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[null,"1.","Record Nr.",null,"UNISALENTO991003481459707536"]
[null,null,"Autore",null,"Thomas, Gareth, 1932-2014"]
[null,null,"Titolo",null,"Transmission electron microscopy of materials / Gareth Thomas, Michael J. Goringe"]
[null,null,"Pubbl/distr/stampa",null,"New York : Wiley, c1979"]
[null,null,"ISBN",null,"0471122440"]
[null,null,"Descrizione fisica",null,"xiv, 388 p. : ill. ; 23 cm"]
[null,null,"Classificazione",null,"LC TA417.23"]
[{"$nulls":4},"621.3.3"]
[null,null,"Disciplina",null,"620.1/12/028"]
[null,null,"Soggetti",null,"Electron microscopy"]
[{"$nulls":4},"Materials - Testing"]
[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 Wiley-Interscience publication\""]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index"]
[null,"2.","Record Nr.",null,"UNINA9910830725803321"]
[null,null,"Autore",null,"Cauvain Stanley P"]
[null,null,"Titolo",null,"Baked products [[electronic resource] ] : science, technology and practice / / S.P. Cauvain & L. Young"]
[null,null,"Pubbl/distr/stampa",null,"Oxford, : Blackwell, 2006"]
[null,null,"ISBN",null,"1-280-74828-1"]
[{"$nulls":4},"9786610748280"]
[{"$nulls":4},"0-470-76164-4"]
[{"$nulls":4},"0-470-99590-4"]
[{"$nulls":4},"1-4051-7152-9"]
[null,null,"Descrizione fisica",null,"1 online resource (242 p.)"]
[null,null,"Disciplina",null,"664"]
[{"$nulls":4},"664.752"]
[{"$nulls":4},"664/.752"]
[null,null,"Soggetti",null,"Baked products"]
[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,"Nota di contenuto",null,"Baked Products: Science, Technology and Practice; Contents; Preface; 1 Current Approaches to the Classification of Bakery Products; Introduction; Historical background to the manufacture of baked products; Traditional basis for classifying bread and fermented goods, cakes, pastries and biscuits; The concept of recipe balance in the development of baked products; Reconsidering the basis for baked-product classification; 2 Key Characteristics of Existing Bakery-Product Groups and Typical Variations within Such Groups; What makes baked products different from other processed foods?"]
[{"$nulls":4},"An introduction to the methods used to characterise baked productsMethods for evaluating the character of baked products; Subjective scoring sheets; Measurement of size; Measurement of volume and density; Measurement of colour; Texture properties; Measurement of cellular structure; Measurement of moisture content; Water activity and its relevance; Key physical characteristics of bread and fermented goods; Key physical characteristics of sponges and cakes; Key physical characteristics of biscuits, crackers and cookies; Key physical characteristics of pastry"]
[{"$nulls":4},"3 Characterisation of Bakery Products by Formulation and the Key Functional Roles of the Main Ingredients Used In BakingIntroduction; "]
[{"$nulls":4},"Key functional roles of individual ingredients; How baked-product formulations are expressed; Baker's percent; Total weight percent; Ingredient weight; Other methods; Conversion factors; Typical recipes used in the manufacture of baked products; Relationships between product groups; Flour types; Sample recipes; 4 Ingredients and Their Influences; Wheat flour; Fibre; Soya flour; Cocoa powder; Sugars and sweeteners; Sucrose; Dextrose/glucose syrups"]
[{"$nulls":4},"Invert sugar/honeyGlycerol and sorbitol; Fats; Butter; Margarines; Emulsifiers; Egg products; Baking powders and their components; Dried and candied fruits; Chocolate chips; Salt; Yeast; Ascorbic acid and other improvers; Enzymes; Water; Milk products; 5 The Nature of Baked Product Structure; Introduction; Techniques used to evaluate baked-product structure; The formation of cellular structures; The formation and properties of gluten; The role of fat in the formation of baked-product structures; Mechanisms of structure formation and expansion in baked products; Bread and fermented goods"]
[{"$nulls":4},"Cakes and spongesBiscuits and cookies; Short and sweetened pastry; Savoury pastry; Laminated products and crackers; Flat breads; Doughnuts; Bagels and steam breads; Hot-plate products; 6 Interactions between Formulation and Process Methodologies; Introduction; The main processing methodologies; Mixing; Dividing/scaling/depositing; Forming/moulding/shaping; Expansion and relaxation; Baking; Frying; Boiling and steaming; Using re-work; The contribution of ingredients and formulation to the evolution of current processing methodologies; 7 Heat Transfer and Product Interactions; Introduction"]
[{"$nulls":4},"Heat transfer processes"]
[null,null,null,"Sommario/riassunto","Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry."]
[null,"3.","Record Nr.",null,"UNINA9910304141703321"]
[null,null,"Autore",null,"Bob Petr"]
[null,null,"Titolo",null,"The Brain and Conscious Unity : Freud's Omega / / by Petr Bob"]
[null,null,"Pubbl/distr/stampa",null,"New York, NY : , : Springer New York : , : Imprint : Springer, , 2015"]
[null,null,"ISBN",null,"1-4939-2700-0"]
[null,null,"Edizione",null,"[1st ed. 2015.]"]
[null,null,"Descrizione fisica",null,"1 online resource (138 p.)"]
[null,null,"Disciplina",null,"150"]
[{"$nulls":4},"153"]
[{"$nulls":4},"571.4"]
[{"$nulls":4},"612.8"]
[null,null,"Soggetti",null,"Neuropsychology"]
[{"$nulls":4},"Neurosciences"]
[{"$nulls":4},"Cognitive psychology"]
[{"$nulls":4},"Biophysics"]
[{"$nulls":4},"Cognitive Psychology"]
[{"$nulls":4},"Biological and Medical Physics, Biophysics"]
[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,"Psychodynamics as ‘Thermodynamics’ of Mind -- Mind in Conflict and Unity -- Consciousness and Neural Unity -- Stress, Conflict and the Brain -- Freud’s Ωmega and Self-reference."]
[null,null,null,"Sommario/riassunto","In this provocative text, a noted neuroscientist reexamines Freud's posthumously published  Project of Scientific Psychology in the light of modern neuroscience. This expanded \"thermodynamics of the mind\" model includes robust conceptions of the cellular and neural processes that accompany creation of consciousness and memory, their contributions to such conditions as depression, dissociative disorders, and schizophrenia, and implications for practice, from imaging to talk-based therapies to pharmacotherapy. Central to this construct is Freud's proposal of specific \"omega\" neurons as the most volatile carriers of consciousness between mind and brain, which is applied to current issues regarding complexity and executive functioning. In addition, the book is extensively referenced, allowing readers to investigate these and related phenomena in greater detail.   Among the topics covered:   Neural reductionism in Freud's \"Project\" and neuropsychoanalysis. Thermodynamics and brain self-organization. "]
[{"$nulls":4},"Conflicting information and the dissociated mind. The Cartesian model of the mind and the binding problem. Neuroendocrine and immune response to stress. The concept of omega neurons and modern chaos theory.   Rigorous, challenging, and occasionally startling, The Brain and Conscious Unity is a milestone in the neuroscience and mind/brain literature to be read and discussed by psychiatrists, psychologists, and neuropsychologists."]