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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

    • Organic Feed Additives for Livestock

      • 1st Edition
      • November 1, 2024
      • Mahmoud Alagawany + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 1 3 5 1 0 1
      • eBook
        9 7 8 0 4 4 3 1 3 5 1 1 8
      Feed additives (natural or synthetic) are formulations added to livestock rations to improve growth rates, reproductive and productive traits, feed efficiency, ruminal fermentation profiles, methane mitigation, digestion and absorption of nutrients, immunity, and overall health of the animal. Organic Feed Additives for Livestock will focus on the beneficial effects of organic feed additives and on food animals, including ruminants, poultry, fish, and more. It will also explore how these feed additives can benefit food animal production, reproduction, and health. Each chapter will cover the significance of an organic feed supplement, especially as an alternative to synthetic growth promoters, with topics including medicinal plants, cold pressed and essential oils, natural antioxidants, emulsifiers, acidifiers and organic acids, fibrolytic enzymes, organic minerals, probiotics, macro- and microalgae, organic nanoparticles, yeast and its derivatives, and bee pollen.Contributed by a range of livestock and aquaculture specialists from around the world, this book takes a holistic approach to explore how organic additives offer an efficient strategy to improve livestock productivity and health. This reference is an excellent resource for researchers and graduate students interested in animal agriculture, as well as veterinarians, animal nutritionists and breeders, and other livestock specialists. It will allow experts to stay up to date on organic options for livestock and serve as a starting point in generating new research ideas.

    • Strigolactones

      • 1st Edition
      • February 29, 2024
      • Gausiya Bashri + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 1 3 5 2 1 7
      • eBook
        9 7 8 0 4 4 3 1 3 5 2 2 4
      Strigolactones: Synthesis, Application and Role in Plants presents the current state of the science for this recently discovered class of plant hormones, offering foundational insights. The book covers the structure of natural and synthetic SLs, synthesis, transport, signaling, and their application, role in the growth and development of plants like seed germination, root growth, and stem branching plant architecture. Further, the crosstalk of SLs with other plant hormones and signaling molecules are discussed. Finally, the role of SLs in plant defense systems, particularly in biotic and abiotic stresses, heavy metals, salt, temperature, radiation, pesticide drought, and flood stress on plants.Concluding with the latest discoveries, future perspectives, and challenges in plant biology, this book will be a valuable reference for those in plant and agricultural sciences.

    • Utilizing Microfluidics in the Food Industry

      • 1st Edition
      • November 20, 2024
      • C. Anandharamakrishnan + 3 more
      • English
      • Paperback
        9 7 8 0 4 4 3 1 3 4 5 3 1
      • eBook
        9 7 8 0 4 4 3 1 3 4 5 4 8
      Utilizing Microfluidics in the Food Industry: Applications and Techniques thoroughly covers state-of-the-art applications of microfluidic systems in the food sector. The book presents fundamental concepts of microfluidic devices, liquid conduction in microfluidics, fabrication techniques, computational approaches, scalability approaches, and emerging concepts in nanofluidics. The second section provides details on microfluidics for food structure (emulsion, foams, micro and nano carriers) formulation and aspects for food processing food safety and quality analysis. The last section is dedicated to providing a futuristic view of this rapidly advancing field, emphasizing the need for research and market potential.This comprehensive reference written by world renowned scientists provides both fundamentals and principles or other application sectors in the microfluidics on food processing.

    • Advances in Food and Nutrition Research

      • 1st Edition
      • Volume 110
      • June 20, 2024
      • English
      • Hardback
        9 7 8 0 4 4 3 2 9 4 1 8 1
      • eBook
        9 7 8 0 4 4 3 2 9 4 1 9 8
      Advances in Food and Nutrition Research, Volume 111 provides the latest on highly timely topics, including Understanding the Heterocyclic Aromatic Amine Research: An Overview and Recent Findings, Recent advances and challenges in the analysis of natural toxins, High Pressure Processing Plus Technologies: Enhancing the Inactivation of Vegetative Microorganisms, A discussion on A1-free milk: nuances and comments beyond implications to the health, Bioactive peptides as a novel strategy to prevent alcoholic liver injury, Hemp seed protein-derived short- and medium-chain peptides and their multifunctional properties, Condensed tannins – their content in plant foods, changes during processing, antioxidant and biological activities, and more.

    • Adding Value to Fruit Wastes

      • 1st Edition
      • June 1, 2024
      • Sneh Punia Bangar + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 1 3 8 4 2 3
      • eBook
        9 7 8 0 4 4 3 1 3 8 4 3 0
      Adding Value to Fruit Wastes: Extraction, Properties, and Industrial Applications provides the latest technologies used in fruit waste to extract, isolate, and characterize functional, active compounds and their diversified pharmacological, food, agricultural, and industrial applications. Divided in three sections, the book explores emerging technologies for the extraction of functional components, discusses value-added components, and works as a guide to its applications. The book also covers fruit wastes for extracting starch to provide more cereal crops available as food, besides supporting the efficient utilization of fruit wastes to bring opportunities for extraction of functional components in a sustainable manner for food applications.Written by a team of experts in the field, this book provides technicians, researchers, food technology experts, food industry personnel, and academia with value addition to the fruit waste and a lot more opportunities for extraction of functional components in a sustainable manner for food applications.

    • Advances in Biopolymers for Food Science and Technology

      • 1st Edition
      • May 31, 2024
      • Kunal Pal + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 1 9 0 0 5 6
      • eBook
        9 7 8 0 4 4 3 1 9 0 0 6 3
      Advances in Biopolymers for Food Science and Technology brings together the latest techniques for the preparation of bio-based polymeric materials for novel food applications. Sections introduce biopolymers and their various polysaccharide and protein sources, addressing biopolymers from marine sources in particular. Food design using biopolymers, and their preparation as gels and composites are then discussed in detail. This is followed by in-depth chapters that guide the reader through specific applications, including fat replacement products, delivery systems, food emulsions, micro- and nano-encapsulation, nanovehicles, nanostructures, nanofilms, antimicrobial peptides, food coatings, food packaging, smart monitoring, cryoprotection, and cultured meat production. Finally, the various challenges regarding sustainability of food packaging are addressed. This is a valuable resource for researchers and advanced students across polymer science, food science, chemistry, packaging, nanotechnology, and materials science, as well as industrial scientists and R&D professionals with an interest in biopolymers for advanced applications in food products and packaging.

    • Special Volume on Kogia Biology Part 2

      • 1st Edition
      • Volume 99
      • November 21, 2024
      • English
      • Hardback
        9 7 8 0 4 4 3 2 9 7 2 0 5
      • eBook
        9 7 8 0 4 4 3 2 9 7 2 1 2
      Special Volume on Kogia Biology, Part Two, Volume 99 presents reviews on all aspects of marine biology. Published since 1963, this serial updates on marine biology, fisheries science, ecology, zoology and biological oceanography. Topics include Stranding data of Kogia spp. from the seas around Japan, The biology of pygmy sperm whales (Kogia breviceps) from New Zealand waters, Age, growth and reproduction of pygmy (Kogia breviceps) and dwarf (K. sima) sperm whales stranded in South Africa, The fast lane revisited: life history strategy of Kogia spp, and Stomach content analysis of pygmy and dwarf sperm whales and its ecological implications: is there niche partitioning?

    • Nutritional and Health Aspects of Food in Western Africa

      • 1st Edition
      • July 10, 2024
      • Ogugua Charles Aworh + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 7 3 8 4 1
      • eBook
        9 7 8 0 4 4 3 2 7 3 8 5 8
      Nutritional and Health Aspects of Native West African Foods is part of an ongoing series that continues to build out Elsevier’s Nutritional and Health Aspects of Traditional and Ethnic Foods series. Written by a gender diverse team of experts, this book explores native and wild West African foods from Cameroon, Ghana, and Nigeria where 60% of West Africa live. Through valorization trials, the book analyzes nutritional components and the processing and safety of native plants and botanicals and shows how indigenous foods such as grains, fruits, tubers, fungi and cheese make a global impact on diet-related health claims and disease.From handling and processing methods to regulatory issues and sustainable farming, this book presents a framework to discover the influence of historical eating habits on today’s diets.

    • Sprouted Grains

      • 2nd Edition
      • October 8, 2024
      • Hao Feng + 3 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 3 6 3 4 1
      • eBook
        9 7 8 0 4 4 3 2 3 6 3 3 4
      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.

    • Microbial Vitamins and Carotenoids in Food Biotechnology

      • 1st Edition
      • May 3, 2024
      • Syed Amir Ashraf + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 1 5 5 2 8 4
      • eBook
        9 7 8 0 4 4 3 1 5 5 2 9 1
      Microbial Vitamins and Carotenoids in Food Biotechnology: Novel Source and Potential Applications provides important insights to help readers understand the molecular mechanisms involved in the microbial biosynthesis of vitamins and carotenoids. The book's chapters put forward all the latest advancements concerning the production and applications of microbial vitamins and carotenoids. It also provides a sustainable alternative to chemically synthesized compounds and presents wide coverage on the most promising sources of vitamins and carotenoids in food and pharmaceutical industries.This is a complete and unique resource beneficial for the scientific communities as well as food science and nutrition research students.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science