LEADER 03511 am 2200865 n 450 001 9910416471803321 005 20190715 010 $a2-8107-0898-3 024 7 $a10.4000/books.pumi.8577 035 $a(CKB)4100000010352371 035 $a(FrMaCLE)OB-pumi-8577 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/61210 035 $a(PPN)243135041 035 $a(EXLCZ)994100000010352371 100 $a20200227j|||||||| ||| 0 101 0 $afre 135 $auu||||||m|||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aTranshumance et estivage en Occident $eDes origines aux enjeux actuels /$fPierre-Yves Laffont 210 $aToulouse $cPresses universitaires du Midi$d2019 215 $a1 online resource (418 p.) 311 $a2-85816-843-1 330 $aDes milliers de bêtes trottinant dans le tintement des sonnailles ont construit une image mythique des déplacements de troupeaux. Si aujourd'hui l'âge d'or d'un élevage fortement spéculatif semble révolu, de nouvelles préoccupations patrimoniales ou environnementalistes redonnent toute leur actualité aux enjeux de la transhumance et de l'estivage. Au-delà de l'étonnante variété des types d'élevage, l'étude des acteurs sociaux, de la construction des territoires, de l?organisation étatique ont été au c?ur des interrogations portant sur un large espace géographique incluant le Maghreb. Les approches croisées d'historiens, d'archéologues, de juristes, de géographes et d'ethnologues contribuent à la richesse des analyses de ce volume. 606 $aHistory 606 $atranshumance 606 $aélevage 606 $aestivage 606 $ahistoire 610 $atranshumance 610 $ahistoire 610 $aélevage 610 $aestivage 615 4$aHistory 615 4$atranshumance 615 4$aélevage 615 4$aestivage 615 4$ahistoire 700 $aAsensio$b José Manuel Abad$01324088 701 $aBenhima$b Yassir$01305871 701 $aBoissellier$b Stéphane$0480444 701 $aBordessoule$b Éric$01324089 701 $aCarrier$b Nicolas$0995519 701 $aChaix$b Louis$069845 701 $aChandezon$b Christophe$0287930 701 $aCollantes$b Fernando$01324090 701 $aConesa$b Marc$01282150 701 $aCorbier$b Mireille$0209845 701 $aEsteban$b José Luis Castán$01324091 701 $aFanica$b Pierre-Olivier$01324092 701 $aGasparini$b Danilo$0241284 701 $aJaudon$b Bruno$01288012 701 $aLaffont$b Pierre-Yves$01282606 701 $aLebaudy$b Guillaume$01324093 701 $aLemeunier$b Guy$0139643 701 $aLepart$b Jacques$01172203 701 $aLeveau$b Philippe$0156039 701 $aMarty$b Pascal$0317868 701 $aMillán$b Manuel Corbera$01324094 701 $aPascua$b Esther$01324095 701 $aPélaquier$b Elie$01290921 701 $aPolignano$b Giacomo$01324096 701 $aRendu$b Christine$01305464 701 $aRieutort$b Laurent$01318955 701 $aRomero$b Emilio Pérez$01324097 701 $aScherman$b Matthieu$0618553 701 $aTemporal$b Xavier Soldevila i$01324098 701 $aYante$b Jean-Marie$01282109 701 $aLaffont$b Pierre-Yves$01282606 801 0$bFR-FrMaCLE 906 $aBOOK 912 $a9910416471803321 996 $aTranshumance et estivage en Occident$93035905 997 $aUNINA LEADER 01084nam a2200277 i 4500 001 991002252009707536 005 20230704153346.0 008 000315s1998 it ||| | ita 020 $a8814071004 035 $ab11630310-39ule_inst 035 $aLE02733317$9ExL 040 $aDip.to Studi Giuridici$bita 082 0 $a340.1 084 $aC-XVII/A 100 1 $aBongiovanni, Giorgio$0529118 245 10$aReine Rechtslehre e dottrina giuridica dello Stato :$bH. Kelsen e la Costituzione austriaca del 1920 /$cGiorgio Bongiovanni 260 $aMilano :$bA. Giuffrè,$c1998 300 $axii, 289 p. ;$c24 cm 490 0 $aSeminario giuridico della Università di Bologna ;$v181 740 0 $aH. Kelsen e la costituzione austriaca del 1920 907 $a.b11630310$b01-03-17$c02-07-02 912 $a991002252009707536 945 $aLE027 C-XVII/A 163$g1$i2027000199501$lle027$o-$pE0.00$q-$rl$s-$t0$u3$v2$w3$x0$y.i11849332$z02-07-02 996 $aReine Rechtslehre e dottrina giuridica dello Stato$9897823 997 $aUNISALENTO 998 $ale027$b01-01-00$cm$da$e-$fita$git$h0$i1 LEADER 05240nam 2200625Ia 450 001 996208659303316 005 20230721004948.0 010 $a1-282-02637-2 010 $a9786612026379 010 $a1-4443-0249-3 010 $a1-4443-0250-7 035 $a(CKB)1000000000715927 035 $a(EBL)416370 035 $a(OCoLC)476247558 035 $a(SSID)ssj0000112490 035 $a(PQKBManifestationID)11129192 035 $a(PQKBTitleCode)TC0000112490 035 $a(PQKBWorkID)10086827 035 $a(PQKB)11315588 035 $a(MiAaPQ)EBC416370 035 $a(EXLCZ)991000000000715927 100 $a20070810d2008 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aBiotechnology in flavor production$b[electronic resource] /$fedited by Daphna Havkin-Frenkel, Faith C. Belanger 210 $aOxford ;$aAmes, Iowa $cBlackwell$d2008 215 $a1 online resource (232 p.) 300 $aDescription based upon print version of record. 311 $a1-4051-5649-X 320 $aIncludes bibliographical references and index. 327 $aBiotechnology in Flavor Production; Contributors; Preface; Chapter 1The development of yeast strains as tools foradjusting the flavor of fermented beverages tomarket specificationsJan H. Swiegers, Sofie M.G. Saerens and Isak S. Pretorius; Introduction; Wine; Beer; Sake?; Wine, beer and sake? yeasts; Wine yeasts; Beer yeasts; Sake? yeasts; Acids; Non-volatile acids; Volatile acids; Alcohols; Ethanol; Glycerol; Higher alcohols; Esters; Carbonyl compounds; Acetaldehyde; Diacetyl; Volatile phenols; Sulfur compounds; Sulfides; Mercaptans; Thiols; Monoterpenoids; Conclusion; References 327 $aChapter 2Biotechnology of flavor production indairy productsBart C. Weimer, Sweta Rajan and Balasubramanian GanesanIntroduction; Biochemistry of dairy fermentations; Biotechnology and flavor; Flavor production from bacteria; Comparative genomics of flavor production; Expression and metabolite analysis; Non-culturable lactococci; Summary; References; Chapter 3Biotechnological production of vanillinDaphna Havkin-Frenkel and Faith C. Belanger; Introduction; Biosynthesis of vanillin; Natural occurrence of vanillin; Site of vanillin production in vanilla beans 327 $aVanillin biosynthetic pathway in V. planifoliaProduction of vanillin by biotechnology; Introduction; Use of microorganisms; Use of plant tissue culture; Use of enzymes; Use of physical and mild chemistry; Synthetic vanillin; Vanillin from vanilla beans; Regulations; Conclusions and future outlook; References; Chapter 4Plant cell culture as a source of valuablechemicalsChee-Kok Chin; Introduction; Establishment of callus culture; Initiation and maintenance of cell culture; Production of valuable chemicals by cultured plant cells; Concluding remarks; References 327 $aChapter 5Tomato aroma: Biochemistry and biotechnologyRachel Davidovich-Rikanati, Yaniv Azulay, Yaron Sitrit,Yaakov Tadmor and Efraim LewinsohnThe major aroma impact volatiles in tomato andtheir biosynthetic pathways; Biosynthesis of tomato volatiles; Degradation of fatty acids; Volatiles derived from amino acids; Terpenes; Carotenoid pigmentation affects the flavor andvolatile composition of tomato fruit; Genetic engineering of tomato aroma; Conclusion; References; Chapter 6Flavor development in riceLouis M.T. Bradbury, Robert J. Henry and Daniel L.E. Waters; Introduction; Old flavors of rice 327 $aRice textureFragrant rice; The chemistry of rice fragrance; The genetics of rice fragrance; BAD enzymes and 2AP synthesis; The future; References; Chapter 7Breeding and biotechnology for flavordevelopment in apple (Malus ? domestica Borkh.)Susan K. Brown; Quality; Apple volatiles; Ester compounds and ester biosynthesis; Measurement techniques; Varietal and developmental differences; Effect of storage; Effect of processing; Effect of 1-methylcyclopropene treatment; Hypoxia; Gene isolation; Genetic studies, linkage maps and marker-assisted selection; ESTs; Transgenic approaches 327 $aEthylene production and softening (ACS-ACO) 330 $aBiotechnology can deliver complex flavors both as fermentation products and single constituents. Recent developments in transgenic research have spawned numerous studies in the use of metabolic engineering of biosynthetic pathways to produce high-value secondary metabolites that can enhance the flavors of food products. Biotechnology is also playing an increasingly important role in the breeding of food crops for enhanced flavor. This book provides a unique overview of the current state of the art of flavor production through biotechnology, examining the principles and current met 606 $aFood$xBiotechnology 606 $aFlavor 615 0$aFood$xBiotechnology. 615 0$aFlavor. 676 $a664.07 676 $a664/.07 701 $aHavkin-Frenkel$b D$g(Daphna),$f1951-$01240222 701 $aBelanger$b Faith C$01240223 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a996208659303316 996 $aBiotechnology in flavor production$92877242 997 $aUNISA