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1. |
Record Nr. |
UNINA9910296439103321 |
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Autore |
Cailleux Philippe |
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Titolo |
Trois Paroisses de Rouen, xiiie-xve siècle : Saint-Lô, Notre-Dame-la-Ronde et Saint-Herbland. Étude de topographie et d'urbanisme / / Philippe Cailleux |
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Pubbl/distr/stampa |
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Mont-Saint-Aignan, : Presses universitaires de Rouen et du Havre, 2018 |
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ISBN |
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Descrizione fisica |
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1 online resource (568 p.) |
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Altri autori (Persone) |
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Soggetti |
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History |
urbanisation |
immobilier |
religion |
bâti |
Saint-Lô |
Notre-Dame-la-Ronde |
Saint-Herbland |
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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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Appuyée sur une reconstitution parcellaire d'un espace d'environ sept hectares et sur l'abondante documentation rouennaise, cette étude d'histoire urbaine médiévale porte sur trois paroisses de la ville de Rouen voisines de la cathédrale : les paroisses de Saint-Lô, Notre-Dame-la-Ronde et Saint-Herbland, aux derniers siècles du Moyen Âge. Après une évocation des différentes phases de l'urbanisation de la capitale normande et de ses répercussions sur le secteur étudié, l'auteur s'attache à faire revivre l'habitat et le cadre de vie de ces Rouennais de la fin du Moyen Âge, puis se consacre à l'étude du marché immobilier et enfin à l'évocation des habitants, à leurs activités et à ce que les sources laissent entrevoir de leur existence. |
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2. |
Record Nr. |
UNINA9910557284803321 |
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Autore |
Martínez-Villaluenga Cristina |
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Titolo |
Advances in Production, Properties and Applications of Sprouted Seeds |
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Pubbl/distr/stampa |
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Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020 |
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Descrizione fisica |
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1 electronic resource (116 p.) |
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Soggetti |
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Research & information: 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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Sommario/riassunto |
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Sprouted grains are food ingredients widely appreciated for their improved nutritional, functional, organoleptic, and textural properties compared with non-germinated grains. In recent years, sprouting has been explored as a promising green food engineering strategy to improve the nutritional value of grains and the formation of secondary metabolites with potential application in the functional food, nutraceutical, pharmaceutical, and cosmetic markets. However, little attention has been paid to the impact of sprouting on the chemical composition, safety aspects, and technofunctional and chemopreventive properties of sprouted seeds and their derived flours and byproducts. The six articles included in this Special Issue present insightful findings on the most recent advances regarding new applications of sprouted seeds or products derived thereof, evaluations of the nutritional value and phytochemical composition of sprouts during production or storage, and explorations of their microbiological, bioactive, and technofunctional properties. |
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