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1. |
Record Nr. |
UNINA9910131099503321 |
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Autore |
Leiris Michel |
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Titolo |
La possession et ses aspects théâtraux chez les Éthiopiens de Gondar / / Michel Leiris |
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Pubbl/distr/stampa |
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Chicoutimi : , : J.-M. Tremblay, , 2011 |
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ISBN |
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Descrizione fisica |
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Collana |
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Classiques des sciences sociales ; ; 4417 |
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Disciplina |
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Soggetti |
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Demoniac possession - Catholic Church |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Nota di contenuto |
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INTRODUCTION -- Chapitre I. Culte des Zâr et chamanisme -- Chapitre II. Possession, divertissement et esthétique -- Chapitre III. Le Zâr comme symbole d'une manière d'être et promoteur d'une action -- Chapitre IV. Conscience et inconscience chez les protagonistes des scènes de possession -- Chapitre V. Théâtre joué et théâtre vécu dans le culte des Zâr. |
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2. |
Record Nr. |
UNINA9910568248803321 |
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Autore |
McClements David Julian |
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Titolo |
Next-Generation Plant-based Foods : Design, Production, and Properties / / by David Julian McClements, Lutz Grossmann |
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Pubbl/distr/stampa |
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Cham : , : Springer International Publishing : , : Imprint : Springer, , 2022 |
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ISBN |
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9783030967642 |
3-030-96764-6 |
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Edizione |
[1st ed. 2022.] |
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Descrizione fisica |
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1 online resource (582 pages) |
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Collana |
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Biomedical and Life Sciences Series |
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Disciplina |
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Soggetti |
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Food science |
Food - Analysis |
Chemistry |
Food Science |
Food Engineering |
Food Chemistry |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Nota di bibliografia |
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Includes bibliographical references (pages 554-557) and index. |
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Nota di contenuto |
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Introduction -- Plant-based ingredients -- Processes and Equipment to Create Plant-based Foods -- Physicochemical and Sensory Properties of Plant-based Foods -- Nutrition and Health Aspects -- Meat and Fish Alternatives -- Eggs and Egg Products -- Plant-based Milk and Cream Analogs- : Dairy Alternatives - Cheese, Yogurt, Butter, and Ice Cream -- Conclusion. |
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Sommario/riassunto |
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The creation of plant-based foods is one of the most rapidly advancing areas in the modern food industry. Many consumers are adopting more plant-based foods in their diets because of concerns about global warming and its devastating impacts on the environment and biodiversity. In addition, consumers are adopting plant-based diets for ethical and health reasons. As a result, many food companies are developing plant-based analogs of animal-based foods like dairy, egg, meat, and seafood products. This is extremely challenging because of the complex structure and composition of these animal-based foods. |
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Next-Generation Plant-based Foods: Design, Production and Properties presents the science and technology behind the design, production, and utilization of plant-based foods. Readers will find a review of ingredients, processing operations, nutrition, quality attributes, and specific plant-based food categories such as milk and dairy products, egg and egg products, meat andseafood products, providing the fundamental knowledge required to create the next generation of healthier and more sustainable plant-based food alternatives. |
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