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Inserción socio-laboral de la discapacidad intelectual en la Universidad Católica de Murcia
Este libro presenta la experiencia de diferentes profesionales provenientes del mundo de la educación la psicología, el arte, la antropología o la terapia ocupacional, en la discapacidad intelectual. La Universidad Católica de Murcia ha puesto en marcha un programa de inserción socio-laboral para personas adultas con discapacidad intelectual. En este libro se describen los dos años de formación, las asignaturas, trabajos y talleres que se realizan, así como las diferentes experiencias de innovación educativa. Los diferentes capítulos exponen desde la selección de los candidatos, las entrevistas con los familiares e interesados en el programa como las asignaturas que se imparten en...
The Didactics of Audiovisual Translation
While complementing other volumes in the BTL series in its exploration of the state of the art of translator training, this collection of essays is solely focused on audiovisual translation, one of the most complex and dynamic areas of the translation discipline. The book offers an easily accessible yet comprehensive introduction to the fascinating subject of translating films, video games and other audiovisual material. Offering a balance between theory and practice, the main aim of this volume is to provide a wealth of teaching and learning ideas in areas such as subtitling, dubbing, and voice-over without forgetting the newer fields of subtitling for the deaf and audio description for the blind. The Didactics of Audiovisual Translation comes with an accompanying CD-Rom, highlighting its fundamentally interactive approach, and the activities proposed can be adapted to different learning environments and used with different language combinations.
Reformulation as a Strategy for Developing Healthier Food Products
This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties. Food reformulation by definition is the act of re-designing an existing, often popular, processed food product with the primary objective of making it healthier. In recent years the concept of food reformulation has evolved significantly as additional benefits of re-designing food have become apparent. In addition to targeting specific food ingredients that are considered potentially harmful for human health, food reformulation can also be effectively used as a strategy to make foods more nutritious by introducing essential macro- /micro-nutrients or phytochemicals in the...
Retention of Bioactives in Food Processing
Bioactive compounds in food, known for their positive health effects, can be lost during handling after harvest, processing and storage. While most foods are exposed to processing to increase shelf life and edibility and to ensure microbial safety, conventional processing methods may have disadvantages, such as decreasing the nutritional quality of foods, long processing times, high temperature and high energy uses. For these reasons, novel non-thermal food processing technologies (including HPP, ultrasound) and novel thermal food processing technologies (including microwave/Ohmic heating) have become widespread. This book provides a critical evaluation of the effects of conventional, novel non-thermal, and thermal food processing techniques on the retention and bioaccessibility of bioactive compounds in food materials. Within these three categories, many different processing methods are included: fermentation/germination, drying, extrusion, and modified atmosphere packaging, as well as novel technologies, such as microwave heating, ultrasound, high pressure processing, ozonation, and membrane separation processes.
Seguridad clínica en enfermería
El manual sobre Seguridad Clínica en Enfermería pretende contribuir a una enseñanza de calidad que mejore la práctica asistencial desde una cultura de seguridad clínica, constituyendo un manual de referencia en la asignatura Procedimientos y Seguridad Clínica de grado en enfermería. El libro comprende 12 capítulos que desarrollan contenidos teóricos, adquisición de competencias, habilidades y actitudes clínicas sobre la práctica clínica. Los autores de los capítulos son profesionales sanitarios de reconocido prestigio y larga trayectoria en ámbitos académicos y asistenciales. A todos ellos expresamos nuestro agradecimiento. El contenido de los capítulos ha sido revisado por los editores proporcionando a dar cohesión, calidad y rigor a esta obra. Esperamos que este manual sea útil y disfruten de la lectura.
Current Status of Marine Water Microbiology
This contributed volume focuses on the latest innovations in the field of marine microbiology. Marine ecosystems are dynamic natural resources and home to very primitive life forms. They include open sea, deep sea, coastal marine ecosystem mudflats, seagrass meadows, mangroves, and rocky intertidal systems. This book deals with the various aspects of marine microbiology including diverse habitats, associated microorganisms, their adaptations, ecological interactions, biogeochemical cycling, and industrial applications. It also discusses the issue of pollution in oceans and put forward available strategies for its eco-friendly solution. In recent years, extensive research, advanced methodologies, and high-throughput instrumentation have resulted in voluminous data and information that require proper compilation and worldwide sharing. From this perspective, the book is a perfect documentation of primary and secondary data-based information on the latest research findings, case studies, experiences, and innovations in the field of marine microbiology. The book is of great use to students, researchers and professionals studying marine sciences.
Bioactive Phytochemicals from Vegetable Oil and Oilseed Processing By-products
This book comprehensively reviews the phytochemistry, functional properties, and health-promoting effects of bioactive compounds found in oil processing by-products, and it also explores the food and non-food applications of these by-products. Several oilseeds, vegetables, and fruits are cultivated for their oils and fats, wherein the oil extraction industry generates a huge amount of waste (meal or cake). The valorisation of this waste would be very beneficial not only from the economic and environmental perspectives, but also for the potential applications in food, cosmetics and pharmaceutical industries, in which phytochemicals derived from vegetable oil and oilseed processing by-products...
