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The Ideas and Influence of Alan Williams
BE REASONABLE: DO IT MY WAY! The sign on Alan Williams' desk revealed his sense of humour, a man who invited and relished debate, but always recognising that intellectual pursuits were a means to a practical end. Perhaps best known for his work within cost-benefit analysis, Alan Williams was a man of principles who developed guiding values in healthcare economics that embraced and encouraged active intellectual engagement and progression. He was concerned with the philosophical and ethical issues that underpin decision making and his courageous intellectual battles bore new ideas and revised ideology. This compilation of papers and further discussions arising from the Alan Williams tribute conference provides an analysis of the evolution and current status of key concepts in the field. It is highly recommended for health economics professionals and students.
The Rumen Protozoa
All ruminants are dependent on the microorganisms that live in their forestomach - the rumen - to break down ingested feed constituents into a form that the host animal can utilize. Protozoa are part of this complex ruminal population and are essential for the nutritional well-being and productivity of the host ruminant. Over 30 different genera (nearly 300 species) of protozoa from the rumen ecosystem have been described since their initial discovery nearly 150 years ago. This book brings together, for the first time, the available information on these protozoa. It comprehensively describes the characteristic anatomical features of value for their identification and includes detailed sections on techniques and methodologies for the isolation and cultivation of these fastidious, oxygen-sensitive microorganisms. Their occurrence, biochemistry, physiology, and role in the ruminal ecosystem are fully reviewed. Particular emphasis is given to potential improvement of the nutrition and productivity of the host ruminant through manipulation of the protozoal population and its activities.
Current Catalog
First multi-year cumulation covers six years: 1965-70.
Advances in Microbial Ecology
Kevin Marshall is a hard act to follow. Volume 13 of Advances in Microbial Ecology has been produced by a new editorial board, and we, the members of that board, are delighted to have the opportunity to pay tribute to Kevin's achievements. In his time as Series Editor, the quality of the chapters submitted and the range of subject matter covered have ensured an expanding and more stimulated readership. This represents a considerable achievement, given the growth in the number of review volumes and the increasing tendency for journals to publish review articles. The achievement was reached not only through metic ulous attention to quality and detail but also by providing a forum for the expre...
Anaerobic Fungi
Uniting-for the first time-current information on anaerobic fungi from a number of different disciplines, this unique reference examines the taxonomy, physiology, biochemistry, molecular biology, and ecology of anaerobic fungi-focusing on fungi from the rumen and other gut environments such as the cecum and hindgut of nonruminant herbivores. Anaerobic Fungi Presents new techniques for culturing anaerobic fungi! analyzes the isolation, culture, and survival of anaerobic fungi describes the nucleic acids of anaerobic fungi, gene cloning, and the establishment of molecular phylogeny discusses the fermentation of carbohydrates explains how anaerobic fungi interact with other microorganisms investigates the ultrastructure of plant cell walls degraded by fungi details the effects of diet on fungal populations delineates specific procedures for quantifying anaerobic fungi outlines potential directions for future research in molecular genetics and more!
Handbook of Food and Beverage Fermentation Technology
Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Presenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable ...
