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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.

  • Advancing Dietetics and Clinical Nutrition

    • 1st Edition
    • Anne Payne + 1 more
    • English
    This book provides a comprehensive account of the relevant physiology, pathophysiology, nutritional therapy and dietetic application for each specialist dietetic area. All major specialist areas involved in the the treatment of adults are covered. The first section deals with clinical governance, for example patient-centred care, clinical decision-making and developing evidence-based practice. The second section on advanced clinical practice describes 18 clinical conditions or dietetic areas in detail. There is detailed coverage of 18 clinical conditions or dietetic areas: The control of food intake and absorption of nutrients Drug nutrient interactions Food allergy – allergy and intolerance Irritable bowel disease (IBD) and colorectal cancer Short bowel syndrome Enteral nutrition Parenteral nutrition Thermal injury Nutrition and liver disease HIV Palliative care Renal disease Diabetes Obesity Cardiovascular disease Stroke Neurological conditions Mental health. Each chapter concludes with a section on possible future developments in the specialty, providing insight into 'hot topics', making this an essential text for all working in the field of Dietetics and Clinical Nutrition.

  • Irradiation of Food Commodities

    Techniques, Applications, Detection, Legislation, Safety and Consumer Opinion
    • 1st Edition
    • Ioannis S. Arvanitoyannis
    • English
    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.

  • Obesity Prevention

    The Role of Brain and Society on Individual Behavior
    • 1st Edition
    • Laurette Dube
    • Laurette Dube + 6 more
    • English
    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

    A Practical Guide
    • 1st Edition
    • David Kilcast
    • English
    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.

  • Bauxites

    • 1st Edition
    • Volume 1
    • English

  • Hyperspectral Imaging for Food Quality Analysis and Control

    • 1st Edition
    • Da-Wen Sun
    • English
    Based on the integration of computer vision and spectrscopy techniques, hyperspectral imaging is a novel technology for obtaining both spatial and spectral information on a product. Used for nearly 20 years in the aerospace and military industries, more recently hyperspectral imaging has emerged and matured into one of the most powerful and rapidly growing methods of non-destructive food quality analysis and control. Hyperspectral Imaging for Food Quality Analysis and Control provides the core information about how this proven science can be practically applied for food quality assessment, including information on the equipment available and selection of the most appropriate of those instruments. Additionally, real-world food-industry-based examples are included, giving the reader important insights into the actual application of the science in evaluating food products.

  • Cereal Grains

    Assessing and Managing Quality
    • 1st Edition
    • Colin Wrigley
    • English
    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.

  • Single Cell Oils

    Microbial and Algal Oils
    • 2nd Edition
    • Zvi Cohen + 1 more
    • English
    Featuring recognized academic and industrial experts in this cutting-edge field, this book reviews single cell oils (SCO) currently in the market. The text mainly focuses on the production of the long chain polyunsaturated fatty acids, Arachidonic acid, and Docosahexaenoinc acid. All chapters provide up to date references for navigating the vast amount of historic data available in the field. The authors provide real world examples of the commercial development and applications of various SCO in a variety of fields, from food ingredients and disease treatment to aquaculture and fish farming. It covers the essential information in this fast moving field giving details of the production of all the major SCOs, their extraction, purification, applications and safety evaluations. In addition, this new edition includes major coverage of the potential of SCOs for biofuels that may be of key significance in the coming years.

  • Natural and Engineered Resistance to Plant Viruses

    Part II
    • 1st Edition
    • Volume 76
    • English
    Viruses are a huge threat to agriculture. In the past, viruses used to be controlled using conventional methods, such as crop rotation and destruction of the infected plants, but now there are more novel ways to control them. This volume focuses on topics that must be better understood in order to foster future developments in basic and applied plant virology. These range from virus epidemiology and virus/host co-evolution and the control of vector-mediated transmission through to systems biology investigations of virus-cell interactions. Other chapters cover the current status of signalling in natural resistance and the potential for a revival in the use of cross-protection, as well as future opportunities for the deployment of the under-utilized but highly effective crop protection strategy of pathogen-derived resistance.

  • Managing Wine Quality

    Viticulture 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 suggest changes in viticulture and oenology practices. The two volumes of Managing wine quality review developments of importance to wine producers, researchers, and students. The focus is on recent studies, advanced methods and likely future technologies.The first volume Viticulture and wine quality opens with chapters reviewing current understanding of wine aroma, colour, taste and mouthfeel. Part two focuses on the measurement of grape and wine properties. Topics covered include instrumental analysis of grape, must and wine, sensory evaluation and wine authenticity and traceability. The effects of viticulture technologies on grape composition and wine quality attributes are the subject of part three. Terroir, viticultural and vineyard management practices, fungal contaminants and grape processing equipment are among the areas discussed.With authoritative contributions from experts across the world’s winemaking regions, Managing wine quality: Volume1: Oenology and wine quality is an essential reference for all those involved in viticulture and oenology wanting to explore new methods, understand different approaches and refine existing practices.

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