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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

    • Encyclopedia of Applied Plant Sciences

      • 1st Edition
      • September 25, 2003
      • Brian Thomas
      • English
      • Hardback
        9 7 8 0 1 2 2 2 7 0 5 0 5
      • eBook
        9 7 8 0 0 8 0 9 1 7 9 0 0
      A multi-faceted reference work, the Encyclopedia of Applied Plant Sciences addresses the core knowledge, theories, and techniques employed by plant scientists, while also concentrating on applications of these in research and in industry. Plants influence all our lives as sources of sustenance, fuel and building materials. The Encyclopedia of Applied Plant Sciences is a comprehensive yet succinct publication that covers the application of current advances in the biological sciences, through which scientists can now better produce sustainable, safe food, feed and food ingredients, and renewable raw materials for industry and society. This three-volume set also covers the concerns over continuing advances in the application of knowledge in the areas of ecology and plant pathology, genetics, physiology, biochemistry and biotechnology, as well as the ethical issues involved in the use of the powerful techniques available to modern plant science.An invaluable reference, the Encyclopedia of Applied Plant Sciences will be an indispensable addition to the library of anyone involved in the study of plant sciences.The Encyclopedia of Applied Plant Sciences is available online on ScienceDirect. The print edition price for this reference work does not include online access. For more information on pricing for access to the online edition, please review our Licensing Options. The richness and authority of Elsevier reference works is now lent valuable functionality and accessibility through the online launch of Elsevier Reference Works on ScienceDirect. Features: Extensive browsing and searching across subject, thematic, alphabetical, author and cited author indexes - as applicable to the work Basic and advanced search functionality within volumes, parts of volumes, or across the whole work Ability to build, save and re-run searches as well as combine saved searches Internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy All articles are available as full-text HTML files, and as PDF files that can be viewed, downloaded or printed out in their original print format A dedicated Reference Works navigation tab and homepage on ScienceDirect to enable easy linking from your OPAC or library websiteFor more information about the Elsevier Reference Works on ScienceDirect Program, please visit:http://www.inf...

    • Encyclopedia of Insects

      • 1st Edition
      • March 19, 2003
      • Vincent H. Resh + 1 more
      • English
      • Hardback
        9 7 8 0 1 2 5 8 6 9 9 0 4
      • eBook
        9 7 8 0 0 8 0 5 4 6 0 5 6
      The Encyclopedia of Insects is a comprehensive work devoted to all aspects of insects, including their anatomy, physiology, evolution, behavior, reproduction, ecology, and disease, as well as issues of exploitation, conservation, and management. Articles provide definitive facts about all insects from aphids, beetles and butterflies to weevils and yellowjackets. Insects are beautiful and dreadful, ravenous pests and devastating disease vectors, resilient and resistant to eradication, and the source of great benefit and great loss for civilization. Important for ecosystem health, they have influenced the evolution of other life forms on our planet including humans. Anyone interested in insects, from university professors and researchers to high school students preparing a report, will find The Encyclopedia of Insects an indispensable volume for insect information.

    • Advances in Marine Biology

      • 1st Edition
      • Volume 46
      • October 3, 2003
      • English
      • Hardback
        9 7 8 0 1 2 0 2 6 1 4 6 8
      • Paperback
        9 7 8 0 1 2 3 9 1 6 3 6 5
      • eBook
        9 7 8 0 0 8 0 4 9 3 7 0 1
      This new volume of Advances in Marine Biology contains reviews on a wide range of important subjects such as: Benthic foraminifera (Protista) and Deep-Water Palaeoceanography; Breeding Biology of the Intertidal Sand Crab Emerita (Decapoda, Anomura); Coral Bleaching and Fatty acid trophic markers in the marine environment. Advances in Marine Biology has been providing in-depth and up-to-date reviews on all aspects of Marine Biology since 1963 -- over 40 years of outstanding coverage! The series is well-known for both its the excellence of its reviews as well as the strength of its thematic volumes devoted to a particular field in detail, such as 'The Biochemical Ecology of Marine Fishes' and 'Molluscan Radiation'.

    • Advances in Botanical Research

      • 1st Edition
      • Volume 40
      • November 28, 2003
      • English
      • Paperback
        9 7 8 0 1 2 3 9 1 6 3 3 4
      • Hardback
        9 7 8 0 1 2 0 0 5 9 4 0 9
      • eBook
        9 7 8 0 0 8 0 4 9 3 4 5 9
      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 40th 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 six reviews on cutting-edge topics of interest to post-graduates and researchers alike.

    • Hygiene in Food Processing

      • 1st Edition
      • July 25, 2003
      • H.L.M. Lelieveld + 3 more
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 4 6 6 1
      • eBook
        9 7 8 1 8 5 5 7 3 7 0 5 1
      A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend. Edited and written by some of the world's leading experts in the field, and drawing on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG), Hygiene in food processing provides an authoritative and comprehensive review of good hygiene practice for the food industry.Part one looks at the regulatory context, with chapters on the international context, regulation in the EU and the USA. Part two looks at the key issue of hygienic design. After an introductory chapter on sources of contamination, there are chapters on plant design and control of airborne contamination. These are followed by a sequence of chapters on hygienic equipment design, including construction materials, piping systems, designing for cleaning in place and methods for verifying and certifying hygienic design. Part three then reviews good hygiene practices, including cleaning and disinfection, personal hygiene and the management of foreign bodies and insect pests.Drawing on a wealth of international experience and expertise, Hygiene in food processing is a standard work for the food industry in ensuring safe food production.

    • Confectionery Fats Handbook

      • 1st Edition
      • March 1, 2003
      • R E Timms
      • English
      • Hardback
        9 7 8 0 9 5 3 1 9 4 9 4 0
      • eBook
        9 7 8 0 8 5 7 0 9 7 9 5 8
      Fat is the most expensive component in confectionery such as chocolate. It may comprise of cocoa butter, milk fat, palm oil, lauric oil, exotic fats, etc. This new handbook, with a large number of figures and tables, provides a comprehensive guide to all aspects of confectionery fats, with particular emphasis on the later. Unlike sugar confectionery, chocolate is a fat-continuous product and the sugar, like the other non-fat components, is merely mixed with the fat rather than melted/boiled. The properties of chocolate confectionery are thus determined mainly by the fat, which comprises about 26-35% in a typical chocolate formulation.The book describes the essential physical chemistry needed to understand the properties of confectionery fats, analytical methods, raw materials, the production and properties of confectionery fats, and their application in sugar and chocolate confectionery. It concludes with consideration of legislation and regulatory aspects of producing confectionery and of using milk fat, cocoa butter and alternative fats together with a chapter on analytical methods for detecting and quantifying confectionery fats. Finally, four appendixes provide: a glossary of terms and abbreviations used; details of confectionery fat manufacturers; details of confectionary fat products produced by these manufacturers; and a list of websites from other relevant organizations that the reader may find useful.

    • Texture in Food

      • 1st Edition
      • July 3, 2003
      • B M McKenna
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 6 7 3 3
      • eBook
        9 7 8 1 8 5 5 7 3 7 0 8 2
      Texture is one of the most important attributes used by consumers to assess food quality. This quality is particularly important for the growing number of semi-solid foods from sauces and dressings to yoghurt, spreads and ice cream. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product quality.Part one reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurement. Part two considers key aspects of product development and enhancement. It includes chapters on engineering emulsions and gels, and the use of emulsifiers and hydrocolloids. The final part of the book discusses improving the texture of particular products, with chapters on yoghurt, spreads, ice cream, sauces and dressings.With its summary of key research trends and their practical implications in improving product quality, Texture in food Volume 1: semi-solid foods is a standard reference for the food industry. It is complemented by a second volume on the texture of solid foods.

    • Sausage Manufacture

      • 1st Edition
      • August 31, 2003
      • E Essien
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 7 1 5 0
      • eBook
        9 7 8 1 8 5 5 7 3 7 1 6 7
      Sausage manufacture: principles and practice provides a concise and authoritative guide to manufacturing high-quality products for the consumer. It begins by considering issues of definition and the market trends which determine how consumers define quality. The book then discusses product formulation, describing the essential recipe information for the main types of sausage. The chapter also includes the calculations required for mandatory product labelling in the EU.Chapter 4 reviews the key stages in production from raw material procurement through chopping, filling and cooking to storage and distribution. Building on this foundation, the following chapter outlines good practice in safety and quality assurance.The final chapter reviews recent product development and novel products such as organic, vegetarian and low fat sausages which have emerged to meet changing consumer requirements. The book concludes with a series of useful appendices listing permitted additives, sample quality assurance and HACCP systems documentation.Writte... by an experienced industry professional, Sausage manufacture: principles and practice is a standard guide to good practice for manufacturers.

    • Environmentally-Friendly Food Processing

      • 1st Edition
      • September 30, 2003
      • B Mattsson + 1 more
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 6 7 7 1
      • eBook
        9 7 8 1 8 5 5 7 3 7 1 7 4
      Environmental awareness in the food industry has become increasingly important in recent years, as a result of consumer pressure and increasing regulation. This book addresses how to achieve environmentally-frie... food production, reviewing the assessment of various food products and the ways in which the industry can improve their operations and become more environmentally responsible.Part one evaluates the environmental impact of food processing operations, in such areas as fruit, vegetable, meat and fish processing. Part two moves on to address good practice in food processing reviewing packaging, recycling and waste treatment, as well as methods of improving energy consumption and environmental training for the food industry.Environment... food processing is an essential reference for all those concerned with environmental awareness and responsibility in the food industry.

    • Performance Functional Foods

      • 1st Edition
      • February 3, 2003
      • David Watson
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 6 7 1 9
      • eBook
        9 7 8 1 8 5 5 7 3 6 9 0 0
      One of the most innovative sectors in the rapidly growing functional foods market is that comprising so-called 'performance' functional foods which affect mood, mental and physical performance. An important issue in ensuring long term growth in this sector is to consolidate research on the complex links between nutrition and functional ingredients such as herbs, mood and cognitive performance. With its distinguished international team of contributors, this collection reviews key research in this important new area.After an introductory review of market trends, chapter two discusses recent research on the interactions between food, stress and mood, looking in particular at the role of carbohydrates. The following chapter reviews current evidence for the impact of a number of nutrients and herbal ingredients on mood and cognitive performance, including herbs such as St John's wort and kava kava. Chapter three then discusses the range of medicinal plants that have been associated with improvements in mental and physical performance. The following chapters then look in more detail at particular topics including phyto-oestrogens and cognitive function, the functional benefits of ginseng, ginkgo biloba and Alzheimer's disease, polyphenols and, finally, the impact of caffeine on mental performance and mood.Performance functional foods will be widely welcomed as a timely review of an important sector in the functional foods market.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science