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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

    • Bleaching and Purifying Fats and Oils

      • 2nd Edition
      • March 30, 2009
      • Gary R. List
      • English
      • Hardback
        9 7 8 1 8 9 3 9 9 7 9 1 2
      • eBook
        9 7 8 0 1 2 8 0 4 3 5 0 9
      Since the original publication of this book in 1992, the bleaching process has continued to attract the attention of researchers and the edible-oil industry. In this 2nd edition, the reader is directed to more modern techniques of analysis such as flame-atomic adsorption, graphite furnace atomic adsorption, and atomic emission spectrometry involving direct current plasma (DCP) and inductively coupled plasma (ICP). It also discusses the Freundlich Equation and reports on high-temperature water extraction, high- temperature oxidative aqueous regeneration, and extraction with supercritical CO2. Finally, various degumming methods improved over the past several decades are discussed

    • Advances in Quaternary Entomology

      • 1st Edition
      • Volume 12
      • August 18, 2009
      • Scott A. Elias
      • English
      • Hardback
        9 7 8 0 4 4 4 5 3 4 2 4 8
      • eBook
        9 7 8 0 0 8 0 9 5 8 4 9 1
      Advances in Quaternary Entomology addresses the science of fossil insects by demonstrating their immense contribution to our knowledge of the paleoenvironmental and climatological record of the past 2.6 million years. In this comprehensive survey of the field, Scott A. Elias recounts development of scholarship, reviews the fossil insect record from Quaternary deposits throughout the world, and points to rewarding areas for future research. The study of Quaternary entomology is becoming an important tool in understanding past environmental changes. Most insects are quite specific as to habitat requirements, and those in non-island environments have undergone almost no evolutionary change in the Quaternary period. We therefore can use their modern ecological requirements as a basis for interpreting what past environments must have been like.

    • Designing Functional Foods

      • 1st Edition
      • July 30, 2009
      • D. Julian McClements + 1 more
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 4 3 2 6
      • eBook
        9 7 8 1 8 4 5 6 9 6 6 0 3
      The breakdown of food structures in the gastrointestinal tract has a major impact on the sensory properties and nutritional quality of foods. Advances in understanding the relationship between food structure and the breakdown, digestion and transport of food components within the GI tract facilitate the successful design of health-promoting foods. This important collection reviews key issues in these areas.Opening chapters in Part one examine oral physiology and gut microbial ecology. Subsequent chapters focus on the digestion, absorption and physiological effects of significant food components, such as lipids, proteins and vitamins. Part two then reviews advances in methods to study food sensory perception, digestion and absorption, including in vitro simulation of the stomach and intestines and the use of stable isotopes to determine mineral bioavailability. The implications for the design of functional foods are considered in Part three. Controlling lipid bioavailability using emulsion-based delivery systems, designing foods to induce satiation and self-assembling structures in the GI tract are among the topics covered.With contributions from leading figures in industry and academia, Designing functional foods provides those developing health-promoting products with a broad overview of the wealth of current knowledge in this area and its present and future applications.

    • Handbook of Waste Management and Co-Product Recovery in Food Processing

      • 1st Edition
      • October 26, 2009
      • Keith W. Waldron
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 3 9 1 6
      • eBook
        9 7 8 1 8 4 5 6 9 7 0 5 1
      …an ideal information source for those involved in managing waste and recovering waste for use in products to produce revenue…(Food Science and Technology - review of Volume 1)This is a most welcome addition to the literature, likely to be essential study material for both technologists and process engineers.(The Chemical Engineer - review of Volume 1)Food processors are under pressure, both from consumers and legislation, to reduce the amount of waste they produce and to consume water and energy more efficiently. Handbook of waste management and co-product recovery in food processing provides essential information about the major issues and technologies involved in waste co-product valorisation, methods to reduce water and energy consumption, waste reduction in particular food industry sectors and end waste management.Opening chapters in Part one of Volume 2 cover economic and legislative drivers for waste management and co-product recovery. Part two discusses life cycle analysis and closed-loop production systems to minimise environmental impacts in food production. It also includes chapters on water and energy use as well as sustainable packaging. Part three reviews methods for exploiting co-products as food and feed ingredients, whilst the final part of the book discusses techniques for non-food exploitation of co-products from food processing.

    • Meals in Science and Practice

      • 1st Edition
      • March 26, 2009
      • H L Meiselman
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 4 0 3 6
      • eBook
        9 7 8 1 8 4 5 6 9 5 7 1 2
      The meal is the key eating occasion, yet professionals and researchers frequently focus on single food products, rather than the combinations of foods and the context in which they are consumed. Research on meals is also carried out in a wide range of fields and the different disciplines do not always benefit from each others’ expertise. This important collection presents contributions on meals from many perspectives, using different methods, and focusing on the different elements involved.Two introductory chapters in part one summarise the key findings in Dimensions of the Meal, the first book to bring an interdisciplinary perspective to meals, and introduce the current publication by reviewing the key topics discussed in the following chapters. Parts two to four then consider how meals are defined, studied and taught. Major considerations include eating socially and eating alone, the influence of gender, and the different situations of home, restaurant and institutional settings. Part five reviews meals worldwide, with chapters on Brazilian, Indian, Chinese and Thai meals, among others. The final parts discuss meals from further perspectives, including those of the chef, product developer and meal setting designer.With its distinguished editor and international team of contributors, Meals in science and practice is an informative and diverse reference for both professionals and academic researchers interested in food from disciplines such as food product development, food service, nutrition, dietetics, sociology, anthropology, psychology, public health, medicine and marketing.

    • Biofilms in the Food and Beverage Industries

      • 1st Edition
      • September 22, 2009
      • P M Fratamico + 2 more
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 4 7 7 7
      • eBook
        9 7 8 1 8 4 5 6 9 7 1 6 7
      When bacteria attach to and colonise the surfaces of food processing equipment and foods products themselves, there is a risk that biofilms may form. Human pathogens in biofilms can be harder to remove than free microorganisms and may therefore pose a more significant food safety risk. Biofilms in the food and beverage industries reviews the formation of biofilms in these sectors and best practices for their control.The first part of the book considers fundamental aspects such as molecular mechanisms of biofilm formation by food-associated bacteria and methods for biofilm imaging, quantification and monitoring. Part two then reviews biofilm formation by different microorganisms. Chapters in Part three focus on significant issues related to biofilm prevention and removal. Contributions on biofilms in particular food industry sectors, such as dairy and red meat processing and fresh produce, complete the collection.With its distinguished editors and international team of contributors, Biofilms in the food and beverage industries is a highly beneficial reference for microbiologists and those in industry responsible for food safety.

    • Tigers of the World

      • 2nd Edition
      • November 30, 2009
      • Ronald Tilson + 1 more
      • English
      • Hardback
        9 7 8 0 8 1 5 5 1 5 7 0 8
      • eBook
        9 7 8 0 0 8 0 9 4 7 5 1 8
      Tigers of the World, Second Edition explores tiger biology, ecology, conservation, management, and the science and technology that make this possible. In 1988, when the first edition was published, tiger conservation was still in its infancy, and two decades later there has been a revolution not only in what is known, but how information about tigers is obtained and disseminated. In the fast changing world of conservation, there is a great need to summarize the vast and current state-of-the-art, to put this into historical perspective, and to speculate in what yet remains to be done.Tigers of the World, Second Edition fulfills this need by bringing together in a unique way the world’s leading tiger experts into one volume. Despite the challenges ahead, there are bright spots in this story and lessons aplenty not only for tiger specialists but large carnivore specialists, conservation biologists, wildlife managers, natural resource policymakers, and most importantly the caring public.

    • Endocrine-Disrupting Chemicals in Food

      • 1st Edition
      • March 31, 2009
      • I Shaw
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 2 1 8 6
      • eBook
        9 7 8 1 8 4 5 6 9 5 7 4 3
      The rise in the incidence of health problems such as reproductive disorders and testicular and breast cancer has been linked by some to endocrine disrupting chemicals in the environment. The role of food in transmitting these chemicals is uncertain and a topic of considerable research. This important book addresses key topics in this area.The first part of the book reviews the impacts of endocrine disrupting chemicals on health and behaviour, with chapters on the effect of dietary endocrine disruptors in such areas as the developing foetus, cancer and bone health. Parts two and three focus on the origin and analysis of endocrine disruptors in food products and risk assessment. Topics addressed include surveillance, analysis techniques such as biosensors, exposure assessment and the relevance of genetics, epigenetics and genomic technologies to the study of endocrine disrupting chemicals. Concluding chapters discuss examples of selected endocrine disrupting chemicals associated with food, such as dioxins, polychlorinated biphenyls and brominated flame retardants, bisphenol A and phytoestrogens and phytosterols.With its distinguished editor and international team of contributors, Endocrine-disrupting chemicals in food is an essential reference for all those concerned with ensuring the safety of food.

    • Dairy-Derived Ingredients

      • 1st Edition
      • October 26, 2009
      • M Corredig
      • English
      • eBook
        9 7 8 1 8 4 5 6 9 7 1 9 8
      Advances in technologies for the extraction and modification of valuable milk components have opened up new opportunities for the food and nutraceutical industries. New applications for dairy ingredients are also being found. Dairy-derived ingredients reviews the latest research in these dynamic areas.Part one covers modern approaches to the separation of dairy components and manufacture of dairy ingredients. Part two focuses on the significant area of the biological functionality of dairy components and their nutraceutical applications, with chapters on milk oligosaccharides, lactoferrin and the role of dairy in food intake and metabolic regulation, among other topics. The final part of the book surveys the technological functionality of dairy components and their applications in food and non-food products. Dairy ingredients and food flavour, applications in emulsions, nanoemulsions and nanoencapsulation, and value-added ingredients from lactose are among the topics covered.With its distinguished editor and international team of contributors, Dairy-derived ingredients is an essential guide to new developments for the dairy and nutraceutical industries, as well as researchers in these fields.

    • Crop Physiology

      • 1st Edition
      • April 10, 2009
      • Victor Sadras + 1 more
      • Victor Sadras + 1 more
      • English
      • Hardback
        9 7 8 0 1 2 3 7 4 4 3 1 9
      • eBook
        9 7 8 0 0 8 0 9 2 2 2 9 4
      Never before has a holistic approach to sustainable agriculture and plant physiology been presented in one source. This book compiles a multi-authored and international perspective on the ways in which crop physiology could be integrated with other disciplines. With a focus on genetic improvement and agronomy, this book addresses the challenges of environmentally sound production of bulk and quality food, fodder, fiber and energy, which are of ongoing international concern.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science