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.

Books Journals

Cereal Grains

1st Edition
May 20, 2010
Colin Wrigley
English
Paperback
9 7 8 0 0 8 1 0 1 4 5 9 2
eBook
9 7 8 1 8 4 5 6 9 9 5 2 9

Cereal grains are essential to our dietary needs, as well as for animal feeding and for industrial processing. Consumer needs can only be met by managing quality at all stages of the grain chain. Quality evaluation is also needed at each step for effective management. Cereal grains: assessing and managing quality provides a convenient and comprehensive overview of academic research and industry best practice in these areas.After an initial chapter introducing the themes of the book, further chapters in Part one review cereal grain morphology and composition and the diversity of uses of cereal grains. Chapters in Part two convey the characteristics and quality requirements of particular cereals, including wheat, rye, corn and rice. The use of analytical methods at different stages of the value-addition chain is the subject of Part three. The final section in the book reviews factors affecting grain quality such as breeding, storage and grain processing, and also possible future developments.With its expert team of editors and authors, Cereal grains: assessing and managing quality is a valuable reference for all those involved in the production and processing of cereal grains worldwide.

Advances in Botanical Research

1st Edition
Volume 53
May 6, 2010
Jean-Claude Kader + 1 more
English
eBook
9 7 8 0 1 2 3 8 0 8 7 3 8

Edited by Jean-Claude Kader and Michel Delseny and supported by an international Editorial Board, Advances in Botanical Research publishes in-depth and up-to-date reviews on a wide range of topics in plant sciences. Currently in its 53rd volume, the series features a wide range of reviews by recognized experts on all aspects of plant genetics, biochemistry, cell biology, molecular biology, physiology and ecology. This eclectic volume features reviews on cutting-edge topics of interest to postgraduates and researchers alike.

Single Cell Oils

2nd Edition
May 1, 2010
Zvi Cohen + 1 more
English
Paperback
9 7 8 1 8 9 3 9 9 7 7 3 8
eBook
9 7 8 1 6 3 0 6 7 0 0 7 8

Featuring recognized academic and industrial experts in this cutting-edge field, this book reviews single cell oils (SCO) currently in the market. The text mainly focuses on the production of the long chain polyunsaturated fatty acids, Arachidonic acid, and Docosahexaenoinc acid. All chapters provide up to date references for navigating the vast amount of historic data available in the field. The authors provide real world examples of the commercial development and applications of various SCO in a variety of fields, from food ingredients and disease treatment to aquaculture and fish farming. It covers the essential information in this fast moving field giving details of the production of all the major SCOs, their extraction, purification, applications and safety evaluations. In addition, this new edition includes major coverage of the potential of SCOs for biofuels that may be of key significance in the coming years.

Natural and Engineered Resistance to Plant Viruses

1st Edition
Volume 76
April 30, 2010
John Carr + 1 more
English
Hardback
9 7 8 0 1 2 3 7 4 5 2 5 5
eBook
9 7 8 0 0 8 0 9 2 3 0 8 6

Viruses are a huge threat to agriculture. In the past, viruses used to be controlled using conventional methods, such as crop rotation and destruction of the infected plants, but now there are more novel ways to control them. This volume focuses on topics that must be better understood in order to foster future developments in basic and applied plant virology. These range from virus epidemiology and virus/host co-evolution and the control of vector-mediated transmission through to systems biology investigations of virus-cell interactions. Other chapters cover the current status of signalling in natural resistance and the potential for a revival in the use of cross-protection, as well as future opportunities for the deployment of the under-utilized but highly effective crop protection strategy of pathogen-derived resistance.

Managing Wine Quality

1st Edition
April 28, 2010
Andrew G. Reynolds
English
eBook
9 7 8 1 8 4 5 6 9 9 2 8 4

Many aspects of both grape production and winemaking influence wine sensory properties and stability. Progress in research helps to elucidate the scientific basis of quality variation in wine and suggest changes in viticulture and oenology practices. The two volumes of Managing wine quality review developments of importance to wine producers, researchers, and students. The focus is on recent studies, advanced methods and likely future technologies.The first volume Viticulture and wine quality opens with chapters reviewing current understanding of wine aroma, colour, taste and mouthfeel. Part two focuses on the measurement of grape and wine properties. Topics covered include instrumental analysis of grape, must and wine, sensory evaluation and wine authenticity and traceability. The effects of viticulture technologies on grape composition and wine quality attributes are the subject of part three. Terroir, viticultural and vineyard management practices, fungal contaminants and grape processing equipment are among the areas discussed.With authoritative contributions from experts across the world’s winemaking regions, Managing wine quality: Volume1: Oenology and wine quality is an essential reference for all those involved in viticulture and oenology wanting to explore new methods, understand different approaches and refine existing practices.

Chemical Deterioration and Physical Instability of Food and Beverages

1st Edition
April 23, 2010
Leif H Skibsted + 2 more
English
Paperback
9 7 8 0 0 8 1 0 1 4 4 1 7
eBook
9 7 8 1 8 4 5 6 9 9 2 6 0

For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area. Chapters in part one focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part two reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallization and emulsion breakdown. Contributions in the following section outline the likely effects on different foods and beverages, including bakery products, fruit and vegetables, ready-to-eat meals and wine. With contributions from leaders in their fields, Chemical deterioration and physical instability of food and beverages is an essential reference for R&D and QA staff in the food industry and researchers with an interested in this subject.

The Agronomy and Economy of Important Tree Crops of the Developing World

1st Edition
April 22, 2010
K.P. Prabhakaran Nair
English
eBook
9 7 8 0 1 2 3 8 4 6 7 8 5

Major tree crops contribute substantially to the economy of many developing countries on the Asian, African and Latin American continents. For example, coffee is the main revenue earner for Kenya. This book provides a comprehensive review of the agronomy, botany, taxonomy, genetics, chemistry, economics, and future global prospects of a range of crops that have great food, industrial and economic value such as cocoa, coffee, cashew, oil palm and natural rubber.

Improving the Safety and Quality of Milk

1st Edition
April 21, 2010
Mansel W Griffiths
English
Paperback
9 7 8 0 0 8 1 0 1 4 4 5 5
eBook
9 7 8 1 8 4 5 6 9 9 4 3 7

Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met more successfully by the milk industry through use of improved processes and technologies. Guaranteeing the production of safe milk also remains of paramount importance. Improving the safety and quality of milk provides a comprehensive and timely reference to best practice and research advances in these areas. Volume 1 focuses on milk production and processing. Volume 2 covers the sensory and nutritional quality of cow’s milk and addresses quality improvement of a range of other milk-based products.The health aspects of milk, its role in the diet and milk-based functional foods are the focus of the opening section of Volume 2. Part two reviews essential aspects of milk quality, including milk microbial spoilage and chemical deterioration, sensory evaluation, factors affecting milk vitamin and mineral content and the impact of packaging on quality. Chapters in part three look at improving particular products, such as organic milk, goat milk and sheep milk. The impact of milk on the quality of yoghurt and cheese is also covered.With its distinguished editor and international team of contributors, volume 2 of Improving the safety and quality of milk is an essential reference for researchers and those in industry responsible for milk safety and quality.

Advances in Agronomy

1st Edition
Volume 106
April 14, 2010
Donald L. Sparks
English
eBook
9 7 8 0 1 2 3 8 1 0 3 6 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.

Improving the Safety and Quality of Milk

1st Edition
April 8, 2010
M. Griffiths
English
eBook
9 7 8 1 8 4 5 6 9 9 4 2 0

Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met more successfully by the milk industry through use of improved processes and technologies. Guaranteeing the production of safe milk also remains of paramount importance. Improving the safety and quality of milk provides a comprehensive and timely reference to best practice and research advances in these areas. Volume 1 focuses on milk production and processing. Volume 2 covers the sensory and nutritional quality of cow’s milk and addresses quality improvement of a range of other milk-based products.The opening section of Volume 1: Milk production and processing introduces milk biochemistry and raw milk microbiology. Part two then reviews major milk contaminants, such as bacterial pathogens, pesticides and veterinary residues. The significance of milk production on the farm for product quality and safety is the focus of Part three. Chapters cover the effects of cows’ diet and mastitis, among other topics. Part four then reviews the state-of-the-art in milk processing. Improving the quality of pasteurised milk and UHT milk and novel non-thermal processing methods are among the subjects treated.With its distinguished editor and international team of contributors, volume 1 of Improving the safety and quality of milk is an essential reference for researchers and those in industry responsible for milk safety and quality.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Books in Agricultural and biological sciences

Cereal Grains

Advances in Botanical Research

Single Cell Oils

Natural and Engineered Resistance to Plant Viruses

Managing Wine Quality

Chemical Deterioration and Physical Instability of Food and Beverages

The Agronomy and Economy of Important Tree Crops of the Developing World

Improving the Safety and Quality of Milk

Advances in Agronomy

Improving the Safety and Quality of Milk

Related subjects