Elsevier science technology academic press aug 2016 (2 resultados)

Buch. Condición: Neu. Neuware - Insect Ecology: An Ecosystem Approach, Fourth Edition, follows a hierarchical organization that begins with relatively easy-to-understand chapters on adaptive responses of insect populations to various environmental changes, disturbances, and anthropogenic activities, how insects find food and habitat resources, and how insects allocate available energy and nutrients. Chapters build on fundamental information to show how insect populations respond to changing environmental conditions, including spatial and temporal distribution of food and habitat. The next section integrates populations of interacting species within communities and how these interactions determine structure of communities over time and space. Other works in insect ecology stop there, essentially limiting presentation of insect ecology to evolutionary responses of insects to their environment, including the activities of other species. The unique aspect of this book is its four chapters on ecosystem structure and function, and how herbivores, pollinators, seed predators, and detritivores drive ecosystem dynamics and contribute to ecosystem stability. …

Taschenbuch. Condición: Neu. Neuware - This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry. Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals, legumes, fruits and vegetables, milk, and eggs. Section II reviews the processing of foods such as brewing, cheese and yogurt, oilseed processing as well as the role of non-enzymatic browning. Section III on spoilage includes a comprehensive review of enzymatic browning, lipid oxidation and milk off-flavors. The final section covers the new and rapidly expanding area of rDNA technologies. This book provides transitional coverage that moves the reader from concept to application. …