Vilela alice (47 risultati)

Condizione: New.

Condizione: New.

Condizione: New.

Condizione: New.

Condizione: New.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: New. Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.…

Condizione: Used: Like New. LIVRE A L?ETAT DE NEUF. EXPEDIE SOUS 3 JOURS OUVRES. NUMERO DE SUIVI COMMUNIQUE AVANT ENVOI, EMBALLAGE RENFORCE. EAN:9782258213555.

Condizione: Comme neuf. Merci, votre achat aide à financer des programmes de lutte contre l'illettrisme.

Condizione: Très bon. Merci, votre achat aide à financer des programmes de lutte contre l'illettrisme.

paperback. Sobre a obra Contratos, Família e Sucessões Diálogos Interdisciplinares - 4ª Ed - 2025 "O fenômeno de contratualização das relações familiares e das relações sucessórias, tão bem caracterizado na presente obra, confirma a versão de que, no hodierno marco político e jurídico vigente, o Estado somente deve limitar as liberdades individuais em nome de iguais liberdades individuais, ou seja, na exata medida da proteção da vulnerabilidade, seja em qualquer uma de suas possíveis facetas. Na ausência da necessidade de tutela de vulnerabilidades, o Estado deve sobrelevar seu compromisso democrático de valorização da autonomia dos indivíduos na condução de seus interesses individuais, em nome da defesa de um projeto constitucional ancorado sobre as bases do pluralismo e da dignidade da pessoa humana. Nesse sentido, os contratos, como a mais importante expressão da tradicional categoria dos negócios jurídicos e da força jurígena da autonomia privada, impõem-se como instrumento necessário para realização do projeto familiar e sucessório dos indivíduos, quer seja na planificação de interesses existenciais, como o planejamento familiar e a gestação de substituição, ou de clássicos interesses patrimoniais, tais como a escolha do regime de bens do casamento e da união estável até a ampliação da natureza jurídica do pacto antenupcial na atual configuração do casamento. A tendência à privatização da família chancelada pela Emenda Constitucional 66 acabou por transferir o controle da desconstituição familiar para os próprios membros: liberdade e responsabilidade caminham cada vez mais juntas, sendo que cônjuges e companheiros, a partir de uma arquitetura do projeto de vida individual e familiar construído no decorrer do relacionamento é quem devem definir os rumos familiares, a permanência ou não de vínculos pautados no afeto e em outros valores relevantes para si. Não há dúvidas de que há limites a esse movimento, principalmente quando estão em jogo situações jurídicas existenciais e vulnerabilidades, ou seja, em algumas circunstâncias, a responsabilidade com a alteridade deve ser prioritária a qualquer movimento que busque a negociabilidade. As coordenadoras buscaram reunir nesse livro algumas reflexões com o escopo de problematizar dilemas numa "zona cinzenta" interdisciplinar, ou seja, pretenderam problematizar espaços de autonomia negocial tanto no Direito de Família quanto no Direito Sucessório, a partir de novas demandas sociais e realidades familiares. O fio condutor que permeia tais reflexões é exatamente esse: no século XXI, como se revela a tensão entre ordem pública e autonomia privada? Quais são as possíveis soluções para problemas derivados dessa tensão, frente à crescente necessidade por espaços de liberdade no âmbito das relações familiares e do direito sucessório? Quais os limites da contratualização das relações familiares? Além da atualização dos artigos, a quarta edição conta com novos textos, que abarcam problemas atuais e propõem soluções nesse campo que reclama cada vez mais a atuação criativa e responsável de todos que lidam com os desafios do exercício da autonomia no direito de família e sucessões. Fica o convite para que o leitor possa nos acompanhar nessa trajetória de questionamentos e problematizações e o agradecimento aos autores e à editora Foco, por estarem conosco nesse projeto tão instigante". Coordenadores Ana Carolina Brochado TeixeiraRenata de Lima Rodrigues.…

Hardcover. Condizione: new. Hardcover. Fermentation is a traditional biotechnological process that transforms raw materials into nutritious, safe, and appealing foods and beverages. Moreover, it enhances flavor, aroma, texture, nutritional value, and digestibility while contributing to product preservation. Fermented foods have long been part of diverse culinary traditions and continue to gain global recognition due to their health benefits, natural appeal, and potential as functional foods. As the food industry moves toward more sustainable production, fermentation offers an environmentally friendly approach to developing innovative products with reduced processing requirements and lower environmental impact. Therefore, advancing traditional fermentation practices through modern technologies is expected to further expand the functional food sector. This reprint brings together high-quality research and review articles highlighting recent advances in food and beverage fermentation. Topics include lactic acid bacteria for clean-label plant-based cheeses; starter cultures for cocoa and sourdough fermentations; fermentation-based preservation of okara; production of protein hydrolysates from black soldier fly larvae; epigenetically modified yeast; ultrasound-assisted fermentation processes; fermented black carrot juice; pistachio yogurt alternatives; microbial and flavor dynamics in Baijiu fermentation; pesticide residue assessment in wine; fermentation kinetics for Isano wine; and the influence of kefir grain concentration on the nutritional, microbiological, sensory, and technological properties of camel milk kefir. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

HRD. Condizione: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

HRD. Condizione: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Hardcover. Condizione: new. Hardcover. Fermentation is a traditional biotechnological process that transforms raw materials into nutritious, safe, and appealing foods and beverages. Moreover, it enhances flavor, aroma, texture, nutritional value, and digestibility while contributing to product preservation. Fermented foods have long been part of diverse culinary traditions and continue to gain global recognition due to their health benefits, natural appeal, and potential as functional foods. As the food industry moves toward more sustainable production, fermentation offers an environmentally friendly approach to developing innovative products with reduced processing requirements and lower environmental impact. Therefore, advancing traditional fermentation practices through modern technologies is expected to further expand the functional food sector. This reprint brings together high-quality research and review articles highlighting recent advances in food and beverage fermentation. Topics include lactic acid bacteria for clean-label plant-based cheeses; starter cultures for cocoa and sourdough fermentations; fermentation-based preservation of okara; production of protein hydrolysates from black soldier fly larvae; epigenetically modified yeast; ultrasound-assisted fermentation processes; fermented black carrot juice; pistachio yogurt alternatives; microbial and flavor dynamics in Baijiu fermentation; pesticide residue assessment in wine; fermentation kinetics for Isano wine; and the influence of kefir grain concentration on the nutritional, microbiological, sensory, and technological properties of camel milk kefir. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

HRD. Condizione: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Hardcover. Condizione: new. Hardcover. Fermentation is a traditional biotechnological process that transforms raw materials into nutritious, safe, and appealing foods and beverages. Moreover, it enhances flavor, aroma, texture, nutritional value, and digestibility while contributing to product preservation. Fermented foods have long been part of diverse culinary traditions and continue to gain global recognition due to their health benefits, natural appeal, and potential as functional foods. As the food industry moves toward more sustainable production, fermentation offers an environmentally friendly approach to developing innovative products with reduced processing requirements and lower environmental impact. Therefore, advancing traditional fermentation practices through modern technologies is expected to further expand the functional food sector. This reprint brings together high-quality research and review articles highlighting recent advances in food and beverage fermentation. Topics include lactic acid bacteria for clean-label plant-based cheeses; starter cultures for cocoa and sourdough fermentations; fermentation-based preservation of okara; production of protein hydrolysates from black soldier fly larvae; epigenetically modified yeast; ultrasound-assisted fermentation processes; fermented black carrot juice; pistachio yogurt alternatives; microbial and flavor dynamics in Baijiu fermentation; pesticide residue assessment in wine; fermentation kinetics for Isano wine; and the influence of kefir grain concentration on the nutritional, microbiological, sensory, and technological properties of camel milk kefir. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

HRD. Condizione: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Consumer product acceptance and market success are dependent on the product's aroma/flavour. Flavours can be produced through chemical synthesis, microbial biocatalysis or by extraction from plants and animal sources. In recent times, chemical synthesis is not as desirable as this is not eco-friendly. So, in the food industry, natural ingredients are added to preparations for efficiency, softness or emotional appeal. Microbiology, bioengineering and biochemistry have enabled the elucidation of metabolic pathways; genetic engineering is expected to help in identifying metabolic blockages and creating novel high-yielding strains, while proteomics help in the application of analytical techniques. All these sciences, old and new, will lead to innovative ideas in the quest for better, sustainable and consumer-approved flavours and aromas. 82 pp. Englisch.…

Gebunden. Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. KlappentextrnrnConsumer product acceptance and market success are dependent on the product s aroma/flavour. Flavours can be produced through chemical synthesis, microbial biocatalysis or by extraction from plants and animal sources. In recent ti.…

HRD. Condizione: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Buch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Fermentation is a traditional biotechnological process that transforms raw materials into nutritious, safe, and appealing foods and beverages. Moreover, it enhances flavor, aroma, texture, nutritional value, and digestibility while contributing to product preservation. Fermented foods have long been part of diverse culinary traditions and continue to gain global recognition due to their health benefits, natural appeal, and potential as functional foods. As the food industry moves toward more sustainable production, fermentation offers an environmentally friendly approach to developing innovative products with reduced processing requirements and lower environmental impact. Therefore, advancing traditional fermentation practices through modern technologies is expected to further expand the functional food sector. This reprint brings together high-quality research and review articles highlighting recent advances in food and beverage fermentation. Topics include lactic acid bacteria for clean-label plant-based cheeses; starter cultures for cocoa and sourdough fermentations; fermentation-based preservation of okara; production of protein hydrolysates from black soldier fly larvae; epigenetically modified yeast; ultrasound-assisted fermentation processes; fermented black carrot juice; pistachio yogurt alternatives; microbial and flavor dynamics in Baijiu fermentation; pesticide residue assessment in wine; fermentation kinetics for Isaño wine; and the influence of kefir grain concentration on the nutritional, microbiological, sensory, and technological properties of camel milk kefir.…

HRD. Condizione: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Buch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Consumer product acceptance and market success are dependent on the product's aroma/flavour. Flavours can be produced through chemical synthesis, microbial biocatalysis or by extraction from plants and animal sources. In recent times, chemical synthesis is not as desirable as this is not eco-friendly. So, in the food industry, natural ingredients are added to preparations for efficiency, softness or emotional appeal. Microbiology, bioengineering and biochemistry have enabled the elucidation of metabolic pathways; genetic engineering is expected to help in identifying metabolic blockages and creating novel high-yielding strains, while proteomics help in the application of analytical techniques. All these sciences, old and new, will lead to innovative ideas in the quest for better, sustainable and consumer-approved flavours and aromas.…

Hardback. Condizione: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.

Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 262 pp. Englisch.