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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.

  • The Laboratory Primate

    • 1st Edition
    • English
    A volume in the Handbook of Experimental Animals series, The Laboratory Primate details the past and present use of primates in biomedical research, and the husbandry, nutritional requirements, behaviour, and breeding of each of the commonly used species. Practical information on regulatory requirements, not available in other texts, is covered. Sections on experimental models cover the major areas of biomedical research, including AIDS, cancer, neurobiology and gene therapy. Assisted reproductive technology, tissue typing, and minimum group sizes for infectious disease/vaccine studies are also included.

  • Improving the Safety of Fresh Fruit and Vegetables

    • 1st Edition
    • Wim Jongen
    • English
    Fresh fruit and vegetables have been identified as a significant source of pathogens and chemical contaminants. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the safety of fresh fruit and vegetables reviews this research and its implications for food processors.Part one reviews the major hazards affecting fruit and vegetables such as pathogens and pesticide residues. Building on this foundation, Part two discusses ways of controlling these hazards through such techniques as HACCP and risk assessment. The final part of the book analyses the range of decontamination and preservation techniques available, from alternatives to hypochlorite washing systems and ozone decontamination to good practice in storage and transport.With its distinguished editor and international team of contributors, Improving the safety of fresh fruit and vegetables is a standard reference for all those involved in fruit and vegetable production and processing.

  • The Ecology of Poole Harbour

    • 1st Edition
    • Volume 7
    • V.J. May + 1 more
    • English
    Poole Harbour's unique combination of physical characteristics provide for a rich and productive ecological community recognised for its internationally significant bird populations and as a haven for the naturalisation of exotic species. But the Harbour is also exceptional in the extent to which it represents in microcosm the world-wide tensions between environment and development. The contrasts are sometimes startling: the narrow Harbour entrance separates an unspoilt natural environment of considerable importance from an urban landscape where property competes with Manhattan and Hong Kong Island in the world-wide table of real estate values. The Harbour serves as a port, fishing ground, a receiver of effluent and increasingly as a playground for the affluent. It also lies above Europe's largest on-shore oil-field.The Ecology of Poole Harbour brings together for the first time expert contributions in such a way as to provide a picture of the ecology of the Harbour system as a whole. It covers all the major habitats from reed beds and salt marshes to the extensive mudflats and unseen sub-tidal regions, while also examining in some detail a wide range of ecological phenomena and issues.

  • Fish Physiology: The Physiology of Tropical Fishes

    • 1st Edition
    • Volume 21
    • Adalberto Luis Val + 2 more
    • English
    The Physiology of Tropical Fishes is the 21st volume of the well-known Fish Physiology series and consists of 12 chapters. The purpose of the book is to consolidate and integrate what is known about tropical fishes (marine and freshwater species). The twelve chapters focus on the physiological adaptations acquired during the evolutionary process to cope with warm and shallow hypoxic waters from tropical and neotropical hydrographic basins as well as with the intertidal and coral reef habitats which occur in abundance in tropical seas. The special characteristics of tropical fish fauna will be issued in order to explain the tropical fish radiation, which gave rise to such extreme fish diversity. This present volume, is a voyage through the tropical region reviewing the fish diversity of the main tropical freshwater sheds, including the major tropical rivers and lakes, the major dams, and marine environments.

  • Food Safety Control in the Poultry Industry

    • 1st Edition
    • G.C. Mead
    • English
    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.

  • Understanding Pathogen Behaviour

    Virulence, Stress Response and Resistance
    • 1st Edition
    • M. Griffiths
    • English
    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.

  • Improving the Safety of Fresh Meat

    • 1st Edition
    • J Sofos
    • English
    The safety of fresh meat 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. Improving the safety of fresh meat reviews this research and its implications for the meat industry.Part one discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens, chemical and other contaminants. A number of chapters discuss ways of controlling such hazards in the farm environment. The second part of the book reviews the identification and control of hazards during and after slaughter. There are chapters both on contamination risks and how they can best be managed. The range of decontamination techniques available to meat processors as well as such areas as packaging and storage are examined.With its distinguished editor and international team of contributors, Improving the safety of fresh meat is a standard reference for the meat industry.

  • The Microwave Processing of Foods

    • 1st Edition
    • Marc Regier + 1 more
    • English
    With such advantages as more rapid heating and preservation of sensory and nutritional quality, microwave processing has proved a versatile technology. This important book reviews the wealth of recent research on how this technology affects particular foods and how it can be optimised for the food industry.Part one discusses current research on how microwaves interact with the dielectric properties of foods and reviews its effects on nutritional and sensory quality. Building on this foundation, the range of applications of microwave processing from baking and drying to blanching, thawing and tempering are reviewed. It also looks at packaging issues. The final part of the book covers the key area of process measurement and control to ensure more uniform heating of food products.With its distinguished editors and international team of contributors, The microwave processing of foods is a standard reference for all those wishing to maximise the benefits of this important technology.

  • Chemical Ecology and Phytochemistry of Forest Ecosystems

    Proceedings of the Phytochemical Society of North America
    • 1st Edition
    • Volume 39
    • J.T. Romeo
    • English
    The Phytochemical Society of North America held its forty-fourth annual meeting in Ottawa, Ontario, Canada from July 24-28, 2004. This year's meeting was hosted by the University of Ottawa and the Canadian Forest Service, Great Lakes Forestry Centre and was held jointly with the International Society of Chemical Ecology. All of the chapters in this volume are based on papers presented in the symposium entitled "Chemical Ecology and Phytochemistry of Forest Ecosystems". The Symposium Committee, Mamdouh Abou-Zaid, John T. Arnason, Vincenzo deLuca, Constance Nozzolillo, and Bernard Philogene, assembled an international group of phytochemists and chemical ecologists working primarily in northern forest ecosystems. It was a unique interdisciplinary forum of scientists working on the cutting edge in their respective fields. While most of these scientists defy the traditional labels we are accustomed to, they brought to the symposium expertise in phytochemistry, insect biochemistry, molecular biology, genomics and proteomics, botany, entomology, microbiology, mathematics, and ecological modeling.

  • Encyclopedia of Human Nutrition

    • 2nd Edition
    • Benjamin Caballero + 2 more
    • English
    Encyclopedia of Human Nutrition, Second Edition is a thorough revision and 20% expansion of the 1998 release, reflecting the continuing scientific advances in the field of human nutrition. Now a four-volume set, nearly 300 articles with concise, up-to-date information are complemented by an award-winning indexing system. Included is expanded coverage of epidemiology of diet-related diseases, functional foods, food safety, clinical nutrition and gastrointestinal disorders. Virtually everyone will find the Encyclopedia of Human Nutrition an easy-to-use resource making it an ideal reference choice for both the professional and the non-professional alike.Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedire...

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