De Lexicografia
De Lexicografia

Author: Paz Battaner Arias

Publisher: Documenta Universitaria

Published: 2010-08-30

Total Pages: 777

ISBN-13: 8492707429

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Lexicography requires rigour, a broad scope, complexity and diligence. The current interest is for having varied and ideal dictionaries from diverse perspectives and for all types of users. The I International Symposium on Lexicography invited the consideration of lexicographical activity from an open perspective that links and unites languages together, considering its output a real help, since what links all dictionaries is that they are all instruments, and precision ones if possible.

De lexicografia
De lexicografia

Author: Janet Ann DeCesaris

Publisher: Documenta Universitaria

Published: 2004

Total Pages: 818

ISBN-13: 8496367061

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Institut Universitari de Lingüística Aplicada (IULA).\nUniversitat Pompeu Fabra.\nSèrie Activitats, 15.\nLa lexicografia exigeix rigor, amplitud, complexitat i laboriositat. L'interès actual és tenir diccionaris variats i idonis des de perspectives diverses i per a tot tipus d'usuaris variats. El I Symposium Internacional de Lexicografia va convidar a considerar l'activitat lexicogràfica des d'un horitzó obert, que enllaci, uneixi i travi les nostres llengües amb unes altres i els productes de les quals representin realment una ajuda, ja que el gènere comú o descriptor de tot tipus de diccionari és el terme instrument; de precisió, si pot ser.\n

Modern Technologies and Their Influence in Fermentation Quality
Modern Technologies and Their Influence in Fermentation Quality

Author: Santiago Benito

Publisher: MDPI

Published: 2020-05-20

Total Pages: 220

ISBN-13: 3039289470

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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.

Principles of Modern Microbiology
Principles of Modern Microbiology

Author: Mark Wheelis

Publisher: Jones & Bartlett Learning

Published: 2008

Total Pages: 525

ISBN-13: 076371075X

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This text balances brevity and clarity in a condensed introduction to microbiology. It contains a manageable amount of detail and yet covers the full range and diversity of the microbial world.

Beverages
Beverages

Author: A. Varnam

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 474

ISBN-13: 146152508X

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Beverages provides thorough and integrated coverage in a user-friendly way, and is the second of an important series dealing with major food product groups. It is an invaluable learning and teaching aid and is also of great use to the food industry and regulatory personnel.