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Fencing for Conservation
by Michael J. Somers Matthew HaywardThe conflict between increasing human population and biodiversity conservation is one of the IUCN's key threatening processes. Conservation planning has received a great deal of coverage and research as a way of conserving biodiversity yet, while theoretically successful, it has never been tested. Simple lines on maps to illustrate conservation areas are unlikely to be successful in the light of human encroachment. It may be that some form of overt display is necessary to ensure the protection of reserves. This may be signage, presence of guards/rangers or physical fencing structures. The need for some form of barrier goes beyond restricting human access. The megafauna of Africa pose a genuine threat to human survival. In southern Africa, fences keep animals in and protect the abutting human population. Elsewhere, fencing is not considered important or viable. Where poverty is rife, it won't take much to tip the balance from beneficial conservation areas to troublesome repositories of crop-raiders, diseases and killers. Conversely, in New Zealand fences are used to keep animals out. Introduced species have decimated New Zealand's endemic birds, reptiles and invertebrates, and several sites have been entirely encapsulated in mouse-proof fencing to ensure their protection. Australia faces the same problems as New Zealand, however surrounds its national parks with cattle fences. Foxes and cats are free to enter and leave at will, resulting in rapid recolonisation following poisoning campaigns. How long will these poison campaigns work before tolerance, aversion or resistance evolves in the introduced predator populations?
Fennema's Food Chemistry
by Srinivasan Damodaran Kirk L. ParkinThis latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields.The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3), which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7), which includes thermodynamic incompatibility/phase separation concepts.Retaining the straightforward organization and accessibility of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavors, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues.
Fenugreek: Biology and Applications
by M. Naeem Tariq Aftab M. Masroor A. KhanThis contributed volume brings together an inclusive collection of information about the medicinal crop fenugreek (Trigonella foenum-graecum). Fenugreek is one of the medicinal plants important in the management of diabetes and contributes greatly in the alternative systems of medicine. These beneficial properties of fenugreek are covered in here. Further, this book explores the agronomy, biotechnology, genomics and biochemistry aspects of the crop. This book is of interest to teachers, researchers, agronomists and biochemists. Also, the book serves as additional reading material for graduate students of agriculture and pharmacology. National and international agricultural scientists, policy makers will also find this to be a useful read.
Fenugreek: The Genus Trigonella
by Georgios A. PetropoulosFenugreek presents an in-depth review on the Genus Trigonella and particularly the species T. foenum-graecum L. (fenugreek). It is written by experts and includes chapters describing the genus' botany, physiology, cultivation, breeding, nutrition, pest-disease and weed control. The chemical constituents of the species of Trigonella, their pharmacol
Fermentation: Effects on Food Properties (Chemical & Functional Properties of Food Components)
by Bhavbhuti M. Mehta Afaf Kamal-Eldin Robert Z. IwanskiA large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasiz
Fermentation and Algal Biotechnologies for the Food, Beverage and Other Bioproduct Industries (Multidisciplinary Applications and Advances in Biotechnology)
by James Chukwuma OgbonnaThis book covers a range of important topics on dairy and fermented foods and microalgae biotechnologies for food, beverage and bioproduct industries. The topics range from traditionally fermented African foods, fermentation technologies for large-scale industrial enzyme production to microalgae cultivation and nutraceuticals in Africa, etc. The editors provide detailed information on approaches towards harnessing indigenous bioresources for food and nutrition security, climate change adaptation, industrial enzyme production, environmental remediation and healthcare delivery. The book will be useful reference material for scientists and researchers working in the field of dairy and food biotechnology, fermentation technology, enzyme biotechnology, algal biotechnology and cultivation systems, biofuels and other bioproducts from algal biomass and underutilized and novel African food sources. Emphasizes recent advances in biotechnologies that could ameliorate the high-level global food insecurity through fermentation technologies applicable to traditional African indigenous and underutilized novel foods, algal biotechnology and value-added bioproducts Provides detailed information on how to harness indigenous bioresources including microalgae for food and nutrition security, climate change adaptation, industrial enzyme production, environmental remediation and healthcare delivery Introduces new frontiers in the area of large-scale enzyme production using fermentation biotechnologies and their applications in the food and beverage industries Discusses current biotechnologies applicable in the food, beverage and bioproduct industries James Chukwuma Ogbonna, Ph.D., is a Professor of Microbiology and Biotechnology, and Director, National Biotechnology Development Agency, South East Zonal Biotechnology Centre, University of Nigeria, Nsukka, Nigeria. Sylvia Uzochukwu, Ph.D., is a Professor of Food Science and Biotechnology, and Director, Biotechnology Centre, Federal University, Oye-Ekiti, Nigeria. Emeka Godfrey Nwoba, Ph.D., is a research scholar at the Algae Research & Development Centre, Murdoch University, Western Australia. Charles Oluwaseun Adetunji, Ph.D., is an Associate Professor of Microbiology and Biotechnology, and Director of Intellectual Property and Technology Transfer, Edo State University Uzairue, Nigeria. Nwadiuto (Diuoto) Esiobu, Ph.D., is a Professor of Microbiology and Biotechnology at Florida Atlantic University, Boca Raton, FL, USA, and the President and Founder of Applied Biotech Inc. and ABINL, Abuja, Nigeria. Abdulrazak B. Ibrahim, Ph.D., is a Capacity Development Expert at the Forum for Agricultural Research in Africa (FARA), and Associate Professor of Biochemistry, Ahmadu Bello University, Zaria, Nigeria. Benjamin Ewa Ubi, Ph.D., is a Professor of Plant Breeding and Biotechnology and Director, Biotechnology Research and Development Centre, Ebonyi State University, Abakaliki, Nigeria.
Fermentation Microbiology and Biotechnology, Fourth Edition
by E. M. El-Mansi Jens Nielsen David Mousdale Ross P. CarlsonFermentation Microbiology and Biotechnology, 4th Edition explores and illustrates the broad array of metabolic pathways employed for the production of primary and secondary metabolites, as well as biopharmaceuticals. This updated and expanded edition addresses the whole spectrum of fermentation biotechnology, from fermentation kinetics and dynamics to protein and co-factor engineering. It also sheds light on the new strategies employed by industrialist for increasing tolerance and endurance of microorganisms to the accumulation of toxic wastes in microbial-cell factories. The new edition builds upon the fine pedigree of its earlier predecessors and extends the spectrum of the book to reflect the multidisciplinary and buoyant nature of this subject area. Key Features Covers the whole spectrum of the field from fermentation kinetics to control of fermentation and protein engineering. Includes case studies specifically designed to illustrate industrial applications and current state-of-the-art technologies. Presents the contributions of eminent international academics and industrial experts. Offers new chapters addressing: The prospects and the role of bio-fuels refineries, Control of metabolic efflux to product formation in microbial-cell factories and Improving tolerance of microorganisms to toxic byproduct accumulation in the fermentation vessel.
Fermentation Processes: Emerging and Conventional Technologies
by Mohamed Koubaa Francisco J. Barba Shahin RoohinejadExplores the use of conventional and novel technologies to enhance fermentation processes Fermentation Processes reviews the application of both conventional and emerging technologies for enhancing fermentation conditions, examining the principles and mechanisms of fermentation processes, the microorganisms used in bioprocesses, their implementation in industrial fermentation, and more. Designed for scientists and industry professionals alike, this authoritative and up-to-date volume describes how non-conventional technologies can be used to increase accessibly and bioavailability of substrates by microorganisms during fermentation, which in turn promotes microbial growth and can improve processes and productivity across the agri-food, nutraceutical, pharmaceutical, and beverage industries. The text begins by covering the conventional fermentation process, discussing cell division and growth kinetics, current technologies and developments in industrial fermentation processes, the parameters and modes of fermentation, various culture media, and the impact of culture conditions on fermentation processes. Subsequent chapters provide in-depth examination of the use of emerging technologies—such as pulsed electric fields, ultrasound, high-hydrostatic pressure, and microwave irradiation—for biomass fractionation and microbial stimulation. This authoritative resource: Explores emerging technologies that shorten fermentation time, accelerate substrate consumption, and increase microbial biomass Describes enhancing fermentation at conventional conditions by changing oxygenation, agitation, temperature, and other medium conditions Highlights the advantages of new technologies, such as reduced energy consumption and increased efficiency Discusses the integration and implementation of conventional and emerging technologies to meet consumer and industry demand Offers perspectives on the future direction of fermentation technologies and applications Fermentation Processes: Emerging and Conventional Technologies is ideal for microbiologists and bioprocess technologists in need of an up-to-date overview of the subject, and for instructors and students in courses such as bioprocess technology, microbiology, new product development, fermentation, food processing, biotechnology, and bioprocess engineering.
Fermentation Processes Engineering in the Food Industry (Contemporary Food Engineering)
by Carlos Ricardo Soccol Ashok Pandey Christian LarrocheWith the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes Engineering in the Food Industry explores the state of the art of
Fermentative Nutraceuticals
by Meena Sindhu Anil PanghalFermentative Nutraceuticals, the latest volume in the series Bioprocessing in Food Science, presents recent advances and breakthroughs in bioactive peptides derived from fermented foods, highlighting their applications as nutraceuticals. This volume explores opportunities for product design and innovation in food processing. Bioprocessing in Food Science is a series of volumes that comprehensively covers unit operations in food processing. This latest installment addresses the advances, breakthroughs, and challenges associated with fermentative nutraceuticals. The demand for food nutraceuticals and functional foods is growing among consumers worldwide. Academia, researchers, and the food industry are working in a fragmented manner, with technologies developed at each level often not compiled in a unified resource for stakeholders. Typically, the foods we consume are enriched with certain nutrients but deficient in others. Microbial fermentation can enhance the nutritional properties of food. Bioactive peptides produced through fermentation exhibit antioxidative, anticancer, and antidiabetic properties. Increased efforts from the food industry are needed to focus research on peptides and their applications as food-grade preservatives and functional food ingredients. This groundbreaking volume provides a comprehensive compilation of existing research, practical applications, and future research prospects. The editors and contributing experts have made an earnest effort to include every possible detail, presenting an up-to-date repository of scientific literature and their own research findings. This volume is an invaluable resource for students, researchers, product developers, and industry professionals.
Fermented Food Products
by A. Sankaranarayanan N. Amaresan D. DhanasekaranFermented food play an important proactive role in the human diet. In many developing and under developed countries, fermented food is a cheap source of nutrition. Currently, more than 3500 different fermented foods are consumed by humans throughout the world; many are indigenous and produced in small quantities, however, the consumption of many fermented foods has gradually increased. Fermented Food Products presents in-depth insights into various microbes involved in the production of fermented foods throughout the world. It also focuses on recent developments in the fermented food microbiology field along with biochemical changes that are happening during the fermentation process. • Describes various fermented food products, especially indigenous products• Presents health benefits of fermented food products• Explains mechans involved in the production of fermented foods• Discusses molecular tools and its applications and therapeutic uses of fermented foodsThe book provides a comprehensive account about diversified ethnic fermented food products. Readers will get updated information regarding various types of fermented food products and will learn the effect these fermented food products have on human health.
Fermented Foods and Beverages of the World
by Jyoti Prakash Tamang Kasipathy KailasapathyDid you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods a
Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications (Food Biology Series)
by Ana Penna Luis Nero Svetoslav TodorovDue to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American experience in the production of dairy, meat and wine. Special focus has been given to fermented fruits and vegetables as it is part of the genetic heritage of the South American continent. Pre-Columbian knowledge on preparation of various fermented food products is covered in the book.
Fermented Foods, Part II: Technological Interventions
by Didier Montet Ramesh C. RayThis book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food products through the use of biotechnology The first two sections cover the health and functional benefits of fermented foods and the latter two sections includes chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach the supermarkets all over the world.
Fermented Landscapes: Lively Processes of Socio-environmental Transformation
by Colleen C. MylesFermented Landscapes applies the concept of fermentation as a mechanism through which to understand and analyze processes of landscape change. This comprehensive conceptualization of &“fermented landscapes&” examines the excitement, unrest, and agitation evident across shifting physical-environmental and sociocultural landscapes as related to the production, distribution, and consumption of fermented products. This collection includes a variety of perspectives on wine, beer, and cider geographies, as well as the geography of other fermented products, considering the use of &“local&” materials in craft beverages as a function of neolocalism and sustainability and the nonhuman elements of fermentation. Investigating the environmental, economic, and sociocultural implications of fermentation in expected and unexpected places and ways allows for a complex study of rural-urban exchanges or metabolisms over time and space—an increasingly relevant endeavor in socially and environmentally challenged contexts, global and local.
Fermented Meat Products: Health Aspects (Food Biology Series)
by Nevijo ZdolecThis book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance, and gives a broad insight into the product’s safety and health hazards. The book considers the safety of fermented meat products through a whole food chain approach. It focuses on requirements for strict hygienic and technological procedures to prevent potential risk during the production of ready-to-eat products. The book does not aim to serve as negative publicity for meat products. Just the opposite – it points out to the complexity of prevention and control of potential hazards/risks in the production which greatly contributes to a higher total value of fermented meat products. This reference book is a result of collaborative efforts of a number of distinguished authors with international reputation from renowned institutions and it is intended to both academic and professional audience.
Fermented Milk and Dairy Products (Fermented Foods and Beverages Series #6)
by Anil Kumar PuniyaThis book examines all advanced areas of research on fermented milks and includes the most recent references available. It covers the types of products based on fermentation pattern, indigenous products, the microbiological processes involved, starter cultures involved in the production, nutritional and functional aspects, various health benefits associated with these products, and quality assurance and future prospects. All these issues linked to fermented milk and milk products are discussed in detail, using a global perspective.
Fermi Remembered
by James W. CroninNobel laureate and scientific luminary Enrico Fermi (1901-54) was a pioneering nuclear physicist whose contributions to the field were numerous, profound, and lasting. Best known for his involvement with the Manhattan Project and his work at Los Alamos that led to the first self-sustained nuclear reaction and ultimately to the production of electric power and plutonium for atomic weapons, Fermi's legacy continues to color the character of the sciences at the University of Chicago. During his tenure as professor of physics at the Institute for Nuclear Studies, Fermi attracted an extraordinary scientific faculty and many talented students—ten Nobel Prizes were awarded to faculty or students under his tutelage. Born out of a symposium held to commemorate the hundredth anniversary of Fermi's birth, Fermi Remembered combines essays and newly commissioned reminiscences with private material from Fermi's research notebooks, correspondence, speech outlines, and teaching to document the profound and enduring significance of Fermi's life and labors. The volume also features extensives archival material—including correspondence between Fermi and biophysicist Leo Szilard and a letter from Harry Truman—with new introductions that provide context for both the history of physics and the academic tradition at the University of Chicago. Edited by James W. Cronin, a University of Chicago physicist and Nobel laureate himself, Fermi Remembered is a tender tribute to one of the greatest scientists of the twentieth century. Contributors: Harold Agnew Nina Byers Owen Chamberlain Geoffrey F. Chew James W. Cronin George W. Farwell Jerome I. Friedman Richard L. Garwin Murray Gell-Mann Maurice Glicksman Marvin L. Goldberger Uri Haber-Schaim Roger Hildebrand Tsung Dao Lee Darragh Nagle Jay Orear Marshall N. Rosenbluth Arthur Rosenfeld Robert Schluter Jack Steinberger Valentine Telegdi Al Wattenberg Frank Wilczek Lincoln Wolfenstein Courtenay Wright Chen Ning Yang Gaurang Yodh
Fermi Remembered
by James W. CroninNobel laureate and scientific luminary Enrico Fermi (1901-54) was a pioneering nuclear physicist whose contributions to the field were numerous, profound, and lasting. Best known for his involvement with the Manhattan Project and his work at Los Alamos that led to the first self-sustained nuclear reaction and ultimately to the production of electric power and plutonium for atomic weapons, Fermi's legacy continues to color the character of the sciences at the University of Chicago. During his tenure as professor of physics at the Institute for Nuclear Studies, Fermi attracted an extraordinary scientific faculty and many talented students—ten Nobel Prizes were awarded to faculty or students under his tutelage. Born out of a symposium held to commemorate the hundredth anniversary of Fermi's birth, Fermi Remembered combines essays and newly commissioned reminiscences with private material from Fermi's research notebooks, correspondence, speech outlines, and teaching to document the profound and enduring significance of Fermi's life and labors. The volume also features extensives archival material—including correspondence between Fermi and biophysicist Leo Szilard and a letter from Harry Truman—with new introductions that provide context for both the history of physics and the academic tradition at the University of Chicago. Edited by James W. Cronin, a University of Chicago physicist and Nobel laureate himself, Fermi Remembered is a tender tribute to one of the greatest scientists of the twentieth century. Contributors: Harold Agnew Nina Byers Owen Chamberlain Geoffrey F. Chew James W. Cronin George W. Farwell Jerome I. Friedman Richard L. Garwin Murray Gell-Mann Maurice Glicksman Marvin L. Goldberger Uri Haber-Schaim Roger Hildebrand Tsung Dao Lee Darragh Nagle Jay Orear Marshall N. Rosenbluth Arthur Rosenfeld Robert Schluter Jack Steinberger Valentine Telegdi Al Wattenberg Frank Wilczek Lincoln Wolfenstein Courtenay Wright Chen Ning Yang Gaurang Yodh
Fermi Surface and Quantum Critical Phenomena of High-Temperature Superconductors
by Carsten Matthias PutzkeThis thesis provides a detailed introduction to quantum oscillation measurement and analysis and offers a connection between Fermi surface properties and superconductivity in high-temperature superconductors. It also discusses the field of iron-based superconductors and tests the models for the appearance of nodes in the superconducting gap of a 111-type pnictide using quantum oscillation measurements combined with band structure calculation. The same measurements were carried out to determine the quasiparticle mass in BaFe2(As1-xPx)2, which is strongly enhanced at the expected quantum critical point. While the lower superconducting critical field shows evidence of quantum criticality, the upper superconducting critical field is not influenced by the quantum critical point. These findings contradict conventional theories, demonstrating the need for a theoretical treatment of quantum critical superconductors, which has not been addressed to date. The quest to discover similar evidence in the cuprates calls for the application of extreme conditions. As such, quantum oscillation measurements were performed under high pressure in a high magnetic field, revealing a negative correlation between quasiparticle mass and superconducting critical temperature.
Ferrites and Multiferroics: Fundamentals to Applications (Engineering Materials)
by Gagan Kumar Bhargava Sumit Bhardwaj Mahavir Singh Khalid Mujasam BatooThis book highlights the fundamentals of ferrites and multiferroic materials with special attention to their structure, types, and properties. It presents a comprehensive survey about ferrite and multiferroic materials, in areas significant to research and development in academia as well as in industry. The book discusses various types of methods applied for their synthesis and characterizations. This book is concerned with the fascinating class of materials with the promise for wide-ranging applications, including electromagnets, magnetic fluid hyperthermia, antenna applications, memory devices, switching circuits, bio-medical applications, actuators, magnetic field sensors and water purification, etc.
Ferroalloys: Theory and Practice (Topics in Mining, Metallurgy and Materials Engineering)
by Mikhail Gasik Viktor Dashevskii Aitber BizhanovThis book outlines the physical and chemical foundations of high-temperature processes for producing silicon, manganese and chromium ferroalloys, alloys of molybdenum, vanadium, titanium, alkaline earth and rare earth metals, niobium, zirconium, aluminum, boron, nickel, cobalt, phosphorus, selenium and tellurium, iron-carbon alloys by carbon, silicone and aluminothermic methods. The chapters introduce the industrial production technologies of these groups of ferroalloys, the characteristics of charge materials, and the technological parameters of the melting processes. A description of ferroalloy furnaces is given in detail. Topics such as waste recycling, fines agglomeration technologies, and environmental issues are considered.
Ferrocement: Proceedings of the Fifth International Symposium
by Pj. Nedwell R. N. SwamyFerrocement is a versatile, construction material, with applications in low cost housing, rehabilitation, strengthening and repair of structures. This book presents the latest developments in research and application of the material.
Ferroelectric Crystals for Photonic Applications
by Pietro Ferraro Simonetta Grilli Paolo De NataleThis book deals with the latest achievements in the field of ferroelectric domain engineering and characterization at micro- and nano-scale dimensions and periods. The book collects the results obtained in the last years by world scientific leaders in the field, thus providing a valid and unique overview of the state-of-the-art and also a view to future applications of those engineered and used materials in the field of photonics. The second edition covers the major aspects of ferroelectric domain engineering and combines basic research and latest updated applications such as challenging results by introducing either new as well as extended chapters on Photonics Crystals based on Lithium Niobate and Lithium Tantalate crystals; generation, visualization and controlling of THz radiation; latest achievements on Optical Parametric Oscillators for application in precise spectroscopy. Further more recent advancements in characterization by probe scanning microscopy and optical methods with device and technological orientation. A state-of-the-art report on periodically poled processes and their characterization methods are provided on different materials (LiNbO3, KTP) furnishing update research on ferroelectric crystal by extending materials research and applications.
Ferroelectric Devices: Research Misconceptions And Rectifications (Materials Engineering Ser.)
by Kenji UchinoUpdating its bestselling predecessor, Ferroelectric Devices, Second Edition assesses the last decade of developments—and setbacks—in the commercialization of ferroelectricity. Field pioneer and esteemed author Uchino provides insight into why this relatively nascent and interdisciplinary process has failed so far without a systematic accumulation of fundamental knowledge regarding materials and device development. Filling the informational void, this collection of information reviews state-of-the-art research and development trends reflecting nano and optical technologies, environmental regulation, and alternative energy sources. Like the first edition, which became a standard in the field, this volume provides a general introduction to ferroelectrics with theoretical background. It then addresses practical design and device manufacturing, including recently developed processes and applications. Updating old data with a forecast of future developments, the text analyzes improvements to original ferroelectric devices to aid the design process of new ones. The second edition includes new sections on: Pb-free piezoelectrics Size effect on ferroelectricity Electrocaloric devices Micro mass sensor Piezoelectric energy harvesting Light valves and scanners Multi-ferroic devices, including magneto-electric sensors Uchino provides a general introduction to the theoretical background of ferroelectric devices, practical materials, device designs, drive/control techniques, and typical applications. He presents frequently asked questions from students, lab demonstrations for practical understanding, and "check point" quizzes and model solutions to monitor understanding. After a thorough exploration of ferroelectric devices and their past, this book looks to the industry’s future, assessing market size and remaining reliability/lifetime issues. The author also unveils his strategy for developing "best-selling" ferroelectric devices.