03165nam 22004455 450 991100749180332120250523130338.03-658-47942-610.1007/978-3-658-47942-8(CKB)39125296800041(DE-He213)978-3-658-47942-8(MiAaPQ)EBC32129714(Au-PeEL)EBL32129714(EXLCZ)993912529680004120250523d2025 u| 0engur|||||||||||txtrdacontentcrdamediacrrdacarrierEnd of Life: The Case of Aging Large-Scale Retail Properties /by Fritz Pelzl1st ed. 2025.Wiesbaden :Springer Fachmedien Wiesbaden :Imprint: Springer Gabler,2025.1 online resource (XXIII, 212 p. 71 illus., 69 illus. in color.) 3-658-47941-8 Introduction -- Framework of Large-scale Retail Properties -- Aging Process of Large-scale Retail Properties -- Transfer of Obsolescence on Large-scale Retail Properties -- Demolition of Large-scale Retail Properties -- Lifetime of Demolished Large-scale Retail Properties -- Lifetime of Demolished Worst-performing Large-scale Retail Properties -- Conclusion.Retail is an increasingly dynamic environment, shaped by digitalization, empowered customers and broad socio-economic changes. These factors are impacting retailers' business models and, in particular, their offline stores, which are subject to physical deterioration and obsolescence. Over time, the declining utility of built substance conflicts with increasing user expectations, ultimately leading to demolition. This includes significant urban, economic and environmental consequences. By analyzing an extended dataset based on the German demolition statistic, this study empirically examines the lifetime of demolished large-scale retail buildings. It identifies the characteristics of underperforming buildings as well as the triggers that ultimately lead to their demise. As demolition generates significant negative externalities, it is assessed whether end of life occurs prematurely. This is measured by technical and economic benchmarks, as well as against alternative assets. The study is conducted with the aim of future-proofing large retail properties, which is essential for sustainable future urban development. About the author Dr.-Ing. Fritz Pelzl researches the future challenges of sustainable real estate and urban development with a focus on retail and residential buildings. He is also a project developer and the founder and managing director of several property companies.Real estate managementReal Estate ManagementReal estate management.Real Estate Management.333.5068Pelzl Fritzauthttp://id.loc.gov/vocabulary/relators/aut1822564MiAaPQMiAaPQMiAaPQBOOK9911007491803321End of Life: The Case of Aging Large-Scale Retail Properties4388832UNINA05188nam 2200613 a 450 991101914630332120200520144314.01-283-40717-597866134071771-4443-3990-71-4443-3992-3(CKB)3460000000000072(EBL)675272(OCoLC)742333234(SSID)ssj0000482431(PQKBManifestationID)12159572(PQKBTitleCode)TC0000482431(PQKBWorkID)10525612(PQKB)11790689(MiAaPQ)EBC675272(EXLCZ)99346000000000007220101007d2011 uy 0engur|n|---|||||txtccrVegetable oils in food technology composition, properties and uses /edited by Frank D. Gunstone2nd ed.Hoboken Wiley-Blackwellc20111 online resource (378 p.)Description based upon print version of record.1-4443-3268-6 Includes bibliographical references and index.Vegetable Oils in Food Technology; Contents; Preface to the First Edition; Preface to the Second Edition; Contributors; List of Abbreviations; 1 Production and Trade of Vegetable Oils; 1.1 Extraction, refining and processing; 1.2 Vegetable oils: Production, consumption and trade; 1.2.1 Nine vegetable oils; 1.2.2 Palm oil; 1.2.3 Soybean oil; 1.2.4 Rapeseed/canola oil; 1.2.5 Sunflowerseed oil; 1.2.6 Groundnut (peanut) oil; 1.2.7 Cottonseed oil; 1.2.8 Coconut oil; 1.2.9 Palmkernel oil; 1.2.10 Olive oil; 1.2.11 Corn oil; 1.2.12 Sesame oil; 1.2.13 Linseed oil; 1.3 Some topical issues1.3.1 Imports into China and India1.3.2 Trade in oilseeds and in vegetable oils; 1.3.3 Food and non-food use of vegetable oils; 1.3.4 Prices; 1.3.5 The food-fuel debate; 1.3.6 Predictions for future supply and demand; 1.3.7 Sustainability; 1.3.8 Genetic modification; References; 2 Palm Oil; 2.1 Introduction; 2.2 Composition and properties of palm oil and fractions; 2.2.1 Palm oil; 2.2.2 Palm olein; 2.2.3 Palm stearin; 2.3 Physical characteristics of palm oil products; 2.3.1 Palm oil; 2.3.2 Palm olein; 2.3.3 Palm stearin; 2.4 Minor components of palm oil products; 2.4.1 Carotenes2.4.2 Tocopherols and tocotrienols (tocols)2.4.3 Sterols, squalene and other hydrocarbons; 2.5 Food applications of palm oil products; 2.5.1 Cooking/frying oil; 2.5.2 Margarines; 2.5.3 Shortenings; 2.5.4 Vanaspati; 2.5.5 Cocoa butter equivalents (CBE); 2.5.6 Other uses; 2.6 Nutritional aspects of palm oil; 2.7 Sustainable palm oil; 2.8 Conclusions; References; 3 Soybean Oil; 3.1 Introduction; 3.2 Composition of soybean and soybean oil; 3.2.1 Seed composition; 3.2.2 Oil composition; 3.2.3 Fatty acid composition; 3.2.4 Minor components; 3.3 Recovery and refining of soybean oil3.3.1 Oil extraction3.3.2 Oil refining; 3.3.3 Modified non-alkaline refining; 3.3.4 Co-products from oil refining; 3.3.5 Fatty acid esters of glycidol and 3-monochloro-1,2-propanediol as processing contaminants; 3.4 Oil composition modification by processing and biotechnology; 3.4.1 Hydrogenation; 3.4.2 Interesterification; 3.4.3 Crystallization and fractionation; 3.4.4 Traditional plant breeding and genetic modification; 3.4.5 Oxidative and sensory properties of low-linolenic acid soybean oil to replace trans frying oil; 3.5 Physical properties of soybean oil; 3.5.1 Polymorphism3.5.2 Density3.5.3 Viscosity; 3.5.4 Refractive index; 3.5.5 Specific heat; 3.5.6 Melting point; 3.5.7 Heat of combustion; 3.5.8 Smoke, flash, and fire points; 3.5.9 Solubility; 3.5.10 Plasticity and spreadability; 3.5.11 Electrical resistivity; 3.6 Oxidation evaluation of soybean oil; 3.7 Nutritional properties of soybean oil; 3.8 Food uses of soybean oil; 3.8.1 Cooking and salad oils; 3.8.2 Margarine and shortening; 3.8.3 Mayonnaise and salad dressing; References; 4 Canola/Rapeseed Oil; 4.1 Introduction; 4.2 Composition; 4.2.1 Nature of edible oils and fats4.2.2 Fatty acid composition of canola oilOur dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc). Good health rests, in part, on an adequate and balanced supply of these components. This book is concerned with the major sources of lipids and the micronutrients that they contain. Now in an extensively updated second edition, the volume provides a source of concentrated and accessible information on the composition, properties and food applications of the vegetable oils commonly used in the food industry. Chapters are Vegetable oilsFood industry and tradeVegetable oils.Food industry and trade.664/.3Gunstone F. D91607MiAaPQMiAaPQMiAaPQBOOK9911019146303321Vegetable oils in food technology4420495UNINA