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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

    • Hormones and Reproduction of Vertebrates, Volume 3

      • 1st Edition
      • September 24, 2010
      • David O. Norris + 1 more
      • English
      • Paperback
        9 7 8 0 1 2 8 1 0 1 8 8 9
      • Hardback
        9 7 8 0 1 2 3 7 4 9 3 0 7
      • eBook
        9 7 8 0 0 8 0 9 5 8 0 7 1
      This series of volumes represents a comprehensive and integrated treatment of reproduction in vertebrates from fishes of all sorts through mammals. It is designed to provide a readable, coordinated description of reproductive basics in each group of vertebrates as well as an introduction to the latest trends in reproductive research and our understanding of reproductive events. Whereas each chapter and each volume is intended to stand alone as a review of that topic or vertebrate group, respectively, the volumes are prepared so as to provide a thorough topical treatment across the vertebrates. Terminology has been standardized across the volumes to reduce confusion where multiple names exist in the literature, and a comprehensive glossary of these terms and their alternative names is provided.

    • Global Perspectives on Childhood Obesity

      • 1st Edition
      • September 3, 2010
      • Debasis Bagchi
      • English
      • Paperback
        9 7 8 0 1 2 8 1 0 2 0 8 4
      • Hardback
        9 7 8 0 1 2 3 7 4 9 9 5 6
      • eBook
        9 7 8 0 0 8 0 9 6 1 7 2 9
      Understanding the complex factors contributing to the growing childhood obesity epidemic is vital not only for the improved health of the world's future generations, but for the healthcare system. The impact of childhood obesity reaches beyond the individual family and into the public arenas of social systems and government policy and programs. Global Perspectives on Childhood Obesity explores these with an approach that considers the current state of childhood obesity around the world as well as future projections, the most highly cited factors contributing to childhood obesity, what it means for the future both for children and society, and suggestions for steps to address and potentially prevent childhood obesity.

    • Bauxites

      • 1st Edition
      • Volume 1
      • May 22, 2010
      • English
      • eBook
        9 7 8 0 0 8 0 8 6 9 6 7 4

    • Obesity Prevention

      • 1st Edition
      • May 25, 2010
      • Laurette Dube
      • Laurette Dube + 6 more
      • English
      • eBook
        9 7 8 0 0 8 0 9 2 2 0 9 6
      Over the years, approaches to obesity prevention and treatment have gone from focusing on genetic and other biological factors to exploring a diversity of diets and individual behavior modification interventions anchored primarily in the power of the mind, to the recent shift focusing on societal interventions to design "temptation-proof" physical, social, and economic environments. In spite of repeated calls to action, including those of the World Health Organization (WHO), the pandemic continues to progress. WHO recently projected that if the current lifestyle trend in young and adult populations around the world persist, by 2012 in countries like the USA, health care costs may amount to as much as 17.7% of the GDP. Most importantly, in large part due to the problems of obesity, those children may be the first generation ever to have a shorter life expectancy than that of their parents. Obesity Prevention presents the most current research and proposals for addressing the pandemic. Past studies have focused primarly on either genetic or behavioral causes for obesity, however today's research indicates that a strongly integrated program is the best prospect for success in overcoming obesity. Furthermore, focus on the role of society in establishing an affordable, accessible and sustainable program for implementing these lifestyle changes is vital, particularly for those in economically challenged situations, who are ultimately at the highest risk for obesity. Using studies from both neuroscience and behavioral science to present a comprehensive overview of the challenges and possible solutions, The brain-to-society approach to obesity prevention focuses on what is needed in order to sustain a healthy, pleasurable and affordable lifestyle.

    • Sensory Analysis for Food and Beverage Quality Control

      • 1st Edition
      • May 24, 2010
      • David Kilcast
      • English
      • Paperback
        9 7 8 0 0 8 1 0 1 4 6 7 7
      • Hardback
        9 7 8 1 8 4 5 6 9 4 7 6 0
      • eBook
        9 7 8 1 8 4 5 6 9 9 5 1 2
      Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages. Chapters in part one cover the key aspects to consider when designing a sensory QC program. The second part of the book focuses on methods for sensory QC and statistical data analysis. Establishing product sensory specifications and combining instrumental and sensory methods are also covered. The final part of the book reviews the use of sensory QC programs in the food and beverage industry. Chapters on sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment are followed by contributions reviewing sensory QC programs for different products, including ready meals, wine and fish. A chapter on sensory QC of products such as textiles, cosmetics and cars completes the volume. Sensory analysis for food and beverage quality control is an essential reference for anyone setting up or operating a sensory QC program, or researching sensory QC.

    • Oxidation in Foods and Beverages and Antioxidant Applications

      • 1st Edition
      • September 22, 2010
      • Eric A Decker + 2 more
      • English
      • Paperback
        9 7 8 0 0 8 1 0 1 4 5 7 8
      • Hardback
        9 7 8 1 8 4 5 6 9 9 8 3 3
      • eBook
        9 7 8 0 8 5 7 0 9 0 3 3 1
      Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy 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 second volume reviews problems associated with oxidation and its management in different industry sectors. Part one focuses on animal products, with chapters on the oxidation and protection of red meat, poultry, fish and dairy products. The oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids is also covered. Part two reviews oxidation in plant-based foods and beverages, including edible oils, fruit and vegetables, beer and wine. Oxidation of fried products and emulsion-based foods is also discussed. Final chapters examine encapsulation to inhibit lipid oxidation and antioxidant active packaging and edible films.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.

    • Bioactive Foods in Promoting Health

      • 1st Edition
      • February 26, 2010
      • Victor R Preedy + 1 more
      • Ronald Ross Watson + 1 more
      • English
      • Hardback
        9 7 8 0 1 2 3 7 4 9 3 8 3
      • Paperback
        9 7 8 0 1 2 8 1 0 1 8 7 2
      • eBook
        9 7 8 0 0 8 0 9 5 8 5 4 5
      Bioactive Foods in Promoting Health: Probiotics and Prebiotics brings together experts working on the different aspects of supplementation, foods, and bacterial preparations, in health promotion and disease prevention, to provide current scientific information, as well as providing a framework upon which to build clinical disease treatment studies. Since common dietary bacterial preparations are over-the-counter and readily available, this book will be useful to the growing nutrition, food science, and natural product community that will use it as a resource in identifying dietary behavioral modifications in pursuit of improved health as well as for treatment of specific disease, as it focuses on the growing body of knowledge of the role of various bacteria in reducing disease risk and disease. Probiotics are now a multi-billion-dollar... dietary supplement business which is built upon extremely little research data. In order to follow the 1994 ruling, the U.S. Food and Drug Administration with the support of Congress is currently pushing this industry to base its claims and products on scientific research. Research as shown that dietary habits need to be altered for most people whether for continued or improved good health. The conclusions and recommendations from the various chapters in this book will provide a basis for those important factors of change by industry with new uses. Animal studies and early clinical ones will lead to new uses and studies. Particularly the cutting edge experimental and clinical studies from Europe will provide novel approaches to clinical uses through their innovative new studies.

    • Hormones and Reproduction of Vertebrates, Volume 4

      • 1st Edition
      • September 17, 2010
      • David O. Norris + 1 more
      • English
      • Hardback
        9 7 8 0 1 2 3 7 4 9 2 9 1
      • eBook
        9 7 8 0 0 8 0 9 5 8 0 5 7
      This series of volumes represents a comprehensive and integrated treatment of reproduction in vertebrates from fishes of all sorts through mammals. It is designed to provide a readable, coordinated description of reproductive basics in each group of vertebrates as well as an introduction to the latest trends in reproductive research and our understanding of reproductive events. Whereas each chapter and each volume is intended to stand alone as a review of that topic or vertebrate group, respectively, the volumes are prepared so as to provide a thorough topical treatment across the vertebrates. Terminology has been standardized across the volumes to reduce confusion where multiple names exist in the literature, and a comprehensive glossary of these terms and their alternative names is provided.

    • The Science of Grapevines

      • 1st Edition
      • February 3, 2010
      • Markus Keller
      • English
      • Hardback
        9 7 8 0 1 2 3 7 4 8 8 1 2
      • Paperback
        9 7 8 0 3 2 3 1 6 3 8 5 9
      • eBook
        9 7 8 0 0 8 0 8 9 0 4 8 7
      Written by a recognized expert and based on his experience in teaching the subject to students with a variety of educational backgrounds, The Science of Grapevines: Anatomy and Physiology is the only book to comprehensively explore the physiology of the grapevine as it occurs around the world.While other books have focused on the vines of specific regions, the globalization of the wine industry and the resulting increase of lands around the world being used for grapevine cultivation have left a gap in information. This book addresses not only the specific issues and concerns of grapevines from regions around the world, but includes important emerging topics such as global climate change, water relations, temperature effect and more.

    • Olives and Olive Oil in Health and Disease Prevention

      • 1st Edition
      • February 5, 2010
      • Victor R Preedy + 1 more
      • English
      • eBook
        9 7 8 0 0 8 0 9 2 2 2 0 1
      Long used in sacred ceremonies and associated with good health, the nutritional and health promoting benefits of olives and olive oils have been proven by an ever-increasing body of science. From cardiovascular benefits to anti-microbial, anti-cancer, antioxidant activity and effects on macrophages and aptoptosis to cellular and pathophysiollogical process, olives and olive oils are proving important in many healthful ways. For example, reactive components in olive oils or olive oil by-products have now been isolated and identified. These include tyrosol, hydroxytyrosol, 3,4-dihydroxyphenyl acetic acid elenolic acid and oleuropein. Oleic acid is the main monosaturated fatty acid of olive oil. These have putative protective effects and modulate the biochemistry of a variety of cell types including those of the vascular system. Some but not all components have been characterised by their putative pharmacological properties. It is possible that usage of these aforementioned products may have beneficial application in other disease. However, in order for this cross-fertilization to take place, a comprehensive understanding of olives and olive oils is required. Finding this knowledge in a single volume provides a key resource for scientists in a variety of food an nutritional roles.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science