Skip to main content
Elsevier
View Cart

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

    • Essential Zebrafish Methods: Genetics and Genomics

      • 1st Edition
      • September 5, 2009
      • H. William Detrich III + 2 more
      • English
      • eBook
        9 7 8 0 1 2 3 7 5 1 6 1 4
      Due to its prolific reproduction and the external development of the transparent embryo, the zebrafish is the prime model for genetic and developmental studies, as well as research in genomics. While genetically distant from humans, nonetheless the vertebrate zebrafish has comparable organs and tissues that make it the model organism for study of vertebrate development.This book, one of two new volumes in the Reliable Lab Solutions series dealing with zebrafish, brings together a robust and up-to-date collection of time-tested methods presented by the world’s leading scientists. Culled from previously published chapters in Methods in Cell Biology and updated by the original authors where relevant, it provides a comprehensive collection of protocols describing the most widely used techniques relevant to the study of zebrafish genetics and genomics. The methods in this volume were hand-selected by the editors, whose goal was to a provide a handy and cost-effective collection of fail-safe methods, tips, and "tricks of the trade" to both experienced researchers and more junior members in the lab.

    • Advances in Agronomy

      • 1st Edition
      • Volume 104
      • September 19, 2009
      • English
      • Hardback
        9 7 8 0 1 2 3 7 4 8 2 0 1
      • eBook
        9 7 8 0 0 8 0 8 8 8 6 3 7
      Advances in Agronomy continues to be recognized as a leading reference and a first-rate source for the latest research in agronomy. As always, the subjects covered are varied and exemplary of the myriad of subject matter dealt with by this long-running serial.

    • Handbook of Agricultural Economics

      • 1st Edition
      • Volume 4
      • September 10, 2009
      • Robert E. Evenson + 1 more
      • English
      • Hardback
        9 7 8 0 4 4 4 5 1 8 7 4 3
      • eBook
        9 7 8 0 0 8 0 9 3 0 9 7 8
      Advances in agriculture offer many countries the best and only chance of reducing poverty. Yet economic growth and population increases are driving higher demand for food and rising real prices. What solutions have successfully promoted agriculture? This volume examines national and international food agriculture policies and how they enhance agricultural productivity growth. It provides unique historical reviews on policies and their effects, and it clearly articulates both positive and negative lessons for promoting agriculture lead growth. With chapters written by international authorities, this book recognizes that agriculture is not just about providing food for today, but about growing it in an environmentally sustainable way that can help people work their ways out of poverty.Chapters cover international macro-economic policies and trade, farm structure in developing countries, regional experiences in agriculture, and regional studies on agricultural productivity policies.

    • Advances in Agronomy

      • 1st Edition
      • Volume 102
      • May 8, 2009
      • English
      • Hardback
        9 7 8 0 1 2 3 7 4 8 1 8 8
      • eBook
        9 7 8 0 0 8 0 8 8 8 6 1 3
      Advances in Agronomy continues to be recognized as a leading reference and a first-rate source for the latest research in agronomy. As always, the subjects covered are varied and exemplary of the myriad of subject matter dealt with by this long-running serial.

    • Trans Fatty Acids in Human Nutrition

      • 2nd Edition
      • March 10, 2009
      • F Destaillats + 3 more
      • English
      • Hardback
        9 7 8 0 9 5 5 2 5 1 2 3 8
      • eBook
        9 7 8 0 8 5 7 0 9 7 8 7 3
      In this completely rewritten Second Edition of Trans Fatty Acids in Human Nutrition authors who are recognised international authorities in their field have addressed the major areas of trans fatty acids (TFA) research such as consumption, analysis, biochemistry, synthesis and natural TFA biosynthesis, health effects, food formulation, and also regulation and consumer perception. Each chapter contains the latest references and major advances and breakthroughs in a specific area of trans fatty acids research. Furthermore, the book also includes a discussion of a major issue - the health effects of the natural trans isomers, comparing their effects to those observed for TFA produced during hydrogenation.The availability of so much information in a single volume will help to clarify the major effects of TFA in human nutrition that have been discovered over the last two decades. This book guides the next generation of scientists to the important opportunities for making further progress in this challenging field of research.The First Edition of Trans Fatty Acids in Human Nutrition carried out a very similar task for the state of our knowledge in the late 1990s but the rapid expansion and progress in the subject meant that it had to be completely re-written and expanded from the original nine to the present fifteen chapters of the Second Edition.

    • Functional and Speciality Beverage Technology

      • 1st Edition
      • January 29, 2009
      • P Paquin
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 3 4 2 8
      • eBook
        9 7 8 1 8 4 5 6 9 5 5 6 9
      As consumer demand for traditional carbonated drinks falls, the market for beverages with perceived health-promoting properties is growing rapidly. Formulating a nutritional, nutraceutical or functional beverage with satisfactory sensory quality and shelf-life can be challenging. This important collection reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverage.Chapters in part one consider essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life. Dairy-based beverages are the focus of Part two, with chapters covering methods to improve the nutritional and sensory quality and technological functionality of milk, a crucial ingredient in many healthful beverages. Chapters on newer dairy ingredients, such as whey and milk-fat globule membrane complete the section. Part three then reviews advances in the significant plant-based beverage sector, with chapters on popular products such as fruit juices, sports drinks, tea and coffee. Soy proteins are also covered. Chapters on product development and the role of beverages in the diet complete the volume.With its distinguished editor and contributors, Functional and speciality beverage technology is an essential collection for professionals and academics interested in this product sector.

    • Shellfish Safety and Quality

      • 1st Edition
      • January 28, 2009
      • Sandra E. Shumway + 1 more
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 1 5 2 3
      • eBook
        9 7 8 1 8 4 5 6 9 5 5 7 6
      Shellfish are a very popular and nutritious food source worldwide and their consumption has risen dramatically. Because of their unique nature as compared to beef and poultry, shellfish have their own distinct aspects of harvest, processing and handling. Edited by leading authorities in the field, this collection of review papers discusses issues of current interest and outlines steps that can be taken by the shellfish industry to improve shellfish safety and eating quality.Opening chapters provide an overview of the key issues associated with microbial and biotoxin contamination. Parts two and three then address in more detail methods to improve molluscan shellfish and crustacean quality and safety. Chapters focus on detection of algal toxins, monitoring and mitigation of the effects of harmful algal blooms, metals and organic contaminants, biofouling, disease control and selective breeding. Part four reviews legislation, regulation, public confidence in shellfish and risk management. Chapters on post-harvest issues, such as depuration, storage and packaging complete the volume.With its distinguished editors and international team of experts, Shellfish safety and quality is an essential reference for those in the shellfish industry, managers, policymakers and academics in the field.

    • New Technologies in Aquaculture

      • 1st Edition
      • July 30, 2009
      • Gavin Burnell + 1 more
      • English
      • eBook
        9 7 8 1 8 4 5 6 9 6 4 7 4
      With wild stocks declining due to over-fishing, aquaculture will have a more significant role to play in meeting future demand for fresh fish. Developments in research continue to lead to improvements in aquaculture production systems, resulting in increased production efficiency, higher product quality for consumers and a more sustainable industry. New technologies in aquaculture reviews essential advances in these areas.Part one focuses on the genetic improvement of farmed species and control of reproduction, with chapters on genome-based technologies in aquaculture research, selective breeding and the production of single sex and sterile populations, among other topics. Parts two and three review key issues in health, diet and husbandry, such as the control of viral and parasitic diseases, diet and husbandry techniques to improve disease resistance, advances in diets for particular fish species and the impact of harmful algal bloom on shellfisheries aquaculture. Chapters in Parts three and four then examine the design of different aquaculture production systems, including offshore technologies, tank-based recirculating systems and ponds, and key environmental issues, such as the prediction and assessment of the impact of aquaculture. Concluding chapters focus on farming new species.With its well-known editors and distinguished international team of contributors, New technologies in aquaculture is an essential purchase for professionals and researchers in the aquaculture industry.

    • Food Constituents and Oral Health

      • 1st Edition
      • April 29, 2009
      • M. Wilson
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 4 1 8 0
      • eBook
        9 7 8 1 8 4 5 6 9 6 2 9 0
      Oral diseases can have a significant impact on self esteem and quality of life, are widespread and may be expensive to treat. New methods to reduce their incidence are therefore needed and the protective effect of food constituents is an important area of study. This essential collection reviews the latest research into the effects of food constituents on diseases and conditions of the mouth.Part one introduces oral conditions and diseases, with chapters on topics such as diseases caused by oral bacteria, viral and fungal infections of the oral cavity and dental erosion. Part two focuses on the effects of specific foods and food components, including sugar alcohols, casein phosphopeptides and antioxidants. The final part of the book covers the technology and development of foods and supplements for oral health and oral healthcare products containing food-derived bioactives.With its distinguished editor and international team of contributors, Food constituents and oral health is an indispensable reference for dentists, professionals in the oral health product, dietary supplement and functional foods industries and academics with an interest in oral health or functional foods.

    • Gourmet and Health-Promoting Specialty Oils

      • 1st Edition
      • March 3, 2009
      • Robert Moreau + 1 more
      • English
      • Hardback
        9 7 8 1 8 9 3 9 9 7 9 7 4
      • eBook
        9 7 8 0 1 2 8 0 4 3 5 1 6
      The third volume in the AOCS PRESS MONOGRAPH SERIES ON OILSEEDS is a unique blend of information focusing on edible oils. These oils contain either unique flavor components that have lead to their being considered "gourmet oils," or contain unique health-promoting chemical components. Each chapter covers processing, edible and non-edible applications, lipids, health benefits, and more related to each type of oil.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science