LEADER 03704 am 2200817 n 450 001 9910495710703321 005 20240104030502.0 010 $a2-7132-3155-8 024 7 $a10.4000/books.editionsehess.23346 035 $a(CKB)4100000011248774 035 $a(FrMaCLE)OB-editionsehess-23346 035 $a(PPN)244860246 035 $a(EXLCZ)994100000011248774 100 $a20200518j|||||||| ||| 0 101 0 $afre 135 $auu||||||m|||| 200 02$aL?hôpital en Asie du Sud$ePolitiques de santé, pratiques de soin$fClémence Jullien, Bertrand Lefebvre, Fabien Provost 210 $aParis$cÉditions de l?École des hautes études en sciences sociales$d2019 215 $a1 online resource (296 p.) 311 $a2-7132-2776-3 330 $aL?hôpital est en crise. L?hôpital est en recomposition. L?hôpital doit s?ouvrir sur le reste du système de soins, il doit resituer le patient au c?ur de son modèle médical. Ces constats, entendus de Paris à New-Delhi, sont sympto­matiques d?une institution en profonde mutation depuis plusieurs décennies. Invitant au décentrement de ces enjeux, et rassemblant des chercheurs issus de différentes disciplines (anthropologie, géographie, psychologie, socio­logie), ce volume présente un panorama actualisé des transformations de l?hôpital en Asie du Sud, en prenant appui sur la pluralité des pratiques, des normes, des lieux de soins, si particulière à cette région. De la santé de la mère et de l?enfant à la psychiatrie, du secteur public au secteur privé, de l?Inde au Pakistan, ces contributions témoignent de l?émer­gence de nouvelles aspirations chez les patients comme chez le personnel soignant, d?une redéfinition des relations entre soignants et soignés, et du développement de normes et pratiques novatrices en milieu hospitalier. Par la multiplicité des terrains présentés, ces travaux ne sont-ils pas aussi l?occasion d?interroger plus largement les transformations du rôle de l?État, la persistance de tensions sociales, religieuses et inter-castes, et enfin la circulation de modèles de soins entre global et local ? 606 $aPublic Administration 606 $amaladie 606 $amédecine 606 $anorme 606 $abien-être 606 $asoin 606 $ahôpital 606 $apratique 606 $aillness 606 $amedecine 606 $anorm 606 $awellness 606 $acare 606 $ahospital 606 $apractice 615 4$aPublic Administration 615 4$amaladie 615 4$amédecine 615 4$anorme 615 4$abien-être 615 4$asoin 615 4$ahôpital 615 4$apratique 615 4$aillness 615 4$amedecine 615 4$anorm 615 4$awellness 615 4$acare 615 4$ahospital 615 4$apractice 700 $aBanerjee$b Sneha$01458072 701 $aBärnreuther$b Sandra$01458073 701 $aBayetti$b Clément$01458074 701 $aGagnant de Weck$b Anne$01454065 701 $aJadhav$b Sushrut$01458075 701 $aJain$b Sumeet$01458076 701 $aJulien$b Clémence$01458077 701 $aJullien$b Clémence$01348641 701 $aKrishnan$b Shweta$01458078 701 $aLefebvre$b Bertrand$01458079 701 $aProvost$b Fabien$01458080 701 $aRathnam$b Shibani$01458081 701 $aStrauss$b Annika$01458082 701 $aVan Hollen$b Cecilia$01458083 701 $aVarley$b Emma$01458084 801 0$bFR-FrMaCLE 906 $aBOOK 912 $a9910495710703321 996 $aL?hôpital en Asie du Sud$93658174 997 $aUNINA LEADER 05251nam 2200661Ia 450 001 9910830293003321 005 20230828214622.0 010 $a1-280-74291-7 010 $a9786610742912 010 $a0-470-79004-0 010 $a0-470-99550-5 010 $a1-4051-7238-X 035 $a(CKB)1000000000351680 035 $a(EBL)284274 035 $a(OCoLC)437176150 035 $a(SSID)ssj0000154275 035 $a(PQKBManifestationID)11179320 035 $a(PQKBTitleCode)TC0000154275 035 $a(PQKBWorkID)10427197 035 $a(PQKB)11550006 035 $a(MiAaPQ)EBC284274 035 $a(EXLCZ)991000000000351680 100 $a20051021d2006 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aFermented milks$b[electronic resource] /$fedited by Adnan Tamime 210 $aOxford ;$aAmes, Iowa $cBlackwell Science/SDT$d2006 215 $a1 online resource (286 p.) 225 1 $aSociety of Dairy Technology series 300 $aDescription based upon print version of record. 311 $a0-632-06458-7 320 $aIncludes bibliographical references and index. 327 $aFermented Milks; Contents; Preface to Technical Series; Preface; Contributors; 1 Types of Fermented Milks; 1.1 Background; 1.2 Evolution of the process; 1.3 Diversity of fermented milks; 1.4 Patterns of consumption; 1.5 Manufacture of fermented milks; 1.6 Conclusion; References; 2 Starter Cultures; 2.1 Introduction; 2.2 Types and nomenclature of the starter organisms; 2.2.1 Traditional lactic acid bacteria; 2.2.2 Non-traditional microflora; 2.2.3 Yeasts and moulds; 2.3 Partial characterisation of the starter microflora; 2.3.1 Carbohydrate metabolism; Fermentation pathways 327 $aSugar transportation and hydrolysisGeneration of energy; 2.3.2 Citrate metabolism; 2.3.3 Formation of acetate, formate, acetaldehyde and ethanol; Pyruvate dehydrogenase complex; Pyruvate formate lyase; Acetolactate formation; Acetoin and diacetyl formation; 2.3.4 Production of exopolysaccharides; Structure and characterisation; Chemical composition and biosynthesis; Influence of exopolysaccharides on texture; Role of exopolysaccharides in the microstructure of the gel; 2.3.5 Bacteriocins; Classification of bacteriocins; Class I ... characterisation, structural properties and mode of action 327 $aClass II ... characterisation, structural properties and mode of actionClass III ... characterisation, structural properties and mode of action; Application of bacteriocins in fermented milks; 2.4 Development of starter cultures; 2.4.1 Development of new bacterial strains; 2.4.2 Blending of cultures; 2.4.3 Characterisation of cultures; Acidification rate; Texture determination; Flavour assessment; Miscellaneous factors; 2.5 Production and preservation of commercial starter cultures; 2.6 On-site production and use of starter cultures; 2.6.1 Background 327 $a2.6.2 In-line inoculation with freeze-dried or frozen concentrated culture2.6.3 Automatic inoculation system; 2.7 Future developments; Acknowledgements; References; 3 Manufacture of Yoghurt; 3.1 Background; 3.2 The basic requirements for making yoghurt; 3.2.1 Introduction; 3.2.2 Milk as the base material; 3.2.3 Standardisation of fat content and fortification of solids-non-fat content; 3.2.4 Other ingredients; 3.3 Initial processing; 3.4 Fermentation; 3.4.1 Background; 3.4.2 Microbiology of fermentation; 3.5 Coagulation of the milk; 3.6 Final processing; 3.6.1 Cooling 327 $a3.6.2 Fruit...yoghurt blending3.6.3 Packaging; 3.7 Post-production problems; 3.8 Conclusion; References; 4 Properties of Yoghurt and their Appraisal; 4.1 Background; 4.2 Chemical composition; 4.2.1 Primary constituents; 4.2.2 Secondary constituents; 4.3 Assessment of physical characteristics; 4.3.1 Physical nature of yoghurt; 4.3.2 Physical characteristics of set yoghurt; Rheological properties; Rheological measurements; 4.3.3 Stirred and drinking yoghurts; 4.4 Colour; 4.5 Microbiological analysis; 4.6 Sensory properties and analysis; 4.6.1 Sensory analysis of yoghurt 327 $a4.6.2 Attribute profiling of yoghurt 330 $aHighly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks continues to grow. Technological developments have led to a wider range of products and increased popularity with consumers. In the second book to feature in the SDT series Fermented Milks reviews the properties and manufacturing methods associated with products such as yoghurt, buttermilk, kefir, koumiss milk-based fermented beverages and many other examples from around the globe, offering the reader: A practically-oriented and 410 0$aSociety of Dairy Technology series. 606 $aFermented milk 606 $aCultured milk 615 0$aFermented milk. 615 0$aCultured milk. 676 $a637 676 $a637.1476 701 $aTamime$b A. Y$0532650 712 02$aSociety of Dairy Technology. 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910830293003321 996 $aFermented milks$92245003 997 $aUNINA