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[null,"1.","Record Nr.",null,"UNINA9910149603703321"]
[null,null,"Autore",null,"Chevrier Jean-François"]
[null,null,"Titolo",null,"De Bâle - Herzog & de Meuron / / Jean-François Chevrier, Élia Pijollet"]
[null,null,"Pubbl/distr/stampa",null,"Basel : , : Birkhäuser, , [2016]"]
[{"$nulls":4},"©2016"]
[null,null,"ISBN",null,"3-0356-0693-5"]
[null,null,"Descrizione fisica",null,"1 online resource (259 pages) : color illustrations, photographs"]
[null,null,"Classificazione",null,"ZH 4800"]
[null,null,"Disciplina",null,"720.9494/32"]
[{"$nulls":4},"720.949432"]
[null,null,"Soggetti",null,"Architecture - Switzerland - Basel - Themes, motives"]
[{"$nulls":4},"Basel (Switzerland) Buildings, structures, etc"]
[null,null,"Lingua di pubblicazione",null,"Francese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,"Nota di contenuto",null,"Frontmatter -- Contents -- 1. L’agence -- 2. Orientations -- 3. Commandes et adresse, la question sociale -- 4. L’invention vernaculaire -- 5. Le cube -- 6. L’image du corps -- 7. Intimité territoriale et échelle de mobilité -- 8. Ornement(s) -- 9. La nature comme modèle de complexité -- La fabrique d’une biographie urbaine -- Conversation -- Crédits"]
[null,null,null,"Sommario/riassunto","Die globale Erfolgsgeschichte der Basler Architekten Jacques Herzog und Pierre de Meuron hat ihre lokalen Wurzeln. Ihnen spürt dieses Buch nach und arbeitet so die wesentlichen Leitlinien, die Berufsethik und die Entwicklung des 1978 gegründeten Büros heraus. Sowohl die Biografien der beiden Architekten als auch die Tätigkeit ihres Büros sind eng mit der Stadt Basel verbunden. Von dieser Basler Verankerung ausgehend, erörtern die Autoren zentrale Themen dieses Oeuvres: vom Habitat bis zum Monument. Anhand exemplarischer Bauwerke analysieren sie Motive, konstruktive Prinzipien und Raumgestaltung im architektonischen Werk von Herzog & de Meuron. Darüber hinaus führen Jacques Herzog und Pierre de Meuron in Rundgängen durch Basel und die Umgebung: Statements der Architekten und eigens für das Buch aufgenommene Fotografien von George Dupin stellen Orte und Gebäude vor, die eine Schlüsselrolle für die Arbeit der Architekten spielen. Ein intensiver Gedankenaustausch der beiden Architekten mit Jean-François Chevrier rundet das Buch ab."]
[{"$nulls":4},"the global success story of the Basel architects Jacques Herzog and Pierre de Meuron has local roots. This book traces these origins while "]
[{"$nulls":4},"identifying the essential ideas, professional ethics, and development of their architectural practice, established in 1978. The biographies of both architects and the activities of their practice are intimately bound up with the town of Basel. With this embeddedness in Basel as a point of departure, the authors elucidate central themes of their architectural oeuvre: from habitat to monument. With reference to exemplary buildings, they analyze the motifs, constructive principles, and spatial design of the architectonic works of Herzog & de Meuron. In addition, Jacques Herzog and Pierre de Meuron lead us on tours through Basel and its surroundings: statements by the architects, along with photographs taken especially for this volume by George Dupin, present the locales and buildings that have played key roles for the work of these architects. The book is rounded out by an intensive exchange of ideas between the architects and Jean-François Chevrier."]
[null,"2.","Record Nr.",null,"UNINA9910879589503321"]
[null,null,"Autore",null,"Alves Vanessa"]
[null,null,"Titolo",null,"Chemical and Enzymatic Interesterification for Food Lipid Production / / by Vanessa Alves, Guilherme de Figueiredo Furtado, Gabriela Alves Macedo"]
[null,null,"Pubbl/distr/stampa",null,"Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2024"]
[null,null,"ISBN",null,"3-031-67405-7"]
[null,null,"Edizione",null,"[1st ed. 2024.]"]
[null,null,"Descrizione fisica",null,"1 online resource (64 pages)"]
[null,null,"Collana",null,"Chemistry of Foods, , 2199-7209"]
[null,null,"Disciplina",null,"612.397"]
[null,null,"Soggetti",null,"Food - Analysis"]
[{"$nulls":4},"Chemistry"]
[{"$nulls":4},"Lipids"]
[{"$nulls":4},"Food science"]
[{"$nulls":4},"Chemistry, Technical"]
[{"$nulls":4},"Food Chemistry"]
[{"$nulls":4},"Lipidology"]
[{"$nulls":4},"Food Engineering"]
[{"$nulls":4},"Industrial Chemistry"]
[{"$nulls":4},"Food Science"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Nota di bibliografia","Includes bibliographical references."]
[null,null,"Nota di contenuto",null,"Chemical and Enzymatic Interesterification for Food Lipid Production: An Introduction -- Lipases as Biocatalysts for Enzymatic Interesterification -- Flow Bioreactors for the Biocatalytic Process of Enzymatic Interesterification -- Applications of Structured Lipids in Foods -- Structured Lipids: Importance in Metabolism and Health -- Epilogue."]
[null,null,null,"Sommario/riassunto","This book addresses special lipids produced by chemical and enzymatic interesterification and explores the interesterification process and its crucial role in the modification of oils for various applications. The book discusses the chemical and enzymatic aspects of this process, providing an in-depth understanding of its mechanism, benefits, and limitations. The book covers key concepts such as the mechanism of interesterification, the use of immobilized lipases in enzymatic interesterification, and current applications of interesterification in fats and oils. Particular attention is given to acidolysis, alcoholysis, "]
[{"$nulls":4},"glycerolysis, and transesterification - the four types of interesterification reactions, and to the advantages and drawbacks of both enzymatic and chemical interesterification. In this book, the authors address critical questions like the fate of fatty acids from interesterified lipids after consumption and their long-term health effects. Readers will also learn more about the current applications of interesterification in fats and oils, including special lipids like plastic fats, human milk fat substitutes, structured lipids enriched with essential fatty acids, cocoa butter equivalents and substitutes, and low-calorie structured lipids. Aimed at researchers and professionals in food science, this book offers valuable insights into the production of various specialty fats through enzymatic interesterification, thereby equipping readers with the knowledge to innovate in the field of food applications. Readers with a background in food chemistry will benefit from its detailed explanation of lipase-catalyzed synthesis and the use of alkali metals in interesterification."]