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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

    • Advances in Agronomy

      • 1st Edition
      • Volume 74
      • September 24, 2001
      • English
      • Paperback
        9 7 8 0 1 2 3 9 1 6 7 7 8
      • Hardback
        9 7 8 0 1 2 0 0 0 7 9 2 9
      • eBook
        9 7 8 0 0 8 0 5 4 4 0 1 4
      Volume 74 contains six excellent cutting-edge reviews detailing advances in the plant and environmental soil sciences. Chapter 1 is an extensive review on soil quality. Chapter 2 covers recent advances in understanding the formation of metal hydroxide precipitates on soil surfaces and their implications on metal sequestration and soil remediation. Chapter 3 is a timely review on effects of organic acid exudation from roots on phosphorus uptake and aluminum tolerance of plants in acid soils. Chapter 4 discusses bamboo production and management, including manipulation of growth and development and environmental aspects of bamboo production. Chapter 5 addresses a significant worldwide issue - management of soils for food security and environmental quality. Chapter 6 is a comprehensive review on the management of wheat, barley, and oat root systems.

    • Advances in Agronomy

      • 1st Edition
      • Volume 72
      • March 20, 2001
      • English
      • Hardback
        9 7 8 0 1 2 0 0 0 7 7 2 1
      • Paperback
        9 7 8 0 1 2 3 9 1 6 7 4 7
      • eBook
        9 7 8 0 0 8 0 5 4 3 9 9 4
      Volume 72 contains four outstanding reviews detailing advances in the plant and environmental soil sciences. Chapter 1 deals with a timely and significant topic in North America and indeed in the world. This review provides background information, data sources and analyses, and implications for research and policy. Chapter 2 is a treatise on cutting-edge developments in bioremediation of petroleum-contaminat... soils. Chapter 3 deals with the genetics of flowering time in the chickpea and its effect on productivity in semi-arid environments. Chapter 4 covers environment-sensitiv... genetic male sterility (EGMS) in crops.

    • Edible Oleogels

      • 1st Edition
      • April 15, 2001
      • Alejandro G. Marangoni + 1 more
      • English
      • Paperback
        9 7 8 0 1 2 8 1 0 2 2 2 0
      • eBook
        9 7 8 1 6 3 0 6 7 0 0 9 2
      In an effort to provide alternatives to trans and saturated fats, scientists have been busy modifying the physical properties of oils to resemble those of fats. In this fashion, many food products requiring a specific texture and rheology can be made with these novel oil-based materials without causing significant changes to final product quality. The major approach to form these materials is to incorporate specific molecules (polymers, amphiphiles, waxes) into the oil components that will alter the physical properties of the oil so that its fluidity will decrease and the rheological properties will be similar to those of fats. These new oilbased materials are referred to as oil gels, or “oleogels,“ and this emerging technology is the focus of many scientific investigations geared toward helping decrease the incidence of obesity and cardiovascular disease.

    • Antioxidants in Food

      • 1st Edition
      • March 20, 2001
      • J. Pokorný + 2 more
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 4 6 3 0
      • eBook
        9 7 8 1 8 5 5 7 3 6 1 6 0
      Antioxidants are increasingly important additives in food processing. Their traditional role is, as their name suggests, in inhibiting the development of oxidative rancidity in fat-based foods, particularly meat and dairy products and fried foods. However, more recent research has suggested a new role in inhibiting cardiovascular disease and cancer. Antioxidants in food provides a review of the functional role of antioxidants and discusses how they can be effectively exploited by the food industry.Part one of the book looks at antioxidants and food stability with chapters on the development of oxidative rancidity in foods, methods for inhibiting oxidation and ways of measuring antioxidant activity. Part two looks at antioxidants and health, including chapters on antioxidants and cardiovascular disease, their antitumour properties and bioavailability. A major trend in the food industry, driven by consumer concerns, has been the shift from the use of synthetic to natural ingredients in food products. Part three looks at the range of natural antioxidants available to the food manufacturer. Part four of the book looks at how these natural antioxidants can be effectively exploited, covering such issues as regulation, preparation, antioxidant processing functionality and their use in a range of food products from meat and dairy products frying oils and fried products, to fruit and vegetables and cereal products.Antioxidant... in food is an essential resource for the food industry in making the best use of these important additives.

    • Handbook of Herbs and Spices

      • 1st Edition
      • August 17, 2001
      • K. V. Peter
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 5 6 2 0
      • eBook
        9 7 8 1 8 5 5 7 3 6 4 5 0
      Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring foods, they have been increasingly used as natural preservatives and for their potential health-promoting properties, for example as antioxidants. Edited by a leading authority in the field, and with a distinguished international team of contributors, the Handbook of herbs and spices provides an essential reference for manufacturers wishing to make the most of these important ingredients.The first group of chapters looks at general issues including quality indices for conventional and organically produced herbs, spices and their essential oils.The main body of the handbook consists of over twenty chapters covering key spices and herbs from aniseed, bay leaves and black pepper to saffron, tamarind and turmeric. Each chapter covers key issues from definition and classification including:chemical structurecultivation... processinguses in food processingfunctional propertiesquality indicesmethods of analysisThe Handbook of herbs and spices is a standard reference for all manufacturers using herbs and spices in their products.

    • Silicon in Agriculture

      • 1st Edition
      • Volume 8
      • April 11, 2001
      • L.E. Datnoff + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 4 5 4 3 4 8 6
      • Hardback
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      Presenting the first book to focus on the importance of silicon for plant health and soil productivity and on our current understanding of this element as it relates to agriculture.Long considered by plant physiologists as a non-essential element, or plant nutrient, silicon was the center of attention at the first international conference on Silicon in Agriculture, held in Florida in 1999.Ninety scientists, growers, and producers of silicon fertilizer from 19 countries pondered a paradox in plant biology and crop science. They considered the element Si, second only to oxygen in quantity in soils, and absorbed by many plants in amounts roughly equivalent to those of such nutrients as sulfur or magnesium. Some species, including such staples as rice, may contain this element in amounts as great as or even greater than any other inorganic constituent. Compilations of the mineral composition of plants, however, and much of the plant physiological literature largely ignore this element. The participants in Silicon in Agriculture explored that extraordinary discrepancy between the silicon content of plants and that of the plant research enterprise.The participants, all of whom are active in agricultural science, with an emphasis on crop production, presented, and were presented with, a wealth of evidence that silicon plays a multitude of functions in the real world of plant life. Many soils in the humid tropics are low in plant available silicon, and the same condition holds in warm to hot humid areas elsewhere. Field experience, and experimentation even with nutrient solutions, reveals a multitude of functions of silicon in plant life. Resistance to disease is one, toleration of toxic metals such as aluminum, another. Silicon applications often minimize lodging of cereals (leaning over or even becoming prostrate), and often cause leaves to assume orientations more favorable for light interception. For some crops, rice and sugarcane in particular, spectacular yield responses to silicon application have been obtained. More recently, other crop species including orchids, daisies and yucca were reported to respond to silicon accumulation and plant growth/disease control. The culture solutions used for the hydroponic production of high-priced crops such as cucumbers and roses in many areas (The Netherlands for example) routinely included silicon, mainly for disease control. The biochemistry of silicon in plant cell walls, where most of it is located, is coming increasingly under scrutiny; the element may act as a crosslinking element between carbohydrate polymers.There is an increased conviction among scientists that the time is at hand to stop treating silicon as a plant biological nonentity. The element exists, and it matters.

    • Global Seagrass Research Methods

      • 1st Edition
      • Volume 33
      • November 6, 2001
      • F.T. Short + 1 more
      • English
      • Hardback
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      • eBook
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      This thorough and informative volume presents a set of detailed, globally applicable techniques for seagrass research.The book provides methods for all aspects of seagrass science from basic plant collection to statistical approaches and investigations of plant-animal interaction. The emphasis is on methods that are applicable in both developing and developed countries. The importance of seagrasses in coastal and near shore environments, and ultimately their contribution to the productivity of the world's oceans, has become increasingly recognised over the last 40 years.Seagrasses provide food for sea turtles, nearly 100 fish species, waterfowl and for the marine mammals the manatee and dugong. Seagrasses also support complex food webs by virtue of their physical structure and primary production and are well known for their role as breeding grounds and nurseries for important crustacean, finfish and shell fish populations. Seagrasses are the basis of an important detrital food chain. The plants filter nutrients and contaminants from the water, stabilise sediments and act as dampeners to wave action. Seagrasses rank with coral reefs and mangroves as some of the world's most productive coastal habitat and strong linkages among these habitats make the loss of seagrasses a contributing factor in the degradation of the world's oceans.Contributors from around the world provide up-to-date methods for comparable collection of ecological information from both temperate and tropical seagrass ecosystems.

    • EU Food Law

      • 1st Edition
      • June 14, 2001
      • K Goodburn
      • English
      • Hardback
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      • eBook
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      Given its fragmented development, EU food law can be seen as both complex and confusing. With its distinguished team of contributors, EU food law highlights the key issues so those non-specialists can understand the legislation and what it means for them. It is designed to help readers ask the right questions when developing and marketing products in the European Union, and to provide answers to those questions.The book begins with an overview of the development of EU food law, and then describes the main institutions involved in framing food legislation and the legislative process. This discussion is designed to provide a context for the chapters on specific aspects of EU food law that follow. Part one there are a series of chapters on legislation controlling food safety, ranging from the way food products are manufactured (hygiene and the control of contaminants) to food composition and packaging (additives and food contact materials). Part two considers how EU food law ensures that consumers are properly informed about the food products they buy. There are chapters on labelling, nutrition information, the increasingly important area of health claims, and the handling of foods for particular nutritional purposes. Part three of the book contains two case studies illustrating how these various strands of EU food law impact in practice on a particular food product, looking at both an established food ingredient and the emerging area of functional foods.EU food law provides an authoritative introduction and guide to a complex subject. It will be widely welcomed by all those designing food products for and selling food products in the European Union.

    • Baking Problems Solved

      • 1st Edition
      • April 23, 2001
      • Stanley P. Cauvain + 1 more
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 5 6 4 4
      • eBook
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      When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of ‘experts’. However, with a methodical approach, keen observation and a suitable reference book then the answers to many bakery problems are straightforward. Baking problems solved is designed to help the busy bakery professional find the information they need quickly. It also enables them to understand the causes and implement solutions. It is arranged in a practical question-and-answer format, with over 200 frequently asked questions. Individual chapters consider the essential raw materials and the main types of bakery products. This book is of invaluable use to all bakery professionals, bakery students, food technologists and product developers.

    • Biscuit, Cracker and Cookie Recipes for the Food Industry

      • 1st Edition
      • January 29, 2001
      • Duncan Manley
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 5 4 3 9
      • eBook
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      Duncan Manley has over thirty years' experience in the biscuit industry and during this period has collected recipes and examples of best practice from the leading manufacturers of biscuit, cracker and cookie products throughout the world. In his new book Manley has put together a comprehensive collection of over 150 recipes to provide technologists, managers and product development specialists with a unique and invaluable reference book.Development activity is essential for all companies but it is potentially very expensive. This unique new book will enable research and development staff to benefit from the experiences of other manufacturers in new product development. It also provides an invaluable resource for production managers who wish to investigate improvements and cost reductions for existing lines.The book begins by investigating some of the key variables in effective recipe development. It then presents a series of recipes for hard-dough products such as crispbread and crackers, short-dough biscuits and cookies, extruded and deposited dough products. Further chapters include recipes for sponge biscuits, wafers and secondary processes such as icing and chocolate coating. A final chapter covers the important area of dietetic products, including recipes for reduced fat and sugar biscuits and products for particular groups such as diabetics and babies.Biscuit, cracker and cookie recipes for the food industry provides unparalleled access to best practice in the industry, and a wealth of ideas for product developers and production managers. It will be an essential resource.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science