Catálogo de publicaciones

Fire and Ecosystems focuses on a number of aspects of fire ecology. This book deals separately with both harmful and beneficial effects of fire on soils, soil organisms, animals, and plants.
This reference material elucidates the effects of fire on grasslands and considers the role of fire in temperate forests and related ecosystems. Four chapters are presented on a regional basis to highlight variations in responses, especially plant succession, to fire. The use of fire in land management is also explored.
This book will serve as an invaluable reference material to researchers, teachers, and land managers.

In the United States alone, deaths due to furniture and bed fires still rank as the top-most category of fire losses. The flammability of upholstered furniture is a major concern of engineers and others across a wide swath of organizations. This book was written to provide its audience with the science and engineering need to better understand the combustibility of the products they manufacture, purchase, and try to extinguish.

Beginning with a brief overview of materials, safety design and standards, the text covers topics such as flame ignition, spread, toxic gases, heat release rate (HRR), test methods, fire hazard analysis, and selected regulations in the US, UK, and EU.

Fish as Food, Volume I: Production, Biochemistry, and Microbiology discusses progress in the field of fish research. This volume is composed of 17 chapters that cover the biology, biochemistry, world production, cultivation, nutritional composition, and microbiology of fish.
The introductory chapters present some examples of the biological basis for the relationships between yield in fishery and economics. The book goes on discussing fish cultivation in Europe, Japan, and South East Asia and the factors to consider in various cultivation methods. The subsequent chapters are devoted to the nutritional value of fish, including its lipid, mineral, water, fatty acid, and protein content. A chapter considers the oxidation properties and rancidity of fish. The book also covers some problems related to fishery business, such as the production of histamine, the occurrence of non-protein nitrogenous compounds, and the rigor mortis. The concluding chapters focus on microbiological aspects of fish production. Discussions on the microbial spoilage of marine fish, crustaceans, and mollusks; the microbiology of shellfish deterioration; and the use of chemical preservatives to control microbiological fish deterioration are also included.
The book is an invaluable source primarily to food scientists and also to a wide range of research workers, including biologists, chemists, bacteriologists, parasitologists, oceanographers, nutritionists, and technologists.

Fish as Food, Volume II: Nutrition, Sanitation, and Utilization summarizes the public health aspects of fish, including fish handling and processing. This volume also discusses the global aspects of fish utilization, illustrating the key role of fisheries in many countries and major regions.
Comprised of three parts encompassing 19 chapters, the book initially discusses the protein, amino acid, vitamins, and mineral content of fish and fish oil. This volume also explains the effects of fish processing and handling on these nutritional components. The subsequent chapters present studies on the role of fish in human nutrition, focusing on the Japanese diet. The book also covers the utilization of converted fish-processing wastes to fish meal and condensed fish soluble in feeding poultry, livestock, and mink. The second part of the book focuses on food poisoning caused by fish and fishery products. This part deals with the bacterial activity in fish and related products due to water pollution and contamination. Other chapters examine Salmonella problems in the sea and the allergies and other disorders related to fish poisoning. The effect of radioactivity on marine organisms and the uptake and bioaccumulation of radionuclides in marine organisms are also discussed. Lastly, this volume presents the trends and patterns in fish and shellfish utilization.
This volume will be of considerable value primarily to fish and food scientists in general and also to public health workers, marine and fresh-water biologists, nutritionists, and sanitary engineers.