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Serata per la Francia
Nel 2016 la Francia è stata perennemente alla ribalta della cronaca internazionale per via di episodi legati al terrorismo di matrice islamica. La Fidapa Bpw Italy, sezione di Benevento, animata dalla volontà di testimoniare la sua vicinanza ai cugini d'Oltralpe, ha organizzato una serata ispirata alla cultura e alla storia francese. Relatrici: LUCIA GANGALE (organizzatrice dell'evento, che ha parlato di Benevento nell'età napoleonica); CLAUDINE SASSI MAZZINI (Francia, una Costituzione viva), MARIA ANTONIA CORONA (I giovani e la Francia). L'evento si è svolto il 5 ottobre 2016 nel Salone di Rappresentanza della Prefettura di Benevento.
Hidden Histories
Tuscany is a landscape whose cultural construction is complicated and multi-layered. It is this very complexity that this book seeks to untangle. By revealing hidden histories, we learn how food, landscape and architecture are intertwined, as well as the extent to which Italian design and contemporary consumption patterns form a legacy that draws upon the Romantic longings of a century before. In the process, this book reveals the extent to which Tuscany has been constructed by Anglos — and what has been distorted, idealized and even overlooked in the process.
Chemostratigraphy Across Major Chronological Boundaries
Winner of the 2020 PROSE Award for Earth Science! Exploring environmental changes through Earth’s geological history using chemostratigraphy Chemostratigraphy is the study of the chemical characteristics of different rock layers. Decoding this geochemical record across chronostratigraphic boundaries can provide insights into geological history, past climates, and sedimentary processes. Chemostratigraphy Across Major Chronological Boundaries presents state-of-the-art applications of chemostratigraphic methods and demonstrates how chemical signatures can decipher past environmental conditions. Volume highlights include: Presents a global perspective on chronostratigraphic boundaries Describe...
The Gulf of Mexico Sedimentary Basin
A comprehensive and richly illustrated overview of the Gulf of Mexico Basin, including its reservoirs, source rocks, tectonics and evolution.
Iron Geochemistry: An Isotopic Perspective
This book provides a comprehensive summary of research to date in the field of stable iron isotope geochemistry. Since research began in this field 20 years ago, the field has grown to become one of the major research fields in "non-traditional" stable isotope geochemistry. This book reviews all aspects of the field, from low-temperature to high-temperature processes, biological processes, and cosmochemical processes. It provides a detailed history and state-of-the art summary about analytical methods to determine Fe-isotope ratios and discusses analytical and sample prospects.
Bioactive Egg Compounds
Bioactive Egg Compounds presents the latest results and concepts in the biotechnological use of egg compounds. Following an introduction to the different compounds of egg white, yolk and shell, the nutritive value of egg compounds is discussed. The text describes procedures for processing egg compounds to improve their nutritive value, including so-called enriched eggs. Also described is the isolation and application of egg compounds with special properties, such as antibiotic action.
Handbook of Food Chemistry
This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.
Egg Science and Technology
Here is the complete source of information on egg handling, processing, and utilization. Egg Science and Technology, Fourth Edition covers all aspects of grading, packaging, and merchandising of shell eggs. Full of the information necessary to stay current in the field, Egg Science and Technology remains the essential reference for everyone involved in the egg industry. In this updated guide, experts in the field review the egg industry and examine egg production practices, quality identification and control, egg and egg product chemistry, and specialized processes such as freezing, pasteurization, desugarization, and dehydration. This updated edition explores new and recent trends in the in...
Handbook of Food Science and Technology 3
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.
Le Grand Meaulnes
The classic French novel written by a soldier, who would later die during World War I, tells the story of Auguste Meaulnes and the "domain mysterieux."
