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  • 1
    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Freshwater ecology. ; Marine ecology. ; Water. ; Hydrology. ; Biotic communities. ; Social sciences. ; Humanities. ; Environmental management. ; Freshwater and Marine Ecology. ; Water. ; Ecosystems. ; Humanities and Social Sciences. ; Environmental Management.
    Description / Table of Contents: Part I. Introduction -- Chapter 1. Southern Baltic Coastal Systems Analysis: Questions, Conceptions and Red Threads -- Chapter 2. Coastal Ecosystems from a Social-Ecological Perspective -- Part II. Ecological Structures and Functions of the German Baltic Sea Coast -- Chapter 3. The Abiotic Background: Climatic, Hydrological and Geological Conditions of the Southern Baltic -- Chapter 4. Geological and Sedimentary Conditions -- Chapter 5. Environmental Conditions at the Coast: The Terrestrial Ecosystems -- Chapter 6. Environmental Conditions at the Coast: Shoreline Ecosystems -- Chapter 7. Ecosystem and Landscape Functions of the Coast: Recent Research Results -- Chapter 8: Benthic Habitats and Their Inhabitants -- Part III. Ecological Structures and Functions of Coastal Water and Offshore Ecosystems -- Chapter 9. Introducing the Ecological Aspects -- Chapter 10. Baltic Sea Aquatic Ecosystems in a Gradient from Land to Open Sea -- Chapter 11. Comparison of Abiotic Parameters and Dominant Primary Producers Between the Two Main Investigation Areas -- Chapter 12. Short-Term Variability, Long-Term Trends and Seasonal Aspects in the Darß-Zingst Bodden Chain -- Chapter 13. Carbon Fluxes/Food-Webs: Effect of Macrophytes on Food Web Characteristics in Coastal Lagoons -- Chapter 14. Ecological Structure in Benthic Habitats of Offshore Waters -- Chapter 15. Patterns of Bioturbation and Associated Matter Fluxes -- Chapter 16. Seasonal Aspects and Short-Term Variability of the Pelagic Offshore Ecosystems -- Chapter 17. Long-Term Trends of the Offshore Ecosystems -- Chapter 18. Nutrient and Limitation Regimes in Coastal Water Ecosystems -- Part IV. Combining the Aspects: Ecosystem Service Assessment -- Chapter 19. The Human Factor: Coastal Social-Ecological Systems -- Chapter 20. Introduction: The Concept of Ecosystem Service Assessment Applied to Coastal Systems -- Chapter 21. The Missing Links in Ecosystem Service Research -- Chapter 22. Eudaimonic Valuation of Cultural Ecosystem Services -- Chapter 23. Economic Valuation of Cultural Ecosystem Services -- Chapter 24. Spatial Ecosystem Service Assessment Across the Land-Sea-Interface -- Chapter 25. Temporal Changes in Aquatic Ecosystem Services Provision: Approach and Examples -- Chapter 26. Assessing Temporal Changes in Ecosystem Service Provisions: Conceiving Future Pathways -- Part V. Synthesis: Assessment as a Tool for Managing Coastal Ecosystems? -- Chapter 27. Applying the Integrated Approach -- Chapter 28. Mechanisms of Ecosystem Service Production: An Outcome of Ecosystem Functions and Ecological Integrity in Coastal Lagoons -- Chapter 29. Ecosystem Service Assessment in European Coastal and Marine Policies -- Chapter 30. Ecosystem Services and Sustainable Development: The Case for Strong Sustainability -- Chapter 31. Concluding Remarks.
    Abstract: This book gives an overall analysis of the current knowledge status about structures, functions, utilization for German Baltic coast ecosystems. The main focus of this book is on the aquatic area, but land/sea interactions as well as river outfalls are included as well. Characteristic for this book is the inclusion of social science aspects. Approximately one third of its extent will be about the ecosystem services. In this segment the results of the last 6 years are presented in which a comprehensive quantification of the social relevance of ecosystems was carried out covering the entire area of the German Baltic Sea. This part builds directly on the results of scientific investigations and are in relation to social ideals. The assessment will not only be economically and ethically but also the mechanisms that are used for the valorisation of the ecosystem services will be evaluated. Both sub-areas, the classic natural science part as well as the part of social science aspects, deal with the changes caused by increasing anthropogenic influence and social (including demographic) changes. This will be among others in the sense of an exemplary historical outline. The final chapter of the synthesis therefore not only presents a summary of the level of knowledge gained and a deduction of the research needs. It further contains a presentation of the application aspects resulting from the analysis of the social relevance gained from basic scientific research. The book is aimed at scientists (and students) of natural, life and social sciences, analysing functioning and structures of coastal ecosystems with regard to sustainable use and nature protection, including aspects of coastal protection. Besides, it is thought to become a reference for all levels of decision makers and stakeholders in coastal and marine management of the Baltic and North Sea region, providing also a blueprint for system analysis respecting for societal as well as biological aspects world-wide.
    Type of Medium: Online Resource
    Pages: XV, 387 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031136825
    Series Statement: Ecological Studies, Analysis and Synthesis, 246
    DDC: 577.6
    Language: English
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  • 2
    Keywords: Food science. ; Sustainability. ; Family-owned business enterprises. ; Economics. ; Food Science. ; Sustainability. ; Family Business. ; Economics.
    Description / Table of Contents: Chapter 1 Bread Industry Sustainability Life Cycle Assessment -- Chapter 2 Product Environmental Footprint and Bread Industry -- Chapter 3 Life Cycle Assessment and Product Environmental Footprint - recommendations for integral optimization of economic and environmental performance -- Chapter 4 Ensuring sustainability of baking industry in North Macedonia -- Chapter 5 Sustainability approach of the baking industry along the food supply chain -- Chapter 6 Sustainability assessment of the baking industry complying with standards requirements: a case of Romania -- Chapter 7 Across American overview on sustainability approach throughout baking industry: An analytical-descriptive approach -- Chapter 8 Asian Overview on Sustainability Approach in Baking Industry -- Chapter 9 African Experience in Ensuring Sustainability in Baking -- Chapter 10 Indian experience in ensuring sustainability in baking industry -- Chapter 11 Measuring Baking Business Performance -- Chapter 12 Forming the efficient business model for bakery -- Chapter 13 Assessment of the sustainable competitiveness of agricultural enterprises on the grain market: case of Ukraine -- Chapter 14 Economic viability and sustainability in baking industry/ Simeuna - bread producer with own grain production -- Chapter 15 Impact of Bakery Innovation on Business Resilience Growth -- Chapter 16 Innovation in the commercial system of the small bakery industry -- New business models in food systems for farmers and companies, based on multi-actor approach -- Chapter 18 The role of rural women in bread industry – Job creation and retention in rural areas.
    Abstract: This timely and comprehensive text focuses on important recent advances in applied sustainability in the baking industry, connecting all of the current methods and strategies into a single book. Those involved in bread production will find the latest developments at the theoretical and practical levels, including information and communication requirements, reporting and regulatory aspects, economic and environmentally sustainable business models, supply chain management, life cycle assessment, product and organizational environmental footprints and more. For small bakery business owners to industry leaders and policymakers, governmental authorities, regulatory authorities and standardization bodies, this book offers a compilation of technical information about sustainability in the market for the bakery sector. Baking Business Sustainability Through Life Cycle Management begins by presenting basic information on the life cycle assessment and product environmental footprint of the bread industry, proposing an analysis of sustainability assessment using environmental and social footprints and providing recommendations for integral optimization of economic and environmental performance. A second section focuses on sustainability in the baking industry, providing a regional focus from Europe to the Americas to Africa and Asia. The third section takes a deep look at economic feasibility and efficiency in the bread industry, including the economic viability of different scenarios for bread-based value chains, and forming efficient business models for bakeries. A final section zeroes in on the most up-to-date innovations in the current bakery industry, including the impact of bakery innovation on business resilience growth, commercial systems, and new business models in regional food systems for farmers and companies, based on multi-actor approach. Innovations within the bakery industry are at an all-time high, with new sustainability and economic models being introduced, along with associated market risks. This timely and ambitious text aims to cover all the most recent advances and methods for successful incorporation into bakery businesses. .
    Type of Medium: Online Resource
    Pages: VIII, 313 p. 74 illus., 59 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031250279
    DDC: 641.3
    Language: English
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  • 3
    Online Resource
    Online Resource
    Cham :Springer Nature Switzerland :
    Keywords: Food science. ; Agriculture. ; Economic geography. ; Botany. ; Environmental management. ; Food Science. ; Agriculture. ; Economic Geography. ; Plant Science. ; Environmental Management.
    Description / Table of Contents: Chapter 1: Saffron and Tulasi -- Chapter 2: Aniseed, Shallot and Caraway -- Chapter 3: European Fill and Indian Dill -- Chapter 4: Poppy Seed.-Chapter 5: Star Anise and Japanese Star Anise -- Chapter 6: Sage -- Chapter 7: Savory and Tarragon -- Chapter 8: Thyme -- Chapter 9: Calamus or Sweet Flag -- Chapter 10: Horse Radish, Long Pepper or Pipli, Galangal -- Chapter 11:Quality Control.
    Abstract: This book is a compendium of rare and unique spices, which have been least researched but hold immense economic potential on a global scale. They are Aniseed, Shallot, Saffron, Caraway or Siah Zira, European or Indian Dill, Poppy, Star Anise and Japanese Star Anise, Sage, Savory, Tarragon, Thyme, Calamus or Sweet Flag, Horse Radish, Galangal, and Long Pepper or Pipli. Some of these are seed spices and others, like Saffron, are grown in the hills of Jammu and Srinagar, India and have varied uses, ranging from being very popular food flavorants to being used for religious purposes. Even within India, the country of the origin for most of the spices listed, many Indians are simply unaware of their immense economic potential. This is also the case with other countries, like Iran, where some spices, like Saffron, is widely used as a food flavorant. The book aims to be a unique compendium of these rare and unique spices to primarily enable researchers to tap into their great economic potential and, on a wider scale, help developmental agencies to tap into their immense potential in global spice trade. The book provides a cross-sectoral multi-scale assessment of developmental possibilities, globally, for rare and unique spices of immense economic importance. .
    Type of Medium: Online Resource
    Pages: IX, 141 p. 5 illus., 4 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031202490
    DDC: 641.3
    Language: English
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  • 4
    Online Resource
    Online Resource
    Singapore :Springer Nature Singapore :
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Analysis. ; Food Engineering. ; Food Chemistry.
    Description / Table of Contents: 1. Introduction -- 2. Forage quality vis-a vis livestock productivity -- 3. Forage Quality Indices -- 4. Forage quality components -- 5. Management of anti-nutrients in forages -- 6. General scheme for forage quality analysis -- 7. Laboratory essentials for forage evaluation -- 8. Solutions and buffers in estimations -- 9. Estimation of nutritional components in forages -- 10. Estimation of anti-quality and anti-nutritional factors in forages -- 11. Estimation of mineral content in forages -- 12. Estimation of phytochemicals and enzyme activities in forages -- 13. Quality Estimation of Natural Grasslands and Pastures. 14. Nutritional Quality of Important Forages -- 15. Conservation and processing of forages -- 16. Factors Affecting Forage Quality -- 17. Forage Nutritional Quality Management.
    Abstract: The book covers different techniques and methodologies involved in the nutritional quality analysis of forages. It also discusses the nutritional quality, anti-nutritional components, factors affecting forage quality, feed processing and conservation. Different techniques and methodologies have been presented in a simplified manner. The book has been divided in separate chapters and each chapter discusses different aspect of forage quality. Further, the book also covers the topics on conservation and processing of forages and management techniques for improving the forage nutritional quality. This book is an essential source of information for research scholars, post-graduate students and scientists working on forage quality estimation and also in livestock and dairy industries.
    Type of Medium: Online Resource
    Pages: XVII, 233 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789811960208
    DDC: 641.3
    Language: English
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  • 5
    Keywords: Food science. ; Chemistry. ; Food Science. ; Chemistry.
    Description / Table of Contents: Section 1: Introduction -- 1. Introduction: Career Preparation for the Food & Beverage Industry -- 2. The Equilibrium of Life-Career Planning -- 3. First Jobs for Food Science -- Section 2: The undergraduate student experience -- 4. Making the Most of Your Undergraduate Experience -- 5. Campus Career Services and Centers -- 6. Professionalism and Leadership -- 7. Is Food Science Right For Me? The Transfer Experience -- 8. The Decision to Pursue an Internship -- 9. IFT Student Association -- Section 3: A successful industry career -- 10. Finding and negotiating a job -- 11. Employer expectations/Managing corporate life -- 12. Could a small company be for you? -- 13. A successful industry career or Making your way in a company -- Section 4: Careers with a degree in food science -- 14. Quality -- 15. Production management -- 16. Product development -- 17. Technical sales -- 18. R&D -- 19. Regulatory and food law -- 20. Careers in Traceability -- 21. Using food science in special interest groups -- 22. Food for Good: Leveraging Food Science to Feed the World -- 23. Careers that combine Culinary and Food Science -- 24. Entrepreneurship and Consulting: Taking a Different Path -- 25. Careers in Sensory Science -- 26. Food Science in Community-Based Food Systems -- 27. Working for a Startup Company -- 28. Careers in Sustainability -- 29. A Career in Management -- Section 5: The graduate student experience -- 30. Is grad school right for me? -- 31. Finding and getting into the right grad program -- 32. The transition from undergraduate to graduate student -- 33. Faculty expectations of graduate students.
    Abstract: Careers in Food Science provides detailed guidelines for students and new employees in the food industry to ensure a successful start to their career. Every step towards a rewarding career in this rapidly evolving industry is covered, from which classes to take in college and which degrees to earn, to internships, and finally how to land, and keep, the first job. This book also provides day-to-day examples of what to expect from the many jobs available to help students decide what to do and where to go. This second edition includes nine new chapters covering research chefs, food systems, social justice, food waste, start-ups, sustainability, and management. Several new authors offer fresh perspectives. Provides detailed guidelines for students as well as new employees in food industry; Includes perspectives from school years through how to succeed at new job; Written by individuals who have just gone through that experience or who are working in that particular sector.
    Type of Medium: Online Resource
    Pages: XII, 411 p. 5 illus., 1 illus. in color. , online resource.
    Edition: 2nd ed. 2023.
    ISBN: 9783031143533
    DDC: 641.3
    Language: English
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  • 6
    Keywords: Freshwater ecology. ; Marine ecology. ; Reproduction. ; Physiology. ; Pollution. ; Freshwater and Marine Ecology. ; Reproductive Physiology. ; Pollution.
    Description / Table of Contents: 1. Pesticide and xenobiotic metabolism in aquatic organisms -- 2. Endocrine disrupting activity of xenobiotics in aquatic animals -- 3. Water contamination through xenobiotics and their toxic effects on aquatic animals -- 4. Cypermethrin induced reproductive toxicity in zebrafish: biochemical and molecular perspective -- 5. Impact of Pesticides Application on Aquatic Environments And Biodiversity -- 6. Impact of microplastics on reproductive and physiological aspects of aquatic inhabitants -- 7. The Impact of Xenobiotics in Development & Reproduction of fresh water Fishes -- 8. Mixtures and Reproduction in Aquatic Organisms – benefits and challenges -- 9. Phytoestrogens as Endocrine-Disrupting Agents In Aquaculture -- 10. A Proteomic Approach to Studying the Effects of Xenobiotics on Aquatic Living Organisms -- 11. Role of Cytochrome P450 in xenobiotic metabolism in fishes -- 12. Pharmacokinetic-Pharmacodynamic modelling of Xenobiotics: Fate and effect in Aquatic Animals -- 13. Occurrence of xenoestrogen alkylphenols (Octylphenols and Nonylphenol), and its impact on the aquatic ecosystem -- 14. Xenobiotics' effect on fish reproduction and development -- 15. Scientometric analysis of ecotoxicological investigations of xenobiotics in aquatic animals -- 16. Toxic effects of nanomaterials on aquatic animals and their future prospective -- 17. Microplastic Contamination in Aquatic organisms: An Ecotoxicological perspective -- 18. Effect of xenobiotics and their degradation in aquatic life -- 19. Transcriptome analysis of aquatic species exposed to endocrine disruptors -- 20. Fundamentals of genotoxicity and antiparasitic drugs associated with genotoxicity in fish -- 21. Endocrine disrupting compounds (EDCs) as emerging aquatic contaminants: Emphasis on Reproduction and Development.
    Abstract: This book summarizes the latest understanding of the impact of xenobiotics on the developmental and reproductive processes of aquatic animals, particularly nektonic forms, which comprise an important group of aquatic ecosystems. Aquaculture is quickly becoming the largest contributor of fish protein for human consumption. As the aquaculture business expands, farmed fish will be exposed to more environmental toxins, necessitating the use of chemical therapeutic drugs for fish. This book brings together experts on the regulation of environmental toxins and food chemicals from around the world, as well as researchers looking into the metabolism and disposal of foreign chemicals (xenobiotics) in fish species. The impact of xenobiotics on reproductive and developmental biology of all living forms has become of prime importance at the current time. As the effect of these xenobiotics on aquatic animals is an emerging area for research and development, several groups across the world are working on these aspects, targeting different groups of fishes in both marine and freshwater ecosystems. This collective work highlights several key and updated recent aspects of different types of xenobiotics entering aquatic ecosystems, impacts of these agents on reproductive physiology, developmental biology, breeding biology, hormonal imbalance, aquatic ecology, and pollution on the aquatic ecosystem. The unique aggregation of different types of stressors to aquatic animals under a single volume will be a useful reference for readers, including scientists, teachers, students, researchers and policymakers and those involved in aquaculture and environment conservation.
    Type of Medium: Online Resource
    Pages: XXIX, 427 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789819912148
    DDC: 577.6
    Language: English
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  • 7
    Keywords: Freshwater ecology. ; Marine ecology. ; Invertebrates. ; Biotic communities. ; Biodiversity. ; Applied ecology. ; Water. ; Hydrology. ; Freshwater and Marine Ecology. ; Invertebrate Zoology. ; Ecosystems. ; Biodiversity. ; Applied Ecology. ; Water.
    Description / Table of Contents: Preface -- Chapter 1: Evolution of Bilateria from a Meiofauna Perspective – Miniaturization in the Focus -- Chapter 2: Meiofauna Shaping Biogeochemical Processes -- Chapter 3: Meiofauna and Biofilms – the Slimy Universe -- Chapter 4: Meiofauna Meets Microbes: Chemosynthetic Symbioses -- Chapter 5: Marine Meiofauna Diversity and Biogeography – Paradigms and challenges -- Chapter 6: Freshwater Meiofauna – a Biota with Different Rules? -- Chapter 7: Hidden Players – Meiofauna Mediates Ecosystem Effects of Anthropogenic Disturbances in the Ocean -- Chapter 8: Deep-Sea Meiofauna – a World of its Own or Deeply Connected? -- Chapter 9: Polar Meiofauna – Antipoles or Parallels? -- Chapter 10: Cave Meiofauna - Models for Ecology and Evolution -- Chapter 11: Meiofauna – Adapted to Life at the Limits -- Concluding Remarks -- Index.
    Abstract: Since research on meiobenthos was last compiled in a textbook (2008/2009), the number of theoretical and applied studies has been growing rapidly. Supported by new methods and digital evaluation, meiobenthology has developed into a wide field, with more and more researchers studying cross-disciplinary aspects. New perspectives were summarized in a booklet (2019) to draw attention to promising research directions. The present book, written by leading experts, is a compilation of new thinking, data, methods and approaches in many relevant fields of recent meiobenthos research. The topics addressed range from bacteria and biofilms to globally changing processes, from polar regions to the deep-sea and from freshwater ecosystems to the ocean. So, this book is not simply another meiobenthos textbook - it is an attempt to identify new horizons in meiobenthos research, driven by the vision of advancing knowledge and understanding of benthic ecosystems.
    Type of Medium: Online Resource
    Pages: XII, 407 p. 49 illus., 39 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031216220
    DDC: 577.6
    Language: English
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  • 8
    Keywords: Freshwater ecology. ; Marine ecology. ; Microbiology. ; Environmental engineering. ; Biotechnology. ; Bioremediation. ; Freshwater and Marine Ecology. ; Microbiology. ; Environmental Engineering/Biotechnology.
    Description / Table of Contents: 1. Marine Biotechnology: A Frontier for the Discovery of Nutraceuticals, Energy, and Its Role in Meeting 21st Century Food Demands -- 2. Biotechnological Utilization of the Marine Environment for Food, Drugs and Energy -- 3. Grouper Hybridization: An Effective Biotechnological Tool for Food Security -- 4. The Application of Molecular Markers to Fish Breeding and Aquaculture -- 5. Aquaculture and Applications of Green Seaweeds of the Genus Caulerpa J.V. Lamouroux, 1809 -- 6. Potential and Challenges of Sea Cucumber Holothuria Scabra Mariculture in Sabah, Malaysia -- 7. Sea Cucumber (Echinodermata: Holothuroidea) Species Diversity on the West Coast of Sabah, Malaysia -- 8. Sea Cucumbers: Source of Nutritional, Medicinal, and Cosmeceutical Products -- 9. Marine Biotechnology and its Applications in Drug Discovery -- 10. Bacteriophage as Therapeutic Strategy Against Pathogenic Vibrio -- 11. Bacterial Diversity in the Marine Environment and the Cutting-edge Tools for Isolation, Identification, and Characterization of the Marine Microbiome -- 12. Biotechnological Applications of Jellyfish-Derived Products -- 13. Application of Biotechnology in White Syndrome Coral Disease Identification -- 14. The Synergy of Remote Sensing in Marine Invasion Science -- 15. The Utilization of Agro-based Wastes by Marine Phototrophic Microbes -- 16. Artificial Intelligence Methods in Marine Biotechnology.
    Abstract: This contributed volume covers the applications of marine biotechnology for food, drugs and energy production using marine resources. It introduces many aspects of marine biotechnology, including bioenergy, pharmaceutical development, food security from mariculture, pollution handling, legal issues and conflicts. Information in the book is accompanied by clear images, flow charts, quantitative and qualitative data. Marine biotechnology is essential for realizing the previously untapped potential of marine bio-resources. These resources are used to develop innovative goods and procedures that aid in the global management of food, energy, and disease management. The development of innovative tools and solutions for more sustainable marine environmental management is another important section of this title. This reference book is of interest to teachers, researchers, and climate change scientists. It serves as an additional reading material for college, undergraduate, and graduate students of marine science and aquaculture. This is also a good research guide for food and fishing industry scientists.
    Type of Medium: Online Resource
    Pages: XIII, 354 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789819906246
    DDC: 577.6
    Language: English
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  • 9
    Keywords: Food science. ; Food security. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Security. ; Food Engineering. ; Food Studies. ; Food Chemistry.
    Description / Table of Contents: Entomophagy in 3D Food Printing -- Entomophagy and its Application through 3D Printing for Sustainable Food Development -- Crickets as a promising alternative edible insect: nutritional and technological aspects and 3D printing prospective -- Insects Nutrition And 3D Printing -- Entomophagy: Application of Edible Insects in 3D Printed Foods -- Edible Insects as Materials for Food Printing: Printability and Nutritional value -- Drosophila as a Potential Functional Food: An Edge over other Edible Insects -- 3D printing, insects and food: a bibliometric analysis -- Inkjet-based 3D food printing for sustainable insect materials: A state-of-the-art review and prospective materials -- Extrusion-based 3D printing concept in customized nutritional products -- A Review on Binder jetting and Selective Laser Sintering: a novel assessment of the processes for 3D Insect food printing materials -- Social, Economic, Scientific and Environment Aspects of Entomophagy in 3D Food Printing.
    Abstract: This book compiles a diverse and interdisciplinary range of scientific literature, laboratory developments, industrial implications and future prospects covering Entomophagy in 3D food printing to fight against hunger and nutritional deficiencies. Recent developments in Entomphagy in 3D printing of Drosophila based materials, and their nutritional, social, economic, scientific and environmental aspects. are comprehensively covered. Readers will also find shortcomings, guidelines, and industrial prospects for these materials, with emphasis on processing methods for the extraction of sustainable materials through 3D food printing. 3D Printing of Sustainable Insect Materials focuses on the methodology, technology and processing used for utilizing insects in 3D food printing applications, establishing technology-driven knowledge to fight against hunger. Chapters cover the principles for Entomophagy, insect processing methods, modern 3D food printing technologies, and the theoretical and practical aspects of Emtomophagy in 3D printing, with a special focus on future prospects and technologies. This ground-breaking book will serve knowledge to researchers and industry professionals across the food industry with broad coverage of emerging technologies, materials developed through Entomophagy, functional characterization and the technical details required to produce sustainable insect-based materials through 3D food printing. .
    Type of Medium: Online Resource
    Pages: VIII, 206 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031259944
    DDC: 641.3
    Language: English
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  • 10
    Keywords: Food science. ; Food security. ; Food Safety measures. ; Food Microbiology. ; Food Science. ; Food Security. ; Food Safety. ; Food Microbiology.
    Description / Table of Contents: Chapter 1: Agricultural biodiversity and food security: Opportunities and challenges -- Chapter 2: Role of neglected plant foods in achieving dietary diversity, zero hunger and good health -- Chapter 3: Exploring neglected and underutilized plant foods to fight malnutrition and hunger in South Asia -- Chapter 4: Inclusion criteria of underutilized food plants in household food security planning -- Chapter 5: Neglected plant foods of India -- Chapter 6: Neglected plant foods of Pakistan -- Chapter 7:Neglected plant foods of Bangladesh -- Chapter 8: Exploring social-ecological systems for mainstreaming neglected and underutilised plant foods: local solutions to food security challenges in Sri Lanka -- Chapter 9: Neglected plant foods of Nepal -- Chapter 10: Grain millet: Potential to fill nutrition gaps in the context of food security and climate change -- Chapter 11: Amaranth (Amaranthus spp.): Food properties and potential health benefits -- Chapter 12: Moringa (Moringa oleifera): Multi-functional role in management of malnutrition and health promotion -- Chapter 13: Date palm (Phoenix dactylifera): A review of economic potential, industrial valorization, nutritional and health significance -- Chapter 14: Quinoa (Chenopodium quinoa): Potential of the “golden grain” for food and nutritional security in South Asia -- Chapter 15: Sweet potato (Ipomoea batatats): An intervention food in management of food and nutritional security in South Asia -- Chapter 16: Taro (Colocasia spp.): Applications in food production and improving nutrition in South Asia -- Chapter 17: Jackfruit (Artocarpus heterophyllus): An overview of nutritional and functional food properties -- Chapter 18: Fenugreek (Trigonella foenum-graecum): An overview of food uses and health benefits.
    Abstract: According to the global hunger index, South Asia has worldwide highest rate of undernourished people. Such a burden of food insecurity and various forms of malnutrition are directly associated with the existing food production system that ignores biodiversity, food affordability, and sustainability. During the last five decades, food production system has witnessed a global shift from ethnic to mainstream staple cereals production and promotion. Such an approach has badly affected the regional genetic pool of a diverse range of nourishing, economical, and sustainable edible plant species which are now referred to as neglected or underutilized food crops. Neglected Plant Foods of South Asia collects and preserves existing knowledge of underutilized, minor, wild, neglected and traditional food plants of South Asia, and their utilization for the production of value-added food products. Aiming at introducing plant – based food solutions to address the increasing burden of food insecurity among marginalized communities of South Asia, this manuscript covers a plethora of nutrient-dense plant species including fruits, vegetables, roots, tubers, cereals, pseudo-cereals, and pulses. In addition to having an overview of each plant's origin, cultivation practices and production statistics, researchers will find comprehensive information on nutritional composition, food manufacturing properties, value-addition and traditional uses of neglected plant foods. Recent updates on strategies to combat toxicological risks associated with the consumption of neglected food plants have also been included. With this volume, researchers will have complete information on neglected, underutilized traditional edible plants of South Asia, and their potential to increase food security under the emerging challenges of climate change.
    Type of Medium: Online Resource
    Pages: XX, 476 p. 63 illus., 51 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031370779
    DDC: 641.3
    Language: English
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  • 11
    Keywords: Food science. ; Biotechnology. ; Food Science. ; Biotechnology.
    Description / Table of Contents: Chapter 1. Whey Production Status, Types, Characterization and Functional Properties -- Chapter 2. Whey: Chemistry and its Biotechnological Potential -- Chapter 3. Utilization of Whey: Sustainable Trends and Future Developments -- Chapter 4. Green Technologies for Treatment and Utilization of Whey towards Sustainable Exploitation -- Chapter 5. Whey: A Potential Source of Bacterial Cellulose and Xanthan Gum -- Chapter 6. Bioplastic Production Using Whey (Polyhydroxyalkanoates and Polyhydroxybutyrates) -- Chapter 7. Potential of Whey for Production of Value-Added Products Using Microbial Fermentations -- Chapter 8. Whey: A Potential Substrate for the Production of Natural Pigments -- Chapter 9. Whey: As a Fermentation Substrate for the Production of Exopolysaccharides -- Chapter 10. Whey Protein Based Edible Coatings: Recent Trends -- Chapter 11. Valorisation of Whey for Development of Different Types of Food Products Including Fermented Beverages -- Chapter 12. Whey: Source of Bioactive Peptides, Probiotics, Organic Acids, Aromatic Compounds and Enzymes -- Chapter 13. Bacteriocins Production Using Whey -- Chapter 14. Whey: As A Low -Cost Substrate for the Production of Biosurfactants -- Chapter 15. Utilization of Whey for Production of Bioenergy and Biofuels -- Chapter 16. Recent Trends in Membrane Processing of Whey.
    Abstract: This book focuses on the exploitation of whey through the extensive analysis of its molecular composition. Whey can provide various valuable compounds such as lactose, proteins and peptides. The book covers the biotechnological treatments of whey using biochemical and enzymatic treatment and microbial transformation, various high value products such as bioethanol, glycerol, Bioplastics (PLA), bacteriocins, exopolysaccharides, bacterial polysaccharides (PHA, PHB, Xanthan), single cell proteins, probiotics, bioactive peptides, organic acids (lactic, butyric, acetic acid), enzymes and biogas using microbial conversion of whey. The book also covers the use of whey for the preparation of different food products such as whey powder, condensed whey, spreads and various whey-based beverages including fermented beverages. Recent trends, opportunities and challenges in functional carbonated whey-based beverages are also discussed. Unlike the existing literature describing whey utilization, this book focuses on valorization, technological advancement and sustainable biotransformation of whey. The book also deals with membrane processing, sustainable approaches, biotechnological potential, green technologies and production of bioplastics. In addition, the book provides theoretical and practical information to present the various aspects of valorization of whey as a by-product. This book is a need of the hour for its eco-friendly approach. Whey Valorization: Innovations, Technological Advancements and Sustainable Exploitation will be a great resource for researchers, dairy technologists, food technologists, students and professionals working on sustainable and effective utilization of food as well as dairy wastes and by-products. .
    Type of Medium: Online Resource
    Pages: XVIII, 369 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789819954599
    DDC: 641.3
    Language: English
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  • 12
    Keywords: Food science. ; Food Microbiology. ; Food Science. ; Food Engineering. ; Food Microbiology.
    Description / Table of Contents: Lemons and limes -- Grapefruit -- Mosambi -- Orange -- Pomelo -- Tangerine (Citrus reticulata) -- Etrog citron (Citrus medica var. ethrog Engl) -- Jabara (Citrus jabara) -- Kumquat -- Greek citron (Citrus medica) -- Kinnow -- Post Harvest Handling Of Citrus Fruits -- Citrus based food products and their shelf life -- Citrus waste: A treasure of promised phytochemicals and its nutritional-nutraceutical value in health promotion and Industrial applications -- Bioactive compounds in citrus fruits: Extraction and identification -- Potential benefits of bioactive functional components of Citrus fruits for health promotion and disease prevention -- Citrus Diseases And Management.
    Abstract: When compared to other major fruits, citrus fruits have resistance to pests and diseases, a short growing season and productivity even under harsh environmental conditions. Worldwide, citrus fruits are well known for their nutrients-rich juice and medicinal properties. Juice extracted from citrus fruits is rich source of vitamin C and various antioxidant compounds that are required to sustain a healthy life. Fruits are consumed in raw as well as processed forms, and the pharmacological importance of citrus fruits are not only limited to its edible parts, but also to non edible seeds and peel that are also a rich source of bioactive constituents with health benefiting properties. In current fruit processing techniques the peel is discarded as a byproduct after extraction of the juice. Researchers and food scientists are now focusing on utilization of fruit waste/byproducts to use them as a substrate in food processing, cosmetic and pharmaceutical industries. Whole fruits, seeds contain important antioxidant and antimicrobial properties. Recent Advances in Citrus Fruits provide in-depth knowledge on the nutritional profile, production details, processing, products and health benefits of citrus fruits. The most important citrus fruits, from lemons and limes to grapefruit and mosambi are covered in full, providing researchers with full breakdowns on each citrus fruit's nutritional makeup, processing specifics and agrarian importance, health benefits and use in various products across a wide range of industries. This text covers all of the latest research related to citrus fruits and provides researchers with a curated source on these valuable fruits.
    Type of Medium: Online Resource
    Pages: XIX, 529 p. 51 illus., 34 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031375347
    DDC: 641.3
    Language: English
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  • 13
    Online Resource
    Online Resource
    Singapore :Springer Nature Singapore :
    Keywords: Freshwater ecology. ; Marine ecology. ; Animal culture. ; Biotechnology. ; Animal biotechnology. ; Freshwater and Marine Ecology. ; Animal Science. ; Biotechnology. ; Animal Biotechnology.
    Description / Table of Contents: Chapter 1_ Recent developments in Biosensor Technology for Fisheries and Aquaculture -- Chapter 2_Application of CRISPR-Cas9 Technology in Fish -- Chapter 3_ Nano-technological applications in Aquatic Health Management -- Chapter 4_Phenotypic plasticity and transgenerational immune priming: opportunities and potential in fisheries -- Chapter 5_Heat shock proteins in stress response: a promising tool for fish health management -- Chapter 6_Immunostimulants: Boon for disease management in Aquaculture -- Chapter 7_Molecular markers and their application in fisheries and aquaculture -- Chapter 8_Applications of Electronics in Fisheries and Aquaculture -- Chapter 9_Metatranscriptomics: A tool to study the host-microbe interactions and functional profile of fish intestinal microbiota under changing environmental conditions -- Chapter 10_Bioremediation and its application in aquaculture -- Chapter 11_Application of Probiotics in Aquaculture -- Chapter 12_Identifying novel antibiotic resistance genes (ARGs): Important aspect of metagenomic research.
    Abstract: This edited book is focused on SDG 14: life below water. This book covers all aspects of fish biotechnology and health management. A detailed description is provided of CRISPR Cas9 technology application in the development of superior variety of fish with better growth, disease resistance, etc., accompanied by numerous helpful photographs and schematic diagrams. In addition, recent developments in nanotechnology and its application in fisheries production enhancement have been discussed. Further, topics includes, probiotics, immunostimulants, fish genetic markers, bioremediation, metagenomics, transgenerational immune priming, application of cell culture in fisheries and nano-biosensor application on fish disease diagnosis, pollution monitoring, etc. are provided in details. . The book is helpful for researchers, teachers, students, farmers, and entrepreneurs in utilizing the knowledge on recent advancements in different aspects of fish genetics and biotechnology for future research and aquaculture production enhancement.
    Type of Medium: Online Resource
    Pages: XVIII, 246 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789819929818
    DDC: 577.6
    Language: English
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  • 14
    Keywords: Freshwater ecology. ; Marine ecology. ; Ecology . ; Biodiversity. ; Freshwater and Marine Ecology. ; Ecology. ; Biodiversity.
    Description / Table of Contents: Chapter 1_ An Introduction to the Functions and Ecosystems Services associated with aquatic macrophytes -- Chapter 2_ Factors structuring Aquatic Macrophytes -- Chapter 3_ Aquatic Macrophytes: Ecology, Function and Services in Niger Delta, Nigeria -- Chapter 4_ Environmental and Ecological Importance of Indian Aquatic Macrophytes -- Chapter 5_ Macrophytes used as complementary medicines for curing human ailments to facilitate livelihood opportunities -- Chapter 6_ Macrophytes and their role in wetland ecosystems -- Chapter 7_ Ecotoxicology of REEs in aquatic macrophytes and prospect for bioremediation of REEs -- Chapter 8_ Efficiency of Aquatic Plants for Remediation of Wastewater -- Chapter 9_ Phytoremediation of organic contaminants: An ecofriendly approach based application of aquatic macrophytes -- Chapter 10_ Remediation of heavy metals by different aquatic macrophytes -- Chapter 11_ Translocations of heavy metals in aquatic macrophytes naturally grown in the riverine ecosystem -- Chapter 12_ Enhanced Effluent Treatment and Bioelectricity Generation Using Coupled Constructed Wetland-Microbial Fuel Cell (CW-MFC) Technology: Challenges and Opportunities -- Chapter 13_ Role of microbial communities and aquatic macrophytes in constructed wetlands for tannery wastewater treatment: Challenges and opportunities -- Chapter 14_ Role of plant-bacteria association in constructed wetlands for the removal of iron (Fe) from contaminated water. .
    Abstract: This book is a comprehensive collection of information about the features, functions, and services of aquatic macrophytes. As primary producers, aquatic macrophytes form the basis of food webs, play a major role in highly productive aquatic ecosystems, and have a significant impact on ecosystem functions and services. Macrophytes are also known to strongly influence the micro-climate and biogeochemical processes occurring in the littoral zones of marine ecosystems and the sediment dynamics of freshwater systems. They also serve as highly effective carbon sinks and play an important role in carbon sequestration. This book deals with various aspects of aquatic macrophytes, including nutrient recycling, biogeochemical processes, biomass production, wetland ecosystems, water resource management, carbon sequestration, environmental clean-up, and bioenergy production. Additionally, it presents the current status of aquatic macrophytes and discusses the impact of climate change on these plants. The book also highlights the major challenges associated with harnessing the benefits provided by aquatic macrophytes as ecosystem services. The book holds value and relevance for academicians and scientists working in the related domain. Additionally, it will serve as a valuable resource for students and researchers working in the field of ecology, biogeochemistry, wetland conservation, phytoremediation, elements biomonitoring, wastewater management, bioenergy production, etc.
    Type of Medium: Online Resource
    Pages: X, 311 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789819938223
    DDC: 577.6
    Language: English
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  • 15
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Engineering. ; Food Chemistry.
    Description / Table of Contents: Introduction to cereals -- Bread; Cookies and Biscuit -- Cakes and muffins -- Tortillas -- Crackers -- Popped and puffed products -- Flaked products -- Pasta -- Noodles -- Beverages -- Pastry -- Packaging of cereal products.
    Abstract: Cereal grains and their products are staples in the diet of almost every culture of the world and have made an important contribution to daily nutrient requirements. Cereal grains are high in carbohydrates, good sources of protein and provide varying amounts of fibre, vitamins and minerals. The nutritional composition of grains may vary depending on the variety and environmental growing conditions. A number of cereal products are prepared from all the regions of the world. Cereals are processed into many products such as bread, cookies, cakes and pasta and are consumed daily by the majority of the population and play an important place in human nutrition. Cereal Based Food Products is the first book of its kind, focusing on the preparation methodology of cereal products. The chapters focus on different types of cereal products, processing technology, quality aspects and packaging requirements. All of the important cereal-based foods are covered in full, including sections on bread, cookies, cakes and muffins, pasta and noodles and many more including their packaging, preparation methods and ingredients. With this text researchers will find a comprehensive single source for information on the processing of cereal-based food products. Covers different types of products prepared from cereal grains; Focuses on production technology for the development of cereal products; Presents information on packaging requirements of cereal products.
    Type of Medium: Online Resource
    Pages: VIII, 369 p. 75 illus., 61 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031403088
    DDC: 641.3
    Language: English
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  • 16
    Keywords: Freshwater ecology. ; Marine ecology. ; Biodiversity. ; Zoology. ; Ecology . ; Oceanography. ; Conservation biology. ; Freshwater and Marine Ecology. ; Biodiversity. ; Zoology. ; Biooceanography. ; Conservation Biology.
    Description / Table of Contents: Part I. Introduction -- Chapter 1. Insights from Cuban Coral Reefs -- Part II. History -- Chapter 2. Research History of Corals and Coral Reefs in Cuba -- Part III. Description -- Chapter 3. Physical-Geographic Characteristics of Cuban Reefs -- Chapter 4. Outline of the Geology, Geomorphology and Evolution of the Late Qua-ternary Shelf and Uplifted Marine Terraces of Cuba; Tectonic and Sea Level Control of Present Day Coral Reef Distribution -- Chapter 5. A Remote Sensing Appraisal of the Extent and Geomorphological Diversity of the Coral Reefs of Cuba -- Part IV. Biota -- Chapter 6. Macrophytes Associated with Cuban Coral Reefs -- Chapter 7. Sponges: Conspicuous Inhabitants of the Cuban Coral Reefs and Their Potential as Bioindicators of Contamination -- Chapter 8. Species List of Cuban Stony Corals: Class Anthozoa, Order Scleractinia; Class Hydrozoa, Suborders Capitata and Filifera -- Chapter 9. Octocoral Forests: Distribution, Abundance, and Species Richness in Cuban Coral Reefs -- Chapter 10. Current State of Knowledge of Reef Mollusks in Cuba -- Chapter 11. Herbivory on Cuban Coral Reefs -- Chapter 12. Chronology of the Lionfish Invasion in Cuba and Evaluation of Impacts on Native Reef Fishes -- Chapter 13. Sharks and Rays in Cuban Coral Reefs: Ecology, Fisheries, and Conservation -- Chapter 14. Mesophotic Coral Ecosystems of Cuba -- Part V. Ecology, Conservation and Management -- Chapter 15. Status of Cuban Coral Reefs -- Chapter 16. Population Genetics of Cuba’s Scleractinian Corals -- Chapter 17. Multiple Cumulative Effects on Coral Reefs of the Northwestern Cuban Region -- Chapter 18. Guanahacabibes National Park: Research, Monitoring and Man-Agement for the Conservation of Coral Reefs -- Chapter 19. Ciénaga de Zapata Biosphere Reserve: Integrating Science with the Management of Coral Reefs -- Chapter 20. Coral Reefs in Cuban Marine Protected Areas -- Part VI. Economic Valuation -- Chapter 21. Economic Valuation of the Coral Reefs of Jardines de la Reina and Punta Francés National Parks, Cuba -- Chapter 22. The Economic Value of Coral Reefs in the Context of Marine Protected Areas: Experiences of the South Cuban Archipelago Project -- Chapter 23. Fish Can Be More Valuable Alive Than Dead.
    Abstract: This comprehensive volume gathers foremost experts on the coral reefs of Cuba who represent a spectrum of disciplines, including biology, conservation ecology, economics and geology. The volume is organized along general themes including the Cuban Reef biota, reefs occurring in the Mesophotic and Eutrophic zones, ecology, conservation, management and the economic importance of the coral reefs of Cuba. The combination of case studies, new and previously published research, historical overview and examples of the ways in which research has contributed to the management and conservation of Cuban coastal resources provides a unique reference for graduate students and professionals holding a wide range of interests and expertise related to coral reef systems.
    Type of Medium: Online Resource
    Pages: XI, 438 p. 176 illus., 147 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031367199
    Series Statement: Coral Reefs of the World, 18
    DDC: 577.6
    Language: English
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  • 17
    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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  • 18
    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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  • 19
    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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  • 20
    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Engineering. ; Food Studies. ; Food Chemistry. ; Food Analysis.
    Description / Table of Contents: An Overview of Plant-based Food Alternatives (PBFAs): Classification, Textural and Sensory Characteristics -- Production of Meat Analogs and Consumer Preferences -- Fortification of Plant-based Food Analogs -- Role of Fermentation in Plant-based Food Production and Non-dairy Fermented Foods -- Plant-based Food Printing at a Glance -- Bioaccesibility and Bioavailability of Vitamins, Minerals and Bioactive Compounds in Plant-based Foods -- Health Effects of Plant-based Foods and Their Components.
    Abstract: The plant-based food industry has flourished in recent years, with a steady stream of exciting product launches reaching the worldwide market. Consumers have become interested in a plant-based diet that includes grains, legumes, seeds, nuts, fruits and vegetables. There are a number of factors involved in this trend, including consumer opposition to harming animals, health problems such as lactose intolerance, desire for a healthier lifestyle and environmental awareness. Several books related to plant-based diets and cookbooks have been published for vegans and vegetarians, however there is no research work related to plant-based production, technology, ingredients and their qualitative and nutritional properties based on the results of scientific studies. Future Food: Plant-Based Products is the first book where the comparison of plant-based products with other alternatives are explored in detail. Novel plant-based product formulations, production and results of recent studies are examined in detail in this book. Plant-based products are mainly alternatives to dairy and meat products, and this text includes comprehensive chapters on meat substitutes and plant-based non-dairy products. In the opening chapter the main ingredients and raw materials used to produce a variety of plant-based products are covered along with their qualitative and nutritional properties. Further chapters focus on the health effects of plant-based products and microbiological and safety issues. For researchers seeking a full, up-to-date overview of plant-based product alternatives and their production, health affects and safety aspects, this book meets your needs.
    Type of Medium: Online Resource
    Pages: XV, 180 p. 32 illus., 30 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031274435
    DDC: 641.3
    Language: English
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  • 21
    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Freshwater ecology. ; Marine ecology. ; Animal biotechnology. ; Ecology . ; Oceanography. ; Food science. ; Freshwater and Marine Ecology. ; Animal Biotechnology. ; Biooceanography. ; Food Engineering.
    Description / Table of Contents: Diversity, Distribution, and Biology of Sea Cucumber -- Nutritional Components of Sea Cucumber and the Biochemical Characteristics of Autolytic Enzymes -- The Functional Components of Sea Cucumber and their Nutritional and Biological Activities -- Traditional Processing Technologies and Products of Sea Cucumber: Historical Review -- The Pretreatment Technology of Raw Sea Cucumber and New Processing Technology of Salted Sea Cucumber -- The New Processing Technology of Dried Sea Cucumber Products -- Ready-to-Eat Sea Cucumber Products and Collagen Stabilization Technology -- The Extraction, Separation Technology and New Product Development of Sulfated Polysaccharides from Sea Cucumber -- The Extraction, Separation Technology and New Product Development of Functional Lipids from Sea Cucumber -- The Extraction, Separation Technology and New Product Development of Collagen Peptides from Sea Cucumber -- The Quality Management Systems and Standards of Sea Cucumber Products -- Food Safety Issues and Regulatory Requirements of Sea Cucumber Products and Their Internationalization.
    Abstract: Sea cucumbers belong to the Phylum Echinodermata. There are more than 900 recorded species of sea cucumber of which more than 40 are edible. As a food source, sea cucumbers are rich in protein, low in fat, rich in collagen, sulfated polysaccharides, phospholipids, glycolipids, saponins and other functional components. Therefore, sea cucumbers have important nutritional and medicinal value. Growing awareness of these health benefits has promoted growth in marine aquaculture and processing technologies for the development of sea cucumber products for many applications.Novel perspectives of nutritional functions and processing technologies of sea cucumbers are defined in this book. The chemical structure and nutritional function of sea cucumbers are systematically reviewed. These include the functional/nutritional components, the endogenous enzymatic properties related to processing efficiency and product quality, and the efficient preparation technology of functional components. The traditional processing technology is presented as the background context to highlight the advances in new processing technologies including low-temperature cooking technology based on controllable negative pressure system, heat pump-hot-blast air combined drying technology, microwave sterilization of instant sea cucumber, collagen stabilization technology. The book finishes with the authentication of sea cucumber types and origin, quality standards, product quality control systems and food safety requirements.
    Type of Medium: Online Resource
    Pages: VI, 364 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031165122
    Series Statement: Advances in Marine Bioprocesses and Bioproducts,
    DDC: 577.6
    Language: English
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  • 22
    Keywords: Food science. ; Pharmacology. ; Biomedical engineering. ; Therapeutics. ; Food Analysis. ; Chemistry. ; Food Science. ; Pharmacology. ; Biomedical Engineering and Bioengineering. ; Therapeutics. ; Food Chemistry.
    Description / Table of Contents: Chapter 1. Introduction to Rice Bran Arabinoxylan Compound -- Chapter 2. Enhancing Natural Killer Cell Activity -- Chapter 3. Immunomodulatory, Antioxidant, Antiangiogenic, and Antiproliferative Effects of Rice Bran Arabinoxylan -- Chapter 4. Anti-inflammatory Agent -- Chapter 5. Integrative Oncology -- Chapter 6. The Therapeutic Application of RBAC in Cancer -- Chapter 7. Radiation Therapy -- Chapter 8. Health-related Quality of Life -- Chapter 9. Chronic Micro-inflammation as ‘Friendly-fire’ in Aging and Disease -- Chapter 10. Human Immunodeficiency Viruses (HIV) -- Chapter 11. Hepatitis -- Chapter 12. Additional potential therapeutic applications for rice bran arabinoxylan compound.
    Abstract: This book presents the major therapeutic applications of modified rice bran arabinoxylan compound (RBAC) in cancer as well as other chronic inflammatory diseases. Written by active researchers and clinicians in the field of RBAC, the chapters cover the basic science that defines the unique function of RBAC as well as the clinical evidence derived through human studies. Particular focus is on recent findings from research over the past decades. This book is both practical and evidence based. It will be a core resource for researchers, students, and practitioners of nutrition and natural medicine, as well as be of value to all healthcare professionals with interest in integrative medicine. .
    Type of Medium: Online Resource
    Pages: XXIII, 149 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789811957352
    DDC: 641.3
    Language: English
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  • 23
    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Food science. ; Food Analysis. ; Food Safety measures. ; Nutrition   . ; Food Science. ; Food Analysis. ; Food Safety. ; Nutrition.
    Description / Table of Contents: Part I. Introduction -- Chapter 1. Gas Chromatography and Mass Spectrometry: The Technique -- Chapter 2. Statistical and Mathematical Models in Food Authentication -- Part II. Authentication of Food -- Chapter 3. Cereals, Pseudocereals, Flour and Bakery Products -- Chapter 4. Edible Oils and Fats -- Chapter 5. Milk and Dairy Products -- Chapter 6. Meat, Eggs, Fish and Seafood -- Chapter 7. Honey and Bee Products -- Chapter 8. Fruits, Vegetables, Nuts and Fungi -- Chapter 9 -- Herbs and Spices -- Part III. Authentication of Beverages -- Chapter 10. Fruit Juices -- Chapter 11. Coffee and Tea -- Chapter 12. Wine, Beer and Alcoholic Beverages -- Part IV. Outlook -- Chapter 13. Concluding Remarks and Future Perspectives. .
    Abstract: This edited book provides an overview of existing and emerging gas chromatography/mass spectrometry (GC/MS) based methods for the authentication and fraud detection in all major food groups and beverages. Split in four parts, the book opens with a comprehensive introduction into the GC/MS technique and a summary of relevant statistical and mathematical models for data analysis. The main parts focus on the authentication of the main food groups (cereals, dairy products, fruit, meat, etc.) and beverages (e.g., coffee, tea, wine and beer). The chapters in these sections follow a distinct structure describing the nutritional value of the product, common fraud practices, economic implications and relevant biomarkers for the authentication process, such as volatile compounds, fatty acids, amino acids, isotope ratios etc. The final chapter provides an outlook on where the methodologies and the applications may be heading for. Food fraud is serious problem that affects food industries of all kinds, which is why food authentication plays an increasingly important role. This book aims to serve as a knowledge base for all researchers in academia, regulatory laboratories and industry employing GC/MS for food analysis. Due to its comprehensive introduction and consistent structure, it can also serve as an excellent resource for students in food science, food technology, food chemistry and nutrition.
    Type of Medium: Online Resource
    Pages: X, 353 p. 27 illus., 23 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031302886
    DDC: 641.3
    Language: English
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  • 24
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Engineering. ; Food Studies. ; Food Analysis. ; Food Chemistry.
    Description / Table of Contents: Starch : Current Production & consumption trends -- Modification of Starch -- Oxidation of starch -- Hydrolysis of Starch -- 1. Cross linking of starch -- Octenyl succinic anhydride Modification of starch -- Dry Heat Treatment of Starch -- Heat-moisture treatment of starch -- Annealing of Starch -- High Hydrostatic Pressure Treatment of Starch -- Ultrasonication of Starch -- Deep Freezing and Thawing Modification and its impact on starch properties -- Cold Plasma Treatment of starch -- Microwave Irradiation of Starch -- Gamma irradiation of Starch -- Enzymatic modification of starch -- Fermentation Of Starch -- Effect of germination on starch.
    Abstract: Starch is one of the major components responsible for the structure of final food products. A recent report by Industrial Starch Market predicts the industrial starch market to reach about 106.64 billion by 2022.The major portion of the starch volume will be contributed by conventional sources like maize, wheat and potato. These native starch sources are well capable to meet the industrial requirements. However, modification of starch brings lot of positive changes in functional and structural properties of starch. As compared to their native counterparts, modified starches are gaining a significant market growth due to their enhanced functionalities and applications. Starch: Advances in Modifications, Technologies and Applications provides comprehensive coverage of the most recent advances in the modification techniques, their impact on functionality of starch and potential application food industries. Starch is a vital ingredient for food processing industries and it has been covered thoroughly in different books. However, none of the books currently on the market have covered the most recent advances in modification techniques and their derivatives including the functional, engineering, thermo-pasting, rheological, structural and morphological properties of starch. This text comprehensively covers almost all the starch modifications, reviewing the derivatives of modification techniques and compiling all the changes in properties to provide an understanding and perspective of these innovative applications. From the history of starch production to current chemical and physical modifications, this book offers researchers all the information they need on starch modifications in a single source.
    Type of Medium: Online Resource
    Pages: VIII, 489 p. 75 illus., 47 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031358432
    DDC: 641.3
    Language: English
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    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Botany. ; Food Science. ; Food Chemistry. ; Food Studies. ; Plant Science.
    Description / Table of Contents: Aspects morphological, molecular, and biochemical of cinnamon -- The main varieties and producing areas of cinnamon -- The quality evaluation of cinnamon -- Bioactive compounds and extraction methods of cinnamon -- The application of cinnamon as a spice in food -- The antioxidant activity of cinnamon extract and its active components -- The inhibitory effect of cinnamon extract and its active components on bacteria -- The inhibitory effect of cinnamon extract and its active components on fungi -- Inhibition of growth and aflatoxin production by cinnamon -- Effective biocontrol weed with cinnamon oil and extract -- The antiviral effect of cinnamon -- The application potential of cinnamon in the treatment of diabetes -- The application potential of cinnamon in neuroprotection -- The anticancer effect of cinnamon -- Hepatoprotective effect of cinnamon extracts -- Safety evaluation of cinnamon or cinnamon extract.
    Abstract: This work addresses the multiple possibilities for using cinnamon for applications in food science technology and to help in the complimentary treatment and prevention of diseases, with priority given to secondary metabolites produced by this plant. Issues related to the functions of cinnamon and its applications, as well as the biosynthetic pathways of production by plants, are covered in depth. The link between food science and technology and specific medicinal plants has not been explored enough in the current literature, and this text looks to bridge this gap in its extensive coverage of cinnamon. CINNAMON: A Functional Food and Medicinal Plant provides readers with a broad and diverse overview of the importance of secondary metabolites produced by plants and the possibilities for innovative biotechnological approaches that introduce new potential to a wide range of industrial products. The application of cinnamon in products across food science and its numerous health benefits are outlined, including its use as a complimentary medicine for a number of diseases. This book features the main cinnamon varieties and production areas plus quality evaluation and bioactive compound extraction methods. The multiple applications of spices in foods are covered in depth, plus antioxidant activity and inhibitory effects on bacteria and fungi. Beyond its use in foods, readers will find chapters covering the antiviral effects of cinnamon and its use for the treatment and prevention of diabetes and other disorders. Also important is coverage on the safety aspects of cinnamon and its extracts. To date no book has exclusively covered the many uses of cinnamon and cinnamon extracts in food and pharmaceutical applications. This much-needed work provides a fully up to date and extensive overview for researchers to examine the many uses of cinnamon across multiple products and industries. .
    Type of Medium: Online Resource
    Pages: XV, 260 p. 93 illus., 82 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031335051
    Series Statement: Food Bioactive Ingredients,
    DDC: 641.3
    Language: English
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    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Freshwater ecology. ; Marine ecology. ; Biotic communities. ; Zoology. ; Biodiversity. ; Freshwater and Marine Ecology. ; Ecosystems. ; Zoology. ; Biodiversity.
    Description / Table of Contents: Habitat: Sunlit Rocky Grounds -- Habitat: Shady Rocky Grounds -- Habitat: Dark Caves -- Habitat: Intertidal Zone -- Habitat: Sandy Grounds -- Habitat: Seagrass -- Habitat: Muddy Grounds -- Habitat: Open Waters -- Humans and the Sea.
    Abstract: This book invites snorkelers and divers on an educational visit to the most important ecosystems of the Mediterranean Sea. Keystone species from brown algae to dolphins are presented in their marine habitats and understood as part of a complex ecological system. Instead of grouping animals and plants taxonomically, we have organised them according to the eight main habitats of the Mediterranean Sea. Our journey starts with different types of rocky grounds, then takes you further to the Mediterranean’s sandy and muddy grounds, and finally ends with the fish and dolphins of the blue open sea. You will be introduced to 220 ecologically significant animal and plant species via the texts of Daniel Abed-Navandi, a long-time lecturer on the biodiversity of the Mediterranean Sea at the University of Vienna, and the photographs of Georg Glaeser, the master behind the camera, who captures marine life on the spot.
    Type of Medium: Online Resource
    Pages: VIII, 200 p. 406 illus., 404 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031223341
    DDC: 577.6
    Language: English
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    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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    Keywords: Food science. ; Food Microbiology. ; Food Safety measures. ; Food Analysis. ; Food security. ; Food Science. ; Food Microbiology. ; Food Safety. ; Food Analysis. ; Food Security.
    Description / Table of Contents: Chapter 1. Introduction on Bioactive Compounds: Sources, Potential and Applications -- Chapter 2. Plant Based Bioactive Components - Phytochemicals: A Review -- Chapter 3. Animal based bioactive components -Zoochemicals: a comprehensive review -- Chapter 4. Marine bioactive components: a sustainable system for good health and well-being -- Chapter 5. Mushroom based bioactive components: sources, applications & sustainability -- Chapter 6. Algal bioactive components – Sources, Health benefits and Sustainability -- Chapter 7. Microbial bioactive components: sources, applications and sustainability -- Chapter 8. Extraction and Characterization of Bioactive Compounds From Different Sources -- Chapter 9. Bioavailability of Bioactive Components and Safety Aspects -- Chapter 10. Regulatory Aspects of Nutraceuticals and Functional Foods in India -- Chapter 11. Good Manufacturing Practices and Safety Issues in Functional Foods and Nutraceuticals -- Chapter 12. Effect of processing on the functional potential of Bioactive components -- Chapter 13. Role of bioactive components in Psychosomatic Disorders -- Chapter 14. Role of Functional Foods in Human health & Disease prevention -- Chapter 15. Functional Foods and Nutraceuticals for Maternal Health -- Chapter 16. Importance of Functional foods in Child Development: A Review -- Chapter 17. Bioactive components having anti-microbial & anti-cancerous properties: a review -- Chapter 18. Role of Functional Foods in Cardiovascular Disease prevention -- Chapter 19. Role of Bioactive Compounds in Hormonal Bio-regulation -- Chapter 20. Bioactive Components for Ocular Health -- Chapter 21. Nutrigenomics research: A review -- Chapter 22. Fortification of Bioactive Components for The Development of Functional Foods -- Chapter 23. Biotechnological tools for extraction, identification, and detection of bioactive compounds -- Chapter 24. Strategy and approaches of Extraction of Natural Bioactive compounds and Secondary metabolites from Plant sources -- Chapter 25. Microencapsulation of Bioactive Components for Applications in Food Industry -- Chapter 26. Innovative and sustainable techniques for the development of functional foods -- Chapter 27. Novel bioactive compounds for enhancing micronutrient bioavailability -- Chapter 28. Microgreens: an Emerging and Sustainable Innovative approach for functional properties -- Chapter 29. Traditional food adjuncts: Sustainable & Healthy option for Functional foods -- Chapter 30. Functional Fermented Foods -- Chapter 31. Extraction and use of bioactive components from underutilized horticultural crops -- Chapter 32. Sustainable Functional food system: Key to Achieve Sustainable Development Goal 3 -- Chapter 33. Non-Thermal processing techniques for the extraction of bioactive components of food -- Chapter 34. Physico-chemical Properties and Antioxidant Potential of Curry Leaf Chutney Powder: A Traditional Functional Food Adjunct.
    Abstract: This book compiles updated information about the role and health benefits of various bioactives in food. Different chapters are contributed by academicians, food scientists, technologists, and medical practitioners. The book addresses both theoretical and applied aspects of bioactive components and provides exhaustive knowledge about bioactive components. It comprises 27 chapters organized into 4 major sections covering topics in food science and technology, functional foods, and nutraceuticals. It provides perspectives for innovation, sources, applications, and sustainability in bioactive component research. The first section starts with introduction of bioactive components consisting of seven different chapters primarily focusing on the bioactive components and their sources with respective health benefits. The second section, comprising five different chapters, deals with different technological trends, regulations, and safety aspects of bioactive components. With eight chapters, the third section covers the role of bioactive components in human health and the role of functional foods in combating various health-related issues. The fourth section reviews functional foods through six chapters that cover the use of bioactive components in various food products. The book will prove useful to advanced food technology graduate and undergraduate students and research scholars, practicing food technologists in food and related industries, entrepreneurs, food-pharma researchers, and other scientists seeking information about smart and sustainable processes as well as information needed to design and develop these processes. .
    Type of Medium: Online Resource
    Pages: XXXI, 609 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789811923661
    DDC: 641.3
    Language: English
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    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Food science. ; Nutrition   . ; Neurosciences. ; Physiology. ; Biochemistry. ; Food Science. ; Nutrition. ; Neuroscience. ; Physiology. ; Biochemistry.
    Description / Table of Contents: An Introduction: Overview of Nervous system and Brain Disorders -- Pathophysiological Mechanisms of Brain Disorders -- Physiological Significance of Oxidative Stress and Anti-oxidative System -- Oxidative Stress as a triggering Mechanism of Various Diseases -- Chief Role of Neuroinflammation and Oxidative Stress in Brain Disorders -- Available Treatment Modules of Brain disorders -- Antioxidants Mitigate Oxidative Stress: A General Overview -- Role of Endogenous and Dietary Antioxidants in Brain Disorders -- Antioxidants as an Adjuncts to Conventional Therapies against Oxidative Stress -- Role of Antioxidants, and Life Style in Managing Brain Disorders Oxidative Stress Biomarkers and Antioxidant Treatments in Brain Diseases -- Clinical use of antioxidants for the treatment of Brain disorders. .
    Abstract: Oxidative stress and neuroinflammation are considered causative factors in various neurological disorders such as Parkinson’s and Alzheimer’s diseases. Antioxidants are chemicals that bind with oxidative species and nullify their effect from causing damage to biological molecules. Endogenous antioxidants are produced by our body, however most of them are obtained from external sources, primarily through diet, called dietary antioxidants. Major sources of antioxidants are brightly colored fruits, vegetables, cereals, legumes, and herbs. Other very effective sources are berries, green tea, and dark chocolate. These compounds have the potential to hinder neurodegeneration, reduce neuronal death and improve memory as well as cognitive functions. Based on the complex nature of antioxidants and oxidative stress, particular antioxidants such as vitamin E, vitamin C or β-carotene are beneficial in protecting cells, organs and tissues against oxidative damage. The Role of Natural Antioxidants in Brain Disorders describes various neuroprotective effects and their physiological phenomenon mediated by antioxidants to maintain and regulate the general health biomarkers against brain disorders. The important role of antioxidants, diet and lifestyle in managing brain disorders is covered, as is their use in conjunction with conventional therapies against oxidative stress. Both exogenous and endogenous antioxidants are explored in full. By focusing on the role of oxidative stress as a triggering mechanism for various brain disorders and the use of antioxidant foods in conjunction with traditional therapies in combating and preventing them, this is a valuable source for researchers in food science, nutrition, health science and physiology.
    Type of Medium: Online Resource
    Pages: VIII, 286 p. 42 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031411885
    Series Statement: Food Bioactive Ingredients,
    DDC: 641.3
    Language: English
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    Keywords: Food science. ; Agriculture. ; Food Science. ; Agriculture.
    Description / Table of Contents: Chapter 1: Tissue Culture of Medicinal Plants -- Chapter 2: Mentha -- Chapter 3: Amla -- Chapter 4: Belladonna --  Chapter 5: Babchi -- Chapter 6: Ashwagandha -- Chapter 7: Cowhage -- Chapter 8: Costus -- Chapter 9: Coleus -- Chapter 10: Cinchona -- Chapter 11: Patchouli -- Chapter 12: Black pepper -- Chapter 13: Wild Marigold -- Chapter 14: Vanilla -- Chapter 15: Tuberose -- Chapter 16: Thyme -- Chapter 17: Onion -- Chapter 18: Garlic -- Chapter 19: Fennel -- Chapter 20: Henbane -- Chapter 21: Holy Thistle -- Chapter 22: Guggul -- Chapter 23: Glory Lily -- Chapter 24: Aniseed -- Chapter 25: Sacred Basil --  Chapter 26: Khus -- Chapter 27: Isabgol -- Chapter 28: Kalonji -- Chapter 29: Licorice -- Chapter 30: Brahmi -- Chapter 31: Buckwheat -- Chapter 32: Tianma -- Chapter 33: Chili pepper -- Chapter 34: Kewda -- Chapter 35: Jasmine -- Chapter 36: Opium poppy -- Chapter 37: Lavender -- Chapter 38: Tulsi -- Chapter 39: Chamomile -- Chapter 40: Bhumyamalaki -- Chapter 41: Moringa -- Chapter 42: Saffron -- Chapter 43: Barbados -- Chapter 44:Tea -- Chapter 45: Celery -- Chapter 46: Dioscorea.
    Abstract: Medicinal and aromatic crops (MACs) are high-value crops since the natural products obtained from them are low-volume high-value commodities that have numerous applications in various sectors such as the food, beverage, food supplement, flavor and fragrance, perfumery and cosmetics, pharmaceutical and aromatherapy industries. In addition, the plant biomass is used in the production of teas and medical applications in traditional and also modern medicines. MACs are important mainly because they contain plant secondary metabolites such as essential oils, alkaloids, glygosides, saponins, tannins, vitamins and other bioactives. Plant secondary metabolites are differentiated from plant primary metabolites of photosynthesis and respiration since they are directly involved in growth and development of plants. Some MACs are used as spices and culinary herbs since they contain mainly essential oils, and are used as tonic to the digestive system, appetite modification and other systems and may facilitate nutrient uptake and utilization from various foods. A significant amount of MACs and their natural products have also demonstrated antimicrobial, antifungal and bactericidal activity and significant antioxidant capacity. In the past, MACs and their natural products have been used as a source for various medicines, in food and beverage production and in aroma products. Essentials of Medicinal and Aromatic Crops summarizes the current knowledge on medicinal and aromatic crops, including the agronomical practices of important MACs and their products, their beneficial effects and utilization of MAP and their products. The chapters provide a comprehensive guide to the most important and used medicinal and aromatic crops and their use in functional foods, nutraceuticals and as bioactives against various ailments, providing researchers, teachers, chemists, food scientists, agronomists and agroecologists in academia, industry and government a fully up to date singular source on this important topic. .
    Type of Medium: Online Resource
    Pages: XIV, 1227 p. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031354038
    DDC: 641.3
    Language: English
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    Keywords: Freshwater ecology. ; Marine ecology. ; Biotic communities. ; Environmental management. ; Environmental education. ; Freshwater and Marine Ecology. ; Ecosystems. ; Environmental Management. ; Environmental and Sustainability Education.
    Description / Table of Contents: Part I: Introduction And Context -- Chapter 1: Introduction And Context -- Part II: Case Studies -- Chapter 2: Kenya Case Study One -- Chapter 3: Guatemala Case Study -- Chapter 4: Ghana Case Study One -- Chapter 5: Pacific Island Case Study -- Chapter 6: Saudi Arabia Case Study -- Chapter 7: Philippines Case Study One -- Chapter 8: Kenya Case Study Two -- Chapter 9: Tanzania Case Study -- Chapter 10: Indonesia Case Study -- Chapter 11: Panama Case Study -- Chapter 12: Philippines Case Study Two -- Chapter 13: Bangladesh Case Study -- Chapter 14: Ghana Case Study Two -- Chapter 15: Ecuador Case Study -- Chapter 16: Thailand Case Study -- Chapter 17: Peru Case Study -- Part III: Evaluation And Synopsis -- Chapter 18: Evaluation And Synopsis.
    Abstract: This book focuses on tropical coasts, which are highly vulnerable due to a multitude of stressors. Population growth is substantial, habitats are lost and biodiversity is reduced at an alarming rate, severely affecting many ecosystem services. This situation calls for sound coastal management and the effective engagement of all relevant stakeholders. About two decades ago the M.Sc. program ISATEC (International Studies in Aquatic Tropical Ecology) was created at Bremen University (Germany) to train young scientists for a professional engagement in the complex field of tropical coastal and resource management. This book provides a platform for those Alumni to report on their work experiences and findings in their home countries and covers all regions of the tropical belt. Part I of the book provides a short review of the state of the tropical ocean and its resources and of international attempts towards sustainable ocean management starting with the Rio Declaration on Environment and Development in 1992. Part II deals with country case studies, and part III focuses on an evaluation & synopsis of those contributions. Emerging key issues for management and conservation of the tropical coastal environments are presented and critical challenges on the path towards reaching the Sustainable Development Goals (SDGs) are discussed, as are the needs for enhancing research and capacity development. .
    Type of Medium: Online Resource
    Pages: XII, 344 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031178795
    DDC: 577.6
    Language: English
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    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Food science. ; Agriculture. ; Botany. ; Food Analysis. ; Chemistry. ; Food Science. ; Agriculture. ; Plant Science. ; Food Chemistry.
    Description / Table of Contents: Introduction to Fig (Ficus carica): Production, Processing, and Properties -- Section 1. Fig (Ficus carica): Cultivation, species, and cultivars -- Figs in Morocco: Diversity patterns, valorization pathways and chain value resilience -- Fig tree genome and diversity -- Genetic diversity of fig varieties -- Bud structure and evolution -- Phenotypic variability of fig (Ficus carica) -- Morpho-chemical Characteristics Useful in the Identification of Fig (Ficus carica L.) Germplasm -- Agronomic strategies for fig cultivation in a temperate-humid climate zone -- Cultivars and agricultural practices of fig (Ficus carica) -- Physiological behaviour of fig tree (Ficus carica L.) under different climatic conditions -- Fig (Ficus carica) production and yield -- Defense mechanism of fig (Ficus carica) against biotic stresses: An advanced role model under Moraceae -- Section 2: Fig (Ficus carica): Chemistry, functionality and health-promoting properties -- Chemistry and nutritional value of fresh and dried fig (Ficus carica) -- Fig seeds: source of value-added oil within the scope of circular economy -- Fig (Ficus carica) leaves: composition and functional properties -- Fig (Ficus carica) oil -- Composition and functional properties of fig (Ficus carica) phenolics -- Phenolic compounds of Fresh and dried fig: Characterization and health effects -- Ficus carica L. as a source of natural bioactive flavonoids -- Fig (Ficus carica) minerals -- Bioactive compounds of fig (Ficus carica) -- Fig volatiles -- Fig Enzymes: Characterization, Biological Roles, and Applications -- Preventive roles of phytochemicals from Ficus carica in Diabetes and its secondary complications -- Composition and health-promoting effects of fig (Ficus carica) extracts -- Genotoxic and antimutagenic activity of Ficus carica extracts -- Composition and biological activities of Ficus carica latex -- Extraction and analysis of polyphenolic compounds in Ficus carica L. -- Section 3: Fig (Ficus carica): Technology, processing, and applications -- Fig drying technologies -- Chemistry and functionality of processed fig -- Fig Syrup as a natural sugar substitute -- Fig shelf life -- Use of proteolytic activity of Ficus carica in milk coagulation.
    Abstract: This book creates a multidisciplinary forum of discussion on Ficus carica with particular emphasis on its horticulture, post-harvest, marketability, phytochemistry, extraction protocols, biochemistry, nutritional value, functionality, health-promoting properties, ethnomedicinal applications, technology and processing. The impact of traditional and innovative processing on the recovery of high-added value compounds from Ficus carica byproducts is extensively reported. Also, the text discusses the potential applications of Ficus carica in food, cosmetics, and pharmaceutical products. Fig (Ficus carica): Production, Processing, and Properties illustrates a diversity of developments in food science and horticultural research including: Production, processing, chemistry, and functional properties of Ficus carica. Ficus carica phytochemicals and its health-promoting effects. Food, non-food and technological applications of Ficus carica. Recent research focuses on studying the bioactive compounds and therapeutic traits and investigating the mode of action and toxicological impacts of medical plant extracts and bioactive phytochemicals. Ficus carica is of significant importance due to its widespread food, industrial and medicinal applications. Although Ficus carica products are already commercially available in the international market, it is hard to find a reference work covering the production, processing, chemistry and properties of Ficus carica. This book will be the first publication focusing specifically on this important topic.
    Type of Medium: Online Resource
    Pages: XV, 817 p. 136 illus., 110 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031164934
    DDC: 641.3
    Language: English
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    Keywords: Freshwater ecology. ; Marine ecology. ; Biodiversity. ; Ecology . ; Oceanography. ; Environmental education. ; Welfare economics. ; Freshwater and Marine Ecology. ; Biodiversity. ; Biooceanography. ; Environmental and Sustainability Education. ; Social Economy.
    Description / Table of Contents: 1. The future of food from the sea -- Chapter 2.The Expected Impacts of Climate Change on the Ocean Economy -- Chapter 3. What Role for Ocean-Based Renewable Energy and Deep-Seabed Minerals in a Sustainalble Future? -- Chapter 4. The Ocean Genome: Conservation and the Fair, Equitable and Sustainable Use of Marine Genetic Resources -- Chapter 5. Leveraging Multi-Target Strategies to Address Plastic Pollution in the Context of an Already Stressed Ocean -- Chapter 6. Technology, Data and New Models for Sustainably Managing Ocean Resources -- Chapter 7. Coastal Development: Resilience, Restoration and Infrastructure Requirements -- Chapter 8. National Accounting for the Ocean and Ocean Economy -- Chapter 9. Ocean Finance -- Chapter 10. Critical Habitats and Biodiversity: Inventory, Threshold and Governance -- Chapter 11. The Human Relationship with Our Ocean Planet -- Chapter 12. The Ocean Transition: What to Learn from System Transitions -- Chapter 13. Towards Ocean Equity -- Chapter 14. Integrated Ocean Management -- Chapter 15. Illegal, Unreported and Unregulated Fishing and Associated Drivers -- Chapter 16. Organised Crime Associated with Fisheries -- Chapter 17. The Ocean as a Solution to Climate Change: Five Opportunities for Action -- Chapter 18. A Sustainable Ocean Economy for 2050: Approximating Its Benefits and Costs -- Chapter 19. A Sustainable & Equitable Blue Recovery to the COVID-19 Crisis -- Chapter 20. Ocean Solutions That Benefit People, Nature and the Economy -- Chapter 21. Transformations for a Sustainable Ocean Economy: A Vision for Protection, Production and Prosperity.
    Abstract: Home to over 80 percent of all life on Earth, the ocean is the world’s largest carbon sink and a key source of food and economic security for billions of people. The relevance of the ocean for humanity's future is undisputed. However, the ocean’s great potential to drive economic growth and equitable job creation, sustain healthy ecosystems, and mitigate climate change is not yet fully recognised. Lack of awareness of this potential as well as management and governance challenges pose impediments. Until these impediments are removed, ocean ecosystems will continue to be degraded and opportunities for people lost. A transition and a clear path to a thriving and vibrant relationship between humans and the ocean are urgently needed. This open access collection of papers and reports identifies a path that is inspired by science, energised by engaged people, and emboldened by visionary leaders. These assessments of knowledge are commissioned by the High Level Panel for a Sustainable Ocean Economy (Ocean Panel), which was established in September 2018 as a unique initiative led by heads of state and government from around the world, to showcase the latest leading-edge science, knowledge and state-of-the-art thinking on key ocean issues. Altogether, The Blue Compendium offers innovative ocean solutions in technology, policy, governance, and finance realms, that could help accelerate a transition to a more sustainable and prosperous relationship with the ocean. The comprehensive assessments have already informed policy making at the highest levels of government and motivated an impressive array of responsive and ambitious action across a growing network of leaders in business, finance and civil society. .
    Type of Medium: Online Resource
    Pages: XII, 915 p. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031162770
    DDC: 577.6
    Language: English
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    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Food Safety measures. ; Nutrition   . ; Food Science. ; Food Chemistry. ; Food Analysis. ; Food Safety. ; Nutrition.
    Description / Table of Contents: Everything it must be known about the relation of gluten to human health -- Raw materials. Traditional and non-conventional cereals, pseudo-cereals, oilseeds and legumes -- Non-cereals starch resources -- Use of additives in gluten-free formulations -- Fermented gluten-free baked goods -- Gluten free non-fermented bakery -- Gluten free edible films, coatings, and toppings -- Gluten free pasta production and formulation design -- Sensory analysis tools in developing gluten-free bakery and pasta products and their quality control -- Regulation and labelling. Methods of analysis for the determination of gluten in foods.
    Abstract: The ingestion of gluten in the human diet can lead to gastrointestinal disorders such as celiac disease, allergy to wheat and non-celiac gluten sensitivity. Currently the best treatment is the strict adherence to a diet without sources of prolamins and gliadins (wheat), secalin (rye) and hordein (barley). Several studies have revealed that a gluten-free diet may lead to nutrient deficiencies. Therefore, the formulation of gluten-free foods, particularly those related to cereals, is a major challenge. A great effort has been put into improved technological and nutritional aspects of gluten-free cereal products, as evidenced by the large amount of research published in journal articles. Thus far there has been no compilation of this up-to-date research which would lead to better implementation of healthy gluten-free products. Designing Gluten Free Bakery and Pasta Products provides a tool for designing gluten-free bakery and pasta products taking into account the most up-to-date advances and knowledge of gluten-related diseases, extensively covering both traditional and non-traditional gluten-free raw materials and bakery and pasta processes. This book will be particularly useful for food scientists and technologists developing gluten-free bakery and pasta products, plus physicians and nutritionists working with patients with gluten related diseases. .
    Type of Medium: Online Resource
    Pages: X, 391 p. 40 illus., 25 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031283444
    DDC: 641.3
    Language: English
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    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Food science. ; Food Science.
    Description / Table of Contents: Introduction to Cardamom (Elettaria cardamomum): Production, Processing, and Properties -- Section 1. Cardamom: Cultivation, species, and cultivars -- Cultivation and agricultural practices of cardamom -- Cardamom botany, cultivars, and genetic diversity -- Plant morphological traits of cardamom -- Viral Diseases of Cardamom -- Cardamom wild genotypes -- Section 2. Cardamom: Chemistry, functionality and health-promoting properties -- Composition and functional properties of cardamom seeds -- Composition and functional properties of cardamom essential oil -- Composition and functional properties of cardamom fixed oil -- Health aspects of true cardamom (Elettaria cardamomum): clinical evidence and proposed mechanism -- Health-promoting effects of cardamom -- Composition and functional properties of cardamom leaves -- Chemistry and functionality of black cardamom (Amomum subulatum) -- Section 3. Cardamom: Technology, processing, and applications -- Effect of processing on cardamom composition and properties -- Cardamom-based beverages -- Cardamom-based phytosomes -- Cardamom Safety -- Cardamom in food applications -- Encapsulation of cardamom extract -- Cardamom oleoresin -- Non-food applications of cardamom. .
    Abstract: Cardamom [Elettaria cardamomum (L.) Maton is recognized for its unique taste and aroma. As the third most expensive spice after saffron and vanilla, Cardamom has been used as a spice and flavoring ingredient in food and is rich in bioactive constituents including minerals, carbohydrates, proteins, lipids, essential oils, terpenoids, flavonoids and carotenoids. Cardamom essential oil (CEO) and other bioactive compounds accumulated in cardamom capsules contribute to their characteristic aroma and utility as a novel food and nutraceutical. CEO from capsules possesses monoterpene constituents such as α-terpineol, 1,8-cineole, α-pinene, linalyl acetate, linalool, and nerolidol as well as the ester of α-terpinyl acetate. Flavonoids, anthocyanins, terpenoids, alkaloids, and other cardamom phenolics have shown high MIC values against Campylobacter species and reduced Bacillus subtilis spore. CEO loses its flavor rapidly upon storing under a normal environment. The change in the aroma or flavor could also cause changes in the constituents of its phytochemicals. Cardamom (Elettaria cardamomum): Production, Processing & Properties aims to create a multidisciplinary forum of discussion on E. cardamomum, emphasizing its botany, ethnobotanical, cultivation, horticultural practices, post-harvest, marketability, phytochemistry, extraction protocols, biochemistry, nutritional value, functionality, ethnomedicinal applications and and processing specifics. The book discusses the botanical distribution, phytochemical constituents, food applications and biological activities of cardamom capsule extracts and essential oil. Also, the text discusses the potential applications of E. cardamomum in food, cosmetics and pharmaceutical products. This book is the first of its kind, a full research work dedicated specifically to cardamom applications and benefits that will be of value for researchers from multiple fields. .
    Type of Medium: Online Resource
    Pages: XIV, 307 p. 85 illus., 42 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031354267
    DDC: 641.3
    Language: English
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    Keywords: Food science. ; Food security. ; Food Analysis. ; Chemistry. ; Food Microbiology. ; Food Science. ; Food Security. ; Food Chemistry. ; Food Microbiology.
    Description / Table of Contents: General over view of composition, use in human nutrition, process of sprouting, change in composition during sprouting, parameters affecting nutritional quality during sprouting, benefits of sprouts, nutritional value and food safety issues of cereal/pseudo cereal sprouts -- Barley sprouts -- Buckwheat sprouts -- Brown rice sprouts -- Amaranth and Quinoa sprouts -- Kamut and Oat sprouts -- Sprouted Legumes: Biochemical Changes, Nutritional Impacts and Food Safety Concerns -- Kidney Bean and Lentil Sprouts -- Clover and Alfalfa sprouts -- Pea, Chickpea and Black-eyed pea sprouts -- Mung bean and Adzuki bean sprouts -- Soybean sprouts -- An overview of Brassica Sprouts -- Broccoli and Cress sprouts -- Cabbage & Red cabbage sprouts -- Radish sprouts and Mustard green sprouts -- General over view of composition, use in human nutrition, process of sprouting, change in composition during sprouting, parameters affecting nutritional quality during sprouting, benefits of sprouts, nutritional value and food safety issues of allium sprouts -- Onion sprouts -- Garlic & Leek sprouts.
    Abstract: The demand for plant foods in all global markets has been increasing along with awareness of greenhouse gases generated from animal farming, expanded sentiments against animal slaughtering and common perception of the health benefits of plant food products. Accordingly, more attention has been placed on green processing of plant foods for the optimization of their nutritional and health benefits. Sprouted vegetable products have been studied and reported in many scientific investigations to qualitatively improve the phytochemistry, enhance the nutritional profile and improve the biological functionality potentials of such vegetables beyond their initial natural states. Vegetable sprouts have been reported to possess aspects that make them serviceable for the management of metabolic syndrome disorders such as diabetes, hypertension, cancer and other health issues related to cellular oxidation of body cells, and antimicrobial bioactive components have been isolated from vegetable sprouts. Advances in Plant Sprouts: Phytochemistry and Biofunctionalities provides a singular source on recent advances in studies about the dietetic and nutraceutical potencies of vegetable sprouts and increases awareness on the possibility of processing plant foods to make them more nutritionally beneficial. Green production is another important aspect of this text since plant foods processed by sprouting are free of agrochemicals, consume less energy and utilize less manpower, making them easy to produce and environmentally friendly as well. Consumption and production of sprouted vegetables has been increasing in recent years, and this text covers the production and nutritional aspects of all the major sprout groups. .
    Type of Medium: Online Resource
    Pages: VIII, 441 p. 41 illus., 37 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031409165
    DDC: 641.3
    Language: English
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    Keywords: Food science. ; Food security. ; Food Safety measures. ; Food Science. ; Food Security. ; Food Safety.
    Description / Table of Contents: Chapter 1: Brief account on the history and conceptual evolution of nutrition security: Past, Present and Future -- Part I: Traditional Foods and Biodiversity to Achieve Nutrition Security -- chapter 2: Traditional Foods and Foods with a Tradition: it’s not the same -- Chapter 3: Traditional foods and associated Indigenous Knowledge Systems and its role in nutrition security in Mongolia -- Chapter 4: Current status of edible insects in the context of dietary transition in Western French Africa: A case study from Benin -- Chapter 5: The decline of Agrobiodiversity: the process of crop improvement, consequent homogenization, and aftermath -- Chapter 6: Aquaculture: Contributions to Global Food Security -- Part II: Environmental Concern and Food Safety -- Chapter 7: Carbon Sequestration in Agroforestry and Horticulture Based Farming Systems: Mitigating climate change and advancing food and nutrition security -- Chapter 8: Pesticide residue and food safety: Retrospection and prospects -- Part III: Biotechnological Advancement and Sustainable Nutrition Security -- Chapter 9: Plant breeding strategies and methods for Food Security: Review on the Technology -- Chapter 10: Crop Breeding and Biotechnological Advances towards Nutrition and Environment Security -- Part IV: Micronutrient Concern -- Chapter 11: The Micronutrient Zinc in Human Health and Disease -- Part V: Functional Foods -- Chapter 13: Functional food in promoting health: Global perspective -- Chapter 14: Medicinal properties of traditional foods and associated indigenous knowledge system: A case study of the Himalayan region, India -- Chapter 15: Ayurveda and Traditional foods to supplement nutrition in India.
    Abstract: Given the uncertainties in future food and nutrition security due to climate change compounded with an increasing global population, sustainable development is essential for the survival of much of the world's population. Besides the conceptual evolution of food and nutrition security, exploration of new scientific areas aids in reshaping our knowledge of nutritional requirements, and innovation of novel technologies can be utilized to tackle production and security issues in sustainable ways. Emerging Solutions in Sustainable Food and Nutrition Security provides comprehensive and up-to-date coverage of the current problems and issues, emerging ideas, and pragmatic solutions in sustainable nutrition. The book is designed to promote an understanding of the fundamentals and changing landscapes of food systems, nutrition, and environmental sustainability. Emerging issues such as the growing importance of traditional foods in improving nutrition security, the exploration of biodiversity to promote food diversity, the sustainable management of current agroecosystems, the progress made in utilizing biotechnology to enhance crop production, the utilization of bio-fortification and food fortification as means of nutritional management, the latest research advancements in mineral research, and the functional foods are comprehensively addressed. For researchers seeking a deeper insight into sustainable nutrition security and the current technical developments, these chapters cover current technologies across the four pillars of food security, food availability, food accessibility, food utilization, and food stability, and provide a platform for critical scientific thinking in the field of food security, safety, and environmental sustainability in conjunction with Sustainable Development Goals such as Zero Hunger and Climate Action.
    Type of Medium: Online Resource
    Pages: X, 399 p. 49 illus., 36 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031409080
    DDC: 641.3
    Language: English
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    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Chemistry, Organic. ; Food Science. ; Food Chemistry. ; Organic Chemistry.
    Description / Table of Contents: Laboratory management and ISO 17025:2017 -- Essential for Quality management in testing laboratories -- Preparing for analysis: the analytical method -- Statistics for the Quality Control Laboratory -- Uncertainty measurement -- Control Charts and Process capability -- Risk Management.
    Abstract: This useful and extensive set of guidelines is designed to assist food control laboratories in gainingaccreditation from an internationally recognized external body, providing all of the necessary information and practices in an easy-to-read, step-by-step fashion. Authored by an experienced consultant for laboratory accreditation in many different countries, with this text food control lab owners now have all of the up-to-date information they need to gain accreditation in a single source. Guidelines for Laboratory Quality Managers covers the essentials for quality management in the food control laboratory, from testing processes to current quality management systems. The ISO standards for accreditation are extensively explored, including managerial requirements,organizational aspects, complaint handling procedures, internal audits, and sampling. An entire section is dedicated to the implementation of managerial and technical requirements from quality control to program monitoring and evaluation. Analysis selection, preparation, and validation is covered extensively, and an entire section is dedicated to basic statistics from data presentation todistribution. Each section comes with helpful tips for lab managers plus definitions and terms. Comprehensive, easy-to-use and up-to-date, Guidelines for Laboratory Quality Managers isthe guide for accreditation for food control laboratories. .
    Type of Medium: Online Resource
    Pages: XV, 160 p. 34 illus., 29 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031117244
    Series Statement: Integrating Food Science and Engineering Knowledge Into the Food Chain, 14
    DDC: 641.3
    Language: English
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    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Freshwater ecology. ; Marine ecology. ; Physiology. ; Ecology . ; Evolution (Biology). ; Anatomy, Comparative. ; Freshwater and Marine Ecology. ; Animal Physiology. ; Evolutionary Ecology. ; Animal Anatomy.
    Description / Table of Contents: PREFACE AND ACKNOWLEDGEMENTS -- SECTION I – IN THE BEGINNING -- CHAPTER 1. WADING IN ̶ INTRODUCTION TO THE FISH-BIRD -- General Discussion of Penguins and Substance of the Book -- An Impressive Number of Penguin Species: Evolution of Their Unique Capabilities -- Penguin Species Radiation and the Ontogeny of Their Watery World -- Penguin Evolution: Body Size and Climate -- Penguin Evolution: Radiation into Vacant Niches -- Penguin Evolution: Body Size and Crossing the Sea-Land Boundary -- CHAPTER 2. LAND AHOY! A TIRESOME BUSINESS -- Crossing the Land-Ocean Interface is Affected by Body Size -- Why and How Often do Penguins Come Ashore? -- Tying Land-life to the At-sea Life of Fish-Birds: Foraging and Breeding -- Success Vary with Prey Availability -- Molt ̶Necessary, Brief Respite from the Sea -- SECTION II – PENGUIN MARINE HAUNTS AND FOOD HABITS -- CHAPTER 3.FISH-BIRDS AT HOME IN THEIR OCEAN HABITATS -- Oceanographic Fronts and Water Masses Important to Penguins: General Discussion -- Penguins Require High Productivity Water Masses -- Large Scale: Oceanographic Boundaries and At-sea Distributions of Penguins -- Southern Boundary of the Antarctic Circumpolar Current -- Emperor and King penguins -- Adélie and Chinstrap penguins -- Antarctic Polar Front and Subantarctic Front -- Gentoo and Yellow-eyed penguins -- Macaroni and Royal penguins -- Northern and Southern Rockhopper, Fiordland, Snares penguins -- Subtropical Front and Continental Boundary Currents -- Galápagos, Humboldt, Magellanic, African penguins -- Little penguins -- Meso- and Small-Scale Ocean Processes Facilitating Penguin Exploits -- Island wakes -- Headland wakes -- Shelves and banks -- Submarine canyons -- Shelfbreak fronts -- Marginal ice zones -- Thermo-/haloclines -- CHAPTER 4. SEA FOOD ̶ THE FISH-BIRD MENU -- General Considerations -- Diet Quality: Survival in Cold Water -- Energy density of prey -- Prey size may or may not differ by penguin size -- Prey availability -- Diet Comparison among Penguin Species -- Polar/subpolar, mesopelagic penguins -- Subpolar, demersal/benthic, continental-shelf penguins -- Temperate, upper water column, continental-insular shelf penguins -- Polar, upper water column, continental shelf/slope penguins -- Subpolar, upper water column, continental slope/pelagic penguins -- Polar, upper water column, continental slope/pelagic penguins -- CHAPTER 5. ECOLOGICAL CONSEQUENCES OF DIET COMPOSITION -- Intraspecific Competition among Penguins -- Foraging Range is Key: General Discussion -- Penguin Species’ Central-Place Foraging Range Patterns -- Sex Differences in Foraging -- Interspecific Competition Involving Penguins -- Penguins Eat A lot! -- Competition between Penguin Species -- Competition between penguins and other seabirds -- Competition between penguins and marine mammals -- Competition between penguins and industrial fisheries -- SECTION III – THE HARDWARE OF A FISH-BIRD -- CHAPTER 6. THE SLIPPERY SHAPE, HOT AIR AND THE POWERHOUSE – HOW FISH-BIRDS SWIM -- Water – Hard Taskmaster -- The Four Forces Relevant to Penguins -- Vertical Forces – Weight and Upthrust -- Buoyancy: How Much Air Do Penguins Hold? -- Buoyancy and Bergmann’s Rule revisited -- Horizontal Forces: Drag -- The Interplay of Drag and Upthrust in Gliding Penguins -- The Drag Devil is in the Detail -- The Penguin Powerhouse -- How Penguins Swim -- The Effect of Upthrust and Body Angle on Penguin Thrust and Lift Forces -- Top Speeds; Power and Upthrust -- The Energy Costs of Swimming -- General considerations -- Specific considerations -- ’Sensible’ Swim Strategies and Costs of Transport -- Cruising speed and integrating speed with the cost of transport, -- and beyond -- CHAPTER 7. HOT PENGUINS ̶ COLD WATER -- Resting and Floating Penguins -- The Metabolic Rate of Floating Penguins -- Patterns of Heat Loss to the Sea -- Overall Body Insulation/Conductance -- The Nature of Penguin Insulation -- Active Penguins -- Activity Produces Heat -- Greater Depths Impose a Higher Heat Tax -- Consuming Prey Imposes a Heat Tax -- Embracing The Fish in the Fish-bird -- CHAPTER 8. FISH-BIRDS – THE INSIDE STORY -- Diving Physiology -- Surface issues – Uptake of oxygen -- Oxygen Management Underwater -- Role of the Air Spaces -- Gas Exchange to Body Tissues -- The Aerobic Dive Limit and Beyond -- The Importance of Size in Dive Performance -- Duration -- Depth -- Penguins Under Pressure – Beating the Squeeze and the Bends -- Barotrauma -- Beating the Bends -- A Gut Reaction in Fish-Birds -- Gastric Emptying -- Rotting Food -- The Eyes Have It -- SECTION IV – THE SOFTWARE OF FISH-BIRDS -- CHAPTER 9. EMBRACING THE DEPTHS - THE PENGUIN DIVE -- Submergence -- The time underwater – basic dive descriptors -- Dive profiles -- Dive distance-depth profiles -- Dive aspect ratios -- Horizontal dive directionality/tortuosity -- The Multifunctionality of Dives -- Basic dive types -- T-dives for travelling -- V-dives (water column assessment) -- P-dives (parabolic – prospecting with no prey capture) -- Po-dives (parabolic dives with circular trajectory) -- U-dives (depth-directed prospecting) -- W-dives/Up-dives (U-dives with prey pursuit) -- Depth Duration Effects Over Multiple Dives -- CHAPTER 10. FISH-BIRD STRATEGIES ̶ THE SEARCH FOR FICKLE PREY -- Decisions, Decisions, Decisions – How Fish-Birds Search for Prey -- Heading in the Right Direction -- Dealing with Prey Patchiness -- In-depth Considerations: -- Time-based efficiency -- Energy-based efficiency -- Superficial Considerations: Surface Pauses and Inspired Tactics -- Being Picky about Food -- Fish-Birds and Smart Strategies -- CHAPTER 11. THE FINAL SECONDS – HOW FISH-BIRDS CAPTURE PREY -- Prey Acquisition, a Departure from the Dive ‘Norm’ -- Performance Metrics for Prey Capture -- Catching Solitary Prey -- Changing buoyancy with depth affects prey capture strategies -- Prey pursuit against interfaces -- Exploiting Aggregated Prey -- Crustaceans -- Fish -- Non-corralling feeding behavior -- Clarity on Limitations of Penguin Vision -- SECTION V – PENGUINS IN A FICKLE ENVIRONMENT -- CHAPTER 12. TURNING THE TABLES – FISH-BIRDS ON THE MENU -- Basic Law of the Sea: Big Fish Eat Little Fish -- Seals as Predators -- Seals’ hunting behavior -- Penguins avoiding seals -- Fur Seals as Predators -- Sea Lions as Predators -- Killer Whales as Predators -- Sharks as Predators -- CHAPTER 13. PENGUINS ADJUSTING TO A CHANGING OCEAN -- Penguins Have Always Been Challenged by a Changing Ocean -- Prehistoric response to a changing ocean -- Possible prehistoric changes to penguins’ food web -- The Anthropocene: How will Penguins Cope, Now Also Dealing with Humans? -- Response to long-term climate change -- Response to short-term ocean climate variation -- Response to marine pollution -- CHAPTER 14. NOT FORGETTING ̶ -- The Social Side - Behavior and Communication at Sea -- Penguin flock fusion/cohesion -- Penguin flock fission/fragmentation -- Navigation -- Long range -- Medium to short-range -- Understanding the Daily ‘Wash’ -- Air flux in diving penguins, an aspect of ‘washing’ -- Are Auks Really ‘Northern Penguins’? -- Research Tags – the Flip Side for Evolutionarily-Honed Fish-Birds -- SECTION VI -- CHAPTER 15. PENGUINS ̶ WHY THE HYPE? -- Sources of Hype -- Us -- Many people -- Researchers -- The Transition -- The fascination of species -- Beyond the transition -- Role in Ecosystems -- Biomimicry -- Our Last Word.
    Abstract: Centuries ago, when penguins were first encountered by European explorers, they were not thought to be birds but rather a fish-like relative. Subsequent accumulation of knowledge has shown penguins to be an avian species with unrivaled aquatic attributes, owing to a number of evolutionary adaptations: shape change, low drag, ability to regulate buoyancy, and extraordinary surface compliancy from their featheration. They are indeed the most extremely specialized diving bird, having given up flight (which otherwise is hugely advantageous) to the benefit of underwater prowess (such as speed, maneuverability and an ability to exploit an extraordinary range of depths). This flightlessness, however, also comes with costs that are substantial for a seabird (such as the inability to cover large distances quickly in reaction to ephemeral prey); and the energy needed to cope with moving through an aqueous environment, which is more resistant than air. For penguins, the high energetic costs in exploiting the ocean environment thus makes them especially sensitive to changes in food availability or their access to their prey. While a number of “penguin books” cover the natural history, mainly of breeding aspects, few address in much detail the incredible aquatic nature of these creatures. A huge amount of information has been amassed over recent past decades thanks to dramatic advances in microelectronics, bio-logging and maturation of some long-term studies of penguin life history. This work represents an integration of all these data with charts, maps and graphs, along with richly illustrated photos by experts in the field. .
    Type of Medium: Online Resource
    Pages: XXII, 567 p. 216 illus., 198 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031339905
    Series Statement: Fascinating Life Sciences,
    DDC: 577.6
    Language: English
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    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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    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Freshwater ecology. ; Marine ecology. ; Bioclimatology. ; Oceanography. ; Pollution. ; Climatology. ; Freshwater and Marine Ecology. ; Climate Change Ecology. ; Ocean Sciences. ; Pollution. ; Climate Sciences.
    Description / Table of Contents: Part I Climate Change and the Ocean -- 1 Introduction to Climate Change -- 2 Warming, Acidification and Deoxygenation of the Ocean -- 3 Blue Carbon -- 4 Fishes and Carbon -- 5 Whales and Climate -- Part II Fisheries and Food from the Ocean -- 6 State of the World’s Fisheries—Legal Overfishing -- 7 Fish Crimes (Illegal, Unreported, and Unregulated Fishing) -- 8 Aquaculture: Farming Food from the Sea -- 9 Shark Fishing and Shark Finning -- 10 The Move to Sustainable Seafood -- Part III Ocean Pollution -- 11 Plastic and the Ocean -- 12 Shipping and the Ocean -- 13 Oil Spills -- 14 Ocean Noise Pollution -- Part IV Threatened and at Risk Ocean Habitats -- 15 The Deep Sea -- 16 Coral Reefs -- 17 Antarctica and the Southern Ocean: Our Last Great Wilderness -- 18 Top of theWorld—The Arctic Ocean -- 19 Coastal Habitats -- Part V How We Manage the World’s Oceans -- 20 Ocean Governance -- 21 Marine Protected Areas -- 22 Ensuring a Sustainable and Equitable Blue Economy -- 23 Leveraging Innovation for Ocean Conservation -- Part VI Humans and the Ocean -- 24 Oceans and Communities -- 25 Tourism and the Ocean -- 26 The Aquarium Trade -- 27 Marine Animal Welfare: A Growing Concern -- 28 Ocean and Human Health -- Part VII Diversity and Inclusion in the Ocean Space -- 29 Gender and the Ocean: Marine Resources and Spaces for All -- 30 Racial-Gender Disparities, and the Impacts of Coloniality in Ocean Science on BIPOC Women -- 31 Lived Experiences: Editors’ Note -- Part VIII Inspiring Voices -- 32 Inspiring Voices: Inka Cresswell, Jamila Janna, Merrisa Naidoo, Louisa Ponnampalam, Vatosoa Rakotondrazafy, Jo Ruxton MBE, Marilyn Slett, Patima Tungpuchayakul -- Index.
    Abstract: The Ocean and Us provides an overview of our contemporary understanding of the ocean and all the ways our lives interact with it. It is intended for everyone with an interest in our blue planet. The book brings together the expertise of over 35 ocean specialists from around the world. It explores a wide variety of themes including the importance of a healthy ocean in the fight to halt and contain climate change. It covers issues such as overfishing and pollution, as well as emerging themes such as the blue economy, marine animal welfare and how we can leverage innovation to protect the ocean. The book provides an overview of some of the world’s iconic threatened and at risk ocean ecosystems, and outlines current governance structures and ocean management tools. It also discusses the important social dimensions between people and the ocean, such as ocean and human wellbeing, communities and the ocean, and who gets to participate in the ocean space. The book aims to enhance ocean literacy by making specialist concepts accessible to non-experts, with a view to empowering concerned citizens everywhere to come into action for the ocean, and pave a better way forward for humanity.
    Type of Medium: Online Resource
    Pages: XXII, 370 p. 149 illus., 146 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031108129
    DDC: 577.6
    Language: English
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    Keywords: Food science. ; Biotechnology. ; Proteins . ; Nutrition   . ; Botany. ; Food Science. ; Biotechnology. ; Protein Biochemistry. ; Nutrition. ; Plant Science.
    Description / Table of Contents: Chapter 1. Alkaline Extraction–Isoelectric Precipitation of Plant Proteins -- Chapter 2. Air Classification of Plant Proteins -- Chapter 3. Barometric Membrane Technologies for Plant Protein Purification -- Chapter 4. Electro-Activation as Emerging Technology for Proteins Extraction from Plant Materials: Theory and Applications -- Chapter 5. Emerging Solvent Extraction Technologies for Plant Protein Extraction: Aqueous Two-Phase Extraction; Deep Eutectic Solvent; Subcritical Water Extraction -- Chapter 6. Enzyme-Assisted Extraction of Plant Proteins -- Chapter 7. High Pressure for Plant Protein Extraction -- Chapter 8. High Voltage Electrical Treatments as an Eco-Efficient Approach for Plant Proteins Processing -- Chapter 9. Microwave-Assisted Extraction of Plant Proteins -- Chapter 10. Micellar Precipitation and Reverse Micelle Extraction of Plant Proteins -- Chapter 11. Application of Ultrasound Technology in Plant-Based Proteins: Improving Extraction, Physicochemical, Functional, and Nutritional Properties -- Chapter 12. Impact of Green Extraction Technologies on Plant Protein Content and Quality -- Chapter 13. Effects of Extraction Technologies on the Functionalities and Applications of Plant Proteins.
    Abstract: This edited book provides the first comprehensive overview on conventional and emerging processing technologies for the extraction and purification of proteins and/or peptides from plant sources with a special focus on subsequent product development. The book opens with an introduction to the most conventional processing technologies used in industry today: the alkaline extraction followed by isoelectric precipitation, and air classification. The book also focusses on novel extraction and purification technologies, covering the most recent green emerging technologies based on enzymatic processes, solvents, high-pressure processing, barometric membrane technologies, and microwave-assisted extraction, among others. The final chapters bridge the gap between the presented methods and product development and highlight how these technologies can alter protein functionality and nutritional quality of the extracted protein, and thereby, impact human health. In the context of rising consumer interest in foods from plant-protein ingredients and the United Nations targets for Sustainable Development Goal 12 on ‘Responsible Consumption and Production’, this book will provide an indispensable resource for students, engineers and researchers in academia and industry, working in the area of food science, food technology and plant-based product development.
    Type of Medium: Online Resource
    Pages: XV, 354 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031169687
    DDC: 641.3
    Language: English
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    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Food Microbiology. ; Food Science. ; Food Chemistry. ; Food Microbiology. ; Food Analysis. ; Food Studies.
    Description / Table of Contents: Food Additives: Importance, Classification, and Adverse Reactions in Humans. -- Natural Antioxidants -- Natural Antimicrobials -- Natural Colorants -- Natural Sweeteners -- Vegetal and Microbial Sources of Natural Additives and their Food Applications -- Utilization of Saccharomyces cerevisiae as a Source of Natural Food Additives -- Preservation of Natural Food Additives -- Effect of Thermal Treatments on the Properties of Natural Food Additives -- Effect of Nonthermal Treatments on the Properties of Natural Food Additives -- Toxicological Aspects of Natural Food Additives -- Consumer Attitudes Toward Natural Food Additives -- Regulation of Natural Food Additives.
    Abstract: Additives have been used in the food sector for centuries, aiming to maintain or improve food quality in terms of freshness, appearance, texture and taste. Most food additives are synthetic chemical compounds classified as antioxidants, antimicrobials, colorants and sweeteners. In the last decades, several synthetic food additives have been correlated with adverse reactions in humans, which has caused the safety of synthetic food additives to be reviewed and discussed by international organizations. At the same time, there is increasing consumer demand for more natural and environmentally friendly food products and additives. Therefore, synthetic food additives have been replaced with natural food additives. Although the use of natural additives is a hot topic in food science, to date no book has systematically reviewed the application of natural additives in food products. Natural additives in foods presents an exhaustive analysis of the most recent advances in the application of natural additives in the food sector. Covering natural antioxidants, antimicrobials, colorants and sweeteners, this text also focuses on unconventional sources of natural additives, valorization and toxicological aspects, consumer attitudes and regulatory aspects. The main applications of natural antioxidants are fully covered, including polyphenols, ascorbic acid, carotenoids, tocopherols and proteins. Natural antimicrobial applications from polyphenols and essential oils to poly-L-Lysine are analyzed, as are natural colorants like anthocyanins, annatto, betalains and paprika. The encapsulation, trapping, and adsorption of natural additives are studied, and consumer perceptions and preferences are major focuses. Researchers will find up-to-date regulatory specifics for the United States and European Union. For any researcher in need of an expansive single source containing all relevant and updated information for the use of natural additives in foods, this book is a much needed addition to the field. .
    Type of Medium: Online Resource
    Pages: XIX, 374 p. 10 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031173462
    DDC: 641.3
    Language: English
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    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Freshwater ecology. ; Marine ecology. ; Bioclimatology. ; Ecology . ; Oceanography. ; Paleontology . ; Freshwater and Marine Ecology. ; Climate Change Ecology. ; Biooceanography. ; Paleontology.
    Description / Table of Contents: INTRODUCTION: THE REEF PHENOMENON -- INTO THE INTIMACY OF CORALS, BUILDERS OF THE SEA -- 1 TAXONOMIC AFFILIATION -- 1.1 Systematic classification of cnidarians -- 1.2 Scleractinians -- 2 MORPHOLOGY AND ANATOMY -- 2.1 Polyp anatomy -- 2.2 Reproduction -- 2.2.1 Sexual reproduction -- 2.2.2 Asexual reproduction -- 2.3 Anatomy of calcareous skeletons -- 2.4 Coral colonies -- 2.4.1 Corallite arrangement -- 2.4.2 Colony morphology -- 3 SYMBIOSIS -- 4 BIOMINERALIZATION -- 4.1 Calicoderm and biomineralization -- 4.2 Skeletons and biomineralization -- 4.3 Interface between calicoderm and skeleton -- 4.4 Principles of calcification -- 5 NUTRITION -- 5.1 Prey capture -- 5.2 Food -- 5.3 Autotrophy -- THE MODERN TIMES -- 1 BIOZONATION -- 2 REEF MORPHOTYPES -- 2.1 Fringing reefs -- 2.2 Barrier reefs -- 2.3 Atolls -- 2.4 Bank reefs -- 2.5 High carbonate islands -- 3 GEOGRAPHICAL DISTRIBUTION -- 3.1 Ecological control -- 3.2 Tectonic control -- 3.3 Eustatic control -- 3.4 Topographic control -- 4 REEF GROWTH -- 4.1 Vertical growth strategies -- 4.1.1 Controlling factors -- 4.1.2 Give-up growth -- 4.1.3 Keep-up growth -- 4.1.4 Catch-up mode -- 4.2 Lateral growth -- 5 MORPHO-SEDIMENTARY PROCESSES -- 5.1 Bioconstruction -- 5.2 Erosion -- 5.3 Bioaccumulation -- 5.4 Cementation -- 6 INTERNAL STRUCTURE -- 6.1 Nature and distribution of facies -- 6.1.1 Framework facies -- 6.1.2 Detrital facies -- 6.1.3 Facies distribution and hydrodynamics -- 6.2 The different structural models -- 7 A BRIEF HISTORY OF REEF DEVELOPMENT -- 7.1 The climatic context -- 7.2 History of reef development since the last deglaciation -- 7.3 Reef history throughout the Pleistocene -- 8 RECORD OF ENVIRONMENTAL CHANGES -- 8.1 Record at the coral colony scale -- 8.1.1 Temperature -- 8.1.2 Salinometry -- 8.1.3 Rainfall -- 8.1.4 pH measurement -- 8.1.5 Photometry -- 8.1.6 Current measurement -- 8.2 Record at the scale of a reef edifice -- 8.2.1 Reef flats and micro-atolls -- 8.2.2 Arrangement of coral communities -- 8.2.3 Arrangement of reef edifices -- THE LONG MARCH OF CORALS -- 1 THE TIME OF THE ORIGINS -- 1.1 Early Earth and the first traces of life -- 1.2 Evolution of the atmosphere -- 1.3 Geochemical model of the early ocean -- 1.4 Emergence of biomineralization -- 1.5 The early calcifying organisms and cnidarians -- 1.6 The earliest corals -- 1.7 The appearance of scleractinian corals -- 2 THE TIME OF DIVERSIFICATION -- 2.1 Coral-algae symbiosis -- 2.1.1 Acquiring photosymbiosis -- 2.1.2 Evidence of photosymbiosis -- 2.1.3 Symbiosis and coloniality -- 2.2 A brief history of coral and reef building -- 2.2.1 Paleozoic times -- 2.2.2 Mesozoic times -- 2.2.3 Cenozoic times -- THE HIGHS AND LOWS OF THE REEF PHENOMENON -- 1 CAUSES -- 1.1 Causal relationships -- 1.2 Gas emissions and volcanic products -- 1.3 Methane emissions -- 1.4 Thermogenic gases -- 1.5 The fall of celestial bodies -- 1.6 Behaviour of organisms facing environmental disturbances -- 1.7 Disturbances induced by CO2 and ocean acidification -- 1.8 Thermal shocks -- 1.9 Disturbances induced by ocean deoxygenation -- 2 THE MAIN BIOLOGICAL CRISES -- 2.1 The Cambrian crises -- 2.2 The major crisis of the Ordovician end -- 2.3 The minor crises of the Silurian -- 2.4 The successive crises of the Devonian -- 2.5 The Permian crises -- 2.6 The Triassic crises -- 2.7 The lower Jurassic crisis -- 2.8 The Jurassic–Cretaceous transition (J–K) -- 2.9 The Cretaceous–Paleogene crisis -- 2.10 The Paleocene–Eocene crisis -- 2.11 The Eocene–Oligocene transition -- 2.12 The Oligocene end to the Plio-Quaternary -- 3 THE RESPONSE OF CORALS AND REEFS TO CRISES: FROM EXTINCTION TO RECOVERY -- 3.1 At the Ordovician end -- 3.2 During the Silurian -- 3.3 During the Devonian -- 3.4 At the Permian -- 3.5 At the Permian–Triassic boundary -- 3.6 From the middle to the end of the Triassic -- 3.7 During the Jurassic -- 3.8 From the upper Jurassic to the lower Cretaceous -- 3.9 At the Cretaceous–Paleogene (K–Pg) transition -- 3.10 From the Paleocene to the Eocene -- 3.11 From the Oligocene to the Miocene -- 3.12 During the Plio-Quaternary -- 4 CONCLUSIONS -- CORAL REEFS IN THE FACE OF THEIR FATE -- 1 DISRUPTIVE AGENTS IN ACTION -- 1.1 Carbon dioxide and rising surface water temperatures -- 1.2 Carbon dioxide and its effects on the carbonate cycle -- 1.3 Carbon dioxide and ocean acidification -- 1.4 The other disruptive agents -- 2 THE RESPONSE OF CORALS AND CORAL REEFS -- 2.1 Temperature rise of surface waters -- 2.2 To acidification -- 2.3 To other disruptive agents -- 3 THE EVOLUTION OF CORAL ISLETS -- 3.1 The modes of low-lying island formation -- 3.2 Future evolution of low-lying islands: maintenance, reduction, or destruction? -- CONCLUSIONS -- BIBLIOGRAPHY -- INDICE.
    Abstract: The health status and future of tropical coral reefs, as tourist destinations, are regularly subjected to media coverage. Many documentaries recognize the natural beauty and biological richness of the Australian Great Barrier Reef and French Polynesian lagoons, but point to the equally significant risk that would result from current global warming and human-made hazards. The future of coral reefs is usually a matter of death foretold, real or purely imaginary. In this context, it has become necessary to differentiate between what is falling within reality of scientific facts or fantasy. To this end, the present general review, in the expert translation of Charlotte Fontan aims at: (1) defining the conditions and life requirements of reefbuilding corals; (2) the history of corals along with that of a number of associated, skeletal organisms involved in reef building since the very beginning, i.e. the last 540 million years, including the ups and downs they have experienced; (3) giving special reference to the development patterns of recent and modern reefs; (4) projecting corals and reefs into a still unknown future. Understanding how corals and reefs have originated, how they have been able to face the major biological crises which have punctuated the Earth’s history, how they have survived is a prerequisite to better gain a significant picture of their future.
    Type of Medium: Online Resource
    Pages: IX, 166 p. 120 illus., 117 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031168871
    Series Statement: Coral Reefs of the World, 16
    DDC: 577.6
    Language: English
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  • 45
    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Sustainability. ; Consumer behavior. ; Food Science. ; Food Engineering. ; Food Chemistry. ; Sustainability. ; Consumer Behavior .
    Description / Table of Contents: 1. Introduction: Sustainability and Foods- 2. Carbohydrates for Energy -- 3. Carbohydrates for Fibre -- 4. Protein -- 5. Lipids -- 6. Minerals -- 7. Water Soluble Vitamins -- 8. Fat Soluble Vitamins -- 9. Bioactives compounds from food and their applications in the treatment of Type 2 Diabetes -- 10. Understanding New Foods: Alternative Protein Sources -- 11. Understanding New Foods: Upcycling -- 12. Understanding New Foods: Development of Next Generation of Food Processing, Packaging, and Ingredients Technologies for Clean-Label Foods -- 13. Understanding New Foods: Water Quality.
    Abstract: This text offers a holistic approach to the two topics of the highest interest in the current and future food industry: sustainability and nutrition. The current knowledge is narrow and specific to individual topics focusing on either one nutrient or one discipline. Food is part of a wide circle of disciplines: nutrition, technology, sensory, environmental aspects, psychology, economy, culture and society. In the recent years, the sales of innovative foods such as meatless burgers, allergen-free products and personalized nutrition have skyrocketed. Sustainable Food Innovation presents the big picture on each nutrient: industrial and natural sources (ingredients, food products), consumer acceptability (price, sensory quality) and nutritional properties (quantity and quality) with each chapter focusing on a specific essential nutrient. Further chapters illustrate the role of other elements of interest such as bioactive. In addition, experimental data is added to enrich the book. Online discussions on current food trends are analyzed and presented to the reader in the effort to understand consumers’ psychology. This will be the first publication to combine literature review and research data and the first to offer a comprehensive discussion on sustainable food innovation. The ultimate goal is to educate consumers and experts, providing technical and socioeconomic knowledge in a multidisciplinary context. Ultimately, informed technologists will develop healthier, sustainable food products and informed consumers will make informed decisions on nutrition and food choices.
    Type of Medium: Online Resource
    Pages: XVI, 182 p. 32 illus., 29 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031123580
    Series Statement: Sustainable Development Goals Series,
    DDC: 641.3
    Language: English
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  • 46
    Keywords: Food science. ; Biomedical engineering. ; Medical informatics. ; Artificial intelligence. ; Application software. ; Food Science. ; Food Engineering. ; Medical and Health Technologies. ; Health Informatics. ; Artificial Intelligence. ; Computer and Information Systems Applications.
    Description / Table of Contents: 1. Food Computing Research opportunities using AI and M -- Estimating the Risk of Diabetes Using Association Rule Mining Based on Clustering -- Digital Twins for Food Nutrition and Health Based on Cloud Communication -- Smart Healthcare Systems: An IoT with Fog Computing based Solution for Healthcare,- An Intelligent and Secure Real-time Environment Monitoring System for healthcare using IoT and Cloud Computing with the Mobile Application Support -- Efficient BREV Ensemble Framework: A Case Study of Breast Cancer Prediction,- Current and Future Trends of Cloud-based solutions for Healthcare,- Secure Authentication in IoT based healthcare management environment using integrated Fog computing enabled blockchain system -- SENTIMENT ANALYSIS OF COVID-19 TWEETS USING VOTING ENSEMBLE-BASED MODEL -- Cloud and machine learning based solutions for healthcare and preventio -- Interoperable Cloud-Fog architecture in IoT-enabled Health Sector -- COVID-19 Wireless Self-Assessment Software for Rural Areas in Nigeria -- Efficient Fog-to-Cloud Internet-of-Medical-Things System.
    Abstract: Image Based Computing for Food and Health Analytics covers the current status of food image analysis and presents computer vision and image processing based solutions to enhance and improve the accuracy of current measurements of dietary intake. Many solutions are presented to improve the accuracy of assessment by analyzing health images, data and food industry based images captured by mobile devices. Key technique innovations based on Artificial Intelligence and deep learning-based food image recognition algorithms are also discussed.
    Type of Medium: Online Resource
    Pages: VIII, 246 p. 70 illus., 61 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031229596
    DDC: 641.3
    Language: English
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  • 47
    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Freshwater ecology. ; Marine ecology. ; Biodiversity. ; Invertebrates. ; Ecology . ; Oceanography. ; Freshwater and Marine Ecology. ; Biodiversity. ; Invertebrate Zoology. ; Biooceanography.
    Description / Table of Contents: Chapter 1. The Shrimps: An Overview -- Chapter 2. Structure and Function -- Chapter 3. The Families of Decapod Shrimps -- Chapter 4. Shrimp Hygiene: Antifouling Adaptations -- Chapter 5. Coloration, Color Change and Camouflage -- Chapter 6. Reproduction -- Chapter 7. Sexual Systems -- Chapter 8. Mating Systems -- Chapter 9. Life Histories -- Chapter 10. Symbioses -- Chapter 11. Fisheries and Aquaculture -- Chapter 12. Evolutionary History and Relationships of Shrimps.
    Abstract: This book explores the biology of decapod shrimps, a group of animals known to most people as a nutritious and tasty food item. Shrimps are amazingly diverse in size, shape, coloration, behavior and natural history. Shrimp fisheries and aquaculture are a vital part of the USA and world economies. These crustaceans are key ecological and food-web components of marine and freshwater habitats. The book synthesizes information on the taxonomic and ecological diversity of shrimps, the structure and function of shrimp anatomy, antifouling adaptations, coloration and camouflage, reproductive biology, sexual systems, mating systems and behavior, life history strategies, symbioses between shrimps and other organisms, shrimp fisheries and aquaculture, as well as the evolution and phylogeny of shrimps. All chapters are written within an adaptational and evolutionary perspective. Important questions about shrimp biology are asked, and hypotheses for testing in future research are proposed. The book is spiced up with personal anecdotes and observations from the author’s research experiences. This book is intended as a comprehensive reference, a “go to” book about the biology of shrimps. The text is scientifically rigorous but written in a style intended for a varied readership. Thus, the book is a valuable resource for budding or working research scientists such as zoologists, aquatic biologists, fisheries and aquaculture professionals, as well as amateur naturalists, aquarium hobbyists and interested laypersons. As the saying goes, “a picture is worth a thousand words,” so that the book is amply illustrated with figures and diagrams.The numerous color plates, composed of photos contributed by expert colleagues, make the world of shrimps come alive.
    Type of Medium: Online Resource
    Pages: XIX, 720 p. 239 illus., 40 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031209666
    Series Statement: Fish & Fisheries Series, 42
    DDC: 577.6
    Language: English
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  • 48
    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Freshwater ecology. ; Marine ecology. ; Environmental chemistry. ; Pollution. ; Toxicology. ; Freshwater and Marine Ecology. ; Environmental Chemistry. ; Pollution. ; Toxicology.
    Description / Table of Contents: Part I. Introduction -- An Introduction to Reservoir Ecotoxicology -- Part II. Environmental Characteristics in Reservoir Ecosystems -- Characterization of Reservoir Ecosystem -- Main Sources and Distribution of Pollutants in the Reservoir -- Migration and Transformation of Pollutants in the Reservoir -- Harmful Algal Bloom in the Reservoir -- Microplastics Pollution in the Reservoir: Occurrence, Extraction, and Characterization -- Distribution of Microorganisms in the Reservoir -- Part III. Study Methods of Ecotoxicology in the Reservoir -- Ecotoxicity Test Methods of Primary Producers in the Reservoir -- Ecotoxicology Methods of Reservoir Water Using Invertebrates -- Ecotoxicology Methods of Reservoir Water Using Fish -- Ecotoxicology Methodology of Sediment Toxicity in the Reservoir -- Mesocosm Study in the Reservoir Ecosystem -- Part IV. Ecotoxicological Effects and Mechanism of Pollutants in the Reservoir -- Molecular Toxicity Mechanism of Heavy Metals in the Reservoir -- Molecular Toxicity Mechanism of Persistent Organic Pollutants (Pops) in the Reservoir -- Molecular Toxicity Mechanism of Microplastics in the Reservoir -- Molecular Toxicity Mechanism of Plasticizers in the Reservoir -- Molecular Toxicity Mechanism of PPCPs in the Reservoir -- Adverse Outcome Pathways (AOPs) of Pollutants in the Reservoir -- Invasive Alien Species Problem in the Reservoir -- Part V. Conclusions -- Final Thoughts and Concluding Remarks.
    Abstract: Reservoir construction is the key strategy for water resource management. In recent years, the migration of pollutants and their transformation into the reservoir ecosystem has become a global problem. Intensified anthropogenic activities and unsustainable practices have amplified the pollutant levels in the reservoir. Therefore, this book intends to highlight environmental characteristics of the reservoir, study methods of ecotoxicology, and mechanistic toxicogenetic pathways of pollutants in the reservoir. Adverse outcome pathway (AOPs) model is used to elucidate toxicological effects of reservoir pollutants. Moreover, ecological and human health risks of the Three Gorges Reservoir (TGR), the largest power generation reservoir on earth, and its pollution status are also discussed.
    Type of Medium: Online Resource
    Pages: XXXI, 234 p. 31 illus., 28 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031263446
    DDC: 577.6
    Language: English
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  • 49
    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Freshwater ecology. ; Marine ecology. ; Biodiversity. ; Zoology. ; Ecology . ; Oceanography. ; Bioclimatology. ; Environment. ; Freshwater and Marine Ecology. ; Biodiversity. ; Zoology. ; Biooceanography. ; Climate Change Ecology. ; Environmental Sciences.
    Description / Table of Contents: Chapter 1. Introduction: The Relevance of Anthropogenic Factors to Coral Reef Conservation in the Coastal Areas of the East China Sea -- Chapter 2. Transitional Coral Ecosystem of Taiwan in the Era of Changing Climate -- Chapter 3. Dynamics of Coral Reef Communities in the Sekisei Lagoon, Japan, Following the Severe Mass Bleaching Event of 2016 -- Chapter 4. Succession and Emergence of Corals in High-Latitude (Temperate) Areas of Eastern Asia into the Future -- Chapter 5. Succession and Spread of Coral Diseases and Coral-Killing Sponges with Special Reference to Microbes in Southeast Asia and Adjacent Waters -- Chapter 6. Succession of Ocean Acidification and its Effects on Reef-Building Corals -- Chapter 7. Anthropogenic Stresses in Coral Reefs and Adjacent Ecosystems of the East China Sea -- Chapter 8. Development of a Compact Experimental System for Ecotoxicological Experiments on Acropora spp. -- Chapter 9. Effects of Anthropogenic Chemicals on Hermatypic Corals with Special Reference to Gene Expression -- Chapter 10. Perspective for the Conservation of Coral Reefs in the East China Sea.
    Abstract: Coral reefs, which are one of the most productive and biodiverse ecosystems on Earth, serve various important roles, such as providing shelter and spawning grounds to a wide range of marine animals. However, the global decline of hard corals in tropical and subtropical regions is a growing concern. A recent review of the Intergovernmental Panel on Climate Change (IPCC) indicated that only 10%–30% of coral reefs would survive with an increase of 1.5 °C in global warming temperature. Of coral reefs around the world, the coral reefs in eastern Asia face one of the most industrially developed and high population areas in the world. Thus, coral reefs of eastern Asia have been affected by various anthropogenic factors, such as eutrophication, coastal development, anthropogenic pollutants, ocean acidification, disease, and overfishing. Therefore, urgent research is required to determine the levels at which different factors will affect coral health. Besides, we propose a perspective on coral reef (especially those in eastern Asia) conservation under climate change and various anthropogenic activities.
    Type of Medium: Online Resource
    Pages: VII, 180 p. 87 illus., 82 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031275609
    Series Statement: Coral Reefs of the World, 17
    DDC: 577.6
    Language: English
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  • 50
    Keywords: Food science. ; Agriculture. ; Food security. ; Food Science. ; Agriculture. ; Food Security.
    Description / Table of Contents: Part 1. Economic, Legal, and Technological Support of Quality Management and Sustainable Development in the Digital Agro-Industrial Complex -- Sustainable Development of Agro-industrial Complex and Food Security through Digital Agriculture: Contribution of Robots, Big Data, and AI -- State and Development of Cotton Production in Kyrgyzstan -- Model Lawmaking as a Condition for Stable Development of Beekeeping Activities in CIS Countries -- Algorithms and Tools of Digital Marketing for the Sustainable Development of Agricultural Tourism Businesses -- Digitalization as a Factor in Improving the Efficiency of Agricultural Production and Living Standards of the Rural Population in Russia -- Improvement of the Grain Quality Assessment System in context of the North Kazakhstan Region -- Agricultural Organizations as the Basis of the Production Segment of Sustainable Development of Social, Ecological, and Economic Systems -- Improvement of Agricultural Policy of Kazakhstan in Improving the Use of Labor Potential of Rural Areas -- Transformation of Purchasing Behavior in Choosing Meat and Meat Products as an Important Aspect in the Development of the AIC -- Part 2. Russian and International Agricultural Policies for Food Security -- Assessment of the Effectiveness of Dairy Farming -- The Role of Agricultural Protectionism in National Food Security.[ Some Aspects of Food Security in the Kyrgyz Republic -- Monitoring in the Agricultural Sector, Economic Indicators of the Agricultural Sector in Cyprus -- Foreign Economic Relations of the European Union Countries and Their Assessment in the Context of Implementing the New Common Agricultural Policy -- Development of Agricultural Cooperation as the Basis for Digitalization of the Agricultural Sector of the Kyrgyz Republic -- The Role and Place of Russia in the World Market of Meat and Meat Products -- Changes in Global Production and Trade of Major Tropical Fruits -- Factors and Trends in the Development of International Trade in Fruit and Berry Products.
    Abstract: The role of agriculture in the provision of food security and the implementation of sustainable development goals (SDGs) is paramount. For example, agriculture plays a significant role in the adaptation to climate change to support SDG-13. Other roles consist of the provision of responsible employment for agricultural personnel within SDG-8 and the unique ability of agriculture to improve environmental conditions based on the regenerative management of natural resources to support SDG-12. Also, agriculture is associated with sustainable development of rural areas to support SDG-11. Digital Agriculture for Food Security and Sustainable Development of the Agro-Industrial Complex is intended to show the strong interrelation of the sustainable developmental goals in modern agriculture and the need for their implementation no matter how complex or involved. The book elaborates on the concept of digital agriculture for food security and sustainable development of the agro-industrial complex and the systemically important role of digitalisation in the SDG-9 sustainable development of modern agriculture. The book is made up of five sections, with the first exploring topical issues of food security and the contribution of digital agriculture in addressing them through the sustainable development of the agro-industrial complex. The second section presents a detailed study in the provision of food security and sustainable development. A third section discusses the provision of food security and sustainable development based on digital agriculture in Central Asia while section four looks forward to new opportunities for the development of digital agriculture based on advanced technologies of Industry 4.0. An important final section presents action-oriented solutions and frameworks for the development of digital agriculture based on advanced technologies.
    Type of Medium: Online Resource
    Pages: XIII, 167 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031279119
    DDC: 641.3
    Language: English
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  • 51
    Keywords: Freshwater ecology. ; Marine ecology. ; Animal culture. ; Vertebrates. ; Sexual selection. ; Freshwater and Marine Ecology. ; Animal Science. ; Vertebrate Zoology. ; Sexual Selection.
    Description / Table of Contents: Chapter 1. Sex and Behavior -- Chapter 2. Genetic Tools to Investigate the Consequences of Sex -- Chapter 3. Skulls, Teeth, and Sex -- Chapter 4. Cetacean Evolution: Copulatory and Birthing Consequences of Pelvic and Hindlimb Reduction -- Chapter 5. Sexual Anatomy of Female Cetaceans: Art and Science Contribute Insights into Functionality -- Chapter 6. Interspecific Comparison of Reproductive Strategies -- Chapter 7. Non-Conceptive Sexual Behavior in Cetaceans: Comparison of Form and Function -- Chapter 8. Play, Sexual Display, or Just Boredom Relief? -- Chapter 9. Sexual Behaviors of Odontocetes in Managed Care -- Chapter 10. Infanticide and Sexual Conflict in Cetaceans -- Chapter 11. Drone Perspectives on Cetacean Mating and Sex -- Chapter 12. Inter- and Intrapopulation Variation in Bottlenose Dolphin Mating Strategies -- Chapter 13. Sex and Sexual Strategies in Deep-Diving Risso's Dolphins -- Chapter 14. Sociosexual Behavior of Nocturnally Foraging Dusky and Spinner Dolphins -- Chapter 15. Life History Parameters, Sociobiology, and Reproductive Strategies of Pilot Whales -- Chapter 16. Sex in Killer Whales: Behavior, Exogamy and the Evolution of Sexual Strategies in the Ocean’s Apex Predator -- Chapter 17. Beaked Whale Sexual Dimorphism, Mating Strategies, and Diversification -- Chapter 18. Sexual Behavior and Anatomy in Porpoises -- Chapter 19. Sperm Whale Reproductive Strategies: Current Knowledge and Future Directions -- Chapter 20. Reproductive Tactics in Baleen Whales -- Chapter 21. Gray Whale Sex, Reproductive Behavior, and Social Strategies -- Chapter 22. Bowhead Whale Reproductive Strategies -- Chapter 23. Right Whale Sexual Strategies and Behavior -- Chapter 24. Cetacean Sociality, Reproduction, and Conservation.
    Abstract: Sex in Cetaceans provides an up-to-date review of multi-faceted aspects related to mating and reproduction in toothed and baleen whales. This open access book begins with discussions of sexual selection and anatomical traits related to mating and diversity between the sexes. The functions of non-conceptive copulations are reviewed as are different research techniques applied to explore sex in cetaceans. Authors and editors build knowledge of female and male social, mating, and parental strategies and tactics for several specific toothed dolphin/porpoise/whale species and baleen whale species. It concludes with a discussion of potential conservation efforts and ways to help especially beleaguered species and populations the world over. The volume is intended as a major primer of cetacean sex for undergraduate and graduate students, new and established researchers in the field, and the public wishing to learn more.
    Type of Medium: Online Resource
    Pages: IX, 619 p. 123 illus., 112 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031356513
    DDC: 577.6
    Language: English
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  • 52
    Keywords: Food science. ; Food Safety measures. ; Food security. ; Food Microbiology. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Safety. ; Food Security. ; Food Microbiology. ; Food Chemistry.
    Description / Table of Contents: The importance of halal food and its legality in both Islamic and non-Islamic communities around the world -- Dilemma and Concepts of Halal-Safe Food -- Metrology's Importance and Application in the Halal Food Assurance System -- Concept and Significance of the Halal Traceability System -- Kosher and halal food dissimilarities and challenges in accessing international markets -- One Health- new approach towards halal food safety -- Laboratory Methods for authenticating conformity of Halal Foods -- Models for risk analysis applicable to Halal food products -- Halal and kosher slaughter procedures in livestock and poultry -- The origins, usage, and production methods of halal and kosher gelatin -- Fraud on Halal food: principles, quality challenges, and safety concerns -- Standards and their application to the production, manufacture, and storage of halal food -- Fermentation techniques used to enhance the quality of halal food products -- Principles and techniques of sensory evaluation for assessing the quality of halal foods -- Good practices: Conception and implementation through the Halal food supply chain -- Contamination of Halal Beef Carcasses by Bacteria Grow or Survive During Cold Storage -- Inherent and extrinsic factors related to the shelf life of halal food stuff -- Impact of fluctuating storage temperatures on the sensory and microbiological quality of halal beef products -- Food additives and their applications in the production of halal and kosher foods -- The origin of enzymes and their applications in the production of specific halal products -- Pesticides Maximum Residues Levels (MRLs) in Halal Food -- The prevalence of microorganisms and their impact on the wholesomeness of particular Nile fish and fish products -- Significant risk of Shiga toxin-producing E. coli in certain halal foods -- Antimicrobial resistance: Challenges and Incidence in Various Halal Food Products -- Manufacturing Procedures for Controlling Harmful Microorganisms in Halal Chicken Meat Products -- Effects of heavy metal contamination on the safety of halal foodstuffs -- The incidence of aflatoxin in feedstuff and foodstuff and its significances on the wholsomnness of halal food -- Non-alcoholic drink safety and halal certification -- Production of Halal Meat Using HACCP System: Idea and Implementation. .
    Abstract: In both Islamic and non-Islamic countries many population groups worldwide, such as vegetarians and people of the Jewish faith, consumers do not eat pork. Amongst these groups consumers are concerned about importing processed food which may contain or has been contaminated with pork or swine-derived products. This is especially true of halal foods in Muslim communities where the foods may be prepared or processed utilizing one of more non-halal ingredients. Halal and kosher foodstuff play an incredibly important role in the Muslim and Jewish diet, economy and health. This makes halal and kosher food product quality, safety and shelf life preservation a major topic in these communities and for the manufacturers of halal and kosher food products. Halal and Kosher Food: Integration of Quality and Safety for Global Market Trends covers a wide range of important topics in halal and kosher foods including quality, standards, safety of food additives, antimicrobial and veterinary drug residues, aflatoxin in feedstuff, application of Hazards Analysis and critical Control Points (HACCP). Important data regarding halal and kosher food similarities and differences are covered in full. Best practices in halal food product manufacturing are covered, plus the importance of halal food safety for consumer health. Written by elite international halal and kosher food experts, this work differs from other books on the subject which focus on history, legislation and certification. Readers can utilize this book as an orientation and practical guidebook to recognize the quality and safety of halal and kosher food products.
    Type of Medium: Online Resource
    Pages: XXI, 411 p. 49 illus., 42 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031414596
    DDC: 641.3
    Language: English
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  • 53
    Keywords: Freshwater ecology. ; Marine ecology. ; Microbiology. ; Microbial ecology. ; Microbial populations. ; Freshwater and Marine Ecology. ; Microbiology. ; Environmental Microbiology. ; Microbial Communities.
    Description / Table of Contents: Chapter 1. Freshwater microbiology: recent updates and prospects -- Chapter 2. The Chemical Composition of the Water in the Rivers, Lakes, and Wetlands of Uttarakhand -- Chapter 3. Microbial diversity of cold-water reservoirs and their prospective applications -- Chapter 4. Overview of microbial associations and their role under aquatic ecosystems -- Chapter 5. Plant-microbe interaction in Freshwater ecosystem for improving water quality -- Chapter 6. Microbial interactions with aquatic plants -- Chapter 7. Status of Microplastic pollution in the freshwater ecosystems -- Chapter 8. Heavy metal pollution in water: Cause and remediation strategies -- Chapter 9. Recent advances in biological wastewater treatment -- Chapter 10. Recent developments in wastewater treatments -- Chapter 11. Wastewater treatment: perspective and advancements -- Chapter 12. Overview of methods and processes used in waste water treatment -- Chapter 13. Role of microorganisms in polluted water treatment -- Chapter 14. Bioremediation of Polluted water -- Chapter 15. Pollution in freshwater: Impact and Prevention -- Chapter 16. Fresh water pollution: overview, prevention and control -- Chapter 17. Iron Degrading Bacteria in the Aquatic Environment: Current Trends and Future Directions -- Chapter 18. Bioactive compounds from aquatic ecosystem -- Chapter 19. Freshwater BGA: A potential candidate for sustainable agriculture and environment for the welfare of future planet earth -- Chapter 20. Factors affecting Fish migration.
    Abstract: This contributed volume deals with the various aspects of freshwater microbiology including diverse habitats, associated microorganisms, their ecological interactions, and industrial applications. Freshwater ecosystems are dynamic natural resources, providing sources of potable water, food, animal habitats, and recreation. Perspectives of microbial dynamics in freshwater bodies, covered in this title, provide a comprehensive and systematic analysis of microbial ecology in these ecosystems. These microbes are at the hub of biogeochemical cycles (carbon, nitrogen, phosphorus, potassium, and other elements). Moreover, they are an integral part of the aquatic food web and control the quality of freshwater bodies. Chapters in this title also discuss the issue of pollution in freshwater bodies and put forward available strategies for eco-friendly solutions. The book is a perfect documentation of primary and secondary data-based information on the latest research findings, case studies, experiences, and innovations in the field of freshwater microbiology. The book is of great use to students, researchers, and professionals studying aquatic sciences.
    Type of Medium: Online Resource
    Pages: XV, 437 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789819950188
    DDC: 577.6
    Language: English
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    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Freshwater ecology. ; Marine ecology. ; Restoration Ecology. ; Riparian Ecology. ; Environmental management. ; Conservation biology. ; Ecology . ; Freshwater and Marine Ecology. ; Restoration Ecology. ; Riparian Ecology. ; Environmental Management. ; Conservation Biology.
    Description / Table of Contents: Chapter 1. Introduction to Wetlands -- Chapter 2. The Causal Factor Approach to Wetland Ecology -- Chapter 3. Duration of Flooding is the Most Important Causal Factor -- Chapter 4. Flood Pulses -- Chapter 5. Fertility -- Chapter 6. Natural Disturbance -- Chapter 7. Competition -- Chapter 8. Herbivory -- Chapter 9. Burial -- Chapter 10. Salinity -- Chapter 11. Roads -- Chapter 12. Coarse Woody Debris -- Chapter 13. Invasive Species are an Emerging Causal Factor -- Chapter 14. Human Population Size -- Chapter 15. The Global Context for Wetland Protection and Restoration -- Chapter 16. Some Review Questions for Managers.
    Abstract: This book presents 12 effective methods to manage wetlands for conservation. It offers a tool box of causal factors that can be used to protect and restore wetlands to enhance biological diversity and other functions. Each causal factor is introduced, briefly explained, and then illuminated with selected examples from around the world. The book provides a prioritized shopping list of methods for protecting and restoring wetlands. The three first and most important causal factors are flooding, fertility, and natural disturbance. Then nine other causal factors are introduced, including herbivory, sedimentation, roads, invasive species, and coarse woody debris. Each causal factor is carefully linked to the scientific literature and explained using the author’s own experience. The same list of 12 causal factors applies around the world—whether you are managing a temperate zone floodplain, a tropical peatland, a freshwater marsh, or a coastal mangrove swamp. Instead of hiring an expensive team of consultants, or pouring through hundreds of scientific papers, here is one concise guide to methods that can be immediately applied to benefit any wetland. Professor Paul Keddy has spent more than 50 years studying wetlands, and writing and lecturing about the environmental factors that control them. He has published more than 150 scholarly papers, and won multiple scientific prizes. His book Wetland Ecology is widely used to teach the principles of wetland science. Causal Factors for Wetland Management: A Concise Guide has a much simpler message: how to protect and enhance wetlands. In this concise guide, he has condensed a lifetime of experience into just 12 principles. The book is aimed at all people who protect or restore wetlands: park managers, wildlife biologists, landscape architects, engineers, environmental consultants, environmental agencies, conservation authorities, and NGOs—as well as landowners and concerned citizens. Causal Factors for Wetland Management: A Concise Guide is essential reading for anyone who cares for wetlands and wild places.
    Type of Medium: Online Resource
    Pages: XIII, 158 p. 80 illus., 30 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031217883
    Series Statement: Wetlands: Ecology, Conservation and Management, 8
    DDC: 577.6
    Language: English
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  • 55
    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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    Keywords: Freshwater ecology. ; Marine ecology. ; Microbiology. ; Agriculture. ; Freshwater and Marine Ecology. ; Microbiology. ; Agriculture.
    Description / Table of Contents: Section 1: General considerations -- Chapter 1. Physical and chemical processes of marine environment -- Chapter 2. A review study on the microbes in the recycling of carbon -- Chapter 3. Microbial symbiosis in marine ecosystem -- Section 2: Communities of special interest -- Chapter 4. Cyanobacteria in oceanChapter -- Chapter 5. Marine algae and their importance -- Chapter 6. Antarctica microbial communities: ecological and industrial importance -- Chapter 7. Crustaceans - microbes and defense mechanisms -- Section 3: Marine microorganisms and environmental bioremediation -- Chapter 8. Pollution in marine ecosystem: impact and prevention -- Chapter 9. Source and effect of oil spills on associated microorganisms in marine aquatic environment -- Chapter 10. Heavy metal pollution in water: cause and remediation strategies -- Chapter 11. Responses of marine fungi to heavy metal contamination -- Chapter 12. Micro-plastic pollution in marine ecosystem and its remediation -- Chapter 13. Microplastic pollution in aquatic environment: ecotoxicological effects and bioremediation prospects -- Chapter 14. Biodegradation of endocrine-disrupting chemicals using marine microorganisms -- Chapter 15. Bioreactors for bioremediation of polluted water -- Section 4: Others applications and perspectives -- Chapter 16. Industrial importance of marine algae -- Chapter 17. Sargassum derived agents for potential cosmetic applications -- Chapter 18. Utilization of seaweed as partial replacement to the fish meal in aquaculture diets -- Chapter 19. Nanobiotechnology of marine organisms: mechanisms and applications -- Chapter 20. Bioactive compounds from marine water ecosystem -- Chapter 21. Marine fish microbiome: current status and future perspectives.
    Abstract: This contributed volume focuses on the latest innovations in the field of marine microbiology. Marine ecosystems are dynamic natural resources and home to very primitive life forms. They include open sea, deep sea, coastal marine ecosystem mudflats, seagrass meadows, mangroves, and rocky intertidal systems. This book deals with the various aspects of marine microbiology including diverse habitats, associated microorganisms, their adaptations, ecological interactions, biogeochemical cycling, and industrial applications. It also discusses the issue of pollution in oceans and put forward available strategies for its eco-friendly solution. In recent years, extensive research, advanced methodologies, and high-throughput instrumentation have resulted in voluminous data and information that require proper compilation and worldwide sharing. From this perspective, the book is a perfect documentation of primary and secondary data-based information on the latest research findings, case studies, experiences, and innovations in the field of marine microbiology. The book is of great use to students, researchers and professionals studying marine sciences.
    Type of Medium: Online Resource
    Pages: XVII, 480 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789819950225
    DDC: 577.6
    Language: English
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    Online Resource
    Online Resource
    Singapore :Springer Nature Singapore :
    Keywords: Freshwater ecology. ; Marine ecology. ; Animal culture. ; Water. ; Hydrology. ; Sustainability. ; Conservation biology. ; Ecology . ; Freshwater and Marine Ecology. ; Animal Science. ; Water. ; Sustainability. ; Conservation Biology.
    Description / Table of Contents: Chapter 1. Morphology and Taxonomy -- Chapter 2. Population Structure and Speciation -- Chapter 3. Life History -- Chapter 4. Spawning Areas -- Chapter 5. Larval Transport -- Chapter 6. Glass Eel Recruitment -- Chapter 7. Spawning Migration -- Chapter 8. Behavior -- Chapter 9. Nervous Systems and Sense -- Chapter 10. Digestion and Absorption -- Chapter 11. Osmoregulation -- Chapter 12. Reproduction -- Chapter 13. Metamorphosis and Silvering -- Chapter 14. Artificial Maturation -- Chapter 15. Larval Rearing -- Chapter 16. Breeding -- Chapter 17. Disease -- Chapter 18. Fisheries -- Chapter 19. Resources -- Chapter 20. Trading -- Chapter 21. Distribution -- Chapter 22. River Improvement -- Chapter 23. Conservation. .
    Abstract: This book is a compilation of eel research and fish migration studies for more than 40 years showing the research history and recent advances in eel studies. Dr. Katsumi Tsukamoto, the esteemed editor of this book, has been actively involved in eel research as one of the leading scientists in the world for a long time, and he and his team successfully collected the fertilized eggs and spawn-condition adult eels from the wild for the first time in the world. This book compiles the essentials of the scientific findings obtained by the editor and his colleagues and reviews the latest references of eel science. Knowledge and information in the book such as a spawning area survey, research on artificial production of glass eels, the discovery of a new species, etc. will attract the reader’s interest, as these are written based on the authors’ experiences. Readers can obtain a comprehensive understanding of eels from various aspects of eel science including the cultural and socio-economic importance of eels and valuable scientific information using state-of-the-art approaches. The book also endeavors to contribute to the conservation of eel species, some of which have been classified as endangered by the IUCN and to promoting harmonious coexistence between humans and nature.
    Type of Medium: Online Resource
    Pages: VIII, 318 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789819956920
    Series Statement: Fisheries Science Series,
    DDC: 577.6
    Language: English
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    Online Resource
    Online Resource
    Singapore :Springer Nature Singapore :
    Keywords: Freshwater ecology. ; Marine ecology. ; Biodiversity. ; Animal biotechnology. ; Freshwater and Marine Ecology. ; Biodiversity. ; Animal Biotechnology.
    Description / Table of Contents: Preface -- About the Authors -- Chapter 1 Biotechnology in Fisheries -- Chapter 2 Nucleic Acids -- Chapter 3 Gene and Genetic Code -- Chapter 4 Mutations and their Implications -- Chapter 5 Gene Regulation and Expression in Prokaryotes -- Chapter 6 Gene Regulation and Expression in Eukaryotes -- Chapter 7 Epigenetics -- Chapter 8 RNA in Gene Regulation -- Chapter 9 Recombinant DNA Technology -- Chapter 10 Transgenic Fish Production -- Chapter 11 Animal Cell Culture -- Chapter 12 Hybridoma Technology -- Chapter 13 Cryopreservation Technology in Fishes -- Chapter 14 Molecular Techniques -- Chapter 15 Molecular Markers -- Chapter 16 Biosensors -- Chapter 17 Bioremediation -- Chapter 18 Bioprocess Engineering in Fisheries -- Chapter 19 Bioprospecting in Fisheries -- Chapter 20 Bioinformatics- Databases and Formats -- Chapter 21 Sequence Retrieval, Manipulation, Analysis -- Chapter 22 Bioinformatic Tools and Techniques -- Chapter 23 Genomics and its Application in Fisheries.
    Abstract: This authored book is focused on SDG 14: Life below water, comprehensively addressing all facets of biotechnology and bioinformatics related to fisheries. It offers an extensive exploration of the detail on structure, function and types of nucleic acids, concepts of gene and genetic code, mutations, and their implications. The book provides essential information on gene regulation and expression in prokaryotes and eukaryotes. Step-by-step descriptions are provided for technologies such as gene transfer, rDNA, transgenic fish production, animal cell culture, hybridoma technology and cryopreservation technology in fishes. Special emphasis has been given to topics like RNA in gene regulation, epigenetics, and DNA and protein sequencing. Various molecular techniques and markers have been discussed in detail. Further, various topics on bioinformatics including different databases, formats, sequence retrieval, manipulation, analysis, primer design, molecular visualization, genomics, and proteomics are also covered. This volume will prove invaluable to aquaculturists, equipping them with essential techniques and protocols. It constitutes essential reading for students enrolled in aquaculture or fisheries courses within tropical and sub-tropical regions.
    Type of Medium: Online Resource
    Pages: XV, 220 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789819969913
    DDC: 577.6
    Language: English
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    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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    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Food science. ; Chemistry, Organic. ; Food Science. ; Organic Chemistry.
    Description / Table of Contents: Mass and Energy Balances -- Elements of fluid flow -- Elements of Heat transfer -- Elements of Mass transfer -- Reaction kinetics -- Phase and Reaction Equilibrium, and phase transitions -- Thermal processing of foods -- Environmental issues in food engineering -- An engineering view of the fate of food in the Gastrointestinal tract (GIT) -- A selection of engineering methodologies for food product realization -- Index.
    Abstract: As an introductory text book on food engineering principles, this text gives students a firm, quantitative foundation in all aspects of food process and product formulation, packaging, manufacturing processes; engineering aspects of the fate of food in the GI tract; engineering principles of the environmental impact of foods; and principles of process economics and project management. The contents are based on a new definition of Food Engineering which is fit-for-purpose for this day and age: Food Engineering is the work of designing, formulating and manipulating food products which have desired sensory, satiety, health and well-being responses; and developing - across various operational scales - designs for the lowest environmental impact processing, packaging and storage systems capable of realizing the products. Based on this definition, Engineering Principles for Food Process and Product Realization re-defines the core competencies of food engineering, covers the engineering principles needed for food process and product design, and examines the engineering principles relevant to the interactions between food on the one hand, and human health, security and environment on the other – which are the key drivers for the growth of food business. With security, human health and environmental legacy driving business, the engineering paradigm must shift from being farm and preservation focused to becoming consumer focused - which this book aims to achieve. All of these topics are covered at a level that is easy to read and absorb, but with challenging questions and problems which require knowledge integration across topics. This book is uniquely placed to serve as an effective launching pad for undertaking further studies on advanced topics and concepts relating to the design of food processes and products.
    Type of Medium: Online Resource
    Pages: XI, 249 p. 90 illus., 12 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783031075704
    Series Statement: Food Engineering Series,
    DDC: 641.3
    Language: English
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  • 61
    Keywords: Freshwater ecology. ; Marine ecology. ; Conservation biology. ; Ecology . ; Geography. ; Environment. ; Power resources. ; Freshwater and Marine Ecology. ; Conservation Biology. ; Regional Geography. ; Environmental Sciences. ; Natural Resource and Energy Economics.
    Description / Table of Contents: Intro: Navigating Patagonian freshwaters- and this book -- 1: Are freshwaters wetlands? -- 2: Patagonian Andean lakes and climate change -- 3: Current state and recent changes of glaciers in the Patagonian Andes (35 °S to 55°S) -- 4: Biogeographical patterns of Patagonian freshwater microbiota -- 5: Extreme freshwater ecosystems from Patagonia: The Copahue-Agrio system -- 6: Mercury in aquatic systems of North Patagonia: sources, processes and trophic transfer -- 7: Diversity patterns across aquatic communities from peat bogs -- 8: Hydrologic Systems, water uses and emerging conflicts around freshwater availability in Patagonia -- 9: Land-use effects on aquatic ecosystems: An overview of environmental impacts and tools for ecological assessment -- 10: Patagonian wetlands: vertientes, vegas, mallines,turberas and lagunas -- 11: Fish and fisheries of the Patagonian steppe -- 12: Invasive species: The case of Didymosphenia geminata in Neuquén Province -- 13: Influence of the fish introduction in lakes of the arid Patagonia -- 14: Patagonian cultural limnology: knowledge and water management in Mapuche rural communities -- 15: Political Ecology, water valoration and Water Law deliberation in the Province of Tierra del Nacional de Tierra del Fuego -- 16: Freshwater systems in protected areas in Patagonia -- 17: Amphibians and waterbirds as bridges to conserve aquatic and terrestrial habitat in Patagonia -- 18: Integrated long term conservation strategies to recover the critically endangered Hooded Grebe (Podiceps gallardoi),an endemic waterbird of Austral Patagonia -- Conclusion: Reaching out for the UNDP Sustainable Development Goals in Patagonia.
    Abstract: The Freshwaters of Patagonia adopts a socioecological approach, in which experts from across Patagonia review recent, scientifically rigorous literature and data of their own, thus synthesizing the current knowledge directly relevant to understand the present state and future trends of icefields, freshwater and wetland ecosystems in this region. The book’s organization into three parts provides a studied and comprehensive view on the patterns and processes of the various ecosystems in Patagonia, and describes the sociological aspects of freshwater ecosystems, as well as characterizes the conservation of the freshwater and wetland ecosystems, in Patagonia. The chapters offer a broad, state-of-the-art overview of the current status of glaciers, freshwater and wetland ecosystems of this region, as well as studies of both local and large scale biodiversity patterns, and study cases of extreme and naturally polluted environments.The volume concludes with the current status of Patagonian freshwaters, and discusses the scientific, legal and administrative tools aimed at their sustainable management within the framework of the UNEP Sustainable Development Goals 2030 Agenda. A broad audience of students, scientists, engineers, environmental managers, and policy makers will be interested in this volume.
    Type of Medium: Online Resource
    Pages: XI, 541 p. 104 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783031100277
    Series Statement: Natural and Social Sciences of Patagonia,
    DDC: 577.6
    Language: English
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    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Nutrition   . ; Food Safety measures. ; Food Science. ; Food Chemistry. ; Nutrition. ; Food Safety.
    Description / Table of Contents: Chapter 1 Introduction -- Chapter 2.Global Scenario of Coconut and Coconut Water -- Chapter 3 Tender Coconut Varieties -- 4 Composition, Properties and Reactions of Coconut Water -- Chapter 5 Processing of Coconut Water -- Chapter 6 Packing, Storage and Transport of Coconut Water -- Chapter 7 Standards of Coconut Water -- Chapter 8 Value addition in Coconut Water -- Chapter 9 Health Benefits of Coconut Water -- Chapter 10 Contamination and Adulteration of Coconut Water -- Chapter 11 Patents Granted on Coconut Water -- Chapter 12 Coconut Water- The Way Forward.
    Abstract: Coconut water, a naturally-canned tropical beverage, has been gaining popularity in recent years and has drawn the attention world over as a natural and nutritional wellness beverage. The research published thus far on coconut water has mainly focused on its specific uses, biochemical composition and health benefits as well as processing and preservation techniques and has been published mostly in journal articles. Only a few books covering a wide spectrum of coconut water for health and wellness are currently available. This work offers a comprehensive and fully updated overview of coconut water from processing techniques to value addition to safety to nutritional benefits and beyond. Coconut Water: Processing, Distribution & Nutritional Benefits provides in-depth details on all of the major processing techniques required to produce and maintain a quality product free of contamination and adulteration. The book covers the standards of coconut water production and distribution in various countries enabling the processors and exporters to manufacture and export for better revenue realization. The book also provides details of patents related to coconut water granted to researchers. Another important aspect of this work is comprehensive coverage on the various nutritional and health benefits of coconut water consumption as well as on the value addition (traditional and innovative products). In markets across the world, consumers of all ages have been turning to coconut water for its taste and nutritional benefits. This book will provide researchers, processors and exporters the comprehensive information needed to produce and market quality, nutritional coconut water for consumers. .
    Type of Medium: Online Resource
    Pages: XXXV, 507 p. 57 illus., 56 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783031107139
    DDC: 641.3
    Language: English
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    Keywords: Food science. ; Food Analysis. ; Food Safety measures. ; Food Microbiology. ; Food security. ; Food Science. ; Food Analysis. ; Food Safety. ; Food Microbiology. ; Food Security.
    Description / Table of Contents: Chapter 1. General Discussion -- Chapter 2. Product Description -- Chapter 3. Processing of Shrimp -- Chapter 4. Food Additives and Soaking -- Chapter 5. Defects of Shrimp -- Chapter 6. Traceability in Shrimp -- Chapter 7. Plant Sanitation and Hygiene -- Chapter 8. Packaging, Labeling and Storage -- Chapter 9. Inspection of Frozen Shrimp -- Chapter 10. Laboratory Analysis -- Chapter 11. Shipment and Shipping Documents -- Chapter 12. Audit, Certification and Payment -- Chapter 13. Frozen Shrimp and Other Seafood Based Value-Added Products -- Chapter 14. Recommendation and Conclusion.-.
    Abstract: The book is a practical guide for the various steps in the post-harvest technology of frozen shrimps. Shrimps are one of the most common and popular types of seafood consumed globally. The book discusses some of the most sought-after shrimps such as Penaeus monodon, P. vannamei, and Macrobrachium rosenbergii. Good-quality shrimp is a prerequisite for the seafood business as it is used for human consumption. Lack of proper knowledge in raw materials handling and post-harvest processing is the main obstacle in quality shrimp production. Complex business policy, commitment break in both parties (buyers and sellers), competition with other seafood-producing countries, and fluctuation of currency in international seafood market are the factors affecting international seafood business. This book closes this gap in literature and facilitates the production of excellent-quality exportable frozen shrimp through informed practices from experts. The book includes information about packaging of frozen shrimp, inspection, and shipment. It also compiles different mathematical calculations which are in practiced in the processing industries. The book is essential reading for professionals in the shrimp producing and processing industries. It is also useful for researchers in fisheries science, aquaculture, food technology, and food microbiology.
    Type of Medium: Online Resource
    Pages: XXV, 267 p. 1 illus. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9789811915666
    DDC: 641.3
    Language: English
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    Online Resource
    Online Resource
    Singapore :Springer Nature Singapore :
    Keywords: Food science. ; Food security. ; Food Analysis. ; Chemistry. ; Agriculture. ; Nutrition   . ; Food Science. ; Food Security. ; Food Chemistry. ; Agriculture. ; Nutrition.
    Description / Table of Contents: Chapter 1. Small Millets: An Overview -- Chapter 2. Nutritional Profile of Small Millets -- Chapter 3. Processing of Small Millets -- Chapter 4. Effect of Processing on Antioxidant Potential and Antinutritional Factors in Small Millets -- Chapter 5. Small Millets Based Traditional and Unconventional Food Products -- Chapter 6. Small Millets Functional Foods -- Chapter 7. Small Millets Based Baby Food -- Chapter 8. Small Millets: Path to Food and Nutrition Security.
    Abstract: This book discusses the various aspects of the health and nutritional benefits of the wonder grains, small millets. It introduces the readers to the historical use of small millet grains in the diet of humans. It further discusses the consumption and strategies to improve the global production of these nutrient-dense grains. The book outlines how the inclusion of small millet as a staple could prevent nutritional deficiency diseases, hidden hunger, and non-communicable diseases. Different chapters of the book provide information about the nutritional profile of popular small millet grains. It also includes information about the effects of processing on the dietary factors in the grains. It describes the traditional food products as well as unconventional products from small millet. It advises the readers on the best ways to consume this super-food. The book also highlights the role of small millet as a functional food. It highlights how this food can address the challenge of nutritional security.
    Type of Medium: Online Resource
    Pages: XVII, 190 p. 1 illus. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9789811693069
    Series Statement: Cereals, Pulses and Oilseeds,
    DDC: 641.3
    Language: English
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    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Freshwater ecology. ; Marine ecology. ; Conservation biology. ; Ecology . ; Zoology. ; Biodiversity. ; Freshwater and Marine Ecology. ; Conservation Biology. ; Ecology. ; Zoology. ; Biodiversity.
    Description / Table of Contents: Introduction: Christopher Clark and Ellen Garland -- Ch 1: Overview. Christopher Clark -- Ch. 2: Anatomy and physiology. Joy Reidenberg -- Ch. 3: Movement, Residency & Migration. Alex Zerbini and Sue Moore,- Ch. 4: Feeding strategies. Ari Friedlaender -- Ch. 5: Molecular genetics. Emma Carroll -- Ch. 6: Social organization. Peter Tyack -- Ch. 7: Ethological and bioacoustic variability. Christopher Clark -- Ch. 8: Baleen whale culture. Ellen Garland and Emma Carroll -- Ch. 9: Blue whale – Global diversity & behavioral variability in a specialist. Ana Sirovic -- Ch. 10: Humpback whale – Global diversity & behavioral plasticity in a court jester. Rebecca Dunlop -- Ch. 11: Humpback whale song - Global diversity & behavioral plasticity in a court jester. Danielle Cholewiak, Sal Cerchio and Ellen Garland -- Ch. 12: Bowhead whale – Acoustic variability in the almost-a-right whale that went north. Kate Stafford -- Ch. 13: Right whales - From north to south, what’s the big difference? Susan Parks -- Ch. 14: Minke Whale – Diversity and variability. Denise Risch -- Ch. 15: Omura’s Whale – An enigma. Sal Cerchio. .
    Abstract: In this book, an international team of leading marine mammal scientists, with a remarkably diverse set of backgrounds and areas of expertise, lead you through a synthesis of current knowledge on baleen whales. Baleen whales are the largest animals ever to have lived on this planet. They also have the lowest and most intense voices on Earth, most likely evolved to take advantage of ocean acoustic transmission conditions so as to be detectable across ocean basins. Some baleen whales can live to be 150-200 years old. They migrate many thousands of kilometers between feeding and breeding areas. They produce songs and calls that serve as behavioral foundations for establishing, maintaining and expanding their cultural identities. To conclude that we know the behavioral limits of these large brained, long-lived animals would be naïve. As baleen whale scientists, we are still beginning to comprehend the enormous complexities and natural histories of these remarkable animals. Today, the fact that whales sing is known throughout much of the world. This awareness started 50 years ago with the publication and popularization of a collection of humpback song recordings that motivated research into baleen whale behavioral ethology. In this book’s chapters, a reader’s experiences will stretch from learning about baleen whale laryngeal anatomy associated with their different voices to learning about the vast ocean areas over which their voices can be heard and the emerging complexities of their culturally defined societies. These are accompanied by chapters on the fundamental ethological contexts of socializing, migrating, and foraging. Two common themes permeate the book. One theme highlights the phenomenal increase in scientific knowledge achieved through technological advancements. The other theme recognizes the impacts of human-made activities on ocean acoustic environments and the resultant influences on the health and survival of individual whales and their populations. Although the book is intentionally ambitious in its scope, as scientists, we fully recognize that baleen whale science is still in its infancy. Many profound revelations await discovery by cohorts of young, multi-talented explorers, some of whom are stretching their wings in this volume and some of whom are reading these scientific stories for the first time.
    Type of Medium: Online Resource
    Pages: XVI, 384 p. 87 illus., 62 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783030984496
    Series Statement: Ethology and Behavioral Ecology of Marine Mammals,
    DDC: 577.6
    Language: English
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    Online Resource
    Singapore :Springer Nature Singapore :
    Keywords: Food science. ; Materials. ; Detectors. ; Nanotechnology. ; Nanoelectromechanical systems. ; Food Science. ; Sensors and biosensors. ; Food Nanotechnology. ; Nanoscale Devices.
    Description / Table of Contents: Chapter 1. Introduction to Nanobiosensing Technologies and Nanobioanalytical Systems -- Chapter 2. Application of Nanotechnology in Food Analysis -- Chapter 3. Nanoengineered Aptamer Assisted Strategies for the Detection of Food-borne Pathogens -- Chapter 4. Electrochemical Sensors for Food Adulterants -- Chapter 5. Fluorescent Biosensing and Chemosensing Strategies for Food Quality Assessment -- Chapter 6. Optical Detection of Targets for Food Quality Assessment -- Chapter 7. Conventional Technologies and Opto-Electronic Devices for Detection of Food Biomarkers -- Chapter 8. Applications of Intelligent Packaging for Meat Products -- Chapter 9. RFID Near-Field Communication (NFC)-based Sensing Technology in Food Quality Control -- Chapter 10. Advances in Biosensing Technology in the Pharmaceutical Industry -- Chapter 11. Sensor Systems For Drug Analysis and Their Interferences -- Chapter 12. Biosensors for the Detection of Spoilage Levels and Excess Preservatives in Seafood -- Chapter 13. Utilising Big Data as Analytical Tool for Food Safety Applications -- Chapter 14. Aptamer Based Miniaturized Technology for Drug Analysis.
    Abstract: This book reviews applications of nanomaterial and nanodevices in the food industry. It also discusses the advanced bioanalytical techniques, including Enzyme-Linked Immunosorbent Assay (ELISA), immunoanalytical techniques, and monoclonal antibody-based immunological techniques for detecting food adulterations and allergens. It comprehensively covers electrode modification and nano-engineered fabrication of biosensors to enhance their functionalities for utilization in food industries. The book highlights the utilization of nanobiosensors for food safety and quality analysis, such as detection of toxin, food-borne pathogen, allergen, evaluation of toxicity etc. Further, it also summarizes the recent advances in nanodevices such as nano-systems, nano-emulsions, nanopesticides, and nanocapsules and their applications in the food industry. Lastly, it covers nanomaterial-based sensors for drug analysis in diverse matrices. It serves as an invaluable source of information for professionals, researchers, academicians, and students related to food science and technology.
    Type of Medium: Online Resource
    Pages: XII, 360 p. 1 illus. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9789811683336
    DDC: 641.3
    Language: English
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    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Freshwater ecology. ; Marine ecology. ; Biotic communities. ; Biodiversity. ; Population biology. ; Microbial ecology. ; Freshwater and Marine Ecology. ; Ecosystems. ; Biodiversity. ; Community and Population Ecology. ; Microbial Ecology.
    Description / Table of Contents: Chapter 1 Lake Alchichica: History of Human Settlements -- Chapter 2 Geological Evolution of the Alchichica Crater -- Chapter 3 Paleoenvironmental Change in Central Mexico During the Last 20,000 Years -- Chapter 4 Recent Climate of Serdán-Oriental Basin -- Chapter 5 Hydrogeology and Hydrochemistry of the Serdán-Oriental Basin and the Lake Alchichica -- Chapter 6 Meteorological Regime, Local Climate, and Hydrodynamics of Lake Alchichica -- Chapter 7 Physicochemical Characteristics -- Chapter 8 The Littoral Environment -- Chapter 9 Aquatic Vegetation -- Chapter 10 The Littoral Community -- Chapter 11 Bacterioplankton -- Chapter 12 -- Phytoplankton of Alchichica: A Unique Community for an Oligotrophic Lake -- Chapter 13 Protozooplankton -- Chapter 14 Metazooplankton: The Joys and Challenges of Living in a Saline, Oligotrophic, Warm Monomictic Lake -- Chapter 15 Alchichica Silverside -- Chapter 16 -- The Axolotl of Alchichica -- Chapter 17 The Deep Benthic Zone. - Chapter 18 Lake Metabolism. - Chapter 19 Lake Food Webs -- Chapter 20 Diversity and Endemisms -- Chapter 21 Conservation Actions -- Chapter 22 Microbialites: Diversity Hotspots in the Mexican Plateau -- Chapter 23 The Lake Alchichica from an Astrobiological Perspective -- Chapter 24 Lake Alchichica Traditions, Myths, and Legends: Interviews with Local Residents. .
    Abstract: The book provides a comprehensive account of a tropical lake, Alchichica, considering that tropical limnology is by far less well-understood than temperate. Many of the well-known temperate limnology paradigms do not apply in tropical limnology, such as the ≥ 1ºC/m thermocline concept, or the role of phosphorous as limiting nutrient. Lake Alchichica is - most likely – the best limnologically known Mexican lake up to date. Twenty years of continuous monitoring has led us to understand this deep, warm monomictic lake. The peculiar chemical composition of this saline lake – sodium-alkaline with high concentration in magnesium waters, and groundwater-fed – led to the formation of its unique stromatolite ring that has become world-famous, studied by scientists from various countries. From a biological point of view, this relatively small maar lake displays a low species richness, but surprisingly is plentiful in microendemic species for a recently-formed lake (12,000 years old, at the onset of Holocene Epoch), eleven of which already described, with more to come. Researchers and students interested in tropical limnology, extreme ecosystems, evolutionary biology, and microbiology will find this book a must-read.
    Type of Medium: Online Resource
    Pages: XXI, 433 p. 179 illus., 144 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783030790967
    DDC: 577.6
    Language: English
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    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Agriculture. ; Nutrition   . ; Food Science. ; Food Chemistry. ; Agriculture. ; Nutrition.
    Description / Table of Contents: Introduction -- Plenary Lectures -- Food Analysis -- Food Energy Systems -- Food Trends and Competitiveness -- Food and Feed Chain Management -- Modern Challenges.
    Abstract: This book presents the proceedings of the 10th Central European Congress on Food (CEFood), held on June 11-13, 2020, in Sarajevo, Bosnia and Herzegovina. It reports on recent advances in the area of food science and food technology, and is divided into 5 major topical sections: food analysis, food energy systems, food trends and competitiveness, food and feed chain management, and modern challenges. Offering a timely snapshot of cutting-edge, multidisciplinary research and developments in modern food science and technology, these proceedings facilitate the transfer of these findings to industry. As such, the book will appeal to researchers and professionals in the food and agricultural industries, as well as those at regulatory and food safety agencies.
    Type of Medium: Online Resource
    Pages: XI, 537 p. 133 illus., 87 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783031047978
    DDC: 641.3
    Language: English
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    Online Resource
    Online Resource
    Singapore :Springer Nature Singapore :
    Keywords: Food science. ; Food Science. ; Food Engineering.
    Description / Table of Contents: Chapter 1. Materials for Food Printing -- Chapter 2. Fundamentals of Food Printing -- Chapter 3. 3D Food Printing and its Process Parameters -- Chapter 4. Food Printing: Unfolding a New Paradigm for Designer and User -- Chapter 5. 3D Food Printing: Methods, Processing and Nutritional Aspects -- Chapter 6. 3D Printing Technology: 3D Printers, Technologies and Application Insights in the Food Diligence -- Chapter 7. 3D Food Printing based on Starch-based Inks: Crucial Factors for Printing Precision -- Chapter 8. Development of Cost-effective and Sustainable Alternative Protein From Drosophila and Consumer Acceptability of Drosophila Protein Using 3D-Printing -- Chapter 9. Commercial Market of Food Printing Technologies -- Chapter 10. Prevention of 3D Printed Food From Spoilage.-.
    Abstract: This book provides a comprehensive overview of the technical notes, research designs, literature, and 3DP (three-dimensional printing) technology applications for effective food printing. It provides a multidisciplinary coverage of 3D food printing in different food sectors. Recent advancements in manufacturing processes have led food industries to create innovations to stay competitive in the market. 3D food printing incorporates 3DP digital gastronomy strategies to manufacture food products with consistency in shape, color, flavor, texture, and even nutrition. Thus, by controlling the number of materials and the quality of nutrients, food items can be manufactured and handled to fulfill their particular requirements. For food printing, both proprietary structures and self-developed frameworks are used from open sources. Similar frameworks are re-engineered to reformulate administration, content creation, and user interface. For example, three printing medium types, natural printable products, non-printable synthetic food products, and alternative ingredients as well as two recipe forms (i.e., element-based recipes and regular recipes) are used for customized food production. The authors address that open 3D technology for food printing and food processing technology are theoretically correlated with food printing. The book will help industrial designers, nutrition professionals, dieticians, manufacturing enterprises, and young researchers in food technology, material science, and mechanical engineering understand the latest advances in 3DP technology in food industries.
    Type of Medium: Online Resource
    Pages: IX, 181 p. 1 illus. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9789811681219
    DDC: 641.3
    Language: English
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    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Freshwater ecology. ; Marine ecology. ; Conservation biology. ; Ecology . ; Biodiversity. ; Zoology. ; Behavior genetics. ; Freshwater and Marine Ecology. ; Conservation Biology. ; Ecology. ; Biodiversity. ; Zoology. ; Behavioral Genetics.
    Description / Table of Contents: Evolution – Analisa Berta -- Sensory and cognition – Tentative Colleen Reichmuth and others -- Communication – Isabelle Charrier -- Physiology – Dan Crocker -- Movement – Luis Huckstadt and Ryan Reisinger -- Navigation – Patrick Robinson -- Foraging ecology and behavior – Don Bowen -- Reproductive behavior and lactation strategies – Dan Costa and Jen Maresh -- Breeding behavior – Paddy Pomeroy and Kelly Robinson -- Conservation – Samantha Simmons and others.
    Abstract: Phocid (or earless or true) seals are ecologically diverse, occupying habitats from the tropics to the poles in marine and freshwater and feeding on anything from tiny zooplankton to other marine mammals. There are 18 species of phocid seals, the smallest species (ringed seal) is more than 20 times smaller than the largest (southern elephant seal), with marked sexual dimorphism present in some species. This book examines the behavior, ecology, and physiology that allow phocid seals to inhabit such a wide range of habitats. The book is composed of 16 chapters written by 37 authors from 8 countries. The book first describes the general patterns of phocid behavior, followed by descriptions of what is known about well-studied species. We have taken a holistic approach, focusing not only on the behaviors themselves but also on the factors that constrain the expression of behavior and the proximate mechanisms driving behavior. In many cases, the chapters represent collaborations between well-established researchers and early-mid career individuals who bring new perspectives to help carry the field of phocid behavioral ecology well into the future.
    Type of Medium: Online Resource
    Pages: XVIII, 645 p. 180 illus., 161 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783030889234
    Series Statement: Ethology and Behavioral Ecology of Marine Mammals,
    DDC: 577.6
    Language: English
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    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Engineering. ; Food Chemistry.
    Description / Table of Contents: Introduction -- Plant-based ingredients -- Processes and Equipment to Create Plant-based Foods -- Physicochemical and Sensory Properties of Plant-based Foods -- Nutrition and Health Aspects -- Meat and Fish Alternatives -- Eggs and Egg Products -- Plant-based Milk and Cream Analogs- : Dairy Alternatives - Cheese, Yogurt, Butter, and Ice Cream -- Conclusion.
    Abstract: The creation of plant-based foods is one of the most rapidly advancing areas in the modern food industry. Many consumers are adopting more plant-based foods in their diets because of concerns about global warming and its devastating impacts on the environment and biodiversity. In addition, consumers are adopting plant-based diets for ethical and health reasons. As a result, many food companies are developing plant-based analogs of animal-based foods like dairy, egg, meat, and seafood products. This is extremely challenging because of the complex structure and composition of these animal-based foods. Next-Generation Plant-based Foods: Design, Production and Properties presents the science and technology behind the design, production, and utilization of plant-based foods. Readers will find a review of ingredients, processing operations, nutrition, quality attributes, and specific plant-based food categories such as milk and dairy products, egg and egg products, meat and seafood products, providing the fundamental knowledge required to create the next generation of healthier and more sustainable plant-based food alternatives.
    Type of Medium: Online Resource
    Pages: XVII, 573 p. 170 illus., 154 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783030967642
    DDC: 641.3
    Language: English
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    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Food science. ; Nutrition   . ; Consumer behavior. ; Food Science. ; Nutrition. ; Consumer Behavior .
    Description / Table of Contents: 1.Introduction -- 2.Natural emulsifiers as clean label ingredients -- 3.Natural antioxidants & flavorings for clean label foods -- 4.Clean label foods with reduced fat content -- 5.Recent advances in oleofoam stability and its application -- 6. Clean label interventions in active and intelligent food packaging -- 7.Consumer behavior and industry implications.
    Abstract: In recent years, "clean label" has become a trendy term in the food industry, spurring innovations in food product development. While the concept of "clean label" is relatively new, without any legal definition, it has a high market appearance and industrial relevance. Consumer demands are leading food and beverage manufacturers toward removing synthetic additives (e.g., emulsifiers) and incorporating natural ingredients. Indeed, many big food companies have committed to eliminating artificial food additives from their products altogether. However, the substitution of chemical preservatives for natural ingredients without compromising food safety, convenience, and sensory quality is a challenge for food technologists. The Age of Clean Label Foods offers a guide to this approach with a thorough exploration of "clean label" ingredients in foods and the development of these food products. All aspects of clean label foods are covered in this essential reference, including recent developments in "clean label ingredients," technologies for producing or enhancing the functionality of ingredients, the interaction of ingredients with emerging food processing technologies, legislative frameworks, and consumer attitudes. Particular emphasis is given to trendy topics in the clean label industry, such as products with reduced-fat or reduced salt content, modified starches, natural emulsifiers, antioxidants, flavorings and antimicrobials, and fermented foods, as well as active and intelligent packaging for clean label foods. Through this text, the authors hope to promote a better understanding from which food technologists and food microbiologists can operate in the "clean-label" arena, taking into consideration all the key aspects of food quality, sensory characteristics, and food safety. .
    Type of Medium: Online Resource
    Pages: IX, 255 p. 19 illus., 10 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783030966980
    DDC: 641.3
    Language: English
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    Keywords: Food science. ; Food Science. ; Food Engineering.
    Description / Table of Contents: Chapter 1. Smart and Sustainable Food Production Technologies -- Chapter 2. Smart Technologies in Livestock Farming -- Chapter 3. Prospects of Smart Aquaculture in Indian Scenario: A New Horizon in the Management of Aquaculture Production Potential -- Chapter 4. Smart and automatic milking systems: Benefits and prospects -- Chapter 5. Smart Technologies in Food Manufacturing -- Chapter 6. Non- thermal Food Preservation Technologies -- Chapter 7. 3D Printing: Technologies, Fundamentals and Applications in Food Industries -- Chapter 8. Smart Food Packaging Systems -- Chapter 9. Smart Monitoring and Surveillance of Food Contamination -- Chapter 10. Neural Network Approach for Risk Assessment along the Food Supply Chain -- Chapter 11. Waste Minimization and Management in Food Industry -- Chapter 12. Co-Product Recovery in Food Processing -- Chapter 13. Upcycling Technologies in the Food Industry -- Chapter 14. Sustainable Value Stream Mapping in the Food Industry.
    Abstract: This book presents a comprehensive view of emerging smart technologies in various food processing sectors. Specifically, it covers smart technologies applied in food production, food manufacturing, food packaging, storage, distribution, and food supply chain. Contributing authors are the key scientists with diverse backgrounds in either industry or academia. The book contains four parts with four chapters each, presenting recent smart technologies developed in their respective areas. Part I primarily focuses on the recent smart food production innovations such as precision agriculture, vertical farming, automation, robotics , livestock technology, modern greenhouse practices, artificial intelligence, and block chain that dramatically increase the quality of raw materials for the food industry. Part II provides the current knowledge and developments related to the recent smart technologies in manufacturing pertaining to various food sectors, non-thermal food preservation technologies, and 3D printing, developed for the food manufacturing industries that improve the organoleptic and nutritional quality, enhance chemical and microbial safety, as well as cost-effectiveness and convenience of processed foods. Part III covers smart technologies to ensure food safety in the supply chain, with monitoring and surveillance of food contamination, use of IoT and blockchain for food traceability and neural network approach for risk assessment. Part IV provides expert opinions on using smart technologies for minimizing waste and maximizing co-product recovery in food processing; upcycling technologies in food and sustainable value stream mapping in the food industry. This book will be a useful resource to graduate/undergraduate students and researchers in advanced food technology, practicing technologists/engineers in the food and related industries, food packaging industry, entrepreneurs and other scientists and technologists in smart and sustainable processes who seek information on design and development of these processes.
    Type of Medium: Online Resource
    Pages: XIII, 413 p. 1 illus. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9789811917462
    DDC: 641.3
    Language: English
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  • 74
    Keywords: Food science. ; Biology Technique. ; Molecular biology. ; Biochemistry. ; Food Science. ; Biological Techniques. ; Molecular Biology. ; Chemical Biology.
    Description / Table of Contents: Chapter 1. Introduction -- Chapter 2. Characteristics of the Jerusalem Artichoke -- Chapter 3. Tuber Quality -- Chapter 4. Utility meaning of Jerusalem artichoke -- Chapter 5. Processing technologies -- Chapter 6. Determinants of the quality of food preparations -- Chapter 7. Changes in the quality of inulin-based products during storage -- Chapter 8. Machines and equipment for Helianthus tuberosus tuber treatment -- Chapter 9. Prospects for inulin processing -- Chapter 10. CONCLUSIONS.
    Abstract: This is the first book to explore the science underlying the Jerusalem artichoke, which is also known as Helianthus tuberosus L. and it is attracting increasing interest among food scientists and professionals worldwide. Due to a wide perspective for the production of inulin due to its high economic and ecological importance, the development of technologies for isolating and processing tuberous sunflower raw materials using environmentally friendly technologies (green chemistry and white biotechnology) and the global production of inulin shows an increasing tendency. Here we focus on the latest technological achievements related to the use of inulin in the food processing. In this book, readers will find full explanation of the conceptual aspects and the latest research results on a wide range of topics, including the relevant characteristics and applications from various fields. Written by leading scientists in the field, the book will be a valuable resource for students and researchers in the fields of food chemistry, nutritional science, physiology, and bioengineers, as well as for professionals in the food industry.
    Type of Medium: Online Resource
    Pages: XXI, 269 p. 1 illus. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9789811908057
    Series Statement: Interdisciplinary Biotechnological Advances,
    DDC: 641.3
    Language: English
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    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Freshwater ecology. ; Marine ecology. ; Microbial ecology. ; Vertebrates. ; Physiology. ; Nutrition   . ; Metabolism. ; Freshwater and Marine Ecology. ; Microbial Ecology. ; Vertebrate Zoology. ; Animal Physiology. ; Nutrition. ; Metabolism.
    Description / Table of Contents: Introduction -- Source and Screening of Probiotic Microorganisms -- Application Methods of Probiotics and Options -- Use of Probiotics in Finfish -- Use of Probiotics in Shellfish -- Paraprobiotics in Aquaculture -- Probiotics for Controlling Infectious Diseases -- Probiotics for Biofloc System and Water Quality -- Probiotics as Vaccine Adjuvants -- Modes of Action of Probiotics -- Factors Influencing the Efficacy of Probiotics -- Quality, Safety and Regulatory Issues of Probiotics -- Methods Used for Selecting and Evaluating Probiotics -- Conclusions.
    Abstract: This book has been developed to provide a detailed discussion of probiotics, which have been evaluated for use predominantly in fish and shellfish aquaculture. This book highlights strengths and weaknesses in knowledge and discusses gaps that need to be addressed. There has been a great deal of research concerning the use of probiotics in aquaculture. To date, a wide range of Gram-positive and Gram-negative bacteria and some eukaryotes, i.e. yeasts and unicellular algae, has been reported to be beneficial to aquatic hosts. Following oral uptake, benefit includes improved growth performance and protection against many bacteria and some parasitic diseases. This book will be suitable for scientists, veterinarians, professionals, and senior students involved in aquaculture. .
    Type of Medium: Online Resource
    Pages: XVIII, 308 p. 29 illus., 13 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783030986216
    DDC: 577.6
    Language: English
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    Online Resource
    Online Resource
    Singapore :Springer Nature Singapore :
    Keywords: Food science. ; Food Microbiology. ; Food Safety measures. ; Food Science. ; Food Microbiology. ; Food Safety.
    Description / Table of Contents: 1 Principles and characteristics of cold plasma -- 2 Systems for generation of cold plasma -- 3 Inactivation of bacteria by cold plasma -- 4 Antibiofilm application of cold plasma in food safety -- 5 Inactivation of fungi and fungal toxins by cold plasma -- 6 Abatement of food allergen by cold plasma -- 7 Application of cold plasma in fruits and vegetables -- 8 Application of cold plasma in cereals and grains food -- 9 Application of cold plasma in animal meat and poultry -- 10 Applications of cold plasma on aquatic products -- 11 Application of cold plasma in liquid food products -- 12 Application of cold plasma in nuts, spices, and herbs -- 13 Application of cold plasma in food packaging -- 14 Cold plasma hurdled strategies for food safety applications -- 15 Safety evaluation of cold plasma technology -- 16 Future outlooks.
    Abstract: This book provides readers with a comprehensive overview of cold plasma technology for tackling the various food-related hazards in a wide range of food sectors. The principles and characteristics of cold plasma generation in gas and its interaction with liquids, as well as its combating modes of action for common hazards (e.g., bacteria, spores, biofilms, fungi, and fungal toxins) are emphasized in this book. It also presents the applications of cold plasma or its hurdles with other techniques to assure the microbiological safety of the key food classifications, including fruits, vegetables, cereals, grains, meat, aquatic products, liquid food products (e.g., juices, milk), nuts, spices, herbs, and food packaging. This book is useful for researchers to grasp the comprehensive understandings of how food safety can be controlled with cold plasma technology. This book also provides adequate information for engineers in food industry for better development and optimization of the plasma-generating systems. Government institutions that are responsible for food safety regulations can understand more knowledge about the intricacies and influencing factors, which should be considered for regulating the applications of cold plasma technology in food.
    Type of Medium: Online Resource
    Pages: IX, 355 p. 51 illus., 42 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9789811618277
    DDC: 641.3
    Language: English
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    Keywords: Food science. ; Sustainability. ; Green chemistry. ; Chemistry, Organic. ; Botany. ; Marine engineering. ; Food Science. ; Sustainability. ; Green Chemistry. ; Organic Chemistry. ; Plant Science. ; Marine Engineering.
    Description / Table of Contents: SEAWEEDS FOR FOOD AND HEALTH APPLICATIONS -- Macroalgae as food: composition, nutritional value and healthy attributes -- Seaweeds foods and their nutritional value; Gracilaria: An Emerging source of agar feedstock – with special reference to industrially important species -- Nutritional value of tropical Seaweeds for functional food applications: An Overview -- Seaweeds: Potential applications to augment the nutritional composition and health benefits of food and food products; Seaweeds as a functional food: a comprehensive review of its antioxidants and therapeutic merits against oxidative stress-mediated chronic diseases -- Nutritional Composition and Phytochemical Profile of Brown Seaweeds: An Overview -- Laminariaceae: Its use in food and health implications -- Sargassum species: its use in food and health implications -- Red seaweeds: a contribution for nutraceutical food products -- Gracilaria as the major source of agar for food, health and biotechnology applications -- Marine algal colorants for the food industries -- The new products from brown seaweeds: Fucoxanthin and phlorotannins.-Seaweed: their role in gut health; Investigation on the beneficial use of seaweed in bread and the broader food industry -- Emerging trends on protein extraction from seaweeds: Challenges and opportunities -- Sustainable and biodegradable active films based on seaweed compounds to improve shelf life of food products -- Seaweed as food: Ways to guarantee their quality -- Global trade of seaweed foods -- Seaweed based polymers for various commercial applications: An overview -- II PHARMACEUTICAL APPLICATIONS OF SEAWEEDS AND HEALTH BENEFITS., Vitamin B12 sources and seaweeds -- Health properties of seaweeds., Pharmaceutical applications of Porphyra -- Seaweeds as prospective marine resources for the development of bioactive pharmacophores and nutraceuticals -- Research, development and commercial applications of seaweed derived fibrous materials -- Challenges and recent progress in seaweed polysaccharides for industrial purposes -- Therapeutics properties of Seaweeds in Cardiovascular disease: an Overview., Industrial potential of Seaweeds in Biomedical applications: Current trends and Future Prospects -- Anti-Viral compounds from Seaweeds: An Overview -- Antiviral applications prospect of macroalgae -- Chemical composition and phytopharmaceuticals: An overview of the Caulerpa and Cystoseira genera -- Skin brightening with Seaweeds: Will it be a turning point in natural cosmeceutical market?. .
    Abstract: Marine plant life is an abundant source of nutrients that enhance the daily diet. In recent years, consuming diets rich in seaweeds or their extracts have been shown to provide health benefits due to being rich in macronutrients, micronutrients and nutraceuticals. The commercial value of seaweeds for human consumption is increasing annually, and some countries harvest several million tons annually. The seaweeds industry is valued at around $12 billion in 2017, and supports millions of families worldwide. Seaweeds production grew globally by 30 million tons in 2016. Seaweeds have seen increasing usage in the food industry due to their abundance of beneficial nutrients, vitamins and ω–3 fatty acids. To date there have been no books that comprehensively cover up-to-date information on seaweeds cultivation, processing, extraction and nutritional properties. This text lays out the properties and effects of seaweeds from their use as bioresources to their use in the feed industry to their applications in wastewater management and biofuels. Sustainable Global Resources of Seaweeds Volume 2: Industrial Perspectives offers a complete overview of the application of seaweeds into food, pharmaceuticals and other health-based applications. The first section focuses on the various foods derived from seaweeds, including extensive insight into the beneficial nutrients these plants contain. The many functional foods derived from sea plants are covered in detail, including foods from tropical seaweeds, macroalgae, Monostroma, Caulerpa, Palmaria, Gracillaria, Porphyra, Laminaria, Fucus, Undaria, and many more. The chapters delve further into the nutritional makeup of these foods, their health benefits and chemical makeup. A second section is dedicated to the pharmaceutical applications of seaweeds and their many health benefits. With chapters devoted to vitamin sources, health properties and pharmaceutical applications, this section acts as a single source for researchers exploring the pharmaceutical applications and possibilities of seaweeds. Research, development, and commercial applications are explored, plus a complete picture of the multitude of health benefits derived from these plentiful and beneficial plants. .
    Type of Medium: Online Resource
    Pages: XXIX, 650 p. 96 illus., 54 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783030921743
    DDC: 641.3
    Language: English
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    Keywords: Food science. ; Sustainability. ; Green chemistry. ; Chemistry, Organic. ; Marine engineering. ; Botany. ; Food Science. ; Sustainability. ; Green Chemistry. ; Organic Chemistry. ; Marine Engineering. ; Plant Science.
    Description / Table of Contents: I. SEAWEEDS BIORESOURCES, ECOLOGY,BIOLOGY, COMPOSITION ,CULTIVATION AND QUALITY CERTIFICATION FOR TRADE -- The ecology and physiology of seaweeds: an overview -- Potential Products from Seaweeds: An Overview -- Palmaria species : Ecology, cultivation , food & Health benefits -- A road to the sustainable seaweed aquaculture -- Seaweed cultivation technologies in Indonesia: Current trends and Future Prospects -- Collection, Biodiversity and Utilization of Seaweeds in Thailand: An Overview -- Seaweeds of Vietnam: Current status and future potentials -- Seaweeds in Mauritius: Current trends and future prospects -- Seaweed resources and their cultivation in Iran -- Seaweed Producers in Korea and their potential applications -- Biodiversity of Seaweeds in Japan and their utilization., Seaweed Producing Industries in Philippines and their utilization -- Seaweed Production companies in Korea: An Overview -- Seaweed Production companies in Australia: An Overview., Seaweeds in Ireland: main compounds, applications and industry prospects -- The Economic and Social potential of Seaweed Faming in Brazil -- A Review of Farming System, Economic Analysis and Risk Management of Kappaphycus Seaweed Farming in Semporna, Sabah, Malaysia., Seaweeds: potential multi-use resource -- Seaweeds: the ecological roles, the economic benefits and the threats for changing Carbon Cycle -- II USAGE OF EXTRACTS OF SEAWEEDS FOR FEED INDUSTRY AND FOR IMPROVED HEALTh -- Seaweed utilization, trade and targeted markets: An Overview., The use of seaweeds, extracts and ingredients from seaweeds to improve health of livestock -- A critical overview of current understanding of the role of seaweed microbiomes in a commercial context -- Seaweeds in animal feeds, current situation, challenges, and solutions., Seaweeds in Aquaculture: An Overview -- Antimicrobial potential of seaweeds- Critical review -- Can Seaweeds be used as immunity boosters? -- Industrial opportunities and challenges of high value compounds from seaweeds -- WASTE WATER TREATMENT, BIOREMEDIATION , ,BIOFUEL, BIOFERTILIZER AND MISCELANEOUS APPLICATIONS OF SEAWEEDS -- Waste water cultivated macroalgae as a bio-resource in agriculture -- Elaboration and evaluation of seaweed extract as growth media for crop plants -- Leveraging seaweeds as a potential biostimulant for agriculture sustainability -- Effect of liquid biofertilizers from Seaweeds: A critical Review -- ocial and Economic of Seaweed farming in globally : an overview -- Global Seaweed Products Trade: An overview -- Economic considerations of energy generation from seaweed resources -- Gracilaria cultivation and the potential role of its associated bacteria for promoting blue carbon sequestration -- Biosorption of heavy metals by seaweed biomass -- Biosynthesis of metal and metal oxide nanoparticles from seaweeds: An Overview -- Nanopesticidal potential of silver nanocomposites from seaweeds: An overview -- Seaweed-based polymers from sustainable aquaculture to “greener” plastic products -- Sustainable and biodegradable active films based on seaweed compounds to improve shelf life of food products -- Recent advances in biotechnology of seaweeds: an overview -- Valorisation of Macroalgal Biomass for Sustainable Biorefinerie -- Utilization of macroalgae (Saccharina japonica) as a novel substrate for production of enzymes and organic pigments by Talaromycesamestolkiae.
    Abstract: Marine plant life is an abundant source of nutrients that enhance the daily diet. In recent years, consuming diets rich in seaweeds or their extracts have been shown to provide health benefits due to being rich in macronutrients, micronutrients and nutraceuticals. The commercial value of seaweeds for human consumption is increasing annually, and some countries harvest several million tons annually. The seaweeds industry is valued at around $12 billion in 2017, and supports millions of families worldwide. Seaweeds production grew globally by 30 million tons in 2016. Seaweeds have seen increasing usage in the food industry due to their abundance of beneficial nutrients, vitamins and ω–3 fatty acids. To date there have been no books that comprehensively cover up-to-date information on seaweeds cultivation, processing, extraction and nutritional properties. This text lays out the properties and effects of seaweeds from their use as bioresources to their use in the feed industry to their applications in wastewater management and biofuels. Sustainable Global Resources Of Seaweeds Volume 1: Industrial Perspectives offers a complete overview of seaweeds from their cultivation and processing steps to their bioactive compounds and Industrial applications, while also providing the foundational information needed to understand these plants holistically. Chapters in this volume focus on seaweeds bioresources, ecology and biology, composition and cultivation, plus usage of seaweeds extracts for the feed industry. An entire section is dedicated to waste water treatment, bioremediation, biofuel and biofertilizer application of seaweeds. For any researcher in need of a comprehensive and up-to-date single source on seaweeds cultivation, this volume provides all the information necessary to gain a thorough understanding of this ever-important product. .
    Type of Medium: Online Resource
    Pages: XXIX, 656 p. 157 illus., 112 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783030919559
    DDC: 641.3
    Language: English
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    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Freshwater ecology. ; Marine ecology. ; Conservation biology. ; Ecology . ; Biodiversity. ; Zoology. ; Behavior genetics. ; Vertebrates. ; Freshwater and Marine Ecology. ; Conservation Biology. ; Biodiversity. ; Zoology. ; Behavioral Genetics. ; Vertebrate Zoology.
    Description / Table of Contents: Neuroethological background of marine mammal complexity -- Social extremes and their relation to anthropogenic stress -- Lone, sociable marine mammals and their influence on human attitudes -- Efforts of conserving marine mammals (spaces excluded) -- Conserving marine mammal spaces and habitats -- Conservation relevance of marine mammal social learning and culture -- Marine mammal migrations.
    Abstract: The seventh volume in the series “Ethology and Behavioral Ecology of Marine Mammals” describes aspects of the often-complex relationship between humans and marine mammals. From a primeval condition of occasional predators, during the last century humans have become a major factor negatively affecting the status of most marine mammals through over-hunting, habitat encroachment and environmental degradation. This has led to the extirpation of many marine mammal populations and even to the extinction of species. However, in parallel to this destructive drive, since antiquity humanity has been influenced by a strong fascination for marine mammals, which contributes today to an increased human appreciation of the natural world admixed with widespread concern for its degrading condition. The special status occupied by marine mammals in human imagination and affection stands in stark contrast with the current predicament of many populations still threatened by the doings of Homo sapiens: a condition emblematic of the relationship of humanity with nature, and key to understanding where humanity is heading.
    Type of Medium: Online Resource
    Pages: XXII, 465 p. 88 illus., 80 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783030981006
    Series Statement: Ethology and Behavioral Ecology of Marine Mammals,
    DDC: 577.6
    Language: English
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  • 80
    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Food science. ; Nutrition   . ; Food Studies. ; Food Science. ; Nutrition.
    Description / Table of Contents: Introduction -- Avocados -- Bush Berries -- Chocolate -- Coffee -- Dark Leafy Greens -- Fermented Milk Products -- Ginger -- Oily fish -- Seeds -- Tea -- Tree Berries -- Tubers -- Wine and Grapes. .
    Abstract: Superfoods have come to the forefront of the public imagination due to a combination of presumed health benefits and cultural mystique. Much of the literature on these foods, however, is based upon rostrums and diet plans that accept the health claims of superfoods without subjecting them to rigorous scrutiny. Superfoods: Cultural and Scientific Perspectives examines these food products from a blended science and cultural viewpoint, presenting a balanced, evidence-based view of each food item. Following a discussion of “superfoods” as a category, the book’s chapters examine individual superfoods, including but not limited to: avocados, chocolate, wine, berries, and fish oil. Presented in a systemic manner, each chapter provides a cultural history of the superfood; a survey of the current state of nutritional research on the food and its health claims; an exploration of related science topics to enhance understanding of the superfood, (i.e., a survey of the botany, biology, or chemistry studies); social issues associated with the superfood, such as sustainability, environmental health concerns, agricultural issues, fair trade and marketing issues; and one to three recipes featuring the superfood. This combination of scientific and cultural perspectives makes Superfoods an invaluable reference for academics, industry professionals, and lay-readers alike. .
    Type of Medium: Online Resource
    Pages: VIII, 214 p. 79 illus., 73 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783030932404
    Series Statement: Food and Health,
    DDC: 641.3
    Language: English
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  • 81
    Keywords: Food science. ; Agriculture. ; Nutrition   . ; Food Science. ; Agriculture. ; Nutrition.
    Description / Table of Contents: Chapter 1. Biodiversity for Nutritive Gains: Values, Benefits and Threats -- Chapter 2. Biofortification of crops: novel insights and approaches for enhanced nutrient accumulation -- Chapter 3.Food matrix-implications for nutritional quality -- Chapter 4. Plant-based nutraceuticals -- Chapter 5. Plant-based milk alternatives: nutritional potential and challenges -- Chapter 6.Legumes and Pulses: Ways and Means to Enhance the Protein Quality -- Chapter 7. Microgreens: A novelfood for nutritional security -- Chapter 8.Anti-nutritional Factors: Nutrient Bioavailability and Health Beneficial Effects -- Chapter 9. Metabolic fate of food and its bioavailability -- Chapter 10. Nutrigenomics – Insights and Implications for Genome-based Nutrition -- Chapter 11. Next Gen Biotech Crops for Human Nutrition -- Chapter 12. Food Safety: A multidimensional concept -- Chapter 13. Future Perspectives-plant based nutrition.
    Abstract: This book deliberates on the various aspects of plant-based nutrition. Plant-based nutrition has numerous potential health benefits as it is low on calories nevertheless high on nutrient density and satiety, and also nutrient supplementation makes them wholesome diets. Starting with the importance of biodiversity contributing to the nutrition, the book discusses the development or utilization of nutrient-dense crops/foods with their bioavailability properties and health effects. Further, it deals with the enrichment of micronutrients through bio-fortification, fortification, the role of food matrix, and nutrient bioavailability, including the role of plant-based milk alternatives. The linkage between food and health is also being discussed in the context of anti-nutritional factors, metabolic fate of the food, and genomics. Finally, the implications of next-gen biotech crops and food safety issues imperative to define the concept of safe nutrition are discussed. With contributions from plant nutrition experts, this book serves as a one-stop reference for plant scientists, food technologists, and nutritionists looking to understand the concept of plant-based nutrition and its linkage with human health.
    Type of Medium: Online Resource
    Pages: XVIII, 272 p. 1 illus. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9789811945908
    DDC: 641.3
    Language: English
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  • 82
    Keywords: Freshwater ecology. ; Marine ecology. ; Environmental management. ; Water. ; Hydrology. ; Pollution. ; Refuse and refuse disposal. ; Forestry. ; Freshwater and Marine Ecology. ; Environmental Management. ; Water. ; Pollution. ; Waste Management/Waste Technology. ; Forestry.
    Description / Table of Contents: Chapter 1. Phenology of photosynthesis in a deciduous broadleaf forest: implications for the carbon cycle in a changing environment -- Chapter 2. Ecological significance of throughfall and stemflow to the carbon cycle in forest ecosystems -- Chapter 3.Forest carbon sequestration in mountainous region in Japan under ongoing climate change: implication for future research -- Chapter 4. Woody biomass change monitoring in temperate montane forests by airborne LiDAR analysis -- Chapter 5. Semi-natural grasslands maintained by controlled burning in Japan - Air and soil temperature and plant diversity -- Chapter 6. Detection and Identification of Phytophthora Pathogens That are Threatening Forest Ecosystems Worldwide -- Chapter 7. Water quality safety and security - from evaluation to control -- Chapter 8. Energy Recovery from Wastewater -- Chapter 9. Management of on-site household wastewater treatment systems (Johkasou) in Japan -- Chapter 10. Predicting fine sediment deposition rate in low-land river channel: Comparison of two adjacent rivers -- Chapter 11. Relationship between forest stand condition and water balance in a forested basin -- Chapter 12. Plant pathogenic oomycetes inhabiting river water are a potential source of infestation in agricultural areas -- Chapter 13. Soil contamination and conservation -- Chapter 14. Evaporation in arid regions -- Chapter 15. Feature Extraction and Analysis of Earthquake Motion -- Chapter 16. Involving the community to manage natural disasters: A study of Japanese disaster risk reduction practices.
    Abstract: This book provides updated and comprehensive information on the evaluation of the river basin environment, along with its management and conservation. The chapters collected the latest cutting-edge research achievements in vegetation function evaluation, remote sensing monitoring and analysis, water quality evaluation and control, water and wastewater treatment, soil remediation, forest resource management, microbial disease diagnosis and more, the key components that link directly with the safety, security and sustainability of river basin environment. This book emphasizes the important aspects for better and more effective evaluation, management and conservation of the river basin environment, the foundation for its sustainable utilization and development, the foundation for achieving water and food security, and the United Nations’ SDGs for No Poverty (1), Zero Hunger (2) and Clean Water and Sanitation (6), as well as Affordable and Clean Energy (7), Sustainable Cities and Communities (11), Climate Action (13), Life below Water (14) and Life on Land (15). This book will benefit the research community and environmental education. It will prove useful to students, water and forest resource managers, hydrologists and all those engaged or interested in any aspect of evaluation, management, and conservation of the river basin environment. The book also has the potential to inform multi-regional and sectoral policies in all regions of the world and contribute to sustainable development solutions through better management of water, soil, and vegetation resources.
    Type of Medium: Online Resource
    Pages: X, 356 p. 152 illus., 63 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9789811940705
    DDC: 577.6
    Language: English
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    Keywords: Food science. ; Biotechnology. ; Food Microbiology. ; Biopolymers. ; Biomaterials. ; Food Safety measures. ; Food Science. ; Biotechnology. ; Food Microbiology. ; Biopolymers. ; Food Safety.
    Description / Table of Contents: Chapter 1. Introduction-Scope and importance of biodegradable polymers -- Chapter 2. Plant derived biopolymers in food packaging-current status and market potential -- Chapter 3. Plants and Animal Derived Enzymes and Their Potential Application in Food Processing and Preservation -- Chapter 4. Microbial derived biodegradable polymers as food packaging tool -- Chapter 5. Polyhdroxyalkanoates (PHAs) in Food packaging -- Chapter 6. Green polymer based biodegradable packaging -- Chapter 7. Role of agro-waste in economical food packaging synthesis -- Chapter 8. Enzymes involved in synthesis of biodegradable food packaging materials -- Chapter 9. Metabolic engineering for the synthesis of biodegradable polymers with potential applications in food packaging -- Chapter 10. Downstream processing strategies for synthesis of biodegradable polymers -- Chapter 11. Functionality test methods for biodegradable polymers -- Chapter 12. Nanocomposite biodegradable polymers for food packaging -- Chapter 13. Application of biopolymer blends as edible films and coatings in food packaging -- Chapter 14. Biopolymer based active and intelligent packaging for food applications -- Chapter 15. Standards and guidelines for testing biodegradability of bio-plastic -- Chapter 16. Future prospects of Biodegradable polymers in Food industry.
    Abstract: This book covers different aspects of biodegradable packaging, such as their sourcing and application in food industries. The book focuses on the production and characterization of biodegradable food packaging derived from plant, animal and microbial sources. Chapters highlight the nano-technological interventions in biodegradable food packaging and the less studied microbial biopolymer-based biodegradable food packaging makes it distinct from other related books. It includes the latest research and development in the areas of food processing, food packaging, material science and polymeric science. It also discusses the standards and regulatory guidelines about the biodegradability testing of these polymers. This book is meant for researchers in food science, food packaging, bioprocess technology, polymer science and biochemical engineering. It is also beneficial for faculty members and students of food microbiology, food technology, dairy technology. The book is also meant for small entrepreneurs and farmers who are interested in bio-plastic usage for food packaging.
    Type of Medium: Online Resource
    Pages: XI, 344 p. 1 illus. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9789811957437
    DDC: 641.3
    Language: English
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    Online Resource
    Online Resource
    Singapore :Springer Nature Singapore :
    Keywords: Food science. ; Biology Technique. ; Food Science. ; Biological Techniques.
    Description / Table of Contents: Chapter 1: Diet of Northeast Asian Paleolithic Peoples -- Chapter 2: The Nutritional Anthropological Contribution of Primitive -- Pottery Culture -- Chapter 3: Rice and Soybean Cultivation -- Chapter 4: Food science and Dongyi Tribes -- Chapter 5: Food science and Rice Cakes and Korean Sweets -- Chapter 6: Characteristics and Classification of Joseon Soy Sauce -- Chapter 7: Kimchi and Jeotgal -- Chapter 8: Korean Non-alcoholic Beverages -- Chapter 9: Traditional Korean Alcoholic Drinks -- Chapter 10: Eastern Medicine and the Founding of the Traditional Korean Diet -- Chapter 11: Food and Nutritional Status -- Chapter 12. Harmony of Eastern and Western Diet.
    Abstract: This book offers an excellent introduction to Korean functional foods and shares latest important information for food scientists and nutritionists, including accurate, up-to-date information on Korean food science together with background information, archeological findings, as well as food methods and research on Korean fermented foods (e.g., grain wine, kimchi, jeotgal, and soybean sauces). It also discusses historical backgrounds and manufacturing method details of traditional food categories, such as rice cakes, sweets, fermented sauces, and alcoholic and non-alcoholic beverages, and helps us understand the full science behind Korean traditional food. This book elaborates on the various changes in food culture brought about by recent updates, and inspires future contributions of Korean food concepts, particularly regarding the latest research on the intersection of food and Traditional Eastern Medicine. While the book will be particularly valuable for researchers and scholars interested in specifics in food science, it will also appeal to traditional medicine researchers seeking new knowledge for current functional foods.
    Type of Medium: Online Resource
    Pages: XVI, 317 p. 1 illus. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9789811900235
    DDC: 641.3
    Language: English
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    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Agriculture. ; Food Science. ; Food Studies. ; Food Chemistry. ; Food Analysis. ; Agriculture.
    Description / Table of Contents: 1-Introduction: Global Status and Production of Faba-bean -- 2-Agrarian conditions and post-harvest practices of Faba bean -- 3-Physical and Milling Characteristics of Faba-Bean -- 4-Chemistry, Nutrient composition and Quality of Faba Beans -- 5-Faba-Bean: Chemistry, Properties, and Functionality -- 6-Faba-bean Antioxidant and Bioactive Composition: Biochemistry and Functionality -- 7-Effect of processing on the nutrients and anti-nutrients of faba-bean -- 8-Effect of Storage on Quality and Cooking Attributes of Faba Bean -- 9-Faba bean starch: structure, physicochemical properties, modification, and potential industrial applications -- 10-Faba Bean Proteins: Extraction Methods, Properties and Applications -- 11-Biofortification: Quality improvement of Faba Bean -- 12-Faba Bean Utilization: Past, Present and Future -- 13-Current and Potential Health Claims of Faba Beans (Vicia faba, L.) and its components -- 14-Disease Management of Faba Beans.
    Abstract: Faba bean is a species of flowering plant in the Fabaceae family and the fourth most widely grown winter season legume after pea, chickpea, and lentil. The nutritional profile of faba beans is excellent as they contain an adequate quantity of proteins, carbohydrates, vitamins, minerals and various polyphenols. Faba bean seeds are a rich source of carbohydrates and starch. Because of higher amylose content than cereal starches, legume starches provide distinctive properties such as high gelation temperature, fast retro-gradation, high resistant starch and gel elasticity to food systems. Faba bean has been a beneficial source of protein in food products worldwide for centuries and continues to be highly produced and consumed to this day. Faba bean Chemistry, Properties and Functionality studies the global status and production of faba bean food products plus their agronomy, nutritional value and potential medicinal applications. The agrarian conditions are studied in full, as are postharvest practices. The chemical makeup of faba bean is a major focus, especially in relation to nutrient composition and quality. Chapters in this text focus on anti-nutritional attributes, antioxidants and bioactive compounds plus the effects of processing, storage and cooking on their nutritional value. Starch and its modification, structure, properties and industrial applications are covered, as is protein, genetic improvement and functional product formulation. The text also looks at the future perspectives of this valuable plant and food source. To date, no reference works have exclusively covered faba bean. This book provides a much-needed single source reference point for researchers looking to gain knowledge on this important plant and its use in high protein, health-beneficial food products. Provides Extensive knowledge on the nutritional aspects as faba bean and fabaa bean food products; Contains a wealth of new information on the structure, functional and antioxidant properties of faba bean; Covers the latest developments in the modification of native starches.
    Type of Medium: Online Resource
    Pages: XIII, 397 p. 40 illus., 30 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783031145872
    DDC: 641.3
    Language: English
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    Keywords: Freshwater ecology. ; Marine ecology. ; Biotic communities. ; Population biology. ; Ecology . ; Freshwater and Marine Ecology. ; Community and Population Ecology. ; Ecology.
    Description / Table of Contents: 1. The Perspective of climate change on aquatic environment and fish production -- 2. Climate Change: Stressor on Marine Buffer System -- 3. Climate Change: Impact on Fauna and Fishing Activity 0f River -- 4. Possible Impact of Climate Change on Fisheries -- 5. Impact of global warming on changing pattern of biodiversity and fish production in inland open waters -- 6. Climate Change and Coral Reef Ecosystem: Impacts and Management Strategies -- 7. Implications of Climate Change on Fisheries and Food Security -- 8. Nexus of climate change with fish production and its implications on livelihood and nutritional security -- 9. Gut microbes and its physiological role in fish: adaptive strategies for climatic variability -- 10. Metabolic adaptation of fishes under different consequences of climate change -- 11. Argulus Parasitism in Aquaculture: An Elevated Temperature Scenario -- 12. Effect of environmental variability on the pigmentation of Fishes -- 13. Climate Change and stress Response in Teleost. 14. Impact of Climate Change on Emergence of Biotoxin in Fish and Shellfish -- 15. Metabolomic response to high temperature stress in murrel Channa striatus and insights for designer feeds -- 16. Feed and feeding management for sustainable growth and health of fish in varying climatic condition -- 17. Vulnerability and Mitigation Approach to Nutritional Pathology for Sustainable Fish Growth in Changing Climatic Conditions -- 18. Technology Prioritization For Climate-Resilient Nutritive Fish -- 19. Role of Dietary supplements in stress amelioration of teleost fishes -- 20. Dealing the hardship in aquaculture nutrition in a changing climatic condition -- 21. Strategies to mitigate climate change-imposed challenges in fish nutrition -- 22. Duckweed-based circular aquaculture for climate resilience and carbon foot-print reduction of fed Aquaculture -- 23. Nutraceuticals in aquaculture: a prospective climate change adaptation strategy -- 24. Broodstock development, induced breeding, and seed production of climbing perch Anabas testudineus: An alternative aquaculture species for changing environment -- 25. Effect of changing environmental factors on reproductive cycle and endocrinology of fishes -- 26. Impact of climate change on fish reproduction and climate-resilient broodstock management -- 27. Nutrition and environment interactions in aquaculture -- 28. Reproductive and maternal nutrition in changing climatic conditions.
    Abstract: The edited book covers the climate change impact broadly across the ecosystems including increasing pressure on livelihood and food supplies to the society. Climate change, in particular, rising temperatures, can have both direct and indirect effects on global fish production. Fisheries and aquaculture is one of the important sectors of agriculture for livelihood and nutritional security. Fish, being poikilothermic in nature are very sensitive to any change in the ecosystem. In commercial aquaculture, it is crucial to ensure that environmental rearing conditions are adequate, if not optimal, for fish growth, welfare and profitability. Thus, the book develops an understanding regarding changes in relevant environmental parameters and its affect in the growth and physiological performance of fish. Fish feeds on natural food organisms, but the adverse changes in the ecosystem attracts nutritionists to provide better food and feeding strategies for optimum growth and survival of the fish. it is become necessary to develop preparedness about the changes and their mitigation strategies through fish nutrition and feeding strategies. This book address the potential impact of climate change on the aquaculture sector under sections - Assessment of Global Warming Impact on aquatic resources and fish production, Adaptation in Fish Digestive Physiology and Biochemistry under Changing Environment, Prioritization of fish feed technology with respect to changing climate for adaptation and mitigation, Strategies and planning on reproductive physiology and feed management for biodiversity conservation. The chapters are contributed by the experts in the field of fish nutrition and physiology. The book assists fish farmers, entrepreneurs, planners and advisors specifically related to nutritional and physico-biochemical changes in fishes to adapt or mitigate the adverse effect of climate change.
    Type of Medium: Online Resource
    Pages: XVIII, 433 p. 1 illus. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9789811955006
    DDC: 577.6
    Language: English
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    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Freshwater ecology. ; Marine ecology. ; Ecology . ; Oceanography. ; Biotic communities. ; Population biology. ; Freshwater and Marine Ecology. ; Biooceanography. ; Community and Population Ecology.
    Description / Table of Contents: 1 – Presentation and introduction -- 2 – Dedication (to Genevieve Corwin) -- 3 – Comprehensive Italian annotated bibliography on bluefin tuna, Thunnus thynnus (Linnaeus, 1758) -- 4 – Comprehensive Italian annotated bibliography on albacore tuna, Thunnus alalunga (Bonnaterre, 1788) -- 5 – Comprehensive Italian annotated bibliography on small tunas (or: on small tunas species, tbd) -- 6 – Comprehensive Italian annotated blibliography on tropical tunas species -- 7 – Comprehensive Italian annotated bibliography on swordfish, Xiphias gladius, Linnaeus, 1758 -- 8 – Comprehensive Italian annotated bibliography on Mediterranean spearfish, Tetrapturus belone, Rafinesque, 1810, and other Istiophoridae.
    Abstract: The Italian-annotated bibliography on tunas, tuna-like and billfish species is a sort of unicum, because for the very first time, it provides annotation in English for all papers published by Italian authors over the centuries in various languages. Taking into account that these species are an essential component of the Italian and Mediterranean culture, thousands of authors published a very high amount of papers since historical times, on various themes and subjects. These large fish species are nowadays not only essential elements of the marine trophic chain, but also important components of human seafood and the related fishery economy. This book makes all these papers internationally available for all scientists, helping them in their research activities and the annotations facilitate the searching work by species and keywords.
    Type of Medium: Online Resource
    Pages: XXI, 908 p. 31 illus., 30 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783030910693
    DDC: 577.6
    Language: English
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  • 88
    Online Resource
    Online Resource
    Singapore :Springer Nature Singapore :
    Keywords: Freshwater ecology. ; Marine ecology. ; Immunology. ; Animal culture. ; Freshwater and Marine Ecology. ; Immunology. ; Animal Science.
    Description / Table of Contents: Chapter 1. Overview of fish immune system -- Chapter 2. Shrimp immune system and immune responses -- Chapter 3. Types of vaccines used in aquaculture -- Chapter 4. Vaccines against bacterial pathogens of fish -- Chapter 5. Viral vaccines for farmed finfish -- Chapter 6. Vaccines for parasitic diseases of fish -- Chapter 7. Bacterial biofilm for oral vaccination in aquaculture -- Chapter 8. RNA interference vaccines for disease control in aquaculture -- Chapter 9. Prospects of vaccination in crustaceans with special reference to shrimp -- Chapter 10. Methods of vaccine delivery -- Chapter 11. Adjuvants for fish vaccines -- Chapter 12. Role of pattern recognition receptors and interferons in fish vaccination -- Chapter 13. Evaluating efficacy of vaccines in finfish -- Chapter 14. Biosafety and regulatory requirements for vaccines -- Chapter 15. Adverse effects of fish vaccines.
    Abstract: This book is a collection of comprehensive and latest information on all aspects of vaccination in fish and shellfish. It provides the basic understanding about the immune system of both fish and crustaceans, besides giving the latest information on adjuvants, vaccine delivery methods, adverse effects of vaccines and methods to assess the efficacy of vaccines. Separate chapters on the role of pattern recognition receptors and interferons in fish vaccination, biofilm vaccines and biosafety and regulatory requirements for fish vaccines are also included. Aquaculture, being the fastest growing food producing industry in the world, is looked upon for alleviating the malnutrition especially among the under privileged population. However, intensive aquaculture practices have led to increased incidences of diseases and significant production losses. Among various health management measures employed in aquaculture, vaccination has been proven to be the best approach to protect fish against pathogens. It is considered to be safe and is a key factor for sustainable aquaculture. In this background, apart from the basic understanding of fish and shellfish immune system, updated knowledge on various types of vaccines and the vaccination strategies currently employed in aquaculture are also covered. The book is designed to provide the latest and comprehensive knowledge on all these aspects as a compiled resource material which is useful to students, researchers and other professionals in the field of aquaculture.
    Type of Medium: Online Resource
    Pages: IX, 290 p. 1 illus. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9789811912689
    DDC: 577.6
    Language: English
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    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Food security. ; Food Science. ; Food Chemistry. ; Food Security.
    Description / Table of Contents: Part I.:Essential Oils, General Concepts -- Essential Oils and Their General Aspects, Extractions and Aroma Recovery -- Part II. :Essential Oil, Food System Applications -- Antibacterial Activity of Essential Oil in Food System -- Activity of Essential Oils Against Food Spoilage Fungi -- Combination of Essential Oil and Food Packaging -- Combination of Essential Oil, and Food Additives -- Encapsulation of Essential Oils by Spray-Drying: Antimicrobial Activity, and Applications in Food Preservation -- Safety Assessment of Essential Oil as A Food Ingredient -- Essential Oil: Source of Antioxidants and Role in Food Preservation -- Positive and Negative Impacts of The Use of Essential Oils in Food -- Part III.:Essential Oil, Agricultural System Applications -- Control of Phytopathogens in Agriculture by Essential Oils -- Volatile Allelochemicals -- Phytotoxic Activity of Essential oils -- Part IV. :Essential Oil of Food Antiparasitic -- Antileishmanial Activity of Essential Oils -- Anti-Toxoplasma Effect of Essential Oils Used as Food Ingredient -- Essential Oil Antimalarial Activity -- Part V.:Essential Oil of Food Applications in Degenerative Diseases -- Neuroprotective Activity of the Essential Oils from Food Plants -- An Overview of Essential Oil Anticancer Activity -- Part VI:Essential oil and in silico study -- Molecular Modeling Approaches to Investigate Essential Oils (Volatile Compounds) Interacting with Molecular Targets.
    Abstract: Over the centuries humans have used essential oils in the most diverse applications, mainly medicinal, and as sources of bioactive molecules. They have been used in different industrial sectors, such as the pharmaceutical and chemical industries, cosmetics and more recently in the food industry. Due to new research in the field of food science and technology, new sources of bioactive compounds have been described, as they have been shown to be a viable alternative for applications in biofilms, nano emulsions, natural antioxidants, control of microorganisms such as fungi, bacteria and protozoa that can be pathological for human health. The use of essential oils in food science and technology is relatively new, with few articles and books in circulation covering new approaches. Essential Oils: Applications and Trends in Food Science and Technology provides relevant information on the applications of essential oils in this sector, bringing a reliable synopsis through literature reviews addressing mainly their use and perspectives and contributing in a systematic way to the dissemination of important knowledge on the use of essential oils in the area of food science and technology. This text presents new information on applications of essential oils in food science and covers Amazonian plants which are rich in essential oils plus new and developing sources of volatile and bioactive molecules. The use of essential oils in agriculture is covered in depth plus encapsulated and nano products used as food preservatives. As the first research work focusing exclusively on essential oils and their use in the food sector, this book can be used as a singular source for researchers seeking up-to-date coverage on this subject of emerging importance. .
    Type of Medium: Online Resource
    Pages: XXI, 450 p. 58 illus., 45 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783030994761
    DDC: 641.3
    Language: English
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  • 90
    Keywords: Food science. ; Food security. ; Nutrition   . ; Food Science. ; Food Security. ; Food Studies. ; Nutrition.
    Description / Table of Contents: Chapter 1: The Role of Nutraceuticals as Food and Medicine, Types and Sources -- Chapter 2: Potato Peels as a Source of Nutraceutic -- Chapter 3: Red Beet Pomace as a Source of Nutraceuticals -- Chapter 4: Mango Peels as a Source of Nutraceuticals -- Chapter 5: Apple Pomace as a Source of Nutraceutical -- Chapter 6: Olive Pomace as a Source of Nutraceuticals -- Chapter 7: Orange Peel as a Source of Nutraceuticals -- Chapter 8: Pineapple Fruit Peels as a Source of Nutraceuticals -- Chapter 9: Jackfruit (Artocarpus heterophyllus Lam) Byproducts as a Source of Nutraceuticals -- Chapter 10: Pawpaw Peels as a Source of Nutraceuticals -- Chapter 11: Nutritional and Nutraceutical Potentials of Residual Cakes from Seeds of Moringa (Moringa oleifera L.), Sacha Inchi (Plukenetia volubilis L.) and Hibiscus Flower (Hibiscus sabdariffa L.) after Oil Extraction -- Chapter 12: Whey Protein from Milk as a Source of Nutraceuticals -- Chapter 13: Corn Byproducts as a Source of Nutraceuticals -- Chapter 14: Sorghum Byproducts as a Source of Nutraceuticals -- Chapter 15: Rice Husk as a Source of Nutraceuticals -- Chapter 16: Byproducts of Groundnut as Source of Nutraceuticals -- Chapter 17: Banana Peel as a Source of Nutraceuticals.
    Abstract: Food and agricultural by-products are leftovers or wastes from parts of foods, fruits, vegetables and animal sources which are obtained after processing. Agricultural by-products includes peels and rinds from citrus fruits, pineapple, mango, and banana. Other notable ones are pomace from apple, olive, red beet, and those from wine making. Also, whey from milk, straws, hulls, and brans from grains are among top agricultural by-products. These by-products often impact the environment and the social-economic sectors when they are disposed. But with the recent advances in biotechnology and scientific research, scientists have found usefulness in some of these byproducts as sources of valuable nutraceuticals, a term used to refer to chemical entities present in foods that has the propensity to impact health for disease prevention and treatment. This book entitled ‘Food and agricultural by-products as important source of valuable nutraceuticals’ presents detailed information about major agricultural byproducts that are rich in nutraceuticals. The nature and the type of nutraceuticals that they contains and their health promoting benefits were presented. The editors and chapter contributors are renowned experts from key institutions around the globe. This book will be useful to students, teachers, food chemists, nutritionists, nutritional biochemists, food biotechnologists among others. Key features Ø Highlights the health promotion benefits of nutraceuticals Ø Presents information on agrifood by-products as sources of nutraceuticals Ø Discusses functional nutraceuticals from peels, rinds, pomace, hull, bran etc.
    Type of Medium: Online Resource
    Pages: X, 257 p. 43 illus., 39 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783030987602
    DDC: 641.3
    Language: English
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  • 91
    Online Resource
    Online Resource
    Singapore :Springer Nature Singapore :
    Keywords: Freshwater ecology. ; Marine ecology. ; Biodiversity. ; Invertebrates. ; Freshwater and Marine Ecology. ; Biodiversity. ; Invertebrate Zoology.
    Description / Table of Contents: Chapter 1. Introduction -- Chapter 2. Morphology of Free-living Nematode -- Chapter 3. Materials and Methods -- Chapter 4. Systematics and taxanomy -- Chapter 5. Order Araeolaimida De Coninck & Schuurmans Stekhoven, 1933 -- Chapter 6. Order Chromadorida Chitwood, 1933 -- Chapter 7. Order Desmodorida De Coninck, 1965 -- Chapter 8. Order Desmoscolecida Filipjev, 1929 -- Chapter 9. Order Monhysterida Filipjev, 1929 -- Chapter 10. Order Plectida Gadea, 1973 -- Chapter 11. Order Enoplida Filipjev, 1929 -- Index to families, genera and species.
    Abstract: This book describes and illustrates 300 species of free-living marine nematodes from the East China Sea and includes eighteen new species. Free-living marine nematode is the most dominant and diverse meiofaunal group in marine benthic habitats. It has strong adaptability and wide distribution, and plays a very important role in the material circulation and energy flow of benthic ecosystem. Up to now, about 7,000 species of free-living marine forms (attached to 2 Class, 8 Order, 86 Family, 662 genera) have been recorded around the world. Some 500 species have so far been reported from the sea areas of China. Among them, more than 300 species were identified from the East China Sea. The book will provide basic data and information of free-living marine nematodes for ecosystem management, protection and utilization of marine biological resources in the East China Sea.
    Type of Medium: Online Resource
    Pages: XIV, 409 p. 1 illus. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9789811638367
    DDC: 577.6
    Language: English
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  • 92
    Keywords: Freshwater ecology. ; Marine ecology. ; Biodiversity. ; Bioclimatology. ; Freshwater and Marine Ecology. ; Biodiversity. ; Climate Change Ecology.
    Description / Table of Contents: Chapter 1. Introduction and Background -- Chapter 2. Anthropogenic Environmental Impacts on Coral Reefs in the Western and South-Western Pacific Ocean -- Chapter 3. Advances in Coral Biology -- Chapter 4. Reef Ecology in the Western Pacific for Adaptation to Global Change -- Chapter 5. Biogeochemical Dynamics of Coral Reef Systems -- Chapter 6. Environmental and Climate Proxies Embedded in Coral Skeletons -- Chapter 7. Synthesis and Future Perspectives on the Coral Reefs in the Western Pacific Region.
    Abstract: The monograph is based on the research and training activities in the Western Pacific Ocean Region within the umbrella of UNESCO/IOC-Sub-Commission for the Western Pacific Region. The results of these activities are compared to cases from other tropical and subtropical regions on this planet to make the knowledge applicable to global aspects of sustainability of coral reef ecosystems. In this monograph, we examine the coral reefs from viewpoint of multidisciplinary approaches, including, environmental impacts, coral biology and system ecology, biogeochemical cycles and processes that drive the material and energy flow through the food web, as well as the proxies in geochemistry that have been used to track the responses of coral reefs to the changing climate and human perturbations. Although this study is focused on the Western Pacific Ocean, the Western Pacific Ocean is so large and diverse that most reef environment types on this planet are located within it. Therefore, knowledge gained in this study is relevant to the application of coastal management in practice as well as in the teaching classes on the interactions between coral reef ecosystems with changing environments.
    Type of Medium: Online Resource
    Pages: VII, 199 p. 37 illus., 30 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783030971892
    Series Statement: Coral Reefs of the World, 14
    DDC: 577.6
    Language: English
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  • 93
    Keywords: Freshwater ecology. ; Marine ecology. ; Conservation biology. ; Ecology . ; Biodiversity. ; Zoology. ; Molecular ecology. ; Freshwater and Marine Ecology. ; Conservation Biology. ; Biodiversity. ; Zoology. ; Molecular Ecology.
    Description / Table of Contents: Introduction to Coral Reef Conservation and Restoration in the Omics Age -- Incorporating Genetic Measures of Connectivity and Adaptation in Marine Spatial Planning for Corals -- Maximizing Genetic Diversity in Coral Restoration Projects -- Identifying, Monitoring, and Managing Adaptive Genetic Variation in Reef-Building Corals Under Rapid Climate Warming -- Selective Breeding to Enhance the Adaptive Potential of Corals -- Coral Conservation from the Genomic Perspective on Symbiodiniaceae Diversity and Function in the Holobiont -- Dynamics of Bacterial Communities on Coral Reefs: Implications for Conservation -- Increasing Coral thermal Bleaching Tolerance via the Manipulation of Associated Microbes -- Epigenetics and Acquired Tolerance to Environmental Stress -- Can Gene Expression Studies Inform Coral Reef Conservation and Restoration? -- A Need for Reverse Genetics to Study Coral Biology and Inform Conservation Efforts -- Informing Coral Reef Conservation Through Metabolomic Approaches -- Environmental DNA for Biodiversity Monitoring of Coral Reefs -- Cryopreservation to Conserve Genetic Diversity of Reef-Building Corals -- Synthesis: Coral Reef Conservation and Restoration in the Omics Age.
    Abstract: The rapid demise of coral reefs worldwide has spurred efforts to develop innovative conservation and restoration methods. Many of these rely on omics approaches to produce genetic, genomic, transcriptomic, epigenomic or metabolomic data to inform conservation and restoration interventions. This book provides the state of play of this field. It discusses topics ranging from how genomic and environmental DNA (eDNA) data can be used to inform marine protected area design and cryopreservation strategies, the use of knowledge on adaptive genetic and epigenetic variation to maximise environmental stress tolerance of coral stock, harnessing transcriptome data to develop early warning markers, the use of microbial symbiont omics data in guiding restoration strategies, to applications of metabolomics and genetic engineering. How best to translate omics data to resource managers is also discussed.
    Type of Medium: Online Resource
    Pages: VIII, 242 p. 48 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783031070556
    Series Statement: Coral Reefs of the World, 15
    DDC: 577.6
    Language: English
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  • 94
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Chemistry. ; Food Analysis. ; Food Studies. ; Food Engineering.
    Description / Table of Contents: Part I: Functional cereals -- 1.Functional cereals: functional components and benefits -- 2.Novel approaches to improve functional potential of cereals -- 3.Improvement of genetic variation for nutrients and bioactive food components in cereal crops -- 4.Functional Cereals for Gluten intolerance -- 5.Functionality of Resistant and Slowly Digested Starch in cereals -- 6.Functionality of β-glucan and fibers in cereals -- Part-ll FUNCTIONAL CEREAL FOODS -- 7.Prebiotic and probiotic potential of cereals -- 8.Cereal based fermented foods and non-alcohol beverages -- 9.Functional cereal-based bakery products, breakfast cereals, and pasta products -- 10.Cereal grain-based milks their potential health properties -- 11.Cereal grain tea and its potential health properties -- 12.Low GI functional foods -- 13.High fibers functional product -- 14. miRNA-based genetic engineering for crop improvement and production of functional foods.
    Abstract: In recent years, consumers are concentrating more on the health benefits of food in order to preserve a healthy lifestyle and therefore becoming more aware of the relationship between diet and disease. This has resulted in a gradual shift from animal-derived to plant-based meals. Functional foods have turned into one of the rapidly expanding areas of the food industry due to the increasing awareness of consumers working to prevent lethal diseases like cancer, diabetes mellitus and cardiovascular disease. Functional foods are seen as the food or food components that manifest efficiency in protecting from diseases and attaining a healthier lifestyle by administering additional benefits on human physiology and metabolic functions apart from basic nutritional requirements of the body. Cereals hold a prominent place in this new market. Cereals and cereal foods are important energy sources and many phytochemicals such as dietary fiber, resistant starch, vitamins, minerals, lignans, phytic acid and phenolic compounds that provide a variety of health benefits. Eating functional cereal foods is an easy method to increase nutrients associated with whole grains without changing eating habits. Functional Cereals and Cereal Foods: Properties, Functionality and Applications comprehensively covers the Chemistry and nutritional composition of functional cereals components, their functionality and therapeutic significance, current innovations and functional approaches in improving attributes and biofortification and quality improvement of cereal products. The different types of functional cereals and their unlimited opportunities for the production of functional foods are covered in full, including gluten-free products and all the newest cereal processing technologies. For researchers in search of a fully up-to-date look at functional cereal foods and technologies and their important place on the current market, this text provides a timely and comprehensive overview. .
    Type of Medium: Online Resource
    Pages: XIV, 439 p. 51 illus., 25 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783031056116
    DDC: 641.3
    Language: English
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  • 95
    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Food science. ; Fungi. ; Mycology. ; Microbiology. ; Pharmacology. ; Ecology . ; Food Science. ; Fungi. ; Pharmacology. ; Ecology.
    Description / Table of Contents: Ch-01 : Introduction -- Ch-2. Ecology of Fungal Food Spoilage -- Ch 3. Naming and Classifying Fungi -- Ch-4 Methods for Enumeration, Isolation and Identification -- Ch-5 Primary Keys and Miscellaneous Fungi -- Ch 6- Zygomycetes -- Ch 7 Penicillium and Talaromyces -- Ch 8 Aspergillus and Related Teleomorphs -- Ch 9 Xerophiles -- Ch 10 - Yeasts -- Ch 11: Fresh and Perishable Foods -- Ch 12- Spoilage of Stored, Processed and Preserved Foods -- Ch 13: Mycotoxins.
    Abstract: The first three editions of Fungi and Food Spoilage established, then consolidated, a reputation as the leading book on foodborne fungi. It details media and methods for isolation and identification, descriptions of species, and information on their physiology, ecology and mycotoxin formation. It is an invaluable reference for food microbiologists investigating fungal food spoilage problems, both in field crops and processed foods, and the likelihood of mycotoxin production in either. The Fourth Edition incorporates major differences from the Third: multiple changes in nomenclature due to changes in the International Code of Nomenclature for algae, fungi and plants; many taxonomic changes due to improvements in, and more widespread application of, molecular methods in taxonomy; the introduction of colour colony photographs where appropriate; and a new chapter on mycotoxins. The introductory chapters of the book deal with the ecology of food spoilage, and provide an overview of how food processing, packaging and storage parameters influence fungal growth. A subsequent chapter overviews the fundamentals of naming and classifying fungi. Morphological methods and media suitable for low cost and effective isolation, enumeration and identification of foodborne fungi are provided, together with many more specialised media and techniques. The major part of the book provides keys, descriptions and illustrations of all yeasts and filamentous fungi commonly encountered in foods. Other known characteristics of the species, including physiology and ecology are included. Chapters on the types and species of fungi likely to be found in fresh, harvested and variously processed foods are followed by a new chapter on mycotoxins, both major and minor, their sources, both fungal and food, and their implications for human health. The broad and practical nature of the coverage will appeal to microbiologists, mycologists and biotechnologists in the food industry, as well scientists in academic, research and public health institutions. Drs Pitt and Hocking worked for CSIRO Food for more than 100 years combined. Both are now retired from CSIRO: Dr Pitt continues to work part time with Microbial Screening Technologies, a biodiscovery company.
    Type of Medium: Online Resource
    Pages: XXI, 645 p. 186 illus., 110 illus. in color. , online resource.
    Edition: 4th ed. 2022.
    ISBN: 9783030856403
    DDC: 641.3
    Language: English
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  • 96
    Online Resource
    Online Resource
    Singapore :Springer Nature Singapore :
    Keywords: Freshwater ecology. ; Marine ecology. ; Food security. ; Bioclimatology. ; Oceanography. ; Freshwater and Marine Ecology. ; Food Security. ; Climate Change Ecology. ; Ocean Sciences.
    Description / Table of Contents: 1. Introduction -- 2. Overview of the Marine Environment -- 3. Shoaling and migration of fish and their relationships with environment -- 4. Basic Theories of Formation of Fishing ground -- 5. Basic Principles and Methods of Fisheries Forecasting -- 6. Case Studies of Fisheries Forecasting -- 7. Effects of Global climate Changes on Marine Fishery Resources.
    Abstract: This book systematically introduces the knowledge system and research results of fisheries forecasting. It is divided into four parts and seven chapters. The first part is the introduction, which mainly introduces the basic concepts, the nature of the subject, and the research contents, as well as the current status of research. The second part is about the basic knowledge of fisheries forecasting, including overview of the world marine environment, fish shoaling and migration distribution, the relationship between fish behavior and marine environment, and the basic theory of forming fishing ground. The third part is the focus of this book, including the basic principles and methods of fisheries forecasting, as well as the application of new techniques and methods in fisheries forecasting. The fourth part is the comprehensive application of fisheries forecasting, including the general situation of world marine fisheries, the impact of global marine environment changes on fisheries resources and fishing ground, and case studying of fisheries forecasting of important economic species, such as oceanic squid, jack mackerel, anchovy, and skipjack. The study of this book will help everyone to master the basic principles and methods of fisheries forecasting, as well as the application of new technologies and methods in important economic species, and lay a foundation for future work in the field of marine fisheries.
    Type of Medium: Online Resource
    Pages: XIV, 199 p. 24 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9789811929564
    DDC: 577.6
    Language: English
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  • 97
    Keywords: Food science. ; Agricultural biotechnology. ; Food Science. ; Agricultural Biotechnology. ; Food Engineering.
    Description / Table of Contents: 1. Nondestructive Techniques for Fresh Produce Quality Analysis: An Overview -- 2. Monochrome Computer Vision for Detecting Quality Defects of Fruits and Vegetables -- 3. Imaging Techniques for Evaluation of Ripening and Maturity of Fruits and Vegetables -- 4. Application of Biospeckle Laser Technique for Assessment of Fruit Quality -- 5. Application of Spectroscopy for Assessing Quality and Safety of Fresh Horticultural Produce -- 6. Fourier Transform Infrared Spectroscopy (FTIR) Technique for Food Analysis and Authentication -- 7. Multi/Hyperspectral imaging for mango -- 8. Raman spectroscopy for fresh fruits and vegetables -- 9. NIR Spectroscopy for Internal and External Quality Measurement and Analysis of Thick Rind Fruits -- 10. Near-Infrared Spectroscopy for Pomegranate Quality Measurement and Prediction -- 11. X-ray Computed Tomography (CT) for the Internal Quality Evaluation of Fresh Produce -- 12. Non-Destructive Testing (NDT): Development of a Custom Designed Ultrasonic System for Fruit Quality Evaluation -- 13. Acoustic Emission and Near-Infra Red Imaging Methods for Nondestructive Apple Quality Detection and their Classification -- 14. Chemometrics in nondestructive quality evaluation -- 15. Electronic Nose for Fresh Produce Quality -- 16. Use of Electronic Tongue to Determine Quality and Safety of Fresh Produce.
    Abstract: This book describes the various techniques for nondestructive quality assessment of fruits and vegetables. It covers the methods, measurements, operation principles, procedures, data analysis, and applications for implementing these techniques. The book presents the details of nondestructive approaches focusing on the present-day trends and existing future opportunities in the fresh food supply chain. First, it overviews different nondestructive techniques in food quality detection. Then it presents nondestructive methods: monochrome computer vision, imaging techniques, biospeckle laser technique, Fourier Transform Infrared (FTIR) Spectroscopy, hyperspectral imaging, Raman spectroscopy, near infrared (NIR) spectroscopy, X-ray computed tomography, ultrasound, acoustic emission, chemometrics, electronic nose and tongue. Selected applications of each method are also introduced. As a result, readers gain a better understanding of how to use nondestructive methods and technologies to detect the quality of fresh fruits and vegetables. With a wide range of interesting topics, the book will benefit readers including postharvest & food scientists/technologists, industry personnel and researchers involved in fresh produce quality detection. The book can also serve as a readily accessible reference material for postgraduate students.
    Type of Medium: Online Resource
    Pages: XI, 390 p. 1 illus. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9789811954221
    DDC: 641.3
    Language: English
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  • 98
    Keywords: Food science. ; Food Microbiology. ; Veterinary medicine. ; Food Science. ; Food Studies. ; Food Microbiology. ; Veterinary Science.
    Description / Table of Contents: Chapter 1. Water buffalo: Origin, Emergence and Domestication -- Chapter 2. Nutritional Security and Sustainability -- Chapter 3. Global Issues and International Trade -- Chapter 4. Halal Buffalo Meat Production -- Chapter 5. Buffalo Slaughtering, Dressing and Carcass Fabrication -- Chapter 6. Buffalo Meat Composition and Nutritional Characteristics -- Chapter 7. Buffalo Meat Quality and Structure -- Chapter 8. Buffalo Meat Processing and Value Addition -- Chapter 9. Chilling, Freezing and Other Preservation Methods of Buffalo Meat -- Chapter 10. Buffalo Meat versus Beef -- Chapter 11. Quality Assurance and Safety of Buffalo Meat -- Chapter 12. Analytical Methods for Authentication of Buffalo meat -- Chapter 13. The Way forward -- .
    Abstract: This need-based unique book deals exclusively with water buffalo (Bubalus bubalis) meat to provide much needed information to thousands of buffalo meat processors across the world. The information provided in this first-of-its-kind book on buffalo meat quality, nutritional characteristics, safety, and processing can be utilized by buffalo meat producers and meat processors for the advancement of the buffalo meat sector. It also provides valuable information to faculty members, students, researchers, and all other readers interested in this new source of meat. Owing to the limited research and scientific literature available on buffalo meat, the authors’ own research findings and our experiences were included wherever required to give crisp, practical, and complete information. The information proposed in this book should be beneficial to the entire buffalo industry, from the farming and processing of buffaloes to the marketing of products. This serve as a handy guide to meat scientists, faculty members, and students willing to learn more about buffalo meat processing. Up-to-date relevant references were also included for the benefit of researchers and students to enable them to easily access further information. Above all, it provides valuable information to consumers who are interested to know this new and potential source of meat.
    Type of Medium: Online Resource
    Pages: XVI, 150 p. 1 illus. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9789811926198
    DDC: 641.3
    Language: English
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  • 99
    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Freshwater ecology. ; Marine ecology. ; Ecology . ; Zoology. ; Nutrition   . ; Freshwater and Marine Ecology. ; Ecology. ; Zoology. ; Zoology. ; Nutrition.
    Description / Table of Contents: Chapter 1. Introduction -- Chapter 2. Protein Requirement -- Chapter 3. Utilization of Proteinaceous Nutrients -- Chapter 4. Peptides or Amino Acids? -- Chapter 5. Amino Acid Functions and Requirements -- Chapter 6. Simple Amino Acids: Gly, Ala, Asp, Gln -- Chapter 7. The Versatile Amino Acid: Tryptophan -- Chapter 8. A Bunch of Amino Acids: Phe, Tyr, Branched-Chain AAs, Ser, Thr -- Chapter 9. Sulfur Amino Acids -- Chapter 10. Basic Amino Acids and Prolines -- Chapter 11. Taurine -- Chapter 12. Nonprotein Amino Acids -- Chapter 13. Glucose -- Chapter 14. Glucose Homeostasis -- Chapter 15. Glucose Intolerance -- Chapter 16. Carbohydrate Transport -- Chapter 17. Protein Sparing by Carbohydrates -- Chapter 18. Carbohydrate Preference and Metabolism -- Chapter 19. Regulatory Potential of Carbohydrates -- Chapter 20. Oligosaccharides -- Chapter 21. Starch -- Chapter 22. Non-Starch-Polysaccharides & Fibers -- Chapter 23. Lipids -- Chapter 24. Lipid Homeostasis -- Chapter 25. Protein Sparing by Lipids -- Chapter 26. Fatty Acids -- Chapter 27. Essential Fatty Acids -- Chapter 28. Biosynthesis of Polyunsaturated Fatty Acids -- Chapter 29. PUFAs in Reproduction and Behavior -- Chapter 30. Trophic Transfer of PUFAs -- Chapter 31. Sterols, Phospholipids, Wax Esters -- Chapter 32. Vitamin A -- Chapter 33. Vitamin B -- Chapter 34. Vitamin C -- Chapter 35. Vitamin D -- Chapter 36. Vitamin E -- Chapter 37. Vitamin K -- Chapter 38. Nucleotides -- Chapter 39. Exogenous Enzymes -- Chapter 40. Intraspecific Variability.
    Abstract: As sequel to Aquatic Animal Nutrition – A Mechanistic Perspective from Individuals to Generations, the present treatise on organic macro- and micronutrients continues the unique cross fertilization of aquatic ecology/ecophysiology and aquaculture. This treatise considers proteins and their constituents, carbohydrates from mono- to polysaccharides, fatty acids from free acids to fat, and waxes. It becomes obvious that these organic nutrients are more than only simple fuel for the metabolism of animals; rather, their constituents have messenger and controlling function for the actual consuming individual and even for succeeding generations. This aspect will become particularly clear by putting the organisms under consideration back into their ecosystem with their interrelationships and interdependencies. Furthermore, micronutrients, such as vitamins and nucleotides as well as exogenous enzymes, are in the focus of this volume with known and still-to-be-discovered controlling physiological and biomolecular functions. Aquatic Animal Nutrition – Organic Macro and Micro Nutrients addresses se­veral gaps in nutritional research and practice. One major gap is the lack of com­mon research standards and protocols for nutritional studies so that virtually incomparable approaches have to be compared. This applies also to the studied animals, since most approaches disregard intraspecific variabilities and the existence of epimutations in farmed individuals. Furthermore, recalling the Mechanistic Perspective from Individuals to Generations, dietary benefits and deficiencies have effects on succeeding generations. In most studies, this long-term and sustainable aspect is overruled by pure short-term production aspects. By comparing nutritional behavior and success of fishes and invertebrates, Aqua­tic Animal Nutrition points out different metabolic pathways in these animal groups and discusses how, for instance, fishes would benefit when having some successful metabolic pathway of invertebrates. Application of novel ge­ne­tic techniques will help turn this vision into reality. However, a widely missing link in the current nutritional research is epigenetics regarding transgenerational heritages of acquired morphological and physiological properties. To in­crease public acceptance, nutritional optimization of farmed animals based on this mechanism, rather than genetical engineering, appears promising.
    Type of Medium: Online Resource
    Pages: XVI, 1084 p. 358 illus., 199 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783030872274
    DDC: 577.6
    Language: English
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  • 100
    Online Resource
    Online Resource
    Cham :Springer International Publishing :
    Keywords: Freshwater ecology. ; Marine ecology. ; Sustainability. ; Freshwater and Marine Ecology. ; Sustainability.
    Description / Table of Contents: Diagnosing the Problem -- Cultivate Shellfish to Remediate the Atmosphere -- Aquaculture: Prehistoric to Traditional to Modern -- The High Seas Solution -- Farming Giant Clams in 2021: a Great Future for the ‘Blue Economy’ of Tropical Islands -- Coccolithophore Cultivation and Deployment -- Comparing industrial and biotechnological solutions for carbon capture and storage -- What should be done.
    Abstract: This book presents a solutions based approach to reducing and removing CO2 from the atmosphere transforming it into solid (crystalline) CaCO3 through the ability of marine organisms such as molluscs, crustacea, corals, and coccolithophore algae. The overwhelming advantage of this approach is that it promises enhanced climate mitigation in comparison to planting forests, industrial/engineering carbon capture and storage process. It also provides a sustainable food resource. Furthermore, it would improve the ocean's biodiversity at the same time as the excess atmospheric CO2 released by our use of fossil fuels is returned to the place it belongs - as a present day fossil, safely out of the atmosphere to the distant future. If the level of finance and global effort that are readily foreseen for forest management and flue gas treatments were applied to expansion of global shellfish cultivation, curative amounts of carbon dioxide could be permanently removed from the atmosphere within a few decades. The concept presented in this book could have a profound influence on the life of the planet.
    Type of Medium: Online Resource
    Pages: XVII, 253 p. 69 illus., 64 illus. in color. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9783030948467
    Series Statement: Sustainable Development Goals Series,
    DDC: 577.6
    Language: English
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