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"Somos lo que comemos" : reflexiones para la preservación de una cultura gastronómica con sentido ético / / Catalina Elena Dobre - Luis Javier Álvarez Alfeirán (coords.)
| "Somos lo que comemos" : reflexiones para la preservación de una cultura gastronómica con sentido ético / / Catalina Elena Dobre - Luis Javier Álvarez Alfeirán (coords.) |
| Pubbl/distr/stampa | If Press |
| Soggetto topico |
Food habits - Moral and ethical aspects
Food habits Food - Social aspects |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | spa |
| Altri titoli varianti | "Somos lo que comemos" |
| Record Nr. | UNINA-9910629348803321 |
| If Press | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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The Aesthetics of Taste
| The Aesthetics of Taste |
| Autore | Koczanowicz Dorota |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Boston : , : BRILL, , 2023 |
| Descrizione fisica | 1 online resource (262 pages) |
| Disciplina |
700.1/08
111.85 |
| Collana | Value Inquiry Book Series |
| Soggetto topico |
Food - Social aspects
Gastronomy - Aesthetics Aesthetics |
| ISBN | 90-04-53493-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Aesthetics of Taste |
| Record Nr. | UNINA-9910799287003321 |
Koczanowicz Dorota
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| Boston : , : BRILL, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Agricultural and Food Waste : Analysis, Characterization, and Extraction of Bioactive Compounds and Their Possible Utilization
| Agricultural and Food Waste : Analysis, Characterization, and Extraction of Bioactive Compounds and Their Possible Utilization |
| Pubbl/distr/stampa | Basel, Switzerland : , : MDPI - Multidisciplinary Digital Publishing Institute, , 2020 |
| Descrizione fisica | 1 electronic resource (83 pages) |
| Soggetto topico |
Research
Biology Food - Social aspects |
| Soggetto non controllato |
Natural red pigment
Monascus purpureus Brewer’s spent grain Submerged fermentation Plackett-Burman design Chemical characterization X-ray photoelectron spectroscopy (XPS) Fourier-transform infrared spectroscopy (FTIR) Cucumis melo polyphenols flavonoids antioxidants by-products waste valorization LC-MS/MS fatty acids antioxidant activity reutilization of food waste salted egg white ovalbumin extraction aqueous two-phase flotation cork volatile compounds aroma waste bioactive compounds food waste functional foods characterization and extraction phytochemicals climatic change phenolic compounds |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Agricultural and Food Waste |
| Record Nr. | UNINA-9910557108403321 |
| Basel, Switzerland : , : MDPI - Multidisciplinary Digital Publishing Institute, , 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Aguecheek's beef, belch's hiccup, and other gastronomic interjections [[electronic resource] ] : literature, culture, and food among the early moderns / / Robert Appelbaum
| Aguecheek's beef, belch's hiccup, and other gastronomic interjections [[electronic resource] ] : literature, culture, and food among the early moderns / / Robert Appelbaum |
| Autore | Appelbaum Robert <1952-> |
| Pubbl/distr/stampa | Chicago, : University of Chicago Press, 2006 |
| Descrizione fisica | 1 online resource (399 p.) |
| Disciplina | 809/.933559 |
| Soggetto topico |
Food in literature
Food - Social aspects |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-281-95904-9
9786611959043 0-226-02128-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Frontmatter -- Contents -- Illustrations -- Preface -- Acknowledgments -- A Note on the Texts -- Chapter One. Aguecheek's Beef, Hamlet's Baked Meat -- Chapter Two. The Sensational Science -- Chapter Three. The Cookbook as Literature -- Chapter Four. The Food of Wishes, from Cockaigne to Utopia -- Chapter Five. Food of Regret -- Chapter Six. Belch's Hiccup -- Chapter Seven. Cannibals and Missionaries -- Conclusion. Crusoe's Friday, Rousseau's Émile -- Notes -- Select Bibliography -- Index |
| Record Nr. | UNINA-9910453801003321 |
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Appelbaum Robert <1952->
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| Chicago, : University of Chicago Press, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Aguecheek's beef, belch's hiccup, and other gastronomic interjections [[electronic resource] ] : literature, culture, and food among the early moderns / / Robert Appelbaum
| Aguecheek's beef, belch's hiccup, and other gastronomic interjections [[electronic resource] ] : literature, culture, and food among the early moderns / / Robert Appelbaum |
| Autore | Appelbaum Robert <1952-> |
| Pubbl/distr/stampa | Chicago, : University of Chicago Press, 2006 |
| Descrizione fisica | 1 online resource (399 p.) |
| Disciplina | 809/.933559 |
| Soggetto topico |
Food in literature
Food - Social aspects |
| Soggetto non controllato | gastronomy, literature, literary, interdisciplinary, culture, cultural, food, foodways, early modern, time period, era, english, eating, culinary, cuisine, europe, cutlery, haute, weight loss, diet, dieting, twelfth night, cookbook, comics, novels, prestige, social, class, classism, economic, utopia, cannibal, missionary, rousseau, emile, crusoe, author, hamlet, shakespeare |
| ISBN |
1-281-95904-9
9786611959043 0-226-02128-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Frontmatter -- Contents -- Illustrations -- Preface -- Acknowledgments -- A Note on the Texts -- Chapter One. Aguecheek's Beef, Hamlet's Baked Meat -- Chapter Two. The Sensational Science -- Chapter Three. The Cookbook as Literature -- Chapter Four. The Food of Wishes, from Cockaigne to Utopia -- Chapter Five. Food of Regret -- Chapter Six. Belch's Hiccup -- Chapter Seven. Cannibals and Missionaries -- Conclusion. Crusoe's Friday, Rousseau's Émile -- Notes -- Select Bibliography -- Index |
| Record Nr. | UNINA-9910782433103321 |
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Appelbaum Robert <1952->
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| Chicago, : University of Chicago Press, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Aguecheek's beef, belch's hiccup, and other gastronomic interjections [[electronic resource] ] : literature, culture, and food among the early moderns / / Robert Appelbaum
| Aguecheek's beef, belch's hiccup, and other gastronomic interjections [[electronic resource] ] : literature, culture, and food among the early moderns / / Robert Appelbaum |
| Autore | Appelbaum Robert <1952-> |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Chicago, : University of Chicago Press, 2006 |
| Descrizione fisica | 1 online resource (399 p.) |
| Disciplina | 809/.933559 |
| Soggetto topico |
Food in literature
Food - Social aspects |
| Soggetto non controllato | gastronomy, literature, literary, interdisciplinary, culture, cultural, food, foodways, early modern, time period, era, english, eating, culinary, cuisine, europe, cutlery, haute, weight loss, diet, dieting, twelfth night, cookbook, comics, novels, prestige, social, class, classism, economic, utopia, cannibal, missionary, rousseau, emile, crusoe, author, hamlet, shakespeare |
| ISBN |
1-281-95904-9
9786611959043 0-226-02128-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Frontmatter -- Contents -- Illustrations -- Preface -- Acknowledgments -- A Note on the Texts -- Chapter One. Aguecheek's Beef, Hamlet's Baked Meat -- Chapter Two. The Sensational Science -- Chapter Three. The Cookbook as Literature -- Chapter Four. The Food of Wishes, from Cockaigne to Utopia -- Chapter Five. Food of Regret -- Chapter Six. Belch's Hiccup -- Chapter Seven. Cannibals and Missionaries -- Conclusion. Crusoe's Friday, Rousseau's Émile -- Notes -- Select Bibliography -- Index |
| Record Nr. | UNINA-9910827423303321 |
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Appelbaum Robert <1952->
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| Chicago, : University of Chicago Press, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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L'alimentation demain : Cultures et médiations / / Gilles Fumey
| L'alimentation demain : Cultures et médiations / / Gilles Fumey |
| Autore | Allard-Huver François |
| Pubbl/distr/stampa | Paris, : CNRS Éditions, 2019 |
| Descrizione fisica | 1 online resource (230 p.) |
| Altri autori (Persone) |
BaumertNicolas
BruckertMichaël C. DelerinsRichard FumeyGilles Hervé-BazinCéline LavelleChristophe PagèsDominique RaffardPierre SaillardDenis UriotKaren ZappalàDaniele |
| Collana | Les essentiels d'Hermès |
| Soggetto topico |
Food habits
Food - Social aspects Food consumption Diet - Sociological aspects |
| Soggetto non controllato |
consommation
santé communication gastronomie |
| ISBN | 2-271-12216-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | fre |
| Record Nr. | UNINA-9910495766603321 |
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Allard-Huver François
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| Paris, : CNRS Éditions, 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Anthropology of food : AOF
| Anthropology of food : AOF |
| Pubbl/distr/stampa | Bordeaux, France, : Anthropology of food, 2001- |
| Soggetto topico |
Nutritional anthropology
Food - Social aspects Food habits Aliments - Aspect social Habitudes alimentaires Anthropologie de l'alimentation |
| Soggetto genere / forma |
Internet resource
Periodicals. |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti |
Presentation anthropology of food webjournal
AoFood AOF |
| Record Nr. | UNINA-9910142914803321 |
| Bordeaux, France, : Anthropology of food, 2001- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Anthropology of food : AOF
| Anthropology of food : AOF |
| Pubbl/distr/stampa | Bordeaux, France, : Anthropology of food, 2001- |
| Soggetto topico |
Nutritional anthropology
Food - Social aspects Food habits Aliments - Aspect social Habitudes alimentaires Anthropologie de l'alimentation |
| Soggetto genere / forma |
Internet resource
Periodicals. |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti |
Presentation anthropology of food webjournal
AoFood AOF |
| Record Nr. | UNISA-996215412103316 |
| Bordeaux, France, : Anthropology of food, 2001- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Antioxidants in Cocoa
| Antioxidants in Cocoa |
| Pubbl/distr/stampa | Basel, Switzerland : , : MDPI - Multidisciplinary Digital Publishing Institute, , 2021 |
| Descrizione fisica | 1 electronic resource (170 pages) |
| Soggetto topico |
Research
Biology Food - Social aspects |
| Soggetto non controllato |
cocoa
chocolate polyphenols antioxidants melanoidins theobroma cacao L. total phenolic compounds antioxidant capacity metal-chelating ability fourier transform infrared spectroscopy flavan-3-ol procyanidin α-glucosidase melanoidin Maillard reaction (-)-epicatechin borderline hypertensive rats nitric oxide redox balance iron Nrf2 PPAR-γ open field cocoa by-products cherry extract oxidative stress human endothelial cell roasting catechin epicatechin total phenolic content Criollo cocoa kinetic flavonoids cocoa extract ischemia-reperfusion injury apoptosis inflammatory markers conching milk chocolate milk powder protein antioxidant activity solid-liquid kinetic extraction polyphenol oxidase cocoa polyphenols heat treatment enzyme inactivation |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557141503321 |
| Basel, Switzerland : , : MDPI - Multidisciplinary Digital Publishing Institute, , 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Soggetto topico
-
Food - Social aspects
(108)
- Food habits (22)
- Food (11)
- Food - Moral and ethical aspects (8)
- Cooking - Social aspects (7)