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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

    • Quality Control in the Food Industry V1

      • 1st Edition
      • December 2, 2012
      • S Herschdoerfer
      • English
      • Paperback
        9 7 8 0 1 2 4 3 1 4 0 5 4
      • eBook
        9 7 8 0 3 2 3 1 5 2 0 6 8
      Quality Control in the Food Industry, Volume 1 focuses on the general aspects of quality control in the food industry, emphasizing the controllable factors that affect the quality of the finished product, including the selection of raw materials, processing methods, packaging, storage, and distribution. The book describes the principles of quality control and some important concepts such as sensory assessment and statistical approaches, along with food standards and health problems in quality control. This volume is organized into six chapters and begins with an overview of the application, organization, related problems, techniques, and prospects of quality control. The next chapters focus on the chemical and microbiological aspects of health problems in quality control; fundamental concepts in statistics as applied to quality control from sampling to the estimation of ingredients; and taste testing as an approach to quality control of processed foods. The book concludes by considering the importance, limitations, and problems associated with food standards, with special reference to their international aspects. This book will be of interest to food scientists and technologists, managers in the food industry, and students.

    • Social Play in Primates

      • 1st Edition
      • December 2, 2012
      • Euclid Smith
      • English
      • Paperback
        9 7 8 0 1 2 4 3 1 7 3 1 4
      • Hardback
        9 7 8 0 1 2 6 5 2 7 5 0 6
      • eBook
        9 7 8 0 3 2 3 1 5 5 3 9 7
      Social Play in Primates provides comprehensive discussions on the social aspect of play in the behavior of primates. It also presents various approaches in understanding the complex behavioral phenomenon of play. Composed of 11 chapters, the book starts by discussing the historical background of play. It also traces the development of the interest in the study of play from the writings of Aristotle, through educational reformers of the 17th and 18th centuries, to the psychologists of the 19th and early 20th centuries. The book then presents important data on the effects of gonadectomy on social play in group-living rhesus monkeys. It also presents a comparative study about the play behavior of three of the four great ape species. Furthermore, it offers a view of the function of play in primate society. Finally, the book examines play in young humans by citing some significant information on the nature of peer- vs. adult-oriented early social experience. The book concludes by presenting both the theoretical and methodological aspects on the study of play.

    • Shrub-Steppe

      • 1st Edition
      • Volume 20
      • December 2, 2012
      • Alec Rickard + 3 more
      • English
      • Paperback
        9 7 8 0 4 4 4 5 6 6 1 2 6
      • eBook
        9 7 8 0 4 4 4 5 9 9 5 3 7
      Owing to man-made intervention, the shrub-steppe now represents a rapidly disappearing landscape in the arid regions of North America. This book represents a systems-level study of ecological variables affecting water balance, and responses to perturbation. The study focused on a very large, protected, landscape unit, comprising a natural ``watershed'' area located in the semi-arid western United States. Long-term and concurrent data sets were established with a view towards establishing system-level responses to manipulative interventions, and natural perturbations like wildfire. These data sets were established for micrometeorology, climatology, mineral cycling in soils, nutrient and mineral pathways in springs and streams, vegetational dynamics, and population changes on the site. In synthesizing nearly twenty years of data, the more interesting ecosystem level responses concerned vegetational recovery and water balance. For instance, the synthesis uniquely demonstrates the interaction of biotic and non-biotic factors and their integrated effect on regional water balance. However, special attention was also paid to species diversity and the genetic resource pool represented at this site.This book will be of primary interest as a reference resource to land managers and wildlife specialists, and as a research study for scientists interested in systems-level ecology. Conservation-minded citizens who take more than a cursory interest in ecology will also find it interesting.

    • Protein and Amino acid nutrition

      • 1st Edition
      • December 2, 2012
      • Anthony Albanese
      • English
      • Paperback
        9 7 8 0 1 2 4 1 2 5 2 9 2
      • eBook
        9 7 8 0 3 2 3 1 4 4 4 5 2
      Protein and Amino Acid Nutrition describes the state of knowledge concerning the nutrition of proteins and amino acids. Topics range from the effect of some therapeutic agents on protein and amino acid nutrition, to species and age differences in amino acid requirements; utilization of D-amino acids; effect of proteins and amino acids on the growth of adult tissue in vitro; and amino acid requirements of animals and young adults. This volume is organized into 16 chapters and begins with an overview of the nutritional implications of the metabolic interrelationships of amino acids. The next chapters discuss experiments that tested the differences in amino acid requirements due to the differences in age and in species among animals, the biochemical individuality of amino acid requirements, and the utilization of dietary proteins. This book explains the synthesis of tissue proteins in relation to the essential amino acids; the link between food energy and nitrogen metabolism; and the use of the repletion method to measure the nutritive value of proteins, protein hydrolyzates, and amino acid mixtures. The final chapter discusses the nutritional needs of the older age groups. This book is intended for scientists, students, and researchers interested in human and animal nutrition.

    • Quality Control in the Food Industry V2

      • 1st Edition
      • December 2, 2012
      • S Herschdoerfer
      • English
      • Paperback
        9 7 8 0 1 2 4 1 4 6 4 6 4
      • eBook
        9 7 8 0 3 2 3 1 4 9 6 5 5
      Quality Control in the Food Industry, Volume 2 focuses on quality control in the food industry, emphasizing the controllable factors that affect the quality of the finished product, including the selection of raw materials, processing, packaging, storage, and distribution. The book describes the principles of quality control in industries such as soft drinks; dairy products; flour and bread; flour confectionery; meat and fish, and their products; and edible fats and oils. This volume is organized into seven chapters and begins with an overview of the various uses of water in the food industry, along with standards and methods of treatment of wastewaters produced by food manufacturers. The book then systematically discusses the quality tests in the dairy industry; quality control for flour and flour confectionery, including pastry and cakes; and quality control methods for manufactured meat products. The book also explains the quality control in the fish industry, and then concludes with a chapter on quality assessment for edible fats and oils and fat products, such as margarine; salad oils; frying fats and shortenings; mayonnaise and salad dressings; and creams. This book is a valuable source of information for food scientists and technologists; managers in the food industry; and students.

    • Molecular Genetics Pt 3

      • 1st Edition
      • December 2, 2012
      • Herbert Taylor
      • English
      • Paperback
        9 7 8 0 1 2 4 3 1 3 8 6 6
      • Hardback
        9 7 8 0 1 2 6 8 4 4 0 3 0
      • eBook
        9 7 8 0 3 2 3 1 5 1 8 7 0
      Molecular Genetics, Part III: Chromosome Structure explores the structure and modification of DNA, chromatin, and higher order organization and possible subunits of chromosomes at the molecular level. It describes major changes in concepts of chromatin structure and packaging of DNA based on studies of nuclease digests and electron micrographs; the role of restriction endonucleases in molecular genetics; the involvement of DNA topoisomerases in concerted breaking and rejoining of DNA backbone bonds; enzymatic methylation of DNA; and transcriptional units in eukaryotic chromosomes. Organized into seven chapters, this volume begins with an overview of the general properties of type I and type II restriction enzymes, basic aspects of restriction enzyme technology, and applications of restriction enzyme technology to the study of chromosome structure and function. It then discusses recombinant DNA technology; possible biological roles of DNA topoisomerases; recognition and control sequences in nucleic acids; composition and substructure of nucleosomes; analysis of chromosome fibers by electron microscopy; organization of fibers into chromosomes; and functional aspects of organization of chromosome fibers. Molecular biologists, geneticists, scientists, and electron microscopists will find this book extremely helpful.

    • Autoradiography for Biologists

      • 1st Edition
      • December 2, 2012
      • P Gahan
      • English
      • Paperback
        9 7 8 0 1 2 4 3 3 7 7 5 6
      • Hardback
        9 7 8 0 1 2 2 7 3 2 5 0 8
      • eBook
        9 7 8 0 3 2 3 1 6 1 0 5 3
      Autoradiography for Biologists discusses the basic and practical aspects of various autoradiography techniques. It is composed of six chapters; each chapter covers a specific form of autoradiography technique. Chapter 1 discusses various theoretical aspects of autoradiography, such as radioactive decay, beta-particle absorption, photographic process, sensitivity, and resolving power. Chapters 2 to 6 discuss basic aspects of several forms of autoradiography, including macro-, stripping film, diffusible substances, liquid emulsion, and high resolution autoradiography. Practical and theoretical details of the technique, together with modifications made, are covered in each chapter. This book will be both an encouragement and a help to people wanting to apply autoradiography to the solution of biological problems.

    • Ecology of Root Pathogens

      • 1st Edition
      • December 2, 2012
      • S.V. Krupa
      • English
      • Paperback
        9 7 8 0 4 4 4 5 6 9 6 3 9
      • eBook
        9 7 8 0 4 4 4 6 0 1 6 7 4
      Ecology of Root Pathogens discusses the significance of fungi infecting the roots, and emphasizes the significant diseases of roots and their symptoms. This book also names the genera and species of fungi that cause diseases of roots, and classifies and characterizes the root and pathogen interaction in soil. The book describes the behavior of plant pathogenic bacteria, such as Agrobacterium, Corynebacterium, Xanthomonas, Pseudomonas, Erwinia, and Streptomyces. It also explores how plants and plant-produced stimuli affect the associated population of plant parasitic nematodes and how these plant parasitic nematodes affect higher plants in certain ways. In addition, this book discusses the morphology, classification, nomenclature, multiplication and translocation of viruses infecting the plants. It also describes the symptoms of the virus infection in roots. The book includes a discussion on the fundamentals of biological control, which include the pathosystem concept, the behavior of the soil microflora in the soil, the reservoirs for infection, the processes of pathogen decline, and the integrated effects on the decline of the pathogen. This discussion on biological control also presents the natural and artificially induced biological control. This book will be of great value to soil microbiologists and plant pathologists.

    • Biology And Radiobiology Of Anucleate Systems

      • 1st Edition
      • December 2, 2012
      • Silvano Bonotto
      • English
      • Paperback
        9 7 8 0 1 2 4 3 1 4 6 6 5
      • Hardback
        9 7 8 0 1 2 1 1 5 0 0 2 0
      • eBook
        9 7 8 0 3 2 3 1 5 2 6 8 6
      Biology and Radiobiology of Anucleate Systems: II. Plant Cells encompasses the proceedings of International Symposium held in Mol, June 21-23, 1971. The symposium is organized by the Department of Radiobiology, Centre d'Etude de I'Energie Nucleaire (C.E.N./S.C.K.), Mol (Belgium) under the auspices of the Commission of the European Communities (EURATOM) and of the ""Relations Culturelles Internationales"" (Brussels). The aim of the three-day symposium is to bring together, for the first time, scientists working on anucleate systems obtained from bacteria and animal or plant cells. This volume is composed of 16 papers relating specifically to plant cells. Each paper is organized according to the date and session when they have been presented. This book will provide invaluable data for comparing the properties of anucleate Acetabularia with those of other anucleate cells, which would be very useful for better understanding of many problems concerning the nucleocytoplasmic relationships and cellular differentiation in normal and irradiated cells.

    • Food Standards and Definitions In the United States

      • 1st Edition
      • December 2, 2012
      • Frank L. Gunderson
      • English
      • Paperback
        9 7 8 0 1 2 4 3 3 4 7 9 3
      • eBook
        9 7 8 0 3 2 3 1 5 7 9 1 9
      Food Standards and Definitions in the United States: A Guidebook reviews significant progress in food standards and food research in the United States. The book offers rapid, convenient, and reliable guidance to existing federal standards, definitions, and specifications and what branches of government issue them, the legal authorization on which they are based, procedures used in establishing them, and where to observe and acquire copies of standards. This guidebook is organized into 12 chapters and begins with a historical overview of the development of federal food standards in the United States, along with the major periodicals on such standards. The next chapters introduce the reader to food standards enacted by Congress, with reference to the Butter Law of 1923, along with food standards introduced by various government agencies. This book is a valuable source of information not only for food scientists but also for those engaged in engineering and development in the food industry, as well as professors and students, home economists, dieticians, lawyers, regulatory officials, writers, and even laymen.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science