LEADER 01994oam 2200601K 450 001 9910712935303321 005 20180924051141.2 024 8 $aGOVPUB-C13-f8422ccd1a62a3aab130c1af870a8511 035 $a(CKB)5470000002498842 035 $a(OCoLC)727422477 035 $a(OCoLC)995470000002498842 035 $a(EXLCZ)995470000002498842 100 $a20110527d1974 ua 0 101 0 $aeng 135 $aurbn||||||abp 135 $aurbn||||||ada 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 14$aThe effect of impact loadings on the performance of wood joist subflooring systems /$fH.S. Lew 210 1$a[Washington, D.C.] :$cU.S. National Bureau of Standards [for sale by the Supt. of Docs., U.S. Govt. Print. Off.],$d1974. 215 $a1 online resource (iv, 28 pages) $cillustrations 225 1 $aNBS building science series ;$v52 300 $aContributed record: Metadata reviewed, not verified. Some fields updated by batch processes. 320 $aIncludes bibliographical references. 606 $aFloors$xTesting 606 $aWooden beams$xTesting 606 $aPoutres en bois$xEssais 606 $aFloors$xTesting$2fast 606 $aWooden beams$xTesting$2fast 615 0$aFloors$xTesting. 615 0$aWooden beams$xTesting. 615 6$aPoutres en bois$xEssais. 615 7$aFloors$xTesting. 615 7$aWooden beams$xTesting. 676 $a690/.08 s 676 $a624/.184 686 $a56.10$2bcl 700 $aLew$b H. S$g(Hai Sang)$01385196 712 02$aUnited States.$bNational Bureau of Standards. 801 0$bOCLCE 801 1$bOCLCE 801 2$bOCLCQ 801 2$bOCLCO 801 2$bOCLCF 801 2$bOCLCQ 801 2$bOCLCO 801 2$bOCLCA 801 2$bOCLCQ 906 $aBOOK 912 $a9910712935303321 996 $aThe effect of impact loadings on the performance of wood joist subflooring systems$93479288 997 $aUNINA LEADER 05924nam 2201597z- 450 001 9910580210003321 005 20220706 035 $a(CKB)5690000000011988 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/87466 035 $a(oapen)doab87466 035 $a(EXLCZ)995690000000011988 100 $a20202207d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aNatural Additives in Food 210 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 online resource (290 p.) 311 08$a3-0365-4106-3 311 08$a3-0365-4105-5 330 $aIn the search for a healthier diet and facing the uncertainties about the consumption of artificial additives, the scientific community has explored in the last years the potential of natural compounds, such as polyphenols, carotenoids, chlorophylls, essential oils, tocopherols, vitamins, polysaccharides, among others, obtained from the most diverse sources, such as plants and fungi, for the replacement of the artificial additives in food, which has made these compounds recognized as "natural additives". In addition to being considered less harmful to health, and giving a certain functional property to a foodstuff, natural additives can also provide a beneficial synergistic effect in the food matrix. For the consumers, diverse studies have been showed that regular ingestion of bioactive compounds, that can be applied as natural additives, can be helpful for the prevention/treatment of several chronic and aging illnesses, such as cardiovascular diseases and neurological disorders. However, there is much to be researched on the viable use of bioactive compounds and to overcome their chemical limitations so that it can actually be used as natural additives in foods. This book addresses, through 18 scientific articles, some natural compounds with potential for use as preservatives, nutritional additives, coloring agents, flavorings, and various agents. 606 $aTechnology: general issues$2bicssc 610 $aabsorption 610 $aadded value products 610 $aADME 610 $aAllium cepa red cv. 610 $aanimal breeding 610 $aanionic chelating biopolymers 610 $aanthocyanin 610 $aanthocyanins 610 $aanti-melanogenic 610 $aanti-oxidant 610 $aantimicrobial 610 $aantimicrobial activity 610 $aantioxidant 610 $aantioxidant ability 610 $aantioxidant activity 610 $aantioxidants 610 $aB16 melanoma cell 610 $abeetroot 610 $abergenin 610 $abeta cyclodextrin 610 $abetalains 610 $abioactive compounds 610 $abis(2-methyl-3-furyl) disulfide (BMFDS) 610 $ablack carrot 610 $ablack rice flour 610 $aby-products 610 $abyproducts 610 $aCaenorhabditis elegans 610 $acasein gels 610 $acheese 610 $achemometrics 610 $achlorophyllin 610 $achlorophylls 610 $acholesterol 610 $acholesterol extraction 610 $aCitrus limon 610 $acolorants 610 $acoloring foodstuff 610 $acopper-chlorophyll 610 $acyanidin 3-rutinoside 610 $aegg yolk 610 $aEndopleura uchi 610 $aenzyme modified soymilk 610 $aessential oil 610 $aewe's milk 610 $aex vivo colon fermentation 610 $aextra virgin olive oil 610 $aextraction optimization 610 $afoaming capacity and emulsifiers 610 $afood additives 610 $afood colors 610 $afood industry 610 $agranules extraction 610 $agreen colorant 610 $aheat and ultrasound assisted extraction 610 $aHeat-Assisted Extraction 610 $ahorchata de chufa 610 $aHuntington 610 $ain vitro human gastrointestinal digestion 610 $aleaf addition 610 $alifespan 610 $alipids 610 $alow gluten muffins 610 $amalonildialdehyde 610 $aManchego 610 $amicrobial transglutaminase 610 $amicrostructures 610 $anatural colorants 610 $anatural extract 610 $aOcimum basilicum var. purpurascens leaves 610 $aoxidation products 610 $aoxygen-containing sulfur flavor molecules 610 $apeonidin 3-rutinoside 610 $aphenolics 610 $apickling 610 $apolyphenols 610 $apomelo peel 610 $aPrunus spinosa L. fruit epicarp 610 $ared rubin basil 610 $arennet induced gelation 610 $aresponse surface methodology 610 $arheological properties 610 $asemi-preparative RP-HPLC 610 $askim milk 610 $asolvent extraction 610 $asoymilk 610 $aSPME 610 $astress resistance 610 $atetraethyl orthosilicate 610 $atextural properties 610 $atexturizing agents 610 $atiger nut 610 $atocopherols 610 $atraditional medicine 610 $atriple TOF-LC-MS-MS 610 $atrisodium citrate 610 $aTunisian varieties 610 $aUrtica spp. 610 $auxi 610 $avolatiles 610 $awild fruit valorization 610 $azinc-chlorophylls 610 $a?-carotene 615 7$aTechnology: general issues 700 $aBarros$b Lillian$4edt$01278399 702 $aFerreira$b Isabel C.F.R$4edt 702 $aBarros$b Lillian$4oth 702 $aFerreira$b Isabel C.F.R$4oth 906 $aBOOK 912 $a9910580210003321 996 $aNatural Additives in Food$93022790 997 $aUNINA