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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

    • Plant Virology

      • 4th Edition
      • October 3, 2001
      • Roger Hull
      • English
      • eBook
        9 7 8 0 0 8 0 5 3 5 9 9 9
      It has been ten years since the publication of the third edition of this seminal text on plant virology, during which there has been an explosion of conceptual and factual advances. The fourth edition updates and revises many details of the previous editon, while retaining the important older results that constitute the field's conceptual foundation.

    • Encyclopedia of Foods

      • 1st Edition
      • November 29, 2001
      • Experts from Dole Food Experts from Dole Food Company + 2 more
      • English
      • eBook
        9 7 8 0 0 8 0 5 3 0 8 7 1
      The Encyclopedia of Foods: A Guide to Healthy Nutrition is a definitive resource for what to eat for maximum health as detailed by medical and nutritional experts. This book makes the connection between health, disease, and the food we eat. The Encyclopedia describes more than 140 foods, providing information on their history, nutrient content, and medical uses. The Encyclopedia also describes the "fit kitchen", including the latest in food safety, equipment and utensils for preparing fit foods, and ways to modify favorite recipes to ensure health and taste.

    • Thermal Technologies in Food Processing

      • 1st Edition
      • April 24, 2001
      • P Richardson
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 5 5 8 3
      • eBook
        9 7 8 1 8 5 5 7 3 6 6 1 0
      Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue.Part one of the collection begins with reviews of conventional retort and continuous heat technologies. Part two then looks at the key issues of effective measurement and control in ensuring that a thermal process is effective whilst minimising any undesirable changes in a food. There are chapters on temperature and pressure measurement, validation of heat processes, modelling and simulation of thermal processes, and the measurement and control of changes in a food during thermal processing. The final part of the book looks at emerging thermal technologies which becoming more widely used in the food industry. There are chapters on radio frequency heating, microwave processing, infrared heating, instant and high-heat infusion, and ohmic heating A final chapter considers how thermal processing may be combined with high pressure processing in producing safe, minimally-processed food products.Thermal technologies in food processing provides food manufacturers and researchers with an authoritative review of thermal processing and food quality.

    • Genetically Modified Organisms in Agriculture

      • 1st Edition
      • March 22, 2001
      • Gerald C. Nelson
      • English
      • Hardback
        9 7 8 0 1 2 5 1 5 4 2 2 2
      • Paperback
        9 7 8 1 4 9 3 3 0 1 6 7 6
      • eBook
        9 7 8 0 0 8 0 4 8 8 8 6 8
      Genetically modified crops have become a topic of great interest among scientists, regulators, consumers, farmers, and politicians. Despite their potential benefits, public hostility toward these crops is causing dramatic changes to import/export policies, food safety regulations, and agricultural practices around the world. Genetically Modified Organisms in Agriculture provides a comprehensive overview of the subject and a balanced look at the costs and benefits of GMO products.Part I reviews the scientific, economic, and political issues relating to the use of agricultural GMOs. Chapters cover specific applications, regulatory concerns, import/export patterns, international trade issues, and a discussion of future trends. Part II offers a unique look at all sides of the GMO controversies, with short chapters contributed by leading individuals with widely different perspectives. Part III presents a more in-depth look at selected issues plus helpful reference materials.This book makes the latest information on GMOs accessible to all interested parties, including students, laypeople, scientists, activists, and professionals working in related fields.

    • Food Product Development

      • 1st Edition
      • September 18, 2001
      • M Earle + 2 more
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 4 6 8 5
      • Paperback
        9 7 8 1 8 4 5 6 9 7 2 2 8
      • eBook
        9 7 8 1 8 5 5 7 3 6 3 9 9
      Product development is the lifeblood of the food industry, from refining an established product range to developing completely new products. It is, however, a process fraught with risk that often ends in failure. So what then are the keys to making the process a success? Drawing on a wealth of experience gathered over 40 years, Food product development provides the answers.The first half of the book examines the four core elements of product development:-the business strategy directing product development; the various steps in the product development process; the knowledge required to fuel the process; the need for keeping the product development focused on the consumers needs and aspirations.The second part of the book looks at managing the product development process in practice with four case studies of successful product launches. It also discusses how to evaluate and improve the process to make future product innovation more successful.Filled with examples and practical suggestions, and written by a distinguished team with unrivalled academic and industry expertise, Food product development is a essential guide for R&D and product development staff, and all managers concerned with this key issue throughout the food industry.

    • Frying

      • 1st Edition
      • April 25, 2001
      • J B Rossell
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 5 5 6 9
      • eBook
        9 7 8 1 8 5 5 7 3 6 4 2 9
      Frying is one of the oldest and most widely-used of food processes. Its popularity relates to the speed with which a food is cooked, the distinctive flavour and texture frying gives the food and its contribution to increased shelf-life. As a result the process is used for a wide range of vegetable, meat and fish products, particularly ready meals and snack foods.Edited by a leading authority in the field and with a distinguished international team of contributors, Frying provides an authoritative review of key issues in improving quality in the manufacture of fried products. Part one of the book sets the scene by looking at the differing types of fried products and their markets as well as at the regulatory context. It also includes an important discussion of the role of dietary lipids, the impact of frying on lipid intake and its influence on consumer health. Part two looks in detail at frying oils, their composition, the factors affecting frying oil quality and ways of measuring frying oil quality and authenticity. Part three looks at quality issues relating to fried products. There are chapters on two of the main types of fried product: pre-fried potato products such as French fries and the manufacture of potato crisps. Three final chapters look at effective process control of frying operations, flavour development in frying and fried foods and ways of analysing and improving the texture and colour of fried products.Frying oils are the most important common influence on fried product quality. They not only need to withstand the stresses of high temperature in frying but also maintain their quality during subsequent product storage.Frying: improving quality is a standard reference for the food industry and all those concerned with the quality of fried products.

    • Streams

      • 1st Edition
      • September 7, 2001
      • Colbert E. Cushing + 1 more
      • English
      • Paperback
        9 7 8 0 1 2 0 5 0 3 4 0 7
      • eBook
        9 7 8 0 0 8 0 5 4 1 8 5 3
      Streams is a handbook that combines a discussion of the ecology of streams and rivers, in layperson language, with an illustrated field guide of the plants and animals found in running waters of North America. Various illustrations and maps accompany the text. The authors are extremely well known--Cushing is the lead content provider for an America On-Line service provided through Trout Unlimited entitled "Ask Dr. Cushing." He is frequently asked the sorts of questions that are answered in this field guide. J. David Allan is the author of a well known textbook in Aquatic Ecology.

    • Handbook of Vegetable Pests

      • 1st Edition
      • June 15, 2001
      • John Capinera
      • English
      • eBook
        9 7 8 0 0 8 0 5 3 3 2 6 1
      Garden pests plague everyone who has ever raised vegetables, from backyard gardener to professional horticulturists, farm managers, and agrobusiness professionals. The economic impacts of vegetable pests are enormous. To manage and minimize the adverse impacts of pests, it is important to identify exactly which pests are afflicting crops. The Handbook of Vegetable Pests is intended to assist anyone in need of an easy-to-use, and yet comprehensive, survey of all pests likely to be encountered in North America. This Handbook provides thorough identification guides, descriptions of pest life history, and pest management recommendations. The text is well illustrated with hundreds of easy-to-use line drawings, is cross-referenced to the professional and scientific literature, and includes color plates for ease of insect pest identification. Every gardener, horticulturalist, farm manager, and plant science professional should have this Handbook as a ready desk reference.

    • Ecology and Classification of North American Freshwater Invertebrates

      • 2nd Edition
      • April 9, 2001
      • James H. Thorp + 1 more
      • English
      • eBook
        9 7 8 0 0 8 0 5 3 0 6 7 3
      The First Edition of Ecology and Classification of North American Freshwater Invertebrates has been immensely popular with students and researchers interested in freshwater biology and ecology, limnology, environmental science, invertebrate zoology, and related fields. The First Edition has been widely used as a textbook and this Second Edition should continue to serve students in advanced classes. The Second Edition features expanded and updated chapters, especially with respect to the cited references and the classification of North American freshwater invertebrates. New chapters or substantially revised chapters include those on freshwater ecosystems, snails, aquatic spiders, aquatic insects, and crustaceans.

    • The International Timber Trade

      • 1st Edition
      • July 31, 2001
      • Tim Peck
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 1 9 0 5
      • eBook
        9 7 8 1 8 5 5 7 3 8 8 3 6
      Wood and wood products are essential to large areas of the world economy and yet there has until now been no single definitive reference source to which those new to or requiring a strategic overview of the industry could turn for a comprehensive picture of the market chain from forest to consumer. The international timber trade provides a detailed overview of the entire timber and timber products business.It is arranged in three sections:Chapters 1 to 3 provide a background starting with an historical perspective, an overview of the worldwide forest resource and going to examine the properties of wood, types of products, trends in production and consumption and uses.Chapters 4,5 and 6 examine the role of wood industries and wood products in the global economy and provide an overview of world trade both by commodity groups and by country, as well as a detailed analysis of the main trading patterns and the trends, both at the inter-continental and inter-regional levels.The third section, chapters 7 to 10, looks at the structure of trade, market and market-related features, environmental factors such as forestry management, sustainability and certification, waste and recycling and energy and climate change, as well as offering an outlook for the industry in the 21st century.Written by one of the leading international authorities on the timber trade, The international timber trade is essential reading for a wide range of interested groups including managers in the timber industry and trade, the financial community with interests in the sector, academics and students in forestry management and related studies, government agencies and their advisers in helping to develop policies for the sector and international trade, and finally those working in international development organisations and in national and international non-governmental bodies.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science