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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.

    • 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.

    • Nanotechnology in the Food, Beverage and Nutraceutical Industries

      • 1st Edition
      • April 19, 2012
      • Qingrong Huang
      • English
      • Paperback
        9 7 8 0 0 8 1 0 1 6 3 2 9
      • Hardback
        9 7 8 1 8 4 5 6 9 7 3 9 6
      • eBook
        9 7 8 0 8 5 7 0 9 5 6 5 7
      Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety and regulation are also addressed.After an introductory overview, the first part discusses general issues such as risk assessment, the regulatory framework, detection and characterisation of nanoparticles in food. Part two summarises the wide range of applications of nanotechnology in food processing, including nanoscale nutraceutical delivery systems, nanoemulsions and colloids, nanoscale rapid detection devices for contaminants, nanofiltration and nanocomposite packaging materials.With its distinguished editor and international team of contributors, Nanotechnology in the food, beverage and nutraceutical industries is a valuable reference work for both food processors and those researching this expanding field.

    • Handbook of Herbs and Spices

      • 1st Edition
      • August 13, 2012
      • K. V. Peter
      • English
      • Hardback
        9 7 8 0 8 5 7 0 9 0 3 9 3
      • Paperback
        9 7 8 0 0 8 1 0 1 6 2 6 8
      • eBook
        9 7 8 0 8 5 7 0 9 5 6 7 1
      Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavourants and colourants they are increasingly being used for their natural preservative and potential health-promoting properties. An authoritative new edition in two volumes, Handbook of herbs and spices provides a comprehensive guide to the properties, production and application of a wide variety of commercially-signifi... herbs and spices.Volume 1 begins with an introduction to herbs and spices, discussing their definition, trade and applications. Both the quality specifications for herbs and spices and the quality indices for spice essential oils are reviewed in detail, before the book goes on to look in depth at individual herbs and spices, ranging from basil to vanilla. Each chapter provides detailed coverage of a single herb or spice and begins by considering origins, chemical composition and classification. The cultivation, production and processing of the specific herb or spice is then discussed in detail, followed by analysis of the main uses, functional properties and toxicity.With its distinguished editor and international team of expert contributors, the two volumes of the new edition of Handbook of herbs and spices are an essential reference for manufacturers using herbs and spices in their products. They also provide valuable information for nutritionists and academic researchers.

    • Introduction to Floriculture

      • 2nd Edition
      • December 2, 2012
      • Roy A. Larson
      • English
      • eBook
        9 7 8 0 1 2 4 0 7 7 9 1 1
      Every major floriculture crop is discussed in detail in Introduction to Floriculture, Second Edition. The information presented can be used as guidelines for the production of these crops. Divided into two sections on miscellaneous cut flowers and other flowering potted plants, this newly revised edition updates and expands on the existing information from the first edition and contains two completely new chapters on specialty cut flowers and geraniums. This book will be an invaluable source of information for the student as well as the commercial grower.

    • Case Studies in Food Safety and Authenticity

      • 1st Edition
      • June 25, 2012
      • Jeffrey Hoorfar
      • English
      • Hardback
        9 7 8 0 8 5 7 0 9 4 1 2 4
      • eBook
        9 7 8 0 8 5 7 0 9 6 9 3 7
      The identification and control of food contaminants rely on careful investigation and implementation of appropriate management strategies. Using a wide range of real-life examples, Case studies in food safety and authenticity provides a vital insight into the practical application of strategies for control and prevention.Part one provides examples of recent outbreak investigations from a wide range of experts around the world, including lessons learnt, before part two goes on to explore examples of how the source was traced and the implications for the food chain. Methods of crisis management are the focus of part three, whilst part four provides studies of farm-level interventions and the tracking of contaminants before they enter the food chain. Part five is focussed on safe food production, and considers the challenges of regulatory testing and certification, hygiene control and predictive microbiology. The book concludes in part six with an examination of issues related to food adulteration and authenticity.With its distinguished editor and international team of expert contributors, Case studies in food safety and authenticity is a key reference work for those involved in food production, including quality control, laboratory and risk managers, food engineers, and anyone involved in researching and teaching food safety.

    • Microbial Decontamination in the Food Industry

      • 1st Edition
      • June 26, 2012
      • Ali Demirci + 1 more
      • English
      • Hardback
        9 7 8 0 8 5 7 0 9 0 8 5 0
      • eBook
        9 7 8 0 8 5 7 0 9 5 7 5 6
      The problem of creating microbiologically-sa... food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry. Microbial decontamination in the food industry provides a comprehensive guide to the decontamination problems faced by the industry, and the current and emerging methods being used to solve them.Part one deals with various food commodities such as fresh produce, meats, seafood, nuts, juices and dairy products, and provides background on contamination routes and outbreaks as well as proposed processing methods for each commodity. Part two goes on to review current and emerging non-chemical and non-thermal decontamination methods such as high hydrostatic pressure, pulsed electric fields, irradiation, power ultrasound and non-thermal plasma. Thermal methods such as microwave, radio-frequency and infrared heating and food surface pasteurization are also explored in detail. Chemical decontamination methods with ozone, chlorine dioxide, electrolyzed oxidizing water, organic acids and dense phase CO2 are discussed in part three. Finally, part four focuses on current and emerging packaging technologies and post-packaging decontamination.With its distinguished editors and international team of expert contributors, Microbial decontamination in the food industry is an indispensable guide for all food industry professionals involved in the design or use of novel food decontamination techniques, as well as any academics researching or teaching this important subject.

    • Infectious Disease in Aquaculture

      • 1st Edition
      • April 25, 2012
      • B Austin
      • English
      • Hardback
        9 7 8 0 8 5 7 0 9 0 1 6 4
      • Paperback
        9 7 8 0 0 8 1 0 1 6 3 3 6
      • eBook
        9 7 8 0 8 5 7 0 9 5 7 3 2
      With an ever increasing demand for seafood that cannot be met by capture fisheries alone, growing pressure is being placed on aquaculture production. However, infectious diseases are a major constraint. Infectious disease in aquaculture: prevention and control brings together a wealth of recent research on this problem and its effective management.Part one considers the innate and adaptive immune responses seen in fish and shellfish together with the implications of these responses for disease control. The specific immune response of molluscs and crustaceans is considered in depth, along with the role of stress in resistance to infection. Advances in disease diagnostics, veterinary drugs and vaccines are discussed in part two, with quality assurance, the use and effects of antibiotics and anti-parasitic drugs in aquaculture, and developments in vaccination against fish are explored. Part three focuses on the development of specific pathogen-free populations and novel approaches for disease control. Specific pathogen free shrimp stocks, developments in genomics and the use of bacteria and bacteriophages as biological agents for disease control are explored, before the management and use of natural antimicrobial compounds.With its distinguished editor and expert team of contributors, Infectious disease in aquaculture: prevention and control provides managers of aquaculture facilities and scientists working on disease in aquaculture with a comprehensive and systematic overview of essential research in the prevention and control of infectious disease.

    • Handbook of Herbs and Spices

      • 1st Edition
      • September 21, 2012
      • K. V. Peter
      • English
      • Hardback
        9 7 8 0 8 5 7 0 9 0 4 0 9
      • Paperback
        9 7 8 0 0 8 1 0 1 6 1 7 6
      • eBook
        9 7 8 0 8 5 7 0 9 5 6 8 8
      Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavourants and colourants they are increasingly being used for their natural preservative and potential health-promoting properties. An authoritative new edition in two volumes, Handbook of herbs and spices provides a comprehensive guide to the properties, production and application of a wide variety of commercially-signifi... herbs and spices.Volume 2 begins with a discussion of such issues as the medicinal uses of herbs and spices and their sustainable production. Herbs and spices as natural antimicrobials in foods and the effect of their natural antioxidants on the shelf life of food are explored, before the book goes on to look in depth at individual herbs and spices, ranging from ajowan to tamarind. Each chapter provides detailed coverage of a single herb or spice, and begins by considering origins, chemical composition and classification. The cultivation, production and processing of the specific herb or spice is then discussed in detail, followed by analysis of the main uses, functional properties and toxicity.With its distinguished editor and international team of expert contributors, the two volumes of the new edition of Handbook of herbs and spices are an essential reference for manufacturers using herbs and spices in their products. They also provide valuable information for nutritionists and academic researchers.

    • Emerging Food Packaging Technologies

      • 1st Edition
      • March 15, 2012
      • Kit L Yam + 1 more
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 8 0 9 6
      • Paperback
        9 7 8 0 0 8 1 0 1 6 3 9 8
      • eBook
        9 7 8 0 8 5 7 0 9 5 6 6 4
      The successful employment of food packaging can greatly improve product safety and quality, making the area a key concern to the food processing industry. Emerging food packaging technologies reviews advances in packaging materials, the design and implementation of smart packaging techniques, and developments in response to growing concerns about packaging sustainability.Part one of Emerging food packaging technologies focuses on developments in active packaging, reviewing controlled release packaging, active antimicrobials and nanocomposites in packaging, and edible chitosan coatings. Part two goes on to consider intelligent packaging and how advances in the consumer/packaging interface can improve food safety and quality. Developments in packaging material are analysed in part three, with nanocomposites, emerging coating technologies, light-protective and non-thermal process packaging discussed, alongside a consideration of the safety of plastics as food packaging materials. Finally, part four explores the use of eco-design, life cycle assessment, and the utilisation of bio-based polymers in the production of smarter, environmentally-comp... packaging.With its distinguished editors and international team of expert contributors, Emerging food packaging technologies is an indispensable reference work for all those responsible for the design, production and use of food and beverage packaging, as well as a key source for researchers 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