LEADER 01176nam0 22002771i 450 001 SUN0070874 005 20090715120000.0 010 $a978-06-312-3045-8 100 $a20090715d2009 |0engc50 ba 101 $aeng 102 $aGB 105 $a|||| ||||| 200 1 $aˆA ‰companion to archaic Greece$fedited by Kurt A. Raaflaub and Hans van Wees 210 $aOxford$cWiley-Blackwell$d2009 215 $aXXII, 750 p., [7] c. di tav.$cgeogr.$d25 cm. 410 1$1001SUN0070875$12001 $aBlackwell companions to the ancient world$1210 $aOxford$cWiley-Blackwell. 620 $aGB$dOxford$3SUNL000020 702 1$aRaaflaub$b, Kurt A.$3SUNV009240 702 1$aWees$b, Hans : van$3SUNV055777 712 $aBlackwell$3SUNV000122$4650 801 $aIT$bSOL$c20181109$gRICA 912 $aSUN0070874 950 $aUFFICIO DI BIBLIOTECA DEL DIPARTIMENTO DI LETTERE E BENI CULTURALI$d07 CONS Aa 2431 $e07 18982 995 $aUFFICIO DI BIBLIOTECA DEL DIPARTIMENTO DI LETTERE E BENI CULTURALI$bIT-CE0103$h18982$kCONS Aa 2431$oc$qa 996 $aCompanion to archaic Greece$91414584 997 $aUNICAMPANIA LEADER 02003nam 2200613Ia 450 001 9910456013403321 005 20200520144314.0 010 $a1-280-21422-8 010 $a9786610214228 010 $a0-309-59590-8 010 $a0-585-14342-0 035 $a(CKB)110986584753356 035 $a(OCoLC)70772906 035 $a(CaPaEBR)ebrary10056860 035 $a(SSID)ssj0000214824 035 $a(PQKBManifestationID)11166430 035 $a(PQKBTitleCode)TC0000214824 035 $a(PQKBWorkID)10168535 035 $a(PQKB)10942910 035 $a(MiAaPQ)EBC3376585 035 $a(Au-PeEL)EBL3376585 035 $a(CaPaEBR)ebr10056860 035 $a(OCoLC)923264901 035 $a(EXLCZ)99110986584753356 100 $a20040923d1990 my 0 101 0 $aeng 135 $aurcn||||||||| 181 $ctxt 182 $cc 183 $acr 200 10$aOn time to the doctorate$b[electronic resource] $ea study of the increased time to complete doctorates in science and engineering /$fHoward Tuckman, Susan Coyle, Yupin Bae 210 $aWashington, D.C. $cNational Academy Press$d1990 215 $a1 online resource (187 p.) 300 $aBibliographic Level Mode of Issuance: Monograph 311 $a0-309-04085-X 320 $aIncludes bibliographical references. 606 $aScience$xStudy and teaching (Higher)$zUnited States 606 $aEngineering$xStudy and teaching (Higher)$zUnited States 606 $aDoctor of philosophy degree 608 $aElectronic books. 615 0$aScience$xStudy and teaching (Higher) 615 0$aEngineering$xStudy and teaching (Higher) 615 0$aDoctor of philosophy degree. 676 $a507.1/173 700 $aTuckman$b Howard P$0884841 701 $aCoyle$b Susan$0884842 701 $aBae$b Yupin$0884843 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910456013403321 996 $aOn time to the doctorate$91975797 997 $aUNINA LEADER 01508nam 2200373Ia 450 001 996387969003316 005 20221108022750.0 035 $a(CKB)4940000000086021 035 $a(EEBO)2240910803 035 $a(OCoLC)9922972200971 035 $a(EXLCZ)994940000000086021 100 $a20000831d1581 uy 0 101 0 $aeng 135 $aurbn||||a|bb| 200 14$aThe second part and knitting vp of the boke entituled Too good to be true$b[electronic resource] $eWherein is continued the discourse of the wonderfull lawes, commendable customes, & strange manners of the people of Mauqsun. /$fNewely penned and published, by Thomas Lupton 210 $aAt London $cPrinted by Henry Binneman.$dAnno Domini. 1581 215 $a[207] p 300 $a"Cum Priuilegio." 300 $aTitle within ornamental border (McK. & Ferg. 160), with date in sill: Septembris.6. 300 $aContains marginal notes. 300 $aA dialogue between Siuqila and Omen about Mauqsun, a kind of utopia. 300 $aSignatures: A-2C?. 300 $aImperfect: print show-through, with loss of text. 300 $aReproduction of original in: Folger Shakespeare Library. 330 $aeebo-0055 606 $aUtopias$vEarly works to 1800 615 0$aUtopias 700 $aLupton$b Thomas$0132715 801 0$bEBK 801 1$bEBK 906 $aBOOK 912 $a996387969003316 996 $aThe second part and knitting vp of the boke entituled Too good to be true$92302355 997 $aUNISA LEADER 03775oam 2200637I 450 001 9910800200603321 005 20230803194845.0 010 $a0-429-10820-6 010 $a1-5231-0746-4 010 $a1-4398-7588-X 024 7 $a10.1201/b15547 035 $a(CKB)2670000000394959 035 $a(EBL)1378830 035 $a(SSID)ssj0000911427 035 $a(PQKBManifestationID)11490354 035 $a(PQKBTitleCode)TC0000911427 035 $a(PQKBWorkID)10994173 035 $a(PQKB)10412886 035 $a(MiAaPQ)EBC1378830 035 $a(OCoLC)858282013 035 $a(EXLCZ)992670000000394959 100 $a20180331h20142014 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aCooking innovations $eusing hydrocolloids for thickening, gelling, and emulsification /$fAmos Nussinovitch, Madoka Hirashima 210 1$aBoca Raton, [Florida] :$cTaylor & Francis/CRC Press,$d[2014] 210 4$d©2014 215 $a1 online resource (354 p.) 300 $aDescription based upon print version of record. 311 $a1-4398-7589-8 320 $aIncludes bibliographical references and index. 327 $aFront Cover; Contents; Preface; Acknowledgments; The Authors; Chapter 1: Hydrocolloids-Where, Why, and When?; Chapter 2: Agar-Agar; Chapter 3: Alginates; Chapter 4: Carrageenan and Furcellaran; Chapter 5: Cellulose Derivatives; Chapter 6: Curdlan; Chapter 7: Egg Proteins; Chapter 8: Galactomannans; Chapter 9: Gelatin; Chapter 10: Gellan Gum; Chapter 11: Gum Arabic; Chapter 12: Konjac Mannan; Chapter 13: Pectin; Chapter 14: Starch; Chapter 15: Xanthan Gum; Chapter 16: The Use of Multiple Hydrocolloids in Recipes; Glossary; Alphabetical List of Hydrocolloid Manufacturers and Suppliers 327 $aBack Cover 330 $aHydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers. They also have applications in the areas of edible coatings and flavor release. Thanks to molecular gastronomy, they have now been brought to the forefront of modern cuisine -- available in small quantities for everyday use. While there a number of books devoted to production scale use of hydrocolloids, no book has yet addressed the needs of the chef. This volume is fully devoted to the fascinating topic of hydrocolloids and their unique applications in the kitchen.Each chapter addresses a particular hydrocolloid, protein hydrocolloid, or protein-polysaccharide complex. Starting with a brief description of the chemical and physical nature of the item, the authors go on to explore its manufacture and biological/toxicological properties. Emphasizing practical information for the professional chef and amateur cook alike, each chapter includes recipes demonstrating that particular product's unique abilities in cooking. Several formulations have been chosen specifically for food technologists, who will be able to manipulate the product for large-scale use or as a starting point for novel industrial formulations. --$cProvided by publisher. 517 3 $aUsing hydrocolloids for thickening, gelling, and emulsification 606 $aHydrocolloids 606 $aCooking 606 $aGums and resins 606 $aStabilizing agents 615 0$aHydrocolloids. 615 0$aCooking. 615 0$aGums and resins. 615 0$aStabilizing agents. 676 $a664 686 $aTEC012000$2bisacsh 700 $aNussinovitch$b A.$0954939 702 $aHirashima$b Madoka 801 0$bFlBoTFG 801 1$bFlBoTFG 906 $aBOOK 912 $a9910800200603321 996 $aCooking innovations$93878382 997 $aUNINA