LEADER 02358 am 2200517 n 450 001 9910315238703321 005 20181025 010 $a2-37747-113-7 024 7 $a10.4000/books.ugaeditions.5313 035 $a(CKB)4100000007823743 035 $a(FrMaCLE)OB-ugaeditions-5313 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/52397 035 $a(PPN)235361909 035 $a(EXLCZ)994100000007823743 100 $a20190329j|||||||| ||| 0 101 0 $afre 135 $auu||||||m|||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 12$aL?Imaginaire du secret /$fPierre Brunel 210 $aGrenoble $cUGA Éditions$d2018 215 $a1 online resource (256 p.) 311 $a2-84310-009-7 330 $aLe propre du secret est qu'il donne à imaginer. Il est le point de départ d'une recherche, qui peut prendre la forme de la quête, ou même de l'enquête. Il déclenche surtout une rêverie dont bénéficient la littérature et l'art. Partant d'un exemple apparemment très simple, « Le secret de maître Cornille », dans les Lettres de mon moulin, Pierre Brunei a choisi, sans aucun souci d'être exhaustif, un libre parcours. Il convoque, au gré de sa fantaisie, mais aussi d'une nécessité interne du sujet, antiques et modernes, écrivains, peintres et musiciens. Nul esprit de système, dans tout cela, nulle grammaire de l'imaginaire, mais un libre déploiement à partir de visages d'hommes, de figures mythiques et même de simples lettres de l'alphabet, immobiles ou dansantes, d'apparents cryptogrammes qui peuvent aussi constituer des clefs. 606 $aFrench literature$xThemes, motives 606 $aArt$xThemes, motives 606 $aMusic$xThemes, motives 606 $aSymbolism in literature 606 $aSymbolism in art 610 $aart 610 $aimaginaire 610 $alittérature 610 $asecret 615 0$aFrench literature$xThemes, motives. 615 0$aArt$xThemes, motives. 615 0$aMusic$xThemes, motives. 615 0$aSymbolism in literature. 615 0$aSymbolism in art. 676 $a450.9/357 700 $aBrunel$b Pierre$0153053 801 0$bFR-FrMaCLE 906 $aBOOK 912 $a9910315238703321 996 $aL'imaginaire du secret$92861376 997 $aUNINA LEADER 05445nam 2200697Ia 450 001 996201153303316 005 20230721023318.0 010 $a1-282-31302-9 010 $a9786612313028 010 $a1-4443-1472-6 010 $a1-61583-458-3 010 $a1-4443-1473-4 035 $a(CKB)1000000000817104 035 $a(EBL)470581 035 $a(SSID)ssj0000337779 035 $a(PQKBManifestationID)11266292 035 $a(PQKBTitleCode)TC0000337779 035 $a(PQKBWorkID)10295042 035 $a(PQKB)11331625 035 $a(MiAaPQ)EBC470581 035 $a(OCoLC)463438738 035 $a(EXLCZ)991000000000817104 100 $a20090424d2009 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aFood stabilisers, thickeners, and gelling agents$b[electronic resource] /$fedited by Alan Imeson 210 $aAmes, Iowa $cBlackwell Pub.$d2009 215 $a1 online resource (372 p.) 300 $aDescription based upon print version of record. 311 $a1-4051-3267-1 320 $aIncludes bibliographical references and index. 327 $aFood Stabilisers, Thickeners and Gelling Agents; Contents; Preface; Acknowledgements; Contributors; 1 Introduction; 1.1 INTRODUCTION; 1.2 FUNCTIONAL PROPERTIES; 1.3 REGULATORY ENVIRONMENT; 1.4 COMMERCIAL ENVIRONMENT; 1.5 FUTURE DEVELOPMENTS; 2 Acacia Gum (Gum Arabic); 2.1 INTRODUCTION; 2.2 ORIGIN AND PURIFICATION PROCESS; 2.3 CHEMICAL STRUCTURE; 2.4 APPLICATIONS; 2.5 HEALTH BENEFITS; 2.6 FUTURE DEVELOPMENTS; 3 Agar; 3.1 INTRODUCTION; 3.2 RAW MATERIALS; 3.3 PRODUCTION; 3.4 COMPOSITION AND STRUCTURE; 3.5 FUNCTIONAL PROPERTIES; 3.6 APPLICATIONS; 3.7 FUTURE DEVELOPMENTS; 4 Alginates 327 $a4.1 INTRODUCTION4.2 PRODUCTION; 4.3 CHEMICAL COMPOSITION; 4.4 FUNCTIONAL PROPERTIES; 4.5 GEL FORMATION TECHNIQUES; 4.6 APPLICATIONS; 4.7 THICKENING AND STABILISING; 4.8 DAIRY PRODUCTS; 4.9 FILM FORMATION; 4.10 ENCAPSULATION; 4.11 OTHER APPLICATIONS; 4.12 SUMMARY; 5 Carrageenan; 5.1 INTRODUCTION; 5.2 RAW MATERIALS; 5.3 MANUFACTURING; 5.4 REGULATION; 5.5 STRUCTURE; 5.6 FUNCTIONAL PROPERTIES; 5.7 FOOD APPLICATIONS; 6 Cellulose Derivatives; 6.1 INTRODUCTION; 6.2 RAW MATERIALS AND PROCESSING; 6.3 COMPOSITION AND CHEMISTRY; 6.4 FOOD APPLICATIONS; 6.5 FUTURE DEVELOPMENTS; 7 Gelatine 327 $a7.1 INTRODUCTION7.2 MANUFACTURING PROCESS; 7.3 REGULATIONS: EUROPEAN UNION AND THE USA; 7.4 CHEMICAL STRUCTURE AND REACTIVITY; 7.5 PHYSICOCHEMICAL PROPERTIES; 7.6 FOOD APPLICATIONS; 7.7 FUTURE DEVELOPMENTS; 8 Gellan Gum; 8.1 INTRODUCTION; 8.2 MANUFACTURE; 8.3 CHEMICAL COMPOSITION; 8.4 FUNCTIONAL PROPERTIES; 8.5 REGULATORY STATUS; 8.6 APPLICATIONS; 8.7 FUTURE DEVELOPMENTS; 9 Gum Tragacanth and Karaya; 9.1 GUM TRAGACANTH; 9.2 GUM KARAYA; 10 Inulin; 10.1 INTRODUCTION; 10.2 RESOURCES AND RAW MATERIALS; 10.3 PRODUCTION; 10.4 CHEMICAL STRUCTURE; 10.5 PHYSICAL AND CHEMICAL PROPERTIES 327 $a10.6 PRINCIPLE OF FAT REPLACEMENT10.7 PHYSIOLOGICAL PROPERTIES; 10.8 APPLICATIONS; 11 Konjac Glucomannan; 11.1 INTRODUCTION; 11.2 RAW MATERIALS; 11.3 PROCESSING; 11.4 STRUCTURE; 11.5 FUNCTIONAL PROPERTIES; 11.6 FOOD APPLICATIONS; 11.7 NUTRITIONAL APPLICATIONS; 11.8 FUTURE DEVELOPMENTS; 12 Microcrystalline Cellulose; 12.1 INTRODUCTION; 12.2 MCC PRODUCT TECHNOLOGIES; 12.3 MANUFACTURING PROCESS; 12.4 COLLOIDAL MCC PRODUCT LINE EXTENSIONS; 12.5 PHYSICAL MODIFICATION - THE ALLOYING CONCEPT; 12.6 PHYSICAL AND FUNCTIONAL PROPERTIES; 12.7 LEGISLATION AND NUTRITION; 12.8 FOOD APPLICATIONS 327 $a12.9 FUTURE DEVELOPMENTS13 Pectin; 13.1 INTRODUCTION; 13.2 RAW MATERIALS; 13.3 PROCESSING; 13.4 COMPOSITION; 13.5 CHEMICAL PROPERTIES; 13.6 APPLICATIONS; 13.7 FUTURE DEVELOPMENTS; 14 Pullulan; 14.1 INTRODUCTION; 14.2 RAW MATERIALS; 14.3 PRODUCTION; 14.4 FUNCTIONAL PROPERTIES; 14.5 FOOD APPLICATIONS; 14.6 FUTURE DEVELOPMENTS; 15 Seed Gums; 15.1 INTRODUCTION; 15.2 RAW MATERIALS; 15.3 PRODUCTION; 15.4 COMPOSITION; 15.5 FUNCTIONAL PROPERTIES; 15.6 FURTHER DEVELOPMENTS; 15.7 DERIVATISED SEED GUMS FOR TECHNICAL APPLICATIONS; 16 Starch; 16.1 INTRODUCTION; 16.2 RAW MATERIALS; 16.3 PROCESSING 327 $a16.4 COMPOSITION AND STRUCTURE 330 $aStabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers. These additives include traditional materials such as starch, a thickener obtained from many land plants; gelatine, an animal by-product giving characteristic melt-in-the-mouth gels; and cellulose, the most abundant structuring polymer in land plants. Seed gums and other materials derived from sea plants extend the range of polymers. Recently-approved additives include the microbial polysac 606 $aHydrocolloids 606 $aFood additives 606 $aFood$xAnalysis 606 $aFood$xComposition 606 $aFood industry and trade 615 0$aHydrocolloids. 615 0$aFood additives. 615 0$aFood$xAnalysis. 615 0$aFood$xComposition. 615 0$aFood industry and trade. 676 $a664.06 676 $a664/.06 701 $aImeson$b A$g(Alan)$0867133 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a996201153303316 996 $aFood stabilisers, thickeners, and gelling agents$91935427 997 $aUNISA LEADER 02629oam 2200481 450 001 9910299477603321 005 20190911103512.0 010 $a1-4614-9405-2 024 7 $a10.1007/978-1-4614-9405-8 035 $a(OCoLC)867728112 035 $a(MiFhGG)GVRL6YTW 035 $a(EXLCZ)993710000000073413 100 $a20130927d2014 uy 0 101 0 $aeng 135 $aurun|---uuuua 181 $ctxt 182 $cc 183 $acr 200 10$aSource-synchronous networks-on-chip $ecircuit and architectural interconnect modeling /$fAyan Mandal, Sunil P. Khatri, Rabi Mahapatra 205 $a1st ed. 2014. 210 1$aNew York :$cSpringer,$d2014. 215 $a1 online resource (xiii, 143 pages) $cillustrations (some color) 225 0 $aGale eBooks 300 $aIncludes index. 311 $a1-4614-9404-4 320 $aIncludes bibliographical references and index. 327 $aIntroduction -- Clock Distribution for fast Networks-on-Chip -- Fast Network-on-Chip Design -- Fast On-Chip Data transfer using Sinusoid Signals -- Conclusion and Future Work. 330 $aThis book describes novel methods for network-on-chip (NoC) design, using source-synchronous high-speed resonant clocks.  The authors discuss NoCs from the bottom up, providing circuit level details, before providing architectural simulations. 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