Download or read book Fundamentos f sicos y tecnol gicos written by José Luis Padilla de la Torre and published by . This book was released on 2019 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fundamentos f sicos y tecnol gicos de la inform tica written by Pedro Gómez Vilda and published by PRENTICE HALL. This book was released on 2006 with total page 690 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bajo el epígrafe de fundamentos físicos de la informática cabría incluir aquellos apartados de la Física como ciencia aplicada que juegan un determinado papel en la configuración de los sistemas informáticos.
Download or read book Fundamentos f sicos y tecnol gicos de la inform tica written by Antonio Díaz Lavadores and published by . This book was released on 2013 with total page 121 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fermentation written by Bhavbhuti M. Mehta and published by CRC Press. This book was released on 2012-04-12 with total page 399 pages. Available in PDF, EPUB and Kindle. Book excerpt: A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasiz
Download or read book Fundamentos de los sistemas de implementaci n de protecci n social written by Kathy Lindert and published by World Bank Publications. This book was released on 2023-01-13 with total page 735 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fundamentos de los sistemas de implementación de protección social: Libro de referencia sintetiza las experiencias reales y las lecciones aprendidas de la aplicación de estos sistemas en todo el mundo mostrando una perspectiva amplia de la protección social sobre diversas poblaciones objetivo, como familias pobres o de bajos ingresos, trabajadores en situación de desempleo, personas en condición de discapacidad y personas en situación de riesgo social. El libro analiza diferentes tipos de intervenciones de los gobiernos para ayudar a las personas, familias u hogares mediante programas categóricos, programas contra la pobreza, programas y servicios laborales, prestaciones y servicios por discapacidad, y servicios sociales. El libro de referencia aborda preguntas concretas sobre procedimientos, el «cómo», entre las que se encuentran: ¿Cómo distribuyen los países los beneficios y servicios sociales? ¿Cómo logran hacerlo de forma eficaz y eficiente? ¿Cómo garantizan la inclusión dinámica, sobre todo para las personas más vulnerables y necesitadas? ¿Cómo promueven una mejor coordinación e integración, no sólo entre los programas de protección social, sino también entre programas de otros sectores del gobierno? ¿Cómo pueden responder a las necesidades de sus poblaciones objetivo y proporcionar una mejor experiencia al cliente? El marco de sistemas de implementación profundiza en los elementos clave de ese entorno operativo. Dicho marco se basa en fases esenciales a lo largo de la cadena de implementación. Los actores principales, como las personas y las instituciones, interactúan a lo largo de esta cadena a través de las comunicaciones, los sistemas de información y la tecnología. Este marco se puede aplicar a la implementación de uno o varios programas y a la implementación de la protección social adaptativa. El libro de referencia se estructura en torno a ocho principios que encuadran el concepto de los sistemas de implementación: 1. No hay un modelo único para los sistemas de implementación, pero existen puntos en común que constituyen el núcleo del marco de los sistemas de implementación. 2. La calidad de la implementación es importante: Las debilidades en alguno de los elementos principales afectarán negativamente a todo el sistema, lo que, a su vez, reducirá el impacto de los programas a los que dan apoyo. 3. Los sistemas de implementación evolucionan a lo largo del tiempo de forma no lineal, y los puntos de partida son fundamentales. 4. Es necesario buscar «la sencillez» y «hacer bien lo sencillo» desde el inicio. 5. La «primera milla» (la interfaz mediante la cual las personas interaccionan directamente con las funciones administrativas) suele ser el eslabón más débil en la cadena de implementación. Reformarlo puede requerir un cambio sistémico, pero mejorará considerablemente la eficacia general y mitigará el riesgo de fallos en la primera instancia. 6. Los programas de protección social no operan en un vacío, por lo que sus sistemas de implementación no deberían desarrollarse de forma aislada. Las sinergias entre distintas instituciones y sistemas de información son posibles y pueden mejorar los resultados de los programas. 7. Los sistemas de implementación de protección social contribuyen a la capacidad del gobierno de ayudar a otros sectores, por ejemplo, las subvenciones para seguros de salud, las becas, las tarifas energéticas sociales, las ayudas para la vivienda y los servicios legales. 8. Los desafíos asociados a la inclusión y a la coordinación son amplios y perennes, y motivan la mejora continua de los sistemas de implementación a través de un planteamiento dinámico, integrado y centrado en las personas.
Download or read book Food Biochemistry and Food Processing written by Benjamin K. Simpson and published by John Wiley & Sons. This book was released on 2012-04-11 with total page 909 pages. Available in PDF, EPUB and Kindle. Book excerpt: The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing. Beginning with sections on the essential principles of food biochemistry, enzymology, and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Chapters in this second edition have been revised to include safety considerations and the chemical changes induced by processing in the biomolecules of the selected foodstuffs. This edition also includes a new section on health and functional foods, as well as ten new chapters including those on thermally and minimally processed foods, separation technology in food processing, and food allergens. Food Biochemistry and Food Processing, second edition fully develops and explains the biochemical aspects of food processing, and brings together timely and relevant topics in food science and technology in one package. This book is an invaluable reference tool for professional food scientists, researchers and technologists in the food industry, as well as faculty and students in food science, food technology and food engineering programs. The Editor Dr. Benjamin K. Simpson, Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada Associate Editors Professor Leo Nollet, Department of Applied Engineering Sciences, Hogeschool Ghent, Belgium Professor Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain Professor Soottawat Benjakul, Department of Food Technology, Prince of Songkla University, Songkhla, Thailand Professor Gopinadhan Paliyath, Department of Plant Agriculture, University of Guelph, Ontario, Canada Dr. Y. H. Hui, Consultant to the Food Industry, West Sacramento, California, USA
Download or read book Sensory Analysis of Foods of Animal Origin written by Leo M.L. Nollet and published by CRC Press. This book was released on 2010-09-15 with total page 450 pages. Available in PDF, EPUB and Kindle. Book excerpt: When it comes to food selection, consumers are very reliant on their senses. No matter the date on a carton of milk or the seal on the package of meat, how that milk smells and the color of that meat are just as critical as any official factors. And when it comes to meal time, all the senses must conspire to agree that taste, smell, color, and text
Download or read book Handbook of Meat Poultry and Seafood Quality written by Leo M. L. Nollet and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 739 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:.:.; additives.; aroma.; color.; contaminants.; flavors.; microbiology.; moisture.; mouthfeel.; nutrition.; packaging.; safety.; sensory attributes.; shelf-life.; stability.; tainting.; t.
Download or read book Handbook of Poultry Science and Technology Primary Processing written by Isabel Guerrero-Legarreta and published by John Wiley & Sons. This book was released on 2010-03-30 with total page 806 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive reference for the poultry industry—Volume 1 describes everything from husbandry up to preservation With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 1 describes husbandry, slaughter, preservation, and safety. It presents all the details professionals need to know beginning with live poultry through to the freezing of whole poultry and predetermined cut parts. Throughout, the coverage focuses on one paramount objective: an acceptable quality and a safe product for consumer purchase and use. The text includes safety requirements and regulatory enforcement in the United States, EU, and Asia. Volume 1: Primary Processing is divided into seven parts: Poultry: biology to pre-mortem status—includes such topics as classification and biology, competitive exclusion, transportation to the slaughterhouse, and more Slaughtering and cutting—includes the slaughterhouse building and required facilities, equipment, and operations; carcass evaluation and cutting; kosher and halal slaughter; and more Preservation: refrigeration and freezing—includes the biology and physicochemistry of poultry meat in rigor mortis under ambient temperature, as well as changes that occur during freezing and thawing; engineering principles; equipment and processes; quality; refrigeration and freezing for various facilities; and more Preservation: heating, drying, chemicals, and irradiation Composition, chemistry, and sensory attributes—includes quality characteristics, microbiology, nutritional components, chemical composition, and texture of raw poultry meat Eggs—includes egg attributes, science, and technology Sanitation and Safety—includes PSE, poultry-related foodborne diseases, OSHA requirements, HACCP and its application, and more
Download or read book Food Biochemistry and Food Processing written by Y. H. Hui and published by John Wiley & Sons. This book was released on 2008-02-15 with total page 786 pages. Available in PDF, EPUB and Kindle. Book excerpt: The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.
Download or read book Handbook of Processed Meats and Poultry Analysis written by Leo M.L. Nollet and published by CRC Press. This book was released on 2008-11-12 with total page 782 pages. Available in PDF, EPUB and Kindle. Book excerpt: Muscle foods include a wide range of processed meats and poultry, and therefore represent an important percentage of total worldwide food consumption. The sheer volume of products and the variety of processes available makes analyzing them problematic. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American
Download or read book Handbook of Muscle Foods Analysis written by Leo M.L. Nollet and published by CRC Press. This book was released on 2008-11-10 with total page 990 pages. Available in PDF, EPUB and Kindle. Book excerpt: In today's nutrition-conscious society, there is a growing awareness among meat scientists and consumers about the importance of the essential amino acids, vitamins, and minerals found in muscle foods. Handbook of Muscle Foods Analysis provides a comprehensive overview and description of the analytical techniques and application methodologies for t
Download or read book RETRACTED BOOK 151 Trading Strategies written by Zura Kakushadze and published by Springer. This book was released on 2018-12-13 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book provides detailed descriptions, including more than 550 mathematical formulas, for more than 150 trading strategies across a host of asset classes and trading styles. These include stocks, options, fixed income, futures, ETFs, indexes, commodities, foreign exchange, convertibles, structured assets, volatility, real estate, distressed assets, cash, cryptocurrencies, weather, energy, inflation, global macro, infrastructure, and tax arbitrage. Some strategies are based on machine learning algorithms such as artificial neural networks, Bayes, and k-nearest neighbors. The book also includes source code for illustrating out-of-sample backtesting, around 2,000 bibliographic references, and more than 900 glossary, acronym and math definitions. The presentation is intended to be descriptive and pedagogical and of particular interest to finance practitioners, traders, researchers, academics, and business school and finance program students.
Download or read book Peaceful Uses of Atomic Energy written by and published by . This book was released on 1972 with total page 596 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Disrupci n tecnol gica transformaci n y sociedad written by Juan Carlos Henao and published by Universidad Externado. This book was released on 2021-06-01 with total page 903 pages. Available in PDF, EPUB and Kindle. Book excerpt: La tercera edición de la colección "Así habla el Externado" examina el impacto que las tecnologías disruptivas y la transformación digital están teniendo sobre el conjunto de la sociedad, bajo una lente humanista e interdisciplinar, propia de nuestra institución. La Cuarta Revolución Industrial (4RI), que ha permeado todos los campos de la actividad humana y la sociedad, ofrece la inmensa oportunidad de reducir las brechas de conocimiento e ingreso económico y generar progreso social y democrático, pero puede también tener el efecto contrario. El lector y la lectora encontrarán en estos cuatro tomos reflexiones valiosas, en sus 74escritos, para comprender en todo su alcance estas innovaciones y poder contribuir así a la construcción de realidades cada vez más incluyentes y participativas. Este tomo III, titulado "Derecho, innovación y tecnología: fundamentos para una Lex Informático", tiene por objeto responder la siguiente pregunta: ¿de qué manera las nuevas tecnologías y la economía colaborativa están transformando el derecho, sus principios e instituciones? Para ello, el presente volumen estudia en detalle las promesas, retos y problemas jurídicos suscitados por la aplicación de la inteligencia artificial, el Big Data, el Blockchain y el loT en distintos ámbitos del derecho público y privado. Los diferentes capítulos presentan debates en torno a la forma en que dichas tecnologías vienen afectando profundamente al mundo del derecho, con el fin de construir un marco conceptual que no solo sirva de base para sostener una discusión académica sólidamente fundamentada sobre estos temas, sino también para despejar las dudas jurídicas que pueden existir con el fin de facilitar y acelerar el desarrollo e implementación práctica de estas tecnologías, así como de contribuir a orientar la agenda académica sobre estos asuntos en América Latina.
Download or read book Handbook of Analysis of Edible Animal By Products written by Leo M.L. Nollet and published by CRC Press. This book was released on 2011-04-01 with total page 465 pages. Available in PDF, EPUB and Kindle. Book excerpt: While muscle foods are the more commonly consumed portion of an animal, animal by-products such as the entrails and internal organs are also widely consumed. This handbook, unique in the world, provides food scientists with a full overview of the tools available for the analysis of these by-products. Known for their superior handbooks on processed meats and poultry, muscle meat, dairy, and seafood, editors Nollet and Todra take the same comprehensive approach. They bring together leading experts who look at the techniques and methodologies for analyzing nutritional and sensory qualities as well as safety, includingthe detection of pathogens and toxins usually found in muscle foods.
