{"text_format":"2","workbook":"xls","n_sheets":1,"sheets":["report2"],"not_rendered":{"charts":0,"images":0,"macros":0,"external_links":1,"defined_names":2,"comments":0,"pivot_tables":0},"unopened":[],"bounds":{"document_bytes":16777216,"sheet_cells":100000,"run_cost":"one","rows_first":2000,"rows_last":500,"rows_between":2000,"halvings":0,"cell_chars":16384,"cell_head_chars":4096},"cells_cut":0,"cells_raw":0,"read":"whole","date_system":"1900","formulas":"cached_only"}

{"sheet":"report2","index":0,"n_rows":46,"n_cols":5,"rows_kept":46,"cut":false,"hidden":false,"merged":[[0,2,0,3],[0,4,0,5],[1,2,1,3],[1,4,1,5],[2,2,2,3],[2,4,2,5],[3,2,3,3],[4,2,4,3],[5,2,5,3],[6,2,6,3],[9,2,9,3],[10,2,10,3],[12,2,12,3],[13,2,13,3],[17,2,17,3],[19,2,19,3],[19,4,19,5],[20,2,20,3],[20,4,20,5],[21,2,21,3],[21,4,21,5],[22,2,22,3],[23,2,23,3],[29,2,29,3],[30,2,30,3],[31,2,31,3],[33,2,33,3],[34,2,34,3],[38,2,38,3]],"flags":["formulas_cached_only"]}
[null,"1.","Record Nr.",null,"UNINA9910790362903321"]
[null,null,"Autore",null,"Folland G. B."]
[null,null,"Titolo",null,"A guide to advanced real analysis / / Gerald B. Folland [[electronic resource]]"]
[null,null,"Pubbl/distr/stampa",null,"Washington : , : Mathematical Association of America, , 2009"]
[null,null,"ISBN",null,"0-88385-915-7"]
[null,null,"Descrizione fisica",null,"1 online resource (x, 107 pages) : digital, PDF file(s)"]
[null,null,"Collana",null,"Dolciani Mathematical Expositions, ; v. 37"]
[{"$nulls":4},"Dolciani mathematical expositions ; ; no. 37"]
[{"$nulls":4},"MAA guides ; ; no. 2"]
[null,null,"Disciplina",null,"515.8"]
[null,null,"Soggetti",null,"Mathematical analysis"]
[{"$nulls":4},"Functions of real variables"]
[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","Title from publisher's bibliographic system (viewed on 02 Oct 2015)."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references (p. 101-102) and index."]
[null,null,"Nota di contenuto",null,"Prologue: notation, terminology, and set theory -- Topology -- Measure and integration: general theory -- Measure and integration: constructions and special examples -- Rudiments of functional analysis -- Function spaces -- Topics in analysis on Euclidean Space."]
[null,null,null,"Sommario/riassunto","A Guide to Advanced Real Analysis is an outline of the core material in the standard graduate-level real analysis course. It is intended as a resource for students in such a course as well as others who wish to learn or review the subject. On the abstract level, it covers the theory of measure and integration and the basics of point set topology, functional analysis, and the most important types of function spaces. On the more concrete level, it also deals with the applications of these general theories to analysis on Euclidean space: the Lebesgue integral, Hausdorff measure, convolutions, Fourier series and transforms, and distributions. The relevant definitions and major theorems are stated in detail. Proofs, however, are generally presented only as sketches, in such a way that the key ideas are explained but the technical details are omitted. In this way a large amount of material is presented in a concise and readable form."]
[null,"2.","Record Nr.",null,"UNINA9911018891703321"]
[null,null,"Autore",null,"Hull Peter <1934->"]
[null,null,"Titolo",null,"Glucose syrups : technology and applications / / Peter Hull"]
[null,null,"Pubbl/distr/stampa",null,"Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2010"]
[null,null,"ISBN",null,"9781283869089"]
[{"$nulls":4},"128386908X"]
[{"$nulls":4},"9781444314748"]
[{"$nulls":4},"1444314742"]
[{"$nulls":4},"9781444314755"]
[{"$nulls":4},"1444314750"]
[null,null,"Descrizione fisica",null,"1 online resource (390 p.)"]
[null,null,"Disciplina",null,"664/.133"]
[null,null,"Soggetti",null,"Corn syrup"]
[{"$nulls":4},"Glucose"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Glucose Syrups : Technology and Applications; Contents; Preface; A note on nomenclature; Acknowledgements; Chapter 1 History of glucose syrups; 1.1 Historical developments; 1.2 Analytical developments; 1.3 Process developments; Chapter 2 Fructose containing syrups; 2.1 Introduction; 2.2 Commercial development; 2.3 Europe and the HFGS (isoglucose) production quota; 2.4 Inulin; 2.5 Conclusion; Chapter 3 Glucose syrup manufacture; 3.1 Introduction; 3.2 Reducing sugars; 3.3 Starch; 3.4 Enzymes; 3.4.1 α-amylase; 3.4.2 β-amylase; 3.4.3 Glucoamylase; 3.4.4 Pullulanase; 3.4.5 Isomerase"]
[{"$nulls":4},"3.4.6 Lesser enzymes3.5 The process; 3.6 Acid hydrolysis; 3.7 Acid enzyme hydrolysis; 3.8 Paste Enzyme Enzyme hydrolysis (PEE); 3.9 Crystalline dextrose production; 3.10 Total sugar production; 3.11 Enzyme enzyme hydrolysis (E/E); 3.12 Isomerisation; 3.13 Syrups for particular applications; 3.14 Summary of typical sugar spectra produced by different processes; Chapter 4 Explanation of glucose syrup specifications; 4.1 Introduction; 4.2 What specification details mean; 4.3 Dry products; 4.4 Syrup problems and their possible causes; 4.5 Bulk tank installation; 4.6 Bulk tank design"]
[{"$nulls":4},"Chapter 5 Application properties of glucose syrups5.1 Introduction; 5.2 Summary of properties; 5.3 Bodying agent; 5.4 Browning reaction; 5.5 Cohesiveness; 5.6 Fermentability; 5.7 Flavour enhancement; 5.8 Flavour "]
[{"$nulls":4},"transfer medium; 5.9 Foam stabilisers; 5.10 Freezing point depression; 5.11 Humectancy; 5.12 Hygroscopicity; 5.13 Nutritive solids; 5.14 Osmotic pressure; 5.15 Prevention of sucrose crystallisation; 5.16 Prevention of coarse ice crystal formation; 5.17 Sheen producer; 5.18 Sweetness; 5.19 Viscosity; 5.20 Summary of properties; 5.21 Differences between glucose syrups and sucrose"]
[{"$nulls":4},"Chapter 6 Syrup applications: an overview6.1 Introduction; 6.2 42 DE Glucose Syrup; 6.3 28 and 35 DE Glucose Syrup; 6.4 Glucose syrup solids; 6.5 Maltose and high maltose syrups; 6.6 63 DE Glucose Syrup; 6.7 95 DE Glucose Syrup; 6.8 Dextrose monohydrate; 6.9 HFGS and fructose syrups; 6.10 Maltodextrins; Chapter 7 Trehalose; 7.1 Introduction; 7.2 Production; 7.3 Properties; 7.4 Applications; 7.4.1 Confectionery; 7.4.2 Dairy; 7.4.3 Jams and fruit fillings; 7.4.4 Cosmetic and personal hygiene products; 7.4.5 Pharmaceuticals; 7.4.6 Medical applications; Chapter 8 Sugar alcohols: an overview"]
[{"$nulls":4},"8.1 Introduction8.2 Production; 8.3 Overview of polyol properties; 8.4 Applications overview; 8.4.1 Sorbitol; 8.4.2 Maltitol; 8.4.3 Mannitol; 8.4.4 Erythritol; Chapter 9 Glucose syrups in baking and biscuit products; 9.1 Introduction; 9.2 Fermented goods; 9.3 Non-fermented goods; 9.4 Biscuits; 9.5 Biscuit fillings; 9.6 Wafer fillings; 9.7 Bakery sundries; 9.7.1 Fondant; 9.7.2 Hundred and thousands; 9.7.3 Icings; 9.7.4 Marshmallows; 9.7.5 Marzipan; 9.7.6 Fruit flavoured pieces; 9.7.7 Piping jelly; 9.7.8 Bakery glaze; 9.8 Reduced calorie products; 9.9 Breakfast cereals"]
[{"$nulls":4},"Chapter 10 Glucose syrups in brewing"]
[null,null,null,"Sommario/riassunto","Glucose syrups (commonly known as corn syrups in North America) are derived from starch sources such as maize, wheat and potatoes. Offering alternative functional properties to sugar as well as economic benefits, glucose syrups are extremely versatile sweeteners, and are widely used in food manufacturing and other industries. They are a key ingredient in confectionery products, beer, soft drinks, sports drinks, jams, sauces and ice creams, as well as in pharmaceuticals and industrial fermentations. This book brings together all the relevant information on the manufacture and use of glucose s"]