Farm Animal Surgery

Collaboratively written by top international experts and established scientists in various fields of agricultural research, this book focuses on the state of food production and sustainability; the problems with degradation of valuable sources of land, water, and air and their effects on food crops; the increasing demand of food resources; and the challenges of food security worldwide. The book provides cutting edge scientific tools and methods of research as well as solid background information that is accessible for those who have a strong interest in agricultural research and development and want to learn more on the challenges facing the global agricultural production systems.

"Molecular Wine Microbiology features rigorous scientific content written at a level comprehensible for wine professionals as well as advanced students. It includes information on production and spoilage issues, the microbial groups relevant for wine production and microbial wine safety. Microbiology has long been recognized as a key tool in studying wine production, however only recently have wine microbiology studies been addressed at a molecular level, increasing the understanding of how microbiology impacts not only the flavor quality of the wine, but also its safety. Understanding, at a molecular level, how a starter culture can impact ethanol, glycerol, volatile phenols, mannoproteins, biogenic amines or ochratoxin A of a wine are just some of the core points that must be considered in order to achieve maximium consumer acceptability while addressing safety concerns during processing and storage. While other books offer insights into the technological aspects of enology, this book is written by expert microbiologists, who explore the positive and negative impacts of gene function in the production of wine, from a microbiological point of view. Key Features. Winner of the 2012 Jury Award in Enology from the International Organisation of Vine and Wine. Presents the most current methods of studying the microbiology of wine. Includes latest identification and typing methods, reducing identification time from days and weeks to minutes and hours. Provides important knowledge about the impact of microbiological factors at the molecular level for reduction of wine spoilage and increased wine quality and safety"

"Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitamins suggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes. Interest in the use of pulses and their ingredients in food formulations is growing and several factors are contributing to this drive. Pulse Foods: Processing, Quality and Nutraceutical Applications is the first book to provide up-to-date information on novel and emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can use this knowledge to incorporate pulses into new food products. Key Features. First reference bringing together essential information on the processing technology of pulses. Addresses processing challenges relevant to legume and pulse grain processors. Delivers insights into the current state-of-art and emerging processing technologies. In depth coverage of developments in nutraceutical applications of pulse protein and carbohydrate based foods"

Soil Organic Matter: Its Nature, Its Role in Soil Formation and in Soil Fertility focuses on the contributions of soil organic matter in soil formation and fertility, including weathering, decomposition, and synthesis of humus substances. The publication first elaborates on the main stages in the history of soil humus study and ideas on the composition of soil organic matter and nature of humus substances. Discussions focus on organic substances of individual nature, strictly humus substances in soil organic matter, and humus substances as a complex of high molecular- weight compounds. The text then examines the biochemistry of humus formation, including the role of physical, chemical, and biological factors, origin of humus substances, possible participation of lignin in the formation of humus substances, and the role of oxidizing enzymes in the synthesis of humus substances. The manuscript takes a look at the importance of organic matter in soil formation and soil fertility and the natural factors of humus formation. Topics include the role of organic matter in the weathering and decomposition of soil minerals; role of organic matter in the formation of soil structure; effect of organic matter on the growth and development of plants; and influence of chemical and physicochemical soil properties on humus formation. The publication is a dependable source material for readers interested in the influence of soil organic matter in soil formation and fertility.

Understanding the causes and contributing factors leading to outbreaks of food-borne illness associated with contamination of fresh produce continues to be a worldwide challenge for everyone from the growers of fresh-cut produce through the entire production and delivery process. Additionally researchers both at universities and in government agencies are facing an increased challenge to develop means of preventing these foodborne illness occurrences. The premise of this book is that when human pathogen contamination of fresh produce occurs, it is extremely difficult to reduce pathogen levels sufficiently to assure microbiological safety with the currently available technologies. A wiser strategy would be to avoid crop production conditions that result in microbial contamination to start. These critical, problem-oriented chapters have been written by researchers active in the areas of food safety and microbial contamination during production, harvesting, packing and fresh-cut processing of horticultural crops, and were designed to provide methods of contamination avoidance. Coverage includes policy and practices in the US, Mexico and Central America, Europe, and Japan.