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11073-10417-2009 - Health informatics . Part 10417, Device specialization : Glucose meter ; : Personal health device communication / / IEEE 11073 Standards Committee of the IEEE Engineering in Medicine and Biology Society
| 11073-10417-2009 - Health informatics . Part 10417, Device specialization : Glucose meter ; : Personal health device communication / / IEEE 11073 Standards Committee of the IEEE Engineering in Medicine and Biology Society |
| Pubbl/distr/stampa | Piscataway, NJ : , : IEEE, , 2009 |
| Descrizione fisica | 1 online resource (vii, 53 pages) : illustrations |
| Disciplina | 616.07 |
| Collana | IEEE Std |
| Soggetto topico |
Glucose
Medical electronics - Standards Medical instruments and apparatus - Standards |
| ISBN | 0-7381-5893-3 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti |
11073-10417-2009 - Health informatics--Personal health device communication Part 10417
11073-10417-2009 |
| Record Nr. | UNINA-9910437250303321 |
| Piscataway, NJ : , : IEEE, , 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
11073-10417-2009 - Health informatics . Part 10417, Device specialization : Glucose meter ; : Personal health device communication / / IEEE 11073 Standards Committee of the IEEE Engineering in Medicine and Biology Society
| 11073-10417-2009 - Health informatics . Part 10417, Device specialization : Glucose meter ; : Personal health device communication / / IEEE 11073 Standards Committee of the IEEE Engineering in Medicine and Biology Society |
| Pubbl/distr/stampa | Piscataway, NJ : , : IEEE, , 2009 |
| Descrizione fisica | 1 online resource (vii, 53 pages) : illustrations |
| Disciplina | 616.07 |
| Collana | IEEE Std |
| Soggetto topico |
Glucose
Medical electronics - Standards Medical instruments and apparatus - Standards |
| ISBN | 0-7381-5893-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti |
11073-10417-2009 - Health informatics--Personal health device communication Part 10417
11073-10417-2009 |
| Record Nr. | UNISA-996575559103316 |
| Piscataway, NJ : , : IEEE, , 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Chromium and cinnamon effects on insulin sensitivity ... annual report
| Chromium and cinnamon effects on insulin sensitivity ... annual report |
| Pubbl/distr/stampa | [Washington, D.C.], : U.S. Dept. of Agriculture, Agricultural Research Service |
| Descrizione fisica | : HTML files |
| Disciplina | 613.28 |
| Soggetto topico |
Chromium - Physiological effect
Cinnamon - Health aspects Plant polymers - Physiological effect Glucose Insulin |
| Soggetto genere / forma | Periodicals. |
| ISSN | 2156-0455 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910702929703321 |
| [Washington, D.C.], : U.S. Dept. of Agriculture, Agricultural Research Service | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Facilitative glucose transporters in articular chondrocytes [[electronic resource] ] : expression, distribution and functional regulation of GLUT isoforms by hypoxia, hypoxia mimetics, growth factors and pro-inflammatory cytokines / / Ali Mobasheri ... [et al.]
| Facilitative glucose transporters in articular chondrocytes [[electronic resource] ] : expression, distribution and functional regulation of GLUT isoforms by hypoxia, hypoxia mimetics, growth factors and pro-inflammatory cytokines / / Ali Mobasheri ... [et al.] |
| Edizione | [1st ed. 2008.] |
| Pubbl/distr/stampa | Berlin, : Springer, 2008 |
| Descrizione fisica | 1 online resource (95 pages) |
| Disciplina |
612.75
613.283 |
| Altri autori (Persone) | MobasheriA (Ali) |
| Collana | Advances in anatomy, embryology, and cell biology |
| Soggetto topico |
Glucose
Articular cartilage Cartilage cells Cytokines |
| Soggetto genere / forma | Electronic books. |
| ISBN | 3-540-78899-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Articular Cartilage: Structure, Function, and Pathophysiology -- Does Arthritis Have a Nutritional Etiology? -- Metabolic Dysfunction in Arthritis -- Glucose: An Essential Metabolite and Structural Precursor for Articular Cartilage -- Mammalian Sugar Transporter Families: GLUT and SGLT -- Molecular Diversity of Facilitative Glucose Transporters in Articular Chondrocytes -- Regulation of Glucose Transport by Nonsteroidal Anti-inflammatory Drugs -- Glucose Transporters in the Intervertebral Disc -- Glucose Transporter Expression and Regulation in Embryonic and Mesenchymal Stem Cells -- Concluding Remarks. |
| Record Nr. | UNINA-9910451722903321 |
| Berlin, : Springer, 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Glucose syrups [[electronic resource] ] : technology and applications / / Peter Hull
| Glucose syrups [[electronic resource] ] : technology and applications / / Peter Hull |
| Autore | Hull Peter <1934-> |
| Pubbl/distr/stampa | Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2010 |
| Descrizione fisica | 1 online resource (390 p.) |
| Disciplina |
664.133
664/.133 |
| Soggetto topico |
Corn syrup
Glucose |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-283-86908-X
1-4443-1474-2 1-4443-1475-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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
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 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 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 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 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 Chapter 10 Glucose syrups in brewing |
| Record Nr. | UNINA-9910139383203321 |
Hull Peter <1934->
|
||
| Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Glucose syrups [[electronic resource] ] : technology and applications / / Peter Hull
| Glucose syrups [[electronic resource] ] : technology and applications / / Peter Hull |
| Autore | Hull Peter <1934-> |
| Pubbl/distr/stampa | Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2010 |
| Descrizione fisica | 1 online resource (390 p.) |
| Disciplina |
664.133
664/.133 |
| Soggetto topico |
Corn syrup
Glucose |
| ISBN |
1-283-86908-X
1-4443-1474-2 1-4443-1475-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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
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 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 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 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 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 Chapter 10 Glucose syrups in brewing |
| Record Nr. | UNINA-9910677752203321 |
|
Hull Peter <1934->
|
||
| Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Modeling and control in the biomedical sciences / H. T. Banks
| Modeling and control in the biomedical sciences / H. T. Banks |
| Autore | Banks, Harvey Thomas |
| Pubbl/distr/stampa | Berlin ; New York : Springer-Verlag, 1975 |
| Descrizione fisica | iv, 114 p. : ill. ; 25 cm |
| Disciplina | 610.184 |
| Collana | Lecture notes in biomathematics, 0341-633X ; 6 |
| Soggetto topico |
Biological control systems
Biological models - Mathematical models Disease outbreaks Enzymes Glucose Medicine-Metabolism Neoplasms |
| ISBN | 3540073957 |
| Classificazione |
AMS 92-XX
QH324.8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISALENTO-991001150189707536 |
|
Banks, Harvey Thomas
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||
| Berlin ; New York : Springer-Verlag, 1975 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. del Salento | ||
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