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[null,"1.","Record Nr.",null,"UNISA996577920603316"]
[null,null,"Titolo",null,"LTB-3D : 2019 6th International Workshop on Low Temperature Bonding for 3D Integration : proceedings of 2019 6th International Workshop on Low Temperature Bonding for 3D Integration, May 21 -25, 2019, Kanazawa, Ishikawa, Japan / / Institute of Electrical and Electronics Engineers"]
[null,null,"Pubbl/distr/stampa",null,"Piscataway, New Jersey : , : Institute of Electrical and Electronics Engineers, , 2019"]
[null,null,"ISBN",null,"4-904743-07-5"]
[null,null,"Descrizione fisica",null,"1 online resource (90 pages)"]
[null,null,"Disciplina",null,"621.885"]
[null,null,"Soggetti",null,"Three-dimensional integrated circuits"]
[{"$nulls":4},"Sealing (Technology)"]
[{"$nulls":4},"Photonics - Materials"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,"2.","Record Nr.",null,"UNINA9910139218303321"]
[null,null,"Titolo",null,"Bioactive proteins and peptides as functional foods and nutraceuticals / / Yoshinori Mine, Eunice Li-Chan, and Bo Jiang, editors"]
[null,null,"Pubbl/distr/stampa",null,"Ames, Iowa, : Wiley-Blackwell, c2010"]
[null,null,"ISBN",null,"1-282-68306-3"]
[{"$nulls":4},"9786612683060"]
[{"$nulls":4},"0-8138-1132-5"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (436 p.)"]
[null,null,"Collana",null,"Institute of Food Technologists Series ; ; v.29"]
[null,null,"Disciplina",null,"612.3/98"]
[{"$nulls":4},"664.01"]
[null,null,"Soggetti",null,"Proteins in human nutrition"]
[{"$nulls":4},"Functional foods"]
[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,"Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals; Contents; Preface; Contributors; Part 1:Introduction; Chapter 1: Biologically Active Food Proteins and Peptides in Health: An Overview; Part 2:Functions of Biologically Active Proteins and Peptides; Chapter 2: Anti-inflammatory/Oxidative Stress Proteins and Peptides; Chapter 3:Antioxidant Peptides; Chapter 4: Antihypertensive Peptides and Their Underlying Mechanisms; Chapter 5: Food Protein-Derived Peptides as Calmodulin Inhibitors; Chapter 6:Soy Protein for the Metabolic Syndrome"]
[{"$nulls":4},"Chapter 7:Amyloidogenic Proteins and PeptidesChapter 8: Peptide-Based Immunotherapy for Food Allergy; Chapter 9: Gamma-Aminobutyric Acid; Chapter 10: Food Proteins or Their Hydrolysates as Regulators of Satiety; Part 3: Examples of Food Proteins and Peptides with Biological Activity; Chapter 11: Health-Promoting Proteins and Peptides in Colostrum and Whey; Chapter 12:Functional Food Products with Antihypertensive Effects; Chapter 13: Secreted Lactoferrin and Lactoferrin-Related Peptides: Insight into Structure and Biological Functions"]
[{"$nulls":4},"Chapter 14: Bioactive Peptides and Proteins from Fish Muscle and CollagenChapter 15: Animal Muscle-Based Bioactive Peptides; Chapter 16: Processing and Functionality of Rice Bran Proteins and Peptides; Chapter 17:Bioactive Proteins and Peptides from Egg Proteins; Chapter "]
[{"$nulls":4},"18:Soy Peptides as Functional Food Materials; Chapter 19: Bioactivity of Proteins and Peptides from Peas(Pisum sativum, Vigna unguiculata , and Cicer arietinum L); Chapter 20:Wheat Proteins and Peptides; Part 4: Recent Advances in Bioactive Peptide Analysis for Food Application"]
[{"$nulls":4},"Chapter 21:Peptidomics for Bioactive Peptide AnalysisChapter 22:In silico Analysis of Bioactive Peptides; Chapter 23: Flavor-Active Properties of Amino Acids, Peptides, and Proteins; Chapter 24: Controlled Release and Delivery Technology of Biologically Active Proteins and Peptides; Index"]
[null,null,null,"Sommario/riassunto","Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals highlights recent developments of nutraceutical proteins and peptides for the promotion of human health. The book considers fundamental concepts and structure-activity relations for the major classes of nutraceutical proteins and peptides. Coverage includes functional proteins and peptides from numerous sources including: soy, Pacific hake, bovine muscle, peas, wheat, fermented milk, eggs, casein, fish collagen, bovine lactoferrin, and rice. The international panel of experts from industry and academia also reviews c"]
[null,"3.","Record Nr.",null,"UNISANNIOMIL0169301"]
[null,null,"Titolo",null,"Interactive fuzzy optimization / Mario Fedrizzi, Janusz Kacprzyk, Marc Roubens, eds"]
[null,null,"Pubbl/distr/stampa",null,"Berlin \\etc.!, : Springer, c1991"]
[null,null,"ISBN",null,"0387545778"]
[{"$nulls":4},"3540545778"]
[null,null,"Descrizione fisica",null,"VII, 216 p. ; 25 cm."]
[null,null,"Collana",null,"Lecture notes in economics and mathematical systems ; 368"]
[null,null,"Disciplina",null,"519.7"]
[null,null,"Soggetti",null,"Ottimizzazione <matematica>"]
[null,null,"Collocazione",null,"M/S       (AR) 2                  217"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]