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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 Mouse in Biomedical Research

    History, Wild Mice, and Genetics
    • 2 Edición
    • Volumen 1
    • Inglés
    History, Wild Mice, and Genetics, the first volume in the four volume set, The Mouse in Biomedical Research, provides information about the history, biology and genomics of the laboratory mouse (Mus musculus), as well as basic information on maintenance and use of mouse stocks. Mouse origins and relationships are covered in chapters on history, evolutionary taxonomy and wild mice. Genetics and genomics of the mouse are covered in chapters on genetic nomenclature, gene mapping, cytogenetics and the molecular organization of the mouse genome. Maintenance of laboratory mice is described in chapters on breeding systems for various types of strains and stocks and genetic monitoring. Use of the mouse as a model system for basic biomedical research is described in chapters on chemical mutagenesis, gene trapping, pharmacogenetics and embryo manipulation. The information in Volume 1 serves as a primer for scientists new to the field of mouse research.

  • Microbiological Analysis of Red Meat, Poultry and Eggs

    • 1 Edición
    • G Mead
    • Inglés
    Red meat, poultry and eggs are, or have been, major global causes of foodborne disease in humans and are also prone to microbiological growth and spoilage. Consequently, monitoring the safety and quality of these products remains a primary concern. Microbiological analysis is an established tool in controlling the safety and quality of foods. Recent advances in preventative and risk-based approaches to food safety control have reinforced the role of microbiological testing of foods in food safety management.In a series of chapters written by international experts, the key aspects of microbiological analysis, such as sampling methods, use of faecal indicators, current approaches to testing of foods, detection and enumeration of pathogens and microbial identification techniques, are described and discussed. Attention is also given to the validation of analytical methods and Quality Assurance in the laboratory. Because of their present importance to the food industry, additional chapters on current and developing legislation in the European Union and the significance of Escherichia coli 0157 and other VTEC are included.Written by a team of international experts, Microbiological analysis of red meat, poultry and eggs is certain to become a standard reference in the important area of food microbiology.

  • Managing Allergens in Food

    • 1 Edición
    • Clare Mills + 2 más
    • Inglés
    Controlling allergens in food is a matter of increasing importance for the food industry, especially in light of recent legislation. Effective handling of allergens depends on identifying allergenic ingredients, creating separate production lines for allergen-free products, and effective labelling to inform consumers about which products are safe to eat. Recent attention has also focused on novel methods to manage allergens in food, for example by reducing allergenicity through the prudent selection of raw food materials and improved processing techniques. This important collection provides a clear introduction to food allergens and allergy and offers a comprehensive review of current research contributing to safer food production with regard to allergens.Part one discusses the diagnosis of offending foods and how allergens can affect the quality of life. Expanding on these fundamentals, part two reviews the effect of different methods of food processing on allergens and novel technologies which can reduce the potency of allergens or remove them altogether from foods. The final part of the book covers the key area of risk assessment and allergen management to achieve more uniform standards within the industry. Practical strategies to improve consumer acceptance of GM foods are also discussed.With its distinguished editors and array of international contributors, Managing allergens in food is an essential reference for producers, manufacturers, retailers and all those wishing to improve safety in the food industry.

  • Maximising the Value of Marine By-Products

    • 1 Edición
    • Fereidoon Shahidi
    • Inglés
    Despite declining stocks, a major portion of the harvest of fish and marine invertebrates is discarded or used for the production of low value fish meal and fish oil. Marine by-products, though, contain valuable protein and lipid fractions as well as vitamins, minerals and other bioactive compounds which are beneficial to human health. Devising strategies for the full utilization of the catch and processing of discards for production of novel products is therefore a matter of importance for both the fishing industry and food processors. Maximising the value of marine by-products provides a complete review of the characterisation, recovery, processing and applications of marine-by products.Part one summarises the physical and chemical properties of marine proteins and lipids and assesses methods for their extraction and recovery. Part two examines the various applications of by-products in the food industry, including health-promoting ingredients such as marine oils and calcium, as well as enzymes, antioxidants, flavourings and pigments. The final part of the book discusses the utilization of marine by-products in diverse areas such as agriculture, medicine and energy production.With its distinguished editor and international team of authors, Maximising the value of marine by-products is an invaluable reference for all those involved in the valorisation of seafood by-products.

  • The Mouse in Biomedical Research

    Normative Biology, Husbandry, and Models
    • 2 Edición
    • Volumen 3
    • Inglés
    Normative Biology, Husbandry, and Models, the third volume in the four volume set, The Mouse in Biomedical Research, encompasses 23 chapters whose contents provide a broad overview on the laboratory mouse’s normative biology, husbandry, and its use as a model in biomedical research. This consists of chapters on behavior, physiology, reproductive physiology, anatomy, endocrinology, hematology, and clinical chemistry. Other chapters cover management, as well as nutrition, gnotobiotics and disease surveillance. There are also individual chapters describing the mouse as a model for the study of aging, eye research, neurodegenerative diseases, convulsive disorders, diabetes, and cardiovascular and skin diseases. Chapters on imaging techniques and the use of the mouse in assays of biological products are also included.

  • The Mouse in Biomedical Research

    Diseases
    • 2 Edición
    • Volumen 2
    • Inglés
    Diseases, the second volume in the four volume set, The Mouse in Biomedical Research, departs from the first edition, by discussing specific disease causing microorganisms, rather than the format used in the first edition which discussed infectious diseases affecting specific organs and tissues. As such, the volume consists of 26 chapters subdivided into RNA viruses and DNA viruses, as well as bacterial, mycotic, and parasitic infections. These chapters not only provide updates on pathogenesis, epidemiology and prevention of previously recognized murine pathogens, but also include information on newly recognized disease-causing organisms: mouse parvovirus, cilia associated respiratory bacilli and Helicobacter spp. A separate category, consisting of 3 chapters, discusses zoonoses, tumor pathology of genetically engineered mice, and spontaneous diseases in commonly used mouse strains.

  • Vertebrate Endocrinology

    • 4 Edición
    • David O. Norris
    • Inglés
    One of the only books to discuss all vertebrates, the fourth edition of Vertebrate Endocrinology has been completely reorganized and updated to explore the intricate mechanisms that control human physiology and behavior as well as that of other vertebrate animals. Perfect for students in endocrinology, zoology, biology and physiology, it allows readers to gain both an understanding of the intricate relationships among all of the body systems and their regulation by hormones and other bioregulators, but also a sense of their development through evolutionary time as well as the roles of hormones at different stages of an animal’s life cycle. Chapters have been reorganized to more closely follow traditional classroom presentation and extensive suggested readings are included at the end of each chapter allowing the reader to obtain further information as well as connect concepts to the literature on which the book is based. For the first time, this edition features four-color illustrations.

  • Elsevier's Dictionary of Mammals

    • 1 Edición
    • Murray Wrobel
    • Inglés
    This authoritative dictionary has been compiled with the aim of giving an overview of the English, German, French and Italian names of mammals. The Basic Table contains, in alphabetical order, the scientific names of families, genera, species and sub-species and synonyms with the identified names detailed in all four languages. These are given in the singular for species and sub-species and in the plural for other terms. The synonyms and subspecies are offered in detail. The editor offers numerous alternative spellings of vernacular names. This dictionary is an outstanding guide for every researcher in mammalogy.

  • Acrylamide and Other Hazardous Compounds in Heat-Treated Foods

    • 1 Edición
    • K Skog + 1 más
    • Inglés
    Although the aim of cooking foods is to make them more appetizing and microbiologically safe, it is now known that cooking and food processing at high temperatures generate various kinds of toxic substances, such as heterocyclic amines and acrylamide, via the Maillard reaction. Summarising the latest research in this field, this important collection discusses both the formation of health-hazardous compounds during heat treatment of foods and practical methods to minimise their formation.Part one analyses the formation of hazardous compounds in heat-treated foods such as meat, potatoes, cereal and coffee. Part two discusses the health risks posed by heat-induced toxicants. It includes chapters on bio-monitoring, exposure assessment and risk assessment, as well as chapters on the risks of specific compounds. The final part of the book is concerned with the key area of minimising the formation of harmful compounds in food products. This can be achieved by controlling processing conditions and modifying ingredients, among other methods.With its distinguished editors and international team of contributors with unrivalled academic and industry experience, Acrylamide and other hazardous compounds in heat-treated foods, is invaluable for all those concerned with this crucial safety issue throughout the food industry.

  • Elsevier's Dictionary of Soil Science

    Definitions in English with French, German, and Spanish word translations
    • 1 Edición
    • A. Canarache + 2 más
    • Inglés
    This dictionary includes some 9200 terms, each with a definition and often and additional descriptive text in English, the terms being translated in French, German and Spanish. It is more complete than similar previously published dictionaries or glossaries, and contains all fields of soil science as well as some adjacent fields of other earth sciences, agriculture and engineering. Present concepts and definitions are detailed along with earlier concepts, not only for historical reasons but also for developing new ideas. Concepts, terms and definitions usual in literature of various countries are discussed and compared, to offer an appropriate exchange of ideas. Soil classifications and methodologies for soil investigation coming from a score of European, American and other countries and international organisations are presented, and correlations between names of soil taxa in different classifications are suggested. Readers active in all branches of soil science will find accessible answers to many of their questions, either directly referring to procedures used in the organisations where they work, or related to way of thinking in other countries. Readers active in other branches, but needing information on soils, will also find answers to this dictionary of great assistance to their research.

  • Fish Physiology: Sensory Systems Neuroscience

    • 1 Edición
    • Volumen 25
    • Toshiaki J. Hara + 1 más
    • Inglés
    Fish sensory systems have been extensively studied not only because of a wide general interest in the behavioral and sensory physiology of this group, but also because fishes are well suited as biological models for studies of sensory systems. Fish Physiology: Sensory Systems Neuroscience describes how fish are able to perceive their physical and biological surroundings, and highlights some of the exciting developments in molecular biology of fish sensory systems. Volume 25 in the Fish Physiology series offers the only updated thorough examination of fish sensory systems at the molecular, cellular and systems levels.

  • Food Consumption and Disease Risk

    Consumer-Pathogen Interactions
    • 1 Edición
    • M. A. Potter
    • Inglés
    The public health impact of foodborne disease in both the developed and developing world is high. Foodborne illness is a major cause of disease and some infections can be fatal. With the rise of globalisation, trends towards minimal processing, and changes in food consumption patterns, the food industry, food safety agencies, and public health officials must coordinate their activities to monitor the interactions between foodborne pathogens and food consumers. This important collection reviews vital issues in the relationship between consumers and foodborne bacteria, viruses and parasites, and surveys how interactions between microorganisms and their human hosts influence foodborne disease.Part one considers factors which increase the risk of exposure to foodborne hazards, exploring issues such as the demographics of our changing population and trends in agricultural management. Part two examines human host factors which influence foodborne disease. It includes chapters on non-specific host defences, immunity to foodborne pathogens and heightened susceptibility to foodborne disease due to underlying illness or pregnancy. The final part of the book reviews the mechanisms used by numerous pathogenic agents to invade, evade, colonise and reproduce in the human host. Quantitative microbiological risk assessment (QMRA), essential for the protection of public health, is also covered.With its distinguished editor and international team of contributors, Food consumption and disease risk: consumer-pathogen interactions will be an essential reference for microbiologists, R&D and QA staff in the food industry.

  • Plant Virus Epidemiology

    • 1 Edición
    • Volumen 67
    • Inglés
    Published since 1953, Advances in Virus Research covers a diverse range of in-depth reviews providing a valuable overview of the current field of virology. In 2004, the Institute for Scientific Information released figures showing that the series has an Impact Factor of 2.576, with a half-life of 7.1 years, placing it 11th in the highly competitive category of Virology.

  • Advances in Agronomy

    • 1 Edición
    • Volumen 91
    • Inglés
    Volume 91 of Advances in Agronomy contains four indespensable reviews and over 30 descriptive figures.

  • Edible Sea Urchins: Biology and Ecology

    • 2 Edición
    • Volumen 38
    • John M. Lawrence
    • Inglés
    Sea urchins are a major component of the world ocean. They are important ecologically and often greatly affect marine communities. They have an excellent fossil record and consequently are of interest to paleontologists. Research has increased in recent years stimulated first by a recognition of their ecological importance and then because of their economic importance. Scientists around the world are actively investigating their potential for aquaculture. This book is designed to provide a broad understanding of the biology and ecology of sea urchins. Synthetic chapters consider biology of sea urchins as a whole to give a broad view. The topics of these chapters include reproduction, metabolism, endocrinology, larval ecology, growth, digestion, carotenoids, disease and nutrition. Subsequent chapters consider the ecology of individual species that are of major importance ecologically and economically. These include species from Japan, New Zealand, Australia, Europe, North America, South America and Africa.

  • Meat Products Handbook

    Practical Science and Technology
    • 1 Edición
    • G Feiner
    • Inglés
    There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years’ experience in the industry, Meat products handbook is designed to meet that need. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality.The first part of the book reviews meat composition and its effect on quality together with the role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers. Part two reviews raw materials, additives, manufacturing processes and representative recipes from around the world for a range of particular meat products. It includes chapters on cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and non-fermented salami, cured air-dried products, burgers and patties, brawn and meat jelly, canned and marinated meat. The final part of the book discusses quality and safety issues, particularly meat microbiology.Meat products handbook is a standard reference for R&D, quality and production managers in meat processing.

  • Modifying Lipids for Use in Food

    • 1 Edición
    • F. D. Gunstone
    • Inglés
    Oils and fats have a major impact on the nutritional and sensory quality of many foods. Food manufacturers must often modify lipid components or ingredients in food to achieve the right balance of physical, chemical and nutritional properties. Modifying lipids for use in foods reviews the range of lipids available, techniques for their modification and how they can be used in food products.Part one reviews vegetable, animal, marine and microbial sources of lipids and their structure. The second part of the book discusses the range of techniques for modifying lipids such as hydrogenation, fractionation and interesterification. Finally, part three considers the wide range of applications of modified lipids in such areas as dairy and bakery products, confectionary and frying oils.With its distinguished editor and international range of contributors, Modifying lipids for use in foods is a standard reference for dairy and other manufacturers using modified lipids.

  • Lawrie’s Meat Science

    • 7 Edición
    • R. A. Lawrie + 1 más
    • Inglés
    Lawrie’s Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie’s meat science, written by Lawrie in collaboration with Ledward, provides a clear guide which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption.The seventh edition includes details of significant advances in meat science which have taken place in recent years, especially in areas of eating quality of meat and meat biochemistry.

  • Naturally Occurring Bioactive Compounds

    • 1 Edición
    • Volumen 3
    • Inglés
    This timely book provides an overview of natural products/botanicals used for the management of insect-pest and diseases. It will help readers to update and widen their knowledge about natural products and their bio-activities against plant pathogens. The volume explores activity, chemistry, toxicity and geographic distribution of plants. Discussions concerning the methodology used for the detection of active principles, their mode of action and commercial prospects are of utmost importance and worthy of note.

  • Ecological Geography of the Sea

    • 2 Edición
    • Alan R. Longhurst
    • Inglés
    This book presents an in-depth discussion of the biological and ecological geography of the oceans. It synthesizes locally restricted studies of the ocean to generate a global geography of the vast marine world.Based on patterns of algal ecology, the book divides the ocean into four primary compartments, which are then subdivided into secondary compartments.

  • Advances in Food and Nutrition Research

    • 1 Edición
    • Volumen 51
    • 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.

  • A Systematic Catalogue of Eight Scale Insect Families (Hemiptera: Coccoidea) of the World

    Aclerdidae, Asterolecaniidae, Beesoniidae, Carayonemidae, Conchaspididae, Dactylopiidae, Kerriidae and Lecanodiaspididae
    • 1 Edición
    • Yair Ben-Dov
    • Inglés
    A Systematic Catalogue of Soft-Scale Insects is a synthesis and catalogue of all the information published on eight families of scale insects (Hemiptera: Coccoidea) worldwide from 1758 to the present. Data is provided on their correct scientific names, common names, synonyms, taxonomy, host plants, distribution, natural enemies, biology, and economic importance. This book will be a valuable compendium of biological and systematic information for zoologists, entomologists, crop protection specialists, quarantine officers, students studying entomology and related disciplines, and others who require information about scale insects for research and control projects.

  • Handbook of Herbs and Spices

    Volume 3
    • 1 Edición
    • K. V. Peter
    • Inglés
    Woodhead Publishing in Food Science, Technology and Nutrition‘… a good reference book for food processors and packers of herbs and spices.’Food Technology (of Volume 1)‘… a standard reference for manufacturers who use herbs and spices in their products.’Food Trade Review (of Volume 2)The final volume of this three-volume sequence completes the coverage of the main herbs and spices used in food processing. The first part of the book reviews ways of improving the safety of herbs and spices. There are chapters on detecting and controlling mycotoxin contamination, controlling pesticide and other residues, the use of irradiation and other techniques to decontaminate herbs and spices, packaging and storage, QA and HACCP systems. Part two reviews the potential health benefits of herbs and spices with chapters discussing their role in preventing chronic diseases such as cancer and cardiovascular disease and promoting gut health. The final part of the book comprises chapters on twenty individual herbs and spices, covering such topics as chemical composition, cultivation and quality issues, processing, functional benefits and uses in food. Herbs and spices reviewed range from asafoetida, capers and carambola to perilla, potato onion and spearmint.The final volume will consolidate the reputation of this three-volume series, providing a standard reference for R&D and QA staff using herbs and spices in their food products.

  • The Knowledge Base for Fisheries Management

    • 1 Edición
    • Volumen 36
    • Lorenzo Motos + 1 más
    • Inglés
    Fisheries are in a state of crisis throughout the world. While there has been some success, truly effective fisheries management seems beyond our grasp. The knowledge needed for proper management contains a broad array of facts and connections from statistical stock assessments, to the information that allows government agencies to track compliance with rules and beyond.This book describes the state-of-the-art knowledge about fishery systems. Seldom seen in a scientific publication regarding fisheries science, this book presents a multidisciplinary perspective of fisheries management. Leading fisheries scholars with backgrounds in biology, ecology, economics and sociology ask how management institutions can learn and put their lessons to use. The Knowledge Base for Fisheries Management offers a unique overview of the world of fisheries management and provides the background to draw conclusions of what is needed to improve management.Covering a wide range of regimes, case studies and professional perspectives, this publication will be an obliged reference to anyone involved on fisheries management, assessment, policy making or fisheries development all over the world.

  • Advances in Marine Biology

    • 1 Edición
    • Volumen 51
    • Inglés
    Advances in Marine Biology was first published in 1963. Now edited by A.J. Southward (Marine Biological Association, UK), P.A. Tyler (Southampton Oceanography Association, UK), C.M. Young (Harbor Branch Oceanographic Institution, USA) and L.A. Fuiman (University of Texas, USA), 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.

  • Soil Respiration and the Environment

    • 1 Edición
    • Luo Yiqi + 1 más
    • Inglés
    The global environment is constantly changing and our planet is getting warmer at an unprecedented rate. The study of the carbon cycle, and soil respiration, is a very active area of research internationally because of its relationship to climate change. It is crucial for our understanding of ecosystem functions from plot levels to global scales. Although a great deal of literature on soil respiration has been accumulated in the past several years, the material has not yet been synthesized into one place until now. This book synthesizes the already published research findings and presents the fundamentals of this subject. Including information on global carbon cycling, climate changes, ecosystem productivity, crop production, and soil fertility, this book will be of interest to scientists, researchers, and students across many disciplines.

  • Brewing

    New Technologies
    • 1 Edición
    • C Bamforth
    • Inglés
    Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. This important book summarises the major recent technological changes in brewing and their impact on product range and quality.The first group of chapters review improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimising the use of water. The following sequence of chapters discuss developments in particular technologies from fermentation and accelerated processing to filtration and stabilisation processes as well as packaging. A final series of chapters analyse improvements in safety and quality control, covering such topics as modern brewery sanitation, waste handling, quality assurance schemes, and control systems responsible for chemical, microbiological and sensory analysis.With its distinguished editor and international team of contributors, Brewing: new technologies is a standard reference for R&D and Quality Assurance managers in the brewing industry.

  • The Dissection of Vertebrates

    • 2 Edición
    • Gerardo De Iuliis + 1 más
    • Inglés
    The Dissection of Vertebrates, Second Edition, provides students with a manual that combines pedalogical effective text with high-quality, accurate, and attractive visual references. Using a systemic approach within a systematic framework for each vertebrate, this book covers several animals commonly used in providing an anatomical transition sequence. Seven animals are covered: lamprey, shark, perch, mudpuppy, frog, pigeon, and cat. This updated version include a revised systemic section of the introductory chapter; corrections to several parts of the existing text and images; new comparative skull sections included as part of the existing vertebrates; and a companion site with image bank. This text is designed for 2nd or 3rd year university level comparative vertebrate anatomy courses. Such courses are usually two-semester courses, and may either be a required course or an elective. It is typically a required course for Biology and Zoology majors, as well as for some Forensics and Criminology programs, and offered as an elective for many other non-zoology science majors.

  • The Dissection of Vertebrates

    A Laboratory Manual
    • 1 Edición
    • Gerardo De Iuliis + 1 más
    • Inglés
    The Dissection of Vertebrates covers several vertebrates commonly used in providing a transitional sequence in morphology. With illustrations on seven vertebrates – lamprey, shark, perch, mudpuppy, frog, cat, pigeon – this is the first book of its kind to include high-quality, digitally rendered illustrations. This book received the Award of Excellence in an Illustrated Medical Book from the Association of Medical Illustrators. It is organized by individual organism to facilitate classroom presentation. This illustrated, full-color primary dissection manual is ideal for use by students or practitioners working with vertebrate anatomy. This book is also recommended for researchers in vertebrate and functional morphology and comparative anatomy. The result of this exceptional work offers the most comprehensive treatment than has ever before been available.

  • Advances in Agronomy

    • 1 Edición
    • Volumen 90
    • Inglés
    Volume 90 of Advances in Agronomy contains seven timely reviews and over 50 descriptive figures.

  • Integrative Plant Biochemistry

    • 1 Edición
    • Volumen 40
    • John Romeo
    • Inglés
    The publication of this volume marks the 40th anniversary of the Recent Advances in Phytochemistry series which has essentially documented a history of the origins of Phytochemistry. The 45th annual meeting of the Phytochemical Society of North America (PSNA) was held July 13-August 3, 2005 in La Jolla, California, USA. The meeting was hosted by the Salk Institute for Biological Studies. The theme of the meeting was – Integrative Plant Biochemistry as we Approach 2010. The focus was "to celebrate the past accomplishments of the PSNA and its focus, the growing importance of phytochemistry and plant biochemistry to the public, and to set a course for the future, by linking the past with the present and attracting a wider breath of scientists and disciplines to the society." Integrative Plant Biochemistry summarizes a number of important methodological approaches and innovative techniques that were discussed at the meeting: Biosynthesis and Regulation of Signaling Molecules Conservation and Divergence in Enzyme Function Translational Opportunities in Plant Biochemistry Temporal and Spatial Regulation of Metabolism Lipids, Fatty Acids and Related Molecules Metabolic Networks Each chapter in this volume concludes with a short summary and addresses the expected future directions of the work. The series marks the transition and progression of the dramatic integration of classical phytochemistry into molecular plant biology.

  • Optimising Sweet Taste in Foods

    • 1 Edición
    • W J Spillane
    • Inglés
    A sweet taste is often a critical component in a consumer’s sensory evaluation of a food product. This important book summarises key research on what determines consumer perceptions of sweet taste, the range of sweet-tasting compounds and the ways their use in foods can be optimised.The first part of the book reviews factors affecting sweet taste perception. It includes chapters on how taste cells respond to sweet taste compounds, genetic differences in sweet taste perception, the influence of taste-odour and taste-ingredient interactions and ways of measuring consumer perceptions of sweet taste. Part two discusses the main types of sweet-tasting compounds: sucrose, polyols, low-calorie and reduced-calorie sweeteners. The final part of the book looks at ways of improving the use of sweet-tasting compounds, including the range of strategies for developing new natural sweeteners, improving sweetener taste, optimising synergies in sweetener blends and improving the use of bulk sweeteners.With its distinguished editor and international team of contributors, Optimising sweet taste in foods is a standard reference for the food industry in improving low-fat and other foods.

  • Benders’ Dictionary of Nutrition and Food Technology

    • 8 Edición
    • D A Bender
    • Inglés
    The study of food and nutrition covers many disciplines, ranging from agriculture, biology, physics and chemistry to food technology, nutrition and medicine. As research on the links between food and health continues to expand, it is more important than ever that specialists in such areas as food processing and nutrition be familiar with the often unfamiliar terminology that differing disciplines use.This classic book meets that need. It provides succinct, authoritative definitions of over 6100 terms in nutrition and food technology (an increase of 20% from the previous edition). The book also includes nutrient composition data for 340 foods and an appendix with nutrient intake and other useful data.

  • Emerging Foodborne Pathogens

    • 1 Edición
    • Y Motarjemi + 1 más
    • Inglés
    Developments such as the increasing globalisation of the food industry, new technologies and products, and changes in the susceptibility of populations to disease, have all highlighted the problem of emerging pathogens. Pathogens may be defined as emerging in a number of ways. They can be newly-discovered, linked for the first time to disease in humans or to a particular food. A pathogen may also be defined as emerging when significant new strains emerge from an existing pathogen, or if the incidence of a pathogen increases dramatically. This important book discusses some of the major emerging pathogens and how they can be identified, tracked and controlled so that they do not pose a risk to consumers.After an introductory chapter, Emerging foodborne pathogens is split into two parts. The first part deals with how pathogens evolve, surveillance methods in the USA and Europe, risk assessment techniques and the use of food safety objectives. The second part of the book looks at individual pathogens, their characteristics, methods of detection and methods of control. These include: Arcobacter; Campylobacter; Trematodes and helminths; emerging strains of E. coli; Hepatitis viruses; Prion diseases; Vibrios; Yersinia; Listeria; Helicobacter pylori; Enterobacteriaceae; Campylobacter; Mycobacterium paratuberculosis; and enterocci.Emerging foodborne pathogens is a standard reference for microbiologists and QA staff in the food industry, and food safety scientists working in governments and the research community.

  • Flavour Science

    Recent Advances and Trends
    • 1 Edición
    • Volumen 43
    • Wender L.P. Bredie + 1 más
    • Inglés
    The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide.

  • Working with Dynamic Crop Models

    Evaluation, Analysis, Parameterization, and Applications
    • 1 Edición
    • Daniel Wallach + 3 más
    • Daniel Wallach + 2 más
    • Inglés
    Mathematical models are being used more and more widely to study complex dynamic systems (global weather, ecological systems, hydrological systems, nuclear reactors etc. including the specific subject of this book, crop-soil systems). The models are important aids in understanding, predicting and managing these systems. Such models are complex and imperfect. One fundamental research direction is to seek a better understanding of how these systems function, and to propose mathematical expressions embodying that understanding. However, this is not sufficient. It is also essential to have tools (often mathematical and statistical methods) to aid in developing, improving and using the models built from those equations. The book is specifically concerned with the application of methods to crop models, but much of the material is also applicable to dynamic system models in other fields. The goal of this book is to fill that gap.

  • Advances in Marine Biology

    • 1 Edición
    • Volumen 50
    • Inglés
    Advances in Marine Biology was first published in 1963. Now edited by A.J. Southward (Marine Biological Association, UK), P.A. Tyler (Southampton Oceanography Association, UK), C.M. Young (Harbor Branch Oceanographic Institution, USA) and L.A. Fuiman (University of Texas, USA), 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.

  • Olive Oil

    Chemistry and Technology
    • 2 Edición
    • Dimitrios Boskou
    • Inglés
    A staple food for thousands of years for the inhabitants of the Mediterranean region, olive oil is now becoming popular among consumers all over the world. Olive oil differs from other vegetable oils because it is used in its natural form and has unique flavor and other characteristics. More and more research suggests its healthful benefits including reduced risk of coronary heart disease. Olive Oil is a compact and readable text on the most important aspects of chemistry, technology, quality, analysis and biological importance of olive oil. The topics selected have been developing rapidly in recent years, and will provide the reader with a background to address more specific problems that may arise in the future. Readers can expect more contributors and chapters in the 2nd edition, as well as a glossary.

  • Advances in Agronomy

    • 1 Edición
    • Volumen 89
    • 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 89 contains six comprehensive and timely reviews. Chapter 1 presents a thorough coverage of wet chemistry and state-of-the art molecular scale techniques, such as x-ray absorption fine structure (XAFS) and nuclear magnetic resonance (NMR) spectroscopies, that can be used to characterize phosphorus in organic wastes. Chapter 2 discusses the Wheat Genetics Resource Center that has served the scientific community for 25 years. These resources have been useful to scientists in 45 countries and 39 of the states in the U.S. Chapter 3 covers various aspects of the biology and management of Stevia, a sweet herb of Paraguay. Chapter 4 is a timely review of aspects of soil fertility decline in the tropics as assessed by soil chemical measurements. Chapter 5 covers nematode interactions and assessment of models for their control on crop plants. Chapter 6 presents data and algorithms on ammonia emission form animal operations, a current area of much interest in the area of environmental quality.

  • Footprints in the Soil

    People and Ideas in Soil History
    • 1 Edición
    • Benno P Warkentin
    • Inglés
    The history of science discipline is contributing valuable knowledge of the culture of soil understanding, of the conditions in society that fostered the ideas, and of why they developed in certain ways. This book is about the progressive “footprints” made by scientists in the soil. It contains chapters chosen from important topics in the development of soil science, and tells the story of the people and the exciting ideas that contributed to our present understanding of soils. Initiated by discussions within the Soil Science Society of America and the International Union of Soil Sciences, this book uniquely illustrates the significance of soils to our society. It is planned for soils students, for various scientific disciplines, and for members of the public who show an increasing interest in soil. This book allows us to answer the questions: “How do we know what we know about soils?” and “How did one step or idea lead to the next one?”The chapters are written by an international group of authors, each with special interests, bound together by the central theme of soils and how we came to our present understanding of soils. Each concentrate on soil knowledge in the western world and draw primarily on written accounts available in English and European languages. Academics, graduate students, researchers and practitioners will gain new insights from these studies of how ideas in soil science and understanding of uses of soils developed.

  • Insect Ecology

    An Ecosystem Approach
    • 3 Edición
    • Timothy D. Schowalter
    • Inglés
    The third edition of Insect Ecology: An Ecosystem Approach provides a modern perspective of insect ecology that integrates two approaches traditionally used to study insect ecology: evolutionary and ecosystem. This integration substantially broadens the scope of insect ecology and contributes to prediction and resolution of the effects of current environmental changes, as these affect and are affected by insects. The third edition includes an updated and expanded synthesis of feedback and interactions between insects and their environment. This updated material and a new chapter on applications of insect ecology to social and environmental issues effectively demonstrates how evolutionary and ecosystem approaches complement each other, with the intent of stimulating further integration of these approaches in experiments that address insect roles in ecosystems. Effective management of ecosystem resources depends on evaluation of the complex, often complementary, effects of insects on ecosystem conditions, as well as insect responses to changing conditions.

  • The Chorleywood Bread Process

    • 1 Edición
    • Stanley P. Cauvain + 1 más
    • Inglés
    The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process and equipment design which have had a profound impact on baking processes and the structure of the industry. Written by two of the world’s leading experts on the process, this important book explains its underlying principles and ways of maximising its potential in producing a wide range of baked products.After a brief review of the basic principles of bread making, the book outlines the development and fundamental characteristics of the Chorleywood Bread Process. The following group of chapters review the key steps in the process, beginning with ingredient quality and quantities. Other chapters consider dough mixing and processing. Building on this foundation, the authors then review common quality defects and how they can be prevented or resolved. The book then considers how knowledge-based software systems can help to manage the process. The concluding chapters review the range of bakery products that can be produced using the process, how it can best be applied in different kinds of bakery and likely future developments.The Chorleywood Bread Process is a standard work for all bakers around the world wishing to maximise the potential of the process, and for scientists, technologists and students wanting a better understanding of the process and its place in commercial bread making.

  • Food Spoilage Microorganisms

    • 1 Edición
    • Clive de W Blackburn
    • Inglés
    The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties and the availability and effectiveness of different preventative measures. Food spoilage microorganisms focuses on the control of microbial spoilage and provides an understanding necessary to do this.The first part of this essential new book looks at tools, techniques and methods for the detection and analysis of microbial food spoilage with chapters focussing on analytical methods, predictive modelling and stability and shelf life assessment. The second part tackles the management of microbial food spoilage with particular reference to some of the major food groups where the types of spoilage, the causative microorganisms and methods for control are considered by product type. The following three parts are then dedicated to yeasts, moulds and bacteria in turn, and look in more detail at the major organisms of significance for food spoilage. In each chapter the taxonomy, spoilage characteristics, growth, survival and death characteristics, methods for detection and control options are discussed.Food spoilage microorganisms takes an applied approach to the subject and is an indispensable guide both for the microbiologist and the non-specialist, particularly those whose role involves microbial quality in food processing operations.

  • Improving Traceability in Food Processing and Distribution

    • 1 Edición
    • I Smith + 1 más
    • Inglés
    In the light of recent legislation and a number of food safety incidents, traceability of food products back from the consumer to the very beginning of the supply chain has never been so important. This important book describes key components of traceability systems and how food manufacturers can manage them effectively.After an introductory chapter on the nature of traceability systems, the first part of the book reviews the role of traceability systems not only in ensuring food safety but in optimising business performance. Part two looks at ways of building traceability systems, with chapters on modelling, identifying and resolving bottlenecks in traceability systems, including process information and tracing analytical measurements. Part three reviews key traceability technologies such as DNA markers, electronic tagging of farm animals, ways of storing and transmitting traceability data and the range of data carrier technologies.Improvi... traceability in food processing and distribution is an important reference for QA staff in the food industry in meeting regulatory requirements and improving the safety and quality of food products.

  • Flavour in Food

    • 1 Edición
    • Andree Voilley + 1 más
    • Inglés
    The first part of the book reviews the way flavour is detected and measured. The first two chapters discuss our understanding of how humans perceive and then process information about taste compounds. Chapter three reviews current practice in the sensory analysis of food flavour. Chapter four discusses choosing from the wide range of instrumental techniques which have been developed to identify aroma compounds. The final chapter in Part One discusses the complex issues in matching instrumental measurements with the results of sensory evaluation of foods.Part two reviews key research in the way flavour compounds are retained within foods and the factors determining the way they are released. There are chapters on flavour compound interactions with lipids, emulsions, protein and carbohydrate components in food. Other chapters review modelling aroma interactions in food matrices and mechanisms of flavour retention in and release from liquid food products. The final part reviews what we now know about how humans experience flavour release, together with some of the key factors influencing this process. There are chapters on the process of flavour release in the mouth, the way texture-aroma and odour-taste interactions influence this process, psychological factors and the development of flavour perception during infancy.Flavour in food seeks to distil key developments in flavour science and summarise their implications for the food industry. It is a valuable reference for R&D staff, those responsible for sensory evaluation of foods and product development, as well as academics and students involved in flavour science.

  • Scallops: Biology, Ecology and Aquaculture

    • 2 Edición
    • Volumen 40
    • Sandra E. Shumway + 1 más
    • Inglés
    Scallops are among the better known shellfish and are widely distributed throughout the world. They are of great economic importance, support both commercial fisheries and mariculture efforts and occupy a unique niche in the marine environment. Contributions from world leaders in scallop research and culture cover all facets of scallop biology including anatomy, taxonomy, physiology, ecology, larval biology and neurobiology. Chapters are also devoted to diseases and parasites, genetics, population dynamics and the adductor muscle, with extensive reference lists provided for each chapter. Since the publication of the first edition of Scallops: Biology, Ecology and Aquaculture in 1991, commercial interest in scallops has grown globally and this is reflected in the seventeen extensive chapters covering both fisheries and aquaculture for all species of scallops in all countries where they are fished or cultured. The Second Edition is the only comprehensive treatise on the biology of scallops and is the definitive reference source for advanced undergraduate and graduate students, mariculturists, managers and researchers. It is a valuable reference for anyone interested in staying abreast of the latest advances in scallops.

  • Insect Ecology

    An Ecosystem Approach
    • 2 Edición
    • Timothy D. Schowalter
    • Inglés
    Dr. Timothy Schowalter has succeeded in creating a unique, updated treatment of insect ecology. This revised and expanded text looks at how insects adapt to environmental conditions while maintaining the ability to substantially alter their environment. It covers a range of topics- from individual insects that respond to local changes in the environment and affect resource distribution, to entire insect communities that have the capacity to modify ecosystem conditions.Insect Ecology, Second Edition, synthesizes the latest research in the field and has been produced in full color throughout. It is ideal for students in both entomology and ecology-focused programs.

  • Agriculture's Ethical Horizon

    • 1 Edición
    • Robert L Zimdahl
    • Inglés
    What are the goals of agricultural science? What should the goals of agricultural science be? How do and how should the practitioners of agriculture address complex ethical questions? These questions are explored in this monumental book so that those in agriculture will begin an open dialoge on the ethics of agriculture. Discussion of foundational values, of why we practice agriculture as we do, should become a central, rather than peripheral, part of agricultural practice and education. If agricultural scientists do not venture forth to understand and shape the ethical base of the future, it will be imposed by others. Largely autobiographical, this book covers topics such as scientific truth and myth, what agricultural research should be done, an introduction to ethics, moral confidence in agriculture, the relevance of ethics to agriculture, sustainability, and biotechnology.

  • Advances in Botanical Research

    • 1 Edición
    • Volumen 43
    • Inglés
    Edited by J.A. Callow 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 43rd 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.

  • Improving the Fat Content of Foods

    • 1 Edición
    • C Williams + 1 más
    • Inglés
    As health problems such as obesity, heart disease and diabetes increase in many developed and developing countries, the food industry has come under mounting pressure to improve the nutritional quality of its products. Particular attention has focused on the health problems associated with saturated fats in food and on the potential health benefits of increasing monounsaturated and polyunsaturated fat content. Summarising key research in this field, this important collection reviews both the influence of dietary fats on health and practical strategies for improving the fat content of food products.Part one reviews the evidence on the links between dietary fats and health. There are chapters on the links between saturated fatty acid intake, obesity, coronary heart disease, diabetes and cancer, as well as the health benefits of monounsaturated fats, polyunsaturated fatty acids (PUFAs) and conjugated linoleic acids (CLAs). Part two then discusses ways of reducing saturated fatty acids in food. It includes chapters on the role of lipids on food quality and ways of gaining consumer acceptance of low-fat foods, as well as chapters on improving fatty acid composition in dairy products and milk and the use of fat replacers. The final part of the book reviews ways of using polyunsaturated and other modified fatty acids in food products. It includes chapters on developing and using PUFAs as functional ingredients and ways of improving the sensory quality of products incorporating modified fats.With its distinguished editors and international team of contributors, Improving the fat content of foods is a standard reference for nutritionists and product developers in the food industry.

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