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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.
Essential Physiology for Dental Students
Essential Physiology for Dental Students offers comprehensive information on human physiology, tailored to the needs of students of dentistry. This new addition to the Dentistry Essentials series helps students gain a deeper understanding of how physiological concepts apply to clinical dental practice. Each chapter outlines an organ system in sufficient detail whilst emphasizing its relevance to clinical dentistry. Written in a student-friendly style, it contextualizes how normal and altered physiology affects dental care and highlights the implications of dental interventions on the body’s functioning. Essential Physiology for Dental Students provides readers with complete coverage of: ce...
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The Uses of Humanism
This book is a novel attempt to understand humanism as a socially meaningful cultural idiom in late Renaissance East Central Europe. Through an exploration of geographical regions that are relatively little known to an English reading public, it argues that late sixteenth-century East Central Europe was culturally thriving and intellectually open in the period between Copernicus and Galileo. Humanism was a dominant cluster of shared intellectual practices and cultural values that brought a number of concrete benefits both to the social-climber intellectual and to the social elite. Two exemplary case studies illustrate this thesis in substantive detail, and highlight the ambivalences and diff...
