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

    • Advances in Agronomy

      • 1st Edition
      • Volume 88
      • October 25, 2005
      • English
      • Hardback
        9 7 8 0 1 2 0 0 0 7 8 6 8
      • Paperback
        9 7 8 0 1 2 4 1 1 2 9 2 6
      • eBook
        9 7 8 0 0 8 0 9 1 5 4 0 1
      Volume 88 of Advances in Agronomy contains eight timely reviews on topics dealing with biodiversity, carbon sequestration, crop improvement, nitrogen dynamics, and the discipline of soil science. Discussions include but are not limited to: Agriculture, soil biodiversity, climate change and agricultural diversity; ways to improve soil aeration, oxygation and plant processes, and oxygation scenarios; and pre-sowing seed treatment as a means for improving germination, plant growth and crop yield. Advances in Agronomy continues to be recognized as a leading reference and a first-rate source for the latest research in agronomy. As always, the subjects covered are varied and exemplary of the myraid of subject matter dealt with by this long-running serial.

    • Elsevier's Dictionary of Herpetological and Related Terminology

      • 1st Edition
      • January 19, 2005
      • D.C. Wareham
      • English
      • Paperback
        9 7 8 0 4 4 4 5 4 7 5 9 0
      • Hardback
        9 7 8 0 4 4 4 5 1 8 6 3 7
      • eBook
        9 7 8 0 0 8 0 4 6 0 1 7 8
      The dictionary is a compilation of clear, concise and informative definitions of the characteristic vocabulary commonly encountered and used by herpetologists when discussing, reading, or writing about reptiles and amphibians. It is intended for all those who have an interest in these animals, from the amateur hobbyist who may find himself faced with what can be a rather intimidating scientific term or technical expression, to the trained zoologist who may sometimes have doubts over the exact meaning of a particular term. It will, it is hoped, not only be a useful source of reference to all who are either actively or passively involved in some aspects of herpetology whether they be keepers, curators, breeders, researchers, teachers or students, but an interesting read as well.

    • Restocking and Stock Enhancement of Marine Invertebrate Fisheries

      • 1st Edition
      • Volume 49
      • December 7, 2005
      • English
      • Hardback
        9 7 8 0 1 2 0 2 6 1 4 9 9
      • eBook
        9 7 8 0 0 8 0 9 1 5 9 1 3
      Many of the world’s fisheries are in trouble - they no longer yield the catches, and potential profits, they once did. The habitats that support fisheries have been damaged by pollution and other irresponsible use of coastal land. Destructive fishing methods like trawling and blast fishing have also changed fish habitats resulting in support of fewer fish. The authors of Restocking and Stock Enhancement of Marine Invertebrate Fisheries draw on more than 1000 scientific papers covering 11 groups/species of marine invertebrates. From this large literature, they distill 20 lessons for assessing and guiding the use of restocking and stock enhancement in the management of invertebrate fisheries.

    • Sittig's Handbook of Pesticides and Agricultural Chemicals

      • 1st Edition
      • May 24, 2005
      • Stanley A. Greene
      • English
      • eBook
        9 7 8 0 8 1 5 5 1 9 0 3 4
      • eBook
        9 7 8 0 0 8 0 9 4 7 1 8 1
      Sittig's Handbook of Pesticides and Agricultural Chemicals is specifically designed for use by those engaged in the agricultural and food processing industries, both vital to our nation's health and economy. People in every phase of food production, from the farm to the fork, will find a wealth of material here. It will also be of interest to professionals in the pharmaceutical, cosmetics, and personal care industries who use agricultural products as ingredients. It provides crop, chemical, regulatory, health and safety information on nearly 800 pesticides, fertilizers, and other agricultural chemicals. These chemicals are organized withg unique identifiers so that all who may have contact with or interest in them can find critical information quickly.

    • Using Cereal Science and Technology for the Benefit of Consumers

      • 1st Edition
      • January 10, 2005
      • Stanley P. Cauvain + 2 more
      • English
      • Paperback
        9 7 8 1 8 4 5 6 9 4 7 9 1
      • eBook
        9 7 8 1 8 4 5 6 9 0 6 3 2
      The Proceedings of the 12th International Cereal and Bread Congress provide a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology with contributions from leading cereals institutes and individuals from around the world. They bring together all elements of the ‘grain chain’ from breeding of new wheat varieties through the milling processes and on to the conversion of flour into baked products ready for the consumer at large. Evaluating and predicting wheat flour properties require new equipment and new techniques and these are covered in depth. Cereals other than wheat are given due consideration.The versatility of wheat flour and its conversion into food is reviewed across a whole spectrum of products. There is a strong emphasis on the use of wheat flour for bread making but with consideration of applications in the manufacture of cakes, cookies, pastries, extruded foods, pasta and noodles. The development process and the benefits to consumers are also addressed.The Editors and the Organising Committee have assembled a collection of high-quality papers which provide a showpiece for the latest developments in cereal science and technology.

    • Food Safety Control in the Poultry Industry

      • 1st Edition
      • August 8, 2005
      • G.C. Mead
      • English
      • eBook
        9 7 8 1 8 4 5 6 9 0 2 3 6
      The safety of poultry meat and eggs continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Food safety control in the poultry industry summarises this research and its implications for all those involved in supplying and marketing poultry products.The book begins by analysing the main hazards affecting poultry meat and eggs, both biological and chemical. It then discusses methods for controlling these hazards at different stages, from the farm through slaughter and carcass processing operations to consumer handling of poultry products. Further chapters review established and emerging techniques for decontaminating eggs or processed carcasses, from physical methods to the use of bacteriophage and bacteriocins.With its distinguished editor and international team of contributors, Food safety control in the poultry industry is a standard reference for both academics and food companies.

    • Handbook of Hygiene Control in the Food Industry

      • 1st Edition
      • October 30, 2005
      • John Holah + 2 more
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 9 5 7 4
      • eBook
        9 7 8 1 8 4 5 6 9 0 5 3 3
      Developments such as the demand for minimally-processed foods have placed a renewed emphasis on good hygienic practices in the food industry. As a result there has been a wealth of new research in this area. Complementing Woodhead’s best-selling Hygiene in the food industry, which reviews current best practice in hygienic design and operation, Handbook of hygiene control in the food industry provides a comprehensive summary of the key trends and issues in food hygiene research. Developments go fast: results of the R&D meanwhile have been applied or are being implemented as this book goes to print.Part one reviews research on the range of contamination risks faced by food processors. Building on this foundation, Part two discusses current trends in the design both of buildings and types of food processing equipment, from heating and packaging equipment to valves, pipes and sensors. Key issues in effective hygiene management are then covered in part three, from risk analysis, good manufacturing practice and standard operating procedures (SOPs) to improving cleaning and decontamination techniques. The final part of the book reviews developments in ways of monitoring the effectiveness of hygiene operations, from testing surface cleanability to sampling techniques and hygiene auditing.Like Hygiene in the food industry, this book is a standard reference for the food industry in ensuring the highest standards of hygiene in food production.

    • Environmental Toxicology

      • 1st Edition
      • Volume 6
      • February 19, 2005
      • T.W. Moon + 1 more
      • English
      • Hardback
        9 7 8 0 4 4 4 5 1 8 3 3 0
      • Paperback
        9 7 8 0 4 4 4 5 5 0 4 7 7
      • eBook
        9 7 8 0 0 8 0 4 5 8 7 3 1
      This sixth volume in this established series deals with the biochemical responses of fish to different environmental/ecolog... factors. Environmental Toxicology captures vital issues affecting the responses of fish to the chemical surroundings of their environment. Chapters included in this volume identify the systems found in fish to deal with xenobiotics, hormonal interactions initiated in the presence of these chemicals, the unique mechanisms used by fish to adjust to the present chemicals, and the new and evolving mixtures of chemicals in their environment. Also included, is a crucial review of the new methods being applied in fish systems to understand the effects of xenobiotics to fish fitness - a key theme in environmental health and critical to the future of fish populations.

    • Food, Diet and Obesity

      • 1st Edition
      • October 14, 2005
      • D Mela
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 9 5 8 1
      • eBook
        9 7 8 1 8 4 5 6 9 0 5 4 0
      The global obesity epidemic is arguably the most serious health issue facing the food industry today. Food manufacturers are under increasing pressure over both the degree to which they are seen as contributing to the problem, and the role they should play in solving it. Drawing on the expertise of many of the world’s leading experts in this area, Food, diet and obesity summarises the key research on the links between obesity and diet. Topics discussed include trends in obesity, the evidence behind popular diets and meal replacers, the effectiveness of fat and sugar replacers in food, emerging issues such as the value of the glycemic index, protein content and calcium in weight control, and potential functional food targets and ingredients for weight control.After an introductory chapter on global trends in obesity, part one looks at the range of contributing factors to obesity, from nutrient-gene interactions, energy metabolism and physical activity to sensory responses to food, portion size and the psychology of overeating. Part two looks at macronutrients and their role in weight gain or loss, with chapters on topics such as energy density, dietary fat, carbohydrates, protein and dietary fibre. The final part of the book discusses issues in developing effective strategies for weight control, from gaining consumer acceptance of weight-control food products, through functional food ingredients, to community-based public health approaches in preventing obesity.With its distinguished editor and contributors, Food, diet and obesity is a standard work for health professionals, nutritionists and R&D staff throughout the food industry, as well as all those concerned with understanding and reducing obesity.

    • Understanding Pathogen Behaviour

      • 1st Edition
      • July 30, 2005
      • M. Griffiths
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 9 5 3 6
      • eBook
        9 7 8 1 8 4 5 6 9 0 2 2 9
      Pathogens respond dynamically to their environment. Understanding their behaviour is critical both because of evidence of increased resistance to established sanitation and preservation techniques, and because of the increased use of minimal processing technologies which are more vulnerable to the development of resistance. Understanding pathogen behaviour summarises the wealth of recent research and its implications for the food industry.After two introductory chapters on ways of analysing and modelling pathogens, Part one summarises current research on what determines pathogenicity, stress response, adaptation and resistance. Part two reviews the behaviour of particular pathogens, reviewing virulence, stress response and resistance mechanisms in such pathogens as Salmonella, E.coli and Campylobacter. The final part of the book assesses how pathogens react and adapt to particular stresses from heat treatment and the effects of low temperature to the use of disinfectants and sanitisers.With its distinguished editor and international team of contributors, Understanding pathogen behaviour is a standard reference for the food industry in ensuring food safety.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science