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PRESEPEF.P.Ed.A.XII 114/1 977 $a 67 996 $aTheologia moralis illustrissimi ac reverendissimi d. Alphonsi De Ligorio ... adjuncta in calce perutili instructione ad praxim confessariorum, una cum ... Joannis Dominici Mansi archiepiscopi Lucensis epitome ... Accedit etiam praestantissimi theologi dissertatio prolegomena de casuisticae theologiae originibus, locis, atque praestantia ... 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Tamime 210 $aChichester, U.K. ;$aAmes, Iowa $cWiley-Blackwell$d2011 215 $a1 online resource (378 p.) 225 1 $aSociety of Dairy Technology series 300 $aDescription based upon print version of record. 311 $a1-4051-8642-9 320 $aIncludes bibliographical references and index. 327 $aProcessed Cheese and Analogues; Contents; Preface to the Technical Series; Preface; Contributors; 1 Processed Cheese and Analogues: An Overview; 1.1 Historical background; 1.2 Diversity of products; 1.2.1 Terminology and/or nomenclature; 1.2.2 Classification; 1.3 Patterns of production; 1.4 Principles of manufacturing stages; 1.4.1 Natural cheeses; 1.4.2 Formulation of a balanced mix; 1.4.3 Emulsifying salts; 1.4.4 Addition of miscellaneous additives; 1.4.5 Heat treatment; 1.4.6 Homogenisation; 1.4.7 Filling machines and packaging materials; 1.5 Conclusions; References 327 $a2 Current Legislation on Processed Cheese and Related Products2.1 Introduction and background; 2.2 Definitions and standards of identity; 2.2.1 Background and evolution; 2.2.2 Legislation in the European Union (EU); 2.2.3 Legislation in the UK; 2.2.4 Legislation in the Republic of Ireland; 2.2.5 Legislation in Germany; 2.2.6 Legislation in the Netherlands; 2.2.7 Legislation in France; 2.2.8 Legislation in Denmark; 2.2.9 Legislation in Sweden; 2.2.10 Legislation in Spain; 2.2.11 Legislation in Italy; 2.2.12 Legislation in the Czech Republic; 2.2.13 Legislation in Hungary 327 $a2.2.14 Legislation in the USA2.2.15 Legislation in Canada; 2.2.16 Legislation in Australia and New Zealand; 2.2.17 Legislation in Japan; 2.2.18 Legislation in Mercosur/Mercosul; 2.2.19 Legislation in Chile; 2.2.20 Legislation in some Middle Eastern countries; 2.2.21 Codex Alimentarius standards; 2.3 Summary and conclusions; 2.4 Acknowledgements; References; 3 Effects of Natural Cheese Characteristics and Processing Conditions on Rheology and Texture: The Functionality of Cheese Components in the Manufacture of Processed Cheese; 3.1 Definition of processed cheese products: an introduction 327 $a3.2 Overview of manufacture3.2.1 Background; 3.2.2 Manufacture; 3.3 Microstructure of PCPs; 3.4 Principles of processed cheese manufacture; 3.4.1 Destabilisation and dehydration of milk during the manufacture of natural cheese; 3.4.2 Characteristics of protein in natural cheeses; 3.4.3 Effects of heating/shearing cheese (protein); 3.4.4 The interaction of emulsifying salt with cheese protein during processing; 3.5 Effects of natural cheese characteristics on PCPs; 3.5.1 Calcium content; 3.5.2 pH; 3.5.3 Degree of maturity and intact casein content; 3.6 Effects of processing conditions 327 $a3.6.1 Time3.6.2 Temperature; 3.6.3 Shear; 3.7 Conclusions; References; 4 Functionality of Ingredients: Emulsifying Salts; 4.1 Introduction; 4.2 Main types of emulsifying salts; 4.2.1 Citrate; 4.2.2 Phosphate-based; 4.2.3 Other types of emulsifying salts; 4.3 Properties and roles of emulsifying salts used in processed cheese; 4.3.1 Calcium binding/ion exchange; 4.3.2 pH adjustment, buffering and titration behaviour; 4.3.3 Casein dispersion, protein hydration and fat emulsification; 4.3.4 Creaming and structure formation during cooling and storage; 4.3.5 Antimicrobial activity 327 $a4.3.6 Crystal formation and other properties of emulsifying salts 330 $aPart of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. The chapters are authored by an international team of experts. This book is an essential resource for manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; and advanced food science students with an interest in dairy science. 410 0$aSociety of Dairy Technology series. 606 $aProcess cheese 608 $aElectronic books. 615 0$aProcess cheese. 676 $a637.358 676 $a637/.358 701 $aTamime$b A. 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Das umfangreiche Wortmaterial des inzwischen bis zum 12. Band (1712) gediehenen Werkes ist geeignet, Aufschlüsse über die in der sprachwissenschaftlichen Literatur wenig berücksichtigte Epoche der Wende vom 17. zum 18. Jahrhundert und des Anfangs des 18. Jahrhunderts zu geben. 606 $aLinguistics$2bicssc 615 7$aLinguistics 700 $aBerg$b Rainer$4aut$01223352 906 $aBOOK 912 $a9910765881503321 996 $aDie Abstrakta auf -nie$92837670 997 $aUNINA LEADER 00845nam a2200217 i 4500 001 991004344833207536 005 20240926171948.0 008 240926s2021 it a 000 0 ita d 020 $a9788879477598 040 $aBibl. Dip.le Aggr. Ingegneria Innovazione - Sez. IngegneriaInnovazione$beng 082 0 $a624.1771 100 1 $aGianini, Claudio$0621902 245 10$aIngegneria strutturale computazionale :$bcalcolo automatico di strutture meccaniche /$cClaudio Gianini; introduzione alla parte 1. di Rory Byrne ; introduzione alla parte 2. di Luca Marmorini 260 $aNapoli :$bIdelson-Gnocchi,$c2021 300 $a562 p. :$bill. ;$c27 cm 650 4$aStructural planning 700 1 $aMarmorini, Luca 700 1 $aByrne, Rory 912 $a991004344833207536 996 $aIngegneria strutturale computazionale$92820537 997 $aUNISALENTO LEADER 04635nam 2201213z- 450 001 9910367741003321 005 20210212 010 $a3-03921-729-1 035 $a(CKB)4100000010106307 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/60049 035 $a(oapen)doab60049 035 $a(EXLCZ)994100000010106307 100 $a20202102d2019 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aStochastic Processes with Applications 210 $cMDPI - Multidisciplinary Digital Publishing Institute$d2019 215 $a1 online resource (284 p.) 311 08$a3-03921-728-3 330 $aStochastic processes have wide relevance in mathematics both for theoretical aspects and for their numerous real-world applications in various domains. 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