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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 68
      • December 16, 1999
      • English
      • Paperback
        9 7 8 0 1 2 3 9 1 6 7 1 6
      • Hardback
        9 7 8 0 1 2 0 0 0 7 6 8 4
      • eBook
        9 7 8 0 0 8 0 5 2 4 3 2 0
      Advances in Agronomy continues to be recognized as a leading reference and a first-rate source of the latest and best research in agronomy. As always, the topics covered are varied and exemplary of the panoply of subject matter dealt with by this long-running serial.Volume 68 contains five outstanding and contemporary reviews on topics that deal with soil chemistry, plant physiology, plant nutrition, and soil and crop management. Chapter 1 by Morris Schnitzer summarizes the past and present knowledge of the chemistry of soil organic matter. Chapter 2, written by H.S. Saini and M.E. Westgate, is a comprehensive exposition on the reproductive development in grain crops during drought. G. Xu, H. Magen, J. Tarchitzky, and U. Kafkafi present advances in chloride management in Chapter 3. Chapter 4 is a review in our continuing series on the 12 soil orders. S.W. Buol and H. Eswaran provide an enlightening review on Oxisols. K. Kumar and K.M. Goh discuss aspects of crop residues in the fifth and final chapter of this important and well-written book.

    • Lipids in Nutrition and Health

      • 1st Edition
      • September 1, 1999
      • M I Gurr
      • English
      • Hardback
        9 7 8 0 9 5 3 1 9 4 9 1 9
      • eBook
        9 7 8 0 8 5 7 0 9 7 9 8 9
      Since 80% of the global production of oils and fats is consumed as food and a further 6% is eaten by animals to produce more human food, it is not surprising that nutrition is one of the active areas in lipid science. For 10 years, Mike Gurr has written nutrition articles in lipid technology amounting to nearly 60 reviews. The result is a powerful and critical survey of important aspects of lipid nutrition which will be appreciated by lipid technology readers and should be compulsory reading for those not familiar with the original articles.Areas covered include: influence of dietary fats on the concentrations of lipids carried in the blood and the significance for health, the nutritional and biological properties of the polyunsaturated fatty acids, and lipids in foods and raw materials, among other topics.

    • Sturkie's Avian Physiology

      • 5th Edition
      • October 5, 1999
      • G. Causey Whittow
      • English
      • Paperback
        9 7 8 0 1 2 3 9 5 8 3 4 1
      • eBook
        9 7 8 0 0 8 0 5 4 2 0 8 9
      Sturkie's Avian Physiology is the classic comprehensive single volume on the physiology of domestic as well as wild birds. The Fifth Edition is thoroughly revised and updated, and includes new chapters on the physiology of incubation and growth. Chapters on the nervous system and sensory organs have been greatly expanded due to the many recent advances in the field. The text also covers the physiology of flight, reproduction in both male and female birds, and the immunophysiology of birds. The Fifth Edition, like the earlier editions, is a must for anyone interested in comparative physiology, poultry science, veterinary medicine, and related fields. This volume establishes the standard for those who need the latest and best information on the physiology of birds.

    • Preservation of Foods with Pulsed Electric Fields

      • 1st Edition
      • May 25, 1999
      • English
      • Paperback
        9 7 8 0 1 2 3 8 8 5 4 5 6
      • eBook
        9 7 8 0 0 8 0 5 3 9 4 6 1
      Preservation of Foods with Pulsed Electric Fields discusses the basics of high voltage PEF as a low temperature food processing method, and the application of this technology in food preservation. This technology is attracting a great deal of interest around the world because it is more cost effective than conventional systems due to the conservative nature of PEF. This book thoroughly covers the electrical and food engineering aspects, as well as the food science components (i.e. food microbiology, enzyme inactivation kinetics, and sensory evaluation).

    • Handbook of Biological Control

      • 1st Edition
      • August 20, 1999
      • T. W. Fisher + 5 more
      • English
      • Hardback
        9 7 8 0 1 2 2 5 7 3 0 5 7
      • eBook
        9 7 8 0 0 8 0 5 3 3 0 1 8
      For many years the use of chemical agents such as pesticides and herbicides has been effective in controlling the many varieties of pests that infest both agricultural crops and backyard gardens. However, these pests are gradually becoming resistant to these agents, because the agents themselves are acting as selective factors making the pests better and better able to resist and persist. As a result, the use of biological controlling agents is increasing. This book is a comprehensive and authoritative handbook of biological control.

    • Managing Risks of Nitrates to Humans and the Environment

      • 1st Edition
      • January 1, 1999
      • W S Wilson + 2 more
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 8 0 8 9
      • eBook
        9 7 8 1 8 4 5 6 9 3 2 0 6
      This volume concentrates on research information on the beneficial effects of nitrates and their fate in the environment. Adopting an integrated approach it covers the agricultural, environmental and medical aspects of this emotive topic. In addition, there is an extensive description of the biochemistry of nitrates in plants, animals and humans including the positive aspects as well as the hazards.

    • Advances in Magnetic Resonance in Food Science

      • 1st Edition
      • April 1, 1999
      • P S Belton + 2 more
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 7 7 3 0
      • eBook
        9 7 8 1 8 4 5 6 9 8 1 3 3
      The highly versatile nature of magnetic resonance techniques in dealing with problems arising in many areas in food science is demonstrated in this book. Topics covered include development of the technique, functional constituents of food, signal treatment and analysis, along with applications of magnetic resonance to food processing and engineering. The international flavour of the contributions to this text aim to make it of value to both academics and industrialists in food science.

    • Caribbean Amphibians and Reptiles

      • 1st Edition
      • June 2, 1999
      • Brian I. Crother
      • English
      • eBook
        9 7 8 0 0 8 0 5 2 8 5 8 8
      Amphibians and reptiles are the most numerous, diverse, and frequently encountered animals on the Caribbean islands. This book provides a variety of perspectives on this amazing group of organisms. Caribbean Amphibians and Reptiles, compiled by an international team of zoologists, takes a fresh and detailed look at the complex biological puzzle of the Caribbean. The first true overview of the islands, it includes a historical examination of the people who have studied the Caribbean amphibians and reptiles. The book reviews the ecology, evolutionary history, and biogeographic explanations for the origins and diversity of the region's fauna with island-by-island coverage. It puts the Caribbean in perspective by comparing the islands to Central America and its amphibian reptile diversity. Additionally, the book includes figures, tables, and color plates which bring to life some of the region's most spectacular creatures.

    • Lipids in Health and Nutrition

      • 1st Edition
      • January 1, 1999
      • J H P Tyman
      • English
      • eBook
        9 7 8 1 8 4 5 6 9 8 3 8 6
      Lipids have a variety of functions in the human body which have increasingly been under the spotlight in recent years. A multidisciplinary book, Lipids in health and nutrition addresses the chemical, biochemical and physiological aspects of these widely occurring compounds. International experts combine to present research on a variety of topics, including advanced analytical techniques; the role of flavonoids in diet: possible links between dyslexia, dyspraxia and attention deficit disorder and the metabolism of fatty acids; the influence of dietary fatty acids in coronary heart disease; and lipids and obesity.

    • Potato Production, Processing and Technology

      • 1st Edition
      • July 1, 1999
      • WA Gould
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 5 9 7 2
      • eBook
        9 7 8 1 8 4 5 6 9 6 1 2 2
      This compilation focuses on the events of growing, processing, quality control, color, as well as freezing, canning, chip, and dried production. This potato processing operations book, written in terms the nonprofessional plant worker will understand, is a must reference for all food processors, technologists, executives, students etc. as well as a valuable addition to the company technical reference library. Included are figures, tables and charts throughout the book.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science