LEADER 00928nam0-22003011i-450 001 990004379260403321 005 20190211124156.0 010 $a84-8021-374-4 035 $a000437926 100 $a20030207d2002----km-y0itay50------ba 101 0 $aspa 102 $aES 105 $ay-------001yy 200 1 $a<>mujer en el imaginario surreal$efiguras femininas en el universo de André Breton$fJuncal Caballero Guiral 210 $aCastelló de la Plana$cPublicacions de la Universitat Jaume$d2002 215 $a158 p.$d24 cm 225 1 $aSendes$v2 610 0 $aBreton, André 610 0 $aDonne in letteratura 676 $a841.912$v20$zit 700 1$aCaballero Guiral,$bJuncal$0175732 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990004379260403321 952 $a841.912 BRET/S 2$bBibl.45058$fFLFBC 959 $aFLFBC 996 $aMujer en el imaginario surreal$9541334 997 $aUNINA LEADER 01244nam 2200349Ia 450 001 996393602803316 005 20221107215447.0 035 $a(CKB)3360000000359540 035 $a(EEBO)2240867144 035 $a(OCoLC)226317814 035 $a(EXLCZ)993360000000359540 100 $a20080428f16001699 uy 0 101 0 $alat 135 $aurbn||||a|bb| 200 10$a[Device and imprint of Eberhard Zetzner of Strasbourg]$b[electronic resource] 210 $aAugustae Trebocorum [Strasbourg] $cImpensis Eberhardi Zetzneri bibliopolae.$d[16--?] 215 $a[1] leaf $cill 300 $aTitle provided by cataloger. 300 $aFragment. 300 $aReproduction of original in the British Library. 330 $aeebo-0018 606 $aPrinters' marks$zFrance$vSpecimens$vEarly works to 1800 606 $aImprints (Publishers' and printers' statements)$zFrance$vSpecimens$vEarly works to 1800 615 0$aPrinters' marks 615 0$aImprints (Publishers' and printers' statements) 700 $aZetzner$b Eberhard$ffl. 1622-1658.$01007540 801 0$bUMI 801 1$bUMI 906 $aBOOK 912 $a996393602803316 996 $aDevice and imprint of Eberhard Zetzner of Strasbourg$92321387 997 $aUNISA LEADER 01204nam a2200349 i 4500 001 991000994939707536 005 20020507181314.0 008 931014s1985 us ||| | eng 020 $a0387962166 035 $ab10786508-39ule_inst 035 $aLE01305456$9ExL 040 $aDip.to Matematica$beng 082 0 $a512.55 084 $aAMS 17B65 084 $aAMS 22E 084 $aAMS 22E65 084 $aAMS 22E70 084 $aQA387.I565 100 1 $aKac, Victor G.$044572 245 10$aInfinite dimensional groups with applications :$bproc. of a conf. held May 10-15, 1984 /$ced. by V. 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Genevois 205 $a1st ed. 2023. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2023. 215 $a1 online resource (394 pages) 311 08$aPrint version: de Escalada Pla, Marina F. Designing Gluten Free Bakery and Pasta Products Cham : Springer International Publishing AG,c2023 9783031283437 327 $a Everything it must be known about the relation of gluten to human health -- Raw materials. Traditional and non-conventional cereals, pseudo-cereals, oilseeds and legumes -- Non-cereals starch resources -- Use of additives in gluten-free formulations -- Fermented gluten-free baked goods -- Gluten free non-fermented bakery -- Gluten free edible films, coatings, and toppings -- Gluten free pasta production and formulation design -- Sensory analysis tools in developing gluten-free bakery and pasta products and their quality control -- Regulation and labelling. Methods of analysis for the determination of gluten in foods. 330 $aThe ingestion of gluten in the human diet can lead to gastrointestinal disorders such as celiac disease, allergy to wheat and non-celiac gluten sensitivity. Currently the best treatment is the strict adherence to a diet without sources of prolamins and gliadins (wheat), secalin (rye) and hordein (barley). Several studies have revealed that a gluten-free diet may lead to nutrient deficiencies. Therefore, the formulation of gluten-free foods, particularly those related to cereals, is a major challenge. A great effort has been put into improved technological and nutritional aspects of gluten-free cereal products, as evidenced by the large amount of research published in journal articles. Thus far there has been no compilation of this up-to-date research which would lead to better implementation of healthy gluten-free products. Designing Gluten Free Bakery and Pasta Products provides a tool for designing gluten-free bakery and pasta products taking into account the most up-to-date advances and knowledge of gluten-related diseases, extensively covering both traditional and non-traditional gluten-free raw materials and bakery and pasta processes. This book will be particularly useful for food scientists and technologists developing gluten-free bakery and pasta products, plus physicians and nutritionists working with patients with gluten related diseases. . 606 $aFood science 606 $aFood$xAnalysis 606 $aChemistry 606 $aFood$xSafety measures 606 $aNutrition 606 $aFood Science 606 $aFood Chemistry 606 $aFood Analysis 606 $aFood Safety 606 $aNutrition 615 0$aFood science. 615 0$aFood$xAnalysis. 615 0$aChemistry. 615 0$aFood$xSafety measures. 615 0$aNutrition. 615 14$aFood Science. 615 24$aFood Chemistry. 615 24$aFood Analysis. 615 24$aFood Safety. 615 24$aNutrition. 676 $a641.5639311 676 $a641.5639311 700 $ade Escalada Pla$b Marina F$01361144 701 $aGenevois$b Carolina E$01361145 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910728390103321 996 $aDesigning Gluten Free Bakery and Pasta Products$93379452 997 $aUNINA