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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

    • Tracing Pathogens in the Food Chain

      • 1st Edition
      • November 23, 2010
      • Stanley Brul + 2 more
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 4 9 6 8
      • Paperback
        9 7 8 0 0 8 1 0 1 4 7 9 0
      • eBook
        9 7 8 0 8 5 7 0 9 0 5 0 8
      Successful methods for the detection and investigation of outbreaks of foodborne disease are essential for ensuring consumer safety. Increased understanding of the transmission of pathogens in food chains will also assist efforts to safeguard public health. Tracing pathogens in the food chain reviews key aspects of the surveillance, analysis and spread of foodborne pathogens at different stages of industrial food production and processing. Part one provides an introduction to foodborne pathogen surveillance, outbreak investigation and control. Part two concentrates on subtyping of foodborne pathogens, with chapters on phenoytypic subtyping and pulsed-field gel electrophoresis, as well as emerging methods. The vital topics of method validation and quality assurance are also covered. The focus in Part three is on particular techniques for the surveillance and study of pathogens, such as protein-based analysis, ribotyping and comparative genomics. Finally, Part four focuses on tracing pathogens in specific food chains, such as red meat and game, dairy, fish and shellfish. With its distinguished editors and international team of contributors, Tracing pathogens in the food chain is a standard reference for researchers, public health experts and food industry professionals concerned with the study and control of foodborne disease.

    • Plant Biochemistry

      • 4th Edition
      • October 11, 2010
      • Hans-Walter Heldt + 1 more
      • English
      • Paperback
        9 7 8 0 1 2 8 1 0 2 1 4 5
      • Hardback
        9 7 8 0 1 2 3 8 4 9 8 6 1
      • eBook
        9 7 8 0 1 2 3 8 4 9 8 7 8
      The fully revised and expanded fourth edition of Plant Biochemistry presents the latest science on the molecular mechanisms of plant life. The book not only covers the basic principles of plant biology, such as photosynthesis, primary and secondary metabolism, the function of phytohormones, plant genetics, and plant biotechnology, but it also addresses the various commercial applications of plant biochemistry. Plant biochemistry is not only an important field of basic science explaining the molecular function of a plant, but is also an applied science that is in the position to contribute to the solution of agricultural and pharmaceutical problems. Plants are the source of important industrial raw material such as fat and starch but they are also the basis for the production of pharmaceutics. It is expected that in the future, gene technology will lead to the extensive use of plants as a means of producing sustainable raw material for industrial purposes. As such, the techniques and use of genetic engineering to improve crop plants and to provide sustainable raw materials for the chemical and pharmaceutical industries are described in this edition. The latest research findings have been included, and areas of future research are identified.

    • Physiological Ecology of Forest Production

      • 1st Edition
      • Volume 4
      • October 22, 2010
      • J. J. Landsberg + 1 more
      • English
      • Hardback
        9 7 8 0 1 2 3 7 4 4 6 0 9
      • Paperback
        9 7 8 0 1 2 8 1 0 2 0 6 0
      • eBook
        9 7 8 0 0 8 0 9 2 2 5 4 6
      Process-based models open the way to useful predictions of the future growth rate of forests and provide a means of assessing the probable effects of variations in climate and management on forest productivity. As such they have the potential to overcome the limitations of conventional forest growth and yield models, which are based on mensuration data and assume that climate and atmospheric CO2 concentrations will be the same in the future as they are now. This book discusses the basic physiological processes that determine the growth of plants, the way they are affected by environmental factors and how we can improve processes that are well-understood such as growth from leaf to stand level and productivity. A theme that runs through the book is integration to show a clear relationship between photosynthesis, respiration, plant nutrient requirements, transpiration, water relations and other factors affecting plant growth that are often looked at separately. This integrated approach will provide the most comprehensive source for process-based modelling, which is valuable to ecologists, plant physiologists, forest planners and environmental scientists.

    • Irradiation of Food Commodities

      • 1st Edition
      • May 25, 2010
      • Ioannis S. Arvanitoyannis
      • English
      • Hardback
        9 7 8 0 1 2 3 7 4 7 1 8 1
      • Paperback
        9 7 8 0 1 2 8 1 0 1 9 1 9
      • eBook
        9 7 8 0 0 8 0 8 8 4 3 6 3
      The irradiation of food is a low cost, highly effective method of ensuring food safety, and extending shelf life. Public acceptance of irradiation, despite its benefits, however, has been a significant challenge. Irradiation of Food Commodities is the first holistic book that looks not only at the techniques, application and legislation of this method, but also addresses the concern of public opinion. Organized into logical themes and written by experts from industry, academia and research, this book will meet the needs of those working or considering the use of irradiation in their work. Sections focus on legislation, irradiation techniques and materials; detection and risk assessment; application of irradiation on food and consumer opinion.

    • Mouse Behavioral Testing

      • 1st Edition
      • October 22, 2010
      • Douglas Wahlsten
      • English
      • Hardback
        9 7 8 0 1 2 3 7 5 6 7 4 9
      • eBook
        9 7 8 0 1 2 3 7 5 6 7 5 6
      Mouse Behavioral Testing: How to Use Mice in Behavioral Neuroscience provides detailed explanations of how to conduct an experiment on mouse behavior from the initial planning of the research design through every step of the process until the data analysis phase. The book discusses the practical matters that need to be considered carefully when working with any species of animal, such as how many animals need to be tested. It describes the tests and techniques devised specifically for work with mice. Every step of the research process is illustrated with real situations encountered in previous studies. All examples are based on real experiments, and extensive details of several published experiments are provided. The essential features of a behavioral test protocol are outlined, and several complete protocols are provided. Methods to balance the order of tests and determine throughput are described, then a completely balanced order of tests in a complex experiment is presented. The book will be useful for those already familiar with the general principles of research but are new to the realm of behavioral testing of live mice. It will also serve as a text for a formal course, most likely at the graduate level.

    • Oxidation in Foods and Beverages and Antioxidant Applications

      • 1st Edition
      • September 27, 2010
      • Eric A Decker + 2 more
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 6 4 8 1
      • Paperback
        9 7 8 0 0 8 1 0 1 4 7 2 1
      • eBook
        9 7 8 0 8 5 7 0 9 0 4 4 7
      Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthful compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control.The first volume focuses on oxidation mechanisms and antioxidant activity. Initial chapters in part one describe oxidation processes in foods, including the role of metals, heme proteins and lipoxygenase. The impact of oxidation on food flavour and the health aspects of oxidized fats are also covered. Final chapters in part one review the measurement of the extent of lipid oxidation and methods for food shelf-life determination. Part two discusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy, methods to measure antioxidant activity and novel antioxidants.With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality.

    • The International Cocoa Trade

      • 3rd Edition
      • December 7, 2010
      • Robin Dand
      • English
      • Hardback
        9 7 8 0 8 5 7 0 9 1 2 5 3
      • Paperback
        9 7 8 0 0 8 1 0 1 4 7 0 7
      • eBook
        9 7 8 0 8 5 7 0 9 1 2 6 0
      ‘An overview of the history of cocoa, the factors affecting its production and consumption as well as how the trade is conducted, various risks mitigated, and by whom. …The International Cocoa Trade is a work designed to inform all on the subject of cocoa and an essential guide for those involved in its trade.’Dr J. Vingerhoets, Executive Director, ICCOCocoa is a valuable commodity, and the cocoa trade involves many different parties from growers and exporters through dealers and factories to those trading futures and options and the banks they deal with. The International Cocoa Trade provides an authoritative and comprehensive review of the cocoa trade at the beginning of the twenty-first century, and the main factors that drive and affect that business.The opening chapter of the third edition examines the history and origins of the international cocoa trade, and its recent developments. The agronomics of cocoa production are discussed in chapter two whilst chapter three deals with the environmental and practical factors affecting cocoa production. Chapters four, five and six cover issues around the export and trading of physical cocoa, including the actuals market, the physical contracts used and the futures and options markets. In chapter seven, the international consumption and stocks of cocoa are reviewed with chapter eight discussing the issue of quality assessment of cocoa beans for international trade. Finally, chapter nine focuses on the end product, examining the processing of cocoa beans and the manufacture of chocolate. Updated appendices provide copies of some of the most important documents used in the cocoa trade, including contracts, sale rules and world production statistics.This comprehensively updated third edition of The International Cocoa Trade ensures its continued status as the standard reference for all those involved in the production consumption and international trading of cocoa.

    • Case Studies in Novel Food Processing Technologies

      • 1st Edition
      • October 28, 2010
      • C J Doona
      • English
      • Paperback
        9 7 8 0 0 8 1 0 1 4 8 2 0
      • Hardback
        9 7 8 1 8 4 5 6 9 5 5 1 4
      • eBook
        9 7 8 0 8 5 7 0 9 0 7 1 3
      Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies.Part one presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing. Part two broadens the case histories to include alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies, which are applied in food preservation sectors ranging from fresh produce, to juices, to disinfestation. Part three covers novel food preservation techniques using natural antimicrobials, novel food packaging technologies, and oxygen depleted storage techniques. Part four contains case studies of innovations in retort technology, microwave heating, and predictive modelling that compare thermal versus non-thermal processes, and evaluate an accelerated 3-year challenge test.With its team of distinguished editors and international contributors, Case studies in novel food processing technologies is an essential reference for professionals in industry, academia, and government involved in all aspects of research, development and commercialisation of novel food processing technologies.

    • Cereal Grains

      • 1st Edition
      • May 20, 2010
      • Colin Wrigley
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 5 6 3 7
      • Paperback
        9 7 8 0 0 8 1 0 1 4 5 9 2
      • eBook
        9 7 8 1 8 4 5 6 9 9 5 2 9
      Cereal grains are essential to our dietary needs, as well as for animal feeding and for industrial processing. Consumer needs can only be met by managing quality at all stages of the grain chain. Quality evaluation is also needed at each step for effective management. Cereal grains: assessing and managing quality provides a convenient and comprehensive overview of academic research and industry best practice in these areas.After an initial chapter introducing the themes of the book, further chapters in Part one review cereal grain morphology and composition and the diversity of uses of cereal grains. Chapters in Part two convey the characteristics and quality requirements of particular cereals, including wheat, rye, corn and rice. The use of analytical methods at different stages of the value-addition chain is the subject of Part three. The final section in the book reviews factors affecting grain quality such as breeding, storage and grain processing, and also possible future developments.With its expert team of editors and authors, Cereal grains: assessing and managing quality is a valuable reference for all those involved in the production and processing of cereal grains worldwide.

    • A History of Weed Science in the United States

      • 1st Edition
      • February 4, 2010
      • Robert L Zimdahl
      • English
      • Paperback
        9 7 8 0 3 2 3 1 6 5 0 1 3
      • eBook
        9 7 8 0 1 2 3 8 1 5 0 2 6
      It is important that scientists think about and know their history - where they came from, what they have accomplished, and how these may affect the future. Weed scientists, similar to scientists in many technological disciplines, have not sought historical reflection. The technological world asks for results and for progress. Achievement is important not, in general, the road that leads to achievement. What was new yesterday is routine today, and what is described as revolutionary today may be considered antiquated tomorrow. Weed science has been strongly influenced by technology developed by supporting industries, subsequently employed in research and, ultimately, used by farmers and crop growers. The science has focused on results and progress. Scientists have been--and the majority remain--problem solvers whose solutions have evolved as rapidly as have the new weed problems needing solutions. In a more formal sense, weed scientists have been adherents of the instrumental ideology of modern science. That is an analysis of their work, and their orientation reveals the strong emphasis on practical, useful knowledge; on know how. The opposite, and frequently complementary orientation, that has been missing from weed science is an emphasis on contemplative knowledge; that is, knowing why. This book expands on and analyzes how these orientations have affected weed science’s development.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science