factors affecting yield and milk composition in dairy animals



Palmiro Poltronieri Microbiology in Dairy Processing. Challenges and Opportunities Palmiro Poltronieri Microbiology in Dairy Processing. Challenges and Opportunities Новинка

Palmiro Poltronieri Microbiology in Dairy Processing. Challenges and Opportunities

15102.93 руб.
An authoritative guide to microbiological solutions to common challenges encountered in the industrial processing of milk and the production of milk products Microbiology in Dairy Processing offers a comprehensive introduction to the most current knowledge and research in dairy technologies and lactic acid bacteria (LAB) and dairy associated species in the fermentation of dairy products. The text deals with the industrial processing of milk, the problems solved in the industry, and those still affecting the processes. The authors explore culture methods and species selective growth media, to grow, separate, and characterize LAB and dairy associated species, molecular methods for species identification and strains characterization, Next Generation Sequencing for genome characterization, comparative genomics, phenotyping, and current applications in dairy and non-dairy productions. In addition, Microbiology in Dairy Processing covers the Lactic Acid Bacteria and dairy associated species (the beneficial microorganisms used in food fermentation processes): culture methods, phenotyping, and proven applications in dairy and non-dairy productions. The text also reviews the potential future exploitation of the culture of novel strains with useful traits such as probiotics, fermentation of sugars, metabolites produced, bacteriocins. This important resource: Offers solutions both established and novel to the numerous challenges commonly encountered in the industrial processing of milk and the production of milk products Takes a highly practical approach, tackling the problems faced in the workplace by dairy technologists Covers the whole chain of dairy processing from milk collection and storage though processing and the production of various cheese types Written for laboratory technicians and researchers, students learning the protocols for LAB isolation and characterisation, Microbiology in Dairy Processing is the authoritative reference for professionals and students.
Young Park W. Bioactive Components in Milk and Dairy Products Young Park W. Bioactive Components in Milk and Dairy Products Новинка

Young Park W. Bioactive Components in Milk and Dairy Products

22906.87 руб.
Although bioactive compounds in milk and dairy products have been extensively studied during the last few decades – especially in human and bovine milks and some dairy products – very few publications on this topic are available, especially in other dairy species’ milk and their processed dairy products. Also, little is available in the areas of bioactive and nutraceutical compounds in bovine and human milks, while books on other mammalian species are non-existent. Bioactive Components in Milk and Dairy Products extensively covers the bioactive components in milk and dairy products of many dairy species, including cows, goats, buffalo, sheep, horse, camel, and other minor species. Park has assembled a group of internationally reputed scientists in the forefront of functional milk and dairy products, food science and technology as contributors to this unique book. Coverage for each of the various dairy species includes: bioactive proteins and peptides; bioactive lipid components; oligosaccharides; growth factors; and other minor bioactive compounds, such as minerals, vitamins, hormones and nucleotides, etc. Bioactive components are discussed for manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products. Aimed at food scientists, food technologists, dairy manufacturers, nutritionists, nutraceutical and functional foods specialists, allergy specialists, biotechnologists, medical and health professionals, and upper level students and faculty in dairy and food sciences and nutrition, Bioactive Components in Milk and Dairy Products is an important resource for those who are seeking nutritional, health, and therapeutic values or product technology information on milk and dairy products from the dairy cow and speciesbeyond. Areas featured are: Unique coverage of bioactive compounds in milks of the dairy cow and minor species, including goat, sheep, buffalo, camel, and mare Identifies bioactive components and their analytical isolation methods in manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products Essential for professionals as well as biotechnology researchers specializing in functional foods, nutraceuticals, probiotics, and prebiotics Contributed chapters from a team of world-renowned expert scientists
Adnan Tamime Y. Dairy Powders and Concentrated Products Adnan Tamime Y. Dairy Powders and Concentrated Products Новинка

Adnan Tamime Y. Dairy Powders and Concentrated Products

22022.59 руб.
The economic importance of dairy powders and concentrated products to dairy-producing countries is very significant, and there is a large demand for them in countries where milk production is low or non-existent. In these markets, dairy products are made locally to meet the demand of consumers from recombined powders, anhydrous milk fat and concentrated dairy ingredients (evaporated and sweetened condensed milk). This volume is the latest book in the Technical Series of The Society of Dairy Technology (SDT). Numerous scientific data have been available in journals and books in recent years, and the primary aim of this text is to detail in one publication the manufacturing methods, scientific aspects, and properties of milk powders (full-fat, skimmed and high protein powders made from milk retentates), whey powders (WP) including WP concentrates, lactose, caseinates, sweetened condensed milk, evaporated milk and infant baby feed. The book also covers the international standards relating to these products for trading purposes, as well as the hazards, such as explosion and fire, that may occur during the manufacture of dairy powders. The authors, who are all specialists in these products, have been chosen from around the world. The book will be of interest to dairy scientists, students, researchers and dairy operatives around the world. For information regarding the SDT, please contact Maurice Walton, Executive Director, Society of Dairy Technology, P.O. Box 12, Appleby in Westmorland, CA16 6YJ, UK. email: [email protected] Also available from Wiley-Blackwell Milk Processing and Quality Management Edited by A.Y. Tamime ISBN 978 1 4051 4530 5 Cleaning-in-Place Edited by A.Y. Tamime ISBN 978 1 4051 5503 8 Advanced Dairy Science and Technology Edited by T. Britz and R. Robinson ISBN 978 1 4051 3618 1 International Journal of Dairy Technology Published quarterly Print ISSN: 1364 727X Online ISSN: 1471 0307
Adnan Tamime Y. Microbial Toxins in Dairy Products Adnan Tamime Y. Microbial Toxins in Dairy Products Новинка

Adnan Tamime Y. Microbial Toxins in Dairy Products

13412.09 руб.
Food-borne diseases, including those via dairy products, have been recognised as major threats to human health. The causes associated with dairy food-borne disease are the use of raw milk in the manufacture of dairy products, faulty processing conditions during the heat treatment of milk, post-processing contamination, failure in due diligence and an unhygienic water supply. Dairy food-borne diseases affecting human health are associated with certain strains of bacteria belonging to the genera of Clostridium, Bacillus, Escherichia, Staphylococcus and Listeria, which are capable of producing toxins, plus moulds that can produce mycotoxins such as aflatoxins, sterigmatocytin and ochratoxin. Microbial Toxins in Dairy Products reviews the latest scientific knowledge and developments for detecting and studying the presence of these toxins in dairy products, updating the analytical techniques required to examine bacterial and mould toxins and the potential for contamination of milk as it passes along the food chain, i.e. from 'farm-to-fork'. This comprehensive and accessible collection of techniques will help dairy processors, food scientists, technologists, researchers and students to further minimise the incidences of dairy food-borne illnesses in humans.
Adnan Tamime Y. Probiotic Dairy Products Adnan Tamime Y. Probiotic Dairy Products Новинка

Adnan Tamime Y. Probiotic Dairy Products

25882.37 руб.
Following significant developments in recent understanding of milk systems and an explosion in interest in the use of probiotics and prebiotics as functional foods Probiotic Dairy Products looks at advancements in the dairy industry and reviews the latest scientific developments in regard to the ‘functional’ aspects of dairy and fermented milk products and their ingredients. The first title in Blackwell Publishing’s prestigious Society of Dairy Technology Series, this key text includes coverage of: Production systems Gut microflora Genomic characterisation of probiotic micro-organisms Physical properties associated with health claims Maintenance of the viability of probiotic products National and international statutory regulations Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.
Young Park W. Milk and Dairy Products in Human Nutrition. Production, Composition and Health Young Park W. Milk and Dairy Products in Human Nutrition. Production, Composition and Health Новинка

Young Park W. Milk and Dairy Products in Human Nutrition. Production, Composition and Health

22499.65 руб.
Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source of nutrients for the healthy growth of children and nourishment of adult humans. Alongside its major proteins (casein and whey), milk contains biologically active compounds, which have important physiological and biochemical functions and significant impacts upon human metabolism, nutrition and health. Many of these compounds have been proven to have beneficial effects on human nutrition and health. This comprehensive reference is the first to address such a wide range of topics related to milk production and human health, including: mammary secretion, production, sanitation, quality standards and chemistry, as well as nutrition, milk allergies, lactose intolerance, and the bioactive and therapeutic compounds found in milk. In addition to cow’s milk, the book also covers the milk of non-bovine dairy species which is of economic importance around the world. The Editors have assembled a team of internationally renowned experts to contribute to this exhaustive volume which will be essential reading for dairy scientists, nutritionists, food scientists, allergy specialists and health professionals.
Arun Kilara Dairy Processing and Quality Assurance Arun Kilara Dairy Processing and Quality Assurance Новинка

Arun Kilara Dairy Processing and Quality Assurance

18123.52 руб.
Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developments The latest market trends New processing developments, particularly with regard to yogurt and cheese products Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.
Brooks John Graham Biofilms in the Dairy Industry Brooks John Graham Biofilms in the Dairy Industry Новинка

Brooks John Graham Biofilms in the Dairy Industry

15102.93 руб.
In recent years, the formation and impacts of biofilms on dairy manufacturing have been studied extensively, from the effects of microbial enzymes produced during transportation of raw milk to the mechanisms of biofilm formation by thermophilic spore-forming bacteria. The dairy industry now has a better understanding of biofilms and of approaches that may be adopted to reduce the impacts that biofilms have on manufacturing efficiencies and the quality of dairy products. Biofilms in the Dairy Industry provides a comprehensive overview of biofilm-related issues facing the dairy sector. The book is a cornerstone for a better understanding of the current science and of ways to reduce the occurrence of biofilms associated with dairy manufacturing. The introductory section covers the definition and basic concepts of biofilm formation and development, and provides an overview of problems caused by the occurrence of biofilms along the dairy manufacturing chain. The second section of the book focuses on specific biofilm-related issues, including the quality of raw milk influenced by biofilms, biofilm formation by thermoduric streptococci and thermophilic spore-forming bacteria in dairy manufacturing plants, the presence of pathogens in biofilms, and biofilms associated with dairy waste effluent. The final section of the book looks at the application of modelling approaches to control biofilms. Potential solutions for reducing contamination throughout the dairy manufacturing chain are also presented. Essential to professionals in the global dairy sector, Biofilms in the Dairy Industry will be of great interest to anyone in the food and beverage, academic and government sectors. This text is specifically targeted at dairy professionals who aim to improve the quality and consistency of dairy products and improve the efficiency of dairy product manufacture through optimizing the use of dairy manufacturing plant and reducing operating costs.
Melendez Pedro Dairy Production Medicine Melendez Pedro Dairy Production Medicine Новинка

Melendez Pedro Dairy Production Medicine

10771.47 руб.
This comprehensive book integrates new technology and concepts that have been developed in recent years to manage dairy farms in a profitable manner. The approach to the production of livestock and quality milk is multidisciplinary, involving nutrition, reproduction, clinical medicine, genetics, pathology, epidemiology, human resource management and economics. The book is structured by the production cycle of the dairy cow covering critical points in cow management. Written and edited by highly respected experts, this book provides a thoroughly modern and up-to-date resource for all those involved in the dairy industry.
Ara Kanekanian Milk and Dairy Products as Functional Foods Ara Kanekanian Milk and Dairy Products as Functional Foods Новинка

Ara Kanekanian Milk and Dairy Products as Functional Foods

16559.48 руб.
There continues to be strong interest within the food industry in developing new products which offer functional health benefits to the consumer. The premium prices that can be charged make these added-value products lucrative for manufacturers, and they are also commercially popular. Dairy foods are central to this sector: they are good delivery systems for functional foods (yoghurts, milk drinks, spreads) and are also rich in compounds which can be extracted and used as functional ingredients in other food types. Milk and Dairy Products as Functional Foods draws together a wealth of information regarding the functional health benefits of milk and dairy products. It examines the physiological role and the claimed health effects of dairy constituents such as proteins, bioactive peptides, conjugated linoleic acid (CLA), omega 3 fatty acids vitamin D and calcium. These constituents have been shown to be, for example, anticarcinogenic, anti-inflammatory, antihypertensive, hypocholesterolemic, immune-modulating and antimicrobial. This book examines the evidence for these claims, and investigates practical approaches for utilising these attributes. The book is aimed at dairy scientists and technologists in industry and academia, general food scientists and technologists, microbiologists and nutritionists together with all those involved in the formulation and production of functional food products.
Amalia Conte Advances in Dairy Products Amalia Conte Advances in Dairy Products Новинка

Amalia Conte Advances in Dairy Products

13215.07 руб.
Advances in Dairy Product Science & Technology offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector. Edited and authored by noted experts from academic and industry backgrounds, this book shows how the knowledge from strategic and applied research can be utilized by the commercial innovation of dairy product manufacture and distribution. Topics explored include recent advances in the dairy sector, such as raw materials and milk processing, environmental impact, economic concerns and consumer acceptance. The book includes various emerging technologies applied to milk and starter cultures sources, strategic options for their use, their characterization, requirements, starter growth and delivery and other ingredients used in the dairy industry. The text also outlines a framework on consumer behavior that can help to determine quality perception of food products and decision-making. Consumer insight techniques can help support the identification of market opportunities and represent a useful mean to test product prototypes before final launch. This comprehensive resource: Assesses the most innovative scientific knowledge in the dairy food sector Reviews the latest technological developments relevant for dairy companies Covers new advances across a range of topics including raw material processing, starter cultures for fermented products, processing and packaging Examines consumer research innovations in the dairy industry Written for dairy scientists, other dairy industry professionals, government agencies, educators and students, Advances in Dairy Product Science & Technology includes vital information on the most up-to-date and scientifically sound research in the field.
Young Park W. Handbook of Milk of Non-Bovine Mammals Young Park W. Handbook of Milk of Non-Bovine Mammals Новинка

Young Park W. Handbook of Milk of Non-Bovine Mammals

18879.38 руб.
THE ONLY SINGLE-SOURCE GUIDE TO THE LATEST SCIENCE, NUTRITION, AND APPLICATIONS OF ALL THE NON-BOVINE MILKS CONSUMED AROUND THE WORLD Featuring contributions by an international team of dairy and nutrition experts, this second edition of the popular Handbook of Milk of Non-Bovine Mammals provides comprehensive coverage of milk and dairy products derived from all non-bovine dairy species. Milks derived from domesticated dairy species other than the cow are an essential dietary component for many countries around the world. Especially in developing and under-developed countries, milks from secondary dairy species are essential sources of nutrition for the humanity. Due to the unavailability of cow milk and the low consumption of meat, the milks of non-bovine species such as goat, buffalo, sheep, horse, camel, Zebu, Yak, mare and reindeer are critical daily food sources of protein, phosphate and calcium. Furthermore, because of hypoallergenic properties of certain species milk including goats, mare and camel are increasingly recommended as substitutes in diets for those who suffer from cow milk allergies. This book: Discusses key aspects of non-bovine milk production, including raw milk production in various regions worldwide Describes the compositional, nutritional, therapeutic, physio-chemical, and microbiological characteristics of all non-bovine milks Addresses processing technologies as well as various approaches to the distribution and consumption of manufactured milk products Expounds characteristics of non-bovine species milks relative to those of human milk, including nutritional, allergenic, immunological, health and cultural factors. Features six new chapters, including one focusing on the use of non-bovine species milk components in the manufacture of infant formula products Thoroughly updated and revised to reflect the many advances that have occurred in the dairy industry since the publication of the acclaimed first edition, Handbook of Milk of Non-Bovine Mammals, 2nd Edition is an essential reference for dairy scientists, nutritionists, food chemists, animal scientists, allergy specialists, health professionals, and allied professionals.
Mamdouh El-Bakry Microstructure of Dairy Products Mamdouh El-Bakry Microstructure of Dairy Products Новинка

Mamdouh El-Bakry Microstructure of Dairy Products

13118.66 руб.
Provides the most recent developments in microscopy techniques and types of analysis used to study the microstructure of dairy products This comprehensive and timely text focuses on the microstructure analyses of dairy products as well as on detailed microstructural aspects of them. Featuring contributions from a global team of experts, it offers great insight into the understanding of different phenomena that relate to the functional and biochemical changes during processing and subsequent storage. Structured into two parts, Microstructure of Dairy Products begins with an overview of microscopy techniques and software used for microstructural analyses. It discusses, in detail, different types of the following techniques, such as: light microscopy (including bright field, polarized, and confocal scanning laser microscopy) and electron microscopy (mainly scanning and transmission electron microscopy). The description of these techniques also includes the staining procedures and sample preparation methods developed. Emerging microscopy techniques are also covered, reflecting the latest advances in this field. Part 2 of the book focuses on the microstructure of various dairy foods, dividing each into sections related to the microstructure of milk, cheeses, yogurts, powders, and fat products, ice cream and frozen dairy desserts, dairy powders and selected traditional Indian dairy products. In addition, there is a review of the localization of microorganism within the microstructure of various dairy products. The last chapter discusses the challenges and future trends of the microstructure of dairy products. Presents complete coverage of the latest developments in dairy product microscopy techniques Details the use of microscopy techniques in structural analysis An essential purchase for companies, researchers, and other professionals in the dairy sector Microstructure of Dairy Products is an excellent resource for food scientists, technologists, and chemists—and physicists, rheologists, and microscopists—who deal in dairy products.
Adnan Tamime Y. Probiotic Dairy Products Adnan Tamime Y. Probiotic Dairy Products Новинка

Adnan Tamime Y. Probiotic Dairy Products

12460.64 руб.
Probiotic Dairy Products, 2nd Edition The updated guide to the most current research and developments in probiotic dairy products The thoroughly revised and updated second edition of Probiotic Dairy Products reviews the recent advancements in the dairy industry and includes the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients. Since the publication of the first edition of this text, there have been incredible advances in the knowledge and understanding of the human microbiota, mainly due to the development and use of new molecular analysis techniques. This new edition includes information on the newest developments in the field. It offers information on the new ‘omic’ technologies that have been used to detect and analyse all the genes, proteins and metabolites of individuals’ gut microbiota. The text also includes a description of the history of probiotics and explores the origins of probiotic products and the early pioneers in this field. Other chapters in this resource provide valuable updates on genomic analysis of probiotic strains and aspects of probiotic products’ production and quality control. This important resource: Offers a completely revised and updated edition to the text that covers the topic of probiotic dairy products Contains 4 brand new chapters on the following topics: the history of probiotics, prebiotic components, probiotic research, and the production of vitamins, exopolysaccharides (EPS), and bacteriocins Features a new co-editor and a host of new contributors, that offer the latest research findings and expertise Is the latest title in Wiley's Society of Dairy Technology Technical Series Probiotic Dairy Products is an essential resource for dairy scientists, dairy technologists and nutritionists. The text includes the results of the most reliable research in field and offers informed views on the future of, and barriers to, the progress for probiotic dairy products.
Augustin Mary Ann Advances in Dairy Ingredients Augustin Mary Ann Advances in Dairy Ingredients Новинка

Augustin Mary Ann Advances in Dairy Ingredients

17681.58 руб.
Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Market and manufacturing trends and opportunities are aligned with the latest science tools that provide the foundation to successfully and rapidly capture these opportunities. Functional foods are emerging as key drivers of the global food economy and dairy ingredients and technology are at the forefront in these developments. Advances in Dairy Ingredients brings together food scientists, industry specialists, and marketers from around the world to provide unique insight into the scientific basis for the success of dairy ingredients in modern food products, and a glimpse into the future of new dairy ingredients and foods on the horizon.
Adnan Tamime Y. Membrane Processing. Dairy and Beverage Applications Adnan Tamime Y. Membrane Processing. Dairy and Beverage Applications Новинка

Adnan Tamime Y. Membrane Processing. Dairy and Beverage Applications

16609.65 руб.
In the last two decades, there have been significant developments in membrane filtration processes for the dairy and beverage industries. The filtration systems can be classified into four main groups: reverse osmosis, nanofiltration, ultrafiltration and microfiltration. The primary objective of this book is to assess critically the pool of scientific knowledge available to the dairy and beverages industry, as a tool for process and product innovation, quality improvement and safety. The book is divided into three main parts. Part I reviews the principals, developments and designs of membrane processes that are mainly used in commercial dairy and beverage applications. Part II provides information on the applications of membrane processes in the manufacture of dairy products, from on-farm concentration of milk as a pre-treatment for cheesemaking to fractionation of milk and whey to provide ingredients for food and other applications. Part III considers membrane applications during the manufacture of fruit juices, beer and cider, wine and vinegar. These include concentration, deacidification and dealcoholisation processes. Membrane Processing: Dairy and Beverages Applications is an ideal new reference for dairy and beverage processors involved in the application of membranes, both to aid the creation of novel products, and to improve their process economics. Students and lecturers of food and dairy science and technology will value its in-depth discussion of membrane processes, whilst readers based in the dairy industry will prize it as the most up-to-date and advanced volume yet published on this crucially important topic.
Nivedita Datta Emerging Dairy Processing Technologies. Opportunities for the Dairy Industry Nivedita Datta Emerging Dairy Processing Technologies. Opportunities for the Dairy Industry Новинка

Nivedita Datta Emerging Dairy Processing Technologies. Opportunities for the Dairy Industry

17365.51 руб.
Fluid milk processing is energy intensive, with high financial and energy costs found all along the production line and supply chain. Worldwide, the dairy industry has set a goal of reducing GHG emissions and other environmental impacts associated with milk processing. Although the major GHG emissions associated with milk production occur on the farm, most energy usage associated with milk processing occurs at the milk processing plant and afterwards, during refrigerated storage (a key requirement for the transportation, retail and consumption of most milk products). Sustainable alternatives and designs for the dairy processing plants of the future are now being actively sought by the global dairy industry, as it seeks to improve efficiency, reduce costs, and comply with its corporate social responsibilities. Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry presents the state of the art research and technologies that have been proposed as sustainable replacements for high temperature-short time (HTST) and ultra-high temperature (UHT) pasteurization, with potentially lower energy usage and greenhouse gas emissions. These technologies include pulsed electric fields, high hydrostatic pressure, high pressure homogenization, ohmic and microwave heating, microfiltration, pulsed light, UV light processing, and carbon dioxide processing. The use of bacteriocins, which have the potential to improve the efficiency of the processing technologies, is discussed, and information on organic and pasture milk, which consumers perceive as sustainable alternatives to conventional milk, is also provided. This book brings together all the available information on alternative milk processing techniques and their impact on the physical and functional properties of milk, written by researchers who have developed a body of work in each of the technologies. This book is aimed at dairy scientists and technologists who may be working in dairy companies or academia. It will also be highly relevant to food processing experts working with dairy ingredients, as well as university departments, research centres and graduate students.
Adnan Tamime Y. Dairy Fats and Related Products Adnan Tamime Y. Dairy Fats and Related Products Новинка

Adnan Tamime Y. Dairy Fats and Related Products

22022.59 руб.
Whilst milk fat has always been appreciated for its flavour, the market had suffered from concerns over cardiovascular diseases associated with the consumption of animal fats. However, recent clinical studies have indicated benefits, particularly in relation to conjugated linoleic acids (CLA), in the prevention of certain diseases. The range of spreads has also increased, including the addition of probiotic organisms and/or plant extracts to reduce serum cholesterol levels. The primary aim of this publication is to detail the state-of-the-art manufacturing methods for: Cream Butter Yellow fat spreads, both pure milk fat based and mixtures with other fats Anhydrous milk fat and its derivatives Coverage of the manufacturing technologies is complemented by examinations of the relevant nutrition issues and analytical methods. The authors, who are all specialists in their fields in respect to these products, have been chosen from around the world. It is hoped that the book will provide a valuable reference work for dairy scientists and technologists within the dairy industry and those with similar processing requirements, as well as researchers and students, thus becoming an important component of the SDT’s Technical Series. The Editor Dr Adnan Y. Tamime is a Consultant in Dairy Science and Technology, Ayr, UK. He is the Series Editor of the SDT’s Technical Book Series. For information regarding the SDT, please contact Maurice Walton, Executive Director, Society of Dairy Technology, P.O. Box 12, Appleby in Westmorland CA16 6YJ, UK. email: [email protected] Also available from Wiley-Blackwell Milk Processing and Quality Management Edited by A.Y. Tamime ISBN 978 1 4051 4530 5 Cleaning-in-Place Edited by A.Y. Tamime ISBN 978 1 4051 5503 8 Advanced Dairy Science and Technology Edited by T. Britz and R. Robinson ISBN 978 1 4051 3618 1 International Journal of Dairy Technology Published quarterly Print ISSN: 1364 727X Online ISSN: 1471 0307
Pierre Schuck Analytical Methods for Food and Dairy Powders Pierre Schuck Analytical Methods for Food and Dairy Powders Новинка

Pierre Schuck Analytical Methods for Food and Dairy Powders

17289.56 руб.
Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of great economic importance to the food and dairy industry worldwide. Today, the ability to control food and dairy powder quality is a source of key competitive advantage. By varying the dehydration process design, and by controlling the technological and thermodynamic parameters during dehydration, it is possible for manufacturers to engineer the biochemical, microbiological and physical characteristics of the food powder to meet their specific product requirements. This book provides an overview of the existing, adapted or new techniques used to analyse safety and quality in modern food and dairy powders. Based on original research by the authors, the book uses 25 commercial dairy and non-dairy powders to illustrate a range of biochemical and physical methods used to evaluate and characterise powdered food products. Written from a practical perspective, each chapter focuses on a particular analytical technique, outlining the purpose, definition and principle of that method. The authors guide the reader through all of the instruments needed, the safety measures required, and the correct procedures to follow to ensure successful analysis. Instructions on accurate measurement and expression of results are included, and each chapter is richly illustrated with original data and worked examples. Analytical Methods for Food and Dairy Powders is a unique step-by-step handbook, which will be required reading for anyone involved in the development and manufacture of powdered food products. Food and dairy scientists based in industry will find it essential for new product development and improved quality control, while researchers in the laboratory will especially value the new techniques it comprises.
Tarek Samara ERP and Information Systems. Integration or Disintegration Tarek Samara ERP and Information Systems. Integration or Disintegration Новинка

Tarek Samara ERP and Information Systems. Integration or Disintegration

7479.82 руб.
This research attempts to explore and identify eventual relationships between the evolution of ERP systems and information systems integration or disintegration. The aim of this research is to know if the relationships between the ERP systems and the information systems are guided by certain factors and, as a result, to understand, more in-depth, the factors affecting these relationships. More precisely, this analysis aims to study whether assigned values given to these factors could guide the evolution of ERP systems in a manner that promotes IS integration; and if the opposite assigned values to these same factors could guide the evolution of ERP systems in a manner that provokes IS disintegration instead.
Kilara Arun Dairy Ingredients for Food Processing Kilara Arun Dairy Ingredients for Food Processing Новинка

Kilara Arun Dairy Ingredients for Food Processing

22508.94 руб.
The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds. After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters. Topics are presented in a logical and accessible style in order to enhance the usefulness of the book as a reference volume. It is hoped that Dairy Ingredients for Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredients. Special features: Contemporary description of dairy ingredients commonly used in food processing operations Focus on applications of dairy ingredients in various food products Aimed at food professionals in R&D, QA/QC, manufacturing and management World-wide expertise from over 20 noted experts in academe and industry
R. Akers Michael Lactation and the Mammary Gland R. Akers Michael Lactation and the Mammary Gland Новинка

R. Akers Michael Lactation and the Mammary Gland

9208.63 руб.
Michael Akers provides the basics for understanding mammary development and lactation and conveys the critical regulatory events in lactation. This text willl prove to be an invaluable overview of mamorary development and lactation for undergraduates and graduates studying lactation, new researchers, and as a review for established scientists. Additionally, the book will be an important resource for professionals in the animal and dairy industry and for those in other scientific disciplines such as food chemistry, cell biology, and endocrinology whose work is closely tied to mammary gland development and function. Lactation and the Mammary Gland covers growth and development of the mammary gland including comparisons between species. It imparts and emphasizes the critical nature of mammary growth and the onset of lactation at the time of parturition. Special emphasis is given to the endocrine and growth factor regulation of both mammogenesis and lactogenesis. A thorough discussion of the role of growth hormone in development and maintenance of lactation or galactopoiesis adds to this book's value as a text and reference. The author reviews the presence of hormones, growth factors, and other bioactive compounds in milk and mammary secretions as well as the potential for use of the mammary gland as a bioreactor in the pharmaceutical industry. A description of the nutritional and management factors in milk production round out the book's comprehensive coverage.
Jerome Vanclay K. Forest Growth and Yield Modeling Jerome Vanclay K. Forest Growth and Yield Modeling Новинка

Jerome Vanclay K. Forest Growth and Yield Modeling

12456.34 руб.
Forest Growth and Yield Modeling synthesizes current scientific literature and provides insights in how models are constructed. Giving suggestions for future developments, and outlining keys for successful implementation of models the book provides a thorough and up-to-date, single source reference for students, researchers and practitioners requiring a current digest of research and methods in the field. The book describes current modelling approaches for predicting forest growth and yield and explores the components that comprise the various modelling approaches. It provides the reader with the tools for evaluating and calibrating growth and yield models and outlines the steps necessary for developing a forest growth and yield model. Single source reference providing an evaluation and synthesis of current scientific literature Detailed descriptions of example models Covers statistical techniques used in forest model construction Accessible, reader-friendly style
Ruud Boer de From Milk By-Products to Milk Ingredients. Upgrading the Cycle Ruud Boer de From Milk By-Products to Milk Ingredients. Upgrading the Cycle Новинка

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Milk is a complex substance, and a variety of constituents can be extracted from it for use as ingredients in other foods. The main ingredients from milk are milk fat, cheese and serum, but this range is continually expanding as food companies, dairies and dairy scientists seek to utilize as many raw materials and by-products as possible, to reduce waste, maximize efficiency, and increase productivity. Ingredients from Milk is a concise, fresh approach to ingredients derived from milk, containing guidance and new techniques for dairy industry professionals and scientists. has a structure is designed to mirror the process of extracting ingredients from milk, beginning with the basic concepts and following through the processes until finally arriving at the consumer products which constitute the end uses of ingredients from milk. This book is primarily targeted at the dairy industry, but also provides a valuable insight for academics and students seeking an industry perspective.
Kang Hu Membrane Processing for Dairy Ingredient Separation Kang Hu Membrane Processing for Dairy Ingredient Separation Новинка

Kang Hu Membrane Processing for Dairy Ingredient Separation

13592.64 руб.
Membrane processing is a filtration technique in which particles are separated from liquids by being forced through a porous material, or membrane. Applied to dairy products, the separation techniques allow valuable compounds, found in milk, to be isolated for use as ingredients in food processing. A comprehensive overview of membrane separation processes, this book explores various applications such as pressure driven processes, electrical field driven processes, and concentration driven processes, for the recovery of various dairy streams and ingredients. The topics covered place emphasis on new applications, including microfiltration, ultrafiltration, reverse osmosis, electrodialysis, and pervaporation. The text also presents in-depth knowledge of the mechanisms of each membrane separation process, as well as membrane types and the equipment used in these processes. Combining their educational backgrounds and substantial industrial experience in dairy ingredients processes, the authors address cutting-edge technologies that have been thoroughly researched and have great potential to be commercialized in the near future. The book will therefore be of interest to dairy industry professionals and will serve as a source of reference material for professors and students in food science and engineering.
Adnan Tamime Y. Processed Cheese and Analogues Adnan Tamime Y. Processed Cheese and Analogues Новинка

Adnan Tamime Y. Processed Cheese and Analogues

18408.43 руб.
Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. The chapters are authored by an international team of experts. This book is an essential resource for manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; and advanced food science students with an interest in dairy science.
Advanced Life Support Group (ALSG) Human Factors in the Health Care Setting. A Pocket Guide for Clinical Instructors Advanced Life Support Group (ALSG) Human Factors in the Health Care Setting. A Pocket Guide for Clinical Instructors Новинка

Advanced Life Support Group (ALSG) Human Factors in the Health Care Setting. A Pocket Guide for Clinical Instructors

2729.21 руб.
Human factors relates to the interaction of humans and technical systems. Human factors engineering analyzes tasks, considering the components in relation to a number of factors focusing particularly on human interactions and the interface between people working within systems. This book will help instructors teach the topic of human factors.
Farah Hosseinian Dietary Fibre Functionality in Food and Nutraceuticals. From Plant to Gut Farah Hosseinian Dietary Fibre Functionality in Food and Nutraceuticals. From Plant to Gut Новинка

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13412.09 руб.
Increasing fiber consumption can address, and even reverse the progression of pre-diabetes and other associated non-communicable diseases. Understanding the link between plant dietary fiber and gut health is a small step in reducing the heavy economic burden of metabolic disease risks for public health. This book provides an overview of the occurence, significance and factors affecting dietary fiber in plant foods in order to critically evaluate them with particular emphasis on evidence for their beneficial health effects.
Gavriel Salvendy Handbook of Human Factors and Ergonomics Gavriel Salvendy Handbook of Human Factors and Ergonomics Новинка

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25322.56 руб.
The fourth edition of the Handbook of Human Factors and Ergonomics has been completely revised and updated. This includes all existing third edition chapters plus new chapters written to cover new areas. These include the following subjects: Managing low-back disorder risk in the workplace Online interactivity Neuroergonomics Office ergonomics Social networking HF&E in motor vehicle transportation User requirements Human factors and ergonomics in aviation Human factors in ambient intelligent environments As with the earlier editions, the main purpose of this handbook is to serve the needs of the human factors and ergonomics researchers, practitioners, and graduate students. Each chapter has a strong theory and scientific base, but is heavily focused on real world applications. As such, a significant number of case studies, examples, figures, and tables are included to aid in the understanding and application of the material covered.
Tex Crampin Human Factors in Control Room Design. A Practical Guide for Project Managers and Senior Engineers Tex Crampin Human Factors in Control Room Design. A Practical Guide for Project Managers and Senior Engineers Новинка

Tex Crampin Human Factors in Control Room Design. A Practical Guide for Project Managers and Senior Engineers

9964.23 руб.
A succinct guide to a Human Factors programme of work This book provides a reference for project managers to assist in identifying the key rudiments of good Human Factors design. It is intended to be used in conjunction with an appointed Human Factors manager as part of a detailed design programme, read by all engineers and designers in order to establish a wide understanding across the whole team of the importance of Human Factors. Human Factors in Military and Industrial Control Room Design offers succinct advice, tailored for rapid injection into complex Human Factors programmes, together with applicability to any control room design, military or industrial. Applications include warship control rooms, command centres, fire and accident response centres, chemical plants, nuclear installations, oil rigs, refineries and other similar industries. Key features: A template for a thorough Human Factors programme of work. Applicability to any control room design. Aims to address operator workload and optimise system performance, comfort and safety. Can save significant costs by optimised system integration and enhanced system operation. It is advised that project managers use Human Factors in Military and Industrial Control Room Design as a template to develop a control room «Operating Philosophy» and «Human Computer Interface (HCI) Style Guide» for their own purposes within the constraints of their specific industry.
Meyer Hans-Peter Industrial Scale Suspension Culture of Living Cells Meyer Hans-Peter Industrial Scale Suspension Culture of Living Cells Новинка

Meyer Hans-Peter Industrial Scale Suspension Culture of Living Cells

15752.24 руб.
The submersed cultivation of organisms in sterile containments or fermenters has become the standard manufacturing procedure, and will remain the gold standard for some time to come. This book thus addresses submersed cell culture and fermentation and its importance for the manufacturing industry. It goes beyond expression systems and integrally investigates all those factors relevant for manufacturing using suspension cultures. In so doing, the contributions cover all industrial cultivation methods in a comprehensive and comparative manner, with most of the authors coming from the industry itself. Depending on the maturity of the technology, the chapters address in turn the expression system, basic process design, key factors affecting process economics, plant and bioreactor design, and regulatory aspects.
Varshney Rajeev Translational Genomics for Crop Breeding. Volume 2 - Improvement for Abiotic Stress, Quality and Yield Improvement Varshney Rajeev Translational Genomics for Crop Breeding. Volume 2 - Improvement for Abiotic Stress, Quality and Yield Improvement Новинка

Varshney Rajeev Translational Genomics for Crop Breeding. Volume 2 - Improvement for Abiotic Stress, Quality and Yield Improvement

18650.27 руб.
Genomic Applications for Crop Breeding: Abiotic Stress, Quality and Yield Improvement is the second of two volumes looking at the latest advances in genomic applications to crop breeding. This volume focuses on advances improving crop resistance to abiotic stresses such as extreme heat, drought, flooding as well as advances made in quality and yield improvement. Chapters examine advances in such key crops as rice, maize, and sugarcane, among others. Genomic Applications for Crop Breeding: Abiotic Stress, Quality and Yield Improvement complements the earlier volume on biotic stressors and will be an essential purchase for those interested in crop science and food production.
Suzanne Hobbs Havala Living Dairy-Free For Dummies Suzanne Hobbs Havala Living Dairy-Free For Dummies Новинка

Suzanne Hobbs Havala Living Dairy-Free For Dummies

1339.15 руб.
Whatever the reason for not eating dairy, Living Dairy-Free For Dummies provides readers with the most up-to-date information on a dairy-free diet and lifestyle and will empower them to thrive without dairy while still getting the calcium, vitamin D and nutritional benefits commonly associated with dairy products. Living Dairy-Free For Dummies: Is a lifestyle manual, going beyond just recipes to present a full nutritional evaluation of what dairy-free life is like Contains more than 50 dairy-free recipes, along with how to set up a dairy-free kitchen and tips for eating out and remaining dairy-free Presents alternatives to dairy so readers can continue getting the nutritional value and tastes of dairy, without the side effects
Peter Jong de Sustainable Dairy Production Peter Jong de Sustainable Dairy Production Новинка

Peter Jong de Sustainable Dairy Production

17681.58 руб.
This book offers a comprehensive overview of the state of the art in sustainable dairy production, helping the industry to develop more sustainable dairy products, through new technologies, implementing life cycle analysis, and upgrading and optimization of their current production lines. It aims to stimulate process innovations, taking into account environmental, economic and public relations benefits for companies. Topics covered include: How to set up a sustainable production line How to quantify the carbon foot print of a dairy product by using life cycle analysis Current technologies to improve the carbon foot print What measures can be taken to reduce the global warming potential of the farm Reduction of water use in dairy production Marketing sustainable dairy products Bench marking of dairy products against other food products Potential future technological developments to improve the carbon foot print for the following decades
Sara Stanner Cardiovascular Disease. Diet, Nutrition and Emerging Risk Factors Sara Stanner Cardiovascular Disease. Diet, Nutrition and Emerging Risk Factors Новинка

Sara Stanner Cardiovascular Disease. Diet, Nutrition and Emerging Risk Factors

6994.78 руб.
A comprehensive, accessible summary of the latest research in heart disease risk factors Cardiovascular Disease (CVD) is a major cause of early death and disability across the world. The major markers of risk—including high blood cholesterol, smoking, and obesity—are well known, but studies show that such markers do not account for all cardiovascular risk. Written by a team of renowned experts in the field, this comprehensive and accessible book examines the evidence for emerging and novel risk factors, and their relationship with diet and nutrition. Fully updated throughout, Cardiovascular Disease: Diet, Nutrition and Emerging Risk Factors, 2nd Edition covers everything from the epidemiology of cardiovascular disease, to genetic factors, to inflammation and much more – offering invaluable advice on reducing risk factors and preventing CVD. This new edition: Authoritatively reports on the link between emerging aspects of diet, lifestyle and cardiovascular disease risk Focuses on novel risk factors of CVD, including the human gut microbiome and fetal and childhood origins, and how it can be prevented Features recommendations for interventions and future research Includes references, commonly asked questions that summarise the take-home messages, and an online glossary Cardiovascular Disease: Diet, Nutrition and Emerging Risk Factors, 2nd Edition is an important book for researchers and postgraduate students in nutrition, dietetics, food science, and medicine, as well as for cardiologists and cardiovascular specialists.
Kelley Wright Dividends Still Don't Lie. The Truth About Investing in Blue Chip Stocks and Winning in the Stock Market Kelley Wright Dividends Still Don't Lie. The Truth About Investing in Blue Chip Stocks and Winning in the Stock Market Новинка

Kelley Wright Dividends Still Don't Lie. The Truth About Investing in Blue Chip Stocks and Winning in the Stock Market

2341.33 руб.
A timely follow-up to the bestselling classic Dividends Don't Lie In 1988 Geraldine Weiss wrote the classic Dividends Don't Lie, which focused on the Dividend-Yield Theory as a method of producing consistent gains in the stock market. Today, the approach of using the dividend yield to identify values in blue chip stocks still outperforms most investment methods on a risk-adjusted basis. Written by Kelley Wright, Managing Editor of Investment Quality Trends, with a new Foreword by Geraldine Weiss, this book teaches a value-based strategy to investing, one that uses a stock's dividend yield as the primary measure of value. Rather than emphasize the price cycles of a stock, the company's products, market strategy or other factors, this guide stresses dividend-yield patterns. Details a straightforward system of investing in stick-to-quality blue-chip stocks with reliable dividend histories Discusses how to buy and sell when dividend yields instruct you to do so Investors looking for safety and transparency will quickly discover how dividends offer the yields they desire With Dividends Still Don't Lie, you'll gain the confidence to make sophisticated stock market decisions and obtain solid value for your investment dollars.
Rebecca Krisher Oocyte Physiology and Development in Domestic Animals Rebecca Krisher Oocyte Physiology and Development in Domestic Animals Новинка

Rebecca Krisher Oocyte Physiology and Development in Domestic Animals

16609.65 руб.
Oocyte Physiology and Development in Domestic Animals reviews the most recent advances in the research of physiological and biochemical mechanisms underlying oocyte growth and development, providing readers with the fundamental understanding of these key processes and summarizing this important field of research. The book covers multiple molecular and physiological mechanisms including initiation of oocyte growth during folliculogenesis and in vitro follicle culture to support oocyte competence, that are critical to health and quality. Physiological process ranging from gene expression to metabolism will be covered with an eye toward using these factors to uncover biomarkers that will further advance the field. In addition, the text looks at the effects of in vitro maturation environments on oocyte quality and developmental outcome.
Xianlin Han Lipidomics. Comprehensive Mass Spectrometry of Lipids Xianlin Han Lipidomics. Comprehensive Mass Spectrometry of Lipids Новинка

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11323.62 руб.
Covers the area of lipidomics from fundamentals and theory to applications Presents a balanced discussion of the fundamentals, theory, experimental methods and applications of lipidomics Covers different characterizations of lipids including Glycerophospholipids; Sphingolipids; Glycerolipids and Glycolipids; and Fatty Acids and Modified Fatty Acids Includes a section on quantification of Lipids in Lipidomics such as sample preparation; factors affecting accurate quantification; and data processing and interpretation Details applications of Lipidomics Tools including for Health and Disease; Plant Lipidomics; and Lipidomics on Cellular Membranes
C. Anandharamakrishnan Handbook of Drying for Dairy Products C. Anandharamakrishnan Handbook of Drying for Dairy Products Новинка

C. Anandharamakrishnan Handbook of Drying for Dairy Products

15100.07 руб.
Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients. Details the techniques and results of drum drying, spray drying, freeze drying, spray-freeze drying, and hybrid drying Contains the most up-to-date research for optimizing the drying of dairy, as well as computer modelling options Addresses the effect of different drying techniques on the nutritional profile of dairy products Provides essential information for dairy science academics as well as technologists active in the dairy industry
William Priest W. Free Cash Flow and Shareholder Yield. New Priorities for the Global Investor William Priest W. Free Cash Flow and Shareholder Yield. New Priorities for the Global Investor Новинка

William Priest W. Free Cash Flow and Shareholder Yield. New Priorities for the Global Investor

2408.32 руб.
Praise for Free Cash Flow and Shareholder Yield «Free Cash Flow and Shareholder Yield provides a provocative solution to the profound paradigm shift now redefining valuation standards for markets around the globe. In commonsense terms, it defines how the investment community has begun the journey of shifting to the more dependable, robust metric of free cash flow.» —Rob Brown, Chief Investment Officer, Genworth Financial Asset Management, Inc. This graph tells a singularly compelling story of the changing order of the drivers of total equity returns. In Free Cash Flow and Shareholder Yield, you will learn how this story is the key to informed investing in an evolving global marketplace.
Madelyn Flammia Teaching and Training for Global Engineering. Perspectives on Culture and Professional Communication Practices Madelyn Flammia Teaching and Training for Global Engineering. Perspectives on Culture and Professional Communication Practices Новинка

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3771.43 руб.
Provides a foundation for understanding a range of linguistic, cultural, and technological factors to effectively practice international communication in a variety of professional communication arenas An in-depth analysis of how cultural factors influence translation, document design, and visual communication A review of approaches for addressing the issue of international communication in a range of classes and training sessions A summary of strategies for engaging in effective e-learning in international contexts A synopsis of how to incorporate emerging media into international teaching and training practices
Bruce Grahn Histologic Basis of Ocular Disease in Animals Bruce Grahn Histologic Basis of Ocular Disease in Animals Новинка

Bruce Grahn Histologic Basis of Ocular Disease in Animals

19682.25 руб.
Histologic Basis of Ocular Disease in Animals is a comprehensive reference covering pathology of the eye in a spectrum of animal species, including domestic animals, fish, birds, and laboratory animals. Offers a comprehensive resource on diseases and conditions of the eye and orbit in a wide range of species Covers domestic animals, fish, birds, and laboratory animals Presents more than 1200 high-quality images carefully selected to illustrate the ocular conditions covered Emphasizes unique pathological responses where necessary
Lowellyne James Sustainability Footprints in SMEs. Strategy and Case Studies for Entrepreneurs and Small Business Lowellyne James Sustainability Footprints in SMEs. Strategy and Case Studies for Entrepreneurs and Small Business Новинка

Lowellyne James Sustainability Footprints in SMEs. Strategy and Case Studies for Entrepreneurs and Small Business

5864.38 руб.
Reviews the evolution and theory of Sustainability Footprints e.g. carbon footprint and examines the critical success factors and contributions to small to medium sized enterprises (SME) growth • Assist firms in achieving sustainable growth in four key areas Innovation Impact, Cost Impact, Environmental Impact, and Stakeholder Impact • Identifies the challenges and Critical Success Factors (CSFs) in the use of sustainability footprint methodology within small businesses by the use of case studies • Proposes a strategic model suitable for the deployment of sustainability strategy and initiatives within business
Dale Jeremy W. Molecular Genetics of Bacteria Dale Jeremy W. Molecular Genetics of Bacteria Новинка

Dale Jeremy W. Molecular Genetics of Bacteria

15109.13 руб.
The fifth edition of this highly successful book provides students with an essential introduction to the molecular genetics of bacteria covering the basic concepts and the latest developments. It is comprehensive, easy to use and well structured with clear two-colour diagrams throughout. Specific changes to the new edition include: More detail on sigma factors, anti-sigma factors and anti-anti sigma factors, and the difference in the frequency of sigma factors in bacteria Expand material on integrons as these are becoming increasingly important in antibiotic resistance Enhanced treatment of molecular phylogeny Complete revision and updating of the final chapter on ‘Gene Mapping and Genomics’ Two-colour illustrations throughout. The focus of the book remains firmly on bacteria and will be invaluable to students studying microbiology, biotechnology, molecular biology, biochemistry, genetics and related biomedical sciences.
Bertrand Renaud Dynamics of Housing in East Asia Bertrand Renaud Dynamics of Housing in East Asia Новинка

Bertrand Renaud Dynamics of Housing in East Asia

9285.3 руб.
This book is the first to evaluate the organisation, behaviour and performance of six major East Asian real estate markets. It offers a unique analysis of the growth and transformation of the real estate sector across East Asia. The authors examine the interactions between volatility in the sector and the overall stability of the economy, in particular during the Asia financial crisis of 1997-98, and the global financial crisis of 2008-09. draws on the best available theoretical and empirical literature applies analytic tools in the context of East Asian institutions and policies helps understand factors affecting resilience and stability in East Asian real estate markets.
Brian Henderson The Human Microbiota and Chronic Disease. Dysbiosis as a Cause of Human Pathology Brian Henderson The Human Microbiota and Chronic Disease. Dysbiosis as a Cause of Human Pathology Новинка

Brian Henderson The Human Microbiota and Chronic Disease. Dysbiosis as a Cause of Human Pathology

11323.62 руб.
Microbiota-associated pathology can be a direct result of changes in general bacterial composition, such as might be found in periodontitis and bacterial vaginosis, and/or as the result of colonization and/or overgrowth of so called keystone species. The disruption in the composition of the normal human microbiota, or dysbiosis, plays an integral role in human health and human disease. The Human Microbiota and Human Chronic Disease: Dysbioses as a Cause of Human Pathology discusses the role of the microbiota in maintaining human health. The text introduces the reader to the biology of microbial dysbiosis and its potential role in both bacterial disease and in idiopathic chronic disease states. Divided into five sections, the text delineates the concept of the human bacterial microbiota with particular attention being paid to the microbiotae of the gut, oral cavity and skin. A key methodology for exploring the microbiota, metagenomics, is also described. The book then shows the reader the cellular, molecular and genetic complexities of the bacterial microbiota, its myriad connections with the host and how these can maintain tissue homeostasis. Chapters then consider the role of dysbioses in human disease states, dealing with two of the commonest bacterial diseases of humanity – periodontitis and bacterial vaginosis. The composition of some, if not all microbiotas can be controlled by the diet and this is also dealt with in this section. The discussion moves on to the major ‘idiopathic’ diseases afflicting humans, and the potential role that dysbiosis could play in their induction and chronicity. The book then concludes with the therapeutic potential of manipulating the microbiota, introducing the concepts of probiotics, prebiotics and the administration of healthy human faeces (faecal microbiota transplantation), and then hypothesizes as to the future of medical treatment viewed from a microbiota-centric position. Provides an introduction to dysbiosis, or a disruption in the composition of the normal human microbiota Explains how microbiota-associated pathology and other chronic diseases can result from changes in general bacterial composition Explores the relationship humans have with their microbiota, and its significance in human health and disease Covers host genetic variants and their role in the composition of human microbial biofilms, integral to the relationship between human health and human disease Authored and edited by leaders in the field, The Human Microbiota and Human Chronic Disease will be an invaluable resource for clinicians, pathologists, immunologists, cell and molecular biologists, biochemists, and system biologists studying cellular and molecular bases of human diseases.
Collins Dictionaries Collins Complete Photography Manual Collins Dictionaries Collins Complete Photography Manual Новинка

Collins Dictionaries Collins Complete Photography Manual

240.5 руб.
Everything you need to know about photography, both digital and film, written by a team of experts. This comprehensive and superbly illustrated guide covers all aspects from basic composition to the latest digital know-how and digital darkroom techniques.Practical, inspiring and informative, Collins Complete Photography Manual takes you from choosing the right camera and understanding what different lenses can achieve, to creating the best possible composition. In addition, key techniques, such as image manipulation, are illustrated with stunning images and accompanied by easy-to-follow jargon-free text.There are separate sections on different themes, such as landscapes and nature, still life and sports shots, architecture, weddings, animals, and how to take a good portrait. In addition, professional tips throughout help you to avoid potential problems and show you how to get the best out of your camera and raise your level of photography.
W. R. C. Beaumont Electricity in Fish Research and Management. Theory and Practice W. R. C. Beaumont Electricity in Fish Research and Management. Theory and Practice Новинка

W. R. C. Beaumont Electricity in Fish Research and Management. Theory and Practice

7737.75 руб.
Electricity in Fish Research and Management, 2nd Edition provides a comprehensive discussion of the uses of both electricity and electrical principles in fishery management and research. It covers electric fishing (including theory, equipment, data analysis and practical factors affecting efficiency), fish barriers, fish counters and fish welfare issues. The book concentrates on Electric Fishing (or Electrofishing); an internationally accepted and widely used procedure for sampling fish. Over the past 50 years electric fishing has become a standard method for fishery studies and management e.g. establishing population densities and abundance. However, due to the potential hazards of the method (both to operators and fish) there is a continuing need to develop and promote best practice guidelines. The author has studied fish ecology for 40 years and understands the need for information that reaches out to all levels of understanding in the field. Previous books on this subject have either been collections of scientific papers and/or technical reports or very simple instruction manuals. In this book theory and practice is explained using non-technical language and simple equations. It brings depth as well as breadth in both information and principles behind the methods and should be an invaluable tool to both fisheries managers and researchers. Although the book is aimed at undergraduates, the clear explanation of the factors means that the book is suitable for all levels of practitioners.
W. Craighead Edward Psychopathology. History, Diagnosis, and Empirical Foundations W. Craighead Edward Psychopathology. History, Diagnosis, and Empirical Foundations Новинка

W. Craighead Edward Psychopathology. History, Diagnosis, and Empirical Foundations

7551.47 руб.
Fully revised to incorporate DSM-5 criteria and informed by the most current research in its discussions of diagnosis and treatment Now in a second edition, Psychopathology: History, Diagnosis, and Empirical Foundations thoroughly explores psychopathology with contributions from leading scholars in psycho-pathology. The Second Edition offers an overview of various topics in the context of major changes included in the DSM-5. With new chapters on contextual factors affecting diagnoses and non-alcohol substance abuse, Psychopathology, Second Edition covers the history, theory, and assessment of anxiety disorders, posttraumatic stress disorder, mood disorders, schizophrenia, the psychotic spectrum disorders, eating disorders, borderline personality disorder, alcohol use disorders, psychopathy, sexual dysfunction, and sleep disorders. In addition, each chapter of the Second Edition contains: A description of the disorder, including brief history, case example, and epidemiological findings Empirical foundations of each disorder, including findings regarding neurobiological, behavioral, cognitive, and emotional factors Assessment of each disorder, including interviews, self-reports, neurobiological assessment, and clinical rating scales Brief description and evaluation of the current interventions for each disorder Summary and future directions Practical and thorough, this text is an essential reference for all mental health professionals and a solid introduction for students in psychopathology courses.
Arun Kilara Manufacturing Yogurt and Fermented Milks Arun Kilara Manufacturing Yogurt and Fermented Milks Новинка

Arun Kilara Manufacturing Yogurt and Fermented Milks

16609.65 руб.
Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to writeManufacturing Yogurt and Fermented Milks, 2nd Edition. This one-of-a-kind resource gives a complete description of the manufacturing stages of yogurt and fermented milks from the receipt of raw materials to the packaging of the products. Information is conveniently grouped under four categories: · Basic background—History and consumption trends, milk composition characteristics, dairy processing principles, regulatory requirements, laboratory analysis, starter cultures, packaging, and more · Yogurt manufacture—Fruit preparations and flavoring materials, ingredients, processing principles, manufacture of various yogurt types, plant cleaning and sanitizing, quality assurance, and sensory analysis · Manufacture of fermented milks—Procedure, packaging and other details for more than ten different types of products · Health benefits—Functional foods, probiotics, disease prevention, and the health attributes of yogurt and fermented milks All manufacturing processes are supported by sound scientific, technological, and engineering principles.
First Colouring Book. Animals First Colouring Book. Animals Новинка

First Colouring Book. Animals

567 руб.
Little children can discover animals around the world in this entertaining colouring book. Attractive scenes show animals living in a rainforest, the savannah, a farmyard and more, and the backgrounds are already coloured in, so children can focus on the fun parts.
Feng Chen Handbook of Meat, Poultry and Seafood Quality Feng Chen Handbook of Meat, Poultry and Seafood Quality Новинка

Feng Chen Handbook of Meat, Poultry and Seafood Quality

16609.65 руб.
A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in beef, pork, poultry, and seafood quality, updated sensory evaluation of different meat products, revised microbiological aspects of different meat products. Also, included are new chapters on packaging, new chapters and discussion of fresh and frozen products, new aspects of shelf life and recent developments in research of meat tainting. This second edition is a single source for up-to-date and key information on all aspects of quality parameters of muscle foods is a must have. The reader will have at hand in one focused volume covering key information on muscle foods quality.
Linda Steg Environmental Psychology. An Introduction Linda Steg Environmental Psychology. An Introduction Новинка

Linda Steg Environmental Psychology. An Introduction

4393.23 руб.
The updated edition of the essential guide to environmental psychology Thoroughly revised and updated, the second edition, Environmental Psychology: An Introduction offers an overview of the interplay between humans and their environments. The text examines the influence of the environment on human experiences, behaviour and well-being and explores the factors influencing environmental behaviour, and ways to encourage pro-environmental behaviour. The revised edition is a state-of-the art review of relevant theories and research on each of these topics. With contributions from an international panel of noted experts, the text addresses a wealth of topics including the main research methods in environmental psychology; effects of environmental stress; emotional impacts and meanings of natural environment experience; aesthetic appraisals of architecture; how to measure environmental behaviour; cognitive, emotional and social factors explaining environmental behaviour; effects and acceptability of strategies to promote pro-environmental factors; and much more. This important book: Discusses the environmental factors that threaten and promote human wellbeing Explores a wide range of factors influencing actions that affect environmental conditions Discusses the effects and acceptability of approaches that aim to encourage pro-environmental behavior Presents research results conducted in different regions in the world Contains contributions from noted experts Written for scholars and practitioners in the field, the revised edition of Environmental Psychology offers a comprehensive review of the most recent research available in environmental psychology.
Erick Vandamme J. Industrial Biotechnology of Vitamins, Biopigments, and Antioxidants Erick Vandamme J. Industrial Biotechnology of Vitamins, Biopigments, and Antioxidants Новинка

Erick Vandamme J. Industrial Biotechnology of Vitamins, Biopigments, and Antioxidants

18501.81 руб.
Vitamins are a group of physiologically very important, chemically quite complex organic compounds, that are essential for humans and animals. Some vitamins and other growth factors behave as antioxidants, while some can be considered as biopigments. As their chemical synthesis is laborious, their biotechnology-based synthesis and production via microbial fermentation has gained substantial interest within the last decades. Recent progress in microbial genetics and in metabolic engineering and implementation of innovative bioprocess technology has led to a biotechnology-based industrial production of many vitamins and related compounds. Divided into three sections, this volume covers: 1. water-soluble vitamins 2. fat-soluble vitamin compounds and 3. other growth factors, biopigments, and antioxidants. They are all reviewed systematically: from natural occurrence and assays, via biosynthesis, strain development, to industrially-employed biotechnological syntheses and applications.
Harvey Shapiro The Wiley Handbook on Violence in Education. Forms, Factors, and Preventions Harvey Shapiro The Wiley Handbook on Violence in Education. Forms, Factors, and Preventions Новинка

Harvey Shapiro The Wiley Handbook on Violence in Education. Forms, Factors, and Preventions

12793.89 руб.
In this comprehensive, multidisciplinary volume, experts from a wide range fields explore violence in education’s different forms, contributing factors, and contextual nature. With contributions from noted experts in a wide-range of scholarly and professional fields, The Wiley Handbook on Violence in Education offers original research and essays that address the troubling issue of violence in education. The authors show the different forms that violence takes in educational contexts, explore the factors that contribute to violence, and provide innovative perspectives and approaches for prevention and response. This multidisciplinary volume presents a range of rigorous research that examines violence from both micro- and macro- approaches. In its twenty-nine chapters, this comprehensive volume’s fifty-nine contributors, representing thirty-three universities from the United States and six other countries, examines violence’s distinctive forms and contributing factors. This much-needed volume: Addresses the complexities of violence in education with essays from experts in the fields of sociology, psychology, criminology, education, disabilities studies, forensic psychology, philosophy, and critical theory Explores the many forms of school violence including physical, verbal, linguistic, social, legal, religious, political, structural, and symbolic violence Reveals violence in education’s stratified nature in order to achieve a deeper understanding of the problem Demonstrates how violence in education is deeply situated in schools, communities, and the broader society and culture Offers new perspectives and proposals for prevention and response The Wiley Handbook on Violence in Education is designed to help researchers, educators, policy makers, and community leaders understand violence in educational settings and offers innovative, effective approaches to this difficult challenge.
Alessandro Sale Environmental Experience and Plasticity of the Developing Brain Alessandro Sale Environmental Experience and Plasticity of the Developing Brain Новинка

Alessandro Sale Environmental Experience and Plasticity of the Developing Brain

9813.33 руб.
Environmental Experience and Plasticity of the Developing Brain goes beyond the genetic basis of neurodevelopment. Chapters illuminate the external factors that can dramatically impact the brain early in life and, consequently, the eventual accomplishment of developmental milestones and the construction of adult behavior and personality. Authored and edited by leaders in this rapidly growing field, Environmental Experience and Plasticity of the Developing Brain not only surveys preexisting literature on the effects of environment versus genetics, but also discusses more recent studies on the impacts of neurodevelopment in terms of maternal stimulation, environmental enrichment and sensory deprivation. The book also includes key examples of environmental impacts on preexisting genetic syndromes leading to developmental disabilities. Focus is also given to the consequences of early adverse experience in primates, as well as neurobiological and behavioral consequences in institutionalized human children and the reversibility of such consequences. Environmental Experience and Plasticity of the Developing Brain encompasses a broad area of research in the field of developmental neurobiology and offers a unique combination of different examples of environmental factors affecting brain development and behavior.
Dale Walters Physiological Responses of Plants to Attack Dale Walters Physiological Responses of Plants to Attack Новинка

Dale Walters Physiological Responses of Plants to Attack

6266.86 руб.
Despite the research effort put into controlling pathogens, pests and parasitic plants, crop losses are still a regular feature of agriculture worldwide. This makes it important to manage the crop appropriately in order to maximise yield. Understanding the relationship between the occurrence and severity of attack, and the resulting yield loss, is an important step towards improved crop protection. Linked to this, is the need to better understand the mechanisms responsible for reductions in growth and yield in affected crops. Physiological Responses of Plants to Attack is unique because it deals with the effects of different attackers – pathogens, herbivores, and parasitic plants, on host processes involved in growth, reproduction, and yield. Coverage includes effects on photosynthesis, partitioning of carbohydrates, water and nutrient relations, and changes in plant growth hormones. Far from being simply a consequence of attack, the alterations in primary metabolism reflect a more dynamic and complex interaction between plant and attacker, sometimes involving re-programming of plant metabolism by the attacker. Physiological Responses of Plants to Attack is written and designed for use by senior undergraduates and postgraduates studying agricultural sciences, applied entomology, crop protection, plant pathology and plant sciences. Biological and agricultural research scientists in the agrochemical and crop protection industries, and in academia, will find much of use in this book. All libraries in universities and research establishments where biological and agricultural sciences are studied and taught should have copies of this exciting book on their shelves
Robert Hubrecht C. The Welfare of Animals Used in Research. Practice and Ethics Robert Hubrecht C. The Welfare of Animals Used in Research. Practice and Ethics Новинка

Robert Hubrecht C. The Welfare of Animals Used in Research. Practice and Ethics

4454.22 руб.
The Welfare of Animals used in Research: Practice and Ethics gives a complete and balanced overview of the issues surrounding the use of animals in scientific research. The focus of the book is on the animal welfare implications and ethics of animals in research. It covers the topics with sufficient depth to show a real understanding of varied and complex subjects, but conveys the information in a beautifully reader-friendly manner. Key features: Provides those who are not working in the field with a reasonable understanding as to why and how animals are used in research. Gives an introduction to the ethical issues involved in using animals, and explains how these are addressed in practice. Details the advances in animal welfare and the use and development of the 3Rs principles, and how these have become fundamental to the everyday use and regulation of animals used in research. The focus is on principles making it suitable for an international audience. This book is a useful introduction to the issues involved in laboratory animal welfare for those who intend to work in research involving animals. It is also useful to prospective animal care staff and animal welfare scientists, and to those involved in ethical review. It will help inform debate amongst those who are not involved in experimentation but who are interested in the issues. Published as a part of the prestigious Wiley-Blackwell – UFAW Animal Welfare series. UFAW, founded 1926, is an internationally recognised, independent, scientific and educational animal welfare charity. For full details of all titles available in the series, please visit the UFAW Animal Welfare series website.
Irving J. In One Person. A Novel Irving J. In One Person. A Novel Новинка

Irving J. In One Person. A Novel

562 руб.
A compelling novel of desire, secrecy, and sexual identity, In One Person is a story of unfulfilled love — tormented, funny, and affecting — and an impassioned embrace of our sexual differences.
Marino Xanthos Functional Fillers for Plastics Marino Xanthos Functional Fillers for Plastics Новинка

Marino Xanthos Functional Fillers for Plastics

20981.55 руб.
A comprehensive and up-to-date overview of the major mineral and organic fillers for plastics, their production, structure and properties, as well as their applications in terms of primary and secondary functions. Edited and co-authored by Professor Marino Xanthos with contributions by international experts from industry and academia, this book presents methods of mixing/incorporation technologies, surface treatments and modifications for enhanced functionality, an analysis of parameters affecting filler performance and a presentation of current and emerging applications. Additionally, the novel classification according to modification of specific polymer properties rather than filler chemical composition provides a better understanding of the relationships between processing, structure and properties of products containing functional fillers and the identification of new markets and applications. For engineers, scientists and technologists involved in the important sector of polymer composites.

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Microbiota-associated pathology can be a direct result of changes in general bacterial composition, such as might be found in periodontitis and bacterial vaginosis, and/or as the result of colonization and/or overgrowth of so called keystone species. The disruption in the composition of the normal human microbiota, or dysbiosis, plays an integral role in human health and human disease. The Human Microbiota and Human Chronic Disease: Dysbioses as a Cause of Human Pathology discusses the role of the microbiota in maintaining human health. The text introduces the reader to the biology of microbial dysbiosis and its potential role in both bacterial disease and in idiopathic chronic disease states. Divided into five sections, the text delineates the concept of the human bacterial microbiota with particular attention being paid to the microbiotae of the gut, oral cavity and skin. A key methodology for exploring the microbiota, metagenomics, is also described. The book then shows the reader the cellular, molecular and genetic complexities of the bacterial microbiota, its myriad connections with the host and how these can maintain tissue homeostasis. Chapters then consider the role of dysbioses in human disease states, dealing with two of the commonest bacterial diseases of humanity – periodontitis and bacterial vaginosis. The composition of some, if not all microbiotas can be controlled by the diet and this is also dealt with in this section. The discussion moves on to the major ‘idiopathic’ diseases afflicting humans, and the potential role that dysbiosis could play in their induction and chronicity. The book then concludes with the therapeutic potential of manipulating the microbiota, introducing the concepts of probiotics, prebiotics and the administration of healthy human faeces (faecal microbiota transplantation), and then hypothesizes as to the future of medical treatment viewed from a microbiota-centric position. Provides an introduction to dysbiosis, or a disruption in the composition of the normal human microbiota Explains how microbiota-associated pathology and other chronic diseases can result from changes in general bacterial composition Explores the relationship humans have with their microbiota, and its significance in human health and disease Covers host genetic variants and their role in the composition of human microbial biofilms, integral to the relationship between human health and human disease Authored and edited by leaders in the field, The Human Microbiota and Human Chronic Disease will be an invaluable resource for clinicians, pathologists, immunologists, cell and molecular biologists, biochemists, and system biologists studying cellular and molecular bases of human diseases.
Продажа factors affecting yield and milk composition in dairy animals лучших цены всего мира
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