{"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":47,"n_cols":5,"rows_kept":47,"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],[5,2,5,3],[9,2,9,3],[10,2,10,3],[11,2,11,3],[12,2,12,3],[14,2,14,3],[15,2,15,3],[17,2,17,3],[23,2,23,3],[23,4,23,5],[24,2,24,3],[24,4,24,5],[25,2,25,3],[26,2,26,3],[32,2,32,3],[33,2,33,3],[34,2,34,3],[35,2,35,3],[39,2,39,3],[40,2,40,3],[45,2,45,3]],"flags":["formulas_cached_only"]}
[null,"1.","Record Nr.",null,"UNINA9911020066003321"]
[null,null,"Autore",null,"Ghoul Mohamed"]
[null,null,"Titolo",null,"Implementation of Enzymatic Processes and Lactic Bacteria in the Food Industries"]
[null,null,"Pubbl/distr/stampa",null,"Newark : , : John Wiley & Sons, Incorporated, , 2024"]
[{"$nulls":4},"©2024"]
[null,null,"ISBN",null,"9781394312337"]
[{"$nulls":4},"1394312334"]
[{"$nulls":4},"9781394312313"]
[{"$nulls":4},"1394312318"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (314 pages)"]
[null,null,"Collana",null,"ISTE Consignment Series"]
[null,null,"Soggetti",null,"Enzymes"]
[{"$nulls":4},"Lactic acid bacteria"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,"Nota di contenuto",null,"Cover -- Title Page -- Copyright Page -- Contents -- Preface -- Introduction -- Part 1. Enzymatic Processes in the Food Industry -- Introduction to Part 1 -- Chapter 1. General Characteristics of Enzymes -- 1.1. Notion of catalysis -- 1.2. Notion of specificity -- 1.3. Nomenclature -- 1.4. Mechanism of enzyme catalysis -- 1.5. Single-substrate enzyme kinetics -- 1.6. Effects of the environment on activity -- 1.6.1. Effect of pH on enzyme activity -- 1.6.2. Effect of temperature on enzyme activity -- 1.6.3. Effect of inhibitors on enzyme activity -- 1.7. Multi-substrate enzyme kinetics -- 1.7.1. Ordered sequential mechanism -- 1.7.2. Random sequential mechanism -- 1.7.3. Ping-pong mechanism -- Chapter 2. Classification of Enzymes Used in the Food Industry -- 2.1. Oxidoreductases (CE1) -- 2.2. Transferases (CE2) -- 2.3. Hydrolases (CE3) -- 2.4. Lyases (CE4) -- 2.5. Isomerases (CE5) -- 2.6. Ligases (CE6) -- Chapter 3. Mode of Action of the Main Enzymes Used in the Food Industry -- 3.1. Enzymes involved in the starch degradation reaction -- 3.2. Enzymes involved in the degradation of lignocellulosic substrates -- 3.3. Enzymes involved in the degradation of pectin-type substrates -- 3.4. Enzymes involved in the degradation of lipid substrates -- 3.5. Enzymes involved in protein degradation -- Chapter 4. Enzyme Production for Food Applications -- 4.1. Amylases -- 4.2. Pullulases -- 4.3. Lignocellulases -- 4.4. "]
[{"$nulls":4},"Pectinases -- 4.5. Lipases -- 4.6. Proteases -- 4.7. Conclusion -- Chapter 5. Ways to Improve Enzymatic Processes -- 5.1. Enzyme engineering -- 5.1.1. Enzyme engineering methods -- 5.1.2. Improving enzyme stability -- 5.1.3. Improving enzyme specificity and selectivity -- 5.1.4. Improving catalytic performance -- 5.2. Process engineering -- 5.2.1. Introduction -- 5.2.2. Enzyme immobilization technology."]
[{"$nulls":4},"5.2.3. Microwave and ultrasound-assisted enzyme processes -- 5.2.4. Process intensification -- Chapter 6. Main Enzymatic Processes in the Food Industry -- 6.1. Baking and pastry -- 6.2. Malting and brewing -- 6.2.1. Malting -- 6.2.2. Brewing -- 6.3. Starch and its by-products -- 6.4. Milk -- 6.5. Fat -- 6.6. Meat and seafood products -- 6.6.1. Meat products -- 6.6.2. Seafood products -- 6.7. Flavors and additives -- 6.8. Fruit juices and wines -- 6.8.1. Fruit juices -- 6.8.2. Wines -- Part 1 References -- Part 2. Lactic Acid Bacteria and Bifidobacteria: A Fermented Food Source -- Introduction to Part 2 -- Chapter 7. Lactic Acid Bacteria and Bifidobacteria -- 7.1. Taxonomic notions and the definition of \"probiotic\" -- 7.2. The probiotics market and health claims -- 7.3. Prebiotics -- 7.3.1. Definition -- 7.3.2. Prebiotics, synbiotics and health claims -- Chapter 8. Bifidobacteria: From Commensal Bacteria to Probiotics and Metabiotics/Postbiotics -- 8.1. Taxonomy and ecological aspects of commensal bifidobacteria: discovery and identification criteria -- 8.1.1. Distribution of bifid species in humans and animals -- 8.1.2. Topographical and kinetic distribution in humans -- 8.1.3. Safety and health activity -- 8.2. Production of probiotics and metabiotics/postbiotics -- 8.2.1. Nutritional requirements of bifidobacteria: use of complex oligosaccharides and production of exopolysaccharides -- 8.2.2. Concentration and preservation technology for live probiotics (strain selection, encapsulation) -- 8.3. Industrial applications -- 8.3.1. Fermentation manufacturers and characteristics of marketed products -- 8.3.2. Live biotechnology products and European Pharmacopoeia constraints -- 8.4. Prospects for development and innovation: metabiotics/postbiotics (bifidobacterial lipoproteins), therapeutic targets."]
[{"$nulls":4},"8.4.1. Bifidobacterial bacteriocins and food preservation -- Chapter 9. Lactobacilli: Strain Selection and Probiotic Effects -- 9.1. Species, strain identity and origin -- 9.2. Physiology of probiotic strains -- 9.3. Impact of lactobacilli on digestive health -- 9.3.1. General health effects -- 9.3.2. Mechanisms of action on the digestive system -- 9.3.3. Lacticaseibacillus rhamnosus GG (new nomenclature) -- 9.3.4. Lacticaseibacillus casei and Lacticaseibacillus paracasei (new nomenclature) -- 9.3.5. Lactobacillus acidophilus -- Chapter 10. Encapsulation Processes -- 10.1. Definition and aims of encapsulation -- 10.2. Atomization -- 10.3. Extrusion -- 10.4. Emulsification -- 10.5. Coating -- Chapter 11. Encapsulation Matrices -- 11.1. Polysaccharides -- 11.2. Proteins -- 11.3. Bacterial adhesion to encapsulation materials -- 11.4. Conclusion -- Chapter 12. Fermented Foods -- 12.1. Traditional fermented foods -- 12.2. New approaches to fermentation -- Part 2 References -- Conclusion -- List of Authors -- Index -- EULA."]
[null,null,null,"Sommario/riassunto","This book, coordinated by Mohamed Ghoul, explores the role of enzymatic processes and lactic bacteria in the food industry. It provides a detailed examination of enzymes, their mechanisms, and their applications in food processing. The text covers enzyme kinetics, the influence of environmental factors on enzyme activity, and the various types of enzymes utilized in food production, including oxidoreductases, transferases, hydrolases, lyases, isomerases, and ligases. Additionally, it addresses enzyme production methods and strategies for enhancing enzymatic processes, such as enzyme "]
[{"$nulls":4},"engineering and immobilization technology. Aimed at professionals and researchers in food science and biotechnology, the book serves as a comprehensive resource on the biotechnological applications of enzymes in the food sector."]
[null,"2.","Record Nr.",null,"UNINA9910958680803321"]
[null,null,"Titolo",null,"The creative professional : learning to teach 14-19 year-olds / / edited by Kate Ashcroft and David James"]
[null,null,"Pubbl/distr/stampa",null,"London ; ; New York, : Falmer Press, 1999"]
[null,null,"ISBN",null,"1-898309-79-5"]
[{"$nulls":4},"1-135-71163-1"]
[{"$nulls":4},"1-135-71164-X"]
[{"$nulls":4},"1-280-40085-4"]
[{"$nulls":4},"0-203-01977-6"]
[{"$nulls":4},"0-203-15916-0"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (209 p.)"]
[null,null,"Disciplina",null,"371.1/00941"]
[null,null,"Soggetti",null,"High school teachers - Great Britain"]
[{"$nulls":4},"High school teachers - Training of - Great Britain"]
[{"$nulls":4},"High school teaching - Great Britain"]
[{"$nulls":4},"Creative thinking - Study and teaching (Secondary) - Great Britain"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes index."]
[{"$nulls":4},"Includes bibliographical references."]
[null,null,"Nota di contenuto",null,"Book Cover; Title; Contents; List of figures; Introduction; What does it mean to be creative?; Creative teaching and reflective practice; A creative approach to teaching methods; Teaching and learning in groups; Assessing creatively; The professional teacher; Managing and being managed; Quality, equality and stakeholding in education; Enquiry and the creative professional; Notes on contributors; Index"]
[null,null,null,"Sommario/riassunto","The contributors to this book consider a range of meanings and their relevance for a number of aspects of teaching."]