LEADER 01387cam0-2200481---450- 001 990000077370203316 005 20000616 010 $a1-56676-314-2 035 $a0007737 035 $aUSA010007737 035 $a(ALEPH)000007737USA01 035 $a0007737 100 $a20000616d1996----|||y0itay0103----ba 101 0 $aEng 102 $aUS 105 $a||||||||001yy 200 1 $aEmerging engineering materials$edesign processes applications$fMel Schwartz 210 $aLancaster$cTechnomic publishing$dcopyr. 1996 215 $aXI, 292 p.$d24 cm. 610 $aMateriali compositi 676 $a620.118 700 1$aSCHWARTZ,$bMel M.$0754704 801 $aIT$bSALBC$gISBD 912 $a990000077370203316 951 $a620.118 SCH$b14780 Ing$c620.118$d00002975 959 $aBK 969 $aTec 979 $c20000914$lUSA01$h1735 979 $c20001019$lUSA01$h1056 979 $c20001019$lUSA01$h1453 979 $c20001019$lUSA01$h1501 979 $c20001019$lUSA01$h1538 979 $c20001024$lUSA01$h1514 979 $c20001027$lUSA01$h1519 979 $c20001027$lUSA01$h1523 979 $c20001110$lUSA01$h1710 979 $c20001124$lUSA01$h1208 979 $c20020403$lUSA01$h1615 979 $aPATRY$b90$c20040406$lUSA01$h1606 996 $aEmerging engineering materials$91518834 997 $aUNISA DB $aUSA01 SYS ID$a7737 LEADER 00920nam 22002291i 4500 001 991004372536707536 005 20250317160801.0 008 250317s1952----it er 001 0 ita|d 040 $aBibl. Dip.le Aggr. Scienze Giuridiche - Sez. Studi Giuridici$bita$cSocioculturale Scs 041 0 $aita 082 04$a945.1074$223 110 1 $aItalia :$bArchivio storico diplomatico$0825827 245 13$aLa legazione sarda in Londra (1730-1860) /$ca cura di Mario Pastore 260 $aRoma :$bTipografia riservata del Ministero degli affari esteri,$c1952 300 $a84 p. ;$c25 cm 490 1 $aIndici dell' Archivio storico$v4 610 24$aRegno di Sardegna. 1717-1861$xRelazioni diplomatiche [con l'] Inghilterra$vFonti archivistiche 700 1 $aPastore, Mario 830 0$aIndici dell' Archivio storico$v4 912 $a991004372536707536 996 $aLegazione sarda in Londra (1730-1860)$94327023 997 $aUNISALENTO LEADER 04397nam 22005775 450 001 9910410047103321 005 20251113205914.0 010 $a9783030386542 010 $a3-030-38654-6 024 7 $a10.1007/978-3-030-38654-2 035 $a(CKB)4100000011040402 035 $a(DE-He213)978-3-030-38654-2 035 $a(MiAaPQ)EBC6177187 035 $a(PPN)24376149X 035 $a(MiAaPQ)EBC6177239 035 $a(EXLCZ)994100000011040402 100 $a20200415d2020 u| 0 101 0 $aeng 135 $aurnn#008mamaa 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aScience and Technology of Fibers in Food Systems /$fedited by Jorge Welti-Chanes, Sergio O. Serna-Saldívar, Osvaldo Campanella, Viridiana Tejada-Ortigoza 205 $a1st ed. 2020. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2020. 215 $a1 online resource (VIII, 468 p. 60 illus., 21 illus. in color.) 225 1 $aFood Engineering Series,$x2628-8095 311 08$a3-030-38653-8 327 $aStructure and Chemistry of Plant Cell Walls and Dietary Fiber in Foods -- Chemical composition and physical properties of dietary fiber components -- Association of dietary fiber to food components -- Analysis of fibers and its components -- Dietary fiber in cereals and legume seeds -- Dietary fiber in fruits and vegetables -- Resistant starch -- Dietary fiber and obesity -- Dietary fiber and diabetes -- Dietary fiber and hyperlipidemia and cardiovascular disease -- Dietary fiber and cancer -- Dietary fiber and gut microbiota -- Extraction pretreatments of individual dietary fiber components -- Enzymatic Processes of Dietary Fibers -- Extraction and Modification of Dietary Fiber applying Thermal Processes -- Chemical Processes for the Extraction and Modification of Dietary Fiber -- Emerging Technologies for the Extraction and Modification of Dietary Fiber -- Functionalproperties in industrial applications -- Fiber Addition to Foods. Effect on Sensory and Texture Properties -- Dietary fibers in foods- Formulating and processing for nutritional benefits. 330 $aThis text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and how they are present and organized in the cell wall structure, their physicochemical and functional properties, their impact on the digestive process and their role and preventive action against various chronic diseases including colon cancer. The book focuses on traditional and new fiber rich sources, incorporating an integrated approach in terms of the technological and engineering processes used to obtain and incorporate them in traditional foods, plus their characterization, extraction and modification. The study of processing conditions including the chemical, physical and enzymatic processes of fiber extraction and modification are also covered, including traditional and emerging processing technologies, plus the application of fibers in the development of new products and processes. Science and Technology of Fibers in Food Systems integrates knowledge of fibers from their basic structural and property aspects and the applications of these ingredients to extraction process analysis, modification and feasibility for use at the industry level. The chapters incorporate the physiological aspects related to the consumption of fiber for prevention of serious diseases. . 410 0$aFood Engineering Series,$x2628-8095 606 $aFood science 606 $aChemistry, Organic 606 $aFood Science 606 $aOrganic Chemistry 615 0$aFood science. 615 0$aChemistry, Organic. 615 14$aFood Science. 615 24$aOrganic Chemistry. 676 $a613.263 702 $aWelti-Chanes$b Jorge$4edt$4http://id.loc.gov/vocabulary/relators/edt 702 $aSerna-Saldívar$b Sergio O$4edt$4http://id.loc.gov/vocabulary/relators/edt 702 $aCampanella$b Osvaldo$4edt$4http://id.loc.gov/vocabulary/relators/edt 702 $aTejada-Ortigoza$b Viridiana$4edt$4http://id.loc.gov/vocabulary/relators/edt 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910410047103321 996 $aScience and Technology of Fibers in Food Systems$92514383 997 $aUNINA