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Through five editions, and since 1993, Lactic Acid Bacteria: Microbiological and Functional Aspects has provided readers with information on how and why fermentation by lactic acid-producing bacteria improves the shelf life, palatability, and nutritive value of perishable foods and also how these microbes have been used as probiotics for decades. Thoroughly updated (with the current lactobacilli taxonomy) and fully revised, with a rearrangement of chapters into four sections, the Sixth Edition covers new findings on health effects, properties, production and stability of LAB as well as regulatory aspects globally. The new edition also addresses the technological use of LAB in various fermentations of food, feed, and beverage and their safety considerations. It also includes the rising concept of postbiotics and discusses new targets such as cognitive function, metabolic health, and respiratory health.Key Features: In 42 chapters, divided into 4 sections, findings are presented on health effects, properties and stability of LAB as well as production of target-specific LAB. Covers the revised ‘Lactobacillus'taxonomy Addresses novel topics such as postbiotics Presents new discoveries related to the mechanisms of actions of lactic acid bacteria Covers the benefits of LAB in fermentation of dairy, cereal, meat, vegetable and silage, including non-Western traditional fermented foods from Africa and Asia Discusses the less-known role of LAB as food spoilers Reports on the health benefits of LAB on humans and animals Covers the global regulatory framework related to safety and efficacy

El propósito de este libro consiste en profundizar en la comprensión de la práctica docente en el ámbito universitario. A través de un análisis crítico y reflexivo, sus autores exploran desafíos, oportunidades, dilemas éticos y responsabilidades vinculadas con la labor pedagógica orientada al mundo adulto, que propone desafíos específicos. Sus reflexiones no surgen sólo desde la teoría, sino que, fundadas sobre argumentos conceptuales, son el resultado de la experiencia práctica y aplicada. De esta manera, este compendio no solo espera proporcionar herramientas conceptuales, sino compartir y poner en diálogo a docentes con trayectoria, motivados por mejorar la calidad de la enseñanza en este nivel educativo.

This book provides a cutting-edge scientific overview of Chinese liquor, also known as Baijiu. Chinese liquor is one of the world's most ancient fermented alcoholic beverages. Fermented foods and beverages are consumed worldwide as an indispensable constituent in our daily life. However, most fermented foods rely on traditional techniques with limited known scientific knowledge. These indigenous processes are typically empirical without scientifically-based control and technological insights. The book analyses Chinese liquor processing on the three most important disciplines of fermented foods: process technology/engineering, flavor chemistry, and microbiology. It also addresses the perspectives and future research needs associated with spontaneous fermented foods. This book offers a deep understanding of the science of Chinese liquor production to students, researchers, and related practitioners both in the academic and the industry. It would also benefit many other fields of fermented foods for their optimization, standardization, and modernization.

The rise of internet and social media usage in the past couple of decades has presented a very useful tool for many different industries and fields to utilize. With much of the world's population writing their opinions on various products and services in public online forums, industries can collect this data through various computational tools and methods. These tools and methods, however, are still being perfected in both collection and implementation. Sentiment analysis can be used for many different industries and for many different purposes, which could better business performance and even society. The Research Anthology on Implementing Sentiment Analysis Across Multiple Disciplines discusses the tools, methodologies, applications, and implementation of sentiment analysis across various disciplines and industries such as the pharmaceutical industry, government, and the tourism industry. It further presents emerging technologies and developments within the field of sentiment analysis and opinion mining. Covering topics such as electronic word of mouth (eWOM), public security, and user similarity, this major reference work is a comprehensive resource for computer scientists, IT professionals, AI scientists, business leaders and managers, marketers, advertising agencies, public administrators, government officials, university administrators, libraries, students and faculty of higher education, researchers, and academicians.

Aquest volum reuneix les contribucions presentades a la sessió monogràfica'Vil·les, alqueries i cases de camp. Poblament dispers, noves poblacions i urbanitzacions a la Ribera del Xúquer', celebrada en el marc de la XVII Assemblea d'Història de la Ribera, que va tenir lloc a la Pobla Llarga els dies 18, 19 i 20 de novembre de 2016, un tema particularment escaient en el cas de la Ribera, on l'assentament humà ha conegut, al costat dels nuclis concentrats, diverses formes de dispersió, des de les vil·les romanes i les alqueries medievals fins als horts i masies d'època moderna o les urbanitzacions i segones residències de les últimes dècades. Efectivament, l'ocupació humana del territori sempre s'ha realitzat o bé de manera concentrada en ciutats o pobles de certa entitat, o bé de manera dispersa en el medi rural, dues modalitats de poblament íntimament lligades i que han experimentat vaivens al compàs del context històric de cada moment. I així, mentre que en èpoques d'inseguretat i recessió la població s'ha refugiat en les muntanyes o s'ha concentrat en uns pocs nuclis, en èpoques d'estabilitat i expansió hi ha hagut una tendència a baixar al pla i ocupar la major part del territori de la comarca. És el que succeí durant el període de'pax romana', quan sorgiren nombroses vil·les rústiques per tot arreu, o, segles més tard, durant l'esplendor musulmana, quan fou ocupat pràcticament tot l'espai cultivable, amb els rafals, de caràcter aristocràtic i privat, i les alqueries, de caràcter més comunitari. O en èpoques més moderns i fins i tot actuals, quan el paisatge rural s'ha emplenat d'horts, xalets aïllats de segona residència i urbanitzacions que sovint són utilitzades com a primera residència. Historiadors, tècnics i polítics podran trobar en aquest llibre, a més d'informació especialitzada i precisa, una llarga perspectiva temporal des de la qual afrontar i tractar de resoldre els problemes de l'avui i del demà referents a l'eclosió d'urbanitzacions i segones residències i a un poblament cada vegada més dispers, però que demanda els mateixos serveis que el poblament concentrat tradicional.

This book provides a short introduction and easy-to-follow implementation steps of deep learning using Google Cloud Platform. It also includes a practical case study that highlights the utilization of Python and related libraries for running a pre-trained deep learning model. In recent years, deep learning-based modeling approaches have been used in a wide variety of engineering domains, such as autonomous cars, intelligent robotics, computer vision, natural language processing, and bioinformatics. Also, numerous real-world engineering applications utilize an existing pre-trained deep learning model that has already been developed and optimized for a related task. However, incorporating a deep learning model in a research project is quite challenging, especially for someone who doesn't have related machine learning and cloud computing knowledge. Keeping that in mind, this book is intended to be a short introduction of deep learning basics through the example of a practical implementation case. The audience of this short book is undergraduate engineering students who wish to explore deep learning models in their class project or senior design project without having a full journey through the machine learning theories. The case study part at the end also provides a cost-effective and step-by-step approach that can be replicated by others easily.

Este libro tiene por objeto el análisis de ciertos aspectos vinculados con la mejora de la actividad docente. La estructura del libro está dividida en cuatro apartados. El primero de ellos, abordara las cuestiones vinculadas a la educación mediática y la cultura de la participación, haciendo hincapié en el papel de las redes sociales, los y las influencers, el aprendizaje expandido, colaborativo y abierto. El apartado segundo, trata acerca de relevancia de la evaluación, la gestión y las políticas educativas que son necesarias para la adecuada implementación de los distintos modelos docentes en los organismos e instituciones educativas. El apartado tercero, ahonda en la cuestión de la docencia de la ciencia en nuestros días y, en particular, dada su relevancia social, de las ciencias de la salud. No es posible, a la altura de nuestro tiempo, concebir una sociedad justa, equitativa y educada, si no es en el seno de una colectividad que aboga por el cuidado de su salud, que valora el cuidado del organismo en su conjunto y, opta, de entre todos los caminos posibles, por hacer valido el lema latino: Mens sana in corpore sano. Por último, el estudio de las cuestiones anteriores requiere, como un prerrequisito transversal, el manejo correcto y la adecuada formación en la búsqueda, revisión y análisis documental. A ello se dedica, con extensión, el cuarto y último apartado del libro.

This book provides an insight into ways of inculcating the need for applying mobile edge data analytics in bioinformatics and medicine. The book is a comprehensive reference that provides an overview of the current state of medical treatments and systems and offers emerging solutions for a more personalized approach to the healthcare field. Topics include deep learning methods for applications in object detection and identification, object tracking, human action recognition, and cross-modal and multimodal data analysis. High performance computing systems for applications in healthcare are also discussed. The contributors also include information on microarray data analysis, sequence analysis, genomics based analytics, disease network analysis, and techniques for big data Analytics and health information technology.

This book features a collection of high-quality, peer-reviewed papers presented at the Fourth International Conference on Intelligent Computing and Communication (ICICC 2020) organized by the Department of Computer Science and Engineering and the Department of Computer Science and Technology, Dayananda Sagar University, Bengaluru, India, on 18–20 September 2020. The book is organized in two volumes and discusses advanced and multi-disciplinary research regarding the design of smart computing and informatics. It focuses on innovation paradigms in system knowledge, intelligence and sustainability that can be applied to provide practical solutions to a number of problems in society, the environment and industry. Further, the book also addresses the deployment of emerging computational and knowledge transfer approaches, optimizing solutions in various disciplines of science, technology and health care.

As an applied science, enology is a collection of knowledge from the fundamental sciences including chemistry, biochemistry, microbiology, bioengineering, psychophysics, cognitive psychology, etc., and nourished by empirical observations. The approach used in the Handbook of Enology is thus the same. It aims to provide practitioners, winemakers, technicians and enology students with foundational knowledge and the most recent research results. This knowledge can be used to contribute to a better definition of the quality of grapes and wine, a greater understanding of chemical and microbiological parameters, with the aim of ensuring satisfactory fermentations and predicting the evolution of wines, an7thd better mastery of wine stabilization processes. As a result, the purpose of this publication is to guide readers in their thought processes with a view to preserving and optimizing the identity and taste of wine and its aging potential. This third English edition of The Handbook of Enology, is an enhanced translation from the 7h French 2017 edition, and is published in print as individual themed volumes and as a two-volume set, describing aspects of winemaking using a detailed, scientific approach. The authors, who are highly-respected enologists, examine winemaking processes, theorizing what constitutes a perfect technique and the proper combination of components necessary to produce a quality vintage. They also illustrate methodologies of common problems, revealing the mechanism behind the disorder, thus enabling a diagnosis and solution. Volume 1: The Microbiology of Wine and Vinifications addresses the first phase of winemaking to produce an'unfinished'wine: grading grape quality and maturation, yeast biology then adding it to the grape crush and monitoring its growth during vinification; and identifying and correcting undesired conditions, such as unbalanced lactic and acetic acid production, use of sulfur dioxide and alternatives, etc. Coverage includes: Wine microbiology; Yeasts; Yeast metabolism; The conditions for the development of yeasts; Lactic acid bacteria, their metabolism and their development in wine; Acetic bacteria; The use of sulfur dioxide in the treatment of musts and wines; Products and processes acting in addition to sulfur dioxide; Winemaking; The grape and its maturation; Harvesting and processing of grapes after harvest; Vinification in red and white wine making. The target audience includes advanced viticulture and enology students, professors and researchers, and practicing grape growers and vintners.

Wine is one of the oldest forms of alcoholic beverages known to man. Estimates date its origins back to 6000 B.C. Ever since, it has occupied a significant role in our lives, be it for consumption, social virtues, therapeutic value, its flavoring in foods, etc. A study of wine production and the technology of winemaking is thus imperative.The preparation of wine involves steps from harvesting the grapes, fermenting the must, maturing the wine, stabilizing it finally, to getting the bottled wine to consumers. The variety of cultivars, methods of production, and style of wine, along with presentation and consumption pattern add to the complexity of winemaking. In the past couple of decades, there have been major technological advances in wine production in the areas of cultivation of grapes, biochemistry and methods of production of different types of wines, usage of analytical techniques has enabled us to produce higher quality wine. The technological inputs of a table wine, dessert wine or sparkling wine, are different and has significance to the consumer. The role played by the killer yeast, recombinant DNA technology, application of enzyme technology and new analytical methods of wine evaluation, all call for a comprehensive review of the advances made.This comprehensive volume provides a holistic view of the basics and applied aspects of wine production and technology. The book comprises production steps, dotted with the latest trends or the innovations in the fields. It draws upon the expertise of leading researchers in the wine making worldwide.

This book includes high-quality research papers presented at the Second International Conference on Innovative Computing and Communication (ICICC 2019), which is held at the VŠB - Technical University of Ostrava, Czech Republic, on 21–22 March 2019. Introducing the innovative works of scientists, professors, research scholars, students, and industrial experts in the fields of computing and communication, the book promotes the transformation of fundamental research into institutional and industrialized research and the conversion of applied exploration into real-time applications.

This book provides a short introduction and easy-to-follow implementation steps of deep learning using Google Cloud Platform. It also includes a practical case study that highlights the utilization of Python and related libraries for running a pre-trained deep learning model. In recent years, deep learning-based modeling approaches have been used in a wide variety of engineering domains, such as autonomous cars, intelligent robotics, computer vision, natural language processing, and bioinformatics. Also, numerous real-world engineering applications utilize an existing pre-trained deep learning model that has already been developed and optimized for a related task. However, incorporating a deep learning model in a research project is quite challenging, especially for someone who doesn't have related machine learning and cloud computing knowledge. Keeping that in mind, this book is intended to be a short introduction of deep learning basics through the example of a practical implementation case. The audience of this short book is undergraduate engineering students who wish to explore deep learning models in their class project or senior design project without having a full journey through the machine learning theories. The case study part at the end also provides a cost-effective and step-by-step approach that can be replicated by others easily.

Comprehensive Foodomics, Three Volume Set offers a definitive collection of over 150 articles that provide researchers with innovative answers to crucial questions relating to food quality, safety and its vital and complex links to our health. Topics covered include transcriptomics, proteomics, metabolomics, genomics, green foodomics, epigenetics and noncoding RNA, food safety, food bioactivity and health, food quality and traceability, data treatment and systems biology. Logically structured into 10 focused sections, each article is authored by world leading scientists who cover the whole breadth of Omics and related technologies, including the latest advances and applications. By bringing all this information together in an easily navigable reference, food scientists and nutritionists in both academia and industry will find it the perfect, modern day compendium for frequent reference. List of sections and Section Editors: Genomics - Olivia McAuliffe, Dept of Food Biosciences, Moorepark, Fermoy, Co. Cork, Ireland Epigenetics & Noncoding RNA - Juan Cui, Department of Computer Science & Engineering, University of Nebraska-Lincoln, Lincoln, NE Transcriptomics - Robert Henry, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Australia Proteomics - Jens Brockmeyer, Institute of Biochemistry and Technical Biochemistry, University Stuttgart, Germany Metabolomics - Philippe Schmitt-Kopplin, Research Unit Analytical BioGeoChemistry, Neuherberg, Germany Omics data treatment, System Biology and Foodomics - Carlos Leon Canseco, Visiting Professor, Biomedical Engineering, Universidad Carlos III de Madrid Green Foodomics - Elena Ibanez, Foodomics Lab, CIAL, CSIC, Madrid, Spain Food safety and Foodomics - Djuro Josic, Professor Medicine (Research) Warren Alpert Medical School, Brown University, Providence, RI, USA & Sandra Kraljevic Pavelic, University of Rijeka, Department of Biotechnology, Rijeka, Croatia Food Quality, Traceability and Foodomics - Daniel Cozzolino, Centre for Nutrition and Food Sciences, The University of Queensland, Queensland, Australia Food Bioactivity, Health and Foodomics - Miguel Herrero, Department of Bioactivity and Food Analysis, Foodomics Lab, CIAL, CSIC, Madrid, Spain Brings all relevant foodomics information together in one place, offering readers a ‘one-stop,'comprehensive resource for access to a wealth of information Includes articles written by academics and practitioners from various fields and regions Provides an ideal resource for students, researchers and professionals who need to find relevant information quickly and easily Includes content from high quality authors from across the globe

Over the past few years, numerous highly ranked, Tier 1 universities across the United States have embraced the development of advanced online degrees, a niche of secondary education long held by a small group of private, for-profit universities. Rapid advances in online learning technology, increasingly sophisticated, and easy to use ‘learning management systems'and ‘anytime, anywhere access'has dramatically increase the demand of individuals, mostly full time employed, working professionals. This volume addresses the dramatic changes that are occurring in social work pedagogy as more schools develop online programs. The University of Southern California Suzanne Dworak Peck School of Social Work launched their ‘Virtual Academic Center'with a cohort of 80 online students. The program has now reached a ‘steady state'of 2,200 ‘virtual'students now representing two thirds of their MSW student population. Additionally, the school launched a doctorate of social work degree with a focus on leading and managing innovation, leading public discourse and management of large complex systems. This book essentially tells the ‘USC story'with the challenges faced in embracing this new technology, teaching social work courses in an online environment, as well as pedagogical enhancements made by faculty in converting traditional campus based courses to the virtual environment.

Through four editions, Lactic Acid Bacteria: Microbiological and Functional Aspects, has provided readers with information on the how's and why's lactic acid-producing fermentation improves the storability, palatability, and nutritive value of perishable foods. Thoroughly updated and fully revised, with 12 new chapters, the Fifth Edition covers regulatory aspects globally, new findings on health effects, properties and stability of LAB as well as production of target specific LAB. The new edition also addresses the technological use of LAB in various fermentations of food, feed and beverage, and their safety considerations. It features the detailed description of the main genera of LAB as well as such novel bacteria as fructophilic LAB and novel probiotics and discusses such new targets as cognitive function, metabolic health, respiratory health and probiotics.Key Features: In 12 new chapters, findings are presented on health effects, properties and stability of LAB as well as production of target specific LAB Covers such novel bacteria as fructophilic LAB and novel probiotics Presents new discoveries related to the mechanisms of lactic acid bacterial metabolism and function Covers the benefits of LAB, both in fermentation of dairy, cereal, meat, vegetable and silage, and their health benefits on humans and animals Discusses the less-known role of LAB as food spoilers Covers the global regulatory framework related to safety and efficacy

Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines, and is ideal for anyone who needs a quick reference on novel ways to increase and improve overall red wine production and innovation. The book provides emerging trends in modern enology, including molecular tools for wine quality and analysis. It includes sections on new ways of maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. Recent studies and technological advancements to improve grape maturity and production are also presented, along with tactics to control PH level.This book is an essential resource for wine producers, researchers, practitioners, technologists and students. - Winner of the OIV Award 2019 (Category: Enology), International Organization of Vine and Wine - Provides innovative technologies to improve maceration and color/tannin extraction, which influences color stability due to the formation of pyranoanthocyanins and polymeric pigments - Contains deep evaluations of barrel ageing as well as new alternatives such as microoxigenation, chips, and biological ageing on lees - Explores emerging biotechnologies for red wine fermentation including the use of non-Saccharomyces yeasts and yeast-bacteria coinoculations, which have effects in wine aroma and sensory quality, and also control spoilage microorganisms

Fermented Beverages, Volume Five, the latest release in The Science of Beverages series, examines emerging trends and applications of different fermented beverages, including alcoholic and non-alcoholic drinks. The book discusses processing techniques and microbiological methods for each classification, their potential health benefits, and overall functional properties. The book provides an excellent resource to broaden the reader's understanding of different fermented beverages. It is ideal for research and development professionals who are working in the area of new products. - Presents research examples to help solve problems and optimize production - Provides recent technologies used for quality analysis - Includes industry formulations for different beverages to increase productivity and innovation - Includes common industry formulations to foster the creation of new products

The second edition of the book begins with the description of the diversity of wine-related microorganisms, followed by an outline of their primary and energy metabolism. Subsequently, important aspects of the secondary metabolism are dealt with, since these activities have an impact on wine quality and off-flavour formation. Then chapters about stimulating and inhibitory growth factors follow. This knowledge is helpful for the growth management of different microbial species. The next chapters focus on the application of the consolidated findings of molecular biology and regulation the functioning of regulatory cellular networks, leading to a better understanding of the phenotypic behaviour of the microbes in general and especially of the starter cultures as well as of stimulatory and inhibitory cell-cell interactions during wine making. In the last part of the book, a compilation of modern methods complete the understanding of microbial processes during the conversion of must towine.This broad range of topics about the biology of the microbes involved in the vinification process could be provided in one book only because of the input of many experts from different wine-growing countries.

On the humid pampas of Brazil, the hardworking Fonte family leaves their home when the military takes over the local mine. Uprooted to Porto Alere, father Antonio struggles in the crowded city, while Pablo, the oldest son, gets swept into the resistance movement. With Pablo's disappearance, Rose, their mother, holds the family close, defying the unthinkable, while Luca, the youngest, comes of age in a household shadowed by oppression. Spanning the'60s through the'80s, THE MARBLE ARMY is tightly told, from haunting points of view, a lyrical testament to the families transformed by one of history's most unforgiving regimes.

En la presente obra se encuentra el amplio panorama de la investigación de las bacterias ácido lácticas. Será de gran utilidad tanto para estudiantes de nivel medio superior hasta investigadores de posgrado de las áreas químicobiológias, incluso para profesionales de la industria alimentaria y bioquímica. Además, los autores son investigadores líderes en su campo, por lo que los fundamentos del tema se complementan con los avances más recientes en la comprensión y en la aplicación de las bacterias ácido lácticas. Se detallan las funciones y características de estos microorganismos, igualmente se desarrollan las técnicas, tradicionales y más recientes, para aislarlos e identificarlos. Se hace una revisión del papel que desempeñan estos microorganismos en la tecnología de los alimentos, su función como espesantes, gelificantes y mejorantes de textura; y en la industria farmacéutica debido a que activan la respuesta inmune del sistema. Se presentan las técnicas de manipulación genética de las bacterias y los fagos que las afectan, así como sus consecuencias en la industria alimentaria. En el aspecto médico, se analizan las principales aplicaciones de las bacterias ácido lácticas para el bienestar del ser humano, es decir, su uso como agentes pro y prebióticos y como moléculas terapéuticas.

Recent Advances in Wine Stabilization and Conservation Technologies is a book related to the developments in winemaking and mainly in wine stabilization and conservation technologies. The purpose of this book is to fulfill the need for accurate, state-of-the art information and perspectives regarding the most recent studies on wine stabilization and conservation technologies. The uses of these technologies have a great impact on wine quality in terms of microbiological, chemical and sensorial characteristics. Thus, this book is composed by nine chapters that provide current research on different topics of recent technologies used for wine stabilization and conservation, such as developments in wine tartaric and protein stabilization as well as membrane processes, different kinds of white wine aging, and the use of wood barrels and wood fragments from different sources in the wine aging process. This book also includes recent results about the impact of the different winemaking technologies, different wine stabilization processes, and conservation technologies on the wine physico-chemical composition and their relationship with wine sensorial properties. Written by a group of international wine researchers, this book provides up-to-date reviews, overviews and summaries of current research on wine stabilization and conservation process. This new book is an important publication which will be of great use to oenologists, food process engineers, wine scientists and oenology students, and other professionals that might be interested in reading and learning about some fascinating areas of wine research. The authors hope readers will use this compilation to discover the most recent tendencies of wine stabilization and conservation technologies.

This book focuses exclusively on the beneficial effects of microbes in food. The section on traditional and modern fermented foods covers the role of microbes and their diversity in fermented foods, interaction between the different microflora present in fermented food products, development of starter cultures to improve the nutritional and sensory quality of fermented foods, and factors and processes affecting the safety of various fermented foods. The second section focuses on microbes in and as functional foods: probiotics, prebiotics and synbiotics.

Como resultado de más de diez años de investigación, este volumen recoge la parte central de la tesis doctoral de Antoni Llibrer centrada en el primer desarrollo de las industrias textiles rurales en el sur valenciano. El estudio completa la temática combinando una amplia masa documental de origen privado-notarial, con otros registros de carácter público, esencialmente municipales y judiciales. El tratamiento de las fuentes se realiza compaginando el microanálisis de casos ejemplares con la perspectiva global que explica los casos particulares y proporciona conocimientos generales. Con este amplio bagaje cultural y metodológico, Llibrer consigue un doble objetivo: por una parte constatar la concentración manufacturera en la región, así como acceder a la empresa artesanal, sus tipologías, origen, formas de negocio e incluso a sus propuestas y estrategias mercantiles.

Como sucedía en muchas regiones de la Europa occidental durante la baja edad mediana, el País Valenciano se encontraba formado por una apretada red de villas que integraban su territorio. Una de las más importantes fue Alzira, y en su vallado amurallado y en otras poblaciones de la comarca de la Ribera del Júcar, un colectivo que destacó fueron los artesanos. Más allá de la ciudad de Valencia, tuvieron lugar toda una serie de actividades artesanales, con un amplio abanico de profesiones. Así, en esta obra se abordan cuestiones como el papel de los varios miembros de la unidad familiar, las diferencias socioeconómicas de los artesanos o su relación con las élites aldeanas. En definitiva, a partir de un ámbito geográfico concreto y de un grupo social determinado, se hace una aproximación a la complejidad del sistema feudal vigente al País Valenciano desde el siglo xiii al xv.

While lactic acid-producing fermentation has long been used to improve the storability, palatability, and nutritive value of perishable foods, only recently have we begun to understand just why it works. Since the publication of the third edition of Lactic Acid Bacteria: Microbiological and Functional Aspects, substantial progress has been made in

Znakomity podręcznik neuropsychiatrii przeznaczony dla lekarzy specjalizujących się w dziedzinie psychiatrii i neurologii. Zawarto w w nim informacje dotyczące m.in. badania, obrazowania klinicznego i funkcjonalnego, psychofarmakoterapii, rehabilitacji, a także neuropsychiatrycznych aspektów urazowych uszkodzeń mózgu, zaburzeń napadowych, guzów mózgu, schizofrenii czy chorób otępiennych. Publikacja ułatwia zrozumienie mechanizmów chorobowych wywołujących zaburzenia, umożliwiając wybór odpowiednich badań diagnostycznych i metod leczenia.

Advances in Grape and Wine Biotechnology is a collection of fifteen chapters that addresses different issues related to the technological and biotechnological management of vineyards and winemaking. It focuses on recent advances in the field of viticulture with interesting topics such as the development of a microvine model for research purposes, the mechanisms of cultivar adaptation and evolution in a climate change scenario, and the consequences of vine water deficit on yield components. Other topics include the metabolic profiling of different Saccharomyces and non-Saccharomyces yeast species and their contribution in modulating the sensory quality of wines produced in warm regions, the use of new natural and sustainable fining agents, and available physical methods to reduce alcohol content. This volume will be of great interest to researchers and vine or wine professionals. MENTION SPÉCIALE DE L'OIV 2020 OIV SPECIAL MENTION

Molecular Wine Microbiology features rigorous scientific content written at a level comprehensible for wine professionals as well as advanced students. It includes information on production and spoilage issues, the microbial groups relevant for wine production and microbial wine safety. Microbiology has long been recognized as a key tool in studying wine production, however only recently have wine microbiology studies been addressed at a molecular level, increasing the understanding of how microbiology impacts not only the flavor quality of the wine, but also its safety. Understanding, at a molecular level, how a starter culture can impact ethanol, glycerol, volatile phenols, mannoproteins, biogenic amines or ochratoxin A of a wine are just some of the core points that must be considered in order to achieve maximium consumer acceptability while addressing safety concerns during processing and storage. While other books offer insights into the technological aspects of enology, this book is written by expert microbiologists, who explore the positive and negative impacts of gene function in the production of wine, from a microbiological point of view. - Winner of the 2012 Jury Award in Enology from the International Organisation of Vine and Wine - Presents the most current methods of studying the microbiology of wine - Includes latest identification and typing methods, reducing identification time from days and weeks to minutes and hours - Provides important knowledge about the impact of microbiological factors at the molecular level for reduction of wine spoilage and increased wine quality and safety

Beginning with the basics of lactic acid bacteria and stress response, then working into specific fields of research and current developments, Stress Responses of Lactic Acid Bacteria will serve as an essential guidebook to researchers in the field, industry professionals, and advanced students in the area.The exploration of stress responses in lactic acid bacteria began in the early 90s and revealed the differences that exist between LAB and the classical model microorganisms. A considerable amount of work has been performed on the main genera / species of LAB regarding the genes implicated and their actual role and regulation, and the mechanisms of stress resistance have also been elucidated. Recent genome and transcriptome analyses complement the proteome and genetic information available today and shed a new light on the perception of and the responses to stress by lactic acid bacteria.

The book revises the principal strategies for the characterization of red wines based on compositional profiles of biogenic amines as a source of information. Special attention is paid to toxicological and organoleptic repercussions associated with the presence of these natural components of wines. This book also aims to characterize the red wine through dielectric parameters. An overview of the basics of the dielectric properties of materials, specifically in foods is also presented.Phenolic compounds in wines, especially in red wines, possess strong antioxidant activity in vitro. Phenolic compounds, obtained in red wine, are natural constituents of grapes and wines. They have the largest effect in decreasing atherosclerosis by both hypolipemic and antioxidant mechanisms. Thus, phenolics show a positive effect on human health and they may cause an increase of antioxidant activity of blood plasma. In this book, the effect of total phenolics [TP], total anthocyanins [TA] on the antioxidant activity [AA] is discussed. Furthermore, the applications of the different analytical methods that have been developed so far for the analysis of natural antioxidants in red wine are discussed, such as high-performance liquid chromotography (HPLC), gas chromatography (GC), and capillary electrophoresis (CE). Also, the agents influencing the phenolic profiles of red wine are overviewed.Wine safety and healthiness depend on the interactions among various factors, several of which of microbial origin. This book explores scientific knowledge on the microbial role in the healthiness and safety enhancement of red wines, by proposing a specific selection of microbial starters. Furthermore, the growth and metabolism of lactic acid bacteria (LAB), which are essential in the quality of many fermented beverages like cider and wine, are discussed. In addition to malic acid, some other organic acids, sugars and carbon sources may be utilized by LAB modifying the sensory quality of these products. In fruit juice and related product, for example, they are considered spoilage microorganisms.Sulphur dioxide (SO2) is one of the most debated chemical components used in enology. Its important antioxidant, preservative and antiseptic properties are indispensable for the health, stability and quality of wine. Flow injection analysis offers great potentials on the field of automation in terms of high sampling rate, precision, accuracy and cost effectiveness. This book reviews automated flow injection methods for the determination of sulphur dioxide in wines. Moderate wine intake could play a protective role in several systems, including cardiovascular, digestive and neuroendocrine ones. Since the description of the French paradox, many beneficial effects of red wine have been described, namely those linked to cardiovascular disease protection. The most recent findings regarding the effects of red wine or its components on the adipose tissue are reviewed. In addition,it has been shown that red wine polyphenolics causes substantial falls in blood pressure, thus improving endothelial function and decreasing oxidative stress. These studies on vascular endothelium are also looked at. The main component considered responsible for the reduced risk of death in alcoholic beverages is ethanol. This book reviews the data generated to date on the amount of phenolic compounds necessary to elicit certain cardioprotective effects. This data may have implications for national alcohol and dietary guidelines, for medical practitioners who'prescribe'daily moderate wine consumption, as well as for the wine industry per se redeveloping healthier wine styles and types.