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.

Books Journals

Vertebrate Endocrinology

4th Edition
November 27, 2006
David O. Norris
English
eBook
9 7 8 0 0 8 0 4 6 6 3 9 2

One of the only books to discuss all vertebrates, the fourth edition of Vertebrate Endocrinology has been completely reorganized and updated to explore the intricate mechanisms that control human physiology and behavior as well as that of other vertebrate animals. Perfect for students in endocrinology, zoology, biology and physiology, it allows readers to gain both an understanding of the intricate relationships among all of the body systems and their regulation by hormones and other bioregulators, but also a sense of their development through evolutionary time as well as the roles of hormones at different stages of an animal’s life cycle. Chapters have been reorganized to more closely follow traditional classroom presentation and extensive suggested readings are included at the end of each chapter allowing the reader to obtain further information as well as connect concepts to the literature on which the book is based. For the first time, this edition features four-color illustrations.

Elsevier's Dictionary of Mammals

1st Edition
November 18, 2006
Murray Wrobel
English
Hardback
9 7 8 0 4 4 4 5 1 8 7 7 4
eBook
9 7 8 0 0 8 0 4 8 8 8 2 0

This authoritative dictionary has been compiled with the aim of giving an overview of the English, German, French and Italian names of mammals. The Basic Table contains, in alphabetical order, the scientific names of families, genera, species and sub-species and synonyms with the identified names detailed in all four languages. These are given in the singular for species and sub-species and in the plural for other terms. The synonyms and subspecies are offered in detail. The editor offers numerous alternative spellings of vernacular names. This dictionary is an outstanding guide for every researcher in mammalogy.

Acrylamide and Other Hazardous Compounds in Heat-Treated Foods

1st Edition
October 30, 2006
K Skog + 1 more
English
eBook
9 7 8 1 8 4 5 6 9 2 0 1 8

Although the aim of cooking foods is to make them more appetizing and microbiologically safe, it is now known that cooking and food processing at high temperatures generate various kinds of toxic substances, such as heterocyclic amines and acrylamide, via the Maillard reaction. Summarising the latest research in this field, this important collection discusses both the formation of health-hazardous compounds during heat treatment of foods and practical methods to minimise their formation.Part one analyses the formation of hazardous compounds in heat-treated foods such as meat, potatoes, cereal and coffee. Part two discusses the health risks posed by heat-induced toxicants. It includes chapters on bio-monitoring, exposure assessment and risk assessment, as well as chapters on the risks of specific compounds. The final part of the book is concerned with the key area of minimising the formation of harmful compounds in food products. This can be achieved by controlling processing conditions and modifying ingredients, among other methods.With its distinguished editors and international team of contributors with unrivalled academic and industry experience, Acrylamide and other hazardous compounds in heat-treated foods, is invaluable for all those concerned with this crucial safety issue throughout the food industry.

Fish Physiology: Sensory Systems Neuroscience

1st Edition
Volume 25
October 17, 2006
Toshiaki J. Hara + 1 more
English
Hardback
9 7 8 0 1 2 3 5 0 4 4 9 4
eBook
9 7 8 0 0 8 0 4 6 9 6 1 4

Fish sensory systems have been extensively studied not only because of a wide general interest in the behavioral and sensory physiology of this group, but also because fishes are well suited as biological models for studies of sensory systems. Fish Physiology: Sensory Systems Neuroscience describes how fish are able to perceive their physical and biological surroundings, and highlights some of the exciting developments in molecular biology of fish sensory systems. Volume 25 in the Fish Physiology series offers the only updated thorough examination of fish sensory systems at the molecular, cellular and systems levels.

Elsevier's Dictionary of Soil Science

1st Edition
October 17, 2006
A. Canarache + 2 more
English
eBook
9 7 8 0 0 8 0 5 6 1 3 1 8

This dictionary includes some 9200 terms, each with a definition and often and additional descriptive text in English, the terms being translated in French, German and Spanish. It is more complete than similar previously published dictionaries or glossaries, and contains all fields of soil science as well as some adjacent fields of other earth sciences, agriculture and engineering. Present concepts and definitions are detailed along with earlier concepts, not only for historical reasons but also for developing new ideas. Concepts, terms and definitions usual in literature of various countries are discussed and compared, to offer an appropriate exchange of ideas. Soil classifications and methodologies for soil investigation coming from a score of European, American and other countries and international organisations are presented, and correlations between names of soil taxa in different classifications are suggested. Readers active in all branches of soil science will find accessible answers to many of their questions, either directly referring to procedures used in the organisations where they work, or related to way of thinking in other countries. Readers active in other branches, but needing information on soils, will also find answers to this dictionary of great assistance to their research.

Food Consumption and Disease Risk

1st Edition
October 16, 2006
M. A. Potter
English
eBook
9 7 8 1 8 4 5 6 9 2 0 2 5

The public health impact of foodborne disease in both the developed and developing world is high. Foodborne illness is a major cause of disease and some infections can be fatal. With the rise of globalisation, trends towards minimal processing, and changes in food consumption patterns, the food industry, food safety agencies, and public health officials must coordinate their activities to monitor the interactions between foodborne pathogens and food consumers. This important collection reviews vital issues in the relationship between consumers and foodborne bacteria, viruses and parasites, and surveys how interactions between microorganisms and their human hosts influence foodborne disease.Part one considers factors which increase the risk of exposure to foodborne hazards, exploring issues such as the demographics of our changing population and trends in agricultural management. Part two examines human host factors which influence foodborne disease. It includes chapters on non-specific host defences, immunity to foodborne pathogens and heightened susceptibility to foodborne disease due to underlying illness or pregnancy. The final part of the book reviews the mechanisms used by numerous pathogenic agents to invade, evade, colonise and reproduce in the human host. Quantitative microbiological risk assessment (QMRA), essential for the protection of public health, is also covered.With its distinguished editor and international team of contributors, Food consumption and disease risk: consumer-pathogen interactions will be an essential reference for microbiologists, R&D and QA staff in the food industry.

Plant Virus Epidemiology

1st Edition
Volume 67
October 10, 2006
John Micheal Thresh
English
eBook
9 7 8 0 0 8 0 4 6 6 3 7 8

Published since 1953, Advances in Virus Research covers a diverse range of in-depth reviews providing a valuable overview of the current field of virology. In 2004, the Institute for Scientific Information released figures showing that the series has an Impact Factor of 2.576, with a half-life of 7.1 years, placing it 11th in the highly competitive category of Virology.

Advances in Agronomy

1st Edition
Volume 91
October 6, 2006
Donald L. Sparks
English
Hardback
9 7 8 0 1 2 0 0 0 8 0 9 4
eBook
9 7 8 0 0 8 0 4 6 8 9 1 4

Volume 91 of Advances in Agronomy contains four indespensable reviews and over 30 descriptive figures.

Edible Sea Urchins: Biology and Ecology

2nd Edition
Volume 38
October 5, 2006
John M. Lawrence
English
eBook
9 7 8 0 0 8 0 4 6 5 5 8 6

Sea urchins are a major component of the world ocean. They are important ecologically and often greatly affect marine communities. They have an excellent fossil record and consequently are of interest to paleontologists. Research has increased in recent years stimulated first by a recognition of their ecological importance and then because of their economic importance. Scientists around the world are actively investigating their potential for aquaculture. This book is designed to provide a broad understanding of the biology and ecology of sea urchins. Synthetic chapters consider biology of sea urchins as a whole to give a broad view. The topics of these chapters include reproduction, metabolism, endocrinology, larval ecology, growth, digestion, carotenoids, disease and nutrition. Subsequent chapters consider the ecology of individual species that are of major importance ecologically and economically. These include species from Japan, New Zealand, Australia, Europe, North America, South America and Africa.

Meat Products Handbook

1st Edition
September 29, 2006
G Feiner
English
Hardback
9 7 8 1 8 4 5 6 9 0 5 0 2
eBook
9 7 8 1 8 4 5 6 9 1 7 2 1

There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years’ experience in the industry, Meat products handbook is designed to meet that need. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality.The first part of the book reviews meat composition and its effect on quality together with the role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers. Part two reviews raw materials, additives, manufacturing processes and representative recipes from around the world for a range of particular meat products. It includes chapters on cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and non-fermented salami, cured air-dried products, burgers and patties, brawn and meat jelly, canned and marinated meat. The final part of the book discusses quality and safety issues, particularly meat microbiology.Meat products handbook is a standard reference for R&D, quality and production managers in meat processing.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health