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Elsevier

Libros en Ciencias Agrícolas y Biológicas

The Agricultural and Biological Sciences collection advances science-based knowledge for the improvement of animal and plant life and for secure food systems that produce nutritious, novel, sustainable foods with minimal environmental impact. Food Science titles include not only those products from agriculture but all other aspects from food production to nutrition, health and safety, chemistry to security, policy, law and regulation. Biological Sciences address animal behaviour and biodiversity, organismal and evolutionary biology, entomology, marine biology and aquaculture, plant science and forestry.

  • The Pearl Oyster

    • 1 Edición
    • Paul Southgate + 1 más
    • Inglés
    Contrary to a generally held view that pearls are found by chance in oysters, almost all are now produced from farms. This book is a comprehensive treatment of all aspects of the biology of pearl oysters, their anatomy, reproduction, genetics, diseases, etc. It considers how they are farmed from spawning and culturing larvae in hatcheries to adults in the ocean; how various environmental factors, including pollution affect them; and how modern techniques are successfully producing large numbers of cultured pearls. This is the ultimate reference source on pearl oysters and the culture of pearls, written and edited by a number of scientists who are world experts in their fields.

  • Improving Farmed Fish Quality and Safety

    • 1 Edición
    • Øyvind Lie
    • Inglés
    Global aquaculture production has grown rapidly over the last 50 years. It is generally accepted that there is limited potential to increase traditional fisheries since most fish stocks are well or fully exploited. Consequently increased aquaculture production is required in order to maintain global per capita fish consumption at the present level. Fish farming enables greater control of product quality and safety, and presents the possibility of tailoring products according to consumer demands. This important collection reviews safety and quality issues in farmed fish and presents methods to improve product characteristics.The first part of the book focuses on chemical contaminants, chemical use in aquaculture and farmed fish safety. After an opening chapter discussing the risks and benefits of consumption of farmed fish, subsequent contributions consider environmental contaminants, pesticides, drug use and antibiotic resistance in aquaculture. Part two addresses important quality issues, such as selective breeding to improve flesh quality, the effects of dietary factors including alternative lipids and proteins sources on eating quality, microbial safety of farmed products, parasites, flesh colouration and off-flavours. Welfare issues and the ethical quality of farmed products are also covered. The final part discusses ways of managing of product quality, with chapters on HACCP, monitoring and surveillance, authenticity and product labelling.With its distinguished editor and international team of contributors, Improving farmed fish quality and safety is a standard reference for aquaculture industry professionals and academics in the field.

  • Advances in Botanical Research

    • 1 Edición
    • Volumen 47
    • Inglés
    Edited by Jean-Claude Kader and Michel Delseny and supported by an international Editorial Board, Advances in Botanical Research publishes in-depth and up-to-date reviews on a wide range of topics in plant sciences. Currently in its 47th volume, the series features a wide range of reviews by recognized experts on all aspects of plant genetics, biochemistry, cell biology, molecular biology, physiology and ecology. This eclectic volume features six reviews on cutting-edge topics of interest to post-graduates and researchers alike.

  • Light and Video Microscopy

    • 1 Edición
    • Randy O. Wayne
    • Inglés
    The purpose of this book is to provide the most comprehensive, easy-to-use, and informative guide on light microscopy. Light and Video Microscopy will prepare the reader for the accurate interpretation of an image and understanding of the living cell. With the presentation of geometrical optics, it will assist the reader in understanding image formation and light movement within the microscope. It also provides an explanation of the basic modes of light microscopy and the components of modern electronic imaging systems and guides the reader in determining the physicochemical information of living and developing cells, which influence interpretation.

  • Beer

    A Quality Perspective
    • 1 Edición
    • Inglés
    Beer is the only detailed book that specifically addresses the science of beer quality. It explores the quality attributes of beer as well as the various impacts on and perception of beer quality. It includes expert insights based on real-world experience. This book details, with extensive referencing, the research that has been devoted to beer and beer quality. It is the first book to approach beer in this way and comprises an essential reference for anyone seeking an authoritative account of the science of beer appearance, flavor, stability and wholesomeness. Chapters discuss beer foam and how to achieve a suitable head; beer flavour and its instability; colloidal stability of beer; microbiological stability of beer; beer gushing; beer color; and the health aspects of beer. This book will be of interest to employees on the technical production side of the alcoholic beverage industry; students studying the subject; people involved in related and associated biotechnology industries; people from the brewing industry; and academic researchers.

  • Food Contaminants and Residue Analysis

    • 1 Edición
    • Volumen 51
    • Yolanda Picó
    • Inglés
    Food Contaminants and Residue Analysis treats different aspects of the analysis of contaminants and residues in food and highlights some current concerns facing this field. The content is initiated by an overview on food safety, the objectives and importance of determining contaminants and residues in food, and the problems and challenges associated to these analyses. This is followed by full details of relevant EU and USA regulations. Topics, such as conventional chromatographic methods, accommodating cleanup, and preparing substances for further instrumental analysis, are encompassed with new analytical techniques that have been developed, significantly, over the past few years, like solid phase microextraction, liquid chromatography-mass spectrometry, immunoassays, and biosensors. A wide range of toxic contaminants and residues, from pesticides to mycotoxins or dioxins are examined, including polychlorinated biphenyls, polycyclic aromatic hydrocarbons, N-nitrosamines, heterocyclic amines, acrylamide, semicarbazide, phthalates and food packing migrating substances. This book can be a practical resource that offers ideas on how to choose the most effective techniques for determining these compounds as well as on how to solve problems or to provide relevant information. Logically structured and with numerous examples, Food Contaminants and Residue Analysis will be valuable a reference and training guide for postgraduate students, as well as a practical tool for a wide range of experts: biologists, biochemists, microbiologists, food chemists, toxicologists, chemists, agronomists, hygienists, and everybody who needs to use the analytical techniques for evaluating food safety.

  • Environmentally Compatible Food Packaging

    • 1 Edición
    • E. Chiellini
    • Inglés
    Food packaging performs an essential function, but packaging materials can have a negative impact on the environment. This collection reviews bio-based, biodegradable and recycled materials and their current and potential applications for food protection and preservation.The first part of the book looks at the latest advances in bio-based food packaging materials. Part two discusses the factors involved in choosing alternative packaging materials such as consumer preference, measuring the environmental performance of food packaging, eco-design, and the safety and quality of recycled materials. Part three contains chapters on the applications of environmentally-comp... materials in particular product sectors, including the packaging of fresh horticultural produce, dairy products and seafood. This section also covers active packaging, modified atmosphere packaging and biobased intelligent food packaging. The book finishes with a summary of the legislation and certification of environmentally-comp... packaging in the EU.With its distinguished editor and contributors, Environmentally-comp... food packaging is a valuable reference tool for professionals in the food processing and packaging industries.

  • Nutraceutical and Functional Food Regulations in the United States and Around the World

    • 1 Edición
    • Debasis Bagchi
    • Inglés
    Globalization of the nutraceutical and functional food industries presents significant challenges, not the least of which is the regulatory variance between countries active in the marketplace. Nutraceutical and Functional Food Regulations in the United States and Around the World has been written by eminent experts in the field with the specific intention of addressing these important considerations. Beginning with insights into the scope, importance and growing opportunities in these industries, the book demonstrates the global scenario on the acceptance and demand for nutraceuticals and functional foods. It explores the regulatory hurdles and claim substantiation of these foods and dietary supplements, as well as the intricate aspects of manufacturing procedures. Including regulations from South America, Canada, European Union, Australia, New Zealand, Africa, Japan, Korea, China, India and Southeast Asia as well as the United States, Nutraceutical and Functional Food Regulations in the United States and Around the World provides a valuable resource for understanding the key considerations of operating in this rapidly expanding area.

  • Nitrogen in the Environment

    • 2 Edición
    • J.L. Hatfield + 1 más
    • Inglés
    Nitrogen is one of the most critical elements for all life forms. In agricultural systems it is essential for the production of crops for feed, food, and fiber. The ever-increasing world population requires increasing use of nitrogen in agriculture to supply human needs for dietary protein. Worldwide demand for nitrogen will increase as a direct response to increasing population. Nitrogen in the Environment provides a wholistic perspective and comprehensive treatment of nitrogen. The scope of this book is diverse covering a range of topics and issues related to furthering our understanding of nitrogen in the environment at farm and national levels. Issues of nitrogen from its effects on crops and human nutrition to nitrogen in ground water, watersheds, streams, rivers, and coastal marine environments are discussed to provide a broad view of the problem and support scientists, researchers, and engineers in formulating comprehensive solutions.

  • Modelling the Flying Bird

    • 1 Edición
    • Volumen 5
    • C.J. Pennycuick
    • Inglés
    This book outlines the principles of flight, of birds in particular. It describes a way of simplifying the mechanics of flight into a practical computer program, which will predict in some detail what any bird, real or hypothetical, can and cannot do. The Flight program, presented on the companion website, generates performance curves for flapping and gliding flight, and simulations of long-distance migration and accounts successfully for the consumption of muscles and other tissues during migratory flights. The program is effectively a working model of a flying bird (or bat or pterosaur) and is the skeleton around which the book is built. The book provides a wider background and then explains how Flight works and shows how to set up and test hypotheses generated by the program.The book and the program are based on adapting the conventional (and well-tested) thinking of aeronautical engineers to the biological problems of bird flight. Their primary aim is to convince biologists that this is the appropriate way to handle problems that involve flight, to make the engineering background accessible to biologists, and to provide a tool kit in the shape of the Flight program, which they can use to solve practical problems involving bird flight and migration. In addition, the book will be readily accessible to engineers who want to know how birds work, and should be of interest to the ever-growing community working on flapping "micro air vehicles" (MAVs). The program can be used to predict the flight performance and capabilities of reconstructed fossil birds and pterosaurs, flying in ancient atmospheres that differ from present conditions, and also, of course, to predict and account for the results of experiments and observations on living birds and bats.

  • Statistical Aspects of the Microbiological Examination of Foods

    • 2 Edición
    • Basil Jarvis
    • Inglés
    For many biologists, statistics are an anathema; but statistical analysis of quantitative and qualitative data is of considerable importance. Although spreadsheet software provides a diverse range of statistical tools, users are usually unsure which technique should be used. This book provides the basic statistical theory and practice to understand the types of tests frequently needed for the assessment of microbiological data. No prior knowledge of statistical techniques is required. Even when data can be given to a professional statistician for analysis, the microbiologist needs to have at least a general understanding of the underlying basis of statistical procedures in order to communicate effectively with the statistician. The book contains many worked examples to illustrate the use of the techniques and provides a plethora of references both to standard statistical works and to relevant original scientific papers on food microbiology.

  • Handbook of Water and Energy Management in Food Processing

    • 1 Edición
    • Jiri Klemes + 2 más
    • Inglés
    Effective water and energy use in food processing is essential, not least for legislative compliance and cost reduction. This major volume reviews techniques for improvements in the efficiency of water and energy use as well as wastewater treatment in the food industry.Opening chapters provide an overview of key drivers for better management. Part two is concerned with assessing water and energy consumption and designing strategies for their reduction. These include auditing energy and water use, and modelling and optimisation tools for water minimisation. Part three reviews good housekeeping procedures, measurement and process control, and monitoring and intelligent support systems. Part four discusses methods to minimise energy consumption. Chapters focus on improvements in specific processes such as refrigeration, drying and heat recovery. Part five discusses water reuse and wastewater treatment in the food industry. Chapters cover water recycling, disinfection techniques, aerobic and anaerobic systems for treatment of wastewater. The final section concentrates on particular industry sectors including fresh meat and poultry, cereals, sugar, soft drinks, brewing and winemaking.With its distinguished editors and international team of contributors, Handbook of water and energy management in food processing is a standard reference for the food industry.

  • Advances in Agronomy

    • 1 Edición
    • Volumen 98
    • Inglés
    Advances in Agronomy continues to be recognized as a leading reference and a first-rate source for the latest research in agronomy. As always, the subjects covered are varied and exemplary of the myriad of subject matter dealt with by this long-running serial.

  • In Silico

    3D Animation and Simulation of Cell Biology with Maya and MEL
    • 1 Edición
    • Jason Sharpe + 2 más
    • Inglés
    In Silico introduces Maya programming into one of the most fascinating application areas of 3D graphics: biological visualization. In five building-block tutorials, this book prepares animators to work with visualization problems in cell biology. The book assumes no deep knowledge of cell biology or 3D graphics programming. An accompanying DVD-ROM includes code derived from the tutorials, the working Maya computer files, and sample animated movies.

  • In-Pack Processed Foods

    Improving Quality
    • 1 Edición
    • P Richardson
    • Inglés
    Recent developments have enabled the production of in-pack processed foods with improved sensory quality as well as new types of heat-preserved products packaged in innovative containers. This book reviews these advances in packaging formats and processing technologies and their application to produce higher quality, safer foods.Opening chapters cover innovative can designs and non-traditional packaging formats, such as retort pouches. The second part of the book reviews the developments in processing and process control technology required by newer types of packaging. Part three addresses the safety of in-pack processed foods, including concerns over pathogens and hazardous compounds in processed foods. The book concludes with chapters on novel methods to optimise the quality of particular types of in-pack processed foods such as fruit and vegetables, meat, poultry and fish products.In-pack processed foods: improving quality is a valuable reference for professionals involved in the manufacture of this important group of food products and those researching in this area.

  • Modern Techniques for Food Authentication

    • 1 Edición
    • Da-Wen Sun
    • Inglés
    With the increasing awareness of food safety and quality, consumers continuously demand the reassurance of origin and content of their foods. Furthermore, manufacturers must be able to confirm the authenticity of components of their products in order to comply with government legislation. Protection of the rights of consumers, genuine food processors, and prevention of fraudulent or deceptive practices and the adulteration of food is an important and challenge facing the food industry.Rapid scientific and technological advances in the determination of food authenticity have taken place in recent years and Modern Techniques for Food Authentication focuses on many of those novel techniques. Including coverage of various spectroscopic technologies, methods based on isotopic analysis and chromatography, DNA, enzymatic analysis, electrophosresis and thermal methods, this book provides a valuable, international resource on the latest developments in food authentication.

  • Anesthesia and Analgesia in Laboratory Animals

    • 2 Edición
    • Richard Fish + 3 más
    • Inglés
    Anesthesia and Analgesia in Laboratory Animals focuses on the special anesthetic, analgesic, and postoperative care requirements associated with experimental surgery. Fully revised and updated this new edition provides the reader with agents, methods, and techniques for anesthesia and analgesia that ensure humane and successful procedural outcomes.

  • Advances in Agronomy

    • 1 Edición
    • Volumen 97
    • Inglés
    Advances in Agronomy continues to be recognized as a leading reference and a first-rate source for the latest research in agronomy. As always, the subjects covered are varied and exemplary of the myriad of subject matter dealt with by this long-running serial.

  • Improving Seafood Products for the Consumer

    • 1 Edición
    • Torger Børresen
    • Inglés
    It is widely accepted that increased consumption of seafood is important in dealing with growing health problems such as cardiovascular disease. Based on a major EU Integrated Research Project, SEAFOODplus, this important book reviews the range of research into consumer attitudes towards seafood and the key issues in improving the safety, nutritional and sensory quality of seafood products to meet consumer expectations.After an introductory chapter the book is divided into six parts. The first part of the book reviews consumer attitudes to seafood, including regional differences, the impact of eating quality on product preferences, consumer information needs and attitudes to processed seafood products. Part two discusses research on the important health benefits of seafood consumption in such areas as gastrointestinal health, heart disease and the health of children and young adults. In Part three, the book reviews key seafood safety issues and how they can be managed, from virus contamination and pathogens to histamine and biogenic amines. The following two parts then discuss the range of technologies designed both to optimise the sensory and health benefits of seafood and ensure animal welfare in aquaculture operations. The final part of the book reviews traceability issues.Improving seafood products for the consumer is a valuable reference for the seafood processing industry, and all those concerned with improving the consumption of seafood products.

  • Improving the Health-Promoting Properties of Fruit and Vegetable Products

    • 1 Edición
    • F A Tomás-Barberán + 1 más
    • Inglés
    Consumers are advised to increase fruit and vegetable consumption, but the health effects of increased intake are not fully understood. This important collection brings together information on the health-promoting properties of fruit and vegetables.Introduct... chapters provide an overview of fruit and vegetable bioactives and consumer attitudes towards fruit and vegetables. Part two discusses the health effects of fruit and vegetables in relation to specific diseases, including cancer, cardiovascular disease, diabetes, obesity and neurodegenerative diseases. The focus in Part three is on understanding fruit and vegetable phytochemicals. Chapters cover physiological and ecological functions and biosynthesis of health-promoting compounds in fruit and vegetables, rapid analysis of phytochemicals in fruit and vegetables and clinical evidence for biological activity of fruit and vegetable phytochemicals.Part four chapters review the effect of pre- and post-harvest technologies on the health-promoting properties of fruit and vegetables. Topics covered include traditional breeding and modern processing techniques and their effect on fruit and vegetable phytochemicals; genetic manipulation of vegetable crops to alleviate diet-related diseases; agronomy and the nutritional quality of fruit; storage and handling of fruit and vegetables for optimal health-related quality and postharvest enhancement of bioactive compounds in fresh produce using abiotic stresses. The final chapters in Part five look at the nutritional quality of particular fruit and vegetable products, such as fresh-cut fruit and vegetables and organic fruit and vegetables.Improving the health-promoting properties of fruit and vegetable products is a valuable reference for those working in the fresh and processed fruit and vegetable sector of the food industry.

  • Gluten-Free Cereal Products and Beverages

    • 1 Edición
    • Elke Arendt + 1 más
    • Inglés
    Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It presents the latest work in the development of gluten-free products, including description of the disease, the detection of gluten, and the labeling of gluten-free products as well as exploring the raw materials and ingredients used to produce gluten-free products. Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world’s population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins, commonly known as Celiac Disease. This book includes information on the advances in working with those alternatives to create gluten free products including gluten-free beer, malt and functional drinks. Food scientists developing gluten-free foods and beverages, cereal scientists researching the area, and nutritionists working with celiac patients will find this book particularly valuable.

  • Oceans and Human Health

    Risks and Remedies from the Seas
    • 1 Edición
    • Patrick J. Walsh + 4 más
    • Inglés
    Oceans and Human Health highlights an unprecedented collaboration of environmental scientists, ecologists and physicians working together on this important new discipline, to the benefit of human health and ocean environmental integrity alike. Oceanography, toxicology, natural products chemistry, environmental microbiology, comparative animal physiology, epidemiology and public health are all long established areas of research in their own right and all contribute data and expertise to an integrated understanding of the ways in which ocean biology and chemistry affect human health for better or worse. This book introduces this topic to researchers and advanced students interested in this emerging field, enabling them to see how their research fits into the broader interactions between the aquatic environment and human health.

  • Mycotoxins in Fruits and Vegetables

    • 1 Edición
    • R. Barkai-Golan + 1 más
    • Inglés
    Mycotoxins are toxins produced by aerobic, microscopic fungus under special conditions of moisture and temperature. They colonize in a variety of foods from harvest to the grocer. Mycotoxins have gained world wide interest in recent years with the revelation of the effect of these toxins on health. A current example is the presence of ochratoxin A, a human carcinogen and nephrotoxin, in wines. The increased concern about fruit safety has led to increased studies throughout the world and enhanced awareness for stringent regulations governing mycotoxin limits in food.Presented in three defined sections, this is the first book to provide comprehensive analysis of the main mycotoxins contaminating fruits and vegetables and their derived products. The first section provides a safety evaluation of mycotoxins in fruits and vegetables, details regarding factors affecting mycotoxin production and diffusion in the fruit tissue, and recent methods for detection of mycotoxigenic fungi and mycotoxins produced by the fungi. The second part takes a critical look at the main individual mycotoxins and the third section focuses on approaches for prevention and control.

  • Phospholipid Technology and Applications

    • 1 Edición
    • F. D. Gunstone
    • Inglés
    Phospholipid technology and applications is an essential reference for technologists developing food and cosmetics products, scientists researching phospholipids in biological and food systems, technologists in fats and oils refining, and scientists developing drugs and drug delivery systems and carriers.The major source of phospholipids is the lecithin recovered during degumming of vegetable oils, particularly soybean oil. This crude material finds uses in its own right but can be purified through a series of processes which eventually lead to individual phospholipid classes such as phosphatidylcholines... is widely accepted that oil and water do not mix but there are several areas in science and technology where these two distinct phases must coexist in stable emulsions. This is achieved by admixture of amphiphilic molecules of which the phospholipids are important natural examples. Today, phospholipids find many uses in the food industry and in other industries which exploit the amphiphilic nature of these compounds. Further, there are now important procedures by which their amphiphilicity can be optimized for different uses.The early chapters in this book are devoted to the more common glycerol-based phospholipids and cover their structure, source, composition, modification by chemical and enzymatic methods, their physical, chemical, and nutritional properties, and their major uses. The final chapter is devoted to another kind of phospholipid, the sphingolipids, in which there is a growing interest.

  • Food Fortification and Supplementation

    Technological, Safety and Regulatory Aspects
    • 1 Edición
    • Peter Berry Ottaway
    • Inglés
    Fortified foods and food supplements remain popular with today’s health-conscious consumers and the range of bioactives added to food is increasing. This collection provides a comprehensive summary of the technology of food fortification and supplementation and associated safety and regulatory aspects.The first part covers methods of fortifying foods, not only with vitamins and minerals but also with other nutraceuticals such as polyphenols and polyunsaturated fatty acids. It also includes a discussion of the stability of vitamins in fortified foods and supplements. The second part contains chapters on the analysis of vitamins, fatty acids and other nutraceuticals, as well as a chapter on assessing the bioavailability of nutraceuticals. It concludes with a discussion of regulation and legislation affecting fortified foods and supplements and a chapter on the safety of vitamins and minerals added to foods.Food fortification and supplementation presents current research from leading innovators from around the world. It is an important reference for those working in the food industry.

  • Nutrition in the Prevention and Treatment of Disease

    • 2 Edición
    • Ann M. Coulston + 1 más
    • Inglés
    Nutrition in the Prevention and Treatment of Disease, Second Edition, focuses on the clinical applications and disease prevention of nutrition. This revised edition offers 18 completely new chapters and 50% overall material updated.Foundation chapters on nutrition research methodology and application clearly link the contributions of basic science to applied nutrition research and, in turn, to research-based patient care guidelines. Readers will learn to integrate basic principles and concepts across disciplines and areas of research and practice as well as how to apply this knowledge in new creative ways. Chapters on specific nutrients and health cover topics where data are just beginning to be identified, such as choline, antioxidants, nutrition and cognition, and eye disease. Established areas of chronic disease: obesity, diabetes, cardiovascular disease, gastrointestinal disease, and bone health are presented each in their own sections, which aim to demonstrate the inter-action of basic science, genetics, applied nutrition research, and research-based patient care guidelines. Given its unique focus and extensive coverage of clinical applications and disease prevention, this edition is organized for easy integration into advanced upper-division or graduate nutrition curriculums.Busy researchers and clinicians can use this book as a "referesher course" and should feel confident in making patient care recommendations based on solid current research findings.

  • Wine Science

    Principles and Applications
    • 3 Edición
    • Ronald S. Jackson
    • Inglés
    Wine Science, Third Edition, covers the three pillars of wine science – grape culture, wine production, and sensory evaluation. It takes readers on a scientific tour into the world of wine by detailing the latest discoveries in this exciting industry. From grape anatomy to wine and health, this book includes coverage of material not found in other enology or viticulture texts including details on cork and oak, specialized wine making procedures, and historical origins of procedures. Author Ronald Jackson uniquely breaks down sophisticated techniques, allowing the reader to easily understand wine science processes. This updated edition covers the chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation. It includes significant additional coverage on brandy and ice wine production as well as new illustrations and color photos. This book is recommended for grape growers, fermentation technologists; students of enology and viticulture, enologists, and viticulturalists.

  • Biosecurity and Bioterrorism

    Containing and Preventing Biological Threats
    • 1 Edición
    • Jeffrey Ryan + 1 más
    • Inglés
    Biosecurity and Bioterrorism is the first book to take a holistic approach to biosecurity with coverage of pathogens, prevention and response methodology. The book is organized into four thematic sections: Part I provides a conceptual understanding of biowarfare, bioterrorism and the laws we have to counteract this; Part II investigates known bioagents and the threat from emerging diseases; Part III focuses on agricultural terrorism and food security; Part IV outlines international, US, and local initiatives for biodefense and biosecurity. Case studies illustrate biodefense against both intentional terrorism and natural outbreaks. The authors bring an extraordinary combination of experience in academia and the clinical world, as well as real-world experience in technical and practical matters, to their writing. They make technical material clear and fascinating for readers with a basic knowledge of biology. Ryan and Glarum address the hazards in the context of vulnerability assessments and the planning strategies government and industry can take to prepare for and respond to such events.

  • Advances in Food and Nutrition Research

    • 1 Edición
    • Volumen 54
    • Steve Taylor
    • Inglés
    Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas of food science and nutrition are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines. Chapters cover biosensors and bio-based methods for the separation and detection of foodborne pathogens, the immunological components of human milk, PCR-based diagnosis and quantification of mycotoxin-producing fungi, molluscan shellfish allergy, nutritargeting, and a review of the supporting science behind the health benefits of calcium citrate malate.

  • Fruit and Vegetable Flavour

    Recent Advances and Future Prospects
    • 1 Edición
    • B Brückner + 1 más
    • Inglés
    Consumer acceptance of food is highly dependent on flavour. This important collection reviews the chemical basis of fruit and vegetable flavour and current methods for improving the flavour of fruit and vegetable products.Opening chapters outline the economic importance of flavour in fruit and vegetables. Part one investigates the formation of fruit and vegetable flavour and how it deteriorates after harvest. Part three contains chapters on flavour management during horticultural and postharvest operations. Chapters discuss the possibilities and limitations for flavour improvement by selection and breeding, and the role of maturity for improved fruit and vegetable flavour. Part four concludes the volume with a discussion of emerging trends in flavour manipulation, especially how knowledge of the genetic background of quality attributes can be applied to flavour improvement.With its team of experienced international contributors Fruit and vegetable flavour: recent advances and future prospects is an essential reference for all those working in the food industry concerned with improving flavour in fruit and vegetables.

  • What Can Nanotechnology Learn From Biotechnology?

    Social and Ethical Lessons for Nanoscience from the Debate over Agrifood Biotechnology and GMOs
    • 1 Edición
    • Kenneth David + 1 más
    • Inglés
    What Can Nanotechnology Learn From Biotechnology? presents diverse perspectives on biotechnology and nanotechnologies. Avoiding extreme perspectives, unwarranted hype and absolute rejection, this book explores the diverse territory of proponents and opponents of challenging but potentially risky technologies. Contributions from recognized experts in their fields represent the perspectives of a diverse range of stakeholders. This book details the lessons to be learned from the controversy over genetically modified foods, and how those lessons can be applied to developing nanotechnologies, particularly agricultural and other food-related applications. Exploring the environmental, social and ethical impact of nanotechnology in addition to the technical and economical impacts, it an ideal reference for any scientist, engineer, research program administrator, resource allocator, and NGO advocate.

  • The Triazine Herbicides

    • 1 Edición
    • Homer M. LeBaron + 2 más
    • Inglés
    Over the past 50 years, triazines have made a great impact on agriculture and world hunger by assisting in the development of new farming methods, providing greater farming and land use capabilities, and increasing crop yields. Triazines are registered in over 80 countries and save billions of dollars a year. The Triazine Herbicides is the one book that presents a comprehensive view of the total science and agriculture of these chemicals. With emphasis on how the chemicals are studied and developed, reviewed, and used at the agricultural level this book provides valuable insight into the benefits of triazine herbicides for sustainable agriculture.

  • Agricultural Systems: Agroecology and Rural Innovation for Development

    • 1 Edición
    • Sieglinde Snapp + 1 más
    • Inglés
    Agricultural Systems: Agroecology and Rural Innovation for Development is a comprehensive source for developing sustainable farming systems. With the inclusion of research theory and examples using the principles of cropping system design, students will gain a unique understanding of the technical, biological, ecological, economic, and sociological aspects of farming systems science for rural livelihoods. Editors Snapp and Pound provide a much-needed synthetic overview of the emerging area of agroecology applications to transforming farming systems and supporting rural innovation. A companion website for training and teaching features learning modules, student exercises, case studies, illustrative power point presentations, and reference links. The wide range of subjects, integrated references, and companion website, make this core reading for courses in international agricultural systems and management, sustainable agricultural management, and cropping systems.

  • Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals

    • 1 Edición
    • Nissim Garti
    • Inglés
    Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired nutritional effect. Delivery and controlled release systems are an essential way to achieve these aims. This important book reviews how to optimise these systems to maximise the health-promoting properties of food products.Opening chapters review factors affecting nutrient bioavailability and methods to test delivery system efficacy. Part two addresses materials used and specific techniques for delivery and release. The benefits and drawbacks of structured lipids, micro- and nano-emulsions, food-protein-derived materials, complexes and conjugates of biopolymers, and starch as an encapsulation material for delivery of functional food ingredients, are all considered. Part three discusses the delivery and controlled release of particular nutraceuticals such as antioxidants and vitamins, folic acid, probiotics, fish oils and proteins. Part four covers regulatory issues and future trends in bioactives and nutraceuticals.Edite... by a leading expert in the field, Delivery and controlled release of bioactives in foods and nutraceuticals is a valuable reference for those working in the food industry and particularly those developing nutraceuticals.

  • Case Studies in Food Product Development

    • 1 Edición
    • M Earle + 1 más
    • Inglés
    New product development is vital for the future of the food industry. Many books have been written on NPD theory over the last 40 years, but much can still be learnt by studying actual experiences of NPD. Case studies in food product development describes specific NPD projects in a variety of industries internationally and also records overall comments, written by the very people who have completed the projects.Part one outlines new product development in the food industry and part two views product development strategy and management in different companies and organisations. Parts three, four and five are twelve case studies on respectively the product development process, technological development, consumer and market research. Part six considers product development in practice and the final chapter demonstrates how product developers are being educated.The case studiers are written by experienced product developers talking openly about experiences with their own products. It is hoped that those faced with similar challenges will gain from these real life experiences.Mary and Dick are also co-authors with Allan Anderson of Food product development, which has achieved international success. Case studies in food product development is a complement and a practical companion to this book.

  • Agroecological Economics

    Sustainability and Biodiversity
    • 1 Edición
    • Paul Wojtkowski
    • Inglés
    Agroecology is the science of applying ecological concepts and principles to the design, development, and management of sustainable agricultural systems. Agroecological economics, a subsection of agricultural economics, evaluates the ecological consequences of agricultural methods on the economic scale. Agroecological economics considers green engineering as a means of measurement. As the environmental movement unfolds, the importance of biodiversity and long-term sustainability are indisputable. Progress depends on determining the economic viability of terrestrial agroecosystems. What is lacking is the analysis needed to bring biodiverse and sustainable systems to fruition. Agroecological Economics analyzes the current topics that must be addressed in order to provide sustainable agricultural systems. It explains the economics of land-use ecology with emphasis on changing over from a conventional model of agriculture to environmentally- and ecologically-friendl... models and the financial incentives that are important to these practices.

  • Insect Immunology

    • 1 Edición
    • Nancy E. Beckage
    • Inglés
    Approx.360 pages

  • Citrus Fruit

    Biology, Technology and Evaluation
    • 1 Edición
    • Milind Ladaniya
    • Inglés
    Post harvest biology and technology of citrus fruits is gaining importance as the therapeutic value of citrus fruits is realized and supported by the increase in health awareness among the general public.This book is the most comprehensive reference on citrus fruit biology, biotechnology and quality. Basic and applied scientific information is interwoven to serve the researcher, marketer, scientist, nutritionist, or dietician. With discussions of fruit morphology, anatomy, physiology and biochemistry and chapters on growth phases, maturity standards, grades and physical and mechanical characteristics of citrus trees, this book provides the foundation for understanding growth, harvest and post harvest aspects of these important plants. Insect-pests and diseases, irrigation, nutrition and rootstocks are also addressed.

  • Computer Vision Technology for Food Quality Evaluation

    • 1 Edición
    • Da-Wen Sun
    • Inglés
    The first book in this rapidly expanding area, Computer Vision Technology for Food Quality Evaluation thoroughly discusses the latest advances in image processing and analysis. Computer vision has attracted much research and development attention in recent years and, as a result, significant scientific and technological advances have been made in quality inspection, classification and evaluation of a wide range of food and agricultural products. This unique work provides engineers and technologists working in research, development, and operations in the food industry with critical, comprehensive and readily accessible information on the art and science of computer vision technology. Undergraduate and postgraduate students and researchers in universities and research institutions will also find this an essential reference source.

  • Soilless Culture: Theory and Practice

    • 1 Edición
    • Michael Raviv + 1 más
    • Inglés
    Plant production in hydroponics and soilless culture is rapidly expanding throughout the world, raising a great interest in the scientific community. For the first time in an authoritative reference book, authors cover both theoretical and practical aspects of hydroponics (growing plants without the use of soil). This reference book covers the state-of-the-art in this area, while offering a clear view of supplying plants with nutrients other than soil. Soilless Culture provides the reader with an understanding of the properties of the various soiless media and how these properties affect plant performance in relation to basic horticultural operations, such as irrigation and fertilization. This book is ideal for agronomists, horticulturalists, greenhouse and nursery managers, extension specialists, and people involved with the production of plants.

  • Bioengineering and Molecular Biology of Plant Pathways

    • 1 Edición
    • Volumen 1
    • Inglés
    The increased knowledge about the structure of genomes in a number of species, about the complexity of transcriptomes, and the rapid growth in knowledge about mutant phenotypes have set off the large scale use of transgenes to answer basic biological questions, and to generate new crops and novel products. Bioengineering and Molecular Biology of Plant Pathways includes twelve chapters, which to variable degrees describe the use of transgenic plants to explore possibilities and approaches for the modification of plant metabolism, adaptation or development. The interests of the authors range from tool development, to basic biochemical know-how about the engineering of enzymes, to exploring avenues for the modification of complex multigenic pathways, and include several examples for the engineering of specific pathways in different organs and developmental stages.

  • Advances in Insect Physiology

    Insect Mechanics and Control
    • 1 Edición
    • Volumen 34
    • Inglés
    Insects have much to offer when it comes to designing engineering solutions to problems, whether for robotics, aeronautics, computing or materials science. Insect Mechanics and Control, the first book ever published on this topic, bringing together world experts working at the interface between entomology, engineering and physics to showcase the exciting research in this rapidly growing field. The authors, applied mathematicians, physicists or quantitative biologists, provide coverage of their subjects in a way that uses the minimum necessary technical detail, making the subject accessible to biologists and their students who are not expert in the field. The book in turn provides a valuable compendium of biological information for physical scientists, thus promoting interchange between the biological and physical sciences.

  • Marine Mammals of the World: A Comprehensive Guide to Their Identification

    • 1 Edición
    • Thomas Allen Jefferson + 2 más
    • Inglés
    With coverage on all the marine mammals of the world, authors Jefferson, Webber, and Pitman have created a user-friendly guide to identify marine mammals alive in nature (at sea or on the beach), dead specimens “in hand”, and also to identify marine mammals based on features of the skull. This handy guide provides marine biologists and interested lay people with detailed descriptions of diagnostic features, illustrations of external appearance, beautiful photographs, dichotomous keys, and more. Full color illustrations and vivid photographs of every living marine mammal species are incorporated, as well as comprehendible maps showing a range of information. For readers who desire further consultation, authors have included a list of literature references at the end of each species account. For an enhanced understanding of habitation, this guide also includes recognizable geographic forms described separately with colorful paintings and photographs. All of these essential tools provided make Marine Mammals of the World the most detailed and authoritative guide available!

  • Perspectives for Agroecosystem Management:

    Balancing Environmental and Socio-economic Demands
    • 1 Edición
    • Peter Schroder + 2 más
    • Inglés
    Sustainable agriculture is a key concept for scientists, researchers, and agricultural engineers alike. This book focuses on the FAM- project (FAM Munich Research Network on Agroecosystems) of the 1990s as a means to assessing, forecasting, and evaluating changes in the agroecosystems that are necessary for agricultural sustainability. The management of two separate management systems: an organic and an integrated farming system are described to provide an interdisciplinary approach Changes of matter fluxes in soils, changes of trace gas fluxes from soils, precision farming in a small scale heterogen landscape, influence of management changes on flora and fauna, as well as the development of agroecosystem models, the assessment of soil variability and the changes in nutrient status are important aspects of this book.

  • The Migration Ecology of Birds

    • 1 Edición
    • Ian Newton
    • Inglés
    This book presents an up-to-date, detailed and thorough review of the most fascinating ecological findings of bird migration. It deals with all aspects of this absorbing subject, including the problems of navigation and vagrancy, the timing and physiological control of migration, the factors that limit their populations, and more. Author, Ian Newton, reveals the extraordinary adaptability of birds to the variable and changing conditions across the globe, including current climate change. This adventurous book places emphasis on ecological aspects, which have received only scant attention in previous publications. Overall, the book provides the most thorough and in-depth appraisal of current information available, with abundant tables, maps and diagrams, and many new insights. Written in a clear and readable style, this book appeals not only to migration researchers in the field and Ornithologists, but to anyone with an interest in this fascinating subject.

  • Technology of Functional Cereal Products

    • 1 Edición
    • B R Hamaker
    • Inglés
    Cereal grains and their fractions contain many health-protecting compounds such as phytochemicals, vitamins and indigestible carbohydrates, but the texture and taste of functional cereal products can be less than ideal. This important collection reviews technologies for producing a wide range of cereal products with different health-promoting properties and more acceptable sensory quality.The first part of the book discusses the health effects of cereals, with chapters on topics such as whole grain foods, cereal micronutrients and resistant starch. Consumer perception of health-promoting cereal products and regulatory and labelling issues are also described. The second part focuses on technologies to improve the quality of functional cereal products, reviewing issues such as grain improvement, novel cereal-derived ingredients and formulation of low GI products. Chapters dedicated to a wide range of product types are also included, covering cereal foods made from oats, rye, barley and speciality grains and breads fortified with vitamins and minerals, soy and omega-3 lipids among others.Technology of functional cereal products is an essential reference for all those involved in research and development of health-promoting cereal-based foods.

  • Advances in Botanical Research

    • 1 Edición
    • Volumen 46
    • Inglés
    Edited by Jean-Claude Kader and supported by an international Editorial Board, Advances in Botanical Research publishes in-depth and up-to-date reviews on a wide range of topics in plant sciences. Currently in its 46th volume, the series features a wide range of reviews by recognized experts on all aspects of plant genetics, biochemistry, cell biology, molecular biology, physiology and ecology. This eclectic volume features four reviews on cutting-edge topics of interest to post-graduates and researchers alike.

  • Advances in Agronomy

    • 1 Edición
    • Volumen 96
    • Inglés
    Advances in Agronomy continues to be recognized as a leading reference and a first-rate source for the latest research in agronomy. As always, the subjects covered are varied and exemplary of the myriad of subject matter dealt with by this long-running serial. Volume 96 contains seven superior reviews with 25 tables.

  • Evaluation of the Effects and Consequences of Major Accidents in Industrial Plants

    • 1 Edición
    • Volumen 8
    • Joaquim Casal
    • Inglés
    Evaluation of the Effects and Consequences of Major Accidents in Industrial Plants analyzes the different major accidents which can occur in process plants and during the transportation of hazardous materials. The main features of fires, explosions and toxic releases are discussed, and a set of mathematical models allowing the prediction of their effects and consequences are explained. With a practical approach, the models are applied to simple illustrative examples, as well as to more complex real cases. The use of these calculations in the frame of Quantitative Risk Analysis is also treated. Evaluation of the effects of major accidents in industrial installations covers the following topics: general introduction, source term, fire accidents, vapour cloud explosions, BLEVEs and vessel explosions, atmospheric dispersion of toxic or flammable clouds, vulnerability, and quantitative risk analysis. This book is a useful tool for engineering professionals, as well as an interesting reference for teaching at graduate and post-graduate levels.

  • Food Preservation by Pulsed Electric Fields

    From Research to Application
    • 1 Edición
    • H.L.M. Lelieveld + 2 más
    • Inglés
    Pulsed electric field (PEF) food processing is a novel, non-thermal preservation method that has the potential to produce foods with excellent sensory and nutritional quality and shelf-life. This important book reviews the current status of the technology, from research into product safety and technology development to issues associated with its commercial implementation.Intro... chapters provide an overview of the process and its history. Part one then discusses the technology of PEF food preservation, with chapters on circuitry and pulse shapes, chamber design and technical and safety requirements. The second part of the book focuses on important product safety and quality issues such as probable mechanisms of microbial inactivation by PEF, adaptation potential of microorganisms treated by this method, toxicological aspects, the impact on food enzymes and shelf life. Chapters in the final part of the book cover topics relating to the commercialisation of the technology, including current and future applications, pitfalls, economic issues and scaling up, and public and regulatory acceptance.Food preservation by pulsed electric fields is a standard reference for all those involved in research into PEF food processing and its commercialisation.

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