LEADER 01530nam0 22003733i 450 001 RAV1722038 005 20231121125647.0 010 $a9788842085430 100 $a20081029d2008 ||||0itac50 ba 101 | $aita 102 $ait 181 1$6z01$ai $bxxxe 182 1$6z01$an 200 1 $aCompagni$estoria globale del comunismo nel 20. secolo$fRobert Service$gtraduzione di David Scaffei 210 $aRoma$aBari$cGLF editori Laterza$d2008 215 $aXIII, 690 p., [12] c. di tav.$cill.$d22 cm. 225 | $a˜I œRobinson$i. Letture 410 0$1001LO10490342$12001 $a˜I œRobinson$i. Letture 500 10$aComrades!$3RAV1722057$9CFIV094144$923904 606 $aComunismo$xSec. 20.$2FIR$3RMLC003256$9I 676 $a335.430904$9$v21 700 1$aService$b, Robert$3CFIV094144$4070$0140040 702 1$aScaffei$b, David$3RAVV517231 801 3$aIT$bIT-01$c20081029 850 $aIT-RM0289 $aIT-RM1248 $aIT-RM0460 $aIT-FR0017 899 $aBiblioteca Statale A. Baldini$bRM0289 899 $aBiblioteca Della Fondazione Pietro Nenni$bRM1248 899 $aBiblioteca Dell' Archivio Centrale Dello Stato$bRM0460 899 $aBiblioteca umanistica Giorgio Aprea$bFR0017 $eN 912 $aRAV1722038 950 0$aBiblioteca umanistica Giorgio Aprea$d 52DCB Ser.Com.$e 52SBA0000249455 VMB RS $fA $h20181207$i20181207 977 $a 04$a 23$a 27$a 52 996 $aComrades$923904 997 $aUNICAS LEADER 06012nam 2200661Ia 450 001 9910438134603321 005 20200520144314.0 010 $a1-61779-803-7 024 7 $a10.1007/978-1-61779-803-0 035 $a(CKB)2560000000090448 035 $a(EBL)973570 035 $a(OCoLC)809767694 035 $a(SSID)ssj0000740673 035 $a(PQKBManifestationID)11420318 035 $a(PQKBTitleCode)TC0000740673 035 $a(PQKBWorkID)10700988 035 $a(PQKB)11635959 035 $a(DE-He213)978-1-61779-803-0 035 $a(MiAaPQ)EBC973570 035 $a(PPN)168305690 035 $a(EXLCZ)992560000000090448 100 $a20120530h20122013 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aChocolate in health and nutrition /$fRonald Ross Watson, Victor R. Preedy, Sherma Zibadi, editors 205 $a1st ed. 2013. 210 $aNew York $cSpringer$d2012, c2013 215 $a1 online resource (541 p.) 225 0 $aNutrition and health 300 $aDescription based upon print version of record. 311 $a1-61779-802-9 320 $aIncludes bibliographical references and index. 327 $aChocolate in Health and Nutrition; Series Editor Page; Preface; Acknowledgments; Contents; Contributors; Part I: Historical Perspectives and Production; Chapter 1: Pre-hispanic Use of Cocoa; References; Chapter 2: History of the Medical Use of Chocolate; The Metaphor; Food or Medicament; De Usu Et Abusu; Florence: The Medical Debate; Fin De Sie?cle; References; Chapter 3: Cocoa and Its By-Products: Identi fi cation and Utilization; Introduction; By-Products from Cocoa Pulp Juice (Sweatings); Description; Collection; Physicochemical Analyses of Fresh Cocoa Pulp Juice; Usage 327 $aBy-Products from Cocoa Pod HuskDescription; Preparation and Storage of CPH for Animal Feed; Nutrient Analysis and Antinutritional Factors; Use of CPH as an Animal Feed Ingredient; Improving the Feeding Value of CPH; Wet Feeding of CPH; CPH as a Source of Alkali for Soap Making; CPH as a Potash Fertilizer; By-Products from Discarded Cocoa Beans; By-Products from Cocoa Bean Shell; Other By-Products of Cocoa; By-Products as a Way of Increasing Farmer Income and Alleviating Farmer Poverty; Problems with Utilization of Cocoa By-Products; References 327 $aChapter 4: The Microbiology of Cocoa FermentationPrimary Processing of Cocoa; Fermentation; Drying; Further Handling; The Microbiology of Cocoa Fermentation; Origin of Inocula; Overall Microbial Development During Fermentation; Yeast Involved in Fermentation; Lactic Acid Bacteria Involved in Fermentation; Acetic Acid Bacteria Involved in Fermentation; Bacillus spp. Involved in Fermentation; Other Bacteria Involved in Fermentation; Molds Involved in Fermentation; Microbial Growth During Drying; Use of Starter Cultures for Fermentation of Cocoa; References 327 $aChapter 5: Fungi and Mycotoxin Occurrence in CocoaIntroduction; Fungi in Cocoa and Cocoa Products; Mycotoxins in Cocoa and Cocoa Products; Ochratoxin A; Ochratoxin A in Cocoa and Chocolate; A fl atoxins B 1 , B 2 , G 1 , and G 2; A fl atoxins in Cocoa and Chocolate; Mycotoxin Regulation in Cocoa and Cocoa By-products; Summary; References; Chapter 6: Nonnutritive Constituents in Chocolate and Cocoa; Introduction; Contaminants, Toxic Effects, and Regulatory Values; Metals; Lead; Cadmium; Nickel; Pesticides; Mycotoxins; A fl atoxins; Ochratoxin A; Agricultural Practices and Cocoa Bean Processing 327 $aGrowing and HarvestingDistribution; Fertilizing; Diseases; Harvesting; Processing; Contamination Pathways; Metals; Physiological Uptake; Airborne Fallout; Ion Adsorption; Contamination by Soil; Shell Fragments; Contamination by Grinding Equipment; Contamination During Chocolate Manufacture; Pesticides; Mycotoxins; Current Status of Contaminants; Metals; Lead; Cadmium; Nickel; Pesticides; Ochratoxin A; Strategies to Reduce Contaminants; References; Chapter 7: Chocolate and Cocoa Aroma; Introduction; Cocoa-Speci fi c Aroma Components of Dark Chocolates and Cocoa Powder 327 $aFermentation of Cocoa Beans Is Required for the Formation of Cocoa-Speci fi c Aroma Precursors 330 $aChocolate in Health and Nutrition represents the first comprehensive compilation of the newest data on the actions of the flavonoids and microorganisms associated with the beneficial effects of chocolate.   This unique text provides practical, data-driven resources based upon the totality of the evidence to help the reader understand the basics, treatments and preventive strategies that are involved in the understanding of the role chocolate may play in healthy individuals as well as those with cardiovascular disease, diabetes or neurocognitive declines.  Of equal importance, critical issues that involve patient concerns, such as dental caries and food preferences in children, potential effects on weight gain, addiction and withdrawal are included in well-referenced, informative chapters.  The latest research on the role of chocolate in normal health areas including mood, pain and weight management, cardiovascular disease and related conditions are presented.  Chocolate in Health and Nutrition provides health professionals in many areas of research and practice with the most up-to-date, well referenced and comprehensive volume on the current state of the science and medical uses of chocolate. . 410 0$aNutrition and Health 606 $aChocolate$xHealth aspects 606 $aCocoa 615 0$aChocolate$xHealth aspects. 615 0$aCocoa. 676 $a612.3 700 $aWatson$b Ronald R$g(Ronald Ross)$0872276 701 $aPreedy$b Victor R$0858423 701 $aZibadi$b Sherma$01751792 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910438134603321 996 $aChocolate in health and nutrition$94192645 997 $aUNINA