{"text_format":"2","workbook":"xls","n_sheets":1,"sheets":["report2"],"not_rendered":{"charts":0,"images":0,"macros":0,"external_links":1,"defined_names":2,"comments":0,"pivot_tables":0},"unopened":[],"bounds":{"document_bytes":16777216,"sheet_cells":100000,"run_cost":"one","rows_first":2000,"rows_last":500,"rows_between":2000,"halvings":0,"cell_chars":16384,"cell_head_chars":4096},"cells_cut":0,"cells_raw":0,"read":"whole","date_system":"1900","formulas":"cached_only"}

{"sheet":"report2","index":0,"n_rows":53,"n_cols":5,"rows_kept":53,"cut":false,"hidden":false,"merged":[[0,2,0,3],[0,4,0,5],[1,2,1,3],[1,4,1,5],[2,2,2,3],[2,4,2,5],[3,2,3,3],[4,2,4,3],[6,2,6,3],[7,2,7,3],[8,2,8,3],[18,2,18,3],[19,2,19,3],[23,2,23,3],[26,2,26,3],[26,4,26,5],[27,2,27,3],[27,4,27,5],[28,2,28,3],[28,4,28,5],[29,2,29,3],[30,2,30,3],[35,2,35,3],[36,2,36,3],[39,2,39,3],[40,2,40,3],[41,2,41,3],[45,2,45,3]],"flags":["formulas_cached_only"]}
[null,"1.","Record Nr.",null,"UNINA9910779470003321"]
[null,null,"Autore",null,"Paglia Camille <1947->"]
[null,null,"Titolo",null,"Sexual personae Art and decadence from Nefertiti to Emily Dickinson / / Camille Paglia"]
[null,null,"Pubbl/distr/stampa",null,"New Haven : , : Yale University Press, , 1990"]
[null,null,"ISBN",null,"0-300-18213-9"]
[{"$nulls":4},"1-283-95016-2"]
[null,null,"Descrizione fisica",null,"1 online resource (712 pages)"]
[null,null,"Disciplina",null,"704.9/428"]
[null,null,"Soggetti",null,"Literature, Modern - 19th century - History and criticism"]
[{"$nulls":4},"Literature, Modern - History and criticism"]
[{"$nulls":4},"Romanticism"]
[{"$nulls":4},"Paganism in literature"]
[{"$nulls":4},"Sex in literature"]
[{"$nulls":4},"Decadence (Literary movement)"]
[{"$nulls":4},"Decadence in literature"]
[{"$nulls":4},"Arts"]
[{"$nulls":4},"Paganism in art"]
[{"$nulls":4},"Sex in art"]
[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","Bibliographic Level Mode of Issuance: Monograph"]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Frontmatter -- Contents -- List Of Illustrations -- Preface -- Acknowledgments -- Chapter I. Sex And Violence, Or Nature And Art -- Chapter 2. The Birth Of The Western Eye -- Chapter 3. Apollo And Dionysus -- Chapter 4. Pagan Beauty -- Chapter 5. Renaissance Form: Italian Art -- Chapter 6. Spenser And Apollo: The Faerie Queene -- Chapter 7. Shakespeare And Dionysus: As You Like It And Antony And Cleopatra -- Chapter 8. Return Of The Great Mother: Rousseau Vs. Sade -- Chapter 9. Amazons, Mothers, Ghosts: Goethe To Gothic -- Chapter 10. Sex Bound And Unbound: Blake -- Chapter 11. Marriage To Mother Nature: Wordsworth -- Chapter 12. The Daemon As Lesbian Vampire: Coleridge -- Chapter 13. Speed And Space: Byron -- Chapter 14. Light And Heat: Shelley And Keats -- Chapter 15. Cults Of Sex And Beauty: Balzac -- Chapter 16. Cults Of Sex And Beauty: Gautier, Baudelaire, And Huysmans -- Chapter 17. Romantic Shadows: Emily Bronte -- Chapter 18. Romantic Shadows: Swinburne And Pater -- "]
[{"$nulls":4},"Chapter 19. Apollo Daemonized: Decadent Art -- Chapter 20. The Beautiful Boy As Destroyer: Wilde's The Picture Of Dorian Gray -- Chapter 21. The English Epicene: Wilde's The Importance Of Being Earnest -- Chapter 22. American Decadents: Poe, Hawthorne, Melville -- Chapter 23. American Decadents: Emerson, Whitman, James -- Chapter 24. Amherst's Madame De Sade: Emily Dickinson -- Notes -- Index"]
[null,null,null,"Sommario/riassunto","In this brilliantly original book, Camille Paglia identifies some of the major patterns that have endured in western culture from ancient Egypt and Greece to the present. According to Paglia, one source of continuity is paganism, which, undefeated by Judeo-Christianity, continues to flourish in art, eroticism, astrology, and pop culture. Others, she says, are androgyny, sadism, and the aggressive western eye, which has created our art and cinema. Paglia follows these and other themes from Nefertiti and the Venus of Willendorf to Apollo and Dionysus, from Botticelli and Michaelangelo to Shakespeare and Blake and finally to Emily Dickinson, who, along with other major nineteenth-century authors, becomes a remarkable example of Romanticism turned into Decadence. Paglia offers provocative views of literature, art history, psychology, and religion. She focuses, for example, on the amorality, voyeurism, and pornography in great art that have been ignored or glossed over by most critics. She discusses sex and nature as brutal daemonic forces, and she criticizes feminists for sentimentality or wishful thinking about the causes of rape, violence, and poor relations between the sexes. She stressed the biologic basis of sex differences and sees the mother as an overwhelming force who condemns men to lifelong sexual anxiety, from which they escape through rationalism and physical achievement. She examines the culture and style of modern male homosexuals. She demonstrates how much of western life, art, and thought is ruled by personality, which she traces through recurrent types or personae such as the female vampire (Medusa, Lauren Bacall); the pythoness (the Dephic oracle, Gracie Allen); the beautiful boy (Hadrian's Antinous, Dorian Gray); the epicene man of beauty (Lord Byron, Elvis Presley); and the male heroine (Baudelaire, Woody Allen). Her book will stimulate and awe readers everywhere."]
[null,"2.","Record Nr.",null,"UNINA9910830275603321"]
[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"]
[{"$nulls":4},"664"]
[null,null,"Soggetti",null,"Food industry and trade"]
[null,null,"Lingua di pubblicazione",null,"Tedesco"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Lebensmittelverfahrenstechnik; Inhalt; Vorwort; Autoren; A Produkte und ihre Herstellung; 1 Nahrungsbedarf und Lebensmittelbestandteile; 1.1 Der Nahrungsbedarf des Menschen; 1.1.1 Allgemeines, Energiegewinnung aus Nährstoffen; 1.1.2 Einflüsse auf den Nahrungsbedarf; 1.2 Grundlegende Lebensmittelbestandteile; 1.2.1 Proteine; 1.2.2 Fette und fettähnliche Stoffe - Lipide und Lipoide; 1.2.3 Kohlenhydrate oder Saccharide; 1.3 Zusatzstoffe; 1.3.1 Kennzeichnung und gesetzliche Regelungen; 1.3.2 Konservierungsstoffe; 1.3.3 Süßstoffe; 1.3.4 Emulgatoren und Stabilisatoren"]
[{"$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"]
[{"$nulls":4},"2.2.11 Molke und Molkenprodukte, Lactose3 Eier und Eiprodukte; 3.1 Eier; 3.2 Eiprodukte; 3.2.1 Flüssigprodukte; 3.2.2 Trockenprodukte; "]
[{"$nulls":4},"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"]