Books in Life sciences

The Zebrafish: Cellular and Developmental Biology, Part B Developmental Biology

4th Edition
Volume 134
June 13, 2016
H. William Detrich III + 2 more
English
Hardback
9 7 8 0 1 2 8 0 5 0 5 5 2
eBook
9 7 8 0 1 2 8 0 5 2 0 6 8

The Zebrafish: Cellular and Developmental Biology, Part B Developmental Biology, the second volume on the topic in the Methods in Cell Biology series, looks at methods for analyzing cellular and developmental biology of zebrafish. Chapters cover such topics as cell biology and developmental and neural biology.

Pesticides in the Soil Environment

1st Edition
June 13, 2016
Shahamat U. Khan
R. J. Wakeman
English
eBook
9 7 8 1 4 8 3 2 5 7 0 6 8

Fundamental Aspects of Pollution Control and Environmental Science, 5: Pesticides in the Soil Environment focuses on the effects of pesticide use on the quality of soil. The manuscript first offers information on the classification of pesticides and physicochemical processes affecting pesticides in soil. Topics include herbicides, fungicides, movement in soil, chemical conversion and degradation, and photodecomposition. The text then elaborates on microbial processes affecting pesticides in soil, including fumigants, fungicides, and insecticides. The text examines the occurrence and persistence of pesticide residues in soil and minimizing pesticide residues in soil. Discussions focus on persistence, bound residues, plant uptake, short residual residues, and eliminating pesticide residues. The text is a dependable reference for readers interested in the effects of pesticide use on the quality of soil.

Nano- and Microfabrication for Industrial and Biomedical Applications

2nd Edition
June 12, 2016
Regina Luttge
English
Hardback
9 7 8 0 3 2 3 3 7 8 2 8 4
eBook
9 7 8 0 3 2 3 3 8 9 2 8 0

Nano- and Microfabrication for Industrial and Biomedical Applications, Second Edition, focuses on the industrial perspective on micro- and nanofabrication methods, including large-scale manufacturing, the transfer of concepts from lab to factory, process tolerance, yield, robustness, and cost. The book gives a history of miniaturization and micro- and nanofabrication, and surveys industrial fields of application, illustrating fabrication processes of relevant micro and nano devices. In this second edition, a new focus area is nanoengineering as an important driver for the rise of novel applications by integrating bio-nanofabrication into microsystems. In addition, new material covers lithographic mould fabrication for soft-lithography, nanolithography techniques, corner lithography, advances in nanosensing, and the developing field of advanced functional materials. Luttge also explores the view that micro- and nanofabrication will be the key driver for a "tech-revolution" in biology and medical research that includes a new case study that covers the developing organ-on-chip concept.

Bubbles in Food 2

1st Edition
June 11, 2016
Grant Campbell
English
eBook
9 7 8 0 1 2 8 1 0 4 5 9 0

Bubbles give novelty and distinctiveness to many food and drink products including the most important and interesting ones such as bread, beer, ice cream, whipped cream, soufflés and champagne. Understanding the creation and control of bubbles in food products is key to the success of the domestic chef or the industrial food manufacturer. This new volume presents the proceedings of the conference Bubbles in Food 2: Novelty, Health and Luxury. This book is fully updated and expanded from the original Bubbles in Food book published in 1999. This new title brings together up-to-date information on the latest developments in this fast moving area. Bubbles in Food 2 includes novel experimental techniques for measuring and quantifying the aerated structure of foods (e.g. ultrasonics, MRI imaging, X-ray tomography, microscopy, rheology, image analysis), and novel analytical approaches for interpreting aerated food properties and behavior. These techniques and approaches provide stimulus for new product development or for enhancing the understanding of the manufacture of existing products, leading to enhanced quality and greater product differentiation. Bubbles in Food 2: Novelty, Health and Luxury aims to enhance the appreciation of aerated foods and to provide stimulation and cross fertilisation of ideas for the exploitation of bubbles as a novel and versatile food ingredient.

Handbook of Hygiene Control in the Food Industry

2nd Edition
June 10, 2016
John Holah + 2 more
English
Hardback
9 7 8 0 0 8 1 0 0 1 5 5 4
eBook
9 7 8 0 0 8 1 0 0 1 9 7 4

Handbook of Hygiene Control in the Food Industry, Second Edition, continues to be an authoritative reference for anyone who needs hands-on practical information to improve best practices in food safety and quality. The book is written by leaders in the field who understand the complex issues of control surrounding food industry design, operations, and processes, contamination management methods, route analysis processing, allergenic residues, pest management, and more. Professionals and students will find a comprehensive account of risk analysis and management solutions they can use to minimize risks and hazards plus tactics and best practices for creating a safe food supply, farm to fork.

Landmark Experiments in Molecular Biology

1st Edition
June 10, 2016
Michael Fry
English
Paperback
9 7 8 0 1 2 8 0 2 0 7 4 6
eBook
9 7 8 0 1 2 8 0 2 1 0 8 8

Landmark Experiments in Molecular Biology critically considers breakthrough experiments that have constituted major turning points in the birth and evolution of molecular biology. These experiments laid the foundations to molecular biology by uncovering the major players in the machinery of inheritance and biological information handling such as DNA, RNA, ribosomes, and proteins. Landmark Experiments in Molecular Biology combines an historical survey of the development of ideas, theories, and profiles of leading scientists with detailed scientific and technical analysis.

Innovation Strategies in the Food Industry

1st Edition
June 10, 2016
Charis M. Galanakis
English
Paperback
9 7 8 0 1 2 8 0 3 7 5 1 5
eBook
9 7 8 0 1 2 8 0 3 7 9 3 5

Innovation Strategies in the Food Industry: Tools for Implementation is an indispensable resource for the food industry to introduce innovations in the market, stand out from the competition and satisfy consumer demands. This reference reports the most trend advances of the food science, while providing insights and ideas to overcome limitations for their actual implementation in the industry. Innovation Strategies in the Food Industry: Tools for Implementation fills the gap between strategy developers and technical R&D associates by interpreting the technological adequacy of innovative techniques with the reaction of related consumers. It deals with the interaction of academia and industry, describing innovation and long term R&D strategies to overcome bottlenecks during know-how transfer between these two sectors.

Wheat: Chemistry and Technology

4th Edition
June 10, 2016
Khalil Khan
English
eBook
9 7 8 0 1 2 8 1 0 4 5 4 5

Wheat science has undergone countless new developments since the previous edition was published. Wheat: Chemistry and Technology, Fourth Edition ushers in a new era in our knowledge of this mainstay grain. This new edition is completely revised, providing the latest information on wheat grain development, structure, and composition including vital peer-reviewed information not readily available online. It contains a wealth of new information on the structure and functional properties of gluten (Ch. 6), micronutrients and phytochemicals in wheat grain (Ch. 7), and transgenic manipulation of wheat quality (Ch. 12). With the new developments in molecular biology, genomics, and other emerging technologies, this fully updated book is a treasure trove of the latest information for grain science professionals and food technologists alike. Chapters on the composition of wheat—proteins (Ch. 8), carbohydrates (Ch. 9) lipids (Ch. 10), and enzymes (Ch. 11.), have been completely revised and present new insight into the important building blocks of our knowledge of wheat chemistry and technology. The agronomical importance of the wheat crop and its affect on food industry commerce provide an enhanced understanding of one of the world’s largest food crop. Most chapters are entirely rewritten by new authors to focus on modern developments. This 480-page monograph includes a new large 8.5” x 11” two-column format with color throughout and an easy to read style. Wheat: Chemistry and Technology, Fourth Edition provides a comprehensive background on wheat science and makes the latest information available to grain science professionals at universities, institutes, and industry including milling and baking companies, and anywhere wheat ingredients are used. This book will also be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, milling, and nutritional properties of cereals. Cereal and food science graduate students will find Chapter 1 – “Wheat: A Unique Grain for the World” particularly helpful because it provides a succinct summary of wheat chemistry.

Consumer Driven Cereal Innovation

1st Edition
June 9, 2016
Peter Weegels
English
eBook
9 7 8 0 1 2 8 1 0 4 5 7 6

Consumer Driven Cereal Innovation: Where Science Meets Industry includes a collection of papers from oral and poster presentations, along with all the abstracts from the first Spring Meeting organized by Cereals&Europe, the European section of AACC International. These proceedings discuss the major innovation challenges the cereal industry is facing to meet consumers’ demands and expectations. Consumers’ needs are perhaps best summarized as foods that are safe, healthy, and tasty. This book helps answer important questions regarding these essential needs. With respect to safety, the cereal industry can already boast of an excellent reputation and a long tradition of safeguarding cereals and their products. But how can one define “healthy”? How does one distinguish between reality and fiction? If the best ways to add health benefits to cereal products are to be determined, the consumer’s palate needs first to be pleased. What are the most cost-effective ways to manufacture grain-based products for safety, health, and palatability? This conference addressed these important questions and this book is the result of the research and insights of many of the brightest minds in grain science today. Areas of Focus - Consumer Driven Cereal Innovation Conference Proceedings Plenary – Papers from Invited Lecturers:Consumer Attitudes Towards Healthy Cereal ProductsConsumer, Cereals and Health: Trends, Fads and RealityHealth Benefits of Whole Grain Products Science Track:Consumer Insights and Nutritional Aspects of Innovative Cereal-based Products- Nutritional and Sensory Quality- PhysiologyCereals: Source of High Quality Nutrients- Regulation and Functional Nutrients- Methodology Technology Track:Better processes for Better NutritionBioactive IngredientsProduct Quality- Product Texture and Quality- Shelf Life- Toxicology

The Molecular Nutrition of Amino Acids and Proteins

1st Edition
June 8, 2016
Dominique Dardevet
English
Paperback
9 7 8 0 1 2 8 0 2 1 6 7 5
eBook
9 7 8 0 1 2 8 0 2 3 7 5 4

The Molecular Nutrition of Amino Acids and Proteins provides an in-depth look at the involvement and role of amino acids and proteins in molecular nutrition. Editor Dominique Dardevet has assembled a collection of chapters written by leading researchers and top professors that provide the reader with a comprehensive understanding of amino acids and proteins. The book provides an introduction to the fundamentals of amino acids and proteins as well as the composition of food. It then delves into the molecular biology of the cell and genetic machinery and its function. The Molecular Nutrition of Amino Acids and Proteins also features reference guides for terms and bullet-point summaries, making it readily accessible to novices while still providing the most up-to-date and detailed information that experienced researchers need.

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