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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

    • Yeasts in Food

      • 1st Edition
      • May 7, 2003
      • T Boekhout + 1 more
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 7 0 6 8
      • eBook
        9 7 8 1 8 4 5 6 9 8 4 8 5
      Yeasts play a crucial role in the sensory quality of a wide range of foods. They can also be a major cause of food spoilage. Maximising their benefits whilst minimising their detrimental effects requires a thorough understanding of their complex characteristics and how these can best be manipulated by food processors.Yeasts in food begins by describing the enormous range of yeasts together with methods for detection, identification and analysis. It then discusses spoilage yeasts, methods of control and stress responses to food preservation techniques. Against this background, the bulk of the book looks at the role of yeasts in particular types of food. There are chapters on dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee. Each chapter describes the diversity of yeasts associated with each type of food, their beneficial and detrimental effects on food quality, methods of analysis and quality control.With its distinguished editors and international team of over 30 contributors, Yeasts in food is a standard reference for the food industry in maximising the contribution of yeasts to food quality.

    • Diversity in Barley (Hordeum vulgare)

      • 1st Edition
      • Volume 7
      • July 3, 2003
      • R. von Bothmer + 3 more
      • English
      • Hardback
        9 7 8 0 4 4 4 5 0 5 8 5 9
      • eBook
        9 7 8 0 0 8 0 5 3 0 4 7 5
      Genetic diversity is one of the main resources sustaining human life. Food security largely depends on the availability and utilization of this diversity, which is of strategic importance for countries and companies. Conservation and utilization of biodiversity is thus currently an urgent area of global debate and concern. Barley is a major crop in the world used for food, feed and malt, and with a wide religious and ethnic importance. The crop was domesticated in Neolithic time in SW Asia and spread rapidly under cultivation to new areas. Nowadays it is one of the most widespread and widely adapted crops grown under contrasting edaphic conditions. Adaptations to new environments, different agricultural practices and selection for different uses have further added to the complex diversity pattern. Is it at all possible to give a complete picture of the diversity in a crop or wild species? Are we, by adding new technologies, only revealing parts of the diversity? Do different sets of data show similar or conflicting pictures of genetic diversity? Will the large genome size reduce the role of barley as a model organism in these current sequencing days? Or, are there still major reasons to continue to work with this beautiful crop? The aim of this book is to cover the complex issue of diversification in time and space in a single crop: barley. Leading scientists from various fields describe the entire variation pattern in different sets of characters and an attempt is made for a synthesis to a holistic picture. The book proposes ways to use the achievements of diversity studies in future research and breeding programmes.

    • Natural Antimicrobials for the Minimal Processing of Foods

      • 1st Edition
      • July 1, 2003
      • S Roller
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 6 6 9 6
      • eBook
        9 7 8 1 8 5 5 7 3 7 0 3 7
      Consumers demand food products with fewer synthetic additives but with increased safety, quality and shelf-life. These demands have led to renewed interest in the use of natural antimicrobials to preserve foods. However, despite the wide range of potential antimicrobials, relatively few are suitable for use in practice in particular food products. Edited by a leading expert in the field, and with a distinguished international team of contributors, Natural antimicrobials for the minimal processing of foods discusses their practical application in food preservation, often in conjunction with other preservation techniques.After an introductory chapter, the book first discusses the use of bacteriocins such as nisin in preserving animal and other food products, often in conjunction with other preservation techniques such as high hydrostatic pressure and pulsed electric fields. Subsequent chapters discuss the current and future uses of natamycin, organic acids, antimicrobials from animals and chitosan as preservatives. Three chapters are devoted to antimicrobials from plants and their use in a wide range of applications, including the preservation of fresh and minimally-processed fruits and vegetables. A final group of chapters discuss the use of natural antimicrobials in edible coatings, applications of natural antifungal agents, the combination of natural antimicrobials with irradiation, and the regulatory context.With its practical emphasis and authoritative coverage, Natural antimicrobials for the minimal processing of foods is a standard work for the food industry in developing new preservation systems that extend the shelf-life of foods without compromising safety or sensory quality.

    • Phytochemical Functional Foods

      • 1st Edition
      • May 12, 2003
      • I T Johnson + 1 more
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 6 7 2 6
      • eBook
        9 7 8 1 8 5 5 7 3 6 9 8 6
      Plant foods are rich in micronutrients, but they also contain an immense variety of biologically-active, non-nutritive compounds that contribute to colour, flavour and other characteristics. These phytochemicals have been increasingly linked to reducing the risk of chronic diseases such as cancer, osteoporosis and coronary heart disease. Edited by two leading experts in the field, and with a distinguished international team of contributors, Phytochemical functional foods assesses the evidence for their health benefits and reviews the key issues involved in successful product development.Part one reviews research on the health benefits of phytochemicals, including chapters on cardiovascular disease, cancer, bone and gastrointestinal health, as well as the functional benefits of particular groups of phytochemicals such as phytoestogens, carotenoids and flavonoids. Part two considers the important safety and quality issues in developing phytochemical products. There are chapters on establishing appropriate intake levels, testing the safety of phytochemicals and establishing health claims through clinical trials. Part two also covers such issues as extracting and enhancing phytochemical compounds for use in food products.Phytochemic... functional foods will establish itself as a standard reference on one of the most important sectors in the functional foods market.

    • Advances in Agronomy

      • 1st Edition
      • Volume 79
      • January 1, 2003
      • English
      • Paperback
        9 7 8 0 1 2 4 1 5 6 5 7 9
      • Hardback
        9 7 8 0 1 2 0 0 0 7 9 7 4
      • eBook
        9 7 8 0 0 8 0 9 1 5 4 2 5
      Advances in Agronomy continues to be recognized as a leading reference and a first-rate source of the latest research in agronomy. Major reviews deal with the current topics of interest to agronomists, as well as crop and soil scientists. As always, the subjects covered are varied and exemplary of the myriad subject matter dealt with by this long-running serial. Editor Donald Sparks, former president of the Soil Science Society of America and current president of the International Union of Soil Science, has just been appointed the S. Hallock du Pont Chair of Plant and Soil Sciences at The University of Delaware.

    • Mathematical Modeling for System Analysis in Agricultural Research

      • 1st Edition
      • March 27, 2003
      • K. Vohnout
      • English
      • Hardback
        9 7 8 0 4 4 4 5 1 2 6 8 0
      • Paperback
        9 7 8 0 4 4 4 5 4 5 4 2 8
      • eBook
        9 7 8 0 0 8 0 5 3 5 8 8 3
      This book provides a clear picture of the use of applied mathematics as a tool for improving the accuracy of agricultural research. For decades, statistics has been regarded as the fundamental tool of the scientific method. With new breakthroughs in computers and computer software, it has become feasible and necessary to improve the traditional approach in agricultural research by including additional mathematical modeling procedures.The difficulty with the use of mathematics for agricultural scientists is that most courses in applied mathematics have been designed for engineering students. This publication is written by a professional in animal science targeting professionals in the biological, namely agricultural and animal scientists and graduate students in agricultural and animal sciences. The only prerequisite for the reader to understand the topics of this book is an introduction to college algebra, calculus and statistics. This is a manual of procedures for the mathematical modeling of agricultural systems and for the design and analyses of experimental data and experimental tests. It is a step-by-step guide for mathematical modeling of agricultural systems, starting with the statement of the research problem and up to implementing the project and running system experiments.

    • Food Preservation Techniques

      • 1st Edition
      • October 30, 2003
      • Peter Zeuthen + 1 more
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 5 3 0 9
      • eBook
        9 7 8 1 8 5 5 7 3 7 1 4 3
      Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products.

    • Multiple Criteria Analysis for Agricultural Decisions, Second Edition

      • 1st Edition
      • Volume 11
      • March 21, 2003
      • C. Romero + 1 more
      • English
      • Hardback
        9 7 8 0 4 4 4 5 0 3 4 3 5
      • Paperback
        9 7 8 0 4 4 4 5 4 3 3 0 1
      • eBook
        9 7 8 0 0 8 0 5 3 7 0 8 5
      This book presents the Multiple Criteria Decision Making (MCDM) paradigm for modelling agricultural decision-making in three parts. The first part, comprising two chapters, is philosophical in nature and deals with the concepts that define the underlying structure of the MCDM paradigm. The second part is the largest part consisting of five chapters, each of which presents the logic of a specific MCDM technique, and demonstrates how it can be used to model a particular decision problem. In the final part, some selected applications of the MCDM techniques to agricultural problems are presented and thus reinforce the development of an understanding of the MCDM paradigm.The book has been designed for use at different levels: as a textbook for final year undergraduate and postgraduate courses in modelling for decision-making; as a manual for researchers and practising modellers; and, as general reference on the application of MCDM techniques. Readers with basic appreciation of algebra and linear programming can easily follow the contents of this book.

    • Bread Making

      • 1st Edition
      • August 31, 2003
      • Stanley P. Cauvain
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 5 5 3 8
      • eBook
        9 7 8 1 8 5 5 7 3 7 1 2 9
      There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality. Bread making: improving quality sums up this key research and what it means for improved process control and a better, more consistent product.After an introductory review of bread making as a whole part one discusses wheat and flour quality. Chapter 3 summarises current research on the structure of wheat, providing the context for chapters on wheat proteins (chapters 5 and 6) and starch (chapter 7). There are also chapters on ways of measuring wheat and flour quality, and improving flour for bread making. Part two reviews dough formation and its impact on the structure and properties of bread. It includes chapters on the molecular structure of dough, foam formation and bread aeration together with discussion of the role of key ingredients such as water. A final group of chapters then discusses other aspects of quality such as improving taste and nutritional properties, as well as preventing moulds and mycotoxin contamination.With its distinguished editor and international team of contributors, Bread making: improving quality is a standard work both for industry and the research community.

    • Novel Food Packaging Techniques

      • 1st Edition
      • June 10, 2003
      • R Ahvenainen
      • English
      • eBook
        9 7 8 1 8 5 5 7 3 7 0 2 0
      Packaging continues to be one of the most important and innovative areas in food processing. Edited by a leading expert in the field, and with its distinguished international team of contributors, Novel food packaging techniques provides an authoritative and comprehensive review of the key trends.Part one discusses the range of active packaging techniques such as the use of oxygen and other scavengers, moisture regulation and antimicrobial packaging in food preservation. It also covers the use of intelligent systems such as time-temperature and freshness indicators to assess food quality. Part two reviews developments in modified atmosphere packaging (MAP) and its role in enhancing product safety and quality. Part three describes packaging applied in practice to particular products such as meat and fish. Part four covers other key issues such as packaging optimisation, the legislative context, sustainable packaging and consumer attitudes.Novel food packaging techniques is a standard reference for the food industry in optimising the use of packaging to improve product safety and quality.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science