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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.

  • Statistical Aspects of the Microbiological Examination of Foods

    • 3rd Edition
    • Basil Jarvis
    • English
    Statistical Aspects of the Microbiological Examination of Foods, Third Edition, updates some important statistical procedures following intensive collaborative work by many experts in microbiology and statistics, and corrects typographic and other errors present in the previous edition. Following a brief introduction to the subject, basic statistical concepts and procedures are described including both theoretical and actual frequency distributions that are associated with the occurrence of microorganisms in foods. This leads into a discussion of the methods for examination of foods and the sources of statistical and practical errors associated with the methods. Such errors are important in understanding the principles of measurement uncertainty as applied to microbiological data and the approaches to determination of uncertainty. The ways in which the concept of statistical process control developed many years ago to improve commercial manufacturing processes can be applied to microbiological examination in the laboratory. This is important in ensuring that laboratory results reflect, as precisely as possible, the microbiological status of manufactured products through the concept and practice of laboratory accreditation and proficiency testing. The use of properly validated standard methods of testing and the verification of ‘in house’ methods against internationally validated methods is of increasing importance in ensuring that laboratory results are meaningful in relation to development of and compliance with established microbiological criteria for foods. The final chapter of the book reviews the uses of such criteria in relation to the development of and compliance with food safety objectives. Throughout the book the theoretical concepts are illustrated in worked examples using real data obtained in the examination of foods and in research studies concerned with food safety.

  • Innovative Food Processing Technologies

    Extraction, Separation, Component Modification and Process Intensification
    • 1st Edition
    • Kai Knoerzer + 2 more
    • English
    Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs. The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement.

  • Insects as Sustainable Food Ingredients

    Production, Processing and Food Applications
    • 1st Edition
    • Aaron T. Dossey + 2 more
    • English
    Insects as Sustainable Food Ingredients: Production, Processing and Food Applications describes how insects can be mass produced and incorporated into our food supply at an industrial and cost-effective scale, providing valuable guidance on how to build the insect-based agriculture and the food and biomaterial industry. Editor Aaron Dossey, a pioneer in the processing of insects for human consumption, brings together a team of international experts who effectively summarize the current state-of-the-art, providing helpful recommendations on which readers can build companies, products, and research programs. Researchers, entrepreneurs, farmers, policymakers, and anyone interested in insect mass production and the industrial use of insects will benefit from the content in this comprehensive reference. The book contains all the information a basic practitioner in the field needs, making this a useful resource for those writing a grant, a research or review article, a press article, or news clip, or for those deciding how to enter the world of insect based food ingredients.

  • Science of Gluten-Free Foods and Beverages

    • 1st Edition
    • Elke Arendt + 1 more
    • English
    In genetically susceptible individuals, the ingestion of gluten and related proteins triggers an immune-mediated enteropathy known as celiac disease (CD). Recent epidemiological studies have shown that 1 in 100 people worldwide suffers from CD—a rate that establishes CD as one of the most common food intolerances. CD patients that eat wheat or related proteins, such as hordeins (barley) and secalins (rye), undergo an immunological response, localized in the small intestine, that destroys mature absorptive epithelial cells on the surface of the small intestine. Currently, the only way to treat CD is the total life-long avoidance of gluten ingestion. Therefore, people that have CD must follow a very strict diet and avoid products that contain wheat, rye, and barley. Avoiding cereals leads to a recovery from the disease and significant improvement of the intestinal mucosa and its absorptive functions. Celiac patients are not in the position to eat some of the most common foods, such as breads, pizzas, and biscuits, or to drink beer and whiskey. Because of the unique properties of gluten, producing good-quality gluten-free products is a big challenge for scientists. Science of Gluten-Free Foods and Beverages covers the work presented at the First International Conference on Gluten-Free Cereal Products and Beverages. The area of gluten-free foods and beverages is becoming more and more important, since the number of people with CD and gluten allergies is rising. In the United Kingdom, 10% of the population claims to have food allergies. This book will be extensively referenced. It is meant to give an overview of the work being carried out in the area of gluten-free science.

  • Mathematical Biology

    A Conference on Theoretical Aspects of Molecular Science
    • 1st Edition
    • T. A. Burton
    • English
    Mathematical Biology: A Conference on Theoretical Aspects of Molecular Science is a collection of papers that covers various investigations in mathematical biology. The text tackles a wide range of topics, from biological equation models up to electrical phenomena in biological systems. The coverage of the text includes existence of a periodic solution for a two predator-one prey ecosystem modeled on a chemostat; mathematical treatment of nerve conduction and cardiac purkinje fibers; and models of positional information. The book will be of great interest to students, researchers, and practitioners of biological sciences.

  • Kiwifruit

    The Genus ACTINIDIA
    • 1st Edition
    • Hongwen Huang
    • English
    Kiwifruit: The Genus ACTINIDIA includes extensive and full coverage of scientific and applied information, ranging from basic taxonomy, population genetics, and natural resources/distributi... to domestication history and breeding/cultivars, also including further information on culture and international production and commercialization. The book gathers information not previously available in the English language, providing an authoritative reference for professionals, including taxonomists, horticulturist, breeders, conservationists, kiwifruit technicians, college teachers, policymakers in the industry, and governments. In addition to those in the academic and professional sectors, horticultural and botanical enthusiasts will find the information presented highly accessible.

  • Advances in Food Traceability Techniques and Technologies

    Improving Quality Throughout the Food Chain
    • 1st Edition
    • Montserrat Espiñeira + 1 more
    • English
    Advances in Food Traceability Techniques and Technologies: Improving Quality Throughout the Food Chain covers in detail a topic of great importance to both the food industry which is obliged to provide clear and accurate labeling of their products and the government and other organizations which are tasked with verification of claims of food quality and safety. The traceability of food products is becoming ever more important as globalization continues to increase the complexity of food chains. Coverage in the book includes the wide range of technologies and techniques which have been utilized in the tracing of food products. In addition, the ways in which the misuse of food traceability will affect the quality of food is also covered throughout. The first part of the book introduces the concept of traceability in the food industry, highlighting advantages of a robust traceability and the difficulties involved in implementing them. The second part looks at the technologies used to trace products, and the third section reviews the legal requirements for food traceability in the EU, the US, and the rest of the world. The final section contains a number of case studies which evaluate how food traceability has been successfully implemented in various foods focusing on the quality of the food.

  • Environmental Stresses in Soybean Production

    Soybean Production Volume 2
    • 1st Edition
    • Mohammad Miransari
    • English
    Environmental Stress Conditions in Soybean Production: Soybean Production, Volume Two, examines the impact of conditions on final crop yield and identifies core issues and methods to address concerns. As climate and soil quality changes and issues continue to manifest around the world, methods of ensuring sustainable crop production is imperative. The care and treatment of the soil nutrients, how water availability and temperature interact with both soil and plant, and what new means of crop protection are being developed make this an important resource for those focusing on this versatile crop. The book is a complement to volume one, Abiotic and Biotic Stresses in Soybean Production, providing further insights into crop protection.

  • Artificial Photosynthesis

    • 1st Edition
    • Volume 79
    • English
    Artificial Photosynthesis, the latest edition in the Advances in Botanical Research series, which publishes in-depth and up-to-date reviews on a wide range of topics in the plant sciences features several reviews by recognized experts on all aspects of plant genetics, biochemistry, cell biology, molecular biology, physiology, and ecology.

  • Pesticides in the Soil Environment

    • 1st Edition
    • Shahamat U. Khan
    • R. J. Wakeman
    • English
    Fundamental Aspects of Pollution Control and Environmental Science, 5: Pesticides in the Soil Environment focuses on the effects of pesticide use on the quality of soil. The manuscript first offers information on the classification of pesticides and physicochemical processes affecting pesticides in soil. Topics include herbicides, fungicides, movement in soil, chemical conversion and degradation, and photodecomposition. The text then elaborates on microbial processes affecting pesticides in soil, including fumigants, fungicides, and insecticides. The text examines the occurrence and persistence of pesticide residues in soil and minimizing pesticide residues in soil. Discussions focus on persistence, bound residues, plant uptake, short residual residues, and eliminating pesticide residues. The text is a dependable reference for readers interested in the effects of pesticide use on the quality of soil.

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