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[null,"1.","Record Nr.",null,"UNINA990000702750403321"]
[null,null,"Autore",null,"Maiuri, Amedeo <1886-1963>"]
[null,null,"Titolo",null,"Pompei ed Ercolano fra case e abitanti / Amedeo Maiuri ; introduzione di Fausto Zevi"]
[null,null,"Pubbl/distr/stampa",null,"Firenze, : Giunti Martello, 1983"]
[null,null,"Descrizione fisica",null,"XIV, 291 p. ; 22 cm"]
[null,null,"Collana",null,"Storica Giunti Martello"]
[null,null,"Locazione",null,"FARBC"]
[null,null,"Collocazione",null,"SEZ.NA B 597"]
[{"$nulls":4},"FONDO ROSSI 3943"]
[null,null,"Lingua di pubblicazione",null,"Italiano"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,"2.","Record Nr.",null,"UNINA9910789203403321"]
[null,null,"Titolo",null,"Food Gels [[electronic resource] /] / edited by Peter Harris"]
[null,null,"Pubbl/distr/stampa",null,"Dordrecht : , : Springer Netherlands, , 1990"]
[null,null,"ISBN",null,"94-009-0755-9"]
[null,null,"Descrizione fisica",null,"1 online resource (X, 476 p.)"]
[null,null,"Collana",null,"Elsevier Applied Food Science Series"]
[null,null,"Disciplina",null,"500"]
[null,null,"Soggetti",null,"Science"]
[{"$nulls":4},"Science, general"]
[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","Bibliographic Level Mode of Issuance: Monograph"]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"1. Agar -- 2. Alginates -- 3. Carrageenans -- 4. Casein -- 5. Egg Protein Gels -- 6. Gellan Gum -- 7. Gelatine -- 8. Mixed Polymer Gels -- 9. Muscle Proteins -- 10. Pectin -- 11. Whey Proteins."]
[null,null,null,"Sommario/riassunto","The food technologist who wishes to produce a gelled product is faced with two basic options for achieving the desired effect; whether to use a protein or a polysaccharide. Although a gel can be formed by either a protein or a polysaccharide, the resultant gels have different characteristics: • Polysaccharide gels are characterised by their fine texture and transparency which is achieved at a low polymer concentration. They can be formed by heating and cooling, pH adjustment or specific ion addition . • Protein gels are characterised by a higher polymer concentration (5-10%) and are formed almost exclusively by heat denaturation. Before reaching a final decision, the technologist must take a number of factors into consideration. The purpose of this book is to help the technologist in his choice by providing fundamental practical information, in one book, on the properties of gels (and factors which influence them) for both types of biopolymer. To help the reader, each chapter is (wherever possible) organised in the same way so that, for example, information on structure will always be available in section 2. The examples in the Applications section of each chapter are not meant to be exhaustive, but to illustrate the various ways in which the particular polymer can be used to form a gelled product."]
[null,"3.","Record Nr.",null,"UNINA9910578699803321"]
[null,null,"Autore",null,"Compton Robert N."]
[null,null,"Titolo",null,"Raman Spectroscopy Under Liquid Nitrogen (RUN) / / by Robert N. Compton, Nathan I. Hammer, Ethan C. Lambert, J. Stewart Hager"]
[null,null,"Pubbl/distr/stampa",null,"Cham : , : Springer International Publishing : , : Imprint : Springer, , 2022"]
[null,null,"ISBN",null,"3-030-99395-7"]
[null,null,"Edizione",null,"[1st ed. 2022.]"]
[null,null,"Descrizione fisica",null,"1 online resource (122 pages)"]
[null,null,"Collana",null,"Springer Series on Atomic, Optical, and Plasma Physics, , 2197-6791 ; ; 121"]
[null,null,"Disciplina",null,"661.0711"]
[{"$nulls":4},"543.57"]
[null,null,"Soggetti",null,"Molecular spectroscopy"]
[{"$nulls":4},"Spectrum analysis"]
[{"$nulls":4},"Lasers"]
[{"$nulls":4},"Atmospheric science"]
[{"$nulls":4},"Molecular Spectroscopy"]
[{"$nulls":4},"Spectroscopy"]
[{"$nulls":4},"Laser"]
[{"$nulls":4},"Atmospheric Science"]
[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,"Chapter 1. Introduction to Raman Under Liquid Nitrogen (RUN) -- Chapter 2. Fundamentals of Raman Spectroscopy and Raman under Nitrogen (RUN) -- Chapter 3. Experimental Methods of RUN, SERSUN and GHRUNS -- Chapter 4. Polarized Raman Spectroscopy using RUN and GHRUNS -- Chapter 5. RUN Spectroscopy for the C60 Fullerene Molecule -- Chapter 6. Lattice Modes in Raman Spectroscopy under Liquid Nitrogen -- Chapter 7. Surface-enhanced Raman scattering under liquid nitrogen (SERSUN) -- Chapter 8. Raman spectra of typical solvents at room temperature and under liquid nitrogen."]
[null,null,null,"Sommario/riassunto","This book describes a simple yet innovative method for performing Raman spectroscopy of samples submerged under liquid nitrogen. While Raman spectroscopy has proven to be a powerful tool for the characterization of the structure of matter in the gaseous, liquid, and solid phases, one major difficulty in its application has been laser damage to the material under investigation, especially for biological samples. This book demonstrates how immersion of the sample in "]
[{"$nulls":4},"liquid nitrogen protects the sample from thermal degradation and oxidation at high incident laser power and allows improvements in sensitivity and spectral resolution over room-temperature Raman spectroscopy, leading to the so-called RUN (Raman Spectroscopy Under liquid Nitrogen) technique. Cooling to liquid nitrogen temperature also allows the selection of the lowest energy molecular conformation for molecules which may have many low energy conformers. In addition, the presence of liquid nitrogen over a roughened surface improves the sensitivity of Surface Enhanced Raman Spectroscopy (SERS), enabling the closely related SERSUN (Surface-Enhanced Raman Spectroscopy Under liquid Nitrogen) technique. This book starts with the theoretical and experimental basics of Raman and polarized Raman spectroscopy, before moving on to detailed descriptions of RUN and SERSUN. Room temperature and RUN spectra are provided for over fifty molecules."]