02418nam 2200709 a 450 991109083210332120251117015211.09786612899744978128289974212828997409780748631636074863163110.1515/9780748631636(CKB)2670000000055381(EBL)615826(OCoLC)682621160(SSID)ssj0000411711(PQKBManifestationID)11252323(PQKBTitleCode)TC0000411711(PQKBWorkID)10357370(PQKB)10835515(MiAaPQ)EBC615826(Au-PeEL)EBL615826(CaPaEBR)ebr10430825(CaONFJC)MIL289974(DE-B1597)616219(DE-B1597)9780748631636(OCoLC)1306539899(Perlego)1708612(iGPub)EUPB0002895(EXLCZ)99267000000005538120101130d2010 uy 0engur|n|---|||||txtccrThe American short story since 1950 /Kasia Boddy1st ed.Edinburgh Edinburgh University Pressc20101 online resource (185 p.)BAAS paperbacksDescription based upon print version of record.9780748627660 0748627669 Includes bibliographical references (p. 154-170) and index.Contents; Acknowledgements; Introduction: The American Short Story; Chapter 1; Chapter 2; Chapter 3; Chapter 4; Chapter 5; Chapter 6; Conclusion; Bibliography; IndexThis book focuses specifically on short fiction written since 1950, a particularly rich and diverse period in the history of the form. A selective approach has been taken, focusing on the best and most representative work.BAAS paperbacks.Short stories, AmericanHistory and criticismVerenigde StatengttShort stories, AmericanHistory and criticism.813.010905418.06bclBoddy Kasia1204919MiAaPQMiAaPQMiAaPQBOOK9911090832103321The American short story since 19504766055UNINA03372nam 22007215 450 991111411590332120260118120343.03-032-11546-9978303211546110.1007/978-3-032-11546-1(CKB)44983883100041(MiAaPQ)EBC32495950(Au-PeEL)EBL32495950(DE-He213)978-3-032-11546-1(OCoLC)1572116705(EXLCZ)994498388310004120260118d2026 u| 0engur|||||||||||txtrdacontentcrdamediacrrdacarrierCannabinoids in Food Science Chemistry, Applications, and Innovations /by Shahnshah E. Azam, Luís  Loureiro, António A. Vicente, Renata Vardanega1st ed. 2026.Cham :Springer Nature Switzerland :Imprint: Springer,2026.1 online resource (129 pages)Chemistry of Foods,2199-72093-032-11545-0 Introduction -- Chemical composition, classification, and metabolism of cannabinoids -- Extraction of cannabinoids -- Analytical techniques for identification and quantification of cannabinoids -- Practical aspects for the incorporation of cannabinoids in food products.This book offers an overview of cannabinoids, from their chemical structures and biosynthesis to their applications in medicine, food, and beyond. It bridges the gap between historical uses and cutting-edge science, providing a detailed look at phytocannabinoids, endocannabinoids, and synthetic cannabinoids. With a special focus on food applications, the book examines how cannabinoids are being integrated into innovative food products, exploring their functional benefits, bioavailability, and regulatory challenges. It highlights the potential of cannabinoids as ingredients in functional foods and beverages, offering insights into industrial processes and the future of cannabinoid-enriched products. With clear explanations of cannabinoid metabolism, the endocannabinoid system, and advanced analytical techniques, this book also addresses emerging trends, legal considerations, and future opportunities. It is an invaluable resource for researchers, industry professionals, and students in chemistry, biology, and pharmacology.Chemistry of Foods,2199-7209FoodAnalysisChemistryFood scienceNatural productsPharmacologyBotanical chemistryFood ChemistryFood ScienceNatural ProductsPharmacologyPlant BiochemistryFoodAnalysis.Chemistry.Food science.Natural products.Pharmacology.Botanical chemistry.Food Chemistry.Food Science.Natural Products.Pharmacology.Plant Biochemistry.543664.07Azam Shahnshah E1991793MiAaPQMiAaPQMiAaPQBOOK9911114115903321Cannabinoids in Food Science4769492UNINA