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Record Nr. |
UNINA9910132282703321 |
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Autore |
M’hamed Oualdi Delphine Pagès-El Karoui, Chantal Verdeil (dir.) |
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Titolo |
Les ondes de choc des révolutions arabes / / M’hamed Oualdi, Delphine Pagès-El Karoui and Chantal Verdeil (editors) |
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Pubbl/distr/stampa |
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Presses de l’Ifpo, 2014 |
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France : , : Presses de l'Ifpo, , 2014 |
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Descrizione fisica |
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1 online resource (291 pages) : digital, PDF file(s) |
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Collana |
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Contemporain publications ; ; 36 |
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Soggetti |
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Government - Non-U.S |
Law, Politics & Government |
Government - Asia |
Arab countries Politics and government 19th century |
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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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Note generali |
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Bibliographic Level Mode of Issuance: Monograph |
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Nota di bibliografia |
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Includes bibliographical references. |
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Sommario/riassunto |
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Revolutions in the Arab world have not only shaken or brought down regimes deemed irremovable. Their shock waves have also upset the relations of Arab countries with other states in the world. It is this fundamental and yet little explored question that this book addresses on the repercussions of the Arab revolutions on a regional and international scale, through the examples of Turkey, Iran, Russia, Israel and from China. Each of the chapters of the first part thus offers an off-centre look at the revolutionary processes still at work. The second part of the book allows a completely different shift. By focusing on the media and on the artistic scene, it is a profound reformulation of political discourses and practices that the contributors to this work bring to light. And this, for questions as central as the practices of Islam, the capacities of engagement, and conversely the perpetuation of the logics of obedience. Finally, this book explores, in its last section, the social and spatial transformations on which the revolutions have shed new light: how the liberalization policy led by the al-Assad regime has contributed to the outbreak of violence in Syria. ; how the migrations of workers in the Maghreb, the Middle East and the Gulf |
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have influenced the transformation of Arab regimes; how, lastly, the revolutions changed the relationship of the Egyptians to the public space and of the Libyans to their territory. |
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2. |
Record Nr. |
UNINA9910298643803321 |
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Autore |
Galvez Antonio |
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Titolo |
Food Biopreservation / / by Antonio Galvez, María José Grande Burgos, Rosario Lucas López, Rubén Pérez Pulido |
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Pubbl/distr/stampa |
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New York, NY : , : Springer New York : , : Imprint : Springer, , 2014 |
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ISBN |
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Edizione |
[1st ed. 2014.] |
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Descrizione fisica |
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1 online resource (121 p.) |
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Collana |
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SpringerBriefs in Food, Health, and Nutrition, , 2197-571X |
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Disciplina |
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Soggetti |
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Food—Biotechnology |
Biochemical engineering |
Nutrition |
Food Science |
Biochemical Engineering |
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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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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references at the end of eah chapters. |
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Nota di contenuto |
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1. Introduction -- 2. The Concept of Biopreservation -- 3. Incorporation of Bacteriocins In Food Systems -- 4. Biopreservation as Part of Hurdle Technology -- 5. Biopreservation of Vegetable Foods -- 6. Biopreservation of Meats and Meat Products -- 7. Biopreservation of Milk and Dairy Products -- 8. Biopreservation of Seafoods -- 9. Regulations -- 10. General Conclusions and Perspectives. |
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Sommario/riassunto |
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The purpose of this Brief is to provide a global view of the concept of biopreservation and its potential and existing applications in the different food sectors. Biopreservation, an approach already experimented with by our ancestors, has been used empirically for centuries and now the rationale behind it is becoming increasingly popular, applied singly or in combination with novel and classical food processing technologies. The growing world population, together with the globalization of the food market and consumer demand for foods |
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that are ready to eat, lightly preserved, fresh-tasting, and rich in flavor, nutrients, and bioactive compounds, is forcing the food industry to develop less aggressive food preservation methods. |
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