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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

    • Nature's Music

      • 1st Edition
      • October 5, 2004
      • Peter R. Marler + 1 more
      • English
      • Hardback
        9 7 8 0 1 2 4 7 3 0 7 0 0
      • eBook
        9 7 8 0 0 8 0 4 7 3 5 5 0
      The voices of birds have always been a source of fascination. Nature’s Music brings together some of the world’s experts on birdsong, to review the advances that have taken place in our understanding of how and why birds sing, what their songs and calls mean, and how they have evolved. All contributors have strived to speak, not only to fellow experts, but also to the general reader. The result is a book of readable science, richly illustrated with recordings and pictures of the sounds of birds. Bird song is much more than just one behaviour of a single, particular group of organisms. It is a model for the study of a wide variety of animal behaviour systems, ecological, evolutionary and neurobiological. Bird song sits at the intersection of breeding, social and cognitive behaviour and ecology. As such interest in this book will extend far beyond the purely ornithological - to behavioural ecologists psychologists and neurobiologists of all kinds.

    • Detecting Foreign Bodies in Food

      • 1st Edition
      • April 22, 2004
      • M Edwards
      • English
      • eBook
        9 7 8 1 8 5 5 7 3 8 3 9 3
      Foreign bodies are the biggest single source of customer complaints for many food manufacturers, retailers and enforcement authorities. Foreign bodies are any undesirable solid objects in food and range from items entirely unconnected with the food such as glass or metal fragments to those related to the food such as bones or fruit stalks. Detecting foreign bodies in food discusses ways of preventing and managing incidents involving foreign bodies and reviews the range of current methods available for the detection and control of foreign bodies, together with a number of new and developing technologies.Part one addresses management issues, with chapters on identifying potential sources of foreign bodies, good manufacturing practice (GMP), the role of the hazard analysis and critical control point (HACCP) system and how best to manage incidents involving foreign bodies. The book also includes a chapter on the laboratory identification of foreign bodies. Part two examines methods for the detection and removal of foreign bodies. There are chapters on existing methods, including metal detection, magnets, optical sorting, X-ray systems and physical separation methods. Other chapters consider research on potential new technologies, including surface penetrating radar, microwave reflectance, nuclear magnetic resonance, electrical impedance and ultrasound.Detecting foreign bodies in food is a standard reference for all those concerned with ensuring the safety of food.

    • Forest Canopies

      • 2nd Edition
      • September 1, 2004
      • Margaret D. Lowman + 1 more
      • English
      • Hardback
        9 7 8 0 1 2 4 5 7 5 5 3 0
      • Paperback
        9 7 8 1 4 9 3 3 0 1 5 1 5
      • eBook
        9 7 8 0 0 8 0 4 9 1 3 4 9
      The treetops of the world's forests are where discovery and opportunity abound, however they have been relatively inaccessible until recently. This book represents an authoritative synthesis of data, anecdotes, case studies, observations, and recommendations from researchers and educators who have risked life and limb in their advocacy of the High Frontier. With innovative rope techniques, cranes, walkways, dirigibles, and towers, they finally gained access to the rich biodiversity that lives far above the forest floor and the emerging science of canopy ecology. In this new edition of Forest Canopies, nearly 60 scientists and educators from around the world look at the biodiversity, ecology, evolution, and conservation of forest canopy ecosystems.

    • Marek's Disease

      • 1st Edition
      • June 30, 2004
      • Fred Davison + 1 more
      • English
      • Hardback
        9 7 8 0 1 2 0 8 8 3 7 9 0
      • eBook
        9 7 8 0 0 8 0 4 7 9 1 8 7
      Marek’s disease is a form of cancer of poultry caused by an important herpesvirus (MDV). It continues to be a threat to poultry health and welfare and worldwide losses are estimated to be US$ 1 billion annually. Marek's Disease provides a timely review of the problems of Marek's disease with descriptions of the complex viral life cycle, how MDV targets different types of white blood cells, and details of the virus structure, its genes and proteins.

    • Plant Biochemistry

      • 3rd Edition
      • September 2, 2004
      • Hans-Walter Heldt + 1 more
      • English
      • eBook
        9 7 8 0 0 8 0 4 7 3 7 7 2
      This fully revised translation of the world-renowned German edition covers the complete and modern knowledge of plant biochemistry. The book presents the topic in a concise and simplified manner so that students can digest the message and gain a basic knowledge of the entire field of plant biochemistry, from photosynthesis (the synthesis of natural plant products) to all kinds of genetic engineering with its many commercial applications. Topics include cell structure and function, lipid and polysaccharide metabolism, nitrogen fixation, phloem transport, synthesis and function of isoprenoids, phenylpropanoids and other secondary metabolites, plant growth regulation and development. Heldt provides a comprehensive description of photosynthesis, primary and secondary metabolism, the function of phytohormones and molecular engineering. The text covers research findings until the end of 2003 and identifies areas of future research. There are extensive references to the most recent scientific literature.

    • More Efficient Utilization of Fish and Fisheries Products

      • 1st Edition
      • Volume 42
      • May 18, 2004
      • M. Sakaguchi
      • English
      • Hardback
        9 7 8 0 0 8 0 4 4 4 5 0 5
      • Paperback
        9 7 8 0 4 4 4 5 4 9 2 7 3
      • eBook
        9 7 8 0 0 8 0 5 3 6 9 9 6
      This international symposium allowed many researchers and industrial representatives to meet and discuss a broad spectrum of information such as zero emission, resources availability, sustainable utilization of resources, bioactive and functional components in aquatic organisms, utilization of wastes, seafood quality, surimi technologies and processing and safety. The book aims: To provide a current record presented in the international symposium More Efficient Utilization of Fish and Fisheries Products, 7-10 October 2001, Kyoto, Japan; To provide a stimulus to researchers in this area to cross-fertilize ideas and demonstrate examples of success; To enhance values and returns to fisheries fields in national and international terms by providing descriptions of better techniques and methods for utilizing the catch, reducing waste, and providing valuable by-products.

    • The Laboratory Mouse

      • 1st Edition
      • August 21, 2004
      • Hans Hedrich
      • English
      • eBook
        9 7 8 0 0 8 0 5 4 2 5 3 9
      Among animals used in research, teaching and testing, mice are now widely recognized as the most important model for human diseases and disorders. They comprise the majority of all experimental mammals and tend to be the model of choice used for research into many diseases/disorders including cancer, heart disease, asthma, Alzheimer’s, Down syndrome, deafness, osteoporosis, obesity, diabetes and even mental health research. Additionally the laboratory mouse continues to play a widely publicized vital role in the human genome project.One of the most time-consuming activities in research laboratories is looking up information specific to the species or strain of animal being used. This book, part of the highly successful Handbook of Experimental Animals series, allows the user quick access to any point of interest on the mouse as an experimental model.

    • Principles of Soil and Plant Water Relations

      • 1st Edition
      • September 30, 2004
      • M.B. Kirkham
      • English
      • eBook
        9 7 8 0 0 8 0 4 9 2 1 6 2
      Principles of Soil and Plant Water Relations combines biology and physics to show how water moves through the soil-plant-atmospher... continuum. This text explores the instrumentation and the methods used to measure the status of water in soil and plants. Principles are clearly presented with the aid of diagrams, anatomical figures, and images of instrumentation. The methods on instrumentation can be used by researchers, consultants, and the military to monitor soil degradation, including measurements of soil compaction, repellency, oxygen diffusion rate, and unsaturated hydraulic conductivity.Intende... for graduate students in plant and soil science programs, this book also serves as a useful reference for agronomists, plant ecologists, and agricultural engineers.

    • Brewing

      • 1st Edition
      • September 28, 2004
      • D E Briggs + 3 more
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 4 9 0 6
      • eBook
        9 7 8 1 8 5 5 7 3 9 0 6 2
      Brewing is one of the oldest and most complex technologies in food and beverage processing. Its success depends on blending a sound understanding of the science involved with an equally clear grasp of the practicalities of production. Brewing: science and practice provides a comprehensive and authoritative guide to both of these aspects of the subject.After an initial overview of the brewing process, malts, adjuncts and enzymes are reviewed. A chapter is then devoted to water, effluents and wastes. There follows a group of chapters on the science and technology of mashing, including grist preparation. The next two chapters discuss hops, and are followed by chapters on wort boiling, clarification and aeration. Three chapters are devoted to the important topics of yeast biology, metabolism and growth. Fermentation, fermentation technologies and beer maturation are then reviewed, followed by a consideration of native African beers. After a discussion of brewhouses, the authors consider a number of safety and quality issues, including beer microbiology and the chemical and physical properties of beer, which contribute to qualities such as flavour. A final group of chapters cover packaging, storage, distribution and the retail handling of beer.Based on the authors’ unrivalled experience in the field, Brewing: science and practice is a standard work for the industry.

    • Texture in Food

      • 1st Edition
      • April 14, 2004
      • David Kilcast
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 7 2 4 2
      • eBook
        9 7 8 1 8 5 5 7 3 8 3 6 2
      Texture is one of the most important attributes used by consumers to assess food quality. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in solid foods and how it can be controlled to maximise product quality.The first part of the book reviews research on understanding how consumers experience texture when they eat, and how they perceive and describe key textural qualities such as crispness. Part two considers the instrumental techniques used for analysing texture. It includes chapters on force/deformation and sound input techniques, near infrared spectroscopy (NIR), nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI). The final part examines how the texture of particular foods may be better understood and improved. A number of chapters review ways of controlling the texture of fruits and vegetables, including the role of plant structure and compounds, the handling of raw materials and technologies such as freezing and vacuum infusion. A final group of chapters discuss the texture of cereal foods, including bread, rice, pasta and fried food.Texture in food Volume 2: Solid foods is a standard reference for the food industry. It is accompanied by a companion volume on the texture of semi-solid foods.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science