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Traditional European Breads
This text comprehensively covers the rituals, traditions and receipts of ancestral processes of bread making from multiple countries, including the scientific and technological character of the science of bread making and sourdough biotechnology. Individual chapters cover the scientific aspects of bread making in different cultures and traditions as well as the technological phenomena occurring during the bread making process, utilizing the full network of SOURDOMICS from the COST initiative. Pictures and illustrations are used to explain the science behind bread making processes and the cultural, historical and traditional elements associated with bread making in multiple countries. Authore...
Genetics and epigenetics: Plausible role in development of climate resilient crops
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Developing Sustainable and Health-Promoting Cereals and Pseudocereals
Developing Sustainable and Health Promoting Cereals and Pseudocereals: Conventional and Molecular Breeding reviews the most recent developments in the fields of cereal and pseudocereal breeding, with particular emphasis on the latest biotechnological techniques likely to lead to breakthrough changes in plant breeding. The book provides comprehensive information on the use of genetic resources or pre-breeding activities to improve health-related properties of cereals and pseudocereals. The text also explores targeted field-management practices and the latest in biotechnological methodologies, and offers a cohesive overview necessary for understanding the potential impacts and benefits of improved production of cereals and pseudocereals with high-nutritional value. - Includes coverage of cereals and pseudocereals in a single comprehensive volume - Focuses on sustainable circular economy, including assurance of food safety, quality, and health benefits - Examines breeding to attain robust cereal and pseudocereals with higher nutritional value and adapted to specific regions, climate change, and global warming
Handbook of Sourdough Microbiota and Fermentation
Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development links the cereal and sourdough-based microorganisms, fermentations and microbial metabolites with food hygiene and safety, functional and health promoting properties, and their potential interest to be employed in the agro-food sector and beyond. Structured in a way that provides the latest findings and most recent approaches and trends on sourdough this book also emphasizes the biotechnological aspects, such as fermentation, food processing and the use of beneficial microorganisms and their metabolites in different ways and in different industries. Written by experts from a multidiscipli...
Materials for Total Joint Arthroplasty
"The replacement of a degenerated joint such as the hip and knee is one of the most outstanding interventions that allows the medical community to restore the patient's quality of life. However, today's patient is increasingly younger and more active and this presents a challenge for the orthopaedic community as a greater demand has been created for a longer lasting artificial joint that can allow the patient to maintain their lifestyle and thus new approaches in biotribology have been focused on this area of research. This invaluable book provides a broad introduction to the boundary conditions, developments and latest research activities already available to the surgeon and offers an insight into solutions being developed for new high performance bearings in joint replacements. The contributors are leading experts in their field and this is the first complete volume to bring together such unique insights. Orthopaedic engineers, surgeons and researchers concerned with new biomaterials would find this a vital reference volume to evaluate the latest state of research in the area."--
Maize and Grace
Sometime around 1500 AD, an African farmer planted a maize seed imported from the New World. That act set in motion the remarkable saga of one of the world’s most influential crops—one that would transform the future of Africa and of the Atlantic world. Africa’s experience with maize is distinctive but also instructive from a global perspective: experts predict that by 2020 maize will become the world’s most cultivated crop. James C. McCann moves easily from the village level to the continental scale, from the medieval to the modern, as he explains the science of maize production and explores how the crop has imprinted itself on Africa’s agrarian and urban landscapes. Today, maize ...
UHMWPE Biomaterials Handbook
UHMWPE Biomaterials Handbook describes the science, development, properties and application of of ultra-high molecular weight polyethylene (UHMWPE) used in artificial joints. This material is currently used in 1.4 million patients around the world every year for use in the hip, knee, upper extremities, and spine. Since the publication of the 1st edition there have been major advances in the development and clinical adoption of highly crosslinked UHMWPE for hip and knee replacement. There has also been a major international effort to introduce Vitamin E stabilized UHMWPE for patients. The accumulated knowledge on these two classes of materials are a key feature of the 2nd edition, along with ...
Genetic Improvement of Vegetable Crops
Genetic improvement has played a vital role in enhancing the yield potential of vegetable crops. There are numerous vegetable crops grown worldwide and variable degrees of research on genetics, breeding and biotechnology have been conducted on these crops. This book brings together the results of such research on crops grouped as alliums, crucifers, cucurbits, leaf crops, tropical underground and miscellaneous. Written by eminent specialists, each chapter concentrates on one crop and covers cytology, genetics, breeding objectives, germplasm resources, reproductive biology, selection breeding methods, heterosis and hybrid seed production, quality and processing attributes and technology. This unique collection will be of great value to students, scientists and vegetable breeders as it provides a reference guide on genetics, breeding and biotechnology of a wide range of vegetable crops.
