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1. |
Record Nr. |
UNINA9910143505703321 |
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Autore |
Reilly Conor |
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Titolo |
Metal contamination of food [[electronic resource] ] : its significance for food quality and human health / / Conor Reilly |
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Pubbl/distr/stampa |
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Osney Mead, Oxford ; ; Malden, MA, : Blackwell Scinece, c2002 |
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ISBN |
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1-280-19928-8 |
9786610199280 |
0-470-70937-5 |
0-470-99509-2 |
0-470-99510-6 |
1-4051-2335-4 |
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Edizione |
[3rd ed.] |
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Descrizione fisica |
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1 online resource (286 p.) |
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Disciplina |
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Soggetti |
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Food contamination |
Food - Analysis |
Metals - Analysis |
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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 and index. |
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Nota di contenuto |
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Metal Contamination of Food; Contents; Preface to the third edition; Preface to the second edition; Preface to the first edition; Part I: The Metals We Consume; 1 Introduction; 1.1 Ash; 1.1.1 Ash and the early food analysts; 1.1.2 A nineteenth-century view on food ash; 1.1.3 Ash in the modern food laboratory; 1.2 The metals in food; 1.2.1 Chemical properties of the metals; 1.2.2 Representative and transition metals; 1.3 Distribution of the metals in the environment; 1.3.1 Metals in human tissue; 1.3.2 Metals in soil; 1.3.2.1 Soil as a source of plant trace elements |
1.3.2.2 Variations in the metal content of soils1.3.2.3 Soil metal availability; 1.3.2.4 Metal transport and location within the plant; 1.3.2.5 Soil metal speciation; 2 Metals in food; 2.1 The metal components of food; 2.2 Why are we interested in metals in food?; 2.2.1 Functions of the trace elements; 2.2.2 New trace elements; 2.3 The toxic metals; 2.4 Effects of metals on food quality; 2.5 How much metal do we consume with our food?; 2.5.1 Estimating metal intakes; |
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2.5.1.1 Surveillance methods for assessing intake; 2.5.1.2 Duplicate diet method for intake estimation |
2.5.2 Comparison of methods of assessment of metal intakes2.6 Assessing risks from metals in food; 3 Metal analysis of food; 3.1 The determination of metals in foods and beverages; 3.1.1 The first step in analysis: obtaining a representative sample; 3.1.2 Prevention of contamination; 3.1.3 Drying of samples; 3.1.4 Purity of chemical reagents and water; 3.1.5 Glassware and other equipment; 3.2 Preparation of samples for analysis: digestion of organic matter; 3.2.1 Dry ashing; 3.2.2 Wet digestion techniques; 3.2.2.1 Nitric acid digestion; 3.2.2.2 Nitric-sulphuric acids digestion |
3.2.2.3 Use of perchloric acid3.2.2.4 Hydrofluoric acid; 3.2.3 Microwave digestion; 3.3 End-determination methods for metal analysis; 3.3.1 Atomic absorption spectrophotometry (AAS); 3.3.1.1 Background correction; 3.3.1.2 Use of slurries and flow injection in AAS; 3.3.1.3 Speeding up AAS; 3.3.2 Spectrofluorimetry; 3.3.3 Inductively coupled plasma spectrometry (ICP-S); 3.3.3.1 Inductively coupled plasma atomic emission spectrometry (ICP-AES); 3.3.3.2 Inductively coupled plasma mass spectrometry (ICP-MS); 3.3.4 Other analytical techniques for trace elements |
3.4 Determination of elemental species3.4.1 Methodology for the determination of metal species; 3.4.1.1 Chemical methods of speciation; 3.4.1.2 Hyphenated techniques for metal speciation; 3.5 Analytical quality control; 4 How metals get into food; 4.1 Metals in the soil; 4.1.1 Uptake of metals by plants; 4.1.1.1 Accumulator plants; 4.1.1.2 Geobotanical indicators; 4.1.2 Effects of agricultural practices on soil metal content; 4.1.2.1 Metals in agricultural fertilisers; 4.1.2.2 Metals in sewage sludge; 4.1.2.3 Metal uptake from agrochemicals |
4.1.3 Industrial contamination as a source of metals in food |
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Sommario/riassunto |
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Since publication of the previous edition of this successful book, there have been many advances in the field of food science and metal analysis and these have been taken into account of in compiling this new edition. Data on metal levels in foods and diets have been updated with information gathered from recent international literature. More than 80% of the text has been completely rewritten and, as the addition of a new subtitle suggests, greater account is taken than in earlier editions of the importance of the nutritional properties of many of the metals that we consume. In the compi |
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2. |
Record Nr. |
UNINA9910795333303321 |
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Autore |
Álvarez González Albert |
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Titolo |
Diverse scenarios of syntactic complexity / / edited by Albert Álvarez González, Zarina Estrada-Fernández, Claudine Chamoreau |
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Pubbl/distr/stampa |
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Amsterdam ; ; Philadelphia : , : John Benjamins Publishing Company, , [2019] |
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©2019 |
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ISBN |
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Descrizione fisica |
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1 online resource (265 pages) |
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Collana |
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Typological studies in language ; ; Volume 126 |
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Disciplina |
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Soggetti |
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Complexity (Linguistics) |
Grammar, Comparative and general - Clauses |
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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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"This book was born from the papers presented at the annual Seminar on Syntactic Complexity held each November at the University of Sonora in Hermosillo (Sonora, Mexico) from 2015 to 2017." |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Sommario/riassunto |
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"This volume surveys the phenomenon of syntactic complexity in a diversity of languages and from a diversity of theoretical perspectives. The topics include clause combining strategies such as relative, complement, and adverbial clauses, serialization, clausal nominalizations, but also the switch reference systems involved in clause chains, the role of insubordination and the influence of language contact in the development of syntactic complexity as well as the acquisition of complex clauses in child language and the grammaticalization processes leading to syntactic complexity. These studies illustrate the varied aspects involved in clause combining and help to understanding how syntactic complexity works and evolves in the world's languages, how it varies across languages, how it is influenced by language contact, how it is acquired. As such, this book gives the opportunity for readers to expand both their typological and their theoretical knowledge about syntactic complexity in a variety of languages" -- |
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3. |
Record Nr. |
UNINA9910908100803321 |
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Autore |
Capasso, Francesco |
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Titolo |
Farmacognosia : botanica, chimica e farmacologia delle piante medicinali / F. Capasso ; in collaborazione con Rita De Pasquale e Giuliano Grandolini |
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Pubbl/distr/stampa |
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ISBN |
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Edizione |
[2. ed] |
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Descrizione fisica |
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XXII, 489 p. : ill. ; 26 cm |
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Disciplina |
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Locazione |
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Collocazione |
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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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4. |
Record Nr. |
UNINA9910879592803321 |
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Autore |
Ramšak Mojca |
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Titolo |
The Anthropology of Smell / / by Mojca Ramšak |
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Pubbl/distr/stampa |
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Cham : , : Springer International Publishing : , : Imprint : Springer, , 2024 |
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ISBN |
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Edizione |
[1st ed. 2024.] |
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Descrizione fisica |
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1 online resource (149 pages) |
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Disciplina |
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Soggetti |
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Ethnology |
Medical anthropology |
Social medicine |
Medicine - History |
Sociocultural Anthropology |
Medical Anthropology |
Medical Sociology |
History of Medicine |
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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 and index. |
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Nota di contenuto |
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Introduction: Deeper Breath: An Outline of the Topic -- How to Conduct Smell Research and Where to Find the Sources? -- Olfactory Language -- Smell in Medicine -- Olfactory Imaginary: The Smell and Religion -- Olfactory Imaginary: The Smell of the Other Racist and Xenophobic Olfactory Stereotypes -- Legal Aspects of Odor Regulation and Scent Marketing -- Scent Marketing -- Smell in Sexuality and Eroticism -- Intangible Olfactory Heritage in Museum Practice. |
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Sommario/riassunto |
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This book discusses the meaning of smell from a socio-cultural perspective and brings important considerations of smell and olfaction beyond anatomy and physiology in an erudite, reader-friendly style. It addresses ideas about smell and odor in culturally diverse contexts; pays attention to the subtle ways in which smell is expressed; treats smell as part of memory, prejudice, rumor, and sexuality; offers insights into the role of smell in religion, literature, film art, intangible cultural heritage, and museum practices, with particular attention to the challenges posed by historical smells; describes the legal regulation |
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of smell and the background to scent marketing that seeks to influence consumer buying habits, adding a unique and practical dimension to the content. In addition to philosophical and medical historical aspects, the book offers insights into the evolution, diagnosis and impact of the COVID-19 pandemic on the human sense of smell and illustrates how our environment and societal influences shape our sensory perceptions and thus our attitudes and interpretation of the olfactory world around us. From an anthropological perspective, the book looks at olfactory heritage, cultural traditions, and the symbolism of the nose in different societies. Overall, it offers a comprehensive and thought-provoking cultural examination of the sense of smell — a sense that is often underestimated — while broadening our understanding of the world of smell and its role in our lives. “Ramšak’s research provides valuable insights into the relationship between smell and culture, including its influence on identity, memory, social interactions, cultural practices, and beliefs. The book is a valuable resource for sensory anthropology, olfactory and intangible heritage.” Prof. Dr. Katja Hrobat Virloget, University of Primorska, The Faculty of Humanities, Department of Anthropology and Cultural Studies, Koper, Slovenia “The remarkable depth and breadth of the subtle connection between smell and culture is testament to Ramšak’s deep engagement with the subject and her exceptional understanding of the global patterns of cultural connotations associated with smell.” Prof. Dr. Sophie Elpers, The Royal Netherlands Academy of Arts and Sciences, Meertens Institut, Amsterdam, The Netherlands . |
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