Agriculture and farming Books
Cambridge University Press Agricultural Marketing Enterprises for the Developing World With Case Studies of Indigenous Private Transnational Cooperative and Parastatal Enterprise
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£33.24
Cambridge University Press Chapters of the Agrarian History of England and Wales
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£49.39
Cambridge University Press Chapters from the Agrarian History of England and Wales
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£49.39
Cambridge University Press The Living Fields
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£87.39
Cambridge University Press Plants in Agriculture
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£63.64
Cambridge University Press Genes Crops and the Environment
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£78.29
Cambridge University Press The Wild and the Sown
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£114.00
Cambridge University Press PLANT BREEDING AND TECHNOLOGY SOCIETAL CONTEXT AND THE FUTURE OF AGRICULTURE
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£56.99
Cambridge University Press Isnar Agricultural Research Indicator Series
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£49.39
Cambridge University Press Molybdenum in Agriculture
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£94.50
Cambridge University Press Biodiversity in Trust
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£37.99
Cambridge University Press The AgriEnvironment Theory and Practice of Managing the Environmental Impacts of Agriculture
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£52.24
Cambridge University Press The Living Fields
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£45.59
Cambridge University Press Globalisation and Agricultural Landscapes Change Patterns and Policy trends in Developed Countries Cambridge Studies in Landscape Ecology
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£45.59
Cambridge University Press Farming in the First Millennium AD
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£104.50
Cambridge University Press Birds Scythes and Combines A History of Birds and Agricultural Change
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£81.69
Cambridge University Press Plant Breeding and Biotechnology Societal Context and the Future of Agriculture
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£120.65
Cambridge University Press The AgriEnvironment
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£76.95
Cambridge University Press Farming in the First Millennium Ad British Agriculture Between Julius Caesar And William The Conqueror
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£44.64
HarperCollins Publishers Inc Harvest
Book Synopsis
£13.49
McGraw-Hill Education Complete Book of Home Inspection 4E
Book SynopsisPublisher's Note: Products purchased from Third Party sellers are not guaranteed by the publisher for quality, authenticity, or access to any online entitlements included with the product.INSPECT ANY HOME INSIDE AND OUT--WITH HELP FROM AN EXPERT!Find out the real value of a house or condo using the tested techniques in this step-by-step guide. Written by a professional home inspector and fully updated throughout, The Complete Book of Home Inspection, Fourth Edition, shows you how to determine exactly what's behind, beneath, above, and around a house before you make an offer. If you're selling your home, you'll learn how to accurately evaluate its condition prior to setting a price. This comprehensive manual covers every aspect of exterior, interior, and electromechanical home i
£21.44
Pearson Education Introduction to Agricultural Economics
Introduction to Agricultural Economics by John B. Penson
£159.50
Penguin Putnam Inc The Poison Squad
Book Synopsis
£15.30
The University of Chicago Press Of Farming and Classics A Memoir
Book SynopsisDavid Grene devoted his life to two things: farming, which he began as a boy in Ireland and continued into old age; and classics, which he taught for several decades that culminated in his translating and editing the Complete Greek Tragedies. This memoir which he wrote before his death weaves together these interests to tell a quirky story.Trade Review"An illuminating read for every classical scholar engaged with the current quest for the subject's roots, and the excavation of the way that it has evolved over the past century and a half." - Edith Hall, Times Literary Supplement "David Grene reminds us of two crucial aspects of modern life exemplified by this rare individual. First is the symbiosis between the life of contemplation and action - and just how it is that hard physical and dirty work offers real value in rediscovering nature, bringing with it a certain pragmatism that permeates reading and thinking.... Second, Grene reminds us of what constitutes success in life." - Victor Davis Hanson, New York Sun "Grene was as much part of the rural farming community in Ireland as of the academic community in Chicago, and Irish people found it as hard to imagine him as a professor of Greek as his academic colleagues found it hard to imagine him as a dairy farmer." - Irish Times "David Grene could easily be described with the cliche 'last of a breed,' but he was also the first of his kind. Or at least, the first in a long time.... His personal style reincarnated that of the Roman artistocrats, with their love of the soil and taste for good books." - Ron Grossman, Chicago Tribune"
£999.99
University of Illinois Press The World of Soy
Book SynopsisA lively discussion of soy production and consumptionTrade Review“The World of Soy escorts readers on an unexpected but delightfully fascinating journey through the subject of soy as a food. . . . Recommended.”--Choice"Du Bois, Tan, and Mintz have done an excellent job combining a series of chapters from diverse authors into a seamless read. The World of Soy provides an informative account of a legume equally ancient and modern."--Science“Measured in cash terms, soy (Glycine max) is in some ways the most important crop, and in terms of imports and exports, second only to wheat. The fact that this important book has contributions by seventeen authors reflects more than the circumstances of its origins in a couple of academic conferences; it also shows the vastness of the topic and the large number of disciplines required to make sense of it. . . . [This] exemplary, comprehensive volume shows the way to frame the crucial questions of food studies. “--Times Literary Supplement“The chapters in The World of Soy are remarkably informative and contribute greatly to our understanding of this food that maintains multiple identities and meanings across the world.”--Society for the Anthropology of Food and Nutrition“Knowledge provided in the chapters and the large and fantastic reference set are gems shining for us all.”--Flavor and Fortune“All food-studies theorists and practitioners will find plenty to entice them in the historical and ethnographic chapters, which offer sweeping but detailed evidence-based culinary histories and geographies, plus step-by-step recipes for the transformation of soy into so many cultural products.”--Gastronomica"An important book, with implications for food policy, everyday food choices, and the comparative understanding of dietary change. It is a major contribution to food studies and to the anthropology of food."--Journal of the Royal Anthropological Institute"A rich introduction to the varied uses--past, present, and future--of this underappreciated yet ubiquitous foodstuff. Drawing on an astounding variety of backgrounds and disciplines, this volume amply shows why the soybean is the staple ingredient in both traditional and modern cuisines, as well as the most important agricultural commodity in the global food system."--Warren Belasco, author of Meals to Come: A History of the Future of Food "This enjoyable work provides readers with an overview of the history of modern as well as traditional soy food products. It also points out roadblocks to improving nutritional standards of populations abroad through the introduction of soybean foods. The World of Soy will be extremely informative to groups such as food companies, chefs, and international agencies seeking to expand the uses of soybeans."--Theodore Hymowitz, emeritus professor of plant genetics, University of Illinois, Urbana-Champaign, and author of Pedigrees of soybean cultivars released in the United States and Canada "What a marvelous, multifaceted work! As varied as the foodstuffs that derive from the bean itself--pungent fermented miso paste; nutty kinako toasted soy flour; delicate, shirred sheets of yuba soymilk; silken cubes of tofu custard; stinky and sticky natto beans--the essays and studies in The World of Soy provide readers with savory, rich, piquant, tangy, and spicy approaches to understanding and appreciating the global importance of soy."--Elizabeth Andoh, author of Washoku: Recipes from the Japanese Home Kitchen "This book is a major contribution to the literature on world crops. An up-to-date review of this vitally important food has long been needed, and The World of Soy fills the need with outstanding success. Particularly detailed and notably valuable are the accounts of currently produced soyfoods and how they are changing with new technology worldwide."--E. N. Anderson, author of Everyone Eats: Understanding Food and Culture "The story of soy encompasses every aspect of food and globalization, and The World of Soy takes us on an illuminating journey from the simple pleasures of home-cooking to the stark realities of mass industrial farming and food processing. This skillfully assembled collection should be at the core of every food studies curriculum."--Richard Wilk, professor and director of the food studies program at Indiana University, author of Home Cooking in the Global VillageTable of ContentsAcknowledgments vii Introduction: The Significance of Soy 1Sidney W. Mintz, Chee-Beng Tan, and Christine M. Du BoisSection One: Acceptance of Soy in Global and Historical Context 1. Legumes in the History of Human Nutrition 27Lawrence Kaplan 2. Early Uses of Soybean in Chinese History 45H. T. Huang 3. Fermented Beans and Western Taste 56Sidney W. Mintz 4. Genetically Engineered Soy 74Christine M. Du Bois and Ivan Sergio Freire de SousaSection Two: Ethnographic Studies of Soy's Acceptance 5. Tofu and Related Products in Chinese Foodways 99Chee-Beng Tan 6. Tofu Feasts in Sichuan Cuisine 121Jianhua Mao 7. Fermented Soybean Products and Japanese Standard Taste 144Erino Ozeki 8. Fermented Soyfoods in South Korea: The Industrialization of Tradition 161Katarzyna J. Cwiertka and Akiko Moriya 9. Tofu in Vietnamese Life 182Can Van Nguyen 10. Soyfoods in Indonesia 195Myra Sidharta 11. Social Context and Diet: Changing Soy Production and Consumption in the United States 208Christine M. Du Bois 12. Soybeans and Soyfoods in Brazil, with Notes on Argentina: Sketch of an Expanding World Commodity 234Ivan Sergio Freire de Sousa and Rita de Cassia Milagres Teixeira Vieira 13. Soy in Bangladesh: History and Prospects 257Christine M. Du Bois 14. Soybeans and Soybean Products in West Africa: Adoption by Farmers and Adaptation to Foodways 276Donald Z. Osborn Conclusion: Soy's Dominance and Destiny 299Christine M. Du Bois and SIdney W. Mintz Appendix A. Scientific Names for Plants and Edible Fungi 315 Appendix B. More on Tofu in Chengdu 320 Contributors 325 Index 329
£999.99
WW Norton & Co Growing a Feast The Chronicle of a FarmtoTable
Book SynopsisThe story of a feast two years in the making, from the farmer who harvested the vegetables, raised the animals, and prepared the meal.Trade Review"I hung on every word. . . . Timmermeister has the knack of helping the reader imagine the tastes of the produce coming out of the earth and the smells of the dinner being made in the cookhouse." -- Kent Black - Boston Globe"The book shines…Timmermeister does not shrink from the honest truth." -- Publishers Weekly"“Delicious. . . . takes a realistic look at a world we’ve come to fetishize and glamorize." -- Nancy Leson - Seattle Times"Distinguished itself from the multitude of farm memoirs… with its scope and vantage point." -- Penelope Green - The New York Times"A former chef in the Seattle food scene turned small-scale dairy farmer, Kurt Timmermeister is in a better place than most to set the record straight about where our food comes from." -- Lindsay Abrams - Salon"We hear the phrase ‘farm to table’ often, but to understand what this truly means, read Growing a Feast." -- Shelf Awareness"Timmermeister’s narrative is an antidote to food cynicism." -- Chris Walters - Acres
£12.34
Penguin Putnam Inc Banana
Book SynopsisTrade Review“Required reading.”—New York Post “Ambitious in scope… both fascinating and disturbing... I’ll never walk through the produce aisle the same way again… [Banana] is at once a political and economic treatise, a scientific explication, and a cultural history.”—The Boston Globe “Clear, engaging… admirable… part historical narrative and part pop-science adventure.”—San Francisco Chronicle “[A] brilliant history.”—Seattle Post-Intelligencer “A fascinating and surprising history of our most ubiquitous fruit.”—Edward Humes, Pulitzer Prize-winning author of Monkey Girl and Mississippi Mad “The history of oil has nothing on that of the yellow fruit.”—Salon.com
£15.30
John Wiley & Sons Inc The Fertilizer Encyclopedia
Book SynopsisFertilizers are key for meeting the world's demands for food, fiber, and fuel.Table of ContentsA - Z. Appendices. Bibliography. Index.
£385.65
John Wiley and Sons Ltd Analytical Methods for Food and Dairy Powders
Book SynopsisFood and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. This book uses 25 dairy and non-dairy powders to illustrate a range of biochemical and physical methods used to evaluate and characterise powdered food products.Table of ContentsForeword xvii Chapter 1 Dehydration Processes and their Influence on Powder Properties 1 1.1. Overview of operations 2 1.1.1. Concentration by evaporation 2 1.1.2. Drying 8 1.2. Properties of dehydrated products 20 1.2.1. Biochemical and physicochemical properties 22 1.2.2. Microbiological properties 34 1.2.3. Properties of use 34 1.3. Bibliography 41 Chapter 2 Determination of Dry Matter and Total Dry Matter 45 2.1. Determination of free moisture or dry matter 46 2.1.1. Purpose and range of application 46 2.1.2. Definition 46 2.1.3. Principle 46 2.1.4. Reagents and other products 46 2.1.5. Instruments and glassware 46 2.1.6. Safety 47 2.1.7. Procedure 47 2.1.8. Expression of results 48 2.1.9. Remarks 48 2.1.10. Precision values 49 2.1.11. Examples 49 2.2. Determination of total moisture or total dry matter 50 2.2.1. Purpose and range of application 50 2.2.2. Definition 51 2.2.3. Principle 51 2.2.4. Reagents and other products 51 2.2.5. Instruments and glassware 51 2.2.6. Safety 53 2.2.7. Procedure 53 2.2.8. Expression of results 54 2.2.9. Remarks 55 2.2.10. Precision values 56 2.2.11. Analysis report 57 2.2.12. Examples 57 2.3. Bibliography 57 Chapter 3 Determination of Nitrogen Fractions 59 3.1. Determination of the total nitrogen content (Kjeldahl method) 60 3.1.1. Purpose and range of application 60 3.1.2. Definition 60 3.1.3. Principle 60 3.1.4. Reagents and other products 61 3.1.5. Instruments and glassware 61 3.1.6. Safety 62 3.1.7. Procedure 62 3.1.8. Expression of results 65 3.1.9. Precision values 66 3.1.10. Examples 66 3.1.11. Annex 67 3.2. Determination of the nitrogen content soluble at pH 4.60 69 3.2.1. Purpose and range of application 69 3.2.2. Definition 69 3.2.3. Principle 69 3.2.4. Reagents and other products 69 3.2.5. Instruments and glassware 70 3.2.6. Safety 70 3.2.7. Procedure 70 3.2.8. Expression of results 72 3.2.9. Precision values 73 3.2.10. Examples 73 3.2.11. Annex 73 3.3. Determination of the non-protein nitrogen content 76 3.3.1. Purpose and range of application 76 3.3.2. Definition 76 3.3.3. Principle 76 3.3.4. Reagents and other products 76 3.3.5. Instruments and glassware 77 3.3.6. Safety 77 3.3.7. Procedure 77 3.3.8. Expression of results 78 3.3.9. Precision values 79 3.3.10. Examples 80 3.3.11. Annex 80 3.4. Determination of non-denatured whey protein nitrogen in skimmed milk powder 82 3.4.1. Purpose and range of application 82 3.4.2. Definition 82 3.4.3. Principle 82 3.4.4. Expression of results 83 3.4.5. Remarks 83 3.4.6. Examples 84 3.5. Protein nitrogen conversion factors based on amino acid composition in the case of milk and soy 85 3.5.1. Methods for the determination of the conversion factor 85 3.5.2. Conversion factors for milk, specific milk proteins, certain milk products and infant formulas 86 3.5.3. Conversion factors for soy and its derivatives 88 3.5.4. Conclusion 90 3.6. Bibliography 90 Chapter 4 Determination of the Rate of Lactose Crystallisation 93 4.1. Definitions 94 4.2. Principle 95 4.2.1. Determination of the moisture content 95 4.2.2. Determination of the total moisture content 95 4.3. Expression of results 95 4.4. Remarks 95 4.5. Examples 96 4.6. Bibliography 96 Chapter 5 Determination of Total Fat and Free Fat Content 99 5.1. Determination of total fat content 100 5.1.1. Purpose and range of application 100 5.1.2. Definition 101 5.1.3. Principle 101 5.1.4. Reagents and other products 101 5.1.5. Instruments and glassware 101 5.1.6. Safety 102 5.1.7. Procedure 102 5.1.8. Expression of results 105 5.1.9. Remarks 106 5.1.10. Precision values 106 5.1.11. Examples 106 5.2. Determination of free fat content 107 5.2.1. Purpose and range of application 107 5.2.2. Definition 107 5.2.3. Principle 107 5.2.4. Reagents and other products 107 5.2.5. Instruments and glassware 107 5.2.6. Safety 108 5.2.7. Procedure 108 5.2.8. Expression of results 109 5.2.9. Remarks 109 5.2.10. Precision values 110 5.2.11. Analysis report 110 5.2.12. Examples 110 5.3. Bibliography 111 Chapter 6 Determination of the Ash Content 113 6.1. Definitions 114 6.2. Principle 114 6.3. Instruments and glassware 114 6.4. Personal protection 114 6.5. Procedure 114 6.5.1. Preparation of the sample 114 6.5.2. Preparation of the crucible 115 6.5.3. Sample 115 6.5.4. Measurement 115 6.6. Expression of results 116 6.7. Precision values 116 6.7.1. Repeatability 116 6.8. Examples 116 6.9. Bibliography 118 Chapter 7 Determination of Particle Size and Friability 119 7.1. Definition 119 7.2. Principle 119 7.3. Methods 120 7.3.1. Sieve particle size analysis 120 7.3.2. Laser particle size analysis 120 7.4. Reagents and other products 120 7.5. Instruments and glassware 120 7.5.1. Sieve particle size analysis 120 7.5.2. Laser particle size analysis 121 7.6. Personal protection 121 7.7. Procedure 121 7.7.1. Sieve particle size analysis 121 7.7.2. Laser particle size analysis 121 7.8. Expression of results 121 7.8.1. Sieve particle size analysis 121 7.8.2. Laser particle size analysis 122 7.8.3. Friability 123 7.9. Remarks 123 7.9.1. Particle size analysis 123 7.9.2. Sieve particle size analysis 124 7.9.3. Mesh size less than 120 mm 124 7.10. Precision values 124 7.10.1. Repeatability 124 7.11. Examples 125 7.12. Bibliography 127 Chapter 8 Determination of Flowability and Floodability Indices 129 8.1. Definition 129 8.1.1. Flowability–fluidity 129 8.1.2. Floodability 130 8.2. Principle 130 8.2.1. Flowability–fluidity 130 8.2.2. Floodability 130 8.3. Reagents and other products 130 8.4. Instruments and glassware 130 8.4.1. The main unit 131 8.4.2. Accessories 131 8.5. Procedure 132 8.5.1. Flowability–fluidity 132 8.5.2. Floodability 136 8.6. Expression of results 137 8.6.1. Flowability–fluidity 137 8.6.2. Floodability 137 8.7. Remarks 137 8.8. Precision values 140 8.8.1. Repeatability 140 8.9. Examples 140 8.10. Bibliography 143 Chapter 9 Determination of Density, Interstitial Air Content and Occluded Air Content 145 9.1. Definition 146 9.2. Principle 146 9.3. Methods 146 9.3.1. Bulk density, rB and tapped density, rT 146 9.3.2. True density, rTR 147 9.4. Equipment and glassware 147 9.4.1. Bulk density, rB and tapped density, rT 147 9.4.2. True density, rTR 147 9.5. Safety 147 9.5.1. Personal protection 147 9.6. Procedure 147 9.6.1. Bulk density, rB and tapped density, rT 147 9.6.2. True density, rTR 148 9.7. Expression of results 148 9.7.1. Bulk density (rB) 148 9.7.2. Tapped density (rT) 149 9.7.3. True density (rTR) 149 9.7.4. Interstitial air (IA) 149 9.7.5. Occluded air (OA) 149 9.8. Remarks 149 9.8.1. True density 149 9.8.2. True volume 150 9.9. Precision values 151 9.9.1. Repeatability 151 9.10. Examples 151 9.11. Bibliography 154 Chapter 10 Determination of Colour and Appearance 155 10.1. Determination of colour 155 10.1.1. Definitions 155 10.1.2. Principle 157 10.1.3. Instruments and glassware 158 10.1.4. Procedure 158 10.1.5. Expression of results 158 10.1.6. Precision values 160 10.1.7. Examples 160 10.2. Determination of the presence of scorched particles 161 10.2.1. Definition 161 10.2.2. Principle 162 10.2.3. Instruments and glassware 162 10.2.4. Reagent 162 10.2.5. Procedure 162 10.2.6. Expression of results 163 10.2.7. Precision values 164 10.2.8. Remarks 164 10.2.9. Examples 164 10.3. Bibliography 164 Chapter 11 Determination of the Sorption Isotherm, Water Activity and Hygroscopicity of Powders 167 11.1. Determination of water activity 168 11.1.1. Definition 168 11.1.2. Principle 169 11.1.3. Method 169 11.1.4. Instruments and glassware 170 11.1.5. Personal protection 170 11.1.6. Procedure 170 11.1.7. Expression of results 170 11.1.8. Remarks 171 11.1.9. Precision values 171 11.1.10. Examples 171 11.2. Determination of the sorption isotherm 173 11.2.1. Definition 173 11.2.2. Principle 173 11.2.3. Methods 173 11.2.4. Reagents and other products 175 11.2.5. Equipment and glassware 175 11.2.6. Personal protection 175 11.2.7. Procedure 175 11.2.8. Expression of results 176 11.2.9. Remarks 177 11.2.10. Precision values 178 11.2.11. Examples 178 11.3. Determination of hygroscopicity 184 11.3.1. Definition 184 11.3.2. Principle 184 11.3.3. Reagents and other products 184 11.3.4. Equipment and glassware 184 11.3.5. Personal protection 184 11.3.6. Procedure 184 11.3.7. Expression of results 185 11.3.8. Remarks 186 11.3.9. Precision values 187 11.3.10. Examples 187 11.4. Bibliography 189 Chapter 12 Determination of Glass Transition Temperature Range 191 12.1. Definition 191 12.2. Principle 192 12.3. Methods 192 12.3.1. Differential scanning calorimetry 192 12.3.2. Rheological method 193 12.4. Instruments and glassware 193 12.4.1. Differential calorimetry 193 12.4.2. Rheological method 194 12.5. Personal protection 194 12.6. Procedure 194 12.6.1. Differential calorimetry 194 12.6.2. Rheological method 195 12.7. Expression of results 195 12.7.1. Differential calorimetry 195 12.7.2. Rheological method 196 12.8. Remarks 196 12.8.1. Adapt methods depending on powders being analysed 196 12.8.2. Conventional or modulated temperature differential scanning calorimetry 197 12.8.3. Tg values determined by differential scanning calorimetry and rheological analysis 197 12.9. Precision values 198 12.9.1. Repeatability 198 12.10. Examples 198 12.11. Bibliography 201 Chapter 13 Determination of Rehydration Ability 203 13.1. Determination of wettability 204 13.1.1. Definition 204 13.1.2. Principle 204 13.1.3. Instruments and glassware 204 13.1.4. Procedure 204 13.1.5. Expression of results 205 13.1.6. Remarks 205 13.1.7. Precision values 205 13.1.8. Examples 206 13.2. Determination of dispersibility 207 13.2.1. Definition 207 13.2.2. Principle 207 13.2.3. Instruments and glassware 207 13.2.4. Procedure 207 13.2.5. Expression of results 208 13.2.6. Remarks 208 13.2.7. Precision values 209 13.2.8. Examples 209 13.3. Determination of solubility 209 13.3.1. Definition 209 13.3.2. Principle 210 13.3.3. Reagents and other products 210 13.3.4. Instruments and glassware 211 13.3.5. Procedure 211 13.3.6. Expression of results 212 13.3.7. Remarks 212 13.3.8. Precision values 213 13.3.9. Examples 213 13.4. Bibliography 215 Chapter 14 Summary and General Conclusion 217 Index 227 A colour plate section falls between pages 156 and 157
£152.90
John Wiley and Sons Ltd Global Challenges in Integrated Coastal Zone
Book SynopsisComprising a huge wealth of information, this timely and well-edited volume covers the 2nd International Symposium on Integrated Coastal Zone Management, which took place in Arendal, Norway between 3-7 July 2011.Table of ContentsAbout the Editors vi Contributors vii Referees xi Preface xiii Chapter 1 The Role of Science in the Transition to Sustainability: the Systems Approach Framework for Integrated Coastal Zone Management 1 Tom Sawyer Hopkins and Denis Bailly Section 1 Coastal Habitats and Ecosystem Services Chapter 2 The Norwegian Programme for Mapping of Marine Habitats – Providing Knowledge and Maps for ICZMP 21 Trine Bekkby, Frithjof E. Moy, Heidi Olsen, Eli Rinde, Torjan Bodvin, Reidulv Bøe, Henning Steen, Ellen S. Grefsrud, Sigurd H. Espeland, Are Pedersen and Nina M. Jørgensen Chapter 3 Monitoring Ecological Quality of Coastal Waters by the Nature Index (NI) – an Integrated Measure of Biodiversity 31 Eivind Oug, Gro I. van der Meeren, Gregoire Certain and Signe Nybø Chapter 4 The Scomberomorus brasiliensis Gill-net Production System in Northern Brazil; an “Invisible” and Mismanaged Small-scale Fishery 49 Victoria J. Isaac, Roberto V.E. Santo, Bianca S. Bentes, Keila R.M. Mour˜ao and Flavia Lucena-Fredou Chapter 5 A Combination of Seagrass and Macroalgal Beds Enhances Survival of Young-of-the-Year Rockfish Sebastes Cheni 61 Yasuhiro Kamimura and Jun Shoji Section 2 Adaptation/Mitigation to Change in Coastal Systems Chapter 6 Natural Resource Potential of Macroalgae Harvesting in the Baltic Sea—Case Study Trelleborg, Sweden 71 Emma Risen, Joseph Santhi Pechsiri, Maria E. Malmstrom, Nils Brandt and Fredrik Grondahl Chapter 7 Conserving Mangrove Ecosystem for Climate Change Adaptation in the Ganges Basin 85 M. Shahadat Hossain Chapter 8 Monitoring Humpback Whale (Megaptera novaeangliae) Behaviour in a Highly Urbanised Coastline: Gold Coast, Australia 101 Jan-Olaf Meynecke, Silje Vindenes and Daniella Teixeira Section 3 Coastal Governance Chapter 9 An Overview of the Implementation of SAF Methodology Regarding the Stakeholder Response, in the Mussel-Farming Area of Chalastra, Thermaikos Gulf 117 Zoi I. Konstantinou and Yannis N. Krestenitis Chapter 10 Knowledge Issues in ICZM and EBM Applied on Small Geographic Scales: Lessons from a Case Study in Risør, Norway 127 H°akan T. Sandersen, Eirik Mikkelsen, Erlend Moksness and Jon Helge Vølstad Chapter 11 Governance Systems for Marine Protected Areas in Ecuador 145 Vincent Gravez, Robert Bensted-Smith, Pippa Heylings and Taylor Gregoire Wright Chapter 12 The Battle for Space – the Position of Norwegian Aquaculture in Integrated Coastal Zone Planning 159 Bjørn Hersoug Section 4 Linking Science and Management Chapter 13 Integrated Coastal Zone Management – Preview and Evaluation of its Application on the Coast of Cyprus 171 Nicholas Kathijotes and Athina Papatheodoulou Chapter 14 Framing a ‘Post-Normal’ Science–Policy Interface for Integrated Coastal Zone Management 179 Scott Bremer Chapter 15 Co-Learning in Marine Protected Areas for Integrated Coastal Zone Management 192 Mohammad A.L. Siddique, S. Zafrin, S. Myers, T. Smith, R. Babcock, and R.W. (Bill) Carter Chapter 16 Reflexively Mapping the Science–Policy Interface for Coastal Zones 206 Anne Blanchard and Scott Bremer Chapter 17 Bridging the Science–Policy Divide in the Coastal Zone: Is There a Role for Learning Processes? 218 Melissa Nursey-Bray and Nick Harvey Chapter 18 Perspectives of Social and Ecological Systems 229 Paul Tett, Audun Sandberg, Anne Mette, Denis Bailly, Marta Estrada, Thomas Sawyer Hopkins, Maurizio Ribera d’Alcala and Loraine McFadden Index 245 Colour plates appear between pages 48 and 49
£164.30
John Wiley and Sons Ltd BioNanotechnology
Book SynopsisThis book is a comprehensive review of the state of the art in bio-nanotechnology with an emphasis on the diverse applications in food and nutrition sciences, biomedicine, agriculture and other fields.Table of ContentsForeword xi Preface xii Contributors xv PART 1 INTRODUCTION 1 Chapter 1 Biomedical Applications of Nanomaterials: An Overview 3 Sunil K. Singh, Paresh P. Kulkarni, Debabrata Dash Chapter 2 The Challenge of Nanotechnology-Derived Food: Addressing the Concerns of the Public 33 Tomiko Yamaguchi Chapter 3 Nanotechnology and Public Health: Contributions, Promises, and Premises 47 Masami Matsuda, Ayako Goto, Toshio Ogino, Yoshiaki Tanaka PART 2 NANOTECHNOLOGY IN NUTRITION AND MEDICINE 67 Chapter 4 Functional Nanomaterials for Biomedical Research: Focus on Bio-Functionalization, Biosynthesis, and Biomedical Applications 69 Murugan Veerapandian, Sathya Sadhasivam, Ramesh Subbiah, Kyusik Yun Chapter 5 An Overview of Nanoparticle-Assisted Polymerase Chain Reaction Technology 97 Cenchao Shen, Zhizhou Zhang Chapter 6 A Revolution in Nanomedicines 107 Iulian Bobe, Mitsunori Harada, Ichiro Nakatomi Chapter 7 Nanotechnology for Regenerative Medicine 124 Yoshikazu Kumashiro, Masayuki Yamato, Teruo Okano PART 3 NANOTECHNOLOGY, HUMAN HEALTH AND APPLICATIONS 141 Chapter 8 Novel Technologies for the Production of Functional Foods 143 Jack Appiah Ofori, Yun-Hwa Peggy Hsieh Chapter 9 Nanomedicine: The Revolution of the Big Future with Tiny Medicine 163 Danny D. Meetoo Chapter 10 Application of γ-Cyclodextrin in Nanomedicinal Foods and Cosmetics 179 Yukiko Uekaji, Ayako Jo, Akihito Urano, Keiji Terao Chapter 11 Polymer-Based Nanocomposites for Food Packaging Applications 212 Maurizio Avella, Roberto Avolio, Emilia Di Pace, Maria Emanuela Errico, Gennaro Gentile, Maria Grazia Volpe Chapter 12 Ultrasound-Mediated Delivery Systems: Using Nano/Microbubbles or Bubble Liposomes 227 Kazuo Maruyama, Ryo Suzuki, Yusuke Oda, Yoko Endo-Takahashi, Yoichi Negishi Chapter 13 Nanoprobes and Quantum Dots: Employing Nanotechnology to Watch Biology 246 Shampa Chatterjee Chapter 14 Enhanced Optical Biosensors Based on Nanoplasmonics 252 Kyujung Kim, Youngjin Oh, Donghyun Kim Chapter 15 Nano-Biosensors for Mimicking Gustatory and Olfactory Senses 270 Kiyoshi Toko, Takeshi Onodera, Yusuke Tahara Chapter 16 Nanoparticles Inducing Simultaneous Bioreaction in Living Organisms: Critical Sizes for Transition of Biointeractive Behavior 292 Fumio Watari Chapter 17 Analysis of Immunological Reactions to Nanoscale Foods: Possible Occurrence of Allergic Reaction to Nanoscale Food Particles 304 Eisuke F. Sato, Maki Hashimoto, Masayasu Inoue Chapter 18 An Overview of Green Nanotechnology 311 Kelvii Wei Guo Chapter 19 Characterization of Biopolymer and Chitosan-Based Nanocomposites with Antimicrobial Activity 355 Jong-Whan Rhim Chapter 20 Nanotechnology and its Use in Agriculture 383 Alejandro Pérez-de-Luque, M. Carmen Hermosín Chapter 21 Applications of Polymeric Nanoparticles with Steroids: A Review 399 Megumu Higaki Chapter 22 Nanocomposites for Food Packaging: An Overview 406 Tie Lan Chapter 23 Nanotechnology in Cosmetic Products 414 Howard A. Epstein, Alexander Kielbassa Chapter 24 Potential Medical Applications of Fullerenes: An Overview 424 Seema Thakral, Naveen Kumar Thakral PART 4 NANOTECHNOLOGY AND OTHER VERSATILE DIVERSE APPLICATIONS 443 Chapter 25 Biomedical Applications of Carbon-Based Nanomaterials 445 Sunil K. Singh, Paresh P. Kulkarni, Debabrata Dash Chapter 26 Carbon Nanotubes and Their Application to Nanotechnology 464 Wojtek Tutak, Sara Reynaud, Rajen B. Patel Chapter 27 Characterization of Cyclodextrin Nanoparticles as Emulsifi ers 476 Hiroyoshi Moriyama, Yoshihiro Saito, Debasis Bagchi Chapter 28 Application of Poly(γ -Glutamic Acid)-Based Nanoparticles as Antigen Delivery Carriers in Cancer Immunotherapy 487 Kazuhiko Matsuo, Naoki Okada, Shinsaku Nakagawa Chapter 29 Basic Characterization of Nanobubbles and Their Potential Applications 506 Seiichi Oshita, Tsutomu Uchida PART 5 NANOMATERIAL MANUFACTURING 517 Chapter 30 Formulation and Characterization of Nanodispersions Composed of Dietary Materials for the Delivery of Bioactive Substances 519 Takashi Kuroiwa, Jun Watanabe, Sosaku Ichikawa Chapter 31 Production of Nanoscale Foods Using High-Pressure Emulsifi cation Technology 531 Kazuyuki Takagi Chapter 32 Production of Monodisperse Fine Dispersions by Microchannel/Nanochannel Emulsification 542 Isao Kobayashi, Marcos A. Neves, Sosaku Ichikawa, Takashi Kuroiwa PART 6 APPLICATIONS OF MICROSCOPY AND NUCLEAR MAGNETIC RESONANCE IN NANOTECHNOLOGY 557 Chapter 33 Applications of Atomic Force Microscopy in Food Nanotechnology 559 Hiroshi Muramatsu, Junichi Wakayama, Kazumi Tsukamoto, Shigeru Sugiyama Chapter 34 Applications of NMR to Biomolecular Systems of Interactions: An Overview 573 Shinya Hanashima, Yoshiki Yamaguchi PART 7 APPLICATIONS IN ENHANCING BIOAVAILABILITY AND CONTROLLING PATHOGENS 593 Chapter 35 Bioavailability and Delivery of Nutraceuticals and Functional Foods Using Nanotechnology 595 Hailong Yu, Qingrong Huang Chapter 36 Encapsulation of Bioactive Compounds in Micron/Submicron-Sized Dispersions Using Microchannel Emulsifi cation or High-Pressure Homogenization 605 Marcos A. Neves, Isao Kobayashi, Henelyta S. Ribeiro, Katerina B. Fujiu Chapter 37 Nanometric-Size Delivery Systems for Bioactive Compounds for the Nutraceutical and Food Industries 619 Francesco Donsì, Mariarenata Sessa, Giovanna Ferrari Chapter 38 Nanoemulsion Technology for Delivery of Nutraceuticals and Functional-Food Ingredients 667 Luz Sanguansri, Christine M. Oliver, Fernando Leal-Calderon Chapter 39 Nanotechnology and Nonpolar Active Compounds in Functional Foods: An Application Note 697 Philip J. Bromley PART 8 SAFETY, TOXICOLOGY AND REGULATORY ASPECTS 705 Chapter 40 How Standards Inform the Regulation of Bio-nanotechnology 707 Martha E. Marrapese Chapter 41 FDA and Nanotech: Baby Steps Lead to Regulatory Uncertainty 720 Raj Bawa Chapter 42 Toxicity and Environmental Risks of Nanomaterials: An Update 733 Paresh C. Ray, Anant Kumar Singh, Dulal Senapati, Zhen Fan, Hongtao Yu Chapter 43 Nanoparticle–Lung Interactions and Their Potential Consequences for Human Health 749 Craig A. Poland, Martin J. D. Clift PART 9 FUTURE DIRECTIONS IN BIO-NANOTECHNOLOGY 777 Chapter 44 Bio-Nanotechnology: A Journey Back to the Future 779 Debasis Bagchi, Manashi Bagchi, Hiroyoshi Moriyama, Fereidoon Shahidi Index 783 Colour plate section 1 falls between pages 254 and 255 Colour plate section 2 falls between pages 574 and 575
£219.40
John Wiley and Sons Ltd Emulsifiers in Food Technology
Book SynopsisEMULSIFIERS IN FOOD TECHOLOGY Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilize the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilize gas/liquid mixtures in foams. More than that, they are increasingly employed in textural and organoleptic modification, in shelf life enhancement, and as complexing or stabilizing agents for other components, such as starch or protein. Applications include modifying the rheology of chocolate, the strengthening of dough, crumb softening and the retardation of staling in bread. Emulsifiers in Food Technology, second edition, introduces emulsifiers to those previously unfamiliar with their functions and provides a state of the art account of their chemistry, manufacture, application and legal status for more experienced food technologists. Each chapter considers one of the main chemicTable of ContentsContributors xiii Preface to the Second Edition xv 1 Introduction to Food Emulsifiers and Colloidal System 1 Viggo Norn 1.1 Introduction 1 1.2 Food emulsifiers 6 References 18 2 Lecithins 21 Hanns-Georg Bueschelberger, Susanne Tirok, Ilona Stoffels and Arnulf Schoeppe 2.1 Introduction to lecithins and phospholipids 22 2.1.1 Some history 22 2.1.2 Phospholipids 22 2.1.3 Occurrence of phospholipids 24 2.2 Production of lecithins 25 2.2.1 Vegetable lecithin 26 2.2.2 Animal lecithins 27 2.3 Further processing of lecithins 27 2.3.1 Standardization 27 2.3.2 Modifications of lecithins 27 2.3.3 Solvent extraction 30 2.4 Quality aspects of lecithins 33 2.4.1 Acetone-insoluble matter (AI) 34 2.4.2 Toluene-insoluble (TI) 34 2.4.3 Acid value (AV) 34 2.4.4 Peroxide value (PV) 34 2.4.5 Water content (H 2 O) 35 2.5 Physico-chemical aspects of lecithins 35 2.5.1 Solubility in organic solvents 35 2.5.2 Behaviour in water 35 2.5.3 Melting points 36 2.5.4 Surface activity 36 2.5.5 Lecithins and the HLB system 37 2.6 Applications of lecithins in the food industry 38 2.6.1 Lecithin in chocolate, coatings and confectioneries 39 2.6.2 Lecithins in the baking industry 45 2.6.3 Instant technology 50 2.6.4 Emulsions 53 2.6.5 Other applications 58 2.7 Market outlook 59 Acknowledgement 60 References 60 3 Ammonium Phosphatides 61 Viggo Norn 3.1 Introduction 61 3.2 Production of ammonium phosphatides 62 3.3 Physical and chemical properties of ammonium phosphatides 65 3.4 Food applications of ammonium phosphatides 65 3.5 Other food applications 71 3.6 Summary 71 References 72 4 Mono- and Diglycerides 73 Hans Moonen and Henny Bas 4.1 Introduction 73 4.2 The Products 74 4.2.1 Production of monoglycerides 74 4.2.2 Molecular distillation 75 4.2.3 Chemical and physical properties 75 4.2.4 HLB value 76 4.2.5 Addition of antioxidants 76 4.2.6 Legal considerations 77 4.2.7 Behaviour of monoglycerides in the presence of water 77 4.2.8 Nutritional value 79 4.3 Applications 79 4.3.1 Cakes 82 4.3.2 Margarines and spreads 85 4.3.3 Ice cream 86 Acknowledgements 90 References 90 5 Acid Esters of Mono- and Diglycerides 93 Rolf Gaupp and Wolfgang Adams 5.1 E472a (ACETEM) 93 5.1.1 Chemical properties of ACETEM 94 5.1.2 Manufacturing of ACETEM 96 5.1.3 Appearance and physical properties 97 5.1.4 Solubility 97 5.1.5 Phase behaviour 100 5.1.6 Surface-active properties 100 5.1.7 Special properties of ACETEM 100 5.1.8 Safety 101 5.1.9 Typical applications in food 101 5.1.10 Non-food applications 102 5.2 E472b (LACTEM) 102 5.2.1 Chemical properties of LACTEM 102 5.2.2 Manufacturing of LACTEM 105 5.2.3 Appearance and physical properties 106 5.2.4 Solubility 106 5.2.5 Phase behaviour 106 5.2.6 Surface activity 106 5.2.7 Special properties of LACTEM 106 5.2.8 Safety in use 108 5.2.9 Typical applications in food 108 5.3 E472c (CITREM) 108 5.3.1 Chemical properties of CITREM 109 5.3.2 Manufacturing of CITREM 111 5.3.3 Appearance and physical properties 111 5.3.4 Solubility 111 5.3.5 Phase behaviour 113 5.3.6 Surface-active properties 113 5.3.7 Special properties of CITREM 114 5.3.8 Safety in use 114 5.3.9 Typical applications in food 115 5.3.10 Non-food applications 116 5.4 E472e (DATEM) 116 5.5 E472d (TATEM) 116 5.6 E472f (MATEM) 116 5.6.1 Appearance 117 5.6.2 Solubility 117 5.6.3 Safety in use 117 5.6.4 Typical applications in food 118 References 119 6 Diacetyl Tartaric Esters of Monoglycerides (DATEM) and Associated Emulsifiers in Bread Making 121 Rolf Gaupp and Wolfgang Adams 6.1 What are DATEM? 121 6.1.1 Chemical characterization 121 6.2 General properties of DATEM 123 6.2.1 Appearance 123 6.2.2 Thermostability 123 6.2.3 Hydrolysis 125 6.2.4 Storage 125 6.3 Physical and chemical properties of DATEM 125 6.3.1 Physical properties 125 6.3.2 Solubility 126 6.3.3 Mesomorphic phase behaviour 126 6.3.4 Surface-active properties 126 6.3.5 Safety 127 6.4 Typical applications of DATEM in food 127 6.5 DATEM in the baking process 128 6.5.1 Bread making 130 6.5.2 Flour 130 6.5.3 Interaction of DATEM with starch 130 6.5.4 Interaction of DATEM with flour proteins 134 6.5.5 Interaction of DATEM with flour lipids 136 6.5.6 Use and action of DATEM during manufacturing and storage of baked goods 136 6.6 Action of emulsifiers in fine baked goods 138 6.6.1 DATEM in fine baked goods 139 6.7 Summary and conclusions 141 References 142 7 Sucrose Esters 147 Bianca A. P. Nelen, Lia Bax and Julian M. Cooper 7.1 Introduction 147 7.2 Early history of sucrose esters 149 7.3 Production routes to sucrose esters 150 7.4 Purification methods for sucrose esters 153 7.5 Sucroglycerides and sucrose ester detergents 154 7.6 Functional properties of sucrose esters 155 7.6.1 Emulsification 155 7.6.2 Interactions with proteins (gluten, dairy proteins) 155 7.6.3 Interactions with starch 157 7.6.4 Control of sugar crystallization 159 7.6.5 Aeration and foam stabilization 160 7.6.6 Anti-microbial properties 161 7.7 Physico-chemical properties of sucrose esters 162 7.7.1 Solubility 162 7.7.2 pH stability 162 7.7.3 Thermal stability 163 7.7.4 Preparation of sucrose ester solutions 163 7.8 Food applications 164 7.8.1 Dressing and sauces 164 7.8.2 Confectionery 165 7.8.3 Bakery 167 7.8.4 Icings and fillings 169 7.8.5 Ice cream 172 7.8.6 Special emulsions 173 7.9 Legal status 174 7.9.1 Europe 174 7.9.2 USA 174 7.9.3 Canada 176 7.9.4 Japan 176 References 176 8 Polyglycerol Esters 181 Viggo Norn 8.1 Introduction 181 8.2 Legislation 182 8.3 Synthesis of polyglycerol 182 8.4 Synthesis of polyglycerol ester 185 8.5 Properties of polyglycerol esters 188 8.5.1 Stability 188 8.5.2 Physical properties 189 8.6 Food applications of polyglycerol ester 195 8.6.1 Margarines 195 8.6.2 Cakes 198 8.6.3 Shelf life of baked products 202 8.6.4 Creams and toppings 202 8.6.5 Fats 203 8.6.6 Other applications 203 8.7 Conclusion 203 References 204 9 PGPR, Polyglycerolpolyricinoleate, E 476 209 Kim Christiansen 9.1 Introduction 209 9.2 Production of PGPR 210 9.2.1 Synthesis of polyglycerol 210 9.2.2 Synthesis of polyricinoleate 211 9.2.3 Synthesis of PGPR 213 9.3 Legal regulation 214 9.4 Physical and chemical properties of PGPR 215 9.5 Applications of PGPR 216 9.5.1 Application in food 217 9.5.2 Application in non-foods 225 9.6 Conclusion 226 References 227 10 Propylene Glycol Fatty Acid Esters 231 Flemming Vang Sparsø 10.1 Introduction 231 10.2 Chemistry and physical properties 231 10.2.1 Pure, synthetic propylene glycol fatty acid esters 232 10.2.2 Commercial, mixed fatty acid esters of propylene glycol 233 10.3 Production 239 10.3.1 Regulatory status 241 10.4 Food applications 241 10.4.1 Aerated bakery products and cake mixes 241 10.4.2 Sponge cakes, fat-free cakes 243 10.4.3 Dessert products, toppings, non-dairy whipping creams, etc. 244 10.4.4 Ice cream 248 10.4.5 Other applications 249 References 249 11 Stearoyl-2-Lactylates and Oleoyl Lactylates 251 Troy Boutte and Larry Skogerson 11.1 Introduction 251 11.2 Lactylate regulations 252 11.3 Lactylate manufacturing 253 11.4 Lactylate chemistry 257 11.5 Lactylate applications 258 11.6 Interactions between lactylates and starch 258 11.7 Interactions between lactylates and proteins 260 11.8 Lactylates in yeast-raised bakery products and crumb softening 261 11.9 Dough strengthening 262 11.10 Cakes and chemically leavened baked goods 264 11.11 Lactylate use in cookies and crackers 266 11.12 Application of lactylates in pastas 268 References 269 12 Sorbitan Esters and Polysorbates 271 Tim Cottrell and Judith van Peij 12.1 Introduction 271 12.2 Historical development 272 12.3 Production 272 12.3.1 Production of sorbitan esters 272 12.3.2 Production of polysorbates 275 12.4 Physicochemical properties 276 12.5 Emulsifiers in solution 279 12.5.1 Emulsions 279 12.5.2 Molecular arrangement and Critical Micelle Concentrations (CMC) 279 12.5.3 Effect of temperature 280 12.5.4 Protein-emulsifier interactions 281 12.5.5 Solubilization and microemulsions 282 12.6 Applications 284 12.6.1 Fine bakers’ wares 285 12.6.2 Bread 285 12.6.3 Active dry yeast 286 12.6.4 Beverages 286 12.6.5 Dairy 287 12.6.6 Margarine and spreads 288 12.6.7 Chocolate and confectionery coatings 289 12.7 Regulations 289 12.8 Toxicology 292 12.9 Concluding remarks 293 References 293 13 Application of Emulsifiers in Dairy and Ice Cream Products 297 Hanne K. Ludvigsen 13.1 Introduction to dairy technology 297 13.1.1 Milk proteins 298 13.1.2 Fat 298 13.1.3 Other milk constituents 298 13.1.4 Milk processing 299 13.2 Emulsifiers in dairy applications 299 13.2.1 Recombined milk 300 13.2.2 Imitation whipping cream 300 13.2.3 Powdered coffee whitener 301 13.3 Emulsifiers in ice cream 301 13.3.1 Composition of ice cream 302 13.3.2 Functionality of emulsifiers in ice cream 303 References 308 14 Regulation of Food Emulsifiers in the European Union 309 Frances Hunt 14.1 Safety evaluation of food emulsifiers 309 14.2 Authorization of food emulsifiers 311 14.3 Food additives in food emulsifiers 317 14.4 Purity criteria for food emulsifiers 317 14.5 Labelling of food emulsifiers 317 References 319 15 Analysis of Emulsifiers 321 Lars Preuss Nielsen 15.1 Introduction 321 15.2 Official methods 321 15.2.1 Wet chemical methods 322 15.2.2 Physical methods 324 15.2.3 Instrumental methods 326 15.3 Advanced analytics 328 15.3.1 Molecular spectroscopy 329 15.3.2 Chromatography 331 15.3.3 Mass spectrometry 332 15.4 Choosing the analytical technique 333 References 334 Index 337
£142.95
John Wiley and Sons Ltd Methods for the Study of Marine Benthos
Book SynopsisDue to its sensitivity to ecological change, the benthic environment a term commonly used to describe the plants and animals living at the bottom of the sea is becoming a crucial topic in these days of rapid climate change.Table of ContentsContributors xii Dedication xiv Preface to the Fourth Edition xv Acknowledgements xvii Chapter 1 Design and Analysis in Benthic Surveys in Environmental Sampling 1Antony J. Underwood and Maura G. Chapman Chapter 2 Characterising the Physical Properties of Seabed Habitats 47Andrew J. Kenny and Ian Sotheran Chapter 3 Imaging Techniques 97Chris J. Smith and Heye Rumohr Chapter 4 Diving 125Colin Munro Chapter 5 Macrofauna Techniques 175Anastasios Eleftheriou and Derek C. Moore Chapter 6 Meiofauna Techniques 253Paul J. Somerfield and Richard M. Warwick Chapter 7 Deep-Sea Benthic Sampling 285Alan J. Jamieson, Ben Boorman and Daniel O.B. Jones Chapter 8 Measuring the Flow of Energy and Matter in Marine Benthic Animal Populations 349Jaap van der Meer, Thomas Brey, Carlo Heip, Peter M.J. Herman, Tom Moens and Dick van Oevelen Chapter 9 Phytobenthos Techniques 427Hans Kautsky References 459 Index 467 Colour plate section 1 falls between pages 126 and 127 Colour plate section 2 falls between pages 302 and 303
£999.99
John Wiley and Sons Ltd Lobsters
Book SynopsisThis expanded and fully updated Second Edition of the most comprehensive and successful book on lobsters, comprises contributions from many of the world's experts, each providing core information for all those working in lobster biology, fisheries research and management and lobster aquaculture. Under the editorship of Bruce Phillips, the Second Edition of Lobsters: Biology, Management, Fisheries and Aquaculture delivers exhaustive coverage of these fascinating creatures, stretching from growth and development to management and conservation. A number of chapters from the First Edition covering Growth, Reproduction, Diseases, Behaviour, Nutrition, Larval and Post-Larval Ecology and Juvenile and Adult Ecology have been replaced by new chapters including Lobsters in Ecosystems, Genetics, Translocation, Climate Change, Ecolabelling of Lobsters, Casitas and Other Artificial Shelters, Systems to maximise Economic Benefits.. These new chapters reflect changes that are occurriTrade Review“The volume’s 15 contributors represent considerable expertise, so the book is an authoritative resource on lobster life history and management. Summing Up: Highly recommended. Graduate students, researchers/faculty, and professionals.” (Choice, 1 November 2013)Table of ContentsContributors xi Preface xiv Chapter 1 Lobsters as Part of Marine Ecosystems – A Review 1 Bruce F. Phillips, Richard A. Wahle and Trevor J. Ward 1.1 Introduction 1 1.2 Species overviews 3 1.2.1 Western rock (spiny) lobster Panulirus cygnus 3 1.2.2 The American lobster Homarus americanus 7 1.3 How far have we come in thinking about lobsters as part of the ecosystem? 11 1.3.1 Panulirus cygnus 11 1.3.2 Homarus americanus 15 1.4 Human role in ecosystem dynamics 18 1.4.1 Institutional structures 18 1.4.2 Direct effects of management 19 1.4.3 Indirect effects – top-down forcing by predator removal 20 1.4.4 Indirect effects – bottom-up forcing by bait subsidies 21 1.4.5 Climate change impacts 21 1.5 Single species to ecosystem management – how far have we come? 22 1.5.1 Panulirus cygnus 23 1.5.2 Homarus americanus 26 1.6 Implications for management and research 27 1.6.1 Top-down, bottom-up ecology 27 1.6.2 Inclusive governance systems 27 1.6.3 Stock rebuilding strategies 28 1.6.4 Environmental drivers of settlement patterns 28 1.6.5 Historical ecosystem structure 29 1.7 Conclusions 29 References 30 Chapter 2 Genetics of Wild and Captive Lobster Populations 36 W. Jason Kennington, Roy Melville-Smith and Oliver Berry 2.1 Introduction 36 2.2 Population structure 37 2.2.1 Chaotic genetic patchiness 39 2.2.2 Post-glaciation demographic expansions 39 2.3 Species identifi cation 40 2.4 Applications of species identifi cation and DNA barcoding to lobster research and management 41 2.4.1 DNA surveillance of product substitution and cross-contamination 41 2.4.2 Identification of wild lobsters 41 2.4.3 Charactering lobster diets 42 2.4.4 DNA-based methods typically employed for species identifi cation 43 2.4.5 Polymerase chain reaction–restriction fragment length polymorphism 43 2.4.6 Melt-curve analysis 44 2.4.7 Species-specifi c polymerase chain reaction 44 2.5 Variation in reproductive success 45 2.6 Genetic effects of harvesting 46 2.6.1 Fishing-induced evolution 46 2.6.2 Impacting genetic diversity 50 2.7 Considerations for aquaculture and stock enhancement 50 2.7.1 Aquaculture 50 2.7.2 Stock enhancement 51 2.8 Conclusions and future directions 52 References 54 Chapter 3 Enhancement of Lobster Fisheries to Improve Yield and Value 64 Bridget S. Green, Caleb Gardner and Gro I. van der Meeren 3.1 Introduction 64 3.1.1 What is enhancement? 64 3.1.2 The motivation for enhancement 65 3.2 Monitoring the outcomes of enhancement operations 67 3.2.1 Growth and reproduction 68 3.2.2 Survival/changes to natural mortality 68 3.2.3 Displacement and integration of released lobsters 69 3.2.4 Habitat and predator change 69 3.3 Economic and policy issues 70 3.3.1 Economic feasibility 70 3.3.2 Optimal management of harvests with enhancement 71 3.3.3 Ownership, policy and risk 72 3.4 Case studies 73 3.4.1 Clawed lobster restocking 73 3.4.2 Range extension of American lobster to Europe 74 3.4.3 Improving yield in Southern rock lobster: translocating low quality adults 74 3.5 Conclusions 75 References 75 Chapter 4 The Impact of Climate Change on Exploited Lobster Stocks 84 Nick Caputi, Simon de Lestang, Stuart Frusher and Richard A. Wahle 4.1 Introduction 84 4.2 Case studies 85 4.2.1 Western rock lobster (Panulirus cygnus) 85 4.2.2 Southern rock lobster (Jasus edwardsii) 89 4.2.3 American lobster (Homarus americanus) 92 4.3 Other lobster species 98 4.3.1 Caribbean lobster (Panulirus argus) 98 4.3.2 Southern African west coast rock lobster (Jasus lalandii) 98 4.3.3 Hawaiian lobster (Panulirus marginatus) 99 4.3.4 Japanese lobster (Panulirus japonicus) 99 4.3.5 Californian lobster (Panulirus interruptus) 100 4.3.6 Pronghorn spiny lobster (Panulirus pencillatus) 100 4.3.7 European lobster (Homarus gammarus) 100 4.3.8 Norway Lobster (Nephrops norvegicus) 101 4.4 Discussion 101 4.4.1 Climate change effect type 101 4.4.2 Sensitivity to environmental effects 101 4.4.3 Climate change effects 102 4.4.4 Implications for stock assessment 104 4.4.5 Implications for management 104 4.4.6 Risk assessment approach to assess vulnerability 105 4.5 Conclusions and future research 105 References 106 Chapter 5 Systems to Maximize Economic Benefits in Lobster Fisheries 113 Caleb Gardner, Sherry Larkin and Juan Carlos Seijo 5.1 Introduction 113 5.2 Economic concepts used in lobster fi shery management 114 5.2.1 Net economic benefits 114 5.2.2 Economic targets and performance measures 115 5.2.3 Economic modelling 116 5.3 Lobster fishery management systems 118 5.3.1 Limited entry 118 5.3.2 Effort limitation 118 5.3.3 Quota management 121 5.3.4 Territorial use rights 123 5.4 Resource sharing and allocation of lobster stocks 124 5.4.1 Recreational and commercial sectors 124 5.4.2 Customary harvests 125 5.4.3 Non-extractive users 126 5.4.4 Dividing catches between nations 126 5.4.5 Managing conflicting objectives 127 5.5 Developing issues in lobster fishery economics 128 5.5.1 Rights-based management systems 128 5.5.2 Multiple species and ecosystem interactions 128 5.5.3 Marine protected areas 129 5.5.4 Climate change 130 5.6 Conclusions 131 References 132 Chapter 6 Lobster Ecolabelling 139 Trevor J Ward and Bruce F Phillips 6.1 Introduction 139 6.1.1 What is ecolabelling? 142 6.1.2 Global context 146 6.2 Ecolabelling objectives 147 6.2.1 Consumers 147 6.2.2 Retailers and wholesalers 148 6.2.3 Fishing and aquaculture industry 149 6.2.4 Non-government organizations 149 6.2.5 Governments 150 6.2.6 Developing countries 151 6.3 Comparative performance assessment 152 6.3.1 Criteria 152 6.3.2 Assessing performance 155 6.4 Ecolabelled lobsters 158 6.4.1 Panulirus cygnus (Australia) 158 6.4.2 Homarus americanus (Canada) 161 6.4.3 Homarus gammarus (France, UK) 163 6.4.4 Panulirus interruptus (Mexico) 166 6.5 Conclusions 168 6.5.1 Management issues 169 6.5.2 Stock issues 170 6.5.3 Environmental impacts 171 6.5.4 Developing countries 173 6.5.5 Successful certification and ecolabelling of lobsters 174 Appendix 175 Example Aquaculture Criteria and Grades: ecological performance and sustainability stringency 175 References 182 Chapter 7 Essential Habitats for Panulirus Spiny Lobsters 186 Patricia Briones-Fourzán and Enrique Lozano-Álvarez 7.1 Introduction 186 7.2 Essential habitats for ontogenetic shifters 189 7.2.1 Nursery and juvenile habitats 189 7.2.2 Adult and breeding habitats 192 7.2.3 Foraging habitats 193 7.3 Habitat specialists 194 7.4 Coexisting species: interspecific trade-offs 196 7.5 Global and local threats to habitats used by Panulirus lobsters 198 7.5.1 Fishing practices 198 7.5.2 Coastal development 199 7.5.3 Climate change and ocean acidification 199 7.5.4 Potential effects of habitat loss 200 7.6 Habitat management 200 7.6.1 Marine protected areas 200 7.6.2 Corollary: marine reserves and invasive species 202 7.6.3 Habitat enhancement 202 7.6.4 Casitas and the controversy over their use 203 7.6.5 Corollary: habitat enhancement and disease transmission 204 7.7 Conclusions 205 References 206 Chapter 8 Homarus 221 Richard A. Wahle, Kathleen M. Castro, Oliver Tully and J. Stanley Cobb 8.1 Introduction 221 8.2 Species overview 222 8.3 Life-history overview 224 8.4 Growth and age 225 8.4.1 Components of growth 225 8.4.2 Age determination 227 8.5 Maturation 228 8.5.1 Size at onset of maturity 228 8.5.2 Clutch size and fecundity 230 8.6 Larval and pre-settlement dynamics 230 8.7 Postlarval settlement and benthic recruitment 231 8.7.1 Settlement indices 231 8.7.2 Settler – fishery recruit relationship 233 8.8 Meta-population structure 233 8.9 Post-settlement mortality sources 235 8.9.1 Predators and habitat-mediated survival bottlenecks 235 8.9.2 Evidence of density-dependence 236 8.9.3 Disease 236 8.10 Homarus in a changing ecosystem 239 8.10.1 Global climate change effects 239 8.10.2 Altered food webs 240 8.11 Harvest and management of wild populations 240 8.11.1 Gear type and methods 240 8.11.2 Commercial exploitation 241 8.11.3 Fishery management 242 8.12 Mariculture and population enhancement 244 8.12.1 Mariculture 244 8.12.2 Stock enhancement 244 8.12.3 Habitat enhancement 245 8.13 Conclusions and future research 246 References 247 Chapter 9 Jasus and Sagmariasus Species 259 Andrew G. Jeffs, Caleb Gardner and Andy Cockcroft 9.1 Species and distribution 259 9.2 Reproduction, life history and growth 261 9.3 Ecology and behaviour 265 9.4 Predators and disease 267 9.5 Population dynamics 267 9.6 Harvest of wild populations and their regulation 268 9.6.1 South Africa and Namibia 269 9.6.2 Australia 270 9.6.3 New Zealand 271 9.6.4 Other Jasus fi sheries 272 9.7 Aquaculture 274 9.8 Marine protected areas 275 9.9 Managing ecosystem effects of fi shing 276 9.10 Conclusions 277 References 277 Chapter 10 Panulirus Species 289 Bruce F. Phillips, Roy Melville-Smith Matthew C. Kay and Armando Vega-Velázquez 10.1 Species and distribution 289 10.2 Life history, growth and reproduction 290 10.3 Predators and diseases 291 10.4 Ecology and behaviour 292 10.5 Population dynamics and regulation 293 10.6 Harvest of wild populations and their regulations 293 10.6.1 Australia and Papua New Guinea 293 10.6.2 Cuba 300 10.6.3 USA (Florida) 302 10.6.4 Brazil 304 10.6.5 Baja California Mexico and California USA 305 10.6.6 India 310 10.6.7 Kenya and Somalia 311 10.6.8 Indonesia 311 10.6.9 Japan 311 10.7 Aquaculture and enhancement 312 10.7.1 Aquaculture 312 10.7.2 Enhancement 314 10.8 Management and conservation 314 10.9 Conclusions 315 References 315 Chapter 11 Palinurus Species 326 Johan C. Groeneveld, Raquel Goñi and David Díaz 11.1 Introduction 327 11.2 Species and distribution 327 11.2.1 Present-day distributions 327 11.2.2 Effects of climate change on past distribution patterns 327 11.3 Biology and ecology 329 11.3.1 Reproductive biology 329 11.3.2 Larval dispersal patterns and recruitment of pueruli 332 11.3.3 Moulting and growth 336 11.3.4 Population structure, size composition and sex ratios 338 11.3.5 Migrations and movement 339 11.3.6 Predators, defence and natural mortality 340 11.3.7 Diet 341 11.4 Molecular phylogeny and evolution 341 11.5 Harvest of wild populations 342 11.5.1 Palinurus elephas 342 11.5.2 Palinurus mauritanicus 343 11.5.3 Palinurus charlestoni 344 11.5.4 Palinurus gilchristi 344 11.5.5 Palinurus delagoae 344 11.5.6 Palinurus barbarae 346 11.6 Protection and enhancement 346 11.6.1 Marine Protected Areas 346 11.6.2 Enhancement 347 11.7 Monitoring and management 347 11.7.1 Northeast Atlantic and Mediterranean fi sheries 347 11.7.2 Southwest Indian Ocean fisheries 348 11.8 Conclusions 349 References 349 Chapter 12 Nephrops Species 357 Mike Bell, Ian Tuck and Helen Dobby 12.1 Introduction 357 12.2 Species and distribution 357 12.3 Life history 361 12.3.1 Growth 361 12.3.2 Reproduction 364 12.3.3 Food and feeding 369 12.3.4 Activity patterns 371 12.4 Population dynamics 375 12.4.1 Population structure 375 12.4.2 Mortality 377 12.4.3 Population regulation 382 12.5 Harvest of wild populations 383 12.5.1 Fishing methods 383 12.5.2 Catchability 388 12.5.3 Catches 389 12.6 Monitoring and management 389 12.6.1 Management measures and structures 389 12.6.2 Stock assessments 391 12.6.3 Status of stocks 395 References 396 Chapter 13 Commercial Scyllarids 414 Ehud Spanier and Kari L. Lavalli 13.1 Introduction 414 13.2 Taxonomy and systematic hierarchy 415 13.2.1 Features of the genera 415 13.2.2 Species and distribution 416 13.3 Anatomy 426 13.4 Life history 429 13.4.1 Phyllosoma 430 13.4.2 Nistos 431 13.4.3 Juveniles 432 13.4.4 Adults 434 13.5 Behaviour 436 13.5.1 Feeding behaviour 436 13.5.2 Sheltering behaviour and substrate preferences 440 13.5.3 Predators and antipredator behaviour 442 13.5.4 Mating behaviour 444 13.5.5 Movement patterns 445 13.6 Diseases 449 13.7 Harvest of wild populations 450 13.7.1 Thenus spp. fishery 451 13.7.2 Ibacus alticrenatus fishery 451 13.7.3 Ibacus brucei fishery 451 13.7.4 Ibacus chacei fishery 451 13.7.5 Ibacus ciliatus fishery 452 13.7.6 Ibacus peronii fishery 452 13.7.7 Parribacus spp. fisheries 452 13.7.8 Scyllarides aequinoctialis fishery 452 13.7.9 Scyllarides astori fishery 452 13.7.10 Scyllarides deceptor fishery 453 13.7.11 Scyllarides latus fi shery 453 13.7.12 Scyllarides nodifer fishery 453 13.7.13 Scyllarides obtusus fishery 454 13.7.14 Scyllarides squammosus fishery 454 13.7.15 Fishery concerns 454 13.8 Aquaculture and restocking 455 13.9 Summary 456 References 456 Chapter 14 Conclusions 467 Bruce F. Phillips References 468 Index 471 Colour plate section between pp. 130 and 131
£212.95
John Wiley & Sons Inc From Milk ByProducts to Milk Ingredients
Book SynopsisMilk is a complex substance, and a variety of constituents can be extracted from it for use as ingredients in other foods. The main ingredients from milk are milk fat, cheese and serum, but this range is continually expanding as food companies, dairies and dairy scientists seek to utilize as many raw materials and by-products as possible, to reduce waste, maximize efficiency, and increase productivity. Ingredients from Milkis a concise, fresh approach to ingredients derived from milk,containing guidance and new techniques for dairy industry professionals and scientists. has a structure is designed to mirror the process of extracting ingredients from milk, beginning with the basic concepts and following through the processes until finally arriving at the consumer products which constitute the end uses of ingredients from milk. This book is primarily targeted at the dairy industry, but also provides a valuable insight for academics and students Table of ContentsForeword xi Preface xiii Acknowledgements xv Introduction xvii 1 Ingredients 1 1.1 Ingredient list 3 1.2 Ingredient and cycle 10 1.3 Ingredient and adding value 17 References 25 2 Milk Specifics 27 2.1 Palette of ingredients 27 2.2 Milk composition 30 2.3 Proteins 35 2.4 Salts 47 2.5 Milk sugar 51 2.6 Lipids 56 References 63 3 Patents 69 3.1 General 70 3.2 Infant foods in the 19th century 76 3.3 Present patent procedure 84 3.4 Infant foods in the 21st century 86 References 93 Websites 95 4 Reuse 97 4.1 Cheese starter cultures 98 4.2 Process residuals 101 4.3 Cheese losses 106 References 109 5 Outside Constraints 113 5.1 Religious concerns 114 5.2 Safety 117 5.3 Sustainability 123 References 137 6 Vital Membrane Processes 141 6.1 Background 142 6.2 Principles 144 6.3 Dairy specifics 146 6.4 Membranes and ingredients 154 6.5 By-products 162 References 166 Further reading 167 7 End Users 169 7.1 Ingredient requirements 170 7.2 Feed products 189 7.3 Food products 191 7.4 Pharmaceutical products 201 References 202 Further reading 206 Information Sheets 207 Milk 209 Lipids 224 Cheese 232 Whey 240 Index 263
£138.65
John Wiley and Sons Ltd Handbook of Microalgal Culture
Book SynopsisAlgae are some of the fastest growing organisms in the world, with up to 90% of their weight made up from carbohydrate, protein and oil. As well as these macromolecules, microalgae are also rich in other high-value compounds, such as vitamins, pigments, and biologically active compounds, All these compounds can be extracted for use by the cosmetics, pharmaceutical, nutraceutical, and food industries, and the algae itself can be used for feeding of livestock, in particular fish, where on-going research is dedicated to increasing the percentage of fish and shellfish feed not derived from fish meal. Microalgae are also applied to wastewater bioremediation and carbon capture from industrial flue gases, and can be used as organic fertilizer. So far, only a few species of microalgae, including cyanobacteria, are under mass cultivation. The potential for expansion is enormous, considering the existing hundreds of thousands of species and subspecies, in which a large gene-pool offersTable of ContentsList of Contributors vi Acknowledgments xiii Introduction xiv Part 1: The Microalgal Cell with Reference to Mass Cultures 1 1 The Microalgal Cell 3 Robert A. Andersen 2 Photosynthesis in Microalgae 21 Jirý Masojýdek, Giuseppe Torzillo, and Michal Koblýzek 3 Basic Culturing and Analytical Measurement Techniques 37 Yuan-Kun Lee, Wei Chen, Hui Shen, Danxiang Han, Yantao Li, Howland D. T. Jones, Jerilyn A. Timlin, and Qiang Hu 4 Strategies for Bioprospecting Microalgae for Potential Commercial Applications 69 William Barclay and Kirk Apt 5 Maintenance of Microalgae in Culture Collections 80 Jerry J. Brand, Robert A. Andersen, and David R. Nobles Jr. 6 Environmental Stress Physiology with Reference to Mass Cultures 90 Giuseppe Torzillo and Avigad Vonshak 7 Environmental Effects on Cell Composition 114 Qiang Hu 8 Inorganic Algal Nutrition 123 Johan U. Grobbelaar 9 Commercial Production of Microalgae via Fermentation 134 William Barclay, Kirk Apt, and X. Daniel Dong 10 Molecular Genetic Manipulation of Microalgae: Principles and Applications 146 Roshan Prakash Shrestha, Farzad Haerizadeh, and Mark Hildebrand Part 2: Mass Cultivation and Processing of Microalgae 169 11 Biological Principles of Mass Cultivation of Photoautotrophic Microalgae 171 Amos Richmond 12 Theoretical Analysis of Culture Growth in Flat-Plate Bioreactors: The Essential Role of Timescales 205 Y. Zarmi, G. Bel, and C. Aflalo 13 Photobioreactors for Mass Production of Microalgae 225 Graziella C. Zittelli, Natascia Biondi, Liliana Rodolfi, and Mario R. Tredici 14 Downstream Processing of Cell Mass and Products 267 Emilio Molina Grima, Francisco Gabriel Aci´en Fern´andez, and Alfonso Robles Medina 15 First Principles of Techno-Economic Analysis of Algal Mass Culture 310 C. Meghan Downes and Qiang Hu Part 3: Commercial Species of Industrial Production 327 16 Chlorella: Industrial Production of Cell Mass and Chemicals 329 Jin Liu and Qiang Hu 17 Biology and Industrial Production of Arthrospira (Spirulina) 339 Amha Belay 18 Dunaliella: Biology, Production, and Markets 359 Michael A. Borowitzka 19 Biology and Industrial Potential of Botryococcus braunii 369 Makoto M. Watanabe and Yuuhiko Tanabe 20 Biology and Commercial Aspects of Haematococcus pluvialis 388 Danxiang Han, Yantao Li, and Qiang Hu 21 Novel Sulfated Polysaccharides of Red Microalgae: Basics and Applications 406 Shoshana (Malis) Arad and Dorit van Moppes 22 Hydrogen Production by Chlamydomonas reinhardtii 417 Giuseppe Torzillo and Michael Seibert 23 Biology and Biotechnology of Edible Nostoc 433 Danxiang Han, Zhongyang Deng, Fan Lu, and Zhengyu Hu 24 IGV GmbH Experience Report, Industrial Production of Microalgae Under Controlled Conditions: Innovative Prospects 445 O. Pulz, J. Broneske, and P. Waldeck 25 Microalgae for Human and Animal Nutrition 461 E. Wolfgang Becker 26 Bioactive and Novel Chemicals from Microalgae 504 R. Cameron Coates, Emily Trentacoste, and William H. Gerwick 27 High-value Recombinant Protein Production in Microalgae 532 Daniel J. Barrera and Stephen P. Mayfield 28 Molecular and Cellular Mechanisms for Lipid Synthesis and Accumulation in Microalgae: Biotechnological Implications 545 Yantao Li, Danxiang Han, Kangsup Yoon, Shunni Zhu, Milton Sommerfeld, and Qiang Hu 29 Biofuels from Microalgae 566 Maria J. Barbosa and Rene H. Wijffels Part 4: Water Pollution and Bioremediation by Microalgae 579 30 Eutrophication and Water Poisons 581 Susan Blackburn 31 Water Purification: Algae in Wastewater Oxidation Ponds 595 Asher Brenner and Aharon Abeliovich 32 Absorption and Adsorption of Heavy Metals by Microalgae 602 Drora Kaplan Part 5: Microalgae for Aquaculture 613 33 Microalgae for Aquaculture: The Current Global Situation and Future Trends 615 Arnaud Muller-Feuga 34 Microalga for Aquaculture: Practical Implications 628 Oded Zmora, Dan J. Grosse, Ning Zou, and Tzachi M. Samocha 35 Transgenic Marine Microalgae: A Value-Enhanced Fishmeal and Fish Oil Replacement 653 Jonathan Gressel 36 Microalgae for Aquaculture: Nutritional Aspects 671 E. Wolfgang Becker 37 The Enhancement of Marine Productivity for Climate Stabilization and Food Security 692 Ian S.F. Jones and Daniel P. Harrison Index 705
£254.95
John Wiley and Sons Ltd Bioactives in Fruit
Book SynopsisFor centuries we have known thatfruit is important for health, but we are only just beginning to fullyunderstand why.Bioactives in Fruit: Health Benefits and Functional Foodsaims tosummarise some of our current knowledge on the bioactive compounds thatare associated with the health benefits of specific fruits with a strongemphasis on the validation of health benefits by human intervention trials. Reflectingthe current interest in food and health, the book includes strategies to retainand enhance the bioactives in fruit through breeding, growing conditions, fruitstorage, processing into ingredients and production of functional foods. To accomplish this task authors withexpertise in biology, chemistry, pharmacology, food science, nutrition,medicine, and horticulture have contributed.They come from universities, government and industry funded researchinstitutes and biotechnology and food companies in Europe, the United States,Asia and New Zealand to give the book a Trade Review“Bioactives in Fruit: Health Benefits and Functional Foods is a major resource which will be required reading for anyone working in the fields of health and functional foods.” (Biotechnology, Agronomy, Society, Environment, 1 October 2013)Table of ContentsContributors xv Preface xxi 1 Introduction to the Major Classes of Bioactives Present in Fruit 1 Anusooya Gnanavinthan Bioactives 1 Classification of plant-derived bioctives 1 Bioactives in fruits 12 Conclusion 14 References 14 2 Fibre in Fruit 19 Bronwen G. Smith Introduction 19 Dietary fibre 19 Fruit 20 Plant tissues and types of cell walls 20 Cell wall polysaccharides 21 Effects of cooking or processing on cell wall composition 25 Health benefits 26 Future considerations for health functionality 27 References 28 3 Bioavailability of Antioxidant Compounds from Fruits 35 Iris F.F. Benzie and Sissi Wachtel-Galor Introduction 35 Antioxidants in fruits 36 Factors that affect antioxidant response to ingestion of fruit: ‘apparent’ and ‘real’ bioavailability 42 Getting to the end: a note on colonic metabolites 51 Finally, increasing bioavailability of antioxidants: can it and should it be done? 51 Conclusions 53 Acknowledgements 54 Declaration of interest 54 References 54 4 Pharmacokinetic and Pharmacodynamic Interaction of Functional Foods with Medicines 59 Shizuo Yamada, Yuko Taki, Shingen Misaka, Takashi Okura, Yoshiharu Deguchi, Keizo Umegaki, Hiroshi Watanabe, Yasuo Watanabe and Margot Skinner Introduction 59 Fruits 60 Ginkgo biloba extract (GBE) 63 Green Tea 68 Saw palmetto extract (SPE) 72 Conclusions 73 Acknowledgements 74 References 74 5 Health Properties of Apple and Pear 81 Richard Espley and Stefan Martens Introduction 81 The origin of apples 81 Domestication of apples 82 Apple production 82 Major classes of apple bioactives 82 Biosynthesis and genetic regulation of apple bioactives 86 Apple and human health 88 Storage and processing 93 Strategies to improve the bioactive content of apples 93 Conclusions 94 References 94 6 Orange and Grapefruit Bioactive Compounds, Health Benefits and Other Attributes 101 Paul F. Cancalon Introduction 101 Composition of citrus 102 Bioavailability and metabolization of citrus phytochemicals 102 Citrus and specific ailments 103 Attributes of citrus having raised disproportionate concerns 111 Conclusions 116 References 117 7 Health Benefits from Pomegranates and Stone Fruit, Including Plums, Peaches, Apricots and Cherries 125 Francisco A. Tom´as-Barber´an, David Ruiz, Daniel Valero, Diego Rivera,Conchita Ob´on, Catalina S´anchez-Roca and Mar´ıa I. Gil Introduction 125 The origin, diversity and traditional uses of the pomegranate (PUNICA GRANATUM L.) 125 The origin, diversity and traditional uses of the stone fruits (PRUNUS L.) 126 Phytochemical composition 128 Effect of processing and storage on pomegranate and stone fruit bioactives 138 Health effects of pomegranates 149 Health effects of stone fruit 151 Conclusion 158 References 159 8 The Potential Health Benefits of the Subtropical Fruits Kiwifruit, Feijoa and Tamarillo 169 Stephen J.M. Skinner, Denise Hunter, Suengmok Cho and Margot Skinner Introduction 169 Kiwifruit 169 Feijoa 182 Tamarillo 186 Conclusion 187 References 188 9 Effect of Health-promoting Properties of Grapes, Including Resveratrol 197 Susan S. Percival and Robin L. West Introduction 197 Bioavailability and metabolic fate of compounds 198 Heart health benefits and potential mechanisms of action 200 Immunity 205 Cancer 206 Obesity, metabolic syndrome and diabetes 207 Cognition 208 Conclusion 211 Acknowledgements 211 References 211 10 Potential Health Benefits of Blackcurrants 215 Rosalind Miller, Sophie Putnam, Michael Edwards, Gary Woodward and Colin Kay Introduction 215 Bioactivity of anthocyanins and metabolites 224 Future direction of research 237 List of abbreviations 237 References 238 11 Overview of the Health Properties of Blueberries 251 Carrie M. Elks, Joseph Francis, April J. Stull, William T. Cefalu, Barbara Shukitt-Hale and Donald K. Ingram Introduction 251 Bioactive components of blueberries 251 Obesity and insulin resistance 253 Type 2 diabetes mellitus 254 Cardiovascular diseases 256 Cancer 259 Longevity 261 Neuroprotection and aging 262 Gastrointestinal diseases 266 Vision 266 Conclusion 267 References 268 12 Cranberry Polyphenols in the Promotion of Urinary Tract, Cardiovascular and Emerging Health Areas 273 Kerrie L. Kaspar and Christina Khoo Introduction 273 Bioactives in cranberry 274 Health benefits of cranberry 277 Conclusion 286 References 286 Further Reading/Resources 292 13 Vegetable Fruits: A Cornucopia of Health Benefits 293 Carolyn E. Lister Introduction 293 Tomatoes 300 Capsicum 310 Other solanaceous vegetable fruits 317 Cucurbitaceae 319 Other vegetable fruits 324 Conclusions 325 References 326 Further Reading/Resources 334 14 Potential Health Benefits of Avocados 337 Donald K. Ingram, Carrie M. Elks, Gary M. Davenport and George S. Roth Introduction 337 Antioxidant properties 339 Cardiovascular and metabolic disease 339 Osteoarthritis/Bone health 341 Inflammation 343 Cancer 344 Neuroprotection 345 Wound healing 345 Aging 345 Toxicity 347 Conclusions 348 References 348 15 Cardiovascular Benefits of Olive Oil: Beyond Effects of Fat Content 353 Elena M. Yubero-Serrano, Antonio Camargo Garcia, Jose Lopez-Miranda and Francisco Perez-Jimenez Introduction 353 Factors affecting phenol compound content in VOO 355 The health effect of VOO 357 Conclusion and future perspectives 361 Acknowledgements 362 References 362 16 Cocoa, Blood Flow and the Brain 367 Crystal F. Haskell and Anthony W. Watson Introduction 367 Cultivation and extraction 367 Active components 368 Pharmacokinetics and absorption 369 Mechanism of action 371 Human intervention trials 372 Epidemiological evidence 380 Conclusions 381 References 384 17 Breeding for Enhanced Bioactives in Berry Fruit 389 Alastair Currie, Jessica Scalzo and Bruno Mezzetti Introduction 389 Breeding berry fruit for improved bioactives 392 Use of genetic engineering for improving bioactive compounds 400 Conclusions 403 References 403 18 The Influence of Pre- and Postharvest Environmental Stress on Fruit Bioactives 409 David J. Burritt Introduction 409 The main groups of fruit bioactives sensitive to environmental stressors and their associations with human health 410 The main environmental stressors that can influence the levels of bioactives in fruits 413 The influence of environmental stressors and other treatments on the levels of bioactives in some commercially important fruits 416 Xenohormesis: an ancient response with modern applications 421 References 422 19 Recovery of Valuable Bioactives from Residues Arising from Fruit Processing 429 Zaid Saleh, Reinhold Carle and Dietmar Rolf Kammerer Introduction 429 Membrane separation and filtration 432 Adsorption and ion exchange processes 444 Summary 461 Nomenclature 461 References 462 20 Stability and Bioaccessibility of Fruit Bioactives in Foods: Food Component Interactions and Matrix Effect 467 Dongxiao Sun-Waterhouse Introduction 467 Key components present in fruit-based functional foods 468 Interactions between fruit bioactives and other food components in various food systems 477 Conclusion and future outlook 498 References 499 Index 509
£151.95
Bloomberg Press Aqua Shock
Book SynopsisAn objective look at America''s rapidly shrinking water supply Once believed to be a problem limited to America''s southwest, water shortages are now an issue coast to coast, from New England to California. In Aqua Shock: The Water Crisis in America, author Susan J. Marks provides a comprehensive analysis of the current conflicts being waged over dwindling water supplies. She presents the findings of university studies, think tanks, and research groups, as well as the opinions of water experts, including Peter Gleick, president of the Pacific Institute for Studies in Development, Environment, and Security. The book Explains where our water comes from and who controls it, as well as the cost of water on cash, commodities, and capitalism Describes the risks of running out of water Details how we can preserve and protect our most precious, yet most undervalued natural resource Right now, battles over water supplies rage
£12.34
John Wiley & Sons Inc Sustaining Soil Productivity in Response to
Book SynopsisSustaining Soil Productivity in Response to Global Climate Change: Science, Policy, and Ethics is a multi-disciplinary volume exploring the ethical, political and social issues surrounding the stewardship of our vital soil resources.Trade Review“This book provides a useful primer in ethics and the philosophy of science in the context of soils. I enjoyed reading it and it is refreshing to see the attention given to the interaction between science and policy.” (European Journal of Soil Science, 1 August 2012 “There is also a useful body of information that provides a basic summary of the state of knowledge and thought about climate change in 2009. For both aspects, it is worth adding to one’s library.” (Canadian Journal of Soil Science, 11 July 2013) "This is one of those rare books - a conference publication that is full of pleasant surprises ... In summary, this is a thought-provoking publication, which reinforces the notion that soils confer real biophysical limits to the expansion of the market economy." (Expl Agric, 2012) Table of ContentsContributors xi Foreword by Sally Collins xv Introduction xvii Chapter 1 Science, Ethics, and the Historical Roots of Our Ecological Crisis: Was White Right? 3Thomas J. Sauer and Michael P. Nelson 1.1 Introduction 3 1.2 Historical Perspective on Soil Degradation 4 1.3 The New Challenge of Global Climate Change 5 1.4 White 8 1.5 Other Views on the Ethics of Land Use: Leopold et al. 9 1.6 Ethical Considerations of Strategies for Climate Change Mitigation: An Example 11 1.7 Conclusions 13 Acknowledgements 14 Chapter 2 Intellectual Inertia: An Uneasy Tension between Collective Validation of the Known and Encouraging Exploration of the Unknown 17John M. Norman 2.1 Introduction 17 2.2 Defining Intellectual Inertia 17 2.3 Examples of Intellectual Inertia 18 2.4 Intellectual Inertia is Unavoidable But Requires Vigilance 21 2.5 Intellectual Inertia and Climate Change Science 23 2.6 Optimizing Intellectual Inertia 26 Chapter 3 The Ethics of Soil: Stewardship, Motivation, and Moral Framing 31Paul B. Thompson 3.1 Introduction 31 3.2 Private Property and Personal Ethics 32 3.3 Common Pool Resources 33 3.4 Public Policy 35 3.5 Instrumental Values of Soil 36 3.6 Beyond Instrumental Value 38 3.7 Conclusion and Next Steps 40 Chapter 4 Aldo Leopold and the Land Ethic: An Argument for Sustaining Soils 43Susan L. Flader 4.1 Introduction 43 4.2 The Shaping of a Progressive 43 4.3 Erosion as a Menace 45 4.4 Standards of Conservation 46 4.5 Conservation as a Moral Issue 47 4.6 Wildlife and Soils 49 4.7 The Conservation Ethic 50 4.8 An Adventure in Cooperative Conservation 52 4.9 Land Pathology 55 4.10 Land Health 56 4.11 The Land Ethic 59 4.12 Epilogue 61 Chapter 5 Rural Response to Climate Change in Poor Countries: Ethics, Policies, and Scientific Support Systems in Their Agricultural Environment 67C. J. (Kees) Stigter 5.1 Introduction 67 5.2 Ethics 68 5.3 Policies 69 5.4 Scientific Support Systems 71 5.5 Conclusions 75 Chapter 6 Soil and Human Health 79Eiliv Steinnes 6.1 Introduction 79 6.2 Essential Trace Elements 80 6.3 Concerns for the Future 84 Chapter 7 Agroecological Approaches to Help “Climate Proof ” Agriculture While Raising Productivity in the Twenty-First Century 87Norman Uphoff 7.1 Introduction 87 7.2 Agroecological Approaches 88 7.3 The System of Rice Intensification 90 7.4 Effects of SRI Practices on Agriculture Affected by Climate Change 93 7.5 Applications to Crops Other than Rice 97 7.6 Climate-Proofing Agriculture 98 Chapter 8 Ecological Integrity and Biological Integrity: The Right to Food 103Laura Westra 8.1 Introduction 103 8.2 Ecological Integrity and Food Production Today 104 8.3 The Legal Status of Genetically Modified Organisms 110 8.4 Western Diets and Lifestyle Preferences: Vegan versus Carnivore 112 8.5 Conclusion 113 Chapter 9 Soil Ecosystem Services: Sustaining Returns on Investment into Natural Capital 117Brent E. Clothier, Alistair J. Hall, Markus Deurer, Steven R. Green, and Alec D. Mackay 9.1 Introduction 117 9.2 F. H. King—“Farmers of Forty Centuries” 118 9.3 Soil: Valuable Natural Capital 120 9.4 Valuing Ecosystem Services 123 9.5 Valuing Carbon and Soil Ecosystem Services 125 9.6 Valuing Terroir 129 9.7 Land-Use Policy, Nutrient Management, and Natural Capital 133 9.8 Conclusion 136 Chapter 10 Climate and Land Degradation 141Mannava V. K. Sivakumar 10.1 Introduction 141 10.2 Influence of Land Surface Changes on Climate 142 10.3 Climate Change and Land Degradation 142 10.4 Climate Variability and Impacts on Land Degradation 145 10.5 Technologies, Policies, and Measures to Address the Linkages between Climate and Land Degradation 151 10.6 Future Perspectives 151 Chapter 11 The Role of Soils and Biogeochemistry in the Climate and Earth System 155Elisabeth A. Holland 11.1 Introduction 155 11.2 Lessons Learned from the Intergovernmental Panel on Climate Change 155 11.3 The Carbon Cycle 159 11.4 The Nitrogen Cycle 163 11.5 Future of Earth System Models 165 Chapter 12 Net Agricultural Greenhouse Gases: Mitigation Strategies and Implications 169Claudia Wagner-Riddle and Alfons Weersink 12.1 Introduction 169 12.2 Mitigation Practices for Reduction of Net GHG Emissions 170 12.3 Net GHG Reduction 172 12.4 Case Study 1: GHG Emission Mitigation through Composting of Liquid Swine Manure 172 12.5 Case Study 2: Direct and Indirect N2O Emission Reduction through Soil Tillage and Nitrogen Fertilizer Management Practices 174 12.6 Designing Policies for Reduced Nitrogen Fertilizer Use 175 12.7 Conclusion 180 Chapter 13 Overview on Response of Global Soil Carbon Pools to Climate and Land-Use Changes 183Thomas Eglin, Philippe Ciais, Shi Long Piao, Pierre Barré, Valentin Belassen, Patricia Cadule, Claire Chenu, Thomas Gasser, Markus Reichstein, and Pete Smith 13.1 Introduction 183 13.2 Global Distribution of SOC 183 13.3 Global Vulnerability of SOC to Climate and Land-Use Change 185 13.4 Historical Land Cover, Agricultural Management, and Climate Change Effects on SOC 186 13.5 Future Changes in Climate and Land Use and the SOC Balance 190 13.6 Discussion: Uncertainties and Future Directions 192 13.7 Conclusions 193 13.8 Methods 194 Acknowledgement 195 Chapter 14 Potential Impacts of Climate Change on Microbial Function in Soil: The Effect of Elevated CO2 Concentration 201Paolo Nannipieri 14.1 Introduction 201 14.2 Effect of CO2 Concentration on Plant C Inputs including Rhizodeposition to Soil 202 14.3 Effects of Elevated CO2 Concentration on Activity, Size, and Composition of Soil Microbiota 203 14.4 Effects of Elevated CO2 Concentration on Mycorrhizal Infections of Plants 205 14.5 Effect of Elevated CO2 Concentration on Biotic Interactions and on the Rhizosphere Microfauna 205 14.6 Effects of Increased CO2 Concentration, Global Warming, and Changes in Soil Moisture on Microbial Functions Related to C Sequestration in Soil 206 14.7 Conclusions 208 Chapter 15 Impacts of Climate Change on Forest Soil Carbon: Uncertainties and Lessons from Afforestation Case Studies 213Philip J. Polglase and Keryn I. Paul 15.1 Introduction 213 15.2 Afforestation Overview 215 15.3 Implications for Predicting Climate Change Impacts 218 15.4 Modeling the Impacts of Climate Change on Soil Carbon 219 15.5 Conclusion 222 Acknowledgments 222 Chapter 16 The Effect of Forest Management on Soil Organic Carbon 225Giustino Tonon, Silvia Dezi, Maurizio Ventura, and Francesca Scandellari 16.1 Forest Ecosystems and Global Carbon Cycle 225 16.2 Effect of Forest Management on Soil Organic Carbon Sequestration 227 16.3 Forest Management Strategies and Forest Structures Improving Carbon Storage 234 16.4 Conclusions 235 Index 239
£190.90
John Wiley and Sons Ltd Echinoderm Aquaculture
Book SynopsisSea urchins and sea cucumbers are highly sought after delicacies growing in popularity globally. The demand for these species is rapidly outpacing natural stocks, and researchers and seafood industry personnel are now looking towards aquaculture as a means of providing a sustainable supply of these organism.Trade Review"This book presents a selection of interesting, highly referenced and well-informed case studies of sea urchin and sea cucumber aquaculture." (The Biologist 2016)Table of ContentsList of Contributors vii Part I: Biology and Exploitation of Echinoderms Chapter 1 Sea Urchin Ecology and Biology 3Larry G. Harris and Stephen D. Eddy Chapter 2 Use and Exploitation of Sea Urchins 25Jenny Sun and Fu-Sung Chiang Chapter 3 Sea Cucumber Biology and Ecology 47Matthew Slater and Jiaxin Chen Chapter 4 Use and Exploitation of Sea Cucumbers 57Matthew Slater Part II: Sea Urchin Aquaculture Chapter 5 Sea Urchin Aquaculture in Japan 77Tatsuya Unuma, Yuichi Sakai, Yukio Agatsuma, and Takaaki Kayaba Chapter 6 Sea Urchin Aquaculture in China 127Hui Liu and Ya-qing Chang Chapter 7 Sea Urchin Aquaculture in Norway 147James P., Siikavuopio S.I., and Mortensen A. Chapter 8 Aquaculture of the Green Sea Urchin Strongylocentrotus droebachiensis in North America 175Stephen D. Eddy, Nicholas P. Brown, and Larry G. Harris Chapter 9 Sea Urchin Aquaculture in Scotland 211Maeve Kelly, Stefano Carboni, Elizabeth Cook, and Adam Hughes Chapter 10 Sea Urchin Aquaculture in Australia 225Jane E. Williamson Chapter 11 Sea Urchin Aquaculture in New Zealand 245M.F. Barker Chapter 12 Enhancing the Commercial Quality of Edible Sea Urchin Gonads – Technologies Emphasizing Nutritive Phagocytes 263Charles W. Walker, S.A. Böttger, Tatsuya Unuma, Stephen A. Watts, Larry G. Harris, Addison L. Lawrence, and Stephen D. Eddy Part III: Sea Cucumber Aquaculture Chapter 13 Sea Cucumber Farming in Japan 289H. Katow, S. Okumura, Y. Sakai, and C. Shibuya Chapter 14 Sea Cucumber Aquaculture in China 317Jiaxin Chen and Yaqing Chang Chapter 15 Sea Cucumber Farming in Southeast Asia (Malaysia, Philippines, Indonesia, Vietnam) 331Ambo Tuwo and Joeharnani Tresnati Chapter 16 Sea Cucumber Aquaculture in New Zealand 353P. Heath, J. Stenton Dozey, and A. Jeffs Index 361
£185.20
Random House USA Inc Resetting the Table
Book SynopsisA bold, science-based corrective to the groundswell of misinformation about food and how it''s produced, examining in detail local and organic food, food companies, nutrition labeling, ethical treatment of animals, environmental impact, and every other aspect from farm to table.Consumers want to know more about their food—including the farm from which it came, the chemicals used to grow it, its nutritional value, how the animals were treated, and the costs to the environment. They are being told that buying organic foods, unprocessed and sourced from small local farms, is the most healthful and sustainable option. But what if we’re wrong? In Resetting the Table, Robert Paarlberg reviews the evidence and finds abundant reason to disagree. He delineates the ways in which global food markets have in fact improved our diet, and how industrial farming has recently turned green, thanks to GPS-guided precision methods that cut energy use and chemical p
£15.30
ABC Books Muster Dogs
Book Synopsis
£22.49
Schiffer Publishing Ltd Fancy Fences Gates Great Ideas for Backyard
Book SynopsisThis inspiring compendium of beautifully designed and crafted fences and gates will inspire homeowners and handymen to get right to work. This is a rich resource of dozens of beautifully crafted fences, any one of which could be the envy of your neighborhood. A how-to section helps you plan, plot, and execute a fence project. Included are ideas for privacy fences, fence/planter combinations, built-in seating, and arbor gates. Styles represented include fences influenced by the Arts & Crafts movement and Asian and traditional European designs. There are great ideas for providing privacy for a deck, patio, pool, or hot tub, and great gates to frame impressive entryways.
£17.09
Schiffer Publishing Ltd Ford Farm Toys
Book Synopsis
£23.79
Schiffer Publishing Ltd LIVING BARNS Schiffer Books How to Find and
Book Synopsis
£33.29
The University Press of Kentucky Growing Stories from India
Book SynopsisLessons from the Hindu culture are used to teach the world methods of sustainability.
£27.00
The University Press of Kentucky A Revolution Down on the Farm The Transformation
Book SynopsisConkin's A Revolution Down on the Farm: The Transformation of American Agriculture since 1929 charts the profound changes in farming that have occurred during his lifetime. Conkin's personal experience growing up on a small Tennessee farm complements compelling statistical data from the U.S. Department of Agriculture.
£25.00
John Wiley and Sons Ltd Thermal Processing of ReadytoEat Meat Products
Book SynopsisThermal Processing of Ready-to-Eat Meat Products provides critical technical information on all aspects of thermal processing of RTE meat products. Edited and authored bythe most experienced and knowledgeable people in the meat industry on this subject, the book addresses all technical and regulatory aspects of the production of RTE meat products, such as heat and mass transfer, pathogen lethality, post-packaging pasteurization, sanitary design, predictive equations and supportive documentation for HACCP.Table of ContentsContributors ix Preface xi Chapter 1 Heat and Mass Transfer 3Bradley P. Marks Chapter 2 Microbiology of Cooked Meats 17Aubrey F. Mendonca Chapter 3 Fundamentals of Continuous Thermal Processing 39Donald Burge Chapter 4 Thermal Processing of Slurries 57Darrell Horn and Daniel Voit Chapter 5 Processing Interventions to Inhibit Listera monocytogenes Growth in Ready-to-Eat Meat Products 87C. Lynn Knipe Chapter 6 Introduction to Lethality Equations 127Bradley P. Marks Chapter 7 Predictive Microbiology Information Portal with Particular Reference to the USDA—Pathogen Modeling Program 137Vijay Juneja and Andy Hwang Chapter 8 Supporting Documentation Materials for HACCP Decisions 153Mary Kay Folk Chapter 9 The Ten Principles of Sanitary Design for Ready-to-Eat Processing Equipment 163David Kramer Chapter 10 Principles of Sanitary Design for Facilities 173David Kramer Chapter 11 Third-Party Audits 187Robert E. Rust Chapter 12 Food Safety Beyond Guidelines and Regulations 195Bradley P. Marks Appendix A Objectives and Critical Elements of Thermal Processing of Ready-to-Eat Meat Products 213Erwin Waters Index 229
£198.50
