Kategoria BISAC: Science >> Life Sciences - General

Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process biochemistry, manufacturing, and down-streaming processing, as well as the bioactive metabolites released by the fermenting organisms and, above all, the healthy functions of these foods were extensively researched. The application and progress of...

Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which are now considered as characteristic of certain geographical areas and cultures. The aim of this book is to collect, present, and discuss all available information regarding lactic acid fermentation of fruits and vegetables. For this purpose, an international group of experts was invited to...

NB: Due to the inadvertent assignment of a previously used ISBN, this book was originally published under an incorrect identifying number. The book has now been given its own unique ISBN and is otherwise identical in every way to the original publication.

Feeding Everyone No Matter What presents a scientific approach to the practicalities of planning for long-term interruption to food production.

The primary historic solution developed over the last several decades is increased food storage. However, storing up enough food to feed everyone would take a...

Communication, one of the most important functions of life, occurs at any spatial scale from the molecular one up to that of populations and ecosystems, and any time scale from that of fast chemical reactions up to that of geological ages. Information theory, a mathematical science of communication initiated by Shannon in 1948, has been very successful in engineering, but biologists ignore it.

This book aims at bridging this gap. It proposes an abstract definition of information based on the engineers' experience which makes it usable in life sciences. It expounds information theory...

This book developed from classes in mathematical biology taught by the authors over several years at the Technische Universitat Munchen. The main themes are modeling principles, mathematical principles for the analysis of these models and model-based analysis of data. The key topics of modern biomathematics are covered: ecology, epidemiology, biochemistry, regulatory networks, neuronal networks and population genetics. A variety of mathematical methods are introduced, ranging from ordinary and partial differential equations to stochastic graph theory and branching processes. A special...

Focusing Mesoscales of Multiscale Problems in Chemical Engineering, a volume in the Advances in Chemical Engineering series provides readers with the personal views of recognized authorities who present assessments of the state-of-the-art in the field and help readers develop an understanding of its further evolution.

Subjects covered in the book are not limited to the classical chemical engineering disciplines. Contributions connecting chemical engineering to related scientific fields, either providing a fundamental basis or introducing new concepts and tools, are...

With Environmental Law for Biologists, ecologist and lawyer Tristan Kimbrell bridges this gap in legal knowledge. Complete with a concise...

With Environmental Law for Biologists, ecologist and lawyer Tristan Kimbrell bridges this gap in legal knowledge. Complete with a concise...

Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American experience in the production of dairy, meat and wine. Special focus has been given to fermented fruits and vegetables as it is part of the genetic heritage of the South American continent. Pre-Columbian knowledge on preparation of various fermented food products is covered in the book.

The Economics and Organization of Brazilian Agriculture: Recent Evolution and Productivity Gains presents insights on Brazilian agriculture and its impressive gains in productivity and international competitiveness, also providing insightful examples for global policymakers.

In Brazil, as in many countries, many economists and policymakers believe that agriculture is a traditional, low-tech sector that crowds out the development of other economic sectors and the country. This book shows that this anti-agriculture bias is ill-informed, and with population growth, rising...