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[null,"1.","Record Nr.",null,"UNISA996389859103316"]
[null,null,"Autore",null,"Brès Guy de <1522-1567.>"]
[null,null,"Titolo",null,"The staffe of Christian faith [[electronic resource] ] : profitable to all Christians, for to arme themselues agaynst the enimies of the Gospell: and also for to knowe the antiquitie of our holy fayth, and of the true Church. Gathered out of the vvorks of the ancient doctors of the church, and of the councels, and many other doctors, vvhose names you shall see here follovving. Translated out of Frenche into English, by Iohn Brooke of Ashe next Sandvviche. With a table to finde out all that which is contayned in the booke"]
[null,null,"Pubbl/distr/stampa",null,"Imprinted at London, : By Iohn Daye, dwelling ouer Aldersgate, Anno. 1577"]
[null,null,"Descrizione fisica",null,"[48], 382, [8] p"]
[null,null,"Soggetti",null,"Theology, Doctrinal"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","A translation of: Le baston de la foy chrestienne."]
[{"$nulls":4},"At foot of title: Cum priuilegio."]
[{"$nulls":4},"Includes index."]
[{"$nulls":4},"Reproduction of the original in the Henry E. Huntington Library and Art Gallery."]
[null,null,null,"Sommario/riassunto","eebo-0113"]
[null,"2.","Record Nr.",null,"UNISA996393749103316"]
[null,null,"Titolo",null,"His Majesties most gracious speech to both Houses of Parliament on Monday the 10th of February, 1667 [[electronic resource]]"]
[null,null,"Pubbl/distr/stampa",null,"[London] In the Savoy, : Printed by the assigns of John Bill and Christopher Barker ..., 1667"]
[null,null,"Descrizione fisica",null,"4 p"]
[null,null,"Soggetti",null,"Anglo-Dutch War, 1664-1667"]
[{"$nulls":4},"Great Britain History Charles II, 1660-1685 Sources"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Reproduction of original in Bodleian Library."]
[null,null,null,"Sommario/riassunto","eebo-0014"]
[null,"3.","Record Nr.",null,"UNINA9910141417403321"]
[null,null,"Titolo",null,"Food materials science and engineering [[electronic resource] /] / edited by Bhesh Bhandari, Yrjö H. Roos"]
[null,null,"Pubbl/distr/stampa",null,"Chichester, West Sussex, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2012"]
[null,null,"ISBN",null,"1-283-57602-3"]
[{"$nulls":4},"9786613888471"]
[{"$nulls":4},"1-118-37390-1"]
[{"$nulls":4},"1-118-37391-X"]
[{"$nulls":4},"1-118-37393-6"]
[null,null,"Descrizione fisica",null,"1 online resource (417 p.)"]
[null,null,"Classificazione",null,"TEC012000"]
[null,null,"Disciplina",null,"636.08/52"]
[null,null,"Soggetti",null,"Food - Composition"]
[{"$nulls":4},"Food - Analysis"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Food Materials Science and Engineering; Contents; Preface; List of Contributors; 1 Food Materials Science and Engineering: An Overview; 1.1 Introduction; 1.2 Molecular basis of food materials; 1.3 Observation of materials at various size ranges and size-property relationship; 1.4 Amorphous and crystalline structures of materials; 1.5 Gel structures of food materials; 1.6 Interfacial properties of the food materials; 1.6.1 Emulsions and surface active compounds; 1.6.2 Colloids; 1.6.3 Foams; 1.6.4 Stickiness and fouling"]
[{"$nulls":4},"1.7 Application of materials science in food design and development of engineered food materials1.8 Conclusion; References; 2 Micro to Macro Level Structures of Food Materials; 2.1 Microstructure definitions; 2.2 Measurement of microstructures/nanostructures; 2.3 The relationship between structure and quality; 2.4 Microstructure and emulsions; 2.5 Structure and sensory perception; 2.6 Process to control the structure of food materials; 2.6.1 Different processing aids to create microstructure; 2.6.2 Engineering microstructures in foods; 2.7 Concluding remarks; References"]
[{"$nulls":4},"3 Characterisation Techniques in Food Materials Science3.1 Introduction; 3.2 Nuclear Magnetic Resonance (NMR); 3.2.1 General principles; 3.2.2 Chemical and physical information; 3.2.3 High resolution NMR spectra from solids; 3.2.4 Mobility-resolved NMR "]
[{"$nulls":4},"spectroscopy; 3.2.5 Probing water 'pool' sizes using 1HT2 properties; 3.2.6 Integration of techniques to study protein denaturation and glassing; 3.3 Fourier Transform Infra-Red (FT-IR); 3.4 X-ray powder diffraction; 3.5 Small angle neutron & X-ray scattering (SANS and SAXS); 3.6 Confocal microscopy"]
[{"$nulls":4},"3.6.1 Applications of confocal microscopy in food science3.7 Scanning electron microscopy; 3.7.1 Immobilisation in solid substrates; 3.7.2 Cryo-SEM; 3.7.3 Environmental SEM (ESEM); 3.8 Atomic Force Microscopy (AFM); 3.8.1 Applications of atomic force microscopy in food science; 3.9 Summary; References; 4 Interfacial Phenomena in Structured Foods; 4.1 Introduction; 4.2 Visualisation of surface structures; 4.2.1 Brewster angle microscopy; 4.2.2 Interfacial fluorescence microscopy; 4.2.3 Atomic force microscopy; 4.3 Fundamentals of interfacial assembly"]
[{"$nulls":4},"4.3.1 The adsorption process - diffusion vs. convection4.3.2 The adsorbed layer - surface viscosity, surface rheology, surface structure; 4.4 The dynamic interface; 4.4.1 Biochemical effects on interfacial structure and properties; 4.4.2 Competitive adsorption; 4.4.3 Hydrophobin - a unique protein interface; 4.5 Conclusions and future directions; References; 5 Phase and State Transitions and Related Phenomena in Foods; 5.1 Introduction; 5.2 Phase and state transitions; 5.2.1 First-order transitions; 5.2.2 The glass transition; 5.3 Food properties and formulation"]
[{"$nulls":4},"5.3.1 Crystallisation and melting"]
[null,null,null,"Sommario/riassunto","\"Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control\"--"]