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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.

  • The Honey Bee and Climate Change

    • 1st Edition
    • Gloria DeGrandi-Hoffman
    • English
    A honey bee colony is a community of interacting organisms continually adjusting their behaviors, both individually and collectively, in response to even the subtlest changes in the environment. It’s only logical then, that the more significant changes and stressors due to climate change will push the colony to its limits, disrupting the delicate balance of the hive and threatening the survival of the colony. Honey Bees and Climate Change is the first and only book to examine the responses of honey bees to climate change and the threat it poses to their ability to thrive and survive. Drawing on systems science and the central theme that all outcomes are products of an interconnected system, the book will address how climate change is affecting honey bee nutrition, growth, and overwinter survival, which in turn threaten commercial beekeeping and crop production. Impacts on other pollinators will be touched on as well. Finally, potential mitigating strategies, key areas of action, and the future outlook will be covered.Written by a leading scientist with over 40 years of experience studying honey bee physiology, nutrition, colony survival, and the impact of climate change on the colony, Honey Bees and Climate Change is crucial reading for students and researchers studying honey bees, especially those with an interest in the impacts of climate change on pollinators. The inclusion of key terms and definitions as well as case studies make this work an excellent supplementary text for courses on honey bee biology, apiculture, pollinator conservation, or climate change ecology.

  • Cadmium Contamination in Soils and Plants

    Mechanisms and Mitigation
    • 1st Edition
    • Fang-Jie Zhao + 2 more
    • English
    Cadmium Contamination in Soils and Plants: Mechanisms and Mitigation focuses on the processes and mechanisms of transformation and transport of cadmium (Cd) in soil-plant systems, covering aspects from inputs and outputs of Cd to/from soil-plant systems, biogeochemical transformation of Cd in soil, uptake and transport of Cd in plants, toxicity and detoxification of Cd in microorganisms and plants, dietary intake of Cd and impact on human health, risk assessment and bioremediation technologies to mitigate Cd contamination. Contamination of soil with Cd, a highly toxic heavy metal, is a global problem due to both geogenic reasons and anthropogenic activities. Cd is readily taken up by plants, causing toxicities to plants and posing a significant risk to human health via dietary exposure. There has been much scientific progress in understanding various aspects of the topic, especially the mechanisms and mitigation technologies. This book to synthesizes and presents a comprehensive look at the state-of-the-art knowledge of Cd in soil-plant systems. Cadmium Contamination in Soils and Plants serves as a key authoritative resource for researchers, graduate students, environmental protection professionals and policy makers who are interested in the issues of soil contamination, agricultural sustainability, food safety and public health, and environmental protection and remediation.

  • Sensory Analysis in the Development and Consumer Perception of Dairy Products

    • 1st Edition
    • Adriano Gomes da Cruz + 2 more
    • English
    Sensory Analysis in the Development and Consumer Perception of Dairy Products aims to present and discuss the methodologies that can be used in the development of dairy products and the evaluation of consumer perception of novel dairy foods. Divided into four sections, the book presents the fundamental concepts of sensory analysis using classical/traditiona... methodologies and innovative methods, including neuroscientific approaches. Case studies demonstrate how these methods have been successfully put into practice during product testing. Sensory Analysis in the Development and Consumer Perception of Dairy Products is a must-have resource for researchers interested in the sensory analysis of dairy, particularly those interested in developing and testing new products.

  • Sustainable Agricultural Waste Management

    Advantages, Challenges, and Further Improvements
    • 1st Edition
    • Indrajeet Kumar + 3 more
    • English
    Sustainable Agricultural Waste Management presents a thorough and forward-looking examination of the multifaceted challenges and opportunities in managing agricultural waste sustainably. The volume guides readers through the ecological, technological, and socio-economic dimensions of agrowaste, from its impact on soil, air, and water to the latest advances in circular economy strategies, biochar, and nanotechnology-drive... solutions.Expertly curated chapters address the valorization of agrowaste into bioactive compounds, clean energy, and eco-friendly nanomaterials, while also evaluating economic viability, policy frameworks, and regulatory mechanisms. The book’s integrative approach bridges traditional practices with next-generation innovations, offering actionable insights for immediate application and inspiring future research.This essential resource is designed for advanced students, researchers, practitioners, policymakers, and environmental advocates seeking to drive meaningful changes in agricultural systems worldwide.

  • Food Industry 5.0

    Components, Opportunities, and Challenges
    • 1st Edition
    • Abdo Hassoun
    • English
    Food Industry 5.0: Components, Opportunities, and Challenges focuses on identifying potential enabling technologies that could be leveraged to shape the future of food in the coming years. Divided into three parts, the book introduces the concept of Food Industry 5.0, its foundations, and driving principles, focusing on its three main components, mainly human-centricity, resilience, and sustainability. The second part identifies enabling technologies of Food Industry 5.0 and their evolutionary trajectories from the ongoing Food Industry 4.0 technologies. Finally, the main challenges in adopting Industry 5.0 technologies and future research directions are presented.This book is an excellent resource that provides guidance and insightful perspectives to researchers, scholars, and students on the fundamentals of Industry 5.0 within agriculture and the food industry.

  • Biological Processes in the Food Industry

    Unit Operations and Processing Equipment in the Food Industry
    • 1st Edition
    • Seid Mahdi Jafari + 1 more
    • English
    Biological Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for biological production of different food ingredients and nutraceuticals including upstream and downstream techniques. These processes and unit operations are very important in the manufacture of products such as enzymes, colouring pigments, vitamins, microbial lipids and proteins. Divided in three sections, “Basics of food biological processes”, “Biological processing operations”, and “Application of biological processes in the food industry”, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to biological unit operations. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial Engineers working in the field of food processing and within food factories to make them more familiar with the food processing operations and equipment.

  • Beer in Health and Disease Prevention

    • 2nd Edition
    • Victor R. Preedy
    • English
    Just as wine in moderation has been proposed to promote health, research is showing that beer – and the ingredients in beer – can have similar impact on improving health, and in some instances preventing disease. Beer in Health and Disease Prevention, 2nd Edition addresses both the benefits and concerns associated with consumption of beer and beer ingredients on cancers, cardiovascular disease, antioxidant benefits, and other health related concerns. It offers a holistic view from beer brewing to the isolation of beer-related compounds.Beer in Health and Disease Prevention, 2nd Edition continues to be the single most comprehensive volume needed to understand beer and beer-related science. Presenting both the concerns and problems of beer consumption as well as the emerging evidence of benefit, this book offers a balanced view of today's findings and the potential of tomorrow's research. This is an essential reference for researchers studying alcoholic beverages, beer brewing, nutrition, and public health. Dieticians and clinicians, as well as those working in the beer brewing industry, will also benefit from this invaluable resource.

  • Optimizing the Plant Endosphere for Stress Management

    Enhancing Sustainable Agriculture
    • 1st Edition
    • Sankalp Misra + 2 more
    • English
    Optimizing the Plant Endosphere for Stress Management: Enhancing Sustainable Agriculture presents the latest insights on how plants manage various abiotic and biotic stresses by the interaction between plants and endophytes. The book explores the molecular and physiological mechanisms underlying plant-endophyte interactions, the contribution to stress mitigation, the identification of key traits that improve plant resilience, and the potential for using these beneficial endophytes to reduce the need for chemical fertilizers and pesticides. By deepening our understanding of these relationships, this book can help bring about innovative strategies that contribute to sustainable agriculture and food security while also confronting environmental challenges.These complex and multifaceted interactions influence plant health, growth, and resilience. Endophytes, primarily bacteria and fungi, inhabit the internal tissues of plants without causing harm. They play vital roles in enhancing plant growth and stress tolerance through various mechanisms including nutrient acquisition, pathogen resistance, and the production of bioactive compounds. As environmental stresses such as drought, salinity, and disease become increasingly prevalent due to climate change and agricultural intensification, understanding these interactions is crucial for developing effective stress management strategies.

  • Plant Proteins, Bioactive Peptides, and Healthy Foods

    Nutritional Properties, Functional Applications, and Processing Innovations
    • 1st Edition
    • Zhongjiang Wang + 4 more
    • English
    Plant Proteins, Bioactive Peptides, and Healthy Foods: Nutritional Properties, Functional Applications, and Processing Innovations, offers a comprehensive exploration of emerging and novel plant-based proteins, including soy, pea, walnut, quinoa, hemp, duckweed, oat and more, detailing nutritional properties, bioactive peptide generation, and the potential health benefits they offer for cardiovascular support, muscle recovery, and inflammatory conditions. By analyzing the interactions between proteins and other food components, such as fibers and lipids, the book also highlights the synergies that improve nutrition and digestion. Plant Proteins, Bioactive Peptides, and Healthy Foods: Nutritional Properties, Functional Applications, and Processing Innovations also provides insights into the latest processing technologies, including fermentation and enzymatic hydrolysis, that enhance protein bioavailability. Chapter experts highlight the challenges and opportunities in plant-based utilization including limitations in sensory attributes, processing challenges and allergenicity, strategies for optimizing nutritional quality and functional properties and future directions in research and industrial applications. Sustainable and efficient plant-protein production is also addressed. This book serves as a valuable guide for professionals in the food industry and researchers looking to innovate functional food products and nutraceuticals, contributing to the growing demand for sustainable, plant-based diets.

  • Understanding the Functional, Flavor, and Nutritional Properties of Blue Foods

    • 1st Edition
    • Volume 119
    • English
    Understanding the Functional, Flavor, and Nutritional Properties of Blue Foods, Volume 119 provides a holistic and in-depth examination of blue foods, moving beyond basic nutrition to explore their multifaceted roles. Chapters in this new release include Red seaweed Palmaria palmata: A sustainable protein source for the future, Nutritional and Functional Bioactive Compounds in Fish, Fermented fish: A Deep Dive into Tradition, Innovation, ad Health Benefits, Phlorotannins from marine algae, Shrimp: Nutrition, Preservation and Processing, Nutritional , Flavor and Functional Properties of Golden Pomfret, Fish by-products: Functional properties, health attributes, and challenges, and much more.Additional chapters cover Exploring the Flavor Profiles of Blue Foods: Mechanistic Insights, Factor Analysis, and Assessment Strategies, and Non-thermal processing of fish: Evolution of flavor, physico-chemical properties, and bioactivities. By integrating perspectives from food science, nutrition, gastronomy, and sustainability, this volume positions blue foods as essential components of future food systems, offering scientific insights for their valorization and innovative application.

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