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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

    • Consumer-Led Food Product Development

      • 1st Edition
      • June 30, 2007
      • Hal MacFie
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 0 7 2 4
      • eBook
        9 7 8 1 8 4 5 6 9 3 3 8 1
      Consumer acceptance is the key to successful food products. It is vital, therefore, that product development strategies are consumer-led for food products to be well received. Consumer-led food product development presents an up-to-date review of the latest scientific research and methods in this important area.Part one gives the reader a general introduction to factors affecting consumer food choice. Chapters explore issues such as sensory perception, culture, ethics, attitudes towards innovation and psychobiological mechanisms. Part two analyses methods to understand consumers’ food-related attitudes and how these methods can be effectively used, covering techniques such as means-end chains and the food-related lifestyle approach. The final part of the book addresses a wide variety of methods used for consumer-led product development. Opportunity identification, concept development, difference testing and preference trials are discussed, as well as the use of techniques such as just-about-right scales and partial least squares methods.Written by an array of international experts, Consumer-led food product development is an essential reference for product developers in the food industry.

    • Agroecological Economics

      • 1st Edition
      • December 18, 2007
      • Paul Wojtkowski
      • English
      • Paperback
        9 7 8 0 1 2 3 7 4 1 1 7 2
      • eBook
        9 7 8 0 0 8 0 5 5 7 8 2 3
      Agroecology is the science of applying ecological concepts and principles to the design, development, and management of sustainable agricultural systems. Agroecological economics, a subsection of agricultural economics, evaluates the ecological consequences of agricultural methods on the economic scale. Agroecological economics considers green engineering as a means of measurement. As the environmental movement unfolds, the importance of biodiversity and long-term sustainability are indisputable. Progress depends on determining the economic viability of terrestrial agroecosystems. What is lacking is the analysis needed to bring biodiverse and sustainable systems to fruition. Agroecological Economics analyzes the current topics that must be addressed in order to provide sustainable agricultural systems. It explains the economics of land-use ecology with emphasis on changing over from a conventional model of agriculture to environmentally- and ecologically-friendl... models and the financial incentives that are important to these practices.

    • Forest Ecosystems

      • 3rd Edition
      • July 10, 2007
      • Richard H. Waring + 1 more
      • English
      • Paperback
        9 7 8 0 1 2 3 7 0 6 0 5 8
      • eBook
        9 7 8 0 0 8 0 5 4 6 0 8 7
      This revision maintains the position of Forest Ecosystems as the one source for the latest information on the advanced methods that have enhanced our understating of forest ecosystems. Further understanding is given to techniques to explore the changes in climatic cycles, the implications of wide-scale pollution, fire and other ecological disturbances that have a global effect. The inclusion of models, equations, graphs, and tabular examples provides readers with a full understanding of the methods and techniques.

    • Understanding and Controlling the Microstructure of Complex Foods

      • 1st Edition
      • August 30, 2007
      • D. Julian McClements
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 1 5 1 6
      • eBook
        9 7 8 1 8 4 5 6 9 3 6 7 1
      It is widely accepted that the creation of novel foods or improvement of existing foods largely depends on a strong understanding and awareness of the intricate interrelationship between the nanoscopic, microscopic and macroscopic features of foods and their bulk physiochemical properties, sensory attributes and healthfulness. With its distinguished editor and array of international contributors, Understanding and controlling the microstructure of complex foods provides a review of current understanding of significant aspects of food structure and methods for its control.Part one focuses on the fundamental structural elements present in foods such as polysaccharides, proteins and fats and the forces which hold them together. Part two discusses novel analytical techniques which can provide information on the morphology and behaviour of food materials. Chapters cover atomic force microscopy, image analysis, scattering techniques and computer analysis. Chapters in part three examine how the principles of structural design can be employed to improve performance and functionality of foods. The final part of the book discusses how knowledge of structural and physicochemical properties can be implemented to improve properties of specific foods such as ice-cream, spreads, protein-based drinks, chocolate and bread dough.Understanding and controlling the microstructure of complex foods is an essential reference for industry professionals and scientists concerned with improving the performance of existing food products and inventing novel food products.

    • Dynamic Aquaria

      • 3rd Edition
      • January 18, 2007
      • Walter H. Adey + 1 more
      • English
      • Hardback
        9 7 8 0 1 2 3 7 0 6 4 1 6
      • eBook
        9 7 8 0 0 8 0 4 6 9 1 0 2
      In its third edition, this praised book demonstrates how the living systems modeling of aquatic ecosystems for ecological, biological and physiological research, and ecosystem restoration can produce answers to very complex ecological questions. Dynamic Aquaria further offers an understanding developed in 25 years of living ecosystem modeling and discusses how this knowledge has produced methods of efficiently solving many environmental problems. Public education through this methodology is the additional key to the broader ecosystem understanding necessary to allow human society to pass through the next evolutionary bottleneck of our species. Living systems modeling as a wide spectrum educational tool can provide a primary vehicle for that essential step. This third editon covers the many technological and biological developments in the eight plus years since the second edition, providing updated technological advice and describing many new example aquarium environments.

    • Citrus Fruit

      • 1st Edition
      • December 18, 2007
      • Milind Ladaniya
      • English
      • Hardback
        9 7 8 0 1 2 3 7 4 1 3 0 1
      • eBook
        9 7 8 0 0 8 0 5 5 6 2 3 9
      Post harvest biology and technology of citrus fruits is gaining importance as the therapeutic value of citrus fruits is realized and supported by the increase in health awareness among the general public.This book is the most comprehensive reference on citrus fruit biology, biotechnology and quality. Basic and applied scientific information is interwoven to serve the researcher, marketer, scientist, nutritionist, or dietician. With discussions of fruit morphology, anatomy, physiology and biochemistry and chapters on growth phases, maturity standards, grades and physical and mechanical characteristics of citrus trees, this book provides the foundation for understanding growth, harvest and post harvest aspects of these important plants. Insect-pests and diseases, irrigation, nutrition and rootstocks are also addressed.

    • The Rhizosphere

      • 1st Edition
      • March 15, 2007
      • Zoe G. Cardon + 1 more
      • English
      • Hardback
        9 7 8 0 1 2 0 8 8 7 7 5 0
      • Paperback
        9 7 8 0 1 2 4 0 5 4 3 8 7
      • eBook
        9 7 8 0 0 8 0 4 9 3 0 4 6
      Below the soil surface, the rhizosphere is the dynamic interface among plant roots, soil microbes and fauna, and the soil itself, where biological as well as physico-chemical properties differ radically from those of bulk soil. The Rhizosphere is the first ecologically-focused book that explicitly establishes the links from extraordinarily small-scale processes in the rhizosphere to larger-scale belowground patterns and processes. This book includes chapters that emphasize the effects of rhizosphere biology on long-term soil development, agro-ecosystem management and responses of ecosystems to global change. Overall, the volume seeks to spur development of cross-scale links for understanding belowground function in varied natural and managed ecosystems.

    • Soilless Culture: Theory and Practice

      • 1st Edition
      • December 17, 2007
      • Michael Raviv + 1 more
      • English
      • Hardback
        9 7 8 0 4 4 4 5 2 9 7 5 6
      • eBook
        9 7 8 0 0 8 0 5 5 6 4 2 0
      Plant production in hydroponics and soilless culture is rapidly expanding throughout the world, raising a great interest in the scientific community. For the first time in an authoritative reference book, authors cover both theoretical and practical aspects of hydroponics (growing plants without the use of soil). This reference book covers the state-of-the-art in this area, while offering a clear view of supplying plants with nutrients other than soil. Soilless Culture provides the reader with an understanding of the properties of the various soiless media and how these properties affect plant performance in relation to basic horticultural operations, such as irrigation and fertilization. This book is ideal for agronomists, horticulturalists, greenhouse and nursery managers, extension specialists, and people involved with the production of plants.

    • Computer Vision Technology for Food Quality Evaluation

      • 1st Edition
      • December 17, 2007
      • Da-Wen Sun
      • English
      • Paperback
        9 7 8 0 1 2 4 0 5 4 8 3 7
      • Hardback
        9 7 8 0 1 2 3 7 3 6 4 2 0
      • eBook
        9 7 8 0 0 8 0 5 5 6 2 4 6
      The first book in this rapidly expanding area, Computer Vision Technology for Food Quality Evaluation thoroughly discusses the latest advances in image processing and analysis. Computer vision has attracted much research and development attention in recent years and, as a result, significant scientific and technological advances have been made in quality inspection, classification and evaluation of a wide range of food and agricultural products. This unique work provides engineers and technologists working in research, development, and operations in the food industry with critical, comprehensive and readily accessible information on the art and science of computer vision technology. Undergraduate and postgraduate students and researchers in universities and research institutions will also find this an essential reference source.

    • Food Preservation by Pulsed Electric Fields

      • 1st Edition
      • October 25, 2007
      • H.L.M. Lelieveld + 2 more
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 0 5 8 8
      • eBook
        9 7 8 1 8 4 5 6 9 3 8 3 1
      Pulsed electric field (PEF) food processing is a novel, non-thermal preservation method that has the potential to produce foods with excellent sensory and nutritional quality and shelf-life. This important book reviews the current status of the technology, from research into product safety and technology development to issues associated with its commercial implementation.Intro... chapters provide an overview of the process and its history. Part one then discusses the technology of PEF food preservation, with chapters on circuitry and pulse shapes, chamber design and technical and safety requirements. The second part of the book focuses on important product safety and quality issues such as probable mechanisms of microbial inactivation by PEF, adaptation potential of microorganisms treated by this method, toxicological aspects, the impact on food enzymes and shelf life. Chapters in the final part of the book cover topics relating to the commercialisation of the technology, including current and future applications, pitfalls, economic issues and scaling up, and public and regulatory acceptance.Food preservation by pulsed electric fields is a standard reference for all those involved in research into PEF food processing and its commercialisation.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science