LEADER 01332nam 2200409 450 001 000001810 005 20070503173400.0 100 $a--------d1965----km-y0itay0103----ba 101 0 $aeng 102 $aUS 200 1 $aGarden on the moon$fPierre Boulle$gtranslation by Xan Fielding 200 1 $a1 $n0005600 210 $aNew York$cVanguard$dc1965 215 $a315 p.$d21 cm. 312 $aTit. orig. dell'opera:Le jardin de Kanashima 676 $a843.9 700 1$aBoulle,$bPierre$0438782 701 1$aFielding,$bXan$0438783 801 0$aIT$bUniversità della Basilicata - B.I.A.$gRICA$2unimarc 912 $a000001810 996 $aGarden on the moon$971700 997 $aUNIBAS BAS $aMONLET BAS $aMONOGR BAS $aLETTERE CAT $aNANNI$b01$c19990730$lBAS01$h1252 CAT $c20000913$lBAS01$h1425 CAT $c20000920$lBAS01$h1829 CAT $c20001010$lBAS01$h1632 CAT $c20050601$lBAS01$h1752 CAT $abatch$b01$c20050718$lBAS01$h1047 CAT $c20050718$lBAS01$h1106 CAT $c20050718$lBAS01$h1136 CAT $c20050718$lBAS01$h1150 CAT $aBATCH$b00$c20070503$lBAS01$h1734 FMT Z30 -1$lBAS01$LBAS01$mBOOK$1BASA1$APolo Storico-Umanistico$2GEN$BCollezione generale$3FP/2443$9FP/2443$62443$5L2443$819990730$f02$FPrestabile Generale LEADER 01172nam0 22003011i 450 001 UON00017642 005 20231205102002.685 100 $a20020107d1918 |0itac50 ba 101 $aeng 102 $aIN 105 $a|||| 1|||| 200 1 $aMemoirs of the Emperor Jahangueir$fWritten by himself$gtranslated from a Persian Manuscript by David Price 205 $aSecond Edition 210 $aCalcutta$cChakrabarti$d1918 215 $a205 p.$d20 cm 606 $aINDIA$xSTORIA MOGHUL$3UONC001141$2FI 620 $aIN$dCalcutta$3UONL000111 686 $aSI IV B$cSUBCONT. INDIANO - STORIA MODERNA (1526-1947)$2A 700 0$aJAHANGIR$3UONV012707$0641210 702 1$aPRICE$bDavid$3UONV012708 712 $aChakrabarti$3UONV248631$4650 790 1$aJAHANGIR, Nuru'l-din$zJAHANGIR$3UONV018857 801 $aIT$bSOL$c20240220$gRICA 899 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$2UONSI 912 $aUON00017642 950 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$dSI SI IV B 132 $eSI IND395 5 132 996 $aMemoirs of the Emperor Jahangueir$91194887 997 $aUNIOR LEADER 04392nam 22006615 450 001 9910298630703321 005 20200703230900.0 010 $a3-319-19138-1 024 7 $a10.1007/978-3-319-19138-6 035 $a(CKB)3710000000415669 035 $a(EBL)2095710 035 $a(SSID)ssj0001500914 035 $a(PQKBManifestationID)11852691 035 $a(PQKBTitleCode)TC0001500914 035 $a(PQKBWorkID)11523513 035 $a(PQKB)11455638 035 $a(DE-He213)978-3-319-19138-6 035 $a(MiAaPQ)EBC2095710 035 $a(PPN)186028008 035 $a(EXLCZ)993710000000415669 100 $a20150518d2015 u| 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aAlternative Routes to Oil Structuring /$fby Ashok R. Patel 205 $a1st ed. 2015. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2015. 215 $a1 online resource (78 p.) 225 1 $aSpringerBriefs in Food, Health, and Nutrition,$x2197-571X 300 $aDescription based upon print version of record. 311 $a3-319-19137-3 320 $aIncludes bibliographical references at the end of each chapters. 327 $aIntroduction -- Natural waxes as oil structurants -- Polymer-based oleogels created using indirect methods -- Inorganic particle-based oleogels -- Potential food applications of oleogels -- General considerations and future trends. 330 $aThis Springer Brief gives an overview of recent research conducted in the area of oil structuring starting with a detailed introduction on oleogelation and properties of food-approved building blocks followed by the discussion of some illustrative examples to explain the processing steps required for creating oleogels, advanced characterization (rheological, thermal and microstructural) and some potential edible applications of oleogels. The book w concludes with a section summarizing the general guidelines on the properties of oleogels and practically of approach with regards to the specific category of building blocks used for structuring. The text also lists some unresolved challenges that need to be addressed in order to fully exploit oleogelation for future food product development. The functional application of liquid oils in food product development is mostly accomplished by structuring them into soft, plastic-like materials. This structuring of oil is traditionally based on the fat crystal network formed by high melting triacylglycerol (TAG) molecules that are rich in trans and/or saturated fatty acids. Currently, due to the factors such as the requirement for trans- and saturated fat-free food products, sustainable manufacturing and ethical trade practices, the research in the area of identifying alternative routes to oil structuring (in the absence of trans and saturated fats) has been regarded as a ?hot topic? in the bio-scientific community. Oleogelation (gelling of liquid oil in absence of crystallizable TAGs) is one such alternative, which has recently attracted tremendous attention from researchers and industrial scientists working in the domain of food product development. The possibility of creating structured gels that contain a large amount of liquid oil (usually above 90 wt%) opens up many possibilities to develop food products with better nutritional profiles. 410 0$aSpringerBriefs in Food, Health, and Nutrition,$x2197-571X 606 $aFood?Biotechnology 606 $aChemistry, Organic 606 $aNutrition 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aOrganic Chemistry$3https://scigraph.springernature.com/ontologies/product-market-codes/C19007 606 $aNutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/C18000 615 0$aFood?Biotechnology. 615 0$aChemistry, Organic. 615 0$aNutrition. 615 14$aFood Science. 615 24$aOrganic Chemistry. 615 24$aNutrition. 676 $a612.397 700 $aPatel$b Ashok R$4aut$4http://id.loc.gov/vocabulary/relators/aut$0922395 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910298630703321 996 $aAlternative Routes to Oil Structuring$92069845 997 $aUNINA