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Advances in underwater exploration, in situ observation of fish populations, as well as the development of cutting-edge technologies, provide modern insights into behaviors and strategies of fish, whose cognitive abilities have long been underestimated and undervalued. Fish Behavior 1 presents current knowledge about fish biology, ecology and ethology. In light of the most recent scientific work, this book examines the habitats exploited by fish, as well as the strategies and tactics they have adopted regarding the occupation of available territories. It also addresses communication issues between individuals during social interactions. This book is intended for researchers, teachers, master's and doctoral students in biology and biogeography, engineers and technicians responsible for the development and protection of natural environments and public aquariums, in addition to aquaculturists, fishermen, environmentalists and ecologists.

[b]FOOD CHEMISTRY[/b] [b]A manual designed for Food Chemistry Laboratory courses that meet Institute of Food Technologists undergraduate education standards for degrees in Food Science[/b] In the newly revised second edition of [i]Food Chemistry: A Laboratory Manual[/i], two professors with a combined 50 years of experience teaching food chemistry and dairy chemistry laboratory courses deliver an in-depth exploration of the fundamental chemical principles that govern the relationships between the composition of foods and food ingredients and their functional, nutritional, and sensory properties. Readers will discover practical laboratory exercises, methods, and techniques that are commonly employed in food chemistry research and food product development. Every chapter offers introductory summaries of key methodological concepts and interpretations of the results obtained from food experiments. The book provides a supplementary online Instructor’s Guide useful for adopting professors that includes a Solutions Manual and Preparation Manual for laboratory sessions. The latest edition presents additional experiments, updated background material and references, expanded end-of-chapter problem sets, expanded use of chemical structures, and: A thorough emphasis on practical food chemistry problems encountered in food processing, storage, transportation, and preparation Comprehensive explorations of complex interactions between food components beyond simply measuring concentrations Additional experiments, references, and chemical structures Numerous laboratory exercises sufficient for a one-semester course Perfect for students of food science and technology, [i]Food Chemistry: A Laboratory Manual[/i] will also earn a place in the libraries of food chemists, food product developers, analytical chemists, lab technicians, food safety and processing professionals, and food engineers.