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Beef Cattle Feeding and Nutrition is the third in a series of books on animal feeding and nutrition. These books are designed to keep readers abreast of the rapid developments in feeding and nutrition. These developments have resulted in changes in diets, the use of new feed processing methods, improved use of by-product feeds, and more supplementation with minerals, vitamins, amino acids, and nonprotein nitrogen compounds.
The book is organized into four parts. Part I focuses on the nutrient requirements of beef cattle. Beginning with a review of rumen physiology and energy requirements, the remaining chapters discuss the vitamin, mineral, and protein, requirements of beef cattle. Part II on feedingstuffs includes studies on pasture and other forages; hay and haylage making; silage and crops for silage; and concentrates for beef cattle. Part III includes studies on breeding herd nutrition and management; and milk production and calf performance. Part IV on cattle finishing covers cattle finishing systems; feedlot disease; and economics of cattle feeding.

Presenting both the concerns and problems of beer consumption as well as the emerging evidence of benefit, Handbook of Beer Health and Disease Prevention offers a balanced view of today's findings and the potential of tomorrow's research.

From a beverage of warriors to a cheap and affordable commodity, beer has been a part of our consumption for nearly 8000 years. Like most alcoholic drinks it has been prone to abuse and in some counties the per capita consumption of beer has led to considerable health risks.

However, just as wine in moderation has been proposed to promote health, research is showing that beer -- and the ingredients in beer -- can have similar impact on improving health, and in some instances preventing disease. For example, some cancers like bladder cancers and the incidence of cardiovascular disease are reported to be lower in moderate beer drinkers. Furthermore there is a considerable body of emerging evidence to show that the anti-oxidant capacity of beers is high. It has been argued by some that the total antioxidants ingested in some beer drinkers equates that consumed by red wine drinkers.

The key to this, of course, is understanding and this volume presents a collection of the most current writings on the subject of beer and it's potential in health.

Winner of the 2009 Best Drinks and Health Book in the World - Gourmand World Cookbook Awards

*The most comprehensive coverage of the broad range of topics related to the role of beer and beer ingredients in health *Addresses the impact of beer and beer ingredients on cancers, cardiovascular disease, anti-oxidant benefits, and other health related concerns Presents a holistic view from beer brewing to the isolation of beer-related compounds. *Appropriate for scientists and researchers from a variety of fields and industries from beer production to health-care professionals *Consistent organization of each chapter provides easy-access to key points and summaries *Self-contained chapters written by subject matter experts

Biobanks represent an invaluable research tool and, as a result of their intrinsic and extrinsic nature, may be looked upon as archives or repositories largely made up of libraries, or collections of content where the content is the biological material derived from different individuals or species, representing valuable tangible assets. Biobanks analyses aspects of the commons and common intellectual property relating to the concepts of private property, not only concerning data but biological materials as well, and the advantages and disadvantages of patents in scientific research. Several recent initiatives in biomedical research have attempted to make their data freely available to others, so as to foster innovation. Many of these initiatives have adopted the open source model, which has gained widespread recognition in the computer industry. This title is structured into eight chapters and begins with an introduction, which is followed by chapters that discuss how the term ‘biobank’ came about in scientific literature; legal matters relating to biobanks; and intellectual and physical property. Later chapters comprehensively analyse the intellectual property of biobanks within the sphere of copyright; biotechnological inventions and research patentability; open data sharing in biobanks; and biobanks as commons or vault.

• Considers biobanks as both repositories and as collections of tangible assets
• Argues that the data in biobanks represents a high value intangible asset
• Explores regulatory gaps exploited by the private sector

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.

• Features new chapters on rDNA technologies, legumes, eggs, oilseed processing and fat modification, and lipid oxidation
• Offers expanded and updated material throughout, including valuable illustrations
• Edited and authored by award-winning scientists

Biochemistry of Lipids: Lipoproteins and Membranes, Volume Six, contains concise chapters that cover a wide spectrum of topics in the field of lipid biochemistry and cell biology. It provides an important bridge between broad-based biochemistry textbooks and more technical research publications, offering cohesive, foundational information.

It is a valuable tool for advanced graduate students and researchers who are interested in exploring lipid biology in more detail, and includes overviews of lipid biology in both prokaryotes and eukaryotes, while also providing fundamental background on the subsequent descriptions of fatty acid synthesis, desaturation and elongation, and the pathways that lead the synthesis of complex phospholipids, sphingolipids, and their structural variants. Also covered are sections on how bioactive lipids are involved in cell signaling with an emphasis on disease implications and pathological consequences.

• Serves as a general reference book for scientists studying lipids, lipoproteins and membranes and as an advanced and up-to-date textbook for teachers and students who are familiar with the basic concepts of lipid biochemistry
• References from current literature will be included in each chapter to facilitate more in-depth study
• Key concepts are supported by figures and models to improve reader understanding
• Chapters provide historical perspective and current analysis of each topic

Biochemistry of Thermophily covers the proceedings of a seminar held under the auspices of the U.S.-Japan Cooperative Science Program at the East-West Center in Honolulu, Hawaii on June 22-24, 1977. This seminar focuses on biochemistry of thermophilic microorganisms. It presents an achievement in the complex field of thermophiles and their unique properties.
This book discusses the fatty acid composition in several strains of moderately and extremely thermophilic bacteria, the membrane and lipid components, the biosynthesis and function of ω-cyclohexyl fatty acids, and the influence of growth temperature and lipid state on lipid and protein distribution. It then presents the ecologic and genetic aspects of thermophilic bacteria, including their morphology, surface structure, and transfection. It also examines the function and thermostability of ribosomal proteins, polypeptides, and polyamines in thermophilic bacteria. Finally, the book discusses the thermostability of proteins, the effect of amino acid substitution on conformational stability of thermophile, the thermophilic enzymes, and the physiology of thermophilic bacteria.
This book will be helpful to molecular and research biologists, teachers, and students who wish to expand their understanding on mechanisms of thermophilicity, thermostability, and thermophilic microorganisms.

Biocomposites: Design and Mechanical Performance describes recent research on cost-effective ways to improve the mechanical toughness and durability of biocomposites, while also reducing their weight.

Beginning with an introduction to commercially competitive natural fiber-based composites, chapters then move on to explore the mechanical properties of a wide range of biocomposite materials, including polylactic, polyethylene, polycarbonate, oil palm, natural fiber epoxy, polyhydroxyalkanoate, polyvinyl acetate, polyurethane, starch, flax, poly (propylene carbonate)-based biocomposites, and biocomposites from biodegradable polymer blends, natural fibers, and green plastics, giving the reader a deep understanding of the potential of these materials.

• Describes recent research to improve the mechanical properties and performance of a wide range of biocomposite materials
• Explores the mechanical properties of a wide range of biocomposite materials, including polylactic, polyethylene, polycarbonate, oil palm, natural fiber epoxy, polyhydroxyalkanoate, polyvinyl acetate, and polyurethane
• Evaluates the potential of biocomposites as substitutes for petroleum-based plastics in industries such as packaging, electronic, automotive, aerospace and construction
• Includes contributions from leading experts in this field

Natural fiber-reinforced composites have the potential to replace synthetic composites, leading to less expensive, stronger and more environmentally-friendly materials. This book provides a detailed review on how a broad range of biofibers can be used as reinforcements in composites and assesses their overall performance.

The book is divided into five major parts according to the origins of the different biofibers. Part I contains chapters on bast fibers, Part II; leaf fibers, Part III; seed fibers, Part IV; grass, reed and cane fibers, and finally Part V covers wood, cellulosic and other fibers including cellulosic nanofibers. Each chapter reviews a specific type of biofiber providing detailed information on the sources of each fiber, their cultivation, how to process and prepare them, and how to integrate them into composite materials. The chapters outline current and potential applications for each fiber and discuss their main strengths and weaknesses.

• The book is divided into five major parts according to the origins of the different biofibers - bast, leaf, seed; grass, reed and cane fibers, and finally wood, cellulosic and other fibers including cellulosic nanofibers.
• This book provides a detailed review on how a broad range of biofibers can be used as reinforcements in composites and assesses their overall performance
• The chapters outline current and potential applications for each fiber and discuss their main strengths and weaknesses