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[null,"1.","Record Nr.",null,"UNINA9910790015003321"]
[null,null,"Autore",null,"Cotesta Vittorio <1944->"]
[null,null,"Titolo",null,"Global society and human rights [[electronic resource] /] / by Vittorio Cotesta ; translated by Matthew D'Auria"]
[null,null,"Pubbl/distr/stampa",null,"Leiden ; ; Boston, : Brill, c2012"]
[null,null,"ISBN",null,"1-280-49642-8"]
[{"$nulls":4},"9786613591654"]
[{"$nulls":4},"90-04-22563-3"]
[null,null,"Descrizione fisica",null,"1 online resource (187 p.)"]
[null,null,"Collana",null,"International comparative social studies, , 1586-4474 ; ; v. 28"]
[null,null,"Disciplina",null,"323"]
[null,null,"Soggetti",null,"Human rights and globalization"]
[{"$nulls":4},"Human rights - Social aspects"]
[{"$nulls":4},"Human rights - Philosophy"]
[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","Original edition: Società globale e diritti umani. Rubbettino, 2008."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Knowledge transmission and universality of man in global society -- The other and the paradoxes of universalism -- Religion, human rights, and political conflicts -- Europe : common values and a common identity -- The public sphere and political space -- America and Europe : Carl Schmitt and Alexis de Tocqueville -- Identity and human rights : a glance at Europe from afar -- Human rights, universalism, and cosmopolitanism."]
[null,null,null,"Sommario/riassunto","Global Society and Human Rights tries to grasp and reconstruct the processes of global unification and the shaping of a common feeling of humanity: the conviction, in different cultural contexts, of the unity of mankind and the existence of inalienable human rights. Contrary to the past, the quest for the unity of mankind does not imply the denial of differences; on the contrary, it brings to light the common traits of the social and political organizations from which the potential recognition and the assertion of individual differences arise. The basic claim set forth in this book is that global society could be the context for the actual assertion of human rights."]
[null,"2.","Record Nr.",null,"UNINA9910580208103321"]
[null,null,"Autore",null,"Schweiggert-Weisz Ute"]
[null,null,"Titolo",null,"Recovery, Isolation and Characterization on Food Proteins"]
[null,null,"Pubbl/distr/stampa",null,"Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022"]
[null,null,"Descrizione fisica",null,"1 online resource (144 p.)"]
[null,null,"Soggetti",null,"Industrial chemistry and chemical engineering"]
[{"$nulls":4},"Technology: general issues"]
[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","Proteins play an important role in human nutrition. At present, most of our protein requirement is  covered by animal proteins. However, the production of animal proteins is associated with a high consumption of resources and land/sea, which contributes considerably to greenhouse gas emissions. Therefore, interest in the recovery of alternative proteins for food applications is greater than ever. Alternative proteins can be produced by plants, algae, fungi, and insects. So far, plant proteins such as wheat or soy protein preparations still dominate the market for alternative protein products, but more and more new proteins are entering the market. The quality of the proteins-particularly their functional, nutritional, and sensory properties-is influenced by the raw materials from which they are obtained and the extraction and isolation processes used. According to their functional properties (e.g., protein solubility, gelling, or emulsification properties), alternative protein preparations can be applied as substitutes for animal proteins or for the protein enrichment of food. The use of proteins in foods that are attractive to consumers is a challenge, especially if these proteins are to replace meat, milk, or egg products, since they need to mimic their texture, sensory properties, color, and taste. In addition to dealing with various technological challenges, the development of tailormade food products also requires knowledge of the driving forces and barriers between different consumer groups when using these products."]