LEADER 04235 am 2200973 n 450 001 9910502598403321 005 20210726 010 $a979-1-03-657691-1 024 7 $a10.4000/books.pup.48215 035 $a(CKB)4100000012052874 035 $a(FrMaCLE)OB-pup-48215 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/86483 035 $a(PPN)258324252 035 $a(EXLCZ)994100000012052874 100 $a20211014j|||||||| ||| 0 101 0 $afre 135 $auu||||||m|||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aModernités des troubadours /$fElodie Burle Errecade, Michelle Gally, Francesca Manzari 210 $aAix-en-Provence $cPresses universitaires de Provence$d2021 215 $a1 online resource (196 p.) 225 1 $aSenefiance 311 $a979-1-03-200171-4 330 $aEn quel sens peut-on parler de « modernités des troubadours?», ces poètes lyriques du premier Moyen Âge compositeurs de pièces écrites dans une langue superbe mais désormais difficile à comprendre?? Ils ne cessent pourtant de hanter la mémoire des poètes, des musiciens, des romanciers, par l?attrait de leur chant amoureux né en langue d?oc et qui marquera l?art d?aimer de l?Europe pour des siècles. Modernes donc ils le sont, par leur présence entêtée autant que par la perfection de leur art : fin?amor ? amour parfaite, amour de la langue et de la musique. Cet ouvrage étudie ce que les troubadours occitans ont inspiré à des ?uvres de différentes expressions artistiques, modernes et contemporaines. Elles trouvent parfois dans le plus ancien de quoi nourrir leur renouvellement. Le volume interroge aussi la correspondance entre le dire et le dit lorsque la forme canso est confrontée à l?épreuve de la transposition, de la réécriture, de la traduction dans une culture autre. Comment défaire le lien qui tient enveloppés les figures et les thèmes de la lyrique amoureuse avec leurs «?mesures?» en langue occitane?? Sans doute au prix d?une transcréation, gage de la fécondité de ce qui n?est qu?improprement tenu pour passé. 606 $aMedieval & Renaissance Studies 606 $aLiterature (General) 606 $aoccitan 606 $atroubadour 606 $afin?amor 606 $apoète 606 $amusicien 606 $alangue d?oc 606 $acompositeur 606 $aMoyen-Âge 606 $acanso 610 $aoccitan 610 $atroubadour 610 $afin?amor 610 $apoète 610 $amusicien 610 $alangue d?oc 610 $acompositeur 610 $aMoyen-Âge 610 $acanso 615 4$aMedieval & Renaissance Studies 615 4$aLiterature (General) 615 4$aoccitan 615 4$atroubadour 615 4$afin?amor 615 4$apoète 615 4$amusicien 615 4$alangue d?oc 615 4$acompositeur 615 4$aMoyen-Âge 615 4$acanso 700 $aBaquey$b Stéphane$01291680 701 $aBédouret-Larraburu$b Sandrine$01297152 701 $aBurle-Errecade$b Élodie$01289889 701 $ade Paor$b Cathal$01297153 701 $aDiaconu$b Lumini?a$01297154 701 $aDitche$b Elisabeth Rallo$01297155 701 $aDumoulié$b Camille$0388770 701 $aFranco Ferraz$b Maria Cristina$01297156 701 $aGally$b Michèle$01232684 701 $aJacono$b Jean-Marie$01297157 701 $aLoba$b Anna$01289894 701 $aMachado de Oliveira$b Ana Lúcia$01297158 701 $aMagrini-Romagnoli$b Céline$01297159 701 $aManzari$b Francesca$0315686 701 $aOseki-Dépré$b Inês$0703399 701 $aPagani$b Francesca$01297160 701 $aPollock$b Jonathan$01281830 701 $aVanderhaeghe$b Denis$01297161 701 $aZuchetto$b Gérard$0533872 701 $aBurle Errecade$b Elodie$01289889 701 $aGally$b Michelle$01297162 701 $aManzari$b Francesca$0315686 801 0$bFR-FrMaCLE 906 $aBOOK 912 $a9910502598403321 996 $aModernités des troubadours$93024425 997 $aUNINA LEADER 05412nam 2201249z- 450 001 9910557586103321 005 20220111 035 $a(CKB)5400000000043787 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/77088 035 $a(oapen)doab77088 035 $a(EXLCZ)995400000000043787 100 $a20202201d2021 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aProgress on Nutrient Composition, Meat Standardization and Grading, Processing and Safety in Different Types of Meat Sources 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021 215 $a1 online resource (218 p.) 311 08$a3-0365-2542-4 311 08$a3-0365-2543-2 330 $aThe alleged responsibility of meats and processed meat products for some of our population's major health issues has created an opportunity for the promotion of meat analogs. This emerging competition forces the need for changes in livestock production systems for improving nutritive value and obtaining healthier and safer meat products. The morbidity and mortality attributed to Salmonella and other pathogens remain a public health issue. Hence, there is an urgent need for developing intervention technologies to control such pathogens. Beef is packaged with an array of healthy nutrients and is the highest valued livestock product. However, staples (e.g., pork, poultry) and some co-products can also be nutrient dense and/or provide a unique sensory experience with advantageous technological quality. Carcass yield is a major determinant of livestock value. Hence, objective technologies are strongly needed to effectively segregate the heterogeneous supply of carcasses into homogeneous groups in yield of cuts. Not all meats are created equal, and differences in their intrinsic characteristics may be expected when they are produced in different regions and under diverse production schemes. Nevertheless, reports aiming to characterize meats originated from different zones (e.g., tropical latitudes) are scarce. This Special Issue of Foods, "Progress on Nutrient Composition, Meat Standardization, Grading, Processing, and Safety for Different Types of Meat Sources", comprising fourteen peer-reviewed papers, is now being released as a book that will serve as an invaluable reference in addressing the current dearth of knowledge regarding the aforementioned topics, and is also envisaged to serve in updating food scientists and stakeholders of the meat value chain globally. 610 $a1,3-Dibromo-5.5-dimethyl hydantoin 610 $aantimicrobials 610 $aapplication method 610 $abarley 610 $abeef 610 $abeef primals 610 $abeef trim 610 $ablend 610 $aCampylobacter jejuni 610 $acarcass chilling 610 $acarcass traits 610 $aCertified Angus Beef 610 $achicken 610 $achicken fat by-products 610 $achicken wings 610 $achlorine dioxide 610 $acolour properties 610 $acomposition 610 $acomputer vision system 610 $acorn 610 $acountry of origin 610 $adecontamination 610 $adual energy X-ray absorptiometry 610 $aE. coli 610 $aeating quality 610 $afatty acid profile 610 $afatty acids 610 $afood-contact surfaces 610 $agenomics 610 $aheritability 610 $ahot water intervention 610 $aindicator bacteria 610 $ainterventions 610 $aLAB 610 $alactic acid 610 $alamb 610 $alipid profile 610 $aListeria monocytogenes 610 $alongissimus dorsii lumborum 610 $aMacrocystis pyrifera 610 $amature cows 610 $ameat quality 610 $amicrobial indicators 610 $amicrobial intervention 610 $amicronutrients 610 $amineral content 610 $aminerals 610 $amultivariate analyses 610 $an/a 610 $anutrient 610 $aozone intervention 610 $apathogen surrogates 610 $apig 610 $aPirenaica 610 $apork 610 $apork quality 610 $apoultry 610 $aProtected Geographical Indication 610 $aproximal composition 610 $aproximate composition 610 $arefrigerated meat shelf life 610 $aresponse surface methodology 610 $arhamnolipids 610 $arib-eye camera 610 $aSalmonella 610 $aSalmonella spp. 610 $aseaweed 610 $asensory profile 610 $aTernera de Navarra 610 $atrace elements 610 $atropical 610 $atropical beef cattle 610 $aunsaturated fatty acids 610 $aUSDA standard 610 $aUV-C 610 $avacuum packaging 610 $avolatile compounds 610 $awhole-side camera 700 $aNelson$b Huerta-Leidenz$4edt$01328683 702 $aNelson$b Huerta-Leidenz$4oth 906 $aBOOK 912 $a9910557586103321 996 $aProgress on Nutrient Composition, Meat Standardization and Grading, Processing and Safety in Different Types of Meat Sources$93038820 997 $aUNINA