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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

    • Advances in Microbial Food Safety

      • 1st Edition
      • July 31, 2013
      • J Sofos
      • English
      • Hardback
        9 7 8 0 8 5 7 0 9 4 3 8 4
      • eBook
        9 7 8 0 8 5 7 0 9 8 7 4 0
      New research, outbreaks of foodborne disease and changes to legislation mean that food microbiology research is constantly evolving. Advances in microbial food safety: Volume 1 summarises the key trends in this area for the food industry.The book begins with an introductory chapter discussing food safety management systems from the past to the present day and looking to future directions. The book moves on to provide updates on specific pathogens including Salmonella, Listeria monocytogenes and Bacillus species. New developments in the area are explored with chapters on emerging parasites in food, advances in separation and concentration of microorganisms from food samples, new approaches in microbial pathogen detection, and an update on novel methods for pathogen control in livestock preharvest.With its distinguished editor and international team of expert contributors, Advances in microbial food safety: Volume 1 is a standard reference for researchers, consultants and managers in the food industry responsible for food safety, analytical laboratories testing the safety of the food we eat, and researchers in academia working on food microbial safety.

    • Flavour Science

      • 1st Edition
      • July 29, 2013
      • Vicente Ferreira + 1 more
      • English
      • Hardback
        9 7 8 0 1 2 3 9 8 5 4 9 1
      • eBook
        9 7 8 0 1 2 4 0 1 7 2 4 5
      Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics. This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well.

    • Genetic and Genomic Resources of Grain Legume Improvement

      • 1st Edition
      • July 18, 2013
      • Mohar Singh + 2 more
      • English
      • Paperback
        9 7 8 0 1 2 8 1 0 3 2 3 4
      • Hardback
        9 7 8 0 1 2 3 9 7 9 3 5 3
      • eBook
        9 7 8 0 1 2 3 9 8 4 9 4 4
      Grain legumes, including common-bean, chickpea, pigeonpea, pea, cowpea, lentil and others, form important constituents of global diets, both vegetarian and non-vegetarian. Despite this significant role, global production has increased only marginally in the past 50 years. The slow production growth, along with a rising human population and improved buying capacity has substantially reduced the per capita availability of food legumes. Changes in environmental climate have also had significant impact on production, creating a need to identify stable donors among genetic resources for environmentally robust genes and designing crops resilient to climate change. Genetic and Genomic Resources of Grain Legume Improvement is the first book to bring together the latest resources in plant genetics and genomics to facilitate the identification of specific germplasm, trait mapping and allele mining to more effectively develop biotic and abiotic-stress-resis... grains. This book will be an invaluable resource for researchers, crop biologists and students working with crop development.

    • Waterborne Pathogens

      • 1st Edition
      • July 13, 2013
      • Helen Bridle
      • English
      • Hardback
        9 7 8 0 4 4 4 5 9 5 4 3 0
      • eBook
        9 7 8 0 4 4 4 5 9 5 4 6 1
      This book gives an overview of advanced emerging technologies for the detection of a range of waterborne pathogens. The book will present existing methodology and highlight where improvements can be made, as well as have a strong focus on applications and the ways in which new technology could be applied in water management. Additionally, it addresses issues of sample preparation (from sampling to concentration and enrichment), a key stage in any detection protocol.

    • Hibernation and Torpor in Mammals and Birds

      • 1st Edition
      • July 10, 2013
      • Charles P Lyman
      • English
      • Paperback
        9 7 8 0 1 2 3 9 5 9 2 2 5
      • eBook
        9 7 8 0 3 2 3 1 3 8 2 4 6
      Hibernation and Torpor in Mammals and Birds explores the physiological factors that control hibernation and torpor in birds and mammals. This text covers topics ranging from metabolism in hibernation to the role of endocrines, respiration and acid-base state in hibernation, and theories of hibernation. This book is comprised of 14 chapters and begins with an overview of some clear-cut definitions and why mammals and birds hibernate. The reader is then introduced to the variations from euthermia that have been observed among birds and mammals. To give some structure to this listing, the approach is phylogenetic, starting with the birds and proceeding through the primitive to the more advanced mammals. Subsequent chapters explains the process of entering hibernation and the hibernating state, itself; capability of a species in natural hibernation to arouse from that state using self-generated heat; physiological changes at the start of a spontaneous arousal; and physiological mechanisms underlying the ability of hibernators to rewarm. Consideration is also given to intermediary metabolism in hibernation, cold adaptation of metabolism in hibernators, and the response of hibernators to various extrinsic influences such as neoplastic growth, radiation injury, and parasitism and symbionts. This book will be of interest to students and researchers in fields ranging from zoology to physiology and biophysics.

    • Fish Nutrition

      • 1st Edition
      • June 25, 2013
      • John Halver
      • English
      • Paperback
        9 7 8 0 1 2 4 1 2 3 8 1 6
      • Hardback
        9 7 8 0 1 2 3 1 9 6 5 0 7
      • eBook
        9 7 8 0 3 2 3 1 4 2 9 6 0
      Fish Nutrition aims to present the state of knowledge of basic and applied nutritional requirements of fishes. Most of the information found in this book involves salmonids, their nutrition, and metabolism of nutrients. This is in view of the fact that more research has been done and completed with this fish. Although applied fish nutrition is a very broad field, this book focuses on some of its aspects. These include the classes of nutrients and requirements for several types of fishes. This book comprises of 11 chapters. The first few chapters deal with the general nutrient requirements of fishes. Then, other chapters discuss calorie and energy as well as micro- and macronutrient needs and requirements. The following chapters deal with the non-nutrient components of the diet, or those that influence the characteristics of food products including texture, odor, flavor, and color. Other topics covered are enzymes and systems of intermediary metabolism (Chapter 6); feed formulation and evaluation (Chapter 7); and salmonid husbandry techniques (Chapter 9). Nutritional fish diseases are also discussed in this book. Some of these diseases include thyroid tumor, gill disease, anemia, lipoid liver degeneration, and visceral granuloma. In Chapter 11, the relationship of nutrition and pathology is given emphasis. This chapter also tackles the diet and general fish husbandry. This topic is very important, because an adequate diet for fish husbandry is the foundation of fish farming.

    • Introduction to Food Engineering

      • 5th Edition
      • June 20, 2013
      • R. Paul Singh + 1 more
      • English
      • Hardback
        9 7 8 0 1 2 3 9 8 5 3 0 9
      • eBook
        9 7 8 0 1 2 4 0 1 6 7 5 0
      Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today’s students from traditional textbook learning to integrated 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. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.

    • Advances in Agronomy

      • 1st Edition
      • Volume 121
      • June 19, 2013
      • English
      • Hardback
        9 7 8 0 1 2 4 0 7 6 8 5 3
      • eBook
        9 7 8 0 1 2 4 0 7 8 0 8 6
      Advances in Agronomy continues to be recognized as a leading reference and a first-rate source for the latest research in agronomy. As always, the subjects covered are varied and exemplary of the myriad of subject matter dealt with by this long-running serial.

    • Medicinal Plant Research in Africa

      • 1st Edition
      • June 19, 2013
      • Victor Kuete
      • English
      • Hardback
        9 7 8 0 1 2 4 0 5 9 2 7 6
      • eBook
        9 7 8 0 1 2 4 0 5 9 3 6 8
      The pharmacopoeias of most African countries are available and contain an impressive number of medicinal plants used for various therapeutic purposes. Many African scholars have distinguished themselves in the fields of organic chemistry, pharmacology, and pharmacognosy and other areas related to the study of plant medicinal plants. However, until now, there is no global standard book on the nature and specificity of chemicals isolated in African medicinal plants, as well as a book bringing together and discussing the main bioactive metabolites of these plants. This book explores the essence of natural substances from African medicinal plants and their pharmacological potential. In light of possible academic use, this book also scans the bulk of African medicinal plants extract having promising pharmacological activities.

    • Nutritional Toxicology Volume 2

      • 1st Edition
      • June 11, 2013
      • John N. Hathcock
      • English
      • Paperback
        9 7 8 0 1 2 3 9 5 9 3 1 7
      • eBook
        9 7 8 0 3 2 3 1 3 8 3 0 7
      Nutritional Toxicology, Volume II, discusses the various interactions between nutritional phenomena and toxicologic processes. It addresses particular subjects that have become substantially more important through the development of new knowledge, significant increases in knowledge, or increased awareness of potential effects on human health and well-being. The implications of such knowledge have impact on basic research, toxicity testing, public health, food, and agriculture programs, and food safety regulation. The book begins with a review of the role and importance of macro- and micronutrients on detoxification processes of foreign compounds after absorption. This is followed by separate chapters on mixed-function oxidation in the liver; the metabolic and nutritional effects of ethanol; the effects of malnutrition on drug metabolism; interaction of nutrient intake with DNA and chromatin; and how such interactions may affect the process of toxicogenesis in the nucleus. Subsequent chapters cover mutagens in cooked foods; food sensitivities; anatomical, cardiovascular, and behavioral effects of dietary caffeine; the toxicology of dietary tin, aluminum, and selenium; and the toxicology of pesticides in foods.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science