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1. |
Record Nr. |
UNINA9910168757703321 |
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Autore |
Amahan Ali |
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Titolo |
Mutations sociales dans le Haut Atlas : Les Ghoujdama / / Ali Amahan |
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Pubbl/distr/stampa |
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Paris, : Éditions de la Maison des sciences de l’homme, 2016 |
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ISBN |
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Descrizione fisica |
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1 online resource (350 p.) |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Berbers - Morocco - High Atlas Mountains - Social conditions |
High Atlas Mountains (Morocco) - Social conditions |
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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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Sommario/riassunto |
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Les Ghoujdama, tribu du Haut Atlas, par leur ancrage dans l'histoire et leur capacité d'adaptation au monde moderne constituent un cas exemplaire pour comprendre le Maroc et par-delà le monde rural maghrébin. Par une étude historique solide, l'auteur nous montre les Ghoujdama à l'aube du xxe siècle, sous la double domination du Glaoui et du Protectorat et depuis l'indépendance. Grâce à la connaissance intime de ce milieu dont il est issu, ALI AMAHAN, dans le sillage de Robert Montagne, Jacques Berque, Paul Pascon, Pierre Bourdieu, aborde avec acuité, justesse et authenticité l'analyse des mutations sociales chez les Ghoujdama. Il révèle les mécanismes enfouis dans les structures sociales et mentales, dévoile la dynamique spécifique qui incite au changement mais aussi à la résistance, et montre que la confrontation entre changement et permanence n'est en fait que la juxtaposition de deux systèmes, l'un moderne et puissant, l'autre traditionnel et ancestral. Ces systèmes se complètent et ne s'opposent que rarement ; ils s'appuient mutuellement l'un sur l'autre pour perdurer et évoluer. |
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2. |
Record Nr. |
UNINA9910346851103321 |
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Autore |
Herranz Ana Herrero |
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Titolo |
Biogenic Amines on Food Safety / Ana Herrero Herranz, Claudia Ruiz-Capillas |
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Pubbl/distr/stampa |
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MDPI - Multidisciplinary Digital Publishing Institute, 2019 |
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Basel, Switzerland : , : MDPI, , 2019 |
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ISBN |
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Descrizione fisica |
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1 electronic resource (202 p.) |
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Soggetti |
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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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Sommario/riassunto |
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Biogenic amines have been known for some time. These compounds are found in varying concentrations in a wide range of foods (fish, cheese, meat, wine, beer, vegetables, etc.) and their formations are influenced by different factors associated to those foods (composition, additives, ingredients, storage, microorganism, packaging, handing, conservation, etc.). The intake of foods containing high concentrations of biogenic amines can present a health hazard. Additionally, they have been used to establish indexes in various foods in order to signal the degree of freshness and/or deterioration of food. Nowadays, there has been an increase in the number of food poisoning episodes in consumers associated with the presence of these biogenic amines, mainly associated with histamines. Food safety is one of the main concerns of the consumer and safety agencies of different countries (EFSA, FDA, FSCJ, etc.), which have, as one of their main objectives, to control these biogenic amines, principally histamine, to assure a high level of food safety.Therefore, it is necessary to deepen our understanding of the formation, monitoring and reduction of biogenic amines during the development, processing and storage of food, even the effect of biogenic amines in consumers after digestion of foods with different levels of these compounds.With this aim, we are |
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preparing a Special Issue on the topic of "Biogenic Amines in Food Safety", and we invite researchers to contribute original and unpublished research articles and reviews articles that involve studies of biogenic amines in food, which can provide an update to our knowledge of these compounds and their impacts on food quality and food safety. |
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