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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

    • Introduction to Forestry and Natural Resources

      • 1st Edition
      • December 31, 2012
      • Donald L. Grebner + 2 more
      • English
      • eBook
        9 7 8 0 1 2 3 8 6 9 0 2 9
      Introduction to Forestry and Natural Resources presents a broad overview of the profession of forestry. The book details several key fields within forestry, including forest health, economics, policy, utilization, and forestry careers. Chapters deal specifically with forest products and harvesting, recreation, wildlife habitats, tree anatomy and physiology, and ethics. These topics are ideal for undergraduate introductory courses and include numerous examples (mainly graphical) and questions for students to ponder. Unlike other introductory forestry texts, which focus largely on forest ecology rather than practical forestry concepts, Introduction to Forestry and Natural Resources encompasses economic, ecological, and social aspects providing a uniquely balanced text. The wide range of experience of the contributing authors equips them especially well to identify missing content from other texts in the area and address topics currently covered in corresponding college courses.

    • Encyclopedia of Human Nutrition

      • 3rd Edition
      • December 28, 2012
      • English
      • Hardback
        9 7 8 0 1 2 3 7 5 0 8 3 9
      • eBook
        9 7 8 0 1 2 3 8 4 8 8 5 7
      The role of nutrition in improving quality of life and combating disease is undeniable — and researchers from different disciplines are bringing their perspectives to bear on this fundamental topic. The 4-volume Encyclopedia of Human Nutrition, Third Edition, is a thorough revision of the previous award-winning version and reflects the scientific advances in the field of human nutrition. It presents the latest understanding on a wide range of nutrition-related topics including food safety, weight management, vitamins, bioengineering of foods, plant based diet and raw foods among others. New articles on organic food, biofortification, nutritional labeling and the effect of religious customs on diet, among many others, reflect the dedication to currency in this revision. It not only contains the most current and thorough information available on the topic, but also contains broader cross-referencing on emerging opportunities for potential treatment and prevention of diseases.An ideal starting point for scientific research, Encyclopedia of Human Nutrition, Third Edition, continues to provide authoritative information in an accessible format, making this complex discipline available to readers at both the professional and non-professional level.

    • Plastic Films in Food Packaging

      • 1st Edition
      • December 28, 2012
      • Sina Ebnesajjad
      • English
      • Hardback
        9 7 8 1 4 5 5 7 3 1 1 2 1
      • eBook
        9 7 8 1 4 5 5 7 3 1 1 5 2
      The value of the groceries purchases in the USA is over $500 billion annually, most of which is accounted for by packaged foods. Plastic packaging of foods is not only ubiquitous in developed economies, but increasingly commonplace in the developing world, where plastic packaging is instrumental in decreasing the proportion of the food supply lost to spoilage. This new handbook is a combination of new material and updated chapters, chosen by Dr. Sina Ebnesajjad, from recently published books on this subject. Plastic Films in Food Packaging offers a practical handbook for engineers, scientists and managers working in the food packaging industry, providing a tailor-made package of science and engineering fundamentals, best practice techniques and guidance on new and emerging technologies. By covering materials, design, packaging processes, machinery and waste management together in one book, the authors enable the reader to take a lifecycle approach to food packaging. The Handbook addresses questions related to film grades, types of packages for different types of foods, packaging technologies, machinery and waste management. Additionally the book provides a review of new and emerging technologies. Two chapters cover the development of barrier films for food packaging and the regulatory and safety aspects of food packaging.

    • Nutritional Management of Renal Disease

      • 3rd Edition
      • December 17, 2012
      • Joel D. Kopple + 2 more
      • English
      • Hardback
        9 7 8 0 1 2 3 9 1 9 3 4 2
      • eBook
        9 7 8 0 1 2 3 9 1 9 3 5 9
      This translational text offers in-depth reviews of the metabolic and nutritional disorders that are prevalent in patients with renal disease. Chapter topics address the growing epidemic of obesity and metabolic syndrome. Each chapter integrates basic and clinical approaches, from cell biology and genetics to diagnosis, patient management and treatment. Chapters in sections 4-7 include new illustrative case reports, and all chapters emphasize key concepts with chapter-ending summaries. New features also include the latest National Kidney Foundation Clinical Practice Guidelines on Nutrition in Chronic Renal Failure, the most recent scientific discoveries and the latest techniques for assessing nutritional status in renal disease, and literature reviews on patients who receive continuous veno-venous hemofiltration with or without dialysis.

    • Nutrigenetics

      • 1st Edition
      • December 14, 2012
      • Martin Kohlmeier
      • English
      • Hardback
        9 7 8 0 1 2 3 8 5 9 0 0 6
      • Paperback
        9 7 8 0 1 2 8 1 0 0 7 8 3
      • eBook
        9 7 8 0 1 2 3 8 5 9 0 1 3
      Nutrigenetics: Applying the Science of Personal Nutrition provides a fully referenced, readable guide to understanding the rationale and importance of nutrigenetic applications and explains why single nutrition recommendations will not fit everybody or even a majority of modern humans. This books explains how genetic variation shapes individual nutrition requirements and sensitivities, presents questions to ask about reported gene-nutrient interactions, and what needs to be done before putting nutrigenetic tests to practical use. This book blends key concepts from the fields of genetics, biochemistry, epidemiology, public health, and clinical medicine to give a rich perspective on the genetically diverse nutritional needs and sensitivities of individuals in health and disease. A steadily increasing number of people order genetic tests to find out what they should eat for better health, well being and performance, and an even greater number asks their healthcare providers about such tests. Most of the currently offered tests are not grounded in current knowledge, often absurdly so, but few professionals can explain why they are misguided. On the other hand, there are more evidence-supported genetic variants that can guide nutrition decisions, but again most healthcare providers know little about them, much less use them in their daily practice. There is a great need for a solidly evidence-based yet accessible book that explains the science of nutrigenetics and provides the tools to evaluate new nutrigenetic tests.

    • Agricultural Sustainability

      • 1st Edition
      • December 11, 2012
      • Gurbir Bhullar + 1 more
      • English
      • Paperback
        9 7 8 0 1 2 8 1 0 2 5 3 4
      • Hardback
        9 7 8 0 1 2 4 0 4 5 6 0 6
      • eBook
        9 7 8 0 1 2 4 0 4 6 0 8 5
      Collaboratively written by top international experts and established scientists in various fields of agricultural research, this book focuses on the state of food production and sustainability; the problems with degradation of valuable sources of land, water, and air and their effects on food crops; the increasing demand of food resources; and the challenges of food security worldwide. The book provides cutting edge scientific tools and methods of research as well as solid background information that is accessible for those who have a strong interest in agricultural research and development and want to learn more on the challenges facing the global agricultural production systems.

    • Robotics and Automation in the Food Industry

      • 1st Edition
      • December 3, 2012
      • Darwin G Caldwell
      • English
      • Paperback
        9 7 8 0 0 8 1 0 1 6 1 3 8
      • Hardback
        9 7 8 1 8 4 5 6 9 8 0 1 0
      • eBook
        9 7 8 0 8 5 7 0 9 5 7 6 3
      The implementation of robotics and automation in the food sector offers great potential for improved safety, quality and profitability by optimising process monitoring and control. Robotics and automation in the food industry provides a comprehensive overview of current and emerging technologies and their applications in different industry sectors.Part one introduces key technologies and significant areas of development, including automatic process control and robotics in the food industry, sensors for automated quality and safety control, and the development of machine vision systems. Optical sensors and online spectroscopy, gripper technologies, wireless sensor networks (WSN) and supervisory control and data acquisition (SCADA) systems are discussed, with consideration of intelligent quality control systems based on fuzzy logic. Part two goes on to investigate robotics and automation in particular unit operations and industry sectors. The automation of bulk sorting and control of food chilling and freezing is considered, followed by chapters on the use of robotics and automation in the processing and packaging of meat, seafood, fresh produce and confectionery. Automatic control of batch thermal processing of canned foods is explored, before a final discussion on automation for a sustainable food industry.With its distinguished editor and international team of expert contributors, Robotics and automation in the food industry is an indispensable guide for engineering professionals in the food industry, and a key introduction for professionals and academics interested in food production, robotics and automation.

    • Aflatoxin

      • 1st Edition
      • December 2, 2012
      • Leo Goldblatt
      • English
      • Paperback
        9 7 8 0 1 2 4 1 4 5 3 0 6
      • eBook
        9 7 8 0 3 2 3 1 4 8 4 9 8
      Aflatoxin: Scientific Background, Control, and Implications discusses general problems posed by mycotoxin contamination in foods and feeds. This book is divided into 15 chapters that summarize the discovery, elaboration, chemistry and assay, effects and metabolic fate, processing to ensure their removal or inactivation, and regulatory aspects of aflatoxins. The introductory chapters cover the discovery, formation by Aspergillus flavus, and the chemistry and structure of aflatoxins. The subsequent chapters describe the physicochemical and biological assays for aflatoxin measurement, detection, and analysis. A chapter also describes the metabolic fate and the biochemical alterations associated with aflatoxin administration to animals and other biological test systems. Discussions on the acute toxicity and carcinogenic activity of aflatoxins in laboratory and farm animals are also provided, with emphasis on the recognition of aflatoxicosis, a disease condition caused by the action of the aflatoxin poison. The book goes on examining the role of spoilage molds in destroying stored crops and the tremendous capacity for toxin production of aflatoxins. It also describes successful efforts of food and feed industries to ensure a wholesome food supply, including the utilization of various detoxification processes. The last chapters deal with the regulatory provisions for aflatoxin contamination control and tolerances and the implications of fungal toxins to human health. The book is intended for scientists and manufacturers concerned with the production and processing of foods and feeds, the nutrition, and the animal and public health.

    • The Soil- Plant System

      • 1st Edition
      • December 2, 2012
      • Maurice Fried
      • English
      • Paperback
        9 7 8 0 1 2 4 3 1 5 7 4 7
      • eBook
        9 7 8 0 3 2 3 1 5 3 7 6 8
      The Soil-Plant System in Relation to Inorganic Nutrition focuses on the soil-plant system in relation to the inorganic nutrition of plants. More specifically, the book investigates the dynamics of ion uptake in relation to those physical and chemical processes that must be considered both in understanding any observation made on the soil-plant system and in predicting the results of any stress placed on the system. This volume is organized into two parts encompassing seven chapters and begins with an overview of the inorganic nutrition of plants grown in the soil-plant system. This book then discusses the uptake of nutrient ions from the soil into the plant system. The emphasis is on fundamental aspects of ion movement from the soil into and through the soil solution, then into the plant root, and finally into the shoot. The next chapters consider the more practical aspects of the supply of nutrients to plants grown in the soil-plant system and how it can best be supplemented. This book examines the use of isotopes with respect to solid-phase-soil-sol... relationships; movement of ions to the roots, into the roots (active or passive), and translocation to the shoot; the mobility of nutrients; laboratory, greenhouse, and field evaluation of soil nutrient supply; and when, where, and what kind of fertilizer to apply. This book will be of interest to botanists, biologists, students, and research workers engaged in the physical and biological sciences.

    • Toxic Constituents of Plant Foodstuffs

      • 1st Edition
      • December 2, 2012
      • Irvin Liener
      • English
      • Paperback
        9 7 8 0 1 2 4 1 4 4 1 9 4
      • eBook
        9 7 8 0 3 2 3 1 4 7 3 7 8
      Toxic Constituents of Plant Foodstuffs focuses on toxic substances in foods of plant origin, including protease inhibitors, hemagglutinins, goitrogens, cyanogens, saponins, gossypol, lathyrogens, and allergens. The book also considers adventitious toxic factors in processed foods and miscellaneous toxic factors such as stimulants and depressants, hypoglycemic agents, toxic amino acids, metal-binding constituents, and hepatotoxins. This volume is organized into 13 chapters and begins with an overview of protease inhibitors, including their distribution in the plant kingdom, physical and chemical properties, and mechanism of interaction with proteases. The next chapters focus on the adventitious introduction of toxic factors into processed plant foods; the inactivation of the trypsin inhibitor and hemagglutinin found in legumes by cooking; and the extraction of a nontoxic, edible starch from cycads. The reader is also introduced to lathyrism, the toxicity of agglutinins, occurrence of goitrogens in thioglucoside-contai... plants, and dietary sources of cyanogen. This book will be of interest and value to food scientists who are concerned with the safety of food supply and public health officials tasked with enforcing regulations necessary to ensure the safety of a particular food.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science