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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

    • Laboratory Animal Welfare

      • 1st Edition
      • September 2, 2013
      • Kathryn Bayne + 1 more
      • English
      • Hardback
        9 7 8 0 1 2 3 8 5 1 0 3 1
      • eBook
        9 7 8 0 1 2 3 8 5 1 0 4 8
      Laboratory Animal Welfare provides a comprehensive, up-to-date look into the new science of animal welfare within laboratory research. Animals specifically considered include rodents, cats and dogs, nonhuman primates, agricultural animals, avian animals and aquatic animals. The book examines the impact of experiment design and environment on animal welfare, as well as emergency situations and euthanasia practices. Readers will benefit from a review of regulations and policy guidelines concerning lab animal use, as well as information on assessing animal welfare. With discussions of the history and ethics of animals in research, and a debate on contemporary and international issues, this book is a go-to resource for laboratory animal welfare.

    • From Plant Genomics to Plant Biotechnology

      • 1st Edition
      • August 31, 2013
      • Palmiro Poltronieri + 2 more
      • English
      • Hardback
        9 7 8 1 9 0 7 5 6 8 2 9 9
      • Paperback
        9 7 8 0 0 8 1 0 1 5 3 6 0
      • eBook
        9 7 8 1 9 0 8 8 1 8 4 7 8
      With the appearance of methods for the sequencing of genomes and less expensive next generation sequencing methods, we face rapid advancements of the -omics technologies and plant biology studies: reverse and forward genetics, functional genomics, transcriptomics, proteomics, metabolomics, the movement at distance of effectors and structural biology. From plant genomics to plant biotechnology reviews the recent advancements in the post-genomic era, discussing how different varieties respond to abiotic and biotic stresses, understanding the epigenetic control and epigenetic memory, the roles of non-coding RNAs, applicative uses of RNA silencing and RNA interference in plant physiology and in experimental transgenics and plants modified to specific aims. In the forthcoming years these advancements will support the production of plant varieties better suited to resist biotic and abiotic stresses, for food and non-food applications.This book covers these issues, showing how such technologies are influencing the plant field in sectors such as the selection of plant varieties and plant breeding, selection of optimum agronomic traits, stress-resistant varieties, improvement of plant fitness, improving crop yield, and non-food applications in the knowledge based bio-economy.

    • Handbook of Food Powders

      • 1st Edition
      • August 31, 2013
      • Bhesh Bhandari + 3 more
      • English
      • Hardback
        9 7 8 0 8 5 7 0 9 5 1 3 8
      • Paperback
        9 7 8 0 0 8 1 0 1 4 1 6 5
      • eBook
        9 7 8 0 8 5 7 0 9 8 6 7 2
      Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the production of food powders, the further processing of these powders and their functional properties.Part one introduces processing and handling technologies for food powders and includes chapters on spray, freeze and drum drying, powder mixing in the production of food powders and safety issues around food powder production processes. Part two focusses on powder properties including surface composition, rehydration and techniques to analyse the particle size of food powders. Finally, part three highlights speciality food powders and includes chapters on dairy powders, fruit and vegetable powders and coating foods with powders.The Handbook of food powders is a standard reference for professionals in the food powder production and handling industries, development and quality control professionals in the food industry using powders in foods, and researchers, scientists and academics interested in the field.

    • Integrated Pest Management

      • 1st Edition
      • August 28, 2013
      • Dharam P Abrol
      • English
      • Hardback
        9 7 8 0 1 2 3 9 8 5 2 9 3
      • eBook
        9 7 8 0 1 2 4 0 1 7 0 9 2
      Integrated Pest Management: Current Concepts and Ecological Perspective presents an overview of alternative measures to traditional pest management practices using biological control and biotechnology. The removal of some highly effective broad-spectrum chemicals, caused by concerns over environmental health and public safety, has resulted in the development of alternative, reduced risk crop protection products. These products, less toxic to the environment and easily integrated into biological control systems, target specific life stages or pest species. Predation — recognized as a suitable, long-term strategy — effectively suppresses pests in biotechnological control systems. Integrated Pest Management covers these topics and more. It explores the current ecological approaches in alternative solutions, such as biological control agents, parasites and predators, pathogenic microorganisms, pheromones and natural products as well as ecological approaches for managing invasive pests, rats, suppression of weeds, safety of pollinators, role of taxonomy and remote sensing in IPM and future projections of IPM. This book is a useful resource to entomologists, agronomists, horticulturists, and environmental scientists.

    • Mathematical Neuroscience

      • 1st Edition
      • August 16, 2013
      • Stanislaw Brzychczy + 1 more
      • English
      • Hardback
        9 7 8 0 1 2 4 1 1 4 6 8 5
      • eBook
        9 7 8 0 1 2 4 1 0 4 8 2 2
      Mathematical Neuroscience is a book for mathematical biologists seeking to discover the complexities of brain dynamics in an integrative way. It is the first research monograph devoted exclusively to the theory and methods of nonlinear analysis of infinite systems based on functional analysis techniques arising in modern mathematics. Neural models that describe the spatio-temporal evolution of coarse-grained variables—such as synaptic or firing rate activity in populations of neurons —and often take the form of integro-differential equations would not normally reflect an integrative approach. This book examines the solvability of infinite systems of reaction diffusion type equations in partially ordered abstract spaces. It considers various methods and techniques of nonlinear analysis, including comparison theorems, monotone iterative techniques, a truncation method, and topological fixed point methods. Infinite systems of such equations play a crucial role in the integrative aspects of neuroscience modeling.

    • Fundamentals of Weed Science

      • 4th Edition
      • August 9, 2013
      • Robert L Zimdahl
      • English
      • Paperback
        9 7 8 0 1 2 8 1 0 0 0 6 6
      • Hardback
        9 7 8 0 1 2 3 9 4 4 2 6 9
      • eBook
        9 7 8 0 1 2 3 9 7 8 1 8 9
      This book addresses herbicides and their use as an important aspect of modern weed management and strives to place them in an ecological framework. Many weed scientists believe agriculture is a continuing struggle with weeds--without good weed control, good and profitable agriculture is impossible. Each agricultural discipline sees itself as central to agriculture's success and continued progress, and weed science is no exception. While not denying the importance of weed management to successful agriculture, this book places it in a larger ecological context. The roles of culture, economics, and politics in weed management are also discussed, enabling scientists and students to understand the larger effects on society.

    • Transparency for Sustainability in the Food Chain

      • 1st Edition
      • August 1, 2013
      • Gerhard Schiefer + 1 more
      • English
      • Paperback
        9 7 8 0 1 2 4 1 7 1 9 5 4
      • eBook
        9 7 8 0 1 2 4 1 7 2 0 2 9
      Transparency for Sustainability in the Food Chain lays out the key issues and challenges in food safety, food quality, chain integrity, the link with consumers, and the technological base of tracking and tracing systems. This succinct volume brings readers up to speed on the state of the art in these areas, and the research trends in specific domains. Transparency in the food sector, especially to consumers, is one of the priority issues on the agenda of consumer policy representatives. Food scandals and deficiencies in consumer communication have drawn increasing demands for food policies that ensure that food is safe and of the quality consumers expect. Further, consumers increasingly expect that food production processes limit negative impacts on the environment and consider social concerns. Moving toward improved transparency requires action by stakeholders of the food chain but also knowledge on where and how to move. Researchers and professionals working in food sourcing, regulation, safety, and distribution will benefit from this clear overview.

    • Introduction to Food Engineering, Enhanced

      • 5th Edition
      • August 1, 2013
      • R. Paul Singh + 1 more
      • English
      • eBook
        9 7 8 0 1 2 4 1 7 2 4 6 3
      Ranging from basic engineering principles, based on fundamental physics, to several applications in food processing, this newly revised and updated enhanced ebook edition of Introduction to Food Engineering continues to be a valuable teaching and professional reference tool. Within the first four chapters, the concepts of mass and energy balance, thermodynamics, fluid flow and heat transfer are introduced. A significant addition to this section is an introduction to the concepts of sustainability in Chapter 3 on Resource Sustainability, introducing students to the latest terminology used to describe the efficiencies of processes and operations. The next four chapters include applications of thermodynamics and heat transfer to preservation processes, refrigeration, freezing processes and evaporation processes used in concentration of liquid foods. Following the introduction of the principles of psychrometrics and mass transfer, the chapters present application of engineering concepts to membrane separation processes, dehydration processes, extrusion, packaging and supplemental processes, including filtration, centrifugation and mixing. Long recognized as the bestselling textbook for teaching food engineering to food science students, this enhanced ebook transitions with today’s students from traditional textbook learning to an integrated and interactive presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. In addition, interactive tools throughout the book take the learning experience far beyond that of a print book, or even most ebooks. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.

    • New Analytical Approaches for Verifying the Origin of Food

      • 1st Edition
      • July 31, 2013
      • Paul Brereton
      • English
      • Paperback
        9 7 8 0 0 8 1 0 1 5 5 2 0
      • Hardback
        9 7 8 0 8 5 7 0 9 2 7 4 8
      • eBook
        9 7 8 0 8 5 7 0 9 7 5 9 0
      Food and beverage labels often specify a product’s geographical origin, species, variety and method of production. These claims can significantly influence an item’s economic value, but their verification is not always straightforward. New analytical approaches for verifying the origin of food reviews new analytical methods in this area together with applications to key commodities.Part one introduces the concept of food origin and provides supporting information on labelling legislation and standards. Part two moves on to explore new approaches for verifying the geographical origin of food using geospatial models and verifying species and varietal components of the food we eat. Holistic methods of verification methods using vibrational spectroscopy and associated chemometrics are also discussed. Finally, part three highlights the applications of new analytical methods to verify the origin of particular food commodities: fish, honey and wine.New analytical approaches for verifying the origin of food is a standard reference for professionals working in analytical laboratories testing food authenticity and for researchers, in the food industry, analytical laboratories and academia, working on the development of analytical methods for food authenticity.

    • Food Enrichment with Omega-3 Fatty Acids

      • 1st Edition
      • July 31, 2013
      • Charlotte Jacobsen + 3 more
      • English
      • Hardback
        9 7 8 0 8 5 7 0 9 4 2 8 5
      • eBook
        9 7 8 0 8 5 7 0 9 8 8 6 3
      Omega-3 fatty acids provide many health benefits, from reducing cardiovascular disease to improving mental health, and consumer interest in foods enriched with omega-3 fatty acids is increasing. Formulating a product enriched with these fatty acids that is stable and has an acceptable flavour is challenging. Food enrichment with omega-3 fatty acids provides an overview of key topics in this area.Part one, an introductory section, reviews sources of omega-3 fatty acids and their health benefits. Chapters in part two explore the stabilisation of both fish oil itself and foods enriched with omega-3 fatty acids. Part three focuses on the fortification of different types of foods and beverages with omega-3 fatty acids, including meat products, by the modification of animal diets and other methods, infant formula and baked goods. Finally, part four highlights new directions in the field and discusses algal oil as a source of omega-3 fatty acids and labelling and claims in foods containing omega-3 fatty acids.Food enrichment with omega-3 fatty acids is a standard reference for professionals in the functional foods industry involved with research, development and quality assessment and for researchers in academia interested in food lipids, oxidation and functional foods.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science