Catálogo de publicaciones

Insects, Science, & Society documents the proceedings of a symposium of the same name celebrating the centennial of entomology at Cornell University. The symposium and the resulting book brought together some of the world's leading entomologists, who discussed recent advances in their diverse specialties. In commemorating the hundred years of entomology, the symposium also honors the founder of the department at Cornell, John Henry Comstock, whose investigations encompassed not only many aspects of entomology—insect taxonomy, morphology, and ecology—but also focused on practical problems of pest control.
Starting with a discussion that provides a broad perspective of the interrelationship of insects, science, and society, the remainder of the book presents the contributions made by researchers at the symposium. These contributions are organized into five parts. Part I discusses aspects of the social implications of insects. Part II deals with communication among insects. Part III examines other interactions among insects and between insects and plants. Part IV covers insect population dynamics. Part V deals with insect pest management.

China’s legal system is vast and complex, and robust scholarship on the subject is difficult to obtain. Inside China’s Legal System provides readers with a comprehensive look at the system including how it works in practice, theoretical and historical underpinnings, and how it might evolve. The first section of the book explains the Communist Party’s utilitarian approach to law: rule by law. The second section discusses Confucian and Legalist views on morality, law and punishment, and the influence such traditional Chinese thinking has on contemporary Chinese law. The third section focuses on the roles of key players (including judges, prosecutors, lawyers, and legal academics) in the Chinese legal system. The fourth section offers Chinese legal case studies in civil, criminal, administrative, and international law. The book concludes with a comparison of China’s fundamental governing and legal principles with those of the United States, in such areas as checks and balances, separation of powers, and due process.

• Uses extensive legal materials and historical documents generally unavailable to Western based academics
• Gives insider knowledge, including first-hand experience teaching law, and close involvement with judges, attorneys, and law professors in China
• Analyses legal issues from historical and cultural perspectives holistically

Insights to Neuroimmune Biology, Second Edition discusses the systemic regulatory network, coordination, organization, and interpretation of the rapidly accumulating knowledge on the topic of neuroimmune biology, with an ultimate goal of helping readers understand the function of higher organisms, including man, in their entire complexity.

This publication provides assessments and interpretations of accumulated experimental evidence, enabling the scientific community to keep abreast of essential advancements of existing knowledge as we search for greater understanding of the biology of higher organisms.

• Provides information on the importance and applicability of the field of neuroimmunology
• Describes subjects that have shown significant recent developments
• Introduces a whole new dimension to neuroimmunology by discussing Epigenetic Immunoregulation
• Investigates the mechanisms and functions of the Neuroimmune Regulatory Supersystem
• Promotes translational research in the field of neuroimmune biology
• Covers challenges, such as dealing with problems of e.g., hypothalamic regulation of immune functions, interrelationships of stress and disease, epigenetic immunoregulation, neuroprotection, and neuroimmune regulation in pregnancy.

Instrumental Analysis of Foods Recent Progress covers the proceedings of the Third International Flavor Conference held at Corfu, Greece, on July 27-30, 1983. The theme of the conference is "Instrumental Analysis of Foods and Beverages: Recent Developments". This two-volume book highlights the developments in instrumental analysis of foods and beverages, including food flavor, food packaging, and food quality.
Introductory chapters discuss European and international flavor regulations, chemical senses, and food flavor. Subsequent chapters describe gas chromatographic, mass spectrometric, and near-IR reflectance analysis of volatile components, aroma, and food flavors, along with the use of general purpose computers and integrators in the flavor laboratory. The book also examines the formation of flavor compounds, including esters, terpenoids, and glycols, and their importance to food quality evaluation, along with analysis of undesirable components in food. Lastly, it addresses quality assurance and validation of analytical data issues in food industry.
With its comprehensive review features, this book will be useful to all who are interested in food and beverage analysis and food quality.

Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality.

After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision, gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavour measurement, and non-destructive methods for food texture assessment. Further chapters highlight in-mouth measurement of food quality and emerging flavour analysis methods for food authentication. Finally, chapters in part three focus on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and fish, baked goods, dry crisp products, dairy products, and fruit and vegetables. The instrumental assessment of the sensory quality of wine, beer, and juices is also discussed.

Instrumental assessment of food sensory quality is a comprehensive technical resource for quality managers and research and development personnel in the food industry and researchers in academia interested in instrumental food quality measurement.

• Reviews the range and use of instrumental methods for measuring sensory quality
• Explores the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity
• Reviews advances in methods for instrumental assessment of food sensory quality

Instrumental Thin-Layer Chromatography delivers comprehensive coverage of this separation tool with particular emphasis on how this tool can be used in advanced laboratories and integrated into problem-solving scenarios. Significant improvements in instrumentation have outpaced the development of information resources that describe the latest state-of-the-art and demonstrate the full capabilities of TLC. This book provides a contemporary picture of the fundamentals and practical applications of TLC at a level suitable for the needs of professional scientists with interests in project management where TLC is a common tool. Compact, highly focused chapters convey essential information that defines modern TLC and how it can be effectively implemented in most areas of laboratory science. Numerous figures and tables provide access to material not normally found in a single source yet are required by working scientists.

• Contributions written by recognized authoritative and visionary experts
• Focuses on state-of-the-art instrumental thin-layer chromatography and advanced applications across many areas
• Provides guidance on the analysis of complex, dirty mixtures of compounds
• Offers a cost-effective analytic technique for laboratories working under strict budgets

The first edition of this book quickly established itself as the standard reference in its field, and the second edition consolidates this reputation. Keeping up with the rapid change in this area, there are 16 new contributors and 8 completely new chapters, as well as major revisions to existing chapters, making this second edition a substantially longer book.

Instrumentation and sensors for the food industry 2nd edition begins with two introductory chapters to set the scene, part one covers in-line measurement of food processing operations, including colour measurement, the measurement of food composition by a range of techniques, and the measurement of pressure, temperature, level, flow and viscosity. Part two reviews instrumental techniques in the quality control laboratory, including the measurement of rheological properties, texture, water and microbiological activity. Part thee has five chapters devoted to the increasingly widespread use of electronic noses, chemosensors, biosensors, immunosensors and DNA probes.

• Comprehensively revised and expanded edition of a standard work in its field
• Authoritative and practical guide to the range of instrumentation and sensors available
• Written by a distinguished international panel of experts

Some of the most original and productive research specialists in the field of particle-fluid flow systems are assembled in this book, which is an important and current reference volume. The book focuses on methods of measurement and options for engineers