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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.

  • Insect Ecology

    An Ecosystem Approach
    • 3rd Edition
    • Timothy D. Schowalter
    • English
    The third edition of Insect Ecology: An Ecosystem Approach provides a modern perspective of insect ecology that integrates two approaches traditionally used to study insect ecology: evolutionary and ecosystem. This integration substantially broadens the scope of insect ecology and contributes to prediction and resolution of the effects of current environmental changes, as these affect and are affected by insects. The third edition includes an updated and expanded synthesis of feedback and interactions between insects and their environment. This updated material and a new chapter on applications of insect ecology to social and environmental issues effectively demonstrates how evolutionary and ecosystem approaches complement each other, with the intent of stimulating further integration of these approaches in experiments that address insect roles in ecosystems. Effective management of ecosystem resources depends on evaluation of the complex, often complementary, effects of insects on ecosystem conditions, as well as insect responses to changing conditions.

  • The Chorleywood Bread Process

    • 1st Edition
    • Stanley P. Cauvain + 1 more
    • English
    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.

  • Food Spoilage Microorganisms

    • 1st Edition
    • Clive de W Blackburn
    • English
    The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties and the availability and effectiveness of different preventative measures. Food spoilage microorganisms focuses on the control of microbial spoilage and provides an understanding necessary to do this.The first part of this essential new book looks at tools, techniques and methods for the detection and analysis of microbial food spoilage with chapters focussing on analytical methods, predictive modelling and stability and shelf life assessment. The second part tackles the management of microbial food spoilage with particular reference to some of the major food groups where the types of spoilage, the causative microorganisms and methods for control are considered by product type. The following three parts are then dedicated to yeasts, moulds and bacteria in turn, and look in more detail at the major organisms of significance for food spoilage. In each chapter the taxonomy, spoilage characteristics, growth, survival and death characteristics, methods for detection and control options are discussed.Food spoilage microorganisms takes an applied approach to the subject and is an indispensable guide both for the microbiologist and the non-specialist, particularly those whose role involves microbial quality in food processing operations.

  • Improving Traceability in Food Processing and Distribution

    • 1st Edition
    • I Smith + 1 more
    • English
    In the light of recent legislation and a number of food safety incidents, traceability of food products back from the consumer to the very beginning of the supply chain has never been so important. This important book describes key components of traceability systems and how food manufacturers can manage them effectively.After an introductory chapter on the nature of traceability systems, the first part of the book reviews the role of traceability systems not only in ensuring food safety but in optimising business performance. Part two looks at ways of building traceability systems, with chapters on modelling, identifying and resolving bottlenecks in traceability systems, including process information and tracing analytical measurements. Part three reviews key traceability technologies such as DNA markers, electronic tagging of farm animals, ways of storing and transmitting traceability data and the range of data carrier technologies.Improvi... traceability in food processing and distribution is an important reference for QA staff in the food industry in meeting regulatory requirements and improving the safety and quality of food products.

  • Flavour in Food

    • 1st Edition
    • Andree Voilley + 1 more
    • English
    The first part of the book reviews the way flavour is detected and measured. The first two chapters discuss our understanding of how humans perceive and then process information about taste compounds. Chapter three reviews current practice in the sensory analysis of food flavour. Chapter four discusses choosing from the wide range of instrumental techniques which have been developed to identify aroma compounds. The final chapter in Part One discusses the complex issues in matching instrumental measurements with the results of sensory evaluation of foods.Part two reviews key research in the way flavour compounds are retained within foods and the factors determining the way they are released. There are chapters on flavour compound interactions with lipids, emulsions, protein and carbohydrate components in food. Other chapters review modelling aroma interactions in food matrices and mechanisms of flavour retention in and release from liquid food products. The final part reviews what we now know about how humans experience flavour release, together with some of the key factors influencing this process. There are chapters on the process of flavour release in the mouth, the way texture-aroma and odour-taste interactions influence this process, psychological factors and the development of flavour perception during infancy.Flavour in food seeks to distil key developments in flavour science and summarise their implications for the food industry. It is a valuable reference for R&D staff, those responsible for sensory evaluation of foods and product development, as well as academics and students involved in flavour science.

  • Scallops: Biology, Ecology and Aquaculture

    • 2nd Edition
    • Volume 40
    • Sandra E. Shumway + 1 more
    • English
    Scallops are among the better known shellfish and are widely distributed throughout the world. They are of great economic importance, support both commercial fisheries and mariculture efforts and occupy a unique niche in the marine environment. Contributions from world leaders in scallop research and culture cover all facets of scallop biology including anatomy, taxonomy, physiology, ecology, larval biology and neurobiology. Chapters are also devoted to diseases and parasites, genetics, population dynamics and the adductor muscle, with extensive reference lists provided for each chapter. Since the publication of the first edition of Scallops: Biology, Ecology and Aquaculture in 1991, commercial interest in scallops has grown globally and this is reflected in the seventeen extensive chapters covering both fisheries and aquaculture for all species of scallops in all countries where they are fished or cultured. The Second Edition is the only comprehensive treatise on the biology of scallops and is the definitive reference source for advanced undergraduate and graduate students, mariculturists, managers and researchers. It is a valuable reference for anyone interested in staying abreast of the latest advances in scallops.

  • Insect Ecology

    An Ecosystem Approach
    • 2nd Edition
    • Timothy D. Schowalter
    • English
    Dr. Timothy Schowalter has succeeded in creating a unique, updated treatment of insect ecology. This revised and expanded text looks at how insects adapt to environmental conditions while maintaining the ability to substantially alter their environment. It covers a range of topics- from individual insects that respond to local changes in the environment and affect resource distribution, to entire insect communities that have the capacity to modify ecosystem conditions.Insect Ecology, Second Edition, synthesizes the latest research in the field and has been produced in full color throughout. It is ideal for students in both entomology and ecology-focused programs.

  • Agriculture's Ethical Horizon

    • 1st Edition
    • Robert L Zimdahl
    • English
    What are the goals of agricultural science? What should the goals of agricultural science be? How do and how should the practitioners of agriculture address complex ethical questions? These questions are explored in this monumental book so that those in agriculture will begin an open dialoge on the ethics of agriculture. Discussion of foundational values, of why we practice agriculture as we do, should become a central, rather than peripheral, part of agricultural practice and education. If agricultural scientists do not venture forth to understand and shape the ethical base of the future, it will be imposed by others. Largely autobiographical, this book covers topics such as scientific truth and myth, what agricultural research should be done, an introduction to ethics, moral confidence in agriculture, the relevance of ethics to agriculture, sustainability, and biotechnology.

  • Advances in Botanical Research

    • 1st Edition
    • Volume 43
    • English
    Edited by J.A. Callow and supported by an international Editorial Board, Advances in Botanical Research publishes in-depth and up-to-date reviews on a wide range of topics in plant sciences. Currently in its 43rd volume, the series features a wide range of reviews by recognized experts on all aspects of plant genetics, biochemistry, cell biology, molecular biology, physiology and ecology. This eclectic volume features four reviews on cutting-edge topics of interest to post-graduates and researchers alike.

  • Improving the Fat Content of Foods

    • 1st Edition
    • C Williams + 1 more
    • English
    As health problems such as obesity, heart disease and diabetes increase in many developed and developing countries, the food industry has come under mounting pressure to improve the nutritional quality of its products. Particular attention has focused on the health problems associated with saturated fats in food and on the potential health benefits of increasing monounsaturated and polyunsaturated fat content. Summarising key research in this field, this important collection reviews both the influence of dietary fats on health and practical strategies for improving the fat content of food products.Part one reviews the evidence on the links between dietary fats and health. There are chapters on the links between saturated fatty acid intake, obesity, coronary heart disease, diabetes and cancer, as well as the health benefits of monounsaturated fats, polyunsaturated fatty acids (PUFAs) and conjugated linoleic acids (CLAs). Part two then discusses ways of reducing saturated fatty acids in food. It includes chapters on the role of lipids on food quality and ways of gaining consumer acceptance of low-fat foods, as well as chapters on improving fatty acid composition in dairy products and milk and the use of fat replacers. The final part of the book reviews ways of using polyunsaturated and other modified fatty acids in food products. It includes chapters on developing and using PUFAs as functional ingredients and ways of improving the sensory quality of products incorporating modified fats.With its distinguished editors and international team of contributors, Improving the fat content of foods is a standard reference for nutritionists and product developers in the food industry.

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