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The Old Man
Old men – especially those who live alone – remain an understudied group in the gerontological literature, despite their significance to the demographic development. Among the elderly, the proportion of old men living alone is rapidly rising. This book is an anthology of different perspectives on The Old Man. It contains a personal account of becoming an old man, treats ideas about the old man throughout Western cultural history, and presents the first studies on the very old man. It also discusses a wide variety of topics – including alcohol as a prism for male aging; the old man and sexuality, digitization, and masculinities; and the single old man as lonely or just living alone – paying much-needed attention to this long overlooked group. The contributing researchers come from disciplines as different as psychology, philosophy, theology, anthropology, health, and gender studies.
Developing a Didactic Framework Across and Beyond School Subjects
Centred around a contemporary conception of Bildung, this book effectively demonstrates how the aims of cross- and transcurricular teaching can be reconciled, resulting in a didactic framework for teaching and learning in secondary schools that can be applied internationally. Chapters present a nuanced and unified approach to fusing theory and practice by offering accounts of some of the most promising teaching methods from leading scholars in the field of curriculum research. These methods include dialogic teaching or movement integration, transversal competences like digital or entrepreneurial thinking, and topics that call for crosscurricular approaches, like sustainability or citizenship...
Magnetic Resonance in Food Science
The scope of applications of magnetic resonance to food science continues to expand. Recently, the focus has turned to the way in which the interpretation and quantification of magnetic resonance data of complex food systems increasingly requires the application of multivariate data analytical protocols. This book provides an up-to-date, global perspective of the latest developments in the field, including methods of studying metabolic processes both in vivo and in vitro, functional MRI and the sensory perception of food. Content is divided into five sections: sensory science; aroma and flavour; authenticity and quantification of food; functionality, structure and ingredients; applications of solid-state methods; and new NMR methods and instrumentation. Magnetic Resonance in Food Science: The Multivariate Challenge is ideal for graduates and researchers as well as for academics and professionals in the field.
The Structure of Interdisciplinary Science
This book presents a novel approach to the analysis of interdisciplinary science based on the contemporary philosophical literature on scientific representation. The basic motivation for developing this approach is that epistemic issues are insufficiently dealt with in the existing literature on interdisciplinarity. This means that when interdisciplinary science is praised (as it often is), it is far from clear to what extent this praise is merited – at least if one cares about various more or less standardised measures of scientific quality. To develop a more adequate way of capturing what is going on in interdisciplinary science, the author draws inspiration from the rich philosophical literature on modelling, idealisation, perspectivism, and scientific pluralism. The discussion hereof reveals a number of critical pitfalls related to transferring mathematical and conceptual tools between scientific contexts, which should be relevant and interesting for anyone actively engaged in funding, evaluating, or carrying out interdisciplinary science.
Introduction to Food Engineering
Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality. The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding. The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.
Foodomics
Provides the latest "-omics" tools to advance the study of food and nutrition The rapidly emerging field of foodomics examines food and nutrition by applying advanced "-omics" technologies in order to improve people's health, well-being, and knowledge. Using tools from genomics, transcriptomics, epigenomics, proteomics, and metabolomics, foodomics offers researchers new analytical approaches to solve a myriad of current challenges in food and nutrition science. This book presents the fundamentals of foodomics, exploring the use of advanced mass spectrometry techniques in food science and nutrition in the post-genomic era. The first chapter of the book offers an overview of foodomics principl...
The Rowman & Littlefield Handbook of Bioethics
This bioethics handbook offers concise, up-to-date, and easy to read chapters on a broad range of bioethical topics in the following categories: foundational concepts, theory and method, healthcare ethics, research ethics, public health, technology, and the environment. The volume provides a snapshot of current bioethics, taking into account current affairs and emerging new topics. Each chapter acknowledges and critically breaks down the historical developments of the subject and the most authoritative existing literature on respective topics, providing accessible and up-to-date philosophical analysis. As such, the chapters are designed to be attractive as primary or supplementary teaching material for university classes of the philosophical or bioethical variety, with clear demarcations and indicators for key terms, ideas, and arguments that should also facilitate productive note-taking and points for critical discussion for students. The handbook also serves as a one-stop starting resource for multi- and interdisciplinary researchers and practitioners who engage with bioethics in their work.
Annual Reports on NMR Spectroscopy
Volume 59 of Annual Reports on NMR Spectroscopy contains current accounts of the many active, and exciting, areas of research which have a crucial dependence on NMR measurements. Nuclear magnetic resonance (NMR) is an analytical tool used by chemists and physicists to study the structure and dynamics of molecules. In recent years, no other technique has grown to such importance as NMR spectroscopy. It is used in all branches of science where precise structural determination is required and where the nature of interactions and reactions in solution is being studied. Annual Reports on NMR has established itself as a premier means for the specialist and nonspecialist alike to become familiar with new techniques and applications of NMR spectroscopy. * Includes comprehensive review articles on NMR Spectroscopy * NMR is used in all branches of science * No other technique has grown to such importance as NMR Spectroscopy in recent years
Phenomenology and Mind 23
Andrea Cimino, Dermot Moran, Andrea Staiti, Introduction Ingrid Vendrell Ferran, Emotions and Sentiments: Two Distinct Forms of Affective Intentionality Nicola Spano, The Foundation of Evaluation and Volition on Cognition: A New Contribution to the Debate over Husserl’s Account of Objectifying and Non-objectifying Acts Alexis Delamare, Are Emotions Valueceptions or Responses to Values? Husserl’s Phenomenology of Affectivity Reconsidered Veniero Venier, Husserl and Non-Formal Ethics Emanuele Caminada, Things, Goods, and Values: The Operative Function of Husserl’s Unitary Foundation in Scheler’s Axiology Cristiano Vidali, The Experience of Value. The Influence of Scheler on Sartre’s Early Ethics Paola Premoli De Marchi, The Axiology of Dietrich von Hildebrand. From Phenomenology to Metaphysics Roberta Guccinelli,„Schatten der Irresponsivität“: Pathos ohne Response/Response ohne Pathos. Trauma, Widerstand und Schelers Begriff der seelischen Kausalität REVIEW Eugene Kelly, Review of Roberta de Monticelli’s Towards a Phenomenological Axiology
Chemometrics in Food Chemistry
The issues related to food science and authentication are of particular importance for researchers, consumers and regulatory entities. The need to guarantee quality foodstuff – where the word "quality" encompasses many different meanings, including e.g. nutritional value, safety of use, absence of alteration and adulterations, genuineness, typicalness, etc. – has led researchers to look for increasingly effective tools to investigate and deal with food chemistry problems. As even the simplest food is a complex matrix, the way to investigate its chemistry cannot be other than multivariate. Therefore, chemometrics is a necessary and powerful tool for the field of food analysis and control....
