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

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.

Modifying Lipids for Use in Food

1st Edition
September 28, 2006
F. D. Gunstone
English
eBook
9 7 8 1 8 4 5 6 9 1 6 8 4

Oils and fats have a major impact on the nutritional and sensory quality of many foods. Food manufacturers must often modify lipid components or ingredients in food to achieve the right balance of physical, chemical and nutritional properties. Modifying lipids for use in foods reviews the range of lipids available, techniques for their modification and how they can be used in food products.Part one reviews vegetable, animal, marine and microbial sources of lipids and their structure. The second part of the book discusses the range of techniques for modifying lipids such as hydrogenation, fractionation and interesterification. Finally, part three considers the wide range of applications of modified lipids in such areas as dairy and bakery products, confectionary and frying oils.With its distinguished editor and international range of contributors, Modifying lipids for use in foods is a standard reference for dairy and other manufacturers using modified lipids.

Naturally Occurring Bioactive Compounds

1st Edition
Volume 3
September 25, 2006
Mahendra Rai + 1 more
English
eBook
9 7 8 0 0 8 0 4 6 4 9 2 3

This timely book provides an overview of natural products/botanicals used for the management of insect-pest and diseases. It will help readers to update and widen their knowledge about natural products and their bio-activities against plant pathogens. The volume explores activity, chemistry, toxicity and geographic distribution of plants. Discussions concerning the methodology used for the detection of active principles, their mode of action and commercial prospects are of utmost importance and worthy of note.

Lawrie’s Meat Science

7th Edition
September 25, 2006
R. A. Lawrie + 1 more
English
eBook
9 7 8 1 8 4 5 6 9 1 6 1 5

Lawrie’s Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie’s meat science, written by Lawrie in collaboration with Ledward, provides a clear guide which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption.The seventh edition includes details of significant advances in meat science which have taken place in recent years, especially in areas of eating quality of meat and meat biochemistry.

Ecological Geography of the Sea

2nd Edition
September 22, 2006
Alan R. Longhurst
English
Paperback
9 7 8 0 1 2 4 5 5 5 2 1 1
eBook
9 7 8 0 0 8 0 4 6 5 5 7 9

This book presents an in-depth discussion of the biological and ecological geography of the oceans. It synthesizes locally restricted studies of the ocean to generate a global geography of the vast marine world.Based on patterns of algal ecology, the book divides the ocean into four primary compartments, which are then subdivided into secondary compartments.

Advances in Food and Nutrition Research

1st Edition
Volume 51
September 19, 2006
Steve Taylor
English
eBook
9 7 8 0 0 8 0 4 6 5 3 3 3

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas of food science and nutrition are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.

A Systematic Catalogue of Eight Scale Insect Families (Hemiptera: Coccoidea) of the World

1st Edition
September 13, 2006
Yair Ben-Dov
English
eBook
9 7 8 0 0 8 0 4 6 5 3 1 9

A Systematic Catalogue of Soft-Scale Insects is a synthesis and catalogue of all the information published on eight families of scale insects (Hemiptera: Coccoidea) worldwide from 1758 to the present. Data is provided on their correct scientific names, common names, synonyms, taxonomy, host plants, distribution, natural enemies, biology, and economic importance. This book will be a valuable compendium of biological and systematic information for zoologists, entomologists, crop protection specialists, quarantine officers, students studying entomology and related disciplines, and others who require information about scale insects for research and control projects.

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