Agriculture and farming Books

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Book SynopsisThis new volume in the Innovations and Challenges in Micro Irrigation series covers an array of technologies to estimate evapotranspiration and to evaluate parameters that are needed in the management of micro irrigation, with worldwide applicability to irrigation management in agriculture. Topics include recent evapotranspiration research, performance evaluation of filters and emitters, evaluation of fertigation and ground water with treated wastewater effluent, performance of pulse drip irrigated potato under organic agriculture practices in sandy soils, impact of polyethylene mulch on micro irrigated cabbage, and tree injection irrigation. Table of ContentsPrinciples of Micro Irrigation. Recent Evapotranspiration Research in Puerto Rico. Modeling of Evaporation from Bare Soil. Tree Injection Irrigation: Principles, Perspectives, and Problems. Evaluation of Micro Irrigation. Evaluation of Filters and Emitters under Domestic Treated Sewage Water. Evaluation of Drip Irrigation Systems for Water Management in Orchards. Fertigation and Ground Water Quality with Treated Wastewater Effluent. Micro Irrigation Practices in Agricultural Crops. Performance of Pulse Drip Irrigated Potato under Organic Agriculture Practices in Sandy Soils. Impact of Polyethylene Mulch on Micro Irrigated Cabbage. Performance of Garlic under Different Irrigation Systems. Appendixes. Index.

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Book SynopsisThis new book, the fourth volume in the Innovations and Challenges in Micro Irrigation book series, examines the potential of solar energy and other emerging energy technologies in micro irrigation to create sustainable energy sources. The authors discuss a variety of innovative micro irrigation system designs, with a special focus on solar energy and photovoltaic (PV) energy.Table of ContentsBasics of Micro Irrigation. Water and Nutrient Management in Drip Irrigation in India: Review. Design of Trickle Irrigation Systems. Selected Design Examples of Drip Irrigation Systems. Gravity-Feed Drip Irrigation for Agricultural Crops. Potential of Solar Energy in Micro Irrigation. Portable Solar Photovoltaic Powered Pumping System for Micro Irrigation System in Vegetable Cultivation. Thermal Modeling of a Solar Greenhouse for Water Saving and Sustainable Farming. Use of Green Energy Sources for Micro Irrigation Systems. Emerging Technologies. Nutrient Management through Drip Fertigation to Improve Yield and Quality of Mulberry Crop. Water Use Efficiency for Bell Pepper (Capsicum) under Greenhouse Cultivation. Adaptability of Drip Irrigated Canola in Different Regions of Egypt. Energy Analysis of Wheat under Pressurized Irrigation.

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Book SynopsisWith contributions from a broad range of leading professors and scientists, this volume focuses on new areas of processing technologies in foods and plants to help meet the increasing food demand of the rapidly growing populations of the world. The first section of the book is devoted to emerging entrepreneurship and employment opportunities for rural peoples in food and agricultural processing, specifically beekeeping technology and honey processing; herbal formulations for treatment of dental diseases; and engineering interventions for the extraction of essential oils from plants. Part 2 contains three chapters that discuss technological interventions in foods and plants for human health benefits, looking particularly at coffee, tea, and green leaf vegetable processing technology. The volume goes to look at several management strategies in agricultural engineering, with a chapter on production technology of ethanol from various sources and its potential applications in various industries, including chemical, food, pharmaceutical as well as biofuel. Food grain storage structures are addressed as well, focusing on minimizing losses from microbial pests as well as insect pests during grain storage by utilizing different efficient storage structures The volume provides a valuable resource for students, instructors, and researchers of foods and plants processing technology. In addition, food and plant science professionals who are seeking recent advanced and innovative knowledge in processing will find this book helpful. Table of ContentsBeekeeping Technology and Honey Processing: Emerging Entrepreneurship for Rural Areas. Herbal Formulations for Treatment of Dental Diseases: Perspectives, Potential, and Applications. Engineering Interventions for Extraction of Essential Oils from Plants. Processing Technology and Potential Health Benefits of Coffee. Biochemical Composition, Processing Technology, and Health Benefits of Green Tea: A Review. Effects of Thermal Processing on Nutritional Composition of Green Leafy Vegetables: A Review. Ethanol Production from Different Substrates: Effects on Environmental Factors and Potential Applications. Food Grain Storage Structures: Introduction and Applications.

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Book SynopsisSubstantial volumes of co-product feeds are produced in British food and drink factories. Although sometimes referred to erroneously as processing wastes, these feeds have the provenance as the principal products of such enterprises, being derived from the same carefully selected raw materials and subjected to the same rigorous safety checks. In this book, each co-product feed is described precisely in both words and figures, allowing the reader to distinguish between grains and super grains, peeled potato and potato peel, steep liquor and spent wash. A range of background information provides additional reassurances: how sugar beet fields are audited to ensure good farming practice; how potatoes are chopped and cooked to improve both their nutritional value and safety; how the extraction of sugar and starch from grain leaves feed materials that are richer sources of energy and protein. Guidance on feeding and storage is provided with cautionary notes for the farmer, and pointers to the factory where improved practices can enhance feed quality. Co-product Feeds is a book that will be of value, interest and benefit to farmers, nutritionists, legislators, students and others involved in the feed industry.

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Book SynopsisThe Global Food Economy examines the human and ecological cost of what we eat. The current food economy is characterized by immense contradictions. Surplus 'food mountains', bountiful supermarkets, and rising levels of obesity stand in stark contrast to widespread hunger and malnutrition. Transnational companies dominate the market in food and benefit from subsidies, whilst farmers in developing countries remain impoverished. Food miles, mounting toxicity and the 'ecological hoofprint' of livestock mean that the global food economy rests on increasingly shaky environmental foundations. This book looks at how such a system came about, and how it is being enforced by the WTO. Ultimately, Weis considers how we can find a way of building socially just, ecologically rational and humane food economies.Trade ReviewPraise for the first edition of The Global Food Economy:‘This is the book I have been waiting for. Tony Weis gives an ecological foundation to analysis of food regimes, something that many of us having been attempting in less capable ways for some time’ Harriet Friedmann, Journal of Agrarian Change‘Finally, a book summarizing the current state of agricultural policies that my mother could read, and that can stand up to a critical eye…In this effort, Weis succeeds with flying colours’ K.R. Avilés-Vásquez, Development and Change'I hadn't imagined that a small book could do justice to so large a topic before I read Tony Weis on the global food economy - it's necessary and terrific: intellectually rigorous and informative, full of insight and provocation.' Henry Bernstein, SOAS'A searing indictment of big agri-businesses ... A sane and passionate plea to reorder the global food economy ... The book ... should find a place in our bookshelf.' Economic and Political Weekly'A sweeping overview of the contradictions and crises in the global food economy.' Food Ethics'Compact and readable, Tony Weis confronts head-on the forces that have brought about the paradoxes in the production and distribution of food around the world.'The New Agriculturist 'A patient and enthusiastic insight into a key aspect of international development and environmentalism.'Red Pepper 'A powerful book ... incorporate[s] so many components into its contained and up-to-date narrative, it is well worth reading by both scholars advanced along the road of global food and agricultural studies, and by those who reside in Weis’s state of original unconsciousness ... Weis has made an impressive and valuable contribution to a burgeoning scholar-activist literature that seeks not just to show us the dangerous flaws and injustices of our contemporary models of food production, but also to indicate where we might go for practical and meaningful alternatives.'Josh Brem-Wilson, Organization and Environment 'Students new to the political economy/ecology of food and agriculture…sometimes struggle to place the various components of the global agrifood system into a coherent conceptual framework. This book will be a useful tool for such students, as it outlines both the causes and impacts of accelerating structural changes around the globe in one accessible narrative.'P.H. Howard, Agriculture and Human Values 'Tony Weis ... presents a highly informative narrative ... [and] provides abundant fact-based arguments to confidently engage in political dialogue on the driving forces of a food system seemingly in perpetual crisis ... With his important book on this vital topic, Tony Weis has provided nothing less than a solid departure point for such debate.'Glenn Brigaldino, Review of African Political Economy 'At last, here is a book that draws together the differing historical-geographical trajectories that today invite discussion of a specifically global agricultural dilemma, and what might be done about it ... this is an uncommonly synthetic and focused book.'Daniel Niles, Annals of the Association of American GeographersTable of Contents Preface 1. The Global Food Economy: Contradictions and Crises 2. The Temperate Grain-Livestock Complex 3. From Colonialism to Global Market Integration in the South 4. Entrenching an Uneven Playing Field: The Multilateral Regulation of Agriculture 5. The Battle for the Future of Farming Bibliography Notes Index

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Book SynopsisBased on oral histories and farm books, this account offers a fascinating analysis of some 300 years of hop-cultivation history in the Weald of Kent, a rural area in the South of England, and in the London Borough of Southwark. The diverse processes of hop agriculture are examined within the wider context of events, such as the advent of the railroads and the effects of war, as are changes to the working practices and technologies used and their reception and implementation in the Weald. Also examining hop trading and dealing, this comprehensive record demonstrates the impact this rural industry had upon the lives of the people engaged in it.Table of ContentsIntroduction: '... into the Hops' Chapter 1 Land and Location Chapter 2 Fringe Farms: the Early Days of Hop cultivation Chapter 3 Continuity and Change: Combourne and Harper's Farms 1897-1899 Chapter 4 The Twentieth Century: Futures Chapter 5 Hop Factors and Hop Merchants: Buying and Selling Hops in the Borough Chapter 6 The Last Hurrah? Tithe Commutation and the Repeal of Hop Duty Conclusion: Gathering Up and Moving On

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Book SynopsisSuccessful farm management is based upon excellent decision making by the farm owner. In practice most decisions are made intuitively rather than the result of careful data collection and analysis, or analysing others' views and associated factors. Thus the farmer's intuitive decisions have a major impact on the business practices, efficiency, profitability and success of the farm. In the form of a character driven novel the author guides the reader through a series of lessons for farmers to improve their intuitive decision making. The story follows Ben, a New Zealand farmer, as an important member of a discussion group. The experimental programme is set up by a management researcher, Tom, to explore the best way to improve farmers' intuition. The farmer group has different characters in different situations each one of which leads to interesting dilemmas and lessons. Each chapter addresses a different issue affecting farmers, such as risk management, benchmarking, budgeting and planning, negotiation skills, active listening and farm ownership. By the end of the novel the reader will have absorbed important farm management principles and practices through the activities and findings of the group. The Intuitive Farmer follows on from successful business management books such as The Goal, which communicate business ideas and strategies in novel form. This is the first such book applied to agricultural management practices, providing a dependable source for farmers, agricultural and farm management students and people involved in agriculture industries.

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Book SynopsisWilliam Ellis, who lived and farmed at Little Gaddesden in Hertfordshire in the first half of the eighteenth century (d. 1759), is an important figure in English agricultural history. In his time the most prolific writer on agriculture in England, his many works were read not only at home but also in the American colonies and continental Europe. Ellis was essentially an agricultural journalist, then a relatively new occupation. He wrote about his own life as well as those of the ordinary people of Little Gaddesden and further afield – he travelled extensively throughout the southern half of England. Most of his copy was derived from conversations he had had with farmers, their wives and other rural folk, the sheer immediacy of his books outshining those of his rivals. Ellis’s style was discursive, particularly so in The Country Housewife’s Family Companion (1750). As well as providing a compendium of household management, cookery and medicine, Ellis delighted in relaying gossip. He included the activities of farmers, wives and maids, labourers, travellers and beggars, as well as the gentry and aristocracy, rich pickings for social historians. Ellis also used his books to advertise his business as a supplier of agricultural instruments, seeds, plants, trees and fowls, an innovative approach. The Swedish botanist Pehr Kalm visited Little Gaddesden in 1748 to inspect Ellis’s farming and the various farm implements he advertised for sale. The two men didn’t warm to each other, but Kalm’s independent observations add to what we know about Ellis. Piecing together the scant facts about Ellis’s early life, Malcolm Thick has uncovered new information on his time before he commenced farming, and unravelled some of the complexities of his two marriages. The book’s central focus is on Ellis’s agricultural writings, which provide a fascinating picture of rural life in the period and shed light on the evolution of English farming. This is the first book about Ellis for over sixty years and the first to consider him fully in the round – as a farmer, an active member of his community, an innovative salesman and a wonderfully curious mind.Table of Contents1 Introduction 2 Life before Little Gaddesden and at Church Farm 3 Agriculture 4 Advertising and trading 5 Food, drink and medicine 6 Ellis the man 7 Other matters 8 Conclusion

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Book SynopsisEin wichtiger Beitrag zur aktuellen Debatte über die Zukunft des Natur- und Artenschutzes, der zeigt, wie durch aktive Gestaltung von Lebensräumen die historische Artenvielfalt in Mitteleuropa erhalten werden kann.Trade Review"Ein wichtiger Beitrag zur aktuellen Debatte über die Zukunft des Natur- und Artenschutzes, der zeigt, wie durch aktive Gestaltung von Lebensräumen die historische Artenvielfalt in Mitteleuropa erhalten werden kann. Das Buch ist für jeden als Lektüre sehr zu empfehlen, der sich für den praktischen Naturschutz interessiert, in diesem Bereich tätig ist oder es werden will." Naturschutz Brief (07/2018) "Ich stimme mit dem Autor überein, dass viele charakteristische Vogelarten und wärmeliebende Tagfalterarten der nährstoffarmen und nicht gedüngten bzw. durch permanente Störungen/Bodenverwundungen gekennzeichneten vegetationsarmen Offenlandhabitate (Trocken- und Magerrasen, Heiden, Truppenübungsplätze, Steinbrüche, Braunkohletagebauflächen, Industriebrachen, Extensiväcker) durch falsche Rekultivierungen, Überdüngung, Stickstoffeinträge, Sukzession, Intensivlandwirtschaft und Biozide massive Bestandseinbußen erlitten haben (dies wird anhand vieler Beispiele nachvollziehbar erläutert) und dringend eines verstärkten Schutzes bedürfen." Natur und Landschaft (05/2018) "Dieses Buch stellt einen wichtigen Beitrag zur aktuellen Debatte über die Zukunft des Natur- und Artenschutzes dar." AZF. Der Wald (April 2018) "Die beiden renommierten Autoren Werner Kunz und Josef H. Reichholf liefern in ihrem jüngsten Werk einen bedeutenden Beitrag zur aktuellen Debatte über die Zukunft des Natur- und Artenschutzes mit zahlreichen Beispielen und Argumenten dafür, dass nur durch aktive Gestaltung von Lebensräumen die historische Artenvielfalt Mitteleuropas erhalten werden kann." Geschnatter (01.12.2017) "Ich kann die Lektüre dieses Buches allen Biologen, Ökologen und Naturschützern nur nachdrücklich empfehlen." Biologie in unserer Zeit (05.07.2017) "Eine intelligente Umgestaltung der Kulturlandschaft sei möglich und nötig, um in Zeiten der technisierten Landwirtschaft neue Lebensräume für bedrohte Arten zu schaffen. Diese Meinung stellt er anschaulich und anhand von Beispielen seltener Vogel- und Insektenarten vor. Wer sich für Natur- und Artenschutz interessiert, sollte Kunz lesen!" WM intern (30.06.2017) "Werner Kunz` Buch ist etwas für Naturfreunde, die den Menschen nicht als Ursache des Problems, sondern als Urheber der Lösung betrachten, die offen sind für anthropogene Ansätze im Umweltschutz. Es wird die Diskussion voranbringen, gerade auch durch die konkreten Vorschläge, die es macht ? in einer Zeit, in der abstrakte Daten die Debatten in der Umweltpolitik bestimmen." Jobo72.wordpress.com (27.04.2017) "Das Buch liefert einen wichtigen Beitrag zur aktuellen Debatte über die Zukunft des Natur- und Artenschutzes." B & B Agrar (19.04.2017) "Der Autor erklärt verständlich und anhand vieler Beispiele die aktuellen Begriffsverschmelzungen und fordert permanentes Biotopmanagement mit technischem Gerät zur Erhaltung gefährdeter Arten. Als wichtiger Beitrag zur aktuellen Debatte über die Zukunft des Natur- und Artenschutzes sollte dieses Buch Pflichtlektüre jedes Naturschützers sein." Garten + Haus (04.04.2017) "Diese unverzichtbare Lektüre liefert einen wichtigen Beitrag zur aktuellen Debatte über die Zukunft des Natur- und Artenschutzes, welches zeigt, wie durch aktive Gestaltung von Lebensräumen die historische Artenvielfalt in Mitteleuropa erhalten bleiben kann. Eine Pflichtlektüre für alle an Naturwissenschaften interessierten Leser!" Informativ ? Ein Magazin des Naturschutzbunds Österreich (03/2017) "Intelligent geschrieben, wird das persönliche Interesse des Autors, als auch die Dringlichkeit des Artenschutzes deutlich." Fachschaft Biologie Universität Osnabrück (03/2017) "Mit seinem Buch zum Habitatmanagement weist Biologe Werner Kunz darauf hin, dass es für den Erhalt vieler Arten oftmals nicht ausreicht, einen Lebensraum nur vor äußeren Einflüssen zu schützen und ihn weitgehend sich selbst zu überlassen. Vielmehr müsse der Mensch die Habitate besonders bedrohter Pflanzenarten aktiv gestalten und pflegen." UmweltBriefe (Februar 2017) "Für alle Naturschützer ein hochinteressantes, zündstoffreiches Fachbuch, in dem überzeugend gezeigt wird, dass eine Modernisierung in der Umsetzung des Artenschutzes dringend notwendig ist. Meiner Ansicht nach insbesondere für alle, die beruflich mit dem Natur- bzw. Artenschutz zu tun haben, sehr zu empfehlen. Durch seine gute Lesbarkeit ist es aber auch für Laien geeignet, die sich für die Thematik näher interessieren." fabelhafte-buecher.de (Februar 2017) "Das Buch ist für jeden als Lektüre sehr zu empfehlen, der sich für den praktischen Naturschutz interessiert, in diesem Feld tätig ist oder es werden will." Fachschaft Biowissenschaften LMU München (Februar 2017) "Diskutiert der Autor hier einerseits Grundlagen des Natur- und Artenschutzes, zeigt er andererseits auch, wie durch intelligente Umgestaltung der Kulturlandschaft in der Praxis neue Lebensräume für bedrohte Arten in Zeiten der technisierten Landwirtschaft geschaffen werden. Das Buch ist Pflichtlektüre." CHEManager (07.12.2016)Table of ContentsProlog: Schutz seltener Arten – ein neuer Ansatz Ist Dringend Geboten xi Vorwort xv Literatur xxi 1 Einführung: Seltene Arten und naturnahe Biotope in Mitteleuropa 1 1.1 Vorbemerkung 1 1.2 Ein Plädoyer für das Offenland 3 1.3 Mitteleuropa ist nicht Brasilien: ein Plädoyer für technisches Biotopmanagement 9 Literatur 11 2 Ein Blick zurück in die verlorene Landschaftsstruktur der Vergangenheit 13 2.1 Der Artenreichtum früherer Biotope 13 2.2 Der Rückgang der „Biomasse“ in Mitteleuropa 16 2.3 Verlorene Landschaftsstrukturen – wo sind sie heute noch zu finden? 17 Literatur 20 3 Was will der Naturschutz: saubere Luft, Unberührtheit, seltene Arten häufig machen? 21 3.1 Was ist Natur? Was ist Naturschutz? 21 3.1.1 Was ist Natur? Natur ist das, was nicht vom Menschen geschaffen oder gestaltet wurde 21 3.1.2 Was ist Naturschutz? Für wen soll die Natur geschützt werden? 24 3.1.3 Was ist Naturschutz? Vor wem soll die Natur geschützt werden? 28 3.2 Welche Arten sollen geschützt werden? 31 3.2.1 Erste Möglichkeit: Es sollen in einem Gebiet nur die Arten geschützt werden, die dort einen wesentlichen Anteil ihres weltweiten Vorkommens haben 32 3.2.2 Zweite Möglichkeit: Es sollen nur die Arten gefördert werden, die ursprünglich, also heimisch sind 33 3.2.3 Dritte Möglichkeit: Es sollen die Arten gefördert werden, die für den Naturhaushalt oder den Menschen eine Bedeutung haben 38 3.2.4 Vierte Möglichkeit: Ziel des Artenschutzes und der Biotoppflege sollte sein, ein Maximum an Arten zu erreichen 42 3.3 Trennung der Begriffe Umweltschutz, Naturschutz, Artenschutz und Tierschutz 45 3.3.1 Naturschutz, Umweltschutz und Artenschutz sind nicht dasselbe 45 3.3.2 Tierschutz und Artenschutz sind nicht dasselbe 52 3.4 Falsch verstandener Naturschutz – Kampf an falschen Fronten 55 3.4.1 Welche Bedeutung hat der Kampf gegen den Klimawandel für die mitteleuropäischen Arten? 55 3.4.2 Bringt uns der Apfelsaft den Wendehals zurück? 57 3.4.3 Sammel- und Fangverbote, eine Ablenkung von den wesentlichen Ursachen des Artenschwundes 59 3.5 Was sind Naturschutzgebiete? 63 3.5.1 Viele „Naturschutzgebiete“ in Mitteleuropa sind Gebiete, die vor der Natur geschützt werden müssen 64 3.5.2 Flughäfen als Refugien für bedrohte Arten 67 3.5.3 Die Renaturierung der Tagebauflächen, eine Zerstörung der Lebensräume seltener Arten 69 3.6 Der Schutz der einen Art ist der Tod der anderen Art 72 3.6.1 Der Konkurrenzkampf der Arten gegeneinander um die Ressourcen 73 3.6.2 Die frühere Bewertung der Arten nach ihrer Nützlichkeit für den Menschen 75 3.6.3 Regulierende Eingriffe in Tierbiozönosen zur Rettung gefährdeter Arten durch Beseitigung der konkurrierenden Arten 77 3.7 Wer tötet mehr Vögel – die Vogelfänger Westeuropas und des Mittelmeers oder unsere Hauskatzen? 80 3.7.1 Wie viele Vögel werden von Katzen getötet? 82 3.7.2 Die Tötung der Zugvögel durch Jagd und Netze von Frankreich bis Ägypten 84 3.7.3 Der Hauptschaden, den die Jäger anrichten, liegt nicht darin, dass sie die Tiere töten, sondern dass sie die Tiere scheu machen, sodass viele Biotope in Menschennähe nicht besiedelt werden können 87 3.7.4 Die hohe Vermehrungsrate der Organismen 90 Literatur 92 4 Ziele, Inhalt und Grenzen der Roten Listen der gefährdeten Arten 97 4.1 Ziele und Entstehung der Roten Listen der gefährdeten Arten 97 4.2 Die Einstufung bedrohter Arten in Gefährdungskategorien 107 4.2.1 Gefährdungskategorien und Einstufungskriterien 107 4.2.2 Statuskategorien: regelmäßig vorkommende Arten, unregelmäßig auftretende Arten und Neobionten 112 4.2.3 Die Bedeutung der Bestandstrends am Beispiel der deutschen Roten Listen 114 4.2.4 Harmonisierung der IUCN-Kriterien mit den Einstufungskriterien der regionalen Roten Listen 116 4.3 Die nationale Verantwortlichkeit für bestimmte Arten 117 4.3.1 Was in einem Land eine behütete Seltenheit ist, ist anderswo häufig 117 4.3.2 Das Vorkommen einer Art gliedert sich in Kernareal und periphere Randzonen 119 4.4 Arten oder genetisch isolierte Populationen – Was soll geschützt werden? 122 4.4.1 Was sind „Arten“? Die letzte Entscheidung trifft der Mensch 123 4.4.2 Die Barcode-Taxonomie: Konflikt zwischen Anwendung und theoretischer Grundlage 125 4.4.3 Der Schutz von evolutionär signifikanten Einheiten statt Arten 128 Literatur 134 5 Veränderungen im Bestand der Vögel und Tagfalter in Mitteleuropa und in Deutschland 137 5.1 Veränderungen im Bestand der Vögel in Deutschland 137 5.1.1 Die kurzfristige Zunahme mancher Vogelarten beruht auf der Einstellung der Verfolgung, die Abnahme vieler Vogelarten beruht dagegen auf dem Schwund ihrer Lebensräume 137 5.1.2 Die abnehmenden Rote-Liste-Vögel sind fast ausschließlich die Vögel des Offenlandes 141 5.2 Veränderungen im Bestand der Tagfalter in Mitteleuropa 144 5.2.1 Die Anteile Deutschlands und Europas an den weltweiten Verbreitungsarealen der Tagfalter 144 5.2.2 Der drastische Rückgang der Tagfalter in Deutschland und in Mitteleuropa 146 5.2.3 Die für die Tagfalter positiven Folgen der Klimaerwärmung werden von den negativen Folgen der Lebensraumvernichtung unterdrückt 150 5.2.4 Viele Tagfalter in Mitteleuropa benötigen Grasländer oder Lichtwälder, die nicht naturnah sind 151 Literatur 153 6 Die besondere Situation der Arten in Mitteleuropa 155 6.1 Mitteleuropa ist kein Naturland 155 6.1.1 Der Wechsel von Wald und Steppe führte in Mitteleuropa zu Aussterbewellen und zur Neueinwanderung der Arten 155 6.1.2 Das Verschwinden der Großtiere am Ende des Pleistozäns 160 6.1.3 Die Ausbeutung der Natur in der Vergangenheit schuf die Offenländer und den Artenreichtum Mitteleuropas 162 6.1.4 Was ist die „natürliche“ Fauna und Flora in Mitteleuropa? Konsequenzen für den Naturschutz 167 6.2 Werden in Mitteleuropa bedrohte Arten durch Waldnationalparks gerettet? 171 6.3 Stickstoff erstickt die Biodiversität in Mitteleuropa 177 6.4 Die Rettung vieler Rote-Liste-Arten in Mitteleuropa erfordert technische Eingriffe in die Natur 182 6.4.1 Unberührte Habitate im Vergleich zu Habitaten mit störenden Eingriffen 183 6.4.2 Die Tiere der Agrarflächen sind verloren: land sparing vs. land sharing 186 6.4.3 Eine Zukunft für den Artenschutz: technisch manipulierte Habitate 189 6.5 Goldregenpfeifer, Uferschnepfe und Großtrappe als Kulturfolger in Mitteleuropa 195 6.5.1 Der Goldregenpfeifer, ein Vogel der Schafweide und der teilentwässerten Hochmoore im nördlichen Mitteleuropa 195 6.5.2 Das Vorkommen der Uferschnepfe im heutigen West- und Mitteleuropa hat mit Naturnähe nichts zu tun 199 6.5.3 Die Großtrappe in Mitteleuropa: vom häufigen Ackerschädling zum aussterbenden Vogel 201 Literatur 209 7 MythosWald 215 7.1 Warum lieben die Deutschen den Wald so sehr? Der Ursprung des Menschen liegt doch in der Savanne 215 7.1.1 Der Wald nimmt im Bewusstsein der Deutschen eine Sonderstellung ein und wird mit „Natur“ gleichgesetzt 215 7.1.2 Mitteleuropas Wälder sind nicht natürlich 217 7.1.3 Mitteleuropas Wälder in den Augen der Dichter und der deutschen Nationalisten 219 7.1.4 Mitteleuropas Wälder sind nicht besonders artenreich 221 7.2 Der Eingriff des Menschen in die mitteleuropäischen Wälder in der Jungsteinzeit und Bronzezeit 223 7.2.1 Das prähistorische Siedelwesen in der Jungsteinzeit und Bronzezeit veränderte die Wälder tief greifend 224 7.2.2 Die prähistorischen Siedler wechselten ihre Wohnsitze in kurzen Zeitabständen und zerstörten Mitteleuropas Wälder auf großen Flächen 228 7.2.3 „Erhaltung der Natur“ kann nicht die Begründung für den Schutz mitteleuropäischer Buchenwälder sein 230 7.2.4 Prähistorische Eingriffe des Menschen in die Tropenwälder 232 7.3 Der Wald in Mitteleuropa von der Römerzeit bis in die Neuzeit 234 7.3.1 Der mitteleuropäische Wald in der Römer- und Karolingerzeit 234 Inhaltsverzeichnis ix 7.3.2 Die dauerhafte Waldvernichtung in Mitteleuropa vom Frühmittelalter bis ins 19. Jahrhundert 236 7.3.3 Der Artenreichtum in der zerstörten Landschaft bis ins 19. Jahrhundert 238 7.3.4 Die Aufforstung als Nationalideologie in Deutschland seit dem 18. Jahrhundert 239 Literatur 241 8 Die Apokalypse des weltweiten Artensterbens 243 8.1 Wie viele Arten leben auf der Welt? 243 8.1.1 Die Unsicherheit über das, was eine Art überhaupt ist 243 8.1.2 Unterschiedliche Methoden der Abschätzung der tatsächlich auf der Welt lebenden Arten 246 8.2 Gibt es heute ein weltweites Artensterben? 249 8.2.1 Deutschland – ein Land der Vorsicht und Vorsorge gegenüber vermeintlichen Missständen, die gar nicht oder nur selten auftreten 251 8.2.2 Die Lebensdauer der Arten und die fünf großen Massensterben der Arten in den letzten 500 Millionen Jahren 253 8.2.3 Die Ausrottung vieler Arten durch den prähistorischen und den rezenten Menschen 255 8.2.4 Erleidet die Erde heute ihr sechstes Massensterben der Arten? 259 8.2.5 Widersprüchliche Zahlen und Skepsis am wirklichen gegenwärtigen Massensterben der Arten 260 Literatur 264 Tafeln 267 Tiernamenverzeichnis 287 Stichwortverzeichnis 291

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Book SynopsisDer Sammelband führt aktuelle wissenschaftliche Erkenntnisse zu den vielfältigen Segmenten der deutschen Pferdewirtschaft praxisrelevant aufbereitet zusammen. Betriebswirtschaftliche Fragestellungen stehen im Blickpunkt von Unternehmen, Dienstleistern oder Pferdebetrieben, die es sich zum Ziel gesetzt haben, unternehmerisch erfolgreich zu sein. Das Pferd als Hobby steht wiederum bei mehr als drei Millionen Personen im Mittelpunkt des Interesses. Ob Ausgleich zum Alltag, sportlicher Erfolg oder Naturverbundenheit zum Pferdesport kommen die Menschen aus unterschiedlichen Motiven. Der Kontrast zwischen wirtschaftlicher Unternehmung und Hobby mag die Begründung für den insgesamt niedrigen Professionalisierungsgrad in der Pferdewirtschaft sein. Dieser Band richtet sich an Verbände, Betriebsleiter von Pferdebetrieben und an Studierende und Hochschulen aus den Bereichen der Pferde- und Agrarwissenschaften sowie dem Sportmanagement.

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Book SynopsisA growing share of Canada’s agricultural workforce is composed of temporary foreign workers from the Global South who work difficult and dangerous jobs with limited legal protections, but it was not always like this. Dunsworth shows how the restructuring of capitalist agriculture transformed the Ontario tobacco sector and Canada’s farm labour force.Trade Review“This book provides an impressive and detailed historical examination of labour developments in the tobacco sector in Norfolk County, Ontario, from the early 1900s to the present. Clearly argued and written with flair, Harvesting Labour is an outstanding example of how to set Canadian history within transnational contexts. Salient among its many strengths is the way this study sheds light on current debates about the situations faced by those in the Seasonal Agricultural Worker Program.” Ruth Frager, McMaster University“Harvesting Labour is a significant and timely contribution to the historiography of modern North American and transnational labor. Future Canadian, European, American, and Caribbean labor historians will use this work as a key piece of their own studies, and the work will also be enjoyed by a general audience as it is captivating and exceptionally readable. It is highly recommended for anyone interested in agricultural and labor history, as well as Canadian history in general.” H-Environment

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a huge range and FREE tracked UK delivery on ALL orders.

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Book SynopsisTakes a look at how farmers manage, maintain, and benefit from biodiversity in agricultural production systems. This book includes the research and developments done in maintenance of local diversity at genetic, species, and ecosystem levels. It features case studies that show how farmers have used alternative approaches to manage biodiversity.Trade ReviewRecommended. Choice This does make a good contribution to providing an array of management considerations for biological diversity in agroecosystems. -- Richard Baydack Great Plains Research a wonderful book with a wealth of information. -- Rainer W. Bussmann Economic BotanyTable of ContentsAcknowledgments Contributors 1. Biodiversity Agriculture and Ecosystem Services 2. Measuring Managing and Maintaining Crop Genetic Diversity 3. An Entry Point to Crop Genetic Diversity 4. Seed Systems and Crop Genetic Diversity in Agroecosystems of Livestock Genetic Resources 5. Measures of Diversity as Inputs for Decisions in Conservation of Livestock Genetic Resources 6. Management of Farm Animal Ge ne tic Resources: Change and Interaction 7. Aquatic Biodiversity in Rice- Based Ecosystems 8. Pollinator Services 9. Management of Soil Biodiversity in Agricultural Ecosystems 10. Diversity and Pest Management in Agroecosystems: Some Perspectives from Ecology 11. Managing Crop Disease in Traditional Agroecosystems: Benefits and Hazards of Genetic Diversity 12. Crop Variety Diversification for Disease Control 13. Managing Biodiversity in Spatially and Temporally Complex Agricultural Landscapes 14. Diversity and Innovation in Smallholder Systems in Response to Environmental and Economic Changes 15. Agrobiodiversity, Diet, and Human Health 16. Comparing the Choices of Farmers and Breeders: The Value of Rice Landraces in Nepal 17. Economics of Livestock Genetic Resources Conservation and Sustainable Use: State of the Art 18. Ecological and Economic Roles of Biodiversity in Agroecosystems Index

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Book SynopsisTrade ReviewRecommended. Choice This does make a good contribution to providing an array of management considerations for biological diversity in agroecosystems. -- Richard Baydack Great Plains Research a wonderful book with a wealth of information. -- Rainer W. Bussmann Economic BotanyTable of ContentsAcknowledgments Contributors 1. Biodiversity Agriculture and Ecosystem Services 2. Measuring Managing and Maintaining Crop Genetic Diversity 3. An Entry Point to Crop Genetic Diversity 4. Seed Systems and Crop Genetic Diversity in Agroecosystems of Livestock Genetic Resources 5. Measures of Diversity as Inputs for Decisions in Conservation of Livestock Genetic Resources 6. Management of Farm Animal Ge ne tic Resources: Change and Interaction 7. Aquatic Biodiversity in Rice- Based Ecosystems 8. Pollinator Services 9. Management of Soil Biodiversity in Agricultural Ecosystems 10. Diversity and Pest Management in Agroecosystems: Some Perspectives from Ecology 11. Managing Crop Disease in Traditional Agroecosystems: Benefits and Hazards of Genetic Diversity 12. Crop Variety Diversification for Disease Control 13. Managing Biodiversity in Spatially and Temporally Complex Agricultural Landscapes 14. Diversity and Innovation in Smallholder Systems in Response to Environmental and Economic Changes 15. Agrobiodiversity, Diet, and Human Health 16. Comparing the Choices of Farmers and Breeders: The Value of Rice Landraces in Nepal 17. Economics of Livestock Genetic Resources Conservation and Sustainable Use: State of the Art 18. Ecological and Economic Roles of Biodiversity in Agroecosystems Index

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Book SynopsisThis text documents Ethiopian agricultural practices since the early 19th century by examining travel narratives, agricultural surveys and farming systems research. It also traces the ways practices evolved in the 20th century in response to population growth, urban markets and new technologies.Trade Review“Those interested in the history of one of the centers of crop origin and genetic diversity will find this book an invaluable reference.” —Brhane Gebrekidan, Virginia Tech

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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. Many of the crops widely grown today stem from a very narrow genetic base; understanding and preserving crop genetic resources is vital to the security of food systems worldwide. The emphasis of the series is on methodology, a fundamental understanding of crop genetics, and applications to major crops. It is a serial title that appears in the form of one or two volumes per year.Table of ContentsContributors. Chapter 1.Dedication: Theodore Hymowitz Scientist, Plant Explorer, Soybean Geneticist (Reid G. Palmer) Chapter 2. Blackberry Breeding and Genetics (John R. Clark, Eric T. Stafne, Harvey K. Hall, and Chad E. Finn) Chapter 3. Gooseberry and Currant is Sweden: History and Cultivar Development (Inger Hjalmarsson and Bjorn Wallace) Chapter 4. Hevea Rubber Breeding and Genetics (A. Clement-Demange, P.M. Priyadarshan, Tran Thi Thuy Hoa, and P. Venkatachalam) Chapter 5. Wild Plant Sampling Strategies: The Roles of Ecology and Evolution (Dale R. Lockwood, Christopher M. Richards, and Gayle M. Volk) Chapter 6. Development of Fire Blight Resistance by Recombinant DNA Technology (Mickael Malnoy and Herb S. Aldwinckle) Chapter 7. Molecular Mechanisms of Plant Adaptation to Phosphate Deficiency (Ajay Jain, Maria Jose Vasconcelos, K.G. Raghothama, and Shivendra V. Sahi) Subject Index. Cumulative Subject Index. Cumulative Contributor Index.

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a huge range and FREE tracked UK delivery on ALL orders.

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a huge range and FREE tracked UK delivery on ALL orders.

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Book SynopsisA comprehensive reference for the poultry industryVolume 1 describes everything from husbandry up to preservation With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 1 describes husbandry, slaughter, preservation, and safety. It presents all the details professionals need to know beginning with live poultry through to the freezing of whole poultry and predetermined cut parts. Throughout, the coverage focuses on one paramount objective: an acceptable quality and a safe product for consumer purchase and use. The text includes safety requirements and regulatory enforcement in the United States, EU, and Asia. Volume 1: Primary Processing is divided into seven parts: Poultry: biology to pre-mortem statusincludes such topics as classification and biology, competitive exclusion, transportation to the slaughterhousTable of ContentsContributors. Preface. PART I POULTRY: BIOLOGY TO PREMORTEM STATUS. 1 Poultry Biology, Classification, and Trade Descriptions (Y.H. Hui and Isabel Guerrero-Legarreta). 2 Competitive Exclusion Treatment in Poultry Management (Carita Schneitz and Geoffrey Mead). 3 Premortem Handling. (Lorenzo Antonio Durán-Meléndez). 4 Transportation to the Slaughterhouse (Daniel Mota Rojas, Miguel González Lozano, and Isabel Guerrero-Legarreta). PART II SLAUGHTERING AND CUTTING. 5 Slaughterhouse Building and Facility Requirements (Daniel Mota Rojas, Miguel González Lozano, and Isabel Guerrero-Legarreta ). 6 Slaughtering Equipment and Operations (Juan Fernández-López, Esther Sendra-Nadal, and Estrella Sayas-Barberá). 7 Poultry Carcass Evaluation and Cutting (Lorenzo Antonio Durán-Meléndez). 8 Official Control of Slaughterhouse and Processing Plants (Nina Kaario and Janne Lundén). 9 Poultry Packaging (Alfonso Totosaus-Sánchez). 10 Kosher Laws in Food Processing (Joe M. Regenstein and Carrie E. Regenstein). 11 Food Production from the Halal Perspective (Yaakob B. Che Man and Awis Qurni Sazili). PART III PRESERVATION: REFRIGERATION AND FREEZING. 12 Biochemical Changes During Onset and Resolution of Rigor Mortis Under Ambient Temperature (Estrella Sayas-Barberá, Juana Fernández-López, and Esther Sendra-Nadal). 13 Physicochemical Changes During Freezing and Thawing of Poultry Meat (Alma Delia Alarcón-Rojo and Héctor Janacua-Vidales). 14 Low-Temperature Storage of Poultry (María Elena Carranco-Jáuregui, Silvia Carrillo-Domínguez, and María de la Concepción Calvo Carillo). 15 Engineering Principles of Freezing (Liliana Alamilla-Beltrán, José Jorge Chanona-Pérez, José Fernando González-Sánchez, and Gustavo F. Gutiérrez-López). 16 Quality of Frozen Poultry (Esther Sendra-Nadal, Estrella Sayas-Barberá, and Juana Fernández-López). 17 Quality of Refrigerated Poultry (Vandan Sohlia and Amarinder S. Bawa). 18 Refrigeration Equipment and Operations (Mallika Manral and Amarinder S. Bawa). 19 Freezing Equipment and Operations (Marhta Yarely Leal Ramos). 20 Refrigeration and Freezing in Central Facilities and Retail Stores (K. Radakrishna, Vandana Sohlia, and Amarinder S. Bawa). 21 Refrigeration and Freezing in Industrial Food Facilities (Hospitals, Restaurants, Factories) (Vandana Sohlia and Amarinder S. Bawa). PART IV PRESERVATION: HEATING, DRYING, CHEMICALS, AND IRRADIATION. 22 Heating, Drying, and Chemicals (José Arturo García-Macías). 23 Irradiation (María Pilar González-Santiago, Beatriz Caballero-Santos, Magdalena Tudela-Carrasco, and José María Fernández-Ginés). PART V COMPOSITION, CHEMISTRY, AND SENSORY ATTRIBUTES. 24 Quality Characteristics of Poultry Products (Sarah Padilla). 25 Chemical Composition and Nutritional Content of Raw Poultry Meat (Jorge Soriano-Santos). 26 Poultry Meat Tenderness (Casey M. Owens and Jason K. Apple). 27 Pale, Soft and Exudative Poultry Meat (Casey M. Owens and Jason K. Apple). PART VI EGGS. 28 Nutritional and Health Attributes of Eggs (Yuan Ren, Jianping Wu, and Robert Renema). 29 Functional Properties of Egg Components in Food Systems (Yoshinori Mine and Marie Yang). PART VII SANITATION AND SAFETY. 30 Chemical Residues: Pesticides and Drugs (β-Agonists and Antibiotics) (María de Lourdes Pérez-Chabela). 31 Factors Affecting Microbial Growth in Fresh Poultry (Carol W. Turner). 32 Basic Principles of the HACCP System in the Poultry Industry (Chitra Wendakoon). 33 HACCP in Poultry Slaughterhouses (Marjatta Rahkio). 34 Online Inspection (Kevin Chao). 35 Poultry-Related Foodborne Disease (Lisa McKee). 36 Poultry-Related Foodborne Diseases in Central and South America (Gabriel J. Sequeira, Luis E. Marti, and Marcelo R. Rosmini). 37 Overview of Poultry Processing and Workers' Safety (Y.H. Hui and Isabel Guerrero-Legarreta). 38 Poultry-Processing Industry and eTool (Y.H. Hui and Isabel Guerrero-Legarreta). Index. Contents of Volume 2: Secondary Processing.

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Book SynopsisThis book fills the need for a comprehensive treatment of rice entomology under one cover. The contributors to this book, drawn from various related disciplines, discuss the fundamentals of rice entomology, the biology and ecology of rice insects and the various techniques of rice insect control , namely, host plant resistance, cultural, mechanical and physical controls, predators and parasitoids, pathogens and insecticides.Table of ContentsFUNDAMENTALS. Rice (E. Heinrichs). Taxonomy of Rice Insect Pests and Their Arthropod Parasites andPredators (A. Barrion & J. Litsinger). BIOLOGY AND ECOLOGY. Insect Pests of the Rice Plant--Their Biology and Ecology (D.Dale). Rice Pests and Agricultural Environments (M. Loevinsohn). CONTROL TACTICS AND STRATEGIES. Host Plant Resistance (E. Heinrichs). Cultural, Mechanical, and Physical Control of Rice Insects (J.Litsinger). Predators and Parasitoids of Rice Insect Pests (P. Ooi & B.Shepard). Pathogens of Rice Insects (M. Rombach, et al.). Insecticide Management in Rice (S. Chelliah & M.Bharathi). Integration of Rice Insect Control Strategies and Tactics (C.Smith). The Brown Planthopper: Promises, Problems, and Prospects (M.Rombach & K. Gallagher). IMPLEMENTATION OF RICE IPM SYSTEMS. Development and Implementation of Rice IPM in Japan (K. Kiritani& K. Naba). Development of an Integrated Pest Management System for Rice inLatin America (G. Weber & O. Parada). Indexes.

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Book SynopsisThe application of immunoassays to genetically engineered plants and related areas is the focus of this book. Contributors are a group of international experts from government agencies, academics and industries.Table of Contents1. Introduction (Guomin Shan). 2. Principle of Immunoassays (Kerrm Yau and Claudia Sheedy). 3. Antibody Engineering in Agricultural Biotechnology (Patrick Doyle, Mehdi Arbabi-Ghahroudi, Claudia Sheedy, Kerrm Yau and J. Christopher Hall). 4. Microtiter Plate ELISA (Michael Brown). 5. Lateral Flow Devices (Murali Bandle, Rick Thompson and Guomin Shan). 6. Immunoassay Method Validation (Jean Schmidt and Clara Alarcon). 7. Reference Materials and Considerations (Tandace A. Scholdberg and G. Ronald Jenkins). 8. Automation of Immunoassays (Michele Yarnall). 9. Data Interpretation and Sources of Error (Rod Herman and Guomin Shan). 10. Immunoassay Applications in Trait Discovery, Product Development and Registration (Beryl Packer, Andre Silvanovich and David Grothaus). 11. Immunoassay Applications in Grain Products and Food Processing (Gina Clapper and Lulu Kurman). 12. Immunoassay Applications on Soil Monitoring (Guomin Shan). 13. Immunoassay Applications in Plant-based Biopharma (Thomas Patterson and Greg Gilles). 14. Immunoassays in Veterinary Plant-made Vaccines (Giorgio De Guzman, Robert P. Shepherd and Amanda M. Walmsley). 15. Immunoassay as a GE Detection Method In International Trade (Ray Shillito and Thomas Currier). 16. Future Perspectives and Challenges (Lucy Liu, Ai-Guo Gao, Leslie Harrison, Kerrm Yau, John Lawry and G. Shan).

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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. All contributions are anonymously reviewed and edited by Professor Jules Janick of Purdue University, USA, and published in the form of one or two volumes per year. Recently published articles include: Artificial Pollination in Tree Crop Production (v34) Cider Apples and Cider-Making Techniques in Europe and North America (v34) Garlic: Botany and Horticulture (v33) Controlling Biotic Factors That Cause Postharvest Losses of Fresh Market Tomatoes (v33) Taxus spp.: Botany, Horticulture, and Source of Anti-Cancer CompoundTable of ContentsContributors. Dedication. 1. Genetic Resources and Domestication of Macadamia (Craig M. Hardner, Cameron Peace, Andrew J. Lowe, Jodi Neal, Phillip Pisanu, Michael Powell, Adele Schmidt, Chris Spain, and Kristen Williams). I. Introduction. II. Wild Genetic Resources. III. Germplasm Domestication. IV. Genetics of Key Scion Selection Traits. V. Propagation and Rootstock Traits. VI. Cultivar Utilization. VII. Summary. VIII. Acknowledgments. IX. Literature Cited. 2. Pomegranate: Botany, Horticulture, Breeding (D. Holland, K. Hatib, and I. Bar-Ya'akov). I. Introduction. II. Taxonomy and Morphology. III. Origin and Genetic Resources. IV. Horticulture. V. Breeding. VI. Health Benefits. VII. Concluding Remarks. VIII. Acknowledgments. IX. Literature Cited. 3. Daylily: Botany, Propagation, Breeding (Surinder K. Gulia, Bharat P. Singh, Johnny Carter, and Robert J. Griesbach). I. Introduction. II. Botany. III. Anatomy and Physiology. IV. Horticulture. V. Genetics. VI. Conclusion. VII. Literature Cited. 4. Horseradish: Botany, Horticulture, Breeding (Ashraf Shehata, Richard M.S. Mulwa, Mohammad Babadoost, Mark Uchanski, Margaret A. Norton, Robert Skirvin, and S. Alan Walters). I. Introduction. II. History. III. Botany. IV. Horticulture. V. Breeding. VI. Literature Cited. 5. 1-Methylcyclopropene: Mode of Action and Relevance in Postharvest Horticulture Research (Wendy C. Schotsmans, Robert K. Prange, and Brad M. Binder). I. Introduction. II. Ethylene Response Pathway. III. Physiological Processes Affected. IV. Side Effects. V. Summary and Future Research Needs. VI. Acknowledgments. VII. Literature Cited. 6. Postharvest Biology and Technology of Cucurbits (Steven A. Sargent and Donald N. Maynard). I. Introduction. II. Crops. III. Conclusions. IV. Literature Cited. 7. Physiological Disorders of Grape: Bunch Stem Necrosis and Early Bunch Stem Necrosis (Andrea H. Pickering, Ian J. Warrington, and David J. Woolley). I. Introduction. II. Physiology of Berry Growth and Development. III. Bunch Stem Necrosis. IV. Early Bunch Stem Necrosis. V. Summary and Conclusions. VI. Literature Cited. 8. Plug Transplant Technology (Daniel J. Cantliffe). I. Introduction. II. Importance of the Plug Industry. III. Plug Production Technology. IV. Organic Plug Production. V. Postharvest Handling of Plugs. VI. Associated Production Techniques. VII. Mechanization. VIII. Conclusions and Prospects. IX. Literature Cited. 9. A History of Grafting (Ken Mudge, Jules Janick, Steven Scofield, and Eliezer E. Goldschmidt). I. Introduction. II. Natural Grafting. III. Historical Evidence. IV. History of Clonal Rootstocks. V. Graft Hybrids. VI. Conclusion. VII. Literature Cited. Subject Index. Cumulative Subject Index. Contributor Index.

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Book SynopsisAgricultural economics students require the right blend of tools and knowledge to become future farm managers. Olson''s Economics of Farm Management in a Global Setting focuses on running a farm as a business. This text prepares students in strategic and operational business planning while covering all essential topics from long-term financing to biofuels. In today's world where successful farms are subject to ever changing urban, rural, labor, demographics, and technological factors, Olson's text provides a clear focus and methodology for undergraduate Farm Management students.Table of ContentsPreface. Acknowledgments. Chapter 1 Managing the Farm in an Integrated World Economy. Chapter 2 Management. Chapter 3 Business Plans. Chapter 4 Lessons from Microeconomics. Chapter 5 Lessons from Macroeconomics. Chapter 6 Government Policies Affecting Farming around the World. Chapter 7 Strategic Management: Planning. Chapter 8 Strategic Management: External and Internal Analysis. Chapter 9 Crafting Strategy. Chapter 10 Strategy Execution and Control. Chapter 11 Marketing Basics. Chapter 12 Financial Statements. Chapter 13 Financial Analysis. Chapter 14 Financial Management. Chapter 15 Enterprise Budgets: Uses and Development. Chapter 16 Partial Budgets. Chapter 17 Whole-Farm Planning. Chapter 18 Operations Management for the Farm. Chapter 19 Quality Management and Control. Chapter 20 Investment Analysis. Chapter 21 Land Ownership and Use. Chapter 22 Risk Management. Chapter 23 Production Contract Evaluation. Chapter 24 Human Resource Management. Chapter 25 Business Organization. Chapter 26 Farm Transfer and Succession Planning. Chapter 27 Farming in the Future. Appendices. Glossary. Index.

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Book SynopsisThe World Food Economy, 2nd Edition continues to provide a broad introduction to the economics of food and agriculture.Table of ContentsPreface to the Second Edition. Acknowledgments. 1 Introduction. 1.1 Our Focus. 1.2 Chapter Outline. Key Words and Terms. Study Questions 2 The Demand Side: How Population Growth and Higher Incomes Affect Food Consumption. 2.1 Classic Malthusianism, Its Modern Variants, and Its Critiques. 2.2 Demographic Transition. 2.3 Trends in Human Numbers, Past and Present. 2.4 Food Consumption and Income. 2.5 Demand Trends and Projections. 2.6 Summary and Conclusions. Key Words and Terms. Study Questions. Appendix: The Fundamental Economics of Demand. 3 The Supply Side: Agricultural Production and Its Determinants. 3.1 The Nature of Agriculture. 3.2 Increases in Agricultural Supply. 3.3 Has Intensification Run Its Course? 3.4 The Food Economy Beyond the Farm Gate. 3.5 Trends in Per Capita Production. Key Words and Terms. Study Questions. Appendix: The Fundamental Economics of Supply. 4 Aligning the Consumption and Production of Food over Time. 4.1 The Desirability of Competitive Equilibrium. 4.2 Public Policy and Markets for Farm Products. 4.3 Historical Trends in the Scarcity of Agricultural Products. 4.4 Outlook for the Twenty-First Century. Key Words and Terms. Study Questions. Appendix: The Coordination of Decentralized Decision Making. 5 Agriculture and the Environment. 5.1 Diagnosing and Correcting Environmental Market Failure. 5.2 Agriculture and Climate Change. 5.3 Farmland Degradation. 5.4 Agriculture and Deforestation. 5.5 Agricultural Development and the Environment. Key Words and Terms. Study Questions. Appendix: Market Failure and Its Remedies. 6 Globalization and Agriculture. 6.1 The Theory of Comparative Advantage. 6.2 Trade Distortions and the Economic Impacts. 6.3 The Debate over Globalization. 6.4 Potential Gains from Agricultural Trade Liberalization. 6.5 Multilateral Trade Negotiations and Agriculture. 6.6 The Case for Free Trade Still Stands. Key Words and Terms. Study Questions. Appendix: Two-Country Illustrations of Comparative Advantage. 7 Agriculture and Economic Development. 7.1 Economic Expansion and Structural Transformation. 7.2 Agriculture's Role in Economic Development. 7.3 Trying to Develop at Agriculture's Expense. 7.4 Agricultural Development for the Sake of Economic Growth and Diversification. 7.5 Summary and Conclusions. Key Words and Terms. Study Questions. 8 Striving for Food Security. 8.1 Who and Where Are the Food-Insecure? 8.2 Achieving Food Security. 8.3 The Food Security Synthesis and Economic Development. 8.4 The Standard Model and Communitarian Values. Key Words and Terms. Study Questions. 9 Inter-Regional Differences and Similarities. 9.1 Economic Growth and Income Distribution. 9.2 Population Dynamics. 9.3 Agriculture's Response to Demand Growth. 9.4 Summary. Key Words and Terms. Study Questions. 10 Affluent Nations. 10.1 Standards of Living. 10.2 Population Dynamics. 10.3 The Food Economy. 10.4 Dietary Change and Consumption Trends. 10.5 Summary. Key Words and Terms. Study Questions. 11 Asia. 11.1 Trends in GDP per Capita. 11.2 Population Dynamics. 11.3 Agricultural Development. 11.4 Dietary Change, Consumption Trends, and Food Security. 11.5 Summary. Key Words and Terms. Study Questions. 12 Latin America and the Caribbean. 12.1 Trends in GDP per Capita. 12.2 Population Dynamics. 12.3 Agricultural Development. 12.4 Dietary Change, Consumption Trends, and Food Security. 12.5 Summary. Key Words and Terms. Study Questions. 13 The Middle East and North Africa. 13.1 Political Realities and Economic Trends. 13.2 Population Dynamics. 13.3 Agricultural Development. 13.4 Dietary Change, Consumption Trends, and Food Security. 13.5 Summary. Key Words and Terms. Study Questions. 14 Eastern Europe and the Former Soviet Union. 14.1 Economic Trends since the Fall of Communism. 14.2 Demographic Trends. 14.3 The Agricultural Sector. 14.4 Dietary Change, Consumption Trends, and Food Security. 14.5 Summary. Key Words and Terms. Study Questions. 15 Sub-Saharan Africa. 15.1 Trends in GDP per Capita. 15.2 Demographic Trends. 15.3 Agricultural Development. 15.4 Consumption Trends and Food Security. 15.5 Summary. Key Words and Terms. Study Questions. 16 The Global Food Economy in the Twenty-First Century. 16.1 Victims of Our Own Success? 16.2 The New Food Economy. 16.3 The Changing Role of Government. 16.4 Back to the Future Food Economy? Key Words and Terms. Study Questions. Abbreviations and Acronyms. Map Annex. References. 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: 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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