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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

    • Multifunctional and Nanoreinforced Polymers for Food Packaging

      • 1st Edition
      • May 9, 2011
      • José-María Lagarón
      • English
      • Paperback
        9 7 8 0 0 8 1 0 1 7 0 7 4
      • Hardback
        9 7 8 1 8 4 5 6 9 7 3 8 9
      • eBook
        9 7 8 0 8 5 7 0 9 2 7 8 6
      Recent developments in multifunctional and nanoreinforced polymers have provided the opportunity to produce high barrier, active and intelligent food packaging which can help ensure, or even enhance, the quality and safety of packaged foods. Multifunctional and nanoreinforced polymers for food packaging provides a comprehensive review of novel polymers and polymer nanocomposites for use in food packaging.After an introductory chapter, Part one discusses nanofillers for plastics in food packaging. Chapters explore the use of passive and active nanoclays and hidrotalcites, cellulose nanofillers and electrospun nanofibers and nanocapsules. Part two investigates high barrier plastics for food packaging. Chapters assess the transport and high barrier properties of food packaging polymers such as ethylene-norbornene copolymers and advanced single-site polyolefins, nylon-MXD6 resins and ethylene-vinyl alcohol copolymers before going on to explore recent advances in various plastic packaging technologies such as modified atmosphere packaging (MAP), nanoscale inorganic coatings and functional barriers against migration. Part three reviews active and bioactive plastics in food packaging. Chapters investigate silver-based antimicrobial polymers, the incorporation of antimicrobial/antiox... natural extracts into polymeric films, and biaoctive food packaging strategies. Part four examines nanotechnology in sustainable plastics with chapters examining the food packaging applications of polylactic acid (PLA) nanocomposites, polyhydroxyalkanoate... (PHAs), starch-based polymers, chitosan and carragenan polysaccharides and protein-based resins for packaging gluten (WG)-based materials. The final chapter presents the safety and regulatory aspects of plastics as food packaging materials.With its distinguished editor and international team of expert contributors Multifunctional and nanoreinforced polymers for food packaging proves a valuable resource for researchers in packaging in the food industry and polymer scientists interested in multifunctional and nanoreinforced materials.

    • Improving the Safety and Quality of Eggs and Egg Products

      • 1st Edition
      • August 19, 2011
      • Y Nys + 2 more
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 7 5 4 9
      • Paperback
        9 7 8 0 0 8 1 0 1 6 8 2 4
      • eBook
        9 7 8 0 8 5 7 0 9 3 9 1 2
      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 areas.Volume 1 focuses on egg chemistry, production and consumption. Part one sets the scene with information on egg production and consumption in certain countries. Part two then provides essential information on egg formation and chemistry. Factors that impact egg quality are the focus of part three. Chapters cover the role of poultry breeding, hen nutrition and laying environment, among other significant topics. Part four addresses organic and free range egg production, the impact of egg production on the environment and non-poultry eggs. A chapter on processed egg products completes the volume.With its distinguished editors and international team of contributors, Volume 1 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.

    • Animal Behavior

      • 1st Edition
      • January 4, 2011
      • Michael D. Breed + 1 more
      • English
      • eBook
        9 7 8 0 0 8 0 9 1 9 9 2 8
      Animal Behavior covers the broad sweep of animal behavior from its neurological underpinnings to the importance of behavior in conservation. The authors, Michael D. Breed and Janice Moore, bring almost 60 years of combined experience as university professors to this textbook, much of that teaching animal behavior. An entire chapter is devoted to the vibrant new field of behavior and conservation, including topics such as social behavior and the relationship between parasites, pathogens, and behavior. Thoughtful coverage has also been given to foraging behavior, mating and parenting behavior, anti-predator behavior and learning. This text addresses the physiological foundations of behavior in a way that is both accessible and inviting. Each chapter begins with learning objectives and concludes with thought-provoking questions. Additionally, special terms and definitions are highlighted throughout. The book provides a rich resource for students (and professors) from a wide range of life science disciplines.

    • Matlab® in Bioscience and Biotechnology

      • 1st Edition
      • June 5, 2011
      • Leonid Burstein
      • English
      • Hardback
        9 7 8 1 9 0 7 5 6 8 0 4 6
      • eBook
        9 7 8 1 9 0 8 8 1 8 0 3 4
      MATLAB® in bioscience and biotechnology presents an introductory Matlab course oriented towards various collaborative areas of biotechnology and bioscience. It concentrates on Matlab fundamentals and gives examples of its application to a wide range of current bioengineering problems in computational biology, molecular biology, bio-kinetics, biomedicine, bioinformatics, and biotechnology. In the last decade Matlab has been presented to students as the first computer program they learn. Consequently, many non-programmer students, engineers and scientists have come to regard it as user-friendly and highly convenient in solving their specific problems. Numerous books are available on programming in Matlab for engineers in general, irrespective of their specialization, or for those specializing in some specific area, but none have been designed especially for such a wide, interdisciplinary, and topical area as bioengineering. Thus, in this book, Matlab is presented with examples and applications to various school-level and advanced bioengineering problems - from growing populations of microorganisms and population dynamics, reaction kinetics and reagent concentrations, predator-prey models, mass-transfer and flow problems, to sequence analysis and sequence statistics.

    • Food Chain Integrity

      • 1st Edition
      • March 15, 2011
      • Jeffrey Hoorfar + 3 more
      • English
      • Hardback
        9 7 8 0 8 5 7 0 9 0 6 8 3
      • eBook
        9 7 8 0 8 5 7 0 9 2 5 1 9
      Improving the integrity of the food chain, making certain that food is traceable, safe to eat, high quality and genuine requires new diagnostic tools, the implementation of novel information systems and input from all food chain participants. Food chain integrity reviews key research in this fast-moving area and how it can be applied to improve the provision of food to the consumer.Chapters in part one review developments in food traceability, such as food ‘biotracing’, and methods to prevent food bioterrorism. Following this, part two focuses on developments in food safety and quality management. Topics covered include advances in understanding of pathogen behaviour, control of foodborne viruses, hazard ranking and the role of animal feed in food safety. Chapters in part three explore essential aspects of food authenticity, from the traceability of genetically modified organisms in supply chains to new methods to demonstrate food origin. Finally, part four focuses on consumer views on food chain integrity and future trends.With its distinguished editors and expert team of contributors, Food chain integrity is a key reference for all those tasked with predicting and implementing actions to prevent breaches in the integrity of food production.

    • Processed Meats

      • 1st Edition
      • July 14, 2011
      • Joseph P. Kerry + 1 more
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 4 6 6 1
      • Paperback
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      • eBook
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      In a market in which consumers demand nutritionally-balanc... meat products, producing processed meats that fulfil their requirements and are safe to eat is not a simple task. Processed meats: Improving safety, nutrition and quality provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options and processing technologies. Part one explores consumer demands and trends, legislative issues, key aspects of food safety and the use of sensory science in product development, among other issues. Part two examines the role of ingredients, including blood by-products, hydrocolloids, and natural antimicrobials, as well as the formulation of products with reduced levels of salt and fat. Nutraceutical ingredients are also covered. Part three discusses meat products’ processing, taking in the role of packaging and refrigeration alongside emerging areas such as high pressure processing and novel thermal technologies. Chapters on quality assessment and the quality of particular types of products are also included. With its distinguished editors and team of expert contributors, Processed meats: Improving safety, nutrition and quality is a valuable reference tool for professionals working in the processed meat industry and academics studying processed meats.

    • Lifetime Nutritional Influences on Cognition, Behaviour and Psychiatric Illness

      • 1st Edition
      • July 14, 2011
      • D Benton
      • English
      • Paperback
        9 7 8 0 0 8 1 0 1 7 1 1 1
      • Hardback
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      • eBook
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      The influence of nutrition on cognition and behaviour is a topic of increasing interest. Emerging evidence indicates that nutrition in early life can influence later mental performance and that diet in later life can reduce cognitive decline. Lifetime nutritional influences on cognition, behaviour and psychiatric illness reviews the latest research into the effects of nutrition on cognition and behaviour across the lifespan and on psychiatric illness.Part one investigates nutritional influences on brain development and cognition including the effects of early diet and the impact of key dietary consistuents including long-chain polyunsaturated fatty acids and iron. Part two explores the link between diet, mood and cognition discussing carbohydrate consumption, mood and anti-social behaviour, hydration and mental performance and the neurocognitive effects of herbal extracts, among other topics. Part three examines nutritional influences on behavioural problems, psychiatric illness and cognitive decline, including the role of nutrition in attention deficit hyperactivity disorder, vitamin status and psychiatric disorders, antioxidants and dementia, and depression, suicide and fatty acids.With its distinguished editor and international team of expert contributors, Lifetime nutritional influences on cognition, behaviour and psychiatric illness is a valuable reference tool for researchers working on the effects of diet on the brain in both academia and industry and may also appeal to dieticians and nutritionists.

    • Food and Beverage Stability and Shelf Life

      • 1st Edition
      • April 8, 2011
      • David Kilcast + 1 more
      • English
      • Paperback
        9 7 8 0 0 8 1 0 1 6 8 3 1
      • Hardback
        9 7 8 1 8 4 5 6 9 7 0 1 3
      • eBook
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      Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products.Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part two describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. Part three reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood.With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable reference for professionals involved in quality assurance and product development and researchers focussing on food and beverage stability.

    • Alcoholic Beverages

      • 1st Edition
      • November 24, 2011
      • John Piggott
      • English
      • Hardback
        9 7 8 0 8 5 7 0 9 0 5 1 5
      • Paperback
        9 7 8 0 0 8 1 0 1 6 5 2 7
      • eBook
        9 7 8 0 8 5 7 0 9 5 1 7 6
      Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control, while consumer research methods also offer useful insights as the product is being developed. This book introduces sensory evaluation and consumer research methods and provides a detailed analysis of their applications to a variety of different alcoholic beverages.Chapters in part one look at the principles of sensory evaluation and how these can be applied to alcoholic beverages, covering topics such as shelf life evaluation and gas chromatography – olfactometry. Part two concentrates on fermented beverages such as beer and wine, while distilled products including brandies, whiskies and many others are discussed in part three. Finally, part four examines how consumer research methods can be employed in product development in the alcoholic beverage industry.With its distinguished editor and international team of contributors, Alcoholic beverages is an invaluable reference for those in the brewing, winemaking and distilling industries responsible for product development and quality control, as well as for consultants in sensory and consumer science and academic researchers in the field.

    • Functional Foods

      • 2nd Edition
      • April 30, 2011
      • Maria Saarela
      • English
      • Paperback
        9 7 8 0 0 8 1 0 1 6 8 9 3
      • Hardback
        9 7 8 1 8 4 5 6 9 6 9 0 0
      • eBook
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      The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area. There has been a remarkable amount of research into health-promoting foods in recent years and the market for these types of products has also developed. Thoroughly revised and updated, this major new edition contains over ten additional chapters on significant topics including omega-3 polyunsaturated fatty acids, consumers and health claims and functional foods for obesity prevention.Part one provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia. Part two focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases as well as and the impact of functional foods on cognition and bone health. Part three looks at the development of functional food products. Topics covered include maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products, probiotics and omega-3 polyunsaturated fatty acids (PUFAs).With its distinguished editors and international team of expert contributors, Functional foods: Concept to product is a valuable reference tool for health professionals and scientists in the functional foods industry and to students and researchers interested in functional foods.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science