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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.

BooksJournals

    • Espresso Coffee

      • 2nd Edition
      • December 14, 2004
      • Andrea Illy + 2 more
      • English
      • Hardback
        9 7 8 0 1 2 3 7 0 3 7 1 2
      • eBook
        9 7 8 0 0 8 0 5 7 5 3 6 0
      Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers, the second edition of the successful Espresso Coffee will once again comprehensively cover the current status of the chemistry and technology of espresso coffee. It comprehensively covers topics such as agronomy, green coffee processing, roasting/grinding, packaging, percolating and decaffeination techniques. It provides a comprehensive resource for those interested in the fundamental notions of coffee quality; with a point of reference given in the form of a detailed bibliography to provide direction to the wider literature.

    • Advances in Virus Research

      • 1st Edition
      • Volume 63
      • November 24, 2004
      • English
      • eBook
        9 7 8 0 0 8 0 4 9 3 8 4 8
      The Advances in Virus Research series covers a diverse range of in-depth reviews providing a valuable overview of the current field of virology. This eclectic volume contains six reviews covering topics relating to plant viruses, evolution of viruses with hosts and cell recognition by viruses.

    • Advances in Agronomy

      • 1st Edition
      • Volume 82
      • February 6, 2004
      • English
      • Hardback
        9 7 8 0 1 2 0 0 0 7 8 0 6
      • eBook
        9 7 8 0 0 8 0 5 2 4 3 0 6
      Advances in Agronomy continues to be recognized as a leading reference and a first-rate source of the latest research in agronomy. Major reviews deal with the current topics of interest to agronomists, as well as crop and soil scientists. As always, the subjects covered are varied and exemplary of the myriad subject matter dealt with by this long-running serial. Editor Donald Sparks, former president of the Soil Science Society of America and current president of the International Union of Soil Science, is the S. Hallock du Pont Chair of Plant and Soil Sciences at The University of Delaware. Volume 82 contains eight state-of-the-art reviews on topics of interest in the plant and soil sciences. Three of the reviews present cutting-edge molecular scale techniques and approaches that directly impact food production, crop improvement, and environmental quality and sustainability.

    • Advances in Agronomy

      • 1st Edition
      • Volume 83
      • July 17, 2004
      • English
      • Paperback
        9 7 8 0 1 2 3 9 1 6 7 6 1
      • Hardback
        9 7 8 0 1 2 0 0 0 7 8 1 3
      • eBook
        9 7 8 0 0 8 0 5 2 4 3 5 1
      Advances in Agronomy continues to be recognized as a leading reference and a first-rate source of the latest research in agronomy. Major reviews deal with the current topics of interest to agronomists, as well as crop and soil scientists. As always, the subjects covered are varied and exemplary of the myriad subject matter dealt with by this long-running serial. Editor Donald Sparks, former president of the Soil Science Society of America and current president of the International Union of Soil Science, is the S. Hallock du Pont Chair of Plant and Soil Sciences at The University of Delaware. Volume 83 contains five excellent reviews that discuss topics critical to agricultural and environmental sustainability.

    • Advances in Agronomy

      • 1st Edition
      • Volume 84
      • July 10, 2004
      • English
      • eBook
        9 7 8 0 0 8 0 5 2 4 3 6 8
      Advances in Agronomy continues to be recognized as a leading reference and a first-rate source of the latest research in agronomy. Major reviews deal with the current topics of interest to agronomists, as well as crop and soil scientists. As always, the subjects covered are varied and exemplary of the myriad subject matter dealt with by this long-running serial. Editor Donald Sparks, former president of the Soil Science Society of America and current president of the International Union of Soil Science, is the S. Hallock du Pont Chair of Plant and Soil Sciences at The University of Delaware. Volume 84 contains six excellent reviews that discuss topics critical to agricultural and environmental sustainability.

    • Development of Pedotransfer Functions in Soil Hydrology

      • 1st Edition
      • Volume 30
      • November 23, 2004
      • Y. Pachepsky + 1 more
      • English
      • eBook
        9 7 8 0 0 8 0 5 3 0 3 6 9
      Environmental and agricultural modeling and assessment have a multitude of uses for soil parameters governing retention and transport of water and chemicals in soils. These parameters are notorious for the difficulties and high labor costs involved in measuring them. Good estimates instead of direct measurements may be accurate enough for many applications. Pedotransfer functions provide such estimates by utilizing available soil survey information to translate data we have into data we need. This book is the first book on the topic. It provides the unique compendium of pedotransfer functions, summarizes the vast international experience in this field, and shows how the value of soil data can be increased by using them in pedotransfer functions to predict soil hydrologic and related properties. The book is a rich source of information crucial for environmental research and applications.

    • Maintenance Fundamentals

      • 2nd Edition
      • July 26, 2004
      • R. Keith Mobley
      • English
      • Paperback
        9 7 8 0 1 2 3 9 9 6 3 9 8
      • Hardback
        9 7 8 0 7 5 0 6 7 7 9 8 1
      • eBook
        9 7 8 0 0 8 0 4 7 8 9 8 2
      No matter which industry a company is a part of, its profitability, like its products, is driven by the reliability and performance of its plant(s). The fundamentals for maintenance found in this volume are applicable to a multitude of industries: power, process, materials, manufacturing, transportation, communication, and many others. This book shows the engineer how to select, install, maintain, and troubleshoot critical plant machinery, equipment, and systems. NEW to this edition: New material includes a chapter on inspections, providing practical guidelines for effective visual inspections, the key to effective preventive maintenance. Also included in the revision will be multiple chapters on equipment, such as pumps, compressors, and fans.

    • Understanding and Measuring the Shelf-Life of Food

      • 1st Edition
      • May 10, 2004
      • R. Steele
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 7 3 2 7
      • eBook
        9 7 8 1 8 5 5 7 3 9 0 2 4
      The shelf-life of a product is critical in determining both its quality and profitability. This important collection reviews the key factors in determining shelf-life and how it can be measured.Part one examines the factors affecting shelf-life and spoilage, including individual chapters on the major types of food spoilage, the role of moisture and temperature, spoilage yeasts, the Maillard reaction and the factors underlying lipid oxidation. Part two addresses the best ways of measuring the shelf-life of foods, with chapters on modelling food spoilage, measuring and modelling glass transition, detecting spoilage yeasts, measuring lipid oxidation, the design and validation of shelf-life tests and the use of accelerated shelf-life tests.Understanding and measuring the shelf-life of food is an important reference for all those concerned with extending the shelf-life of food.

    • Proteins in Food Processing

      • 1st Edition
      • April 22, 2004
      • Rickey Y. Yada
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 7 2 3 5
      • eBook
        9 7 8 1 8 5 5 7 3 8 3 7 9
      Proteins are essential dietary components and have a significant effect on food quality. Edited by a leading expert in the field and with a distinguished international team of contributors Proteins in food processing reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products.After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins and proteins from oil-producing plants, cereals and seaweed. Part two illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modelling protein behaviour, extracting and purifying proteins and reducing their allergenicity. A final group of chapters are devoted to the functional value of proteins and how they are used as additives in foods.Proteins in food processing is a comprehensive and authoritative reference for the food processing industry.

    • Poultry Meat Processing and Quality

      • 1st Edition
      • June 1, 2004
      • G Mead
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 7 2 7 3
      • eBook
        9 7 8 1 8 5 5 7 3 9 0 3 1
      Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essential that poultry meat quality and safety are maintained during production and processing. This important collection provides an authoritative review of the key issues affecting poultry meat quality in production and processing.The book begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Chapters 5 and 6 look at primary and secondary processing and Chapters 7, 8 and 9 discuss packaging, refrigeration and other preservation techniques. There are also chapters on microbial hazards and chemical residues in poultry. Quality management issues are reviewed in the final group of chapters, including shelf-life and spoilage, measuring quality parameters and ways of maintaining safety and maximising quality.Poultry meat processing and quality is an essential reference book for technical managers in the Poultry Industry and anyone engaged in teaching or research on poultry meat production.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science