LEADER 01604cam0-2200481---450- 001 990000063080203316 005 20091102105105.0 010 $a90-411-1155-7 035 $a0006308 035 $aUSA010006308 035 $a(ALEPH)000006308USA01 035 $a0006308 100 $a20000914d1999----|||y0itay0103----ba 101 0 $aeng 102 $anl 105 $a||||||||001yy 200 1 $aNew political entities in public and private international law$ewith special reference to the Palestinian enttity$fedited by Amos Shapira and Mala Tabory 210 $aThe Hague [etc.]$cKluwer Law International$dcopyr. 1999 215 $aVIII, 430 p.$d25 cm 610 $aPalestina Convenzioni internazionali 676 $a341.290956953 702 1$aSHAPIRA,$bAmos 702 1$aTABORY,$bMala 801 $aIT$bSALBC$gISBD 912 $a990000063080203316 951 $aXXIII.1.M. 259 (IG VIII 13 545)$b23636 G.$cXXIII.1.M. 259 (IG VIII 13)$d00001567 959 $aBK 979 $c20000914$lUSA01$h1729 979 $c20001019$lUSA01$h1055 979 $c20001019$lUSA01$h1453 979 $c20001019$lUSA01$h1500 979 $c20001019$lUSA01$h1538 979 $c20001024$lUSA01$h1513 979 $c20001027$lUSA01$h1518 979 $c20001027$lUSA01$h1522 979 $c20001110$lUSA01$h1709 979 $c20001124$lUSA01$h1207 979 $c20020403$lUSA01$h1613 979 $aPATRY$b90$c20040406$lUSA01$h1605 979 $aRSIAV3$b90$c20091102$lUSA01$h1051 996 $aNew political entities in public and private international law$9705027 997 $aUNISA bas $agiu LEADER 04751nam 22006255 450 001 9910373909503321 005 20251116220815.0 010 $a3-030-28737-8 024 7 $a10.1007/978-3-030-28737-5 035 $a(CKB)4100000009939790 035 $a(MiAaPQ)EBC5987440 035 $a(DE-He213)978-3-030-28737-5 035 $a(PPN)242826199 035 $a(EXLCZ)994100000009939790 100 $a20191128d2019 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aHow Fermented Foods Feed a Healthy Gut Microbiota $eA Nutrition Continuum /$fedited by M. Andrea Azcarate-Peril, Roland R. Arnold, José M. Bruno-Bárcena 205 $a1st ed. 2019. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2019. 215 $a1 online resource (367 pages) 311 08$a3-030-28736-X 330 $aThis book examines the role of fermented foods on human gut health and offers a unique contribution to this rapidly growing area of study. Fermented foods have been consumed by humans for millennia. This method of food preservation provided early humans with beneficial bacteria that re-populated the gut microbiota upon consumption. However, novel methods of production and conservation of food have led to severed ties between the food that modern humans consume and the gut microbiota. As a consequence, there has been a documented increase in the prevalence of autoimmune diseases and obesity, which has been correlated to decreased diversity of gut microbes, while infectious disorders have decreased in the three past decades. With the intention of providing a thorough overview of the relationship between fermented foods, nutrition, and health, the editors have grouped the chapters into three thematic sections: food and their associated microbes, the oral microbiome, and the gut microbiome. After an introduction dedicated to the environmental microbiome, Part I provides an overview of what is currently known about the microbes associated with different foods, and compares traditional forms of food preparation with current industrial techniques in terms of the potential loss of microbial diversity. The chapters in Part 2 explore the oral microbiota as a microbial gatekeeper and main contributor to the gut microbiota. Part 3 introduces beneficial modulators of the gut microbiome starting with the establishment of a healthy gut microbiota during infancy, and continuing with the role of probiotics and prebiotics in health preservation and the imbalances of the gut microbiota. In the final section the editors offer concluding remarks and provide a view of the future brought by the microbiome research revolution. This study is unique in its emphasis on the convergence of two very relevant fields of research: the field of studies on Lactic Acid Bacteria (LAB) and fermented foods, and microbiome research. The relationship between these fields, as presented by the research in this volume, demonstrates the intimate connection between fermented foods, the oral and gut microbiota, and human health. Although research has been done on the impact of diet on the gut microbiome there are no publications addressing the restorative role of food as microbe provider to the gut microbiota. This novel approach makes the edited volume a key resource for scientific researchers working in this field. 606 $aMicrobiology 606 $aFood?Biotechnology 606 $aNutrition 606 $aFood Microbiology$3https://scigraph.springernature.com/ontologies/product-market-codes/L23040 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aNutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/C18000 606 $aMicrobiota intestinal$2thub 606 $aMicrobiota$2thub 608 $aLlibres electrònics$2thub 615 0$aMicrobiology. 615 0$aFood?Biotechnology. 615 0$aNutrition. 615 14$aFood Microbiology. 615 24$aFood Science. 615 24$aNutrition. 615 7$aMicrobiota intestinal 615 7$aMicrobiota 676 $a664.024 676 $a612.3601579 702 $aAzcarate-Peril$b M. Andrea$4edt$4http://id.loc.gov/vocabulary/relators/edt 702 $aArnold$b Roland R.$4edt$4http://id.loc.gov/vocabulary/relators/edt 702 $aBruno-Ba?rcena$b Jose? 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