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Advances in fermented foods and beverages : improving quality, technologies and health benefits / / edited by Wilhelm Holzapfel ; contributors, V. Alessandria [and forty-four others]
| Advances in fermented foods and beverages : improving quality, technologies and health benefits / / edited by Wilhelm Holzapfel ; contributors, V. Alessandria [and forty-four others] |
| Edizione | [1st edition] |
| Pubbl/distr/stampa | Cambridge, England ; ; Waltham, Massachusetts ; ; Kidlington, England : , : Woodhead Publishing, , 2015 |
| Descrizione fisica | 1 online resource (587 p.) |
| Disciplina | 664.024 |
| Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Soggetto topico |
Fermentation
Beverages - Microbiology Fermented foods |
| Soggetto genere / forma | Electronic books. |
| ISBN | 1-78242-024-X |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Related titles; Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Part One - Fermented foods and health; 1 - Probiotic fermented foods and health promotion; 1.1 Introduction; 1.2 Probiotic fermented foods and health promotion; 1.3 Health benefits deriving from the consumption of probiotics; 1.4 Gastrointestinal health; 1.5 Immune health; 1.6 Metabolic health; 1.7 Summary; 1.8 Future trends
1.9 Sources of further information and adviceReferences; 2 - Exopolysaccharides from fermented dairy products and health promotion; 2.1 Introduction; 2.2 Exopolysaccharides (EPSs) from fermented dairy products; 2.3 Interaction with the human intestinal microbiome; 2.4 Interaction with the immune system; 2.5 Interaction with enteric pathogens and toxins; 2.6 Diverse interactions and potential health benefits; 2.7 Conclusions; References; 3 - Bioactive peptides from fermented foods and health promotion; 3.1 Introduction; 3.2 Release of bioactive peptides during microbial fermentation 3.3 Bioactive peptides in fermented dairy and soy products3.4 Bioactive peptides in health promotion; 3.5 Conclusions and future trends; References; 4 - Conjugated linoleic acid production in fermented foods; 4.1 Introduction; 4.2 Basic knowledge of conjugated linoleic acid (CLA); 4.3 CLA content of unprocessed food ingredients; 4.4 Factors influencing the CLA content of raw materials, and the effect of animal diet on CLA content of milk and meat; 4.5 CLA content of fermented food products; 4.6 Health effects of CLA; 4.7 Future trends; References 5 - Effect of fermentation on the phytochemical contents and antioxidant properties of plant foods5.1 Introduction; 5.2 Effect of fermentation on phytochemical profiles of plant foods and the bioavailability of nutrients; 5.3 Effect of fermentation on antioxidant properties of plant foods; 5.4 Health-promoting effects of fermented plant foods: a case of phytochemical and antioxidant property changes; 5.5 Conclusions; References; 6 - Traditional cereal fermented foods as sources of functional microorganisms; 6.1 Introduction; 6.2 Food fermentation processes 6.3 Antimicrobial proteins isolated from boza-related lactic acid bacteria6.4 Fermented cereal-based food from Africa and Latin America; 6.5 Starter cultures and cereal-based fermented food; 6.6 Cereal-based probiotic foods; Acknowledgements; References; Part Two - Fermentation microbiology; 7 - Advanced methods for the identification, enumeration, and characterization of microorganisms in fermented foods; 7.1 The fermented food microbial ecosystem; 7.2 Culture-dependent methods; 7.3 Culture-independent methods: diversity in microbial communities 7.4 Culture-independent methods: metabolic activity in microbial communities |
| Record Nr. | UNINA-9910463762103321 |
| Cambridge, England ; ; Waltham, Massachusetts ; ; Kidlington, England : , : Woodhead Publishing, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in fermented foods and beverages : improving quality, technologies and health benefits / / edited by Wilhelm Holzapfel ; contributors, V. Alessandria [and forty-four others]
| Advances in fermented foods and beverages : improving quality, technologies and health benefits / / edited by Wilhelm Holzapfel ; contributors, V. Alessandria [and forty-four others] |
| Edizione | [1st edition] |
| Pubbl/distr/stampa | Cambridge, England ; ; Waltham, Massachusetts ; ; Kidlington, England : , : Woodhead Publishing, , 2015 |
| Descrizione fisica | 1 online resource (587 p.) |
| Disciplina | 664.024 |
| Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Soggetto topico |
Fermentation
Beverages - Microbiology Fermented foods |
| ISBN | 1-78242-024-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Related titles; Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Part One - Fermented foods and health; 1 - Probiotic fermented foods and health promotion; 1.1 Introduction; 1.2 Probiotic fermented foods and health promotion; 1.3 Health benefits deriving from the consumption of probiotics; 1.4 Gastrointestinal health; 1.5 Immune health; 1.6 Metabolic health; 1.7 Summary; 1.8 Future trends
1.9 Sources of further information and adviceReferences; 2 - Exopolysaccharides from fermented dairy products and health promotion; 2.1 Introduction; 2.2 Exopolysaccharides (EPSs) from fermented dairy products; 2.3 Interaction with the human intestinal microbiome; 2.4 Interaction with the immune system; 2.5 Interaction with enteric pathogens and toxins; 2.6 Diverse interactions and potential health benefits; 2.7 Conclusions; References; 3 - Bioactive peptides from fermented foods and health promotion; 3.1 Introduction; 3.2 Release of bioactive peptides during microbial fermentation 3.3 Bioactive peptides in fermented dairy and soy products3.4 Bioactive peptides in health promotion; 3.5 Conclusions and future trends; References; 4 - Conjugated linoleic acid production in fermented foods; 4.1 Introduction; 4.2 Basic knowledge of conjugated linoleic acid (CLA); 4.3 CLA content of unprocessed food ingredients; 4.4 Factors influencing the CLA content of raw materials, and the effect of animal diet on CLA content of milk and meat; 4.5 CLA content of fermented food products; 4.6 Health effects of CLA; 4.7 Future trends; References 5 - Effect of fermentation on the phytochemical contents and antioxidant properties of plant foods5.1 Introduction; 5.2 Effect of fermentation on phytochemical profiles of plant foods and the bioavailability of nutrients; 5.3 Effect of fermentation on antioxidant properties of plant foods; 5.4 Health-promoting effects of fermented plant foods: a case of phytochemical and antioxidant property changes; 5.5 Conclusions; References; 6 - Traditional cereal fermented foods as sources of functional microorganisms; 6.1 Introduction; 6.2 Food fermentation processes 6.3 Antimicrobial proteins isolated from boza-related lactic acid bacteria6.4 Fermented cereal-based food from Africa and Latin America; 6.5 Starter cultures and cereal-based fermented food; 6.6 Cereal-based probiotic foods; Acknowledgements; References; Part Two - Fermentation microbiology; 7 - Advanced methods for the identification, enumeration, and characterization of microorganisms in fermented foods; 7.1 The fermented food microbial ecosystem; 7.2 Culture-dependent methods; 7.3 Culture-independent methods: diversity in microbial communities 7.4 Culture-independent methods: metabolic activity in microbial communities |
| Record Nr. | UNINA-9910787806803321 |
| Cambridge, England ; ; Waltham, Massachusetts ; ; Kidlington, England : , : Woodhead Publishing, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in fermented foods and beverages : improving quality, technologies and health benefits / / edited by Wilhelm Holzapfel ; contributors, V. Alessandria [and forty-four others]
| Advances in fermented foods and beverages : improving quality, technologies and health benefits / / edited by Wilhelm Holzapfel ; contributors, V. Alessandria [and forty-four others] |
| Edizione | [1st edition] |
| Pubbl/distr/stampa | Cambridge, England ; ; Waltham, Massachusetts ; ; Kidlington, England : , : Woodhead Publishing, , 2015 |
| Descrizione fisica | 1 online resource (587 p.) |
| Disciplina | 664.024 |
| Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Soggetto topico |
Fermentation
Beverages - Microbiology Fermented foods |
| ISBN | 1-78242-024-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Related titles; Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Part One - Fermented foods and health; 1 - Probiotic fermented foods and health promotion; 1.1 Introduction; 1.2 Probiotic fermented foods and health promotion; 1.3 Health benefits deriving from the consumption of probiotics; 1.4 Gastrointestinal health; 1.5 Immune health; 1.6 Metabolic health; 1.7 Summary; 1.8 Future trends
1.9 Sources of further information and adviceReferences; 2 - Exopolysaccharides from fermented dairy products and health promotion; 2.1 Introduction; 2.2 Exopolysaccharides (EPSs) from fermented dairy products; 2.3 Interaction with the human intestinal microbiome; 2.4 Interaction with the immune system; 2.5 Interaction with enteric pathogens and toxins; 2.6 Diverse interactions and potential health benefits; 2.7 Conclusions; References; 3 - Bioactive peptides from fermented foods and health promotion; 3.1 Introduction; 3.2 Release of bioactive peptides during microbial fermentation 3.3 Bioactive peptides in fermented dairy and soy products3.4 Bioactive peptides in health promotion; 3.5 Conclusions and future trends; References; 4 - Conjugated linoleic acid production in fermented foods; 4.1 Introduction; 4.2 Basic knowledge of conjugated linoleic acid (CLA); 4.3 CLA content of unprocessed food ingredients; 4.4 Factors influencing the CLA content of raw materials, and the effect of animal diet on CLA content of milk and meat; 4.5 CLA content of fermented food products; 4.6 Health effects of CLA; 4.7 Future trends; References 5 - Effect of fermentation on the phytochemical contents and antioxidant properties of plant foods5.1 Introduction; 5.2 Effect of fermentation on phytochemical profiles of plant foods and the bioavailability of nutrients; 5.3 Effect of fermentation on antioxidant properties of plant foods; 5.4 Health-promoting effects of fermented plant foods: a case of phytochemical and antioxidant property changes; 5.5 Conclusions; References; 6 - Traditional cereal fermented foods as sources of functional microorganisms; 6.1 Introduction; 6.2 Food fermentation processes 6.3 Antimicrobial proteins isolated from boza-related lactic acid bacteria6.4 Fermented cereal-based food from Africa and Latin America; 6.5 Starter cultures and cereal-based fermented food; 6.6 Cereal-based probiotic foods; Acknowledgements; References; Part Two - Fermentation microbiology; 7 - Advanced methods for the identification, enumeration, and characterization of microorganisms in fermented foods; 7.1 The fermented food microbial ecosystem; 7.2 Culture-dependent methods; 7.3 Culture-independent methods: diversity in microbial communities 7.4 Culture-independent methods: metabolic activity in microbial communities |
| Record Nr. | UNINA-9910823194603321 |
| Cambridge, England ; ; Waltham, Massachusetts ; ; Kidlington, England : , : Woodhead Publishing, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in Food Applications for High Pressure Processing Technology [[electronic resource] /] / by Hafiz Muhammad Shahbaz, Farah Javed, Jiyong Park
| Advances in Food Applications for High Pressure Processing Technology [[electronic resource] /] / by Hafiz Muhammad Shahbaz, Farah Javed, Jiyong Park |
| Autore | Muhammad Shahbaz Hafiz |
| Edizione | [1st ed. 2023.] |
| Pubbl/distr/stampa | Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2023 |
| Descrizione fisica | 1 online resource (82 pages) |
| Disciplina | 664.024 |
| Collana | SpringerBriefs in Food, Health, and Nutrition |
| Soggetto topico |
Food science
Food—Analysis Chemistry Food Engineering Food Science Food Chemistry |
| ISBN | 3-031-33643-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Chapter 1 -- Introduction and Advances in HPP Equipment -- 1.1 WorkingMechanism of HPP -- 1.2 HPP Industrial Equipment Manufacturers -- 1.2.1 History of High Pressure Equipment -- 1.3 Types of Packaging Material Used for HPP Foods -- Chapter 2 -- Applications of HPP for Microbial Food Safety -- 2.1 Factors Affected Microbial Inactivation -- 2.1.1 Process Parameters -- 2.1.2 Microbial Characteristics -- 2.1.3 Influence of Substrate Composition, pH, and Water Activity -- 2.2 Food Pasteurization and Sterilization Effects -- 2.3 Intrinsic and Extrinsic Factors -- 2.3.1 Species and Strain Variation -- 2.3.2 Stage of Growth -- 2.3.3 Substrate -- 2.3.4 Temperature -- Chapter 3 -- Shelf Life and Quality Improvements of HPP Treated Food Products -- 3.1 Juices -- 3.2 Meats -- 3.3 Fruits and Vegetable Products -- 3.4 Dairy products -- 3.5 Flour and powders -- 3.6 Fermented products -- 3.7 Fermented products -- Chapter 4 -- HPP Applications for Extraction of Bioactive Compounds -- 4.1 Effect of HPP on bioactive compounds recovery -- 4.1.1 Polyphenols -- 4.1.2 Carotenoids -- 4.1.3 Glucosinolates -- 4.2 Effect of HPP on bioactive compounds -- 4.2.1 Micronutrients and phytonutrients -- 4.2.2 Minerals -- Chapter 5 -- Advanced Applications of HPP for Improved Functionality of Food Products -- 5.1 Effect of HPP on allergenicity of food -- 5.2 Effect of HPP on preserving lipids -- 5.3 Effect of HPP on Salt Contents -- 5.4 Sea foods -- 5.6 Development of Clean Label Products -- Chapter 6 -- Current Challenges and Future Applications of HPP -- References. . |
| Record Nr. | UNINA-9910731469103321 |
Muhammad Shahbaz Hafiz
|
||
| Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in hot metal extrusion and simulation of light alloys : selected, peer reviewed papers from the International Conference on Extrusion and Benchmark (ICEB 2013), October 8-9, 2013, Dortmund, Germany. / / edited by A. Erman Tekkaya and Andreas Jäger
| Advances in hot metal extrusion and simulation of light alloys : selected, peer reviewed papers from the International Conference on Extrusion and Benchmark (ICEB 2013), October 8-9, 2013, Dortmund, Germany. / / edited by A. Erman Tekkaya and Andreas Jäger |
| Pubbl/distr/stampa | Zurich, Switzerland : , : Trans Tech Publications, , 2014 |
| Descrizione fisica | 1 online resource (173 p.) |
| Disciplina | 664.024 |
| Altri autori (Persone) |
TekkayaA. Erman
JägerAndreas |
| Collana | Key Engineering Materials |
| Soggetto topico | Extrusion process |
| Soggetto genere / forma | Electronic books. |
| ISBN | 3-03826-264-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Advances in Hot Metal Extrusion and Simulation of Light Alloys; Preface and Committees; Table of Contents; I. Keynote; Metallurgical and Engineering Challenges in Magnesium Extrusion; II. Extrusion Benchmark; Extrusion Benchmark 2013 - Experimental Analysis of Mandrel Deflection, Local Temperature and Pressure in Extrusion Dies; III. Friction Evaluation; Experimental Investigations of Friction Carried out with the Tribo-Torsion-Test and Frictional Modelling; A New High Speed Friction Test for Extrusion Processes; Advanced Frictional Models for Extrusion Application; IV. Material Flow
Numerical Analysis on Surface Ductile Fractures for Some Extrusion ConditionsA New Constitutive Model Describing the Plastic Flow of Metals: Application to the AA6082 Aluminum Alloy; A Novel Method for 3D-Die Design in the Extrusion Process Using Equi-Potential Lines; On the Balance of the Metal Flow in Porthole Dies with Differently Sized Porthole Channels; Simulation of Material Flow Coupled with Die Analysis in Complex Shape Extrusion; V. Seam Welding Phenomena Finite Element Based Determination and Optimization of Seam Weld Positions in Porthole Die Extrusion of Double Hollow Profile with Asymmetric Cross SectionNon-Destructive Detection of Weld Seams in Extruded Aluminum Profiles; Comparison of Bulge Test vs. Conical Expansion Test for Hollow Extruded Profile Characterization; VI. Microstructure; Prediction of Fibrous and Recrystallized Structures in 6xxx Alloy Extruded Profiles; Tool Design Induced Anisotropic Flow Behavior of Hot Extruded Aluminum Profiles; VII. Processes and Process Optimization Research on the Influence of Die Shape in Complex Extrusion of Multi BilletsManufacturing of Steel-Reinforced Aluminum Parts by Co-Extrusion and Subsequent Forging; Optimal Design and Experimental Investigations of Aluminium Extrusion Profiles for Lightweight of Car Bumper; Improved Extrudability of High Strength Alloys Using an Optimization Method Based on a Combination of Experiments and FEM Software; Keywords Index; Authors Index |
| Record Nr. | UNINA-9910465040803321 |
| Zurich, Switzerland : , : Trans Tech Publications, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in hot metal extrusion and simulation of light alloys : selected, peer reviewed papers from the International Conference on Extrusion and Benchmark (ICEB 2013), October 8-9, 2013, Dortmund, Germany. / / edited by A. Erman Tekkaya and Andreas Jäger
| Advances in hot metal extrusion and simulation of light alloys : selected, peer reviewed papers from the International Conference on Extrusion and Benchmark (ICEB 2013), October 8-9, 2013, Dortmund, Germany. / / edited by A. Erman Tekkaya and Andreas Jäger |
| Pubbl/distr/stampa | Zurich, Switzerland : , : Trans Tech Publications, , 2014 |
| Descrizione fisica | 1 online resource (173 p.) |
| Disciplina | 664.024 |
| Altri autori (Persone) |
TekkayaA. Erman
JägerAndreas |
| Collana | Key Engineering Materials |
| Soggetto topico | Extrusion process |
| ISBN | 3-03826-264-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Advances in Hot Metal Extrusion and Simulation of Light Alloys; Preface and Committees; Table of Contents; I. Keynote; Metallurgical and Engineering Challenges in Magnesium Extrusion; II. Extrusion Benchmark; Extrusion Benchmark 2013 - Experimental Analysis of Mandrel Deflection, Local Temperature and Pressure in Extrusion Dies; III. Friction Evaluation; Experimental Investigations of Friction Carried out with the Tribo-Torsion-Test and Frictional Modelling; A New High Speed Friction Test for Extrusion Processes; Advanced Frictional Models for Extrusion Application; IV. Material Flow
Numerical Analysis on Surface Ductile Fractures for Some Extrusion ConditionsA New Constitutive Model Describing the Plastic Flow of Metals: Application to the AA6082 Aluminum Alloy; A Novel Method for 3D-Die Design in the Extrusion Process Using Equi-Potential Lines; On the Balance of the Metal Flow in Porthole Dies with Differently Sized Porthole Channels; Simulation of Material Flow Coupled with Die Analysis in Complex Shape Extrusion; V. Seam Welding Phenomena Finite Element Based Determination and Optimization of Seam Weld Positions in Porthole Die Extrusion of Double Hollow Profile with Asymmetric Cross SectionNon-Destructive Detection of Weld Seams in Extruded Aluminum Profiles; Comparison of Bulge Test vs. Conical Expansion Test for Hollow Extruded Profile Characterization; VI. Microstructure; Prediction of Fibrous and Recrystallized Structures in 6xxx Alloy Extruded Profiles; Tool Design Induced Anisotropic Flow Behavior of Hot Extruded Aluminum Profiles; VII. Processes and Process Optimization Research on the Influence of Die Shape in Complex Extrusion of Multi BilletsManufacturing of Steel-Reinforced Aluminum Parts by Co-Extrusion and Subsequent Forging; Optimal Design and Experimental Investigations of Aluminium Extrusion Profiles for Lightweight of Car Bumper; Improved Extrudability of High Strength Alloys Using an Optimization Method Based on a Combination of Experiments and FEM Software; Keywords Index; Authors Index |
| Record Nr. | UNINA-9910789129403321 |
| Zurich, Switzerland : , : Trans Tech Publications, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advances in hot metal extrusion and simulation of light alloys : selected, peer reviewed papers from the International Conference on Extrusion and Benchmark (ICEB 2013), October 8-9, 2013, Dortmund, Germany. / / edited by A. Erman Tekkaya and Andreas Jäger
| Advances in hot metal extrusion and simulation of light alloys : selected, peer reviewed papers from the International Conference on Extrusion and Benchmark (ICEB 2013), October 8-9, 2013, Dortmund, Germany. / / edited by A. Erman Tekkaya and Andreas Jäger |
| Pubbl/distr/stampa | Zurich, Switzerland : , : Trans Tech Publications, , 2014 |
| Descrizione fisica | 1 online resource (173 p.) |
| Disciplina | 664.024 |
| Altri autori (Persone) |
TekkayaA. Erman
JägerAndreas |
| Collana | Key Engineering Materials |
| Soggetto topico | Extrusion process |
| ISBN | 3-03826-264-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Advances in Hot Metal Extrusion and Simulation of Light Alloys; Preface and Committees; Table of Contents; I. Keynote; Metallurgical and Engineering Challenges in Magnesium Extrusion; II. Extrusion Benchmark; Extrusion Benchmark 2013 - Experimental Analysis of Mandrel Deflection, Local Temperature and Pressure in Extrusion Dies; III. Friction Evaluation; Experimental Investigations of Friction Carried out with the Tribo-Torsion-Test and Frictional Modelling; A New High Speed Friction Test for Extrusion Processes; Advanced Frictional Models for Extrusion Application; IV. Material Flow
Numerical Analysis on Surface Ductile Fractures for Some Extrusion ConditionsA New Constitutive Model Describing the Plastic Flow of Metals: Application to the AA6082 Aluminum Alloy; A Novel Method for 3D-Die Design in the Extrusion Process Using Equi-Potential Lines; On the Balance of the Metal Flow in Porthole Dies with Differently Sized Porthole Channels; Simulation of Material Flow Coupled with Die Analysis in Complex Shape Extrusion; V. Seam Welding Phenomena Finite Element Based Determination and Optimization of Seam Weld Positions in Porthole Die Extrusion of Double Hollow Profile with Asymmetric Cross SectionNon-Destructive Detection of Weld Seams in Extruded Aluminum Profiles; Comparison of Bulge Test vs. Conical Expansion Test for Hollow Extruded Profile Characterization; VI. Microstructure; Prediction of Fibrous and Recrystallized Structures in 6xxx Alloy Extruded Profiles; Tool Design Induced Anisotropic Flow Behavior of Hot Extruded Aluminum Profiles; VII. Processes and Process Optimization Research on the Influence of Die Shape in Complex Extrusion of Multi BilletsManufacturing of Steel-Reinforced Aluminum Parts by Co-Extrusion and Subsequent Forging; Optimal Design and Experimental Investigations of Aluminium Extrusion Profiles for Lightweight of Car Bumper; Improved Extrudability of High Strength Alloys Using an Optimization Method Based on a Combination of Experiments and FEM Software; Keywords Index; Authors Index |
| Record Nr. | UNINA-9910818201403321 |
| Zurich, Switzerland : , : Trans Tech Publications, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Aerated foods : principles, formation and stability / / Prof Dr. Ganesan Narsimhan
| Aerated foods : principles, formation and stability / / Prof Dr. Ganesan Narsimhan |
| Autore | Narsimhan Ganesan <1948-> |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley Blackwell, , [2019] |
| Descrizione fisica | 1 online resource (629 pages) |
| Disciplina | 664.024 |
| Collana | THEi Wiley ebooks. |
| Soggetto topico | Food - Aeration |
| ISBN |
1-119-59148-1
1-119-59146-5 1-119-18995-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910555052003321 |
|
Narsimhan Ganesan <1948->
|
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| Hoboken, New Jersey : , : Wiley Blackwell, , [2019] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Aerated foods : principles, formation and stability / / Prof Dr. Ganesan Narsimhan
| Aerated foods : principles, formation and stability / / Prof Dr. Ganesan Narsimhan |
| Autore | Narsimhan Ganesan <1948-> |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley Blackwell, , [2019] |
| Descrizione fisica | 1 online resource (629 pages) |
| Disciplina | 664.024 |
| Collana | THEi Wiley ebooks. |
| Soggetto topico | Food - Aeration |
| ISBN |
1-119-59148-1
1-119-59146-5 1-119-18995-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910806923903321 |
|
Narsimhan Ganesan <1948->
|
||
| Hoboken, New Jersey : , : Wiley Blackwell, , [2019] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
African fermented food products- new trends / / Abdel Moneim Elhadi Sulieman, Abdalbasit Adam Mariod, editors
| African fermented food products- new trends / / Abdel Moneim Elhadi Sulieman, Abdalbasit Adam Mariod, editors |
| Pubbl/distr/stampa | Cham, Switzerland : , : Springer-Verlag, , [2022] |
| Descrizione fisica | 1 online resource (584 pages) |
| Disciplina | 664.024 |
| Soggetto topico |
Fermented foods - Africa
Aliments fermentats |
| Soggetto genere / forma | Llibres electrònics |
| ISBN | 3-030-82902-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910522573303321 |
| Cham, Switzerland : , : Springer-Verlag, , [2022] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
