Aquaculture and fish-farming Books
Taylor & Francis Ltd Aquatic Plants
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£65.54
Taylor & Francis Ltd Oceans and Society
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£33.99
Taylor & Francis Ltd Oceans and Society
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£118.75
Taylor & Francis Ltd Ancient Seas of Southern Florida
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£128.25
Taylor & Francis Ltd Biology and Management of Invasive Quagga and Zebra Mussels in the Western United States
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£43.69
Taylor & Francis Ltd Broodstock Management and Fish Seed Production
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£99.75
Taylor & Francis Seafood Supply Chains
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£39.99
Taylor & Francis Ltd Oceanography and Marine Biology
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£199.50
Taylor & Francis Ltd Recent Advances in Freshwater Crustacean Biodiversity and Conservation
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£68.39
Taylor & Francis Ltd Aquatic Ecosystems in a Changing Climate
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£43.69
Taylor & Francis Aquaculture Landscapes
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£43.99
Taylor & Francis Conflicts over Marine and Coastal Common Resources
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£41.99
Taylor & Francis Ltd Women in Field Biology
Book SynopsisWomen are contributing to disciplines once the sole domain of men. Field biology has been no different. The history of women field biologists, embedded in a history largely made and recorded by men, has never been written. Compilations of biographies have been assembled, but the narrativetheir storyhas never been told. In part, this is because many expressed their passion for nature as writers, artists, collectors, and educators during eras when women were excluded from the male-centric world of natural history and science. The history of women field biologists is intertwined with men's changing views of female intellect and with increasing educational opportunities available to women. Given the preponderance of today's professional female ecologists, animal behaviorists, systematists, conservation biologists, wildlife biologists, restoration ecologists, and natural historians, it is time to tell this storythe challenges and hardships they faced and still face, and the prominent rolTable of ContentsPreamble Section 1: Historical Perspective Chapter 1: Introduction Origins: Europe Origins: North America Chapter 2: Pre-1880 (Late Age of Discovery)EuropeNorth America Chapter 3: 1880 to 1916 (Gilded Age)Chapter 4: 1917 to 1945 (War and Interwar Years) The Chicago plant ecologists The Chicago animal ecologists The Nebraska/Minnesota plant ecologists The Wisconsin limnologists The Cornell legacy Elsewhere in the United States Chapter 5: 1945 to 1972 (Postwar Years)Chapter 6: 1972 to Present (Civil Rights Era)Section 2: Current Perspectives 8. Chapter 7: Backgrounds, Paths, and Careers 9. Chapter 8: Experiences and Perspectives Role models and mentors Tales from the field Joys and challenges of motherhood and field biology Advocacy for women: science outreach: service to the profession Are there advantages of being a woman in the field? Hardships and challenges Subtle or overt message that females are intellectuallyinferior to males Prevented from doing something because of being awoman Need to prove self Safety issues/Vulnerability as a woman Sexual harassment/Assault Bullying/Harassment/Jealousy/Stealing Appearance Other challenges Challenges associated with being a woman of colorin field biology Microaggressions (and some not so micro) Positive change Increasing diversity and inclusivity "Words of wisdom" for the next generationSection 3: Looking Toward the Future Chapter 9: Ongoing Challenges and Moving Forward Gender bias in science Prove-it-againThe tightrope The maternal wall Tug of war Isolation Additional challenges faced by women field biologists Ethnic and racial minorities in field biology Moving forward
£39.99
Taylor & Francis Ltd Extremophiles
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£156.75
Taylor & Francis Ltd Target Organ Toxicity in Marine and Freshwater Teleosts Organs New Perspectives Toxicology and the Environment
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£175.75
Taylor & Francis Marine Environmental Governance
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£137.75
Taylor & Francis Marine Environmental Governance
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£43.99
Taylor & Francis Aquaculture Technology in Developing Countries
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£128.25
Taylor & Francis Marine Genetic Resources Access and Benefit Sharing
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£137.75
Taylor & Francis Marine Policy
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£128.25
Taylor & Francis Marine Policy
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£47.49
Taylor & Francis Routledge Handbook of National and Regional Ocean Policies
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£58.89
Taylor & Francis Ltd Parasitic Worms Of Fish
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£451.25
Taylor & Francis Ltd Minorities in Shark Sciences
Book SynopsisMinorities in Shark Sciences showcases the work done by Black, Indigenous and People of Color around the world in the fields of shark science and conservation. Edited by three minority researchers, it provides positive role models for the next generation. Highlighting new and important research done in the fields of biology, ecology, and evolution, the book places emphasis on scientists with diverse backgrounds and expertise from around the world. The heart of this book is that community and minority voices are important (and have always been) to science regardless of diplomas/universities/accolades/western standards of academia. Despite the use of the term Minorities', most of the world's population do not identify as white nor male, and in fact all minorities together comprise the global majority of humans. For those in these historically underserved and underrepresented demographics, it is meaningful to be highlighted and be given credit for their contributions. TTrade Review"The diversity of authors in each chapter provides a fresh, inclusive, and global perspective to shark biology. I could envision teaching a course on sharks from this book – it covers the "required" topics and more importantly, highlights the scientists doing this work."Sora Lee Kim, Assistant Professor, Life and Environmental Sciences, University of California Merced, USA"This book will change your perspective of sharks, with easy-to-understand science and facts." Alex R, high school student, USA"I really enjoyed learning more details about sharks and the people who study and understand them. This book is a great place to start for anyone who wants to learn about sharks and why they are very important to the ocean. I like how the authors are introduced before each chapter. I was able to learn more about each person and how they study sharks. The keywords in each chapter helped me to learn new vocabulary"Addison W, age 13, USA"This topic, other than what I have heard Addison talk about, is completely new to me and I learned so much. I love the storytelling that is combined with the technical information."Addison’s mom, USA"The diversity of authors in each chapter provides a fresh, inclusive, and global perspective to shark biology. I could envision teaching a course on sharks from this book – it covers the "required" topics and more importantly, highlights the scientists doing this work."Sora Lee Kim, Assistant Professor, Life and Environmental Sciences, University of California Merced, USA"This book will change your perspective of sharks, with easy-to-understand science and facts." Alex R, high school student, USA"I really enjoyed learning more details about sharks and the people who study and understand them. This book is a great place to start for anyone who wants to learn about sharks and why they are very important to the ocean. I like how the authors are introduced before each chapter. I was able to learn more about each person and how they study sharks. The keywords in each chapter helped me to learn new vocabulary"Addison W, age 13, USA"This topic, other than what I have heard Addison talk about, is completely new to me and I learned so much. I love the storytelling that is combined with the technical information."Addison’s mom, USATable of ContentsList of Contributors. Preface. Introduction. Chapter 1: Public Perceptions of Sharks. Chapter 2: Elasmobranch Ecology and Evolution. Chapter 3: Fields of Elasmobranch Anatomy and Physiology. Chapter 4: Shark Conservation and Fisheries Management Across the Globe. Conclusion. Additional Resources. Index
£34.19
Taylor & Francis Ltd Growth and Decay of Coral Reefs
Book SynopsisGrowth and Decay of Coral Reefs: Fifty Years of Learning describes how coral reefs have alternately flourished and declined over the last 50 years and the dynamics of these changes. The study is based on recordings at 30 different locations along the Sudanese coast, visited by the author between 1971 and 1973.Beyond the Red Sea''s desert shores lie some of the richest and most diverse coral reefs on our planet. Over a thousand species of reef fishes, matched by a similar abundance of living corals, creating habitats scientists were only just beginning to understand. The complexity of the inter-relations was truly mesmerizing. A single intervention, such as removal of a key species, could cause the whole community to collapse. Healthy corals were transformed into green weed-smothered reefs, accompanied by the loss of both corals and fish.Based on the author's observations of how knowledge and perspectives have changed over the last 50 years, this book highlighTable of Contents1. Introduction 2. Hydrography 3. Reef Conservation Section 1: Fish 4. Fish Surveys 5. Fish Recorded at Reef Sites 6. Fish in Suakin Harbour 7. Fish In Dungonab Bay 8. Fish on Cousteau’s Garage Section 2: Corals 9. Coral Habitats: Building Sites and Graveyards 10. Sea Urchins’ Impacts on Coral Reefs 11. Coral Communities 12. Coral-Killing Sponges 13. Other Coral Killers 14. Coral Bleaching 15. Growth and Distribution of Corals on Cousteau's Underwater Garage Section 3: Turf Wars 16. Ecological Impact of CCA, Filamentous Algae and Grazing Fish 17. Sponging on Coral Section 4: Underwater Recording 18. Port Sudan 19. Suakin Region 20. Dungonab Bay 21. MV. Mani 22. Towartit Reefs 23. Mesharifa Island 24. Shambaya Island 25. Wingate Barrier Reef 26. Sanganeb Reef 27. Shaab Rumi 28. Discussion
£76.99
Taylor & Francis Ltd Hydroides of the World
Book SynopsisSerpulid polychaetes are a unique and highly specialised group of marine segmented worms that have adapted to inhabiting self-secreted calcareous tubes attached to a wide range of hard substrates. These animals are found across all depths and habitats of the world's oceans, and some form mutually beneficial associations with live corals. The genus Hydroides is of special concern and importance, as it is not only the largest, but also one of the most ecologically and economically important groups of marine invertebrates because it includes notorious biofoulers and common bioinvaders that travel around the world hitchhiking on ships' hulls. This is the first fully illustrated guide to this notorious serpulid genus of calcareous tubeworms, providing a comprehensive diagnostic treatment of all known species of the genus Hydroides. This important reference provides reliable identification tools to distinguish tubeworms from potential alien invaders thTable of ContentsIntroduction. General body morphology. Tubes. Tube morphology. Tube composition and mineralogy. Tube ultrastructure. Organic tube lining. Tube formation. Fossil record. History of studies. Taxonomic studies. Reproduction, development and life history. Reproduction. Larval development. Settlement. Juvenile growth and maturation. Ontogeny: reversible asymmetry, compensatory regeneration and duplicity. Reversible asymmetry and compensatory regeneration. Duplicity. Malformations. Bioperculate chimaera. Economic and ecological impacts. Nuisance fouling species. Invasive species. Model organisms for research. Barcoding, phylogeny and genome structure. Barcoding. Phylogeny. Genome structure. Biogeography. Patterns of geographical distribution. Methods of collecting, examination, preservation and identification. Collecting. Examination and preservation. Identification. Diagnostic characters used for identification. Key to the species of Hydroides worldwide. Taxonomic account. Abbreviations of institutions where type material is deposited. Glossary. References. Index.
£147.25
Taylor & Francis Ltd The Indian Ocean - A Perspective: Volume 1
Book SynopsisThe Indian Ocean represents a part of the global Ocean that has been less studied by modern oceanography than the Atlantic and Pacific parts. This is remarkable, since the Indian Ocean was subject to much historic exploration through navigators from Asia, India, the Middle East and lastly from Europe.This unique, comprehensive reference set on the Indian Ocean, covers all oceanographical aspects with its physics, chemistry, biology and geology in 21 peer-reviewed expert-written chapters. Besides the well-ground basis on the Ocean’s characteristics and a wealth of data, some unique features presented are the monsoon - the biennial reversal of winds and the resultant surface circulation; the tropical and sub-tropical jet streams, namely the Somali current, the Agulhas current and the Leevwin current; the oxygen-poor intermediate waters in its northern part which significantly contribute several green house gases to the atmosphere, for example, carbon dioxide, nitrous oxide, methane and dimethyl sulphide; its exhaustive coral reefs and mangrove vegetation; and the polymetallic nodules at its depths and its other mineral resources. Moreover, an analysis is provided of the anthropogenic contributions and their impacts on the health of the Indian Ocean; and that of estuary environments of important rivers of the 15 littoral countries. Intended for research scientists, professionals and students working in physical, chemical and geological oceanography.Table of ContentsVolume 1 1. Physical Oceanography 2. The Climate 3. Applications of Satellite Remote Sensing in the Southern Indian Ocean 4. Chemical Oceanography 5. Oceanography of Marginal Seas 6. Features of Some Significant Estuaries of India 7. Estuaries of Littoral Countries other than India 8. Health of the Indian Ocean 9. Bioactive Substances IndexVolume 2 10. Primary Productivity 11. Zooplankton 12. Benthos 13. Biology of Corals and Coral Reefs 14. Marine Microbiology – A Glimpese of the Strides in the Indian and the Global Arena 15. Mangroves 16. Seaweed Resources 17. Mineral Resources 18. Geochemistry of Sediments 19. Western Indian Ocean – A Glimpse of the Tectonic Scenario 20. Structure and Tectonic Evolution of the Northeastern Indian Ocean 21. Geomorphology and Geology of the Bay of Bengal and the Andaman Sea Index
£275.50
Taylor & Francis Inc Echinoderm studies 6 (2001)
Book SynopsisThis study is part of a series dedicated to the publication of reviews by experts of important topics in all areas of echinoderm studies, from molecular biology to ecology, palaeontology, biology and taxonomy. It addresses a range of topics in depth. The reviews seek to provide access to the field and to give direction to further study and research.Table of ContentsThis study is part of a series dedicated to the publication of reviews by experts of important topics in all areas of echinoderm studies, from molecular biology to ecology, palaeontology, biology and taxonomy. It addresses a range of topics in depth. The reviews seek to provide access to the field and to give direction to further study and research.
£56.99
Cambridge University Press Nutrition of Pond Fishes
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£47.49
Cambridge University Press Fish Stress and Health in Aquaculture 62 Society for Experimental Biology Seminar Series Series Number 62
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£37.99
Cambridge University Press Coastal Aquaculture Engineering
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£37.99
Cambridge University Press Rites and Passages
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£85.50
Cambridge University Press Rites and Passages The Experience of American Whaling 18301870 Garland Reference Library of the
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£20.99
Cambridge University Press Occupation and Society The East Anglian Fishermen 18801914
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£29.44
Random House USA Inc Death on the Ice The Great Newfoundland Sealing
Book SynopsisEach year, for generations, poor, ill-clad Newfoundland fishermen sailed out “to the ice” to hunt seals in the hope of a few pennies in wages from the prosperous merchants of St. John’s. The year 1914 witnessed the worst in the long line of tragedies that were part of their harsh way of life. For two long days and nights a party of seal hunters—132 men—were left stranded on an icefield floating in the North Atlantic in winter. They were thinly dressed, with almost no food, and with no hope of shelter against the snow or the constant, bitter winds. To survive they had to keep moving, always moving. Those who lay down to rest died. This is an incredible story of bungling and greed, of suffering and heroism. With the aid of compelling, contemporary photographs, the book paints an unforgettable portrait of the bloody
£13.46
The University of Michigan Press The Life of the Lakes 4th Ed. A Guide to the
Book SynopsisA detailed look at the history, health, and management of the Great Lakes fisheryTrade ReviewI have found Life of the Lakes to be the best source to turn to for the questions that I have about the Great Lakes fishery."" - Amanda Holmes, Executive Director, Fishtown Preservation Society, Leland, MI
£999.99
Leete's Island Books,U.S. The New Fish Wave
Book Synopsis
£17.84
John Wiley and Sons Ltd Atlantic Cod
Book SynopsisA comprehensive handbook, covering all aspects of the Atlantic cod including the biology, ecology, life histories, behaviour, commercial exploitation and conservation Not only is Atlantic cod one of the most valuable food fish in the world's oceans, it is an important component of North Atlantic ecosystems and has been subject to much research into its biology, ecology and exploitation. After hundreds of years of exploitation, overfishing in the last half of the 20th Century caused many stocks to collapse, most famously the Northern cod stock off Newfoundland and Labrador, Canada. Since then, most cod stocks have been better researched and managed, but remain in a variety of states, from fully recovered to continued decline. This book, written by world experts, describes that research and management, and the importance of cod and its fisheries on North Atlantic cultures and economies, with impacts well beyond the range of the species. Atlantic Cod:Table of ContentsPreface xi List of Contributors xiii Atlantic Cod: A Bio-Ecology 1 Introduction 1 1 Atlantic Cod: Origin and Evolution 7Gudrun Marteinsdottir and George A. Rose 1.1 Introduction 7 1.2 Taxonomy and Morphology 9 1.3 Origin and Evolution 9 1.4 Cod: One of Few Endemic Atlantic Species 11 1.5 The Ancient North Atlantic: Dispersal and Early Population Structure 12 1.6 Rise of Cod and Current Population Structure 13 1.7 Is Diversity a Key to Cod’s Success? 16 1.8 The Genetic Seascape 17 Bibliography 20 2 Ecophysiology 27Denis Chabot and Guy Claireaux 2.1 Introduction 27 2.2 Temperature 31 2.2.1 Thermal Physiology 31 2.2.2 Thermal Niche of Cod 33 2.2.3 Temperature Range for Different Cod Stocks 33 2.2.4 Thermal Preferendum in the Laboratory 34 2.2.5 Temperature and Cod Growth 34 2.2.6 The OCLTT Hypothesis and Cod 36 2.2.7 Lethal Temperature for Cod: The Effect of Acclimation 37 2.2.8 Aerobic Metabolic Scope of Temperature‐Acclimated Cod 38 2.2.9 Temperature and Cod Recruitment 40 2.2.10 Temperature Adaptation in Cod 41 2.3 Dissolved Oxygen 42 2.3.1 Hypoxia 42 2.3.2 Respiration 42 2.3.3 Responses of Fishes to Hypoxia 43 2.3.4 Hypoxia Exposure of Cod Populations 45 2.3.5 Survival of Cod in Hypoxia 48 2.3.6 Impact of Hypoxia on Cod Recruitment 48 2.3.7 Impact of Hypoxia on Cod Distribution 48 2.3.8 Cod Performance in Hypoxia 49 2.3.9 Hypoxia and Feeding of Cod 49 2.4 Salinity 50 2.4.1 Osmoregulation in Marine Fishes 50 2.4.2 Salinity Tolerance of Cod 51 2.4.3 Salinity and Growth Rate of Cod 51 2.4.4 Interactions Between Ambient Salinity, Temperature and Oxygen 52 2.4.5 Salinity Selection by Cod 53 2.4.6 Salinity and Cod Recruitment 53 2.5 Water pH 55 2.5.1 Causes of Ocean Acidification 55 2.5.2 Physiological Impacts of Ocean Acidification 55 2.5.3 Cod and Higher Carbonate Solubility 56 2.5.4 Cod Acid–Base Regulation 56 2.5.5 Acidification and Performance 56 2.5.6 Interaction Between pH and Hypoxia 57 2.6 Other Environmental Variables 57 2.6.1 Light 58 2.6.2 Contaminants 58 2.6.3 Trophic Interactions 60 2.6.4 Parasites and Diseases 61 2.7 Applications of Ecophysiological Understanding 62 2.8 Conclusions 64 Acknowledgements 64 Bibliography 65 3 Reproduction and Spawning 87Peter J. Wright and Sherrylynn Rowe 3.1 Summary 87 3.2 Introduction 87 3.3 Variation in Maturation 89 3.4 Reproductive Investment 94 3.5 Spawning Location 100 3.6 Spawning Time 107 3.7 Spawning Behaviour 110 3.8 The Future 116 Acknowledgements 116 Further Reading 117 Bibliography 117 4 Early Life History 133Timothy B. Grabowski and Jonathan H. Grabowski 4.1 Introduction 133 4.2 Early Development of Atlantic Cod 135 4.2.1 Life in the Plankton 137 4.2.2 ‘Bottoming out’ – Settlement and Juvenile Habitat Use 149 4.3 Mortality 153 4.4 Feeding and Growth 155 4.5 Habitat Shifts, Dietary Shifts, and Growing Up 157 4.6 Conclusions 157 Acknowledgements 158 Bibliography 158 5 Migration 169David Righton and Julian Metcalfe 5.1 Introduction 169 5.2 Why Migrate? 170 5.3 Studying Migration: What We Need to Know and How We Learn 173 5.3.1 Tagging and Marking Experiments 174 5.3.2 Natural Marks – Meristics, Parasites, and Chemical Composition 174 5.3.3 Artificial Marks – Simple Tags 175 5.3.4 Artificial Marks – Electronic Tags 177 5.4 Mechanisms of Migration 179 5.4.1 Swimming Behaviour 179 5.4.2 Use of Currents 180 5.4.3 Migration Pathways 181 5.4.4 Migrations and Populations 181 5.5 Cod in the Western Atlantic 182 5.5.1 Gulf of Maine and Georges Bank 186 5.5.2 Scotian Shelf and Southern Newfoundland 187 5.5.3 Gulf of St Lawrence 189 5.5.4 Grand Banks 190 5.5.5 Labrador Shelf and Eastern Newfoundland 190 5.6 Cod at Iceland and Greenland 192 5.6.1 Movements of Cod from Greenland to Labrador 195 5.7 Cod in the Eastern Atlantic 195 5.7.1 Barents Sea/ Norwegian Coast (Arcto‐Norwegian Cod) 195 5.7.2 The North Sea 197 5.7.3 The Baltic 198 5.8 The Importance of Oceanographic, Physiological, and Evolutionary Influences on Cod Migration and Stock Structure 200 5.9 What of the Future? 203 Bibliography 204 6 Feeding, Growth, and Trophic Ecology 219Jason S. Link and Graham D. Sherwood 6.1 Summary 219 6.2 Introduction 219 6.3 Feeding: What and How 222 6.3.1 Cod Feeding Behaviour and Energetic Consequences 224 6.3.2 Compared to Other Predators 226 6.3.3 Research Remaining and Further Work 226 6.4 Feeding: How Much? 227 6.4.1 Estimating How Much Cod Eat 227 6.4.2 Magnitude of How Much Cod Eats 230 6.4.3 Research Remaining and Further Work 231 6.5 What Happens to the Food Cod Eat: Losses and Metabolism 231 6.5.1 Egestion 232 6.5.2 Specific Dynamic Action 232 6.5.3 Excretion 233 6.5.4 Standard Metabolism (Respiration) 234 6.5.5 Activity 234 6.5.6 Summary of Metabolic Costs 235 6.5.7 Research Remaining and Further Work 237 6.6 What Happens to the Food Cod Eat: Individual Growth 237 6.6.1 How Is Growth Measured? 238 6.6.2 Reporting Growth and Variability in Growth 239 6.6.3 Condition Indices 242 6.6.4 Climate Change Effects on Growth 246 6.6.5 Summary 249 6.6.6 Research Remaining and Further Work 249 6.7 What Happens to the Food Cod Eat: Population Growth via Reproduction 250 6.7.1 Maturity 250 6.7.2 Fecundity 253 6.7.3 Realizing Reproductive Potential Through Feeding 254 6.7.4 Summary 255 6.7.5 Research Remaining and Further Work 256 6.8 What Happens to the Food Cod Eat: Population Dynamics of Cod Prey 257 6.8.1 Prey Population Dynamics 257 6.8.2 Cannibalism 258 6.8.3 Cod Prey and Other Fisheries 259 6.8.4 Research Remaining and Further Work 260 6.9 What Happens to the Food Cod Eat: Population Dynamics of Cod Predators 260 6.9.1 Main Types and Responses of Cod Predators 260 6.9.2 Special Commentary on Marine Mammal Predators 261 6.9.3 Complex Food Web Dynamics: Cultivator Effects 262 6.9.4 Research Remaining and Further Work 263 6.10 Conclusions 263 Further Reading 263 Bibliography 264 7 Exploitation: Cod is Fish and Fish is Cod 287George A. Rose, Gudrun Marteinsdottir, and Olav‐Rune Godo 7.1 The Earliest Cod Fisheries (and the Gift of Viking ‘Stockfish’) 288 7.2 Cod and the ‘Fish Event Horizon’ 289 7.3 The Icelandic Fisheries 294 7.4 The Newfoundland and Grand Banks Fisheries 296 7.5 The North Atlantic Cod Trade 300 7.6 Technology in the Fisheries 300 7.7 Science and the Cod Fisheries 306 7.7.1 Landings 306 7.7.2 Fisheries‐Independent Data (Surveys…) 311 7.7.3 Stock Assessment 316 7.7.4 Ageing 316 7.7.5 Stock Units and Tagging 317 7.7.6 Models 319 7.7.7 Stock‐Recruitment 321 7.7.8 Productivity 323 7.8 Ecosystem‐Based and Precautionary Management 328 Bibliography 329 8 Cod and Climate Change 337Keith Brander 8.1 Summary 337 8.2 Introduction 337 8.3 Learning from the Past 340 8.4 The Greenland Story 340 8.5 Scales and Processes 342 8.6 Changing Climate of the North Atlantic 342 8.7 Impacts on Individuals and Populations 348 8.7.1 Growth 349 8.7.2 Survival 351 8.7.3 Recruitment 352 8.7.4 Surplus Production 353 8.8 Recent History of Cod Fisheries and the Role of Climate 355 8.9 Future Distribution and Abundance 358 8.10 Lessons for Fisheries Management 360 8.A Appendix 362 8.A.1 The ICES/GLOBEC Cod and Climate Change Programme 362 8.A.2 Aims, Organization, and Funding 363 8.A.3 What the Programme Achieved 367 8.A.3.1 Comparative Information on Spawning and Life History 367 8.A.3.2 Backward Facing Workshops 367 8.A.3.3 Growth 371 8.A.3.4 Applying Environmental Information in Stock Assessment 371 8.A.3.5 Decline and Recovery of Cod Stocks 371 8.A.3.6 Cod and Future Climate 372 8.A.3.7 Symposia and Individual Papers 372 Selected Papers: 374 Acknowledgements 375 Bibliography 375 9 The Future of Wild Cod and Their Fisheries 385George A. Rose 9.1 The State of Stocks 385 9.2 Cod Economics 386 9.3 The Future 387 Acknowledgements 388 Bibliography 388 Index 391
£146.25
John Wiley and Sons Ltd Fishery Products
Book SynopsisFood quality and safety issues continue to dominate the press, with most food companies spending large amounts of money to ensure that the food quality and assessment procedures in place are adequate and produce good and safe food. This holds true for companies and laboratories responsible for the processing of fish into various products, those responsible for researching safe new products, and departments within other companies supporting these functions. Fishery Products brings together details of all the major methodologies used to assess the quality of fishery products in the widest sense. Subject coverage of this important book includes chapters on assessment of authenticity, and several chapters on quality assessment using various methods, such as: Texture measurement Electronic nose and tongue NMR Colour measurement This timely volume will serve as a vital tool for all those working in the processing of fishery Trade Review“The book serves as a vital reference for food laboratory personnel, food scientists, food technologists, nutritionists, seafood trade associations, regulatory bodies, state and federal inspectors, academicians, seafood processors, and aquaculture operators. This reference should be included in the library of any seafood specialist working in academia, industry, or as a regulator.” (Journal of Aquatic Food Product Technology, 2 July 2013) "Emphasize[s] applied methodologies rather than analytical methods, and discuss[es] traditional, microbiological, sensory, and authenticity methods, among others, and multivariate data analysis and traceability." (Book News, December 2009)Table of ContentsList of contributors Preface Introduction Chapter 1 Basic facts and figures (Jörg Oehlenschläger and Hartmut Rehbein). 1.1 Introduction 1.2 World fishery production 1.3 Categories of fish species 1.4 Fish muscle 1.5 Nutritional composition 1.6 Vitamins 1.7 Minerals 1.8 Post mortem changes in fish muscle 1.9 References and further reading Chapter 2 Traditional methods (Peter Howgate). 2.1 Introduction 2.2 TVB-N 2.3 Methylamines 2.4 Volatile acids 2.5 Volatile reducing substances 2.6 Indole 2.7 Proteolysis and amino acids 2.8 pH 2.9 Refractive index of eye fluids 2.10 Discussion and summary 2.11 References Chapter 3 Biogenic amines (Rogério Mendes). 3.1 Introduction 3.2 Factors affecting amine decarboxylase activity 3.3 Safety aspects 3.4 Quality assessment 3.5 Regulatory issues 3.6 Methods of biogenic amine determination 3.7 References Chapter 4 ATP-derived products and K-value determination (Margarita Tejada). 4.1 In vivo role of nucleotides 4.2 Post mortem changes 4.3 Methodology for evaluating the K-value or related compounds 4.4 Conclusions 4.5 References Chapter 5 VIS/NIR spectroscopy (Heidi Anita Nilsen and Karsten Heia). 5.1 Introduction 5.2 Analytical principles and measurements 5.3 Constituents: assessment of chemical composition 5.4 Freshness and storage time 5.5 Authentication 5.6 Safety 5.7 Other quality parameters 5.8 Summary and future perspectives 5.9 References Chapter 6 Electronic nose and electronic tongue (Corrado Di Natale and Gudrun Ólafsdóttir). 6.1 Introduction to the electronic nose and olfaction 6.2 Application of the electronic nose and electronic tongue 6.3 Colorimetric techniques, optical equipment and consumer electronics 6.4 Classification of fish odours 6.5 Quality indicators in fish during chilled storage: gas chromatography analysis of volatile compounds 6.6 Application of the electronic nose for evaluation of fish freshness 6.7 Combined electronic noses for estimating fish freshness 6.8 Conclusions and future outlook 6.9 References Chapter 7 Colour measurement (Reinhard Schubring). 7.1 Introduction 7.2 Instrumentation 7.3 Novel methods of colour evaluation 7.4 Colour measurement on fish and fishery products 7.5 Summary 7.6 References Chapter 8 Differential scanning calorimetry (Reinhard Schubring). 8.1 Introduction 8.2 Principle of function of the instruments 8.3 First applications of DSC on fish muscle and other seafood 8.4 Recent applications of DSC for investigating quality and safety 8.5 Summary 8.6 References Chapter 9 Instrumental texture measurement (Mercedes Careche and Marta Barroso). 9.1 Introduction 9.2 Instrumental texture 9.3 Texture measurement for quality classification or prediction 9.4 Conclusions 9.5 References Chapter 10 Image processing (Michael Kroeger). 10.1 Introduction 10.2 Quality characteristics from images 10.3 Spectral signature of images 10.4 Elastic properties from images 10.5 Analysis of image data 10.6 Results and discussion 10.7 Freshness determination from images 10.8 Firmness information from images 10.9 Conclusions 10.10 References Chapter 11 Nuclear magnetic resonance (Marit Aursand, Emil Veliyulin, Inger B. Standal, Eva Falch, Ida G. Aursand and Ulf Erikson). 11.1 Introduction 11.2 Magnetic resonance imaging 11.3 Low-field NMR 11.4 High-resolution NMR 11.5 The future of NMR in seafood 11.6 References Chapter 12 Time domain spectroscopy (Michael Kent and Frank Daschner). 12.1 Introduction 12.2 Measurement system 12.3 Time domain reflectometry measurements 12.4 Conclusions 12.5 References Chapter 13 Measuring electrical properties (Michael Kent and Jörg Oehlenschläger). 13.1 Introduction 13.2 Fischtester 13.3 Torrymeter 13.4 Use of the Fischtester 13.5 Summary 13.6 References Chapter 14 Two-dimensional gel electrophoresis (Flemming Jessen). 14.1 Introduction 14.2 Two-dimensional gel electrophoresis (2DE) 14.3 2DE applications in seafood science 14.4 2DE-based seafood science in the future 14.5 References Chapter 15 Microbiological methods (Ulrike Lyhs). 15.1 Microorganisms in fish and fish products 15.2 General aspects of microbiological methods 15.3 Most probable number method 15.4 Molecular methods 15.5 References Chapter 16 Protein-based methods (Hartmut Rehbein). 16.1 Introduction 16.2 Fish muscle proteins 16.3 Electrophoretic methods for fish species identification 16.4 High-performance liquid chromatography 16.5 Immunological methods and detection of allergenic proteins 16.6 Determination of heating temperature 16.7 Differentiation of fresh and frozen/thawed fish fillets 16.8 References Chapter 17 DNA-based methods (Hartmut Rehbein). 17.1 Introduction 17.2 DNA in fishery products 17.3 Genes used for species identification 17.4 Methods 17.5 Conclusions and outlook 17.6 References Chapter 18 Other principles: analysis of lipids, stable isotopes and trace elements (Iciar Martinez). 18.1 Introduction 18.2 Species and breeding stock identification by lipid analysis 18.3 Verification of the production method 18.4 Identification of the geographic origin 18.5 Future prospects 18.6 References Chapter 19 Sensory evaluation of seafood: general principles and guidelines (Emilia Martinsdóttir, Rian Schelvis, Grethe Hyldig and Kolbrun Sveinsdóttir). 19.1 General principles for sensory analysis 19.2 Application of sensory evaluation to fish and other seafood 19.3 References Chapter 20 Sensory evaluation of seafood: methods (Emilia Martinsdóttir, Rian Schelvis, Grethe Hyldig and Kolbrun Sveinsdóttir). 20.1 Introduction 20.2 Difference tests 20.3 Grading schemes 20.4 Quality index method 20.5 Descriptive sensory analysis 20.6 Consumer tests (hedonic) 20.7 References Chapter 21 Data handling by multivariate data analysis (Bo M. Jørgensen). 21.1 Introduction 21.2 What is multivariate data analysis? 21.3 Arrangement of data for bi-linear modelling 21.4 The outcome of bi-linear modelling 21.5 Validation and prediction 21.6 Real examples and further reading 21.7 References Chapter 22 Traceability as a tool (Erling P. Larsen and Begoña Pérez Villarreal). 22.1 Introduction 22.2 Traceability from older times to the present 22.3 Traceability research in the seafood sector and other EU-funded food traceability projects 22.4 Validation of traceability data 22.5 Traceability in a global perspective 22.6 References Index
£195.95
John Wiley and Sons Ltd Handbook of Seafood Quality Safety and Health
Book SynopsisEdited by an international team of experts who are widely-published leaders in their field Offers a review of the latest thinking on safety and quality - particularly crucial in the seafood sector Examines the latest commercial opportunities with regards to the nutritional benefits of marine-derived foods .Table of ContentsPreface. Contributors. 1 Seafood quality, safety, and health applications: an overview (Cesarettin Alasalvar, Fereidoon Shahidi, Kazuo Miyashita, and Udaya Wanasundara) 1.1 Introduction. 1.2 Seafood quality. 1.3 Seafood safety. 1.4 Health applications of seafood. 1.5 Conclusions. References. PART I SEAFOOD QUALITY. 2 Practical evaluation of fish quality by objective, subjective, and statistical testing (Cesarettin Alasalvar, John M. Grigor, and Zulfiqur Ali) 2.1 Introduction. 2.2 Methods used for fish freshness and quality assessment: from source to the consumer. 2.3 Potential use of micro- and nanotechnologies. 2.4 Conclusions. References. 3 Sensory evaluation of fish freshness and eating qualities (David P. Green). 3.1 Introduction. 3.2 Methods for sensory evaluation of fish. 3.3 Pre-harvest factors affecting freshness. 3.4 Post-harvest factors affecting freshness. 3.5 Environmental taints. 3.6 Extending freshness and shelf-life in fish. 3.7 Conclusions. References. 4 Sensometric and chemometric approaches to seafood flavour (Kae Morita and Tetsuo Aishima). 4.1 Introduction. 4.2 Sensometric approach to seafood flavour. 4.3 Chemometric approach to seafood flavour. 4.4 Conclusions. References. 5 Instrumental analysis of seafood flavour (Hun Kim and Keith R. Cadwallader). 5.1 Introduction. 5.2 Isolation of volatile flavour compounds. 5.3 Instrumental analysis of volatile flavour compounds. 5.4 Conclusions. References. 6 Quality assessment of aquatic foods by machine vision, electronic nose, and electronic tongue (Figen Korel and Murat Ö. Balaban). 6.1 Introduction. 6.2 Visual quality. 6.3 Smell-related quality. 6.4 Taste-related quality. 6.5 Combination of machine vision system and electronic nose. 6.6 Conclusions. References. 7 Effects of nutrition and aquaculture practices on fish quality (Kriton Grigorakis). 7.1 Introduction. 7.2 The role of muscle composition and fat deposition in fish quality. 7.3 Effect of feeding and aquaculture practices on quality characteristics. 7.4 Conclusions. References. 8 Lipid oxidation, odour, and colour of fish flesh (Jeong-Ho Sohn and Toshiaki Ohshima). 8.1 Introduction. 8.2 Quantitative determination methodology of total lipid hydroperoxides by a flow injection analysis system. 8.3 Lipid oxidation in ordinary and dark muscle of fish. 8.4 Effects of bleeding and perfusion of yellowtail on post-mortem lipid oxidation of ordinary and dark muscles. 8.5 Conclusions. References. 9 Blackening of crustaceans during storage: mechanism and prevention (Kohsuke Adachi and Takashi Hirata). 9.1 Introduction. 9.2 Phylogenetic position of prawns: the relation of PO and Hc. 9.3 Biosynthetic pathway of melanin. 9.4 Significance of melanisation in arthropods: pre-harvest and post-harvest. 9.5 Biochemical characterisation of proPO and PO. 9.6 The relationship of PO and melanogenesis in prawns. 9.7 Hemocyanin and its enzymatic activation. 9.8 The relationship of frozen storage and blackening. 9.9 Prevention of melanosis in prawns. 9.10 Conclusions. References. 10 Quality of freshwater products (Masaki Kaneniwa). 10.1 Introduction. 10.2 Lipid and fatty acid composition in freshwater fish. 10.3 The effect of dietary fatty acid composition in cultured freshwater fish. 10.4 Enzymatic hydrolysis of lipid in the muscle of freshwater fish. 10.5 Quality of frozen surimi from freshwater fish meat. 10.6 Conclusions. 10.7 Acknowledgements. References. 11 Texture measurements in fish and fish products (Zulema Coppes-Petricorena) 11.1 Introduction. 11.2 Measurement of fish texture. 11.3 Relevance of measuring texture in fish products. 11.4 Textural measurements of fish products. 11.5 Conclusions. 11.6 Acknowledgements. References. 12 Quality and safety of packaging materials for aquatic products (T.K. Srinivasa Gopal and C.N. Ravi Shankar). 12.1 Introduction. 12.2 Packaging materials. 12.3 Packaging requirements for fish products. 12.4 Safety aspects of packaging materials. 12.5 Conclusions. References. 13 Fish mince: cryostabilization and product formulation (Chong M. Lee). 13.1 Introduction. 13.2 Background information. 13.3 Manufacture of fish mince and cryostabilization. 13.4 Formulation of fish mince-based products in relation to ingredients and sensory quality. 13.5 Conclusions. 13.6 Acknowledgements. References. 14 New trends in species identification of fishery products (Hartmut Rehbein). 14.1 Introduction. 14.2 Background information. 14.3 Microarrays. 14.4 Messenger RNA analysis. 14.5 Detection of allergenic fish and shellfish. 14.6 Determination of origin and stock assignment of fish. 14.7 Data bases. 14.8 Conclusions. References. 15 An emerging powerful technique: NMR applications on quality assessments of fish and related products (Somer Bekiroglu). 15.1 Introduction. 15.2 Low-field (time-domain) NMR applications. 15.3 High-field NMR applications. 15.4 Projections on MRI applications. 15.5 Conclusions. References. PART II SEAFOOD SAFETY. 16 Food-borne pathogens in seafood and their control (Dominic Kasujja Bagenda and Koji Yamazaki). 16.1 Introduction. 16.2 Major food-borne pathogens related to seafood. 16.3 Current trends in control of seafood-borne pathogens. 16.4 Conclusions. References. 17 Novel approaches in seafood preservation techniques (Fatih Özogul, Yesim Özogul, and Esmeray Kuley Boga). 17.1 Introduction. 17.2 Seafood preservation techniques. 17.3 Conclusions. References. 18 Essential oils: natural antimicrobials for fish preservation (Barakat S.M. Mahmoud and Kazuo Miyashita). 18.1 Introduction. 18.2 Essential oils. 18.3 Application of essential oils to fish preservation. 18.4 Conclusions. References. 19 Rapid methods for the identification of seafood micro-organisms (Brian H. Himelbloom, Alexandra C.M. Oliveira, and Thombathu S. Shetty). 19.1 Introduction. 19.2 Non-molecular (phenotyping). 19.3 Molecular (genotyping). 19.4 Conclusions. 19.5 Acknowledgements. References. 20 Using predictive models for the shelf-life and safety of seafood (Graham C. Fletcher). 20.1 Introduction. 20.2 Predicting contamination. 20.3 Predicting microbiological safety in chilled storage. 20.4 Predicting spoilage and shelf-life in chilled storage. 20.5 Predicting spoilage and shelf-life in frozen storage. 20.6 Predicting inactivation. 20.7 Conclusions. References. 21 Mathematical modelling of shrimp cooking (Ferruh Erdogdu and Murat Ö. Balaban) 21.1 Introduction. 21.2 Exact solutions. 21.3 Numerical solutions. 21.4 A numerical model for shrimp cooking. 21.5 Applications. 21.6 Conclusions. 21.7 Nomenclature. References. 22 Transgenic/transgenic modified fish (Jenn-Kan Lu, Jen-Leih Wu, and Meng-Tsan Chiang). 22.1 Introduction. 22.2 Methodology of gene transfer in fish. 22.3 Food safety of transgenic fish. 22.4 Regulations of transgenic animals including aquatic animals. 22.5 Conclusions. References. 23 Molecular detection of pathogens in seafood (Iddya Karunasagar and Indrani Karunasagar). 23.1 Introduction. 23.2 Probe hybridisation methods. 23.3 Nucleic acid amplification methods. 23.4 Conclusions. References. 24 DNA-based detection of commercial fish species (Rosalee S. Rasmussen and Michael T. Morrissey) 24.1 Introduction. 24.2 DNA-based methods and gene targets. 24.3 Major collaborative efforts. 24.4 Conclusions. 24.5 Acknowledgements. References. 25 Seafoods and environmental contaminants (Beraat Özcelik, Ümran Uygun, and Banu Bayram). 25.1 Introduction. 25.2 Persistent environmental pollutants (PEPs). 25.3 Aquaculture practices as a source of persistent contaminants. 25.4 Factors affecting the occurrence of PEPs in seafood. 25.5 Risk assessment and regulations. 25.6 Policies to reduce exposure to PEPs. 25.7 Conclusions. References. 26 Oxidation and stability of food-grade fish oil: role of antioxidants (Weerasinghe M. Indrasena and Colin J. Barrow). 26.1 Introduction. 26.2 Process of oxidation. 26.3 Factors affecting the rate of lipid oxidation. 26.4 Food-grade fish oil. 26.5 Control of lipid oxidation and improvement of the stability of fish oil. 26.6 Antioxidants. 26.7 Selection of an antioxidant. 26.8 Conclusions. References. 27 Global legislation for fish safety and quality (Ioannis S. Arvanitoyannis and Persefoni Tserkezou). 27.1 Introduction. 27.2 Global legislation in fish and fishery products. 27.3 Conclusions. References. 28 Food safety and quality systems (ISO 22000:2005) in the seafood sector (Ioannis S. Arvanitoyannis). 28.1 Introduction. 28.2 Salmon. 28.3 Surimi. 28.4 Crabs. 28.5 Conclusions. References. PART III HEALTH APPLICATIONS OF SEAFOOD. 29 Health benefits associated with seafood consumption (Maria Leonor Nunes, Narcisa Maria Bandarra, and Irineu Batista). 29.1 Introduction. 29.2 Nutritional value. 29.3 Effect of cooking on nutritional value. 29.4 Health benefits of seafood. 29.4.5 Cancer. 29.4.6 Other effects. 29.5 Conclusions. References. 30 A new approach to the functional improvement of fish meat proteins (Hiroki Saeki). 30.1 Introduction. 30.2 Reaction between fish meat protein and reducing sugars through the Maillard reaction. 30.3 Suppression of protein denaturation at the Maillard reaction by controlling the reaction humidity. 30.4 Water solubilisation of fish Mf protein by glycosylation. 30.5 Molecular mechanism of water solubilisation by glycosylation. 30.6 Improvement of the thermal stability and emulsion-forming ability of fish myofibrillar protein. 30.7 Complex utilisation of under-utilised marine bioresources using the glycosylation system. 30.8 Food safety check of fish meat protein conjugated with AO. 30.9 Conclusions. References. 31 Value addition to seafood processing discards (Sachindra M. Nakkarike, Bhaskar Narayan, Masashi Hosokawa, and Kazuo Miyashita). 31.1 Introduction. 31.2 Enzymes from seafood discards. 31.3 Protein hydrolysate and bioactive peptides from seafood discards. 31.4 Collagen and gelatin from fish discards. 31.5 Chitin and chitosan from crustacean discards. 31.6 Carotenoids from crustacean discards. 31.7 Conclusions. References. 32 Role of marine foods in prevention of obesity (Shigeru Nakajima). 32.1 Introduction. 32.2 Anti-obesity effect of marine lipids. 32.3 Anti-obesity effect of histidine. 32.4 Conclusions. References. 33 Microencapsulation, nanoencapsulation, edible film, and coating applications in seafood processing (Subramaniam Sathivel and Don Kramer). 33.1 Introduction. 33.2 Application of microencapsulation technology in fish oil. 33.3 Nanoencapsulated fish oil. 33.4 Edible film and coating applications in seafood. 33.5 Conclusions. References. 34 Fish oil extraction, purification, and its properties (Subramaniam Sathivel). 34.1 Introduction. 34.2 Extraction. 34.3 Fish oil properties. 34.4 Conclusions. References. 35 Nutraceutical quality of shellfish (Bonnie Sun Pan). 35.1 Introduction. 35.2 Chemical compositions. 35.3 Functional activities. 35.4 Functional clam products. 35.5 Conclusions. 35.6 Acknowledgements. References. 36 Marine oils and other marine nutraceuticals (Fereidoon Shahidi and Cesarettin Alasalvar). 36.1 Introduction. 36.2 Specialty and nutraceutical lipids. 36.3 Bioactive peptides and proteins from marine resources. 36.4 Chitin, chitosan, chitosan oligomers, and glucosamine. 36.5 Enzymes. 36.6 Carotenoids. 36.7 Minerals and calcium. 36.8 Shark cartilage, chondroitin sulphate, and squalene. 36.9 Other nutraceuticals from marine resources. 36.10 Conclusions. References. 37 Nutraceuticals and bioactives from marine algae (S.P.J. Namal Senanayake, Naseer Ahmed, and Jaouad Fichtali). 37.1 Introduction. 37.2 Carotenoids. 37.3 Phycobilins. 37.4 Polysaccharides. 37.5 Omega-3 oils. 37.5.1 Characteristics of microalgal oils. 37.6 Conclusions. References. 38 Preparative and industrial-scale isolation and purification of omega-3 polyunsaturated fatty acids from marine sources (Udaya Wanasundara). 38.1 Introduction. 38.2 Concentration methods of n-3 PUFA. 38.3 Conclusions. References. 39 Marine oil processing and application in food products (Fereidoon Shahidi). 39.1 Introduction. 39.2 Marine oil processing. 39.3 Enriched omega-3 oils. 39.4 Application of the omega-3 fatty acids/oils. 39.5 Conclusions. References. 40 Bioactive peptides from seafood and their health effects (Anusha G.P. Samaranayaka and Eunice C.Y. Li-Chan). 40.1 Introduction. 40.2 Sources of bioactive peptides from seafood. 40.3 Potential health benefits of bioactive peptides derived from seafood. 40.4 Current and future applications. 40.5 Conclusions. References. 41 Antioxidative properties of fish protein hydrolysates (Sivakumar Raghavan, Hordur G. Kristinsson, Gudjon Thorkelsson, and Ragnar Johannsson). 41.1 Introduction. 41.2 FPH as food antioxidants. 41.3 Sensory attributes of FPH. 41.4 Physiological and bioactive properties of FPH. 41.5 Conclusions. References. 42 Functional and nutraceutical ingredients from marine macroalgae (Tao Wang, Guorún Ólafsdóttir, Rósa Jónsdóttir, Hordur G. Kristinsson, and Ragnar Johannsson). 42.1 Introduction. 42.2 Functional and nutraceutical properties of polyphenols from marine algae. 42.3 Functional and nutraceutical properties of sulphated polysaccharides from marine algae. 42.4 Functional and nutraceutical properties of fucoxanthin from marine algae. 42.5 Functional and nutraceutical properties of sterols from marine algae. 42.6 Functional and nutraceutical properties of bioactive peptides from marine algae. 42.7 Conclusions. References. 43 Seafood enzymes and their potential industrial application (Swapna C. Hathwar, Amit K. Rai, Sachindra M. Nakkarike, and Bhaskar Narayan). 43.1 Introduction. 43.2 Types of seafood enzymes and their applications. 43.3 Conclusions. References. Index. The colour plate section.
£999.99
Arcadia Publishing (SC) Eastport
Book Synopsis
£20.39
Temple University Press,U.S. Fishers At Work, Workers At Sea: Puerto Rican
Book SynopsisSmall-scale fishing, a house-hold based enterprise in Puerto Rico, rarely provides sufficient income for a family, but it anchors their culture and sense of themselves within that culture. Even when family members must engage in wage work to supplement house-hold income, they think of themselves as fishers. Liche typifies these wage workers: \u0022When he was quite young, he left the island to struggle in other lands, to work, to raise a family, to send home the money he earned. Ten, twenty, thirty years passed...during which he did not once fish or even see the ocean. But in a boat-building factory in New Jersey, in a bakery in the Bronx, on the production line of a chemical factory, on dozens of construction sites, every single day he made a mental review of the waters, the isles and cays ...and entertained no thought that was not related to his return.\u0022 Fishers at Work, Workers at Sea describes Puerto Rican fishing families as they negotiate homeland and diaspora. It considers how wage work affects their livelihoods and identities at home and how these independent producers move in and out of global commodity markets. Drawing on some 100 life histories and years of fieldwork, David Griffith and Manuel Vald\u00e9s Pizzini have developed a complex, often moving portrait of the men and women who fiercely struggle to hang onto the coastal landscapes and cultural heritage tied to the Caribbean Sea.Trade Review"Fishers at Work, Workers at Sea makes a major contribution to the literature on the anthropology and sociology of fisheries by providing an intelligent analysis of Puerto Rican fishermen which extends beyond a description of their fishing techniques and strategies and, more recently, the implications for public policy. The authors present a wealth of rich and thick data in an organized and coherent fashion...and focus upon the detailed complexities of what these fishermen bring to the increasing conflict between labor and the forces of capital." -Robert Lee Maril, Chair and Professor, Department of Sociology, University of Texas Pan American, and author of Waltzing with the Ghost of Tom Joad "The stunning accomplishment of this book is the way in which the authors have theoretically and ethnographically related deep cultural meanings not only to ecological contexts but to the stuff of political economy-the material social relationships entailed in class formation, the commodity form, and globalizing capitalism generally. Griffith and Valdes Pizzini focus on the praxis of Puerto Rican fishers and their families through a sophisticated theoretical framework that is as illuminating as it is powerful. These are the kinds of heights to which anthropology should strive. This book gives me hope for the discipline's future." -Kevin A. Yelvington, University of South Florida, and author of Producing Power: Ethnicity, Gender, and Class in a Caribbean Workplace (Temple) "This book masterfully shows how combinations of wage labor and informal independent production are still at the heart of global capitalism and the reproduction of proletariat households. Offering some of the best anthropology of labor around, the authors examine the multiple and contradictory meanings of small-scale commercial fishing in Puerto Rico: subsidy to capital, space for rest and therapy, source of pride, identity and livelihood for workers." -Ruben Hernandez-Leon, University of California, Los AngelesTable of ContentsPreface Divided Selves: Domestic Production and Wage Labor in Puerto Rico and Anthropology Palatable Coercion: Fishing in Puerto Rican History Puerto Rican Fisheries Chiripas: Working-class Opportunity and Semiproletarianization Injury and Therapy Roads Less Traveled: Proletarianization and Its Discontents Power Games: Work Versus Leisure Along Puerto Rico's Coast Fragments of a Refuge References Index Photographs
£999.99
Temple University Press,U.S. Fishers At Work, Workers At Sea: Puerto Rican
Book SynopsisSmall-scale fishing, a house-hold based enterprise in Puerto Rico, rarely provides sufficient income for a family, but it anchors their culture and sense of themselves within that culture. Even when family members must engage in wage work to supplement house-hold income, they think of themselves as fishers. Liche typifies these wage workers: \u0022When he was quite young, he left the island to struggle in other lands, to work, to raise a family, to send home the money he earned. Ten, twenty, thirty years passed...during which he did not once fish or even see the ocean. But in a boat-building factory in New Jersey, in a bakery in the Bronx, on the production line of a chemical factory, on dozens of construction sites, every single day he made a mental review of the waters, the isles and cays ...and entertained no thought that was not related to his return.\u0022 Fishers at Work, Workers at Sea describes Puerto Rican fishing families as they negotiate homeland and diaspora. It considers how wage work affects their livelihoods and identities at home and how these independent producers move in and out of global commodity markets. Drawing on some 100 life histories and years of fieldwork, David Griffith and Manuel Vald\u00e9s Pizzini have developed a complex, often moving portrait of the men and women who fiercely struggle to hang onto the coastal landscapes and cultural heritage tied to the Caribbean Sea.Trade Review"Fishers at Work, Workers at Sea makes a major contribution to the literature on the anthropology and sociology of fisheries by providing an intelligent analysis of Puerto Rican fishermen which extends beyond a description of their fishing techniques and strategies and, more recently, the implications for public policy. The authors present a wealth of rich and thick data in an organized and coherent fashion...and focus upon the detailed complexities of what these fishermen bring to the increasing conflict between labor and the forces of capital." -Robert Lee Maril, Chair and Professor, Department of Sociology, University of Texas Pan American, and author of Waltzing with the Ghost of Tom Joad "The stunning accomplishment of this book is the way in which the authors have theoretically and ethnographically related deep cultural meanings not only to ecological contexts but to the stuff of political economy-the material social relationships entailed in class formation, the commodity form, and globalizing capitalism generally. Griffith and Valdes Pizzini focus on the praxis of Puerto Rican fishers and their families through a sophisticated theoretical framework that is as illuminating as it is powerful. These are the kinds of heights to which anthropology should strive. This book gives me hope for the discipline's future." -Kevin A. Yelvington, University of South Florida, and author of Producing Power: Ethnicity, Gender, and Class in a Caribbean Workplace (Temple) "This book masterfully shows how combinations of wage labor and informal independent production are still at the heart of global capitalism and the reproduction of proletariat households. Offering some of the best anthropology of labor around, the authors examine the multiple and contradictory meanings of small-scale commercial fishing in Puerto Rico: subsidy to capital, space for rest and therapy, source of pride, identity and livelihood for workers." -Ruben Hernandez-Leon, University of California, Los AngelesTable of ContentsPreface Divided Selves: Domestic Production and Wage Labor in Puerto Rico and Anthropology Palatable Coercion: Fishing in Puerto Rican History Puerto Rican Fisheries Chiripas: Working-class Opportunity and Semiproletarianization Injury and Therapy Roads Less Traveled: Proletarianization and Its Discontents Power Games: Work Versus Leisure Along Puerto Rico's Coast Fragments of a Refuge References Index Photographs
£999.99
Amicus Ink Fishing
Book Synopsis
£7.59
Arcler Education Inc Cultivation of Microalgae
Book SynopsisAlgae are recognized as one of the oldest life-forms (Falkowski & Raven, 1997). The use of microalgae dates back around 2000 years to the Chinese, who used Nostoc to survive during famine (Spolaore et al., 2006), and to the Aztecs who collected and cultivated Spirulina (Henrikson, 2011). For the past 50 years, extensive research has been performed on microalgae and how they can be used in a wide variety of processes or to manufacture many practical and economic important products. This group of individuals is present in several ecosystems, representing a big variety of species living in a wide range of environmental conditions. Microalgae can be autotrophic or heterotrophic; the autotrophic require only inorganic compounds such as CO2, salts and a light energy source for growth; the heterotrophic are nonphotosynthetic, therefore require an external source of organic compounds as well as nutrients as an energy source (Brennan & Owende, 2009). The cultivation of microalgae is an activity that offers high productivity in dry biomass, compared the production of seaweeds. One important advantage of the cultivation of microalgae is that it can be performed in various locations, due to the use of closed systems of cultivation. In addition, can generate crops throughout the year and has high photosynthetic efficiency and bioremediation potential. There are several groups of individuals who are part of the large group of microalgae; so many differences can be identified with respect to chemical and biological composition of each. Actually, the main genres worldwide cultured are Skeletonema, Thalassiosira, Nannochloropsis, Phaeodactylum, Chaetoceros, Isochrysis, Tetraselmis, Chlamydomonas, Dunaliella and Spirulina. One of the great advantages present in the cultivation of microalgae is the positive appeal to your benefits with regard to the environment. This production plays in a variety of ways to promote sustainability. Microalgae biomass has been proven as a sustainable feedstock for biofuels, feed and numerous value added products that involves nutraceuticals and therapeutic industry (Guldhe, 2016). Microalgae are a highly renewable resource. It can be grown and harvested all year round, in several environments. Production is low impact – microalgae cultivation needs no chemicals or pesticides, in addition to require no deforestation. Knowing the many uses and importance of these organisms to the different sectors of the industry, and your environmental importance, it is essential to maintain the targeted efforts in pursuit of the development of new technologies and applications, as well as improvements in cropping systems and processes used currently.
£166.40
