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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

  • Sprouted Grains

    Nutritional Value, Production, and Applications
    • 2nd Edition
    • Hao Feng + 3 more
    • English
    Sprouted Grains: Nutritional Value, Production and Applications, Second Edition includes new chapters on sprouted grains as new plant-based protein sources, Fatty Acids Content and Profiling in Sprouted Grains, Amylase Activity in Sprouted Grains, and The Role of Sprouted Grains in Human Gut Health. As sprouted grains are one of the hottest topics in cereal and grain science, this comprehensive reference presents essential reading, from grain germination from both a genetic and physiological perspective, the nutrients and bioactive compounds present in spouted grains, equipment and technical innovations for processors and manufacturers of sprouted grains and subsequent products, and more.

  • Challenges and Solutions of Climate Impact on Agriculture

    • 1st Edition
    • Shah Fahad + 5 more
    • English
    Challenges and Solutions of Climate Impact on Agriculture explores issues arising from the changing climate for agricultural plants, with a soil-focused approach. Addressing the impacts on a range of important global food crops, it looks at issues of water and temperature and their impact on soil quality for production.Presented by a global team of experts, this book will be important for researchers seeking to understand specific challenges, and means of addressing those challenges effectively and efficiently.The agriculture sector is arguably one of the most sensitive to changes in the climate. Because the climate of a region determines the nature and characteristics of vegetation and crops, any change in the mean seasonal temperature and decrease in effective precipitation can reduce productive periods for crops, risking outbreaks of pests and disease and negatively affecting global food security.

  • Fish Protein Hydrolysates

    From Production to Food and Nutraceutical Industry Applications
    • 1st Edition
    • Nilesh Nirmal + 3 more
    • English
    Fish Protein Hydrolysates: From Production to Food and Nutraceutical Industry Applications provides the most updated and comprehensive knowledge on fish protein hydrolysate production using a variety of innovative processing techniques and technologies. This book highlights various biological activities and health benefits of fish protein hydrolysates, their food and nutraceutical industry applications, and associated safety concerns.Written by international experts in the field of fisheries and seafood processing, this book provides its readership with a wealth of recent developments and guidance on each production method, including current and emerging technologies. This book discusses the defatting and debittering aspects of fish protein hydrolysates, purification methods, trends in food product development, food and feed applications, and more. Most importantly, this book provides real-time industrial scale-up process, commercialization, safety, and regulatory issue of fish protein hydrolysate as a food ingredient.Fish Protein Hydrolysates: From Production to Food and Nutraceutical Industry Applications is a valuable resource for fish processing industries, researchers, or scientists to update their knowledge on production techniques, bittering issues of fish protein hydrolysates, and scale-up processes. In addition, this is a valuable source for academic scholars and students to keep up to date with the current changes and improvements in fish protein hydrolysate production and applications in the food industry.

  • Application of Emerging Technologies and Strategies to Extract Bioactive Compounds

    • 1st Edition
    • Paulo Eduardo Sichetti Munekata
    • English
    Application of Emerging Technologies and Strategies to Extract Bioactive Compounds, Volume Three in the Developments in Food Quality and Safety series, is the most up-to-date resource covering trend topics such as advances in the analysis of toxic compounds and control of food poisoning, food fraud, traceability and authenticity, revalorization of agrifood industry, natural antimicrobial compounds and application to improve the preservation of food, non-thermal processing technologies in the food industry, nanotechnology in food production, and Intelligent packaging and sensors for food applications.Chapter... in this release explore the latest developments in the application of each technology, such as ultrasound, microwave, high-pressure, pulsed electric fields, ohmic, uv and ir heating, extrusion, and solar energy assisted extractions, along with membrane technologies and alternative solvents for green extraction. The series is edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the field.

  • Agroecology of Edible Weeds and Non-Crop Plants

    Ecology and Socioeconomic Potential of the Associated Plant Biodiversity
    • 1st Edition
    • Roland Ebel + 1 more
    • English
    Agroecology of Edible Weeds and Non-Crops: Ecology and Socio-Economic Potential of Plant Biodiversity is the first book to move beyond the ethnobotanical aspect of under-utilized non crops to explore how to optimize their potential. With case studies of edible weeds and non-crop plants from around the world, including Europe and North America, in urban as well as rural settings, the book highlights the global opportunities provided by these plants. The book includes much needed information for identifying, maintaining, and benefitting from these plant species. It is ideal for agricultural professionals, educators, researchers, and students.Those interested in increasing the diversity of the farming landscape and food systems by means of edible non-crop plants have access to a plethora of information on the ethnobotany of these species. Yet little to no information exists on the agroecological requirements and potential benefits of underutilized edible non-crop plants in the context of sustainable farming systems. This book fills that knowledge gap from identifying edible weeds and non-crop plants, to exploring the ways these plants can be used to economically improve nutrition.

  • Postharvest Technologies and Quality Control of Shrimp

    • 1st Edition
    • Nilesh Nirmal + 2 more
    • English
    Postharvest Technologies and Quality Control of Shrimp provides the most updated and comprehensive knowledge on conventional chemical additives, novel natural preservatives, innovative technologies, and packaging solutions employed to enhance the quality and safety of shrimp and shrimp products. The book disseminates current developments in natural preservatives as well as advancements in new technologies to extend the shelf-life of shrimp and their products during different storage conditions. Edited by experts in the field of fisheries and seafood science, this book provides its readership with a broad overview of shrimp postharvest quality losses.The authors have gathered a wealth of recent information and guidance on the utilization of natural preservatives and novel technologies for the quality control of shrimp. Subsequent chapters discuss the impact of handling, processing, and storage on shrimp postharvest quality, followed by various preservatives and technologies employed to retard described quality losses. The book concludes with a discussion of safety and regulation issues related to food additives.

  • Traditional Starch Food Products

    Application and Processing
    • 1st Edition
    • Marney Pascoli Cereda + 1 more
    • English
    Traditional Starch Food Products: Application and Processing is the fourth volume of the “Underground Starchy Crops of South American Origin” book series. Organized in five volumes, this series brings information on the applied level of producing and using starch from a range of plants grown in tropical and subtropical areas that have South American origin.This book describes the use of starchy roots, tubers and rhizomes in food, medicine, local culture, and religion, emphasizing the vital roles they play in indigenous Andean or Amazonian communities, offering cultural identity and economic value.The book’s comprehensive exploration highlights the multifaceted world of underground starchy crops, emphasizing the challenges to their successful development and preservation.Edited by a team of experts with solid background on starch extraction research, these books are aimed at all those involved in research and development, new technology processes and quality control and legislation in the field of starch.

  • Tea in Health and Disease Prevention

    • 2nd Edition
    • Victor R. Preedy + 1 more
    • English
    While there is a nearly universal agreement that drinking tea can benefit health, information on the benefits or adverse effects of drinking tea is scattered, leaving definitive answers difficult to ascertain. Tea in Health and Disease Prevention, Second Edition, once again addresses this problem, bringing together all the latest and most relevant information on tea and its health effects into one comprehensive resource. This book covers compounds in black, green, and white teas and explores their health implications, first more generally, then in terms of specific organ systems and diseases. With over 75% brand new content, this fully reorganized, updated edition covers a wider range of tea varieties and beneficial compounds found in tea, such as epigallocatechin gallate and antioxidants.Tea in Health and Disease Prevention, Second Edition, is an organized, efficient resource that will help readers find quick answers to questions and will help inspire further studies for those interested in tea research. This is a must-have reference for researchers in food science and nutrition, as well as nutritionists and dieticians.

  • Functional Foods

    Principles and Technology
    • 2nd Edition
    • Mingruo Guo
    • English
    Functional Foods: Principles and Technology, Second Edition covers the definition, history, and development trends of functional foods. Specifically, this updated edition discusses the chemistry of functional components and their physiological properties of functional foods, including antioxidants, dietary fiber, pre-, pro-, and paraprobiotics, symbiotics, and postbiotics, selected nutritional supplements, soy and soy foods, human milk biochemistry and infant formula, sports drinks chemistry, and formulation aspects. This book is sure to be of interest to food and nutrition researchers, pharmacologists, and those teaching and studying related fields.

  • Coffee in Health and Disease Prevention

    • 2nd Edition
    • Victor R. Preedy + 1 more
    • English
    Coffee in Health and Disease Prevention, Second Edition, presents a comprehensive look at the compounds in coffee, their benefits (or adverse effects), and explores coffee as it relates to specific health conditions. Embracing a holistic approach, this book covers the coffee plant, coffee production and processing, the major varieties of coffee, and its nutritional and compositional properties. Coffee’s impact on human health, disease risk, and prevention comprises the majority of the text. Diseases covered including Alzheimer’s, anxiety and depression, asthma, diabetes, cancer, and more. This book also covers coffee’s impact on organs and organ systems, including the cardiovascular system, the nervous system, and the gut microbiome.Coffee in Health and Disease Prevention, Second Edition, is the only book on the market that covers all varieties of coffee in one volume and their potential benefits and risks to human health. This is an essential reference for researchers in nutrition, dietetics, food science, biochemistry, and public health.

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