LEADER 00854nam a2200229 i 4500 001 991002935799707536 005 20021022144141.0 008 960610s1955 us ||| | eng 035 $ab11730766-39ule_inst 035 $aLE021FD223164$9ExL 040 $aDip. SSSC$bita 100 1 $aSievers, W. David$0529604 245 10$aFreud on Broadway :$ba history of psychoanalysis and the american drama /$cW. David Sievers 260 $aNew York :$bHermitage House,$c1955 300 $a479 p. ;$c22 cm. 650 4$aTeatro e psicanalisi 907 $a.b11730766$b21-09-06$c24-10-02 912 $a991002935799707536 945 $aLE021FD TING31C37$g1$iLE021FD-1329$lle023$nFondo D'Amico$o-$pE0.00$q-$rn$so $t0$u0$v0$w0$x0$y.i11970698$z24-10-02 996 $aFreud on Broadway$9903151 997 $aUNISALENTO 998 $ale021$b10-06-96$cm$da $e-$feng$gus $h0$i1 LEADER 01143nam0 22002771i 450 001 UON00007788 005 20231205101919.234 010 $a38-8226-096-3 100 $a20020107d1980 |0itac50 ba 101 $ager 102 $aDE 105 $a|||| 1|||| 200 1 $aGeometrische Bauornamente der Seldschuken in Kleinasien$fGerd Schneider, unter Mitarbeit von Werner Bruggermann 210 $aWiesbaden$cReichert$d1980 215 $a204 p.$ctav. ill.$d42 cm 606 $aARCHITETTURA$xTURCHIA$xPERIODO SELGIUCCHIDE$3UONC002255$2FI 620 $aDE$dWiesbaden$3UONL003153 686 $aOTT XI$cIMPERO OTTOMANO - ARCHITETTURA E URBANISTICA$2A 700 1$aSCHNEIDER$bGerd$3UONV007170$0638657 712 $aReichert$3UONV246612$4650 801 $aIT$bSOL$c20240220$gRICA 899 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$2UONSI 912 $aUON00007788 950 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$dSI OTT XI 070 disperso $eSI SA 74707 7 070 disperso $sSmarrito 996 $aGeometrische Bauornamente der Seldschuken in Kleinasien$91176808 997 $aUNIOR LEADER 04368nam 22007095 450 001 9910349513303321 005 20200630094626.0 010 $a3-030-27664-3 024 7 $a10.1007/978-3-030-27664-5 035 $a(CKB)4100000009046460 035 $a(MiAaPQ)EBC5853833 035 $a(DE-He213)978-3-030-27664-5 035 $a(PPN)248602810 035 $a(EXLCZ)994100000009046460 100 $a20190820d2019 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aFood Sharing $eChemical Evaluation of Durable Foods /$fby Alessandra Pellerito, Ralf Dounz-Weigt, Maria Micali 205 $a1st ed. 2019. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2019. 215 $a1 online resource (60 pages) 225 1 $aChemistry of Foods,$x2199-689X 311 $a3-030-27663-5 327 $aFood Sharing and The Regulatory Situation in Europe: An Introduction -- Food Sharing in Practice:The German Experience in Magdeburg -- Food Sharing and Durable Foods: The Analysis of Main Chemical Parameters -- Food Waste and Correlated Impact in the Food Industry: A Simulative Approach. 330 $aThis book presents the concept of food sharing from a European perspective, and provides a concise analysis of its safety implications and the chemical properties of recovered foods. In our modern world, 33% of the total food produced is lost each year, with serious economic, environmental and social consequences. Food worth approximately 1 trillion USD is wasted per year, and it is estimated that this wasted food could feed more than 3.4 billion people. Considering that 1/10 of the global population still does not have enough money for basic needs, and in view of the impact of consumer behaviour, food retailers and industry in food waste, food sharing appears to be an attractive solution, and several communities have recently been created with the main goal of saving food and giving it to those in need. Despite the positive impact of food sharing, it also raises concerns since recovered foods are subject to spoilage, decay and irreversible chemical-physical transformations. In this book, the authors explore the current situation and the regulatory definition of food sharing in various European countries, presenting the German experience in the city of Magdeburg, where food-sharing networks have been implemented. They also discuss the chemical and safety evaluations of durable foods, and provide a simulation of food waste by comparing a food product with the same food produced with re-worked and still edible raw materials (recovered foods). 410 0$aChemistry of Foods,$x2199-689X 606 $aFood?Biotechnology 606 $aNutrition 606 $aSustainable development 606 $aQuality control 606 $aReliability 606 $aIndustrial safety 606 $aLaw?Europe 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aNutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/C18000 606 $aSustainable Development$3https://scigraph.springernature.com/ontologies/product-market-codes/U34000 606 $aQuality Control, Reliability, Safety and Risk$3https://scigraph.springernature.com/ontologies/product-market-codes/T22032 606 $aEuropean Law$3https://scigraph.springernature.com/ontologies/product-market-codes/R20000 615 0$aFood?Biotechnology. 615 0$aNutrition. 615 0$aSustainable development. 615 0$aQuality control. 615 0$aReliability. 615 0$aIndustrial safety. 615 0$aLaw?Europe. 615 14$aFood Science. 615 24$aNutrition. 615 24$aSustainable Development. 615 24$aQuality Control, Reliability, Safety and Risk. 615 24$aEuropean Law. 676 $a338.1 676 $a338.194 700 $aPellerito$b Alessandra$4aut$4http://id.loc.gov/vocabulary/relators/aut$0780955 702 $aDounz-Weigt$b Ralf$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aMicali$b Maria$4aut$4http://id.loc.gov/vocabulary/relators/aut 906 $aBOOK 912 $a9910349513303321 996 $aFood Sharing$92547190 997 $aUNINA