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1. |
Record Nr. |
UNINA990003048690403321 |
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Autore |
Nearing, Scott <1883-1983> |
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Titolo |
Diplomazia del dollaro : studio sull'imperialismo americano / Scott Nearing, Joseph Freeman ; edizione italiana con introduzione, note e aggiornamento bibliografico a cura di Nico Perrone |
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Pubbl/distr/stampa |
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Descrizione fisica |
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Collana |
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Altri autori (Persone) |
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Locazione |
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Collocazione |
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N04.127 |
XV M3 55 |
III K 60 |
E/4 NEA |
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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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2. |
Record Nr. |
UNINA9910348243903321 |
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Autore |
Deleuil Jean-Michel |
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Titolo |
Lyon la nuit : Lieux, pratiques et images / / Jean-Michel Deleuil |
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Pubbl/distr/stampa |
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Lyon, : Presses universitaires de Lyon, 2018 |
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ISBN |
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Descrizione fisica |
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1 online resource (174 p.) |
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Soggetti |
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Urban Studies |
Area Studies |
Sociology |
ville |
vie nocturne |
animation nocturne |
métropole |
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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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A la fois Ville-Lumière et ville de l’ombre, Lyon entretient des rapports complexes avec ses nuits. Depuis la Libération, les ambiances, les lieux et les populations nocturnes ont évolué, au gré d’une histoire haute en couleurs. Aujourd’hui la nuit lyonnaise, comme celle de toutes les métropoles, cristallise des enjeux économiques, politiques et sociaux croissants. Ce bilan de l'animation nocturne de Lyon révèle que, loin d’être sauvage et irrationnelle, la nuit est un moment dont les espaces sont produits et gérés par des stratégies précises. Les comportements, même les plus extravagants, s’inscrivent dans certaines logiques culturelles et sociales. Les discours et les attitudes de la nuit dévoilent un aspect trop longtemps négligé de la vie urbaine : sa dimension nocturne, entre mythes et réalités, grands soirs et petits matins. |
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3. |
Record Nr. |
UNINA9910298653003321 |
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Autore |
Baglio Ettore |
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Titolo |
Chemistry and technology of yoghurt fermentation / / Ettore Baglio |
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Pubbl/distr/stampa |
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Cham : , : Springer, , [2014] |
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ISBN |
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9783319073774 |
3-319-07377-X |
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Descrizione fisica |
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1 online resource (62 p.) |
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Collana |
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SpringerBriefs in molecular science. Chemistry of foods, , 2199-689X |
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Disciplina |
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Soggetti |
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Food—Biotechnology |
Nutrition |
Biochemistry |
Iogurt |
Aliments fermentats |
Aliments - Biotecnologia |
Food Science |
Biochemistry, general |
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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 each chapters. |
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Nota di contenuto |
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The Modern Yoghurt. Introduction to Fermentative Processes -- The Yoghurt. Chemical and Technological Profiles -- The Industry of Yoghurt. Formulations and Food Additives. |
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Sommario/riassunto |
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This Brief reviews the chemistry behind the production of yoghurt through acidification of milk. It quantifies the changes in physical and chemical properties of yoghurt during fermentation with microbial organisms (such as Lactobacillus bulgaricus and Streptococcus thermophilus). It has been found that this symbiosis has an optimal development at a temperature of ca. 45°C with the transformation of lactose into lactic acid and small amounts of acetaldehyde, diacetyl and volatile acids. This Brief explains the chemical and physical results of the fermentation process, such as precipitation of proteins and the acid coagulation of milk with a clot formation in the final semi-solid mass. The Brief sheds light on the accomplishments of the fermenting organisms: they are responsible for the biochemical reactions of |
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carbohydrate metabolism, proteolysis, lipolysis and flavour production in the process of yoghurt production. It also briefly reviews formulations and food additives used in the modern yoghurt producing industry. |
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