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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

    • Encyclopedia of Insects

      • 2nd Edition
      • June 17, 2009
      • Vincent H. Resh + 1 more
      • English
      • Hardback
        9 7 8 0 1 2 3 7 4 1 4 4 8
      • eBook
        9 7 8 0 0 8 0 9 2 0 9 0 0
      Awarded Best Reference by the New York Public Library (2004), Outstanding Academic Title by CHOICE (2003), and AAP/PSP 2003 Best Single Volume Reference/Sciences by Association of American Publishers' Professional Scholarly Publishing Division, the first edition of Encyclopedia of Insects was acclaimed as the most comprehensive work devoted to insects. Covering all aspects of insect anatomy, physiology, evolution, behavior, reproduction, ecology, and disease, as well as issues of exploitation, conservation, and management, this book sets the standard in entomology. The second edition of this reference will continue the tradition by providing the most comprehensive, useful, and up-to-date resource for professionals. Expanded sections in forensic entomology, biotechnology and Drosphila, reflect the full update of over 300 topics. Articles contributed by over 260 high profile and internationally recognized entomologists provide definitive facts regarding all insects from ants, beetles, and butterflies to yellow jackets, zoraptera, and zygentoma.

    • Comprehensive Handbook of Iodine

      • 1st Edition
      • February 9, 2009
      • Victor R Preedy + 2 more
      • English
      • eBook
        9 7 8 0 0 8 0 9 2 0 8 6 3
      Over two billion people worldwide are at risk for the spectrum of disorders known as "The Iodine Deficiency Disorders." 1-10% will suffer cretinism; 5-30% will have some sort of brain damage or neurological impairment and 30-70% will be hypothyroid. The causes of iodine deficiencies can be considered from both simplistic and more complex perspectives: From the leaching of iodine from soil resulting in crops with low iodine content to malnutrition resulting in impaired iodine absorption. Poor dietary diversification and impoverished socio-economic development can also lead to iodine deficiencies. Although it is possible to diagnose and treat deficiencies, there is still an ongoing dialogue regarding the detailed molecular pathology of iodine homeostatis, how hypothyroidism impacts the body tissues, and efficient diagnosis and treatment of the Iodine Deficiency Disorders. This Handbook provides a resource of information on the various pathways and processes based on different countries or diseases. Because there is a constant flow of new information on iodine and related disorders, the goal of this Handbook is to provide a base of scientific information upon which additional knowledge can be applied.

    • Food Processing Technology

      • 3rd Edition
      • June 22, 2009
      • P.J. Fellows
      • English
      • Paperback
        9 7 8 1 8 4 5 6 9 2 1 6 2
      • eBook
        9 7 8 1 8 4 5 6 9 6 3 4 4
      The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time.

    • Fish Physiology: Hypoxia

      • 1st Edition
      • Volume 27
      • March 1, 2009
      • Jeffrey G. Richards + 2 more
      • English
      • Hardback
        9 7 8 0 1 2 3 7 4 6 3 2 0
      • eBook
        9 7 8 0 0 8 0 8 7 7 9 9 0
      Periods of environmental hypoxia (Low Oxygen Availability) are extremely common in aquatic systems due to both natural causes such as diurnal oscillations in algal respiration, seasonal flooding, stratification, under ice cover in lakes, and isolation of densely vegetated water bodies, as well as more recent anthropogenic causes (e.g. eutrophication). In view of this, it is perhaps not surprising that among all vertebrates, fish boast the largest number of hypoxia tolerant species; hypoxia has clearly played an important role in shaping the evolution of many unique adaptive strategies. These unique adaptive strategies either allow fish to maintain function at low oxygen levels, thus extending hypoxia tolerance limits, or permit them to defend against the metabolic consequences of oxygen levels that fall below a threshold where metabolic functions cannot be maintained. The aim of this volume is two-fold. First, this book will review and synthesize the adaptive behavioural, morphological, physiological, biochemical, and molecular strategies used by fish to survive hypoxia exposure and place them within an environmental and ecological context. Second, through the development of a synthesis chapter this book will serve as the cornerstone for directing future research into the effects of hypoxia exposures on fish physiology and biochemistry.

    • Functional Foods

      • 1st Edition
      • May 11, 2009
      • Mingruo Guo
      • English
      • eBook
        9 7 8 1 8 4 5 6 9 6 0 7 8
      Functional foods - products which have health-promoting properties over and beyond their nutritional value - have become a significant food industry sector. The global market for these products remains dynamic and is predicted to grow further. Functional foods: Principles and technology provides both students and professionals with an authoritative introduction to the key scientific aspects and major product categories in this area.The opening chapter introduces the principles of functional foods and explores industry and consumer roles in this evolving market. Subsequent chapters focus on the most significant product categories, reviewing ingredient sources, classification, chemical and physical properties, the wide range of therapeutic effects and possible mechanisms of action, among other topics. Antioxidants, dietary fiber, prebiotics and probiotics, lipids and soy are among the foods and food constituents covered. The Appendix contains laboratory exercises aimed at those using this book in a classroom situation.Functional foods: principles and technology is an essential guide for all those studying and working with functional foods.

    • Ensuring Global Food Safety

      • 1st Edition
      • November 2, 2009
      • Christine Boisrobert + 3 more
      • English
      • Hardback
        9 7 8 0 1 2 3 7 4 8 4 5 4
      • Paperback
        9 7 8 0 3 2 3 1 6 3 7 8 1
      • eBook
        9 7 8 0 0 8 0 8 8 9 3 0 6
      Taking into account toxicity levels at normal consumption levels, intake per kg bodyweight and other acknowledged considerations, each chapter in this book will be based on one or more proven examples. It is intended to provide specific examples and potential improvements to the safety of the world's food supply, while also increasing the amount of food available to those in undernourished countries. This book is designed to to provide science-based tools for improving legislation and regulation.

    • More Baking Problems Solved

      • 1st Edition
      • August 26, 2009
      • Stanley P. Cauvain + 1 more
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 3 8 2 4
      • eBook
        9 7 8 1 8 4 5 6 9 7 2 0 4
      When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of ‘experts’. However, with a methodical approach, keen observation and a suitable reference book then the answers to many baking problems are more easily identified.The companion volume to the popular Baking problems solved, More baking problems solved contains an updated guide to problem solving and the answers to further frequently asked questions Once again arranged in a practical question-and-answer format, it will enable busy bakery professionals to understand causes of their problems and implement solutions.Written by two leading experts and based on a wealth of practical experience, More baking problems solved is invaluable to all bakery professionals, bakery students, food technologists and product developers.

    • Foodborne Pathogens

      • 2nd Edition
      • June 30, 2009
      • Clive de W Blackburn + 1 more
      • English
      • eBook
        9 7 8 1 8 4 5 6 9 6 3 3 7
      Effective control of pathogens continues to be of great importance to the food industry. The first edition of Foodborne pathogens quickly established itself as an essential guide for all those involved in the management of microbiological hazards at any stage in the food production chain. This major edition strengthens that reputation, with extensively revised and expanded coverage, including more than ten new chapters.Part one focuses on risk assessment and management in the food chain. Opening chapters review the important topics of pathogen detection, microbial modelling and the risk assessment procedure. Four new chapters on pathogen control in primary production follow, reflecting the increased interest in safety management early in the food chain. The fundamental issues of hygienic design and sanitation are also covered in more depth in two extra chapters. Contributions on safe process design and operation, HACCP and good food handling practice complete the section.Parts two and three then review the management of key bacterial and non-bacterial foodborne pathogens. A new article on preservation principles and technologies provides the context for following chapters, which discuss pathogen characteristics, detection methods and control procedures, maintaining a practical focus. There is expanded coverage of non-bacterial agents, with dedicated chapters on gastroenteritis viruses, hepatitis viruses and emerging viruses and foodborne helminth infections among others.The second edition of Foodborne pathogens: hazards, risk analysis and control is an essential and authoritative guide to successful pathogen control in the food industry.

    • The Produce Contamination Problem

      • 1st Edition
      • May 28, 2009
      • Karl Matthews
      • English
      • Paperback
        9 7 8 0 3 2 3 1 6 4 8 9 4
      • eBook
        9 7 8 0 0 8 0 9 2 1 1 1 2
      Understanding the causes and contributing factors leading to outbreaks of food-borne illness associated with contamination of fresh produce continues to be a worldwide challenge for everyone from the growers of fresh-cut produce through the entire production and delivery process. Additionally researchers both at universities and in government agencies are facing an increased challenge to develop means of preventing these foodborne illness occurrences. The premise of this book is that when human pathogen contamination of fresh produce occurs, it is extremely difficult to reduce pathogen levels sufficiently to assure microbiological safety with the currently available technologies. A wiser strategy would be to avoid crop production conditions that result in microbial contamination to start. These critical, problem-oriented chapters have been written by researchers active in the areas of food safety and microbial contamination during production, harvesting, packing and fresh-cut processing of horticultural crops, and were designed to provide methods of contamination avoidance. Coverage includes policy and practices in the US, Mexico and Central America, Europe, and Japan.

    • Fundamentals of Toxicologic Pathology

      • 2nd Edition
      • November 16, 2009
      • Matthew A. Wallig + 2 more
      • English
      • Hardback
        9 7 8 0 1 2 3 7 0 4 6 9 6
      • eBook
        9 7 8 0 0 8 0 9 1 9 3 2 4
      Toxicologic pathology integrates toxicology and the disciplines within it (such as biochemistry, pharmacodynamics and risk assessment) to pathology and its related disciplines (such as physiology, microbiology, immunology, and molecular biology). Fundamentals of Toxicologic Pathology Second Edition updates the information presented in the first edition, including five entirely new chapters addressing basic concepts in toxicologic pathology, along with color photomicrographs that show examples of specific toxicant-induced diseases in animals. The current edition also includes comparative information that will prove a valuable resource to practitioners, including diagnostic pathologists and toxicologists.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science