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[null,"1.","Record Nr.",null,"UNINA990008241810403321"]
[null,null,"Autore",null,"Tissandier, Albert"]
[null,null,"Titolo",null,"Six mois aux Etats-Unis : voyages d'un touriste dans l'Amèrique du nord suivi d'une excursion a Panama / texte et dessins par Albert Tissandier"]
[null,null,"Pubbl/distr/stampa",null,"Paris : Masson, [1886]"]
[null,null,"Descrizione fisica",null,"298 p., [29] c. : ill. ; 24 cm"]
[null,null,"Collana",null,"Bibliothèque de la nature"]
[null,null,"Locazione",null,"ILFGE"]
[null,null,"Collocazione",null,"K-04-013"]
[null,null,"Lingua di pubblicazione",null,"Francese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,"2.","Record Nr.",null,"UNINA9910461826103321"]
[null,null,"Titolo",null,"The Routledge handbook of hazards and disaster risk reduction / / [edited by] Ben Wisner, J.C. Gaillard and Ilan Kelman"]
[null,null,"Pubbl/distr/stampa",null,"New York : , : Routledge, , 2012"]
[null,null,"ISBN",null,"1-136-91868-X"]
[{"$nulls":4},"1-280-68159-4"]
[{"$nulls":4},"1-136-91869-8"]
[{"$nulls":4},"9786613658531"]
[{"$nulls":4},"0-203-84423-8"]
[null,null,"Edizione",null,"[First edition.]"]
[null,null,"Descrizione fisica",null,"1 online resource (876 p.)"]
[null,null,"Disciplina",null,"363.34/6"]
[{"$nulls":4},"363.346"]
[{"$nulls":4},"363.347"]
[null,null,"Soggetti",null,"Natural disasters - Risk assessment"]
[{"$nulls":4},"Hazard mitigation"]
[{"$nulls":4},"Emergency management"]
[{"$nulls":4},"Electronic books."]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references (p. 794-857) and index."]
[null,null,"Nota di contenuto",null,"Front Cover; The Routledge Handbook of Hazards and Disaster Risk Reduction; Copyright Page; Contents; List of figures; List of tables; List of boxes; Author biographies; Foreword by Salvano Briceño; Acknowledgements; 1. Challenging risk: we offer the reader a left-foot book: The Editors; Part I: Big picture views - hazards, vulnerabilities and capacities; 2. Introduction to Part I: The Editors; 3. Framing disaster: theories and stories seeking to understand hazards, vulnerability and risk: Ben Wisner, JC Gaillard and Ilan Kelman; Politics, history and power"]
[{"$nulls":4},"4. Historical concepts of disasters and risk: Greg Bankoff5. Politics: power and disasters: Adolfo Mascarenhas and Ben Wisner; 6. Human rights and disaster: Jean Connolly Carmalt and Claudine Haenni Dale; 7. Violent conflict, natural hazards and disaster: Ben Wisner; Culture, knowledge and religion; 8. Culture, hazard and disaster: Kenneth Hewitt; 9. Knowledge and disaster risk reduction: Jessica Mercer; 10. Religious interpretations of disaster: David Chester, Angus M. Duncan "]
[{"$nulls":4},"and Heather Sangster; 11. Hazards and disasters represented in film: Gregory Berger and Ben Wisner"]
[{"$nulls":4},"12. Hazards and disasters represented in music: Bob AlexanderEnvironment, development and sustainability; 13. Hazards, risk and urbanisation: Mark Pelling; 14. Disaster risk and sustainable development: Christopher M. Bacon; Part II: Fine-grained views - hazards, vulnerabilities and capacities; 15. Introduction to Part II: The Editors; All hazards; 16. Data sources on hazards: Julio Serje; 17. Tools for identifying hazards: Keiko Saito, Jane Strachan, Timothy Fewtrell, Nick Rosser, Susanna Jenkins, Aidan Slingsby and Katharine Haynes; Hydro-meteorological/climatological hazards"]
[{"$nulls":4},"18. Hazard, risk and climate change: David Simon19. Coastal storm: Sebastiaan N. Jonkman, Herman Gerritsen and Marcel Marchand; 20. Thunderstorm and tornado: David Etkin, Kaz Higuchi and George Platsis; 21. Flood: Hanna Schmuck; 22. Drought: Thomas A. Smucker; 23. Extreme heat and cold: Sabrina McCormick; 24. Wildfire: Roger Underwood and Alexander Held; Geophysical hazards; 25. Landslide and other mass movements: Danang Sri Hadmoko and Salvatore Engel-Di Mauro; 26. Earthquake: Cinna Lomnitz and Ben Wisner; 27. Tsunami: Brian G. McAdoo"]
[{"$nulls":4},"28. Volcanic eruption: Susanna Jenkins and Katharine Haynes29. Soil erosion and contamination: Salvatore Engel-Di Mauro; Biological/ecological hazards; 30. Human epidemic: Chris Dibben; 31. Livestock epidemic: Delia Grace and John McDermott; 32. Plant disease, pests and erosion of biodiversity: Pascal O. Girot; Astronomical hazards; 33. Hazards from space: Bill McGuire; Vulnerabilities and capacities; 34. Disability and disaster: David Alexander, JC Gaillard and Ben Wisner; 35. Gender, sexuality and disaster: Maureen Fordham; 36. Children, youth and disaster: Agnes A. Babugura"]
[{"$nulls":4},"37. Elderly people and disaster: Ehren B. Ngo"]
[null,null,null,"Sommario/riassunto","The Handbook provides a comprehensive statement and reference point for hazard and disaster research, policy making, and practice in an international and multi-disciplinary context. It offers critical reviews and appraisals of current state of the art and future development of conceptual, theoretical and practical approaches as well as empirical knowledge and available tools.Organized into five inter-related sections, this Handbook contains sixty-five contributions from leading scholars. Section one situates hazards and disasters in their broad political, cultural,"]
[null,"3.","Record Nr.",null,"UNINA9910144379503321"]
[null,null,"Autore",null,"Schuchmann H. P"]
[null,null,"Titolo",null,"Lebensmittelverfahrenstechnik [[electronic resource] ] : Rohstoffe, Prozesse, Produkte / / H.P. Schuchmann, H. Schuchmann"]
[null,null,"Pubbl/distr/stampa",null,"Weinheim, : Wiley, 2005"]
[null,null,"ISBN",null,"3-527-66054-2"]
[{"$nulls":4},"1-282-02133-8"]
[{"$nulls":4},"9786612021336"]
[{"$nulls":4},"3-527-62354-X"]
[{"$nulls":4},"3-527-62355-8"]
[null,null,"Descrizione fisica",null,"1 online resource (420 p.)"]
[null,null,"Disciplina",null,"338.45664"]
[{"$nulls":4},"338.4764795"]
[{"$nulls":4},"664"]
[null,null,"Soggetti",null,"Food industry and trade"]
[{"$nulls":4},"Electronic books."]
[null,null,"Lingua di pubblicazione",null,"Tedesco"]
[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,"Lebensmittelverfahrenstechnik; Inhalt; Vorwort; Autoren; A Produkte und ihre Herstellung; 1 Nahrungsbedarf und Lebensmittelbestandteile; 1.1 Der Nahrungsbedarf des Menschen; 1.1.1 Allgemeines, Energiegewinnung aus Nährstoffen; 1.1.2 Einflüsse auf den Nahrungsbedarf; 1.2 Grundlegende Lebensmittelbestandteile; 1.2.1 Proteine; 1.2.2 Fette und fettähnliche Stoffe - Lipide und Lipoide; 1.2.3 Kohlenhydrate oder Saccharide; 1.3 Zusatzstoffe; 1.3.1 Kennzeichnung und gesetzliche Regelungen; 1.3.2 Konservierungsstoffe; 1.3.3 Süßstoffe; 1.3.4 Emulgatoren und Stabilisatoren"]
[{"$nulls":4},"1.3.5 Antioxidantien und Synergisten1.3.6 Farbstoffe; 1.3.7 Aromastoffe; 1.4 Rückstände in Lebensmitteln (Fremdstoffe, Xenobiotika); 1.5 Lebensmittelbe- und -verarbeitung: Motivation; 2 Milch und Milchprodukte; 2.1 Milch; 2.1.1 Zusammensetzung und Produktionsmengen; 2.1.2 Aufarbeitung von Milch; 2.2 Milchprodukte; 2.2.1 Produktionsdaten; 2.2.2 Sahne (Rahm); 2.2.3 Kondensmilch; 2.2.4 Butter; 2.2.5 Käse; 2.2.6 Sauermilchprodukte; 2.2.7 Milchtrockenprodukte, Milchpulver; 2.2.8 Kaffeeweißer (Coffee whitener); 2.2.9 Speiseeis; 2.2.10 Casein, Caseinate, Copräzipitat"]
[{"$nulls":4},"2.2.11 Molke und Molkenprodukte, Lactose3 Eier und Eiprodukte; 3.1 "]
[{"$nulls":4},"Eier; 3.2 Eiprodukte; 3.2.1 Flüssigprodukte; 3.2.2 Trockenprodukte; 3.2.3 Gefrierprodukte; 4 Fleisch und Fleischprodukte; 4.1 Definition und Produktionsmengen; 4.2 Schlachtung; 4.3 Lagerungs- und Verarbeitungsverfahren; 4.3.1 Kühlen; 4.3.2 Tiefgefrieren; 4.3.3 Trocknen; 4.3.4 Salzen und Pökeln; 4.3.5 Räuchern; 4.3.6 Erhitzen; 4.4 Fleischprodukte; 4.4.1 Fleischkonserven; 4.4.2 Schinken und Wurstwaren; 5 Fisch und Fischprodukte; 5.1 Fisch; 5.2 Fischfang und Verarbeitung; 5.2.1 Fischfang und -verwertung"]
[{"$nulls":4},"5.2.2 Kühlen und Gefrieren5.2.3 Trocknen; 5.2.4 Salzen; 5.2.5 Räuchern; 5.3 Fischprodukte; 6 Speisefette, Speiseöle, Mayonnaise und Margarine; 6.1 Produktionsdaten und Zusammensetzung; 6.2 Gewinnung der Fette und Öle; 6.2.1 Tierische Fette und Öle; 6.2.2 Pflanzliche Fette und Öle; 6.2.3 Spezialprodukte: Lecithin, Spezialfette, Fettpulver; 6.2.4 Margarine und Mayonnaise; 7 Getreide und Getreideprodukte; 7.1 Herkunft, Produktionszahlen und Zusammensetzung; 7.1.1 Produktionszahlen; 7.1.2 Zusammensetzung; 7.1.3 Lagerung; 7.1.4 Acrylamid-Problematik; 7.2 Herstellung von Mehl - Müllerei"]
[{"$nulls":4},"7.3 Herstellung anderer Getreideprodukte7.3.1 Nudeln, Snacks und Frühstückszerealien; 7.3.2 Schälprodukte (Reis, Buchweizen, Gerste, aber auch Hülsenfrüchte); 7.3.3 Flockenprodukte (Haferflocken); 7.3.4 Stärke; 7.4 Herstellung von Backwaren; 7.4.1 Rohstoffe und Lockerungszusätze; 7.4.2 Teigherstellung; 8 Obst und Gemüse einschließlich Kartoffeln und Hülsenfrüchte; 8.1 Produktbezeichnung, Produktionszahlen und Zusammensetzung; 8.2 Ernährungsphysiologische Bedeutung; 8.3 Lagerung von frischem Obst und Gemüse; 8.4 Produktionsverfahren zum Haltbarmachen von Obst, Gemüse und Kartoffeln"]
[{"$nulls":4},"8.4.1 Schälen, Schneiden, Blanchieren"]
[null,null,null,"Sommario/riassunto","Wer möchte nicht wissen, was in unseren Lebensmitteln steckt und wie sie zu traditionellen oder neuen Produkten weiterverarbeitet werden?Viele Nahrungsmittel müssen, um genießbar zu sein oder den sensorischen Ansprüchen von Konsumenten zu entsprechen, erst einmal verarbeitet werden. Dieses Buch erklärt sowohl die Rohwaren und deren Inhaltstoffe als auch die Prozesstechnik, die benötigt wird, um daraus qualitativ hochwertige Produkte herzustellen. Dabei werden auch die Aspekte gesunde Ernährung und Novel Food berücksichtigt. Auf Basis des Kapitels \"\"Lebensmitteltechnologie\"\" in"]