Les administrateurs d'hôpitaux dans l'Europe moderne / / Jean-Pierre Gutton

• Record Nr.: UNINA9910348251903321
• Autore: Gutton Jean-Pierre
• Pubbl/distr/stampa: Lyon, : Presses universitaires de Lyon, 2019
• ISBN: 2-7297-1074-4
• Descrizione fisica: 1 online resource (142 p.)
• Altri autori (Persone): HessePhilippe-Jean; HickeyDaniel; KrumenackerYves; LacharmeCécile; RiisThomas; RogisterJohn; SoubeyrouxJacques; GuttonJean-Pierre
• Soggetti: History; hôpital; administrateur; recteur; direction d'hôpital; personnel hospitalier; statut; Église; prince; juridique; administratif
• Lingua di pubblicazione: Francese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Sommario/riassunto: Le passage par le rectorat des hôpitaux a constitué, dans la France de l'Ancien Régime, un des principaux moyens d'accès à la notabilité. Des journées d'étude, tenues en 1997 et 1998, avaient éclairé cette histoire. ; Les actes en ont été publics dans Les administrateurs d'hôpitaux dans la France de l'Ancien Régime, PUL, 1999. Le groupe de travail alors constitué s'est étoffé et a voulu élargir ses interrogations. Une troisième table ronde, dont ce volume rend compte, s'est déroulée le 7 décembre 2000. Elle a permis d'établir des comparaisons entre le cas français et celui de divers pays européens, mettant en valeur le rôle des Églises ou celui du prince. Elle a aussi analysé la part que les administrateurs d'hôpitaux ont prise dans la création de règles juridiques ou administratives qui définissent un statut de l'assisté ainsi qu'un statut du personnel hospitalier.

Advances in foodscience and technology . Volume 1 / / edited by Visakh P.M. ... [et al.]

• Record Nr.: UNINA9910828769903321
• Pubbl/distr/stampa: Salem, Mass., : Scrivener Publishing; Hoboken, N.J., : Wiley, c2013
• ISBN: 9781118659120; 1118659120; 9781118659083; 1118659082; 9781118658802; 1118658809
• Edizione: [1st ed.]
• Descrizione fisica: 1 online resource (326 p.)
• Altri autori (Persone): P. MVisakh
• Disciplina: 664/.07
• Soggetti: Food industry and trade; Food - Analysis; Food - Composition
• Lingua di pubblicazione: Tedesco
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Cover; Title Page; Copyright Page; Contents; Preface; List of Contributors; 1 Food Chemistry and Technology; 1.1 Food Security; 1.2 Nanotechnology in Food Applications; 1.3 Frozen Food and ; Technology; 1.4 Chemical and Functional Properties of Food Components; 1.5 Food: Production, Properties and Quality; 1.6 Safety of Enzyme Preparations Used in Food; 1.7 Trace Element Speciation in Food; 1.8 Bio-nanocomposites for Natural Food Packaging; References; 2 Food Security: A Global Problem; 2.1 Food Security: Definitions and Basic Concepts; 2.2 Main Causes of Food Insecurity; 2.2.1 Social Issues; 2.2.2 Economic Issues2.2.3 Environmental Issues; 2.3 The Food Insecurity Dimension; 2.3.1 Current Situation at Global Level; 2.3.2 The Food, Financial and Economic Crisis and Their Implications on Food Security; 2.3.3 The Last Concern: Food Prices Volatility; 2.3.4 The Food Sector Numbers: Trends in Global Food Production and Trade; 2.4 Conclusions; References; 3 Nanotechnology in Food Applications; 3.1 What is Nanotechnology?; 3.2 Food Formulations; 3.3 Food Packaging; 3.3.1 Enhanced Barrier Properties; 3.3.2 Active Packaging; 3.3.3 Intelligent Packaging; 3.4 Regulation Issues and Consumer PerceptionAcknowledgements; References; 4 Frozen Food and Technology; 4.1 Introduction; 4.2 Treatments: Pre-freezing; 4.2.1 Fruits and Vegetables; 4.2.2 Fish Products; 4.2.3 Meat Products; 4.3 Freezing Process; 4.4 Freezing Methods and Equipment; 4.4.1 Freezing by Contact with Cold Air; 4.4.2 Freezing by Contact with Cold Liquid; 4.4.3 Freezing by Contact with Cold Surfaces; 4.4.4 Cryogenic Freezing; 4.4.5 Combination of Freezing Methods; 4.4.6 Innovations in Freezing Processes; 4.4.7 Food Products and Freezing Methods; 4.5 Effect of Freezing and Frozen Storage on Food Properties4.5.1 Physical Changes; 4.5.2 Chemical Changes; 4.5.3 Microbiological Aspects; 4.6 Final Remarks; References; 5 Chemical and Functional Properties of Food Components; 5.1 Introduction; 5.2 Functional and Chemical Properties of Food Components; 5.2.1 Functional Foods: Historical Perspective and Definitions; 5.2.2 Legislation on Functional Food Claims; 5.2.3 Classification of Functional Foods; 5.2.4 Functional Properties of Food Components; 5.3 Nutritional Value and Sensory Properties of Food; 5.3.1 Nutritional Value of Food; 5.3.2 Sensory Properties of Food5.4 Postharvest Storage and Processing; 5.4.1 Bioactive Compounds Postharvest; 5.5 Conclusion; Acknowledgements; References; 6 Food: Production, Properties and Quality; 6.1 Introduction; 6.2 Food Production; 6.3 Factors Affecting Production and Improvement of Food; 6.3.1 Soil and Climate; 6.3.2 Population and Income Per Capita; 6.3.3 Technology; 6.3.4 Plant Source Foods; 6.3.5 Animal Source Foods; 6.4 Food Properties; 6.5 Food Quality; References; 7 Regulatory Aspects of Food Ingredients in the United States: Focus on the Safety of Enzyme Preparations Used in Food
• Sommario/riassunto: This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid methods of analysis and detection, as well as sensor technology, environmental control and safety. The book focuses on food chemistry and examines chemical and mechanical modifications to generate novel properties, functions, and applications.