LEADER 01320nam 2200301 450 001 9910308860003321 005 20210601093202.0 010 $a978-88-917-7889-5 100 $a20190212d2018----u y0engy50 ba 101 0 $aita 102 $aIT 105 0 $a 00 200 1 $aRaccontare la cultura$ecome si informano gli italiani, come si comunicano i musei$fa cura di Lella Mazzoli$gprefazione di Carlo Ossola$hpostfazione di Piero Dorfles 210 $aMilano$cFrancoAngeli$d2018 215 $a125 p.$d22 cm 225 $aMediacultura$v13 300 $aIn un momento in cui la comunicazione, nel suo insieme, insegue l'evento con l' ambizione di essere contemporanea, compete al giornalismo culturale una "coscienza di distanza"che dia alle pagine - e al lettore - prospettiva e orizzonte; che susciti "attesa di senso", offra profondità di campo e opzioni di cammino.E' la sfida più difficile, che tuttavia distingue dalla cronaca il giornalismo di cultura. 610 0 $aMusei$aFruizione 610 0 $aMusei$aComunicazione 676 $a069$v22$zita 700 1$aMazzoli,$bLella$052485 912 $a9910308860003321 952 $a069 MAZ 1$b5926$fbfs 952 $aCollez. 2416 (13)$b3576/2020$fFSPBC 959 $aFSPBC 959 $aBFS 996 $aRaccontare la cultura$91542765 997 $aUNINA LEADER 01912nam 2200397 n 450 001 996390256703316 005 20200824121312.0 035 $a(CKB)4940000000103312 035 $a(EEBO)2240903137 035 $a(UnM)99846330e 035 $a(UnM)99846330 035 $a(EXLCZ)994940000000103312 100 $a19911023d1552 uy | 101 0 $aeng 135 $aurbn||||a|bb| 200 14$aThe castell of loue, translated out of Spanyshe into Englysshe, by Iohn? Bowrchier knyght, lorde Bernes, at the instaunce of the Lady Elyzabeth Carewe, late wyfe to syr Nicholas Carewe knyght. The whiche boke treateth of the loue betwene Leriano and Laureola doughter to the kynge of Masedonia$b[electronic resource] 210 $a[[London] $cImprynted by me Robert wyer, for Richarde Kele$d[1552?]] 215 $a[224] p. $cill. (woodcuts) 300 $aA translation of San Pedro, Diego de. Carcel de amor. 300 $aEditor's preface signed: Androwe Spigurnell. 300 $aPrinter's and publisher's names from colophon; publication date conjectured by STC. 300 $aSignatures: A-O. 300 $aReproduction of a photostat of the original in the Henry E. Huntington Library and Art Gallery. 330 $aeebo-0113 700 $aSan Pedro$b Diego de$ffl. 1500.$01003068 701 $aBerners$b John Bourchier$cLord,$f1466 or 7-1533.$0196795 701 $aSpigurnell$b Andrew$01018170 801 0$bCu-RivES 801 1$bCu-RivES 801 2$bUk-ES 801 2$bCStRLIN 801 2$bWaOLN 906 $aBOOK 912 $a996390256703316 996 $aThe castell of loue, translated out of Spanyshe into Englysshe, by Iohn? Bowrchier knyght, lorde Bernes, at the instaunce of the Lady Elyzabeth Carewe, late wyfe to syr Nicholas Carewe knyght. The whiche boke treateth of the loue betwene Leriano and Laureola doughter to the kynge of Masedonia$92392869 997 $aUNISA LEADER 05511nam 2201681z- 450 001 9910580211703321 005 20220706 035 $a(CKB)5690000000011971 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/87463 035 $a(oapen)doab87463 035 $a(EXLCZ)995690000000011971 100 $a20202207d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aBy-Products: Characterisation and Use as Food 210 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 online resource (252 p.) 311 08$a3-0365-3705-8 311 08$a3-0365-3706-6 330 $aThere is an increased need to design circular economy models to make our food system more sustainable. This book brings together a review, a short communication, and several research articles showcasing a range of circular economy initiatives: some that valorise and characterise by-products using different technologies, others that apply by-products to new upcycled food products, and finishing with one article investigating consumer attitudes towards a food that comes from a circular economy initiative. This book highlights the diversity of expertise needed to valorise by-products from farm to fork and presents different by-products, technologies, and potential applications. 517 $aBy-Products 606 $aBiology, life sciences$2bicssc 606 $aResearch & information: general$2bicssc 610 $aaccelerated stress protocol 610 $aagri-waste management 610 $aaldose reductase 610 $aalmond blanch water 610 $aalmond hulls 610 $aalmond shells 610 $aalmond skins 610 $aamino acid profile 610 $aanimal welfare 610 $aanthocyanins 610 $aanti-nutritional components 610 $aantioxidant 610 $aantioxidant activity 610 $aantioxidant properties 610 $aantioxidants 610 $aArabic gum 610 $aAspergillus oryzae 610 $abioactive compounds 610 $abioactive molecules 610 $abioactives 610 $abioactivities 610 $abioethanol co-products 610 $abiorefinery 610 $aby-product 610 $aby-products 610 $aCanis familiaris 610 $acarotenoids 610 $acava lees 610 $acircular economy 610 $aconsumer acceptance 610 $aconsumer attitudes 610 $acookies 610 $adairy beverage 610 $adate seed powder 610 $adefatted seeds of Oenothera biennis 610 $adistiller's corn oil 610 $aDIY formula 610 $afermented sausages 610 $afibre content 610 $afluidized bed 610 $afood by-product 610 $afood waste 610 $aforced degradation 610 $afortification 610 $aFRAP 610 $afunctional food 610 $afunctional ovine cheese 610 $afunctional properties 610 $agrape pomace powder 610 $aheat-sensitive compounds 610 $aHPLC 610 $ain vitro digestion 610 $ainsects as feed 610 $alactic acid bacteria 610 $aLactococcus lactis 610 $aListeria monocytogenes 610 $amaize porridge 610 $amango by-products 610 $ameat byproducts 610 $amineral content 610 $amoisture-modified Arrhenius equation 610 $amuffins 610 $anutrients 610 $aNvivo 610 $aolive-derived biomass 610 $apalatability 610 $aPCL assay 610 $aphenolic extract 610 $aphysicochemical properties 610 $aphytosterols 610 $apolyphenols 610 $aporcine heart 610 $apost-fermentation corn oil 610 $apoultry 610 $aprotein extraction 610 $aPrunus dulcis 610 $apurple corn cob 610 $aqualitative study 610 $areducing power assay 610 $aresponse surface methodology 610 $arevalorization 610 $arice bran 610 $aSalmonella spp. 610 $asensory analysis 610 $asolid state fermentation 610 $asqualene 610 $astabilization 610 $asunflower flour 610 $asustainability 610 $atechnofunctional properties 610 $athin stillage 610 $atocols 610 $atocopherols 610 $atocotrienols 610 $atotal phenolic content 610 $aultrasound-assisted extraction 610 $avalorisation 610 $avalorization 610 $avalue addition 610 $avegetable pomace 610 $avolatile organic compounds 610 $awaste utilisation 610 $a?-glucosidase 615 7$aBiology, life sciences 615 7$aResearch & information: general 700 $aGrasso$b Simona$4edt$01277776 702 $aPapoutsis$b Konstantinos$4edt 702 $aRuiz-Capillas$b Claudia$4edt 702 $aHerranz$b Ana Herrero$4edt 702 $aGrasso$b Simona$4oth 702 $aPapoutsis$b Konstantinos$4oth 702 $aRuiz-Capillas$b Claudia$4oth 702 $aHerranz$b Ana Herrero$4oth 906 $aBOOK 912 $a9910580211703321 996 $aBy-Products: Characterisation and Use as Food$93012036 997 $aUNINA LEADER 01158nam0 22002891i 450 001 UON00002088 005 20231205101853.665 010 $a97-517-0785-4 100 $a20020107d1991 |0itac50 ba 101 $atur 102 $aTR 105 $a|||| 1|||| 200 1 $aArif Nihat Asya'nin Nesirleri$fSaadettin Yildiz 210 $aAnkara$cKültür Bakanligi$d1991 215 $a212 p.$d20 cm 410 1$1001UON00000401$12001 $aKültür Bakanl??? Yayinlar?$1210 $aAnkara$cKültür Bakanl?g?$d19- . -$v1252 606 $aLetteratura turca$xCritica$3UONC002032$2FI 620 $aTR$dAnkara$3UONL000083 686 $aTUR VI B$cTurchia - Letteratura e critica letteraria$2A 700 1$aYILDIZ$bSaadettin$3UONV002017$0637113 712 $aKültür Bakanl???$3UONV246112$4650 801 $aIT$bSOL$c20251003$gRICA 899 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$2UONSI 912 $aUON00002088 950 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$dSI TUR VI B 087 N $eSI SA 70064 5 087 N 996 $aArif Nihat Asya'nin Nesirleri$91174241 997 $aUNIOR