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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

    • Handbook of Water and Energy Management in Food Processing

      • 1st Edition
      • June 30, 2008
      • Jiri Klemes + 2 more
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 1 9 5 0
      • eBook
        9 7 8 1 8 4 5 6 9 4 6 7 8
      Effective water and energy use in food processing is essential, not least for legislative compliance and cost reduction. This major volume reviews techniques for improvements in the efficiency of water and energy use as well as wastewater treatment in the food industry.Opening chapters provide an overview of key drivers for better management. Part two is concerned with assessing water and energy consumption and designing strategies for their reduction. These include auditing energy and water use, and modelling and optimisation tools for water minimisation. Part three reviews good housekeeping procedures, measurement and process control, and monitoring and intelligent support systems. Part four discusses methods to minimise energy consumption. Chapters focus on improvements in specific processes such as refrigeration, drying and heat recovery. Part five discusses water reuse and wastewater treatment in the food industry. Chapters cover water recycling, disinfection techniques, aerobic and anaerobic systems for treatment of wastewater. The final section concentrates on particular industry sectors including fresh meat and poultry, cereals, sugar, soft drinks, brewing and winemaking.With its distinguished editors and international team of contributors, Handbook of water and energy management in food processing is a standard reference for the food industry.

    • Phospholipid Technology and Applications

      • 1st Edition
      • April 1, 2008
      • F. D. Gunstone
      • English
      • Hardback
        9 7 8 0 9 5 5 2 5 1 2 2 1
      • eBook
        9 7 8 0 8 5 7 0 9 7 8 8 0
      Phospholipid technology and applications is an essential reference for technologists developing food and cosmetics products, scientists researching phospholipids in biological and food systems, technologists in fats and oils refining, and scientists developing drugs and drug delivery systems and carriers.The major source of phospholipids is the lecithin recovered during degumming of vegetable oils, particularly soybean oil. This crude material finds uses in its own right but can be purified through a series of processes which eventually lead to individual phospholipid classes such as phosphatidylcholines... is widely accepted that oil and water do not mix but there are several areas in science and technology where these two distinct phases must coexist in stable emulsions. This is achieved by admixture of amphiphilic molecules of which the phospholipids are important natural examples. Today, phospholipids find many uses in the food industry and in other industries which exploit the amphiphilic nature of these compounds. Further, there are now important procedures by which their amphiphilicity can be optimized for different uses.The early chapters in this book are devoted to the more common glycerol-based phospholipids and cover their structure, source, composition, modification by chemical and enzymatic methods, their physical, chemical, and nutritional properties, and their major uses. The final chapter is devoted to another kind of phospholipid, the sphingolipids, in which there is a growing interest.

    • Carbohydrate-Active Enzymes

      • 1st Edition
      • September 23, 2008
      • K.-H. Park
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 5 1 9 4
      • eBook
        9 7 8 1 8 4 5 6 9 5 7 5 0
      Recent advances in biochemistry and biotechnology have enabled significant progress in basic research on carbohydrate-active enzymes and advances in their effective application. The mechanism of catalytic reaction of carbohydrate-active enzymes is not fully understood, though, as they often show unusual substrate specificity and modes of action. This comprehensive collection summarises some of the most important research in the field of carbohydrate-active enzymes, focusing on the enzymatic reaction mechanism, structure-function relationship and role in the living organismThe book is based on papers presented in the 2008 Agricultural Biotechnology Symposium Carbohydrate-active enzymes: structure, function and applications held on September 26th-27th 2008 in Seoul National University, Korea. This symposium was organized by the Center for Agricultural Biomaterials, Seoul National University, Korea, which has organized symposia on agricultural biotechnology annually since 1990. Many important results on new types of carbohydrate-active enzymes and their applications have been reported at these meetings. Papers in Part one of this collection focus on structure-function relationships of carbohydrate-active enzymes. Papers in Part two discuss functions and applications of carbohydrate-active enzymes, such as enzymes for grain processing and glycosidases and their mutants as useful tools for glycoside synthesis.With its distinguished editor and international team of contributors, Carbohydrate-active enzymes: structure, function and applications is an essential reference for research scientists, post-graduate students and those in the food industry with an interest in enzymes.

    • Fruit and Vegetable Flavour

      • 1st Edition
      • February 29, 2008
      • B Brückner + 1 more
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 1 8 3 7
      • eBook
        9 7 8 1 8 4 5 6 9 4 2 9 6
      Consumer acceptance of food is highly dependent on flavour. This important collection reviews the chemical basis of fruit and vegetable flavour and current methods for improving the flavour of fruit and vegetable products.Opening chapters outline the economic importance of flavour in fruit and vegetables. Part one investigates the formation of fruit and vegetable flavour and how it deteriorates after harvest. Part three contains chapters on flavour management during horticultural and postharvest operations. Chapters discuss the possibilities and limitations for flavour improvement by selection and breeding, and the role of maturity for improved fruit and vegetable flavour. Part four concludes the volume with a discussion of emerging trends in flavour manipulation, especially how knowledge of the genetic background of quality attributes can be applied to flavour improvement.With its team of experienced international contributors Fruit and vegetable flavour: recent advances and future prospects is an essential reference for all those working in the food industry concerned with improving flavour in fruit and vegetables.

    • The Pearl Oyster

      • 1st Edition
      • September 2, 2008
      • Paul Southgate + 1 more
      • English
      • Hardback
        9 7 8 0 4 4 4 5 2 9 7 6 3
      • eBook
        9 7 8 0 0 8 0 9 3 1 7 7 7
      Contrary to a generally held view that pearls are found by chance in oysters, almost all are now produced from farms. This book is a comprehensive treatment of all aspects of the biology of pearl oysters, their anatomy, reproduction, genetics, diseases, etc. It considers how they are farmed from spawning and culturing larvae in hatcheries to adults in the ocean; how various environmental factors, including pollution affect them; and how modern techniques are successfully producing large numbers of cultured pearls. This is the ultimate reference source on pearl oysters and the culture of pearls, written and edited by a number of scientists who are world experts in their fields.

    • Carbohydrates: The Essential Molecules of Life

      • 2nd Edition
      • October 24, 2008
      • Robert V. Stick + 1 more
      • English
      • Hardback
        9 7 8 0 2 4 0 5 2 1 1 8 3
      • Paperback
        9 7 8 0 0 8 0 9 7 6 1 7 4
      • eBook
        9 7 8 0 0 8 0 9 2 7 0 2 2
      This book provides the "nuts and bolts" background for a successful study of carbohydrates - the essential molecules that not only give you energy, but are an integral part of many biological processes.A question often asked is 'Why do carbohydrate chemistry?' The answer is simple: It is fundamental to a study of biology. Carbohydrates are the building blocks of life and enable biological processes to take place.Therefore the book will provide a taste for the subject of glycobiology.Coverin... the basics of carbohydrates and then the chemistry and reactions of carbohydrates this book will enable a chemist to gain essential knowledge that will enable them to move smoothly into the worlds of biochemistry, molecular biology and cell biology.

    • Environmentally Compatible Food Packaging

      • 1st Edition
      • July 24, 2008
      • E. Chiellini
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 1 9 4 3
      • eBook
        9 7 8 1 8 4 5 6 9 4 7 8 4
      Food packaging performs an essential function, but packaging materials can have a negative impact on the environment. This collection reviews bio-based, biodegradable and recycled materials and their current and potential applications for food protection and preservation.The first part of the book looks at the latest advances in bio-based food packaging materials. Part two discusses the factors involved in choosing alternative packaging materials such as consumer preference, measuring the environmental performance of food packaging, eco-design, and the safety and quality of recycled materials. Part three contains chapters on the applications of environmentally-comp... materials in particular product sectors, including the packaging of fresh horticultural produce, dairy products and seafood. This section also covers active packaging, modified atmosphere packaging and biobased intelligent food packaging. The book finishes with a summary of the legislation and certification of environmentally-comp... packaging in the EU.With its distinguished editor and contributors, Environmentally-comp... food packaging is a valuable reference tool for professionals in the food processing and packaging industries.

    • The Triazine Herbicides

      • 1st Edition
      • February 18, 2008
      • Janis Mc Farland Ph.D. + 2 more
      • English
      • Hardback
        9 7 8 0 4 4 4 5 1 1 6 7 6
      • eBook
        9 7 8 0 0 8 0 5 5 9 6 3 6
      Over the past 50 years, triazines have made a great impact on agriculture and world hunger by assisting in the development of new farming methods, providing greater farming and land use capabilities, and increasing crop yields. Triazines are registered in over 80 countries and save billions of dollars a year. The Triazine Herbicides is the one book that presents a comprehensive view of the total science and agriculture of these chemicals. With emphasis on how the chemicals are studied and developed, reviewed, and used at the agricultural level this book provides valuable insight into the benefits of triazine herbicides for sustainable agriculture.

    • Improving Farmed Fish Quality and Safety

      • 1st Edition
      • August 20, 2008
      • Øyvind Lie
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 2 9 9 5
      • eBook
        9 7 8 1 8 4 5 6 9 4 9 2 0
      Global aquaculture production has grown rapidly over the last 50 years. It is generally accepted that there is limited potential to increase traditional fisheries since most fish stocks are well or fully exploited. Consequently increased aquaculture production is required in order to maintain global per capita fish consumption at the present level. Fish farming enables greater control of product quality and safety, and presents the possibility of tailoring products according to consumer demands. This important collection reviews safety and quality issues in farmed fish and presents methods to improve product characteristics.The first part of the book focuses on chemical contaminants, chemical use in aquaculture and farmed fish safety. After an opening chapter discussing the risks and benefits of consumption of farmed fish, subsequent contributions consider environmental contaminants, pesticides, drug use and antibiotic resistance in aquaculture. Part two addresses important quality issues, such as selective breeding to improve flesh quality, the effects of dietary factors including alternative lipids and proteins sources on eating quality, microbial safety of farmed products, parasites, flesh colouration and off-flavours. Welfare issues and the ethical quality of farmed products are also covered. The final part discusses ways of managing of product quality, with chapters on HACCP, monitoring and surveillance, authenticity and product labelling.With its distinguished editor and international team of contributors, Improving farmed fish quality and safety is a standard reference for aquaculture industry professionals and academics in the field.

    • Statistical Aspects of the Microbiological Examination of Foods

      • 2nd Edition
      • July 1, 2008
      • Basil Jarvis
      • English
      • Paperback
        9 7 8 0 4 4 4 5 3 0 3 9 4
      • eBook
        9 7 8 0 0 8 0 5 5 9 3 7 7
      For many biologists, statistics are an anathema; but statistical analysis of quantitative and qualitative data is of considerable importance. Although spreadsheet software provides a diverse range of statistical tools, users are usually unsure which technique should be used. This book provides the basic statistical theory and practice to understand the types of tests frequently needed for the assessment of microbiological data. No prior knowledge of statistical techniques is required. Even when data can be given to a professional statistician for analysis, the microbiologist needs to have at least a general understanding of the underlying basis of statistical procedures in order to communicate effectively with the statistician. The book contains many worked examples to illustrate the use of the techniques and provides a plethora of references both to standard statistical works and to relevant original scientific papers on food microbiology.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science