The collation of information on research and data will be of applied value to researchers, university students, end users and policy authorities in the EU and worldwide. Phytochemistry, the Military and Health: Phytotoxins and Natural Defenses comes as a response to the gap that there has for so long existed between phytochemistry and survival of both service personnel and civilian communities during and after conflicts.
Armed conflicts cause a lot of devastation to communities and should be avoided as much as it can be possible. The devastation is usually evident in service provisions such as Health, Education, Water, and Food among many others.
Both service personnel and civilians are affected to various degrees. Going with untreated wounds, communicable and non-communicable diseases for weeks with no medical interventions due to the conflicts, disease burdens heavily weigh down on communities as well as security personnel. To make the situation even more complicated, masses of people are forced to migrate for safety and security reasons, likely going with diseases along wherever they go. In such instances, phytochemicals become handy in providing solutions from first aid, basic analgesia, antimicrobials, and the general improvement of health.
Phytochemicals are known to play a major role in the day to day management of diseases and health. There has been much research into their effectiveness as community medicines and as alternatives to conventional drugs. However, the role that phytochemicals play in the military, counterterrorism, and security has been overlooked. Phytochemistry, the Military and Health: Phytotoxins and Natural Defenses discusses the roles that phytochemicals play as friends and foes in the military, including insights aimed to help develop antidotes against phytochemicals and other chemical agents used maliciously as weapons.
Filling a gap between drug discovery, security, and emergency medicine, this book describes which plants can be categorized for protection and controls, which can be helpful in times of conflicts and soon after conflicts, in military operations, and those that can be used as deterrents and as emergency medicines. Carefully designed to show the contribution that phytochemicals play in safety and security, this book is useful for researchers, regulators and anyone interested in plant chemistry.
Covers the contribution that phytochemicals play in safety and security Contains insights that will help in the development of antidotes against phytochemical and other chemical weapons Categorizes plants in terms of their usefulness as well as the potential security risks they possess. The volume reviews different types of bioactive components associated with food fermentation and their impact on human health. The diversity of microorganism responsible for the production of different types of fermented foods and beverages includes bacteria, yeasts, and fungi.
Biotransformation of food constituent by microorganisms occurs during fermentation processes for the production of fermented food and in the gastrointestinal tract by gut microorganisms. This biotransformation results in production of specific bioactive compounds that are responsible for a wide range of health benefits. The bioactive compounds discussed in this book includes polyphenols, bioactive peptides, fibrinolytic enzymes, gama-amino butyric acids GABA exopolysaccharides, probiotic, prebiotic, symbiotic and antinutritional factors.
These bioactive compounds are responsible for health benefits such as antioxidant, antihypertension, antimicrobial, cholesterol lowering, anticancer, obesity and antithrombotic properties.
Advanced research in the field of food fermentation and their health benefits have resulted in commercialization of some of the fermented foods as functional foods. The traditional fermented foods consumed in different parts of the world and their health benefits are discussed in detail and the book concludes with recent advances in microbial transformation during gut fermentation and their impact on human health.
There has been increasing interest among researchers on the proposed title in the last decade and the book brings updated information on research and advances in different types of health benefits exhibited by bioactive compounds in a wide range of fermented foods. Skip to content. Aquafeed Formulation. Author : Sergio F. Aquafeed Formulation Book Review:. Sustainable Aquafeeds. Author : Jose M. Sustainable Aquafeeds Book Review:. Farm made Aquafeeds. If you come across any external links that don't work, we would be grateful if you could report them to the repository administrators.
Request a copy in case the link we provided don't work. The library is currently restricted to send PDF of publications that are still for sale. You may contact bookstore seafdec. This file associated with this publication is currently under embargo. This will be available for download after the embargo date.
JavaScript is disabled for your browser. Some features of this site may not work without it. Editor Millamena, Oseni M. Coloso, Relicardo M. Fish Oil Replacement and Alternative Lipid Sources in Aquaculture Feeds is the first comprehensive review of this multifaceted, complex issue. It also addresses the crucial questions about whether or not the industry will be able to meet increasing worldwide demand for fisheries products.
After a detailed discussion on alternative lipid sources, the book discusses groundbreaking research on the use of these lipid sources as fish oil substitutes, as well as their potential advantages and challenges for use in aquafeeds. Both timely and pertinent, Fish Oil Replacement and Alternative Lipid Sources in Aquaculture Feeds is the most authoritative and comprehensive review on the substitution of fish oil in aquaculture feeds addressing the issues, science, and future directions of using sustainable alternatives.
El-Sayed Publisher : Academic Press Release Date : Genre: Medical Pages : ISBN 10 : GET BOOK Tilapia Culture Book Description : Tilapia Culture, Second Edition, covers the vital issues of farmed tilapia in the world, including their biology, environmental requirements, semi-intensive culture, intensive culture systems, nutrition and feeding, reproduction, seed production and larval rearing, stress and disease, harvesting, economics, trade, marketing, the role of tilapia culture in rural development and poverty eradication, and technological innovations in, and the environmental impacts of, tilapia culture.
In addition, the book highlights and presents the experiences of leading countries in tilapia culture, thus making it ideal for tilapia farmers and researchers who seek the most relevant research and information.
The new second edition not only brings the most updated information within each chapter, but also delivers new content on tilapia transfers, introductions and their impacts, the use of probiotics and other additives in tilapia culture, tilapia trade, including marketing, and sustainability approaches and practices, such as management practices, ecosystem approaches to tilapia culture, and value chain analyses of tilapia farming.
Presents the biology of tilapia, including taxonomy, body shapes, geographical distribution, introductions and transfers, gut morphology, and feeding habits Covers semi-intensive tilapia culture in earthen ponds, tanks, raceways, cages, recirculating systems, and aquaponics Provides the latest information on brood stock management, production of monosex tilapia, seed production, and larval rearing under different culture systems Highlights the most common infectious and non-infectious diseases affecting farmed tilapia, with a full description of disease symptoms and treatment measures Provides an in-depth exploration of tilapia economics, trade and marketing.
Fermentation represents a simple and very efficient way to preserve food in developing countries where other methods, depending on specialized instruments, are not available.
Through processes of soft chemistry and fermentation, food ingredients can be produced with improved properties such as pharmabiotics able to promote health.
Includes the most recent scientific progress with proven biological, physical and chemical applications of the food engineering process to understand fermentation Presents novel opportunities and ideas for developing and improving technologies in the food industry that are useful to researchers in food bioengineering Provides eco-friendly approaches towards components, materials and technologies developed for improvements in food quality and stability Includes valuable information useful to a wide audience interested in food chemistry and the bioremediation of new foods.
Fish Nutrition Author : Ronald W. As aquaculture is rapidly expanding, more than herbivorous and carnivorous species occupy a diverse range of ecological niches, and have therefore evolved to utilize a wide array of food sources. November 8, Biology and management of invasive apple snails. October 30, Ileal digestible amino acid values in feedstuffs for poultry. October 3, Utilization of fruit and vegetable wastes as animal feed.
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It is divided into 7 sections: Genetic resources and breeding of Opuntia CAM plants as a source of forage and energy Towards a hotter and drier world: ecophysological adaptations of Opuntia and new CAM crops Fruit production: orchard and fruit management Agro-industrial uses of CAM crops Pharmaceutical uses of CAM-crops and Cochineal Rural development and marketing.
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February 3, Climate change and food security: risks and responses. January 19, Seaweeds for livestock diets: A review. Risk profile related to production and consumption of insects as food and feed. January 11, January 6, Issues and options for crop-livestock integration in peri-urban settings. Bony fish. Soil and water interaction. Abiotic and biotic factors ppt. Related Books Free with a 30 day trial from Scribd.
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