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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

    • Advances in Agronomy

      • 1st Edition
      • Volume 92
      • January 5, 2007
      • English
      • Hardback
        9 7 8 0 1 2 3 7 3 6 8 6 4
      • eBook
        9 7 8 0 0 8 0 4 6 9 1 9 5
      Advances in Agronomy continues to be recognized as a leading reference and a first-rate source for the latest research in agronomy. As always, the subjects covered are varied and exemplary of the myraid of subject matter dealt with by this long-running serial. Volume 92 contains four indespensable reviews and 17 detailed images.

    • Advances in Agronomy

      • 1st Edition
      • Volume 95
      • October 2, 2007
      • English
      • Hardback
        9 7 8 0 1 2 3 7 4 1 6 5 3
      • eBook
        9 7 8 0 0 8 0 9 2 1 0 0 6
      Advances in Agronomy continues to be recognized as a leading reference and a first-rate source for the latest research in agronomy. As always, the subjects covered are varied and exemplary of the myriad of subject matter dealt with by this long-running serial. Volume 94 contains four superior reviews and 17 tables and 30 figures.

    • Modifying Flavour in Food

      • 1st Edition
      • June 8, 2007
      • A. J. Taylor + 1 more
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 0 7 4 8
      • eBook
        9 7 8 1 8 4 5 6 9 3 3 6 7
      Ingredients and technologies which improve the flavour of food have always played a major role in food formulation. With increasing consumer demand for diet products, ready meals and natural ingredients, there is considerable pressure on food manufacturers to adapt ingredients in order to produce nutritious food. This important book provides professionals within the food industry with a comprehensive review of recent developments and research.The book begins with a comprehensive introduction followed by chapters on flavouring substances and the extraction of flavourings from natural sources. Chapters discuss technologies which improve flavour such as white biotechnology, the development of yeast flavour enhancers and the formulation of flavoursome low fat food. Further chapters cover techniques for flavour modification such as the controlled release of flavours, developments in sweeteners and masking agents for foods. The book concludes with chapters on the applications of new ingredients such as bitter blockers and masking agents.Modifying flavour in food provides a unique reference for manufacturers and scientists concerned with flavour modification.

    • Tamime and Robinson's Yoghurt

      • 3rd Edition
      • March 22, 2007
      • A. Y. Tamime + 1 more
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 2 1 3 1
      • eBook
        9 7 8 1 8 4 5 6 9 2 6 1 2
      Previous editions of Yoghurt: Science and Technology established the text as an essential reference underpinning the production of yoghurt of consistently high quality. The book has been completely revised and updated to produce this third edition, which combines coverage of recent developments in scientific understanding with information about established methods of best practice to achieve a comprehensive treatment of the subject. General acceptance of a more liberal definition by the dairy industry of the term yoghurt has also warranted coverage in the new edition of a larger variety of gelled or viscous fermented milk products, containing a wider range of cultures.Development... in the scientific aspects of yoghurt covered in this new edition include polysaccharide production by starter culture bacteria and its effects on gel structure, acid gel formation and advances in the analysis of yoghurt in terms of its chemistry, rheology and microbiology. Significant advances in technology are also outlined, for example automation and mechanisation. There has also been progress in understanding the nutritional profile of yoghurt and details of clinical trials involving yoghurts are described.This book is a unique and essential reference to students, researchers and manufacturers in the dairy industry.

    • Novel Enzyme Technology for Food Applications

      • 1st Edition
      • September 21, 2007
      • R Rastall
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 1 3 2 5
      • eBook
        9 7 8 1 8 4 5 6 9 3 7 1 8
      The food industry is constantly seeking advanced technologies to meet consumer demand for nutritionally balanced food products. Enzymes are a useful biotechnological processing tool whose action can be controlled in the food matrix to produce higher quality products. Written by an international team of contributors, Novel enzyme technology for food applications reviews the latest advanced methods to develop specific enzymes and their applications.Part one discusses fundamental aspects of industrial enzyme technology. Chapters cover the discovery, improvement and production of enzymes as well as consumer attitudes towards the technology. Chapters in Part two discuss enzyme technology for specific food applications such as textural improvement, protein-based fat replacers, flavour enhancers, and health-functional carbohydrates.Novel enzyme technology for food applications is a standard reference for all those in industry and academia concerned with improving food products with this advanced technology.

    • Functional Dairy Products

      • 1st Edition
      • May 31, 2007
      • Maria Saarela
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 1 5 3 0
      • eBook
        9 7 8 1 8 4 5 6 9 3 1 0 7
      Dairy products have a prominent position in the development of functional foods. As understanding of the health benefits of dairy products increases and consumer awareness of these health benefits grows, demand for new and improved functional dairy products is likely to rise. Functional dairy products: Volume 2 reviews the latest developments in the field and their industrial applications.Part one outlines the health benefits of functional dairy products and their applications in areas such as weight management, child health and gut health. The second part of the book discusses various ingredients used in functional dairy products such as pro- and prebiotics, hypoallergenic hydrolysates and plant sterols and stanols. The final part of the book considers aspects of product development such as biomarkers and experimental models to investigate health benefits, genomics of probiotic microorganisms and functional dairy product regulation and safety.With its distinguished editor and collection of international authors, Functional dairy products: Volume 2, together with its companion volume, provides professionals and researchers within the field with an invaluable reference.

    • Technology of Functional Cereal Products

      • 1st Edition
      • November 8, 2007
      • B R Hamaker
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 1 7 7 6
      • eBook
        9 7 8 1 8 4 5 6 9 3 8 8 6
      Cereal grains and their fractions contain many health-protecting compounds such as phytochemicals, vitamins and indigestible carbohydrates, but the texture and taste of functional cereal products can be less than ideal. This important collection reviews technologies for producing a wide range of cereal products with different health-promoting properties and more acceptable sensory quality.The first part of the book discusses the health effects of cereals, with chapters on topics such as whole grain foods, cereal micronutrients and resistant starch. Consumer perception of health-promoting cereal products and regulatory and labelling issues are also described. The second part focuses on technologies to improve the quality of functional cereal products, reviewing issues such as grain improvement, novel cereal-derived ingredients and formulation of low GI products. Chapters dedicated to a wide range of product types are also included, covering cereal foods made from oats, rye, barley and speciality grains and breads fortified with vitamins and minerals, soy and omega-3 lipids among others.Technology of functional cereal products is an essential reference for all those involved in research and development of health-promoting cereal-based foods.

    • Enzymes

      • 2nd Edition
      • April 4, 2007
      • T Palmer + 1 more
      • English
      • Paperback
        9 7 8 1 9 0 4 2 7 5 2 7 5
      • eBook
        9 7 8 0 8 5 7 0 9 9 9 2 1
      In recent years, there have been considerable developments in techniques for the investigation and utilisation of enzymes. With the assistance of a co-author, this popular student textbook has been updated to include techniques such as membrane chromatography, aqueous phase partitioning, engineering recombinant proteins for purification and due to the rapid advances in bioinformatics/prote... a discussion of the analysis of complex protein mixtures by 2D-electrophoresis and RPHPLC prior to sequencing by mass spectroscopy. Written with the student firmly in mind, no previous knowledge of biochemistry, and little of chemistry, is assumed. It is intended to provide an introduction to enzymology, and a balanced account of all the various theoretical and applied aspects of the subject which are likely to be included in a course.

    • Systems Biology

      • 1st Edition
      • March 20, 2007
      • Fred Boogerd + 3 more
      • English
      • Hardback
        9 7 8 0 4 4 4 5 2 0 8 5 2
      • eBook
        9 7 8 0 0 8 0 4 7 5 2 7 1
      Systems biology is a vigorous and expanding discipline, in many ways a successor to genomics and perhaps unprecedented in its combination of biology with a great many other sciences, from physics to ecology, from mathematics to medicine, and from philosophy to chemistry. Studying the philosophical foundations of systems biology may resolve a longer standing issue, i.e., the extent to which Biology is entitled to its own scientific foundations rather than being dominated by existing philosophies.

    • Estuarine Ecohydrology

      • 1st Edition
      • August 1, 2007
      • Eric Wolanski
      • English
      • Hardback
        9 7 8 0 4 4 4 5 3 0 6 6 0
      • eBook
        9 7 8 0 0 8 0 5 5 0 3 5 0
      Estuarine Ecohydrology focuses on the principal components of an estuary. The book demonstrates how one can quantify an estuarine ecosystem's ability to cope with human stresses. The theories, models, and real-world solutions covered will serve as a toolkit for designing a management plan for the ecologically sustainable development of an estuary. This book is organized into seven chapters dealing with topics such as estuarine water circulation; estuarine sediment dynamics; tidal wetlands; estuarine food webs; and ecohydrology models and solutions. Although each chapter contains rigorous specialist knowledge, it is presented in an accessible way that encourages multi-disciplinary collaboration between such fields as hydrology, ecology and mathematical modeling. Estuarine Ecohydrology is appropriate for use as a textbook and as a reference for researchers; advanced undergraduate and graduate students in marine biology, oceanography, coastal management, and coastal engineering; coastal developers; resources managers, shipping operators; and those involved in estuarine fisheries and sustainable development communities.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science