858 resultados para 1466
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Lugar y fecha de imp. tomados del colofón e impresor de IBE
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Sign.: a-z8, 2a-2f8, 2g-2h6
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Raulin, Jean (O.S.B.), 1443-1514. Itinerarium paradisi religiosissimi patris artium ac sacre pagine p[ro]fessoris Parisien[sis] diuiniq[ue] verbi declamatoris facundissimi magistri Ioannis Raulin ordinis Cluniace[nsis], co[m]plecte[n]s sermones de Penit
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Pie de imp. tomado del colofón
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Texto e índice a dos col. con apostillas marginales
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Capitulares grab. xil.
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Menéndez Pelayo atribuye la glosa de los proverbios a Pedro Díaz de Toledo
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Menéndez Pelayo atribuye la glosa de los proverbios a Pedro Díaz de Toledo
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Texto a dos col.
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Marca tip. en colofón (Baudrier. XII, p. 266, n° 2)
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Sign.: [calderón]6, A-Q8
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Pie de imp. tomado del colofón
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Thermorheological changes in high hydrostatic pressure (HHP)-treated chickpea flour (CF) slurries were studied as a function of pressure level (0.1, 150, 300, 400, and 600 MPa) and slurry concentration (1:5, 1:4, 1:3, and 1:2 flour-to-water ratios). HHP-treated slurries were subsequently analyzed for changes in properties produced by heating, under both isothermal and non-isothermal processes. Elasticity (G′) of pressurized slurry increased with pressure applied and concentration. Conversely, heat-induced CF paste gradually transformed from solid-like behavior to liquid-like behavior as a function of moisture content and pressure level. The G′ and enthalpy of the CF paste decreased with increasing pressure level in proportion with the extent of HHP-induced starch gelatinization. At 25 °C and 15 min, HHP treatment at 450 and 600 MPa was sufficient to complete gelatinization of CF slurry at the lowest concentration (1:5), while more concentrated slurries would require higher pressures and temperature during treatment or longer holding times. Industrial relevance Demand for chickpea gel has increased considerably in the health and food industries because of its many beneficial effects. However, its use is affected by its very difficult handling. Judicious application of high hydrostatic pressure (HHP) at appropriate levels, adopted as a pre-processing instrument in combination with heating processes, is presented as an innovative technology to produce a remarkable decrease in thermo-hardening of heat-induced chickpea flour paste, permitting the development of new chickpea-based products with desirable handling properties and sensory attributes.
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Hay un ejemplar encuadernado con: Descripcion del muelle que la... ciudad de Valencia ha mandado fabricar en su playa... (XVII/40).
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Resumen: Descripción: retrato del militar García Paredes de tres cuartos y ligeramente de perfil hacia la derecha