Printed edition of Intangible Capital Vol. 11, No 2 (2015)

Posted on 2015/07/17 by OmniaScience

Printed edition of Intangible Capital Vol. 11, No. 2

Language: English, Spanish, Catalan

Binding: Perfect-bound paperback

Pages: 148 pages

Dimensions (cm): 21.0 width x 29.7 tall

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Evidencias de la gestión de Conocimiento en contextos sociales y tecnológicos de países de Latinoamérica y Europa

Posted on 2015/07/06 by OmniaScience

Evidencias de la gestión de Conocimiento en contextos sociales y tecnológicos de países de Latinoamérica y Europa

 

Editor: Carlos Blanco Valbuena


Language: Spanish

Binding: Perfect-bound Paperback

Pages: 181 pages

Dimensions (cm): 18.9 wide x 24.6 tall

 

 

 

 

Summary

The subject of this this book is the experiences of knowledge creation in Latin American and European contexts, to show evidence and justified certainty of how some social and technological organizations have taken on the challenge of managing knowledge in an intelligent way to tap into the expertise and good sense of people. The investigations reveal important results that other organizations can take to put them into practice and achieve the desired from knowledge creation benefits. We invite our readers to take the risk of being part of the knowledge-based economy and have the courage to break paradigms of the past century, so that their businesses can remain on the market.

 

 

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Advances in the Understanding of Gluten related Pathology and the Evolution of Gluten-Free Foods

Posted on 2015/06/30 by OmniaScience

Advances in the Understanding of Gluten related Pathology and the Evolution of Gluten-Free Foods

 

Editors: Eduardo Arranz, Fernando Fernández-Bañares, Cristina M. Rosell, Luis Rodrigo, Amado Salvador Peña


Language: Englihs

Binding: Perfect-bound Paperback

Pages: 713 pages

Dimensions (cm): 18.9 wide x 24.6 tall

 

 

 

Summary

This book will give you up-to-date information on the basic and clinical aspects of gluten-related disorders, the evolution of grains, bread and gluten-free products covering the necessary integration of the different fields which until recently were considered separate.

 

To achieve a common platform, this book has three sections.

  • The first section deals with chapters explaining the immune response to the toxic peptides of gluten as well as new approaches in treatment.
  • The second section revises the advances made in the clinical spectrum of the gluten-related disorders.
  • The third section explores the evolution of gluten, bread products and the great challenge to elaborate gluten-free products of high quality. The technological improvements in this field will produce gluten-free foods, less expensive than at present available in food stores.

 

The authors are recognized investigators, active in the field of gluten-related disorders and the evolution of gluten-free products. The information provided is essential for celiacs, non-celiac gluten- sensitive persons, Patient Associations of gluten-related disorders, physicians and the food industry. It will be of help to clinical and research scientists in clinical medicine, immunology and pathology, to professionals in nutrition and gluten-free products, to the regulatory authorities, to food chemists and their technologists.

 

 

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