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[null,"1.","Record Nr.",null,"UNINA9910459434603321"]
[null,null,"Titolo",null,"Physicochemical aspects of food engineering and processing / / edited by Sakamon Devahastin"]
[null,null,"Pubbl/distr/stampa",null,"Boca Raton : , : CRC Press, , 2010"]
[null,null,"ISBN",null,"0-429-14310-9"]
[{"$nulls":4},"1-5231-1907-1"]
[{"$nulls":4},"1-4200-8242-6"]
[null,null,"Descrizione fisica",null,"1 online resource (374 p.)"]
[null,null,"Collana",null,"Contemporary food engineering"]
[null,null,"Disciplina",null,"664/.07"]
[null,null,"Soggetti",null,"Food - Analysis"]
[{"$nulls":4},"Food - Composition"]
[{"$nulls":4},"Food - Microbiology"]
[{"$nulls":4},"Electronic books."]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Front cover; Dedication; Contents; Series Preface; Series Editor; Preface; Editor; Contributors; Part I. Physicochemical Changes of Foods: A Focus on Processes; Chapter 1. Effect of Microencapsulation on Food Flavors and Their Releases; Chapter 2. Physicochemical Changes of Foods during Frying: Novel Evaluation Techniques and Effects of Process Parameters; Chapter 3. Physicochemical Property Changesof Foods during Microwave-Assisted Thermal Processing; Chapter 4. Effect of Processing on Microbial Growth and Inactivation in Foods"]
[{"$nulls":4},"Chapter 5. Effect of High-Pressure Food Processing on Physicochemical Changes of Foods: A ReviewChapter 6. Physicochemical Property Changes and Safety Issues of Foods during Pulsed Electric Field Processing; Chapter 7. Physicochemical Changes of Foods during Freezing and Thawing; Part II. Physicochemical Changes of Foods: A Focus on Products; Chapter 8. Structural Changes of Multiphase Food Systems Generated by Proteins; Chapter 9. Impacts of Freezing and Frozen Storage on Quality Changes of Seafoods"]
[{"$nulls":4},"Chapter 10. Effects of Some Common Processing Steps on Physicochemical Changes of Raw Red MeatsChapter 11. Pet Foods and Their Physicochemical Properties as Affected by Processing; Back cover"]
[null,null,null,"Sommario/riassunto","Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, "]
[{"$nulls":4},"and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and Processing describes the effects of various processing technologies on quality changes of different major foods in an integrative manner.Written by Physicochemical Experts in Food Engineering & Processing Part I critically reviews the physicochemical propert"]
[null,"2.","Record Nr.",null,"UNINA9910131377903321"]
[null,null,"Autore",null,"Delvainquière Jean-Cédric"]
[null,null,"Titolo",null,"Les dépenses culturelles des collectivités locales en 2006 : Près de 7 milliards d’euros pour la culture / / Jean-Cédric Delvainquière, Bruno Dietsch"]
[null,null,"Pubbl/distr/stampa",null,"Paris, : Département des études, de la prospective et des statistiques, 2014"]
[null,null,"ISBN",null,"2-11-139844-6"]
[null,null,"Descrizione fisica",null,"1 online resource (32 p.)"]
[null,null,"Soggetti",null,"Sociology"]
[{"$nulls":4},"Cultural studies"]
[{"$nulls":4},"collectivités territoriales"]
[{"$nulls":4},"économie de la culture et de la communication"]
[{"$nulls":4},"statistiques culturelles"]
[{"$nulls":4},"politiques publiques"]
[{"$nulls":4},"local authorities"]
[{"$nulls":4},"cultural statistics"]
[null,null,"Lingua di pubblicazione",null,"Francese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Sommario/riassunto","Les résultats de l’enquête sur les dépenses culturelles des collectivités territoriales, dont les données n’avaient pas été actualisées depuis 2002, confirment que les communes, départements et régions ainsi que, désormais, les groupements de communes, sont des acteurs majeurs du financement public de la culture en France. Ce sont ainsi près de 4,4 milliards d’euros que les seules communes de plus de 10 000 habitants ont mobilisés pour la culture en 2006, tandis que leurs groupements à fiscalité propre dotés de la compétence culturelle y ont consacré plus de 840 millions d’euros. Départements et régions ont engagé respectivement 1,3 milliard et 556 millions d’euros pour la culture cette même année. Au-delà des domaines réservés d’intervention découlant de la première vague de transfert de compétences comme la lecture publique pour les départements par exemple, on observe que les communes et groupements de communes consacrent leurs dépenses culturelles de fonctionnement et d’"]
[{"$nulls":4},"investissement aux équipements de proximité (écoles de musique et de danse, bibliothèques et médiathèques, musées municipaux ou départementaux), tandis que les départements et particulièrement les régions attribuent plus massivement des subventions aux équipements et acteurs culturels. Enfin, si, en 2006, la loi du 13 août 2004 relative aux libertés et responsabilités locales avait encore une incidence limitée sur les transferts de compétences aux différents échelons territoriaux, elle a pu favoriser le transfert des compétences culturelles aux groupements de communes.  Results of a study into local authority cultural expenditure, information on which has not been updated since 2002, show that France's communes, départements and regions, and, henceforth, groups of communes, play a major role in the public funding of culture in France. Thus in 2006, almost €4.4bn was raised by individual communes with a population of over 10,000, whilst culturally competent groups of communes with their own…"]