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[null,"1.","Record Nr.",null,"UNINA990001214010403321"]
[null,null,"Autore",null,"Bourbaki, Nicolas"]
[null,null,"Titolo",null,"Algèbre. 4, Polynomes et fractions rationelles ; 5, Corps commutatifs / N. Bourbaki"]
[null,null,"Pubbl/distr/stampa",null,"Paris : Hermann, 1967"]
[null,null,"Edizione",null,"[2e éd.]"]
[null,null,"Descrizione fisica",null,"222 p. ; 24 cm"]
[null,null,"Collana",null,"Éléments de mathématique ; 11"]
[{"$nulls":4},"Actualités scientifiques et industrielles ; 1102"]
[null,null,"Locazione",null,"FINBN"]
[{"$nulls":4},"MA1"]
[null,null,"Collocazione",null,"02 16 D 3"]
[{"$nulls":4},"12-L-301"]
[null,null,"Lingua di pubblicazione",null,"Francese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,"2.","Record Nr.",null,"UNISA996384107303316"]
[null,null,"Autore",null,"Ainsworth Henry <1571-1622?>"]
[null,null,"Titolo",null,"The art of logick [[electronic resource] ] : or The entire body of logick in English. Unfolding to the meanest capacity the way to dispute well, and to refute all fallacies whatsoever. By Zachary Coke of Grays-Inn, Gent"]
[null,null,"Pubbl/distr/stampa",null,"London, : Printed by Robert White, for George Calvert, and are to be sold at the sign of the half moon in Pauls Church-yard, near to the little north-door, 1654 [i.e. 1653]"]
[null,null,"Descrizione fisica",null,"[24], 27, 30-222, [2] p"]
[null,null,"Soggetti",null,"Logic"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Zachary Coke is probably the pseudonym of Henry Ainsworth."]
[{"$nulls":4},"With a vertical half-title: Cokes art of logick in English."]
[{"$nulls":4},"With a final blank leaf."]
[{"$nulls":4},"Annotation on Thomason copy: \"Nou. 9. 1653\"; the '4' in imprint date is crossed out."]
[{"$nulls":4},"Identified as Wing C4986 on UMI microfilm set \"Early English books, 1641-1700\"."]
[{"$nulls":4},"Reproductions of the originals in the Yale University Library (Early English Books) and the British Library (Thomason Tracts)."]
[null,null,null,"Sommario/riassunto","eebo-0158"]
[null,"3.","Record Nr.",null,"UNISA996208659803316"]
[null,null,"Titolo",null,"Bioactive compounds in foods [[electronic resource] /] / edited by John Gilbert, Hamide Z. Şenyuva"]
[null,null,"Pubbl/distr/stampa",null,"Oxford, : Blackwell Pub., 2008"]
[null,null,"ISBN",null,"1-282-70640-3"]
[{"$nulls":4},"9786612706400"]
[{"$nulls":4},"1-4443-0228-0"]
[{"$nulls":4},"1-4443-0229-9"]
[null,null,"Descrizione fisica",null,"1 online resource (434 p.)"]
[null,null,"Disciplina",null,"664"]
[{"$nulls":4},"664.07"]
[{"$nulls":4},"664/.07"]
[null,null,"Soggetti",null,"Food - Analysis"]
[{"$nulls":4},"Food - Toxicology"]
[{"$nulls":4},"Food contamination"]
[{"$nulls":4},"Bioactive compounds - Effect of temperature on"]
[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,"Contents; Contributors; PART ONE: NATURAL TOXICANTS; 1 Introduction; 1.1 Different perceptions of chemicals in food; 1.2 Residues and contaminants in foods; 1.3 Natural toxicants in foods; 1.4 Developments in analytical methodology; 1.5 Emerging risks; 1.6 Bioactive compounds in foods; 2 Pyrrolizidine Alkaloids; Summary; 2.1 Introduction; 2.2 The pyrrolizidine alkaloids; 2.3 Occurrence; 2.3.1 Formation and function; 2.4 Exposure; 2.4.1 Contamination of foods; 2.4.2 Pyrrolizidines in herbal preparations; 2.5 Regulations; 2.6 Toxicity and metabolism; 2.6.1 General toxicity; 2.6.2 Metabolism"]
[{"$nulls":4},"2.6.3 Carcinogenicity and mutagenicity2.7 Analytical methods; 2.7.1 Extraction; 2.7.2 Gas chromatography; 2.7.3 High performance liquid chromatography; 2.7.4 Other methods; Conclusions; References; 3 Glucosinolates; Summary; 3.1 Introduction; 3.2 Nature and occurrence; 3.3 Biosynthesis; 3.3.1 Amino acid modification; 3.3.2 Conversion of amino acids; 3.3.3 Secondary transformations; 3.4 Hydrolysis; 3.4.1 Myrosinase; 3.4.2 Hydrolysis products; 3.5 Analytical methods; 3.5.1 Total glucosinolates; 3.5.2 Individual glucosinolates; 3.5.3 Breakdown "]
[{"$nulls":4},"products; 3.6 Biological effects"]
[{"$nulls":4},"3.6.1 Anticarcinogenicity3.6.2 Toxicity; 3.7 Taste versus health; 3.8 Responses to stress factors; 3.9 Effects of processing; Conclusions; References; 4 Phycotoxins in Seafood; Summary; 4.1 Introduction; 4.2 Causative and vector organisms; 4.3 Classification of phycotoxins; 4.4 The saxitoxin (STX) group (PSP); 4.4.1 The toxins causing PSP: the saxitoxin family; 4.4.2 Toxic effects; 4.5 The okadaic acid (OA) group (DSP); 4.5.1 The toxins causing DSP: okadaic acid and the dinophysistoxins; 4.5.2 Toxic effects; 4.6 The domoic acid (DA) group (ASP)"]
[{"$nulls":4},"4.6.1 The toxins causing ASP (DAP): domoic acid and its isomers4.6.2 Toxic effects; 4.7 The azaspiracid (AZA) group (AZP); 4.7.1 The toxins causing AZP: the azaspiracids; 4.7.2 Toxic effects; 4.8 The brevetoxin (BTX) group (NSP); 4.8.1 The toxins causing NSP: the brevetoxins; 4.8.2 Toxic effects; 4.9 The ciguatera toxin (CTX) group (CFP); 4.9.1 The toxins causing CFP; 4.9.2 Toxic effects of CTXs; 4.10 Other phycotoxins; 4.10.1 The pectenotoxin group; 4.10.2 The yessotoxin group; 4.10.3 The cyclic imine group; 4.10.4 The cyanobacterial toxins; 4.10.5 Miscellaneous phycotoxins"]
[{"$nulls":4},"4.11 Detection of phycotoxins in seafood and algae4.11.1 Assays and analyses; 4.11.2 Mammalian bioassays; 4.11.3 Instrumental (physico-chemical) analysis; 4.11.4 In vitro assays; 4.12 Depuration of phycotoxins; 4.12.1 Natural depuration; 4.12.2 Studies on cooking as a method of depuration; 4.12.3 The effects of freezing and chilling; 4.13 Monitoring and regulation; 4.13.1 Phytoplankton monitoring; 4.13.2 Monitoring of shellfish tissues for toxicity; 4.13.3 Risk analysis; 4.14 Future prospects; 4.15 A note on the IOC harmful algal bloom programme; Acknowledgements; References"]
[{"$nulls":4},"5 Mushroom Toxins"]
[null,null,null,"Sommario/riassunto","Inherent toxicants and processing contaminants are both non-essential, bioactive substances whose levels in foods can be difficult to control. This volume covers both types of compound for the first time, examining their beneficial as well as their undesirable effects in the human diet. Chapters have been written as individually comprehensive reviews, and topics have been selected to illustrate recent scientific advances in understanding of the occurrence and mechanism of formation, exposure/risk assessment and developments in the underpinning analytical methodology. A wide range of contaminan"]