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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

    • Gluten-Free Cereal Products and Beverages

      • 1st Edition
      • April 18, 2008
      • Elke Arendt + 1 more
      • English
      • Hardback
        9 7 8 0 1 2 3 7 3 7 3 9 7
      • Paperback
        9 7 8 0 1 2 4 0 5 4 8 9 9
      • eBook
        9 7 8 0 0 8 0 5 5 7 7 6 2
      Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It presents the latest work in the development of gluten-free products, including description of the disease, the detection of gluten, and the labeling of gluten-free products as well as exploring the raw materials and ingredients used to produce gluten-free products. Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world’s population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins, commonly known as Celiac Disease. This book includes information on the advances in working with those alternatives to create gluten free products including gluten-free beer, malt and functional drinks. Food scientists developing gluten-free foods and beverages, cereal scientists researching the area, and nutritionists working with celiac patients will find this book particularly valuable.

    • Food Fortification and Supplementation

      • 1st Edition
      • March 31, 2008
      • Peter Berry Ottaway
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 1 4 4 8
      • eBook
        9 7 8 1 8 4 5 6 9 4 2 6 5
      Fortified foods and food supplements remain popular with today’s health-conscious consumers and the range of bioactives added to food is increasing. This collection provides a comprehensive summary of the technology of food fortification and supplementation and associated safety and regulatory aspects.The first part covers methods of fortifying foods, not only with vitamins and minerals but also with other nutraceuticals such as polyphenols and polyunsaturated fatty acids. It also includes a discussion of the stability of vitamins in fortified foods and supplements. The second part contains chapters on the analysis of vitamins, fatty acids and other nutraceuticals, as well as a chapter on assessing the bioavailability of nutraceuticals. It concludes with a discussion of regulation and legislation affecting fortified foods and supplements and a chapter on the safety of vitamins and minerals added to foods.Food fortification and supplementation presents current research from leading innovators from around the world. It is an important reference for those working in the food industry.

    • In-Pack Processed Foods

      • 1st Edition
      • June 13, 2008
      • P Richardson
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 2 4 6 9
      • eBook
        9 7 8 1 8 4 5 6 9 4 6 9 2
      Recent developments have enabled the production of in-pack processed foods with improved sensory quality as well as new types of heat-preserved products packaged in innovative containers. This book reviews these advances in packaging formats and processing technologies and their application to produce higher quality, safer foods.Opening chapters cover innovative can designs and non-traditional packaging formats, such as retort pouches. The second part of the book reviews the developments in processing and process control technology required by newer types of packaging. Part three addresses the safety of in-pack processed foods, including concerns over pathogens and hazardous compounds in processed foods. The book concludes with chapters on novel methods to optimise the quality of particular types of in-pack processed foods such as fruit and vegetables, meat, poultry and fish products.In-pack processed foods: improving quality is a valuable reference for professionals involved in the manufacture of this important group of food products and those researching in this area.

    • Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals

      • 1st Edition
      • January 25, 2008
      • Nissim Garti
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 1 4 5 5
      • eBook
        9 7 8 1 8 4 5 6 9 4 2 1 0
      Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired nutritional effect. Delivery and controlled release systems are an essential way to achieve these aims. This important book reviews how to optimise these systems to maximise the health-promoting properties of food products.Opening chapters review factors affecting nutrient bioavailability and methods to test delivery system efficacy. Part two addresses materials used and specific techniques for delivery and release. The benefits and drawbacks of structured lipids, micro- and nano-emulsions, food-protein-derived materials, complexes and conjugates of biopolymers, and starch as an encapsulation material for delivery of functional food ingredients, are all considered. Part three discusses the delivery and controlled release of particular nutraceuticals such as antioxidants and vitamins, folic acid, probiotics, fish oils and proteins. Part four covers regulatory issues and future trends in bioactives and nutraceuticals.Edite... by a leading expert in the field, Delivery and controlled release of bioactives in foods and nutraceuticals is a valuable reference for those working in the food industry and particularly those developing nutraceuticals.

    • Improving Seafood Products for the Consumer

      • 1st Edition
      • May 9, 2008
      • Torger Børresen
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 0 1 9 9
      • eBook
        9 7 8 1 8 4 5 6 9 4 5 8 6
      It is widely accepted that increased consumption of seafood is important in dealing with growing health problems such as cardiovascular disease. Based on a major EU Integrated Research Project, SEAFOODplus, this important book reviews the range of research into consumer attitudes towards seafood and the key issues in improving the safety, nutritional and sensory quality of seafood products to meet consumer expectations.After an introductory chapter the book is divided into six parts. The first part of the book reviews consumer attitudes to seafood, including regional differences, the impact of eating quality on product preferences, consumer information needs and attitudes to processed seafood products. Part two discusses research on the important health benefits of seafood consumption in such areas as gastrointestinal health, heart disease and the health of children and young adults. In Part three, the book reviews key seafood safety issues and how they can be managed, from virus contamination and pathogens to histamine and biogenic amines. The following two parts then discuss the range of technologies designed both to optimise the sensory and health benefits of seafood and ensure animal welfare in aquaculture operations. The final part of the book reviews traceability issues.Improving seafood products for the consumer is a valuable reference for the seafood processing industry, and all those concerned with improving the consumption of seafood products.

    • Milk Proteins

      • 1st Edition
      • September 25, 2008
      • Mike Boland + 2 more
      • English
      • Hardback
        9 7 8 0 1 2 3 7 4 0 3 9 7
      • eBook
        9 7 8 0 0 8 0 9 2 0 6 8 9
      In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. Milk Proteins takes a uniquely comprehensive look at those developments and presents them in a one-source overview. By providing a brief overview of each topic area, and then describing the most important recent advances therein, the "field-to-table" approach of this book provides specialists with new and directly relevant information in their own areas, along with information from complementary research fields, allowing them to contextualize their work within the larger pictures. At the same time it provides generalists with a complete overview and offers insights into topics for more in-depth reading. Covering areas that are receiving attention from people of many fields -- genomics, functional foods -- and including the latest research and developments in milk-protein phenomenon and interactions, this book will be an ideal resource for professionals and students alike.

    • Infrared Spectroscopy for Food Quality Analysis and Control

      • 1st Edition
      • December 29, 2008
      • Da-Wen Sun
      • English
      • Hardback
        9 7 8 0 1 2 3 7 4 1 3 6 3
      • Paperback
        9 7 8 0 3 2 3 2 8 1 0 3 4
      • eBook
        9 7 8 0 0 8 0 9 2 0 8 7 0
      Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology. The book should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions.Infrare... (IR) Spectroscopy deals with the infrared part of the electromagnetic spectrum. It measure the absorption of different IR frequencies by a sample positioned in the path of an IR beam. Currently, infrared spectroscopy is one of the most common spectroscopic techniques used in the food industry. With the rapid development in infrared spectroscopic instrumentation software and hardware, the application of this technique has expanded into many areas of food research. It has become a powerful, fast, and non-destructive tool for food quality analysis and control.Infrared Spectroscopy for Food Quality Analysis and Control reflects this rapid technology development. The book is divided into two parts. Part I addresses principles and instruments, including theory, data treatment techniques, and infrared spectroscopy instruments. Part II covers the application of IRS in quality analysis and control for various foods including meat and meat products, fish and related products, and others.

    • Wine Science

      • 3rd Edition
      • March 20, 2008
      • Ronald S. Jackson
      • English
      • eBook
        9 7 8 0 0 8 0 5 6 8 7 4 4
      Wine Science, Third Edition, covers the three pillars of wine science – grape culture, wine production, and sensory evaluation. It takes readers on a scientific tour into the world of wine by detailing the latest discoveries in this exciting industry. From grape anatomy to wine and health, this book includes coverage of material not found in other enology or viticulture texts including details on cork and oak, specialized wine making procedures, and historical origins of procedures. Author Ronald Jackson uniquely breaks down sophisticated techniques, allowing the reader to easily understand wine science processes. This updated edition covers the chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation. It includes significant additional coverage on brandy and ice wine production as well as new illustrations and color photos. This book is recommended for grape growers, fermentation technologists; students of enology and viticulture, enologists, and viticulturalists.

    • Modelling the Flying Bird

      • 1st Edition
      • Volume 5
      • July 14, 2008
      • C.J. Pennycuick
      • English
      • Hardback
        9 7 8 0 1 2 3 7 4 2 9 9 5
      • Paperback
        9 7 8 1 4 9 3 3 0 1 1 0 2
      • eBook
        9 7 8 0 0 8 0 5 5 7 8 1 6
      This book outlines the principles of flight, of birds in particular. It describes a way of simplifying the mechanics of flight into a practical computer program, which will predict in some detail what any bird, real or hypothetical, can and cannot do. The Flight program, presented on the companion website, generates performance curves for flapping and gliding flight, and simulations of long-distance migration and accounts successfully for the consumption of muscles and other tissues during migratory flights. The program is effectively a working model of a flying bird (or bat or pterosaur) and is the skeleton around which the book is built. The book provides a wider background and then explains how Flight works and shows how to set up and test hypotheses generated by the program.The book and the program are based on adapting the conventional (and well-tested) thinking of aeronautical engineers to the biological problems of bird flight. Their primary aim is to convince biologists that this is the appropriate way to handle problems that involve flight, to make the engineering background accessible to biologists, and to provide a tool kit in the shape of the Flight program, which they can use to solve practical problems involving bird flight and migration. In addition, the book will be readily accessible to engineers who want to know how birds work, and should be of interest to the ever-growing community working on flapping "micro air vehicles" (MAVs). The program can be used to predict the flight performance and capabilities of reconstructed fossil birds and pterosaurs, flying in ancient atmospheres that differ from present conditions, and also, of course, to predict and account for the results of experiments and observations on living birds and bats.

    • Anesthesia and Analgesia in Laboratory Animals

      • 2nd Edition
      • June 9, 2008
      • Richard Fish + 3 more
      • English
      • Hardback
        9 7 8 0 1 2 3 7 3 8 9 8 1
      • eBook
        9 7 8 0 0 8 0 5 5 9 8 3 4
      Anesthesia and Analgesia in Laboratory Animals focuses on the special anesthetic, analgesic, and postoperative care requirements associated with experimental surgery. Fully revised and updated this new edition provides the reader with agents, methods, and techniques for anesthesia and analgesia that ensure humane and successful procedural outcomes.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science