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.

  • Science of Gluten-Free Foods and Beverages

    • 1st Edition
    • June 22, 2016
    • 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
    • June 21, 2016
    • 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
    • June 20, 2016
    • 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
    • June 18, 2016
    • 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
    • June 14, 2016
    • 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.

  • Emulsions

    • 1st Edition
    • Volume 3
    • June 13, 2016
    • Alexandru Grumezescu
    • English
    Emulsions, the third volume of the Nanotechnology in the Food Industry series, is an invaluable resource for anyone in the food industry who needs the most recent information about scientific advances in nanotechnology on this topic. This volume focuses on basic and advanced knowledge about nanoemulsion, and presents an overview of the production methods, materials (solvents, emulsifiers, and functional ingredients), and current analytical techniques that can be used for the identification and characterization of nanoemulsions. The book also discusses the applications of nanoemulsion with special emphasis on systems suitable for utilization within the food industry. This book is useful to a wide audience of food science research professionals and students who are doing research in this field, as well as others interested in recent nanotechnological progress worldwide.

  • Artificial Photosynthesis

    • 1st Edition
    • Volume 79
    • June 13, 2016
    • 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
    • June 13, 2016
    • 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.

  • Bubbles in Food 2

    Novelty, Health and Luxury
    • 1st Edition
    • June 11, 2016
    • Grant Campbell
    • English
    Bubbles give novelty and distinctiveness to many food and drink products including the most important and interesting ones such as bread, beer, ice cream, whipped cream, soufflés and champagne. Understanding the creation and control of bubbles in food products is key to the success of the domestic chef or the industrial food manufacturer. This new volume presents the proceedings of the conference Bubbles in Food 2: Novelty, Health and Luxury. This book is fully updated and expanded from the original Bubbles in Food book published in 1999. This new title brings together up-to-date information on the latest developments in this fast moving area. Bubbles in Food 2 includes novel experimental techniques for measuring and quantifying the aerated structure of foods (e.g. ultrasonics, MRI imaging, X-ray tomography, microscopy, rheology, image analysis), and novel analytical approaches for interpreting aerated food properties and behavior. These techniques and approaches provide stimulus for new product development or for enhancing the understanding of the manufacture of existing products, leading to enhanced quality and greater product differentiation. Bubbles in Food 2: Novelty, Health and Luxury aims to enhance the appreciation of aerated foods and to provide stimulation and cross fertilisation of ideas for the exploitation of bubbles as a novel and versatile food ingredient.

  • Wheat: Chemistry and Technology

    • 4th Edition
    • June 10, 2016
    • Khalil Khan
    • English
    Wheat science has undergone countless new developments since the previous edition was published. Wheat: Chemistry and Technology, Fourth Edition ushers in a new era in our knowledge of this mainstay grain. This new edition is completely revised, providing the latest information on wheat grain development, structure, and composition including vital peer-reviewed information not readily available online. It contains a wealth of new information on the structure and functional properties of gluten (Ch. 6), micronutrients and phytochemicals in wheat grain (Ch. 7), and transgenic manipulation of wheat quality (Ch. 12). With the new developments in molecular biology, genomics, and other emerging technologies, this fully updated book is a treasure trove of the latest information for grain science professionals and food technologists alike. Chapters on the composition of wheat—proteins (Ch. 8), carbohydrates (Ch. 9) lipids (Ch. 10), and enzymes (Ch. 11.), have been completely revised and present new insight into the important building blocks of our knowledge of wheat chemistry and technology. The agronomical importance of the wheat crop and its affect on food industry commerce provide an enhanced understanding of one of the world’s largest food crop. Most chapters are entirely rewritten by new authors to focus on modern developments. This 480-page monograph includes a new large 8.5” x 11” two-column format with color throughout and an easy to read style. Wheat: Chemistry and Technology, Fourth Edition provides a comprehensive background on wheat science and makes the latest information available to grain science professionals at universities, institutes, and industry including milling and baking companies, and anywhere wheat ingredients are used. This book will also be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, milling, and nutritional properties of cereals. Cereal and food science graduate students will find Chapter 1 – “Wheat: A Unique Grain for the World” particularly helpful because it provides a succinct summary of wheat chemistry.

Related subjects