LEADER 01145nam1-2200361---450 001 990001072450203316 005 20180312154747.0 010 $a0-13-042355-6 035 $a000107242 035 $aUSA01000107242 035 $a(ALEPH)000107245USA01 035 $a000107242 100 $a20020423g20029999k--y0itay0103----ba 101 1 $aENG 102 $aUS 200 1 $aModern database management$fJeffrey A. Hoffer, Mary B. Prescott, Fred R. McFadden 205 $a6nd ed 210 $aNew York [etc.]$cPrentice Hall$dcopyr. 2002 215 $aXXIV, 638 p.$cill.$d30 cm 610 $aArchivi di dati Gestione 676 $a005.74068 700 1$aHoffer,$bJeffrey A.$0150291 701 1$aPrescott,$bMary B.$0150292 701 2$aMcFadden,$bFread R,$0553654 801 0$aIT$bAtlantis$gRICA$2UNIMARC 912 $a990001072450203316 951 $a005.74068 HOF (C)$b0027564 CBS$c005.7468$d00111134 959 $aBK 979 $aDIGIUSEPPE$b90$c20020423$lUSA01$h1609 979 $aDIGIUSEPPE$b90$c20020423$lUSA01$h1615 979 $aPATRY$b90$c20040406$lUSA01$h1714 996 $aModern database management$9979319 997 $aUNISA LEADER 03488nam 2200733 a 450 001 9910452160703321 005 20200520144314.0 010 $a1-281-15124-6 010 $a9786611151249 010 $a1-59213-343-6 035 $a(CKB)1000000000482768 035 $a(EBL)328236 035 $a(OCoLC)229432852 035 $a(SSID)ssj0000358654 035 $a(PQKBManifestationID)11272722 035 $a(PQKBTitleCode)TC0000358654 035 $a(PQKBWorkID)10377910 035 $a(PQKB)10294720 035 $a(SSID)ssj0000134824 035 $a(PQKBManifestationID)11148237 035 $a(PQKBTitleCode)TC0000134824 035 $a(PQKBWorkID)10055381 035 $a(PQKB)10847694 035 $a(MiAaPQ)EBC328236 035 $a(MdBmJHUP)muse15322 035 $a(Au-PeEL)EBL328236 035 $a(CaPaEBR)ebr10210837 035 $a(CaONFJC)MIL115124 035 $a(EXLCZ)991000000000482768 100 $a20061018d2007 uy 0 101 0 $aeng 135 $aur|||||||nn|n 181 $ctxt 182 $cc 183 $acr 200 10$aDark days in the newsroom$b[electronic resource] $eMcCarthyism aimed at the press /$fEdward Alwood 210 $aPhiladelphia $cTemple University Press$d2007 215 $a1 online resource (217 p.) 300 $aDescription based upon print version of record. 311 $a1-59213-342-8 311 $a1-59213-341-X 320 $aIncludes bibliographical references (p. [191]-194) and index. 327 $aCover; Contents; Preface; Acknowledgments; Introduction; CHAPTER ONE Awakening the Newsroom; CHAPTER TWO The Politics of Anticommunism; CHAPTER THREE Prelude to an Investigation; CHAPTER FOUR Reds in the Newsroom; CHAPTER FIVE The Specter of McCarthy; CHAPTER SIX Dark Clouds over the Newsroom; CHAPTER SEVEN The Investigation; CHAPTER EIGHT Deeper Trouble; CHAPTER NINE Journalists and the First Amendment; CHAPTER TEN Living with the Legacy; Epilogue; Notes; Selected Bibliography; Index 330 $aDark Days in the Newsroom traces how journalists became radicalized during the Depression era, only to become targets of Senator Joseph McCarthy and like-minded anti-Communist crusaders during the 1950's. Edward Alwood, a former news correspondent describes this remarkable story of conflict, principle, and personal sacrifice with noticeable e?lan. He shows how McCarthy's minions pried inside newsrooms thought to be sacrosanct under the First Amendment, and details how journalists mounted a heroic defense of freedom of the press while others secretly enlisted in the government's 606 $aAnti-communist movements$zUnited States$xHistory$y20th century 606 $aJournalists$zUnited States$xHistory$y20th century 606 $aJournalists$zUnited States$xPolitical activity$xHistory$y20th century 606 $aPress and politics$zUnited States$xHistory$y20th century 607 $aUnited States$xPolitics and government$y1945-1953 607 $aUnited States$xPolitics and government$y1953-1961 608 $aElectronic books. 615 0$aAnti-communist movements$xHistory 615 0$aJournalists$xHistory 615 0$aJournalists$xPolitical activity$xHistory 615 0$aPress and politics$xHistory 676 $a973.921 700 $aAlwood$b Edward$0992736 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910452160703321 996 $aDark days in the newsroom$92273212 997 $aUNINA LEADER 05332nam 2200625 a 450 001 9910789725503321 005 20170817192102.0 010 $a1-61344-797-3 010 $a0-85709-363-0 035 $a(CKB)2670000000114645 035 $a(EBL)1584579 035 $a(OCoLC)867317954 035 $a(SSID)ssj0000746350 035 $a(PQKBManifestationID)12288824 035 $a(PQKBTitleCode)TC0000746350 035 $a(PQKBWorkID)10861791 035 $a(PQKB)11751659 035 $a(MiAaPQ)EBC1584579 035 $a(PPN)179861948 035 $a(EXLCZ)992670000000114645 100 $a20110722d2011 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aHandbook of food proteins$b[electronic resource] /$fedited by G.O. Phillips and P.A. Williams 210 $aCambridge $cWoodhead Pub.$d2011 215 $a1 online resource (457 p.) 225 1 $aWoodhead Publishing series in food science, technology and nutrition,$x2042-8049 ;$vno. 222 300 $aDescription based upon print version of record. 311 $a1-84569-758-8 320 $aIncludes bibliographical references and index. 327 $aCover; Handbook of food proteins; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; 1 Introduction to food proteins; 1.1 Introduction; 1.2 Structure of protein; 1.3 Functional properties of proteins; 1.4 Scope of this book; 2 Caseins; 2.1 Introduction; 2.2 Manufacture of casein-based ingredients; 2.3 Structure and properties; 2.4 Uses and applications of casein-based ingredients; 2.5 Interactions with other ingredients; 2.6 Technical data and specifications; 2.7 Regulatory status; 2.8 References; 3 Whey proteins 327 $a3.1 Introduction3.2 Manufacture of whey protein ingredients; 3.3 Chemistry of the major whey proteins; 3.4 Technical data; 3.5 Uses and applications of whey protein ingredients; 3.6 Whey protein hydrolysates; 3.7 Regulatory status; 3.8 Future trends; 3.9 Sources of further information and advice; 3.10 Acknowledgements; 3.11 References; 4 Meat protein ingredients; 4.1 Introduction; 4.2 Sources of meat protein ingredients; 4.3 Lean tissue protein ingredients; 4.4 Connective tissue protein ingredients; 4.5 Hydrolysates and flavors; 4.6 Blood protein ingredients; 4.7 Future trends 327 $a4.8 Acknowledgment4.9 References; 5 Gelatin; 5.1 Introduction; 5.2 Manufacturing gelatin; 5.3 Regulations, technical data and standard quality test methods; 5.4 Chemical composition and physical properties of collagens and gelatins; 5.5 Gelatin derivatives; 5.6 Applications of gelatin; 5.7 Acknowledgements; 5.8 References and sources of further information and advice; 6 Seafood proteins; 6.1 Introduction; 6.2 Chemistry of seafood proteins; 6.3 Seafood proteins as a component of the human diet; 6.4 Comparison of seafood proteins with vegetable and other animal proteins 327 $a6.5 Functional properties of seafood proteins6.6 Factors affecting functional properties of seafood proteins; 6.7 Isolation and recovery of fish muscle proteins from whole fish and fish processing by-products; 6.8 Products derived from seafood proteins; 6.9 Environmental considerations for continuous sustainability of proteins from aquatic resources; 6.10 Regulatory aspects of seafood protein: allergies to seafood proteins; 6.11 References; 7 Egg proteins; 7.1 Introduction; 7.2 Egg white: chemical composition and structure; 7.3 Manufacture of egg white ingredients 327 $a7.4 Functional properties of egg white7.5 Conclusion: egg white; 7.6 Egg yolk: chemical composition and structure; 7.7 Manufacture of egg yolk ingredients and egg yolk separation; 7.8 Functional properties of egg yolk; 7.9 Conclusion: egg yolk; 7.10 Regulatory status: egg proteins as food allergens; 7.11 References; 8 Soy proteins; 8.1 Introduction; 8.2 Soybean storage proteins: structure-function relationship of ?-conglycinin and glycinin; 8.3 Soy protein as a food ingredient; 8.4 Improving soy protein functionality; 8.5 Conclusion; 8.6 References; 9 Peas and other legume proteins 327 $a9.1 Introduction 330 $aTraditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume.The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on a particular protein ingredient or group of ingr 410 0$aWoodhead Publishing in food science, technology, and nutrition ;$vno. 222. 606 $aFood$xProtein content 606 $aProteins 615 0$aFood$xProtein content. 615 0$aProteins. 676 $a613.282 701 $aPhillips$b G. O$01577483 701 $aWilliams$b P. A$01123798 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910789725503321 996 $aHandbook of food proteins$93856101 997 $aUNINA