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Elsevier

Books in Agricultural and biological sciences

The Agricultural and Biological Sciences collection advances science-based knowledge for the improvement of animal and plant life and for secure food systems that produce nutritious, novel, sustainable foods with minimal environmental impact. Food Science titles include not only those products from agriculture but all other aspects from food production to nutrition, health and safety, chemistry to security, policy, law and regulation. Biological Sciences address animal behaviour and biodiversity, organismal and evolutionary biology, entomology, marine biology and aquaculture, plant science and forestry.

  • Aquaculture

    • 1st Edition
    • Volume 38
    • English
    Approx.364 pages

  • Comprehensive Foodomics, Volume 3

    • 1st Edition
    • Alejandro Cifuentes
    • English

  • Food Fraud

    A Global Threat with Public Health and Economic Consequences
    • 1st Edition
    • Rosalee S. Hellberg + 2 more
    • English
    Food Fraud: A Global Threat With Public Health and Economic Consequences serves as a practical resource on the topic of food fraud prevention and compliance with regulatory and industry standards. It includes a brief overview of the history of food fraud, current challenges, and vulnerabilities faced by the food industry, and requirements for compliance with regulatory and industry standards on mitigating vulnerability to food fraud, with a focus on the Global Food Safety Initiative (GFSI) Benchmarking Requirements. The book also provides individual chapters dedicated to specific commodities or sectors of the food industry known to be affected by fraud, with a focus on specific vulnerabilities to fraud, the main types of fraud committed, analytical methods for detection, and strategies for mitigation. The book provides an overview of food fraud mitigation strategies applicable to the food industry and guidance on how to start the process of mitigating the vulnerability to food fraud. The intended audience for this book includes food industry members, food safety and quality assurance practitioners, food science researchers and professors, students, and members of regulatory agencies.

  • Innovative Food Analysis

    • 1st Edition
    • Charis M. Galanakis
    • English
    Innovative Food Analysis presents a modern perspective on the development of robust, effective and sensitive techniques to ensure safety, quality and traceability of foods to meet industry standards. Significant enhancements of analytical accuracy, precision, detection limits and sampling has expanded the practical range of food applications, hence this reference offers modern food analysis in view of new trends in analytical techniques and applications to support both the scientific community and industry professionals. This reference covers the latest topics across existing and new technologies, giving emphasis on food authenticity, traceability, food fraud, food quality, food contaminants, sensory and nutritional analytics, and more.

  • Sea Turtle Research and Conservation

    Lessons From Working In The Field
    • 1st Edition
    • Brad Nahill
    • English
    Sea Turtles: Field Research and Conservation is a comprehensive reference of experiences with sea turtle species from global experts. This book looks at the human side of protecting and studying these unique animals around the world, as well as the challenges involved, such as cultural differences and conducting research in remote locations.Led by a renowned expert in sea turtle conservation, this book addresses the largest issue facing sea turtle species currently; nearly all species of sea turtles are endangered due to poaching, fishing snares, climate change, and more. Chapters in this book range from the use of cutting-edge technology to learn more about this elusive reptile, to working with communities with long histories of sea turtle trade and consumption. It provides readers with firsthand accounts of sea turtle conservation efforts from conservationists based around the world and offers important suggestions and solutions for ensuring the future of these sea turtle species.Sea Turtles: Field Research and Conservation is the ideal resource for field biologist and marine conservationists, specifically those working in marine herpetology and with sea turtle species. Policymakers concerned with marine conservation, wildlife protection, and sustainable development, will also find this a useful reference for efforts and directions to enact change and save sea turtles from extinction.

  • Nutrition and Bariatric Surgery

    • 1st Edition
    • Jaime Ruiz-Tovar
    • English
    Nutrition and Bariatric Surgery discusses nutritional deficiencies and requirements that are often present with diverse bariatric techniques as main mechanisms for weight loss. In addition, the book presents strategies for early detection and supplementation in order to avoid the appearance of deficiency diseases. Finally, the summarizes protocols for the optimal nutritional management of patients undergoing bariatric surgery. Bariatric surgeons, gastroenterologists, endocrinologists, general practitioners, nutritionists, dietitians and nurses specialized in nutritional management will find this resource especially useful.

  • Enzymes

    Novel Biotechnological Approaches for the Food Industry
    • 1st Edition
    • Selim Kermasha + 1 more
    • English
    Enzymes: Novel Biotechnological Approaches for the Food Industry provides an in-depth background of the most up-to-date scientific research and information related to food biotechnology and offers a wide spectrum of biological applications. This book addresses novel biotechnological approaches for the use of enzymes in the food industry to help readers understand the potential uses of biological applications to advance research. This is an essential resource to researchers and both undergraduate and graduate students in the biotechnological industries.

  • Breadmaking

    Improving Quality
    • 3rd Edition
    • Stanley P. Cauvain
    • English
    Bread Making: Improving Quality quickly established itself as an essential purchase for baking professionals and researchers in this area. Fully revised and updated and with new chapters on Flour Lipids, and the dietary and nutritional quality of bread, this new edition provides readers with the information they need on the latest developments in bread making science and practice The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fiber breads, those made from partially baked and frozen dough and those made from non-wheat flours With its distinguished editor and international team of contributors, Bread Making: Improving Quality, Third Edition, continues to serve as the standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice.

  • Advances in Nano-Fertilizers and Nano-Pesticides in Agriculture

    A Smart Delivery System for Crop Improvement
    • 1st Edition
    • Sudisha Jogaiah + 3 more
    • English
    Advances in Nano-fertilizers and Nano-pesticides in Agriculture: A Smart Delivery System for Crop Improvement explores the use of nanotechnology for the controlled delivery of pesticides, herbicides and fertilizers that improve the safety of products while also increasing the efficiency of food production and decreased environmental pollution. The development of nanodevices such as smart delivery systems to target specific sites, as well as nanocarriers for chemical controlled release are currently important aspects in novel agriculture and require a strong foundation of understanding, not only the technology, but also the resulting impacts.

  • Chemical Changes During Processing and Storage of Foods

    Implications for Food Quality and Human Health
    • 1st Edition
    • Delia B. Rodriguez-Amaya + 1 more
    • English
    Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the major chemical changes occurring in foods during processing and storage, the mechanisms and influencing factors involved, and their effects on food quality, shelf-life, food safety, and health. Food components undergo chemical reactions and interactions that produce both positive and negative consequences. This book brings together classical and recent knowledge to deliver a deeper understanding of this topic so that desirable alterations can be enhanced and undesirable changes avoided or reduced. Chemical Changes During Processing and Storage of Foods provides researchers in the fields of food science, nutrition, public health, medical sciences, food security, biochemistry, pharmacy, chemistry, chemical engineering, and agronomy with a strong knowledge to support their endeavors to improve the food we consume. It will also benefit undergraduate and graduate students working on a variety of disciplines in food chemistry

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