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  • 1
    Keywords: Food science. ; Agricultural biotechnology. ; Food Analysis. ; Food security. ; Food Science. ; Agricultural Biotechnology. ; Food Analysis. ; Food Engineering. ; Food Security.
    Description / Table of Contents: Chapter 1. Mechanical damage of fresh produce – an overview -- Chapter 2. Factors affecting bruise damage susceptibility of fresh produce -- Chapter 3. Imaging Techniques for Fresh Produce Damage Detection -- Chapter 4. Hyperspectral imaging techniques for quality assessment in fresh horticultural produce and prospects for measurement of mechanical damage -- Chapter 5. Hyperspectral imaging and related machine learning for postharvest bruise damage detection and analysis of fresh food produce -- Chapter 6. Bruise damage susceptibility of pome fruit -- Chapter 7. Mechanical Damage in Fresh Stone Fruits: Measurement and Analysis -- Chapter 8. Bruise damage susceptibility of pomegranates -- Chapter 9. Bruise damage susceptibility of tomato -- Chapter 10. BRUISING OF AVOCADO (PERSEA AMERICANA M.) FRUIT -- Chapter 11. Bruise Damage Susceptibility and Assessment of Guava -- Chapter 12. Bruise damage susceptibility of blueberry and strawberry -- Chapter 13. Bruise damage susceptibility of table olive -- Chapter 14. Bruise damage susceptibility of banana -- Chapter 15. Impact of packaging on bruise damage of fresh produce -- Chapter 16. Importance of bruise assessment and control in fresh produce industry.
    Abstract: This book includes the impact, compression, vibration studies, and destructive and nondestructive techniques for bruise measurement. It is essential to detect bruises in the early stages of their formation and conduct a quantitative analysis of the degree of bruising, to ensure the accurate grading of bruised fruits and vegetables and reduce unnecessary economic losses. Bruise damage occurring between the point of harvest and consumption contributes the most to the decrease in fruit quality, reducing the market value and ultimately leading to significant reductions in potential revenue. SDG 12.3 aims to “by 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses.” This book presents recent technological developments in bruise measurement, detection, and analysis of fresh horticultural produce. Given the rising demand for rapid and accurate methods of quality measurement in the horticultural produce industry, this book covers destructive and nondestructive techniques for bruise measurement. Selected applications of different nondestructive methods for various fresh produce commodities are also included. This book will interest graduate and undergraduate students, researchers, academics and engineers working in different aspects of the mechanical damage affected by postharvest handling practices, professionals working in the governments, and other authorities related to fresh horticultural produce quality, regulations, and safety. .
    Type of Medium: Online Resource
    Pages: XV, 350 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789819970964
    DDC: 641.3
    Language: English
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  • 2
    Online Resource
    Online Resource
    Singapore :Springer Nature Singapore :
    Keywords: Food science. ; Food Analysis. ; Food Sensory evaluation. ; Food Safety measures. ; Food Science. ; Food Analysis. ; Sensory Evaluation. ; Food Engineering. ; Food Safety.
    Description / Table of Contents: Chapter 1 Introduction. -Chapter 2 Computer Vision Technologies in Food -- Chapter 3 Near Infrared Spectroscopy Analysis in Food -- Chapter 4 Spectral Imaging Technologies in Food -- Chapter 5 CSAs Array Technologies in Food -- Chapter 6 Acoustic and Vibrating Signal Analysis Technologies in Food -- Chapter 7 Bionic Sensors Technologies in Food -- Chapter 8 Multi-Sensors data fusion Technologies in Food External and Internal Quality Comprehensive Evaluation -- Chapter 9 Intelligent and Portable Equipments of Nondestructve Detection Technologies in Food -- Chapter 10 Nondestructive Deatection Technologies for Real-time Monitoring Food Processing.
    Abstract: This book comprehensively introduces non-destructive methods for food quality (i.e. external, internal, sensory, components, and microbiological indicators) detection, through optics, acoustics, chemistry, imaging, and bionic sensing. It highlights in-situ detection of food quality and safety, including principles, signal processing, and analysis of data, non-destructive detection system, and application in the food industry for each method. First, this book introduces the principles and characteristics of various food non-destructive methods. As non-destructive measurements always involve obtaining big data for each testing, this book also describes in detail the signal and big data processing for each non-destructive method. The chapters also introduce the rapid portable detection equipment for food and agricultural products developed in recent years, as well as the intelligent monitoring equipment in the process of food processing. Relevant application cases are provided to help readers better understanding how to apply non-destructive technology for food quality detection. In the noninvasive measurement of food quality, this book has a systematic introduction of the detection principle, data processing, and rapid detection system, in-field detection case studies. This book is novel and practical and can be used as a professional textbook for undergraduates majoring in food science and engineering. It can also be used as a reference book for scientific research and technical personnel engaged in the field of food quality and safety detection. .
    Type of Medium: Online Resource
    Pages: XIV, 333 p. 197 illus., 130 illus. in color. , online resource.
    Edition: 1st ed. 2021.
    ISBN: 9789811633607
    DDC: 641.3
    Language: English
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  • 3
    Keywords: Food science. ; Food Safety measures. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Safety. ; Food Engineering. ; Food Studies. ; Food Analysis. ; Food Chemistry.
    Description / Table of Contents: PART I: NOVEL TECHNOLOGIES IN FOOD PROCESSING -- 1. Emerging Novel Technologies for Food Drying -- 2. Foods and Food Products: Significance and Applications of Collegative Properties -- 3. Scope of Three-Dimensional Printing for Fabrication of Foods -- 4. Sustainable Renewable Energy Sources for Food and Dairy Processing -- PART II: RECENT TRENDS IN FOOD QUALITY AND MANAGEMENT -- 5. Applications of Edible Coatings to Extend Shelf-life of Fresh Fruits -- 6. Food Processing and Management of Food Supply Chain: From Farm to Fork -- 7. Microplastics in Foods: An Emerging Food Safety Threat -- 8. Scope of Genetically Engineered Organisms: Food Science and Pest Management Strategy -- 9. Diverse Bioengineering Tools for Crop Improvement -- PART III: INNOVATIONS IN FOOD PACKAGING -- 10. New-age Packaging for Foods and Food Products -- 11. Biodegradable Packaging: Recent Advances and Applications in Food Industry -- 12. Recent Trends in Biodegradable Packaging of Foods -- 13. Scope of Herbal Extracts and Essential Oils for Extension of Shelf-life of Packaged Foods -- PART IV: POTENTIAL OF NANOMATERIALS IN FOOD PACKAGING -- 14. Engineered Nanomaterials in Food Packaging: Synthesis, Safety Issues and Assessment -- 15. Nanomaterials in Foods: Recent Advances, Applications and Safety -- PART V: NANOTECHNOLOGY APPLICATIONS IN FOOD TECHNOLOGY -- 16. Scope of Nanotechnology in Food Science and Food Engineering -- 17. Scope of Nanoencapsulation for Delivery of Functional Food Ingredients -- 18. Scope of Nanotechnology for Sustainable Production of Nutritive Foods -- PART VI: FOOD SCIENCE AND NUTRITIONAL RESEARCH FOR HUMAN HEALTH -- 19. Bioaccessibility and Bioavailability of Phenolics in Grapes and Grape Products -- 20. Recent Developments for Formulation of Infant Foods -- 21. Fermented Vigna Mungo and Carrot Pomace Cookies using Lactobacillus Casei -- 22. Role of Probiotics in Gut Micro-Flora -- 23. Screening and Isolation of Probiotic Cultures -- 24. Metabolomics Applications in Food Science and Nutritional Research.
    Abstract: This book focuses on novel technologies related to food processing technology and engineering. It also focuses on food safety, quality and management, the scope of the Internet of Things (IoT) in food processing and its management, bioengineering tools for crop improvement in agriculture, recent innovations in food packaging, nanotechnology in food processing, and the nutritional health benefits of food. 3D printed food, an interesting and increasingly popular concept among the public today, is a meal prepared through an automated additive process using 3D food printers. This book is a ready reference for food researchers, students, and industry professionals. The book updates the current scenario of food processing technology and engineering for readers from agriculture and its allied fields including students and researchers of food science and technology, dairy science and technology, packaging industry, people working in food safety organisations, and researchers in the field of nanotechnology.
    Type of Medium: Online Resource
    Pages: XLI, 512 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789819968312
    DDC: 641.3
    Language: English
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  • 4
    Online Resource
    Online Resource
    Singapore :Springer Nature Singapore :
    Keywords: Food science. ; Biotechnology. ; Biomaterials. ; Food Science. ; Biotechnology. ; Biomaterials.
    Description / Table of Contents: Chapter 1_Food Biopackaging for Human Benefits: Status & Perspectives -- Chapter 2_Processing of Biobased Packaging Materials -- Chapter 3_Potential of PHA (poly-hydroxyalkanoates) polymers as packaging materials: From concept to commercialization -- Chapter 4_Applications of cellulose in biobased food packaging systems -- Chapter 5_Starch for packaging materials -- Chapter 6_Chitin and chitosan for packaging materials -- Chapter 7_Natural Antioxidants from Fruit By-Products for Active Packaging Applications -- Chapter 8_Bio nanocomposites for packaging materials -- Chapter 9_Environmental impact of biobased materials -- Chapter 10_Safety and Associated Legislation of Selected Food Contact Bio-Based Packaging -- Chapter 11_Life Cycle Analysis of Biobased Material.
    Abstract: This book provides a comprehensive and authoritative review of recent developments in bio-based packaging materials along with an array of their industrial applications. It offers an interdisciplinary approach, combining food engineering, polymer science, materials science, and sustainable aspects of bio-based materials with their synthesis, properties, characterization, and applications in packaging materials. The book encloses chapters covering fundamental concepts, manufacturing, properties, characterization, and interaction of bio-based materials. It also discusses topics related to the different usage of bio-based materials, their environmental impact, regulations, safety aspects, circular economy, challenges, and opportunities allied to bio-based materials. It is an essential resource for academicians, researchers, students, and professionals interested in exploring the potential bio-based materials in food packaging.
    Type of Medium: Online Resource
    Pages: XVI, 311 p. 64 illus., 54 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789819960507
    DDC: 641.3
    Language: English
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  • 5
    Keywords: Freshwater ecology. ; Marine ecology. ; Biodiversity. ; Zoology. ; Sustainability. ; Population biology. ; Conservation biology. ; Ecology . ; Freshwater and Marine Ecology. ; Biodiversity. ; Zoology. ; Sustainability. ; Population Dynamics. ; Conservation Biology.
    Description / Table of Contents: Part I. Fish Resources and Fishing Areas of the Western Balkans -- Chapter 1. Fish Resources of Inland Waters and Fisheries in Slovenia, Management, Sustainability and Conservation -- Chapter 2. Inland Fisheries in Croatia: Historical Aspects, Fish Resources, Management and Conservation -- Chapter 3. Fish Resources and Fisheries in Bosnia and Herzegovina – Overview, Sustainability, and Conservation -- Chapter 4. Inland Fisheries in Serbia: Historical Aspect, Fish Resources, Management and Conservation -- Chapter 5. The Freshwater Fish Resources and Freshwater Fisheries of Montenegro, Management, Sustainability and Conservation – With a Special Perspective on Lake Skadar -- Chapter 6. Fish and Fisheries of the Republic of North Macedonia, Current Situation and Its Perspective -- Chapter 7. Fish Resources of Inland Waters and Fisheries in Albania, Management, Sustainability and Conservation -- Part II. Some Fish Species of the Western Balkans Important for Fisheries and Conservation -- Chapter 8. Freshwater Crayfish of Western Balkan: Is It Possible to Use Them Sustainably or Do They Need Prompt Conservation Actions? -- Chapter 9. Salmonid Fish Species – Opportunities for Sustainable Use under Multiple Pressures and Current Climatic Change -- Chapter 10. Past and Future of Sturgeon Species (Acipenseridae) in Western Balkans – Case for Permanent Conservation or Sustainable Management -- Part III. Effects of Stressors on Inland Water Ecosystems and Fish Resources -- Chapter 11. Eutrophication of Fishing Waters and the Influence of Cyanobacterial Occurrence and Blooming on Fish Resources – Case Studies in Serbia -- Chapter 12. Pollution of Fishing Waters of the Western Balkan – Potentially Toxic Elements and Their Impact on the Ecological Sustainability of Fish Resources -- Chapter 13. Invasive Macroinvertebrate and Fish Species and Their Impact on Fish Resources: A Case Study on Fishing Waters of Serbia -- Part IV. Fish Stock Assessment Methods -- Chapter 14. A Brief Overview of the Development of the ES-HIPPO Model for Assessing the Sustainability and Conservation Priorities of Fish, Fish Resources, and Inland Water Habitats -- Part V. Conservation and Aquaculture -- Chapter 15. Тhe Role and Importance of Aquaculture for the Ecological Sustainability of Fish Resources in the Inland Water of Serbia -- Chapter 16. Huchen Hucho hucho (Linnaeus, 1758) in Croatia: Distribution, Genetic Diversity, Threats and Conservation -- Chapter 17. Future Perspective of Sustainable Development of Freshwater Fisheries and Conservation of Threatened Fish Species, Crustaceans and Molluscs -- Part VI. Social Aspect -- Chapter 18. Political and Socio-Economic aspects of Fisheries in Inland and Coastal Waters of the Western Balkan -- Chapter 19. Fish Resources of the Western Balkans, Sustainable Use and/or Conservation?.
    Abstract: This book provides a detailed evaluation of the hydro-ecological characteristics of the Western Balkans, an area characterized by still preserved inland waters and fish resources important for the European continent, as well as the biodiversity of inland waters important for the planet Earth. Freshwater ecosystems cover only 1% of the Earth's surface; however, they are a habitat for about 40% of fish species. At the same time, inland fisheries make less than 12% of the world's global fish catch, with 43% coming from low-income and food-deficient countries (Africa, South America, Southeast Asia). In Europe, the Western Balkans have significant fishing waters and fish resources, including the Middle Danube drainage (Sava, Drina, Velika Morava river systems), large ancient lakes (Skadar/Shkodra, Ohrid, Prespa, Dojran), and the Adriatic basin characterized by endemic and commercially important species. However, in contrast to the high fishing potential in a significant part of the Western Balkans, diverse and specific political, economic, and social factors largely had a negative impact on the state of fish resources. This volume is multidisciplinary and provides a sound knowledge base for scientific and practical fisheries. In addition, it may be a valuable guide for managers and conservationists worldwide to adapt methods and procedures for the ecological sustainability of fish resources under specific local, natural, and socio-economic conditions. Finally, the content is a good reference for natural sciences and agriculture students studying fish, fish resources, and fisheries sciences. It would improve their knowledge and perspectives on the challenges of sustainable use and conservation of inland water resources.
    Type of Medium: Online Resource
    Pages: XXII, 707 p. 261 illus., 233 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031369261
    Series Statement: Fish & Fisheries Series, 43
    DDC: 577.6
    Language: English
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  • 6
    Online Resource
    Online Resource
    Singapore :Springer Nature Singapore :
    Keywords: Freshwater ecology. ; Marine ecology. ; Computer simulation. ; Computer science Mathematics. ; Freshwater and Marine Ecology. ; Computer Modelling. ; Mathematical Applications in Computer Science.
    Description / Table of Contents: Chapter 1 Introduction -- Chapter 2 Processing method of the original data -- Chapter 3 Grey correlation analysis -- Chapter 4 Grey Clustering Analysis -- Chapter 5 Grey System Modeling -- Chapter 6 Grey Prediction -- Chapter 7 Grey decision-making -- Chapter 8 Grey Linear Programming -- Chapter 9 Grey Dynamic Control.
    Abstract: This book reviews the gray system and combines its latest research results in fishery science. The chapters cover the basic concept and theory of gray system, original data processing and gray sequence generation, gray correlation analysis, gray cluster analysis, gray system modeling, gray prediction, gray decision-making, and gray linear programming. The theory of gray system is a new cross-sectional discipline founded in 1982 by Professor Deng Julong, a well-known scholar in China. In recent decades, it has not only been deepened and expanded in theory but also widely used in the fields of society, economy, ocean, agriculture, fishery, and other fields, and made a series of significant scientific achievements. These have laid the foundation for the important position of the gray system theory. Due to the great uncertainty of the fishery resources and the fishery environment involved in the fishery science system, which is completely different from the natural resources on the land, the data and information belong to the category of “poor information”, and the variability and uncertainty are greater than other natural resources. As an extremely effective analytical method and tool, gray system theory has been applied increasingly in fishery science. The book is developed based on well-read and practical literature and will help scientists and research units engaged in scientific research and teaching in fishery science and related fields to develop new research methods and tools. .
    Type of Medium: Online Resource
    Pages: VII, 196 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789819906352
    DDC: 577.6
    Language: English
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  • 7
    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Food science. ; Agriculture. ; Economic geography. ; Botany. ; Environmental management. ; Food Science. ; Agriculture. ; Economic Geography. ; Plant Science. ; Environmental Management.
    Description / Table of Contents: chapter 1: Introduction -- chapter 2: Onion -- chapter3: Garlic -- chapter 4: Leek/stone leek/welsh onion -- chapter 5: Ajowan or bishop’s weed -- chapter 6: Celery seed -- chapter 7: Coriander -- chapter 8: Cumin seed or safaid jeera -- chapter 9: Fenugreek -- chapter 10: Mustard -- chpater11; Cassia and cumin -- chapter 12. Cinnamon or true cinnamon -- chapter 13: Clove -- chapter 14: Mace or nutmeg -- chapter 15: Allspice or pimenta or pimento -- chapter 16: Curry leaf -- chapter 17: Tamarind -- chapter 18: Asafoetida or asafetida -- chapter 19: Vanilla.
    Abstract: Spices can be classified as major spices, like Black pepper, Cardamom, Turmeric, Ginger etc, and minor spices and condiments, and tree spices. This book will discuss exclusively minor spices and condiments. Spices constitute a very important group of agricultural products, which, since antiquity, have been considered indispensable in the culinary art of flavoring foods. The history of spices is very much entwined with the history of mankind. And, some spice crops like Black pepper predominates in the family of spices. In fact, colloquially, it is called “King”of spices and, another, Cardamom, is called the “Queen”of spices. There is worthwhile amount of published work, on these in addition to Turmeric and Ginger. Both ISO (International Organization for Standardization) and ISI (Indian Standards Institution) (now BIS (Bureau of Indian Standards)) experts concluded, after considerable deliberations, that there is no clear-cut division between “spices” and “çondiments”, and, as such, they have been clubbed together. The term “Spices and Condiments” applies to such natural plant or vegetable products or mixtures, thereof, used in whole or ground form, mainly for imparting flavor, aroma and piquancy to foods and also for seasoning of foods and beverages like soups etc. A detailed survey of published literature proves that there are a number of minor spices, which have tremendous commercial potential, globally. And, an authentic book on these will not only serve as an important guide to the academic community, but, also provide a fillip to industry involved in value addition.
    Type of Medium: Online Resource
    Pages: XX, 226 p. 35 illus., 20 illus. in color. , online resource.
    Edition: 1st ed. 2021.
    ISBN: 9783030822460
    DDC: 641.3
    Language: English
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  • 8
    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Freshwater ecology. ; Marine ecology. ; Oceanography. ; Agriculture. ; Environmental sciences Social aspects. ; Water. ; Hydrology. ; Freshwater and Marine Ecology. ; Ocean Sciences. ; Agriculture. ; Environmental Social Sciences. ; Water.
    Description / Table of Contents: Chapter 1: Tilapia Fish For Future Sustainable Aquaculture -- Chapter 2: Health Management For Sustainable Tilapia Farming -- Chapter 3: Effects Of Feed Additives On Tilapia Reproduction -- Chapter 4: Intestinal Microbiota Of Tilapia: Characterization And Modulation -- Chapter 5: Probiotics And Their Application In Tilapia Culture -- Chapter 6: Prebiotics And Synbiotics In Nile Tilapia Culture -- Chapter 7: Medicinal Plants In Tilapia Aquaculture -- Chapter 8: Alternative Protein Sources For Sustainable Tilapia Farming -- Chapter 9: Sustainable Tilapia Farming, The Role Of Culture Systems.
    Abstract: The global human population will reach nine billion by 2050, and seafood is projected to be the primary food source to sustain such a large population. According to a recent World Bank report, aquaculture will be the prime source of seafood by 2030. Tilapia is one of the promising species for commercial aquaculture and one of the second most farmed fish worldwide. Given the issues raised by Antibiotic misuse in intensive aquaculture, such as the occurrence of resistant bacteria, it is necessary to develop environment-friendly strategies that could be used to improve production in a sustainable manner. Also, there is a need to establish the best aquaculture practice (BAP) approaches to avoid significant disruption to the ecosystem, the loss of biodiversity, and substantial pollution impact on the environment. We believe the current book will be very helpful to academics, researchers, and policy-makers in aquaculture. .
    Type of Medium: Online Resource
    Pages: XVI, 262 p. 6 illus., 4 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031383212
    Series Statement: Applied Environmental Science and Engineering for a Sustainable Future,
    DDC: 577.6
    Language: English
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  • 9
    Keywords: Freshwater ecology. ; Marine ecology. ; Zoology. ; Ecology . ; Genetics. ; Freshwater and Marine Ecology. ; Zoology. ; Ecology. ; Genetics and Genomics.
    Description / Table of Contents: PART I. Yellow Perch (Perca flavescens) -- Spawning Characteristics of Yellow Perch During Periods of Water Level Fluctuations in a Hydropower Reservoir -- A Comparison of Aquaculture Production Methods for Optimizing Production of Fingerling Yellow Perch (Perca flavescens) -- Evaluation of a Statewide Yellow Perch Bag Limit for Michigan -- Distribution and Abundance of Pelagic Larval Yellow Perch in Lake St. Clair (USA/Canada) and Adjoining Waters -- PART II. Walleye (Stizostedion vitreum) -- Using Genomic Data to Guide Walleye Management in the Great Lakes -- Walleye Larviculture in Water Reuse Aquaculture Systems -- Effects of Parasiticidal Hydrogen Peroxide Treatments on Walleye Hatching Success in a Recirculating System -- Seasonal Movement Patterns and Distribution of Walleye in a Central Appalachian Hydropower Reservoir -- Managing Tribal Fisheries and Employees on the Reservation -- Can You Hear Me Now? Design Considerations for Large Lake, Multispecies Telemetry Projects -- PART III. Sauger (Stizostedion canadense) -- Sauger Restoration in the Upper Allegheny River Watershed, New York -- PART IV. Comparison of North American and European Percid Fisheries -- International Importance of Percids: Summary and Looking Forward.
    Abstract: Walleye, one of the most sought-after species of freshwater sport fishes in North America, has demonstrated appreciable declines in their numbers from their original populations since the beginning of the 20th century. Similarly, Yellow Perch, once the most commonly caught sport fish and an important commercial species in North America, have also shown declines. Compiling up-to-date information on the biology and management of Walleye, Sauger, and Yellow Perch, including research on systematics, genetics, physiology, ecology, movement, population dynamics, culture, recent case histories, and management practices, will be of interest to managers, researchers, and students who deal with these important species, particularly in light of habitat alterations, population shifts, and other biotic and abiotic factors related to a changing climate.
    Type of Medium: Online Resource
    Pages: XII, 328 p. 88 illus., 47 illus. in color. , online resource.
    Edition: 1st ed. 2021.
    ISBN: 9783030806781
    Series Statement: Fish & Fisheries Series, 41
    DDC: 577.6
    Language: English
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  • 10
    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Freshwater ecology. ; Marine ecology. ; Biodiversity. ; Ecology . ; Oceanography. ; Bioclimatology. ; Environmental management. ; Freshwater and Marine Ecology. ; Biodiversity. ; Biooceanography. ; Climate Change Ecology. ; Environmental Management. ; Ocean Sciences.
    Description / Table of Contents: Chapter 1. A Global View of the Cold-Water Coral Reefs of the World -- Chapter 2. Biology, Ecology and Threats to Cold-Water Corals on Brazil’s Deep-Sea Margin -- Chapter 3. Cold-Water Corals of the World: Gulf of Mexico -- Chapter 4. Cold-Water Coral Reefs of the Southeastern United States -- Chapter 5. Norwegian Coral Reefs -- Chapter 6. Waters of Ireland and the UK -- Chapter 7. Life and Death of Cold-Water Corals across the Mediterranean Sea -- Chapter 8. Cold-Water Coral Reefs in the Oxygen Minimum Zones off West Africa -- Chapter 9. New Zealand: South West Pacific Region -- Chapter 10. Deep-Sea Corals of the North and Central Pacific Seamounts.
    Abstract: Cold-water corals form reef structures in continental margin and seamount settings world-wide, making them more wide-spread and abundant than shallow-water reefs. Their role in these ecosystems is no less important than the influence that shallow-water coral reefs have on tropical systems. They create habitat structure, host endemic species, enhance elemental cycling, alter current flow, sequester carbon, and provide many other ecosystem services that we are just beginning to understand. The rapidly evolving state of knowledge of cold-water and deep-sea coral reefs has not been compiled in over 10 years. This volume synthesizes recent and historical information, reveals new findings from reefs that have been discovered only recently, and presents key avenues for future research. We are on the cusp of understanding the critical role that cold-water coral reefs play in the world’s oceans, and this book lays the foundation on which this knowledge will be built in the future.
    Type of Medium: Online Resource
    Pages: XVI, 293 p. 107 illus., 99 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031408977
    Series Statement: Coral Reefs of the World, 19
    DDC: 577.6
    Language: English
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