Skip to main content
Elsevier
View Cart

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

    • Practical Dehydration

      • 2nd Edition
      • April 14, 1998
      • M Greensmith
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 3 9 4 7
      • eBook
        9 7 8 1 8 5 5 7 3 6 5 6 6
      Practical dehydration has long been recognised as a standard text for the industry. In the second edition the author provides a reassessed perspective on this international industry. In addition to the original chapters on packaging, storing and quality control, this latest edition includes modern analysis of expanding sectors and new technologies. This book provides an invaluable guide to the practicalities and logistics of a changing industry.

    • The International Paper Trade

      • 1st Edition
      • March 23, 1998
      • Tom Bolton
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 2 5 2 0
      • eBook
        9 7 8 1 8 4 5 6 9 2 8 3 4
      The international paper trade discusses the whole spectrum of the pulp and paper industry and is designed for busy readers in the industry and its allied trades who need a thorough understanding of the trade.The international paper trade provides a comprehensiveguide to the:Fundamentals of the paper businessDrivers of change and their effectsChanging nature of the businessThe book begins with a brief outline of the history and technology of the industry and goes on to show the production, consumption, import and export levels in the major regions for the last 15-20 years. Tom Bolton then examines the factors that are driving the industry today, including forestry issues, the principal raw materials used in pulp and paper manufacture, and environmental issues. Finally, the book looks to the future and what the next decade holds for the industry.

    • Biscuit, Cookie and Cracker Manufacturing Manuals

      • 1st Edition
      • March 10, 1998
      • Duncan Manley
      • English
      • Paperback
        9 7 8 1 8 5 5 7 3 2 9 4 0
      • eBook
        9 7 8 1 8 5 5 7 3 6 2 2 1
      This stage in biscuit production is often a source of problems. The author identifies what these problems are at each stage, explains their causes and how they can be resolved.

    • High Pressure Food Science, Bioscience and Chemistry

      • 1st Edition
      • January 1, 1998
      • N S Isaacs
      • English
      • eBook
        9 7 8 1 8 4 5 6 9 8 3 7 9
      The application of high pressures to serve scientific ends is an ever-growing area of research. With sections on chemistry, food science, biochemistry and physics, this book contains a variety of original work.

    • The Maillard Reaction in Foods and Medicine

      • 1st Edition
      • April 1, 1998
      • J O'Brien + 3 more
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 7 9 1 4
      • eBook
        9 7 8 1 8 4 5 6 9 8 4 4 7
      This collection of papers are devoted to a single chemical reaction, The Maillard reaction. They look at various different topics, such as its use in the food industry, and its relation to ageing and age-related diseases.

    • Biosensors for Food Analysis

      • 1st Edition
      • January 1, 1998
      • A O Scott
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 7 7 6 1
      • eBook
        9 7 8 1 8 4 5 6 9 8 1 5 7
      This work reviews the current status of research and commercial developments in the field of biosensors used for food analysis. It looks at the possibilities of biosensors for food analysis, their capacity for measurement of a range of analytes and their ability to monitor complex biochemical parameters during the production or processing of foods. It examines several opportunities for biosensor applications within the food industry supply chain, for instance to indicate the quality and seasonal variation of natural resources.

    • Microbiological Analysis of Food and Water

      • 1st Edition
      • April 22, 1998
      • N.F. Lightfoot + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 4 5 0 2 0 3 2
      • Hardback
        9 7 8 0 4 4 4 8 2 9 1 1 5
      • eBook
        9 7 8 0 0 8 0 9 2 9 2 1 7
      • eBook
        9 7 8 0 0 8 0 5 3 6 5 1 4
      With the help of leading Quality Assurance (QA) and Quality Control (QC) microbiology specialists in Europe, a complete set of guidelines on how to start and implement a quality system in a microbiological laboratory has been prepared, supported by the European Commission through the Measurement and Testing Programme. The working group included food and water microbiologists from various testing laboratories, universities and industry, as well as statisticians and QA and QC specialists in chemistry.This book contains the outcome of their work. It has been written with the express objective of using simple but accurate wording so as to be accessible to all microbiology laboratory staff. To facilitate reading, the more specialized items, in particular some statistical treatments, have been added as an annex to the book. All QA and QC tools mentioned within these guidelines have been developed and applied by the authors in their own laboratories. All aspects dealing with reference materials and interlaboratory studies have been taken in a large part from the projects conducted within the BCR and Measurement and Testing Programmes of the European Commission.With so many different quality control procedures, their introduction in a laboratory would appear to be a formidable task. The authors recognize that each laboratory manager will choose the most appropriate procedures, depending on the type and size of the laboratory in question. Accreditation bodies will not expect the introduction of all measures, only those that are appropriate for a particular laboratory.Features of this book:• Gives all quality assurance and control measures to be taken, from sampling to expression of results• Provides practical aspects of quality control to be applied both for the analyst and top management• Describes the use of reference materials for statistical control of methods and use of certified reference materials (including statistical tools).

    • Gums and Stabilisers for the Food Industry 9

      • 1st Edition
      • July 1, 1998
      • Peter A. Williams + 1 more
      • English
      • eBook
        9 7 8 1 8 4 5 6 9 8 3 6 2
      This work contains the proceedings of a conference on gums and stabilisers for the food industry. Contributions are concerned with the structure-function relationships of various polysaccharides and protein systems, as well as progress on mixed biopolymer systems.

    • Biscuit, Cookie and Cracker Manufacturing Manuals

      • 1st Edition
      • March 10, 1998
      • Duncan Manley
      • English
      • Paperback
        9 7 8 1 8 5 5 7 3 2 9 3 3
      • eBook
        9 7 8 1 8 5 5 7 3 6 2 1 4
      This manual describes the various types of biscuit dough, the key stages in dough mixing and handling, and identifies potential problem areas and solutions.

    • Biscuit, Cookie and Cracker Manufacturing Manuals

      • 1st Edition
      • March 10, 1998
      • Duncan Manley
      • English
      • Paperback
        9 7 8 1 8 5 5 7 3 2 9 6 4
      • eBook
        9 7 8 1 8 5 5 7 3 6 2 4 5
      This manual takes readers through such secondary processes as coating, sandwiching and icing, concentrating on common production problems and how they can be solved.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science