LEADER 05465oam 22014894 450 001 9910972473103321 005 20250426110055.0 010 $a9786613827197 010 $a9781462381074 010 $a1462381073 010 $a9781452714820 010 $a1452714827 010 $a9781283514743 010 $a1283514745 010 $a9781451909654 010 $a1451909659 035 $a(CKB)3360000000443647 035 $a(EBL)3014419 035 $a(SSID)ssj0000943275 035 $a(PQKBManifestationID)11502962 035 $a(PQKBTitleCode)TC0000943275 035 $a(PQKBWorkID)10975528 035 $a(PQKB)11025979 035 $a(OCoLC)712989268 035 $a(IMF)WPIEE2006252 035 $a(MiAaPQ)EBC3014419 035 $a(IMF)WPIEA2006252 035 $aWPIEA2006252 035 $a(EXLCZ)993360000000443647 100 $a20020129d2006 uf 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aSustaining Latin America's Resurgence : $eSome Historical Perspectives /$fAnoop Singh, Martin Cerisola 205 $a1st ed. 210 1$aWashington, D.C. :$cInternational Monetary Fund,$d2006. 215 $a1 online resource (39 p.) 225 1 $aIMF Working Papers 300 $a"November 2006." 311 08$a9781451865127 311 08$a1451865120 320 $aIncludes bibliographical references. 327 $a""Contents""; ""I. INTRODUCTION""; ""II. DETERMINANTS OF RELATIVE GROWTH PERFORMANCE""; ""III. THE IMPORTANCE OF MACROECONOMIC STABILITY""; ""IV. RECENT PROGRESS TOWARD STABILITY AND SUSTAINED GROWTH""; ""V. SOME LESSONS AND POLICY CHALLENGES""; ""REFERENCES"" 330 3 $aThis paper looks at the historical lessons that might serve to entrech Latin America's newly resurgent growth phase. It briefly reviews the post-World War II experiences in Latin America and Asia, focusing on the conditions that favored capital accumulation and productivity growth in the faster growing economies. Among these, the paper highlights the importance of stable macroeconomic policies, especially fiscal policy. 410 0$aIMF Working Papers; Working Paper ;$vNo. 2006/252 606 $aFiscal policy$zLatin America 606 $aFinance, Public$zLatin America 606 $aCapacity$2imf 606 $aCapital accumulation$2imf 606 $aCapital$2imf 606 $aCurrency$2imf 606 $aCurrent Account Adjustment$2imf 606 $aEconomic & financial crises & disasters$2imf 606 $aEconomic Growth of Open Economies$2imf 606 $aExchange rate arrangements$2imf 606 $aFinancial Aspects of Economic Integration$2imf 606 $aFinancial Crises$2imf 606 $aFinancial crises$2imf 606 $aFinancial Risk Management$2imf 606 $aFiscal Policy$2imf 606 $aFiscal policy$2imf 606 $aForeign Exchange$2imf 606 $aForeign exchange$2imf 606 $aIndustrial productivity$2imf 606 $aIntangible Capital$2imf 606 $aInternational Economic Order and Integration$2imf 606 $aInvestment$2imf 606 $aInvestments: General$2imf 606 $aMacroeconomics$2imf 606 $aMacroeconomics: Production$2imf 606 $aNational accounts$2imf 606 $aPolicy Coordination$2imf 606 $aPolicy Designs and Consistency$2imf 606 $aPolicy Objectives$2imf 606 $aPrices, Business Fluctuations, and Cycles: General (includes Measurement and Data)$2imf 606 $aProduction and Operations Management$2imf 606 $aProduction$2imf 606 $aProductivity$2imf 606 $aPublic Finance$2imf 606 $aSaving and investment$2imf 606 $aShort-term Capital Movements$2imf 607 $aChile$2imf 615 0$aFiscal policy 615 0$aFinance, Public 615 7$aCapacity 615 7$aCapital accumulation 615 7$aCapital 615 7$aCurrency 615 7$aCurrent Account Adjustment 615 7$aEconomic & financial crises & disasters 615 7$aEconomic Growth of Open Economies 615 7$aExchange rate arrangements 615 7$aFinancial Aspects of Economic Integration 615 7$aFinancial Crises 615 7$aFinancial crises 615 7$aFinancial Risk Management 615 7$aFiscal Policy 615 7$aFiscal policy 615 7$aForeign Exchange 615 7$aForeign exchange 615 7$aIndustrial productivity 615 7$aIntangible Capital 615 7$aInternational Economic Order and Integration 615 7$aInvestment 615 7$aInvestments: General 615 7$aMacroeconomics 615 7$aMacroeconomics: Production 615 7$aNational accounts 615 7$aPolicy Coordination 615 7$aPolicy Designs and Consistency 615 7$aPolicy Objectives 615 7$aPrices, Business Fluctuations, and Cycles: General (includes Measurement and Data) 615 7$aProduction and Operations Management 615 7$aProduction 615 7$aProductivity 615 7$aPublic Finance 615 7$aSaving and investment 615 7$aShort-term Capital Movements 700 $aSingh$b Anoop$01813638 701 $aCerisola$b Martin$01816632 801 0$bDcWaIMF 906 $aBOOK 912 $a9910972473103321 996 $aSustaining Latin America's Resurgence$94372882 997 $aUNINA LEADER 05252nam 2200649Ia 450 001 9911006699803321 005 20200520144314.0 010 $a1-280-37317-2 010 $a9786610373178 010 $a1-85573-837-6 010 $a1-59124-928-7 035 $a(CKB)1000000000026230 035 $a(EBL)1640248 035 $a(SSID)ssj0000072823 035 $a(PQKBManifestationID)11114095 035 $a(PQKBTitleCode)TC0000072823 035 $a(PQKBWorkID)10095529 035 $a(PQKB)10607559 035 $a(MiAaPQ)EBC1640248 035 $a(MiAaPQ)EBC269349 035 $a(Au-PeEL)EBL269349 035 $a(OCoLC)62893929 035 $a(EXLCZ)991000000000026230 100 $a20040614d2004 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aProteins in food processing /$fedited by R. Y. Yada 210 $aCambridge $cWoodhead Publishing$d2004 215 $a1 online resource (705 p.) 225 1 $aWoodhead Publishing Series in Food Science, Technology and Nutrition 300 $aDescription based upon print version of record. 311 $a1-85573-723-X 320 $aIncludes bibliographical references and index. 327 $aFront Cover; Proteins in Food Processing; Copyright Page; Table of Contents; Contributor contact details; Chapter 1. Introduction; Chapter 2. Properties of proteins in food systems: an introduction; 2.1 Introduction; 2.2 Chemical and physical properties of food proteins; 2.3 Factors affecting properties of proteins in food systems; 2.4 Structure and function of proteins: classification and relationships; 2.5 Future trends; 2.6 Sources of further information and advice; 2.7 References; Part I: Sources of proteins; Chapter 3. The caseins; 3.1 Introduction: the caseins 327 $a3.2 Heterogeneity of the caseins3.3 Molecular properties of the caseins; 3.4 The caseins as food constituents and ingredients; 3.5 The casein micelle: introduction; 3.6 Properties and stabilisation mechanisms of casein micelles; 3.7 Structure models of the casein micelle; 3.8 Stability of casein micelles; 3.9 Future trends; 3.10 References; Chapter 4. Whey proteins; 4.1 Introduction: whey proteins as food ingredients; 4.2 Analytical methods for determining protein content; 4.3 Structure of whey proteins 327 $a4.4 Improving functionality of whey proteins in foods: physical processes and enzymatic modification4.5 Sources of further information and advice; 4.6 References; Chapter 5. Muscle proteins; 5.1 Introduction; 5.2 Structure of muscle proteins and endogenous proteases; 5.3 Muscle protein functionality; 5.4 Prepared muscle proteins as functional ingredients; 5.5 Future trends; 5.6 Sources of further information and advice; 5.7 References; Chapter 6. Soy proteins; 6.1 Introduction; 6.2 Soybean storage proteins: structure-function relationship of ?-conglycinin and glycinin 327 $a6.3 Soy protein as a food ingredient: physiochemical properties and physiological functions6.4 Improving soy protein functionality; 6.5 Conclusion; 6.6 References; Chapter 7. Proteins from oil-producing plants; 7.1 Introduction; 7.2 Oilseed protein characteristics; 7.3 Factors limiting protein utilization; 7.4 Extraction and isolation of proteins; 7.5 Functional properties of proteins; 7.6 Improving functionality of oilseed protein; 7.7 Future trends; 7.8 References; Chapter 8. Cereal proteins; 8.1 Introduction; 8.2 Protein function in cereals; 8.3 Classification of proteins 327 $a8.4 Gluten: formation, properties and modification8.5 Processing and modification of cereal proteins in cereal products; 8.6 Future trends; 8.7 References; Chapter 9. Seaweed proteins; 9.1 Introduction: seaweed and protein content of seaweed; 9.2 Composition of seaweed proteins; 9.3 Algal protein digestibility; 9.4 Uses of algal proteins in food; 9.5 Future trends; 9.6 Sources of further information and advice; 9.7 References; Part II: Analysing and modifying proteins; Chapter 10. Testing protein functionality; 10.1 Introduction 327 $a10.2 Protein structure: sample characteristics and commercial proteins 330 $aProteins are essential dietary components and have a significant effect on food quality. Edited by a leading expert in the field and with a distinguished international team of contributors Proteins in food processing reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products.After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins and proteins from oil-producing plants, cereals and seaweed. Part two illustrates the analysis and modification of proteins, with chapters on 410 0$aWoodhead Publishing Series in Food Science, Technology and Nutrition 606 $aProteins 606 $aFood industry and trade 615 0$aProteins. 615 0$aFood industry and trade. 676 $a664.0015726 701 $aYada$b Rickey Yoshio$f1954-$01823626 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911006699803321 996 $aProteins in food processing$94390400 997 $aUNINA