LEADER 00929nam0 2200253 450 001 9910212159303321 005 20170803135434.0 100 $a20170803d1872----km y0itay50 ba 101 0 $aita 102 $aIT 105 $a 001yy 200 1 $aRelazione intorno alle peregrinazioni botaniche fatte nella provincia di Terra di lavoro per disposizione della Deputazione provinciale$fN. Terracciano 210 $aCaserta$cNobile$d1872 215 $a[1] 240 p.$d27 c 300 $aLegato alla II, III e IV relazione 610 0 $aBotanica$aTerra di Lavoro 700 1$aTerracciano,$bNicola$f<1837-1921>$073695 801 0$aIT$bUNINA$gREICAT$2UNIMARC 901 $aBK 912 $a9910212159303321 952 $aComes$bJ28$fDAGBO 959 $aDAGBO 996 $aRelazione intorno alle peregrinazioni botaniche fatte nella provincia di Terra di lavoro per disposizione della Deputazione provinciale$91470043 997 $aUNINA LEADER 01092nam a22003015i 4500 001 991002231229707536 007 cr nn 008mamaa 008 121227s1999 de | s |||| 0|eng d 020 $a9783540466994 035 $ab14141668-39ule_inst 040 $aBibl. Dip.le Aggr. Matematica e Fisica - Sez. Matematica$beng 082 04$a511.6$223 084 $aAMS 28D05 100 1 $aMcCutcheon, Randall$063028 245 10$aElemental methods in ergodic Ramsey theory$h[e-book] /$cby Randall McCutcheon 260 $aBerlin :$bSpringer,$c1999 300 $a1 online resource (vi, 160 p.) 440 0$aLecture Notes in Mathematics,$x0075-8434 ;$v1722 650 0$aMathematics 650 0$aGlobal analysis 650 0$aCombinatorics 773 0 $aSpringer eBooks 856 40$uhttp://dx.doi.org/10.1007/BFb0093959$zAn electronic book accessible through the World Wide Web 907 $a.b14141668$b03-03-22$c05-09-13 912 $a991002231229707536 996 $aElemental methods in ergodic Ramsey theory$978737 997 $aUNISALENTO 998 $ale013$b05-09-13$cm$d@ $e-$feng$gde $h0$i0 LEADER 05302nam 2200625 450 001 9910831094303321 005 20230807211200.0 010 $a3-527-68296-1 010 $a3-527-68293-7 010 $a3-527-68295-3 035 $a(CKB)3710000000218706 035 $a(EBL)1762799 035 $a(SSID)ssj0001407761 035 $a(PQKBManifestationID)11765909 035 $a(PQKBTitleCode)TC0001407761 035 $a(PQKBWorkID)11410051 035 $a(PQKB)10616513 035 $a(MiAaPQ)EBC1762799 035 $a(OCoLC)890358848 035 $a(EXLCZ)993710000000218706 100 $a20140818h20152015 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aCellulose and cellulose derivatives in the food industry $efundamentals and applications /$fTanja Wu?stenberg 210 1$aBaden-Wu?rttemberg, Germany :$cWiley-VCH,$d2015. 210 4$dİ2015 215 $a1 online resource (549 p.) 300 $aDescription based upon print version of record. 311 $a3-527-33758-X 320 $aIncludes bibliographical references and index. 327 $aCellulose and Cellulose Derivatives in the Food Industry: Fundamentals and Applications; Contents; Preface; List of Abbreviations; 1 General Overview of Food Hydrocolloids; 1.1 Introduction to the World of Hydrocolloids; 1.2 Plant Extracts; 1.2.1 Agar; 1.2.2 Alginates and PGA; 1.2.3 Carrageenan; 1.2.4 Pectins; 1.2.5 Native and Modified Starches; 1.2.6 Furcellaran; 1.2.7 Larch Gum; 1.3 Seed Flours; 1.3.1 Guar Gum; 1.3.2 Locust Bean Gum (Carob); 1.3.3 Tara Gum; 1.3.4 Tamarind Seed Gum; 1.3.5 Konjac Gum; 1.4 Exudates; 1.4.1 Acacia Gum/Gum Arabic; 1.4.2 Tragacanth; 1.4.3 Karaya Gum 327 $a1.4.4 Ghatti Gum1.5 Bacterial Polysaccharides; 1.5.1 Xanthan; 1.5.2 Others; 1.6 Overview Tables for the Most Important Cellulose Derivatives; 1.7 Commercial Development - Global Market; References; 2 Rheology of Food Hydrocolloids; 2.1 Introduction to Rheology, Rheometry, and Visco-Elasticity; 2.2 Definitions; 2.3 Basic Data; 2.4 Different Types of Flow Behaviour; 2.5 Structures of Polymers with Shear-Thinning Flow Behaviour; 2.6 Causes of Shear-Thickening of Products; 2.7 Factors that Influence Rheological Behaviour; 2.8 Viscosity Measurement of Thickening Hydrocolloid Solutions 327 $a2.9 Characterization of Gels2.10 Viscosimeters and Rheometers; 2.11 Relationship between Rheology and Sensory; References; 3 Cellulose; 3.1 Introduction, History and Development; 3.1.1 Introduction; 3.1.2 Historical Origin; 3.1.3 Industrial Development from the Beginning to Today; 3.1.4 Current Data for Cellulose Processing; 3.2 Raw Materials and Biological Origin; 3.2.1 Occurrence; 3.2.2 Potential Sources for Natural Cellulosic Fibres; 3.2.3 Wood as Cellulose Supplier; 3.2.3.1 Tree Wood and Perennial Plants; 3.2.3.2 Annual Plants; 3.2.4 Bacterial Cellulose; 3.2.5 Biosynthesis 327 $a3.2.6 Biological Composition3.2.6.1 Cotton Fibres; 3.2.6.2 Wood Fibres; 3.2.7 Explanation for Industrial Derivatization; 3.3 Manufacture of Pulp; 3.3.1 Purification of Natural Cellulose Sources; 3.3.2 Cotton Linters; 3.3.3 Wood; 3.4 Chemical Composition and Structure; 3.4.1 Molecular Structure; 3.4.1.1 Basic Structure; 3.4.1.2 Differences between Cellulose and Starch; 3.4.1.3 Structural Anomalies; 3.4.1.4 Chain Length and Molecular Weight; 3.4.2 Secondary Structure; 3.4.2.1 Lattice Structure and Crystallization; 3.4.2.2 Hydrogen Bonding; 3.4.2.3 Chain Stiffness of the Cellulose Molecule 327 $a3.4.3 Supramolecular Structure of Native Cellulose Fibres3.5 Rheology; 3.5.1 Dissolution Behaviour; 3.5.2 Gelation and Behaviour with Other Ingredients; 3.6 Stability; 3.6.1 Physical Properties; 3.6.2 Stability in Food Products; 3.6.3 Chemical Reactions; 3.6.4 Possibilities for Degradation; 3.7 Analysis and Rheometry; 3.7.1 Qualitative Analysis; 3.7.2 Quantitative Determination; 3.7.3 Characterization of Structure of Cellulose Fibres; 3.7.4 Viscosity Measurement; 3.8 Synergies with Other Hydrocolloids; 3.9 Application in Food Products; 3.10 Non-food Applications 327 $a3.11 Options for Derivatization of Cellulose 330 $aAuthored by an expert with many years of experience as an application engineer at renowned cellulose processing companies in the food industry, this book presents all the conventional and latest knowledge available on cellulose and its derivatives. Throughout, the necessary details are elucidated from a theoretical and practical viewpoint, while retaining the focus on food applications. The book provides an essential source of informations including recommendations and instructions of a general nature to assist readers in the exploration of possible applications of cellulose and its derivative 606 $aCellulose 606 $aCellulose$xDerivatives 606 $aCellulose$xChemistry 615 0$aCellulose. 615 0$aCellulose$xDerivatives. 615 0$aCellulose$xChemistry. 676 $a661.802 700 $aWu?stenberg$b Tanja$01714592 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910831094303321 996 $aCellulose and cellulose derivatives in the food industry$94108544 997 $aUNINA