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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.

  • Sustainability of the Food System

    Sovereignty, Waste, and Nutrients Bioavailability
    • 1st Edition
    • January 31, 2020
    • Noelia Betoret + 1 more
    • English
    Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability addresses the concept of global sustainability, focusing on three key areas of action within the food production system: food sovereignty, environmentally friendly food processes, and food technologies that increase the bioavailability of bioactive compounds. The book defines key concepts in the food production system and provides examples of specific and tailored actions that contribute to global sustainability. Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability will serve as a welcomed resource for food scientists and technologists, agriculturists, agronomic engineers, food engineers, environmental technologists, nutritionists, and post-graduate students studying bioresource technology and sustainability.

  • Introduction to the Chemistry of Food

    • 1st Edition
    • January 30, 2020
    • Michael Zeece
    • English
    Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats.

  • Advances in Agronomy

    • 1st Edition
    • Volume 160
    • January 28, 2020
    • Donald L. Sparks
    • English
    Advances in Agronomy continues to be recognized as a leading reference and first-rate source for the latest research in agronomy. Each volume contains an eclectic group of reviews by leading scientists throughout the world. As always, the subjects covered are rich, varied and exemplary of the abundant subject matter addressed by this long-running serial.

  • The Science of Grapevines

    • 3rd Edition
    • January 21, 2020
    • Markus Keller
    • English
    The Science of Grapevines, Third Edition reflects the latest insights into cultivar relationships, vascular transport, hormone action, and stress responses of grapevines. Based on the author’s many years of teaching, research and practical experience with grapevines and grape production, the book is completely revised and updated, presenting a comprehensive introduction on the physical structure of the grapevine, its organs, their functions, and their environmental interactions. While many concepts discussed are broadly applicable to plants in general, the focus is on grapevines, especially cultivated grapevines. This book enables readers to use these concepts in their own scientific research or in practical production systems. Scientifically grounded and integrating discoveries in other plant species, the book explores the physiological processes underlying grapevine form and function, their developmental and environmental control, and their implications for practical vineyard management.

  • The Genus Citrus

    • 1st Edition
    • January 21, 2020
    • Manuel Talon + 2 more
    • English
    The Genus Citrus presents the enormous amount of new knowledge that has been generated in recent years on nearly all topics related to citrus. Beginning with an overview of the fundamental principles and understanding of citrus biology and behavior, the book provides a comprehensive view from Citrus evolution to current market importance. Reporting on new insights supported by the elucidation of the citrus genome sequence, it presents groundbreaking theories and fills in previous knowledge gaps. Because citrus is among the most difficult plants to improve through traditional breeding, citrus researchers, institutions and industries must quickly learn to adapt to new developments, knowledge and technologies to address the biological constraints of a unique fruit-tree such as citrus. Despite the challenges of working with citrus, tremendous progress has been made, mostly through advances in molecular biology and genomics. This book is valuable for all those involved with researching and advancing, producing, processing, and delivering citrus products.

  • Priming-Mediated Stress and Cross-Stress Tolerance in Crop Plants

    • 1st Edition
    • January 21, 2020
    • Mohammad Anwar Hossain + 4 more
    • English
    Priming-Mediated Stress and Cross-Stress Tolerance in Crop Plants provides the latest, in-depth understanding of the molecular mechanisms associated with the development of stress and cross-stress tolerance in plants. Plants growing under field conditions are constantly exposed, either sequentially or simultaneously, to many abiotic or biotic stress factors. As a result, many plants have developed unique strategies to respond to ever-changing environmental conditions, enabling them to monitor their surroundings and adjust their metabolic systems to maintain homeostasis. Recently, priming mediated stress and cross-stress tolerance (i.e., greater tolerance to a second, stronger stress after exposure to a different, milder primary stress) have attracted considerable interest within the scientific community as potential means of stress management and for producing stress-resistant crops to aid global food security. Priming-Mediated Stress and Cross-Stress Tolerance in Crop Plants comprehensively reviews the physiological, biochemical, and molecular basis of cross-tolerance phenomena, allowing researchers to develop strategies to enhance crop productivity under stressful conditions and to utilize natural resources more efficiently. The book is a valuable asset for plant and agricultural scientists in corporate or government environments, as well as educators and advanced students looking to promote future research into plant stress tolerance.

  • Gastrulation: From Embryonic Pattern to Form

    • 1st Edition
    • Volume 136
    • January 18, 2020
    • English
    Gastrulation: From Embryonic Pattern to Form Volume 136 in the Current Topics in Developmental Biology series highlights new advances in the field, with this new volume presenting interesting chapters on D. melanogaster, Zebrafish, Chick, Mouse and Human, C. elegans, D. melanogaster Internalization, Sea urchin, Ascidians, Xenopus Internalization, Xenopus Convergent Extension, Zebrafish Epiboly, Zebrafish Internalization, Zebrafish Convergence and Extension, Chick Primitive streak formation and mesendoderm internalization, Octavian Voiculescu, Mouse Primitive streak formation and internalization, Mouse Definitive endoderm morphogenesis, Conservation of movements, and more.

  • Invertebrate Embryology and Reproduction

    • 1st Edition
    • January 18, 2020
    • Fatma El-Bawab
    • English
    Invertebrate Embryology and Reproduction deals with the practical and theoretical objectives of the descriptive embryology of invertebrates, along with discussions on reproduction in these groups of animals. It explains several morphological and anatomical expressions in the field and covers the embryology of invertebrate animals, starting from the Protozoa, to the Echinodermata, the Protochordate and Tunicates. These groups include economically important aquatic invertebrates, such as crustaceans, as well as medically important invertebrates and economic arthropods. Each chapter is preceded by the taxonomy of the discussed phylum and/or the species to enable the reader to locate the systematic position.

  • Advances in Agronomy

    • 1st Edition
    • Volume 159
    • January 16, 2020
    • Donald L. Sparks
    • English
    Advances in Agronomy, Volume 159, the latest release in this leading reference on agronomy, contains a variety of updates, including specific chapters on the Environmental Behavior of Glyphosate in Soil, Agriculture Contingency Plans for Managing Weather Aberrations and Extreme Climate Events: Development, Implementation and Impacts in India, Unmanned Aircraft Systems for Precision Weed Management Applications: Prospects and Challenges, Ratoon Rice Technology: A Green and Resource-Efficient Way for Rice Production, Growth Characteristics of Winter Wheat in China Based on GDD Comprehensive and Quantitative Analysis of Growth Characteristics of Winter Wheat in China Based on Growing Degree Days, and more.

  • Saffron

    Science, Technology and Health
    • 1st Edition
    • January 16, 2020
    • Alireza Koocheki + 1 more
    • English
    Saffron: Science, Technology and Health summarizes the scientific, technical and health aspects of this crop. Saffron possesses unique agronomical, ecological, social and physiological characteristics. And, there are various chemical components present in saffron, including carbohydrates, minerals, vitamins, color pigment, aromatic and flavoring agents. Saffron has a long history of use in traditional medicine, and in recent years, the application of saffron in the medical industry as a cancer curing and antidepressant agent has brought more attention. There is also a growing trend of saffron use in the conventional food industry, including saffron desserts, cream, butter, beverages, powders, cake mixes and soups. Intended for nutrition scientists and scientists and technologists working in the areas of food, agriculture, new product development and pharmacology.

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