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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

    • 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
        9 7 8 0 8 5 7 0 9 2 5 5 7
      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.

    • Manley’s Technology of Biscuits, Crackers and Cookies

      • 4th Edition
      • September 28, 2011
      • Duncan Manley
      • English
      • Paperback
        9 7 8 0 0 8 1 0 1 6 3 7 4
      • Hardback
        9 7 8 1 8 4 5 6 9 7 7 0 9
      • eBook
        9 7 8 0 8 5 7 0 9 3 6 4 6
      Manley’s Technology of Biscuits, Crackers and Cookies is widely regarded as the standard work in its field. Part one covers management issues such as HACCP, quality control, process control and product development. Part two deals with the selection of raw materials and ingredients. The range and types of biscuits is covered in part three, while part four covers the main production processes and equipment, from bulk handling and metering of ingredients to packaging, storage and waste management. Eight expert authors have joined Duncan Manley in extensively updating and expanding the book, which is now some 25% longer than the previous edition. Part one now includes a new chapter on sustainability in the biscuit industry and the discussion of process and efficiency control is more detailed. In part two the information on wheat flour has been extensively revised to reflect recent developments and there are entirely new chapters on fats and oils and packaging materials. Photographs of the major types of biscuits now illustrate chapters in part three, which also includes a newly-composed chapter on the position of biscuits in nutrition. Finally, part four has been comprehensively reviewed and revised with the assistance of an author from a major machinery manufacturer. With its distinguished editor and team of expert contributors this new edition consolidates the position of Manley’s Technology of Biscuits, Crackers and Cookies as the standard reference work in the industry.

    • Postharvest Biology and Technology of Tropical and Subtropical Fruits

      • 1st Edition
      • September 19, 2011
      • Elhadi M. Yahia
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 7 3 3 4
      • Paperback
        9 7 8 0 0 8 1 0 1 6 9 3 0
      • eBook
        9 7 8 0 8 5 7 0 9 3 6 2 2
      Tropical and subtropical fruits are popular products, but are often highly perishable and need to be transported long distances for sale. The four volumes of Postharvest biology and technology of tropical fruits review essential aspects of postharvest biology, postharvest technologies, handling and processing technologies for both well-known and lesser-known fruits. Volume 1 contains chapters on general topics and issues, while Volumes 2, 3 and 4 contain chapters focused on individual fruits, organised alphabetically.Volum... 1 provides an overview of key factors associated with the postharvest quality of tropical and subtropical fruits. Two introductory chapters cover the economic importance of these crops and their nutritional benefits. Chapters reviewing the postharvest biology of tropical and subtropical fruits and the impact of preharvest conditions, harvest circumstances and postharvest technologies on quality follow. Further authors review microbiological safety, the control of decay and quarantine pests and the role of biotechnology in the improvement of produce of this type. Two chapters on the processing of tropical and subtropical fruit complete the volume.With its distinguished editor and international team of contributors, Volume 1 of Postharvest biology and technology of tropical and subtropical fruits, along with the other volumes in the collection, will be an essential reference both for professionals involved in the postharvest handling and processing of tropical and subtropical fruits and for academics and researchers working in the area.

    • Hygienic Design of Food Factories

      • 1st Edition
      • October 26, 2011
      • John Holah + 1 more
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 5 6 4 4
      • Paperback
        9 7 8 0 0 8 1 0 1 6 3 5 0
      • eBook
        9 7 8 0 8 5 7 0 9 4 9 3 3
      Food safety is vital for consumer confidence, and the hygienic design of food processing facilities is central to the manufacture of safe products. Hygienic design of food factories provides an authoritative overview of hygiene control in the design, construction and renovation of food factories.The business case for a new or refurbished food factory, its equipment needs and the impacts on factory design and construction are considered in two introductory chapters. Part one then reviews the implications of hygiene and construction regulation in various countries on food factory design. Retailer requirements are also discussed. Part two describes site selection, factory layout and the associated issue of airflow. Parts three, four and five then address the hygienic design of essential parts of a food factory. These include walls, ceilings, floors, selected utility and process support systems, entry and exit points, storage areas and changing rooms. Lastly part six covers the management of building work and factory inspection when commissioning the plant.With its distinguished editors and international team of contributors, Hygienic design of food factories is an essential reference for managers of food factories, food plant engineers and all those with an academic research interest in the field.

    • Developing Children’s Food Products

      • 1st Edition
      • February 16, 2011
      • David Kilcast + 1 more
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 4 3 1 9
      • Paperback
        9 7 8 0 0 8 1 0 1 4 9 2 9
      • eBook
        9 7 8 0 8 5 7 0 9 1 1 3 0
      The development of food and drink products for children and adolescents represents an expanding market sector, which has received little attention in the existing literature. In recognition of increasing concerns regarding diet and nutrition in children and their potential impact on nutrition-related health issues in later life, this book covers three broad aspects relating to developing children’s food products – nutrition and health, children’s food choices, and the design and testing of food and drink products for children.Part one covers topical issues in pre-adult nutrition and health, such as nutritional requirements, fluid intake needs, diet and behaviour and growing 20th century health problems such as childhood obesity and food allergies. Part two then focuses on children’s food choices, addressing food promotion and food choice in children and strategies that can be used to improve children’s food choices both inside and outside of the home. Finally, part three considers the design of food and drink products for children, with an emphasis on working with children and adolescents to design food and drink products, and how best to undertake consumer and sensory testing with children.With its team of expert international contributors, Developing children’s food products is an essential resource for both academics and food industry professionals, offering particular assistance to product developers working within the competitive children’s market.

    • Postharvest Biology and Technology of Tropical and Subtropical Fruits

      • 1st Edition
      • June 30, 2011
      • Elhadi M. Yahia
      • English
      • Hardback
        9 7 8 0 8 5 7 0 9 0 9 0 4
      • eBook
        9 7 8 0 8 5 7 0 9 2 6 1 8
      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 optimisation 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 4 review the factors affecting the quality of different tropical and subtropical fruits from mangosteen to white sapote. Important issues relevant to each product are discussed, including means of maintaining quality and minimising losses postharvest, recommended storage and transport conditions and processing methods, among other topics.With its distinguished editor and international team of contributors, Volume 4 of Postharvest biology and technology of tropical and subtropical fruits, along with the other volumes in the collection, are essential references both for professionals involved in the postharvest handling and processing of tropical and subtropical fruits and for academics and researchers working in the area.

    • Handbook of Food Proteins

      • 1st Edition
      • September 9, 2011
      • Glyn O. Phillips + 1 more
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 7 5 8 7
      • Paperback
        9 7 8 0 0 8 1 0 1 6 6 9 5
      • eBook
        9 7 8 0 8 5 7 0 9 3 6 3 9
      Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume.The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on a particular protein ingredient or group of ingredients covering their origins, production, properties and applications. The proteins discussed are caseins, whey proteins, gelatin and other meat-derived protein ingredients, seafood proteins, egg proteins, soy proteins, pea and other legume proteins, mycoprotein, wheat gluten, canola and other oilseed proteins, algal proteins and potato protein. A chapter on texturised vegetable proteins completes the volume. Innovative products and potential methods for improving nutrition and diet using these proteins are described.With its distinguished editors and international team of expert contributors Handbook of food proteins is an invaluable reference tool for professionals using food protein ingredients for both food and other applications.

    • Postharvest Biology and Technology of Tropical and Subtropical Fruits

      • 1st Edition
      • June 27, 2011
      • Elhadi M. Yahia
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 7 3 4 1
      • eBook
        9 7 8 0 8 5 7 0 9 2 7 6 2
      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 2 review the factors affecting the quality of different tropical and subtropical fruits from açai to citrus fruits. Important issues relevant to each product are discussed, including means of maintaining quality and minimizing losses postharvest, recommended storage and transport conditions and processing methods, among other topics.With its distinguished editor and international team of contributors, Volume 2 of Postharvest biology and technology of tropical and subtropical fruits, along with the other volumes in the collection, will be an essential reference both for professionals involved in the postharvest handling and processing of tropical and subtropical fruits and for academics and researchers working in the area.

    • Soil and Environmental Chemistry

      • 1st Edition
      • July 28, 2011
      • William F. Bleam
      • English
      • Paperback
        9 7 8 0 3 2 3 1 6 4 5 7 3
      • Hardback
        9 7 8 0 1 2 4 1 5 7 9 7 2
      • eBook
        9 7 8 0 1 2 4 1 5 8 6 2 7
      Soil and Environmental Chemistry emphasizes the problem-solving skills students will need when they enter their chosen field. This revised reprint links valuable soil chemical concepts to the "big picture" by discussing how other soil and environmental factors affect soil chemistry. This broader environmental approach makes the text relevant to today’s soil science curriculums. This book uses computer modeling for water and soil chemistry, providing students with the models used by practicing environmental chemists. It includes examples and complex problems with worked solutions, as well as examples based on real data that expose students to the real problems and data they will face in their careers. It also provides edits to formulas, numbers, and text. This text will serve as a useful resource for upper-level undergraduate students studying soil chemistry without an extensive background in calculus and only limited background in physical chemistry, such as soil science majors and environmental science majors.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science