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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.

  • Insect Resistance Management

    Biology, Economics, and Prediction
    • 1 Edición
    • David W. Onstad
    • Inglés
    Insects, mites, and ticks have a long history of evolving resistance to pesticides, host-plant resistance, crop rotation, pathogens, and parasitoids. Insect resistance management (IRM) is the scientific approach to preventing or delaying pest evolution and its negative impacts on agriculture, public health, and veterinary issues. This book provides entomologists, pest management practitioners, developers of new technologies, and regulators with information about the many kinds of pest resistance including behavioral and phenological resistance. Abstract concepts and various case studies provide the reader with the biological and economic knowledge required to manage resistance. No other source has the breadth of coverage of this book: genomics to economics, transgenic insecticidal crops, insecticides, and other pest management tactics such as crop rotation. Dr. David W. Onstad and a team of experts illustrate how IRM becomes efficient, effective and socially acceptable when local, social and economic aspects of the system are considered. Historical lessons are highlighted with new perspectives emphasized, so that future research and management may be informed by past experience, but not constrained by it.

  • Physiology of Woody Plants

    • 3 Edición
    • Stephen G. Pallardy
    • Inglés
    Woody plants such as trees have a significant economic and climatic influence on global economies and ecologies. This completely revised classic book is an up-to-date synthesis of the intensive research devoted to woody plants published in the second edition, with additional important aspects from the authors' previous book, Growth Control in Woody Plants. Intended primarily as a reference for researchers, the interdisciplinary nature of the book makes it useful to a broad range of scientists and researchers from agroforesters, agronomists, and arborists to plant pathologists and soil scientists. This third edition provides crutial updates to many chapters, including: responses of plants to elevated CO2; the process and regulation of cambial growth; photoinhibition and photoprotection of photosynthesis; nitrogen metabolism and internal recycling, and more. Revised chapters focus on emerging discoveries of the patterns and processes of woody plant physiology.

  • Advances in Marine Biology

    • 1 Edición
    • Volumen 53
    • Inglés
    Advances in Marine Biology was first published in 1963. Now edited by David W. Sims (Marine Biological Association, UK), the serial publishes in-depth and up-to-date reviews on a wide range of topics which will appeal to postgraduates and researchers in marine biology, fisheries science, ecology, zoology, oceanography. Eclectic volumes in the series are supplemented by thematic volumes on such topics as The Biology of Calanoid Copepods and Restocking and Stock Enhancement of Marine Invertebrate Fisheries.

  • Advances in Agronomy

    • 1 Edición
    • Volumen 95
    • 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 94 contains four superior reviews and 17 tables and 30 figures.

  • Advances in Food and Nutrition Research

    • 1 Edición
    • Volumen 53
    • 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.

  • Novel Enzyme Technology for Food Applications

    • 1 Edición
    • R Rastall
    • Inglés
    The food industry is constantly seeking advanced technologies to meet consumer demand for nutritionally balanced food products. Enzymes are a useful biotechnological processing tool whose action can be controlled in the food matrix to produce higher quality products. Written by an international team of contributors, Novel enzyme technology for food applications reviews the latest advanced methods to develop specific enzymes and their applications.Part one discusses fundamental aspects of industrial enzyme technology. Chapters cover the discovery, improvement and production of enzymes as well as consumer attitudes towards the technology. Chapters in Part two discuss enzyme technology for specific food applications such as textural improvement, protein-based fat replacers, flavour enhancers, and health-functional carbohydrates.Novel enzyme technology for food applications is a standard reference for all those in industry and academia concerned with improving food products with this advanced technology.

  • Field and Laboratory Exercises in Animal Behavior

    • 1 Edición
    • Chadwick V. Tillberg + 2 más
    • Inglés
    Field and Laboratory Exercises in Animal Behavior is an interactive laboratory manual for students in animal behavior, ethology, and behavioral ecology. It is the first of its kind in this subject area that guides students through the diverse and fascinating fields of behavioral and ethological studies, employing a wide array of organisms as model systems for the study of behavior. Students participate in the development of hypothesis and turn the recording, analysis, and interpretation of data into an active and engaging process. A teacher-friendly companion website provides extensive teaching notes on the background to each lab project, tips and hints for successful project presentation, sources for studying organisms, ideas for variations in labs, and alternate study organisms. This text is recommended for undergraduate courses in Animal Behavior, Ethology, and Behavioral Ecology.

  • Understanding and Controlling the Microstructure of Complex Foods

    • 1 Edición
    • D. Julian McClements
    • Inglés
    It is widely accepted that the creation of novel foods or improvement of existing foods largely depends on a strong understanding and awareness of the intricate interrelationship between the nanoscopic, microscopic and macroscopic features of foods and their bulk physiochemical properties, sensory attributes and healthfulness. With its distinguished editor and array of international contributors, Understanding and controlling the microstructure of complex foods provides a review of current understanding of significant aspects of food structure and methods for its control.Part one focuses on the fundamental structural elements present in foods such as polysaccharides, proteins and fats and the forces which hold them together. Part two discusses novel analytical techniques which can provide information on the morphology and behaviour of food materials. Chapters cover atomic force microscopy, image analysis, scattering techniques and computer analysis. Chapters in part three examine how the principles of structural design can be employed to improve performance and functionality of foods. The final part of the book discusses how knowledge of structural and physicochemical properties can be implemented to improve properties of specific foods such as ice-cream, spreads, protein-based drinks, chocolate and bread dough.Understanding and controlling the microstructure of complex foods is an essential reference for industry professionals and scientists concerned with improving the performance of existing food products and inventing novel food products.

  • Genetics of Sexual Differentiation and Sexually Dimorphic Behaviors

    • 1 Edición
    • Volumen 59
    • Daisuke Yamamoto
    • Inglés
    The field of genetics is rapidly evolving and new medical breakthroughs are occuring as a result of advances in knowledge of genetics. Advances in Genetics continually publishes important reviews of the broadest interest to geneticists and their colleagues in affiliated disciplines.

  • Estuarine Ecohydrology

    • 1 Edición
    • Eric Wolanski
    • Inglés
    Estuarine Ecohydrology focuses on the principal components of an estuary. The book demonstrates how one can quantify an estuarine ecosystem's ability to cope with human stresses. The theories, models, and real-world solutions covered will serve as a toolkit for designing a management plan for the ecologically sustainable development of an estuary. This book is organized into seven chapters dealing with topics such as estuarine water circulation; estuarine sediment dynamics; tidal wetlands; estuarine food webs; and ecohydrology models and solutions. Although each chapter contains rigorous specialist knowledge, it is presented in an accessible way that encourages multi-disciplinary collaboration between such fields as hydrology, ecology and mathematical modeling. Estuarine Ecohydrology is appropriate for use as a textbook and as a reference for researchers; advanced undergraduate and graduate students in marine biology, oceanography, coastal management, and coastal engineering; coastal developers; resources managers, shipping operators; and those involved in estuarine fisheries and sustainable development communities.

  • Concepts and Applications in Environmental Geochemistry

    • 1 Edición
    • Volumen 5
    • Dibyendu Sarkar + 2 más
    • Inglés
    This volume is for environmental researchers and government policy makers who are required to monitor environmental quality for their environmental investigators and remediation plans. It uses concepts and applications to aid in the exchange of scientific information across all the environmental science disciplines ranging from geochemistry to hydrogeology and ecology to biotechnology. Focusing on issues such as metals, organics and nutrient contamination of water and soils, and interactions between soil-water-plants-ch... the book synthesizes the latest findings in this rapidly-developing, multi-disciplinary field. Cutting-edge environmental analytical methods are also presented, making this a must-have for professionals tasked with monitoring environmental quality. These concepts and applications help in decision making and problem solving in a single resource.

  • Handbook of Organic Food Safety and Quality

    • 1 Edición
    • J Cooper + 2 más
    • Inglés
    Due to increasing consumer demand for safe, high quality, ethical foods, the production and consumption of organic food and produce has increased rapidly over the past two decades. In recent years the safety and quality of organic foods has been questioned. If consumer confidence and demand in the industry is to remain high, the safety, quality and health benefits of organic foods must be assured. With its distinguished editor and team of top international contributors, Handbook of organic food safety and quality provides a comprehensive review of the latest research in the area.Part one provides an introduction to basic quality and safety with chapters on factors affecting the nutritional quality of foods, quality assurance and consumer expectations. Part two discusses the primary quality and safety issues related to the production of organic livestock foods including the effects of feeding regimes and husbandry on dairy products, poultry and pork. Further chapters discuss methods to control and reduce infections and parasites in livestock. Part three covers the main quality and safety issues concerning the production of organic crop foods, such as agronomic methods used in crop production and their effects on nutritional and sensory quality, as well as their potential health impacts. The final part of the book focuses on assuring quality and safety throughout the food chain. Chapters focus on post-harvest strategies to reduce contamination of food and produce, and ethical issues such as fair trade products. The final chapters conclude by reviewing quality assurance strategies relating to specific organic food sectors.The Handbook of organic food quality and safety is a standard reference for professionals and producers within the industry concerned with improving and assuring the quality and safety of organic foods.

  • Fish Physiology: Primitive Fishes

    • 1 Edición
    • Volumen 26
    • Inglés
    Primitive fishes are a relatively untapped resource in the scientific search for insights into the evolution of physiological systems in fishes and higher vertebrates. Volume 26 in the Fish Physiology series presents what is known about the physiology of these fish in comparison with the two fish groups that dominate today, the modern elasmobranchs and the teleosts. Chapters include reviews on what is known about cardiovascular, nervous and ventilatory systems, gas exchange, ion and nitrogenous waste regulation, muscles and locomotion, endocrine systems, and reproduction. Editors provide a thorough understanding of how these systems have evolved through piscine and vertebrate evolutionary history. Primitive Fishes includes ground-breaking information in the field, including highlighs of the most unusual characteristics amongst the various species, which might have allowed these fishes to persist virtually unchanged through evolutionary time. This volume is essential for all comparative physiologists, fish biologists, and paleontologists.

  • Forest Ecosystems

    Analysis at Multiple Scales
    • 3 Edición
    • Richard H. Waring + 1 más
    • Inglés
    This revision maintains the position of Forest Ecosystems as the one source for the latest information on the advanced methods that have enhanced our understating of forest ecosystems. Further understanding is given to techniques to explore the changes in climatic cycles, the implications of wide-scale pollution, fire and other ecological disturbances that have a global effect. The inclusion of models, equations, graphs, and tabular examples provides readers with a full understanding of the methods and techniques.

  • Cheese Problems Solved

    • 1 Edición
    • P L H McSweeney
    • Inglés
    Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer format.Opening chapters concentrate on queries regarding the preparation of cheese milk, the conversion of milk to curd, the ripening process, pathogens, cheese analysis and nutritional aspects of cheese amongst other issues. The latter half of the book discusses particular types of cheeses such as Cheddar, Grana-type cheeses, Mozzarella, Dutch-type, Swiss and Blue cheeses, to name but a few.Edited by a leading expert and with contributions from specialists within the field, Cheese problems solved is an essential reference and problem solving manual for professionals and trainees in the cheese industry.

  • Consumer-Led Food Product Development

    • 1 Edición
    • Hal MacFie
    • Inglés
    Consumer acceptance is the key to successful food products. It is vital, therefore, that product development strategies are consumer-led for food products to be well received. Consumer-led food product development presents an up-to-date review of the latest scientific research and methods in this important area.Part one gives the reader a general introduction to factors affecting consumer food choice. Chapters explore issues such as sensory perception, culture, ethics, attitudes towards innovation and psychobiological mechanisms. Part two analyses methods to understand consumers’ food-related attitudes and how these methods can be effectively used, covering techniques such as means-end chains and the food-related lifestyle approach. The final part of the book addresses a wide variety of methods used for consumer-led product development. Opportunity identification, concept development, difference testing and preference trials are discussed, as well as the use of techniques such as just-about-right scales and partial least squares methods.Written by an array of international experts, Consumer-led food product development is an essential reference for product developers in the food industry.

  • Potato Biology and Biotechnology

    Advances and Perspectives
    • 1 Edición
    • Dick Vreugdenhil + 6 más
    • Inglés
    In the past 15-20 years major discoveries have been concluded on potato biology and biotechnology. Important new tools have been developed in the area of molecular genetics, and our understanding of potato physiology has been revolutionized due to amenability of the potato to genetic transformation. This technology has impacted our understanding of the molecular basis of plant-pathogen interaction and has also opened new opportunities for the use of the potato in a variety of non-food biotechnological purposes. This book covers the potato world market as it expands further into the new millennium. Authors stress the overriding need for stable yields to eliminate human hunger and poverty, while considering solutions to enhance global production and distribution. It comprehensively describes genetics and genetic resources, plant growth and development, response to the environment, tuber quality, pests and diseases, biotechnology and crop management. Potato Biology is the most valuable reference available for all professionals involved in the potato industry, plant biologists and agronomists.

  • Compost Science and Technology

    • 1 Edición
    • Volumen 8
    • L.F. Diaz + 2 más
    • Inglés
    Composting is a widely used biological process for the management of some wastes produced in communities and agricultural activities, which have experienced substantial growth during the last few years. Because this and the knowledge of composting has increased, the number of composting facilities has increased tremendously, especially in some European countries. Interest has also increased in several countries in other regions of the world. Compost Science and Technology attempts to summarize some of the most important work conducted during the last few years under one cover. The contributions to the publication are made by some of the most qualified professionals in the world and present the information in a clear and objective manner. The readers will find the information very useful and will be helpful in the design of new facilities and organic recycling programs. The manager or interested member of the community does not have to have a rigorous training in science or technology.

  • Modifying Flavour in Food

    • 1 Edición
    • A. J. Taylor + 1 más
    • Inglés
    Ingredients and technologies which improve the flavour of food have always played a major role in food formulation. With increasing consumer demand for diet products, ready meals and natural ingredients, there is considerable pressure on food manufacturers to adapt ingredients in order to produce nutritious food. This important book provides professionals within the food industry with a comprehensive review of recent developments and research.The book begins with a comprehensive introduction followed by chapters on flavouring substances and the extraction of flavourings from natural sources. Chapters discuss technologies which improve flavour such as white biotechnology, the development of yeast flavour enhancers and the formulation of flavoursome low fat food. Further chapters cover techniques for flavour modification such as the controlled release of flavours, developments in sweeteners and masking agents for foods. The book concludes with chapters on the applications of new ingredients such as bitter blockers and masking agents.Modifying flavour in food provides a unique reference for manufacturers and scientists concerned with flavour modification.

  • Advances in Botanical Research

    Rapeseed Breeding
    • 1 Edición
    • Volumen 45
    • Surinder Kumar Gupta
    • Inglés
    Rapeseed is an important oilseed crop belonging to Crucifereae family and grown in subtropical to temperate climate. Recent discoveries have caused the scientific community to respond positively by directing a greater amount of research towards increasing production and improving the quality of rapeseed oil. Today, the annual worldwide production is approximately 7.5 million tons on 4 million acres. Canola ranks 5th in the production of world's oilseed crops following soybean, sunflower, groundnut and cottonseed. Rapeseed Breeding fully explains the miraculous discoveries about the genetic material which have contributed to the growth of this important crop. With contributions from world-renowned researchers from North America, Europe, Asia, and Australia, this book provides the first scientific reference for scientists interested in the further exploitation of this important crop.

  • Functional Dairy Products

    • 1 Edición
    • Maria Saarela
    • Inglés
    Dairy products have a prominent position in the development of functional foods. As understanding of the health benefits of dairy products increases and consumer awareness of these health benefits grows, demand for new and improved functional dairy products is likely to rise. Functional dairy products: Volume 2 reviews the latest developments in the field and their industrial applications.Part one outlines the health benefits of functional dairy products and their applications in areas such as weight management, child health and gut health. The second part of the book discusses various ingredients used in functional dairy products such as pro- and prebiotics, hypoallergenic hydrolysates and plant sterols and stanols. The final part of the book considers aspects of product development such as biomarkers and experimental models to investigate health benefits, genomics of probiotic microorganisms and functional dairy product regulation and safety.With its distinguished editor and collection of international authors, Functional dairy products: Volume 2, together with its companion volume, provides professionals and researchers within the field with an invaluable reference.

  • Advances in Agronomy

    • 1 Edición
    • Volumen 94
    • Inglés
    Approx.312 pages

  • Dictionary of Plant Lore

    • 1 Edición
    • D.C. Watts
    • Inglés
    Knowledge of plant names can give insight into largely forgotten beliefs. For example, the common red poppy is known as "Blind Man" due to an old superstitious belief that if the poppy were put to the eyes it would cause blindness. Many plant names derived from superstition, folk lore, or primal beliefs. Other names are purely descriptive and can serve to explain the meaning of the botanical name. For example, Beauty-Berry is the name given to the American shrub that belongs to the genus Callicarpa. Callicarpa is Greek for beautiful fruit. Still other names come from literary sources providing rich detail of the transmission of words through the ages.Conceived as part of the author's wider interest in plant and tree lore and ethnobotanical studies, this fully revised edition of Elsevier's Dictionary of Plant Names and Their Origins contains over 30,000 vernacular and literary English names of plants. Wild and cultivated plants alike are identified by the botanical name. Further detail provides a brief account of the meaning of the name and detailed commentary on common usage.

  • Improving the Flavour of Cheese

    • 1 Edición
    • B C Weimer
    • Inglés
    Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing and metabolite analysis are having a significant impact on research, leading to the development of new tools to control and improve the flavour of cheese. With contributions from an international array of acclaimed authors, Improving the flavour of cheese, provides crucial reviews of recent research in the field.The book begins with a summary of cheese ripening and the compounds associated with cheese flavour. Part one discusses the metabolism of specific substrates to flavour compounds by microbes associated with milk and cheese. Part two reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour. Part three addresses the measurement of cheese flavour. The book concludes with a selection of case studies on specific product types such as hard Italian, brined cheese, as well as low fat and soft-ripened cheeses.Improving the flavour of cheese provides a unique review of emerging techniques and ideas to control the flavour of cheese. This original book will be a standard reference for those concerned with the development and manufacture of cheese.

  • Novel Food Ingredients for Weight Control

    • 1 Edición
    • C J K Henry
    • Inglés
    Obesity has become an epidemic of global proportions and is predicted to become the leading cause of death in many countries in the near future. As a result, weight control has become increasingly important for many consumers. Edited by a leading academic in the field, this important collection reviews research into the production and use of specific ingredients which can help to control body weight.Part one discusses ingredients implicated in the development of obesity such as sugars and lipids and the body’s response to hunger and satiety. The second part of the book reviews particular ingredients derived from grains, fruit and vegetables, which can assist weight control. Chapters cover ?-glucans, oligosaccharides, starch and carbohydrates. Part three details dairy-based ingredients which can help regulate weight. It covers the use of food constituents such as calcium, conjugated linoleic acid (CLA), polyunsaturated fatty acids (PUFAs) and trans-free oils and fats.Written by an international team of contributors, this book provides food industry professionals and nutritionists with a valuable reference on ingredients for effective weight control.

  • Advances in Agronomy

    • 1 Edición
    • Volumen 93
    • 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 myraid of subject matter dealt with by thislong-running serial. Volume 93 contains six indespensable reviews.

  • Deep Frying

    Chemistry, Nutrition, and Practical Applications
    • 2 Edición
    • Michael D. Erickson
    • Inglés
    Since the first edition of Deep Frying was published in 1996, there have been many changes to the U.S. Dietary Guidelines and nutritional labeling laws, and improvements in frying technology and practices have made a significant impact on the industry. This book covers everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying.

  • Advances in Food and Nutrition Research

    • 1 Edición
    • Volumen 52
    • 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, and 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.

  • Enzymes

    Biochemistry, Biotechnology, Clinical Chemistry
    • 2 Edición
    • T Palmer + 1 más
    • Inglés
    In recent years, there have been considerable developments in techniques for the investigation and utilisation of enzymes. With the assistance of a co-author, this popular student textbook has been updated to include techniques such as membrane chromatography, aqueous phase partitioning, engineering recombinant proteins for purification and due to the rapid advances in bioinformatics/prote... a discussion of the analysis of complex protein mixtures by 2D-electrophoresis and RPHPLC prior to sequencing by mass spectroscopy. Written with the student firmly in mind, no previous knowledge of biochemistry, and little of chemistry, is assumed. It is intended to provide an introduction to enzymology, and a balanced account of all the various theoretical and applied aspects of the subject which are likely to be included in a course.

  • Handbook of Waste Management and Co-Product Recovery in Food Processing

    • 1 Edición
    • Keith W. Waldron
    • Inglés
    The intensification of agriculture and food production in recent years has led to an increase in the production of food co-products and wastes. Their disposal by incineration or landfill is often expensive as well as environmentally sensitive. Methods to valorise unused co-products and improve the management of wastes that cannot be reused, as well as techniques to reduce the quantity of waste produced in the first place, are increasingly important to the food industry. With its distinguished editor and array of international contributors, Waste management and co-product recovery in food processing reviews the latest developments in this area and describes how they can be used to reduce waste.The first section of the book provides a concise introduction to the field with a particular focus on legislation and consumer interests, principle drivers of waste management. Part two addresses the minimisation of biowaste and the optimisation of water and energy use in food processing. The third section covers key technologies for co-product separation and recovery, such as supercritical fluid extraction and membrane filtration, as well as important issues to consider when recovering co-products, such as waste stabilisation and microbiological risk assessment. Part four offers specific examples of waste management and co-product exploitation in particular sectors such as the red meat, poultry, dairy, fish and fruit and vegetable industries. The final part of the book summarises advanced techniques, to dispose of waste products that cannot be reused, and reviews state of the art technologies for wastewater treatment.Waste management and co-product recovery in food processing is a vital reference to all those in the food processing industry concerned with waste minimisation, co-product valorisation and end waste management.

  • Cork: Biology, Production and Uses

    • 1 Edición
    • Helena Pereira
    • Inglés
    This comprehensive book describes cork as a natural product, as an industrial raw-materials, and as a wine bottle closure. From its formation in the outer bark of the cork oak tree to the properties that are of relevance to its use, cork is presented and explained including its physical and mechanical properties. The industrial processing of cork from post-harvest procedures to the production of cork agglomerates and composites is described. Intended as a reference book, this is the ideal compilation of scientific knowledge on state-of-the-art cork production and use.

  • Tamime and Robinson's Yoghurt

    Science and Technology
    • 3 Edición
    • A. Y. Tamime + 1 más
    • Inglés
    Previous editions of Yoghurt: Science and Technology established the text as an essential reference underpinning the production of yoghurt of consistently high quality. The book has been completely revised and updated to produce this third edition, which combines coverage of recent developments in scientific understanding with information about established methods of best practice to achieve a comprehensive treatment of the subject. General acceptance of a more liberal definition by the dairy industry of the term yoghurt has also warranted coverage in the new edition of a larger variety of gelled or viscous fermented milk products, containing a wider range of cultures.Development... in the scientific aspects of yoghurt covered in this new edition include polysaccharide production by starter culture bacteria and its effects on gel structure, acid gel formation and advances in the analysis of yoghurt in terms of its chemistry, rheology and microbiology. Significant advances in technology are also outlined, for example automation and mechanisation. There has also been progress in understanding the nutritional profile of yoghurt and details of clinical trials involving yoghurts are described.This book is a unique and essential reference to students, researchers and manufacturers in the dairy industry.

  • Systems Biology

    Philosophical Foundations
    • 1 Edición
    • Fred Boogerd + 3 más
    • Inglés
    Systems biology is a vigorous and expanding discipline, in many ways a successor to genomics and perhaps unprecedented in its combination of biology with a great many other sciences, from physics to ecology, from mathematics to medicine, and from philosophy to chemistry. Studying the philosophical foundations of systems biology may resolve a longer standing issue, i.e., the extent to which Biology is entitled to its own scientific foundations rather than being dominated by existing philosophies.

  • The Rhizosphere

    An Ecological Perspective
    • 1 Edición
    • Zoe G. Cardon + 1 más
    • Inglés
    Below the soil surface, the rhizosphere is the dynamic interface among plant roots, soil microbes and fauna, and the soil itself, where biological as well as physico-chemical properties differ radically from those of bulk soil. The Rhizosphere is the first ecologically-focused book that explicitly establishes the links from extraordinarily small-scale processes in the rhizosphere to larger-scale belowground patterns and processes. This book includes chapters that emphasize the effects of rhizosphere biology on long-term soil development, agro-ecosystem management and responses of ecosystems to global change. Overall, the volume seeks to spur development of cross-scale links for understanding belowground function in varied natural and managed ecosystems.

  • Plant Disturbance Ecology

    The Process and the Response
    • 1 Edición
    • Edward A. Johnson + 1 más
    • Inglés
    The media coverage of natural disasters (hurricanes, fires, floods, ice storms, etc.) indicates the prevalence of natural disasters in most, if not all, ecosystems. In order for scientists to study, understand, and ultimately predict how these disturbances affect ecosystems, it is necessary for them to know more about the physical processes involved in these disturbances and to learn how to couple these processes to the ecological systems. Essential for all ecologists, forest researchers, and conservation biologists, this book includes chapters on the disturbance processes, how the disturbance causes necrosis or death to individuals, and their effects on population or community processes. In Plant Disturbance Ecology, physical scientists who study disturbances provide an introduction to the physical disturbance processes, while ecologists relate this information to the way the vegetation responds to the disturbances. This reference is also key for all researchers hydrology, geomorphology, and environmental management.

  • Modelling Microorganisms in Food

    • 1 Edición
    • Stanley Brul + 2 más
    • Inglés
    Predicting the growth and behaviour of microorganisms in food has long been an aim in food microbiology research. In recent years, microbial models have evolved to become more exact and the discipline of quantitative microbial ecology has gained increasing importance for food safety management, particularly as minimal processing techniques have become more widely used. These processing methods operate closer to microbial death, survival and growth boundaries and therefore require even more precise models. Written by a team of leading experts in the field, Modelling microorganims in food assesses the latest developments and provides an outlook for the future of microbial modelling.Part one discusses general issues involved in building models of microbial growth and inactivation in foods, with chapters on the historical background of the field, experimental design, data processing and model fitting, the problem of uncertainty and variability in models and modelling lag-time. Further chapters review the use of quantitative microbiology tools in predictive microbiology and the use of predictive microbiology in risk assessment.The second part of the book focuses on new approaches in specific areas of microbial modelling, with chapters discussing the implications of microbial variability in predictive modelling and the importance of taking into account microbial interactions in foods. Predicting microbial inactivation under high pressure and the use of mechanistic models are also covered. The final chapters outline the possibility of incorporating systems biology approaches into food microbiology.Modelli... microorganisms in food is a standard reference for all those in the field of food microbiology.

  • Handbook of Farm Dairy and Food Machinery

    • 1 Edición
    • Myer Kutz
    • Inglés
    Indispensable for food, chemical, mechanical, and packaging engineers, Handbook of Farm, Dairy, and Food Machinery covers in one comprehensive volume fundamental food engineering principles in the design of food industry machinery. The handbook provides broad, yet technically detailed coverage of food safety, regulations, product processing systems, packaging, facilities, waste management, and machinery design topics in a ôfarm to the forkö organization. The 22 chapters are contributed by leading experts worldwide with numerous illustrations, tables, and references. The book includes the new USDA regulations for ôcertified organicö processing, as well as state-of-the-art technologies for equipment both on the farm and in the plant.

  • Advances in Marine Biology

    • 1 Edición
    • Volumen 52
    • Inglés
    Advances in Marine Biology was first published in 1963. Now edited by David W. Sims (Marine Biological Association, UK), the serial publishes in-depth and up-to-date reviews on a wide range of topics which will appeal to postgraduates and researchers in marine biology, fisheries science, ecology, zoology, oceanography. Eclectic volumes in the series are supplemented by thematic volumes on such topics as The Biology of Calanoid Copepods and Restocking and Stock Enhancement of Marine Invertebrate Fisheries.

  • Reducing Salt in Foods

    Practical Strategies
    • 1 Edición
    • David Kilcast + 1 más
    • Inglés
    Concerns have grown that consumption levels of salt are well above those needed for nutritional purposes and that this can lead to adverse effects on health, in particular cardiovascular disease. Consumers are increasingly looking to reduce their salt intake, making salt reduction a priority for food manufacturers. This is not straightforward, though, as salt plays an important role in food preservation, taste and processability. Written by a team of international experts, Reducing salt in foods provides a unique review of current knowledge in this field.This book is divided into three parts and discusses the major issues concerned with salt reduction and how it may be achieved. Part one reviews the key health issues driving efforts to reduce salt, government action regarding salt reduction and the implications of salt labelling. Consumer perception of salt and views on salt reduction and are also discussed. The second part focuses on the technological, microbiological and sensory functions of salt and strategies that can be taken to reduce salt. The final part of the book outlines strategies which have been taken to reduce salt in particular food groups: meat and poultry, seafood, bread, snack foods, dairy products and canned foods.Reducing salt in foods is an essential reference for health professionals, governments and food manufacturers.

  • Advances in Insect Physiology

    • 1 Edición
    • Volumen 33
    • Inglés
    Advances in Insect Physiology publishes eclectic volumes containing important, comprehensive and in-depth reviews on all aspects of insect physiology. It is an essential reference source for invertebrate physiologists and neurobiologists, entomologists, zoologists and insect biochemists. First published in 1963, the serial is now edited by Steve Simpson (Oxford University, UK).

  • Dynamic Aquaria

    Building Living Ecosystems
    • 3 Edición
    • Walter H. Adey + 1 más
    • Inglés
    In its third edition, this praised book demonstrates how the living systems modeling of aquatic ecosystems for ecological, biological and physiological research, and ecosystem restoration can produce answers to very complex ecological questions. Dynamic Aquaria further offers an understanding developed in 25 years of living ecosystem modeling and discusses how this knowledge has produced methods of efficiently solving many environmental problems. Public education through this methodology is the additional key to the broader ecosystem understanding necessary to allow human society to pass through the next evolutionary bottleneck of our species. Living systems modeling as a wide spectrum educational tool can provide a primary vehicle for that essential step. This third editon covers the many technological and biological developments in the eight plus years since the second edition, providing updated technological advice and describing many new example aquarium environments.

  • Comprehensive and Molecular Phytopathology

    • 1 Edición
    • Volumen 9
    • Yuri Dyakov + 2 más
    • Inglés
    This book offers a collection of information on successive steps of molecular ‘dialogue’ between plants and pathogens. It additionally presents data that reflects intrinsic logic of plant-parasite interactions. New findings discussed include: host and non-host resistance, specific and nonspecific elicitors, elicitors and suppressors, and plant and animal immunity. This book enables the reader to understand how to promote or prevent disease development, and allows them to systematize their own ideas of plant-pathogen interactions.

  • Advances in Agronomy

    • 1 Edición
    • Volumen 92
    • 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 myraid of subject matter dealt with by this long-running serial. Volume 92 contains four indespensable reviews and 17 detailed images.

  • Understanding Consumers of Food Products

    • 1 Edición
    • Lynn Frewer + 1 más
    • Inglés
    In order for food businesses, scientists and policy makers to develop successful products, services and policies, it is essential that they understand food consumers and how they decide which products to buy. Food consumer behaviour is the result of various factors, including the motivations of different consumers, the attributes of specific foods, and the environment in which food choices occur. Recognising diversity between individual consumers, different stages of life, and different cultural contexts is increasingly important as markets become increasingly diverse and international.The book begins with a comprehensive introduction and analysis of the key drivers of consumer food choices, such as the environment and sensory product features. Part two examines the role of consumers’ attitudes towards quality and marketing, and their views on food preparation and technology. Part three covers cultural and individual differences in food choice as well as addressing potentially influential factors such as age and gender. Important topics such as public health and methods to change consumers’ preferences for unhealthy foods are discussed in part four. The final section concludes with advice on developing coherent safety policies and the consumers’ responsibility for food production and consumption.Understa... consumers of food products is a standard reference for all those in the food industry concerned with product development and regulation.

  • Soil Microbiology, Ecology and Biochemistry

    • 3 Edición
    • Eldor Paul + 1 más
    • Inglés
    Now in its third edition, this classic textbook includes basic concepts and applications in agriculture, forestry, environmental science, and a new section entirely devoted to ecology. This revised and updated edition guides students through biochemical and microbial processes in soils and introduces them to microbial processes in water and sediments. Soil Microbiology, Ecology, and Biochemistry serves as an invaluable resource for students in biogeochemistry, soil microbiology, soil ecology, sustainable agriculture, and environmental amelioration.

  • Chemical Migration and Food Contact Materials

    • 1 Edición
    • K Barnes + 2 más
    • Inglés
    Food and beverages can be very aggressive chemical milieu and may interact strongly with materials that they touch. Whenever food is placed in contact with another substance, there is a risk that chemicals from the contact material may migrate into the food. These chemicals may be harmful if ingested in large quantities, or impart a taint or odour to the food, negatively affecting food quality. Food packaging is the most obvious example of a food contact material. As the demand for pre-packaged foods increases, so might the potential risk to consumers from the release of chemicals into the food product. Chemical migration and food contact materials reviews the latest controls and research in this field and how they can be used to ensure that food is safe to eat.Part one discusses the regulation and quality control of chemical migration into food. Part two reviews the latest developments in areas such as exposure estimation and analysis of food contact materials. The final part contains specific chapters on major food contact materials and packaging types, such as recycled plastics, metals, paper and board, multi-layer packaging and intelligent packaging.With its distinguished editors and international team of authors, Chemical migration and food contact materials is an essential reference for scientists and professionals in food packaging manufacture and food processing, as well as all those concerned with assessing the safety of food.

  • Biostatistics

    A Guide to Design, Analysis and Discovery
    • 2 Edición
    • Ronald N. Forthofer + 2 más
    • Inglés
    Biostatistics, Second Edition, is a user-friendly guide on biostatistics, which focuses on the proper use and interpretation of statistical methods. This textbook does not require extensive background in mathematics, making it user-friendly for all students in the public health sciences field. Instead of highlighting derivations of formulas, the authors provide rationales for the formulas, allowing students to grasp a better understanding of the link between biology and statistics. The material on life tables and survival analysis allows students to better understand the recent literature in the health field, particularly in the study of chronic disease treatment. This updated edition contains over 40% new material with modern real-life examples, exercises, and references, including new chapters on Logistic Regression, Analysis of Survey Data, and Study Designs. The book is recommended for students in the health sciences, public health professionals, and practitioners.

  • Food Toxicants Analysis

    Techniques, Strategies and Developments
    • 1 Edición
    • Yolanda Picó
    • Inglés
    Food Toxicants Analysis covers different aspects from the field of analytical food toxicology including emerging analytical techniques and applications to detect food allergens, genetically modified organisms, and novel ingredients (including those of functional foods). Focus will be on natural toxins in food plants and animals, cancer modulating substances, microbial toxins in foods (algal, fungal, and bacterial) and all groups of contaminants (i.e., pesticides), persistent organic pollutants, metals, packaging materials, hormones and animal drug residues. The first section describes the current status of the regulatory framework, including the key principles of the EU food law, food safety, and the main mechanisms of enforcement. The second section addresses validation and quality assurance in food toxicants analysis and comprises a general discussion on the use of risk analysis in establishing priorities, the selection and quality control of available analytical techniques. The third section addresses new issues in food toxicant analysis including food allergens and genetically modified organisms (GMOs). The fourth section covers the analysis of organic food toxicants.

  • The Mouse in Biomedical Research

    Immunology
    • 2 Edición
    • Volumen 4
    • Inglés
    Immunology, the third volume in the four volume set, The Mouse in Biomedical Research, is a completely new addition to this series, dedicated to mouse immunology. It is based on the vast body of knowledge which has made the mouse the model of choice when studying immunity in man. Arguably more is known about the immune system in mice than any other species except man. In large part this is due to the power of genetic engineering to delineate molecular mechanisms. In this volume we present an Overview to mouse immunology, including both the innate and adaptive immune systems, followed by 15 chapters, each dealing with a specific area of immunology in the mouse. These chapters illustrate the power of genetic engineering in dissecting each component of the immune response from the development of lymphoid tissues to signal transduction pathways in activated cells.

  • Digital Soil Mapping

    An Introductory Perspective
    • 1 Edición
    • Volumen 31
    • Inglés
    The book compiles the main ideas and methodologies that have been proposed and tested within these last fifteen years in the field of Digital Soil Mapping (DSM). Begining with current experiences of soil information system developments in various regions of the world, this volume presents states of the art of different topics covered by DSM: Conception and handling of soil databases, sampling methods, new soil spatial covariates, Quantitative spatial modelling, Quality assessment and representation of DSM outputs. This book provides a solid support to students, researchers and engineers interested in modernising soil survey approaches with numerical techniques. It is also of great interest for potential soil data users.

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