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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

    • Functional Foods, Cardiovascular Disease and Diabetes

      • 1st Edition
      • August 26, 2004
      • A Arnoldi
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 7 3 5 8
      • eBook
        9 7 8 1 8 5 5 7 3 9 4 9 9
      Cardiovascular disease and Type II diabetes are a growing problem for the developed world, putting an ever greater strain on healthcare systems. Edited by a leading authority, this important collection reviews the role of functional foods in helping to prevent these chronic diseases.Two introductory chapters provide a context for the rest of the book by assessing the potential of functional foods to prevent disease and the key issues concerning health claims. Part one examines the importance of diet in the prevention of cardiovascular disease and diabetes, with chapters on fat soluble nutrients, antioxidants and iron intake. Part two focuses on the role of phytochemicals in preventing cardiovascular disease, including chapters on isoflavones and plant sterols. Part three addresses the control of dietary fat, including the use of polyunsaturated fatty acids and fat replacers. The final part of the book reviews the use of starch and other functional ingredients in controlling cardiovascular disease, with individual chapters on cereal beta-glucans, grain legumes and food fermentation by lactic acid bacteria.Functional foods, cardiovascular disease and diabetes is a standard reference for all those concerned with the role of functional foods in the prevention and control of cardiovascular disease and diabetes.

    • Functional Foods, Ageing and Degenerative Disease

      • 1st Edition
      • June 9, 2004
      • C Remacle + 1 more
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 7 2 5 9
      • eBook
        9 7 8 1 8 5 5 7 3 9 0 1 7
      Degenerative diseases linked to ageing populations are a growing problem for the developed world. Edited by two authorities, this important collection reviews the role of functional foods in helping to prevent a number of such degenerative conditions, from osteoporosis and obesity to immune system disorders and cancer.The book begins with a number of introductory chapters which discuss the regulation of functional foods in the EU, the role of diet generally in preventing degenerative disease. Part one then examines bone and oral health with chapters on the use of diet to control osteoporosis, the use of functional ingredients to improve bone strength, and ways of maintaining dental health. Part two discusses how obesity can be controlled, whilst part three looks at gut health and maintaining the immune function using functional ingredients such as probiotics and prebiotics. The final part of the book reviews research on functional foods and cancer with chapters on synbiotics, anti-angiogenic functional foods, glucosinolates, dietary fibre and phytoestrogens.Funct... foods, ageing and degenerative disease is a standard reference for all those concerned with the role of functional foods in the prevention and control of degenerative disease.

    • Biology and Culture of Channel Catfish

      • 1st Edition
      • Volume 34
      • September 30, 2004
      • C.S. Tucker + 1 more
      • English
      • Hardback
        9 7 8 0 4 4 4 5 0 5 7 6 7
      • eBook
        9 7 8 0 0 8 0 4 7 2 2 0 1
      The history of channel catfish farming in the United States serves as a model for the development of pond-based aquaculture industries worldwide. Channel catfish farming is the largest and economically most important aquaculture industry in the United States. In 2003, over 300,000 metric tons (662 million pounds) of channel catfish were processed, representing about half the total United States aquaculture production. Demand for farm-raised catfish is strong, with record processing years in 2002 and 2003. In 22 chapters written by active scientists in the field, Biology and Culture of Channel Catfish comprehensively synthesizes over 30 years of research on this American icon. Throughout the book, fundamental biological aspects of channel catfish are linked to practical culture techniques.Topics include:• Latest information on reproductive physiology, genetics, and breeding• Comprehensive treatment of catfish nutrition, feeds, and feeding practices• Water quality management and pond dynamics• In-depth review of immunology in channel catfish• Practical information on diseases and health management• Techniques for commercial culture, including innovative techniques such as raceways, recirculating systems, and partitioned aquaculture systems• Catfish economics and marketing• Exploration of environmental concerns, including recommended Best Management Practices

    • Vital Soil

      • 1st Edition
      • Volume 29
      • November 3, 2004
      • P. Doelman + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 4 5 4 5 7 5 6
      • Hardback
        9 7 8 0 4 4 4 5 1 7 7 2 2
      • eBook
        9 7 8 0 0 8 0 4 7 4 7 8 6
      Healthy soil, with active soil life, deters long-term soil degradation and ensures that geo-physical processes are undisturbed. Is the vitality of soil under threat due to human civilization? Or is it due to contamination, intensification, and deforestation? Vital Soil aims to look at the effects society is having on soil and contains contributions from recognized experts in soil science.

    • Emerging Technologies for Food Processing

      • 1st Edition
      • January 23, 2004
      • Da-Wen Sun
      • English
      • Paperback
        9 7 8 1 4 9 3 3 0 2 0 3 1
      • Hardback
        9 7 8 0 1 2 6 7 6 7 5 7 5
      • eBook
        9 7 8 0 0 8 0 4 5 5 6 4 8
      Emerging Technologies for Food Processing presents a comprehensive review of innovations in food processing, stresses topics vital to the food industry today, and pinpoints the trends in future research and development. This volume contains 27 chapters and is divided into six parts covering topics such as the latest advances in non-thermal processing, alternative technologies and strategies for thermal processing, the latest developments in food refrigeration, and current topics in minimal processing of vegetables, fruits, juices and cook-chill ready meals and modified atmosphere packaging for minimally processed foods.

    • Starch in Food

      • 1st Edition
      • August 1, 2004
      • A-C Eliasson
      • English
      • Paperback
        9 7 8 1 8 5 5 7 3 7 3 1 0
      • eBook
        9 7 8 1 8 5 5 7 3 9 0 9 3
      Starch is both a major component of plant foods and an important ingredient for the food industry. Starch in food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food.Part one illustrates how plant starch can be analysed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part two examines the sources of starch, from wheat and potato to rice, corn and tropical supplies. The third part of the book looks at starch as an ingredient and how it is used in the food industry. There are chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation. Part four covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analysing starch digestion.Starch in food is a standard reference book for those working in the food industry.

    • Analytical Methods for Food Additives

      • 1st Edition
      • January 15, 2004
      • R Wood + 3 more
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 7 2 2 8
      • eBook
        9 7 8 1 8 5 5 7 3 7 7 2 3
      The accurate measurement of additives in food is essential in meeting both regulatory requirements and the need of consumers for accurate information about the products they eat. Whilst there are established methods of analysis for many additives, others lack agreed or complete methods because of the complexity of the additive or the food matrix to which such additives are commonly added.Analytical methods for food additives addresses this important problem for 26 major additives. In each case, the authors review current research to establish the best available methods and how they should be used. The book covers a wide range of additives, from azorubine and adipic acid to sunset yellow and saccharin. Each chapter reviews the range of current analytical methods, sets out their performance characteristics, procedures and parameters, and provides recommendations on best practice and future research.Analytical methods for food additives is a standard work for the food industry in ensuring the accurate measurement of additives in foods.

    • Improving the thermal Processing of Foods

      • 1st Edition
      • July 16, 2004
      • P Richardson
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 7 3 0 3
      • eBook
        9 7 8 1 8 5 5 7 3 9 0 7 9
      The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality. Improving the thermal processing of foods summarises key research both on improving particular thermal processing techniques and measuring their effectiveness.Part one examines how best to optimise thermal processes, with chapters addressing safety and quality, efficiency and productivity and the application of computational fluid dynamics. Part two focuses on developments in technologies for sterilisation and pasteurisation with chapters on modelling retort temperature control and developments in packaging, sous-vide and cook-chill processing. There are chapters covering continuous heat processing, including developments in tubular heat exchangers, aseptic processing and ohmic and air impingement heating. The fourth part considers the validation of thermal processes, modelling heat penetration curves, using data loggers and time-temperature integrators and other new measuring techniques. The final group of chapters detail methods of analysing microbial inactivation in thermal processing and identifying and dealing with heat-resistant bacteria.Improving the thermal processing of foods is a standard reference book for those working in the food processing industry.

    • Handbook of Herbs and Spices

      • 1st Edition
      • March 23, 2004
      • K. V. Peter
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 7 2 1 1
      • eBook
        9 7 8 1 8 5 5 7 3 8 3 5 5
      Together with its companion volume, Handbook of herbs and spices: Volume 2 provides a comprehensive and authoritative coverage of key herbs and spices. Chapters on individual plants cover such issues as description and classification, production, chemical structure and properties, potential health benefits, uses in food processing and quality issues.

    • Cheese: Chemistry, Physics and Microbiology, Volume 2

      • 3rd Edition
      • August 4, 2004
      • Patrick F. Fox + 3 more
      • English
      • Paperback
        9 7 8 0 1 2 3 8 8 4 6 5 7
      • Hardback
        9 7 8 0 1 2 2 6 3 6 5 3 0
      • eBook
        9 7 8 0 0 8 0 5 0 0 9 4 2
      The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, Third Edition is available for purchase as a set, and as well, so are the volumes individually.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science