Maredata: red temática sobre datos de investigación en abierto
Maredata: red temática sobre datos de investigación en abierto

Author: Ernest Abadal

Publisher: Ediciones Universidad de Salamanca

Published: 2018-10-04

Total Pages: 7

ISBN-13:

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RESUMEN: Se presentan los objetivos, las actividades y las líneas de trabajo de Maredata, una red temática dedicada a la gestión de datos de investigación y financiada por el Plan Estatal de I+D+I. Maredata ha sido creada por cinco grupos de investigación españoles con el propósito de difundir el interés por la gestión de datos de investigación entre la comunidad académica (investigadores, gestores de proyectos, bibliotecarios, etc.) y de generar nuevas líneas de investigación al respecto. Palabras clave: Datos de investigación; redes temáticas; reutilización; Maredata. ABSTRACT: We present the objectives, activities and research lines of Maredata, a thematic network funded by the Spanish National R+D Program. Maredata has been created by five research groups for spreading interest on the research data management among the academic community (not only researchers but also librarians and research managers) and for generating new lines of research. Keywords: research data; reuse; academic networks; Maredata.

Pseudocereals
Pseudocereals

Author: Claudia Monika Haros

Publisher: John Wiley & Sons

Published: 2017-02-06

Total Pages: 260

ISBN-13: 1118938283

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The aim of this book is to update knowledge and summarise recent research on pseudocereals, particularly regarding their botanical characteristics, composition, structure, use, production, technology and impact on human health. In the last few years, pseudocereals – in particular amaranth and quinoa – have acquired increased importance (which is also due to the increased demand for gluten ]free food). Worldwide, the demand for amaranth and quinoa has risen immensely, as seen in rising prices for amaranth and quinoa. At the same time, research in all relevant fields has intensified. At present there is some confusion surrounding the term ‘pseudocereals’ and what it does and does not include, for example kiwicha which is Amaranthus caudatus or kaniwa which is Chenopodium pallidicaule. Sometimes other grains are included in the pseudocereal group like chia (Salvia hispanica L), an oleaginous seed. One of the aims of the book is to clear up some of the confusion over what is included in the group of pseudocereals. The book will include: the origin, production and utilization of pseudocereals; structure and composition of kernels; carbohydrates/fibre/bioactive compounds of kernels; proteins and amino acids of kernels; lipids of kernels; pseudocereal dry and wet milling: processes, products and applications; food uses of whole pseudocereals; pseudocereals in gluten free products; and the nutritional and health implications of pseudocereal intake.

Nutritional Composition of Fruit Cultivars
Nutritional Composition of Fruit Cultivars

Author: Monique Simmonds

Publisher: Academic Press

Published: 2015-10-16

Total Pages: 798

ISBN-13: 0124080642

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Nutritional Composition of Fruit Cultivars provides readers with the latest information on the health related properties of foods, making the documentation of the nutritive value of historical cultivars especially urgent, especially before they are lost and can't be effectively compared to modern cultivars. Because there is considerable diversity and a substantial body of the compositional studies directed towards commercial varieties, this information is useful for identifying traits and features that may be transposed from one variety to another. In addition, compositional and sensory features may also be used for commercialization and to characterize adulteration. Detailed characterization of cultivars can be used to identify "super-foods". Alternatively, unmasked historical cultivars may be the focus of reinvigorated commercial practices. Each chapter in this book has sections on the botanical aspects, the composition of traditional or ancient cultivars, the composition of modern cultivars, a focus on areas of research, the specialty of the communicating author of each chapter, and summary points. - Presents the botanical aspects and composition of both traditional and modern plants, including in-depth insight into current research, and overall summary points for each fruit for consistent comparison and ease of reference - Provides important information in the consideration of preservation, transference, or re-introduction of historical/traditional cultivars into current crop science - Provides details on compositional and sensory parameters, from aroma and taste to micro- and macronutrients - Includes data on nutraceuticals and novel components that have proven to impact on, or be important in, food quality, storage, processing, storage, and marketing

Carotenoids in Nature
Carotenoids in Nature

Author: Claudia Stange

Publisher: Springer

Published: 2016-08-02

Total Pages: 454

ISBN-13: 3319391267

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This comprehensive, edited book explores carotenoids and their important functional roles in yeast, bacteria and plants and a profound exposition on the structures of carotenoid molecules, focusing in the first of three parts on the biosynthesis of carotenoids. The regulation of carotenoid biosynthesis in photosynthesis as well as in plant, fruits, storage roots and algae is central to the second part, and discoveries about the function of carotenoids in human health feature in the third and final part. Many helpful illustrations, explanations, overviews and examples help to bring readers up to date on relevant themes including carotenogenic genes, carotenoids in fruits and metabolic engineering. The book explores where carotenoids are synthesized in nature, including in carrots and algae. Contributing expert authors examine enzyme functions and plant models, and analyze the structure of carotenoid molecules. The function of carotenoids in photosynthesis and in photosynthetic organs as well as during fruit ripening are then explored. A whole chapter is dedicated to the latest research on apocarotenoids and further chapters cover interesting and novel themes on plastid development and the epigenetic regulation that affects carotenoid synthesis in plants. The metabolic engineering of carotenoids that has been done in fruits, plants, and seeds is another area that readers can explore, along with evidences on the function of carotenoids in human nutrition, as antioxidants, as in the control of lipid metabolism and in the absorption of carotenoids. This is a highly informative and wide-ranging work which will update researchers in the field, as well as supporting students of plant physiology and biotechnology, as supplementary reading.

A DRIVER's Guide to European Repositories
A DRIVER's Guide to European Repositories

Author: Kasja Weenink

Publisher: Amsterdam University Press

Published: 2008-01-01

Total Pages: 215

ISBN-13: 905356411X

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The Driver’s Guide is a practical guide for repository managers and institutions who want to build their own repository.

Fermentation Biotechnology
Fermentation Biotechnology

Author: Badal C. Saha

Publisher: American Chemical Society

Published: 2003-10-09

Total Pages: 310

ISBN-13:

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Saha (fermentation biotechnology research, U.S. Department of Agriculture) presents a compilation of seven papers from an August 2002 American Chemical Society symposium and eight solicited manuscripts, all covering advances in fermentation biotechnology research. The papers are organized into sections covering production of specialty chemicals, production of pharmaceuticals, environmental bioremediation, metabolic engineering, and process validation. Distributed by Oxford U. Press. Annotation : 2004 Book News, Inc., Portland, OR (booknews.com).

Food Safety and Preservation
Food Safety and Preservation

Author: Alexandru Mihai Grumezescu

Publisher: Academic Press

Published: 2018-04-18

Total Pages: 698

ISBN-13: 0128149574

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Food Safety and Preservation: Modern Biological Approaches to Improving Consumer Health explores the most recent and investigated hot topics in food safety, microbial contamination, food-borne diseases and advanced preservation methods. It brings together the significant, evidence-based scientific progress of various approaches to improve the safety and quality of foods, also offering solutions to help address food industry challenges. Recent studies and technological advancements in biological control are presented to control foodborne pathogens. In addition, analytical methods for reducing potential biological hazards make this book essential to researchers, scientists, technologists and grad students. - Covers all aspects of food contamination, from food degradation, to food-borne diseases - Examines validated, biological control approaches to reduce microbial and chemical contamination - Includes detailed discussions of risk and safety assessments in food preservation