Language: de
Pages: 258

Vorarlberger Alpgeschichten

Author(s): Irene Prugger

Categories: Travel

Type: Book
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Published: 2015-03-05
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Publisher: Löwenzahn Verlag

IRENE PRUGGER ENTFÜHRT UNS IN DIE WELT DER VORARLBERGER ÄLPLERINNEN UND ÄLPLER. Ihre Bücher über Tiroler und Südtiroler Almen haben es bereits ausführlich bewiesen: DIE SCHÖNSTEN ALMREPORTAGEN schreibt Irene Prugger! Denn sie verliert nie die kleinen Details aus dem Blick, die das Alm- bzw. Alpleben mit seinen schönen, aber auch rauen Seiten so besonders machen. In den letzten zwei Jahren war die engagierte Autorin und Journalistin nun in Vorarlberg unterwegs und besuchte dort Alpen und ÄlplerInnen. Das Resultat ist ein Buch voller inspirierender und unterhaltsamer Erzählungen aus dem Arbeits- und Lebensalltag auf der Alp. Im Mittelpunkt stehen dabei stets die Menschen, die auf de...

Language: en
Pages: 632

The Mechanism of Induced Seismicity

Author(s): Cezar I. Trifu

Categories: Science

Type: Book
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Published: 2012-12-06
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Publisher: Birkhäuser

None

Language: en
Pages: 1044

The Complete Index to Literary Sources in Film

Author(s): Alan Goble

Categories: Literary Criticism

Type: Book
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Published: 2011-09-08
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Publisher: Walter de Gruyter

None

Language: en
Pages: 750

The Jamestown College Bulletin

Author(s): Jamestown College

Categories: Private universities and colleges

Type: Book
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Published: 1919
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Publisher: Unknown

None

Language: en
Pages: 551

Oxidation in Foods and Beverages and Antioxidant Applications

Author(s): Eric A Decker, Ryan J Elias, D. Julian McClements

Categories: Technology & Engineering

Type: Book
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Published: 2010-09-22
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Publisher: Elsevier

Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control.The second volume reviews problems associated with oxidation and its management in different industry sectors. Part one focuses on animal products, with chapters on the oxidation and protection of red meat, poultry, fish and...

Language: en
Pages: 639

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

Author(s): Nissim Garti, D. Julian McClements

Categories: Technology & Engineering

Type: Book
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Published: 2012-10-19
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Publisher: Elsevier

Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods. Encapsulation technologies and delivery systems for food ingredients and nutraceuticals provides a comprehensive guide to current and emerging techniques.Part one provides an overview of key requirements for food ingredient and nutraceutical delivery systems, discussing challenges in system development and analysis of interaction with the human gastrointestinal tract. Processing technologies for encapsulation and delivery systems are the focus of part two. Spray drying, cooling and chilling are reviewed al...