02894oam 2200649I 450 991045945100332120200520144314.00-429-90451-70-429-47974-31-282-90077-397866129007781-84940-694-410.4324/9780429479748 (CKB)2670000000054788(EBL)690011(OCoLC)729244654(SSID)ssj0000487251(PQKBManifestationID)11328769(PQKBTitleCode)TC0000487251(PQKBWorkID)10445957(PQKB)11333900(MiAaPQ)EBC690011(Au-PeEL)EBL690011(CaPaEBR)ebr10428146(CaONFJC)MIL290077(OCoLC)1029247152(EXLCZ)99267000000005478820180706d2009 uy 0engur|n|---|||||txtccrSchool violence studies in alienation, revenge, and redemption /Ingrid RoseLondon :Karnac Books,2009.1 online resource (161 p.)Description based upon print version of record.0-367-32479-2 1-85575-613-7 Includes bibliographical references (p. 129-137) and index.COVER; CONTENTS; ACKNOWLEDGEMENTS; PREFACE; ABSTRACT School violence; CHAPTER ONE Setting the stage; CHAPTER TWO Depth psychology and school violence; CHAPTER THREE New ideas on school alienation and violence; CHAPTER FOUR Interventive methods; CHAPTER FIVE Preventive measures; CHAPTER SIX Group dialogue and the quantum field; CHAPTER SEVEN Conclusion and final reflections; BIBLIOGRAPHY; INDEXExperiences of violence in schools are encountered much more frequently than they used to be. The shocking repercussions of these acts are felt nation-wide and particularly impact school populations, families and communities. This book undertakes to illuminate factors pertaining to the phenomenon of school violence. It is intended for professionals such as school principals, teachers, social workers, psychologists, school administrators, school counselors and all who work directly with youth in various contexts. It is also intended for parents, family and community members, youth advisors and School violenceSchool violencePsychological aspectsSchool violenceSocial aspectsElectronic books.School violence.School violencePsychological aspects.School violenceSocial aspects.371.782Rose Ingrid907177FlBoTFGFlBoTFGBOOK9910459451003321School violence2029590UNINA01288nam a22002651i 450099100402753970753620040723140528.0040802s1971 it a||||||||||||||||ita b13161659-39ule_instARCHE-111426ExLBiblioteca InterfacoltàitaA.t.i. Arché s.c.r.l. Pandora Sicilia s.r.l.333.6Commissione speciale per l'esame dei provvedimenti concernenti la disciplina degli immobili urbani490720Situazione delle locazioni in Italia :indagine conoscitiva /Commissione speciale per l'esame dei provvedimenti concernenti la disciplina degli immobili urbaniRoma :Servizio commissioni parlamentari,1971223 p. :ill. ;29 cmIndagini conoscitive e documentazioni legislative ;8In testa al front.: Camera dei deputati, Segretariato generaleLocazioneItalia1961-1969.b1316165902-04-1405-08-04991004027539707536LE002 Atti Parlamentari 1912002000432124le002C. 1-E0.00-no 00000.i1380077205-08-04Situazione delle locazioni in Italia311816UNISALENTOle00205-08-04ma -itait 0103815nam 22007335 450 991056824880332120260513140301.097830309676423-030-96764-610.1007/978-3-030-96764-2(MiAaPQ)EBC6977283(Au-PeEL)EBL6977283(CKB)22046315100041(OCoLC)1315754322(DE-He213)978-3-030-96764-2(EXLCZ)992204631510004120220506d2022 u| 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierNext-Generation Plant-based Foods Design, Production, and Properties /by David Julian McClements, Lutz Grossmann1st ed. 2022.Cham :Springer International Publishing :Imprint: Springer,2022.1 online resource (582 pages)Biomedical and Life Sciences SeriesPrint version: McClements, David Julian Next-Generation Plant-Based Foods Cham : Springer International Publishing AG,c2022 9783030967635 Includes bibliographical references (pages 554-557) and index.Introduction -- Plant-based ingredients -- Processes and Equipment to Create Plant-based Foods -- Physicochemical and Sensory Properties of Plant-based Foods -- Nutrition and Health Aspects -- Meat and Fish Alternatives -- Eggs and Egg Products -- Plant-based Milk and Cream Analogs- : Dairy Alternatives - Cheese, Yogurt, Butter, and Ice Cream -- Conclusion.The creation of plant-based foods is one of the most rapidly advancing areas in the modern food industry. Many consumers are adopting more plant-based foods in their diets because of concerns about global warming and its devastating impacts on the environment and biodiversity. In addition, consumers are adopting plant-based diets for ethical and health reasons. As a result, many food companies are developing plant-based analogs of animal-based foods like dairy, egg, meat, and seafood products. This is extremely challenging because of the complex structure and composition of these animal-based foods. Next-Generation Plant-based Foods: Design, Production and Properties presents the science and technology behind the design, production, and utilization of plant-based foods. Readers will find a review of ingredients, processing operations, nutrition, quality attributes, and specific plant-based food categories such as milk and dairy products, egg and egg products, meat andseafood products, providing the fundamental knowledge required to create the next generation of healthier and more sustainable plant-based food alternatives.Biomedical and Life Sciences SeriesFood scienceFoodAnalysisChemistryFood ScienceFood EngineeringFood ChemistryProductes vegetalsthubVegetarianismethubIndústria agrícolathubIndústria alimentàriathubLlibres electrònicsthubFood science.FoodAnalysis.Chemistry.Food Science.Food Engineering.Food Chemistry.Productes vegetalsVegetarianismeIndústria agrícolaIndústria alimentària641.5636664McClements David Julian305883Grossmann LutzMiAaPQMiAaPQMiAaPQBOOK9910568248803321Next-Generation Plant-Based Foods2845116UNINA