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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.

  • Concepts and Applications in Environmental Geochemistry

    • 1st Edition
    • Volume 5
    • Dibyendu Sarkar + 2 more
    • English
    This volume is for environmental researchers and government policy makers who are required to monitor environmental quality for their environmental investigators and remediation plans. It uses concepts and applications to aid in the exchange of scientific information across all the environmental science disciplines ranging from geochemistry to hydrogeology and ecology to biotechnology. Focusing on issues such as metals, organics and nutrient contamination of water and soils, and interactions between soil-water-plants-ch... the book synthesizes the latest findings in this rapidly-developing, multi-disciplinary field. Cutting-edge environmental analytical methods are also presented, making this a must-have for professionals tasked with monitoring environmental quality. These concepts and applications help in decision making and problem solving in a single resource.

  • Handbook of Organic Food Safety and Quality

    • 1st Edition
    • J Cooper + 2 more
    • English
    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.

  • Fish Physiology: Primitive Fishes

    • 1st Edition
    • Volume 26
    • English
    Primitive fishes are a relatively untapped resource in the scientific search for insights into the evolution of physiological systems in fishes and higher vertebrates. Volume 26 in the Fish Physiology series presents what is known about the physiology of these fish in comparison with the two fish groups that dominate today, the modern elasmobranchs and the teleosts. Chapters include reviews on what is known about cardiovascular, nervous and ventilatory systems, gas exchange, ion and nitrogenous waste regulation, muscles and locomotion, endocrine systems, and reproduction. Editors provide a thorough understanding of how these systems have evolved through piscine and vertebrate evolutionary history. Primitive Fishes includes ground-breaking information in the field, including highlighs of the most unusual characteristics amongst the various species, which might have allowed these fishes to persist virtually unchanged through evolutionary time. This volume is essential for all comparative physiologists, fish biologists, and paleontologists.

  • Forest Ecosystems

    Analysis at Multiple Scales
    • 3rd Edition
    • Richard H. Waring + 1 more
    • English
    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.

  • Consumer-Led Food Product Development

    • 1st Edition
    • Hal MacFie
    • English
    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.

  • Cheese Problems Solved

    • 1st Edition
    • P L H McSweeney
    • English
    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.

  • Potato Biology and Biotechnology

    Advances and Perspectives
    • 1st Edition
    • Dick Vreugdenhil + 6 more
    • English
    In the past 15-20 years major discoveries have been concluded on potato biology and biotechnology. Important new tools have been developed in the area of molecular genetics, and our understanding of potato physiology has been revolutionized due to amenability of the potato to genetic transformation. This technology has impacted our understanding of the molecular basis of plant-pathogen interaction and has also opened new opportunities for the use of the potato in a variety of non-food biotechnological purposes. This book covers the potato world market as it expands further into the new millennium. Authors stress the overriding need for stable yields to eliminate human hunger and poverty, while considering solutions to enhance global production and distribution. It comprehensively describes genetics and genetic resources, plant growth and development, response to the environment, tuber quality, pests and diseases, biotechnology and crop management. Potato Biology is the most valuable reference available for all professionals involved in the potato industry, plant biologists and agronomists.

  • Compost Science and Technology

    • 1st Edition
    • Volume 8
    • L.F. Diaz + 2 more
    • English
    Composting is a widely used biological process for the management of some wastes produced in communities and agricultural activities, which have experienced substantial growth during the last few years. Because this and the knowledge of composting has increased, the number of composting facilities has increased tremendously, especially in some European countries. Interest has also increased in several countries in other regions of the world. Compost Science and Technology attempts to summarize some of the most important work conducted during the last few years under one cover. The contributions to the publication are made by some of the most qualified professionals in the world and present the information in a clear and objective manner. The readers will find the information very useful and will be helpful in the design of new facilities and organic recycling programs. The manager or interested member of the community does not have to have a rigorous training in science or technology.

  • Modifying Flavour in Food

    • 1st Edition
    • A. J. Taylor + 1 more
    • English
    Ingredients and technologies which improve the flavour of food have always played a major role in food formulation. With increasing consumer demand for diet products, ready meals and natural ingredients, there is considerable pressure on food manufacturers to adapt ingredients in order to produce nutritious food. This important book provides professionals within the food industry with a comprehensive review of recent developments and research.The book begins with a comprehensive introduction followed by chapters on flavouring substances and the extraction of flavourings from natural sources. Chapters discuss technologies which improve flavour such as white biotechnology, the development of yeast flavour enhancers and the formulation of flavoursome low fat food. Further chapters cover techniques for flavour modification such as the controlled release of flavours, developments in sweeteners and masking agents for foods. The book concludes with chapters on the applications of new ingredients such as bitter blockers and masking agents.Modifying flavour in food provides a unique reference for manufacturers and scientists concerned with flavour modification.

  • Advances in Botanical Research

    Rapeseed Breeding
    • 1st Edition
    • Volume 45
    • Surinder Kumar Gupta
    • English
    Rapeseed is an important oilseed crop belonging to Crucifereae family and grown in subtropical to temperate climate. Recent discoveries have caused the scientific community to respond positively by directing a greater amount of research towards increasing production and improving the quality of rapeseed oil. Today, the annual worldwide production is approximately 7.5 million tons on 4 million acres. Canola ranks 5th in the production of world's oilseed crops following soybean, sunflower, groundnut and cottonseed. Rapeseed Breeding fully explains the miraculous discoveries about the genetic material which have contributed to the growth of this important crop. With contributions from world-renowned researchers from North America, Europe, Asia, and Australia, this book provides the first scientific reference for scientists interested in the further exploitation of this important crop.

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