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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.
Diet, Nutrition, and the Prevention of Chronic Diseases
Trends such as shifting dietary patterns and an increasingly sedentary lifestyle combined with smoking and alcohol consumption are major risk factors for noncommunicable chronic diseases such as obesity, diabetes, cardiovascular diseases such as hypertension and stroke, cancer dental diseases and osteoporosis. This report reviews the scientific evidence on the effects of diet, nutrition and physical activity on chronic diseases and makes recommendations for public health policies and programmes. Issues considered include the macro-economic implications of public health on agriculture and the global supply and demand for fresh and processed foods.
The Ripa Pannonica in Hungary
This book traces the history of the Roman Empire in what is now Hungary and considers the legacy of the Empire. The Roman Empire was the largest and longest existing empire in the history of the world. Its frontier extended as far as the Danube during the reign of Augustus, and Transdanubia formed a significant part of the province of Pannonia. The Roman Army's deployment along the frontiers began at the end of the first century AD. Between this point in time and the Late Roman Period (the fourth century AD), military units were only stationed along the province's frontier, the Danube River, and these river frontiers were denoted by the word ripa. The frontier in Pannonia extended from the Vienna Basin as far as the mouth of the Save River. It is typical that the sites of three legionary bases along this section of the frontier became the capitals of three countries: Vindobona (Vienna), Aquincum (Budapest), and Singidunum (Belgrade), although the latter belonged to the neighboring prov
