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Lagomorpha Characteristics
This book offers an approach to the knowledge of lagomorph characteristics with a focus on Oryctolagus and Lepus genera to which domestic rabbits and hare belong. Specifically, this volume provides an overview of the environmental factors that affect rabbit welfare, like housing systems, thermal and humidity conditions as well as a molecular study of the main viral diseases. Moreover, the book includes a review of the commercial rabbit lines and provides a profitability study for meat production with actual data. In the case of hares, they are threatened in some regions and therefore it is necessary to understand their habitat, morphological and reproductive characteristics, as well as the main infectious diseases that affect them.
Actas del I Congreso Universitario en Innovación y Sostenibilidad agroalimentaria - 2020
La Escuela Politécnica Superior de Orihuela (EPSO) de la Universidad Miguel Hernández de Elche, en su afán de promover el intercambio de conocimiento entre los estudiantes y jóvenes investigadores, ha organizado el I Congreso Universitario en Innovación y Sostenibilidad Agroalimentaria (CUISA), celebrado en la EPSO los días 24 al 25 de septiembre de 2020 en modalidad on-line. En este congreso se inscribieron 104 participantes y se presentaron 73 comunicaciones, 54 de ellas de forma oral y 19 como póster, por jóvenes investigadores, pertenecientes a estudios de Máster y de Doctorado, o recientemente doctorados. La mayoría de los participantes en este congreso han sido españoles, au...
El dátil en la elaboración de alimentos saludables
En esta obra se recoge las últimas actividades, estudios e investigaciones realizadas por el grupo de Industrialización de Productos de Origen Animal (IPOA) sobre el dátil. Estos estudios señalan que es un ingrediente natural fuente de compuesto bioactivos, destacándose además, como la primera fuente en Occidente sobre el aprovechamiento del picudo rojo (Rhynchophorus ferrugineus) en la alimentación, siguiendo las recomendaciones de la FAO y los criterios de sostenibilidad. El dátil se incorpora a los alimentos por sus destacadas características sensoriales tecnológicas, nutritivas, y funcionales. En este libro se dan las bases antropológicas, científicas y tecnológicas que hace...
A Companion to the Spanish Renaissance
A Companion to the Spanish Renaissance makes a renewed case for the inclusion of Spain within broader European Renaissance movements. Its introduction, “A Renaissance for the ‘Spanish Renaissance’?” will be sure to incite polemic across a broad spectrum of academic fields. This interdisciplinary volume combines micro- with macro-history to offer a snapshot of the best new work being done in this area. With essays on politics and government, family and daily life, religion, nobles and court culture, birth and death, intellectual currents, ethnic groups, the plastic arts, literature, popular culture, law courts, women, literacy, libraries, civic ritual, illness, money, notions of commu...
Plants in 16th and 17th Century
In the pre-modern times, while medicine was still relying on classical authorities on herbal remedies, a new engagement with the plant world emerged. This volume follows intertwined strands in the study of plants, examining newly introduced species that captured physicians' curiosity, expanded their therapeutic arsenal, and challenged their long-held medical theories. The development of herbaria, the creation of botanical gardens, and the inspection of plants contributed to a new understanding of the vegetal world. Increased attention to plants led to account for their therapeutic virtues, to test and produce new drugs, to recognize the physical properties of plants, and to develop a new plant science and medicine.
Chymia
In September 2008, an international conference on the history of alchemy was held at El Escorial, close to the ancient location of the distilling houses operating under royal patronage during the second half of the 16th century. The present book consists of a selection of the papers presented then, shedding light on little-studied medieval and early modern texts, important alchemical doctrines such as medieval corpuscularianism, early modern spiritus mundi or the function of salt within chymical principles, and discussing such prominent figures as Paracelsus, Isaac Hollandus, Michael Sendivogius, Fontenelle or G. E. Stahl. Last but not least, the book offers new insights on the most recent history of Spanish alchemy.
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