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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.

BooksJournals

    • Innovations in Food Packaging

      • 2nd Edition
      • October 3, 2013
      • Jung H. Han
      • English
      • Hardback
        9 7 8 0 1 2 3 9 4 6 0 1 0
      • eBook
        9 7 8 0 1 2 3 9 4 8 3 5 9
      This new edition of Innovations in Food Packaging ensures that readers have the most current information on food packaging options, including active packaging, intelligent packaging, edible/biodegradable packaging, nanocomposites and other options for package design. Today's packaging not only contains and protects food, but where possible and appropriate, it can assist in inventory control, consumer education, increased market availability and shelf life, and even in ensuring the safety of the food product. As nanotechnology and other technologies have developed, new and important options for maximizing the role of packaging have emerged. This book specifically examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, and lipids, antioxidative and antimicrobial packaging, and chemistry issues of food and food packaging, such as plasticization and polymer morphology. Professionals involved in food safety and shelf life, as well as researchers and students of food science, will find great value in this complete and updated overview.

    • Control of Pig Reproduction

      • 1st Edition
      • October 2, 2013
      • D.J.A. Cole + 1 more
      • English
      • Hardback
        9 7 8 0 4 0 8 1 0 7 6 8 6
      • Paperback
        9 7 8 1 4 8 3 2 4 9 0 5 6
      • eBook
        9 7 8 1 4 8 3 2 7 8 3 2 2
      Control of Pig Reproduction focuses on carefully evaluated techniques and technologies involved in the control of pig reproduction. The selection first ponders on the sexual development of male pigs, including early fetal, perinatal, and pubertal periods. The text also discusses testicular steroids and boar taint; interrelationships between spermatozoa, female reproductive tract, and egg investments; and artificial insemination. Discussions focus on androgens, estrogens, deposition of semen and uterine transit, sperm regulation and release by the isthmus, and types of artificial insemination. The manuscript examines endocrine control of sexual maturation in female pigs and sexual differentiation of the stimulatory estrogen feedback mechanism and factors affecting the natural attainment of puberty in gilts. Discussions focus on development of ovarian function and gonadal steroid levels; development of the stimulatory estrogen feedback mechanism; and maturation of negative feedback of gonadal steroids. The text also takes a look at controlled induction of puberty, endocrine control of the estrus cycle, and control of ovulation. The selection is a valuable reference for farmers and readers interested in pig reproduction.

    • Modern Approaches to Animal Cell Technology

      • 1st Edition
      • October 2, 2013
      • R.E. Spier + 1 more
      • English
      • eBook
        9 7 8 1 4 8 3 1 4 5 0 9 9
      Modern Approaches to Animal Cell Technology is a collection of papers presented at the 1987 joint European Society for Animal Cell Technology-OHOLO conference held in Tiberias, Israel. Contributors explore modern approaches to animal cell technology and discuss the construction of the animal cell substrate, the physiology of those cells in a bioreactor type of environment, and the ways in which different products can be made from animal cells in culture and tested. This book is comprised of 59 chapters divided into nine sections and begins by outlining the history of issues and decisions that were made regarding the acceptability of various cell substrates, along with the use of continuous cell lines in biotechnology. The next chapter explores the feasibility, reproducibility, and the sensitivity of the dot-blot filter hybridization test to detect minute amounts of residual cellular DNA. The reader is then introduced to cells and cell lines such as monoclonal antibodies; cell growth and development; physiology of cells; and the use of bioreactors for culturing animal cells. Downstream unit processes, vaccines, immune system products, and toxicity testing with animal cells are also considered. This monograph will be a valuable resource for animal-cell technologists, biotechnologists, and microbiologists.

    • Satiation, Satiety and the Control of Food Intake

      • 1st Edition
      • September 30, 2013
      • John E Blundell + 1 more
      • English
      • Paperback
        9 7 8 0 0 8 1 0 1 4 1 1 0
      • Hardback
        9 7 8 0 8 5 7 0 9 5 4 3 5
      • eBook
        9 7 8 0 8 5 7 0 9 8 7 1 9
      With growing concerns about the rising incidence of obesity, there is interest in understanding how the human appetite contributes to energy balance and how it might be affected by the foods we consume, as well as other cultural and environmental factors. Satiation, satiety and the control of food intake provides a concise and authoritative overview of these areas. Part one introduces the concepts of satiation and satiety and discusses how these concepts can be quantified. Chapters in part two focus on biological factors of satiation and satiety before part three moves on to explore food composition factors. Chapters in part four discuss hedonic, cultural and environmental factors of satiation and satiety. Finally, part five explores public health implications and evaluates consumer understanding of satiation and satiety and related health claims.

    • Functional Ingredients from Algae for Foods and Nutraceuticals

      • 1st Edition
      • September 30, 2013
      • Herminia Dominguez
      • English
      • Hardback
        9 7 8 0 8 5 7 0 9 5 1 2 1
      • Paperback
        9 7 8 0 0 8 1 0 1 4 1 3 4
      • eBook
        9 7 8 0 8 5 7 0 9 8 6 8 9
      Algae have a long history of use as foods and for the production of food ingredients. There is also increasing interest in their exploitation as sources of bioactive compounds for use in functional foods and nutraceuticals. Functional ingredients from algae for foods and nutraceuticals reviews key topics in these areas, encompassing both macroalgae (seaweeds) and microalgae.After a chapter introducing the concept of algae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals, part one explores the structure and occurrence of the major algal components. Chapters discuss the chemical structures of algal polysaccharides, algal lipids, fatty acids and sterols, algal proteins, phlorotannins, and pigments and minor compounds. Part two highlights biological properties of algae and algal components and includes chapters on the antioxidant properties of algal components, anticancer agents derived from marine algae, anti-obesity and anti-diabetic activities of algae, and algae and cardiovascular health. Chapters in part three focus on the extraction of compounds and fractions from algae and cover conventional and alternative technologies for the production of algal polysaccharides. Further chapters discuss enzymatic extraction, subcritical water extraction and supercritical CO2 extraction of bioactives from algae, and ultrasonic- and microwave-assisted extraction and modification of algal components. Finally, chapters in part four explore applications of algae and algal components in foods, functional foods and nutraceuticals including the design of healthier foods and beverages containing whole algae, prebiotic properties of algae and algae-supplemented products, algal hydrocolloids for the production and delivery of probiotic bacteria, and cosmeceuticals from algae.Functional ingredients from algae for foods and nutraceuticals is a comprehensive resource for chemists, chemical engineers and medical researchers with an interest in algae and those in the algaculture, food and nutraceutical industries interested in the commercialisation of products made from algae.

    • Diet, Immunity and Inflammation

      • 1st Edition
      • September 30, 2013
      • Philip C Calder + 1 more
      • English
      • Paperback
        9 7 8 0 0 8 1 0 1 3 8 0 9
      • Hardback
        9 7 8 0 8 5 7 0 9 0 3 7 9
      • eBook
        9 7 8 0 8 5 7 0 9 5 7 4 9
      Although inflammation is one of the body’s first responses to infection, overactive immune responses can cause chronic inflammatory diseases. Long-term low-grade inflammation has also been identified as a risk factor for other diseases. Diet, immunity and inflammation provides a comprehensive introduction to immunity and inflammation and the role that diet and nutrition play with regard to this key bodily response.Part one, an introductory section, discusses innate and adaptive immunity, mucosal immunity in a healthy gut and chronic inflammatory diseases and low grade inflammation. Chapters in part two highlight the role of micronutrients, including zinc, selenium, iron, vitamin A and vitamin D, in inflammation and immunity. Part three explores other dietary constituents and includes chapters on intestinal bacteria and probiotics, the impacts of prebiotics on the immune system and inflammation, and antimicrobial, immunomodulatory and anti-inflammatory effects of food bioactive proteins and peptides. Further chapters explore the role of olive oil, short and long chain fatty acids and arginine and glutamine in immune functions. Nutrition, immunity and inflammation are discussed from an integrative and life course perspective in part four. Chapters focus on adverse immune reactions to foods, early nutritional programming, the impact of nutrition on the immune system during ageing, the impact of exercise on immunity and the interaction with nutrition, and the effect that malnutrition has on immunity and susceptibility to infection.With its distinguished editors and international team of expert contributors, Diet, immunity and inflammation is a comprehensive resource for those researching immunology or inflammation, nutrition scientists, and professionals in the food and nutrition industries who require an understanding of the effect that diet can have on the immune system and inflammation.

    • Instrumental Assessment of Food Sensory Quality

      • 1st Edition
      • September 30, 2013
      • David Kilcast
      • English
      • Hardback
        9 7 8 0 8 5 7 0 9 4 3 9 1
      • eBook
        9 7 8 0 8 5 7 0 9 8 8 5 6
      Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality.After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision, gas chromatography-olfac... (GC-O), electronic noses and tongues for in vivo food flavour measurement, and non-destructive methods for food texture assessment. Further chapters highlight in-mouth measurement of food quality and emerging flavour analysis methods for food authentication. Finally, chapters in part three focus on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and fish, baked goods, dry crisp products, dairy products, and fruit and vegetables. The instrumental assessment of the sensory quality of wine, beer, and juices is also discussed.Instrument... assessment of food sensory quality is a comprehensive technical resource for quality managers and research and development personnel in the food industry and researchers in academia interested in instrumental food quality measurement.

    • Sexual Selection

      • 1st Edition
      • September 25, 2013
      • Regina H. Macedo + 1 more
      • English
      • Hardback
        9 7 8 0 1 2 4 1 6 0 2 8 6
      • eBook
        9 7 8 0 1 2 3 9 1 4 5 6 9
      Sexual Selection: Perspectives and Models from the Neotropics presents new sexual selection research based upon neotropical species. As neotropical regions are destroyed at an alarming rate, with an estimated 140 species of rainforest plants and animals going extinct every day, it is important to bring neotropical research to the fore now. Sexual selection occurs when the male or female of a species is attracted by certain characteristics such as form, color or behavior. When those features lead to a greater probability of successful mating, they become more prominent in the species. Although most theoretical concepts concerning sexual selection and reproductive strategies are based upon North American and European fauna, the Neotropical region encompasses much more biodiversity, with as many as 15,000 plant and animal species in a single acre of rain forest. This book illustrates concepts in sexual selection through themes ranging from female cryptic choice in insects, sexual conflict in fish, interaction between sexual selection and the immune system, nuptial gifts, visual and acoustic sexual signaling, parental investment, to alternative mating strategies, among others. These approaches distinguish Sexual Selection from current publications in sexual selection, mainly because of the latitudinal and taxonomic focus, so that readers will be introduced to systems mostly unknown outside the tropics, several of which bring into question some well-established patterns for temperate regions.

    • Physiology of the Cladocera

      • 1st Edition
      • September 25, 2013
      • Nikolai N. Smirnov
      • English
      • Hardback
        9 7 8 0 1 2 3 9 6 9 5 3 8
      • eBook
        9 7 8 0 1 2 3 9 7 2 3 4 7
      The Physiology of Cladocera is a much-needed summary of foundational information on these increasingly important model organisms. This unique and valuable summary is based on the world's literature, including Russian research not widely available until now. It offers systematically arranged data on the physiology of Cladocera, assisting with explanation of their life and distribution, as well as discussion on directions of future research. Special expert contributions in genetics, immunology, and cytology round out the physiological chapters and provide comprehensive insight into the state of knowledge of Cladocera and its underlying mechanisms. Cladocera crustaceans make up a significant part of the natural communities and biological productivity of fresh waters. In recent decades, they have become globally studied for many purposes, including systematics, genetic, molecular, ecological and evolutionary biology studies. They are also used as "sentinel" organisms for assessing water quality and the environment. In addition, the genome of Daphnia (a genus within Cladocera) was recently sequenced and published, giving this system a much wider exposure. It has also led to a rapidly growing awareness of the importance of understanding physiological processes as they relate to evolutionary and ecological genomics and ecogenomic toxicology. Despite the increasing use of Cladocera in research and study, physiological background information on these creatures is fragmentary. Hundreds of unconnected publications have been accumulated on their physiology, and a synthesis and general representation of the literature has been much needed for the many researchers working with this organism. The Physiology of Cladocera stands alone as a valuable and comprehensive offering in this area for many researchers and students.

    • Avian Genetics

      • 1st Edition
      • September 24, 2013
      • F. Cooke + 1 more
      • English
      • Paperback
        9 7 8 0 1 2 1 8 7 5 7 1 8
      • eBook
        9 7 8 1 4 8 3 2 7 5 6 8 0
      Avian Genetics: A Population and Ecological Approach is a collection of papers that deals with the study of birds in relation to the synthetic theory of evolution. This book studies the ecology, demography, behavior, and geographical distribution of birds; the text also discusses quantitative, chromosomal, biochemical, and population genetics. Part I reviews the various genetic interactions, including an analysis of DNA sequence variation. The different and newer techniques are compared such as the works of Sibley, Quinn, and White. Part II describes the molding genetic variation and covers topics such as inbreeding; gene flow and the genetic structure of populations; non-random mating; and the process of selection in natural populations of birds. Part III covers actual genetic case histories, including quantitative ecological genetics of great tits; genetic evolution of house sparrows; and presentation of evidence for sexual selection by female choice in the Arctic Skua. This book also presents future research in subjects such as the neutrality-selection controversy or genetics and conservation. This text can be beneficial for ecologists, ornithologists, animal conservationists, and population biologists studying birds.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science