Plant Breeding / Jack Brown

Public ISBD Titre : Plant Breeding Type de document : texte imprimé Auteurs : Jack Brown, Auteur ; Peter Caligari, Auteur Mention d'édition : 2e édition Editeur : Wiley-Blackwell Année de publication : 2014 Importance : 278 pages Format : 18.9 x24.61 cm ISBN/ISSN/EAN : 978-0-470-65830-7 Langues : Anglais (eng) Catégories : Genetics and evolution Index. décimale : 576 Note de contenu : With comprehensive coverage including questions designed for students, and an accompanying website containing additional material to help in the study of the subject, Plant Breeding is an ideal text for all those studying plant and crop sciences, and a convenient reference source for professionals working in the area. All libraries within universities and research establishments where biological and agricultural sciences are studied and taught should have multiple copies of this book. Plant Breeding [texte imprimé] / Jack Brown, Auteur ; Peter Caligari, Auteur  . -  2e édition . - Wiley-Blackwell, 2014 . - 278 pages ; 18.9 x24.61 cm. ISBN : 978-0-470-65830-7 Langues : Anglais (eng) Catégories : Genetics and evolution Index. décimale : 576 Note de contenu : With comprehensive coverage including questions designed for students, and an accompanying website containing additional material to help in the study of the subject, Plant Breeding is an ideal text for all those studying plant and crop sciences, and a convenient reference source for professionals working in the area. All libraries within universities and research establishments where biological and agricultural sciences are studied and taught should have multiple copies of this book.

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Handbook of Food Science and Technology 3

Public ISBD Titre : Handbook of Food Science and Technology 3 Autre titre : Food Biochemistry and Technology Type de document : texte imprimé Auteurs : Pierre Schuc, Auteur Editeur : Wiley-Blackwell Année de publication : 2016 Importance : ‎ 448 pages Format : 16.51 x 2.79 x 24.13 cm ISBN/ISSN/EAN : 978-1-84821-934-2 Langues : Anglais (eng) Catégories : Processing dairy & related products Index. décimale : 637 Note de contenu : This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients. Handbook of Food Science and Technology 3 ; Food Biochemistry and Technology [texte imprimé] / Pierre Schuc, Auteur . - Wiley-Blackwell, 2016 . - â€Ž 448 pages ; 16.51 x 2.79 x 24.13 cm. ISBN : 978-1-84821-934-2 Langues : Anglais (eng) Catégories : Processing dairy & related products Index. décimale : 637 Note de contenu : This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.

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Dairy Powders and Concentrated Milk Products / Adnan Y. Tamime

Public ISBD Titre : Dairy Powders and Concentrated Milk Products Type de document : texte imprimé Auteurs : Adnan Y. Tamime, Auteur Editeur : Wiley-Blackwell Année de publication : 2009 Importance : 326 pages Format : ‎ 18.03 x 2.79 x 25.27 cm ISBN/ISSN/EAN : 978-1-4051-5090-3 Langues : Anglais (eng) Catégories : Processing dairy & related products Index. décimale : 637 Note de contenu : 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. Dairy Powders and Concentrated Milk Products [texte imprimé] / Adnan Y. Tamime, Auteur . - Wiley-Blackwell, 2009 . - 326 pages ; ‎ 18.03 x 2.79 x 25.27 cm. ISBN : 978-1-4051-5090-3 Langues : Anglais (eng) Catégories : Processing dairy & related products Index. décimale : 637 Note de contenu : 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.

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Progress in Food Preservation / Rajeev Bhat

Public ISBD Titre : Progress in Food Preservation Type de document : texte imprimé Auteurs : Rajeev Bhat, Auteur ; Abd Karim Alias, Auteur ; Gopinadhan Paliyath, Auteur Editeur : Wiley-Blackwell Année de publication : 2012 Importance : 630 pages Format : 18.03 x 2.92 x 25.15 cm ISBN/ISSN/EAN : 978-0-470-65585-6 Langues : Français (fre) Catégories : Processing dairy & related products Index. décimale : 637 Résumé : The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology. Note de contenu : This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Progress in Food Preservation [texte imprimé] / Rajeev Bhat, Auteur ; Abd Karim Alias, Auteur ; Gopinadhan Paliyath, Auteur . - Wiley-Blackwell, 2012 . - 630 pages ; 18.03 x 2.92 x 25.15 cm. ISBN : 978-0-470-65585-6 Langues : Français (fre) Catégories : Processing dairy & related products Index. décimale : 637 Résumé : The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology. Note de contenu : This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering:

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The Practice of Silviculture / MARK Mark S. Ashton

Public ISBD Titre : The Practice of Silviculture Titre original : Applied Forest Ecology Type de document : texte imprimé Auteurs : MARK Mark S. Ashton, Auteur ; Matthew J. Kelty, Auteur Editeur : Wiley-Blackwell Année de publication : 2018 Importance : 758 pages Format : ‎ 21.59 x 3.81 x 27.43 cm ISBN/ISSN/EAN : 978-1-119-27095-9 Langues : Anglais (eng) Catégories : Forest management, administration Index. décimale : 634.92 Note de contenu : The tenth edition of the classic work, The Practice of Silviculture: Applied Forest Ecology, includes the most current information and the results of research on the many issues that are relevant to forests and forestry. The text covers such timely topics as biofuels and intensive timber production, ecosystem and landscape scale management of public lands, ecosystem services, surface drinking water supplies, urban and community greenspace, forest carbon, fire and climate, and much more. In recent years, silvicultural systems have become more sophisticated and complex in application, particularly with a focus on multi-aged silviculture. There have been paradigm shifts toward managing for more complex structures and age-classes for integrated and complementary values including wildlife, water and open space recreation. Extensively revised and updated, this new edition covers a wide range of topics and challenges relevant to the forester or resource professional today. This full-color text offers the most expansive book on silviculture and: Includes a revised and expanded text with clear language and explanations Covers the many cutting-edge resource issues that are relevant to forests and forestry Contains boxes within each chapter to provide greater detail on particular silvicultural treatments and examples of their use Features a completely updated bibliography plus new photographs, tables and figures The Practice of Silviculture: Applied Forest Ecology, Tenth Edition is an invaluable resource for students and professionals in forestry and natural resource management. The Practice of Silviculture = Applied Forest Ecology [texte imprimé] / MARK Mark S. Ashton, Auteur ; Matthew J. Kelty, Auteur . - Wiley-Blackwell, 2018 . - 758 pages ; ‎ 21.59 x 3.81 x 27.43 cm. ISBN : 978-1-119-27095-9 Langues : Anglais (eng) Catégories : Forest management, administration Index. décimale : 634.92 Note de contenu : The tenth edition of the classic work, The Practice of Silviculture: Applied Forest Ecology, includes the most current information and the results of research on the many issues that are relevant to forests and forestry. The text covers such timely topics as biofuels and intensive timber production, ecosystem and landscape scale management of public lands, ecosystem services, surface drinking water supplies, urban and community greenspace, forest carbon, fire and climate, and much more. In recent years, silvicultural systems have become more sophisticated and complex in application, particularly with a focus on multi-aged silviculture. There have been paradigm shifts toward managing for more complex structures and age-classes for integrated and complementary values including wildlife, water and open space recreation. Extensively revised and updated, this new edition covers a wide range of topics and challenges relevant to the forester or resource professional today. This full-color text offers the most expansive book on silviculture and: Includes a revised and expanded text with clear language and explanations Covers the many cutting-edge resource issues that are relevant to forests and forestry Contains boxes within each chapter to provide greater detail on particular silvicultural treatments and examples of their use Features a completely updated bibliography plus new photographs, tables and figures The Practice of Silviculture: Applied Forest Ecology, Tenth Edition is an invaluable resource for students and professionals in forestry and natural resource management.

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Aquaculture Nutrition / Daniel L. Merrifield

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