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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.

  • Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries

    • 1st Edition
    • Syed S. H. Rizvi
    • English
    Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioactive peptides from milk and whey, and the recovery of co-products from food processing wastes.Part one describes the latest advances in separation, extraction and concentration techniques, including supercritical fluid extraction, process chromatography and membrane technologies. It also reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction. Part two then focuses on advances in separation technologies and their applications in various sectors of the food, beverage and nutraceutical industries. Areas covered include dairy and egg processing, oilseed extraction, and brewing. This section discusses the characteristics of different foods and fluids, how food constituents are affected by separation processes and how separation processes can be designed and operated to optimize end product quality.With its team of experienced international contributors, Separation, extraction and concentration processes in the food, beverage and nutraceutical industries is an important reference source for professionals concerned with the development and optimisation of these processes.

  • Advances in Marine Biology

    • 1st Edition
    • Volume 58
    • English
    Advances in Marine Biology has been providing in-depth and up-to-date reviews on all aspects of Marine Biology since 1963 -- over 40 years of outstanding coverage! The series is well-known for both its excellence of reviews and editing. The serial publishes in-depth and up-to-date content on a wide range of topics which will appeal to postgraduates and researchers in marine biology, fisheries science, ecology, zoology, and biological oceanography.

  • Biology of Northern Krill

    • 1st Edition
    • Volume 57
    • English
    Advances in Marine Biology has been providing in-depth and up-to-date reviews on all aspects of marine biology since 1963 -- over 40 years of outstanding coverage! The series is well-known for both its excellence of reviews and editing. Now edited by Michael Lesser (University of New Hampshire, USA), with an internationally renowned Editorial Board, the serial publishes in-depth and up-to-date content on a wide range of topics that will appeal to postgraduates and researchers in marine biology, fisheries science, ecology, zoology, and biological oceanography. This thematic volume, edited by Geraint Tarling, provides a comprehensive review of the biology of Northern Krill.

  • Advances in Insect Physiology

    • 1st Edition
    • Volume 39
    • English
    Advances in Insect Physiology publishes volumes containing important, comprehensive and in-depth reviews on all aspects of insect physiology. It is an essential reference source for invertebrate physiologists and neurobiologists, entomologists, zoologists and insect biochemists. First published in 1963, the serial is now edited by Steven Simpson and Jerome Casas to provide an international perspective.

  • Mouse Behavioral Testing

    How to Use Mice in Behavioral Neuroscience
    • 1st Edition
    • Douglas Wahlsten
    • English
    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.

  • Physiological Ecology of Forest Production

    Principles, Processes and Models
    • 1st Edition
    • Volume 4
    • J. J. Landsberg + 1 more
    • English
    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.

  • Small RNAs: Their Diversity, Roles and Practical Uses

    • 1st Edition
    • Volume 42
    • English
    Advances in Insect Physiology is committed to publishing volumes containing comprehensive and in-depth reviews on all aspects of insect physiology. First published in 1963, these volumes are an essential reference source for invertebrate physiologists, insect neurobiologists, entomologists, zoologists and insect biochemists. This volume is themed on small RNAs and RNAi in insects.

  • Managing Wine Quality

    Oenology and Wine Quality
    • 1st Edition
    • Andrew G. Reynolds
    • English
    Many aspects of both grape production and winemaking influence wine sensory properties and stability. Progress in research helps to elucidate the scientific basis of quality variation in wine and to suggest changes in viticulture and oenology practices. The two volumes of Managing wine quality review developments of importance to wine producers and researchers. The focus is on recent studies, advanced methods and likely future technologies.Part one of the second volume Oenology and wine quality opens with chapters reviewing the impact of different winemaking technologies on quality. Topics covered include yeast and fermentation management, enzymes, ageing on lees, new directions in stabilisation, clarification and fining of white wines and alternatives to cork in wine bottle closures. Managing wine sensory quality is the major focus of part two. Authors consider issues such as cork taint, non-enzymatic oxidation and the impact of ageing on wine flavour deterioration. The volume concludes with chapters on the management of the quality of ice wines and sparkling wines.With authoritative contributions from experts across the world’s winemaking regions, Managing wine quality is an essential reference work for all those involved in viticulture and oenology wanting to explore new methods, understand different approaches and refine existing practices.

  • Environmental Assessment and Management in the Food Industry

    Life Cycle Assessment and Related Approaches
    • 1st Edition
    • U Sonesson + 2 more
    • English
    Life cycle assessment (LCA) of production and processing in the food industry is an important tool for improving sustainability. Environmental assessment and management in the food industry reviews the advantages, challenges and different applications of LCA and related methods for environmental assessment, as well as key aspects of environmental management in this industry sector.Part one discusses the environmental impact of food production and processing, addressing issues such as nutrient management and water efficiency in agriculture. Chapters in Part two cover LCA methodology and challenges, with chapters focusing on different food industry sectors such as crop production, livestock and aquaculture. Part three addresses the applications of LCA and related approaches in the food industry, with chapters covering combining LCA with economic tools, ecodesign of food products and footprinting methods of assessment, among other topics. The final part of the book concentrates on environmental management in the food industry, including contributions on training, eco-labelling and establishing management systems.With its international team of editors and contributors, Environmental assessment and management in the food industry is an essential reference for anyone involved in environmental management in the food industry, and for those with an academic interest in sustainable food production.

  • Oxidation in Foods and Beverages and Antioxidant Applications

    Understanding Mechanisms of Oxidation and Antioxidant Activity
    • 1st Edition
    • Eric A Decker + 2 more
    • English
    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.

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