Books in Agricultural and biological sciences

1-10 of 4161 results in All results

A Centum of Valuable Plant Bioactives

• 1st Edition
• Muhammad Mushtaq + 1 more
• Muhammad Mushtaq and Farooq Anwar
• August 26, 2021

• Paperback 978-0-12-822923-1

  9 7 8 - 0 - 1 2 - 8 2 2 9 2 3 - 1
• eBook 978-0-12-822924-8

  9 7 8 - 0 - 1 2 - 8 2 2 9 2 4 - 8

During last couple of decades, a great deal of research has explored what exactly plants contain (bioactives) and how these molecules may interact with human physiology at the molecular level. It is extremely important to know what happens to plant bioactives or their biological activities when processed or isolated under various reaction conditions. Huge numbers of extraction or food manufacturing methodologies are adversely affecting the quality of these phytonutrients so there is a prompt need to highlight these processes/methods and replace them with more novel, efficient, green, or eco-friendly ones. A Centum of Valuable Plant Bioactives is a comprehensive resource on the top 100 plant bioactives available. Chapters are grouped together by bioactives, with sections on carotenes, xanthophylls, terpenoids, steroids, polyphenols and more. This is an essential guide for botanists, food technologists and chemists, nutritionists and pharmacists. 

A Color Atlas of Diseases of Lettuce and Related Salad Crops

• 1st Edition
• Dominique Blancard, H. Lot + 1 more
• Dominique Blancard, H. Lot and B. Maisonneuve
• May 3, 2006

• eBook 978-0-08-091985-0

  9 7 8 - 0 - 0 8 - 0 9 1 9 8 5 - 0

Following the worldwide success of Dr. Blancard's volumes on Tomato Diseases and Cuncurbit Diseases, the author and his colleagues have produced a further indispensable tool for the diagnosis, understanding, and control of parasitic and non-parasitic diseases of lettuce, chicory, and endive. Two sections comprise this essential handbook. The first contains practical analytical text, over 500 color photos and diagrams and includes systematic cross-referencing between similar-looking conditions to help lead the reader to the correct diagnosis. The second section consists of Factfiles describing the pathogenic organisms that affect the crops, their biological charcteristics, and appropriate methods of protection and control. A Color Atlas of Diseases of Lettuce and Related Salad Crops is vital for every scientist, instructor, and student in agriculture, agronomy, biology, horticulture, mycology, and plant pathology, as well as serious gardeners and crop consultants.

A Complete Course in Canning and Related Processes

• 14th Edition
• Susan Featherstone
• Susan Featherstone
• February 5, 2015

• Hardback 978-0-85709-677-7

  9 7 8 - 0 - 8 5 7 0 9 - 6 7 7 - 7
• eBook 978-0-85709-685-2

  9 7 8 - 0 - 8 5 7 0 9 - 6 8 5 - 2

A Complete Course in Canning and Related Processes, Fourteenth Edition: Fundamental Information on Canning provides readers with a complete course on canning. This latest edition continues the tradition for both professionals in the canning industry and students who have benefitted from this collection for over 100 years. It contains extensively revised and expanded coverage, and the three-title set is designed to cover all phases of the canning process, including planning, processing, storage, and quality control. Major changes for the new edition include new chapters on regulation and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among other topics.

A Complete Course in Canning and Related Processes

• 14th Edition
• Susan Featherstone
• Susan Featherstone
• December 3, 2014

• Hardback 978-0-85709-678-4

  9 7 8 - 0 - 8 5 7 0 9 - 6 7 8 - 4
• eBook 978-0-85709-686-9

  9 7 8 - 0 - 8 5 7 0 9 - 6 8 6 - 9

A Complete Course in Canning is firmly established as a unique and essential guide to canning and related processes. Professionals in the canning industry and students have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage. The three-title set is designed to cover all planning, processing, storage and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion. Major changes for the new edition include new chapters on regulation and labelling that contrast the situation in different regions worldwide, updated information on containers for canned foods and new information on validation and optimization of canning processes, among many others.

A Complete Course in Canning and Related Processes

• 14th Edition
• Susan Featherstone
• Susan Featherstone
• September 4, 2015

• Hardback 978-0-85709-679-1

  9 7 8 - 0 - 8 5 7 0 9 - 6 7 9 - 1
• eBook 978-0-85709-687-6

  9 7 8 - 0 - 8 5 7 0 9 - 6 8 7 - 6

A Complete Course in Canning and Related Processes: Volume 3, Processing Procedures for Canned Food Products, Fourteenth Edition provides a complete course in canning and is an essential guide to canning and related processes. Professionals and students in the canning industry have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage. The book's three-title set is designed to cover all planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion. Major changes for the new edition include new chapters on regulation and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among many other topics.

A Complete Course in Canning and Related Processes

• 13th Edition
• D L Downing
• D L Downing
• June 1, 1996

• Hardback 978-1-84569-604-7

  9 7 8 - 1 - 8 4 5 6 9 - 6 0 4 - 7
• eBook 978-1-84569-619-1

  9 7 8 - 1 - 8 4 5 6 9 - 6 1 9 - 1

The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries. This book has been totally revised and updated by Dr Donald Downing.The books are a technical reference and textbooks for students of food technology; food plant managers; product research and development specialists; Food equipment manufacturers and salesmen; brokers; and food industry suppliers. The three books contain a total of over 1650 pages.Dr Donald Downing, Professor of food processing, New York Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit. The objective was to make the books so comprehensive that they cover all phases of processing and so complete that they could be used as textbooks in food technology courses, as well as reference manuals and instruction books for all the food processing industry, lay individuals, as well as the professional food technologist.This new edition has been totally revised and expanded over previous editions, having new sections, new products and processes, and covers subjects from creating a business plan and planning a food processing operation, through processing and into the warehousing of the finished product.

A Complete Course in Canning and Related Processes

• 13th Edition
• D L Downing
• D L Downing
• June 1, 1996

• Hardback 978-1-84569-605-4

  9 7 8 - 1 - 8 4 5 6 9 - 6 0 5 - 4
• eBook 978-1-84569-620-7

  9 7 8 - 1 - 8 4 5 6 9 - 6 2 0 - 7

The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries. This book has been totally revised and updated by Dr Donald Downing.The books are a technical reference and textbooks for students of food technology; food plant managers; product research and development specialists; Food equipment manufacturers and salesmen; brokers; and food industry suppliers. The three books contain a total of over 1650 pages.Dr Donald Downing, Professor of food processing, New York Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit. The objective was to make the books so comprehensive that they cover all phases of processing and so complete that they could be used as textbooks in food technology courses, as well as reference manuals and instruction books for all the food processing industry, lay individuals, as well as the professional food technologist.This new edition has been totally revised and expanded over previous editions, having new sections, new products and processes, and covers subjects from creating a business plan and planning a food processing operation, through processing and into the warehousing of the finished product.

A Complete Course in Canning and Related Processes

• 13th Edition
• D L Downing
• D L Downing
• June 1, 1996

• Hardback 978-1-84569-606-1

  9 7 8 - 1 - 8 4 5 6 9 - 6 0 6 - 1
• eBook 978-1-84569-621-4

  9 7 8 - 1 - 8 4 5 6 9 - 6 2 1 - 4

The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries. This book has been totally revised and updated by Dr Donald Downing.The books are a technical reference and textbooks for students of food technology; food plant managers; product research and development specialists; Food equipment manufacturers and salesmen; brokers; and food industry suppliers. The three books contain a total of over 1650 pages.Dr Donald Downing, Professor of food processing, New York Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit. The objective was to make the books so comprehensive that they cover all phases of processing and so complete that they could be used as textbooks in food technology courses, as well as reference manuals and instruction books for all the food processing industry, lay individuals, as well as the professional food technologist.This new edition has been totally revised and expanded over previous editions, having new sections, new products and processes, and covers subjects from creating a business plan and planning a food processing operation, through processing and into the warehousing of the finished product.

A Complete Guide to Quality in Small-Scale Wine Making

• 1st Edition
• John Anthony Considine + 1 more
• John Anthony Considine and Elizabeth Frankish
• November 21, 2013

• Hardback 978-0-12-408081-2

  9 7 8 - 0 - 1 2 - 4 0 8 0 8 1 - 2
• eBook 978-0-12-407917-5

  9 7 8 - 0 - 1 2 - 4 0 7 9 1 7 - 5

As the wine industry has experienced a period of rapid global expansion, there is a renewed emphasis on quality and consistency even within the small winery industry. Written for the small production program, A Complete Guide to Quality in Small-Scale Wine Making is for the novice to intermediate level winemaker seeking foundational information in chemistry and sensory science as they relate to wine quality at a technical level. Drawing from personal experience as well as scientific literature, this book introduces the core concepts of winemaking before delving into methods and analysis to provide practical insights into creating and maintaining quality in the wine product.

A Complete Guide to Quality in Small-Scale Wine Making

• 2nd Edition
• John Anthony Considine + 1 more
• John Anthony Considine and Elizabeth Frankish
• August 17, 2023

• Hardback 978-0-323-99287-9

  9 7 8 - 0 - 3 2 3 - 9 9 2 8 7 - 9
• eBook 978-0-323-99288-6

  9 7 8 - 0 - 3 2 3 - 9 9 2 8 8 - 6

A Complete Guide to Quality in Small-Scale Wine Making, Second Edition is the first and only book to focus specifically on the challenges relevant to non-industrial scale production of optimal wine with a scientifically rigorous approach. Fully revised and updated with new insights on the importance of all aspects of the production of consistent, quality wine, this book includes sections on organic wine production, coverage of the selection and culturing of yeast, and the production of sparkling, ‘methode champenois’ and fortified wines. The new edition includes insights into the latest developments in flavor chemistry, production protocols, NIR and FTIR for multipurpose analysis and microplate and PCR procedures, and IR methods for essential analysis among others. Written by an expert team with real-world experience and with a multi-cultural approach, this text will provide a complete guide to all the stages of the winemaking process and evaluation, and clearly explains the chemistry that underpins it all.