Author: Publisher:
ISBN:
Category : Psychopharmacology
Languages : en
Pages : 732
Book Description
Psychopharmacology Bulletin
Author: North American Journal of Aquaculture
Author: Cumulated Index Medicus
Author: Dissertation Abstracts International
Author: Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 896
Book Description
American Doctoral Dissertations
Author: Publisher:
ISBN:
Category : Dissertation abstracts
Languages : en
Pages : 776
Book Description
Biology of Domestic Animals
Author: Colin G. ScanesPublisher: CRC Press
ISBN: 1351648136
Category : Nature
Languages : en
Pages : 509
Book Description
There is increasing interest in the biology of domestic animals ranging from genomics, transcriptomics, metabolomics, nutritional physiology, and systems biology. This book touches on all of these, with a particular focus on topics such as domestic animals as comparative models to humans, molecular regulation of growth, metabolic efficiency, reproduction, and the impact of stress on growth and development. The book concludes with a discussion on the current and future directions for researchers.
Hormonal Regulation of Growth
Author: Herwig FrischPublisher:
ISBN:
Category : Medical
Languages : en
Pages : 332
Book Description
Quality of Fresh and Processed Foods
Author: Fereidoon ShahidiPublisher: Springer Science & Business Media
ISBN: 9780306480713
Category : Technology & Engineering
Languages : en
Pages : 368
Book Description
Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents. Obviously deterioration of quality may lead to changes in the attributes that characterize the food in its fresh or freshly processed state. In addition, quality enhancement of products may be carried out using appropriate processing techniques. Interaction of different components present with one another could have a profound effect on sensory quality of products. Meanwhile, presence of extraneous matter such as pesticides and debris may also contribute to a compromise in the quality of foods. In addition, processing often brings about changes in many attributes of food including its nutritional value. Thus, examination of process-induced changes in food products is important. In this book, a cursory account of quality attributes of fresh and processed foods is provided. The book is of interest to food scientists, nutritionists and biochemists in academia, government and industry.
Aquatic Sciences and Fisheries Abstracts
Author: The Control of Fat and Lean Deposition
Author: K.N. BoormanPublisher: Butterworth-Heinemann
ISBN: 1483162052
Category : Technology & Engineering
Languages : en
Pages : 389
Book Description
The Control of Fat and Lean Deposition is a collection of papers dealing with the methods of influencing fat and lean deposition in whole animals, such as the use of the immune response, the use of exogenously applied materials, transgenesis, or the diet itself. The papers also consider the results of fat manipulation and lean deposition on meat quality to achieve suitabilty for human consumption. Some papers review the hormonal regulation of muscle protein synthesis, degradation, and cell growth, noting that muscle protein turnover involves the regulation of cellular growth and metabolism of the whole body. Another paper investigates the surge in lipid accumulation during fattening, as well as the correlation between changes in flux or enzyme activities in growing animals to changes in lipid accretion. One paper examines the responsiveness of prenatal development of key tissues, such as skeletal tissue and adipose, to nongenetic influences. The paper also analyzes how such responsiveness influence the rate and composition of postnatal growth. Another paper discusses the observation that reducing fat content especially on the muscle tissue itself can adversely affect the eating quality and tenderness of meat. The collection is suitable for veterinarians, livestock growers, and researchers engaged in food processing and preservation.