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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

    • Meat Refrigeration

      • 1st Edition
      • April 19, 2002
      • S J James + 1 more
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 4 4 2 5
      • eBook
        9 7 8 1 8 5 5 7 3 6 5 3 5
      The chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality. Based on the work of the internationally-reno... Food Refrigeration and Process Engineering Centre (FRPERC), Meat refrigeration provides an authoritative guide both to the impact of refrigeration on meat and best practice in using it to maximise meat quality for the consumer.Part one considers the impact of refrigeration on meat quality. There are chapters on the microbiology of refrigerated meat and its influence on shelf-life, drip production, weight loss and the effect of refrigeration on colour and texture. Part two looks at best practice in managing the cold chain from carcass to consumer. The authors discuss primary chilling, freezing, thawing and tempering, transport, storage, retail display and consumer handing. Part three of the book looks at aspects of process control, including chapters on such issues as temperature measurement, the design and optimal use of refrigeration systems.Both authoritative and practical, Meat refrigeration is a standard work for all those wishing to maximise the quality of refrigerated meat.

    • Fish Nutrition

      • 3rd Edition
      • April 23, 2002
      • Ronald W. Hardy
      • English
      • eBook
        9 7 8 0 0 8 0 4 9 4 9 2 0
      This third edition of Fish Nutrition is a comprehensive treatise on nutrient requirements and metabolism in major species of fish used in aquaculture or scientific experiments. It covers nutrients required and used in cold water, warm water, fresh water, and marine species for growth and reproduction. It also highlights basic physiology and biochemistry of the nutrients and applications of these principles to scientific and practical diet formulations and to manufacturing techniques for major species used worldwide in aquaculture.

    • Designing Teaching Strategies

      • 1st Edition
      • July 17, 2002
      • R. Douglas Greer
      • English
      • Hardback
        9 7 8 0 1 2 3 0 0 8 5 0 3
      • Paperback
        9 7 8 1 4 9 3 3 0 0 5 4 9
      • eBook
        9 7 8 0 0 8 0 4 9 1 1 1 0
      The US Dept. of Education, in conjunction with the US Dept. of Health and Human Services, recently unveiled a $50 million effort to expand research on early childhood cognitive development. A key issue identified requiring more information and research was the education and professional development of educators. Along these lines, Doug Greer has prepared a book discussing how best to teach, how to design functional curricula, and how to support teachers in using state-of-the-art science instruction materials. The book provides important information both to trainers of future teachers, current teachers, and to supervisors and policy makers in education. To trainers there is information on how to motivate, mentor, and instruct in-service teachers to use the best scientifically based teaching strategies and tactics. To in-service teachers, there is information on how to provide individualized instruction in classrooms with multiple learning and behavior problems, school interventions to help prevent vandalism and truancy, and how curricula and instruction can be designed to teach functional repetoirs rather than inert ideas. To policy makers and supervisors, the book discusses how to determine the effectiveness of curricular innitiatives toward meeting mandated standards in national assessments.Doug Greer was recently awarded the Fred S. Keller Award for Distinguished Contributions to Education by APA for the research and application of the material covered in this book. School programs incorporating the material used in this book have produced 4-7 times more learning outcomes for students than control and baseline educational programs (see www.cabas.com)The book provides research-based and field-tested procedures for:* Teaching students of all ability levels ranging from preschool to secondary school* How to teach special education students in the context of a regular classroom* Best practices for all teachers to teach more effectively* Means of monitoring and motivating teachers' practices

    • The Nutrition Transition

      • 1st Edition
      • August 30, 2002
      • English
      • Paperback
        9 7 8 1 4 9 3 3 0 0 2 1 1
      • 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.

    • Laboratory Animal Medicine

      • 2nd Edition
      • May 17, 2002
      • James G. Fox + 4 more
      • English
      • eBook
        9 7 8 0 0 8 0 5 3 5 3 3 3
      A volume in the American College of Laboratory Animal Medicine series, this second edition has over 40% new material, including the addition of six new topics and many others that are completely rewritten. The book comprehensively covers the biological and disease aspects of laboratory animal medicine while examining other aspects such as the biohazards associated with the use of animal experimentation and factors complicating the bioethics of animal research.

    • 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.

    • Food Chemical Safety

      • 1st Edition
      • February 22, 2002
      • David Watson
      • English
      • eBook
        9 7 8 1 8 5 5 7 3 6 3 3 7
      The use of additives in foods remains both widespread and, for some consumers, controversial. Additives are used for a wide range of purposes, particularly in improving the quality of food products. Whilst valuing products with the right taste, colour and texture and shelf-life, consumers have expressed reservations about the safety of the additives used to enhance these qualities. These concerns have increased the pressure on the food industry to demonstrate the safe use of additives in food. With its distinguished international team of contributors, this important collection reviews both the regulatory context and the methods used to analyse, assess and control the use of additives in food processing.Part one of the book looks at regulation in the EU and the US. Part two discusses analytical issues. There are chapters on the use of risk analysis in assessing the impact of additives on consumer health, quality control of analytical methods, and new more rapid and targeted methods in detecting and measuring additives in foods. There is also an important review of adverse reactions to additives covering such issues as monitoring, trends in reporting and the evidence concerning major additives. Part three of the book looks at some of the key groups of additives, from colorants and flavourings to texturing agents and antioxidant preservatives.Food chemical safety Volume 2: Additives is a valuable reference for all those concerned with the use of additives in food.

    • 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.

    • Plant Growth and Development

      • 1st Edition
      • July 23, 2002
      • Lalit M. Srivastava
      • English
      • eBook
        9 7 8 0 0 8 0 5 1 4 0 3 1
      This book provides current information on synthesis of plant hormones, how their concentrations are regulated, and how they modulate various plant processes. It details how plants sense and tolerate such factors as drought, salinity, and cold temperature, factors that limit plant productivity on earth. It also explains how plants sense two other environmental signals, light and gravity, and modify their developmental patterns in response to those signals. This book takes the reader from basic concepts to the most up-to-date thinking on these topics.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science