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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.

  • Nutraceuticals and Natural Product Pharmaceuticals

    • 1st Edition
    • Charis M. Galanakis
    • English
    Nutraceuticals and Natural Product Pharmaceuticals analyzes the nutraceutical and pharmaceutical research published over the last decade, paying particular attention to applications and recovery effects. The book emphasizes the great need for both nutritionists and pharmacologists to understand how these drugs can benefit human health. Topics explore innovative sources, bioavailability, pharmacokinetics, translating novel pathways and mechanisms of action into their clinical use, personalized nutrition and natural product medicine, the convergence between nutraceuticals and western medicine, interactions between drugs, nutrients, the microbiome and lifestyles, industrial applications and commercialization, metabolomics, nano-delivery systems and function, and more. Nutritionists and pharmacists working with natural products, food scientists, nutrition researchers and those interested in the development of innovative products, nutraceuticals, pharmaceuticals and functional foods are sure to benefit from this thorough resource.

  • Lipid-Based Nanostructures for Food Encapsulation Purposes

    Volume 2 in the Nanoencapsulation in the Food Industry series
    • 1st Edition
    • Volume 2
    • English
    Lipid-Based Nanostructures for Food Encapsulation Purposes, Volume Two in the Nanoencapsulation in the Food Industry series, reviews recent studies on the formulation and evaluation of different categories of lipid-based nano-carriers and discusses how lipid nanoencapsulation is a feasible technology for the food industry. This book covers nano-emulsions, nano-liposomes, nanostructured lipid carriers and surfactant nanoparticles. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation.

  • Ecophysiology of Pesticides

    Interface between Pesticide Chemistry and Plant Physiology
    • 1st Edition
    • Talat Parween + 1 more
    • English
    Ecophysiology of Pesticides: Interface between Pesticide Chemistry and Plant Physiology is the first comprehensive overview of the physical impact of this increasingly complex environmental challenge. Designed to offer state-of-the-art knowledge, the book covers pesticide usage and its consequences on the ecophysiology of plants. It includes the challenge of policymaking in pesticide consumption and a risk analysis of conventional and modern approaches on standard usage. In addition, it summarizes research reports pertaining to the physio-ecological effects of pesticides, discusses the environmental risks associated with the over-utilization of pesticides, and covers pesticide usage on the micro-flora and rhizosphere. This book is a valuable reference for plant ecologists, plant biochemists and chemists who want to study pesticide consumption and its biochemical and physiological evaluation effects on plants. It will also be of immense help to university and college teachers and students of environmental biotechnology, environmental botany and plant ecophysiology.

  • Food Safety and Human Health

    • 1st Edition
    • Ram Lakhan Singh + 1 more
    • English
    Despite advances in hygiene, food treatment, and food processing, diseases caused by foodborne pathogens continue to constitute a worldwide public health concern. Ensuring food safety to protect public health remains a significant challenge in both developing and developed nations. Food Safety and Human Health provides a framework to manage food safety risks and assure a safe food system. Political, economic, and ecological changes have led to the re-emergence of many foodborne pathogens. The globalization of food markets, for example, has increased the challenge to manage the microbial risks. This reference will help to identify potential new approaches in the development of new microbiologically safe foods that will aid in preventing food borne illness outbreaks and provides the basic principles of food toxicology, food processing, and food safety. Food Safety and Human Health is an essential resource to help students, researchers, and industry professionals understand and address day-to-day problems regarding food contamination and safety.

  • Advances in Agronomy

    • 1st Edition
    • Volume 157
    • Donald L. Sparks
    • English
    Advances in Agronomy, Volume 157, 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.

  • Green Food Processing Techniques

    Preservation, Transformation and Extraction
    • 1st Edition
    • Farid Chemat + 1 more
    • English
    Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion…) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener. The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients.

  • Sustainable Biofloc Systems for Marine Shrimp

    • 1st Edition
    • Tzachi Matzliach Samocha
    • English
    Sustainable Biofloc Systems for Marine Shrimp describes the biofloc-dominated aquaculture systems developed over 20 years of research at Texas A&M AgriLife Research Mariculture Laboratory for the nursery and grow-out production of the Pacific White Shrimp, Litopenaeus vannamei. The book is useful for all stakeholders, with special attention given to entrepreneurs interested in building a pilot biofloc-dominated system. In addition to the content of its 15 chapters that cover topics on design, operation and economic analysis, the book includes appendices that expand on relevant topics, links to Excel sheets that assist in calculations, and video links that illustrate important operations tasks.

  • Advances in Food and Nutrition Research

    • 1st Edition
    • Volume 89
    • Fidel Toldra
    • English
    Advances in Food and Nutrition Research provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimise health. The series provides the latest advances on the identification and characterisation of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution and consumption, always having in mind its nutritional benefits and health effects.

  • The Dissection of Vertebrates

    • 3rd Edition
    • Gerardo De Iuliis + 1 more
    • English
    Detailed and concise dissection directions, updated valuable information and extraordinary illustrations make The Dissection of Vertebrates, 3rd Edition the new ideal manual for students in comparative vertebrate anatomy, as well as a superb reference for vertebrate and functional morphology, vertebrate paleontology, and advanced level vertebrate courses, such as in mammalogy, ornithology, ichthyology, and herpetology. This newly revised edition of the most comprehensive manual available continues to offer today’s more visually oriented student with a manual combining pedagogically effective text with high-quality, accurate and attractive visual references. This new edition features updated and expanded phylogenetic coverage, revisions to the illustrations and text of the lamprey, shark, perch, mudpuppy, frog, cat, pigeon, and reptile skull chapters, and new sections on amphioxus or lancelet (Branchiostoma, Cephalochodata), a sea squirt (Ciona, Urochordata), shark musculature, a gravid shark, shark embryo, cat musculature, and the sheep heart. Using the same systematic approach within a systemic framework as the first two editions, The Dissection of Vertebrates, 3rd Edition covers several animals commonly used in providing an anatomical transition sequence. Nine animals are covered: amphioxus, sea squirt, lamprey, shark, perch, mudpuppy, frog, cat, and pigeon, plus five reptile skulls, two mammal skulls, and the sheep heart.

  • The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness

    • 1st Edition
    • Charis M. Galanakis
    • English
    The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food ingredients and food products. The book covers consumer wellness as it relates to food ingredients and functional foods, alternative ingredients, food products fortified with extracts derived from food processing by-products, food products based on Omega-3 polyunsaturated fatty acids and their health effects, selected superfoods and related super diets, edible insects, microalgae as health ingredients for functional foods and spirulina related products, fruit-based functional foods, pro- and pre-biotics, gluten-free products, and bioaromas. Food scientists, food technologists and nutrition researchers working on food applications and food processing will find this book extremely useful. In addition, those interested in the development of innovative products and functional foods will also benefit from this reference, as will students who study food chemistry, food science, technology, and food processing in postgraduate programs.

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