It is almost axiomatic that an explosive increase in knowledge and interest concerning host immune defense mechanisms and the immune response system in general is occurring. Many new developments are evident at the interphase between the areas of immunology, infectious diseases, and host defenses to microorganisms. It is now widely rec ognized that a functioning host immune defense system consists of a variety of lymphoid cells. These include effector and affector cells consisting of both Band T cells and their progeny. Mononuclear phago cytes which are widely distributed throughout the body are also intimately involved in these processes. These cells are involved not only in the clearance of particulate matter including bacteria, viruses and fungi, but also presumably in host defense against neo plasia. Among the many triumphs of the biological revolution over the past decade or so is the rapidly developing understanding of how these cells and their products, including antibody, lymphokines, monokines, etc. , function and interact. It is now recognized that although the immune defense system is involved in defense against infectious agents, it is also now be coming quite clear that many infectious agents, including bacteria, viruses and fungi, as well as their products, can interact with the immune response system. For example, it has been long recognized that many of the "adjuvants" which enhance the immune responses in nonspecific ways are derived from microorganisms. Microbial products have marked effects on the immume response system.

Very Short Introductions: Brilliant, Sharp, Inspiring Bacteria form a fundamental branch of life. They are the oldest forms of life as we know it, and they are still the most prolific living organisms. They inhabit every part of the Earth's surface, its ocean depths, and even terrains such as boiling hot springs. They are most familiar as agents of disease, but benign bacteria are critical to the recycling of elements and all ecology, as well as to human health. In this Very Short Introduction, Sebastian G. B. Amyes explores the nature of bacteria, their origin and evolution, bacteria in the environment, and bacteria and disease. In this new edition, he examines the ethical implications of synthetic bacteria, the evolving technologies used to combat antibiotics resistance, and the role bacteria play in the evolutionary development of humans. ABOUT THE SERIES: The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area. These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challenging topics highly readable.

Sorghum and Millets: Chemistry, Technology and Nutritional Attributes, Second Edition, is a new, fully revised edition of this widely read book published by AACC International. With an internationally recognized editorial team, this new edition covers, in detail, the history, breeding, production, grain chemistry, nutritional quality and handling of sorghum and millets. Chapters focus on biotechnology, grain structure and chemistry, nutritional properties, traditional and modern usage in foods and beverages, and industrial and non-food applications. The book will be of interest to academics researching all aspects of sorghum and millets, from breeding to usage. In addition, it is essential reading for those in the food industry who are tasked with the development of new products using the grains. - Updated version of the go-to title in sorghum and millets with coverage of developments from the last two decades of research - Brings together leading experts from across the field via a world leading editorial team - Published in partnership with the AACCI - advancing the science and technology of cereals and grains

With thirty revised and updated chapters the new edition of this classic text brings benefits to professors and students alike who will find new sections on many topics concerning modern food microbiology. This authoritative book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing. It further covers food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis. In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist.

Soil science is the study of soil as a natural resource on the surface of the Earth including soil formation, classification and mapping; physical, chemical, biological, and fertility properties of soils; and these properties in relation to the use and management of soils. Soil biology is the study of microbial and faunal activity and ecology in soil. Soil life, soil biota and soil fauna are collective terms that encompasses all organisms that spend a significant portion of their life cycle within a soil profile, or at the soil-litter interface. Soils are rich ecosystems, composed of both living and non-living matter with a multitude of interaction between them. Soils play an important role in all of our natural ecological cycles. They also provide benefits through their contribution in a number of additional processes, called ecosystem services. These services range from waste decomposition to acting as a water filtration system to degrading environmental contaminants. Soil biochemistry is one of the branches of soil science dealing with the formation and decomposition of soil organic matter, biochemical reactions of carbon, nitrogen, phosphorus, sulfur, metals and xenobiotic in soils, and biochemistry of the plant-root rhizosphere. The book will suit to the needs of students, teachers, scholars and general readers.