Catálogo de publicaciones

The revolution in technology that the food industry has experienced since the Second World War has continually increased the distance between the source of ingredients and the point of conversion and consumption. This has led to the development and increasing importance of intermediate food products (IFPs), raw materials produced by primary conversion units for secondary units to process prior to consumption - IFPs have become the kit-parts of the food industry.

This book is an essential reference offering a comprehensive guide to the range of IFPs available, their key benefits for the food industry (greater flexibility, functionality and more consistent quality) and the ways in which their manufacture can be tailored to the requirements of the food industry. The publication of New ingredients in food processing in English comes at a time when the food industry is under increasing pressure to produce new and innovative products, while faced with consumers who are more educated than ever before about what goes into their food.

• Exhaustive guide to available IFPs - range, function, application and benefits
• Comprehensive summary of international research into the biochemistry of IFPs
• Excellent link between the theoretical structure of biomolecules and their practical application in the food industry

New Materials for Catalytic Applications proposes the use of both new and existing materials for catalytic applications, such as zeolites, metal oxides, microporous and mesoporous materials, and monocrystals. In addition, metal-oxides are discussed from a new perspective, i.e. nano- and photocatalytic applications.

The material presents these concepts with a new focus on strategies in synthesis, synthesis based on a rational design, the correlation between basic properties/potential applications, and new catalytic solutions for acid-base, redox, hydrogenation, photocatalytic reactions, etc.

• Presents organometallic concepts for the synthesis of nanocatalysts
• Provides a synthesis of new materials following the fluorolytic sol-gel concept
• Covers electronic and photocatalytic properties via synthesis of nano-oxide materials
• Details the nature of sites in MOFs generating catalytic properties immobilization of triflates in solid matrices for organic reactions

New Protein Foods, Volume 1: Technology Part A deals with protein methodologies in transforming protein sources into better or more useful sources. This volume is organized into 10 chapters that summarize possible sources of protein foods, such as legumes, meat, poultry products, and meat analogs.
The introductory chapter presents an overview of the definition of food problem of the societies, the concept of affluent malnutrition, and the role of protein foods. This book then discusses the extent of controversy surrounding the issue of the amino acid fortification of cereals. It emphasizes rice, as it is a major staple in regions where fortification with amino acids should be of great benefit in eliminating malnutrition and improving the health and performance of the populations. This is followed by a discussion on protein fortification of various forms of breads and other products. Chapters 5-8 are devoted into the role of food proteins in human nutrition and the available technologies for their treatment. Emerging protein foods unique to Japan, including products of enzyme applications, are also discussed and their prospects are assessed. The concluding chapter presents underlying philosophies and problems as food and drug laws and regulations move to further definition of food products. It also presents the concern about food nutritive values in changing times.
This book is an ideal source of information for food technologists and researchers who are interested with the evolving field of food proteins.

New Roles for Research Librarians: Meeting the Expectations for Research Support presents strategies librarians can use to adapt to the new conditions and growing expectations that are emerging from students and researchers. Even if they have never completed a PhD, or even been engaged in independent research themselves, this book will provide a new roadmap on how to deal with the new work environment.

The book provides different approaches that include the library in the research process, an area that is often neglected by researchers during their planning and strategic work on research projects. Users will find content that offers tactics on how to create a new dialogue between the librarian and the postgraduate student, along with comprehensive discussions on different starting points, and how communication and collaboration can help reach the best of both worlds.

• Explores the new roles available for research librarians and how they can be integral parts of research
• Provides a new roadmap on how to deal with the new work environment that now exists between librarians and researchers
• Discusses the development and systemizing of research support services and strategies
• Offers insights into the collaboration between the librarian and PhD-candidates

New Techniques in Nutritional Research contains the proceedings of the Ninth Annual Bristol-Myers Squibb/Mead Johnson Symposium on Nutrition Research held on September 11-13, 1989 in Cambridge, England. The papers highlight a number of novel techniques that are currently used in nutritional research, including the doubly labeled water method; the labeled bicarbonate method; X-ray computed tomography; neutron activation analysis; magnetic resonance imaging; and the application of stable isotope tracers.
Divided into four sections encompassing 20 chapters, this volume begins with an overview of stable isotopes and their applications in nutrition science, including vitamin research, and in the investigation of mineral metabolism. It then discusses modern approaches for measuring energy expenditure and body composition, classical and modern methods of anthropometry, measurement of bone mineral content in vivo, and imaging techniques in analysis of bone status.
Nutritional scientists will find this book a useful source of information related to the field.

Red Teaming is can be described as a type of wargaming.In private business, penetration testers audit and test organization security, often in a secretive setting. The entire point of the Red Team is to see how weak or otherwise the organization’s security posture is. This course is particularly suited to CISO’s and CTO’s that need to learn how to build a successful Red Team, as well as budding cyber security professionals who would like to learn more about the world of information security.

• Teaches readers how to dentify systemic security issues based on the analysis of vulnerability and configuration data

• Demonstrates the key differences between Red Teaming and Penetration Testing

• Shows how to build a Red Team and how to identify different operational threat environments.