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Saberes compartilhados
“(..) sem a pretensão alcançar todo o leque de possibilidades e problemas com os quais os territórios da Educação tem lidado há, pelo menos, meio século, os estudos reunidos neste livro podem ser vistos, antes de mais nada, como provas da pujante produção historiográfica imersa no Ensino de História ou em diálogos inequívocos com este campo do nosso ofício, que tem encontrado caminhos e soluções inteligentes aos desafios educacionais ainda vigentes.”
Old Yeasts
Yeast-based biotechnology traditionally regards the empirical production of fermented drinks and leavened bread, processes which surprisingly keep posing challenges and fuelling research. But yeasts nowadays also provide amenable cell factories, producing bulk and fine chemicals and molecules, and are increasingly used as tools in processes as diverse as food preservation or bioremediation. Importantly, yeasts are excellent models of cell and molecular biology for higher eukaryotes, including humans, contributing with key discoveries to understand processes and diseases. All taken, yeast-related business is worth billions, critically contributing to the economical welfare of many differently developed countries. This book provides some insights into aspects of yeast science and biotechnology less frequently addressed in the literature but nonetheless decisive to improve knowledge and, accordingly, boost up yeast-based innovation.
Scientific, Health and Social Aspects of the Food Industry
This book presents the wisdom, knowledge and expertise of the food industry that ensures the supply of food to maintain the health, comfort, and wellbeing of humankind. The global food industry has the largest market: the world population of seven billion people. The book pioneers life-saving innovations and assists in the fight against world hunger and food shortages that threaten human essentials such as water and energy supply. Floods, droughts, fires, storms, climate change, global warming and greenhouse gas emissions can be devastating, altering the environment and, ultimately, the production of foods. Experts from industry and academia, as well as food producers, designers of food processing equipment, and corrosion practitioners have written special chapters for this rich compendium based on their encyclopedic knowledge and practical experience. This is a multi-authored book. The writers, who come from diverse areas of food science and technology, enrich this volume by presenting different approaches and orientations.
Portuguese
Publisher Description
Nonparametric Regression and Spline Smoothing, Second Edition
Provides a unified account of the most popular approaches to nonparametric regression smoothing. This edition contains discussions of boundary corrections for trigonometric series estimators; detailed asymptotics for polynomial regression; testing goodness-of-fit; estimation in partially linear models; practical aspects, problems and methods for confidence intervals and bands; local polynomial regression; and form and asymptotic properties of linear smoothing splines.
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Imperio Do Brasil
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