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.

Books Journals

Microbiological Risk Assessment in Food Processing

1st Edition
September 26, 2002
M. Brown + 1 more
English
Hardback
9 7 8 1 8 5 5 7 3 5 8 5 9
eBook
9 7 8 1 8 5 5 7 3 6 6 8 9

Microbiological risk assessment (MRA) is one of the most important recent developments in food safety management. Adopted by Codex Alimentarius and many other international bodies, it provides a structured way of identifying and assessing microbiological risks in food. Edited by two leading authorities, and with contributions by international experts in the field, Microbiological risk assessment provides a detailed coverage of the key steps in MRA and how it can be used to improve food safety.The book begins by placing MRA within the broader context of the evolution of international food safety standards.Part one introduces the key steps in MRA methodology. A series of chapters discusses each step, starting with hazard identification and characterisation before going on to consider exposure assessment and risk characterisation. Given its importance, risk communication is also covered. Part two then considers how MRA can be implemented in practice. There are chapters on implementing the results of a microbiological risk assessment and on the qualitative and quantitative tools available in carrying out a MRA. It also discusses the relationship of MRA to the use of microbiological criteria and another key tool in food safety management, Hazard Analysis and Critical Control Point (HACCP) systems.With its authoritative coverage of both principles and key issues in implementation, Microbiological risk assessment in food processing is a standard work on one of the most important aspects of food safety management.

Medical and Veterinary Entomology

1st Edition
September 14, 2002
Gary R. Mullen + 1 more
English
eBook
9 7 8 0 0 8 0 5 3 6 0 7 1

Medical and Veterinary Entomology is a comprehensive text and is primarily intended for graduate students and upper level undergraduates studying the medical and veterinary significance of insects and related arthropods. The book will also appeal to a larger audience, specialists and non-specialists alike, including entomologists, parasitologists, biologists, epidemiologists, physicians, public health personnel, veterinarians, wildlife specialists and others looking for a readable, authoritative book on this topic. The first two chapters provide overviews of medical-veterinary entomology and epidemiology, respectively. These are followed by individual chapters devoted to each group of insects or arachnids of medical-veterinary importance and the health problems they can cause including their role as vectors of pathogens. Each of these chapters provides an overview of the taxonomy, biology and ecology of the group, and is followed by separate sections on their medical and veterinary importance, then by a section on prevention and control and, finally, by a list of references and further reading.

Meat Processing

1st Edition
September 6, 2002
Joseph P. Kerry + 2 more
English
Hardback
9 7 8 1 8 5 5 7 3 5 8 3 5
eBook
9 7 8 1 8 5 5 7 3 6 6 6 5

Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing reviews research on what defines and determines meat quality, and how it can be maintained or improved during processing.Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes as colour and flavour. Part two discusses how these aspects of quality are measured, beginning with the identification of appropriate quality indicators. It also includes chapters on both sensory analysis and instrumental methods including on-line monitoring and microbiological analysis. Part three reviews the range of processing techniques that have been deployed at various stages in the supply chain. Chapters include the use of modelling techniques to improve quality and productivity in beef cattle production, new decontamination techniques after slaughter, automation of carcass processing, high pressure processing of meat, developments in modified atmosphere packaging and chilling and freezing. There are also chapters on particular products such as restructured meat and fermented meat products.With its detailed and comprehensive coverage of what defines and determines meat quality, Meat processing is a standard reference for all those involved in the meat industry and meat research.

The Nutrition Transition

1st Edition
August 30, 2002
Benjamin Caballero
English
Hardback
9 7 8 0 1 2 1 5 3 6 5 4 1
eBook
9 7 8 0 0 8 0 4 9 2 3 4 6

This book deals with the dramatic changes in diet and lifestyle that are occurring in the developing world as a result of globalization, and their impact on human healt. The Editors have assembled a leading group of scientists in teh fields of economics, population sciences, international health, medicine, nutrition and food sciences, to address each of the key issues related to the changes in demographic trends, food production and marketing, and disease patterns in the developing world. The Nutrition Transition provides essential information to understand the far-reaching effects that global economic, social and cultural trends are having on diet-related disease patersin in countries of transition.

The Nutrition Handbook for Food Processors

1st Edition
August 16, 2002
C J K Henry + 1 more
English
Hardback
9 7 8 1 8 5 5 7 3 4 6 4 7
eBook
9 7 8 1 8 5 5 7 3 6 6 5 8

Since Arnold Bender's classic Food processing and nutrition in 1978, there has been no single volume survey of the impact of processing on the nutritional quality of food. With its distinguished editors and international team of contributors, The nutrition handbook for food processors, fills that gap. It summarises the wealth of research in an area as important to the food industry as it is to health-conscious consumers.Part one provides the foundation for the rest of the book, looking at consumers and nutrition. After a discussion of surveys on what consumers eat, there are two reviews of research on the contribution of vitamins and minerals to health. Three further chapters discuss how nutrient intake is measured and at how nutrition information is presented to and interpreted by consumers. Part two looks at processing and nutritional quality. Two introductory chapters look at raw materials, discussing the nutritional enhancement of plant foods and meat respectively. The remaining chapters review the impact of processing, beginning with a general discussion of the stability of vitamins during processing. There are chapters on processes such as thermal processing, frying, freezing, packaging and irradiation. The book also covers newer processes such as microwave processing, ohmic heating and high pressure processing.Given the unprecedented attention on the impact of processing on the nutritional quality of food, The nutrition handbook for food processors is a standard work in its field.

Colour in Food

1st Edition
August 16, 2002
D MacDougall
English
eBook
9 7 8 1 8 5 5 7 3 6 6 7 2

Colour is one of the most important cues used by consumers to assess the quality of a food product. It may be defined as the individual's response to the visual signals generated by the light on a product. This important collection reviews how colour is perceived and measured, and ways in which it can be better understood and controlled in food.Part one looks at colour perception and measurement. Chapter 2 discusses the concept of the total appearance of food, of which colour is one component, and relates this to sensory assessment techniques. The following chapters consider the principles of instrumental colour measurement, models of colour appearance, colour measurement by colour reflectance, and sorting by colour. Part two begins with a review of the chemistry of food colorants. This provides a context for the following chapters which focus on the factors determining colour stability in vegetables, fruits and meat. A final group of chapters then look at colour enhancement of foods from the use of genetic modification to developments in natural colourings.Colour in food is a standard work on both understanding, measuring and controlling one of the most important quality attributes of any food product.

The Gulf of Guinea Large Marine Ecosystem

1st Edition
Volume 11
August 15, 2002
J.M. McGlade + 3 more
English
eBook
9 7 8 0 0 8 0 5 3 2 7 3 8

The Gulf of Guinea volume is part of a series on the Large Marine Ecosystems. This volume combines the latest research on the Gulf of Guinea from scientists working primarily in the region and from Europe. It covers the dynamics of the oceanic and coastal waters of the region, the major biological resources, pollution in the marine environment and the socio-economics and governance of marine fisheries. A significant number of new data sets, including some which have been repatriated from outside the region, are now made available through this publication.The combination of the various chapters underlines the interlinkages that exist between the interannual and seasonal dynamical behaviour of the oceanic offshore waters and the living marine resources along the coast, and the direct effect they have on the livelihoods of the populations living throughout the Gulf of Guinea.The volume is intended for those who have a general interest in the region as well as those who work professionally in the field. It will also be of immense value to resource managers and policy-makers as a demonstration project on how research can help solve the pressing problems of economic and food security in coastal regions.

Fruit and Vegetable Processing

1st Edition
August 13, 2002
Wim Jongen
English
Hardback
9 7 8 1 8 5 5 7 3 5 4 8 4
eBook
9 7 8 1 8 5 5 7 3 6 6 4 1

Fruit and vegetables are both major food products in their own right and key ingredients in many processed foods. There has been growing research on their importance to health and techniques to preserve the nutritional and sensory qualities desired by consumers. This major collection summarises some of the key themes in this recent research.Part one looks at fruit, vegetables and health. There are chapters on the health benefits of increased fruit and vegetable consumption, antioxidants and improving the nutritional quality of processed fruits. Part two considers ways of managing safety and quality through the supply chain. A number of chapters discuss the production of fresh fruit and vegetables, looking at modelling, the use of HACCP systems and ways of maintaining postharvest quality. There are also two chapters on instrumentation for measuring quality. Two final chapters look at maintaining the safety and quality of processed fruit and vegetables. Part three reviews technologies to improve fruit and vegetable products. Two chapters consider how to extend the shelf-life of fruits and vegetables during cultivation. The following three chapters then consider how postharvest handling can improve quality, covering minimal processing, new modified atmosphere packaging techniques and the use of edible coatings. Two final chapters discuss two major recent technologies in processing fruit and vegetables: high pressure processing and the use of vacuum technology.With its distinguished editor and international team of contributors, Fruit and vegetable processing provides an authoritative review of key research on measuring and improving the quality of both fresh and processed fruits and vegetables.

Soil, Fertilizer, and Plant Silicon Research in Japan

1st Edition
August 9, 2002
Jian Feng Ma + 1 more
English
eBook
9 7 8 0 0 8 0 5 2 5 7 6 1

Silicon (Si) plays a significant role in the resistance of plants to multiple stresses including biotic and abiotic stresses. Silicon is also the only element that does not damage plants when accumulated in excess. However, the contribution of Si to plant growth has been largely ignored due to its universal existence in the earth's crust. From numerous intensive studies on Si, initiated in Japan about 80 years ago, Japanese scientists realized that Si was important for the healthy growth of rice and for stability of rice production. In a worldwide first, silicon was recognized as a valuable fertilizer in Japan. The beneficial effects of Si on rice growth in particular, are largely attributable to the characteristics of a silica gel that is accumulated on the epidermal tissues in rice. These effects are expressed most clearly under high-density cultivation systems with heavy applications of nitrogen. Si is therefore recognized now as an ''agronomically essential element'' in Japan.Recently, Si has become globally important because it generates resistance in many plants to diseases and pests, and may contribute to reduced rates of application of pesticides and fungicides. Silicon is also now considered as an environment-friendly element. The achievements of Si research in Japan are introduced in this book, in relation to soils, fertilizers and plant nutrition.

Biotechnology and Safety Assessment

3rd Edition
July 29, 2002
John A. Thomas + 1 more
English
eBook
9 7 8 0 0 8 0 5 2 8 1 8 2

A comprehensive treatise on new developments in biotechnology, the authors of Biotechnology and Safety Assessment, 3e, bring readers an up-to-date review of food safety issues, pre-clinical safety and development of new foods and drugs, plant biotechnology, food allergies and safety assessment, and consumer benefits with regard to genetically modified food. Tomorrow's foods will be obtained from genetically modified crops, offering consumers higher nutritional value and more of it. Our medications will be obtained through a variety of biotechnological procedures yielding more potent and specific medications for diseases and vaccines. In order to make this view of the future come to light, John A. Thomas and Roy L. Fuchs have updated their classic in order to keep readers one step ahead. Written by internationally recognized molecular biologists, plant agronomists, microbiologists, toxicologists, nutritionists, and regulatory authorities, this third edition is an excellent and authoritative resource, making it a valuable resource to any biomedical library or scientific bookshelf.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health