LEADER 00800nam0-22002771i-450- 001 990000059390403321 035 $a000005939 035 $aFED01000005939 035 $a(Aleph)000005939FED01 035 $a000005939 100 $a20011111d--------km-y0itay50------ba 101 0 $aita 105 $ay-------001yy 200 1 $aCours de mathématique$eà l'usage de l'ingénieur civil$eapplications de géométrie descriptive$echarpente$fpar J.Adhemar 205 $a3. ed. 210 $aParis$cCarilian-Goeury et V. Dalmont$d1858 215 $a128 tav.$d39 cm 676 $a624.184 700 1$aAdhemar,$bAlphonse J. 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990000059390403321 952 $a13 AR 1 C 25$b2142$fFINBC 959 $aFINBC 997 $aUNINA DB $aING01 LEADER 01156nam0-22003251i-450 001 990004051600403321 005 20230309104743.0 035 $a000405160 100 $a19990604d1973----km-y0itay50------ba 101 0 $afre 102 $aVA 105 $aa-------001yy 200 1 $a<>Bibliothèque Vaticane de Sixte IV à Pie IX$erecherches sur l'histoire des collections de manuscrits$fJeanne Bignami Odier$gavec la collaboration de José Ruysschaert 210 $aCittà del Vaticano$cBiblioteca Apostolica Vaticana$d1973 215 $aXVIII, 477 p.$cill.$d26 cm 225 1 $aStudi e testi$v272 610 0 $aBiblioteca Apostolica Vaticana$aManoscritti$aStoria 676 $a027.045$v22$zita 700 1$aBignami Odier,$bJeanne$f<1902-1989>$0155232 702 1$aRuysschaert,$bJosé$f<1914-1993> 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990004051600403321 952 $a027.045 BIG 1$bD.D.S.1698$fFLFBC 952 $a027.045 BIG 1 BIS$b6050$fFLFBC 952 $aSE 034.03.02-$b3058$fDECSE 959 $aDECSE 959 $aFLFBC 996 $aBibliothèque Vaticane de Sixte IV à Pie IX$9469163 997 $aUNINA LEADER 07180nam 2200505 450 001 9910819078703321 005 20231110232445.0 010 $a1-68108-143-1 035 $a(CKB)3710000000652299 035 $a(MiAaPQ)EBC6675050 035 $a(Au-PeEL)EBL6675050 035 $a(OCoLC)1260344147 035 $a(EXLCZ)993710000000652299 100 $a20220603d2016 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aApplications in food sciences /$fedited by Atta-ur-Rahman, M. Iqbal Choudhary 210 1$aSharjah, United Arab Emirates :$cBentham Science Publishers,$d[2016] 210 4$d©2016 215 $a1 online resource (304 pages) 225 1 $aApplications of NMR Spectroscopy 311 $a1-68108-144-X 320 $aIncludes bibliographical references and index. 327 $aIntro -- CONTENTS -- PREFACE -- List of Contributors -- Application of NMR to Resolve Food Structure, Composition and Quality -- FOOD DIMENSIONS -- Composition -- Nutrients -- Bio-availability -- Food Matrix -- Texture -- Structure -- The Macrostructure Level: -- The Microstructure Level: -- Stability and Processing -- Water Diffusion -- Thermal Conductivity -- NMR AS A MULTIPURPOSE TECHNIQUE FOR FOOD ASSAY -- Spectroscopy -- 1. Food Authentication -- 2. Food Origin -- 3. Food Traceability -- Relaxometry -- Magnetic Resonance Imaging -- Hybrid Methods -- Chemical Shift Imaging -- Relaxometry Mapping -- Spectral-Relaxation Deconvolution -- DATA ANALYSIS, INFORMATION EXTRACTION AND KNOWLEDGE GENERATION -- Analytic Approach -- Holistic View -- PROSPECTS -- CONCLUDING REMARKS -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENTS -- REFERENCES -- NMR Spectroscopy for Evaluation of Lipid Oxidation -- INTRODUCTION -- Challenges in Assessing Lipid Oxidation -- 1H NMR Spectroscopy for Assessment of Lipid Oxidation -- Assessment of Lipid Oxidation by Monitoring 1H NMR Signal Intensities -- 1H NMR Spectroscopy for Identification of Oxidation Products -- 13C NMR spectroscopy for Assessment of Lipid Oxidation -- 31P NMR -- CONCLUSION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENTS -- REFERENCES -- The Application of NMR Spectroscopy to the Study of Pyranoanthocyanins: Structural Elucidation, Solution Equilibria and Exhibited Color in Foods and Beverages -- 1. PYRANOANTHOCYANINS: AN INTERESTING CLASS OF PIGMENTS DERIVED FROM ANTHOCYANINS -- 1.1. Introduction -- 1.2. Chemical Structure of Anthocyanins -- 1.3. Influence of Aqueous Solution Equilibria on Anthocyanin Chemical Structure -- 1.4. Reactivity of Anthocyanins. Formation of Anthocyanin-Derived Pigments -- 1.4.1. Thermal Degradation -- 1.4.2. Oxidation -- 1.4.3. Copigmentation. 327 $a1.4.4. Formation of Anthocyanin-Derived Pigments -- 2. PYRANOANTHOCYANINS: STRUCTURES, PROPERTIES AND DISTRIBUTION AMONG FOODSTUFFS -- 2.1. Structures of Pyranoanthocyanins -- 2.1.1. Vitisin-Type Pyranoanthocyanins -- 2.1.2. Hydroxyphenyl-Pyranoanthocyanins -- 2.1.3. Flavanyl-Pyranoanthocyanins -- 2.1.4. Portisins -- 2.2. Properties of Pyranoanthocyanins -- 2.2.1. Color Features -- 2.2.2. Reactivity -- 2.3. Occurrence of Pyranoanthocyanins in Foodstuffs -- 2.3.1. Red Wine, Port Wine, Grape Pomace and Lees -- 2.3.2. Fruit and Vegetable Juices/Wines -- 2.3.3. Fruits and Vegetables -- 3. NUCLEAR MAGNETIC RESONANCE (NMR) SPECTROSCOPY APPLIED TO THE STRUCTURE ELUCIDATION OF ANTHOCYANINS, PYRANOANTHOCYANINS AND OTHER DERIVATIVES -- 3.1. Fundamentals of NMR Spectroscopy Applied to the Analysis of Anthocyanins and Pyranoanthocyanins -- 3.2. Application of NMR Spectroscopy in the Structural Identification of New Anthocyanins Derivatives in the Flavylium Form, and their Different Equilibrium Forms -- 3.2.1. Analysis of the Flavylium Cation Form -- 3.2.2. Analysis of the Different Forms in Equilibrium -- 3.3. Application of NMR Spectroscopy in the Structural Identification of New Pyranoanthocyanin Derivatives -- 3.3.1. Structural Identification of New Pigments of Pyranoanthocyanins, Chemical Behavior and Structural Identification of Equilibrium Forms -- 3.3.2. Structural Identification of New Pigments of Pyranoanthocyanins Linked to a Flavanyl Moiety or Hydroxyphenyl (Portisins) -- 3.3.3. Structural Identification of Pyranoanthocyanins Dimers and Other Rare Pyranoanthocyanins -- CONCLUDING REMARKS -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENTS -- REFERENCES -- NMR Spectroscopy: A Powerful Tool to Investigate the Role of Tannins in the Taste of Wine and their Health Protective Effect -- INTRODUCTION -- INTERACTIONS BETWEEN TANNINS AND SALIVA PROTEINS. 327 $aMechanism of Binding -- Stoichiometry and Strength of Binding -- INTERACTIONS BETWEEN TANNINS AND BUCCAL MEMBRANE LIPIDS -- PROTECTIVE EFFECT OF TANNINS ON MEMBRANE OXIDATION -- CONCLUSION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENTS -- ABBREVIATIONS -- REFERENCES -- Applications of Quantitative 1H NMR in Food-Related Analysis -- INTRODUCTION -- QUANTITATIVE NMR (QNMR) -- Principles of qNMR -- Characteristics of qNMR -- qNMR Methods: Internal and External Standards Methods -- APPLICATIONS OF QNMR -- Purity Determination of Reference substances for Pesticide and Natural Toxins -- Determining Purity of a Pesticide Reference substance with qNMR [24] -- Purity Determination of Reference Substances for Natural Toxins [27] -- Application of qNMR to Natural Organic Compounds -- Quantification of Carminic Acid -- Quantification of Rutin, Isoquercitrin, and Quercetin -- Quantification of Steviol Glycosides -- Quantification of Carthamin -- Determination of Food Additives in Processed Foods by qNMR -- qNMR of Sorbic Acid, Dehydroacetic Acid, and Acesulfame Potassium -- Pre-treatment and Recovery Test -- Comparison of Methods using Commercially Available Food Products -- CONCLUSION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENTS -- ABBREVIATIONS -- REFERENCES -- Cell-Free Protein Synthesis for NMR Structural Analysis of Large Proteins and Complexes -- INTRODUCTION -- CELL-FREE EXPRESSION SYSTEMS AND TOOLS TO OPTIMISE PRODUCTION OF TARGET PROTEINS -- CELL-FREE SELECTIVE LABELING APPROACHES TO AID NMR ANALYSIS -- CELL-FREE COMBINATORIAL LABELING APPROACHES TO AID NMR ANALYSIS -- SEGMENTAL LABELLING STRATEGIES TO REDUCE SPECTRAL COMPLEXITY -- CELL-FREE DEUTERATION TO REDUCE LINE BROADENING -- CELL-FREE STEREO-ARRAY ISOTOPE LABELING (SAIL) TO ACQUIRE DISTANCE CONSTRAINTS -- CELL-FREE INCORPORATION OF UNNATURAL AMINO ACIDS TO PROVIDE LONG DISTANCE CONSTRAINTS. 327 $aCONCLUSION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENTS -- REFERENCES -- SUBJECT INDEX. 410 0$aApplications of NMR Spectroscopy 606 $aMagnetic Resonance Spectroscopy 606 $aNuclear magnetic resonance spectroscopy 615 0$aMagnetic Resonance Spectroscopy. 615 0$aNuclear magnetic resonance spectroscopy. 676 $a543.66 702 $aRahman$b Atta-ur-$f1942- 702 $aChoudhary$b Muhammad Iqbal 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910819078703321 996 $aApplications in food sciences$93999521 997 $aUNINA