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Criminology and Criminal Policy Movements
These studies recover the historical roots of thinking that are in conflict with, and critical of, present-day tendencies. Criminological theory over the last few decades has oscillated between extremes: on one side there are calls for increasing the state exercise of punitive power as the only means of providing security, in the face of both urban and international rime; while the other side highlights the need for reducing the exercise of punitive power because of the paradoxical effects that it produces. Useful for academics, practitioners, professionals and students, this book will certainly contribute to a wider awareness in crime prevention and criminal justice.
Volume 21, Tome II: Cumulative Index
Cover -- Half Title -- Title -- Copyright -- Contents -- Overview of Kierkegaard Research: Sources, Reception and Resources -- Index of Names, L-Z
Cuba and Africa, 1959-1994
A history of Atlantic solidarity between Cuba and Africa, in struggle for African independence from colonial powers The Cuban people hold a special place in the hearts of the people of Africa. The Cuban internationalists have made a contribution to African independence, freedom, and justice, unparalleled for its principled and selfless character.’ As Nelson Mandela states, Cuba was a key participant in the struggle for the independence of African countries during the Cold War and the definitive ousting of colonialism from the continent. Beyond the military interventions that played a decisive role in shaping African political history, there were many-sided engagements between the island an...
Fermentation
A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasizing the various chemical changes that take place during processing, both pre- and post-fermentation, the book explores: The complex microbial community in fermented foods The generation of the flavor and aroma compounds in fermented foods The effect of fermentation on the rheological properties and the color of foods The effect of fermentation on b...
