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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 Pheromone Biochemistry and Molecular Biology

    The Biosynthesis and Detection of Pheromones and Plant Volatiles
    • 1 Edición
    • Gary Blomquist
    • Inglés
    A valuable new reference on insect behavior, this exceptional new text delves into the primary sensory communication system used by most insects -- their sense of smell. Insect Pheromone Biochemistry and Molecular Biology covers how insects produce pheromones and how they detect pheromones and plant volatiles. Since insects rely on pheromone detection for both feeding and breeding, a better understanding of insect olfaction and pheromone biosynthesis could help curb the behavior of pests without the use of harmful pesticides and even help to reduce the socio-economic impacts associated to human-insect interactions.

  • Advances in Marine Biology

    • 1 Edición
    • Volumen 46
    • Inglés
    This new volume of Advances in Marine Biology contains reviews on a wide range of important subjects such as: Benthic foraminifera (Protista) and Deep-Water Palaeoceanography; Breeding Biology of the Intertidal Sand Crab Emerita (Decapoda, Anomura); Coral Bleaching and Fatty acid trophic markers in the marine environment. Advances in Marine Biology has been providing in-depth and up-to-date reviews on all aspects of Marine Biology since 1963 -- over 40 years of outstanding coverage! The series is well-known for both its the excellence of its reviews as well as the strength of its thematic volumes devoted to a particular field in detail, such as 'The Biochemical Ecology of Marine Fishes' and 'Molluscan Radiation'.

  • Nutrient Metabolism

    Structures, Functions, and Genetics
    • 1 Edición
    • Martin Kohlmeier
    • Inglés
    Nutrient Metabolism defines the molecular fate of nutrients and other dietary compounds in humans, as well as outlining the molecular basis of processes supporting nutrition, such as chemical sensing and appetite control. It focuses on the presentation of nutritional biochemistry; and the reader is given a clear and specific perspective on the events that control utilization of dietary compounds. Slightly over 100 self-contained chapters cover all essential and important nutrients as well as many other dietary compounds with relevance for human health. An essential read for healthcare professionals and researchers in all areas of health and nutrition who want to access the wealth of nutrition knowledge available today in one single source.

  • Advances in Lipid Methodology

    • 1 Edición
    • R O Adlof
    • Inglés
    The fifth volume in the Advances in lipid methodology series is the first with new editor, Richard O. Adlof, but its objectives are still those of the previous editor, William W. Christie: ‘To provide readable, up-to-date reviews of rapidly expanding areas of lipid analysis and practical examples which should be of immediate use to lipid analysts’.As in the previous volumes of Advances in lipid methodology, the editor has chosen leading international experts to write individual chapters. Volume 5 contains four chapters on specific methodologies of lipid analysis and three which describe specific applications or standardization of methods.The methodologies are different scanning calorimetry for the study of physical properties of fats and oils; silver ion chromatography; atmospheric-pressure chemical-ionization mass spectrometry (APCI-MS); and supercritical fluid chromatography (SFC).Chapters on specific applications cover the analysis of genetically modified oils and the use of fatty acid profiling in the characterization of metabolic diseases. A further chapter provides an overview of the official standard methods used for fats and oils analysis and gives extensive listings of information on standards organizations.

  • Environmentally-Friendly Food Processing

    • 1 Edición
    • B Mattsson + 1 más
    • Inglés
    Environmental awareness in the food industry has become increasingly important in recent years, as a result of consumer pressure and increasing regulation. This book addresses how to achieve environmentally-frie... food production, reviewing the assessment of various food products and the ways in which the industry can improve their operations and become more environmentally responsible.Part one evaluates the environmental impact of food processing operations, in such areas as fruit, vegetable, meat and fish processing. Part two moves on to address good practice in food processing reviewing packaging, recycling and waste treatment, as well as methods of improving energy consumption and environmental training for the food industry.Environment... food processing is an essential reference for all those concerned with environmental awareness and responsibility in the food industry.

  • Encyclopedia of Applied Plant Sciences

    • 1 Edición
    • Brian Thomas
    • Inglés
    A multi-faceted reference work, the Encyclopedia of Applied Plant Sciences addresses the core knowledge, theories, and techniques employed by plant scientists, while also concentrating on applications of these in research and in industry. Plants influence all our lives as sources of sustenance, fuel and building materials. The Encyclopedia of Applied Plant Sciences is a comprehensive yet succinct publication that covers the application of current advances in the biological sciences, through which scientists can now better produce sustainable, safe food, feed and food ingredients, and renewable raw materials for industry and society. This three-volume set also covers the concerns over continuing advances in the application of knowledge in the areas of ecology and plant pathology, genetics, physiology, biochemistry and biotechnology, as well as the ethical issues involved in the use of the powerful techniques available to modern plant science.An invaluable reference, the Encyclopedia of Applied Plant Sciences will be an indispensable addition to the library of anyone involved in the study of plant sciences.The Encyclopedia of Applied Plant Sciences is available online on ScienceDirect. The print edition price for this reference work does not include online access. For more information on pricing for access to the online edition, please review our Licensing Options. The richness and authority of Elsevier reference works is now lent valuable functionality and accessibility through the online launch of Elsevier Reference Works on ScienceDirect. Features: Extensive browsing and searching across subject, thematic, alphabetical, author and cited author indexes - as applicable to the work Basic and advanced search functionality within volumes, parts of volumes, or across the whole work Ability to build, save and re-run searches as well as combine saved searches Internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy All articles are available as full-text HTML files, and as PDF files that can be viewed, downloaded or printed out in their original print format A dedicated Reference Works navigation tab and homepage on ScienceDirect to enable easy linking from your OPAC or library websiteFor more information about the Elsevier Reference Works on ScienceDirect Program, please visit:http://www.inf...

  • Rapid and On-Line Instrumentation for Food Quality Assurance

    • 1 Edición
    • I Tothill
    • Inglés
    Many measurements of product and process characteristics have traditionally been 'off-line', involving removing the product and taking it to a quality control laboratory for analysis over a period of hours or even days. However, the development of faster, more automated methods of production, and the shift to more proactive quality and safety management systems such as HACCP, has forced the food industry to look for more rapid methods with the potential for continuous, real-time measurement of products and processes. With its distinguished editor and international team of contributors, this important collection summarises key developments in this growing field.Part one reviews the emergence of new methods for analysing food safety. It includes chapters on the detection of foreign bodies, other contaminants such as toxins, pesticides, dioxins and veterinary residues, and rapid methods for detecting pathogenic and spoilage bacteria. Part two discusses the measurement of product quality. There are chapters on analysing ingredients such as additives and micronutrients, genetically-modified organisms and added water. A number of chapters discuss methods for analysing food composition, and the use of electronic noses to monitor food quality. A final chapter reviews ways of integrating such measurements into effective process control.Rapid and on-line instrumentation for food quality assurance provides a benchmark of good practice in this important field, and will be a valuable reference for the food industry.

  • Sausage Manufacture

    Principles and Practice
    • 1 Edición
    • E Essien
    • Inglés
    Sausage manufacture: principles and practice provides a concise and authoritative guide to manufacturing high-quality products for the consumer. It begins by considering issues of definition and the market trends which determine how consumers define quality. The book then discusses product formulation, describing the essential recipe information for the main types of sausage. The chapter also includes the calculations required for mandatory product labelling in the EU.Chapter 4 reviews the key stages in production from raw material procurement through chopping, filling and cooking to storage and distribution. Building on this foundation, the following chapter outlines good practice in safety and quality assurance.The final chapter reviews recent product development and novel products such as organic, vegetarian and low fat sausages which have emerged to meet changing consumer requirements. The book concludes with a series of useful appendices listing permitted additives, sample quality assurance and HACCP systems documentation.Writte... by an experienced industry professional, Sausage manufacture: principles and practice is a standard guide to good practice for manufacturers.

  • Bread Making

    Improving Quality
    • 1 Edición
    • Stanley P. Cauvain
    • Inglés
    There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality. Bread making: improving quality sums up this key research and what it means for improved process control and a better, more consistent product.After an introductory review of bread making as a whole part one discusses wheat and flour quality. Chapter 3 summarises current research on the structure of wheat, providing the context for chapters on wheat proteins (chapters 5 and 6) and starch (chapter 7). There are also chapters on ways of measuring wheat and flour quality, and improving flour for bread making. Part two reviews dough formation and its impact on the structure and properties of bread. It includes chapters on the molecular structure of dough, foam formation and bread aeration together with discussion of the role of key ingredients such as water. A final group of chapters then discusses other aspects of quality such as improving taste and nutritional properties, as well as preventing moulds and mycotoxin contamination.With its distinguished editor and international team of contributors, Bread making: improving quality is a standard work both for industry and the research community.

  • Dairy Processing

    Improving Quality
    • 1 Edición
    • G Smit
    • Inglés
    The dairy sector continues to be at the forefront of innovation in food processing. With its distinguished editor and international team of contributors, Dairy processing: improving quality reviews key developments and their impact on product safety and quality.The first two chapters of part one provide a foundation for the rest of the book, summarising the latest research on the constituents of milk and reviewing how agricultural practice influences the quality of raw milk. This is followed by three chapters on key aspects of safety: good hygienic practice, improvements in pasteurisation and sterilisation, and the use of modelling to assess the effectiveness of pasteurisation. A final sequence of chapters in part one discuss aspects of product quality, from flavour, texture, shelf-life and authenticity to the increasingly important area of functional dairy products. Part two reviews some of the major technological advances in the sector. The first two chapters discuss developments in on-line control of process efficiency and product quality. They are followed by chapters on new technologies to improve qualities such as shelf-life, including high pressure processing, drying and the production of powdered dairy products, and the use of dissolved carbon dioxide to extend the shelf-life of milk. Part three looks in more detail at key advances in cheese manufacture.Dairy processing: improving quality is a standard reference for the dairy industry in improving process efficiency and product quality.

  • Hygiene in Food Processing

    Principles and Practice
    • 1 Edición
    • H.L.M. Lelieveld + 3 más
    • Inglés
    A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend. Edited and written by some of the world's leading experts in the field, and drawing on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG), Hygiene in food processing provides an authoritative and comprehensive review of good hygiene practice for the food industry.Part one looks at the regulatory context, with chapters on the international context, regulation in the EU and the USA. Part two looks at the key issue of hygienic design. After an introductory chapter on sources of contamination, there are chapters on plant design and control of airborne contamination. These are followed by a sequence of chapters on hygienic equipment design, including construction materials, piping systems, designing for cleaning in place and methods for verifying and certifying hygienic design. Part three then reviews good hygiene practices, including cleaning and disinfection, personal hygiene and the management of foreign bodies and insect pests.Drawing on a wealth of international experience and expertise, Hygiene in food processing is a standard work for the food industry in ensuring safe food production.

  • Texture in Food

    Semi-Solid Foods
    • 1 Edición
    • B M McKenna
    • Inglés
    Texture is one of the most important attributes used by consumers to assess food quality. This quality is particularly important for the growing number of semi-solid foods from sauces and dressings to yoghurt, spreads and ice cream. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product quality.Part one reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurement. Part two considers key aspects of product development and enhancement. It includes chapters on engineering emulsions and gels, and the use of emulsifiers and hydrocolloids. The final part of the book discusses improving the texture of particular products, with chapters on yoghurt, spreads, ice cream, sauces and dressings.With its summary of key research trends and their practical implications in improving product quality, Texture in food Volume 1: semi-solid foods is a standard reference for the food industry. It is complemented by a second volume on the texture of solid foods.

  • Diversity in Barley (Hordeum vulgare)

    • 1 Edición
    • Volumen 7
    • R. von Bothmer + 3 más
    • Inglés
    Genetic diversity is one of the main resources sustaining human life. Food security largely depends on the availability and utilization of this diversity, which is of strategic importance for countries and companies. Conservation and utilization of biodiversity is thus currently an urgent area of global debate and concern. Barley is a major crop in the world used for food, feed and malt, and with a wide religious and ethnic importance. The crop was domesticated in Neolithic time in SW Asia and spread rapidly under cultivation to new areas. Nowadays it is one of the most widespread and widely adapted crops grown under contrasting edaphic conditions. Adaptations to new environments, different agricultural practices and selection for different uses have further added to the complex diversity pattern. Is it at all possible to give a complete picture of the diversity in a crop or wild species? Are we, by adding new technologies, only revealing parts of the diversity? Do different sets of data show similar or conflicting pictures of genetic diversity? Will the large genome size reduce the role of barley as a model organism in these current sequencing days? Or, are there still major reasons to continue to work with this beautiful crop? The aim of this book is to cover the complex issue of diversification in time and space in a single crop: barley. Leading scientists from various fields describe the entire variation pattern in different sets of characters and an attempt is made for a synthesis to a holistic picture. The book proposes ways to use the achievements of diversity studies in future research and breeding programmes.

  • Natural Antimicrobials for the Minimal Processing of Foods

    • 1 Edición
    • S Roller
    • Inglés
    Consumers demand food products with fewer synthetic additives but with increased safety, quality and shelf-life. These demands have led to renewed interest in the use of natural antimicrobials to preserve foods. However, despite the wide range of potential antimicrobials, relatively few are suitable for use in practice in particular food products. Edited by a leading expert in the field, and with a distinguished international team of contributors, Natural antimicrobials for the minimal processing of foods discusses their practical application in food preservation, often in conjunction with other preservation techniques.After an introductory chapter, the book first discusses the use of bacteriocins such as nisin in preserving animal and other food products, often in conjunction with other preservation techniques such as high hydrostatic pressure and pulsed electric fields. Subsequent chapters discuss the current and future uses of natamycin, organic acids, antimicrobials from animals and chitosan as preservatives. Three chapters are devoted to antimicrobials from plants and their use in a wide range of applications, including the preservation of fresh and minimally-processed fruits and vegetables. A final group of chapters discuss the use of natural antimicrobials in edible coatings, applications of natural antifungal agents, the combination of natural antimicrobials with irradiation, and the regulatory context.With its practical emphasis and authoritative coverage, Natural antimicrobials for the minimal processing of foods is a standard work for the food industry in developing new preservation systems that extend the shelf-life of foods without compromising safety or sensory quality.

  • Elsevier's Dictionary of Plant Names of North America including Mexico

    In Latin, English (American) and Spanish (Mexican and European)
    • 1 Edición
    • R.C. White
    • Inglés
    The border between the United States of America and Mexico is the busiest in the world. This area is also the meeting place of the two great cultures of the Western Hemisphere, Spanish-speaking Latin America and English-speaking North America. Recent demographic migrations coupled with increasing globalization have necessitated closer cooperation and communication between these groups.The area of communication of this dictionary centers around the vernacular or common names of plants. Many recent immigrants from Mexico and further south have gained employment in areas of agriculture, landscaping, and commercial plant nurseries. The new residents also bring with them a rich history of herbal medicines that are becoming increasingly popular in the United States. Both groups share interests in each other's cuisines with respect to food plants and spices.This dictionary contains the Latin, English, and Spanish names for over 7,000 species of the most important plants found mainly in the southwestern United States and northern Mexico. Included are native and naturalized plants as well as plants of economic value. The main section of the book is organized alphabetically by the scientific Latin genus and species of each plant. The book is also fully indexed by common names primarily in American-English and Mexican-Spanish.

  • Detecting Pathogens in Food

    • 1 Edición
    • Thomas A. McMeekin
    • Inglés
    Identifying pathogens in food quickly and accurately is one of the most important requirements in food processing. The ideal detection method needs to combine such qualities as sensitivity, specificity, speed and suitability for on-line applications. Detecting pathogens in food brings together a distinguished international team of contributors to review the latest techniques in microbiological analysis and how they can best be used to ensure food safety.Part one looks at general issues, beginning with a review of the role of microbiological analysis in food safety management. There are also chapters on the critical issues of what to sample and how samples should be prepared to make analysis effective, as well as how to validate individual detection techniques and assure the quality of analytical laboratories. Part two discusses the range of detection techniques now available, beginning with traditional culture methods. There are chapters on electrical methods, ATP bioluminescence, microscopy techniques and the wide range of immunological methods such as ELISAs. Two chapters look at the exciting developments in genetic techniques, the use of biosensors and applied systematics.Detectin... pathogens in food is a standard reference for all those concerned in ensuring the safety of food.

  • Novel Food Packaging Techniques

    • 1 Edición
    • R Ahvenainen
    • Inglés
    Packaging continues to be one of the most important and innovative areas in food processing. Edited by a leading expert in the field, and with its distinguished international team of contributors, Novel food packaging techniques provides an authoritative and comprehensive review of the key trends.Part one discusses the range of active packaging techniques such as the use of oxygen and other scavengers, moisture regulation and antimicrobial packaging in food preservation. It also covers the use of intelligent systems such as time-temperature and freshness indicators to assess food quality. Part two reviews developments in modified atmosphere packaging (MAP) and its role in enhancing product safety and quality. Part three describes packaging applied in practice to particular products such as meat and fish. Part four covers other key issues such as packaging optimisation, the legislative context, sustainable packaging and consumer attitudes.Novel food packaging techniques is a standard reference for the food industry in optimising the use of packaging to improve product safety and quality.

  • Dust Explosions in the Process Industries

    Identification, Assessment and Control of Dust Hazards
    • 3 Edición
    • Rolf K. Eckhoff
    • Inglés
    Unfortunately, dust explosions are common and costly in a wide array of industries such as petrochemical, food, paper and pharmaceutical. It is imperative that practical and theoretical knowledge of the origin, development, prevention and mitigation of dust explosions is imparted to the responsible safety manager. The material in this book offers an up to date evaluation of prevalent activities, testing methods, design measures and safe operating techniques. Also provided is a detailed and comprehensive critique of all the significant phases relating to the hazard and control of a dust explosion. An invaluable reference work for industry, safety consultants and students.

  • Advances in Marine Biology

    • 1 Edición
    • Volumen 44
    • Inglés
    Volume 44 is an eclectic volume with timely reviews on invertebrate zooplankton growth rates and movements on marine fish and decapod crustaceans. 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.

  • Phytochemical Functional Foods

    • 1 Edición
    • I T Johnson + 1 más
    • Inglés
    Plant foods are rich in micronutrients, but they also contain an immense variety of biologically-active, non-nutritive compounds that contribute to colour, flavour and other characteristics. These phytochemicals have been increasingly linked to reducing the risk of chronic diseases such as cancer, osteoporosis and coronary heart disease. Edited by two leading experts in the field, and with a distinguished international team of contributors, Phytochemical functional foods assesses the evidence for their health benefits and reviews the key issues involved in successful product development.Part one reviews research on the health benefits of phytochemicals, including chapters on cardiovascular disease, cancer, bone and gastrointestinal health, as well as the functional benefits of particular groups of phytochemicals such as phytoestogens, carotenoids and flavonoids. Part two considers the important safety and quality issues in developing phytochemical products. There are chapters on establishing appropriate intake levels, testing the safety of phytochemicals and establishing health claims through clinical trials. Part two also covers such issues as extracting and enhancing phytochemical compounds for use in food products.Phytochemic... functional foods will establish itself as a standard reference on one of the most important sectors in the functional foods market.

  • Yeasts in Food

    • 1 Edición
    • T Boekhout + 1 más
    • Inglés
    Yeasts play a crucial role in the sensory quality of a wide range of foods. They can also be a major cause of food spoilage. Maximising their benefits whilst minimising their detrimental effects requires a thorough understanding of their complex characteristics and how these can best be manipulated by food processors.Yeasts in food begins by describing the enormous range of yeasts together with methods for detection, identification and analysis. It then discusses spoilage yeasts, methods of control and stress responses to food preservation techniques. Against this background, the bulk of the book looks at the role of yeasts in particular types of food. There are chapters on dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee. Each chapter describes the diversity of yeasts associated with each type of food, their beneficial and detrimental effects on food quality, methods of analysis and quality control.With its distinguished editors and international team of over 30 contributors, Yeasts in food is a standard reference for the food industry in maximising the contribution of yeasts to food quality.

  • Handbook of Culture Media for Food Microbiology

    • 1 Edición
    • Volumen 37
    • J.E.L. Corry + 2 más
    • Inglés
    This is a completely revised edition, including new material, from 'Culture Media for Food Microbiology' by J.E.L. Corry et al., published in Progress in Industrial Microbiology, Volume 34, Second Impression 1999.Written by the Working Party on Culture Media, of the International Committee on Food Microbiology and Hygiene, this is a handy reference for microbiologists wanting to know which media to use for the detection of various groups of microbes in food, and how to check their performance.The first part comprises reviews, written by international experts, of the media designed to isolate the major groups of microbes important in food spoilage, food fermentations or food-borne disease. The history and rationale of the selective agents, and the indicator systems are considered, as well as the relative merits of the various media. The second part contains monographs on approximately 90 of the most useful media. The first edition of this book has been frequently quoted in standard methods, especially those published by the International Standards Organisation (ISO) and the European Standards Organisation (CEN), as well as in the manuals of companies manufacturing microbiological media. In this second edition, almost all of the reviews have been completely rewritten, and the remainder revised. Approximately twelve monographs have been added and a few deleted. This book will be useful to anyone working in laboratories examining food - industrial, contract, medical, academic or public analyst, as well as other microbiologists, working in the pharmaceutical, cosmetic and clinical (medical and veterinary) areas - particularly with respect to quality assurance of media and methods in relation to laboratory accreditation.

  • Taints and Off-Flavours in Foods

    • 1 Edición
    • B Baigrie
    • Inglés
    Off-flavours and taints are defined as unpleasant odours or tastes, the first resulting from the natural deterioration of a food, the second from its contamination by some other chemical. Both are major problems for the food industry. With its distinguished editor and international team of contributors, this important collection describes some of the most important causes of taints and off-flavours, how they can be identified and dealt with.The book begins with chapters on sensory and instrumental methods for detecting and analysing taints and off-flavours in food. There are chapters on two of the most common causes of taints: packaging and residues from cleaning and disinfection. A number of chapters discuss the various causes of off-flavours, from those caused by microbial action and oxidation to those caused by the Maillard reaction and interactions between food components.With its authoritative coverage, Taints and off-flavours in food is a standard work for the food industry.

  • Mathematical Modeling for System Analysis in Agricultural Research

    • 1 Edición
    • K. Vohnout
    • Inglés
    This book provides a clear picture of the use of applied mathematics as a tool for improving the accuracy of agricultural research. For decades, statistics has been regarded as the fundamental tool of the scientific method. With new breakthroughs in computers and computer software, it has become feasible and necessary to improve the traditional approach in agricultural research by including additional mathematical modeling procedures.The difficulty with the use of mathematics for agricultural scientists is that most courses in applied mathematics have been designed for engineering students. This publication is written by a professional in animal science targeting professionals in the biological, namely agricultural and animal scientists and graduate students in agricultural and animal sciences. The only prerequisite for the reader to understand the topics of this book is an introduction to college algebra, calculus and statistics. This is a manual of procedures for the mathematical modeling of agricultural systems and for the design and analyses of experimental data and experimental tests. It is a step-by-step guide for mathematical modeling of agricultural systems, starting with the statement of the research problem and up to implementing the project and running system experiments.

  • Multiple Criteria Analysis for Agricultural Decisions, Second Edition

    • 1 Edición
    • Volumen 11
    • C. Romero + 1 más
    • Inglés
    This book presents the Multiple Criteria Decision Making (MCDM) paradigm for modelling agricultural decision-making in three parts. The first part, comprising two chapters, is philosophical in nature and deals with the concepts that define the underlying structure of the MCDM paradigm. The second part is the largest part consisting of five chapters, each of which presents the logic of a specific MCDM technique, and demonstrates how it can be used to model a particular decision problem. In the final part, some selected applications of the MCDM techniques to agricultural problems are presented and thus reinforce the development of an understanding of the MCDM paradigm.The book has been designed for use at different levels: as a textbook for final year undergraduate and postgraduate courses in modelling for decision-making; as a manual for researchers and practising modellers; and, as general reference on the application of MCDM techniques. Readers with basic appreciation of algebra and linear programming can easily follow the contents of this book.

  • Encyclopedia of Insects

    • 1 Edición
    • Vincent H. Resh + 1 más
    • Inglés
    The Encyclopedia of Insects is a comprehensive work devoted to all aspects of insects, including their anatomy, physiology, evolution, behavior, reproduction, ecology, and disease, as well as issues of exploitation, conservation, and management. Articles provide definitive facts about all insects from aphids, beetles and butterflies to weevils and yellowjackets. Insects are beautiful and dreadful, ravenous pests and devastating disease vectors, resilient and resistant to eradication, and the source of great benefit and great loss for civilization. Important for ecosystem health, they have influenced the evolution of other life forms on our planet including humans. Anyone interested in insects, from university professors and researchers to high school students preparing a report, will find The Encyclopedia of Insects an indispensable volume for insect information.

  • Confectionery Fats Handbook

    Properties, Production and Application
    • 1 Edición
    • R E Timms
    • Inglés
    Fat is the most expensive component in confectionery such as chocolate. It may comprise of cocoa butter, milk fat, palm oil, lauric oil, exotic fats, etc. This new handbook, with a large number of figures and tables, provides a comprehensive guide to all aspects of confectionery fats, with particular emphasis on the later. Unlike sugar confectionery, chocolate is a fat-continuous product and the sugar, like the other non-fat components, is merely mixed with the fat rather than melted/boiled. The properties of chocolate confectionery are thus determined mainly by the fat, which comprises about 26-35% in a typical chocolate formulation.The book describes the essential physical chemistry needed to understand the properties of confectionery fats, analytical methods, raw materials, the production and properties of confectionery fats, and their application in sugar and chocolate confectionery. It concludes with consideration of legislation and regulatory aspects of producing confectionery and of using milk fat, cocoa butter and alternative fats together with a chapter on analytical methods for detecting and quantifying confectionery fats. Finally, four appendixes provide: a glossary of terms and abbreviations used; details of confectionery fat manufacturers; details of confectionary fat products produced by these manufacturers; and a list of websites from other relevant organizations that the reader may find useful.

  • Speciation and Biogeography of Birds

    • 1 Edición
    • Ian Newton
    • Inglés
    This book should be of value to anyone interested in bird evolution and taxonomy, biogeography, distributional history, dispersal and migration patterns. It provides an up-to-date synthesis of current knowledge on species formation, and the factors influencing current distribution patterns. It draws heavily on new information on Earth history, including past glacial and other climatic changes, on new developments in molecular biology and palaeontology, and on recent studies of bird distribution and migration patterns, to produce a coherent account of the factors that have influenced bird species diversity and distribution patterns worldwide.Received the Best Bird Book of the Year award for 2004 from British Birds magazine.

  • The Global Forest Products Model

    Structure, Estimation, and Applications
    • 1 Edición
    • Joseph Buongiorno + 4 más
    • Inglés
    The Global Forest Products Model (GFPM) book provides a complete introduction to this widely applied computer model. The GFPM is a dynamic economic equilibrium model that is used to predict production, consumption, trade, and prices of 14 major forest products in 180 interacting countries. The book thoroughly documents the methods, data, and computer software of the model, and demonstrates the model's usefulness in addressing international economic and environmental issues. The Global Forest Products Model is written by an international multi-disciplinary team and is ideal for graduate students and professionals in forestry, natural resource economics, and related fields. It explains trends in world forest industries in the simplest terms by explaining the economic theory underlying the model. It describes six applications of the GFPM, three of which were commissioned by the Food Agriculture of the United Nations, the USDA Forest Service, and New Zealand Research. The authors show how to apply the model to real issues such as the effects of the Asian economic crisis on the forest sector, the effects of eliminating tariffs on international trade and production, and the international effects of national environmental policies. They provide complete explanations on how to use the GFPM software, prepare the data, make the forecasts, and summarize the results with tables and graphs.

  • Genetics and Molecular Biology of Rhythms in Drosophila and Other Insects

    • 1 Edición
    • Volumen 48
    • Jeffrey C. Hall
    • Inglés
    Biological rhythms, such as the sleep-wake cycle or circadian clock, are an intriguing aspect of biology. The regulation of daily rhythmicity has long been a mystery, up until the mid-1980's when a key gene in the fruitfly, Drosophila melanogaster, was molecularly identified. Genetic and molecular chronobiology of Drosophila has been a driving force in this field of inquiry ever since. Genetics and Molecular Biology of Rhythms in Drosophila and Other Insects describes and evaluates all of the studies of this sort, discussing the manner by which these investigations have spread out in various directions of rhythmic biology, including genetic and molecular approaches used on other insect species.

  • Decision Methods for Forest Resource Management

    • 1 Edición
    • Joseph Buongiorno + 1 más
    • Inglés
    Decision Methods for Forest Resource Management focuses on decision making for forests that are managed for both ecological and economic objectives. The essential modern decision methods used in the scientific management of forests are described using basic algebra, computer spreadsheets, and numerous examples and applications. Balanced treatment is given throughout the book to the ecological and economic impacts of alternative management decisions in both even-aged and uneven-aged forests.

  • Performance Functional Foods

    • 1 Edición
    • David Watson
    • Inglés
    One of the most innovative sectors in the rapidly growing functional foods market is that comprising so-called 'performance' functional foods which affect mood, mental and physical performance. An important issue in ensuring long term growth in this sector is to consolidate research on the complex links between nutrition and functional ingredients such as herbs, mood and cognitive performance. With its distinguished international team of contributors, this collection reviews key research in this important new area.After an introductory review of market trends, chapter two discusses recent research on the interactions between food, stress and mood, looking in particular at the role of carbohydrates. The following chapter reviews current evidence for the impact of a number of nutrients and herbal ingredients on mood and cognitive performance, including herbs such as St John's wort and kava kava. Chapter three then discusses the range of medicinal plants that have been associated with improvements in mental and physical performance. The following chapters then look in more detail at particular topics including phyto-oestrogens and cognitive function, the functional benefits of ginseng, ginkgo biloba and Alzheimer's disease, polyphenols and, finally, the impact of caffeine on mental performance and mood.Performance functional foods will be widely welcomed as a timely review of an important sector in the functional foods market.

  • Advances in Agronomy

    • 1 Edición
    • Volumen 79
    • Inglés
    Advances in Agronomy continues to be recognized as a leading reference and a first-rate source of the latest research in agronomy. Major reviews deal with the current topics of interest to agronomists, as well as crop and soil scientists. As always, the subjects covered are varied and exemplary of the myriad subject matter dealt with by this long-running serial. Editor Donald Sparks, former president of the Soil Science Society of America and current president of the International Union of Soil Science, has just been appointed the S. Hallock du Pont Chair of Plant and Soil Sciences at The University of Delaware.

  • Advances in Botanical Research

    • 1 Edición
    • Volumen 38
    • Inglés
    Advances in Botanical Research is a multi-volume publication that brings together reviews by recognized experts on subjects of importance to those involved in botanical research. First published in 1963, Advances in Botanical Research has earned a reputation for excellence in the field for more than thirty years. In 1995, Advances in Botanical Research was merged with Advances in Plant Pathology to provide one comprehensive resource for the plant science community, with equal coverage of plant pathology and botany in both thematic and mixed volumes. Now edited by J.A. Callow (University of Birmingham, UK), supported by an international Editorial Board, Advances in Botanical Research publishes in-depth and up-to-date reviews on a wide range of topics which will appeal to post-graduates and researchers in plant sciences including botany, plant biochemistry, plant pathology and plant physiology. Eclectic volumes in the serial are supplemented by thematic volumes on such topics as Plant Protein Kinases, and Plant Trichomes.In 1999, the Institute for Scientific Information released figures showing that Advances in Botanical Research has an Impact Factor of 4.378, placing it 8th in the highly competitive category of Plant Sciences.

  • Advances in Insect Physiology

    • 1 Edición
    • Volumen 29
    • Peter Evans
    • Inglés
    Advances in Insect Physiology is committed to publishing eclectic volumes containing comprehensive and in-depth reviews on all aspects of insect physiology. First published in 1963, these volumes are an essential reference source for invertebrate physiologists, neurobiologists, entomologists, zoologists, and insect biochemists. This latest volume now has a new four-color laminated cover. In 1999, the Institute for Scientific Information released figures showing that Advances in Insect Physiology has an Impct Factor of 4.5, placing it second in the highly competitive category of Entomology.

  • Horse Behavior

    • 2 Edición
    • George Waring
    • Inglés
    First published in 1983, the second edition of this informative book remains the most comprehensive and current overview of the behavioral traits and adaptations of horses. The book integrates findings from hundreds of international researchers to provide the reader a factual synthesis of the behavior of domestic and feral horses. Building on the strengths of the first edition, the author has thoroughly updated coverage of horse ancestry, development, perception, learning, play, social behavior, behavioral manipulation, maintenance activities, and sexual behavior. In this second edition more emphasis has been given to animal husbandry and management. Additionally, the second edition includes an all-new section on ecological influences on activity patterns, habitat utilization, social behavior and reproduction. An expanded section on applied ethology provides behavioral considerations for management and insight regarding the behavioral indicators of horse health and well being. This is followed with an updated appendix listing behavioral symptoms and possible causes. The text contains numerous tables and nearly 100 illustrations and photos.

  • Nitrogen Fixation at the Millennium

    • 1 Edición
    • G.J. Leigh
    • Inglés
    The turn of the millennium from the twentieth to the twenty-first century provides an occasion to review our understanding of a biological process, biological nitrogen fixation, that is of prime importance for the continued survival of mankind. This process has provided a basis for maintaining soil fertility since the beginning of organised agriculture, yet its very existence was confirmed only just over a century ago. In the intervening years, an enormous intellectual effort has dispersed much of the mystery surrounding biological nitrogen fixation. Biological fixation is widely exploited in agriculture, as are nitrogen fertilisers prepared for the last hundred years under extreme conditions of temperature and pressure. However, despite all our efforts, the fundamental nature of the reactions involved at the heart of the biological process remain unknown. This book aims to describe what we have learned in the last one hundred years or so about biological nitrogen fixation, about what its chemistry appears to be, and how it is applied in agriculture. This ambitious objective has not been attempted recently. It is aimed at students and those who wish to enter these very challenging areas of research, and who need to learn the state of the art at the turn of the millennium.The authors are all acknowledged world experts in their fields. They have prepared concise, well referenced and authoritative accounts of their subjects. This book provides a unique summary of the current state of knowledge that will be indispensable to all students and researchers, actual and potential, interested in biological nitrogen fixation.

  • Environmental Soil Chemistry

    • 2 Edición
    • Donald L. Sparks
    • Inglés
    Environmental Soil Chemistry illustrates fundamental principles of soil chemistry with respect to environmental reactions between soils and other natural materials and heavy metals, pesticides, industrial contaminants, acid rain, and salts. Timely and comprehensive discussions of applications to real-world environmental concerns are a central focus of this established text.

  • Insect Clocks

    • 1 Edición
    • D.S. Saunders
    • C.G.H. Steel X. Vafopoulou + 1 más
    • Inglés
    Chronobiology is the study of timing mechanisms in biological systems as diverse as plants, animals and some micro-organisms. It includes rhythmic phenomena ranging from short period (ultradian) through daily (circadian) to long period (monthly, annual) cycles of behaviour, physiology and biochemistry. In recent years spectacular advances have been made, particularly in the field of circadian rhythms, and hardly a week passes without important papers appearing in the major scientific journals.The third edition of Insect Clocks, like its predecessors, deals with the properties and functions of clock-like processes in one of the planet's most abundant groups of organisms. The first half of the book is concerned with circadian rhythmicity, the second with annual responses such as over-wintering diapause, seasonal morphs and cold hardiness. Insect Clocks puts modern developments in these fields into a secure framework of the 'classical' literature that has defined the subject.The book is directed at active researchers in the field as well as newcomers and scientists working in many other areas of modern biology. It will also serve as a textbook for advanced and less advanced students and should find its way into university libraries wishing to keep abreast of the times.

  • Elsevier's Dictionary of Nature and Hunting

    In English, French, Russian, German and Latin
    • 1 Edición
    • C. Zykov
    • Inglés
    Elsevier's Dictionary of Nature and Hunting" contains terms covering the following fields and subfields: • A. Plants and Ecosystems: Species, Cenoses• B. Animals: Species• C. Domestic Animals: General, Dogs, Horses, Cattle and Poultry• D. Hunting and Fishing: Game Names, Arms, Trapping, Methods.It includes 5,594 terms, both scientific and common, in English, French, German and Russian and in Latin (for the generally accepted biological terms for European and North Asian plants and animals).The dictionary was developed with the help of Russian specialists - scientists from the Severtsov Institute of the Russian Academy of Sciences, officials from the Union of the Hunters and Fishers of Russia, and French colleagues from various organizations dealing with environment protection and natural resources: OMPO (Oiseaux Migrateurs du Paléarctique Occidental), ANCGE (Association National des Chasseurs du Gibier d'Eau), ONC (Office National de la Chasse) and CIC (Conseil International de la Chasse et de la Protection du Gibier).

  • Exploring Animal Behavior in Laboratory and Field

    An Hypothesis-testing Approach to the Development, Causation, Function, and Evolution of Animal Behavior
    • 1 Edición
    • Bonnie J. Ploger + 1 más
    • Inglés
    Exploring Animal Behavior in Laboratory and Field is designed to provide a variety of exercises that engage students actively in all phases of scientific investigation, from formulating research questions through interpreting and presenting final results. It attempts to share the collective teaching expertise and experience of members of the Animal Behavior Society with all who are willing to benefit from their wisdom. Four types of exercises are presented: (1) traditional exercises in which students follow a pre-determined protocol to test particular hypotheses explicitly stated in the exercise, (2) traditional exercises that can easily be adapted to inquiry-based approaches, (3) combined pedagogy exercises that involve both traditional and inquiry approaches, and (4) inquiry exercises in which students first brainstorm to generate their own hypotheses, then design their own experiements to test their hypotheses.

  • Prion Diseases and Copper Metabolism

    Bse, Scrapie and CJD Research
    • 1 Edición
    • D. Brown
    • Inglés
    International authorities here investigate research into the prion diseases which include Scrapie of sheep, BSE the "Mad Cow" disease, and CJD one of the human diseases. The role of metals in these diseases has become of great importance, linking it with some of the changes in Alzheimer's disease. The book focuses on metabolism of copper and manganese which are found in these diseases. It stems from proceedings of the international workshop at Christ's College, Cambridge University in 2001. After an introduction on the history of research into the diseases, there are discussions on the effects of copper on biochemical properties and prion proteins of brain cells, and newer techniques for their study. There is also a section on the relationship of Alzheimers disease to prion diseases.

  • Advances in Food and Nutrition Research

    • 1 Edición
    • Volumen 45
    • 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. The Advisory Board includes Daryl Lund, a recipient of the International Award by the Institute of Food Technologists. All food scientists and nutritionists should have access to this publication.

  • Gene Expression at the Beginning of Animal Development

    • 1 Edición
    • Volumen 12
    • M.L. DePamphilis
    • Inglés
    The beginning of life may be a miracle to some, and a mystery to others, but it is certainly one of the most exciting and perhaps controversial fields of scientific investigation in the 21st century. Among the metazoa, life begins when an egg is fertilized by a sperm. The sperm provides a genetic blueprint from the father and perhaps some critical proteins. The egg provides a genetic blueprint from the mother together with a large reservoir of mRNAs and proteins that are required for DNA replication, cell division and the onset of zygotic gene expression. All of the thousands of genes in these two mature gametes are transcriptionally silent and remain so until fertilization.This work focuses on three biological systems, providing the reader with a clear understanding of the current state of affairs, and the ability to identify common principles as well as critical differences that are responsible for beginning the process of animal development. The essays presented will be of practical value to all those who are interested in improving fertilization in vitro, in designing novel methods of contraception, in developing preimplantation genetic diagnosis for various diseases, in cloning animals by transplanting nuclei from adult cells to an enucleated egg, and in the application of embryonic stem cells to curing genetic diseases or replacing damaged tissues. But above all, this volume is offered to those who simply have an insatiable curiosity about life and its beginnings.

  • Microbiological Risk Assessment in Food Processing

    • 1 Edición
    • M. Brown + 1 más
    • Inglés
    Microbiological risk assessment (MRA) is one of the most important recent developments in food safety management. Adopted by Codex Alimentarius and many other international bodies, it provides a structured way of identifying and assessing microbiological risks in food. Edited by two leading authorities, and with contributions by international experts in the field, Microbiological risk assessment provides a detailed coverage of the key steps in MRA and how it can be used to improve food safety.The book begins by placing MRA within the broader context of the evolution of international food safety standards.Part one introduces the key steps in MRA methodology. A series of chapters discusses each step, starting with hazard identification and characterisation before going on to consider exposure assessment and risk characterisation. Given its importance, risk communication is also covered. Part two then considers how MRA can be implemented in practice. There are chapters on implementing the results of a microbiological risk assessment and on the qualitative and quantitative tools available in carrying out a MRA. It also discusses the relationship of MRA to the use of microbiological criteria and another key tool in food safety management, Hazard Analysis and Critical Control Point (HACCP) systems.With its authoritative coverage of both principles and key issues in implementation, Microbiological risk assessment in food processing is a standard work on one of the most important aspects of food safety management.

  • Medical and Veterinary Entomology

    • 1 Edición
    • Gary R. Mullen + 1 más
    • Inglés
    Medical and Veterinary Entomology is a comprehensive text and is primarily intended for graduate students and upper level undergraduates studying the medical and veterinary significance of insects and related arthropods. The book will also appeal to a larger audience, specialists and non-specialists alike, including entomologists, parasitologists, biologists, epidemiologists, physicians, public health personnel, veterinarians, wildlife specialists and others looking for a readable, authoritative book on this topic. The first two chapters provide overviews of medical-veterinary entomology and epidemiology, respectively. These are followed by individual chapters devoted to each group of insects or arachnids of medical-veterinary importance and the health problems they can cause including their role as vectors of pathogens. Each of these chapters provides an overview of the taxonomy, biology and ecology of the group, and is followed by separate sections on their medical and veterinary importance, then by a section on prevention and control and, finally, by a list of references and further reading.

  • Meat Processing

    Improving Quality
    • 1 Edición
    • Joseph P. Kerry + 2 más
    • Inglés
    Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing reviews research on what defines and determines meat quality, and how it can be maintained or improved during processing.Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes as colour and flavour. Part two discusses how these aspects of quality are measured, beginning with the identification of appropriate quality indicators. It also includes chapters on both sensory analysis and instrumental methods including on-line monitoring and microbiological analysis. Part three reviews the range of processing techniques that have been deployed at various stages in the supply chain. Chapters include the use of modelling techniques to improve quality and productivity in beef cattle production, new decontamination techniques after slaughter, automation of carcass processing, high pressure processing of meat, developments in modified atmosphere packaging and chilling and freezing. There are also chapters on particular products such as restructured meat and fermented meat products.With its detailed and comprehensive coverage of what defines and determines meat quality, Meat processing is a standard reference for all those involved in the meat industry and meat research.

  • The Nutrition Transition

    Diet and Disease in the Developing World
    • 1 Edición
    • Inglés
    This book deals with the dramatic changes in diet and lifestyle that are occurring in the developing world as a result of globalization, and their impact on human healt. The Editors have assembled a leading group of scientists in teh fields of economics, population sciences, international health, medicine, nutrition and food sciences, to address each of the key issues related to the changes in demographic trends, food production and marketing, and disease patterns in the developing world. The Nutrition Transition provides essential information to understand the far-reaching effects that global economic, social and cultural trends are having on diet-related disease patersin in countries of transition.

  • Colour in Food

    Improving Quality
    • 1 Edición
    • D MacDougall
    • Inglés
    Colour is one of the most important cues used by consumers to assess the quality of a food product. It may be defined as the individual's response to the visual signals generated by the light on a product. This important collection reviews how colour is perceived and measured, and ways in which it can be better understood and controlled in food.Part one looks at colour perception and measurement. Chapter 2 discusses the concept of the total appearance of food, of which colour is one component, and relates this to sensory assessment techniques. The following chapters consider the principles of instrumental colour measurement, models of colour appearance, colour measurement by colour reflectance, and sorting by colour. Part two begins with a review of the chemistry of food colorants. This provides a context for the following chapters which focus on the factors determining colour stability in vegetables, fruits and meat. A final group of chapters then look at colour enhancement of foods from the use of genetic modification to developments in natural colourings.Colour in food is a standard work on both understanding, measuring and controlling one of the most important quality attributes of any food product.

  • The Nutrition Handbook for Food Processors

    • 1 Edición
    • C J K Henry + 1 más
    • Inglés
    Since Arnold Bender's classic Food processing and nutrition in 1978, there has been no single volume survey of the impact of processing on the nutritional quality of food. With its distinguished editors and international team of contributors, The nutrition handbook for food processors, fills that gap. It summarises the wealth of research in an area as important to the food industry as it is to health-conscious consumers.Part one provides the foundation for the rest of the book, looking at consumers and nutrition. After a discussion of surveys on what consumers eat, there are two reviews of research on the contribution of vitamins and minerals to health. Three further chapters discuss how nutrient intake is measured and at how nutrition information is presented to and interpreted by consumers. Part two looks at processing and nutritional quality. Two introductory chapters look at raw materials, discussing the nutritional enhancement of plant foods and meat respectively. The remaining chapters review the impact of processing, beginning with a general discussion of the stability of vitamins during processing. There are chapters on processes such as thermal processing, frying, freezing, packaging and irradiation. The book also covers newer processes such as microwave processing, ohmic heating and high pressure processing.Given the unprecedented attention on the impact of processing on the nutritional quality of food, The nutrition handbook for food processors is a standard work in its field.

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