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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

    • Fibre-Rich and Wholegrain Foods

      • 1st Edition
      • March 26, 2013
      • Jan A Delcour + 1 more
      • English
      • Hardback
        9 7 8 0 8 5 7 0 9 0 3 8 6
      • eBook
        9 7 8 0 8 5 7 0 9 5 7 8 7
      Consumers are increasingly seeking foods that are rich in dietary fibre and wholegrains, but are often unwilling to compromise on sensory quality. Fibre-rich and wholegrain food reviews key research and best industry practice in the development of fibre-enriched and wholegrain products that efficiently meet customer requirements.Part one introduces the key issues surrounding the analysis, definition, regulation and health claims associated with dietary fibre and wholegrain foods. The links between wholegrain foods and health, the range of fibre dietary ingredients and a comparison of their technical functionality are discussed, as are consumption and consumer challenges of wholegrain foods. Part two goes on to explore dietary fibre sources, including wheat and non-wheat cereal dietary fibre ingredients, vegetable, fruit and potato fibres. Improving the quality of fibre-rich and wholegrain foods, including such cereal products as wholegrain bread, muffins, pasta and noodles, is the focus of part three. Fibre in extruded products is also investigated before part four reviews quality improvement of fibre-enriched dairy products, meat products, seafood, beverages and snack foods. Companion animal nutrition as affected by dietary fibre inclusion is discussed, before the book concludes with a consideration of soluble and insoluble fibre in infant nutrition.With its distinguished editors and international team of expert contributors, Fibre-rich and wholegrain foods provides a comprehensive guide to the field for researchers working in both the food industry and academia, as well as all those involved in the development, production and use of fibre-enriched and wholegrain foods.

    • Herpetology

      • 4th Edition
      • March 25, 2013
      • Laurie J. Vitt + 1 more
      • English
      • Hardback
        9 7 8 0 1 2 3 8 6 9 1 9 7
      • eBook
        9 7 8 0 1 2 3 8 6 9 2 0 3
      The fourth edition of the textbook Herpetology covers the basic biology of amphibians and reptiles, with updates in nearly every conceptual area. Not only does it serve as a solid foundation for modern herpetology courses, but it is also relevant to courses in ecology, behavior, evolution, systematics, and morphology. Examples taken from amphibians and reptiles throughout the world make this book a useful herpetology textbook in several countries. Naturalists, amateur herpetologists, herpetoculturists, zoo professionals, and many others will find this book readable and full of relevant natural history and distributional information. Amphibians and reptiles have assumed a central role in research because of the diversity of ecological, physiological, morphological, behavioral, and evolutionary patterns they exhibit. This fully revised edition brings the latest research to the reader, ranging over topics in evolution, reproduction, behavior and more, allowing students and professionals to keep current with a quickly moving field.

    • Advances in Food and Nutrition Research

      • 1st Edition
      • Volume 69
      • March 21, 2013
      • English
      • Hardback
        9 7 8 0 1 2 4 1 0 5 4 0 9
      • eBook
        9 7 8 0 1 2 4 1 1 5 0 0 2
      Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences.

    • Microbial Production of Food Ingredients, Enzymes and Nutraceuticals

      • 1st Edition
      • March 21, 2013
      • Brian McNeil + 3 more
      • English
      • Hardback
        9 7 8 0 8 5 7 0 9 3 4 3 1
      • Paperback
        9 7 8 0 0 8 1 0 1 5 5 9 9
      • eBook
        9 7 8 0 8 5 7 0 9 3 5 4 7
      Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current trend towards the use of natural ingredients in foods, there is renewed interest in microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins. Microbial production of substances such as organic acids and hydrocolloids also remains an important and fast-changing area of research. Microbial production of food ingredients, enzymes and nutraceuticals provides a comprehensive overview of microbial production of food ingredients, enzymes and nutraceuticals.Part one reviews developments in the metabolic engineering of industrial microorganisms and advances in fermentation technology in the production of fungi, yeasts, enzymes and nutraceuticals. Part two discusses the production and application in food processing of substances such as carotenoids, flavonoids and terponoids, enzymes, probiotics and prebiotics, bacteriocins, microbial polysaccharides, polyols and polyunsaturated fatty acids.Microbial production of food ingredients, enzymes and nutraceuticals is an invaluable guide for professionals in the fermentation industry as well as researchers and practitioners in the areas of biotechnology, microbiology, chemical engineering and food processing.

    • Forest Monitoring

      • 1st Edition
      • Volume 12
      • March 16, 2013
      • English
      • Paperback
        9 7 8 0 0 8 0 9 7 5 5 5 9
      • Hardback
        9 7 8 0 0 8 0 9 8 2 2 2 9
      • eBook
        9 7 8 0 0 8 0 9 8 2 2 5 0
      The demand for comparable, long-term, high quality data on forest ecosystems' status and changes is increasing at the international and global level. Yet, sources for such data are limited and in many case it is not possible to compare data from different monitoring initiatives across space and time because of methodological differences. Apart from technical manuals, there is no comprehensive multidisciplinary, scientific, peer-reviewed reference for forest monitoring methods that can serve and support the user community. This book provides in a single reference the state-of-the-art of monitoring methods as applied at the international level.The book present scientific concepts and methods that form the basis of the transnational, long-term forest monitoring in Europe and looks at other initiatives at the global level. Standardized methods that have been developed over two decades in international forest monitoring projects are presented. Emphasis is put on trans-nationally harmonized methods, related data quality issues, current achievements and on remaining open questions.

    • Primate Adaptation and Evolution

      • 3rd Edition
      • March 8, 2013
      • John G. Fleagle
      • English
      • Hardback
        9 7 8 0 1 2 3 7 8 6 3 2 6
      • eBook
        9 7 8 0 1 2 3 7 8 6 3 3 3
      Primate Adaptation and Evolution, Third Edition, is a thorough revision of the text of choice for courses in primate evolution. The book retains its grounding in the extant primate groups as the best way to understand the fossil trail and the evolution of these modern forms. However, this coverage is now streamlined, making reference to the many new and excellent books on living primate ecology and adaptation – a field that has burgeoned since the first edition of Primate Adaptation and Evolution. By drawing out the key features of the extant families and referring to more detailed texts, the author sets the scene and also creates space for a thorough updating of the exciting developments in primate palaeontology – and the reconstruction through early hominid species – of our own human origins. This updated version covers recent developments in primate paleontology and the latest taxonomy, and includes over 200 new illustrations and revised evolutionary trees. This text is ideal for undergraduate and post-graduate students studying the evolution and functional ecology of primates and early fossil hominids.

    • Foodborne Infections and Intoxications

      • 4th Edition
      • March 6, 2013
      • J. Glenn Morris Jr.
      • English
      • Paperback
        9 7 8 0 3 2 3 2 8 2 2 0 8
      • Hardback
        9 7 8 0 1 2 4 1 6 0 4 1 5
      • eBook
        9 7 8 0 1 2 3 9 1 4 7 6 7
      The accelerated globalization of the food supply, coupled with toughening government standards, is putting global food production, distribution, and retail industries under a high-intensity spotlight. High-publicity cases about foodborne illnesses over recent years have heightened public awareness of food safety issues, and momentum has been building to find new ways to detect and identify foodborne pathogens and eliminate food-related infections and intoxications. This extensively revised 4e covers how the incidence and impact of foodborne diseases is determined, foodborne intoxications with an introduction noting common features among these diseases and control measures that are applicable before and after the basic foodstuff is harvested.

    • Culinary Nutrition

      • 1st Edition
      • March 4, 2013
      • Jacqueline B. Marcus
      • English
      • Paperback
        9 7 8 0 1 2 3 9 1 8 8 2 6
      • eBook
        9 7 8 0 1 2 3 9 1 8 8 3 3
      Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development.

    • Corridors to Extinction and the Australian Megafauna

      • 1st Edition
      • February 27, 2013
      • Steve Webb
      • English
      • Hardback
        9 7 8 0 1 2 4 0 7 7 9 0 4
      • Paperback
        9 7 8 0 3 2 3 2 8 2 6 1 1
      • eBook
        9 7 8 0 1 2 4 0 7 8 4 0 6
      Extinctions have always occurred and always will, so what is so surprising about the megafauna extinctions? They were caused by humans and were the first of many extinctions that eventually led to the extinction of the Moa, Steller's Sea Cow, the Dodo, Great Auk and countless other species great and small, all attributed to human agency. Therefore, the megafauna were humans’ first great impact on the planet. There is now an increasing realization that the 'blitzkrieg' view of these extinctions may have been wrong. A growing body of evidence and long-term field work is beginning to show that at least Australia's megafauna did not succumb to human agency, not because humans probably did not hunt the odd animal but because the an infinitely more logical reason lies in the climatic conditions of the Quaternary Ice Ages and the affect they had on continental geography, environment, climate and, most importantly, the biogeography of the megafauna. This book presents the evidence of this theory, demonstrating the biogeographic approach to Australia’s megafauna extinction.

    • Trends in Packaging of Food, Beverages and Other Fast-Moving Consumer Goods (FMCG)

      • 1st Edition
      • February 26, 2013
      • Neil Farmer
      • English
      • Hardback
        9 7 8 0 8 5 7 0 9 5 0 3 9
      • eBook
        9 7 8 0 8 5 7 0 9 8 9 7 9
      Packaging plays an essential role in protecting and extending the shelf life of a wide range of foods, beverages and other fast-moving consumer goods. There have been many key developments in packaging materials and technologies in recent years, and Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) provides a concise review of these developments and international market trends.Beginning with a concise introduction to the present status and trends in innovations in packaging for food, beverages and other fast-moving consumer goods, the book goes on to consider modified atmosphere packaging and other active packaging systems, including smart and intelligent packaging, and the role these play in augmenting and securing the consumer brand experience. Developments in plastic and bioplastic materials and recycling systems are then discussed, followed by innovations and trends in metal, paper and paperboard packaging. Further chapters review international environmental and sustainability regulatory and legislative frameworks, before the use of nanotechnology, smart and interactive packaging developments for enhanced communication at the packaging/user interface are explored. Finally, the book concludes by considering potential future trends in materials and technologies across the international packaging market.With its distinguished editor and international team of expert contributors, Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) is an important reference tool, providing a practical overview of emerging packaging technologies and market trends for research and design professionals in the food and packaging industry, and academics working in this area.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science