Skip to main content
View Cart

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.

  • Flavor

    From Food to Behaviors, Wellbeing and Health
    • 1st Edition
    • Patrick Etiévant + 3 more
    • English
    Flavor: From Food to Behaviors, Wellbeing and Health is the first single-volume resource focused on the different mechanisms of flavor perception from food ingestion, to sensory image integration and the physiological effects that may explain food behaviors. The information contained is highly multidisciplinary, starting with chemistry and biochemistry, and then continuing with psychology, neurobiology, and sociology. The book gives coherence between results obtained in these fields to better explain how flavor compounds may modulate food intake and behavior. When available, physiological mechanisms and mathematical models are explained. Since almost half a billion people suffer from obesity and food related chronic diseases in the world, and since recent research has investigated the possible roles of pleasure linked to the palatability of food and eating pleasure on food intake, food habits, and energy regulation, this book is a timely resource on the topic. This book links these results in a logical story, starting in the food and the food bolus, and explaining how flavor compounds can reach different receptors, contribute to the emergence of a sensory image, and modulate other systems recognized as controlling food intake and food behavior. The influence of age, physiological disorders, or social environments are included in this approach since these parameters are known to influence the impact of food flavor on human behavior.

  • Peanuts: Processing Technology and Product Development

    • 1st Edition
    • Qiang Wang
    • English
    Peanuts: Processing Technology and Product Development provides an overall review of the latest peanut and peanut-related research development worldwide, including not only peanut production and processing progress, but also peanut-related product (oil, protein) production technologies, and by-products utilization technologies (peptides, polyphenol, polysaccharide, and dietary fiber). The book focuses on technology practicability, and all the technologies introduced, have been partly or fully applied. It is a valuable book and important reference for technicians and R and D persons in the peanut processing industry, and can also be used as a reference book for professional teaching and scientific research in the field of food science and engineering.

  • The Stability and Shelf Life of Food

    • 2nd Edition
    • Persis Subramaniam + 1 more
    • English
    The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage. The first part of the book focuses on deteriorative processes and factors influencing shelf-life, covering aspects such as chemical deterioration, physical instability and microbiological spoilage. The effects of process and packaging on the stability and shelf-life of products are also covered in this part. Part Two reviews the methods for shelf life and stability evaluation. These include sensory evaluation methods and instrumental methods to determine food quality deterioration. The final section of the book covers stability of important ingredient categories, from oils and fats, to beverages such as beer, wine, coffee and fruit juices, in addition to bakery products and meats. With updated chapters reflecting advances made in the field and with the addition of new chapters covering the stability and shelf-life a variety of products, this new edition will provide the latest research for both academics working in the field of food quality as well as providing essential information for food scientists working in industry.

  • Advances in the Study of Behavior

    • 1st Edition
    • Volume 48
    • Marc Naguib
    • English
    Advances in the Study of Behavior was initiated over 40 years ago to serve the increasing number of scientists engaged in the study of animal behavior. This volume makes another important contribution to the development of the field by presenting theoretical ideas and research findings to professionals studying animal behavior and related fields.

  • Developing Food Products for Consumers with Specific Dietary Needs

    • 1st Edition
    • Steve Osborn + 1 more
    • English
    Developing Food Products for Customers with Specific Dietary Needs explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of increasing medical conditions related to food intake that have emerged in the past few decades. From increased fat and sugar intake leading to higher levels of obesity, to greater levels of coeliac disease, the ingredients and nutritional content of food is becoming more and more important. Additionally, consumers are following particular diets for many different reasons, be it health related, or for religious or moral reasons. The first part of the book looks, in detail, at the organizational structure required within a company to allow for the development of food products which meet the needs of these customers, while the second part presents a number of case studies highlighting the development of food products for various dietary requirements. Precise coverage includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods, as well as the development of organic and vegetarian products for consumers who are following diets for personal reasons. The potential solutions for developing foods for customers who have specific dietary needs are likely to include both ingredients and technology developments. The ingredients area includes simple reductions as well as replacement strategies, whilst technology will be applied to both the ingredient itself and the host food product. All are aimed at maintaining the product quality as perceived by the customer.

  • Novel Approaches of Nanotechnology in Food

    • 1st Edition
    • Volume 1
    • Alexandru Grumezescu
    • English
    Novel Approaches of Nanotechnology in Food, a volume in the Nanotechnology in the Agri-Food Industry series, represents a summary of the most recent advances made in the field of nanostructured materials that have significant impact on the agri-food industry. Because the current food market needs innovation, nanotechnology coupled with novel interdisciplinary approaches and processing methods has enabled important advances that have the potential to revolutionize agri-food sector. Nanotechnology can serve to resolve challenges faced by the food and bioprocessing industries for developing and implementing systems that can produce qualitative and quantitative foods that are safe, sustainable, and ecofriendly. This book is a valuable resource for scientists, researchers, and engineers in food science and biotechnology fields, as well as students who want information on cutting-edge technologies.

  • Healthgrain Methods

    Analysis of Bioactive Components in Small Grain Cereals
    • 1st Edition
    • Peter Shrewry
    • English
    The explosion of interest around the health benefits of whole grains has led to a new focus on the bioactive components of cereals, including their location and physiological effects. Grains are an important source of minerals (notably selenium, iron and zinc) and vitamins, such as folate. These nutrients are often degraded or removed by the milling or polishing of the grain to provide refined products. Measurements of these components require methodologies for analysis that must be accurate and reproducible and that provide adequate samples to allow wide screening. The work of the 47 prominent international food scientists presented in this comprehensive volume is the direct result of the European Union’s Framework 6 HEALTHGRAIN program which focuses on the role of wholegrain cereals in reducing the risk of metabolic syndrome-related diseases. The development of routine analytical methods for this group of essential phytochemical and dietary fiber components will help food companies improve the health benefits of their products as well as their abilities to measure the bioactive ingredients in cereal-based foods.

  • Biochar Application

    Essential Soil Microbial Ecology
    • 1st Edition
    • T. Komang Ralebitso-Senior + 1 more
    • English
    Biochar Application: Essential Soil Microbial Ecology outlines the cutting-edge research on the interactions of complex microbial populations and their functional, structural, and compositional dynamics, as well as the microbial ecology of biochar application to soil, the use of different phyto-chemical analyses, possibilities for future research, and recommendations for climate change policy. Biochar, or charcoal produced from plant matter and applied to soil, has become increasingly recognized as having the potential to address multiple contemporary concerns, such as agricultural productivity and contaminated ecosystem amelioration, primarily by removing carbon dioxide from the atmosphere and improving soil functions. Biochar Application is the first reference to offer a complete assessment of the various impacts of biochar on soil and ecosystems, and includes chapters analyzing all aspects of biochar technology and application to soil, from ecogenomic analyses and application ratios to nutrient cycling and next generation sequencing. Written by a team of international authors with interdisciplinary knowledge of biochar, this reference will provide a platform where collaborating teams can find a common resource to establish outcomes and identify future research needs throughout the world.

  • Pine Bark Beetles

    • 1st Edition
    • Volume 50
    • English
    Pine Bark Beetles, the latest release in the Advances in Insect Physiology series, provides readers with the latest interdisciplinary reviews on the topic. It is an essential reference source for invertebrate physiologists, neurobiologists, entomologists, zoologists, and insect chemists.

  • Agricultural Law and Economics in Sub-Saharan Africa

    Cases and Comments
    • 1st Edition
    • Frederick Owusu Boadu
    • English
    Agricultural Law in Sub-Saharan Africa: Cases and Comments introduces the subject of agricultural law and economics to researchers, practitioners, and students in common law countries in Sub-Saharan Africa, and presents information from the legal system in Botswana, Gambia, Ghana, Lesotho, Malawi, Nigeria, Sierra Leone, South Africa, Swaziland, Tanzania, Zambia, and Zimbabwe. The law and economics approach entails the use of quantitative methods in research. This is consistent with the expectations in an applied economics field such as agricultural economics. Covering the general traditional law topics in contracts, torts, and property, the book goes further to introduce cutting-edge and region-relevant topics, including contracts with illiterate parties, contract farming, climate change, and transboundary water issues. The book is supported by an extensive list of reference materials, as well as study and enrichment exercises, to deepen readers’ understanding of the principles discussed in the book. It is a learning tool, first and foremost, and can be used as a stand-alone resource to teach the subject matter of agricultural law and economics to professionals new to the subject area as well as to students in law school, agricultural economics, economics, and inter-disciplinary classes.

Related subjects