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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

    • 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.

    • Natural Food Additives, Ingredients and Flavourings

      • 1st Edition
      • March 21, 2012
      • D Baines + 1 more
      • English
      • Paperback
        9 7 8 0 0 8 1 0 1 6 2 9 9
      • Hardback
        9 7 8 1 8 4 5 6 9 8 1 1 9
      • eBook
        9 7 8 0 8 5 7 0 9 5 7 2 5
      As the links between health and food additives come under increasing scrutiny, there is a growing demand for food containing natural rather than synthetic additives and ingredients. Natural food additives, ingredients and flavourings reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors.After an exploration of what the term ‘natural’ means in the context of food ingredients, part one focuses on natural food colourings, low-calorie sweeteners and flavour enhancers, followed by a consideration of natural antioxidants and antimicrobials as food ingredients. The book goes on to review clean label starches and proteins, the application of natural hydrocolloids as well as natural aroma chemicals and flavourings from biotechnology and green chemistry. Part two considers specific applications in different products. Natural ingredients in savoury food products, baked goods and alcoholic drinks are examined, as are natural plant extracts in soft drinks and milk-based food ingredients.With is distinguished editors and expert team of international contributors, Natural food additives, ingredients and flavourings is an invaluable reference tool for all those involved in the development and production of foods with fewer synthetic additives and ingredients.

    • Plant Growth and Development

      • 1st Edition
      • December 2, 2012
      • Donald E. Fosket
      • English
      • eBook
        9 7 8 0 1 2 4 0 7 7 9 2 8
      Plant Growth and Development: A Molecular Approach presents the field of plant development from both molecular and genetic perspectives. This field has evolved at a rapid rate over the past five years through the increasing exploitation of the remarkable plant Arabidopsis. The small genome, rapid life cycle, and ease of transformation of Arabidopsis, as well as the relatively large number of laboratories that are using this plant for their research, have lead to an exponential increase in information about plant development mechanisms.In Plant Growth and Development: A Molecular Approach Professor Fosket synthesizes this flood of new information in a way that conveys to students the excitement of this still growing field. His textbook is based on notes developed over more than ten years of teaching a course on the molecular analysis of plant growth and development and assumes no special knowledge of plant biology. It is intended for advanced undergraduates in plant development, as well as those in plant molecular biology. Graduate students and researchers who are just beginning to work in the field will also find much valuable information in this book. Each chapter concludes with questions for study and review as well as suggestions for further reading. Illustrated with two-color drawings and graphs throughout, and containing up-to-date and comprehensive coverage, Plant Growth and Development: A Molecular Approach will excite and inform students as it increases their understanding of plant science.

    • Chemical Contaminants and Residues in Food

      • 1st Edition
      • August 23, 2012
      • D Schrenk
      • English
      • Hardback
        9 7 8 0 8 5 7 0 9 0 5 8 4
      • Paperback
        9 7 8 0 0 8 1 0 1 6 0 9 1
      • eBook
        9 7 8 0 8 5 7 0 9 5 7 9 4
      Chemical contaminants are a major concern for the food industry. Chemical contaminants and residues in food provides an essential guide to the main chemical contaminants, their health implications, the processes by which they contaminate food products, and methods for their detection and control.Part one focuses on risk assessment and analytical methods. Gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues are discussed, as are applications of HPLC-MS techniques and cell-based bioassays. Major chemical contaminants are then discussed in part two, including dioxins and polychlorinated biphenyls, veterinary drug and pesticide residues, heat-generated and non-thermally-produc... toxicants, D- and cross-linked amino acids, mycotoxins and phycotoxins, and plant-derived contaminants. Finally, part three goes on to explore the contamination of specific foods. Chemical contamination of cereals, red meat, poultry and eggs are explored, along with contamination of finfish and marine molluscs.With its distinguished editor and international team of expert contributors, Chemical contaminants and residues in food is an invaluable tool for all industrial and academic researchers involved with food safety, from industry professionals responsible for producing safe food, to chemical analysts involved in testing the final products.

    • Advances in Meat, Poultry and Seafood Packaging

      • 1st Edition
      • June 22, 2012
      • Joseph P. Kerry
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 7 5 1 8
      • eBook
        9 7 8 0 8 5 7 0 9 5 7 1 8
      Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a comprehensive review of both current and emerging technologies for the effective packaging of muscle foods.Part one provides a comprehensive overview of key issues concerning the safety and quality of packaged meat, poultry and seafood. Part two goes on to investigate developments in vacuum and modified atmosphere packaging for both fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use. Other packaging methods are the focus of part three, with the packaging of processed, frozen, ready-to-serve and retail-ready meat, seafood and poultry products all reviewed, alongside advances in sausage casings and in-package pasteurization. Finally, part four explores emerging labelling and packaging techniques. Environmentally-comp... antimicrobial and antioxidant active packaging for meat and poultry are investigated, along with edible films, smart packaging systems, and issues regarding traceability and regulation.With its distinguished editor and international team of expert contributors, Advances in meat, poultry and seafood packaging is a key text for those involved with the research, development and production of packaged meat, poultry and seafood products. It also provides an essential overview for post-graduate students and academic researchers with an interest in the packaging of muscle foods.

    • Animal Feed Contamination

      • 1st Edition
      • June 11, 2012
      • J Fink-Gremmels
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 7 2 5 9
      • Paperback
        9 7 8 0 0 8 1 0 1 6 1 5 2
      • eBook
        9 7 8 0 8 5 7 0 9 3 6 1 5
      The production of animal feed increasingly relies on the global acquisition of feed material, increasing the risk of chemical and microbiological contaminants being transferred into food-producing animals. Animal feed contamination provides a comprehensive overview of recent research into animal feed contaminants and their negative effects on both animal and human health.Part one focuses on the contamination of feeds and fodder by microorganisms and animal by-products. Analysis of contamination by persistent organic pollutants and toxic metals follows in part two, before the problem of natural toxins is considered in part three. Veterinary medicinal products as contaminants are explored in part four, along with a discussion of the use of antimicrobials in animal feed. Part five goes on to highlight the risk from emerging technologies. Finally, part six explores feed safety and quality management by considering the safe supply and management of animal feed, the process of sampling for contaminant analysis, and the GMP+ feed safety assurance scheme.With its distinguished editor and international team of expert contributors, Animal feed contamination is an indispensable reference work for all those responsible for food safety control in the food and feed industries, as well as a key source for researchers in this area.

    • Breadmaking

      • 2nd Edition
      • April 25, 2012
      • Stanley P. Cauvain
      • English
      • Hardback
        9 7 8 0 8 5 7 0 9 0 6 0 7
      • Paperback
        9 7 8 0 0 8 1 0 1 6 3 1 2
      • eBook
        9 7 8 0 8 5 7 0 9 5 6 9 5
      The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand the latest developments in bread making science and practice. The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fibre breads, those made from partially baked and frozen dough and those made from non-wheat flours. With its distinguished editor and international team of contributors, the second edition of Breadmaking: Improving quality is a standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice.

    • Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

      • 1st Edition
      • October 19, 2012
      • Nissim Garti + 1 more
      • English
      • Hardback
        9 7 8 0 8 5 7 0 9 1 2 4 6
      • eBook
        9 7 8 0 8 5 7 0 9 5 9 0 9
      Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods. Encapsulation technologies and delivery systems for food ingredients and nutraceuticals provides a comprehensive guide to current and emerging techniques.Part one provides an overview of key requirements for food ingredient and nutraceutical delivery systems, discussing challenges in system development and analysis of interaction with the human gastrointestinal tract. Processing technologies for encapsulation and delivery systems are the focus of part two. Spray drying, cooling and chilling are reviewed alongside coextrusion, fluid bed microencapsulation, microencapsulation methods based on biopolymer phase separation, and gelation phenomena in aqueous media. Part three goes on to investigate physicochemical approaches to the production of encapsulation and delivery systems, including the use of micelles and microemulsions, polymeric amphiphiles, liposomes, colloidal emulsions, organogels and hydrogels. Finally, part four reviews characterization and applications of delivery systems, providing industry perspectives on flavour, fish oil, iron micronutrient and probiotic delivery systems.With its distinguished editors and international team of expert contributors, Encapsulation technologies and delivery systems for food ingredients and nutraceuticals is an authoritative guide for both industry and academic researchers interested in encapsulation and controlled release systems.

    • Fish Physiology: Homeostasis and Toxicology of Essential Metals

      • 1st Edition
      • Volume 31A
      • June 28, 2011
      • English
      • Hardback
        9 7 8 0 1 2 3 7 8 6 3 6 4
      • eBook
        9 7 8 0 1 2 3 7 8 6 3 7 1
      Homeostasis and Toxicology of Essential Metals synthesizes the explosion of new information on the molecular, cellular, and organismal handling of metals in fish in the past 15 years. These elements are no longer viewed by fish physiologists as "heavy metals" that kill fish by suffocation, but rather as interesting moieties that enter and leave fish by specific pathways, which are subject to physiological regulation. The metals featured in this volume are those about which there has been most public and scientific concern, and therefore are those most widely studied by fish researchers. Metals such as Cu, Zn, Fe, Ni, Co, Se, Mo and Cr are either proven to be or are strongly suspected to be essential in trace amounts, yet are toxic in higher doses. The companion volume, Homeostasis and Toxicology of Non-Essential Metals, Volume 31B, covers metals that have no known nutritive function in fish at present, but which are toxic at fairly low levels, such as Ag, Al, Cd, Pb, Hg, As, Sr, and U. In addition, three chapters in Volumes 31A and 31B on Basic Principles (Chapter 1, 31A), Field Studies and Ecological Integration (Chapter 9, 31A) and Modeling the Physiology and Toxicology of Metals (Chapter 9, 31B) act as integrative summaries and make these two volumes a vital set for readers.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science