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Antioxidant Polymers
Antioxidant Polymers is an exhaustive overview of the recent developments in the field of polymeric materials showing antioxidant properties. This research area has grown rapidly in the last decade because antioxidant polymers have wide industry applications ranging from materials science to biomedical, pharmaceuticals and cosmetics.
Edible Films and Coatings
The search for better strategies to preserve foods with minimal changes during processing has been of great interest in recent decades. Traditionally, edible films and coatings have been used as a partial barrier to moisture, oxygen, and carbon dioxide through selective permeability to gases, as well as improving mechanical handling properties. The advances in this area have been breathtaking, and in fact their implementation in the industry is already a reality. Even so, there are still new developments in various fields and from various perspectives worth reporting. Edible Films and Coatings: Fundamentals and Applications discusses the newest generation of edible films and coatings that ar...
Advances in Processing Technologies for Bio-based Nanosystems in Food
Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or novel systems that can produce safer, nutritious, healthier, sustainable, and environmental-friendly food products. This book overviews the most recent advances made on the field of nanoscience and nanotechnology that significantly influenced the food industry. Advances in Processing Technologies for Bio-Based Nanosystems in Food provides a multidisciplinary review of the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures systems. Features: Presents the most recent advances made in the f...
Transformaciones
La historia de la Telefónica en los años 20.
II Congreso CEU de Innovación Educativa y Docente 2021
En la dimensión de la calidad e innovación educativa y docente, esencial en nuestros compromisos a lo largo de toda nuestra trayectoria, los esfuerzos han sido relevantes. En el singular año 2020, el I Congreso de Innovación Docente presentó un conjunto de iniciativas que podemos calificar de ejemplares, y que fueron recogidas en el correspondiente libro de actas. Ahora presentamos las aportaciones que se expusieron en el II Congreso, en 2021, en un formato híbrido, en unos momentos en que teníamos clara la complementariedad entre, por un lado, proyectos de adecuación a las nuevas realidades y exigencias en ámbitos de contenidos y recursos tecnológicos, y, por otra parte, la conformación de experiencias que nos permitían ir articulando una nueva generación de iniciativas, metodologías y sistemáticas que, independientemente de su génesis, habían venido para quedarse.
Edible Films and Coatings
The search for better strategies to preserve foods with minimal changes during processing has been of great interest in recent decades. Traditionally, edible films and coatings have been used as a partial barrier to moisture, oxygen, and carbon dioxide through selective permeability to gases, as well as improving mechanical handling properties. The advances in this area have been breathtaking, and in fact their implementation in the industry is already a reality. Even so, there are still new developments in various fields and from various perspectives worth reporting. Edible Films and Coatings: Fundamentals and Applications discusses the newest generation of edible films and coatings that ar...
Artificial Intelligence in Medicine
This book constitutes the refereed proceedings of the 21st International Conference on Artificial Intelligence in Medicine, AIME 2023, held in Portoroz, Slovenia, in June12–15, 2023. The 23 full papers and 21 short papers presented together with 3 demonstration papers were selected from 108 submissions. The papers are grouped in topical sections on: machine learning and deep learning; explainability and transfer learning; natural language processing; image analysis and signal analysis; data analysis and statistical models; knowledge representation and decision support.
Quality and Safety of Meat Products
Food safety is a major problem around the world, both with regard to human suffering and with respect to economic costs. Scientific advances have increased our knowledge surrounding the nutritional characteristics of foods and their effects on health. This means that a large proportion of consumers are much more conscious with respect to what they eat and their demands for quality food. Food quality is a complex term that includes, in addition to safety, other intrinsic characteristics, such as appearance, color, texture and flavor, and also extrinsic characteristics, such as perception or involvement.
