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1. |
Record Nr. |
UNINA990004329070403321 |
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Autore |
Schlegel, Friedrich von <1772-1829> |
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Titolo |
Über die Sprache und die Weisheit der Indier : ein Beitrag zur Begründung der Altertumskunde / Friedrich Schlegel ; with an introductory article by Sebastiano Timpanaro ; translated from the italian by J. Peter Maher |
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Pubbl/distr/stampa |
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Amsterdam : Benjamins, 1977 |
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ISBN |
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Edizione |
[New edition] |
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Descrizione fisica |
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Collana |
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Amsterdam studies in the theory and history of linguistic science . Series 1. , Amsterdam classics in linguistics, 1800-1925 ; 1 |
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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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2. |
Record Nr. |
UNINA9910465630803321 |
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Autore |
Moon Yumi |
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Titolo |
Populist collaborators [[electronic resource] ] : the Ilchinhoe and the Japanese colonization of Korea, 1896-1910 / / Yumi Moon |
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Pubbl/distr/stampa |
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Ithaca, : Cornell University Press, 2013 |
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ISBN |
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0-8014-6794-2 |
0-8014-6795-0 |
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Descrizione fisica |
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1 online resource (313 p.) |
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Disciplina |
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Soggetti |
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HISTORY / Asia / Korea |
Electronic books. |
Korea History |
Japan History |
Korea Politics and government 1864-1910 |
Korea Foreign relations Japan |
Japan Foreign relations Korea |
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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 and index. |
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Nota di contenuto |
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Frontmatter -- Contents -- Acknowledgments -- Abbreviations -- Author's Note -- Introduction -- 1. The Korean Reformers and the Late Chosŏn State -- 2. People and Foreigners: The Northwestern Provinces, 1896-1904 -- 3. Sensational Campaigns: The Russo-Japanese War and the Ilchinhoe's Rise, 1904-1905 -- 4. Freedom and the New Look: The Culture and Rhetoric of the Ilchinhoe Movement -- 5. The Populist Contest: The Ilchinhoe's Tax Resistance, 1904-1907 -- 6. Subverting Local Society: Ilchinhoe Legal Disputes, 1904-1907 -- 7. The Authoritarian Resolution: The Ilchinhoe and the Japanese, 1904-1910 -- Conclusion -- Index |
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Sommario/riassunto |
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An empire invites local collaborators in the making and sustenance of its colonies. Between 1896 and 1910, Japan's project to colonize Korea was deeply intertwined with the movements of reform-minded Koreans to solve the crisis of the Choson dynasty (1392-1910). Among those reformers, it was the Ilchinhoe (Advance in Unity Society)-a unique group of reformers from various social origins-that most ardently |
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embraced Japan's discourse of "civilizing Korea" and saw Japan's colonization as an opportunity to advance its own "populist agendas." The Ilchinhoe members called themselves "representatives of the people" and mobilized vibrant popular movements that claimed to protect the people's freedom, property, and lives. Neither modernist nor traditionalist, they were willing to sacrifice the sovereignty of the Korean monarchy if that would ensure the rights and equality of the people.Both the Japanese colonizers and the Korean elites disliked the Ilchinhoe for its aggressive activism, which sought to control local tax administration and reverse the existing power relations between the people and government officials. Ultimately, the Ilchinhoe members faced visceral moral condemnation from their fellow Koreans when their language and actions resulted in nothing but assist the emergence of the Japanese colonial empire in Korea. In Populist Collaborators, Yumi Moon examines the vexed position of these Korean reformers in the final years of the Choson dynasty, and highlights the global significance of their case for revisiting the politics of local collaboration in the history of a colonial empire. |
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3. |
Record Nr. |
UNINA9910830505103321 |
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Autore |
Gunstone F. D |
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Titolo |
Oils and fats in the food industry [[electronic resource] /] / Frank D. Gunstone |
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Pubbl/distr/stampa |
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Oxford ; ; Ames, Iowa, : Wiley-Blackwell Pub., 2008 |
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ISBN |
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1-282-68848-0 |
9786612688485 |
1-4443-0242-6 |
1-4443-0243-4 |
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Descrizione fisica |
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1 online resource (160 p.) |
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Collana |
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Food industry briefing series |
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Disciplina |
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Soggetti |
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Oils and fats |
Food industry and trade |
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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 (p. 137-139) and index. |
Includes web resources. |
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Nota di contenuto |
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Contents; Series Editor's Foreword; Preface; Abbreviations and Acronyms; Chapter 1 The Chemical Nature of Lipids; 1.1 Fatty acids; 1.2 Triacylglycerols; 1.3 Ester waxes; 1.4 Phospholipids; 1.5 Sterols and sterol esters; 1.6 Tocols; 1.7 Hydrocarbons; Chapter 2 The Major Sources of Oils and Fats; 2.1 Introduction; 2.2 Animal fats (butter, lard, tallow, chicken fat, and fish oils); 2.3 Cocoa butter and cocoa butter alternatives; 2.4 Lauric oils (coconut, palm kernel); 2.5 Olive oil; 2.6 Palm oil; 2.7 Rapeseed (canola) oil; 2.8 Soybean oil; 2.9 Sunflower seed oil; 2.10 Other vegetable oils |
2.11 Single cell oilsChapter 3 Extraction, Refining, and Modification Processes; 3.1 Extraction; 3.2 Refining; 3.3 Modification processes; 3.4 Blending; 3.5 Fractionation including winterisation and dewaxing; 3.6 Hydrogenation; 3.7 Interesterification using a chemical catalyst; 3.8 Interesterification using an enzymatic catalyst; 3.9 Domestication of wild crops; 3.10 Oilseeds modified by conventional seed breeding or by genetic engineering; 3.11 Animal fats modified through nutritional changes; Chapter 4 Analytical Parameters; 4.1 Introduction; 4.2 Oil content; 4.3 Unsaturation - iodine value |
4.4 Saponification - free acids, sap value4.5 Melting behaviour, solid fat content, low-temperature properties; 4.6 Oxidation - peroxide value, anisidine value, stability, shelf life, stability trials, taste panels; 4.7 Gas chromatography; 4.8 Near-infrared and Fourier transform infrared spectroscopy; 4.9 [sup(1)]H NMR spectroscopy; 4.10 [sup(13)]C NMR and [sup(31)]P NMR spectroscopy; 4.11 Mass spectrometry; Chapter 5 Physical Properties; 5.1 Polymorphism, crystal structure, and melting point; 5.2 Alkanoic and alkenoic acids; 5.3 Glycerol esters; 5.4 Ultraviolet spectroscopy |
5.5 IR and Raman spectroscopy5.6 Nuclear magnetic resonance spectroscopy; 5.7 Mass spectrometry; 5.8 Density; 5.9 Viscosity; 5.10 Refractive index; 5.11 Solubility of gases in oils; 5.12 Other physical properties; Chapter 6 Chemical Properties; 6.1 Hydrogenation; 6.2 Atmospheric oxidation; 6.3 Thermal changes; 6.4 Reactions of the carboxyl/ester function; Chapter 7 Nutritional Properties; 7.1 Introduction; 7.2 EFA and fatty acid metabolism; 7.3 De novo synthesis of saturated acids; 7.4 Desaturation and elongation in plant systems; 7.5 Desaturation and elongation in animal systems |
7.6 Antioxidants7.7 Cholesterol and phytosterols; 7.8 Conjugated linoleic acid; 7.9 Diacyglycerols; 7.10 Recommended intake of fats and of fatty acids; 7.11 Role of fats in health and disease; 7.12 Obesity; 7.13 Coronary heart disease; 7.14 Diabetes; 7.15 Inflammatory diseases; 7.16 Psychiatric disorders; 7.17 Cancer; Chapter 8 Major Edible Uses of Oils and Fats; 8.1 Introduction; 8.2 Spreads - butter and ghee; 8.3 Spreads - margarine, vanaspati, and flavoured spreads; 8.4 Baking fats and shortenings; 8.5 Frying oils and fats; 8.6 Salad oils, mayonnaise and salad cream, French dressing |
8.7 Chocolate and confectionery fats |
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Sommario/riassunto |
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Oils and fats are almost ubiquitous in food processing - whether naturally occurring in foods or added as ingredients for functional benefits and, despite the impression given by several sources to the contrary, they remain an essential part of the human diet. However, it is increasingly apparent that both the quantity and the quality of the fat consumed are vital to achieving a balanced diet. Health concerns regarding high-fat diets continue to have a high profile, and still represent a pressing issue for food manufacturers. This volume provides a concise and easy-to-use reference on th |
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