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[null,"1.","Record Nr.",null,"UNINA9910785380303321"]
[null,null,"Autore",null,"Scott Marie L"]
[null,null,"Titolo",null,"IBM Lotus Sametime 8 essentials [[electronic resource] ] : a user's guide : mastering online enterprise communication with this collaborative software / / Marie L. Scott, Thomas Duff"]
[null,null,"Pubbl/distr/stampa",null,"Birmingham, U.K., : Packt Pub., 2010"]
[null,null,"ISBN",null,"1-282-79482-5"]
[{"$nulls":4},"9786612794827"]
[{"$nulls":4},"1-84968-061-2"]
[null,null,"Descrizione fisica",null,"1 online resource (284 p.)"]
[null,null,"Disciplina",null,"005.369"]
[{"$nulls":4},"005.5"]
[null,null,"Soggetti",null,"Computer conferencing - Computer programs"]
[{"$nulls":4},"Instant messaging - Computer programs"]
[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","Includes index."]
[null,null,"Nota di contenuto",null,"Cover; Copyright; Credits; About the Authors; About the Reviewers; Table of Contents; Preface; Chapter 1: At the Starting Line: Know Your Sametime Client; What's all the fuss about instant messaging?; Why use Sametime?; Types of Sametime clients; The Sametime system offerings; Summary; Chapter 2: Getting Connected: Configuring and Using Sametime for Lotus Notes; So exactly what is the \"\"embedded\"\" Sametime client?; Getting connected to Sametime; Starting Sametime with single sign-on; Making Sametime work the best way for you; Adding a contact; What is Sametime \"\"status\"\"?"]
[{"$nulls":4},"Starting a chat with a contactSummary; Chapter 3: Getting Connected: Configuring and Using Sametime Connect; Installing Sametime Connect on Windows; Installing Sametime Connect on a Macintosh; Installing Sametime Connect on Linux; Setting up the connection to the Sametime server; Setting up user preferences; Installing Sametime Connect add-ons; Upgrading Your Sametime Connect client; Summary; Chapter 4: Managing Your Connections: Making the most of your Sametime Contacts; Managing your contacts; Contact list and \"\"type ahead\"\"; Adding contacts; Adding contacts from your inbox"]
[{"$nulls":4},"Removing contactsImporting and exporting contacts; Displaying online contacts; Setting preferences for contacts; Understanding different directory types; Contact nicknames; Managing contacts with contact "]
[{"$nulls":4},"groups; Sorting the group or contact list; Manage groups and contacts between different Sametime clients; Contact lists and business card information; Managing your online presence; Sametime status settings; Sametime privacy settings; Contact list awareness using alerts; Sametime automatic status changes; Group chatting; Summary"]
[{"$nulls":4},"Chapter 5: Power Chatting: Making the most of Sametime Instant MessagingSpice up your text communication; Rich text and text styles; Date stamps; Chat history; Spell-checking your chat messages; Uploading and displaying files, graphics, and web links; Sending files; Sending graphics; Sending links; Sending announcements; Explain yourself with the screen capture tool; Get emotional with emoticons; Audio/video services; Voice chatting; Video chatting; Telephone to telephone chatting; Integrating Sametime with Microsoft Office, Microsoft Outlook, and Microsoft SharePoint; Summary"]
[{"$nulls":4},"Chapter 6: Spread the Word: Connecting to other Messaging CommunitiesConnect to your local Sametime community; Connecting to external Sametime communities; Connecting to other instant messaging users: AOL, Google, and Yahoo; Directory types: Domino versus LDAP; Summary; Chapter 7: iNotes and Sametime-Chatting from the Web; Using Sametime in iNotes; Enable instant messaging; Chatting from iNotes; Displaying Sametime contacts in the sidebar; Adding and managing contacts; Set and edit your status message; Help! I need somebody!; Summary"]
[{"$nulls":4},"Chapter 8: Going Mobile-Installing and Using the Sametime Mobile Client"]
[null,null,null,"Sommario/riassunto","Master Online Enterprise Communication with Lotus Sametime 8 with this User book and eBook"]
[null,"2.","Record Nr.",null,"UNINA9910792799503321"]
[null,null,"Titolo",null,"Del football al fútbol/futebol : historias argentinas, brasileras y uruguayas en el siglo XX / / Diego Armus y Stefan Rinke (editors)"]
[null,null,"Pubbl/distr/stampa",null,"Madrid ; ; Frankfurt am Main : , : Ahila : , : Iberoamericana : , : Vervuert, , [2014]"]
[{"$nulls":4},"©2014"]
[null,null,"ISBN",null,"3-95487-818-6"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (221 páginas)"]
[null,null,"Collana",null,"Estudios AHILA de historia latinoamericana ; ; Number 11"]
[null,null,"Disciplina",null,"796.3340982"]
[null,null,"Soggetti",null,"Soccer - Argentina - History - 20th century"]
[{"$nulls":4},"Soccer - Brazil - History - 20th century"]
[{"$nulls":4},"Soccer - Uruguay - History - 20th century"]
[{"$nulls":4},"Soccer - Political aspects - Argentina"]
[{"$nulls":4},"Soccer - Political aspects - Brazil"]
[{"$nulls":4},"Soccer - Political aspects - Uruguay"]
[null,null,"Lingua di pubblicazione",null,"Spagnolo"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Nota di bibliografia","Includes bibliographical references."]
[null,null,"Nota di contenuto",null,"Front matter -- ÍNDICE -- Introducción / Armus, Diego / Rinke, Stefan -- Primera parte. Los comienzos -- Entre 1899 e 1920: dados iniciais da história do futebol em Salvador / Pereira da Rocha Junior, Coriolano / Reis do Espírito Santo, Fernando -- Sociedad, ciudad y fútbol en la Buenos Aires de 1920-1930 / D. Frydenberg, Julio -- La prensa escrita como actor social de un modelo deportivo. Córdoba (Argentina), primeras décadas del siglo XX / Damián Reyna, Franco -- La globalización del fútbol durante la crisis de 1930: Uruguay y la primera Copa del Mundo / Rinke, Stefan / Facchio, Florencia -- Segunda par te Fútbol/política /cultura -- El fútbol en las escuelas y colegios argentinos. Notas sobre un desencuentro en el siglo XX / Armus, Diego / Ariel Scharagrodsky, Pablo -- Estadios y potreros en la pan talla. El fútbol en el cine de los años treinta y la construcción de imágenes de la argentinidad / Nuria Gil Mariño, Cecilia -- Miradas y prácticas del fútbol desde las izquierdas uruguayas: Montevideo (1920-1950) / Porrini, Rodolfo -- O futebol e a política esportiva de Vargas e Perón: um estudo comparado / Drumond, Maurício -- La peronizaci ón del fútbol argentino: el caso del Club Atlético Atlanta de Villa Crespo / Rein, Raanan -- Detrás de la vidriera del Mundial. Argentina 1978: "]
[{"$nulls":4},"derechos humanos, censura y fútbol en la prensa italiana / Cattarulla, Camilla -- Futebol, identidade nacional e Ciências Sociais no Brasil / Carlos Ribeiro, Luiz -- ¿El ocas o del Estadio-nación? Un análisis sobre la construcción y remodelación del Maracaná para el Mundial de 2014 / Borges Buarque de Hollanda, Bernardo -- Sobre los autores -- Otros títulos de Historia"]
[null,null,null,"Sommario/riassunto","Estudia la popularización y criollización del football, su transformación en fútbol en Argentina y Uruguay, y en futebol en Brasil, su consolidación como deporte profesional y de masas, y como espectáculo y fuente de pasiones."]
[null,"3.","Record Nr.",null,"UNINA9910830986203321"]
[null,null,"Titolo",null,"Emulsifiers in food technology [[electronic resource] /] / edited by Robert J. Whitehurst"]
[null,null,"Pubbl/distr/stampa",null,"Ames, Iowa, : Blackwell Pub., 2004"]
[null,null,"ISBN",null,"1-280-21303-5"]
[{"$nulls":4},"9786610213030"]
[{"$nulls":4},"0-470-79928-5"]
[{"$nulls":4},"0-470-99574-2"]
[{"$nulls":4},"1-4051-4799-7"]
[null,null,"Descrizione fisica",null,"1 online resource (266 p.)"]
[null,null,"Disciplina",null,"664.06"]
[{"$nulls":4},"664/.06"]
[null,null,"Soggetti",null,"Food additives"]
[{"$nulls":4},"Emulsions"]
[{"$nulls":4},"Dispersing agents"]
[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,"Emulsifiers in Food Technology; Contents; Contributors; Preface; 1 Lecithins; 1.1 Introduction to lecithins and phospholipids; 1.1.1 Some history; 1.1.2 Phospholipids; 1.1.3 Occurrence of phospholipids; 1.2 Production of lecithins; 1.2.1 Vegetable lecithins; 1.2.2 Animal lecithins; 1.3 Further processing of lecithins; 1.3.1 Standardisation; 1.3.2 Modifications of lecithins; 1.3.2.1 Enzymatic modification; 1.3.2.2 Chemical modifications; 1.3.3 Solvent extraction; 1.3.3.1 De-oiling with acetone; 1.3.3.2 Fractionation with alcohol; 1.3.4 Compounding; 1.3.4.1 Fluid compounds"]
[{"$nulls":4},"1.3.4.2 Integrated powder compounds1.4 Quality aspects of lecithins; 1.4.1 Acetone insoluble matter (AI); 1.4.2 Toluene insoluble (TI); 1.4.3 Acid value (AV); 1.4.4 Peroxide value (PV); 1.4.5 Water content (H2O); 1.5 Physico-chemical aspects of lecithins; 1.5.1 Solubility in organic solvents; 1.5.2 Behaviour in water; 1.5.3 Melting points; 1.5.4 Surface activity; 1.5.5 Lecithins and the HLB system; 1.6 Applications of lecithins in the food industry; 1.6.1 Lecithin in chocolate, coatings and confectioneries; 1.6.1.1 Chocolate; 1.6.1.2 Coatings; 1.6.1.3 Chocolate products with fat-based .llings"]
[{"$nulls":4},"1.6.1.4 Soft and hard caramels, chewing gums1.6.2 Lecithins in the "]
[{"$nulls":4},"baking industry; 1.6.2.1 Yeast-leavened bread and the role of phospholipids; 1.6.2.2 Frozen doughs; 1.6.2.3 Other baked goods; 1.6.3 Instant technology; 1.6.3.1 Lecithination process; 1.6.3.2 Choice of 'the right' lecithin; 1.6.4 Emulsions; 1.6.4.1 Oil-in-water emulsions; 1.6.4.2 Water-in-oil emulsions; 1.6.5 Other applications; References; 2 Mono- and diglycerides; 2.1 Introduction; 2.2 The products; 2.2.1 Production of monoglycerides; 2.2.2 Molecular distillation; 2.2.3 Chemical and physical properties; 2.2.4 HLB value"]
[{"$nulls":4},"2.2.5 Addition of antioxidants2.2.6 Legal considerations; 2.2.7 Behaviour of monoglycerides in the presence of water; 2.2.8 Nutritional value; 2.3 Applications; 2.3.1 Bread; 2.3.2 Cakes; 2.3.3 Margarines and spreads; 2.3.4 Ice cream; References; 3 Acid esters of mono- and diglycerides; 3.1 E472a (ACETEM); 3.1.1 Chemical properties of ACETEM; 3.1.2 Manufacturing of ACETEM; 3.1.3 Appearance and physical properties; 3.1.4 Solubility; 3.1.5 Phase behaviour; 3.1.6 Surface-active properties; 3.1.7 Special properties of ACETEM; 3.1.7.1 Coating properties; 3.1.7.2 Lubrication properties"]
[{"$nulls":4},"3.1.7.3 Stability and anti-dusting applications3.1.7.4 Stabilisation of polymorphic alpha-fat phases; 3.1.8 Safety; 3.1.9 Typical applications in food; 3.1.10 Non-food applications; 3.2 E472b (LACTEM); 3.2.1 Chemical properties of LACTEM; 3.2.2 Manufacturing of LACTEM; 3.2.3 Appearance and physical properties; 3.2.4 Solubility; 3.2.5 Phase behaviour; 3.2.6 Surface activity; 3.2.7 Special properties of LACTEM; 3.2.8 Safety in use; 3.2.9 Typical applications in food; 3.3 E472c (CITREM); 3.3.1 Chemical properties of CITREM; 3.3.2 Manufacturing of CITREM; 3.3.3 Appearance and physical properties"]
[{"$nulls":4},"3.3.4 Solubility"]
[null,null,null,"Sommario/riassunto","Emulsifiers are essential components of many industrial food recipes, whether they be added for the purpose of water/oil emulsification in its simplest form, for textural and organoleptic modification, for shelf life enhancement, or as complexing or stabilising agents for other components such as starch or protein.  Each chapter in this volume considers one of the main chemical groups of food emulsifiers. Within each group the structures of the emulsifiers are considered, together with their modes of action. This is followed by a discussion of their production / extraction and phys"]