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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.

  • Hygiene in Food Processing

    Principles and Practice
    • 1st Edition
    • H.L.M. Lelieveld + 3 more
    • English
    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.

  • Diversity in Barley (Hordeum vulgare)

    • 1st Edition
    • Volume 7
    • R. von Bothmer + 3 more
    • English
    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.

  • Texture in Food

    Semi-Solid Foods
    • 1st Edition
    • B M McKenna
    • English
    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.

  • Elsevier's Dictionary of Plant Names of North America including Mexico

    In Latin, English (American) and Spanish (Mexican and European)
    • 1st Edition
    • R.C. White
    • English
    The border between the United States of America and Mexico is the busiest in the world. This area is also the meeting place of the two great cultures of the Western Hemisphere, Spanish-speaking Latin America and English-speaking North America. Recent demographic migrations coupled with increasing globalization have necessitated closer cooperation and communication between these groups.The area of communication of this dictionary centers around the vernacular or common names of plants. Many recent immigrants from Mexico and further south have gained employment in areas of agriculture, landscaping, and commercial plant nurseries. The new residents also bring with them a rich history of herbal medicines that are becoming increasingly popular in the United States. Both groups share interests in each other's cuisines with respect to food plants and spices.This dictionary contains the Latin, English, and Spanish names for over 7,000 species of the most important plants found mainly in the southwestern United States and northern Mexico. Included are native and naturalized plants as well as plants of economic value. The main section of the book is organized alphabetically by the scientific Latin genus and species of each plant. The book is also fully indexed by common names primarily in American-English and Mexican-Spanish.

  • Natural Antimicrobials for the Minimal Processing of Foods

    • 1st Edition
    • S Roller
    • English
    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.

  • Detecting Pathogens in Food

    • 1st Edition
    • Thomas A. McMeekin
    • English
    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.

  • Novel Food Packaging Techniques

    • 1st Edition
    • R Ahvenainen
    • English
    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.

  • Dust Explosions in the Process Industries

    Identification, Assessment and Control of Dust Hazards
    • 3rd Edition
    • Rolf K. Eckhoff
    • English
    Unfortunately, dust explosions are common and costly in a wide array of industries such as petrochemical, food, paper and pharmaceutical. It is imperative that practical and theoretical knowledge of the origin, development, prevention and mitigation of dust explosions is imparted to the responsible safety manager. The material in this book offers an up to date evaluation of prevalent activities, testing methods, design measures and safe operating techniques. Also provided is a detailed and comprehensive critique of all the significant phases relating to the hazard and control of a dust explosion. An invaluable reference work for industry, safety consultants and students.

  • Advances in Marine Biology

    • 1st Edition
    • Volume 44
    • English
    Volume 44 is an eclectic volume with timely reviews on invertebrate zooplankton growth rates and movements on marine fish and decapod crustaceans. Advances in Marine Biology was first published in 1963. Now edited by A.J. Southward (Marine Biological Association, UK), P.A. Tyler (Southampton Oceanography Association, UK), C.M. Young (Harbor Branch Oceanographic Institution, USA) and L.A. Fuiman (University of Texas, USA), the serial publishes in-depth and up-to-date reviews on a wide range of topics which will appeal to postgraduates and researchers in marine biology, fisheries science, ecology, zoology, oceanography. Eclectic volumes in the series are supplemented by thematic volumes on such topics as The Biology of Calanoid Copepods.

  • Phytochemical Functional Foods

    • 1st Edition
    • I T Johnson + 1 more
    • English
    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.

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