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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

    • 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.

    • Handbook of Waste Management and Co-Product Recovery in Food Processing

      • 1st Edition
      • March 31, 2007
      • Keith W. Waldron
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 0 2 5 0
      • eBook
        9 7 8 1 8 4 5 6 9 2 5 2 0
      The intensification of agriculture and food production in recent years has led to an increase in the production of food co-products and wastes. Their disposal by incineration or landfill is often expensive as well as environmentally sensitive. Methods to valorise unused co-products and improve the management of wastes that cannot be reused, as well as techniques to reduce the quantity of waste produced in the first place, are increasingly important to the food industry. With its distinguished editor and array of international contributors, Waste management and co-product recovery in food processing reviews the latest developments in this area and describes how they can be used to reduce waste.The first section of the book provides a concise introduction to the field with a particular focus on legislation and consumer interests, principle drivers of waste management. Part two addresses the minimisation of biowaste and the optimisation of water and energy use in food processing. The third section covers key technologies for co-product separation and recovery, such as supercritical fluid extraction and membrane filtration, as well as important issues to consider when recovering co-products, such as waste stabilisation and microbiological risk assessment. Part four offers specific examples of waste management and co-product exploitation in particular sectors such as the red meat, poultry, dairy, fish and fruit and vegetable industries. The final part of the book summarises advanced techniques, to dispose of waste products that cannot be reused, and reviews state of the art technologies for wastewater treatment.Waste management and co-product recovery in food processing is a vital reference to all those in the food processing industry concerned with waste minimisation, co-product valorisation and end waste management.

    • Case Studies in Food Product Development

      • 1st Edition
      • December 18, 2007
      • M Earle + 1 more
      • English
      • eBook
        9 7 8 1 8 4 5 6 9 4 1 3 5
      New product development is vital for the future of the food industry. Many books have been written on NPD theory over the last 40 years, but much can still be learnt by studying actual experiences of NPD. Case studies in food product development describes specific NPD projects in a variety of industries internationally and also records overall comments, written by the very people who have completed the projects.Part one outlines new product development in the food industry and part two views product development strategy and management in different companies and organisations. Parts three, four and five are twelve case studies on respectively the product development process, technological development, consumer and market research. Part six considers product development in practice and the final chapter demonstrates how product developers are being educated.The case studiers are written by experienced product developers talking openly about experiences with their own products. It is hoped that those faced with similar challenges will gain from these real life experiences.Mary and Dick are also co-authors with Allan Anderson of Food product development, which has achieved international success. Case studies in food product development is a complement and a practical companion to this book.

    • Comprehensive and Molecular Phytopathology

      • 1st Edition
      • Volume 9
      • January 9, 2007
      • Yuri Dyakov + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 4 5 6 2 6 9 2
      • Hardback
        9 7 8 0 4 4 4 5 2 1 3 2 3
      • eBook
        9 7 8 0 0 8 0 4 6 9 3 3 1
      This book offers a collection of information on successive steps of molecular ‘dialogue’ between plants and pathogens. It additionally presents data that reflects intrinsic logic of plant-parasite interactions. New findings discussed include: host and non-host resistance, specific and nonspecific elicitors, elicitors and suppressors, and plant and animal immunity. This book enables the reader to understand how to promote or prevent disease development, and allows them to systematize their own ideas of plant-pathogen interactions.

    • Handbook of Organic Food Safety and Quality

      • 1st Edition
      • July 26, 2007
      • J Cooper + 2 more
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 0 1 0 6
      • eBook
        9 7 8 1 8 4 5 6 9 3 4 1 1
      Due to increasing consumer demand for safe, high quality, ethical foods, the production and consumption of organic food and produce has increased rapidly over the past two decades. In recent years the safety and quality of organic foods has been questioned. If consumer confidence and demand in the industry is to remain high, the safety, quality and health benefits of organic foods must be assured. With its distinguished editor and team of top international contributors, Handbook of organic food safety and quality provides a comprehensive review of the latest research in the area.Part one provides an introduction to basic quality and safety with chapters on factors affecting the nutritional quality of foods, quality assurance and consumer expectations. Part two discusses the primary quality and safety issues related to the production of organic livestock foods including the effects of feeding regimes and husbandry on dairy products, poultry and pork. Further chapters discuss methods to control and reduce infections and parasites in livestock. Part three covers the main quality and safety issues concerning the production of organic crop foods, such as agronomic methods used in crop production and their effects on nutritional and sensory quality, as well as their potential health impacts. The final part of the book focuses on assuring quality and safety throughout the food chain. Chapters focus on post-harvest strategies to reduce contamination of food and produce, and ethical issues such as fair trade products. The final chapters conclude by reviewing quality assurance strategies relating to specific organic food sectors.The Handbook of organic food quality and safety is a standard reference for professionals and producers within the industry concerned with improving and assuring the quality and safety of organic foods.

    • Cheese Problems Solved

      • 1st Edition
      • June 30, 2007
      • P L H McSweeney
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 0 6 0 1
      • eBook
        9 7 8 1 8 4 5 6 9 3 5 3 4
      Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer format.Opening chapters concentrate on queries regarding the preparation of cheese milk, the conversion of milk to curd, the ripening process, pathogens, cheese analysis and nutritional aspects of cheese amongst other issues. The latter half of the book discusses particular types of cheeses such as Cheddar, Grana-type cheeses, Mozzarella, Dutch-type, Swiss and Blue cheeses, to name but a few.Edited by a leading expert and with contributions from specialists within the field, Cheese problems solved is an essential reference and problem solving manual for professionals and trainees in the cheese industry.

    • Novel Food Ingredients for Weight Control

      • 1st Edition
      • April 30, 2007
      • C J K Henry
      • English
      • eBook
        9 7 8 1 8 4 5 6 9 3 1 1 4
      Obesity has become an epidemic of global proportions and is predicted to become the leading cause of death in many countries in the near future. As a result, weight control has become increasingly important for many consumers. Edited by a leading academic in the field, this important collection reviews research into the production and use of specific ingredients which can help to control body weight.Part one discusses ingredients implicated in the development of obesity such as sugars and lipids and the body’s response to hunger and satiety. The second part of the book reviews particular ingredients derived from grains, fruit and vegetables, which can assist weight control. Chapters cover ?-glucans, oligosaccharides, starch and carbohydrates. Part three details dairy-based ingredients which can help regulate weight. It covers the use of food constituents such as calcium, conjugated linoleic acid (CLA), polyunsaturated fatty acids (PUFAs) and trans-free oils and fats.Written by an international team of contributors, this book provides food industry professionals and nutritionists with a valuable reference on ingredients for effective weight control.

    • Deep Frying

      • 2nd Edition
      • April 13, 2007
      • Michael D. Erickson
      • English
      • Hardback
        9 7 8 1 8 9 3 9 9 7 9 2 9
      • eBook
        9 7 8 0 1 2 8 0 4 3 5 3 0
      Since the first edition of Deep Frying was published in 1996, there have been many changes to the U.S. Dietary Guidelines and nutritional labeling laws, and improvements in frying technology and practices have made a significant impact on the industry. This book covers everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying.

    • Advances in Agronomy

      • 1st Edition
      • Volume 96
      • October 31, 2007
      • English
      • Hardback
        9 7 8 0 1 2 3 7 4 2 0 6 3
      • Paperback
        9 7 8 0 1 2 4 1 1 1 5 2 3
      • eBook
        9 7 8 0 0 8 0 5 5 4 4 3 3
      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 96 contains seven superior reviews with 25 tables.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science