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Cenozoic Geology of the Central Andes of Argentina
The book Cenozoic Geology of the Central Andes of Argentina, prepared within the context of Instituto del Cenozoico at Universidad Nacional de Salta, is thus a compendium of 27 original contributions containing extensive work on the multiple aspects of Andean geology of the past 65 million years. Each study has been responsibly peer-reviewed, thoroughly edited and carefully presented.
Advances in Geomorphology and Quaternary Studies in Argentina
This book presents selected research highlights from the Seventh Argentine Geomorphology and Quaternary Studies Congress, hosted at Puerto Madryn, Northern Patagonia, Argentina by the Argentine Association of Geomorphology and Quaternary Studies (AACYG). The congress included special sessions, symposia, invited lectures and posters on the following topics: Quaternary stratigraphy and geochronology, paleontology (diatoms, mollusks, foraminifera, palynology, phytoliths, paleobotany, vertebrates), dendrochronology, climate change, paleoclimate, Pampean Quaternary paleolimnology, paleomagnetism, environmental magnetism, hydrogeochemical processes, geoarchaeology, geomorphology, structural geology and neotectonics, paleosurfaces, volcanism, geological hazards, assets, geomorphosites, and digital mapping. The Scientific Committee of the Congress has selected the papers published in this volume from more than 150 contributions in many different disciplines.
Encyclopedia of Food Chemistry
Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reac...
Reactive Intermediates
The field of reactive intermediates has been blossoming at a rapid rate in recent years and its impact on chemistry, both "pure" and "applied," as well as on biology, astronomy, and other areas of science, is enormous. Several books have been published which cover the area; one, edited by McManus, * surveys the subject in general at the senior undergraduate or beginning graduate level. In addition, a number of monographs have appeared which deal with individual topics such as carbenes, nitrenes, free radicals, carbanions, carbenium ions, and so on, in great depth. Our objective is somewhat different. We hope that these Advances in . . . type of volumes will appear at irregular intervals of a...
Media Law in Italy
Derived from the renowned multi-volume International Encyclopaedia of Laws, this analysis of media law in Italy surveys the massively altered and enlarged legal landscape traditionally encompassed in laws pertaining to freedom of expression and regulation of communications. Everywhere, a shift from mass media to mass self-communication has put enormous pressure on traditional law models. An introduction describing the main actors and salient aspects of media markets is followed by in-depth analyses of print media, radio and television broadcasting, the Internet, commercial communications, political advertising, concentration in media markets, and media regulation. Among the topics that arise...
Biogenic Amines on Food Safety
Biogenic amines have been known for some time. These compounds are found in varying concentrations in a wide range of foods (fish, cheese, meat, wine, beer, vegetables, etc.) and their formations are influenced by different factors associated to those foods (composition, additives, ingredients, storage, microorganism, packaging, handing, conservation, etc.). The intake of foods containing high concentrations of biogenic amines can present a health hazard. Additionally, they have been used to establish indexes in various foods in order to signal the degree of freshness and/or deterioration of food. Nowadays, there has been an increase in the number of food poisoning episodes in consumers asso...
