Paleontology in Ecology and Conservation: 0 2012th Edition
Author(s): Julien Louys
Publisher: Springer
Publication Date: 26 April 2012
Edition: 2012th
Language: English
Print length: 284 pages
ISBN-10: 3642250378
ISBN-13: 9783642250378
Book Description
The fossil record contains unique long-term insights into how ecosystems form and function which cannot be determined simply by examining modern systems. It also provides a record of endangered species through time, which allow us to make conservation decisions based on thousands to millions of years of information. The aim of this book is to demonstrate how palaeontological data has been or could be incorporated into ecological or conservation scientific studies. This book will be written by palaeontologists for modern ecologists and conservation scientists. Manuscripts will fall into one (or a combination) of four broad categories: case studies, review articles, practical considerations and future directions. This book will serve as both a ‘how to guide’ and provide the current state of knowledge for this type of research. It will highlight the unique and critical insights that can be gained by the inclusion of palaeontological data into modern ecological or conservation studies.
Editorial Reviews
Review
From the reviews:
“This book is aimed at researchers working in ecology and conservation who are interested in making use of the vast amount of information stored within the fossil record. The greatest strength of the book is that it teaches conservation planners how to access the vertebrate paleontological record, in order to extract the long-term demographic data that they require. … it provides the building blocks required in order to achieve greater integration between palaeo- and neo-ecology and conservation biology … .” (Elizabeth S. Jeffers, Frontiers of biogeography, Vol. 5 (1), 2013)
“This book is a must read for ecologists interested in biodiversity and the impact that human populations are having on the environment. Louys … has done a superb job of pulling together papers that highlight the interaction between the fields of paleontology and ecology. … Valuable for all ecologists and students in paleontology (earth sciences) and ecological studies, as well as students and faculty with an interest in biodiversity. Summing Up: Highly recommended. Students of all levels, researchers/faculty, and professionals/practitioners.” (T. A. Franz-Odendaal, Choice, Vol. 50 (4), December, 2012)
From the Back Cover
The fossil record contains unique long-term insights into how ecosystems form and function which cannot be determined simply by examining modern systems. It also provides a record of endangered species through time, which allow us to make conservation decisions based on thousands to millions of years of information. The aim of this book is to demonstrate how palaeontological data has been or could be incorporated into ecological or conservation scientific studies. This book will be written by palaeontologists for modern ecologists and conservation scientists. Manuscripts will fall into one (or a combination) of four broad categories: case studies, review articles, practical considerations and future directions. This book will serve as both a ‘how to guide’ and provide the current state of knowledge for this type of research. It will highlight the unique and critical insights that can be gained by the inclusion of palaeontological data into modern ecological or conservation studies.
Author(s): Christopher Boulton (Author), David Quain (Author)
Publisher: Wiley–Blackwell
Publication Date: 28 Aug. 2001
Language: English
Print length: 656 pages
ISBN-10: 0632054751
ISBN-13: 9780632054756
Book Description
Now Available for the First Time in Paperback!
This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers′ yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective.
Now available for the first time in paperback, the book is aimed at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers). It is also an essential reference source for students on brewing courses and workers in research and academic institutions.
Definitive reference work and practical guide for the industry.
easily the most comprehensive book on the subject, now reissued in paperback at a more accessible price. The wealth of detail is extraordinary and the scholarship displayed by the authors, who between them have over 50 years experience of microbiological research in the brewing industry, is exemplary. [a] splendid, well produced and clearly illustrated book. It will continue to be the definitive text for the foreseeable future. Microbiology Today, November 2006
This is a must–have book [and] will be used as a prime reference text for many years should be in every brewing library, and on the bookshelf of anyone who has an interest in brewing yeast and fermentation at the advanced level it has very rapidly become the first reference book I turn to when looking for detailed information on yeast highly recommended Inge Russell, Journal of The Institute of Brewing Vol 109, No. 2, 2003
“.a valuable resource for researchers in industry or academia interested in beer fermentation. “ Journal of Food Quality, Vol 25:3, Food & Nutrition Press Inc. “Recommended to all researchers with an interest in yeast technology and brewing fermentation” E–Streams, 2002
“This book provides a definitive review of modern and traditional brewery fermentation.” Cerevisia, Belgian Journal of Brewing and Biotechnology, Vol 30, 2005
From the Back Cover
This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers′ yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective.
Now available for the first time in paperback, the book is aimed at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers). It is also an essential reference source for students on brewing courses and workers in research and academic institutions.
About the Author
Chris Boulton, Coors Brewers Limited, Burton on Trent, UK and David Quain, red.ts Ltd, Willington, Derbyshire, UK
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