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Fundamentals of Cheese Science
This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.
Seafoods: Chemistry, Processing Technology and Quality
Seafoods are important sources of nutrients for humans. Proteins and non protein nitrogenous compounds play an important role in the nutritional value and sensory quality of seafoods. Consumption of fish and marine oils is also actively encouraged for the prevention and treatment of cardio vascular diseases and rheumatoid arthritis. Highly unsaturated long-chain omega-3 fatty acids are regarded as the active components of marine oils and seafood lipids. The basic chemical and biochemical properties of seafood proteins and lipids, in addition to flavour-active components, their microbiological safety and freshness quality, are important factors to be considered. A presentation of the state-of...
Roman Crete: New Perspectives
The last several decades have seen a dramatic increase in interest in the Roman period on the island of Crete. Ongoing and some long-standing excavations and investigations of Roman sites and buildings, intensive archaeological survey of Roman areas, and intensive research on artifacts, history, and inscriptions of the island now provide abundant data for assessing Crete alongside other Roman provinces. New research has also meant a reevaluation of old data in light of new discoveries, and the history and archaeology of Crete is now being rewritten. The breadth of topics addressed by the papers in this volume is an indication of Crete’s vast archaeological potential for contributing to current academic issues such as Romanization/acculturation, climate and landscape studies, regional production and distribution, iconographic trends, domestic housing, economy and trade, and the transition to the late-Antique era. These papers confirm Crete’s place as a fully realized participant in the Roman world over the course of many centuries but also position it as a newly discovered source of academic inquiry.
Professional Learning in the Knowledge Society
This book presents an entirely new approach to professional learning based on perspectives of the knowledge society and, in particular, an interpretation of Knorr Cetina’s work on scientific ‘epistemic cultures’. Starting with a conceptual chapter and followed by a suite of empirical studies from accountancy, education, nursing and software engineering, the book elaborates how: a) knowledge production and circulation take distinct forms in those fields; b) how the knowledge objects of practice in those fields engross and engage professionals and, in the process, people and knowledge are transformed by this engagement. By foregrounding an explicit concern for the role of knowledge in professional learning, the book goes much farther than the current fashion for describing ‘practice-based learning’. It will therefore be of considerable interest to the research, policy, practitioner and student communities involved with professional education/learning or interested in innovation and knowledge development in the professions.
The Research Process in Educational Settings (RLE Edu L)
This book presents a series of research biographies based on research experiences in the study of educational settings. The main aim is to provide a set of first person accounts on doing research that combine analysis with description. The contributors have been drawn from the disciplines of sociology and educational studies and have all conducted ethnographic work or case studies in a variety of educational settings.
Soviet Women on the Frontline in the Second World War
This is the first comprehensive study in English of Soviet women who fought against the genocidal, misogynist, Nazi enemy on the Eastern Front during the Second World War. Drawing on a vast array of original archival, memoir, and published sources, this book captures the everyday experiences of Soviet women fighting, living and dying on the front.
e-Consumers in the Era of New Tourism
This book focuses on the role of e-consumers and e-marketing in the era of new tourism. It addresses themes such as the tourism "prosumer" at work, the evolution of tourism services, the collaboration and co-creation, as well as the e-complaint behavior of e-consumers in tourism. It also discusses topics such as mobile marketing, gamification as a marketing communication tool, the impact of social media on tourism consumers, and the use of e-loyalty programs in the accommodation sector. Students taking e-marketing and market research courses in tourism can use this work as a source book for the principles of new marketing management. e-Consumers in the Era of New Tourism serves as a helpful resource for practitioners, as well as researchers and students of e-marketing.
Bioactive Peptides from Food
"Bioactive peptides, present in foods, can exert several beneficial effects like preventing diseases or modulating the physiological systems once they are absorbed in the human body. Methods of isolation of these peptides from different protein sources with their in vitro and vivo physiological effects are addressed in this book, as is an overview of the different analysis methods. The book also includes a discussion of health benefits, such as antimicrobial, antiallergic, antihypertensive, antitumor, and immunomodulatory properties of peptides"--
