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[null,"1.","Record Nr.",null,"UNINA9910340848903321"]
[null,null,"Autore",null,"Bidaud Cécile"]
[null,null,"Titolo",null,"Géopolitique et environnement : Les leçons de l’expérience malgache / / Hervé Rakoto Ramiarantsoa, Chantal Blanc-Pamard, Florence Pinton"]
[null,null,"Pubbl/distr/stampa",null,"Marseille, : IRD Éditions, 2013"]
[null,null,"ISBN",null,"2-7099-1812-9"]
[null,null,"Descrizione fisica",null,"1 online resource (296 p.)"]
[null,null,"Soggetti",null,"Environmental policy - Madagascar"]
[{"$nulls":4},"Economic development - Madagascar"]
[{"$nulls":4},"Sustainable development - Madagascar"]
[{"$nulls":4},"Forest management - Madagascar"]
[{"$nulls":4},"Natural resources - Madagascar"]
[{"$nulls":4},"Geopolitics - Madagascar"]
[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","La globalisation des politiques environnementales ne produit pas les mêmes effets dans tous les pays du Sud. Dans le même temps persiste la difficulté à penser de façon renouvelée les relations entre nature et société, entre conservation et développement, ce dont témoigne Rio + 20, la conférence des Nations unies pour le développement durable tenue en juin 2012. Dans ce contexte, Madagascar, pays fortement engagé dans une démarche de conservation de son patrimoine forestier, s’avère un cas d’école emblématique. Quels acteurs contrôlent les modalités de production et de mise en œuvre des projets de valorisation de la forêt ? Par quelles institutions ces projets sont-ils financés ? Quelles retombées en termes de lutte contre la pauvreté peut-on en attendre ?  À travers un regard géopolitique partagé, les auteurs de cet ouvrage, issus de disciplines et d’horizons divers, interrogent le processus de construction des politiques environnementales et analysent les relations entre science, politique et société, alors que s’est progressivement imposée une vision de plus en plus marchande de la nature. Cette publication s’adresse à tous ceux – chercheurs, étudiants, praticiens du développement et décideurs – qui explorent pistes et retours d’expériences sur les relations entre géopolitique et environnement."]
[null,"2.","Record Nr.",null,"UNINA9910789698703321"]
[null,null,"Autore",null,"Igoe Robert S"]
[null,null,"Titolo",null,"Dictionary of Food Ingredients [[electronic resource] /] / by Robert S. Igoe"]
[null,null,"Pubbl/distr/stampa",null,"New York, NY : , : Springer US : , : Imprint : Springer, , 2011"]
[null,null,"ISBN",null,"1-4419-9713-X"]
[null,null,"Edizione",null,"[5th ed. 2011.]"]
[null,null,"Descrizione fisica",null,"1 online resource (256 p.)"]
[null,null,"Disciplina",null,"641.103"]
[{"$nulls":4},"664"]
[null,null,"Soggetti",null,"Food—Biotechnology"]
[{"$nulls":4},"Nutrition   "]
[{"$nulls":4},"Food Science"]
[{"$nulls":4},"Nutrition"]
[{"$nulls":4},"Science, Humanities and Social Sciences, multidisciplinary"]
[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,"Preface -- Part I. Ingredients Dictionary -- Part II. Ingredient Categories -- Part III. Food Definitions and Formulations -- Part IV. Additives/Substances for Use in Foods: Listed under Title 21 of the Code of Federal Regulations -- Part V. Food Additives E Numbers in the European Union -- Bibliography."]
[null,null,null,"Sommario/riassunto","Dictionary of Food Ingredients is a concise, easy-to-use resource covering over 1,000 food ingredients and additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. Organized alphabetically, definitions cover functionality, chemical properties, and applications, and thorough cross-referencing allows readers to follow related and similar ingredients. A section based on the Code of Federal Regulations lists food ingredients according to their US approval status, and a bibliography pinpoints further information. This revised and updated fifth edition features a new section, “Food Definitions and Formulations,” and a thoroughly expanded list of food ingredients approved for use in the European Union, with E numbers. In addition, the fifth edition provides new information on existing and more recently approved ingredients. The Dictionary is an unparalleled source of information, providing practical, scientific, and regulatory information on every important ingredient and category. This resource "]
[{"$nulls":4},"will be of value to food scientists, ingredient suppliers, dietitians, extension specialists, food customer service personnel, and students."]