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[null,"1.","Record Nr.",null,"UNINA9910456727003321"]
[null,null,"Autore",null,"Waring Scott Monroe"]
[null,null,"Titolo",null,"Preserving history [[electronic resource] ] : the construction of history in the K-16 classroom / / Scott Monroe Waring"]
[null,null,"Pubbl/distr/stampa",null,"Charlotte, N.C., : Information Age Pub., c2011"]
[null,null,"ISBN",null,"1-61735-383-3"]
[null,null,"Descrizione fisica",null,"1 online resource (111 p.)"]
[null,null,"Collana",null,"Advances in cultural psychology : constructing human development Preserving history"]
[null,null,"Disciplina",null,"907.1"]
[null,null,"Soggetti",null,"History - Study and teaching (Primary)"]
[{"$nulls":4},"History - Study and teaching (Secondary)"]
[{"$nulls":4},"History - Study and teaching (Higher)"]
[{"$nulls":4},"Electronic books."]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references."]
[null,null,"Nota di contenuto",null,"1. Introduction -- 2. Teaching history literature -- 3. Developing historical thinking skills -- 4. Multiple presentations of history : the battle of Lexington Green -- 5. Historical causality -- 6. Building historical agency -- 7. Utilizing methods of interest to digital natives -- 8. Engaging in authentic historical inquiry by investigating history close to the learner (local history) -- 9. Conclusion."]
[null,"2.","Record Nr.",null,"UNINA9910143970303321"]
[null,null,"Titolo",null,"Functional food [[electronic resource] ] : safety aspects : symposium / / edited by the Senate Commission on Food Safety, SKLM, Gerhard Eisenbrand (chairman)"]
[null,null,"Pubbl/distr/stampa",null,"Weinheim, : Wiley-VCH, c2004"]
[null,null,"ISBN",null,"1-280-52106-6"]
[{"$nulls":4},"9786610521067"]
[{"$nulls":4},"3-527-60613-0"]
[{"$nulls":4},"3-527-60642-4"]
[null,null,"Descrizione fisica",null,"1 online resource (400 p.)"]
[null,null,"Collana",null,"Forschungsberichte (DFG) ; ; v.4"]
[null,null,"Disciplina",null,"363.1929"]
[{"$nulls":4},"613.2"]
[null,null,"Soggetti",null,"Functional foods"]
[{"$nulls":4},"Functional foods - Safety measures"]
[{"$nulls":4},"Electronic books."]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","The Senate Commission on Food Safety (SKLM) of the Deutsche Forschungsgemeinschaft organized a symposium on functional foods held May 5-7, 2002."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references."]
[null,null,"Nota di contenuto",null,"Functional Food: Safety Aspects Symposium; Inhaltsverzeichnis; Vorwort; Preface; I Hauptschlussfolgerungen und Empfehlungen; 1 Einleitung; 2 Allgemeine Aspekte der Sicherheitsbewertung; 3 Spezielle Aspekte der Sicherheitsbewertung; 4 Erkenntnislücken und Empfehlungen zum Forschungsbedarf für die Sicherheitsbewertung; 5 Literatur; II Kriterien zur Beurteilung Funktioneller Lebensmittel; 1 Vorbemerkung; 2 Abgrenzung von Funktionellen Lebensmitteln gegenüber anderen Lebensmitteln und Produkten; 3 Bewertung der gesundheitlichen Unbedenklichkeit; 4 Funktionalität und Auslobung"]
[{"$nulls":4},"5 Beobachtung nach Markteinführung6 Schlussbemerkung; 7 Literatur; III Main Conclusions and Recommendations; 1 Introduction; 2 General Aspects of the Safety Evaluation; 3 Special Aspects of the Safety Evaluation; 4 Gaps in Knowledge and Recommendations for Research for the Safety Evaluation; 5 References; IV Criteria for the Evaluation of Functional Foods; 1 Preamble; 2 Differentiation of Functional Foods From Other Foodstuffs and Products; 3 Evaluation of the Safety to Health; 4 Functionality and Claims; 5 Observation after the Market "]
[{"$nulls":4},"Introduction; 6 Concluding Remarks; 7 References"]
[{"$nulls":4},"V Contributions1 Diet, Genes, and Cancer Risk; 2 Regulatory Requirements for Functionality and Safety: A European View; 3 Functional Foods Research and Regulation in Japan; 4 Aspect on the Chinese Functional Food and their Safety; 5 Regulatory Framework for Functionality and Safety: A North American Perspective; 6 Dose-Response Relationships with Special Reference to Antioxidants; 7 Low Dose Competition of Flavonoids with Endogenous Thyroid Transport Proteins: Potential Relevance to the Thyroid Hormone Axis"]
[{"$nulls":4},"8 Host Factors Relevant for Bioavailability: Transporters, Metabolizing Enzymes and Genetic Polymorphisms9 Food Matrix and Related Factors Affecting Bioavailability; 10 Toxicokinetics/Toxicodynamics; 11 Biomarkers to Assess Safety Aspects and Functional Effects of Food; 12 Biomarkers Relevant to Cardiovascular Disease; 13 Biomarkers of Effect on the Immune System; 14 Mechanistic Understanding of Potential Adverse Effects of β-Carotene Supplementation; 15 Potential Adverse Mechanisms of Antioxidants During Cancer Therapy"]
[{"$nulls":4},"16 Cholesterol Lowering Vegetable Oil Spreads: Results of a Post Launch Monitoring Programme17 Effect of Flavonoids on Human Topoisomerases; 18 Risk/Benefit Aspects of Phytoestrogen Consumption; 19 Influence of Phytoestrogens on the Biotransformation of Endogenous Estrogens; 20 How Selective are Prebiotics?; 21 Pathogen or Probiotic - Where is the Boundary?; VI Posters; 1 In vitro Study of Prebiotic Properties of Levan-Type Exopolysaccharides from Lactobacilli and non-Digestible Carbohydrates using Denaturing Gradient Gel Electrophoresis"]
[{"$nulls":4},"2 Effects of Butyrate on Glutathione S-Transferase P1 Expression in Human Colonic Adenoma Cells"]
[null,null,null,"Sommario/riassunto","The DFG Senate Commission on Food Safety organizes scientific meetings on current aspects of major importance to the safety of food, with the aim of reviewing and assessing the state of knowledge in a specific field.This book summarizes the important results from the meeting on  \"\"Functional Food: Safety Aspects\"\", held at the Federal Research Center for Nutrition (Bundesforschungsanstalt für Ernährung, BFE) in Karlsruhe, attended by an outstanding faculty of internationally renowned experts from academia, industry and administration."]