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Beneficial Microbes in Fermented and Functional Foods
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.
Acetic Acid Bacteria
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Winemaking
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, t...
Bulletin de l'O.I.V.
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FEMS Microbiology Letters
An international journal providing for the rapid publication of short reports on microbiological research.
Cinc anys de premis Consell Social URV a la Qualitat Docent
El llibre Cinc anys de premis Consell Social URV a la Qualitat Docent recull els dotze projectes premiats des de l’any 2000 en les seves diferents modalitats: individual, col·lectiva i de relació amb altres universitats, i la seva evolució. L’anàlisi conceptual i transversal dels projectes facilita al docent un valuós estudi que li assenyala diferents camins per anar cap a la millora en la docència, i posa al seu abast l’experiència de professors que ja han recorregut part d’aquest camí.
Cinco años de premios Consejo Social URV a la calidad docente
Cinco años de premios Consejo Social URV a la calidad docente recoge los doce proyectos premiados desde el año 2000 en sus distintas modalidades individual, colectiva y de relación con otras universidades y su evolución. El análisis conceptual y transversal de los proyectos proporciona al docente un valioso estudio, que le ofrece distintos caminos para mejorar la docencia, al tiempo que pone a su alcance la experiencia de profesores que ya han recorrido una parte de este camino.
