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Why does Evolution Matter? The Importance of Understanding Evolution
Evolution is not merely a chapter in biology textbooks; rather, it is the mesh that embraces and connects every biological phenomenon; indeed, as Dobzhansky pointed out, nothing in biology could be understood without the evolutionary logic. The contents of this book highlight the importance of evolution in applied biological sciences such as agricultural, medical, environmental and the social sciences. Evolutionary science provides renewed ideas which can result in practical applications and tools that deal with current problems concerning humanity, such as disease, food production, and environmental destruction. Most of the topics in this book were discussed during the III Summit on Evolution which took place in the Galapagos Islands in June 2013, hosted by the Galapagos Institute for the Arts and Sciences and the Galapagos Science Institute, Universidad San Francisco de Quito.
Processing Technologies and Food Protein Digestion
Processing Technologies and Food Protein Digestion covers the effect of all the applied and emerging processing technologies, both thermal and non-thermal, on the digestion of food proteins derived from egg, milk, meat, plants, cereals, fish and seafood. Written by experts from a multidisciplinary perspective, each chapter addresses the effects of processing technologies, particularly emerging technologies such as pulsed electric field, ultrasound, high-pressure, pulsed light, and ohmic heating on the digestion of food proteins. This remarkable reference is the first compilation of available literature in the protein digestibility area. - Covers the available literature in the protein digestibility area - Presents all the applied and emerging processing technologies, both thermal and non-thermal, on the digestion of food proteins derived from egg, milk, meat, plants, cereals, fish, or seafood - Describes, in detail, the digestion of food in the human gut, with a particular focus on animal and vegetable protein digestion
Comprehensive Coordination Chemistry II
Comprehensive Coordination Chemistry II (CCC II) is the sequel to what has become a classic in the field, Comprehensive Coordination Chemistry, published in 1987. CCC II builds on the first and surveys new developments authoritatively in over 200 newly comissioned chapters, with an emphasis on current trends in biology, materials science and other areas of contemporary scientific interest.
Biosystems Engineering Applications for Quality Food Production
Biosystems engineering as an integrated science combines the fields of engineering design and analysis with biological sciences to provide solutions for food production and processing problems. Since food production is an ever-growing, constantly changing food engineering frontier, it is faced with a range of dynamic problems. This new book, Biosystems Engineering Applications for Quality Food Production: Waste Valorization and New Product Development, shows how the two areas of biosystems engineering and food industry come together in an interdisciplinary way to offer solutions to these problems. The book presents the most recent advances in these two areas, ranging from the use of biodiges...
National Library of Medicine Current Catalog
First multi-year cumulation covers six years: 1965-70.
Progress in Optics
Optics has become one of the most dynamic fields of science since the first volume of Progress in Optics was published, forty years ago. At the time of inception of this series, the first lasers were only just becoming operational, holography was in its infancy, subjects such as fiber optics, integrated optics and optoelectronics did not exist and quantum optics was the domain of only a few physicists. The term photonics had not yet been coined. Today these fields are flourishing and have become areas of specialisation for many science and engineering students and numerous research workers and engineers throughout the world. Some of the advances in these fields have been recognized by awardi...
