A union list of serials commencing publication after Dec. 31, 1949.

A forma com que os indivíduos estabelecem suas relações com o mundo tem mudado constantemente. As Novas Mídias e as Tecnologias da Informação e Comunicação (TIC) proporcionam maneiras diferenciadas no que diz respeito às práticas destes indivíduos, sejam essas em momentos de lazer, de estudo ou de trabalho. Os ambientes virtuais, através das mídias interativas, possibilitam a conexão de diferentes áreas do conhecimento e a convergência dos meios na potencialização dos mais variados campos, especialmente a partir da internet. Hoje em dia não basta apenas a disposição de plataformas como forma de repositório de conteúdos. A interatividade é o ponto chave nesta nova era, focando, principalmente, a participação ativa dos usuários. Esta conexão entre professores e alunos, entre produtores e usuários das mídias inaugura um tempo em que a imersão e a participação são essenciais na geração das informações e na construção do conhecimento. Considerando este cenário, os capítulos que compõem este eBook trazem reflexões importantes para o momento atual em que a convergência das mídias e as novas tecnologias têm gerado desafios antes impensados, tanto para o campo da comunicação quanto para o da educação. A superação nas diversas áreas em que se refletem acerca de formatos diferenciados para que se estabeleçam novas práticas sociais e culturais é uma constante não somente para os profissionais em formação, mas para os usuários ávidos por novidades e na expectativa por serem inseridos neste mundo cada vez mais tecnológico, interativo e participativo. É nesse sentido que esta obra apresenta em suas páginas estudos e análises que vão além da fronteira do tradicional, incentivando ações inovadoras a partir dos dispositivos tecnológicos com os quais somos todos os dias confrontados.

The processing of pork is a common technological practice that modifies the taste, flavor, texture and color of raw pork meat. Due to pork’s accessible price and versatility, the manufacture of pork products to offer a variety of options to consumers is an important strategy of the meat industries in this sector to improve profits and expand into new markets at the local, regional and international levels. The diversity of pork products reflects the diversity and history of many local cultures around the world, as well as a growing interest in preserving traditional processing practices. Pork: Meat Quality and Processed Meat Products delves into the various kinds of pork and the methods used to prepare it for consumption, including fresh meat products, fermented sausages, dry-cured products, blood sausages and cooked sausages. Each category starts with a specific raw material (entire cut vs. minced pork meat) to which is added a unique combination of ingredients (e.g., sodium chloride, starter cultures, blood, seasoning and spices). The method of processing (such as salting, drying, thermal processing and fermenting) takes consumer tastes and storage needs into account, as well as how each product will be consumed (cooked, sliced, spread and as an ingredient in other dishes, for instance). Consequently, a wide range of products made from pork are currently being produced worldwide. Added to this is the increasing importance of ingredients and health factors to consumers; the resulting demand for products that address specific health concerns is having a significant impact on research into and the production of pork meat products. Key Features: Comprehensively presents and discusses the wealth of information about pork products Includes specific details about the processing, quality of final products and innovation in the industry Presents innovative, health-oriented approaches to making traditional and commercial pork products Discusses healthier pork meat products that address consumer trends and government recommendations The production of health-oriented pork products is an emerging and promising investigation area with a direct impact on the currect market for meat products.

This book brings new research insights on the properties and behavior of gamma radiation, studies from a wide range of options of gamma radiation applications in Nuclear Physics, industrial processes, Environmental Science, Radiation Biology, Radiation Chemistry, Agriculture and Forestry, sterilization, food industry, as well as the review of both advantages and problems that are present in these applications. The book is primarily intended for scientific workers who have contacts with gamma radiation, such as staff working in nuclear power plants, manufacturing industries and civil engineers, medical equipment manufacturers, oncologists, radiation therapists, dental professionals, universities and the military, as well as those who intend to enter the world of applications and problems of gamma radiation. Because of the global importance of gamma radiation, the content of this book will be interesting for the wider audience as well.