01231nam0-2200373 --450 991037486020332120200302093317.088-04-55901-2978-88-04-55901-620200302d2006----kmuy0itay5050 baitaengITa c 001yy<<I >>nuovi limiti dello sviluppola salute del pianeta nel terzo millennioDonella Meadows, Dennis Meadows, Jorgen Randerstraduzione di Maurizio RiccucciMilanoOscar Mondadori2006386 p.ill.20 cmOscar saggi8152001Limits to growththe 30-year update12661Ambiente naturaleProtezioneUomo e ambiente naturaleSviluppo economicoAmbiente naturaleProtezioneAspetti economici330.9Meadows,Donella H.124738Randers,Jorgen251396Meadows,Dennis12529Riccucci,MaurizioITUNINAREICATUNIMARCBK9910374860203321FONDO ROSSI 389ROSSI 417FARBCFARBCLimits to growth12661UNINA02596nam 2200637 450 991046411270332120200520144314.00-8156-5159-7(CKB)3240000000064802(MH)012956339-0(SSID)ssj0000606374(PQKBManifestationID)11973777(PQKBTitleCode)TC0000606374(PQKBWorkID)10596503(PQKB)10407018(MiAaPQ)EBC4649200(OCoLC)794700206(MdBmJHUP)muse5608(Au-PeEL)EBL4649200(CaPaEBR)ebr11250081(CaONFJC)MIL946941(OCoLC)958551894(EXLCZ)99324000000006480220160907h20112011 uy 0engurcnu||||||||txtccrFrom empire to empire Jerusalem between Ottoman and British rule /Abigail JacobsonFirst edition.Syracuse, New York :Syracuse University Press,2011.©20111 online resource (xv, 262 p. )ill., map ;Space, Place and SocietyBibliographic Level Mode of Issuance: Monograph0-8156-3255-X Includes bibliographical references and index.Jerusalem during World War I: a multiethnic city in time of an acute crisis -- Identities in transition: contested space and identities in Jerusalem -- Between Ottomanism and Zionism: the case of the Sephardi community -- When a city changes hands: Jerusalem between Ottoman and British rule -- Between the Muslim-Christian associations and the Muslim national associations: the rise of intercommunal tension.Space, place, and society.World War, 1914-1918CampaignsPalestineJerusalemHistory20th centuryJerusalemSocial conditions20th centuryJerusalemEthnic relationsElectronic books.World War, 1914-1918Campaigns956.944204Jacobson Abigail1973-517495MiAaPQMiAaPQMiAaPQBOOK9910464112703321From empire to empire849611UNINAThis Record contains information from the Harvard Library Bibliographic Dataset, which is provided by the Harvard Library under its Bibliographic Dataset Use Terms and includes data made available by, among others the Library of Congress05378nam 2200685Ia 450 99620805450331620170809151147.01-282-47219-497866124721901-61344-882-11-4443-1777-61-4443-1778-4(CKB)2550000000001125(EBL)477860(OCoLC)593229825(SSID)ssj0000337772(PQKBManifestationID)11231879(PQKBTitleCode)TC0000337772(PQKBWorkID)10295383(PQKB)10009203(MiAaPQ)EBC477860(PPN)155554247(EXLCZ)99255000000000112520090721d2010 uy 0engur|n|---|||||txtccrFood flavour technology[electronic resource] /edited by Andrew J. Taylor and Robert S.T. Linforth2nd ed.Ames, IA Blackwell20101 online resource (378 p.)Description based upon print version of record.1-4051-8543-0 Includes bibliographical references and index.Food Flavour Technology; Contents; List of contributors; Preface; 1 Creating and formulating flavours; 1.1 Introduction; 1.1.1 A little history; 1.2 Interpreting analyses; 1.3 Flavour characteristics; 1.3.1 Primary characters; 1.3.2 Secondary characteristics; 1.3.3 Taste effects; 1.3.4 Complexity; 1.3.5 Flavour balance; 1.3.6 Unfinished work; 1.4 Applications; 1.4.1 Ingredient factors; 1.4.2 Processing factors; 1.4.3 Storage factors; 1.4.4 Consumption factors; 1.5 Flavour forms; 1.5.1 Water-soluble liquid flavours; 1.5.2 Clear water-soluble liquid flavours; 1.5.3 Oil-soluble liquid flavours1.5.4 Emulsion-based flavours1.5.5 Dispersed flavours; 1.5.6 Spray-dried flavours; 1.6 Production issues; 1.7 Regulatory affairs; 1.8 A typical flavour; 1.9 Commercial considerations; 1.9.1 International tastes; 1.9.2 Abstract flavours; 1.9.3 Matching; 1.9.4 Customers; 1.10 Summary; References; 2 Flavour legislation; 2.1 Introduction; 2.2 Methods of legislation; 2.3 Legislation in the United States; 2.4 International situation: JECFA; 2.5 Council of Europe; 2.6 European community; 2.6.1 Background - national to EU legislation; 2.6.2 The 1988 Council Directive2.6.3 Smoke flavourings 2003 Directive2.6.4 Developments 2008 onwards; 2.7 Current EU Situation and the future; References; 3 Basic chemistry and process conditions for reaction flavours with particular focus on Maillard-type reactions; 3.1 Introduction; 3.2 General aspects of the Maillard reaction cascade; 3.2.1 Intermediates as flavour precursors; 3.2.2 Carbohydrate fragmentation; 3.2.3 Strecker degradation; 3.2.4 Interactions with lipids; 3.3 Important aroma compounds derived from Maillard reaction in food and process flavours; 3.3.1 Character-impact compounds of thermally treated foods3.3.2 Character-impact compounds of process flavours3.4 Preparation of process flavours; 3.4.1 General aspects; 3.4.2 Factors influencing flavour formation; 3.4.3 Savoury process flavours; 3.4.4 Sweet process flavours; 3.5 Outlook; References; 4 Biotechnological flavour generation; 4.1 Introduction; 4.2 Natural flavours: market situation and driving forces; 4.3 Advantages of biocatalysis; 4.4 Micro-organisms; 4.4.1 Biotransformation and bioconversion of monoterpenes; 4.4.2 Bioconversion of C13-norisoprenoids and sesquiterpenes; 4.4.3 Generation of oxygen heterocycles4.4.4 Generation of vanillin, benzaldehyde and benzoic compounds4.4.5 Generation of miscellaneous compounds; 4.5 Enzyme technology; 4.5.1 Liberation of volatiles from bound precursors; 4.5.2 Biotransformations; 4.5.3 Kinetic resolution of racemates; 4.6 Plant catalysts; 4.6.1 Plant cell, tissue and organ cultures; 4.6.2 Callus and suspension cultures; 4.6.3 Organ cultures; 4.6.4 Plant cell biotransformations; 4.7 Flavours through genetic engineering; 4.7.1 Genetically modified micro-organisms; 4.7.2 Isolated enzymes from genetically modified micro-organisms; 4.7.3 Plant rDNA techniques4.8 Advances in bioprocessingFood flavour technology is of key importance for the food industry. Increasingly, food products must comply with legal requirements and conform to consumer demands for "natural" products, but the simple fact is that, if foods do not taste good, they will not be consumed and any nutritional benefit will be lost. There is therefore keen interest throughout the world in the production, utilisation and analysis of flavours. The second edition of this successful book offers a broad introduction to the formulation, origins, analysis and performance of food flavours, updating the original chapterFlavorFlavoring essencesFlavorAnalysisFlavor.Flavoring essences.FlavorAnalysis.664.07664.5Taylor A. J(Andrew John),1951-867719Linforth Robert S. T867720MiAaPQMiAaPQMiAaPQBOOK996208054503316Food flavour technology1936821UNISA