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Fishery Bulletin
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Dictadura y oposición al franquismo en Murcia
Este trabajo abarca el largo periodo transcurrido entre el final de la guerra civil y la celebración de las primeras elecciones democráticas en Murcia. Viaje que se hace a través de los testimonios de un grupo de personas que tienen en común la lucha, primero, por la defensa de la república legalmente constituida, y después de oposición a la dictadura de Franco, así como un pasado de represión, miedo, exclusión, pero también de deseos de libertad y justicia. Es la historia de los "sin historia", voces que nos hablan del hambre, del estraperlo, o de las infancias carentes de casi todo, vivencias unidas a los avatares de la militancia, de la vida en cárceles franquistas o de la persecución policial. Se trata, en definitiva de una parte de nuestra historia más reciente desconocida para muchos gracias al silencio y al olvido que presidió la larga dictadura y que continuó durante la Transición
Agroecology
Introduction : why agroecology? -- The scientific principles of agroecology -- The scientific evidence for agroecology : can it feed the world? -- Scaling up agroecology : social process and organization -- The politics of agroecology -- Conclusions : conform or transform?
Modern Technologies and Their Influence in Fermentation Quality
During the last few years, industrial fermentation technologies have advanced in order to improve the quality of the final product. Some examples of those modern technologies are the biotechnology developments of microbial materials, such as Saccharomyces and non-Saccharomyces yeasts or lactic bacteria from different genera. Other technologies are related to the use of additives and adjuvants, such as nutrients, enzymes, fining agents, or preservatives and their management, which directly influence the quality and reduce the risks in final fermentation products. Other technologies are based on the management of thermal treatments, filtrations, pressure applications, ultrasounds, UV, and so on, which have also led to improvements in fermentation quality in recent years. The aim of the issue is to study new technologies able to improve the quality parameters of fermentation products, such as aroma, color, turbidity, acidity, or any other parameters related to improving sensory perception by the consumers. Food safety parameters are also included.
Informe general
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Husserl, Kant and Transcendental Phenomenology
The transcendental turn of Husserl’s phenomenology has challenged philosophers and scholars from the beginning. This volume inquires into the profound meaning of this turn by contrasting its Kantian and its phenomenological versions. Examining controversies surrounding subjectivity, idealism, aesthetics, logic, the foundation of sciences, and practical philosophy, the chapters provide a helpful guide for facing current debates.
