Kooperativer Bibliotheksverbund

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Format: 1 Online-Ressource

Edition: 1. Auflage

ISBN: 9783836656405

Note: Literaturverz. S. 99 - 111 , Diplomarbeit BITS Business and Information Technology School Hamburg 2007

Language: German

Subjects: Economics

Keywords: Deutschland ; Außenhandel ; China ; Hochschulschrift

URL: Volltext

Author information: Llovet Garcia, Carlos M. 1982-

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Format: 583 S. , Ill., graph. Darst. , 20 cm

Edition: 2., neu bearb. Aufl.

ISBN: 9783446421127

Language: German

Subjects: Engineering

Keywords: Automatisierungstechnik

URL: Inhaltsverzeichnis

URL: Inhaltsverzeichnis

Author information: Langmann, Reinhard

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Format: 1394 Seiten ; , 21 cm.

Edition: 1.a edición

ISBN: 978-84-376-3495-1 , 84-376-3495-4

Series Statement: Letras hispánicas 766

Language: Spanish

Subjects: Romance Studies

Keywords: Fiktionale Darstellung

URL: Inhaltsverzeichnis

URL: Cover

URL: Inhaltsverzeichnis

URL: Cover

URL: http://www.gbv.de/dms/spk/iai/toc/84851128X.pdf

URL: http://www.gbv.de/dms/spk/iai/cov/84851128X.jpg

URL: Inhaltsverzeichnis

URL: Cover

Author information: Goytisolo, Luis 1935-

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Format: 574 S.

ISBN: 978-84-8489-435-3 , 978-3-86527-527-1

Note: Letters, publ. for the first time. - Incl. writing by F. García Lorca, publ. for the first time. - Joint ed. - G. de Torre, (1901-1971), Spanish writer

Language: Spanish

Subjects: Romance Studies

Keywords: 1898-1936 García Lorca, Federico ; 1900-1971 Torre, Guillermo de ; Briefsammlung ; Briefsammlung ; Briefsammlung ; Briefsammlung

URL: http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=017720857&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA

URL: http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=017720857&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA

Author information: García Lorca, Federico, 1898-1936.

Author information: García, Carlos, 1953-

Author information: Torre, Guillermo de, 1900-1971.

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Format: 1 Online-Ressource (145 Seiten)

Edition: 1. Auflage

ISBN: 9783836656405

Content: Anhaltende Kritik westlicher Industrienationen am aufstrebenden Reich der Mitte verleitet zu einem einseitig negativen Bild Chinas. Dabei ist die Kritik oft undifferenziert, obwohl die komplexen Zusammenhänge einer eingehenden Betrachtung bedürften. Diese Studie geht der China-Kritik auf den Grund, indem sie einen Teilaspekt der vielschichtigen internationalen Wirtschaftsbeziehungen Chinas untersucht: Im Zentrum stehen die deutsch-chinesischen Handelsbeziehungen, deren Analyse auf fundierten und detaillierten statistischen Daten fußt. Sie umfasst einen historischen Rückblick sowie eine genaue Betrachtung der aktuellen Verhältnisse auf breiter Quellenlage. Das Resultat ist interessant, weil Chinas Handelseinfluss auf Europa und Deutschland überraschend anders dargestellt werden kann, als der Westen allgemein vermittelt. Damit verändert sich das übliche Chinabild. Zu Beginn der Studie wird zum besseren Verständnis der zentralen Kapitel ein umfassender Überblick zur vergangenen und aktuellen Entwicklung innerhalb Chinas sowie seiner internationalen Beziehungen gegeben (USA, Afrika, EU, WTO). Im Verlauf der Studie werden weitere brisante Themen wie Direktinvestitionen, der Schutz geistigen Eigentums, Wissenstransfer, Hochtechnologie, Umwelt und Konsum beleuchtet. Anhand konkreter Beispiele, auch der deutschen Wirtschaft, werden die Themen veranschaulicht. Die Studie erlaubt dem Leser einen neutralen, gut recherchierten, facettenreichen und hoch-informativen Blick auf top-aktuelle wirtschaftspolitische Fragen Chinas

Note: Diplomarbeit BITS Business and Information Technology School Hamburg 2007

Language: German

Keywords: Hochschulschrift

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Format: 231 S

Series Statement: Publicación / Instituto Panamericano de Geografía e Historia 94

Language: Spanish

Keywords: Amerika ; Adressbuch ; Bibliografie

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Format: 396 Seiten : , Illustrationen, Diagramme, Karten.

ISBN: 978-90-8964-777-1

Series Statement: Late antique and early medieval Iberia 6

Content: The vast transformation of the Roman world at the end of antiquity has been a subject of broad scholarly interest for decades, but until now no book has focused specifically on the Iberian Peninsula in the period as seen through an archaeological lens. Given the sparse documentary evidence available, archaeology holds the key to a richer understanding of the developments of the period, and this book addresses a number of issues that arise from analysis of the available material culture, including questions of the process of Christianisation and Islamisation, continuity and abandonment of Roman urban patterns and forms, the end of villas and the growth of villages, and the adaptation of the population and the elites to the changing political circumstances

Additional Edition: Erscheint auch als Online-Ausgabe, PDF ISBN 978-90-4852-574-4

Language: English

Subjects: History

Keywords: Archäologie

URL: http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=029939435&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA

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Format: 1 online resource (280 pages)

Edition: First edition.

ISBN: 0-323-95595-9

Note: Front Cover -- Insects as Food and Food Ingredients -- Insects as Food and Food Ingredients -- Copyright -- Contents -- Contributors -- 1 - Overview of edible insects -- 1. Introduction -- 2. Book structure and rationale -- 3. Detailed book objectives -- References -- I - Insects - farming & -- value as food -- 2 - Current status of insect farming for food application -- 1. Introduction -- 2. Edible insect species biology and properties -- 2.1 Tenebrio molitor - Yellow mealworm -- 2.2 Acheta domesticus - House cricket -- 2.3 Locusta migratoria - Migratory locust -- 3. Current status of the sector -- 4. Current insect production practices -- 4.1 Basics of an insect rearing facility -- 4.2 Insect rearing conditions -- 4.3 Insect farming systems -- 4.3.1 Tenebrio molitor -- 4.3.2 Acheta domesticus -- 4.3.3 Locusta migratoria -- 4.4 Insect harvest -- 5. Challenges and opportunities of insects -- 5.1 Insect diets -- 5.2 Optimization of production process to lower costs -- 5.2.1 Implementing side streams in insect feed -- 5.2.2 Automation of the production process -- 5.2.3 Upscaling of the production process -- 5.3 Legal aspects of implementing insects in food applications -- 6. Insect market prospects -- References -- 3 - Nutritional value of insects and derived ingredients -- 1. Introduction -- 2. Nutritional value of insect protein -- 2.1 Protein contents -- 2.2 Amino acid profile -- 2.3 Bioactive peptides -- 2.4 Changes in protein composition during insect's life cycle -- 3. Nutritional value of lipids -- 4. Nutritional value and uses of chitin -- 5. Future challenges and opportunities -- References -- 4 - Sustainability and economic aspects of insect farming and consumption -- 1. Introduction -- 2. Importance of edible insects in the nutritional value of the diet and its sustainability of the planet. , 3. Nutritional value of edible insects and its impact on sustainability -- 4. Sustainability of edible insects -- 5. Food safety and preservation -- 6. Livelihoods -- 7. The market of insects as food -- 8. Economic analysis of the production system developed for application in food -- 9. Conclusions -- References -- II - Processing of insects & -- ingredients -- 5 - Insect processing technologies -- 1. Introduction -- 2. Conventional processing technologies for the production of whole insects or insect flour as food -- 2.1 Blanching -- 2.2 Drying -- 2.2.1 Sun-drying -- 2.2.2 Smoke-drying -- 2.2.3 Oven-drying -- 2.2.4 Freeze-drying -- 2.2.5 Other technologies for drying treatments and pretreatments -- 2.3 Milling -- 3. Innovative technologies for the production of whole insects for food applications -- 3.1 Drying -- 3.2 Marination and fermentation processes -- 3.2.1 Marination -- 3.2.2 Fermentation -- 4. Effect of processing on the nutritional characteristics of whole insects for food applications -- 4.1 Blanching -- 4.2 Drying -- 4.3 Cooking -- 5. Insect flour as a marketable food ingredient -- 6. Economics of insect processing -- 7. Conclusion: Challenges and opportunities -- References -- 6 - Processing of edible insects for protein production -- 1. Introduction -- 2. Protein content and estimation process -- 3. Characterization and identification of protein of edible insects -- 4. Nutritional potential of protein obtained from edible insects -- 5. Food processing techniques -- 6. Protein extraction process from edible insects -- 6.1 Pretreatment -- 6.2 Protein extraction -- 6.3 Protein precipitation and concentration -- 6.4 Enzymatic hydrolysate -- 7. Physicochemical properties of protein -- 8. Conclusion -- References -- 7 - Processing insects for lipid production -- 1. Introduction -- 2. Overall lipid composition of insects. , 2.1 Impact of the rearing conditions on lipid composition, levels and FA profiles -- 2.2 Research and commercial applications of insect lipid ingredients -- 2.2.1 Applications of insect lipids in animal feed -- 2.2.2 Applications of insect lipids in pet food -- 2.2.3 Applications of insect lipids in food products for human consumption -- 3. Extraction of insect lipids for food and feed purposes -- 3.1 Conventional processes for lipid extraction and purification -- 3.1.1 Oil extraction by mechanical pressing -- 3.1.2 Oil extraction by aqueous extraction -- 3.1.3 Oil extraction by conventional solvent methods -- 3.2 Green bio-based solvents -- 3.2.1 Extraction of insect oils using bio-based solvents -- 3.2.2 Scaling-up of bio-based solvents extraction process for the production of insect-derived lipid ingredients -- 3.3 Supercritical fluid extraction -- 3.3.1 Influence of processing parameters on efficiency of insect oil extraction -- 3.3.2 Scaling-up of SFE for the production of insect-derived lipid ingredients -- 3.4 Ionic liquids -- 3.4.1 Scaling-up of IL for the production of insect-derived lipid ingredients -- 3.5 Emerging cell disruption technologies -- 3.5.1 Ultrasound-assisted extraction -- 3.5.2 Microwave-assisted extraction -- 3.5.3 Pulsed electric fields -- 3.5.4 High hydrostatic pressure -- 3.5.5 Enzyme-assisted extraction -- 3.5.6 Scaling-up of emerging cell disruption technologies -- 4. Conclusion -- References -- 8 - Insect processing for chitin production -- 1. Introduction -- 2. Conventional method for chitin extraction from insects -- 2.1 Pretreatment -- 2.2 Conventional chitin extraction -- 2.3 Deacetylation -- 3. Biological processing -- 3.1 Fermentation -- 3.2 Enzymatic treatment -- 4. Application of green solvents and emerging technologies -- 4.1 Deep eutectic solvents (DES) -- 4.2 Organic acids -- 4.3 Microwave processing. , 4.4 Ultrasound processing -- 5. Conclusions and future perspectives -- References -- 9 - Current status and future trends on the use of innovative technologies for recovering bioactive from insects -- 1. Introduction -- 2. Overview of traditional extraction of valuable compounds from insects -- 2.1 Recovery of protein and peptides -- 2.2 Recovery of fat and fatty acids -- 2.3 Recovery of chitin and chitosan -- 2.4 Recovery of phenolic antioxidants -- 3. Emerging technologies in insect processing: Mechanism and their application -- 3.1 Enzymatic treatment -- 3.2 Microwave-assisted extraction -- 3.3 Ultrasound-assisted extraction -- 3.4 High hydrostatic pressure -- 3.5 Pulsed electric field -- 3.6 Cold atmospheric pressure plasma -- 3.7 Supercritical carbon dioxide extraction -- 3.8 Hybrid extraction technologies -- 4. Limitations of emerging extraction methods -- 5. Prospects and opportunities for scaling-up to industrial level -- Acknowledgements -- References -- III - Applications & -- safety of insects - food & -- others -- 10 - Functional applications of edible insects and derived ingredients in food products -- 1. Introduction -- 2. Techno-functional properties of insect (protein) powder -- 2.1 Protein solubility -- 2.2 Water and oil-holding capacity (WHC, OHC) -- 2.3 Gelling capacity -- 2.4 Foaming capacity and stability -- 2.5 Emulsifying capacity and stability -- 2.6 Microstructure -- 2.7 Water activity (aw) -- 2.8 Colour -- 3. Chitin and chitosan as functional ingredients -- 4. Techno-functional properties of finished insect-based products -- 4.1 Texture profile analysis (TPA) -- 4.2 Specific volume -- 4.3 Rheological properties -- 4.4 Microstructure -- 4.5 Colour -- 5. Conclusions -- Acknowledgements -- References -- 11 - Biological properties and safety aspects of edible insects -- 1. Introduction. , 2. Biological relevance of insect components -- 2.1 Proteins and peptides -- 2.1.1 Peptides with potential bioactive actions -- 2.2 Lipids -- 2.3 Carbohydrates -- 2.4 Micronutrients -- 3. Potential health-promoting effects -- 3.1 Animal studies -- 3.2 Human studies -- 4. Safety of insects and insect-derived products -- 4.1 Allergenicity -- 5. Future perspectives and challenges -- Disclaimer -- References -- 12 - Entomogastronomy, a step beyond just eating insects -- 1. Introduction -- 2. Overcoming entomophobia, the first step to enjoying entomogastronomy -- 3. The quest for deliciousness -- 3.1 Sensory attributes of edible insects -- 3.2 Culinary transformations -- 4. The Nordic Food Lab and Noma as the Western paradigm of entomogastronomic research -- 5. Entomogastronomy: Insects in haute cuisine and creative cuisine restaurants -- 6. Summary -- Acknowledgements -- References -- 13 - Other applications of insects in the agrifood sector -- 1. Introduction -- 2. Insects as feed -- 2.1 Insects as feed in aquaculture -- 2.2 Insects as feed for poultry -- 2.3 Insects as feed for pigs -- 2.4 Insects as feed for ruminants -- 2.5 Insects as pet food -- 3. Insects for agrifood waste management -- 3.1 Waste in the agrifood chain -- 3.2 Insect-based bioconversion of waste -- 3.3 The case of BSF -- 3.4 Animal manure -- 3.5 Pretreatments to improve bioconversion of waste -- 3.6 Challenges and future perspectives -- 4. Further use of insects in the agrifood chain -- 4.1 Use of insects in organic farming for pest control -- 4.2 Insect frass as organic fertilizer -- 4.3 Insects for edible films and coatings -- 4.4 Insects for food additives -- 4.5 Insect bioremediation -- 4.6 Insects as a source of energy -- 5. Regulatory aspects -- 5.1 Animal welfare in insects rearing -- 5.2 Insects for waste management -- 5.3 Insect frass as fertilizers -- 5.4 Insects as feed. , 5.4.1 Europe.

Additional Edition: Print version: Garcia-Vaquero, Marco Insects As Food and Food Ingredients San Diego : Elsevier Science & Technology,c2023 ISBN 9780323955942

Language: English

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Format: Online-Ressource ([24],140,[4]p) , 12°

Edition: Online-Ausg. Farmington Hills, Mich Cengage Gale 2009 Eighteenth Century Collections Online Electronic reproduction; Available via the World Wide Web

Note: Don Carlos Garcı́a may possibly be apseudonym (cf. Pallau, tom. 6, p.56).- P.107 misnumbered 207 , English Short Title Catalog, T108772 , Reproduction of original from British Library , With two final advertisement leaves , Electronic reproduction; Available via the World Wide Web

Language: English

URL: Volltext  (Full text online)

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Format: 244 S.

ISBN: 3-86527-244-4 , 84-8489-228-X

Language: Spanish

Subjects: Romance Studies

Keywords: 1881-1958 Jiménez, Juan Ramón ; 1900-1971 Torre, Guillermo de ; 1881-1958 Jiménez, Juan Ramón ; 1900-1971 Torre, Guillermo de ; Briefsammlung ; Briefsammlung ; Briefsammlung ; Briefsammlung ; Briefsammlung ; Briefsammlung ; Briefsammlung

URL: Inhaltsverzeichnis

Author information: Jiménez, Juan Ramón, 1881-1958.

Author information: García, Carlos, 1953-

Author information: Torre, Guillermo de, 1900-1971.