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This book presents the trends in research on fermented foods, introducing successful cases related to the fermentation of foods in restaurants, ideas for popularizing fermented foods among the population, as well as pioneering and inspiring initiatives aimed at regulating the production and marketing of fermented foods. Fermentation has been used for thousands of years to produce a variety of foods. In the last decades, research has been increasingly devoted to the study of fermented food's microbiome, unraveling the main aspects of the ecology of bacteria, fungi, and viruses and their impacts on product quality. Recently, research focused on the functionality of fermented foods, which has shown health benefits associated with their consumption. The science of food fermentation has evolved very quickly, mainly from the development of omic-based approaches widely used in studies around the world. Thus, despite the vast content about the microbiology of bioprocesses used in the production of fermented foods and beverages, novel insights are constantly provided by research in the area.

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

This book provides a comprehensive overview of the issue of tail biting in pigs, one of the most significant welfare and economic problems in the pig industry. With contributions from renowned experts in their fields, it is an essential resource for both scientists, and industry stakeholders. Key topics include the evolutionary roots of the disorder, internal and external risk factors, methods that can be used to address the issue, including human behavioural change, and the wider economic, and ethical considerations. Finally, evidence is provided as to how an intact tail can be used as an ice-berg indicator for overall pig welfare.

The handbook covers the topics of vibro-acoustics, noise, harshness and their related applications in detail. Various topics covered in this handbook are acoustics and vibration metrology, environmental noise measurements, building acoustics, acoustical meta-materials, underwater acoustics, soundscape approach, beam forming approach, 3D noise mapping, in-situ acoustical testing, etc. The handbook would provide a single window source of up-to-date information to the researchers, acousticians, noise and vibration control engineers, metrologists, industry, university graduates, masters, academicians, administrators, policymakers, regulators, and other stakeholders for a better understanding of vibro-acoustics, noise, harshness and related applications.

Tudo começou com um poema para uma garota, que tempos depois se tornou uma tristeza profunda. Então Silas decidiu escrever mais poemas para tirar a dor que existia em seu peito, como se fosse uma terapia, e com o passar do tempo e com a prática foi aperfeiçoando-se na habilidade de transmitir em forma de poesia seus sentimentos, com uma linguagem mais comum do dia a dia. A ideia de lançar um livro veio com os feedbacks positivos que Silas recebia quando compartilhava suas poesias com pessoas próximas, geralmente abordando assuntos como término de relacionamentos e o processo de autoconhecimento. Com o tempo ele foi percebendo que as pessoas são impactadas por sentimentos de memórias, tudo o que as faz lembrar de algum momento importante em suas vidas. É isso que as faz gostarem tanto e identificarem-se com poesias, pois elas lhes fazem refletir sobre aquilo que é exclusivo a cada indivíduo, sobre as suas vivências únicas. E, assim, originou-se o livro Papo de poeta, contendo 58 poemas escritos em diversos momentos da vida de Silas. Neles percebemos que as pessoas mudam se estiverem dispostas a serem melhores, que reconhecer e assumir os erros não é um sinal de fraqueza, mas do quão forte se é por perceber que é possível melhorar.

Antibiofouling Membranes for Water and Wastewater Treatment: Principles and Applications covers most recent advances, challenges, and industrial applications of antibiofouling membranes to help in reducing cost and increasing sustainability of long term-filtration performance of membranes in water and wastewater treatment. This book will provide a compact source of relevant and timely information on antibiofouling membranes and will be of great interest to scientists, engineers, industry R&D personnel, and graduate students engaged in the development, engineering scale-up, and applications of antibiofouling membranes, as well as other readers who are interested in microfiltration, membrane bioreactor, ultrafiltration, nanofiltration, reverse osmosis, and related topics. - Covers scientific and engineering principles of antibiofouling membranes for water and wastewater treatment - Unravels the structure-preparation-property-application relationship of antibiofouling membranes - Provides advanced design strategies of antibiofouling membrane materials - Summarizes and critically discusses antibiofouling membrane materials based on biocidal nanomaterials and quaternary ammonium compounds - Focuses on the state-of-the-art applications of antibiofouling membranes for water and wastewater treatment

La collection de Monsieur Lecoq est un roman classique d'Émile Gaboriau, publié en 1868, qui inaugure le genre policier en France. Ce récit captivant met en scène un détective novateur, Monsieur Lecoq, dont les méthodes d'investigation sont à la fois analytiques et inductives, reflétant les avancées de la science criminelle de son époque. Le style de Gaboriau se distingue par une écriture précise et méthodique, mêlant une narration fluide à une attention minutieuse aux détails, ce qui contribue à l'atmosphère intrigante de l'œuvre. Dans le contexte littéraire du XIXe siècle, ce livre incarne une transition vers un réalisme plus prononcé, établissant des bases pour les futurs romans policiers de la littérature mondiale. Émile Gaboriau, souvent considéré comme le père du roman policier, s'inspire des événements contemporains et des évolutions sociales de son temps. Né en 1832, Gaboriau était un observateur averti de la société parisienne. Sa passion pour le mystère et la criminalité, combinée à son expérience journalistique, lui a permis de créer des récits qui captivent et interrogent le lecteur sur la vérité et la justice. L'œuvre de Gaboriau est également marquée par un souci d'immersion dans les mœurs de son époque, ce qui renforce la pertinence de ses enquêtes. Je recommande vivement La collection de Monsieur Lecoq à tous les amateurs de littérature policière, ainsi qu'aux curieux des débuts du genre. Ce livre fascine par son intrigue, tout en fournissant une réflexion sur les dynamiques sociales et morales de la France du XIXe siècle. Sa lecture offre non seulement un divertissement intellectuel, mais aussi une opportunité de plonger dans l'histoire du roman policier, tout en découvrant les racines d'un genre qui continue de captiver des générations entières.

'This book contains over 300 offered papers in addition to 4 papers from invited speakers presented at the 52nd International Congress of Meat Science and Technology, held in Dublin, Ireland, from 13-18 August 2006. Under the theme of harnessing and exploiting global opportunities, areas covered in the congress included meat quality encompassing genomics and biotechnology, animal production and production systems, muscle biology and biochemistry; meat safety, meat processing and packaging technology, consumer topics and meat and health. A new approach this year was to address specific hot topics important to the industry and meat scientists, in particular, electrical stimulation and new instrumental methods for evaluation of meat quality characteristics. These proceedings reflect the truly global nature of meat research and give an insight into the current research issues for the industry.'

À partir du manuscrit original, établi par Julien Wolga, conservé dans les archives personnelles de Michel Pivert, La Révolte des Sexes est le dernier livre écrit par Marcel Kienné de Mongeot, achevé en 1972, peu de temps avant sa mort. Il est le « testament » de celui qui est à l'origine, en 1926, de l'actuel Mouvement nudiste français, résumé de tous ses savoirs et engagements de l'époque. Le livre démontre combien nudisme et sexualité sont au cœur de la question de la différence de genres. Le nudisme sans sexe, s'il satisfait au naturisme moral et religieux, n'est pas une solution. La nudité intégrale ne doit conduire ni à la chasteté, ni à la débauche. À la recherche de nouvelles sexualités, Marcel Kienné de Mongeot, au cœur des années 1970, interroge la libération des mœurs : comment la mixité des corps nus peut-elle respecter l'intégrité et le désir de chacune?

Encyclopedia of Food Safety, Second Edition, Four Volume Set provides an authoritative one-stop reference work covering all aspects of the field. Specific focus lies in the book's coverage of key industry developments over the last ten years, including: (i) detailed understanding of infectious agents and toxins and their route into the food chain; (ii) sophisticated detection and identification methods; (iii) effective control mechanisms, like heat treatment, refrigeration and sanitizers; (iv) education of food processors, handlers and consumers about safe food handling practices; (v) sanctioned food production, processing, storage and transport control protocols, like HACCP; and (vi) a strong policy and regulatory environment. With approximately 270 outstandingly written chapters from the world's leading experts in food science, the book covers all aspects of food safety along the entire food chain and in one complete work, thus providing the ideal reference tool for professionals working across the multiple scientific disciplines and technologies that constitute modern food safety. - Provides an up-to-date,'one-stop'resource that will bridge the gap in current knowledge - Intuitively organized into 9 sections over 4 volumes – providing an excellent overview of the field - Contains approximately 270 chapters written by a global team of experts in food science and safety - Ensures relevance to scientists across a variety of fields, such as food science, agriculture, health and climate change

Revised by a collaborative, international, interdisciplinary team of editors and authors, this edition of the Manual of Clinical Microbiology includes the latest applications of genomics and proteomics and is filled with current findings regarding infectious agents, leading-edge diagnostic methods, laboratory practices, and safety guidelines. This edition also features four new chapters: Diagnostic Stewardship in Clinical Microbiology; Salmonella; Escherichia and Shigella; and Morganellaceae, Erwiniaceae, Hafniaceae, and Selected Enterobacterales. This seminal reference of microbiology continues to set the standard for state-of-the-science laboratory practice as the most authoritative reference in the field of microbiology. If you are looking for online access to the latest from this reference or site access for your lab, please visit www.wiley.com/learn/clinmicronow.

Les'Oeuvres essentielles d'Émile Gaboriau'constituent un ensemble marquant qui révèle le génie du père du roman policier français. À travers des récits à la fois captivants et minutieusement construits, Gaboriau mêle intrigue, analyse psychologique et critique sociale, invitant ainsi le lecteur à explorer les diverses facettes de la nature humaine. Son style littéraire, caractérisé par une prose incisive et des dialogues vifs, s'inscrit dans un contexte littéraire où la fiction se veut à la fois divertissante et un miroir de la société du XIXe siècle, marquée par une modernité émergente et un intérêt croissant pour les études criminologiques. Émile Gaboriau, né en 1832, a su s'imprégner des préoccupations de son époque, notamment la montée de la science et de la raison face aux mystères du quotidien. Journaliste de formation, Gaboriau a anticipé le développement du genre policier, influencé par des figures comme Edgar Allan Poe, en intégrant une approche analytique à ses intrigues. Le développement de son œuvre s'est nourri de son expérience dans le journalisme et une fascination pour les éléments criminels, ce qui lui a permis de créer des histoires à la fois réalistes et haletantes. Il est donc vivement recommandé aux amateurs de littérature et aux passionnés du genre policier de découvrir ou redécouvrir ces'Oeuvres essentielles d'Émile Gaboriau'. L'ouvrage offre une plongée fascinante dans les racines du roman criminel, tout en proposant une réflexion perpétuelle sur la moralité et les dédales psychologiques de l'individu. La richesse des intrigues et la profondeur des personnages garantissent une lecture à la fois enrichissante et divertissante.

Dans'Les aventures de Monsieur Lecoq', Émile Gaboriau nous plonge au cœur d'une intrigue policière qui annonce les fondements du roman policier moderne. Le récit tourne autour de Monsieur Lecoq, un détective amateur dont les méthodes d'observation et de déduction rivalisent avec celles de ses contemporains. Gaboriau adopte un style clair, précis et rigoureux, illustrant les plaisirs et les tourments de la recherche de la vérité dans un contexte parisien du XIXe siècle en pleine effervescence, entre progrès industriel et changements sociaux. Émile Gaboriau, souvent considéré comme le père du roman policier, a été inspiré par son époque. Sa formation en droit et son expérience en tant que journaliste l'ont incité à explorer et à dénoncer les dysfonctionnements de la société. Par son œuvre, il contribue à établir une structure narrative qui allie mystère et analyse psychologique, capturant l'intérêt des lecteurs curieux de comprendre les méandres de l'esprit criminel. Ce livre s'avère être un incontournable pour les amateurs de littérature policière. Gaboriau y témoigne de son génie en matière de narration et de construction du suspense.'Les aventures de Monsieur Lecoq'n'est pas seulement une célébration du raisonnement, mais aussi une réflexion sur la morale et la société, rendant sa lecture à la fois captivante et éclairante.

••Selected for Doody's Core Titles® 2024 in Microbiology••Understanding Microbial Biofilms: Fundamentals to Applications focuses on the microbial biofilms of different environments. The book provides a comprehensive overview of the fundamental aspects of microbial biofilms, their existence in nature, their significance, and the different clinical and environmental problems associated with them. The book covers both the fundamentals and applications of microbial biofilms, with chapters on the introduction to the microbial community and its architecture, physiology, mechanisms and imaging of biofilms in nature and fungal, algal, and bacillus biofilm control. In addition, the book highlights the molecular and biochemical aspects of bacterial biofilms, providing a compilation of chapters on the bacterial community and communication from different environments. Finally, the book covers recent advancements in various aspects of microbial biofilms including the chapters on their biotechnological applications. All the chapters are written by experts who have been working on different aspects of microbial biofilms. - Illustrates fundamental aspects surrounding microbial biofilms, along with recent advancements - Provides an overview on the principal aspects of biofilms, i.e., formation, regulation, distribution, control, and application - Updates on the progress on biofilm regulation through'omics'- Serves as a classical manual for all researchers, academicians, and students who would want complete insights on biofilms in a single resource - Covers all recent advancements and amendments on microbial biofilms

Present Knowledge in Food Safety: A Risk-Based Approach Through the Food Chain presents approaches for exposure-led risk assessment and the management of changes in the chemical, pathogenic microbiological and physical (radioactivity) contamination of'food'at all key stages of production, from farm to consumption. This single volume resource introduces scientific advances at all stages of the production to improve reliability, predictability and relevance of food safety assessments for the protection of public health. This book is aimed at a diverse audience, including graduate and post-graduate students in food science, toxicology, microbiology, medicine, public health, and related fields. The book's reach also includes government agencies, industrial scientists, and policymakers involved in food risk analysis. - Includes new technologies such as nanotechnology, genetic modification, and cloning - Provides information on advances in pathogen risk assessment through novel and real-time molecular biological techniques, biomarkers, resistance measurement, and cell-to-cell communication in the gut - Covers the role of the microbiome and the use of surrogates (especially for viruses)

Encyclopedia of Meat Sciences, Third Edition, Three Volume Set is the most up-to-date reference work on topics central to agricultural and food science researchers at all levels. With over 250 outstanding articles written by world leading experts, the book offers unparalleled coverage of the science and technology of producing and harvesting animals for meat, along with tactics for preservation and processing. Clearly divided into 12 distinct sections, topics covered include all aspects of the production of animals, poultry, fish and other species commonly'farmed'and/or'harvested', as well as the science of meat preservation and processing and consumer issues. New to this third edition are chapters covering the core scientific advancements of recent years, including gene editing of animals, sustainability and zoonotic diseases. In addition, the book introduces a templatized chapter approach, thus providing consistency to the entire work and maximizing the clarity and accessibility of its content for the reader. Chapters, once again, include a variety of images, charts, graphs, and/or diagrams to enhance the text. - Provides a'one-stop'resource that bridges the gap in knowledge since the last edition - Presents a comprehensive reference book on meat science - Intuitively organized into 12 sections over 3 volumes, providing an excellent overview of the field - Contains approximately 250 chapters written by a global team of experts in meat sciences, thus maximizing its appeal to a large audience

Delve into the evolving landscape of food processing technologies, where the traditional focus on preservation has shifted towards enhancing health, flavor, sustainability, and safety. This comprehensive guide navigates through biological activities, health-promoting foods, fuzzy logic control, pulsed electric fields, thermal processing, pectin, flavonoids, and processing environments. As the food industry becomes increasingly competitive and dynamic, the quest for high-quality, freshly prepared food items intensifies. This book serves as a vital resource, offering a coherent flow of topics, student-friendly language, and abundant examples to facilitate learning for students and enthusiasts alike. Embracing a myriad of innovative technologies, it illuminates the path toward meeting the multifaceted demands of the modern consumer while ensuring a sustainable future for food processing.

Foodstuffs can be the vector of a variety of hazards that adversely affect the health of the consumer. Viruses are the leading causes of foodborne infectious diseases, and pathogenic bacteria and bacterial toxins are the leading agents of zoonotic diseases in Europe, not to mention other biological hazards, such as parasites, which can spread to humans through food. In addition to these biological dangers, chemicals used in agriculture, environmental pollutants and additives can all end up on the consumer's plate and ultimately damage their health. Hazards in the Food Processing and Distribution Chain covers both chemical and microbiological dangers, aiming to outline the principle of risk analysis with some examples to illustrate the reasoning involved in this process.

Marine plant life is an abundant source of nutrients that enhance the daily diet. In recent years, consuming diets rich in seaweeds or their extracts have been shown to provide health benefits due to being rich in macronutrients, micronutrients and nutraceuticals. The commercial value of seaweeds for human consumption is increasing annually, and some countries harvest several million tons annually. The seaweeds industry is valued at around $12 billion in 2017, and supports millions of families worldwide. Seaweeds production grew globally by 30 million tons in 2016. Seaweeds have seen increasing usage in the food industry due to their abundance of beneficial nutrients, vitamins and ω–3 fatty acids. To date there have been no books that comprehensively cover up-to-date information on seaweeds cultivation, processing, extraction and nutritional properties. This text lays out the properties and effects of seaweeds from their use as bioresources to their use in the feed industry to their applications in wastewater management and biofuels. Sustainable Global Resources of Seaweeds Volume 2: Industrial Perspectives offers a complete overview of the application of seaweeds into food, pharmaceuticals and other health-based applications. The first section focuses on the various foods derived from seaweeds, including extensive insight into the beneficial nutrients these plants contain. The many functional foods derived from sea plants are covered in detail, including foods from tropical seaweeds, macroalgae, Monostroma, Caulerpa, Palmaria, Gracillaria, Porphyra, Laminaria, Fucus, Undaria, and many more. The chapters delve further into the nutritional makeup of these foods, their health benefits and chemical makeup. A second section is dedicated to the pharmaceutical applications of seaweeds and their many health benefits. With chapters devoted to vitamin sources, health propertiesand pharmaceutical applications, this section acts as a single source for researchers exploring the pharmaceutical applications and possibilities of seaweeds. Research, development, and commercial applications are explored, plus a complete picture of the multitude of health benefits derived from these plentiful and beneficial plants. For researchers in search of a comprehensive and up-to-date source on the application of nutrient-rich seaweeds from across the world into novel foods and pharmaceuticals, look no further than this volume.

This book describes the development of an innovative solution for electrified roadway pavements based on engineered cementitious composites, which are exhibiting an extreme tensile strain capacity that is much higher than conventional concrete. This enables the pavement to work without steel reinforcement and to embed a dynamic wireless power transfer technology for charging electric vehicles. At first, the book presents a modified performance-driven design approach to improve the composites to achieve the optimum pavement design in terms of functional and structural performance. It shows that the modified composites can be used to fulfil the safety and comfort factors without neglecting the characteristics of conventional ones. Further, 3D finite element and fluid dynamics models are used to analyse the pavement properties. The validated models can predict the functional performance, including skid resistance, surface water drainage, and noise. In the remaining part of the thesis, an environmentally-friendly photocatalytic function for pavement made of engineered cementitious composites is investigated. In turn, a multi-criteria design analysis is proposed to identify the optimum functional performance of the pavements. All in all, this book reports on a comprehensive approach to design, analyse and optimize engineered cementitious composites for electrified road pavement application. A special emphasis is given on applications in Singapore and other tropical megacities.

Este libro reúne temas de interés para el área de las ciencias de los alimentos, específicamente, de la inocuidad alimentaria. Los autores, destacados especialistas en sus respectivas áreas, abordan de manera metodológica, al mismo tiempo que entretenida, los principales aspectos de sus respectivas materias. El texto recopila amplio material de revisiones bibliográficas y de experiencias personales de los autores, procedentes principalmente de trabajos de memorias, tesis y artículos desarrollados en algunos casos por estudiantes de la Facultad de Recursos Naturales y Medicina Veterinaria de la Universidad Santo Tomás.

This first major reference work dedicated to the mannifold industrial and medical applications of bacteriophages provides both theoretical and practical insights into the emerging field of bacteriophage biotechnology. The book introduces to bacteriophage biology, ecology and history and reviews the latest technologies and tools in bacteriophage detection, strain optimization and nanotechnology. Usage of bacteriophages in food safety, agriculture, and different therapeutic areas is discussed in detail. This book serves as essential guide for researchers in applied microbiology, biotechnology and medicine coming from both academia and industry.

The prime focus of this book is to present systematically the importance as well as critical research carried out across the globe to benefit humankind by use of fermentation technology which brought revolutionary changes in improving the health of consumer and thrown light on the changes brought down in the form of nutrition, flavor, their beneficial effect on gut micro biota and enhancement of shelf life to reasonable times. This book is unique and provides an up-to-date comprehensive reference of fermented foods and beverages. The handbook of fermented foods provides in-depth information on seven categories of fermented foods prepared using cereals, pulses, millets, fruits and vegetables, fish, meat and dairy produce. Chapters are devoted specifically for fermentation of major foods and their health benefits. Recent trends in genetic manipulation of lactic acid bacteria, safety aspects of complex microorganisms used in production of fermented foods and their impact on human micro biome has been elucidated. Effect of fermentation process on shelf stability, rheology and sensory attributes, bioactive and anti-nutritional components and flavor and aroma profile are also outlined in detail. Recent trends in fortification, interventions of nanotechnology in packaging of fermented foods and challenges faced by industry in scale up and automation of production of fermented foods has been discussed. Moreover, importance of submerged and solid state fermentation, enzyme production, wine making, role of prebiotics and probiotics in modulation of health are also outlined. The 23 chapters in this book have been authored by reputed contributors having in-depth knowledge of their specialization from government, industry and academia making this book an essential reference for researchers, academicians, students as well as functional food experts and it will certainly drive future research in unexplored areas of traditional fermented foods and reveal importance of modern technological interventions in the field of fermentation technology of foods.

Malaysia's political stability and economic prosperity have contributed towards its growing population comprising of residents and an influx of laborers from other countries including Indonesia, Bangladesh and Myanmar. Malaysia now hosts a population of 32 million from which an estimated 3 million are migrants that support the agricultural and electronic sectors. This book highlights the current health related issues in Malaysia including those zoonotic diseases and non-communicable diseases that are unique and common to tropical countries. Other environmental factors that have positive and negative impacts on health such as medical constituents from local plants are also discussed.

This encyclopedia is composed of 11 volumes, and a total of 161 chapters, and provides the latest research in bacteriology written by authors from all over the world.

Música Pop-Periférica Brasileira é um livro que discute as transformações da música brasileira no ambiente das plataformas digitais com foco nos videoclipes. Partindo das constatações de que a cultura musical tornou-se fortemente audiovisual; e que artistas com pouco acesso às mídias tradicionais têm encontrado nas plataformas oportunidades para a circulação de sua produção, utilizando a seu favor as lógicas descentralizadas da cultura digital, a obra discute o ecossistema musical digital, privilegiando os gêneros musicais pop-periféricos, tais como o funk, cujos videoclipes ocupam o topo das listas de vídeos mais vistos no Brasil na última década. Seu argumento principal é o de que as plataformas digitais e o videoclipe nativo desse ambiente – chamado pela autora de videoclipe pós-MTV – aproximam esses gêneros que antes circulavam em espaços autônomos e que agora se influenciam mutuamente. Ao mesmo tempo, a autora também constrói uma proposta metodológica para análise dos videoclipes, defendendo que eles não devem ser apreendidos como unidades isoladas. Ao contrário, eles articulam-se a diferentes redes sociotécnicas que vão redefinindo suas narrativas e sentidos. De maneira mais ampla, a obra desafia o leitor com indagações sobre o que essas sonoridades, performances e corpos encenados por meio dos videoclipes revelam como formas de habitar o mundo da cultura pop. Leitura indispensável para os pesquisadores, fãs e haters de cultura pop, a obra lança um olhar original sobre temas candentes da atualidade, contribuindo para a compreensão do efervescente ambiente das plataformas digitais a partir da perspectiva dos estudos de comunicação de matriz brasileira.

The processing of pork is a common technological practice that modifies the taste, flavor, texture and color of raw pork meat. Due to pork's accessible price and versatility, the manufacture of pork products to offer a variety of options to consumers is an important strategy of the meat industries in this sector to improve profits and expand into new markets at the local, regional and international levels. The diversity of pork products reflects the diversity and history of many local cultures around the world, as well as a growing interest in preserving traditional processing practices. Pork: Meat Quality and Processed Meat Products delves into the various kinds of pork and the methods used to prepare it for consumption, including fresh meat products, fermented sausages, dry-cured products, blood sausages and cooked sausages. Each category starts with a specific raw material (entire cut vs. minced pork meat) to which is added a unique combination of ingredients (e.g., sodium chloride, starter cultures, blood, seasoning and spices). The method of processing (such as salting, drying, thermal processing and fermenting) takes consumer tastes and storage needs into account, as well as how each product will be consumed (cooked, sliced, spread and as an ingredient in other dishes, for instance). Consequently, a wide range of products made from pork are currently being produced worldwide. Added to this is the increasing importance of ingredients and health factors to consumers; the resulting demand for products that address specific health concerns is having a significant impact on research into and the production of pork meat products. Key Features: Comprehensively presents and discusses the wealth of information about pork products Includes specific details about the processing, quality of final products and innovation in the industry Presents innovative, health-oriented approaches to making traditional and commercial pork products Discusses healthier pork meat products that address consumer trends and government recommendations The production of health-oriented pork products is an emerging and promising investigation area with a direct impact on the currect market for meat products.

This book highlights some of the latest research advances and cutting-edge analyses of real-world case studies on Industrial Engineering and Operations Management from diverse international contexts, while also identifying business applications for the latest findings and innovations in operations management and the decision sciences.It gathers a selection of the best papers presented at the XXII International Conference on Industrial Engineering and Industrial Management, which was promoted by ADINGOR (Asociación para el Desarrollo de la Ingeniería de Organización) and held at the Escola Politècnica Superior of the Universitat de Girona, Spain, on July 12th and 13th, 2018.

The distribution and function of microorganisms are of crucial importance for the Earth's biogeochemical cycles. Effects of microbial communities on the carbon and nitrogen cycles are particularly important for climate gases. These biogeochemical cycles are significantly impacted by global climate change and microbes may respond by accelerating or alleviating human-caused change. Understanding microbial ecology in the different ecosystems is essential for our ability to assess the importance of biogeochemical cycles-climate feedbacks. In the first edition of this acclaimed book, a broad range of renowned scientists reviewed the most important hot-topics in the area of climate change and microbial ecology, thus providing a timely and authoritative overview of this increasingly important area. Climate change is continuing unabated and this new, expanded edition contains revised and updated chapters and the addition of four new chapters covering more of the topical fields in this important area of climate science. This is an essential book for every microbial ecologist from the PhD student to the experienced scientist and is also recommended for everyone interested in the field of global climate change.

Environmental Noise and Management Selma Kurra, Istanbul Technical University and dBKES Engineering Ltd, Turkey A comprehensive overview of environmental noise pollution from the standpoint of environmental impact and control Environmental noise is studied, regulated and monitored by many governments and institutions, as well as forming the basis for a number of different occupations due to the adverse effects of noise exposure. Environmental Noise and Management provides a comprehensive overview of environmental noise pollution. The book begins by covering the fundamentals of noise and acoustics, major noise sources and prediction and evaluation techniques. Developments in noise measuring techniques, and mapping and improvement of legislation to control noise pollution are then discussed, and international regulations are presented. Technological advances and recent developments regarding strategy and action plans are also covered in depth. Key features: Summarizes the relevant international standards covering noise pollution and environmental engineering practice. Presents technological advances and recent developments regarding strategy and action plans. Covers developments in noise measuring techniques, prediction models, mapping and improvement of legislation to control noise pollution. Environmental Noise and Management is a comprehensive resource for researchers and graduate students who are involved in noise pollution from the standpoint of environmental impact and control.

This book provides essential insights into microbial pathogenesis, host-pathogen interactions, and the anti-microbial drug resistance of various human pathogens on the basis of various model organisms. The initial sections of the book introduce readers to the mechanisms of microbial pathogenesis, host-pathogen interactions, anti-microbial drug resistance, and the dynamics of biofilm formation. Due to the emergence of various microbial resistant strains, it is especially important to understand the prognosis for microbial infections, disease progression profiles, and mechanisms of resistance to antibiotic therapy in order to develop novel therapeutic strategies. In turn, the second part of the book presents a comparative analysis of various animal models to help readers understand microbial pathogenesis, host-pathogen interactions, anti-microbial drug discovery, anti-biofilm therapeutics, and treatment regimes. Given its scope, the book represents a valuable asset formicrobiologists, biotechnologists, medical professionals, drug development researchers, and pharmacologists alike.

This book constitutes the refereed proceedings of the 11th International Conference on Videogame Sciences and Arts, VJ 2019, held in Aveiro, Portugal, in November 2019. The 20 full papers presented were carefully reviewed and selected from 50 submissions. They were organized in topical sections named: Games and Theories; Table Boards; eSports; Uses and Methodologies; Game Criticism.

Manual of Clinical Microbiology Twelfth Edition Revised by a collaborative, international, interdisciplinary team of editors and authors, this edition includes the latest applications of genomics and proteomics and is filled with current findings regarding infectious agents, leading-edge diagnostic methods, laboratory practices, and safety guidelines. This edition also features three new chapters on accreditation, Mycobacterium tuberculosis complex, and human herpesvirus 8. This seminal reference of microbiology continues to set the standard for state-of-the-science laboratory practice as the most authoritative reference in the field of microbiology.

The functional foods market represents one of the fastest growing and most fascinating areas of investigation and innovation in the food sector. This new volume focuses on recent findings, new research trends, and emerging technologies in bioprocessing: making use of microorganisms in the production of food with health and nutritional benefits. The volume is divided into three main parts. Part I discusses functional food production and human health, looking at some newly emerged bioprocessing technological advances in the functional foods (chocolates, whey beverages) in conjunction their prospective health benefits. Part II, on emerging applications of microorganism in safe food production, covers recent breakthroughs in food safety in microbial bioprocessing. Chapters discuss spoilage issues, harmful/pathogenic microorganisms, genetically modified microorganisms, stability and functionality, and potential of food-grade microbes for biodegradation of toxic compounds, such as mycotoxins, pesticides, and polycyclic hydrocarbons. Chapters in Part III, on emerging scope and potential application in the dairy and food industry, explore and investigate the current shortcomings and challenges of the microbially mediated processes at the industrial level. The editors have brought together a group of outstanding international contributors at the forefront of bioprocessing technology to produce a valuable resource for researchers, faculty, students, food nutrition and health practitioners, and all those working in the dairy, food, and nutraceutical industries, especially in the development of functional foods.

This is the first comprehensive authoritative survey of Arthurian literature and traditions in the Celtic languages of Welsh, Cornish, Breton, Irish and Scottish Gaelic. With contributions by leading and emerging specialists in the field, the volume traces the development of the legends that grew up around Arthur and have been constantly reworked and adapted from the Middle Ages to the twentieth century. It shows how the figure of Arthur evolved from the leader of a warband in early medieval north Britain to a king whose court becomes the starting-point for knightly adventures, and how characters and tales are reimagined, reshaped and reinterpreted according to local circumstances, traditions and preoccupations at different periods. From the celebrated early Welsh poetry and prose tales to less familiar modern Breton and Cornish fiction, from medieval Irish adaptations of the legend to the Gaelic ballads of Scotland, Arthur in the Celtic Languages provides an indispensable, up-to-date guide of a vast and complex body of Arthurian material, and to recent research and criticism.

Cold plasma is one of the newest technologies tested for food preservation. In the last decade, this novel approach has shown promising results as a disinfectant of food products and packaging materials. Cold plasma is also affordable, waterless, waste-free, and leaves no chemical residue on the product. This exciting new technology is covered thoroughly in Advances in Cold Plasma Applications for Food Preservation.The book presents the basic principles of cold plasma, examples of food products disinfected by cold plasma, and the challenges of using cold plasma to maximize microbial and spore inactivation. Some chapters are devoted to specific applications of the technology, such as the use of cold plasma for space missions. Insights about the required regulations for this technology are also discussed.Written and edited by experts in the field, Advances in Cold Plasma Applications for Food Preservation is aimed at academic researchers, food scientists, and government officials working on disinfection of food products. - Covers the basic principles of cold plasma - Presents novel information and updated results in microbial, spore, and enzyme inactivation in different food products - Explores the use of cold plasma in disinfection of food products, including packaged food and food packaging materials and discuss how some food components are modified - Includes the description of some of the current equipment devices and the requirements to design specific food processing systems - Investigates specific uses of cold plasma in some applications such as space food - Details current regulatory status of cold plasma for food applications

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

The volume reviews different types of bioactive components associated with food fermentation and their impact on human health. The diversity of microorganism responsible for the production of different types of fermented foods and beverages includes bacteria, yeasts, and fungi. Biotransformation of food constituent by microorganisms occurs during fermentation processes for the production of fermented food and in the gastrointestinal tract by gut microorganisms. This biotransformation results in production of specific bioactive compounds that are responsible for a wide range of health benefits. The bioactive compounds discussed in this book includes polyphenols, bioactive peptides, fibrinolytic enzymes, gama-amino butyric acids (GABA) exopolysaccharides, probiotic, prebiotic, symbiotic and antinutritional factors. These bioactive compounds are responsible for health benefits such as antioxidant, antihypertension, antimicrobial, cholesterol lowering, anticancer, obesity and antithrombotic properties. Advanced research in the field of food fermentation and their health benefits have resulted in commercialization of some of the fermented foods as functional foods. The traditional fermented foods consumed in different parts of the world and their health benefits are discussed in detail and the book concludes with recent advances in microbial transformation during gut fermentation and their impact on human health. There has been increasing interest among researchers on the proposed title in the last decade and the book brings updated information on research and advances in different types of health benefits exhibited by bioactive compounds in a wide range of fermented foods.

This book presents the proceedings of the INternational CongRess on Engineering and Sustainability in the XXI cEntury – INCREaSE 2017, which was held in Faro, Portugal, from October 11 to 13, 2017. The book promotes a multidisciplinary approach to sustainable development, exploring a number of transversal challenges. It discusses natural and anthropogenic risks; tourism and sustainability; healthy food; water and society; sustainable mobility; renewable energy; and energy efficiency, offering perspectives from civil, electronics, mechanical and food engineering.

Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability explores all aspects of microbe-food interactions, especially as they pertain to food safety. Traditional morphological, physiological, and biochemical techniques for the detection, differentiation, and identification of microorganisms have severe limitations. As an alternative, many of those responsible for monitoring food safety are turning to molecular tools for identifying foodborne microorganisms. This book reviews the latest molecular techniques for detecting, identifying, and tracing microorganisms in food, addressing both good foodborne microbes, such as those used for fermentation and in probiotics, and harmful ones responsible for foodborne illness and food quality control problems. Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability brings together contributions by leading international authorities in food biology from academe, industry, and government. Chapters cover food microbiology, food mycology, biochemistry, microbial ecology, food biotechnology and bio-processing, food authenticity, food origin traceability, and food science and technology. Throughout, special emphasis is placed on novel molecular techniques relevant to food biology research and for monitoring and assessing food safety and quality. Brings together contributions from scientists at the leading edge of the revolution in molecular food biology Explores how molecular techniques can satisfy the dire need to deepen our understanding of how microbial communities develop in foods of all types and in all forms Covers all aspects of food safety and hygiene, microbial ecology, food biotechnology and bio-processing, food authenticity, food origin traceability, and more Fills a yawning gap in the world literature on food traceability using molecular techniques This book is an important working resource for professionals in agricultural, food science, biomedicine, and government involved in food regulation and safety. It is also an excellent reference for advanced students in agriculture, food science and food technology, biochemistry, microbiology, and biotechnology, as well as academic researchers in those fields.

As with the first edition, the main goal of Advanced Technologies for Meat Processing is to provide the reader with recent developments in new advanced technologies for the full meat- processing chain. This book is written by distinguished international contributors with recognized expertise and excellent reputations, and brings together all the advances in a wide and varied number of technologies that are applied in different stages of meat processing. This second edition contains 21 chapters, combining updated and revised versions of several chapters with entirely new chapters that deal with new online monitoring techniques like hyperspectral imaging and Raman spectroscopy, the use of nanotechnology for sensor devices or new packaging materials and the application of omics technologies like nutrigenomics and proteomics for meat quality and nutrition. The book starts with the control and traceability of genetically modified farm animals, followed by four chapters reporting the use of online non-destructive monitoring techniques like hyperspectral imaging and Raman spectroscopy, real-time PCR for pathogens detection, and nanotechnology-based sensors. Then, five chapters describe different advanced technologies for meat decontamination, such as irradiation, hydrostatic and hydrodynamic pressure processing, other non-thermal technologies, and the reduction in contaminants generation. Nutrigenomics in animal nutrition and production is the object of a chapter that is followed by five chapters dealing with nutritional-related issues like bioactive peptides, functional meats, fat and salt reduction, processing of nitrite-free products, and the use of proteomics for the improved processing of dry-cured meats. The last four chapters are reporting the latest developments in bacteriocins against meat-borne pathogens, the functionality of bacterial starters, modified atmosphere packaging and the use of new nanotechnology-based materials for intelligent and edible packaging.

Dans l'histoire littéraire, voici le premier roman – dit policier… indispensable à votre culture livresque…Ceux qui avaient parlé de crime ne s'étaient malheureusement pas trompés, le commissaire de police en fut convaincu dès le seuil. Tout, dans la première pièce, dénonçait avec une lugubre éloquence la présence des malfaiteurs. Les meubles, une commode et deux grands bahuts, étaient forcés et défoncés. Dans la seconde pièce, qui servait de chambre à coucher, le désordre était plus grand encore. C'était à croire qu'une main furieuse avait pris plaisir à tout bouleverser.« Il faut évoquer le plaisir qu'on a à relire ce classique du roman policier, au-delà de la résolution de l'affaire elle-même. L'Affaire Lerouge, et les autres livres de Gaboriau, héritiers des romans populaires, ce sont des digressions, des chemins de traverse, des péripéties compliquées, l'exploration du passé des protagonistes, l'explication des motifs du crime et du modus operandi. Cela possède un charme véritable, qui faisait les délices d'André Gide, grand amateur de polar, comme Cocteau ou Mac Orlan. » (extrait de la préface d'Hervé Delouche)Emile Gaboriau est le premier à créer la figure romanesque du policier enquêteur qui aura, comme on le sait, une descendance féconde.EXTRAITLe jeudi 6 mars 1862, surlendemain du mardi-gras, cinq femmes du village de La Jonchère se présentaient au bureau de police de Bougival.Elles racontaient que depuis deux jours personne n'avait aperçu une de leurs voisines, la veuve Lerouge, qui habitait seule une maisonnette isolée. À plusieurs reprises, elles avaient frappé en vain. Les fenêtres comme la porte étant exactement fermées, il avait été impossible de jeter un coup d'œil à l'intérieur. Ce silence, cette disparition les inquiétaient. Redoutant un crime, ou tout au moins un accident, elles demandaient que « la Justice » voulût bien, pour les rassurer, forcer la porte et pénétrer dans la maison.

Advances in Biotechnology for Food Industry, Volume Fourteen in the Handbook of Food Bioengineering series, provides recent insight into how biotechnology impacts the global food industry and describes how food needs are diverse, requiring the development of innovative biotechnological processes to ensure efficient food production worldwide. Many approaches were developed over the last 10 years to allow faster, easier production of widely used foods, food components and therapeutic food ingredients. This volume shows how biotechnological processes increase production and quality of food products, including the development of anti-biofilm materials to decrease microbial colonization in bioreactors and food processing facilities. - Presents basic to advanced technological applications in food biotechnology - Includes various scientific techniques used to produce specific desired traits in plants, animals and microorganisms - Provides scientific advances in food processing and their impact on the environment, human health and food safety - Discusses the development of controlled co-cultivations for reproducible results in fermentation processes in food biotechnology

This volume contains the papers presented at IALCCE2018, the Sixth International Symposium on Life-Cycle Civil Engineering (IALCCE2018), held in Ghent, Belgium, October 28-31, 2018. It consists of a book of extended abstracts and a USB device with full papers including the Fazlur R. Khan lecture, 8 keynote lectures, and 390 technical papers from all over the world.Contributions relate to design, inspection, assessment, maintenance or optimization in the framework of life-cycle analysis of civil engineering structures and infrastructure systems. Life-cycle aspects that are developed and discussed range from structural safety and durability to sustainability, serviceability, robustness and resilience. Applications relate to buildings, bridges and viaducts, highways and runways, tunnels and underground structures, off-shore and marine structures, dams and hydraulic structures, prefabricated design, infrastructure systems, etc. During the IALCCE2018 conference a particular focus is put on the cross-fertilization between different sub-areas of expertise and the development of an overall vision for life-cycle analysis in civil engineering.The aim of the editors is to provide a valuable source of cutting edge information for anyone interested in life-cycle analysis and assessment in civil engineering, including researchers, practising engineers, consultants, contractors, decision makers and representatives from local authorities.

The book presents a state-of-art overview of numerical schemes efficiently solving the acoustic conservation equations (unknowns are acoustic pressure and particle velocity) and the acoustic wave equation (pressure of acoustic potential formulation). Thereby, the different equations model both vibrational- and flow-induced sound generation and its propagation. Latest numerical schemes as higher order finite elements, non-conforming grid techniques, discontinuous Galerkin approaches and boundary element methods are discussed. Main applications will be towards aerospace, rail and automotive industry as well as medical engineering. The team of authors are able to address these topics from the engineering as well as numerical points of view.

Excerpt from The Book of the Chronicles of Keith, Grange, Ruthven, Cairney, and Botriphbie: Events, Places, and Persons (Classic Reprint)IT is usual to Introduce every Book with a Preface, Preamble, or Apology. For the present Kernel there is need of no such Husk, as the preliminary Remarks (although coming first were written last are part and parcel of the Volume in general.

Meat products occupy quite an exceptional position in the preferences of the consumers and the interest of food industry, since they provide human organism with high quality proteins, vitamins and minerals. At the same time, a constant challenge is faced by the health sector around the world to uncover the causes associated with the etiology of several diseases. Much attention has therefore been paid to develop meat products with physiological functions that promote human health, which is discussed in Chapter One. In Chapter Two, the authors describe how understanding and monitoring the oxidation processes is essential for the development of technological strategies to improve the meat industry. Chapter Three presents the latest achievements in the production of dry-cured meat products as well as updated scientific and technological information on the safety, quality and nutritional properties of this group of meat products. Chapter Four presents an overview of the main sample preparation methods and analytical techniques applied for trace-element determination in meat samples. Chapter Five describes what is known about the effects of the use of electrical stimulation of carcasses of meat animals, including the effects on meat tenderness and meat sensorial characteristics. Chapter Six covers the quality of donkey carcass and donkey meat quality parameters, showing its chemical and sensorial characteristics (when possible in different muscles) and evaluating the effects of the age of slaughtering. Finally, in Chapter Seven, the authors present both the benefits and risks of nitrites and nitrates, as well as the possibilities of using acid whey as an alternative to nitrites/nitrates in meat products.

Foodborne illnesses continue to be a major public health concern. All members of a particular bacterial genera (e.g., Salmonella, Campylobacter) or species (e.g., Listeria monocytogenes, Cronobacter sakazakii) are often treated by public health and regulatory agencies as being equally pathogenic; however, this is not necessarily true and is an overly conservative approach to ensuring the safety of foods. Even within species, virulence factors vary to the point that some isolates may be highly virulent, whereas others may rarely, if ever, cause disease in humans. Hence, many food safety scientists have concluded that a more appropriate characterization of bacterial isolates for public health purposes could be by virotyping, i.e., typing food-associated bacteria on the basis of their virulence factors. The book is divided into two sections. Section I, “Foodborne Pathogens and Virulence Factors,” hones in on specific virulence factors of foodborne pathogens and the role they play in regulatory requirements, recalls, and foodborne illness. The oft-held paradigm that all pathogenic strains are equally virulent is untrue. Thus, we will examine variability in virulence between strains such as Listeria, Salmonella, Campylobacter, Cronobacter, etc. This section also examines known factors capable of inducing greater virulence in foodborne pathogens. Section II, “Foodborne Pathogens, Host Susceptibility, and Infectious Dose”, covers the ability of a pathogen to invade a human host based on numerous extraneous factors relative to the host and the environment. Some of these factors include host age, immune status, genetic makeup, infectious dose, food composition and probiotics. Readers of this book will come away with a better understanding of foodborne bacterial pathogen virulence factors and pathogenicity, and host factors that predict the severity of disease in humans.

Célestine Lerouge, veuve, est retrouvée égorgée avec une sauvagerie effroyable. Tous les indices conduisent à un jeune homme de bonne famille. Mais quelle est la vérité? «L'affaire Lerouge» est le premier roman « judiciaire » français. Son auteur, Émile Gaboriau, crée une intrigue policière où se mêlent la construction astucieuse et l'histoire amoureuse.