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1. |
Record Nr. |
UNINA9910446753403321 |
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Titolo |
Journal of operations and strategic planning |
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Pubbl/distr/stampa |
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[London] : , : SAGE, , 2018- |
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ISSN |
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Descrizione fisica |
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Disciplina |
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Soggetti |
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Production management |
Production planning |
Business logistics |
Operations research |
System analysis |
Periodicals. |
Zeitschrift |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Periodico |
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2. |
Record Nr. |
UNISA996248245403316 |
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Autore |
Haggins Bambi <1961-> |
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Titolo |
Laughing mad : the black comic persona in post-soul America / / Bambi Haggins |
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Pubbl/distr/stampa |
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New Brunswick, N.J., : Rutgers University Press, c2007 |
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ISBN |
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1-281-09255-X |
9786611092559 |
0-8135-4265-0 |
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Edizione |
[1st ed.] |
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Descrizione fisica |
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1 online resource (287 p.) |
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Disciplina |
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Soggetti |
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African American comedians |
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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. 245-267) and index. |
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Nota di contenuto |
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Contents; Acknowledgments; Introduction: Enter Laughing; Chapter 1: From Negro to Black: Coming of Comic Age in the Civil Rights Era; Chapter 2: Murphy and Rock: From the "Black Guy" to the "Rock Star"; Chapter 3: Post-Soul Comedy Goes to the Movies: Cinematic Adjustments and [Pop] Cultural Currency; Chapter 4: Crossover Diva: Whoopi Goldberg and Persona Politics; Chapter 5: Dave Chappelle: Provocateur in the Promised Land; Epilogue: Laughing Sad, Laughing Mad; Notes; Index; About the Author |
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Sommario/riassunto |
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Prior to the civil rights movement, comedians performed for audiences that were clearly delineated by race. Black comedians performed (primarily) for black audiences and white comedians performed for whites. Yet during the past forty-five years, black comics have become progressively more central to mainstream culture. In Laughing Mad, Bambi Haggins looks at how this transition occurred in a variety of media and shows how these integration processes have empowered black comedians to shape popular notions of the African American condition-for better and for worse. Historically, African American |
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3. |
Record Nr. |
UNINA9911020433303321 |
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Autore |
Stadler Richard H |
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Titolo |
Process-induced food toxicants : occurrence, formation, mitigation, and health risks / / Richard H. Stadler, David R. Lineback |
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Pubbl/distr/stampa |
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Hoboken, N.J., : Wiley, c2009 |
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ISBN |
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9786612008917 |
9781282008915 |
1282008919 |
9781613448663 |
161344866X |
9780470430101 |
0470430109 |
9780470430095 |
0470430095 |
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Descrizione fisica |
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1 online resource (744 p.) |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Food preservatives |
Food - Toxicology |
Processed foods |
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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 and index. |
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Nota di contenuto |
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PROCESS-INDUCED FOOD TOXICANTS; CONTENTS; PREFACE; CONTRIBUTORS; PART I SPECIFIC TOXICANTS RELATED TO PROCESSING TECHNOLOGY; 1 Introduction to Food Process Toxicants; 2 Thermal Treatment; 2.1 Acrylamide; 2.2 Acrolein; 2.3 Heterocyclic Aromatic Amines; 2.4 Hazards of Dietary Furan; 2.5 Hydroxymethylfurfural (HMF) and Related Compounds; 2.6 Chloropropanols and Chloroesters; 2.7 Maillard Reaction of Proteins and Advanced Glycation End Products (AGEs) in Food; 2.8 Polyaromatic Hydrocarbons; 3 Fermentation; 3.1 Ethyl Carbamate (Urethane); 3.2 Biogenic Amines; 4 Preservation |
4.1 N-Nitrosamines, Including N-Nitrosoaminoacids and Potential |
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Further Nonvolatiles4.2 Food Irradiation; 4.3 Benzene; 5 High-Pressure Processing; 6 Alkali and/or Acid Treatment; 6.1 Dietary Significance of Processing-Induced Lysinoalanine in Food; 6.2 Dietary Significance of Processing-Induced D-Amino Acids; 6.3 Chloropropanols; PART II GENERAL CONSIDERATIONS; 7 Application of the HACCP Approach for the Management of Processing Contaminants; 8 Emerging Food Technologies; 9 Food Processing and Nutritional Aspects; 10 Risk Communication; 11 Risk/Risk and Risk/Benefit Considerations; INDEX |
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Sommario/riassunto |
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Process-Induced Food Toxicants combines the analytical, health, and risk management issues relating to all of the currently known processing-induced toxins that may be present in common foods. It considers the different processing methods used in the manufacture of foods, including thermal treatment, drying, fermentation, preservation, fat processing, and high hydrostatic pressure processing, and the potential contaminants for each method. The book discusses the analysis, formation, mitigation, health risks, and risk management of each hazardous compound. Also discussed are new technologies an |
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