LEADER 00906nam a2200229 i 4500 001 991001227269707536 008 110524s2005 it 000 0 ita d 035 $ab13981092-39ule_inst 040 $aBiblioteca Interfacoltà$bita 082 04$a945.754 100 1 $aMiano, Patrizia $0475022 245 10$aBrindisi 1945 :$bl'alba della democrazia /$cPatrizia Miano, Vittorio Bruno Stamerra 260 $aBrindisi :$bHobos,$c2005 300 $a194 p. :$bill. ;$c24 cm. 650 4$aAntifascismo$zBrindisi 700 1 $aStamerra, Vittorio Bruno $eauthor$4http://id.loc.gov/vocabulary/relators/aut$0731661 907 $a.b13981092$b02-04-14$c24-05-11 912 $a991001227269707536 945 $aLE002 945.754 MIA$g1$i2002000625090$lle002$og$pE0.00$q-$rl$s- $t0$u0$v0$w0$x0$y.i15272047$z24-05-11 996 $aBrindisi 1945$91441529 997 $aUNISALENTO 998 $ale002$b24-05-11$cm$da $e-$fita$git $h0$i0 LEADER 01625nam 2200469I 450 001 9910706120703321 005 20170914084516.0 035 $a(CKB)5470000002455223 035 $a(OCoLC)1003640668 035 $a(EXLCZ)995470000002455223 100 $a20170914j199910 ua 0 101 0 $aeng 135 $aurbn||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aEvaluation of pressurization fatigue life of 1441 Al-Li fuselage panel /$fR. Keith Bird and Dennis L. Dicus 210 1$aHampton, Virginia :$cNational Aeronautics and Space Administration, Langley Research Center,$dOctober 1999. 215 $a1 online resource (22 pages) $cillustrations 225 1 $aNASA/TM ;$v1999-209684 300 $a"October 1999." 300 $a"Performing organization: NASA Langley Research Center"--Report documentation page. 320 $aIncludes bibliographical references (page 6). 606 $aAluminum-lithium alloys$2nasat 606 $aFatigue life$2nasat 606 $aFuselages$2nasat 606 $aMechanical properties$2nasat 606 $aPressurizing$2nasat 615 7$aAluminum-lithium alloys. 615 7$aFatigue life. 615 7$aFuselages. 615 7$aMechanical properties. 615 7$aPressurizing. 700 $aBird$b R. Keith$01409929 702 $aDicus$b Dennis L. 712 02$aLangley Research Center, 801 0$bGPO 801 1$bGPO 906 $aBOOK 912 $a9910706120703321 996 $aEvaluation of pressurization fatigue life of 1441 Al-Li fuselage panel$93497601 997 $aUNINA LEADER 05316nam 22006373u 450 001 9911004860603321 005 20230120003837.0 010 $a1-280-37279-6 010 $a9786610372799 010 $a1-59124-331-9 010 $a1-85573-616-0 035 $a(CKB)111056552541800 035 $a(EBL)1639938 035 $a(SSID)ssj0000071433 035 $a(PQKBManifestationID)11110105 035 $a(PQKBTitleCode)TC0000071433 035 $a(PQKBWorkID)10091145 035 $a(PQKB)11605377 035 $a(MiAaPQ)EBC1639938 035 $a(NjHacI)99111056552541800 035 $a(EXLCZ)99111056552541800 100 $a20140303d2001|||| u|| | 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aAntioxidants in Food $ePractical Applications 210 $aBurlington $cElsevier Science$d2001 215 $a1 online resource (397 p.) 225 1 $aWoodhead Publishing Series in Food Science, Technology and Nutrition 300 $aDescription based upon print version of record. 311 $a1-85573-463-X 327 $aFront Cover; Antioxidants in Food: Practical Applications; Copyright Page; Table of Contents; List of contributors; Chapter 1. Introduction; Part 1: Antioxidants and food stability; Chapter 2. The development of oxidative rancidity in foods; 2.1 Introduction; 2.2 Types and effects of rancidity; 2.3 Mechanism of autoxidation; 2.4 Photo-oxidation; 2.5 Ketonic rancidity; 2.6 Metal-catalysed lipid oxidation; 2.7 Antioxidant effects; 2.8 Other relevant reactions; 2.9 Mechanism of lipoxygenase-catalysed oxidation; 2.10 Future trends; 2.11 Sources of further information and advice; 2.12 References 327 $aChapter 3. Inhibiting oxidation3.1 Critical points of oxidation; 3.2 Inhibiting oxidation; 3.3 Types of inhibitors; 3.4 Types of antioxidants; 3.5 Key influences on antioxidant activity; 3.6 Future trends; 3.7 Sources of further information and advice; 3.8 References; Chapter 4. Measuring antioxidant activity; 4.1 Introduction; 4.2 Radical-scavenging methods; 4.3 Methods for measuring the current state of an oil or food sample; 4.4 Methods to monitor changes in oxidation; 4.5 Predictive methods; 4.6 Applications to particular foods; 4.7 Future trends 327 $a4.8 Sources of further information and advice4.9 References; Part 2: Antioxidants and health; Chapter 5. Cardiovascular disease and nutritional phenolics; 5.1 Introduction; 5.2 LDL oxidation and atherogenesis; 5.3 Polyphenols and cell response; 5.4 Polyphenols and activated NF-kB; 5.5 Other aspects of polyphenols as modulators of signal transduction; 5.6 Indirect evidence for polyphenol activity in atherogenesis; 5.7 Conclusions and future trends; 5.8 List of abbreviations:; 5.9 References; Chapter 6. Antioxidants and antitumour properties; 6.1 Introduction; 6.2 The nature of tumour growth 327 $a6.3 Models of carcinogenesis6.4 Diet and gene interactions; 6.5 Mechanisms of action: nutrients; 6.6 Mechanisms of action: phytochemicals; 6.7 Conclusion: the role of functional foods; 6.8 Future trends; 6.9 Sources of further information and advice; 6.10 References; Chapter 7. Predicting the bioavailability of antioxidants in food: the case of carotenoids; 7.1 Introduction; 7.2 Metabolism; 7.3 Systems for predicting carotenoid absorption; 7.4 Maximising the bioavailability of carotenoids; 7.5 Future trends; 7.6 Sources of further information and advice; 7.7 References 327 $aPart 3: Natural antioxidantsChapter 8. Introducing natural antioxidants; 8.1 Introduction; 8.2 Categorising natural antioxidants; 8.3 Potency of natural antioxidants; 8.4 Future trends; 8.5 Sources of further information; 8.6 References; Chapter 9. Sources of natural antioxidants: oilseeds, nuts, cereals, legumes, animal products and microbial sources; 9.1 Introduction; 9.2 Characteristics of natural antioxidants; 9.3 Antioxidants from legumes, nuts and oilseeds; 9.4 Antioxidants from cereals; 9.5 Antioxidants from animal products; 9.6 Antioxidants from microbial sources 327 $a9.7 Antioxidants as preserving agents 330 $aAntioxidants are increasingly important additives in food processing. Their traditional role is, as their name suggests, in inhibiting the development of oxidative rancidity in fat-based foods, particularly meat and dairy products and fried foods. However, more recent research has suggested a new role in inhibiting cardiovascular disease and cancer. Antioxidants in food provides a review of the functional role of antioxidants and discusses how they can be effectively exploited by the food industry.Part one of the book looks at antioxidants and food stability with chapters on the develo 410 0$aWoodhead Publishing in food science, technology, and nutrition. 517 $aWoodhead Publishing Series in Food Science, Technology and Nutrition 531 $aANTIOXIDANTS IN FOOD 606 $aAntioxidants 615 0$aAntioxidants. 676 $a661.8 700 $aPokorny?$b J$0496113 701 $aYanishlieva$b N$01824149 701 $aGordon$b M$0368688 801 0$bAU-PeEL 801 1$bAU-PeEL 801 2$bAU-PeEL 906 $aBOOK 912 $a9911004860603321 996 $aAntioxidants in Food$94391217 997 $aUNINA