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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

    • Soils of arid regions

      • 1st Edition
      • Volume 6
      • September 22, 2011
      • English
      • eBook
        9 7 8 0 0 8 0 8 6 9 7 3 5

    • Breakthrough Food Product Innovation Through Emotions Research

      • 1st Edition
      • October 19, 2011
      • David Lundahl
      • English
      • Hardback
        9 7 8 0 1 2 3 8 7 7 1 2 3
      • eBook
        9 7 8 0 1 2 3 8 7 7 1 4 7
      More than 95% of all consumer product launched in the packaged goods sector fail to achieve their goals for success. Breakthrough Food Product Innovation Through Emotions Research gives a clear answer for innovation teams seeking to increase product success rates by breaking through the clutter in an otherwise undifferentiated, commoditized marketplace. Through case studies, it lays out a practical approach for applying emotions research throughout the food innovation and product development process. The basic premise is that emotions are the chief motivation for why consumers sense, select, seek and share their food product experiences. With this novel framework, the science of consumer behavior is made operational for innovation teams. Emotions insight inspires innovation teams to create and helps guide decision making as they design sensory cues and other behavior drivers into products that make consumers want to consume. This book has implications for the whole innovation team - innovators such as product developers, designers, creative chiefs, and marketers; strategists such as line managers; and researchers such as sensory and marketing researchers.

    • Genomics of Cultivated Palms

      • 1st Edition
      • December 1, 2011
      • V Arunachalam
      • English
      • Hardback
        9 7 8 0 1 2 3 8 7 7 3 6 9
      • Paperback
        9 7 8 0 3 2 3 1 6 5 1 8 1
      • eBook
        9 7 8 0 1 2 3 8 7 7 5 2 9
      Bioinformatics offers novel tools and resources to analyze plant genomes and genes. The complete genomes of two important commercial palms (dates and oil palm) have recently been sequenced. This offers scope for many computational tools to decipher the synteny, collinearity and common and unique genes of palms. This book reviews the latest developments in this field.

    • Molecular Wine Microbiology

      • 1st Edition
      • April 4, 2011
      • Alfonso V. Carrascosa Santiago + 2 more
      • English
      • Hardback
        9 7 8 0 1 2 3 7 5 0 2 1 1
      • eBook
        9 7 8 0 0 8 0 9 6 2 5 8 0
      Molecular Wine Microbiology features rigorous scientific content written at a level comprehensible for wine professionals as well as advanced students. It includes information on production and spoilage issues, the microbial groups relevant for wine production and microbial wine safety. Microbiology has long been recognized as a key tool in studying wine production, however only recently have wine microbiology studies been addressed at a molecular level, increasing the understanding of how microbiology impacts not only the flavor quality of the wine, but also its safety. Understanding, at a molecular level, how a starter culture can impact ethanol, glycerol, volatile phenols, mannoproteins, biogenic amines or ochratoxin A of a wine are just some of the core points that must be considered in order to achieve maximium consumer acceptability while addressing safety concerns during processing and storage. While other books offer insights into the technological aspects of enology, this book is written by expert microbiologists, who explore the positive and negative impacts of gene function in the production of wine, from a microbiological point of view.

    • Agronomy and Economy of Black Pepper and Cardamom

      • 1st Edition
      • July 12, 2011
      • K.P. Prabhakaran Nair
      • English
      • Paperback
        9 7 8 0 3 2 3 1 6 5 3 3 4
      • Hardback
        9 7 8 0 1 2 3 9 1 8 6 5 9
      • eBook
        9 7 8 0 1 2 3 9 1 8 7 7 2
      Known as the "King" of spices, black pepper (Piper nigrum L.) and the "Queen" of spices, cardamom (Elettaria cardamomum M.), both perennial crops of the tropics, are the most important and most widely sought after spice crops of the world. They both have many uses, for example, both are used as flavourings and as a medicine. This book provides a comprehensive review of these two very important spice crops, covering origin, history, geographical distribution, production, economy and their uses.

    • Insect Pathology

      • 2nd Edition
      • December 14, 2011
      • Fernando E. Vega + 1 more
      • English
      • Hardback
        9 7 8 0 1 2 3 8 4 9 8 4 7
      • eBook
        9 7 8 0 1 2 3 8 4 9 8 5 4
      The first edition of Tanada and Kaya’s Insect Pathology is the standard reference in the field for researchers and both undergraduate and graduate students and is well known worldwide among entomologists. However, the field has seen rapid advances in the 20 years since its original publication, and the new edition brings together an essential and updated resource for researchers with 13 chapters edited by Fernando E. Vega and Harry K. Kaya. Many of these advances involve new insights on ecology as well as phylogenetics and molecular biology of viruses, bacteria, fungi, microsporidia, nematodes, and protists. All these aspects, as well as basic biology, diagnosis, infectious process and pathogenesis, host response, transmission and more, are covered by renowned experts in their respective fields. The second edition of Insect Pathology includes chapters on the history of this discipline, principles of microbial control and epizootiology, diseases of beneficial insects, host resistance, and Wolbachia. This thoroughly illustrated and up-to-date revision will provide insect pathologists, entomologists, microbiologists, mycologists, nematologists, protistologists, ecologists, and practitioners of biological control of insect pests with a solid and much-needed reference.

    • Flour and Breads and their Fortification in Health and Disease Prevention

      • 1st Edition
      • January 10, 2011
      • Victor R Preedy + 2 more
      • English
      • Hardback
        9 7 8 0 1 2 3 8 0 8 8 6 8
      • eBook
        9 7 8 0 1 2 3 8 0 8 8 7 5
      Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Third, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se. Flour and Breads and their Fortification in Health and Disease Prevention provides a single-volume reference to the healthful benefits of a variety of flours and flour products, and guides the reader in identifying options and opportunities for improving health through flour and fortified flour products.

    • The Yeasts

      • 5th Edition
      • April 1, 2011
      • Cletus Kurtzman + 2 more
      • English
      • eBook
        9 7 8 0 0 8 0 9 3 1 2 7 2
      The Yeasts: A Taxonomic Study is a three-volume book that covers the taxonomic aspect of yeasts. The main goal of this book is to provide important information about the identification of yeasts. It also discusses the growth tests that can be used to identify different species of yeasts, and it examines how the more important species of yeasts provide information for the selection of species needed for biotechnology. • Volume 1 discusses the identification, classification and importance of yeasts in the field of biotechnology. • Volume 2 focuses on the identification and classification of ascomycetous yeasts. • Volume 3 deals with the identification and classification of basidiomycetous yeasts, along with the genus Prototheca.

    • Pulse Foods

      • 1st Edition
      • March 24, 2011
      • Brijesh K. Tiwari + 2 more
      • English
      • Hardback
        9 7 8 0 1 2 3 8 2 0 1 8 1
      • eBook
        9 7 8 0 1 2 3 8 2 0 1 9 8
      Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitamins suggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes. Interest in the use of pulses and their ingredients in food formulations is growing and several factors are contributing to this drive. Pulse Foods: Processing, Quality and Nutraceutical Applications is the first book to provide up-to-date information on novel and emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can use this knowledge to incorporate pulses into new food products.

    • Food Preservation Process Design

      • 1st Edition
      • February 24, 2011
      • Dennis R. Heldman
      • English
      • Hardback
        9 7 8 0 1 2 3 7 2 4 8 6 1
      • Paperback
        9 7 8 0 1 2 8 1 0 3 7 9 1
      • eBook
        9 7 8 0 0 8 0 9 1 9 6 5 2
      The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated.The new dimension to be emphasized is the emerging technologies for preservation of foods and the need for sound base of information to be developed as inputs for systematic process design. The focus of the work is on process design, and emphasizes the need for quantitative information as inputs to process design.The concepts presented build on the successful history of thermal processing of foods and use many examples from these types of preservation processes. Preservation of foods by refrigeration, freezing, concentration and dehydration are not addressed directly, but many of the concepts to be presented would apply. Significant attention is given to the fate of food quality attributes during the preservation process and the concept of optimizing process parameters to maximize the retention of food quality.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science