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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

    • Novel Thermal and Non-Thermal Technologies for Fluid Foods

      • 1st Edition
      • July 21, 2011
      • PJ Cullen + 2 more
      • English
      • Paperback
        9 7 8 0 1 2 8 1 0 3 7 3 9
      • eBook
        9 7 8 0 1 2 3 8 1 4 7 1 5
      Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients. Considerable resources and expertise has been devoted to the processing of safe and wholesome foods. Non-thermal technologies have been developed as an alternative to thermal processing, while still meeting required safety or shelf-life demands and minimising the effects on its nutritional and quality attributes.

    • The Laboratory Rabbit, Guinea Pig, Hamster, and Other Rodents

      • 1st Edition
      • December 14, 2011
      • Mark A. Suckow + 2 more
      • English
      • Hardback
        9 7 8 0 1 2 3 8 0 9 2 0 9
      • eBook
        9 7 8 0 1 2 3 8 0 9 2 1 6
      The Laboratory Rabbit, Guinea Pig, Hamster, and Other Rodents is a single volume, comprehensive book sanctioned by the American College of Laboratory Animal Medicine (ACLAM), covering the rabbit, guinea pig, hamster, gerbil and other rodents often used in research. This well-illustrated reference won a 2012 PROSE Award for Best Single Volume Reference in Science from the Association of American Publishers. The book includes basic biology, anatomy, physiology, behavior, infectious and noninfectious diseases, husbandry and breeding, common experimental methods, and use of the species as a research model. With many expert contributors, this will be an extremely valuable publication for biomedical researchers, laboratory animal veterinarians and other professionals engaged in laboratory animal science.

    • Managing Agricultural Greenhouse Gases

      • 1st Edition
      • June 6, 2011
      • Mark Liebig + 2 more
      • English
      • Paperback
        9 7 8 1 4 9 3 3 0 1 2 6 3
      • Hardback
        9 7 8 0 1 2 3 8 6 8 9 7 8
      • eBook
        9 7 8 0 1 2 3 8 6 8 9 8 5
      Global climate change is a natural process that currently appears to be strongly influenced by human activities, which increase atmospheric concentrations of greenhouse gases (GHG). Agriculture contributes about 20% of the world’s global radiation forcing from carbon dioxide, methane and nitrous oxide, and produces 50% of the methane and 70% of the nitrous oxide of the human-induced emission. Managing Agricultural Greenhouse Gases synthesizes the wealth of information generated from the GRACEnet (Greenhouse gas Reduction through Agricultural Carbon Enhancement network) effort with contributors from a variety of backgrounds, and reports findings with important international applications.

    • Canola

      • 1st Edition
      • April 30, 2011
      • James K. Daun + 2 more
      • English
      • Hardback
        9 7 8 0 9 8 1 8 9 3 6 5 5
      • eBook
        9 7 8 0 1 2 8 0 4 3 4 8 6
      This book gives a complete picture of the canola crop including its history, botany, genetics, distribution, breeding and biotechnology, production, processing, composition, nutritional properties and utilization of the seed, oil and meal, as well as an economic profile. While the main focus in this book is on canola of Canadian origin, its cousin crop oilseed rape will also be discussed to a lesser extent. The work provides up-to-date information on the crop and highlights areas where research and development is either needed or is in process.

    • Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed

      • 1st Edition
      • February 7, 2011
      • Sarah De Saeger
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 6 7 4 0
      • Paperback
        9 7 8 0 0 8 1 0 1 4 9 4 3
      • eBook
        9 7 8 0 8 5 7 0 9 0 9 7 3
      Mycotoxins - toxic secondary metabolites produced by mycotoxigenic fungi – pose a significant risk to the food chain. Indeed, they may be the most hazardous of all food contaminants in terms of chronic toxicity and legislative limits on their levels in food and feed continue to be developed worldwide. Rapid and reliable methods for the determination of both mycotoxigenic fungi and mycotoxins in food and feed are therefore essential. This book reviews current and emerging methods in this area.Part one focuses on the essentials of mycotoxin determination, covering sampling, sample preparation and clean-up and key determination techniques, such as chromatographic separation, liquid chromatography-mass spectrometry and immunochemical methods. Part two then goes on to describe quality assurance, official methods and performance criteria for determining mycotoxins in food and feed. Topics covered include laboratory accreditation, method validation and measurement uncertainty. The development and analysis of biomarkers for mycotoxins are discussed in part three. Individual chapters focus on detecting exposure in humans and animals. Part four is concerned with the processes involved in determining mycotoxigenic fungi in food and feed. It also describes the identification of genes and gene clusters involved in mycotoxin synthesis, as well as DNA barcoding of toxigenic fungi. Finally, part five explores some of the emerging methods for mycotoxin analysis, ranging from bio-sensing to spectroscopic techniques.With its distinguished editor and international team of contributors, Determining mycotoxins and mycotoxigenic fungi in food and feed is a standard reference for all those concerned with reducing mycotoxin contamination in the food chain.

    • Improving the Safety and Quality of Eggs and Egg Products

      • 1st Edition
      • August 19, 2011
      • F Van Immerseel + 2 more
      • English
      • Hardback
        9 7 8 0 8 5 7 0 9 0 7 2 0
      • Paperback
        9 7 8 0 0 8 1 0 1 6 8 0 0
      • eBook
        9 7 8 0 8 5 7 0 9 3 9 2 9
      Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products reviews recent research in these areasVolume 2 focuses on egg safety and nutritional quality. Part one provides an overview of egg contaminants, covering both microbial pathogens and chemical residues. Salmonella control in laying hens is the focus of part two. Chapters cover essential topics such as monitoring and control procedures in laying flocks and egg decontamination methods. Finally, part three looks at the role of eggs in nutrition and other health applications. Chapters cover dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs, among other topics.With its distinguished editors and international team of contributors, Volume 2 of Improving the safety and quality of eggs and egg products is an essential reference for managers in the egg industry, professionals in the food industry using eggs as ingredients and all those with a research interest in the subject.

    • Postharvest Biology and Technology of Tropical and Subtropical Fruits

      • 1st Edition
      • June 30, 2011
      • Elhadi M. Yahia
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 7 3 5 8
      • Paperback
        9 7 8 0 0 8 1 0 1 6 9 8 5
      • eBook
        9 7 8 0 8 5 7 0 9 2 8 8 5
      While products such as bananas, pineapples, kiwifruit and citrus have long been available to consumers in temperate zones, new fruits such as lychee, longan, carambola, and mangosteen are now also entering the market. Confirmation of the health benefits of tropical and subtropical fruit may also promote consumption further. Tropical and subtropical fruits are particularly vulnerable to postharvest losses, and are also transported long distances for sale. Therefore maximising their quality postharvest is essential and there have been many recent advances in this area. Many tropical fruits are processed further into purees, juices and other value-added products, so quality optimization of processed products is also important. The books cover current state-of-the-art and emerging post-harvest and processing technologies. Volume 1 contains chapters on particular production stages and issues, whereas Volumes 2, 3 and 4 contain chapters focused on particular fruit.Chapters in Volume 3 of this important collection review factors affecting the quality of different tropical and subtropical fruits, concentrating on postharvest biology and technology. Important issues relevant to each specific product are discussed, such as postharvest physiology, preharvest factors affecting postharvest quality, quality maintenance postharvest, pests and diseases and value-added processed products, among other topics.

    • Biaxial Stretching of Film

      • 1st Edition
      • July 18, 2011
      • Mark T. DeMeuse
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 6 7 5 7
      • Paperback
        9 7 8 0 0 8 1 0 1 6 9 2 3
      • eBook
        9 7 8 0 8 5 7 0 9 2 9 5 3
      Biaxial (having two axes) stretching of film is used for a range of applications and is the primary manufacturing process by which products are produced for the food packaging industry. Biaxial stretching of film: principles and applications provides an overview of the manufacturing processes and range of applications for biaxially stretched films.Part one reviews the fundamental principles of biaxial stretching. After an introductory chapter which defines terms, chapters discuss equipment design and requirements, laboratory evaluations, biaxial film structures and typical industrial processes for the biaxial orientation of films. Additional topics include post production processing of biaxially stretched films, the stress-strain behaviour of poly(ethylene terephthalate) and academic investigations of biaxially stretched films. Part two investigates the applications of biaxial films including fresh cut produce, snack packaging and product labelling. A final chapter investigates potential future trends for biaxially oriented films and orienting lines.Biaxial stretching of film: principles and applications is a valuable reference tool for a broad spectrum of readers, ranging from polymer and fibre engineers to electrical engineers. It will also be suitable for professionals in the food packaging and paper industries.

    • Rice Quality

      • 1st Edition
      • June 27, 2011
      • Kshirod R Bhattacharya
      • English
      • Paperback
        9 7 8 0 0 8 1 0 1 6 8 8 6
      • Hardback
        9 7 8 1 8 4 5 6 9 4 8 5 2
      • eBook
        9 7 8 0 8 5 7 0 9 2 7 9 3
      Rice is a unique and highly significant crop, thought to help feed nearly half the planet on a daily basis. An understanding of its properties and their significance is essential for the provision of high quality products. This is all the more true today as international trade in rice trade has been increasing rapidly in recent years. This important book reviews variability in rice characteristics and their effects on rice quality.After an introduction on rice quality that also explores paradoxes associated with the crop, the book goes on to examine rice physical properties and milling quality. This leads to a discussion of the effects that the degree of milling has on rice quality. The ageing of rice and its cooking and eating quality are investigated in the following chapters before an analysis of the effect of parboiling on rice quality. Later chapters consider the product-making and nutritional quality of rice and investigate speciality rices and rice breeding for desirable quality. The book concludes with an extensive chapter on rice quality analysis and an appendix containing selected rice quality test procedures.With its distinguished author Rice quality: a guide to rice properties and analysis proves an invaluable resource for professionals in the rice industry and researchers and post-graduate students interested in rice.

    • Reducing Saturated Fats in Foods

      • 1st Edition
      • April 19, 2011
      • G Talbot
      • English
      • Paperback
        9 7 8 0 0 8 1 0 1 7 1 3 5
      • eBook
        9 7 8 0 8 5 7 0 9 2 4 7 2
      The need to reduce saturated fat levels in food and the different ways of doing this are among the most important issues facing the food industry. Reducing saturated fats in foods reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturates.Part one covers the functional and nutritional aspects of saturated fats in foods, with chapters covering sources of dietary saturated fats, their functional attributes and the health issues associated with saturated fatty acids. Part two focuses on reducing saturated fats through food reformulation, concentrating on both the technologies used and the food categories affected. Chapters cover topics such as emulsion technology for reduction of saturated fats and the application of diacylglycerol oils, as well as different food categories including milk and dairy products, processed meats, fried foods and pastry products.With its distinguished editor and international team of contributors, Reducing saturated fats in foods is an essential reference for oils and fats processors and food manufacturers, as well as those researching saturated fats in the academic sector.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science