“Risk Management in the Cultural Heritage Sector: Museums, Libraries, Archives” is the second volume in the Book Series “Education and Research in the Sector of Cultural and Environmental Heritage”. Its contents can be traced preliminarily to a historical overview of the regulatory situation regarding the safety of cultural heritage in Italy and internationally, with a consequent discussion of procedures for evaluation and prevention, guidelines and security systems, in particular, in confined environments. Attention then focuses on the various types of risk and relevant scientific methodologies, comparing methodological paths and monitoring standards established by Italian and International Organisations. A number of case studies carried out by the Diagnostic Laboratory for Cultural Heritage of the Department of Cultural Heritage at the Alma Mater Studiorum University of Bologna are examined.
This book provides detailed and comprehensible information about Quality Control (QC) in the industry. Different viewpoints are explained in relation to food companies, packaging producers and technical experts, including regulatory aspects. One of the most important steps is the comprehension of QC failures in relation to the 'food product' (food/packaging). The book also presents a detailed selection of proposals about new testing methods. On the basis of regulatory obligations in the EU about the technological suitability of food packaging materials, a list of 'performance-oriented' guidelines is proposed. Food sectors are mentioned in relation to products, related packaging materials, known failures and existing quality control procedures. This volume serves as a practical guide on food packaging and QC methods and a quick reference to food operators, official safety inspectors, public health institutions, Certification bodies, students and researchers from the academia and the industry.
When we think of the Italian Mafia, we think of Marlon Brando, Tony Soprano, and the Corleones iconic actors and characters who give shady dealings a mythical pop presence. Yet these sensational depictions take us only so far. The true story of the Mafia reveals both an organization and mindset dedicated to the preservation of tradition. It is no accident that the rise of the Mafia coincided with the unification of Italy and the influx of immigrants into America. The Mafia means more than a horse head under the sheets it functions as an alternative to the state, providing its own social and political justice. Combining a nuanced history with a unique counternarrative concerning stereotypes of the immigrant, Salvatore Lupo, a leading historian of modern Italy and a major authority on its criminal history, has written the definitive account of the Sicilian Mafia from 1860 to the present. Consulting rare archival sources, he traces the web of associations, both illicit and legitimate, that have defined Cosa Nostra during its various incarnations. He focuses on several crucial periods of transition: the Italian unification of 1860 to 1861, the murder of noted politician Notarbartolo, fascist repression of the Mafia, the Allied invasion of 1943, social conflicts after each world war, and the major murders and trials of the 1980s. Lupo identifies the internal cultural codes that define the Mafia and places these codes within the context of social groups and communities. He also challenges the belief that the Mafia has grown more ruthless in recent decades. Rather than representing a shift from "honorable" crime to immoral drug trafficking and violence, Lupo argues the terroristic activities of the modern Mafia signify a new desire for visibility and a distinct break from the state. Where these pursuits will take the family adds a fascinating coda to Lupo's work.
This Brief evaluates the consequences of protein modifications in cheeses, with special emphasis on mozzarella cheeses. It explains the influence of biogenic amines on food quality and safety. As certain biogenic amines display a toxic potential to humans, considerable research has been undertaken in recent years to evaluate their presence in fermented foods, such as cheeses. This Brief summarizes how the presence of amines is influenced by different factors such as cheese variety, seasoning and microflora. The authors compare typical profiles of different products, e.g. ripe vs. unripe cheeses, focusing also on the different types of mozzarella cheeses. The Brief also introduces several analytical methods and simulation techniques, which are being used to evaluate the evolutive profiles of different selected molecules, protein aggregation, or proteolysis.
Thank you for visiting our website. Would you like to provide feedback on how we could improve your experience?
This site does not use any third party cookies with one exception — it uses cookies from Google to deliver its services and to analyze traffic.Learn More.