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En esta obra se ofrece una revisión a todos los aspectos referentes a la alimentación de los animales, como elemento fundamental en la calidad de la producción alimentaria, abarcando todos los factores determinantes en esta actividad. Se puede definir como un manual práctico de consulta de empresarios y técnicos del sector, ya que incluye una información muy completa sobre: Capítulo del código alimentario sobre piensos y alimentos para animales. Fabricación y formulación de alimentos para animales de compañía. Tecnología de la transformación y preparación de piensos de origen animal y del pescado. Preparación, puesta en el mercado y utilización de los piensos medicamentos. Enzimas, microorganismos y sus preparados en la alimentación animal. Comercialización y características de los piensos simples y compuestos. Métodos oficiales de análisis de piensos y de alimentos para animales y sus materias primas, de muy reciente aparición.

Con todo lo referente a la composición, características, tecnología, legislación, normas de calidad y métodos de análisis de grasas y aceites comestibles. Con la reglamentación técnico-sanitaria de los aceites vegetales comestibles. Caracteristicas de grasas animales, margarinas, minarinas y preparados grasos. Disolventes de extraccion.

Con la plena incorporación de nuestro país a la Unión Europea (UE), es preciso cumplir las directivas establecidas sobre fertilizantes y productos afines para su utilización en la agricultura. En este interesante libro encontrará una información muy completa y de acuerdo con las especificaciones de la UE, sobre los fertilizantes, composición en elementos nutritivos...

Dicen que la raza humana se convirtió en tal cuando empezó a comer carne. Los alimentos que comemos tienen varios componentes: proteínas, grasas, hidratos de carbono, sales minerales, vitaminas y agua. Las proteinas son el principal componente del organismo humano. Ademas, tienen diversas propiedades tales como: Forman parte de las enzimas. Defiende nuestro organismo de ataques de los microorganismos. Son proteinas defensivas o anticuerpos. Mantienen la union entre los tejidos. Facilitan reacciones vitales, como por ejemplo, la digestion del azucar lactosa, presente en la leche y los productos lacteos. Proteinas contractiles que ayudan en los movimientos de nuestro cuerpo. Ayudan a mantener el pH neutro de nuestro organismo. La carne, el pescado, los granos de cereales, la leche, el queso, etc., son ricos en proteinas. En este libro se estudian las proteinas en los alimentos y las funciones que realizan desde el punto de vista tecnico pero intentando ser muy divulgativo. Se tratan las proteinas de la leche, quesos, carnes, pescado, cereales, legumbres, alimentos procesados, etc. Ademas al final de cada capitulo se incluyen casos y ejercicios practicos utiles como instrumento para la formacion y el aprendizaje. Es una obra de interes para los profesionales de la alimentacion, empresas agroalimentarias, nutricionistas, catedras de tecnologia de los alimentos, laboratorios, veterinarios, agronomos, medicos, farmaceuticos, responsables de comedores, cursos de formacion, etc.

Microbiology is the science that studies living beings of very small dimensions, known as microbes or microorganisms. Within that group, some microbes are considered beneficial and others harmful. For example, there are bacteria that are used for the manufacture of yogurt, cheese, wine, beer, etc., such as Streptoccocus thermophilus, Lactobacillus bulgaricus, Saccharomyces cerevisiae, etc. And on the contrary, there are others that cause diseases and poisoning, such as coliform bacteria, salmonella, listeria, clostridium, etc. In this book we are going to study bacteria, yeasts, molds and viruses, their structure, their types, their applications, the poisoning and problems they can cause. The case of viruses is very special, as we are seeing with Covid-19. We will also study them since they are a problem in some agri-food industries. The subtitle of this book is: Training course. This is so because it can be used as a basis for food microbiology courses. Solved practical exercises are included that can help a lot in the pedagogical work of teachers. It is also a very useful book for all food professionals, laboratories, official bodies, etc.

Microbiology is the science that studies living beings of very small dimensions, known as microbes or microorganisms. Within that group, some microbes are considered beneficial and others harmful. For example, there are bacteria that are used for the manufacture of yogurt, cheese, wine, beer, etc., such as Streptoccocus thermophilus, Lactobacillus bulgaricus, Saccharomyces cerevisiae, etc. And on the contrary, there are others that cause diseases and poisoning, such as coliform bacteria, salmonella, listeria, clostridium, etc. In this book we are going to study bacteria, yeasts, molds and viruses, their structure, their types, their applications, the poisoning and problems they can cause. The case of viruses is very special, as we are seeing with Covid-19. We will also study them since they are a problem in some agri-food industries. The subtitle of this book is: Training course. This is so because it can be used as a basis for food microbiology courses. Solved practical exercises are included that can help a lot in the pedagogical work of teachers. It is also a very useful book for all food professionals, laboratories, official bodies, etc. Given the importance of food, there are many universities and technical schools that have degrees in Food Technology, where the composition and chemical properties of food are studied in depth. This book is addressed to students and professors of food chemistry and professionals from the agri-food sector who wish to have some knowledge about the chemistry of food and its manufacturing processes. The most current knowledge related to food, its chemical composition, properties, nutritional value, people's energy expenditure, food additives, nutritional labeling, people's weight (Body Mass Index, BMI) are presented. And functional foods, genetically modified foods, antioxidants, omega-3 fatty acids, probiotics, prebiotics, food and nutritional safety, etc. A study of each specific food is also made: milk, cheese, yogurt, meats, sausages, fish, shellfish, fats, oils, juices, jams, nectars, eggs, sugars, flours, breads, cakes, cocoa, chocolate, candies, nougat, cookies, sauces, nuts, honey, coffee, tea, etc. Equipment and techniques for preparing and packaging all types of food are studied, such as those mentioned in the previous paragraph. Practical exercises are included in each chapter, with the solutions at the end of the book. Thus, this work is of great interest for TRAINING COURSES. Of course, it is a very suitable reference book for professionals in the food sector, official bodies, companies dedicated to providing training courses, teachers and students, etc.

Este libro, trata de exponer de forma clara la terminología usada en el sector del agua. Es muy importante para no cometer errores a la hora de redactar proyectos, libros de instrucciones, documentos técnicos, artículos de investigación, etc. Contiene gran cantidad de ilustraciones que ayuda a una mejor comprensión de las explicaciones escritas. A través de estos términos se presentan los conocimientos más actuales relativos a los tratamientos del agua potable y las aguas residuales, sus propiedades, instalaciones de transformación, equipos, plantas auxiliares, etc. No existen en el sector técnico, profesional y de formación ningún diccionario específico de términos técnicos y profesionales sobre todo el conocimiento del agua. El orden es alfabético como cualquier diccionario. Por lo tanto, es una obra básica y única para todos los agentes que intervienen en el sector del agua y sus aplicaciones.

The United Nations Organization defines climate change as the global variation of the Earth's climate. This variation is due to natural causes and human action and occurs on all climatic parameters: temperature, rainfall, cloudiness, etc., at very different time scales. One of humanity's most important challenges is to face climate change induced by frenetic human activity. For our planet to arrive in acceptable conditions for future generations, it is necessary to take measures. Polluting emissions from fossil fuels are the main cause of such climate change. It is clear that we must try to replace them with clean energy (without polluting emissions) and renewable energy (that does not run out). This book includes solved practical exercises, tables with data of interest, diagrams, graphs, photos, etc. Explanations are also given about the greenhouse effect, acid rain, the ozone layer, the carbon cycle, the ecological footprint, etc. It is a reference book of great interest for the general public, official bodies, equipment manufacturers, training courses, energy agencies, engineering, installers, investors, etc. INDEX: Chapter 1 CLIMATE CHANGE AND THE UNITED NATIONS. Chapter 2 CLIMATE CHANGE AND FOSSIL AND RENEWABLE ENERGY.Chapter 3 REDUCING THE EFFECTS OF CLIMATE CHANGE. Chapter 4 ENLARGEMENT OF FOREST AREA. Chapter 5 FOSSIL AND RENEWABLE ENERGY. Chapter 6 ACID RAIN. Chapter 7 THE GREENHOUSE EFFECT. Chapter 8 THE CARBON CYCLE. Chapter 9 THE OZONE LAYER.

Hydrogen in not found free in nature. We have the example in water whose molecules results from the union of two hydrogen atoms with one oxygen. Returning to the case of water, if we want to separate its components, it can be done by electrolysis. But the basic question is that the electrolysis process requires energy, which is obtained through electricity generated in thermal, nuclear, etc. Another example, methane (CH4), can be used to make hydrogen, but it is a polluting fossil source. And this is where the concept of GREEN HYDROGEN comes in: it is that which is obtained through renewable energies (wind, solar, etc.), with zero polluting emissions. This work is of great interest to engineering companies, energy companies, construction companies, installers, designers, electrical companies, energy agencies, state companies, official bodies, etc. It is also very suitable for training courses. INDEX: Chapter 1 GREEN HYDROGEN. Chapter 2 HYDROGEN ROADMAP: A COMMITMENT TO RENEWABLE HYDROGEN. Chapter 3 HYDROGEN AS AN ENERGY SOURCE. Chapter 4 METHODS FOR OBTAINING HYDROGEN. Chapter 5 APPLICATIONS OF HYDROGEN. Chapter 6 FUEL CELLS. Chapter 7 TYPES OF FUEL CELLS. Chapter 8 FUEL CELL APPLICATIONS. Chapter 9 HYDROGENERS AND FUEL CELL-MOVED VEHICLES. Chapter 10 FORECASTS ON THE FUEL CELL MARKET. Chapter 11 NUCLEAR FUSION AND HYDROGEN. GLOSSARY OF ENERGY TERMS.