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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

    • The Global Forest Products Model

      • 1st Edition
      • February 24, 2003
      • Joseph Buongiorno + 4 more
      • English
      • Hardback
        9 7 8 0 1 2 1 4 1 3 6 2 0
      • eBook
        9 7 8 0 0 8 0 5 2 1 5 2 7
      The Global Forest Products Model (GFPM) book provides a complete introduction to this widely applied computer model. The GFPM is a dynamic economic equilibrium model that is used to predict production, consumption, trade, and prices of 14 major forest products in 180 interacting countries. The book thoroughly documents the methods, data, and computer software of the model, and demonstrates the model's usefulness in addressing international economic and environmental issues. The Global Forest Products Model is written by an international multi-disciplinary team and is ideal for graduate students and professionals in forestry, natural resource economics, and related fields. It explains trends in world forest industries in the simplest terms by explaining the economic theory underlying the model. It describes six applications of the GFPM, three of which were commissioned by the Food Agriculture of the United Nations, the USDA Forest Service, and New Zealand Research. The authors show how to apply the model to real issues such as the effects of the Asian economic crisis on the forest sector, the effects of eliminating tariffs on international trade and production, and the international effects of national environmental policies. They provide complete explanations on how to use the GFPM software, prepare the data, make the forecasts, and summarize the results with tables and graphs.

    • Insect Molecular Genetics

      • 2nd Edition
      • March 3, 2003
      • Marjorie A. Hoy
      • English
      • eBook
        9 7 8 0 0 8 0 4 8 9 0 4 9
      Insect Molecular Genetics, 2nd edition, is a succinct book that briefly introduces graduate and undergraduate students to molecular genetics and the techniques used in this well established and important discipline. The book is written for two converging audiences: those familiar with insects that need to learn about molecular genetics, and those that are familiar with molecular genetics but not familiar with insects. Thus, this book is intended to fill the gap between two audiences that share a common middle ground.

    • Air Pollution, Global Change and Forests in the New Millennium

      • 1st Edition
      • Volume 3
      • December 18, 2003
      • D.F. Karnosky + 4 more
      • English
      • Paperback
        9 7 8 0 4 4 4 5 6 0 0 2 5
      • Hardback
        9 7 8 0 0 8 0 4 4 3 1 7 1
      • eBook
        9 7 8 0 0 8 0 5 2 6 9 1 1
      The chapters in this book present a snapshot of the state of knowledge of air pollution effects at the beginning of the 21st century. From their different disciplines, a distinguished collection of authors document their understanding of how leaves, trees, and forests respond to air pollutants and climate change. Scenarios of global change and air pollution are described. The authors describe responses of forests to climate variability, tropospheric ozone, rising atmospheric CO2, the combination of CO2 and ozone, and deposition of acidic compounds and heavy metals. The responses to ozone receive particular attention because of increasing concern about its damaging effects and increasing concentrations in rural areas. Scaling issues are addressed - from leaves to trees, from juvenile trees to mature trees, from short-term responses to long-term responses, and from small-scale experiments and observations to large-scale forest ecosystems. This book is one major product of a conference sponsored by the International Union of Forestry Research Organizations, the USDA Forest Service Global Change Northern Stations Program, the Arthur Ross Foundation, NCASI, the Canadian Forest Service, and Michigan Technological University. The conference, held in May 2000 in Houghton, Michigan, USA, was appropriately titled "Air Pollution, Global Change, and Forests in the New Millennium". The Editors, David Karnosky, Kevin Percy, Art Chappelka, Caroline Simpson, and Janet Pikkarainen organized the conference and edited this book.

    • Taints and Off-Flavours in Foods

      • 1st Edition
      • April 2, 2003
      • B Baigrie
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 4 4 9 4
      • eBook
        9 7 8 1 8 5 5 7 3 6 9 7 9
      Off-flavours and taints are defined as unpleasant odours or tastes, the first resulting from the natural deterioration of a food, the second from its contamination by some other chemical. Both are major problems for the food industry. With its distinguished editor and international team of contributors, this important collection describes some of the most important causes of taints and off-flavours, how they can be identified and dealt with.The book begins with chapters on sensory and instrumental methods for detecting and analysing taints and off-flavours in food. There are chapters on two of the most common causes of taints: packaging and residues from cleaning and disinfection. A number of chapters discuss the various causes of off-flavours, from those caused by microbial action and oxidation to those caused by the Maillard reaction and interactions between food components.With its authoritative coverage, Taints and off-flavours in food is a standard work for the food industry.

    • Handbook of Culture Media for Food Microbiology

      • 1st Edition
      • Volume 37
      • April 22, 2003
      • J.E.L. Corry + 2 more
      • English
      • Hardback
        9 7 8 0 4 4 4 5 1 0 8 4 6
      • eBook
        9 7 8 0 0 8 0 5 3 3 4 2 1
      This is a completely revised edition, including new material, from 'Culture Media for Food Microbiology' by J.E.L. Corry et al., published in Progress in Industrial Microbiology, Volume 34, Second Impression 1999.Written by the Working Party on Culture Media, of the International Committee on Food Microbiology and Hygiene, this is a handy reference for microbiologists wanting to know which media to use for the detection of various groups of microbes in food, and how to check their performance.The first part comprises reviews, written by international experts, of the media designed to isolate the major groups of microbes important in food spoilage, food fermentations or food-borne disease. The history and rationale of the selective agents, and the indicator systems are considered, as well as the relative merits of the various media. The second part contains monographs on approximately 90 of the most useful media. The first edition of this book has been frequently quoted in standard methods, especially those published by the International Standards Organisation (ISO) and the European Standards Organisation (CEN), as well as in the manuals of companies manufacturing microbiological media. In this second edition, almost all of the reviews have been completely rewritten, and the remainder revised. Approximately twelve monographs have been added and a few deleted. This book will be useful to anyone working in laboratories examining food - industrial, contract, medical, academic or public analyst, as well as other microbiologists, working in the pharmaceutical, cosmetic and clinical (medical and veterinary) areas - particularly with respect to quality assurance of media and methods in relation to laboratory accreditation.

    • Nutrient Metabolism

      • 1st Edition
      • October 1, 2003
      • Martin Kohlmeier
      • English
      • Hardback
        9 7 8 0 1 2 4 1 7 7 6 2 8
      • eBook
        9 7 8 0 0 8 0 5 3 7 8 9 4
      Nutrient Metabolism defines the molecular fate of nutrients and other dietary compounds in humans, as well as outlining the molecular basis of processes supporting nutrition, such as chemical sensing and appetite control. It focuses on the presentation of nutritional biochemistry; and the reader is given a clear and specific perspective on the events that control utilization of dietary compounds. Slightly over 100 self-contained chapters cover all essential and important nutrients as well as many other dietary compounds with relevance for human health. An essential read for healthcare professionals and researchers in all areas of health and nutrition who want to access the wealth of nutrition knowledge available today in one single source.

    • Advances in Lipid Methodology

      • 1st Edition
      • October 1, 2003
      • R O Adlof
      • English
      • Hardback
        9 7 8 0 9 5 3 1 9 4 9 6 4
      • eBook
        9 7 8 0 8 5 7 0 9 7 9 4 1
      The fifth volume in the Advances in lipid methodology series is the first with new editor, Richard O. Adlof, but its objectives are still those of the previous editor, William W. Christie: ‘To provide readable, up-to-date reviews of rapidly expanding areas of lipid analysis and practical examples which should be of immediate use to lipid analysts’.As in the previous volumes of Advances in lipid methodology, the editor has chosen leading international experts to write individual chapters. Volume 5 contains four chapters on specific methodologies of lipid analysis and three which describe specific applications or standardization of methods.The methodologies are different scanning calorimetry for the study of physical properties of fats and oils; silver ion chromatography; atmospheric-pressure chemical-ionization mass spectrometry (APCI-MS); and supercritical fluid chromatography (SFC).Chapters on specific applications cover the analysis of genetically modified oils and the use of fatty acid profiling in the characterization of metabolic diseases. A further chapter provides an overview of the official standard methods used for fats and oils analysis and gives extensive listings of information on standards organizations.

    • Detecting Pathogens in Food

      • 1st Edition
      • June 23, 2003
      • Thomas A. McMeekin
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 6 7 0 2
      • eBook
        9 7 8 1 8 5 5 7 3 7 0 4 4
      Identifying pathogens in food quickly and accurately is one of the most important requirements in food processing. The ideal detection method needs to combine such qualities as sensitivity, specificity, speed and suitability for on-line applications. Detecting pathogens in food brings together a distinguished international team of contributors to review the latest techniques in microbiological analysis and how they can best be used to ensure food safety.Part one looks at general issues, beginning with a review of the role of microbiological analysis in food safety management. There are also chapters on the critical issues of what to sample and how samples should be prepared to make analysis effective, as well as how to validate individual detection techniques and assure the quality of analytical laboratories. Part two discusses the range of detection techniques now available, beginning with traditional culture methods. There are chapters on electrical methods, ATP bioluminescence, microscopy techniques and the wide range of immunological methods such as ELISAs. Two chapters look at the exciting developments in genetic techniques, the use of biosensors and applied systematics.Detectin... pathogens in food is a standard reference for all those concerned in ensuring the safety of food.

    • Dairy Processing

      • 1st Edition
      • July 29, 2003
      • G Smit
      • English
      • eBook
        9 7 8 1 8 5 5 7 3 7 0 7 5
      The dairy sector continues to be at the forefront of innovation in food processing. With its distinguished editor and international team of contributors, Dairy processing: improving quality reviews key developments and their impact on product safety and quality.The first two chapters of part one provide a foundation for the rest of the book, summarising the latest research on the constituents of milk and reviewing how agricultural practice influences the quality of raw milk. This is followed by three chapters on key aspects of safety: good hygienic practice, improvements in pasteurisation and sterilisation, and the use of modelling to assess the effectiveness of pasteurisation. A final sequence of chapters in part one discuss aspects of product quality, from flavour, texture, shelf-life and authenticity to the increasingly important area of functional dairy products. Part two reviews some of the major technological advances in the sector. The first two chapters discuss developments in on-line control of process efficiency and product quality. They are followed by chapters on new technologies to improve qualities such as shelf-life, including high pressure processing, drying and the production of powdered dairy products, and the use of dissolved carbon dioxide to extend the shelf-life of milk. Part three looks in more detail at key advances in cheese manufacture.Dairy processing: improving quality is a standard reference for the dairy industry in improving process efficiency and product quality.

    • Rapid and On-Line Instrumentation for Food Quality Assurance

      • 1st Edition
      • August 31, 2003
      • I Tothill
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 6 7 4 0
      • eBook
        9 7 8 1 8 5 5 7 3 7 1 0 5
      Many measurements of product and process characteristics have traditionally been 'off-line', involving removing the product and taking it to a quality control laboratory for analysis over a period of hours or even days. However, the development of faster, more automated methods of production, and the shift to more proactive quality and safety management systems such as HACCP, has forced the food industry to look for more rapid methods with the potential for continuous, real-time measurement of products and processes. With its distinguished editor and international team of contributors, this important collection summarises key developments in this growing field.Part one reviews the emergence of new methods for analysing food safety. It includes chapters on the detection of foreign bodies, other contaminants such as toxins, pesticides, dioxins and veterinary residues, and rapid methods for detecting pathogenic and spoilage bacteria. Part two discusses the measurement of product quality. There are chapters on analysing ingredients such as additives and micronutrients, genetically-modified organisms and added water. A number of chapters discuss methods for analysing food composition, and the use of electronic noses to monitor food quality. A final chapter reviews ways of integrating such measurements into effective process control.Rapid and on-line instrumentation for food quality assurance provides a benchmark of good practice in this important field, and will be a valuable reference for the food industry.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science