Agriculture and farming Books

Book SynopsisHorticultural Reviews presents state-of-the-art reviews on topics in horticultural science and technology covering both basic and applied research. Topics covered include the horticulture of fruits, vegetables, nut crops, and ornamentals. These review articles, written by world authorities, bridge the gap between the specialized researcher and the broader community of horticultural scientists and teachers.Table of ContentsContributors. Dedication: Maxine M. Thompson (Kim Hummer). 1. Biology and Physiology of Vines (Kevin C. Vaughan and Andrew J. Bowling). I. Introduction. II. Evolution and Taxonomic Distribution of Vines. III. Classification of Vines. IV. How Is Touch Perceived? V. Light Perception and Finding a Support. VI. Genetic Approaches. VII. Summary and Conclusions. Literature Cited. 2. Origin and Dissemination of Almond (Thomas M. Gradziel). I. Introduction. II. Classification. III. Wild Badam. IV. Cultivated Greek Nut. V. Old World Dissemination. VI. New World Dissemination. VII. Global Commerce. VIII. Evolving Requisites for Commercial Almond. IX. Conclusions. Literature Cited. 3. Factors Affecting Extra-Virgin Olive Oil Composition (Paolo Inglese, Franco Famiani, Fabio Galvano, Maurizio Servili, Sonia Esposto, and Stephania Urbani). I. The Concept of Olive Oil Quality. II. EVOO Composition and Nutritional Properties. III. Sources of Variability of EVOO Composition and Properties. IV. Agronomical and Environmental Factors Affecting EVOO Composition and Quality. V. Technological Factors Affecting EVOO Composition and Quality. VI. Summary and Conclusions. Literature Cited. 4. Quality and Yield Responses of Deciduous Fruits to Reduce Irrigation (M. H. Behboudian, J. Marsal, J. Girona, and G. Lopez). I. Introduction. II. Definitions. III. Stone Fruits. IV. Pome Fruits. V. Conclusions and Future Prospects. Literature Cited. 5. Hot Water Treatment of Fruits and Vegetables for Postharvest Storage (Elazar Fallik). I. Introduction. II. Hot Water Technologies. III. Combination Treatments. IV. Hot Water Treatments and Fresh Cut. V. Summary and Conclusions. Literature Cited. 6. Promotion of Adventitious Root Formation of Difficult-to-Root Hardwood Tree Species (Paula M. Pijut, Keith E. Woeste, and Charles H. Michler). I. Introduction. II. Genetics and Physiology of Adventitious Root Formation. III. Controllable Factors That Affect Rooting of Cuttings. IV. Case Study of Horticultural versus Forest Tree Species. Literature Cited. 7. Water and Nutrient Management in the Production of Container-Growth Ornamentals (John C. Majsztrik, Andrew G. Ristvey, and John D. Lea-Cox). I. Introduction. II. Soilless Substrates. III. Nutrients. IV. Water. V. Conclusions. Literature Cited. 8. World Vegetable Industry: Production, Breeding, Trends (João Silva Dias and Edward J. Ryder). I. Introduction. II. The Worldwide Vegetable Industry. III. Vegetable Production Strategies. IV. Vegetable Breeding. V. Summary and Conclusions. Literature Cited. 9. Regulation of Anthocyanin Accumulation in Apple Peel (Adriana Telias, James M. Bradeen, James J. Luby, Emily E. Hoover, and Andrew C. Allen). I. Introduction. II. Apple Peel Color. III. Genetic Control of Anthocyanin Accumulation. IV. Factors Affecting Anthocyanin Accumulation. V. Mechanisms Affecting Anthocyanin Accumulation Patterns. VI. Conclusions. Literature Cited. Subject Index. Cumulative Subject Index. Cumulative Contributor Index.

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Book SynopsisThis book provides a comprehensive and accessible source of information on all types of sweeteners and functional ingredients, enabling manufacturers to produce low sugar versions of all types of foods that not only taste and perform as well as sugar-based products, but also offer consumer benefits such as calorie reduction, dental health benefits, digestive health benefits and improvements in long term disease risk through strategies such as dietary glycaemic control. Now in a revised and updated new edition which contains seven new chapters, part I of this volume addresses relevant digestive and dental health issues as well as nutritional considerations. Part II covers non-nutritive, high-potency sweeteners and, in addition to established sweeteners, includes information to meet the growing interest in naturally occurring sweeteners. Part III deals with the bulk sweeteners which have now been used in foods for over 20 years and are well established both in food products and in thTrade Review“This second edition is a successfully revised and updated new version containing also seven new chapters. The authors have been assisted by an excellent team of co-workers, especially experienced in the field of food sweetness.” (Advances in Food Sciences, 1 October 2013)Table of ContentsPreface xvii Contributors xix PART ONE: NUTRITION AND HEALTH CONSIDERATIONS 1 1 Glycaemic Responses and Toleration 3 Geoffrey Livesey 1.1 Introduction 3 1.2 Glycaemic response in ancient times 4 1.3 Glycaemic response approaching the millennium 5 1.4 The glycaemic response now and in future nutrition 6 1.5 Glycaemic response and adverse outcomes: both physiological and in response to advice 7 1.6 Measurement and expression of the glycaemic response 7 1.7 The acute glycaemic response to sugars and alternatives 13 1.8 Long-term glycaemic control with sweeteners and bulking agents 15 1.9 Are low glycaemic carbohydrates of benefit in healthy persons? 18 1.10 Gastrointestinal tolerance in relation to the glycaemic response 18 1.11 Conclusion 19 2 Dental Health 27 Anne Maguire 2.1 Introduction 27 2.2 Dental caries 27 2.3 Reduced-calorie bulk sweeteners 32 2.4 High-potency (high-intensity) sweeteners 43 2.5 Bulking agents 47 2.6 Summary 49 3 Digestive Health 63 Henna Roytio, Kirsti Tiihonen and Arthur C. Ouwehand 3.1 Introduction; prebiotics, sweeteners and gut health 63 3.2 Intestinal microbiota 63 3.3 Gut health 64 3.4 Prebiotics versus fibre 64 3.5 Endogenous prebiotics 64 3.6 Prebiotics 65 3.7 Current prebiotics 65 3.8 Health benefits 67 3.9 Synbiotics 69 3.10 Safety considerations 70 3.11 Conclusion 71 4 Calorie Control and Weight Management 77 Michele Sadler and Julian D. Stowell 4.1 Introduction 77 4.2 Caloric contribution of sugars in the diet 77 4.3 Calorie control and its importance in weight management 77 4.4 Calorie reduction in foods 78 4.5 Appetite and satiety research 80 4.6 Sweeteners and satiety, energy intakes and body weight 81 4.7 Relevance of energy density and glycaemic response 84 4.8 Legislation relevant to reduced calorie foods 85 4.9 Conclusions 87 PART TWO: HIGH-POTENCY SWEETENERS 91 5 Acesulfame K 93 Christian Klug and Gert-Wolfhard von Rymon Lipinski 5.1 Introduction and history 93 5.2 Organoleptic properties 93 5.3 Physical and chemical properties 98 5.4 Physiological properties 100 5.5 Applications 100 5.6 Safety and analytical methods 110 5.7 Regulatory status 112 6 Aspartame, Neotame and Advantame 117 Kay O'Donnell 6.1 Aspartame 117 6.2 Neotame 127 6.3 Advantame 132 7 Saccharin and Cyclamate 137 Grant E. DuBois 7.1 Introduction 137 7.2 Current understanding of sweetness 137 7.3 Saccharin 139 7.4 Cyclamate 151 8 Sucralose 167 Samuel V. Molinary and Mary E. Quinlan 8.1 Introduction 167 8.2 History of development 167 8.3 Production 168 8.4 Organoleptic properties 168 8.5 Physico-chemical properties 170 8.6 Physiological properties 174 8.7 Applications 175 8.8 Analytical methods 179 8.9 Safety 179 8.10 Regulatory status 181 9 Natural High-Potency Sweeteners 185 Michael G. Lindley 9.1 Introduction 185 9.2 The sweeteners 187 9.3 Conclusions 203 PART THREE: REDUCED-CALORIE BULK SWEETENERS 213 10 Erythritol 215 Peter de Cock 10.1 Introduction 215 10.2 Organoleptic properties 218 10.3 Physical and chemical properties 219 10.4 Physiological properties and health benefits 221 10.5 Applications 228 10.6 Safety and specifications 239 10.7 Regulatory status 239 10.8 Conclusions 240 11 Isomalt 243 Anke Sentko and Ingrid Willibald-Ettle 11.1 Introduction 243 11.2 Organoleptic properties 244 11.3 Physical and chemical properties 245 11.4 Physiological properties 252 11.5 Applications 254 11.6 Safety 270 11.7 Regulatory status: worldwide 271 11.8 Conclusions 271 12 Lactitol 275 Christos Zacharis 12.1 History 275 12.2 Organoleptic properties 275 12.3 Physical and chemical properties 276 12.4 Physiological properties 281 12.5 Health benefits 282 12.6 Applications 287 12.7 Regulatory status 291 12.8 Conclusions 291 13 Maltitol Powder 295 Malcolm W. Kearsley and Ronald C. Deis 13.1 Introduction 295 13.2 Production 296 13.3 Structure 297 13.4 Physical and chemical properties 297 13.5 Physiological properties 299 13.6 Applications in foods 302 13.7 Labelling claims 305 13.8 Legal status 306 13.9 Conclusions 306 14 Maltitol Syrups 309 Michel Flambeau, Frederique Respondek and Anne Wagner 14.1 Introduction 309 14.2 Production 310 14.3 Hydrogenation 311 14.4 Structure 312 14.5 Physico-chemical characteristics 312 14.6 Physiological properties 316 14.7 Applications in foods 323 14.8 Legal status 329 14.9 Safety 329 14.10 Conclusions 329 15 Sorbitol and Mannitol 331 Ronald C. Deis and Malcolm W. Kearsley 15.1 Introduction 331 15.2 Production 331 15.3 Hydrogenation 335 15.4 Storage 335 15.5 Structure 335 15.6 Safety 336 15.7 Physico-chemical characteristics 337 15.8 Physiological properties 339 15.9 Applications in foods 342 15.10 Non-food applications 344 15.11 Legal status 345 15.12 Conclusions 346 16 Xylitol 347 Christos Zacharis 16.1 Description 347 16.2 Organoleptic properties 348 16.3 Physical and chemical properties 350 16.4 Physiological properties 354 16.5 Applications 366 16.6 Safety 369 16.7 Regulatory status 370 PART FOUR: OTHER SWEETENERS 383 17 New Developments in Sweeteners 385 Guy Servant and Gwen Rosenberg 17.1 Sweet taste modulators 385 17.2 Sweet modulator targets 385 17.3 Industry need for reduced-calorie offerings 385 17.4 Sweet taste receptors 386 17.5 Commercially viable sweet taste modulators 390 17.6 Regulatory approval of sweet taste modulators 390 17.7 Commercialisation of sweet taste modulators 391 17.8 Future sweet taste modulators and new sweeteners 392 17.9 Modulators for other taste modalities 392 17.10 Savoury flavour ingredients 393 17.11 Bitter blockers 393 17.12 Cooling flavours 393 17.13 Salt taste modulators 394 17.14 Conclusions 394 18 Isomaltulose 397 Anke Sentko and Ingrid Willibald-Ettle 18.1 Introduction 397 18.2 Organoleptical properties 397 18.3 Physical and chemical properties 398 18.4 Microbiological properties 401 18.5 Physiological properties 402 18.6 Toxicological evaluations 406 18.7 Applications 406 18.8 Regulatory status 413 18.9 Conclusions 413 19 Trehalose 417 Takanobu Higashiyama and Alan B. Richards 19.1 Introduction 417 19.2 Trehalose in nature 418 19.3 Production 419 19.4 Metabolism, safety and tolerance 420 19.5 Regulatory status 421 19.6 Properties 421 19.7 Application in food 423 19.8 Physiological properties 426 19.9 Conclusions 428 PART FIVE: BULKING AGENTS – MULTI-FUNCTIONAL INGREDIENTS 433 20 Bulking Agents – Multi-Functional Ingredients 435 Michael Auerbach and Anne-Karine Dedman 20.1 Introduction 435 20.2 Gluco-polysaccharides 437 0.3 Resistant starches and resistant maltodextrins 449 20.4 Fructo-oligosaccharides 454 References 462 Index 471

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Book SynopsisMilk is nature's most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source of nutrients for the healthy growth of children and nourishment of adult humans. Alongside its major proteins (casein and whey), milk contains biologically active compounds, which have important physiological and biochemical functions and significant impacts upon human metabolism, nutrition and health. Many of these compounds have been proven to have beneficial effects on human nutrition and health. This comprehensive reference is the first to address such a wide range of topics related to milk production and human health, including: mammary secretion, production, sanitation, quality standards and chemistry, as well as nutrition, milk allergies, lactose intolerance, and the biTable of ContentsContributors xxiv Preface xxvii 1 Production Systems around the World 1 Christian F. Gall 1.1 Ecological conditions 1 1.2 Systems 2 1.3 Feed resources 6 1.4 Animal species used for milk production 6 1.5 Breed improvement 12 1.6 Nutrition 14 1.7 Animal health 15 1.8 Reproduction 15 1.9 Rearing of youngstock 17 1.10 Housing 17 1.11 Milking 18 1.12 Milk marketing 18 1.13 Economics of milk production 20 1.14 Criticism of milk production 22 1.15 Dairy development 23 References 24 2 Mammary Secretion and Lactation 31 Young W. Park, Pierre-Guy Marnet, Lucile Yart, and George F.W. Haenlein 2.1 Introduction 31 2.2 Origin and anatomy of mammary glands 32 2.3 Mammogenesis and mammary gland growth 33 2.4 Milk ejection (lactogenesis) and secretion 35 2.5 Maintenance of lactation (galactopoiesis) 36 2.6 Secretion of milk and its constituents 38 2.7 Involution of the mammary gland 40 2.8 Challenges and opportunities in mammary secretion today and tomorrow 41 References 42 3 Milking Procedures and Facilities 46 Pierre-Guy Marnet 3.1 Introduction 46 3.2 Machine milked animals throughout the world 46 3.3 Milking principles 48 3.4 Milking machine components and effects on milk harvesting and quality 49 3.5 Milking practices 59 3.6 Milking management of animals 60 3.7 Conclusions 61 References 61 4 Milk Lipids 65 Michael H. Gordon 4.1 Introduction 65 4.2 Fatty acids 65 4.3 Triacylglycerols 67 4.4 Polar lipids: phospholipids and cholesterol 68 4.5 Conjugated linoleic acids 68 4.6 Genetic influences on milk fat concentrations and fatty acid profiles 70 4.7 Influence of feeds, feeding regimes, pasture and stage of lactation on milk lipids and their levels 71 4.8 Digestion of milk fat 72 4.9 Nutritional effects of milk fatty acids 72 4.10 Evidence for effects of milk fat on CVD from prospective cohort studies 74 4.11 Evidence about the effects of dairy products on non-lipid risk factors 75 4.12 Conclusion 75 References 75 5 Milk Major and Minor Proteins, Polymorphisms and Non-protein Nitrogen 80 Sándor Kukovics and Tímea Németh 5.1 Milk proteins 80 5.2 The major milk proteins 81 5.3 The polymorphisms of milk proteins 86 5.4 Milk protein variants and human nutrition: the human benefit 97 5.5 The minor proteins 99 5.6 Non-protein nitrogen 101 References 103 6 Milk Protein Allergy 111 Melanie L. Downs, Jamie L. Kabourek, Joseph L. Baumert, and Steve L. Taylor 6.1 Introduction 111 6.2 IgE-mediated food allergy 111 6.3 Delayed food allergies 116 6.4 Cows’ milk allergy 116 6.5 Cross-reactivity with milk from other species 120 6.6 Effects of processing on allergenicity 121 6.7 Other mechanisms 123 References 124 7 Milk Carbohydrates and Oligosaccharides 129 Alessandra Crisà 7.1 Introduction 129 7.2 Lactose and minor sugar 129 7.3 Oligosaccharides 134 7.4 Carbohydrates as prebiotics in the gastrointestinal tract 138 7.5 Other oligosaccharide functions 139 7.6 Genetics of carbohydrate metabolism during lactation 140 References 141 8 Milk Bioactive Proteins and Peptides 148 Hannu J. Korhonen and Pertti Marnila 8.1 Introduction 148 8.2 Caseins 149 8.3 Whey proteins 149 8.4 Bioactive peptides 158 8.5 Other minor proteins 163 8.6 Conclusions 163 References 164 9 Milk Minerals, Trace Elements, and Macroelements 172 Frédéric Gaucheron 9.1 Introduction 172 9.2 Macroelements in milk and dairy products from the cow 172 9.3 Trace elements in milk and dairy products from the cow 182 9.4 Minerals in milk and dairy products of other species 188 9.5 Conclusion 191 References 191 10 Vitamins in Milks 200 Benoît Graulet, Bruno Martin, Claire Agabriel and Christiane L. Girard 10.1 Introduction 200 10.2 Availability of vitamins in milk in relation to human health 201 10.3 Animal and nutritional factors modulating vitamin content in bovine milk 212 10.4 Vitamin content in cheeses 214 10.5 Conclusions 215 References 215 11 Milk Minor Constituents, Enzymes, Hormones, Growth Factors, and Organic Acids 220 Lígia R. Rodrigues 11.1 Introduction 220 11.2 Milk minor constituents 221 11.3 Milk enzymes 227 11.4 Milk hormones and growth factors 233 11.5 Milk organic acids 237 11.6 Future perspectives and concerns 238 References 239 12 Lactose Intolerance 246 Salam A. Ibrahim and Rabin Gyawali 12.1 Introduction 246 12.2 Conclusions 256 References 256 13 Milk Quality Standards and Controls 261 Young W. Park, Marzia Albenzio, Agostino Sevi, and George F.W. Haenlein 13.1 Introduction 261 13.2 General principles for production of quality milk 262 13.3 Regulatory standards of quality milk and dairy products for different species 262 13.4 Quality control principles for milk production on dairy farms 264 13.5 HACCP plans and hazard components in the production of quality dairy products 265 13.6 Recommended control systems for production of quality milk products 271 13.7 Etiology of mastitis and milk hygiene 272 13.8 Cell types and composition of milk in response to mammary gland inflammation 273 13.9 Flow cytometric method for leukocyte differential count 275 13.10 Factors affecting milk composition and yield in relation to milk quality 277 13.11 Factors affecting quality of raw milk before and after milking 281 13.12 Pasteurization and post-pasteurization treatments for production of quality milk 282 References 284 14 Sanitary Procedures, Heat Treatments and Packaging 288 Golfo Moatsou 14.1 Introduction 288 14.2 Sanitary aspects related to raw milk 288 14.3 Strategies for producing heat-treated milk for human consumption 293 14.4 Effects of heat treatments on milk 298 14.5 Conclusions 305 References 305 15 Sensory and Flavor Characteristics of Milk 310 Irma V. Wolf, Carina V. Bergamini, Maria C. Perotti, and Erica R. Hynes 15.1 Introduction 310 15.2 Significance of flavor and off-flavor on milk quality: sensory and instrumental methods 311 15.3 Milk from ruminant species 312 15.4 Milk from monogastric species 328 References 329 16 Fermented Milk and Yogurt 338 Sae-Hun Kim and Sejong Oh 16.1 General aspects of fermented milk 338 16.2 Standards and regulations 343 16.3 Health benefits of fermented milk products 346 16.4 Future aspects 353 References 353 17 Cheese Science and Technology 357 Patrick F. Fox and Timothy P. Guinee 17.1 Introduction 357 17.2 Selection and treatment of milk 357 17.3 Conversion of milk to cheese curd 361 17.4 Post-coagulation operations 365 17.5 Membrane processing in cheese technology 371 17.6 Ripening 372 17.7 Factors that affect the quality of cheese 375 17.8 Cheese flavour 377 17.9 Cheese texture 377 17.10 Processed cheese products 378 17.11 Cheese as a food ingredient 380 17.12 Cheese production and consumption 381 17.13 Classification of cheese 381 17.14 Cheese as a source of nutrients 383 17.15 Conclusions 385 References 386 18 Butter, Ghee, and Cream Products 390 Hae-Soo Kwak, Palanivel Ganesan, and Mohammad Al Mijan 18.1 Introduction 390 18.2 Manufacture of butter, ghee, and cream products 391 18.3 Nutritive values of butter, ghee, and cream 394 18.4 Human health benefit components in butter, ghee, and cream 397 18.5 Conjugated linoleic acid 400 18.6 Short- and medium-chain fatty acids 404 18.7 New approach on cholesterol removal in butter, ghee, and cream 404 18.8 Conclusion 405 References 405 19 Condensed and Powdered Milk 412 Pierre Schuck 19.1 Introduction 412 19.2 World dairy powder situation 412 19.3 Overview of operations 413 19.4 Properties of dehydrated products 425 References 432 20 Frozen Dairy Foods 435 Arun Kilara and Ramesh C. Chandan 20.1 Introduction 435 20.2 Technology essentials 435 20.3 Nutritional profile of ice cream 448 References 456 21 Nutritional Formulae for Infants and Young Children 458 Séamus McSweeney, Jonathan O’Regan and Dan O’Callaghan 21.1 Introduction 458 21.2 History of infant formula 458 21.3 Classification and regulation of formulae for infants and young children 459 21.4 Safety and quality 459 21.5 Product range and formulation 459 21.6 Processing and manufacture of formulae for infants and young children 471 21.7 Packaging of formulae for infants and young children 473 21.8 Future developments 473 References 473 22 Whey and Whey Products 477 Sanjeev Anand, Som Nath Khanal, and Chenchaiah Marella 22.1 Introduction 477 22.2 Sources and types of whey 477 22.3 Whey production and utilization 480 22.4 Major commercialized whey products 480 22.5 Nutritional value of whey components 487 22.6 Future prospects for dietary applications of whey 492 References 492 23 Goat Milk 498 George Zervas and Eleni Tsiplakou 23.1 Introduction 498 23.2 Composition of goat milk 499 23.3 Effects of feeding and management on goat milk composition 502 23.4 The contribution of goat milk to human nutrition and health 504 23.5 Conclusions 512 References 512 24 Buffalo Milk 519 Sarfraz Ahmad 24.1 Introduction 519 24.2 Major milk constituents and their nutritional importance 522 24.3 Nutritional and health benefits of buffalo milk and its products 538 24.4 Conclusions 545 References 546 25 Sheep Milk 554 Miguel Angel de la Fuente, Mercedes Ramos, Isidra Recio and Manuela Juárez 25.1 Introduction 554 25.2 Lipids 555 25.3 Proteins and their biological functions 561 25.4 Carbohydrates 567 25.5 Minerals 568 25.6 Vitamins 569 25.7 Sheep milk products 569 References 570 26 Camel Milk 578 Kenji Fukuda 26.1 Introduction 578 26.2 Camel milk production and utilization worldwide 579 26.3 Camel milk components and their nutritional aspects 582 26.4 Milk allergy 586 26.5 Health-beneficial microorganisms in camel milk and its products 587 References 589 27 Horse and Donkey Milk 594 Elisabetta Salimei and Francesco Fantuz 27.1 Introduction 594 27.2 Worldwide horse and donkey distribution and milk production 594 27.3 Gross composition and physical properties of horse and donkey milk 596 27.4 Nitrogen fraction of horse and donkey milk 598 27.5 Fat and lipid fractions in horse and donkey milk 601 27.6 Lactose and other carbohydrates in horse and donkey milk 602 27.7 Minerals and vitamins in horse and donkey milk 603 27.8 Bioactive compounds 603 27.9 Horse and donkey milk in the human diet and well-being 605 27.10 Conclusions 608 References 609 28 Sow Milk 614 Sung Woo Kim 28.1 Introduction 614 28.2 Porcine mammary gland 614 28.3 Porcine colostrum and milk 621 28.4 Dietary manipulations that affect milk production and composition 622 28.5 Sow milk in human nutrition research 623 28.6 Summary 623 References 623 29 Yak Milk 627 Ying Ma, Shenghua He, and Haimei Li 29.1 Introduction 627 29.2 Basic composition 627 29.3 Physical characteristics 629 29.4 Proteins 630 29.5 Lipids 638 29.6 Minerals 640 29.7 Vitamins 640 References 641 30 Other Minor Species Milk (Reindeer, Caribou, Musk Ox, Llama, Alpaca, Moose, Elk, and Others) 644 Young W. Park and George F.W. Haenlein 30.1 Introduction 644 30.2 General aspects of milk of minor species 644 30.3 Production, composition, and utilization of milk from minor dairy species 645 References 656 31 Human Milk 659 Duarte P.M. Torres and Young W. Park 31.1 Introduction 659 31.2 Human milk feeding and its practice 660 31.3 Production of human milk 661 31.4 Composition of human milk 661 31.5 Infant formulae and alternative feeding 672 References 673 Index 679 A color plate section falls between pages 52 and 53

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Book Synopsis* Comprehensive and up-to-date guide to fish vaccination * Vital information of commercial for the expanding aquaculture industry worldwide * Written by world authorities on the subject * Essential tool for fish pathologists, immunologists and fish veterinarians .Trade Review“That notwithstanding, this book is an essential resource for veterinarians, aquaculturists, and fish biologists interested in disease prevention and biosecurity, improvement of aquaculture production, and the enhancement of the health and welfare of captive fish populations or for anyone interested in fish vaccinology.” (Journal of the American Veterinary Medical Association, 15 September 2014) Table of ContentsContributors xv Preface xix 1 The History of Fish Vaccination 1Roar Gudding and Thomas Goodrich 1.1 Introduction 1 1.2 Aquaculture 2 1.3 Immunology 2 1.4 Disease Prevention 3 1.5 Scientific Production – Reviews and Conferences 4 1.6 Successes and Failures 7 1.7 The Pioneers 7 1.8 Concluding Remarks 8 References 9 2 Vaccination as a Preventive Measure 12Roar Gudding 2.1 Introduction 12 2.2 Biosecurity and Vaccination 13 2.3 Use of Vaccination in Aquaculture 15 2.4 Vaccination Against Different Diseases 16 2.5 Herd Immunity 17 2.6 Economic Considerations 18 2.7 Risk Assessment 18 2.8 The Market for Fish Vaccines 19 References 20 3 Non-replicating Vaccines 22Hetron Mweemba Munang’andu, Stephen Mutoloki and Øystein Evensen 3.1 Introduction 22 3.2 Classification 22 3.3 Inactivated Vaccines – Methods of Inactivation 24 3.4 Evaluation of Inactivation Efficacy 28 3.5 Measures of Efficacy for Inactivated Vaccines 28 3.6 Mechanisms of Vaccine Protection 29 3.7 Antibodies as Correlates of Protective Immunity 29 3.8 Antigen Dose as Correlate of Protective Immunity 30 References 30 4 Replicating Vaccines 33Craig A. Shoemaker and Phillip H. Klesius 4.1 Introduction 33 4.2 Attenuation Strategies – Bacterial Vaccines 34 4.3 Attenuation Strategies – Viral Vaccines 38 4.4 Induction of Immunity 39 4.5 Vaccine Delivery 41 4.6 Vaccine Safety Considerations 41 4.7 Acknowledgement 41 References 42 5 DNA Vaccines 47Eirik Biering and Kira Salonius 5.1 Introduction 47 5.2 Comparison of DNA Vaccines with Conventional Inactivated Products: Advantages and Disadvantages 48 5.3 DNA Vaccines for Veterinary Use 51 5.4 Biosecurity and Regulatory Considerations 52 References 54 6 Mucosal Vaccination of Fish 56Jan H.W.M. Rombout and Viswanath Kiron 6.1 Introduction 56 6.2 History of “Mucosal” Vaccination 57 6.3 Mucosal versus Systemic Immunity in Fish 58 6.4 Immersion Vaccination 59 6.5 Oral Vaccination 60 6.6 Perspectives 64 References 64 7 Adjuvants in Fish Vaccines 68Carolina Tafalla, Jarl Bøgwald, Roy A. Dalmo, Hetron Mweemba Munang’andu and Øystein Evensen 7.1 Introduction 68 7.2 Vaccine Formulations 69 7.3 Principles of Adjuvant Actions 70 7.4 Antigenic Component 70 7.5 Adjuvants 71 7.6 Antigen Delivery Systems 71 7.7 Delivery Vehicles 71 7.8 Emulsion Vaccines 72 7.9 Biodegradable Particulate Delivery Systems 74 7.10 Fusion Protein Delivery System 74 7.11 Immunomodulators 75 7.12 Stabilizers 81 7.13 Concluding Remarks and Perspectives 81 7.14 Acknowledgements 81 References 81 8 The Innate Immune Response in Fish 85Jorunn B. Jørgensen 8.1 Introduction 85 8.2 Innate Immunity: A Sensing and an Effector Arm 86 8.3 Professional Phagocytes: The Macrophages and the Neutrophilic Granulocytes 86 8.4 Natural Killer (NK)-Like Cells 88 8.5 The Sensing Arm of Innate Immunity 88 8.6 TLRs are the Best Studied PRRS in Fish 89 8.7 NOD-Like and RIG-I Receptors are Found in Fish 90 8.8 Lectins are Multifunctional Sensor Molecules for Carbohydrate Ligands 91 8.9 PRRs and the Induction of Immunity 92 8.10 Cytokines in Innate Immunity 92 8.11 Interferons 94 8.12 The Complement System 95 8.13 Concluding Remarks and Perspectives 97 References 97 9 The Adaptive Immune Response in Fish 104Stephen Mutoloki, Jorunn B. Jørgensen and Øystein Evensen 9.1 Introduction 105 9.2 Lymphocytes are the Key Cells of the Adaptive Immune System 106 9.3 Antigen Trapping and Activation of the Lymphocytes 106 9.4 Antigen Presenting Cells (APCS) of Myeloid Origin 107 9.5 Immunoglobulins and B Lymphocytes 108 9.6 T Lymphocytes 110 9.7 Cytotoxic T-Cells 111 9.8 Helper T-Cells 111 References 113 10 Development, Production and Control of Fish Vaccines 116Dag Knappskog, Joseph Koumans, Inger Kvitvang, Arne Marius Fiskum and Rune Wiulsrød 10.1 Introduction 116 10.2 Manufacturing License 117 10.3 Vaccine Development 121 10.4 Development of Tests 122 10.5 Transfers 123 10.6 Manufacturing 124 References 127 11 Legal Requirements and Authorization of Fish Vaccines 128Anja Holm, Byron E. Rippke and Ken Noda 11.1 Introduction 128 11.2 Manufacturer Authorization 128 11.3 Food Safety – Maximum Residue Limits 131 11.4 Genetically Modified Organisms 131 11.5 DNA Vaccines 132 11.6 Prohibition of Use of Certain Vaccines 132 11.7 Use of Vaccines that are not Authorized 132 11.8 Autogenous Vaccines 133 11.9 Regional Rules and Competent Authorities 133 11.10 The European Union and Connected EEA Countries 133 11.11 United States of America 135 11.12 Japan 137 11.13 Other Relevant Organizations: OIE, FAO, WHO 138 References 138 12 Vaccination Strategies and Procedures 140Atle Lillehaug 12.1 Introduction 141 12.2 Timing of Vaccination 141 12.3 Water Temperature 142 12.4 Size of Fish 142 12.5 Vaccination Methods 143 12.6 Time for Protection to Develop – Duration of Protection 148 12.7 Booster Vaccination 149 12.8 Vaccination Economy 150 References 150 13 Side-Effects of Vaccination 153Trygve T. Poppe and Erling O. Koppang 13.1 Introduction 153 13.2 Acute Side-Effects 154 13.3 Chronic Side-Effects 155 13.4 Injection Site Reactions 155 13.5 Extensive Abdominal Lesions 156 13.6 Lesions in Other Organs 158 13.7 Skeletal Lesions 159 13.8 Autoimmunity 159 13.9 Lesions in Non-Salmonid Species 159 References 160 14 Future Fish Vaccinology 162Øystein Evensen 14.1 Molecular Technologies 162 14.2 Recombinant Vaccines 163 14.3 Marker Vaccines 166 14.4 Mucosal Vaccination 166 14.5 Vaccines Against Parasitic Diseases 167 14.6 Vaccines for Controlling Reproduction 167 14.7 Improved Formulations 168 14.8 Immunomodulation 168 14.9 Cytokines and DAMPS (Danger-Associated Molecular Pattern) as Adjuvants 169 14.10 Concluding Remarks 169 References 170 15 Vaccination against Vibriosis 172Duncan J. Colquhoun and Atle Lillehaug 15.1 Vibriosis 172 15.2 Occurrence and Significance 173 15.3 Etiology 174 15.4 Pathogenesis 176 15.5 Vaccines 177 15.6 Vaccination Procedures 179 15.7 Vaccine Effect 179 15.8 Side-Effects 180 15.9 Regulations 180 References 181 16 Vaccination against Furunculosis 185Paul J. Midtlyng 16.1 Introduction 185 16.2 Occurrence and Significance 186 16.3 Etiology 187 16.4 Pathogenesis and Virulence 187 16.5 Antigens 189 16.6 Vaccines 189 16.7 Vaccination Procedures 190 16.8 Effects 191 16.9 Side-Effects 192 16.10 Vaccination Against Atypical Furunculosis 192 16.11 Legal Aspects and Regulations 193 References 194 17 Vaccination against Photobacteriosis 200Jesús L. Romalde 17.1 Occurrence and Significance 200 17.2 Etiology 202 17.3 Pathogenesis 202 17.4 Vaccines 204 17.5 Vaccination Procedures 205 17.6 Effect 206 17.7 Side-Effects 206 17.8 Regulations 207 References 207 18 Vaccination against Enteric Septicemia of Catfish 211Phillip H. Klesius and Julia W. Pridgeon 18.1 Significance 211 18.2 Occurrence 212 18.3 Etiology 212 18.4 Pathogenesis 213 18.5 Virulence Factors 214 18.6 Vaccines and Immunity 214 18.7 Regulations (US) 220 18.8 Vaccination Practices 220 References 221 19 Vaccination against Yersiniosis 226Andrew Bridle and Barbara Nowak 19.1 Yersiniosis 226 19.2 Occurrence and Significance 227 19.3 Etiology 227 19.4 Pathogenesis 228 19.5 Vaccines 229 19.6 Vaccination Procedures 230 19.7 Vaccine Effect 231 19.8 Side-Effects 232 19.9 Regulations 232 References 233 20 Vaccination against Streptococcosis and Lactococcosis 236Julia W. Pridgeon and Phillip H. Klesius 20.1 Occurrence 236 20.2 Significance 236 20.3 Etiology 237 20.4 Pathogenesis 238 20.5 Vaccines 239 20.6 Vaccination Procedures and Vaccine Effect 240 20.7 Side-Effects 242 20.8 Regulations 242 References 243 21 Vaccination against Piscirickettsiosis 246Sergio H. Marshall and Jaime A. Tobar 21.1 Occurrence and Significance 246 21.2 Etiology 247 21.3 Pathogenesis 248 21.4 Vaccines and Vaccination 248 21.5 Current Vaccine Status 249 21.6 Future Perspectives 251 References 252 22 Vaccination against Bacterial Kidney Disease 255Diane G. Elliott, Gregory D. Wiens, K. Larry Hammell and Linda D. Rhodes 22.1 Introduction 255 22.2 Occurrence 256 22.3 Significance 256 22.4 Etiology 257 22.5 Pathogenesis 259 22.6 Vaccines 260 22.7 Vaccination Procedures 261 22.8 Vaccine Effects and Side-Effects 262 22.9 Regulations 264 22.10 Future Directions 264 References 266 23 Vaccination against Diseases Caused by Flavobacteriaceae Species 273Krister Sundell, Eva Högfors-Rönnholm and Tom Wiklund 23.1 Introduction 273 23.2 Bacterial Gill Disease (Flavobacterium branchiophilum) 274 23.3 Columnaris Disease (Flavobacterium columnare) 275 23.4 Bacterial Cold-Water Disease (Flavobacterium psychrophilum) 278 23.5 Tenacibaculosis (Tenacibaculum maritimum) 281 References 282 24 Vaccination against Viral Hemorrhagic Septicemia and Infectious Hematopoietic Necrosis 289Stéphane Biacchesi and Michel Brémont 24.1 Occurrence and Significance 289 24.2 Etiology 291 24.3 Pathogenesis 292 24.4 Vaccines 293 24.5 Concluding Remarks 297 24.6 Acknowledgements 297 References 298 25 Vaccination against Infectious Pancreatic Necrosis 303Espen Rimstad 25.1 Occurrence and Significance 303 25.2 Etiology 305 25.3 Pathogenesis 306 25.4 Vaccines and Vaccine Effect 306 25.5 Vaccine-Induced Immune Responses 309 25.6 Regulations 309 References 309 26 Vaccination against Infectious Salmon Anemia 313Knut Falk 26.1 Occurrence and Significance 313 26.2 Etiology 314 26.3 Pathogenesis 315 26.4 Vaccines 316 26.5 Regulatory Issues 317 References 318 27 Vaccination against Koi Herpesvirus Disease 321Arnon Dishon, Ofer Ashoulin, E. Scott Weber III and Moshe Kotler 27.1 Occurrence and Significance 321 27.2 Etiology 322 27.3 Pathogenesis 323 27.4 Vaccine and Vaccination 324 27.5 Efficacy 327 27.6 Safety 329 27.7 Regulatory Issues 330 References 330 28 Vaccination against Diseases Caused by Salmonid alphavirus 334Emilie Mérour and Michel Brémont 28.1 Occurrence and Significance 334 28.2 Etiology 335 28.3 Pathogenesis 338 28.4 Immunity and Vaccine Development 338 References 339 29 Vaccination against Diseases Caused by Betanodavirus 341Sonal Patel and Audun H. Nerland 29.1 Viral Encephalopathy and Retinopathy (VER) 341 29.2 Occurrence and Significance 342 29.3 Etiology 342 29.4 Pathogenesis 343 29.5 Immune Status and Response to NNV 344 29.6 Vaccines 344 29.7 Replicating Vaccines 345 29.8 Inactivated Virus 347 29.9 Recombinant Protein/Peptide 347 29.10 DNA Vaccines 348 29.11 Future Prospects and Recommendations 349 References 349 30 Immunostimulation of Crustaceans 352Indrani Karunasagar, Singaiah NaveenKumar, Biswajit Maiti and Praveen Rai 30.1 Introduction 352 30.2 Immune System of Crustaceans 353 30.3 Immunostimulants of Crustaceans 361 30.4 Acknowledgements 366 References 366 Index 373

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Book SynopsisMarine Bivalve Molluscs Marine Bivalve Molluscs is a comprehensive and thoroughly updated Second Edition of Bivalve Molluscs, covering all major aspects of this important class of invertebrates. As well as being an important class biologically and ecologically, many of the bivalves are fished and cultured commercially (e.g. mussels, oysters, scallops and clams) in a multi-billion dollar worldwide industry. Elizabeth Gosling has written a landmark book that will stand for many years as the standard work on the subject. Chapters in Marine Bivalve Molluscs cover morphology, ecology, feeding, reproduction, settlement and recruitment, growth, physiology, fisheries, aquaculture, genetics, diseases and parasites, and public health issues. A full understanding of many of these aspects is vital for all those working in bivalve fisheries and culture. An essential purchase for anyone concerned with this important class of animals, copies of Marine BivalveTable of ContentsPreface viii Acknowledgements x 1 Phylogeny and evolution of bivalve molluscs 1 Phylogeny of the Mollusca 1 Phylogeny and evolution of Bivalvia 3 Evolution and adaptive radiation in Bivalvia 7 Notes 10 References 10 2 Morphology of bivalves 12 Introduction 12 Shell 12 Mantle 21 Gills 24 The foot 27 Labial palps and alimentary canal 31 Gonads 34 Heart and haemolymph vessels 34 Excretory organs 35 Nerves and sensory receptors 36 References 38 3 Ecology of bivalves 44 Introduction 44 Global and local distribution patterns 44 Factors affecting geographic distribution 52 Factors affecting local distribution 55 Climate change 78 Note 84 References 84 4 How bivalves feed 99 Introduction 99 Filtration rate 100 Particle processing on the gills, labial palps and in the stomach 110 The alimentary canal and digestive process 128 Absorption efficiency 139 Effects of bivalve suspension]feeders on the ecosystem 141 Notes 144 References 144 5 Reproduction, settlement and recruitment 157 Introduction 157 Sexuality 157 Gametogenesis 159 Reproductive cycles 159 Factors controlling reproduction 165 Annual storage cycle 170 Reproductive effort and fecundity 171 Deleterious effects on the reproductive cycle 175 Fertilization 175 Larval development 177 Factors affecting larval growth 178 Larval dispersal and population connectivity 181 Larval identification and abundance estimation 184 Settlement, metamorphosis and post]larval dispersal 185 References 189 6 Growth 203 Introduction 203 Methods of measuring absolute growth 203 Allometric growth 213 Scope for growth and dynamic energy budget models 216 Factors affecting growth 219 Note 232 References 232 7 Circulation, respiration, excretion and osmoregulation 243 Circulation 243 Respiration 246 Excretion and osmoregulation 260 Note 264 References 264 8 Fisheries and management of natural populations 270 Introduction 270 Population dynamics 271 Total mortality (Z) 279 Natural mortality (M) 280 Fishing mortality (F) 281 Fisheries assessment and management 282 Scallop fisheries 287 Oyster fisheries 301 Mussel fisheries 309 Clam fisheries 314 References 319 9 Bivalve culture 325 Introduction 325 Fundamentals of bivalve culture 326 Mussel culture 340 Oyster culture 348 Scallop culture 355 Clam culture 362 Bivalve culture and the environment 369 Ecosystem approach to bivalve culture 371 Note 374 References 375 10 Genetics in aquaculture 383 Introduction 383 Quantitative genetics and selective breeding 384 Selective breeding 386 Protein and DNA markers 394 Bivalve genomics 403 Chromosomal genetics and ploidy manipulation 408 Transgenics 417 Notes 419 References 419 11 Diseases and parasites 429 Introduction 429 Viruses 429 Bacteria 431 Fungi 434 Protistans 434 Porifera 447 Helminths 448 Annelids 451 Crustaceans 452 Neoplasia 454 Defence mechanisms 455 Perspectives 463 References 464 12 Public health 478 Introduction 478 Bacterial infections 478 Viral infections 480 Biotoxins 481 Industrial pollutants 488 Controls on the production and processing of bivalves 490 Elimination of pathogens and other hazards 495 Monitoring and quality control 499 HAACP system 502 Notes 508 References 508 Subject index 000 Species index 000

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Book SynopsisA great need exists for valuable information on factors affecting the quality of animal related products.Table of ContentsPreface viii Contributors x PART ONE: QUALITY ASPECTS OF PRODUCTS OF ANIMAL ORIGIN 1 1 Chemical and Biochemical Aspects of Color in Muscle Foods 3 José Ángel Pérez-Alvarez and Juana Fernández-López 2 Sensory Methodology of Muscle Foods 25 Patti C. Coggins 3 Attributes of Muscle Foods: Color, Texture, Flavor 35 Patti C. Coggins 4 Recent Developments in Flavor Measurements 45 Jean-Luc Le Quéré PART TWO: FLAVOR 63 5 Sensory Characterization 65 Karen L. Bett-Garber 6 Chemical Characterization 76 Neil C. Da Costa and Sanja Eri 7 Process Flavors 91 Hyung Hee Baek 8 Savory Flavors 105 Christoph Cerny 9 Off Flavors and Rancidity in Foods 127 Ronald B. Pegg and Fereidoon Shahidi 10 Land Animal Products 140 Terri Boylston 11 Marine Animal and Plant Products 156 Narendra Narain and Maria Lúcia Nunes PART THREE: BEEF QUALITY 173 12 Sensory Evaluation of Beef Flavor 175 Rhonda K. Miller 13 Beef Quality and Tainting 192 Leo M.L. Nollet 14 Microbiological and Sensory Properties of Beef 199 Jack Thomas 15 Quality Measurements in Beef 208 Susan Brewer 16 Shelf Life of Meats 232 Leo M.L. Nollet 17 Packaging and Freezing of Beef as Related to Sensory Properties 246 Leo M.L. Nollet PART FOUR: PORK QUALITY 255 18 Sensory Evaluation of Pork Flavor 257 Veronika Válková 19 Pork Taint 280 William Benjy Mikel 20 Microbiological and Sensory Properties of Fresh and Frozen Pork Products 292 Lisa McKee 21 Shelf Life of Fresh and Frozen Pork 308 Sancho Bañon Arias 22 Packaging of (Fresh and Frozen) Pork 321 Maurice O’Sullivan and Joseph P. Kerry PART FIVE: POULTRY QUALITY 341 23 Poultry Meat Flavor 343 Paul L. Dawson and Nick Spinelli 24 Poultry Quality and Tainting 360 María de Lourdes Pérez-Chabela and Alfonso Totosaus 25 Microbiological and Sensory Properties of Fresh and Frozen Poultry 373 Lisa McKee 26 Quality Indicators in Poultry Products 390 Lisa Mckee, Elizabeth Cobb, and Sarah Padilla 27 Shelf Life of Fresh and Frozen Poultry 410 María de Lourdes Pérez-Chabela 28 Packaging of Fresh and Frozen Poultry 423 Alfonso Totosaus and V. Kuri PART SIX: SEAFOOD QUALITY 435 29 Quality Index Methods 437 Grethe Hyldig, Allan Bremner, Emilia Martinsdóttir, and Rian Schelvis 30 Sensory Quality of Fish 459 Grethe Hyldig 31 Quality of Frozen Fish 479 Alex Augusto Gonçalves, Jette Nielsen, and Flemming Jessen 32 Packaging for Chilled and Frozen Seafood 510 Alex Augusto Gonçalves Index 546

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Book SynopsisOrganic Crop Breeding provides readers with a thorough review of the latest efforts by crop breeders and geneticists to develop improved varieties for organic production.Trade Review“The editors have done an excellent job in putting together a well-organized and informative book, which covers theory, practice, issues and the latest research.” (Experimental Agriculture, 4 October 2012)Table of ContentsContributors xiii Foreword xixWilliam F. Tracy Preface xxiEdith T. Lammerts van Bueren and James R. Myers Acknowledgments xxiii Section 1 General Topics Related to Organic Plant Breeding 1 Chapter 1 Organic Crop Breeding: Integrating Organic Agricultural Approaches and Traditional and Modern Plant Breeding Methods 3Edith T. Lammerts van Bueren and James R. Myers Introduction 3 How Different Are Organic Farming Systems? 4 Consequences for Cultivar Requirements 5 From Cultivar Evaluation to Organic Seed Production and Plant Breeding Programs 6 The History of Organic Crop Breeding in Europe and the United States 8 Perspectives and Challenges for Breeding for Organic Agriculture 11 Conclusion 12 References 12 Chapter 2 Nutrient Management in Organic Farming and Consequences for Direct and Indirect Selection Strategies 15Monika Messmer, Isabell Hildermann, Kristian Thorup-Kristensen, and Zed Rengel Introduction 15 Availability of Nutrients in Organic Farming 16 Roots: The Hidden Potential 17 Even Greater Complexity: Plant-Microbe-Soil Interactions 21 Importance of Selection Environments 27 Breeding Strategies 30 References 32 Chapter 3 Pest and Disease Management in Organic Farming: Implications and Inspirations for Plant Breeding 39Thomas F. Döring, Marco Pautasso, Martin S. Wolfe and Maria R. Finckh Introduction 39 Plant Protection in Organic Farming 42 Key Target Areas of Plant Breeding for Organic Plant Protection 46 Breeding Goals for Ecological Plant Protection 49 Plant Breeding Approaches Directly Targeting Pests or Diseases 50 Plant Breeding Approaches with Indirect Effects on Plant Health 53 Discussion and Conclusions 54 References 55 Chapter 4 Approaches to Breed for Improved Weed Suppression in Organically Grown Cereals 61Steve P. Hoad, Nils-Øve Bertholdsson, Daniel Neuhoff and Ulrich Köpke Background 61 Crop Competitiveness against Weeds 62 Crop Traits Involved in Weed Suppression 63 Selection of Traits and Their Evaluation in Plant Breeding Programs 64 Selection Strategies 68 Understanding Crop-Weed Interactions to Assist Plant Breeding 70 Concluding Remarks and Wider Perspectives 71 References 72 Chapter 5 Breeding for Genetically Diverse Populations: Variety Mixtures and Evolutionary Populations 77Julie C. Dawson and Isabelle Goldringer Introduction 77 Benefits of Genetic Diversity for Organic Agriculture 79 On-Farm Conservation of Useful Genetic Diversity 80 Breeding Strategies 81 Conclusion 94 References 94 Chapter 6 Centralized or Decentralized Breeding: The Potentials of Participatory Approaches for Low-Input and Organic Agriculture 99Dominique Desclaux, Salvatore Ceccarelli, John Navazio, Micaela Coley,Gilles Trouche, Silvio Aguirre, Eva Weltzien, and Jacques Lançon Introduction 99 Centralized and Decentralized Breeding: Definitions 100 What Can Be Decentralized in Breeding and Why? 100 Participatory Approaches 102 PPB: A Single Term Yielding Different Approaches 102 Some Examples of PPB for Organic and Low Input Agriculture in Southern Countries 106 Some Examples of PPB for Organic and Low Input Agriculture in Northern Countries 113 General Conclusions and Limits of PPB Approaches in Organic Farming 119 References 120 Chapter 7 Values and Principles in Organic Farming and Consequences for Breeding Approaches and Techniques 125Klaus P. Wilbois, Brian Baker, Maaike Raaijmakers and Edith T. Lammerts van Bueren Introduction 125 Arguments against Genetic Engineering 126 Organic Basic Principles 127 Toward Organic Breeding 130 From Values to Criteria: Evaluation of Breeding Techniques 131 How to Deal with Varieties Bred with Non-compliant Techniques? 132 Toward Appropriate Standards to Promote Organic Plant Breeding 135 Discussion and Challenges for Organic Plant Breeding 136 References 136 Chapter 8 Plant Breeding, Variety Release, and Seed Commercialization: Laws and Policies Applied to the Organic Sector 139Véronique Chable, Niels Louwaars, Kristina Hubbard, Brian Baker, and Riccardo Bocci Introduction 139 The Developments of Plant Breeding and the Emergence of Seed Laws 139 Variety Registration 142 Seed Quality Control and Certification 144 Special Needs for Organic Agriculture 146 A Recent Development in Europe: Conservation Varieties 148 Intellectual Property Rights and Plant Breeding 151 Discussion 154 Conclusions 156 Notes 156 References 157 Section 2 Organic Plant Breeding in Specific Crops 161 Chapter 9 Wheat: Breeding for Organic Farming Systems 163Matt Arterburn, Kevin Murphy, and Steve S. Jones Introduction 163 Methods 163 Traits for Selection in Organic Breeding Programs 168 A Case Study for EPB: Lexi’s Project 170 A Case Study for Breeding within a Supply Chain Approach: Peter Kunz and Sativa 171 Conclusion 171 References 172 Chapter 10 Maize: Breeding and Field Testing for Organic Farmers 175Walter A. Goldstein, Walter Schmidt, Henriette Burger, Monika Messmer, Linda M. Pollak, Margaret E. Smith, Major M. Goodman, Frank J. Kutka and Richard C. Pratt Introduction 175 What Kind of Maize do Organic Farmers Want? 175 Are There Viable Alternatives to Single Cross Hybrids? 176 Testing and Using Alternative Hybrids 178 Are There Benefits for Breeding under Organic Conditions? 178 For Which Traits Is It Necessary to Test under Organic Conditions? 179 Choice of Parents for Breeding Programs 181 Breeding Programs 182 Future Directions 186 Notes 186 References 188 Chapter 11 Rice: Crop Breeding Using Farmer-Led Participatory Plant Breeding 191Charito P. Medina Introduction 191 MASIPAG and Participatory Rice Breeding 192 Beyond PPB: Farmer-Led Rice Breeding 193 The Breeding Process 194 Outcomes of the MASIPAG Program 198 Outlook 200 References 201 Chapter 12 Soybean: Breeding for Organic Farming Systems 203Johann Vollmann and Michelle Menken Introduction 203 Agronomic Characters 204 Seed Quality Features 208 Considerations on Breeding Methods 211 References 212 Chapter 13 Faba Bean: Breeding for Organic Farming Systems 215Wolfgang Link and Lamiae Ghaouti Purposes of Breeding and Growing Faba Bean 215 Genetic and Botanical Basics of Breeding Faba Bean 216 Methodological Considerations 218 Traits to Be Improved in Faba Bean Breeding 221 Open Questions, Need for Action 223 References 224 Chapter 14 Potato: Perspectives to Breed for an Organic Crop Ideotype 227Marjolein Tiemens-Hulscher, Edith T. Lammerts van Bueren and Ronald C.B. Hutten Introduction 227 Required Cultivar Characteristics 228 Introgression Breeding and Applied Techniques 232 Participatory Approach: An Example from the Netherlands 233 Outlook 234 References 234 Chapter 15 Tomato: Breeding for Improved Disease Resistance in Fresh Market and Home Garden Varieties 239Bernd Horneburg and James R. Myers Introduction 239 Botanical and Genetic Characteristics of Tomato 240 Rationale for Breeding Tomatoes within Organic Systems 240 Breeding Needs with Focus on Organic Production 243 Case Studies: Breeding for Late Blight Resistance in Europe and North America 245 Outlook 247 References 248 Chapter 16 Brassicas: Breeding Cole Crops for Organic Agriculture 251James R. Myers, Laurie McKenzie, and Roeland E. Voorrips Introduction 251 Rationale for Breeding within Organic Systems 251 Plant Biology 252 Traits Needed for Adaptation to Organic Production 253 Consideration of Breeding Methods 257 A Farmer Participatory Broccoli Breeding Program 258 Outlook 260 References 261 Chapter 17 Onions: Breeding Onions for Low-Input and Organic Agriculture 263Olga E. Scholten and Thomas W. Kuyper Introduction 263 Robust Onion Cultivars 264 Breeding for Improved Nutrient Acquisition 265 Mycorrhizal Symbiosis and Product Quality 269 Conclusion 270 References 271 Index 273

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Book SynopsisCoffee: Emerging Health Benefits and Disease Prevention presents a comprehensive overview of the recent scientific advances in the field. The book focuses on the following topics: coffee constituents; pro- and antioxidant properties of coffee constituents; bioavailability of coffee constituents; health benefits and disease prevention effects of coffee; and potential negative impacts on health. Multiple chapters describe coffee''s positive impact on health and various diseases: type 2 diabetes; neurodegenerative diseases (Parkinson''s and Alzheimer''s); cancer (prostate, bladder, pancreatic, breast, ovarian, colon and colorectal); cardiovascular health; and liver health. Coffee''s positive effects on mood, suicide rate and cognitive performance are addressed as are the negative health impacts of coffee on pregnancy, insulin sensitivity, dehydration, gastric irritation, anxiety, and withdrawal syndrome issues. Written by many of the top researchers in the world, CoffTable of ContentsPreface xvii List of Contributors xix List of Abbreviations xxii Acknowledgement xxv 1 Introduction 1 Thomas Hatzold 1.1 Coffee—a popular beverage 1 1.2 Coffee from a nutritional perspective 1 1.3 Potential beneficial effects of coffee 2 1.4 Limitations to the beneficial effects 3 1.5 History 5 1.6 Coffee production worldwide 5 1.7 Coffee processing: formation and fate of bioactive compounds 5 1.8 New processes to optimize the health benefits of coffee 10 1.9 Coffee preparation 12 1.10 Coffee beverages and specialties 14 1.11 Coffee consumption 14 1.12 Conclusions 16 2 Coffee Constituents 21 Adriana Farah 2.1 Introduction 21 2.2 Production of coffee and coffee-based beverages 22 2.3 Natural coffee constituents 26 2.4 Incidental coffee constituents 43 2.5 Concluding remarks 50 3 Bioavailability of Coffee Chlorogenic Acids 59 Angelique Stalmach 3.1 Introduction 59 3.2 Chlorogenic acids: contribution of coffee to dietary levels ingested 59 3.4 Conclusions 72 4 Coffee and Alzheimer’s Disease: Animal and Cellular Evidence 77 Marshall G. Miller and Barbara Shukitt-Hale 4.1 Introduction 77 4.2 Alzheimer’s disease 77 4.3 Coffee 81 4.4 Caffeine 82 4.5 Phenolics 86 4.6 Other coffee constituents 89 4.7 Conclusions 91 5 Coffee and Alzheimer’s Disease—Epidemiologic Evidence 97 Joan Lindsay, Pierre-Hugues Carmichael, Edeltraut Kr¨oger, and Danielle Laurin 5.1 Introduction 97 5.2 Review of epidemiologic studies of coffee in relation to Alzheimer's disease, dementia, and selected aspects of cognitive functioning 98 5.3 The strength of the evidence for preventing Alzheimer’s disease 106 6 Coffee and Parkinson's Disease 111 Jing-Wei Lim and Eng-King Tan 6.1 Introduction 111 6.2 Pathogenesis of Parkinson's disease 111 6.3 Gene and environmental/lifestyle factors 112 6.4 Clinical evidence linking coffee consumption and Parkinson's disease 113 6.5 Neuroprotection and active components of coffee 115 6.6 Adenosine receptor antagonism and Parkinson's disease 116 6.7 Caffeine rescue of Parkinson's disease in animal models 116 6.8 Clinical trials of adenosine receptor antagonists in Parkinson's disease 117 6.9 Caffeine-mediated genetic susceptibility of Parkinson's disease 118 6.10 Summary 118 7 Coffee and Liver Health 123 Pablo Muriel and Jonathan Arauz 7.1 The liver 123 7.2 Epidemiologic studies 124 7.3 Coffee, fibrosis, and cirrhosis 124 7.4 Coffee and animal models of hepatic fibrosis 126 7.5 Cytokines and liver fibrosis 127 7.6 Mechanism of coffee’s protective effect 128 7.7 Adenosine A2A receptors and caffeine 132 7.8 Caffeine metabolism and drug interactions 134 7.9 Conclusions 134 8 Coffee and Type 2 Diabetes Risk 141 Nathan V. Matusheski, Siamak Bidel, and Jaakko Tuomilehto 8.1 Introduction 141 8.2 Observational associations between coffee consumption and type 2 diabetes risk 142 8.3 Coffee preparation 154 8.4 Observational associations between coffee consumption and diabetes risk factors 156 8.5 Intervention studies in human subjects 159 8.6 Possible mechanisms of action 166 8.7 Summary and conclusions 170 9 Coffee and Cardiovascular Diseases 181 Siamak Bidel and Jaakko Tuomilehto 9.1 Introduction 181 9.2 Coffee components and CVD 181 9.3 Early, transient, or acute effects of coffee consumption on CVD 183 9.4 Coffee metabolism and CVD: genetic influences 185 9.5 Long-term habitual coffee consumption and CVD 185 9.6 Coffee consumption and heart failure 189 9.7 Coffee consumption and stroke 189 9.8 Summary 190 10 Coffee and Cancers 197 Andre Nkondjock 10.1 Introduction 197 10.2 Breast cancer 198 10.3 Colorectal cancer 198 10.4 Prostate cancer 199 10.5 Bladder cancer 199 10.6 Gastric cancer 200 10.7 Ovarian cancer 201 10.8 Pancreatic cancer 201 10.9 Liver cancer 201 10.10 Head and neck cancers 202 10.11 Endometrial cancer 203 10.12 Kidney cancer 204 10.13 Brain cancer 204 10.14 Cancer survival 204 10.15 Conclusions 205 11 Coffee Consumption and Mortality Risk 211 Kemmyo Sugiyama, Shinichi Kuriyama, and Ichiro Tsuji 11.1 Introduction 211 11.2 Coffee consumption and all-cause mortality 211 11.3 Coffee consumption and CVD mortality 221 11.4 Coffee consumption and cancer mortality 222 11.5 Possible mechanism of CVD mortality reduction by coffee 223 11.6 Conclusions 223 12 Is Coffee the Next Red Wine? Coffee Polyphenol and Cholesterol Efflux 227 Harumi Kondo, Makoto Ayaori, and Katsunori Ikewaki 12.1 High-density lipoprotein and cardiovascular disease 227 12.2 Coffee and cardiovascular disease 227 12.3 Coffee polyphenols 228 12.4 Coffee polyphenols and cholesterol efflux 229 13 Additional Positive Impacts on Health 233 Yi-Fang Chu and Yumin Chen 13.1 Coffee intake and reduced risk of suicide 233 13.2 Enhanced cognitive performance and mood 235 13.3 Coffee bioactive compounds 236 14 Epidemiological Evidence for Maternal Prenatal Coffee and Caffeine Consumption and Miscarriage Risk 243 Ronna L. Chan 14.1 Introduction 243 14.2 Coffee consumption during pregnancy: a three-decade-old concern 243 14.3 Evidence from the current literature 244 14.4 Methodological concerns and limitations for studies on coffee or caffeine exposure and miscarriage 247 14.5 Risk for recurrent miscarriage 253 14.6 Conclusion, public health implications, and recommendations for future studies 254 15 Acrylamide in Coffee 259 Richard H. Stadler and Viviane Theurillat 15.1 Introduction 259 15.2 Methods of analysis 260 15.3 Occurrence in coffee and exposure estimates 260 15.4 Mechanisms of formation 262 15.5 Mitigation options 264 15.6 Risk assessment and risk management 268 15.7 Conclusions 270 16 Impact of Coffee on Gastric Acid Secretion 275 Malte J. Rubach and Veronika Somoza 16.1 Introduction 275 16.2 Regulation of gastric acid secretion 276 16.3 Effects of coffee on gastric secretion 279 16.4 Optimization of coffee bean processing to reduce the gastric acid stimulatory potential of coffee 285 16.5 Dietary impact on the gastric acid stimulatory potential of coffee 286 16.6 Conclusions 287 17 Potential Mental Risks 293 Emma Childs and Harriet de Wit 17.1 Epidemiology of coffee and other forms of caffeine 293 17.2 Beneficial effects of caffeine 295 17.3 Risks associated with caffeine use 296 17.4 Summary and conclusions 301 18 Furan in Coffee 307 Helmut Guenther 18.1 Introduction 307 18.2 Physical and chemical properties 307 18.3 Toxicology and risk assessment 307 18.4 Occurrence of furan in coffee 309 18.5 Conclusion 316 References 316 Index 319

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Book SynopsisPonds are a primary production system to a wide variety of freshwater fish species. Each species have specific and unique nutrient needs and successful pond fertilization is critical to a successful aquaculture enterprise. Aquaculture Pond Fertilization: Impacts of Nutrient Input on Production provides state-of-the-art information for successful fertilization strategies for a broad range of pond-raised species. Aquaculture Pond Fertilization attempts to rectify the seemingly contradictory nutrient recommendations by clearly defining the goals of specific types of aquaculture. Chapters are divided into three sections: The first reviews basic concepts in fertilization applicable to all pond-based production. The second looks at specific nutrient management approaches. The third and final section of chapters looks specifically at key freshwater pond species ranging from tilapia to perch and discusses specific fertilization needs for the successful rearing of these Trade Review“Aquaculture Pond Fertilization has shortcomings, but the book is nonetheless a useful addition to the fish-farming literature. It will probably be of most interest to those involved in carrying out research into the farming of freshwater finfish and may be of value to practicing fish culturists, and the book also has something to offer college and university students taking degree programs in aquatic biology and aquaculture.” (Journal of Aquaculture, 1 September 2012)Table of ContentsContributors vii Preface ix Section 1: General Fertilization Concepts 1 Chapter 1 Nutrient Cycling 3 Claude E. Boyd Chapter 2 Pond Ecology 23 Ana Milstein Chapter 3 Organic and Inorganic Fertilization 33 Richard W. Soderberg Chapter 4 Water Quality and Pond Fertilization 47 Claude E. Boyd Chapter 5 Environmental Issues in Pond Fertilization 65 Claude E. Boyd and Li Li Chapter 6 Controlling Plant Pests before Fertilization 73 Jimmy L. Avery Section 2: Management Approaches to Pond Fertilization 93 Chapter 7 Management Strategy 1: Manipulation of Pond Nutrient Ratios 95 Jian G. Qin Chapter 8 Management Strategy 2: The Algal Bioassay Fertilization Strategy—An Ecological Approach for Efficient Pond Fertilization 111 Christopher F. Knud-Hansen Chapter 9 Management Strategy 3: Fixed-Rate Fertilizer Applications 129 Charles C. Mischke Section 3: Common Fertilization Practices Currently Used for Production of Selected Species under Various Culture Conditions 135 Chapter 10 Channel Catfish Pond Fertilization 137 Charles C. Mischke Chapter 11 Walleye and Yellow Perch Pond Fertilization 147 Christopher F. Hartleb, J. Alan Johnson, and James A. Held Chapter 12 Some Principles of Pond Fertilization for Nile Tilapia Using Organic and Inorganic Inputs 163 James S. Diana Chapter 13 Fertilizing Sunshine Bass Production Ponds 179 Gerald M. Ludwig Chapter 14 Challenges to the Intensification of Largemouth Bass Culture 197 Shawn D. Coyle, Gerald Kurten, Steve Marple, and James H. Tidwell Chapter 15 Baitfish Pond Fertilization 217 Nathan Stone Chapter 16 Carp Pond Fertilization 235 Debajyoti Chakrabarty and Sanjib Kumar Das Chapter 17 Sportfish Pond Fertilization 245 J. Wesley Neal and Robert Kröger Chapter 18 Fertilization of Marine Finfish Nursery Ponds for Aquaculture Production 259 Charles R. Weirich and Jesse A. Chappell Index 277

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Book SynopsisFungi and Lignocellulosic Biomass offers a comprehensive review of the use of fungi in efficient and cost-effective conversion of cellulosic biomass into fuel. Complete, up-to-date coverage ranges from the biochemical basis of cellulose degradation by fungi to the application of key fungal enzymes in the biofuel industry.Trade Review“Written by a leading researcher in the field, this book is a valuable tool for researchers, engineers, and industry professionals interested in advancing the development and production of biofuels.” (Redaktion Landtechnik, 1 March 2012)Table of ContentsPreface ix 1 The Plant Biomass 1 1.1 The Structure of Plant Cell Wall 1 1.2 Chemical and Physicochemical Properties of the Major Plant Cell Wall Constituents 3 1.2.1 Cellulose 3 1.2.2 Pectin 6 1.2.3 Hemicelluloses 8 1.2.4 Lignin 11 1.3 Abundant Sources of Carbohydrate Polymers and Their Monomer Composition 13 1.3.1 Agricultural Wastes 13 1.3.2 Forest Product Residues 14 1.3.3 Energy Crops 15 1.3.4 Weedy Lignocellulosic Substrates 15 1.4 Biosynthesis of Plant Cell Wall Polymers 16 1.4.1 Cellulose 16 1.4.2 Hemicellulose Biosynthesis 19 1.4.3 Pectin Biosynthesis 20 1.4.4 Lignin Biosynthesis 23 1.5 Strategies for Manipulating Wall Composition 26 1.5.1 Manipulation of Plant Cell Wall Polymer Composition 26 1.5.2 Manipulation of Plant Lignin Content 27 2 The Actors: Plant Biomass Degradation by Fungi 29 2.1 Ecological Perspectives 29 2.2 The Major Three Mechanisms of Lignocellulose Degradation by Fungi 30 2.2.1 White Rot 31 2.2.2 Brown Rot Fungi 35 2.2.3 Soft Rot Fungi 39 2.3 Plant Cell Wall Degradation by Plant Pathogenic Fungi 40 2.4 Anaerobic Fungi 41 3 The Tools—Part 1: Enzymology of Cellulose Degradation 45 3.1 General Properties and Classification of Enzymes That Hydrolyze Polysaccharides 45 3.2 Fungal Cellulolytic Enzymes 49 3.2.1 Cellulose-Binding Domains 52 3.2.2 Cellobiohydrolases (EC 3.2.1.91) 55 3.2.3 Endo--1,4-Glucanases (EC 3.2.1.4) 58 3.2.4 -1,4-Glucosidases 64 3.3 Nonenzymatic Proteins Involved in Cellulose Hydrolysis 65 3.3.1 GH61 Proteins 65 3.3.2 Swollenin 67 4 The Tools—Part 2: Enzymology of Hemicellulose Degradation 69 4.1 Xyloglucan Hydrolysis 69 4.2 Degradation of the Xylan Backbone 72 4.2.1 GH10 Xylanases 73 4.2.2 GH11 Xylanase 75 4.2.3 GH30 Glucuronoxylan Xylanohydrolases 76 4.2.4 GH3 -Xylosidases 76 4.2.5 GH43 -Xylosidases 77 4.2.6 GH54 -Xylosidases 78 4.3 Degradation of the Galactomannan Backbone 78 4.4 Degradation of Pectin 80 4.4.1 Hydrolytic Pectin Degradation 80 4.4.2 Pectin Degradation by -Elimination 82 4.5 Accessory Glycoside Hydrolases for Hemicelluloses Degradation 84 4.5.1 Enzymes that Act on Arabinose-Containing Substituents 85 4.5.2 Enzymes that Act on Galactose-Containing Substituents 86 4.5.3 -Xylosidases 89 4.5.4 -Fucosidases 90 4.5.5 -Glucuronidases and Glucuronan Lyases 90 4.5.6 Accessory Hydrolases for Pectin Degradation 91 4.6 Other Accessory Enzymes 92 4.6.1 Feruloyl and p-Coumaroyl Esterases 92 4.6.2 Acetyl- and Methylesterases 93 4.6.3 Pectin Esterases 95 4.6.4 Glucuronoyl Esterases 95 5 The Tools—Part 3: Enzymology of Lignin Degradation 99 5.1 Lignin Peroxidase 101 5.2 Manganese Peroxidase 105 5.3 Versatile Peroxidase 108 5.4 Dye-Oxidizing Peroxidase 109 5.5 Laccases 110 5.6 Enzymes Generating Hydrogen Peroxide 115 5.6.1 Glyoxal Oxidase 115 5.6.2 Other FAD-Dependent Oxidases 116 5.7 Cellobiose Dehydrogenase 116 5.8 Enzymes Essential for Oxalic Acid Formation 117 5.9 Glycopeptides 118 6 Catabolic Pathways of Soluble Degradation Products from Plant Biomass 119 6.1 Uptake of Mono- and Oligosaccharides 119 6.2 Metabolism of D-Glucose and D-Mannose 121 6.3 Catabolism of D-Galactose 122 6.4 Catabolism of Pentoses 125 6.5 Catabolism of Hexuronic Acids 127 7 Regulation of Formation of Plant Biomass-Degrading Enzymes in Fungi 129 7.1 The Cellulase Inducer Enigma 129 7.2 Inducers for Hemicellulases 133 7.3 Transcriptional Regulation of Cellulase and Hemicellulase Gene Expression 134 7.3.1 Activators of Cellulase and Hemicellulase Gene Expression 135 7.3.2 Specific Repressors of Cellulase and Hemicellulase Gene Expression 138 7.3.3 Wide Domain Regulators of Cellulase and Hemicellulase Gene Transcription 138 7.3.4 Regulation of Cellulase and Hemicellulase Transcription at the Level of Genome Accessability 144 7.3.5 Signal Transduction to Cellulase and Hemicellulase Gene Expression 145 7.4 Regulation of Ligninase Gene Expression 146 8 The Fungal Secretory Pathways and Their Relation to Lignocellulose Degradation 149 8.1 The Fungal Secretory Pathway 149 8.1.1 It Starts at the Endoplasmic Reticulum 149 8.1.2 Quality Control in the ER 152 8.1.3 Golgi Apparatus 154 8.1.4 The Plasma Membrane 156 8.1.5 Vacuoles 158 8.2 Protein Glycosylation 159 8.2.1 N-Glycosylation 159 8.2.2 O-Glycan Synthesis 161 8.3 Strategies for Improvement of the Fungal Secretory Pathway 161 8.3.1 Folding and UPR 163 8.3.2 Engineering of Protein Glycosylation 163 9 Production of Cellulases and Hemicellulases by Fungi 165 9.1 Fungal Producer Strains 165 9.1.1 Trichoderma Reesei 165 9.1.2 Other Fungal Producer Strains 167 9.1.3 Thermophilic Fungi 169 9.2 Strain Improvement 170 9.2.1 Strain Breeding by Classical Mutagenesis 170 9.2.2 Strain Improvement by Targeted Gene Manipulation 171 9.2.3 Strain Improvement by Complementation with Heterologous Enzymes 176 9.2.4 Strain Improvement by Protein Engineering 179 9.3 Cellulase Production 180 9.3.1 Cellulase Fermentation 180 9.3.2 Cellulase Downstream Processing 182 10 Production of Fermentable Sugars from Lignocelluloses 185 10.1 Pretreatment Technologies 186 10.1.1 Physical Pretreatment 186 10.1.2 Chemical Pretreatment 186 10.1.3 Physicothermal Pretreatment 189 10.1.4 Solvent Treatment 191 10.1.5 Biological Pretreatment 193 10.1.6 Summarizing Considerations on Pretreatment 195 10.2 Hydrolysis 195 10.2.1 Enzymatic Hydrolysis 195 10.2.2 Chemical Hydrolysis 200 11 Lignocellulose Biorefinery 201 11.1 Ethanol 202 11.1.1 Yeast Strain Improvement 203 11.1.2 Alternatives to S. cerevisiae as an Ethanol Producer 210 11.1.3 Process Improvement 212 11.2 n-Butanol 212 11.3 Advanced Biofuel Alcohols 213 11.3.1 Isobutanol 213 11.3.2 Syngas 214 11.3.3 Fuels from Isoprenoid and Fatty Acid Pathways 215 11.4 Lactic Acid 215 11.5 Succinic Acid 217 11.6 Xylitol 222 11.7 1,3-Propanediol 222 11.8 Polyhydroxyalkanoate 223 11.9 Other Products 223 11.10 Refinement by Chemical Processes 225 11.10.1 Furfural 225 11.10.2 Levulinic Acid 225 11.10.3 Uses of Lignin 225 11.10.4 Extraction of Chemicals from Lignocelluloses Biomass 226 Acknowledgments 229 References 231 Index 285

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Book SynopsisFish nutrition can be the deciding factor between a robust and healthy farmed fish population and low aquaculture production. In an age where chemicals and antibiotics are under greater scrutiny than ever, a strong understanding of the role of nutrients and feed additives is essential in the aquaculture industry.Table of ContentsList of Contributors ix Preface xiii Acknowledgements xv 1 Overview of Fish Immune System and Infectious Diseases 1 Craig Shoemaker, De-Hai Xu, Benjamin LaFrentz, and Scott LaPatra 2 Protein, Amino Acids, and Ingredients 25 Carl D. Webster and Kenneth R. Thompson 3 Lipids and Fatty Acids 47 Douglas R. Tocher and Brett D. Glencross 4 Carbohydrates 95 Gro-Ingunn Hemre and Dong-Fang Deng 5 β-Glucans 111 Ann L. Gannam 6 Vitamins (Excluding C and E) 125 Shi-Yen Shiau and Yu-Hung Lin 7 The Effect of Vitamin C on Fish Health 151 Viviane Verlhac Trichet, Ester Santigosa, Eve Cochin, and Jacques Gabaudan 8 Vitamin E 173 Marisol Izquierdo and Mónica Betancor 9 Minerals 195 Carl D. Webster and Chhorn Lim 10 Antinutrients 211 Åshild Krogdahl and Anne Marie Bakke 11 Mycotoxin Contamination of Fish Feeds 237 Bruce B. Manning 12 Nucleotides 249 Peng Li, Jianmin Zhao, and Delbert M. Gatlin III 13 Prebiotics 271 Delbert M. Gatlin III 14 Gastrointestinal Microorganisms of Fish and Probiotics 283 Viswanath Kiron 15 Organic Acids and Their Salts 305 Chhorn Lim, Christian Lückstädt, Carl D. Webster, and Phillip Kesius 16 Plant Extracts 321 Galina Jeney, Lourens De Wet, Zsigmond Jeney, and Guojun Yin 17 Feeding Practices and Fish Health 333 Chhorn Lim, Carl D. Webster, and Cheng-Sheng Lee Index 347

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Book SynopsisAs ancient as agriculture itself, plant breeding is one of civilization\'s oldest activities.Table of ContentsINTRODUCTORY TOPICS. Darwinian Evolution. Origins of Agriculture. Evolution During Domestication. Mating Systems of Plants. Overview of Plant Breeding. BIOLOGICAL FOUNDATIONS OF PLANT BREEDING. Heredity and Environment. Genetic Consequences of Hybridization. Inheritance of Continuously Varying Characters: Biometrical Genetics. Evolution During Cultivation. Marker-Assisted Analysis of Adaptedness in Nature. Marker-Assisted Dissection of Adaptedness in Cultivation. MODERN BREEDING PLANS. Reproductive Systems and Breeding Plans. Breeding Self-Pollinated Plants. Breeding Hybrid Varieties of Outcrossing Plants. Breeding Clonally Propagated Plants. Breeding Hybrid Varieties of Selfing Plants and Plants that Are Clonally Propagated in Nature. Plant Breeding for Low-Input Agricultures. Glossary. References. Index.

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Book SynopsisA simple, straightforward presentation of basic statistical methods and experimental designs with emphasis on how to compute essential statistics. Introduces principles of experimentation and explains common experimental designs; detailed, step-by-step procedures show the logic and reasoning behind each analysis. Includes sections on correlation and regression, analysis of counts, and mean separation, with especially thorough coverage of transformations and the analysis of variance.Table of ContentsLogic, Research, and Experiment. Some Basic Concepts. The Analysis of Variance and t Tests. A Population of Mean Differences. The Completely Randomized Design. The Randomized Complete Block Design. Mean Separation. Latin Square Design. The Split-Plot Design. The Split-Split Plot. The Split Block. Subplots as Repeated Observations. Transformations. Linear Correlation and Regression. Curvilinear Relations. Shortcut Regression Methods for Equally Spaced Observations orTreatments. Correlation and Regression for More Than Two Variables. Analysis of Counts. Improving Precision. Planned Grouping of Experimental Units--Design. Appendix. Index.

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Book SynopsisCaptive Seawater Fishes: Science and TechnologyStephen Spotte The book is clearly a labor of love, and one must admire the author''s boundless enthusiasm and breadth of scholarship.New Scientist A seamlessly clear treatise on the science and technology of maintaining seawater fishes for purposes of aquaculture and public exhibition. Captive Seawater Fishes is the first book to bring together in one volume the disciplines of seawater chemistry, process engineering, and fish physiology, behavior, nutrition, and health. Richly illustrating the interplay between living fishes and the chemical and sensory stimuli of their environment, the book details: chemical processes controlling carbonate stability in seawater; the effect of captivity on physiological processes; sensory processes of fishes, including vision, hearing, and electroreception; diseases of seawater fishes and treatment methods; and more. 1991 (0-471-54554-6) 976 pp. Table of Contents1. General Principles and Economics 2. Culture of the Common Carp (Cyprinus carpio) 3. Chinese Carp Culture 4. Culture of the Indian Carps 5. Early Attempts at Fish Farming in the South Central UnitedStates Using Buffalofish and Paddlefish 6. Catfish Culture in the United States 7. Culture of Catfishes Native to Australasia and Europe 8. Culture of Labyrinth Fishes (Family Anabantidae) 9. Culture of Pikes and Perches 10. Black Bass and Sunfishes (Family Centrarchidae) in FishCulture 11. Miscellaneous Asian Pond Fishes 12. Culture of African Freshwater Fishes other than TilapiaSPP. 13. Culture of Native Freshwater Fishes of Latin America 14. Experimental Fish Culture in Australia 15. Frog Culture 16. Culture of Mullets (Mugilidae) 17. Milkfish Culture 18. Culture of Tilapia 19. Culture of True Eels (Anguilla SPP.) 20. Commercial Culture of Freshwater Salmonids (Genera Salmo,Salvelinus, Thymallus, and Hucho) 21. Culture of the Pacific Salmons (Oncorhynchus SPP.) 22. Culture of Coregonid Fishes in the Soviet Union 23. Culture of Smelts and Ayu 24. Culture of Cyprinids Native to Europe and Asiatic Russia 25. Culture of Sturgeon 26. Culture of Miscellaneous Anadromous Fishes (Shad and StripedBass) 27. Culture of Pompano 28. Culture of Miscellaneous Brackish Water and Inshore MarineFishes 29. Japanese Yellowtail Culture 30. Culture of Pelagic Fishes other than Yellowtail 31. Culture of Marine Flatfishes 32. Shrimp Culture 33. Lobster Culture 34. Culture of Freshwater Crayfish 35. Culture of Crabs (Bracryura) 36. Oyster Culture 37. Culture of Clams and Cockles 38. Culture of Scallops 39. Culture of Mussels 40. Culture of Marine Gastropods, Especially Abalone 41. Culture of Squid 42. Culture of Seaweeds 43. Culture of Edible Freshwater Plants Appendix. Pond Siting and Construction Index of Names of Animals and Plants Index of Persons, Places and Institutions Subject Index

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Book SynopsisAn up-to-date and much enlarged edition of this text on the microclimate, emphasizing its effect on plants, animals, and humans. Provides a basis for understanding environmental biophysics, then covers the prediction, manipulation, and management of the climate near the ground.Table of ContentsSoil Heat Flux and Soil Temperature. Air Temperature and Sensible Heat Transfer. Wind and Turbulent Transfer. Atmospheric Humidity and Dew. Modification of the Soil Temperature and Moisture Regimes. Evaporation and Evapotranspiration. Field Photosynthesis, Respiration, and the Carbon Balance. Windbreaks and Shelter Effects. Frost and Frost Control. Water Use Efficiency in Crop Production: New Approaches. Human and Animal Biometeorology. Index.

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Book SynopsisThis book deals with the agronomy of the eight major grain, fiber and oilseed row crops produced in the United States: Corn, Wheat, Grain Sorghum, Barley, Rice, Cotton, Soybeans, and Peanuts.Table of ContentsCorn. Wheat. Grain Sorghum. Barley. Rice. Cotton. Soybean. Peanut. Index.

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Book SynopsisAs our society places increasing importance on the management of our natural resources, natural resource managers in both public and private sectors will need to understand the essential elements of soil and water systems.Table of ContentsConservation Management and the Environment. Distance and Area Measurement. Levels and Leveling. Land Surveys and Mapping Systems. Rainfall and Runoff. Soil Erosion by Water. Upland Water Erosion Control. Channel Flow Erosion Control. Wind Erosion and Control Practices. Water Quality and Supply. Surface Water Storage. Surface Drainage and Wetlands. Subsurface Drainage. Soil Water Relations and Evapotranspiration. Irrigation Principles. Surface Irrigation. Sprinkler Irrigation. Microirrigation. Water Measurement. Glossary of Special Terms. Index.

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Book SynopsisThis book is the second volume of a three volume reference set that will provide comprehensive information on breeding commercial horticultural crops. In a systematic way, it deals with the history and commercial importance of each fruit, the origin and early development of cultivation, regional characteristics, breeding objectives, fruit characteristics such as color, shape and disease resistance. Volume II deals with, for example, citrus fruits, avocados, and kiwifruits.Table of ContentsBlueberries, Cranberries, and Ligonberries (G. Galletta and J.Ballington). Brambles (H. Daubeny). Currants and Gooseberries (R. Brennan). Grapes (B. Reisch and C. Pratt). Kiwifruit (A. Ferguson, et al.). Strawberries (J. Hancock, et al.). Index.

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Book SynopsisAquaculture in the United States is a significant agribusiness industry, but it is also a troubled one whose future is clouded by doubt. Many aquaculture practices, such as deliberately introducing exotic species, hatcheries programs, and pen culture in protected waters have come under intense attack from environmentalists. Economic pressures on the industry from the value of coastal land, the unavailability of suitable supplies of water, and the legal costs of regulations have restricted growth. This book looks at the past, present and future of a troubled industry.Table of ContentsThe Beginnings of U.S. Aquaculture. A New Science Is Born. Expanding the Science. Aquaculture from World War II to 1970. The Growth Years Following 1970. Projecting into the Twenty-First Century. Literature. Index.

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Book SynopsisAquaculture is a rapidly growing, successful approach to improving diets by providing more high quality fish and shellfish protein. It is also an industry with major unresolved issues because of its negative impact on the environment. This book is a pioneering effort in the development of environmentally benign aquaculture methods.Table of ContentsFish as Food and the Case of Aquaculture (J. Bardach). Aquaculture and Sustainable Food Security in the Developing World(M. Williams). Offshore Mariculture (R. Stickney). Aquaculture, Pollution, and Biodiversity (J. Bardach). The Role of Biotechnology in Sustainable Aquaculture (E.Donaldson). Economic Decision Making in Sustainable Aquacultural Development(Y. Shang & C. Tisdell). The Role of Modeling in the Managing and Planning of SustainableAquaculture (P. Leung & O. El-Gayar). Sustainable Aquaculture and Integrated Coastal Management (C.Thia-Eng). Planning, Regulation, and Administration of Sustainable Aquaculture(J. Corbin & L. Young). Postscript (J. Bardach). Index.

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Book SynopsisWith the decline in rural population from forty percent at the turn of the century, to about 4 percent now, many small towns have been virtually depopulated. However, some communities are planning and taking action to assure their development in sustainable ways.Table of ContentsPartial table of contents: RURAL SUSTAINABLE DEVELOPMENT: FRAMEWORKS AND UNDERPINNINGS. Rural Sustainable Development: A Postmodern Alternative (I.Audirac). Sustainable Community Development: A Systems Approach (D. Chiras& J. Herman). RURAL DIVERSITY AND DIVERSITY OF APPROACHES TO COMMUNITYSUSTAINABILITY. Still Life on the Plains: Strategies for Sustainable Communities(J. Luther). Community-Based Workshops: Building a Partnership for CommunityVitality (J. Segedy). ASSESSING THE ALTERNATIVES. Greenways, Trails, and Rural Sustainability (E. Starnes, etal.). Economic Analysis of Leaf Management Alternatives for LocalGovernment (D. Derr & P. Dhillon). About the Authors. Index.

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Book SynopsisThe latest information on applied topics in horticultural sciences. This book emphasizes applied topics including the production of fruits, vegetables, nut crops, and ornamental plants of commercial importance. Numerous references provide easy, time-saving and cost effective access to the primary literature.Table of ContentsPostpollination Flower Development (S. O'Neill & J.Nadeau). Speciality Mushrooms and Their Cultivation (D. Royse). Glucosinolates in Crop Plants (E. Rosa, et al.). Fruit Skin Splitting and Cracking (L. Opara, et al.). Origin and Dissemination of Cherry (M. Faust & D.Suranyi). Artemisia annua: Botany, Horticulture, Phamacology (J. Ferreira, etal.). Opium Poppy (Papaver Somniferum): Botany and Horticulture (P.Tetenyi). Indexes.

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Book SynopsisThis second of a two-part treatise describes the phenomena of plants under stress, describing the relationship between plant structure, development, and growth and such environmental stresses as too much or too little water, light, heat, or cold.Trade Review"What more could any teacher want?.... It is difficult to praise the contents too highly" (Biological Agriculture & Horticulture, Vol.19 2001)Table of ContentsSOIL PROCESSES AND PLANT STRESS PHYSIOLOGY. Introduction and General Concepts. Soil/Plant Relationships. Nutrient Deficiency Stress and Plant Growth and Development. Mycorrhizae, special contribution by Shawn Semones. Salinity Stress. BIOTIC FACTORS AND PLANT STRESS PHYSIOLOGY. Influence of Plant Pathogens on Host Physiology. Herbivory and Plant Stress. Allelochemistry as a Plant Stress, special contribution by Thomas Ting Lei. Weeds and Other Competitors, special contribution by Cynthia Lipp. Parasitic Vascular Plants. ANTHROPOGENIC-INDUCED STRESSES. Soil Pollutants: Heavy Metals and Pesticides. Atmospheric Pollution: SO_2, O_3, NO_x, and "Greenhouse Gases". CONCLUSION. Generalities, Trends, and Future Directions. Appendices. Index. About the Authors.

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Book SynopsisThis book provides a reference work on the design and operation of cane sugar manufacturing facilities. It covers cane sugar decolorization, filtration, evaporation and crystallization, centrifugation, drying, and packaging,.Table of ContentsINTRODUCTION TO SUGAR REFINING. Glossary of Terms and Definitions (C. Chou). Sugar Refining Processes and Equipment (C. Chou). Automation in a Raw Cane Sugar Factory (R. Kwok & E.Lam). Raw Sugar Storage and Handling (H. Chang & C. Chou). REFINING PROCESS AND OPERATIONS. Affination (T. Pearson). Phosphatation for Turbidity and Color Removal (R. Riffer). Carbonation for Turbidity and Color Removal (P. Rein). Granular Carbon Decolorization System (P. Field & H.Benecke). Pulsed-Bed Moving-Granular Activated Carbon System (J.-H.Liang). Ion-Exchange Resin Process for Color and Ash Removal (D. Bouree& F. Rousset). Filtration Processes (C. Chou). Evaporation Theory and Practices (W. Kampen). White Sugar Boiling and Crystallization (C. Chou). Centrifugation Operation (G. Grimwood). Refined Sugar Drying, Conditioning, and Storage (D. Meadows). Packaging, Warehousing, and Shipping of Refined Products (J.-P.Merle). Remelt and Recovery House Operations, (C. Chou). Application of Membrane Technology in Sugar Manufacturing (M.Saska). REFINERY DESIGN AND PROCESS CONTROL. Refining Design Criteria (C. Chou). Process Selection (R. Riffer). Instrumentation for Process Control (W. Simoneaux). Operational Computers (R. Burke). Automation of a Sugar Refinery (N. Mera). Integration of Raw and Refined Sugar Operations (S. Clarke). Off-Crop Sugar Refining for a Back-End Refinery (R. Lionnet). Energy Conservation for Sugar Refining (J. Tillman). Technical Control for Sucrose Loss (J. Dowling). Microbiological Control in Sugar Manufacturing and Refining (D.Day). Refinery Maintenance Program (G. Fawcett & C. Chou). Environmental Quality Assurance (C. Chou). SPECIALTY SUGAR PRODUCTS. Brown or Soft Sugar (J. Thompson). Areado Soft Sugar Process (L. Bento & F. Bartolo). Liquid Sugar Production (L. Anhaiser). Microcrystalline Sugar (C. Chou). CHEMISTRY OF SUGAR REFINING. Refining Quality of Raw Sugar (S. Clarke). Nonsugars and Sugar Refining (R. Riffer). Analysis of Sugar and Molasses (W. Altenburg). Appendix. About the Editor/Author. Index.

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Book SynopsisHorticultural Reviewspresents state-of-the-art reviews on topics in horticultural science and technology covering both basic and applied research. Topics covered include the horticulture of fruits, vegetables, nut crops, and ornamentals. These review articles, written by world authorities, bridge the gap between the specialized researcher and the broader community of horticultural scientists and teachers.Table of ContentsList of Contributors vii Dedication ix 1. Technologies for Nondestructive Quality Evaluation of Fruits and Vegetables 1Judith A. Abbott, Renfu Lu, Bruce 1. Upchurch, and Richard Stroshine 2. Texture of Fresh Fruit 121F. Roger Harker, Robert J. Redgwell, Ian C. Hallett, and Shona H. Murray 3. The Use of Magnetic Resonance Imaging in Plant ScienceMiklos Faust, Paul C. Wang, and John Moos 4. Postharvest Technology and Utilization of Almonds 267Mario Schirra Subject Index 313 Cumulative Subject Index 315 Cumulative Contributor Index 337

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Book Synopsis'Horticultural Reviews' is an open-ended series of review articles on research in the production of commercial horticultural crops: vegetables, fruits, nuts, and ornamental plants of commercial importance. The articles collect, compare, and contrast the primary journal literature to provide an overview of the topic.Table of ContentsIntegrated Management of Greenhouse Vegetable Crops (A.Papadopoulos, et al.). Okra: Botany and Horticulture (E. Duzyaman). Sweet Sorghum (E. Hunter & I. Anderson). Deficit Irrigation in Deciduous Orchards (M. Behboudian & T.Mills). Germplasm Resources of Pineapple (G. d'Eeckenbrugge, et al.). Salinity Tolerance in Olive (R. Gucci & M. Tattini). Cranberry: Botany and Horticulture (T. Roper & N. Vorsa). Indexes.

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Book SynopsisA volume on wild apple and fruit trees of Central Asia, it presents reviews on topics in horticultural sciences. It emphasises on applied topics including the production of fruits, vegetables, nut crops, and ornamental plants of commercial importance.Table of ContentsContributors. Dedication: Calvin R. Sperling (Philip L. Forsline). 1. Collection, Maintenance, Characterization, and Utilization of Wild Apples of Central Asia (Philip L. Forsline, Herb S. Aldwinckle, Elizabeth E. Dickson, James J. Luby, and Stan C. Hokanson). I. Introduction. II. Germplasm Acquisition. III. Central Asian Collections. IV. Maintenance. V. Distribution. VI. Characterization and Evalution. VII. Utilization. VIII. Conclusion. Literature Cited. 2. The Wild Apple Tree of Kazakhstan (A. D. Dzhangaliev). I. Introduction. II. Historical Review. III. The Role of Wild Apple in the Vegetative Cover of Mountain Regions in Kazakhstan. IV. The Influence of Wild Apples on the Structure of the Environment. V. Characteristics of Wild Apple Growth and Development. VI. Intraspecific Polymorphism of Wild Apple. VII. Utility and Biochemical Characterization of Wild Apple Fruit. VIII. Preservation of Wild Apples. IX. Conclusion. Literature Cited. 3. The Wild Fruit and Nut Plants of Kazakhstan (A. D. Dzhangaliev, T. N. Salova, and P. M. Turekhanova). I. Introduction. II. Pome Fruits. III. Stone Fruits. IV. Small and Vine Fruits. V. Other Fruits. VI. Nuts. Literature Cited. Subject Index. Cumulative Subject Index. Cumulative Contributor Index.

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Book SynopsisHorticultural Reviews presents reviews on various topics in the horticultural sciences. The articles perform the valuable function of collecting, comparing, and contrasting the primary journal literature in order to form an overview of the topic. This detailed analysis bridges the gap between the specialized researcher and the broader community of horticultural scientists.Table of ContentsBanksia: New Proteaceous Cut Flower Crop (M. Sedgley). Leucospermum: Botany and Horticulture (R. Criley). Postharvest Heat Treatments of Horticultural Crops (S. Lurie). Modified and Controlled Atmospheres for Tropical Fruits (E. Yahia). Nitrogen Use in Vegetable Crops in Temperate Climates (M. Schenk). Origin and Dissemination of Apricot (M. Faust, et al.). Tea: Botany and Horticulture (L. Manivel). Indexes.

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Book SynopsisHorticultural Reviews presents state-of-the-art reviews on topics in horticultural science and technology covering both basic and applied research. Topics covered include the horticulture of fruits, vegetables, nut crops, and ornamentals. These review articles, written by world authorities, bridge the gap between the specialized researcher and the broader community of horticultural scientists and teachers.Table of ContentsColour Plates Chapter 1 Plant Epicuticular Waxes: Function, Production, and Genetics Matthew A. Jenks and Edward N. Ashworth Chapter 2 Applications of Chlorophyll Fluorescence Techniques in Postharvest Physiology Jennifer R. DeEll, Olaf van Kooten, Robert K. Prange and Dennis P. Murr Chapter 3 Zinc Nutrition in Horticultural Crops Dariusz Swietlik Chapter 4 Origin and Dissemination of Plums Miklos Faust and Dezsö Surányi Chapter 5 Loquat: Botany and Horticulture Shunquan Lin, Ralph H. Sharpe and Jules Janick Chapter 6 Crop Physiology of Sweetpotato V. Ravi & P. Indira Indexes

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Book SynopsisPlant Breeding Reviews presents state-of-the-art reviews on plant genetics and the breeding of all types of crops by both traditional means and molecular methods. At a time when methods of molecular biology are leading to genetically engineered crops, and when the supply of wild varieties of many crops are threatened, this series provides the most current and important information available on the subject.Table of ContentsDedication: Edward J. Ryder, Lettuce Breeder and Geneticist (J. McCreight). Potato Breeding via Ploidy Manipulations (R. Ortiz). Genetic Transformation and Fruit Crop Improvement (Z. Singh & S. Sansavini). Genotype by Environment Interaction and Crop Yield (W. Yan & L. Hunt). Sesame Breeding (A. Ashri). Somaclonal Variation: Molecular Analysis, Transformation Interaction, and Utilization (R. Veilleux & A. Johnson). The Saccharum Complex: Relation to Other Andropogoneae (C. Guimar?es & B. Sobral). The Genomes of the Glycine (T. Hymowitz, et al.). Indexes.

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Book SynopsisThis is the first volume in a three volume comprehensive reference work presenting detailed information on the breeding of horticultural crops. In a systematic way, the work presents: the history and commercial importance of each fruit, the origin and early development of cultivation, regional characteristics, breeding objectives, fruit characteristics such as color and shape, and disease resistance. Volume 1 deals with tree fruits: Apples, Apricots, Avocado, Banana/Plantain, Cherry, Peach, Pear, and Plum.Table of ContentsApples (J. Janick, et al.). Apricots (R. Layne, et al.). Avocados (B. Bergh and E. Lahav). Bananas and Plantains (P. Rowe and F. Rosales). Cherries (S. Brown, et al.). Citrus (R. Soost and M. Roose). Peaches (R. Scorza and W. Sherman). Pears (R. Bell, et al.). Pineapple (F. Leal and G. d'Eeckenbrugge). Plums (W. Okie and J. Weinberger). Index.

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Book SynopsisAn updated edition of the classic work on the inorganic chemistry of soils. * With its companion volume, Humus Chemistry, forms a complete, advanced-level treatment of both organic and inorganic aspects of soil chemistry. * Revised to keep pace with the latest developments in the field. * Provides more in-depth treatment of all topics.Trade Review"I can recommend this book as a vital addition to all libraries and bookshelves..." (Forestry, Vol 73/3, 2000)Table of ContentsThe Carbon Cycle. Soil Carbon Budgets and Role of Organic Matter in Soil Fertility. Soil Organic Matter Quality and Characterization. Environmental Aspects of the Soil Carbon Cycle. The Nitrogen Cycle in Soil: Global and Ecological Aspects. The Internal Cycle of Nitrogen in Soil. Dynamics of Soil N Transformations as Revealed by ¯15N Tracer Studies. Impact of Nitrogen on Health and the Environment. The Phosphorus Cycle. The Sulfur Cycle. Micronutrients and Toxic Metals. Index.

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Book SynopsisHorticultural Reviews presents state-of-the-art reviews on topics in the horticultural sciences. The emphasis is on applied topics including the production of fruits, vegetables, nut crops, and ornamental plants of commercial importance. These articles perform the valuable function of collecting, comparing, and contrasting the primary journal literature in order to form an overview of the topic.Table of ContentsAmaryllidaceae: Geophytic Growth, Development, and Flowering (K.Theron & A. De Hertogh). History of the Cultivar-Groups of Cucurbita pepo (H. Paris). Steroidal Alkaloids in Solanaceous Vegetable Crops (Z. Chen &A. Miller). Factors Affecting Weight Loss of Apples (K. Maguire, et al.). Processing Technology of the Table Olive (S. Colmagro, etal.). Indexes.

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Book SynopsisHorticulture Reviews is an open-ended, serial continuation series of review articles on research in commercial horticulture crops. This detailed analysis bridges the gap between the specialized researcher and the broader community of plant scientists.Table of ContentsContributors. Dedication: Dale E. Kester (Thomas M. Gradziel). 1. Girdling: Physiological and Horticultural Aspectsn (R. Goren, M. Huberman, and E. E. Goldschmidt). I. Introduction. II. Girdling Concepts and Techniques. III. Girdling and Physiological Studies. IV. Endogenous Plant Hormones. V. Girdling in Horticultural Practice. VI. Concluding Remarks. Literature Cited. 2. Irrigation Water Quality and Salinity Effects in Citrus Trees (Yoseph Levy and Jim Syvertsen). I. Introduction. II. Managing Salinity. III. Experimental Methods in Salinity Research. IV. Physiological Responses. V. Salinity and Biotic Stresses. VI. Benefits of Moderate Salinity. VII. Summary. Literature Cited. 3. Red Bayberry: Botany and Horticulture (Kunsong Chen, Changjie Xu, Bo Zhang, and Ian Ferguson). I. Introduction. II. Botany. III. Physiology. IV. Environmental Requirements. V. Horticulture. VI. Concluding Remarks. Literature Cited. 4. Protected Cultivation of Horticultural Crops in China (Weijie Jiang, Dongyu Qu, Ding Mu, and Lirong Wang). I. Introduction. II. The Energy-Saving Greenhouse. III. Vegetable Crops. IV. Floriculture. V. Fruit Trees. VI. Future Development of Protected Horticulture. Literature Cited. 5. Greenhouse Tomato Fruit Cuticle Cracking (Martine Dorais, Dominique-André Demers, Athanasios P. Papadopoulos, and Wim Van Ieperen). I. Introduction. II. Fruit Characteristics Related to the Development of Cuticle Cracking. III. Genetic Aspects of Fruit Resistance to Cuticle Cracking. IV. Climatic Factors Related to the Development of Cuticle Cracking. V. Cultural Factors Related to the Development of Cuticle Cracking. VI. Conclusion. Literature Cited. 6. Fresh-Cut Vegetables and Fruits (Jeffrey K. Brecht, Mikal E. Saltveit, Stephen T. Talcott, Keith R. Schneider, Kelly Felkey, and Jerry A. Bartz). I. Introduction. II. Physiology. III. Sensory Quality. IV. Phytonutrients. V. Microbiology. VI. Treatments to Maintain Quality. VII. Conclusions. Literature Cited. 7. Postharvest Physiology and Storage of Widely Used Root and Tuber Crops (Uzi Afek and Stanley J. Kays). I. Introduction 255 II. Causes of Postharvest Losses 255 III. Tuber Crops 259 IV. Root Crops 276 V. Corm and Rhizome Crops 295 Literature Cited 299 8. Metabolic Control of Low-Temperature Sweetening in Potato Tubers During Postharvest Storage (R. W. Blenkinsop, R. Y. Yada, and A. G. Marangoni). I. Introduction. II. Starch Metabolism. III. Sucrose Metabolism. IV. Glycolysis. V. Oxidative Pentose Phosphate Pathway. VI. Mitochondrial Respiration. VII. Metabolic Factors Affecting Chip Color Development. VIII. Conclusion. Literature Cited. 9. Cassava-based Multiple Cropping Systems (V. Ravi and C. R. Mohankumar). I. Introduction. II. Growth and Productivity of Cassava. III. Growth and Productivity of Associate Crops. IV. Intercropping Cassava. V. Relay Sequential Cropping Cassava. VI. Multi-Cropping Management. VII. Conclusion and Future Prospects. Literature Cited. Subject Index. Cumulative Subject Index. Cumulative Contributor Index.

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Book SynopsisA series of review articles on research in plant genetics, especially the breeding of commercially important crops.Table of ContentsList of Contributors. 1. Dedication: Dermot P. Coyne Bean Breeder, Geneticist, Humanitarian (James R. Steadman and Jules Janick). 2. Strategies for Genetic Improvement of Common Bean and Rhizobia Towards Efficient Interactions (Carla Snoeck, Jos Vanderleyden, and Stephen Beebe). I. Rhizobium-Common Bean Symbiosis. II. Bean Breeding. III. Selection of Optimized Rhizobium Strains for Bean Inoculation. IV. Conclusions and Future Prospects. Literature Cited. 3. Developing Marker-Assisted Selection Strategies for Breeding Hybrid Rice (Yunbi Xu). I. Introduction. II. Features of Hybrid Breeding. III. Components of Marker-Assisted Selection. IV. Germplasm Evaluation. V. Traits Requiring Testcrossing or Progeny Testing. VI. Environment-Dependent Traits. VII. Quality Traits. VIII. Gene Introgression and Whole Genome Selection. IX. Prediction of Hybrid Performance and Heterosis. X. Seed Quality Assurance. XI. General Discussions. Literature Cited. 4. Significance of Cytoplasmic DNA in Plant Breeding (Ursula Frei, Edmundo G. Peiretti, and Gerhard Wenzel). I. Introduction. II. Some Basic Information on DNA in the Cytoplasm of Plants. III. Agronomic Traits Influenced by Cytoplasmic Factors. IV. Breeding Using Cytoplasmic Factors. V. Conclusion. Literature Cited. 5. Flowering, Seed Production, and the Genesis of Garlic Breeding (Philipp W. Simon and Maria M. Jenderek). I. Introduction. II. Garlic Production Trends. III. Garlic Taxonomy and Genetic Variation. IV. Garlic Growth and Reproductive Biology. V. Garlic Seed Production. VI. Progress in Garlic Breeding and Future Prospects. VII. Conclusions. Literature Cited. 6. Cultivar Development of Ornamental Foliage Plants (Richard J. Henny and Jianjun Chen). I. Introduction. II. Origin of New Cultivars. III. Breeding Techniques. IV. Breeding Objectives. V. Foliage Examples. VI. Future Prospects. Literature Cited. 7. Preservation of Genetic Resources in the National Plant Germplasm Clonal Collections (Gayle M. Volk and Christina Walters). I. Introduction. II. Clones as Genetic Resources. III. Maintenance of Genetic Diversity in Clonal Collections. IV. Clonal Collections in the NPGS. V. Cryopreservation Principles. VI. Cryopreservation: Variables to Consider. VII. Application of Cryopreservation Technologies to Vegetative Materials. VIII. Conclusions. Literature Cited. Subject Index. Cumulative Subject Index. Cumulative Contributor Index.

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Book SynopsisA thorough look at physical properties of soil erosion Soil erosion has been responsible for billions of dollars of damage during the past thirty years, in the United States alone. Soil Erosion provides complete coverage of the physical causes, processes, and effects of this environmental problem from its origins to planning for future conservation and remediation. This book focuses on the process of soil erosion and erosion-control principles independent of land use. Coverage includes the primary factors that influence soil erosion, various types of erosion, erosion-prediction technology, erosion measurements, erosion and sediment control, and conservation of the land. Practical material on erosion models is featured along with ways to use these models as erosion-control tools. Details of conservation planning and government policy are presented in a historical context, supported by examples of working public programs and technical tools for conservation planning. End-of-cTrade Review"...readable and accessible to those without detailed knowledge of the subject..." (European Jnl of Soil Science, Sep 2003)Table of ContentsPreface. Acknowledgments. 1. Introduction. Physical and Economic Significance of Erosion. Social Significance of Erosion. Soil-Erosion Research. Terminology of Erosion. Development of Landscapes: A Context for Erosion. Summary. Suggested Readings. 2. Primary Factors Influencing Soil Erosion. Water Erosion. Wind Erosion. Integrated Site Perspective. Summary. Suggested Readings. 3. Types of Erosion. Water Erosion. Wind Erosion. Links between Wind and Water Erosion. Mechanical Movement of Soil. Summary. Suggested Readings. 4. Erosion Processes. Basic Principles Common to Water and Wind Erosion. Water Erosion. Wind Erosion. Summary. Suggested Readings. 5. Erosion-Prediction Technology. Fundamentals of Erosion-Prediction Technology. Elements of Erosion-Model Mathematics. Types of Mathematical Erosion Models. Other Types of Erosion Models. Steps in Developing an Erosion Model. Choosing a Model. Sensitivity Analysis. Summary. Suggested Readings. 6. Erosion Measurement. Reasons to Measure Erosion. Types of Erosion Measurement. Erosion-Measurement Practices. Selected Measurement Techniques. Evaluation of Erosion Measurement. Summary. Suggested Readings. 7. Erosion and Sediment Control. Principles of Erosion and Sediment Control. Examples of Water-Erosion-Control Practices. Control of Concentrated-Flow Erosion. Sediment Control. Wind-Erosion Control. Summary. Suggested Readings. 8. Land Conservation. Public Conservation Programs. Conservation Planning. Technical Tools for Conservation Planning. Local Soil Conservation Planning for On-Site Erosion and Sediment Control. Conservation Planning by Governmental Units. Lessons from the U.S. Conservation Movement. Suggested Readings. 9. Perspectives and the Future. Essential Lessons. Future for Soil Conservation. Conclusions. Appendix A: Soils. Soil Properties. Sediment Properties. Sources of Information. Suggested Readings. Appendix B: Hydrology. Precipitation Process. Water Storage. Infiltration Process. Runoff Process. Evaporation and Transpiration Processes. Sources of Information. Suggested Readings. Appendix C: Soil Erosion Web Sites. References. Index.

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Book SynopsisFirst published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This Sixth Edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds.Table of ContentsVolume 1 Edible Oil and Fat Products: Chemistry, Properties, and Health Effects 1 Chemistry of Fatty Acids 1 Charlie Scrimgeour 2 Crystallization of Fats and Oils 45 Serpil Metin and Richard W. Hartel 3 Polymorphism in Fats and Oils 77 Kiyotaka Sato and Satoru Ueno 4 Fat Crystal Networks 121 Geoffrey G. Rye, Jerrold W. Litwinenko, and Alejandro G. Marangoni 5 Animal Fats 161 Michael J. Haas 6 Vegetable Oils 213 Frank D. Gunstone 7 Lipid Oxidation: Theoretical Aspects 269 K. M. Schaich 8 Lipid Oxidation: Measurement Methods 357 Fereidoon Shahidi and Ying Zhong 9 Flavor Components of Fats and Oils 387 Chi-Tang Ho and Fereidoon Shahidi 10 Flavor and Sensory Aspects 413 Linda J. Malcolmson 11 Antioxidants: Science, Technology, and Applications 431 P. K. J. P. D. Wanasundara and F. Shahidi 12 Antioxidants: Regulatory Status 491 Fereidoon Shahidi and Ying Zhong 13 Toxicity and Safety of Fats and Oils 513 David D. Kitts 14 Quality Assurance of Fats and Oils 565 Fereidoon Shahidi 15 Dietary Lipids and Health 577 Bruce A. Watkins, Yong Li, Bernhard Hennig, and Michal Toborek Index 607 Volume 2 Edible Oil and Fat Products: Edible Oils 1 Butter 1 David Hettinga 2 Canola Oil 61 R. Przybylski, T. Mag, N.A.M. Eskin, and B.E. McDonald 3 Coconut Oil 123 Elias C. Canapi, Yvonne T. V. Agustin, Evangekube A. Moro, Economico Pedrosa, Jr., Marı´a J. Bendan˜o 4 Corn Oil 149 Robert A. Moreau 5 Cottonseed Oil 173 Richard D. O’Brien, Lynn A. Jones, C. Clay King, Phillip J. Wakelyn, and Peter J. Wan 6 Flax Oil and High Linolenic Oils 281 Roman Przybylski 7 Olive Oil 303 David Firestone 8 Palm Oil 333 Yusof Basiron 9 Peanut Oil 431 Harold E. Pattee 10 Rice Bran Oil 465 Frank T. Orthoefer 11 Safflower Oil 491 Joseph Smith 12 Sesame Oil 537 Lucy Sun Hwang 13 Soybean Oil 577 Earl G. Hammond, Lawrence A. Johnson, Caiping Su, Tong Wang, and Pamela J. White 14 Sunflower Oil 655 Maria A. Grompone Index 731 Volume 3 Edible Oil and Fat Products: Specialty Oils and Oil Products 1 Conjugated Linoleic Acid Oils 1 Rakesh Kapoor, Martin Reaney, and Neil D. Westcott 2 Diacylglycerols 37 Brent D. Flickinger and Noboru Matsuo 3 Citrus Oils and Essences 49 Fereidoon Shahidi and Ying Zhong 4 Gamma Linolenic Acid Oils 67 Rakesh Kapoor and Harikumar Nair 5 Oils from Microorganisms 121 James P. Wynn and Colin Ratledge 6 Transgenic Oils 155 Thomas A. McKeon 7 Tree Nut Oils 175 Fereidoon Shahidi and Homan Miraliakbari 8 Germ Oils from Different Sources 195 Nurhan Turgut Dunford 9 Oils from Herbs, Spices, and Fruit Seeds 233 Liangli (Lucy) Yu, John W. Parry, and Kequan Zhou 10 Marine Mammal Oils 259 Fereidoon Shahidi and Ying Zhong 11 Fish Oils 279 R. G. Ackman 12 Minor Components of Fats and Oils 319 Afaf Kamal-Eldin 13 Lecithins 361 Bernard F. Szuhaj 14 Lipid Emulsions 457 D. Julian McClements and Jochen Weiss 15 Dietary Fat Substitutes 503 S. P. J. Namal Senanayake and Fereidoon Shahidi 16 Structural Effects on Absorption, Metabolism, and Health Effects of Lipids 535 Armand B. Christophe 17 Modification of Fats and Oils via Chemical and Enzymatic Methods 555 S. P. J. Namal Senanayake and Fereidoon Shahidi 18 Novel Separation Techniques for Isolation and Purification of Fatty Acids and Oil By-Products 585 Udaya N. Wanasundara, P. K. J. P. D. Wanasundara, and Fereidoon Shahidi Index 623 Volume 4 Edible Oil and Fat Products: Products and Applications 1 Frying Oils 1 Monoj K. Gupta 2 Margarines and Spreads 33 Michael M. Chrysan 3 Shortenings: Science and Technology 83 Douglas J. Metzroth 4 Shortenings: Types and Formulations 125 Richard D. O’Brien 5 Confectionery Lipids 159 Vijai K.S. Shukla 6 Cooking Oils, Salad Oils, and Dressings 175 Steven E. Hill and R. G. Krishnamurthy 7 Fats and Oils in Bakery Products 207 Clyde E. Stauffer 8 Emulsifiers for the Food Industry 229 Clyde E. Stauffer 9 Frying of Foods and Snack Food Production 269 Monoj K. Gupta 10 Fats and Oils in Feedstuffs and Pet Foods 317 Edmund E. Lusas and Mian N. Riaz 11 By-Product Utilization 391 M. D. Pickard 12 Environmental Impact and Waste Management 417 Michael J. Boyer Index 441 Volume 5 Edible Oil and Fat Products: Processing Technologies 1 A Primer on Oils Processing Technology 1 Dan Anderson 2 Oil Extraction 57 Timothy G. Kemper 3 Recovery of Oils and Fats from Oilseeds and Fatty Materials 99 Maurice A. Williams 4 Storage, Handling, and Transport of Oils and Fats 191 Gary R. List, Tong Wang, and Vijai K.S. Shukla 5 Packaging 231 Vance Caudill 6 Adsorptive Separation of Oils 267 A. Proctor and D. D. Brooks 7 Bleaching 285 Dennis R. Taylor 8 Deodorization 341 W. De Greyt and M. Kellens 9 Hydrogenation: Processing Technologies 385 Walter E. Farr 10 Supercritical Technologies for Further Processing of Edible Oils 397 Feral Temelli and O ¨ zlem Gu¨c¸lu¨-U¨ stu¨ndag˘ 11 Membrane Processing of Fats and Oils 433 Lan Lin and S. Sefa Koseoglu 12 Margarine Processing Plants and Equipment 459 Klaus A. Alexandersen 13 Extrusion Processing of Oilseed Meals for Food and Feed Production 533 Mian N. Riaz Index 573 Volume 6 Industrial and Nonedible Products From Oils and Fats 1 Fatty Acids and Derivatives from Coconut Oil 1 Gregorio C. Gervajio 2 Rendering 57 Anthony P. Bimbo 3 Soaps 103 Michael R. Burke 4 Detergents and Detergency 137 Jesse L. Lynn, Jr. 5 Glycerine 191 Keith Schroeder 6 Vegetable Oils as Biodiesel 223 M. J. T. Reaney, P. B. Hertz, and W. W. McCalley 7 Vegetable Oils as Lubricants, Hydraulic Fluids, and Inks 259 Sevim Z. Erhan 8 Vegetable Oils in Production of Polymers and Plastics 279 Suresh S. Narine and Xiaohua Kong 9 Paints, Varnishes, and Related Products 307 K. F. Lin 10 Leather and Textile Uses of Fats and Oils 353 Paul Kronick and Y.K. Kamath 11 Edible Films and Coatings from Soybean and Other Protein Sources 371 Navam S. Hettiarachchy and S. Eswaranandam 12 Pharmaceutical and Cosmetic Use of Lipids 391 Ernesto Hernandez Index 413 Cumulative Index 427

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Book SynopsisFirst published in 1945, Bailey''s has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This Sixth Edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds. This Sixth Edition consists of six volumes: five volumes on edible oils and fats, with still one volume (as in the fifth edition) devoted to nonedible products from oils and fats. Some brand new topics in the sixth edition include: fungal and algal oils, conjugated linoleic acid, coco butter, phytosterols, and plant biotechnology as related to oil production. Now with 75 accessible chapters, each volume contains a self-contained index for that particular volume.Table of ContentsVolume 1: Edible Oil and Fat Products: Chemistry, Properties, and Health Effects. Volume 2: Edible Oil and Fat Products: Edible Oils. Volume 3: Edible Oil and Fat Products: Specialty Oils and Oil Products. Volume 4: Edible Oil and Fat Products: Products and Applications. Volume 5: Edible Oil and Fat Products: Processing Technologies. Volume 6: Industrial and Nonedible Products From Oils and Fats. Cumulative Index.

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Book SynopsisFirst published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This sixth edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds.Table of ContentsVolume 1: Edible Oil and Fat Products: Chemistry, Properties, and Health Effects. Volume 2: Edible Oil and Fat Products: Edible Oils. Volume 3: Edible Oil and Fat Products: Specialty Oils and Oil Products. Volume 4: Edible Oil and Fat Products: Products and Applications. Volume 5: Edible Oil and Fat Products: Processing Technologies. Volume 6: Industrial and Nonedible Products From Oils and Fats. Cumulative Index.

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Book SynopsisFeatures coverage of edible fats and oils. This edition consists of six volumes: five volumes on edible oils and fats, with one volume devoted to nonedible products from oils and fats. It also includes topics such as: fungal and algal oils, conjugated linoleic acid, coco butter, phytosterols, and plant biotechnology as related to oil production.Table of ContentsVolume 1: Edible Oil and Fat Products: Chemistry, Properties, and Health Effects. Volume 2: Edible Oil and Fat Products: Edible Oils. Volume 3: Edible Oil and Fat Products: Specialty Oils and Oil Products. Volume 4: Edible Oil and Fat Products: Products and Applications. Volume 5: Edible Oil and Fat Products: Processing Technologies. Volume 6: Industrial and Nonedible Products From Oils and Fats. Cumulative Index.

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Book SynopsisPart of a series which features coverage of edible fats and oils, and oils and oilseeds. This title includes topics such as: fungal and algal oils, conjugated linoleic acid, coco butter, phytosterols, and plant biotechnology as related to oil production.Table of ContentsVolume 1: Edible Oil and Fat Products: Chemistry, Properties, and Health Effects. Volume 2: Edible Oil and Fat Products: Edible Oils. Volume 3: Edible Oil and Fat Products: Specialty Oils and Oil Products. Volume 4: Edible Oil and Fat Products: Products and Applications. Volume 5: Edible Oil and Fat Products: Processing Technologies. Volume 6: Industrial and Nonedible Products From Oils and Fats. Cumulative Index.

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Book SynopsisHorticultural Reviews presents state-of-the-art reviews on topics in horticultural science and technology covering both basic and applied research. Topics covered include the horticulture of fruits, vegetables, nut crops, and ornamentals. These review articles, written by world authorities, bridge the gap between the specialized researcher and the broader community of horticultural scientists and teachers.Table of ContentsContributors. Dedication: A. A. De Hertogh (Paul V. Nelson). 1. Protea: A Floricultural Crop from the Cape Floristic Kingdom (J. H. Coetzee and G. M. Littlejohn). I. Introduction. II. History. III. Reproductive Biology. IV. Crop Improvement. V. Physiology. VI. Production. VII. Conclusion. Literature Cited. 2. The Molecular Biology of Plant Hormone Reception (Carole L. Bassett). I. Introduction. II. Current Status of Signal Receptor Research. III. Plant Hormone Receptors. IV. Future Prospects. Literature Cited. 3. Molecular Biology of Cassava (Johanna Puonti-Kaerlas). I. Introduction. II. Botany and Distribution. III. Production and Use. IV. Constraints to Cassava Use and Cultivation. V. Traditional Breeding and Biotechnology in Cassava Improvement. VI. Molecular Genetics. VII. Tissue Culture and Regeneration. VIII. Genetic Transformation. IX. Applications and Potential Molecular Biology. X. Future Prospects. Literature Cited. 4. Postharvest Physiology and Quality of Coated Fruits and Vegetables (Cassandra Amarante and Nigel H. Banks). I. Introduction. II. Permeability of Coating Films and Permeance of Coated Commodities. III. Physico-Chemical Characteristics, and Barrier Properties to Water Vapor and Gases, of Edible Coatings. IV. Factors Affecting Water Loss, Gas Exchange, and Modification of Internal Atmosphere of Coated Commodities. V. Postharvest Physiology and Quality of Coated Commodities. VI. Summary and Conclusions. Literature Cited. 5. Greenhouse Tomato Fruit Quality (M. Dorais, A. P. Papadopoulos, and A. Gosselin). I. Introduction. II. Quality Attributes. III. Genetic Characteristics Affecting Tomato Fruit Quality. IV. Environmental Factors Affecting Tomato Fruit Quality. V. Cultural Practices Affecting Fruit Quality. VI. Postharvest. VII. Conclusion. Literature Cited. Subject Index. Cumulative Index. Cumulative Contributor Index.

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Book SynopsisHorticultural Reviews is an ongoing series presenting state-of-the-art review articles on research in the production of commercial horticultural crops: vegetables, fruits, nuts, and ornamental plants of commercial importance.Table of ContentsContributors. Dedication: John V. Possingham (Keith Boardman). 1. The Molecular Biology of Flowering (Steve vanNocker). I. Introduction. II. Arabidopsis as a Model for Flowering-Time Studies. III. Floral Inductive Pathways. IV. Role of Carbohydrates. V. Control of Meristem Identity. VI. Competency. VII. Conclusion and Perspectives. Literature Cited. 2. Floral Homeotic Gene Regulation (Robert G. Franksand Zhongchi Liu). I. Introduction. II. Conservation of the ABC Functions in Angiosperms. III. Positive Regulators of Floral Organ Identity Genes. IV. Negative Regulators of Floral Organ Identity Genes. V. Summary. Literature Cited. 3. Lingonberry: Botany and Horticulture (IngerHjalmarsson and Rodomiro Ortiz). I. Introduction. II. History. III. Botany. IV. Management of Natural Stands V. Horticulture. VI. Summary and Future Prospects. Literature Cited. 4. Caper Bush: Botany and Horticulture (Gabriel O.Sozzi). I. Introduction. II. Botany. III. Ecophysiology. IV. Horticulture. V. Postharvest Technology. VI. Composition and Utilization. VII. International Trade. VIII. Concluding Remarks. Literature Cited. 5. Water Relations and Irrigation Scheduling in Grapevine(M. H. Behboudian and Zora Singh). I. Introduction. II. Phenology. III. Aspects of Water Relations. IV. Irrigation of Vineyards. V. Quality Attributes for Wine, Dried, Table, and JuiceGrapes. VI. Future Prospects. Literature Cited. 6. Physiology and Biochemistry of Superficial Scald of Applesand Pears (Morris Ingle). I. Introduction. II. Scald Symptoms and Cell Changes. III. Biochemistry of Scald. IV. Physiology of Scald. V. A Model of Scald Development. VI. Prospects. Literature Cited. 7. Health Functional Phytochemicals of Fruit(Wilhelmina Kalt). I. Introduction. II. Citrus. III. Grapes and Wine. IV. Vaccinium. V. Other Fruits. VI. Conclusions. Literature Cited. 8. Producing Sods over Plastic in Soilless Media(Henry F. Decker). I. Introduction. II. Producing Sods in Soilless Media. III. Development of the Concept. IV. Producing Mature Sods over Plastic. V. Producing Sods for Golf Greens. VI. Solving the Problem of a Stable Continuum. VII. Subsequent Proposals in the Genre. VIII. Manufacturing Sods. IX. New Machinery. X. Future Potential. XI. Summary. Literature Cited. Subject Index. Cumulative Subject Index. Cumulative Contributor Index.

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Book SynopsisThis book not only combines the elements of risk assessment (dietary exposure and toxicity, but also positions them within the broader picture, which includes environmental fate of pesticides, identification of the exact nature of the residues and the international standards for acceptable levels of food pesticide residues in food and water.Trade Review"...as someone working in the field, I will value this book as an excellent source of fundamental information..." (Chemistry & Industry, 15 Mar 2004) "...very well-documented..." (International Journal of Environmental Analytical Chemistry, Vol.84, No.14 - 15, 10 - 20 December 2004) "...a concise and well-organised work..." (Applied Organometallic Chemistry, Vol 19 (9), September 2005)Table of ContentsContributors. Series Preface. Preface. 1. Introduction (Denis Hamilton and Stephen Crossley). 2. Environmental Fate of Pesticides and the Consequences for Residues in Food and Drinking Water (Jack Holland and Phil Sinclair). 3. Pesticide Metabolism in Crops and Livestock (Michael W. Skidmore and ´ Arp´ad Ambrus). 4. Effects of Food Preparation and Processing on Pesticide Residues in Commodities of Plant Origin (Gabriele Timme and Birgitt Walz-Tylla). 5. Toxicological Assessment of Agricultural Pesticides (Mike Watson). 6. Diets and Dietary Modelling for Dietary Exposure Assessment (J. Robert Tomerlin and Barbara J. Petersen). 7. Chronic Intake (Les Davies, Michael O’Connor and Sheila Logan). 8. Acute Intake (Kim Z. Travis Denis Hamilton, Les Davies, Matthew O’Mullane and Utz Mueller). 9. Natural Toxicants as Pesticides (John A. Edgar). 10. International Standards: The International Harmonization of Pesticide Residue Standards for Food and Drinking Water (Wim H. Van Eck). 11. Explaining the Risks (Sir Colin Berry). Index.

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Book SynopsisThis major revision of a bestselling text shows that soil is three-dimensional and dynamic. This concept is developed in the first two chapters and is built on throughout the book. Chapters 3 through 7 explore soil physical properties and water, with expanded coverage of tillage and traffic and an increased emphasis on water and wind erosion processes. Chapters 8 through 11 discuss the biological aspects of soils as well as their mineralogical and chemical properties. In Chapters 12 through 15, the general area of soil fertility and fertilizer use is covered. Other chapters examine soil genesis, taxonomy, geography, land use and soil survey, and land use interpretations. Finally in chapter 20, the importance of nonagronomic factors in the food population problem are discussed. Both English and metric units are used for crop yields, new figures and tables are included, summary statements are given at the end of the more difficult sections and at the end of each chapter, and non-agricultTable of ContentsSoil as a Medium for Plant Growth. Soil as a Natural Body. Soil Physical Properties. Tillage and Traffic. Soil Water. Soil Water Management. Soil Erosion. Soil Ecology. Soil Organic Matter. Soil Mineralogy. Soil Chemistry. Plant-Soil Macronutrient Relations. Micronutrients and Toxic Elements. Fertilizers. Soil Fertility Evaluation and Fertilizer Use. Soil Genesis. Soil Taxonomy. Soil Geography and Land Use. Soil Surveys and Land-Use Interpretations. Land and the World Food Supply. Appendices. Glossary. Index.

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Book SynopsisThe latest information on applied topics in horticultural sciences. This book emphasizes applied topics including the production of fruits, vegetables, nut crops, and ornamental plants of commercial importance. Numerous references provide easy, time-saving and cost effective access to the primary literature.Table of ContentsWater Relations of Cut Flowers (W. van Doorn). Tissue Culture of Ornamental Flowering Bulbs (Geophytes)(K.-W. Kim & A. De Hertogh). Desiccation-Tolerance of Plant Tissues: A Mechanistic Overview (M.Oliver & J. Bewley). Physiology of Light Tolerance in Plants (B. Demmig-Adams, etal.). Acquired Resistance to Disease in Plants (R. Hammerschmidt & J.Becker). Cacti as Crops (Y. Mizrahi, et al.). Reproductive Biology of Cactus Fruit Crops (A. Nerd & Y.Mizrahi). Indexes.

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Book SynopsisHorticultural Reviews present state-of-the-art reviews on topics in horticultural sciences. The emphasis is on applied topics including the production of fruits, vegetables, nut crops, and ornamental plants of commercial importance. It is a serial that appears in the form of one hardbound volume per year.Table of ContentsMechanical Stress Regulation of Plant Growth Development (C.Mitchell & P. Myers). Volatile Emissions from Plants (C. Charron, et al.). A Physiological-Genetic Model of Photoperiod-TemperatureInteractions in Photoperiodism, Vernalization, and Male Sterilityin Plants (W. Yan & D. Wallace). Environmental Control and Photoautotrophic Micropropagation (B.Jeong, et al.). Leaf Blackening in Cut Protea Flowers (R. Jones, et al.). Low-Temperature Sweetening in Roots and Tubers (W. Wismer, etal.). Jojoba Domestication and Commercialization in Israel (A.Benzioni). Growth and Ripening of Strawberry Fruit (P. Perkins-Veazie). Control of Phytophthora Diseases of Tree Crops Using Trunk-InjectedPhosphates (D. Guest, et al.). Origin and Dissemination of Peach (M. Faust & B. Timon). Avocado Rootstocks (A. Ben-Ya'acov & E. Michelson). Indexes.

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