{"text_format":"2","workbook":"xls","n_sheets":1,"sheets":["report2"],"not_rendered":{"charts":0,"images":0,"macros":0,"external_links":1,"defined_names":3,"comments":0,"pivot_tables":0},"unopened":[],"bounds":{"document_bytes":16777216,"sheet_cells":100000,"run_cost":"one","rows_first":2000,"rows_last":500,"rows_between":2000,"halvings":0,"cell_chars":16384,"cell_head_chars":4096},"cells_cut":0,"cells_raw":0,"read":"whole","date_system":"1900","formulas":"cached_only"}

{"sheet":"report2","index":0,"n_rows":54,"n_cols":5,"rows_kept":54,"cut":false,"hidden":false,"merged":[[0,2,0,3],[0,4,0,5],[1,2,1,3],[1,4,1,5],[2,2,2,3],[2,4,2,5],[3,2,3,3],[4,2,4,3],[5,2,5,3],[6,2,6,3],[7,2,7,3],[8,2,8,3],[9,2,9,3],[11,2,11,3],[11,4,11,5],[12,2,12,3],[12,4,12,5],[13,2,13,3],[13,4,13,5],[14,2,14,3],[16,2,16,3],[17,2,17,3],[18,2,18,3],[19,2,19,3],[22,2,22,3],[23,2,23,3],[27,2,27,3],[29,2,29,3],[29,4,29,5],[30,2,30,3],[30,4,30,5],[31,2,31,3],[32,2,32,3],[34,2,34,3],[35,2,35,3],[36,2,36,3],[37,2,37,3],[38,2,38,3],[47,2,47,3],[48,2,48,3],[51,2,51,3]],"flags":["formulas_cached_only"]}
[null,"1.","Record Nr.",null,"UNIBAS000010325"]
[null,null,"Autore",null,"Moussinac, Léon"]
[null,null,"Titolo",null,"Il teatro dalle origini ai giorni nostri / Léon Moussinac"]
[null,null,"Pubbl/distr/stampa",null,"Roma ; Bari : Laterza, 1984"]
[null,null,"Descrizione fisica",null,"395 p. ; 21 cm."]
[null,null,"Collana",null,"Biblioteca universale Laterza ; 20"]
[null,null,"Disciplina",null,"792.09"]
[null,null,"Soggetti",null,"Teatro - Storia"]
[null,null,"Lingua di pubblicazione",null,"Italiano"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,"2.","Record Nr.",null,"UNINA9910464551803321"]
[null,null,"Autore",null,"Salamone Frank A."]
[null,null,"Titolo",null,"Music and magic : Charlie Parker, trickster lives! / / Frank A. Salamone"]
[null,null,"Pubbl/distr/stampa",null,"Newcastle upon Tyne, England : , : Cambridge Scholars Publishing, , 2013"]
[{"$nulls":4},"©2013"]
[null,null,"ISBN",null,"1-4438-6352-1"]
[null,null,"Descrizione fisica",null,"1 online resource (108 p.)"]
[null,null,"Disciplina",null,"781.65092"]
[null,null,"Soggetti",null,"African American jazz musicians"]
[{"$nulls":4},"Jazz musicians - United States"]
[{"$nulls":4},"Electronic books."]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"CONTENTS; FOREWORD; ACKNOWLEDGEMENTS; INTRODUCTION; CHAPTER ONE; CHAPTER TWO; CHAPTER THREE; CHAPTER FOUR; CHAPTER FIVE; BIBLIOGRAPHY; INDEX"]
[null,null,null,"Sommario/riassunto","This book, the result of a lifetime of listening and 30 plus years of research, focuses on the magic that is jazz, particularly the element of Tricksterism in the music. In some sense, anyone who is proficient at jazz has some element of Tricksterism, the ability to make something out of anything and to transform it in the process. The truly great musicians are Tricksters. I have concentrated on Charlie Parker, Louis Armstrong, and Dizzy Gillespie because these great musicians most displayed ..."]
[null,"3.","Record Nr.",null,"UNINA9910767515703321"]
[null,null,"Titolo",null,"Sustainable Food Innovation / / edited by Luca Serventi"]
[null,null,"Pubbl/distr/stampa",null,"Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023"]
[null,null,"ISBN",null,"9783031123580"]
[{"$nulls":4},"9783031123573"]
[null,null,"Edizione",null,"[1st ed. 2023.]"]
[null,null,"Descrizione fisica",null,"1 online resource (191 pages)"]
[null,null,"Collana",null,"Sustainable Development Goals Series, , 2523-3092"]
[null,null,"Disciplina",null,"664"]
[null,null,"Soggetti",null,"Food science"]
[{"$nulls":4},"Food - Analysis"]
[{"$nulls":4},"Chemistry"]
[{"$nulls":4},"Sustainability"]
[{"$nulls":4},"Consumer behavior"]
[{"$nulls":4},"Food Science"]
[{"$nulls":4},"Food Engineering"]
[{"$nulls":4},"Food Chemistry"]
[{"$nulls":4},"Consumer Behavior"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"1. Introduction: Sustainability and Foods- 2. Carbohydrates for Energy -- 3. Carbohydrates for Fibre -- 4. Protein  -- 5. Lipids -- 6. Minerals -- 7. Water Soluble Vitamins -- 8. Fat Soluble Vitamins -- 9. Bioactives compounds from food and their applications in the treatment of Type 2 Diabetes -- 10. Understanding New Foods: Alternative Protein Sources -- 11. Understanding New Foods: Upcycling -- 12. Understanding New Foods: Development of Next Generation of Food Processing, Packaging, and Ingredients Technologies for Clean-Label Foods -- 13. Understanding New Foods: Water Quality."]
[null,null,null,"Sommario/riassunto","This text offers a holistic approach to the two topics of the highest interest in the current and future food industry: sustainability and nutrition. The current knowledge is narrow and specific to individual topics focusing on either one nutrient or one discipline. Food is part of a wide circle of disciplines: nutrition, technology, sensory, environmental aspects, psychology, economy, culture and society. In the recent years, the sales of innovative foods such as meatless "]
[{"$nulls":4},"burgers, allergen-free products and personalized nutrition have skyrocketed. Sustainable Food Innovation presents the big picture on each nutrient: industrial and natural sources (ingredients, food products), consumer acceptability (price, sensory quality) and nutritional properties (quantity and quality) with each chapter focusing on a specific essential nutrient. Further chapters illustrate the role of other elements of interest such as bioactive. In addition, experimental datais added to enrich the book. Online discussions on current food trends are analyzed and presented to the reader in the effort to understand consumers’ psychology. This will be the first publication to combine literature review and research data and the first to offer a comprehensive discussion on sustainable food innovation. The ultimate goal is to educate consumers and experts, providing technical and socioeconomic knowledge in a multidisciplinary context. Ultimately, informed technologists will develop healthier, sustainable food products and informed consumers will make informed decisions on nutrition and food choices."]