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[null,"1.","Record Nr.",null,"UNINA9910825698803321"]
[null,null,"Autore",null,"Asante Molefi Kete <1942->"]
[null,null,"Titolo",null,"Facing south to Africa : toward an Afrocentric critical orientation / / Molefi Kete Asante"]
[null,null,"Pubbl/distr/stampa",null,"Lanham, Maryland ; ; London, England : , : Lexington Books, , 2014"]
[{"$nulls":4},"©2014"]
[null,null,"ISBN",null,"1-4985-0156-7"]
[{"$nulls":4},"0-7391-9672-3"]
[null,null,"Descrizione fisica",null,"1 online resource (160 p.)"]
[null,null,"Collana",null,"Critical Africana studies: African, African American, and Caribbean interdisciplinary and intersectional studies"]
[null,null,"Disciplina",null,"320.54096"]
[null,null,"Soggetti",null,"Afrocentrism"]
[{"$nulls":4},"Pan-Africanism"]
[{"$nulls":4},"African cooperation"]
[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; Preface; Chapter One: Afrocentricity and Culture; Chapter Two: African Maat and Human Communication; Chapter Three: The Ordeal of Good Afrocentric Speech; Chapter Four: Afrocentricity and Education; Chapter Five: Imagining New Social Sciences; Chapter Six: The Philosophical Bases for an African University; Chapter Seven: Kwame Nkrumah's and Muammar Gaddafi's Vision of Africa; Chapter Eight: Toward a Union of African States; Chapter Nine: Mbeki and an Afrocentric Africa: A Visionary Visualizing the Renaissance; Chapter Ten: Western Media and the Falsification of Africa"]
[{"$nulls":4},"Chapter Eleven: Threats to African Peace and the Face of Solutions, UN SpeechSelected Bibliography; Index; About the Author"]
[null,null,null,"Sommario/riassunto","<span><span>Renowned Critical Africana scholar and philosopher, Molefi Kete Asante demonstrates the multidimensionality of Afrocentricity as a paradigm of theoretical perspectives advancing the agency of African people. Examining orientations to culture, society, values, and communication, Asante's essays face South first, and then to the rest of the world. </span></span>"]
[null,"2.","Record Nr.",null,"UNINA9910367749903321"]
[null,null,"Autore",null,"Morata Antonio"]
[null,null,"Titolo",null,"Enological Repercussions of Non-Saccharomyces Species / Antonio Morata"]
[null,null,"Pubbl/distr/stampa",null,"MDPI - Multidisciplinary Digital Publishing Institute, 2019"]
[{"$nulls":4},"Basel, Switzerland : , : MDPI, , 2019"]
[null,null,"ISBN",null,"9783039215591"]
[{"$nulls":4},"3039215590"]
[null,null,"Descrizione fisica",null,"1 electronic resource (218 p.)"]
[null,null,"Soggetti",null,"Biology, life sciences"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Sommario/riassunto","From the beginning of this century, non-Saccharomyces yeasts have taken increased relevance in wine processing. Several biotechnological companies now produce non-Saccharomyces yeasts at an industrial level to improve aroma or flavor, stabilize wine, produce biological acidification, or conversely metabolize malic acid. Species like Torulaspora delbrueckii, Metschnikowia pulcherrima, Kloeckera apiculata, Lachancea thermotolerans, Schizosaccharomyces pombe, and several others are common due to the technological applications they have in sensory quality but also in wine ageing and stabilization. Moreover, spoilage non-Saccharomyces yeasts like Brettanomyces bruxellensis, Saccharomycodes ludwigii, and Zygosacharomyces bailii are becoming important because of the alterations they are able to produce in high-quality wines. New strategies to control these defective yeasts have been developed to control them without affecting sensory quality. The knowledge of the physiology, ecology, biochemistry, and metabolomics of these yeasts can help to better use them in controlling traditional problems such as low fermentative power, excessive volatile acidity, low implantation under enological conditions, and sensibility to antimicrobial compounds like sulfites traditionally used in wine processing. This Special Issue intends to compile current research and revised information on non-Saccharomyces yeasts with enological applications to facilitate the use and the understanding of this biotechnological tool. In 1 year this SI "]
[{"$nulls":4},"has globally more than 15kdownloads and produced more than 30 citations."]