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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.

  • Climate Change and Agricultural Ecosystems

    Current Challenges and Adaptation
    • 1st Edition
    • Krishna Kumar Choudhary + 1 more
    • English
    Climate Change and Agricultural Ecosystems explains the causative factors of climate change related to agriculture, soil and plants, and discusses the relevant resulting mitigation process. Agricultural ecosystems include factors from the surrounding areas where agriculture experiences direct or indirect interaction with the plants, animals, and microbes present. Changes in climatic conditions influence all the factors of agricultural ecosystems, which can potentially adversely affect their productivity. This book summarizes the different aspects of vulnerability, adaptation, and amelioration of climate change in respect to plants, crops, soil, and microbes for the sustainability of the agricultural sector and, ultimately, food security for the future. It also focuses on the utilization of information technology for the sustainability of the agricultural sector along with the capacity and adaptability of agricultural societies under climate change. Climate Change and Agricultural Ecosystems incorporates both theoretical and practical aspects, and serves as base line information for future research. This book is a valuable resource for those working in environmental sciences, soil sciences, agricultural microbiology, plant pathology, and agronomy.

  • Advances in Agronomy

    • 1st Edition
    • Volume 155
    • Donald L. Sparks
    • English
    Advances in Agronomy, Volume 155, the newest release in this valuable serial, 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.

  • Context

    The Effects of Environment on Product Design and Evaluation
    • 1st Edition
    • Herbert L. Meiselman
    • English
    Context: The Effects of Environment on Product Design and Evaluation addresses the environment, or context, in which we consume products and the impact of context on choice and acceptability. The book explores what context is, how it influences design by specialists, and acceptance by consumers. Chapters discuss the basics of context, food and drink in context, testing a range of other products, and other contextual variables. Historically, research on context has been done in the laboratory and various natural locations, but rapid growth in other methods to study context, including evoked contexts, immersive contexts, virtual reality contexts, and more have widened research possibilities. Appealing to the professional, academic and commercial markets, this book will be of interest to those who conduct research in product development and product testing, to those who study what controls product usage, including eating from the health perspective, and to those who make decisions about product and space development.

  • Cadmium Tolerance in Plants

    Agronomic, Molecular, Signaling, and Omic Approaches
    • 1st Edition
    • Mirza Hasanuzzaman + 1 more
    • English
    Cadmium Toxicity and Tolerance in Plants: Agronomic, Genetic, Molecular and Omic Approaches presents research and latest developments on mechanisms of cadmium tolerance covering both lab and field conditions. This book contains important insights and options for minimizing Cd accumulation in plants and mitigating Cd toxicity. Topics covered include using various omics approaches to understanding plant responses to Cd, novel technologies for developing Cd tolerance and integrated breeding approaches to mitigate Cd stress in crops. Cadmium Toxicity and Tolerance in Plants: Agronomic, Genetic, Molecular and Omic Approaches is a valuable resource for both researchers and students working on cadmium pollution and plant responses as well as related fields of environmental contamination and toxicology.

  • Evaluation Technologies for Food Quality

    • 1st Edition
    • Jian Zhong + 1 more
    • English
    Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning electron microscopy, and other nanomaterial-based methods. All topics cover basic principles, procedures, advantages, limitations, recent technology development, and application progress in different types of foods. This book is a valuable resource for scientists in the field of food science, engineering, and professionals in the food industry, as well as for undergraduate and postgraduate students studying food quality evaluation technology.

  • Ecosystem Consequences of Soil Warming

    Microbes, Vegetation, Fauna and Soil Biogeochemistry
    • 1st Edition
    • Jacqueline E. Mohan
    • English
    Ecosystem Consequences of Soil Warming: Microbes, Vegetation, Fauna and Soil Biogeochemistry focuses on biotic and biogeochemical responses to warmer soils including plant and microbial evolution. It covers various field settings, such as arctic tundra; alpine meadows; temperate, tropical and subalpine forests; drylands; and grassland ecosystems. Information integrates multiple natural science disciplines, providing a holistic, integrative approach that will help readers understand and forecast future planetwide responses to soil warming. Students and educators will find this book informative for understanding biotic and biogeochemical responses to changing climatic conditions. Scientists from a wide range of disciplines, including soil scientists, ecologists, geneticists, as well as molecular, evolutionary and conservation biologists, will find this book a valuable resource in understanding and planning for warmer climate conditions.

  • Aging, Nutrition and Taste

    Nutrition, Food Science and Culinary Perspectives for Aging Tastefully
    • 1st Edition
    • Jacqueline B. Marcus
    • English
    Approximately 380 million people worldwide are 60 years of age or older. This number is predicted to triple to more than 1 billion by 2025. Aging, Nutrition and Taste: Nutrition, Food Science and Culinary Perspectives for Aging Tastefully provides research, facts, theories, practical advice and recipes with full color photographs to feed the rapidly growing aging population healthfully. This book takes an integrated approach, utilizing nutrition, food science and the culinary arts. A significant number of aging adults may have taste and smell or chemosensory disorders and many may also be considered to be undernourished. While this can be partially attributed to the behavioral, physical and social changes that come with aging, the loss or decline in taste and smell may be at the root of other disorders. Aging adults may not know that these disorders exist nor what can be done to compensate. This text seeks to fill the knowledge gap. Aging, Nutrition and Taste: Nutrition, Food Science and Culinary Perspectives for Aging Tastefully examines aging from three perspectives: nutritional changes that affect health and well-being; food science applications that address age-specific chemosensory changes, compromised disease states and health, and culinary arts techniques that help make food more appealing to diminishing senses. Beyond scientific theory, readers will find practical tips and techniques, products, recipes, and menus to increase the desirability, consumption and gratification of healthy foods and beverages as people age.

  • Caffeinated and Cocoa Based Beverages

    Volume 8. The Science of Beverages
    • 1st Edition
    • Alexandru Grumezescu + 1 more
    • English
    Caffeinated and Cocoa Based Beverages, Volume Eight in The Science of Beverages series, covers one of the hottest topics in the current beverage industry. This practical reference takes a broad and multidisciplinary approach on the production, processing, and engineering approaches to caffeinated drinks, highlighting their biological impact and health-related interference. The book presents evidence-based examples of the benefits of caffeinated and cocoa-based beverages and analyzes the latest trends in the industry that are essential for researchers in various fields of food and beverage development, including coverage of pharmaceuticals and the biomedical fields.

  • Soilless Culture: Theory and Practice

    Theory and Practice
    • 2nd Edition
    • Michael Raviv + 2 more
    • English
    Soilless Culture: Theory and Practice, Second Edition, is the first authoritative reference book on both the theoretical and practical aspects of growing plants without the use of soil. It is the go-to source for those involved in this practice, focusing on hydroponics and advancements in technologies and methodologies. The book builds on the thorough presentation of both physical and chemical properties of various soilless growing media, also addressing how these properties affect plant performance in basic horticultural operations, such as irrigation and fertilization. In addition, the book describes the latest technical advancements and methodologies, including run-to-waste, re-circulation and closed systems.

  • Alcoholic Beverages

    Volume 7: The Science of Beverages
    • 1st Edition
    • Alexandru Grumezescu + 1 more
    • English
    Alcoholic Beverages, Volume Seven in The Science of Beverages series, is a multidisciplinary resource for anyone who needs deeper knowledge on the most recent approaches in beverage development, technology, and engineering, along with their effects on beverage composition, quality, sensory and nutritional features. The book discusses main alcoholic beverages, such as spirits and wines that are thoroughly analyzed in terms of production, sustainability, and future perspectives. It offers examples of the new trends and the most recent technologies and approaches in the industry of alcoholic drinks.

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