Skip to main content
Elsevier
View Cart

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

    • Emerging Foodborne Pathogens

      • 1st Edition
      • May 30, 2006
      • Y Motarjemi + 1 more
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 9 6 3 5
      • eBook
        9 7 8 1 8 4 5 6 9 1 3 9 4
      Developments such as the increasing globalisation of the food industry, new technologies and products, and changes in the susceptibility of populations to disease, have all highlighted the problem of emerging pathogens. Pathogens may be defined as emerging in a number of ways. They can be newly-discovered, linked for the first time to disease in humans or to a particular food. A pathogen may also be defined as emerging when significant new strains emerge from an existing pathogen, or if the incidence of a pathogen increases dramatically. This important book discusses some of the major emerging pathogens and how they can be identified, tracked and controlled so that they do not pose a risk to consumers.After an introductory chapter, Emerging foodborne pathogens is split into two parts. The first part deals with how pathogens evolve, surveillance methods in the USA and Europe, risk assessment techniques and the use of food safety objectives. The second part of the book looks at individual pathogens, their characteristics, methods of detection and methods of control. These include: Arcobacter; Campylobacter; Trematodes and helminths; emerging strains of E. coli; Hepatitis viruses; Prion diseases; Vibrios; Yersinia; Listeria; Helicobacter pylori; Enterobacteriaceae; Campylobacter; Mycobacterium paratuberculosis; and enterocci.Emerging foodborne pathogens is a standard reference for microbiologists and QA staff in the food industry, and food safety scientists working in governments and the research community.

    • Flavour Science

      • 1st Edition
      • Volume 43
      • May 10, 2006
      • Wender L.P. Bredie + 1 more
      • English
      • Hardback
        9 7 8 0 4 4 4 5 2 7 4 2 4
      • Paperback
        9 7 8 0 4 4 4 5 5 8 9 3 0
      • eBook
        9 7 8 0 0 8 0 4 6 2 2 1 9
      The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide.

    • The Chorleywood Bread Process

      • 1st Edition
      • March 24, 2006
      • Stanley P. Cauvain + 1 more
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 9 6 2 8
      • eBook
        9 7 8 1 8 4 5 6 9 1 4 3 1
      The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process and equipment design which have had a profound impact on baking processes and the structure of the industry. Written by two of the world’s leading experts on the process, this important book explains its underlying principles and ways of maximising its potential in producing a wide range of baked products.After a brief review of the basic principles of bread making, the book outlines the development and fundamental characteristics of the Chorleywood Bread Process. The following group of chapters review the key steps in the process, beginning with ingredient quality and quantities. Other chapters consider dough mixing and processing. Building on this foundation, the authors then review common quality defects and how they can be prevented or resolved. The book then considers how knowledge-based software systems can help to manage the process. The concluding chapters review the range of bakery products that can be produced using the process, how it can best be applied in different kinds of bakery and likely future developments.The Chorleywood Bread Process is a standard work for all bakers around the world wishing to maximise the potential of the process, and for scientists, technologists and students wanting a better understanding of the process and its place in commercial bread making.

    • Modifying Lipids for Use in Food

      • 1st Edition
      • September 28, 2006
      • F. D. Gunstone
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 9 7 1 0
      • 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.

    • The Dissection of Vertebrates

      • 2nd Edition
      • August 3, 2006
      • Gerardo De Iuliis + 1 more
      • English
      • Paperback
        9 7 8 0 1 2 3 7 5 0 6 0 0
      • eBook
        9 7 8 0 1 2 3 7 8 5 9 3 0
      The Dissection of Vertebrates, Second Edition, provides students with a manual that combines pedalogical effective text with high-quality, accurate, and attractive visual references. Using a systemic approach within a systematic framework for each vertebrate, this book covers several animals commonly used in providing an anatomical transition sequence. Seven animals are covered: lamprey, shark, perch, mudpuppy, frog, pigeon, and cat. This updated version include a revised systemic section of the introductory chapter; corrections to several parts of the existing text and images; new comparative skull sections included as part of the existing vertebrates; and a companion site with image bank. This text is designed for 2nd or 3rd year university level comparative vertebrate anatomy courses. Such courses are usually two-semester courses, and may either be a required course or an elective. It is typically a required course for Biology and Zoology majors, as well as for some Forensics and Criminology programs, and offered as an elective for many other non-zoology science majors.

    • Managing Allergens in Food

      • 1st Edition
      • November 30, 2006
      • Clare Mills + 2 more
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 0 2 8 1
      • eBook
        9 7 8 1 8 4 5 6 9 2 2 7 8
      Controlling allergens in food is a matter of increasing importance for the food industry, especially in light of recent legislation. Effective handling of allergens depends on identifying allergenic ingredients, creating separate production lines for allergen-free products, and effective labelling to inform consumers about which products are safe to eat. Recent attention has also focused on novel methods to manage allergens in food, for example by reducing allergenicity through the prudent selection of raw food materials and improved processing techniques. This important collection provides a clear introduction to food allergens and allergy and offers a comprehensive review of current research contributing to safer food production with regard to allergens.Part one discusses the diagnosis of offending foods and how allergens can affect the quality of life. Expanding on these fundamentals, part two reviews the effect of different methods of food processing on allergens and novel technologies which can reduce the potency of allergens or remove them altogether from foods. The final part of the book covers the key area of risk assessment and allergen management to achieve more uniform standards within the industry. Practical strategies to improve consumer acceptance of GM foods are also discussed.With its distinguished editors and array of international contributors, Managing allergens in food is an essential reference for producers, manufacturers, retailers and all those wishing to improve safety in the food industry.

    • Digital Soil Mapping

      • 1st Edition
      • Volume 31
      • December 4, 2006
      • English
      • Hardback
        9 7 8 0 4 4 4 5 2 9 5 8 9
      • eBook
        9 7 8 0 0 8 0 4 6 8 0 7 5
      The book compiles the main ideas and methodologies that have been proposed and tested within these last fifteen years in the field of Digital Soil Mapping (DSM). Begining with current experiences of soil information system developments in various regions of the world, this volume presents states of the art of different topics covered by DSM: Conception and handling of soil databases, sampling methods, new soil spatial covariates, Quantitative spatial modelling, Quality assessment and representation of DSM outputs. This book provides a solid support to students, researchers and engineers interested in modernising soil survey approaches with numerical techniques. It is also of great interest for potential soil data users.

    • Handbook of Herbs and Spices

      • 1st Edition
      • August 25, 2006
      • K. V. Peter
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 0 1 7 5
      • eBook
        9 7 8 1 8 4 5 6 9 1 7 1 4
      Woodhead Publishing in Food Science, Technology and Nutrition‘… a good reference book for food processors and packers of herbs and spices.’Food Technology (of Volume 1)‘… a standard reference for manufacturers who use herbs and spices in their products.’Food Trade Review (of Volume 2)The final volume of this three-volume sequence completes the coverage of the main herbs and spices used in food processing. The first part of the book reviews ways of improving the safety of herbs and spices. There are chapters on detecting and controlling mycotoxin contamination, controlling pesticide and other residues, the use of irradiation and other techniques to decontaminate herbs and spices, packaging and storage, QA and HACCP systems. Part two reviews the potential health benefits of herbs and spices with chapters discussing their role in preventing chronic diseases such as cancer and cardiovascular disease and promoting gut health. The final part of the book comprises chapters on twenty individual herbs and spices, covering such topics as chemical composition, cultivation and quality issues, processing, functional benefits and uses in food. Herbs and spices reviewed range from asafoetida, capers and carambola to perilla, potato onion and spearmint.The final volume will consolidate the reputation of this three-volume series, providing a standard reference for R&D and QA staff using herbs and spices in their food products.

    • Optimising Sweet Taste in Foods

      • 1st Edition
      • July 17, 2006
      • W J Spillane
      • English
      • eBook
        9 7 8 1 8 4 5 6 9 1 6 4 6
      A sweet taste is often a critical component in a consumer’s sensory evaluation of a food product. This important book summarises key research on what determines consumer perceptions of sweet taste, the range of sweet-tasting compounds and the ways their use in foods can be optimised.The first part of the book reviews factors affecting sweet taste perception. It includes chapters on how taste cells respond to sweet taste compounds, genetic differences in sweet taste perception, the influence of taste-odour and taste-ingredient interactions and ways of measuring consumer perceptions of sweet taste. Part two discusses the main types of sweet-tasting compounds: sucrose, polyols, low-calorie and reduced-calorie sweeteners. The final part of the book looks at ways of improving the use of sweet-tasting compounds, including the range of strategies for developing new natural sweeteners, improving sweetener taste, optimising synergies in sweetener blends and improving the use of bulk sweeteners.With its distinguished editor and international team of contributors, Optimising sweet taste in foods is a standard reference for the food industry in improving low-fat and other foods.

    • 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