04588nam 2200829 450 99620830790331620230329230031.0(CKB)1000000000429930(MH)001748850-8(SSID)ssj0000083499(PQKBManifestationID)12014778(PQKBTitleCode)TC0000083499(PQKBWorkID)10162689(PQKB)11668300(EXLCZ)99100000000042993020750227d1974 uy 0engtxtccrAging its challenge to the individual and to society : [papers] /edited by William C. Bier[electronic resource]New York Fordham University Press[1974]1 online resource (xi, 292 p. )The Pastoral psychology series AgingThe Pastoral psychology series ;no. 8"Sponsored by the Psychology Department of Fordham University."0-8232-0980-6 Includes bibliographies.I. Aging in perspective : historical, cultural, religious --Aging in preindustrial and in contemporary industrial societies /Charles F. O'Donnell --The aged in Chinese and Japanese cultures /Gino K. Piovesana --The challenge of aging for contemporary religion /William F. Hogan --II. The basic scientific dimensions --Demography of aging /Leon F. Bouvier --Physiology of aging /Nathan W. Shock --Sociology of aging /Howard A. Rosencranz --III. The psychology and psychopathology of aging --Psychology of aging /M. Powell Lawton --Individual differences in aging /Anne Anastasi --Psychopathology of aging /Robert J. Campbell --IV. Retirement : center of the aging challenge --Retirement : the emerging social pattern /Ruth G. Bennett --Pre-retirement : planning and programs /Vito A. Giordano --Retirement among priests and religious /Rose Mary Strain --V. The experience of retirement --The experience of a retired priest /Benjamin L. Masse --The experiences of a retired businessman /Samuel Scheiber --The experience of a retired nun /Marie Laurette Lovely --The experience of a retired business executive /Harry A. Schwartz --The experience of a retired religious educator /Rae Bragman --VI. The challenge for the aging individual --The challenge of aging for married partners /Seymour B. Jacobson --Aging and career development /Tom Hickey --The prospect of death /Leo J. O'Donovan --VII. The challenge for society --The older person and his family /Mary Scholastica Handren --Community services to the aging /Clare J. Kagel --Creating homes for the aged /John B. Ahern --VIII. Successful aging : the ultimate challenge --A sociological viewpoint /Marie Mercedes Hartman --A psychological viewpoint /Comilda S. Weinstock --A religious viewpoint /Rosaria Buesching.GerontologyCongressesRetirementCongressesOlder peopleCongressesOlder peopleCongressesRetirementCongressesHuman ActivitiesMedicineHealth OccupationsOccupationsRetirementGeriatricsSocial Welfare & Social WorkHILCCSocial SciencesHILCCGerontologyHILCCConference proceedings.fastCongress.GerontologyRetirementOlder peopleOlder peopleRetirementHuman ActivitiesMedicineHealth OccupationsOccupationsRetirementGeriatricsSocial Welfare & Social WorkSocial SciencesGerontology301.43/5Bier William Christian1911-19801344590Bier William Christian1911-1980,Fordham University.Department of Psychology.Institute of Pastoral PsychologyDLCDLCBHABOOK996208307903316Aging3069683UNISAThis Record contains information from the Harvard Library Bibliographic Dataset, which is provided by the Harvard Library under its Bibliographic Dataset Use Terms and includes data made available by, among others the Library of Congress03848nam 22009613a 450 991036775710332120250203235435.09783039214921303921492610.3390/books978-3-03921-492-1(CKB)4100000010106146(oapen)https://directory.doabooks.org/handle/20.500.12854/58772(ScCtBLL)38e491a8-9185-4704-9924-85178a869eef(OCoLC)1163856228(oapen)doab58772(EXLCZ)99410000001010614620250203i20192019 uu engurmn|---annantxtrdacontentcrdamediacrrdacarrierSafety and Microbiological QualityFabienne Remize, Didier MontetMDPI - Multidisciplinary Digital Publishing Institute2019Basel, Switzerland :MDPI,2019.1 electronic resource (126 p.)9783039214914 3039214918 The safety and microbiological quality of fermented foods covers complementary aspects of such products. Food fermentation is primary intended to improve food preservation, thereby modifying food properties. However, the management of chemical and microbiological hazards is a leading aspect for innovative processing in this domain. Similarly, microbiological quality in fermented foods is of peculiar importance: all microorganisms with a positive effect, including probiotic bacteria, fermentative bacteria, Saccharomyces and non-Saccharomyces yeasts, can be relevant. The fitness of pro-technological microorganisms impacts nutritional quality, but also sensory properties and processing reliability. This book provides a broad view of factors which determine the safety and microbiological quality of fermented foods. A focus is made on the interconnection between starter properties and the expectations related to a probiotic effect. All chapters underline the involvement of fermented foods towards better resource management and increasing food and nutritional security, especially in developing countries.Biology, life sciencesbicssctiger nutstable olivesmedium-chain fatty acidsnutritional valuemicrobial lipidsBifidobacterium spp.Lactic Acid Bacteriafree radical scavengingviabilityanti-carcinogenictechnological characteristicsfermented papaya preparation (FPP)beverageproduct developmentpredictive microbiologysea buckthornCarica papayafungicidestuck fermentationreconstituted milkL. rhamnosus GGantioxidantgrowth parametershorchatapesticidemicrobiologyculture optimizationfresco cultureyeastPCAqualityAsian countriesProbioticstraditionalshelf lifelactic fermentationMucor circinelloidesfermentationanti-diabeticEnterococcus spp.alcoholic fermentationShigellaoxidative stresswineBiology, life sciencesRemize Fabienne1787785Montet DidierScCtBLLScCtBLLBOOK9910367757103321Safety and Microbiological Quality4321740UNINA