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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.

  • Emerging Technologies and Management of Crop Stress Tolerance

    Volume 1-Biological Techniques
    • 1st Edition
    • April 11, 2014
    • Parvaiz Ahmad + 1 more
    • English
    Emerging Technologies and Management of Crop Stress Tolerance: Volume 1 - Biological Techniques presents the latest technologies used by scientists for improvement the crop production and explores the various roles of these technologies for the enhancement of crop productivity and inhibition of pathogenic bacteria that can cause disease. This resource provides a comprehensive review of how proteomics, genomics, transcriptomics, ionomics, and micromics are a pathway to improve plant stress tolerance to increase productivity and meet the agricultural needs of the growing human population. This valuable resource will help any scientist have a better understanding of environmental stresses to improve resource management within a world of limited resources.

  • Postharvest Handling

    A Systems Approach
    • 3rd Edition
    • April 9, 2014
    • Wojciech J. Florkowski + 3 more
    • English
    Postharvest Handling, Third Edition takes a global perspective in offering a system of measuring, monitoring, and managing produce processing to improve food quality, minimize food waste, reduce risks and uncertainties, and maximize time and resources. This unique resource provides an overview of the postharvest system and its role in the food value chain, and offers essential tools to monitor and control the handling process. It shows how to predict and combat unexpected events (e.g., spoilage), and manage the food quality and safety within a facility. Proven research methods and applications from various viewpoints are available to help you maintain high-quality produce and achieve the highest yields possible. The book also explores current challenges—including oversupply, waste, food safety, lack of resources, sustainability—and best practices for production to thrive in spite of these challenges.

  • Computational Modelling of Biomechanics and Biotribology in the Musculoskeletal System

    Biomaterials and Tissues
    • 1st Edition
    • April 8, 2014
    • Z Jin
    • English
    Computational Modelling of Biomechanics and Biotribology in the Musculoskeletal System reviews how a wide range of materials are modelled and how this modelling is applied. Computational modelling is increasingly important in the design and manufacture of biomedical materials, as it makes it possible to predict certain implant-tissue reactions, degradation, and wear, and allows more accurate tailoring of materials' properties for the in vivo environment. Part I introduces generic modelling of biomechanics and biotribology with a chapter on the fundamentals of computational modelling of biomechanics in the musculoskeletal system, and a further chapter on finite element modelling in the musculoskeletal system. Chapters in Part II focus on computational modelling of musculoskeletal cells and tissues, including cell mechanics, soft tissues and ligaments, muscle biomechanics, articular cartilage, bone and bone remodelling, and fracture processes in bones. Part III highlights computational modelling of orthopedic biomaterials and interfaces, including fatigue of bone cement, fracture processes in orthopedic implants, and cementless cup fixation in total hip arthroplasty (THA). Finally, chapters in Part IV discuss applications of computational modelling for joint replacements and tissue scaffolds, specifically hip implants, knee implants, and spinal implants; and computer aided design and finite element modelling of bone tissue scaffolds. This book is a comprehensive resource for professionals in the biomedical market, materials scientists and mechanical engineers, and those in academia.

  • Processing and Impact on Antioxidants in Beverages

    • 1st Edition
    • April 5, 2014
    • Victor R. Preedy
    • English
    Processing and Impact on Antioxidants in Beverages presents information key to understanding how antioxidants change during production of beverages, how production options can be used to enhance antioxidant benefit, and how to determine the production process that will result in the optimum antioxidant benefit while retaining consumer acceptability. In the food industry, antioxidants are added to preserve the shelf life of foods and to prevent off-flavors from developing. These production-added components also contribute to the overall availability of essential nutrients for intake. Moreover, some production processes reduce the amount of naturally occurring antioxidants. Thus, in terms of food science, it is important to understand not only the physiological importance of antioxidants, but what they are, how much are in the different food ingredients, and how they are damaged or enhanced through the processing and packaging phases. This book specifically addresses the composition and characterization of antioxidants in coffee, green tea, soft drinks, beer, and wine. Processing techniques considered here include fermentation and aging, high-pressure homogenization, enzymatic debittering, and more. Lastly, the book considers several selective antioxidant assays, such as Oxygen Radical Absorbance Capacity (ORAC) and Trolox Equivalent Antioxidant Capacity (TEAC) assays.

  • Foods, Nutrients and Food Ingredients with Authorised EU Health Claims

    Volume 1
    • 1st Edition
    • April 3, 2014
    • Michele Jeanne Sadler
    • English
    Foods, Nutrients and Food Ingredients with Authorised EU Health Claims provides an overview of how health claims are regulated in the European Union, as well as detailed scientific and regulatory information about permitted health claims for particular types of foods and ingredients. Part one provides a background to the regulation of health claims in Europe. Part two focuses on authorised disease risk reduction claims, claims relating to children’s development, and health and proprietary claims. Part three sets out ingredients with permitted “general function” claims, including choline, creatine, sweeteners, dietary lactase supplements, and polyphenols in olive oil. Part four outlines foods and nutrients with permitted health claims, with chapters on vitamins and minerals, proteins, meat, fish, water, and the replacement of saturated fats. Foods, Nutrients and Food Ingredients with Authorised EU Health Claims is the go-to resource for R&D managers and technical managers in the food, and beverage and dietary supplements industry, product development managers, health professionals and academic researchers in the field.

  • Origins and Phylogeny of Rices

    • 1st Edition
    • April 3, 2014
    • N.M. Nayar
    • English
    Origin and Phylogeny of Rices provides an evolutionary understanding of the origin, spread, and extent of genetic diversity in rice. This single volume is the first to review and synthesize the significant work done in this area in the last 30 years.Rice is the most important food crop of humankind. It provides more energy and also forms the staple food for more humans than any other food plant. This book assesses multiple aspects of this crucial crop in chapters devoted to rice's history and spread, phylogeny of the genus Oryza, Oryza species and their interrelationships, and the origins of west African and Asian rice.

  • Encyclopedia of Food Microbiology

    • 2nd Edition
    • April 2, 2014
    • Richard K. Robinson + 1 more
    • English
    Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered.With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries.

  • Handbook of Nutrition, Diet, and the Eye

    • 1st Edition
    • April 1, 2014
    • Victor R. Preedy
    • English
    The Handbook of Nutrition, Diet and the Eye is the first book to thoroughly address common features and etiological factors in how dietary and nutritional factors affect the eye. The ocular system is perhaps one of the least studied organs in diet and nutrition, yet the consequences of vision loss can be devastating. One of the biggest contributors to complete vision loss in the western hemisphere is diabetes, precipitated by metabolic syndrome. In some developing countries, micronutrient deficiencies are major contributory factors to impaired vision. However, there are a range of ocular defects that have either their origin in nutritional deficiencies or excess or have been shown to respond favorably to nutritional components. The eye from the cornea to the retina may be affected by nutritional components. Effects may be physiological or molecular. This book represents essential reading for nutritionists, dietitians, optometrists, ophthalmologists, opticians, endocrinologists, and other clinicians and researchers interested in eye health and vision in general.

  • Physical Examination in Cardiovascular Chinese Medicine

    • 1st Edition
    • March 28, 2014
    • Anika Niambi Al-Shura
    • English
    Physical Examination in Cardiovascular Chinese Medicine details the basics of how to take and record cardiac patient history and triage vitals, then apply the basic western and TCM methods for examining cardiovascular patients in the clinic. It outlines the basic procedure for creating intake questions and then examining the cardiovascular patient using both western and TCM techniques. This book is intended for US-based licensed TCM practitioners as well as cardiology researchers.

  • Food Structures, Digestion and Health

    • 1st Edition
    • March 24, 2014
    • Mike Boland + 2 more
    • English
    This selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging interface between food science and nutrition, and brings together scientists across several disciplines to address cutting-edge research issues. Topics include modeling of the gastrointestinal tract, effect of structures on digestion, and design for healthy foods. New knowledge in this area is vital to enable the international food industry to design of a new generation of foods with enhanced health and sensory attributes. The multidisciplinary approach includes research findings by internationally renowned scientists, and presents new research findings important and pertinent to professionals in both the food science and nutrition fields.

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