboa : Instituto de Cultura Portuguesa$b1980 210 $a147 p., [8] c. di tav.$cill. ; 19 cm 215 $aIn calce al front.: Ministério da Cultura e da Ciência. Secretaria de Estado da Cultura. 316 $aDono Instituto de cultura portuguesa$5IT-UONSI PortB.B/088 410 1$1001UON00316360$12001 $aBiblioteca Breve. Artes Visuais$1210 $aLisboa$cInstituto de Cultura Portuguesa$v44 606 $aArte$xPortogallo$xSec. 20.$3UONC069663$2FI 606 $aPITTURA$xPortogallo$xSec. 20.$3UONC085572$2FI 606 $aSCULTURA$xPortogallo$xSec. 20.$3UONC085573$2FI 620 $aPT$dLisboa$3UONL003135 676 $a759.469$cPittura. Storia, geografia, persone. Portogallo$v21 700 1$aGONÇALVES$bRui Mário$3UONV180613$0551532 712 $aInstituto de Cultura e Língua Portuguesa$3UONV257047$4650 801 $aIT$bSOL$c20250926$gRICA 899 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$2UONSI 912 $aUON00316356 950 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$dSI Port B.B 088 $eSI LO 21044 5 088 Dono Instituto de cultura portuguesa 996 $aPintura e escultura em Portugal, 1940-1980$91374834 997 $aUNIOR LEADER 03704nam 22006255 450 001 9910337936303321 005 20200704111347.0 010 $a3-030-22556-9 024 7 $a10.1007/978-3-030-22556-8 035 $a(CKB)4100000008340215 035 $a(MiAaPQ)EBC5782504 035 $a(DE-He213)978-3-030-22556-8 035 $a(PPN)258061421 035 $a(EXLCZ)994100000008340215 100 $a20190601d2019 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aMaillard Reaction in Foods $eMitigation Strategies and Positive Properties /$fby Salvatore Parisi, Sara M. Ameen, Shana Montalto, Anna Santangelo 205 $a1st ed. 2019. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2019. 215 $a1 online resource (58 pages) 225 1 $aChemistry of Foods,$x2199-689X 311 $a3-030-22555-0 327 $aMitigation Strategies Against Maillard Reaction in Foods: Processing Options -- Thermal Approaches for the Control of Maillard Reaction in Processed Foods -- Chemical Strategies Against Maillard Reaction in Foods -- Positive Properties of Maillard Products. 330 $aThis book provides an overview of mitigation strategies and positive health effects of Maillard Reaction products in the contexts of food processing and storage. The effects of Maillard Reactions can vary considerably: while on the one hand certain sensorial alterations and influences on color, flavor and odor may be desirable, Maillard Reactions can also result in potentially harmful and toxic products (e.g. furfurals, furosines, or acrylamide). This book discusses possible mitigation strategies for the reduction of toxic reaction products, including the addition of enzymes or antioxidants, reducing sugars, and encapsulation approaches, as well as new processing strategies, such as high-pressure, radio-frequency, ultrahigh-temperature, or Ohmic heating methods. The book also illustrates that certain Maillard products can even produce positive health effects, e.g. antimicrobial or anticarcinogenic effects. The methods described here can serve as a blueprint for promoting the formation of beneficial compounds and reducing / avoiding toxic substances, offering essential strategies and methods. 410 0$aChemistry of Foods,$x2199-689X 606 $aFood?Biotechnology 606 $aNutrition 606 $aPharmacology 606 $aMicrobiology 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aNutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/C18000 606 $aPharmacology/Toxicology$3https://scigraph.springernature.com/ontologies/product-market-codes/B21007 606 $aFood Microbiology$3https://scigraph.springernature.com/ontologies/product-market-codes/L23040 615 0$aFood?Biotechnology. 615 0$aNutrition. 615 0$aPharmacology. 615 0$aMicrobiology. 615 14$aFood Science. 615 24$aNutrition. 615 24$aPharmacology/Toxicology. 615 24$aFood Microbiology. 676 $a660.2832 676 $a664.07 700 $aParisi$b Salvatore$4aut$4http://id.loc.gov/vocabulary/relators/aut$0767205 702 $aAmeen$b Sara M$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aMontalto$b Shana$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aSantangelo$b Anna$4aut$4http://id.loc.gov/vocabulary/relators/aut 906 $aBOOK 912 $a9910337936303321 996 $aMaillard Reaction in Foods$92533673 997 $aUNINA