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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 55
      • November 14, 1995
      • English
      • eBook
        9 7 8 0 0 8 0 5 6 3 6 8 8
      With eight outstanding reviews on cutting-edge advances in the crop and soil sciences, this volume emphasizes environmental quality and biotechnology. The connections between agricultural practice and environmental impact are addressed in chapters on sewage sludge, dissolved organic matter, and metals and pyrolysis-mass spectrometry of soil organic matter. Also among this collection are reviews on USDA's plant genome project, DNA markers, and peanut genetics and breeding. With this latest volume, Advances in Agronomy continues to be recognized as a prolific and first-rate reference by the scientific community. In 1993 Advances in Agronomy increased its publication frequency to three volumes per year, and will continue this trend as the breadth of agronomic inquiry and knowledge continues to grow.

    • Handbook of Milk Composition

      • 1st Edition
      • October 23, 1995
      • Bozzano G Luisa
      • English
      • eBook
        9 7 8 0 0 8 0 5 3 3 1 1 7
      This informative treatise offers a concise collection of existing, expert data summarizing the composition of milk. The Handbook of Milk Composition summarizes current information on all aspects of human and bovine milk, including: sampling, storage, composition, as well as specific chapters on major and minor components such as protein, carbohydrates, lipids, electrolytes, minerals, vitamins and hormones. The book also features comprehensive coverage of compartmentation, host-defense components, factors affecting composition, composition of commercial formulas, and contaminants.

    • Advances in Food and Nutrition Research

      • 1st Edition
      • Volume 38
      • October 20, 1995
      • English
      • Paperback
        9 7 8 0 1 2 4 1 5 7 1 0 1
      • eBook
        9 7 8 0 0 8 0 5 6 7 8 3 9
      The appearance of Volume 38 marks a transition for Advances in Food and Nutrition Research as Steve L. Taylor assumes editorial responsibility for the series. Under John Kinsella's guiding hand, Advances in Food Research strengthened its reputation as the leading publication for comprehensive reviews on important topics in food science, evolving into Advances in Food and Nutrition Research, a title which better reflected his interest in the integral relationships between food science and nutrition. Building on this legacy of quality scholarship, Dr. Taylor brings a fresh perspective to the serial, seeking novel approaches to research in food and nutritional science.

    • Biology of the Lobster

      • 1st Edition
      • October 17, 1995
      • Jan Robert Factor
      • English
      • Hardback
        9 7 8 0 1 2 2 4 7 5 7 0 2
      • Paperback
        9 7 8 0 1 2 3 9 9 1 5 9 1
      • eBook
        9 7 8 0 0 8 0 5 2 8 0 3 8
      The widely distributed American Lobster, Homarus americanus, which inhabits coastal waters from Canada to the Carolinas, is an important keystone species. A valuable source of income, its abundance or rarity often reflects the health of ecosystems occupied by these crustaceans. This comprehensive reference brings together all that is known of these fascinating animals. It will appeal to biologists, zoologists, aquaculturalists, fishery biologists, and researchers working with other lobster species, as well as neurobiologists looking for more information on the model system they so often use.

    • Advances in Botanical Research

      • 1st Edition
      • Volume 21
      • October 16, 1995
      • J. A. Callow
      • English
      • Hardback
        9 7 8 0 1 2 0 0 5 9 2 1 8
      • Paperback
        9 7 8 0 1 2 3 9 1 6 6 0 0
      • eBook
        9 7 8 0 0 8 0 5 6 1 7 5 2
      The twenty-first volume in the series focuses on plant pathology and is the first to integrate Advances in Plant Pathology into Advances in Botanical Research. The articles represented strive both to draw insights from relevant biological disciplines into the realm of plant pathology and to reveal the general principles of plant pathology to the broad audience of biologists, including undergraduate and postgraduate students, researchers and teachers.Kombrink and Somssich address how plant pathogens communicate at the genetic and biochemical level in determining resistance or susceptibility. This general theme is continued in articles on the nature of fungal wilt diseases (Beckman and Roberts); plant virus infection (de Zoeten); and the gene-for-gene interactions between plants and fungi (de Wit). Ehrlich takes up the timely issue of how pressure to expand and intensify agriculture is influencing agroecosystems and natural ecosystems on a global scale. The current status and future prospects of chestnuts, in health and disease, is considered by Anagnostakis. In an article on phytoplasmas, Kirkpatrick and Smart review the recent application of molecular techniques to the inference of taxonomic and phylogenetic relationships among mycoplasma-like organisms. To conclude the volume, Savary and colleagues show how a form of systems analysis can be used to handle large and complex data sets in epidemology.

    • Food Processing

      • 1st Edition
      • October 13, 1995
      • Anilkumar G. Gaonkar
      • English
      • Paperback
        9 7 8 0 4 4 4 5 4 6 0 9 8
      • Hardback
        9 7 8 0 4 4 4 8 1 5 0 0 2
      • eBook
        9 7 8 0 0 8 0 5 3 1 8 4 7
      Sustained developments in various branches of science and technology have resulted in considerable improvements in food processing methods. These new processing technologies have in turn contributed to enhancement of the quality and acceptability of foods. The aim of this book is to assemble, for handy reference, new developments pertaining to selected food processing technologies.Food processing methods covered include: NMR imaging, on-line NMR, on-line sensors, ultrasonics, synchrotron radiation to study fast events, membrane processing, bioseparation, high pressure processing, aseptic processing, irradiation, freezing, extrusion and extraction technologies. The book, adequately referenced and illustrated with numerous figures and tables, is a valuable reference for scientists, engineers, and technologists in industries and government laboratories involved in food processing, food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from the Food Science, Food Engineering, and Agricultural Engineering departments.

    • Methods in Plant Cell Biology, Part B

      • 1st Edition
      • Volume 50
      • October 10, 1995
      • English
      • eBook
        9 7 8 0 0 8 0 8 5 9 4 8 4
      Methods in Plant Cell Biology provides in two volumes a comprehensive collection of analytical methods essential for researchers and students in the plant sciences. Individual chapters, written by experts in the field, provide an introductory overview, followed by a step-by-step technical description of the methods. This is accompanied by examples of typical results, illustrations, troubleshooting of potential pitfalls, sources of chemicals and equipment, and complete reference lists. Protocols are written to be easily comprehended by beginning research students, but these extensive volumes will also be a valuable addition to the libraries of expert researchers.

    • Methods in Plant Cell Biology, Part A

      • 1st Edition
      • Volume 49
      • October 10, 1995
      • English
      • eBook
        9 7 8 0 0 8 0 8 5 9 4 7 7
      Methods in Plant Cell Biology provides in two volumes a comprehensive collection of analytical methods essential for researchers and students in the plant sciences. Individual chapters, written by experts in the field, provide an introductory overview, followed by a step-by-step technical description of the methods.

    • Whales, Seals, Fish and Man

      • 1st Edition
      • Volume 4
      • October 6, 1995
      • A. Schytte Blix + 2 more
      • English
      • eBook
        9 7 8 0 0 8 0 5 4 3 7 9 6
      This volume outlines the major findings from the Norwegian research programme on whales and seals in Norwegian waters. A wide range of topics are covered, including physiological aspects, social organization, population dynamics, stock assessment and management. The book will be of great value to scientists and managers, as well as to members of the general public interested in environmental issues.

    • Characterization of Food

      • 1st Edition
      • September 27, 1995
      • Anilkumar G. Gaonkar
      • English
      • Paperback
        9 7 8 0 4 4 4 5 4 0 5 5 3
      • eBook
        9 7 8 0 0 8 0 5 2 8 9 4 6
      Rapid and continued developments in electronics, optics, computing, instrumentation, spectroscopy, and other branches of science and technology resulted in considerable improvements in various methodologies. Due to this revolution in methodology, it is now possible to solve problems which were previously considered difficult to solve. These new methods have led to a better characterization and understanding of foods.The aim of this book is to assemble, for handy reference, various emerging, state-of-the-art methodologies used for characterizing foods. Although the emphasis is on real foods, model food systems are also considered. Methods pertaining to interfaces (food emulsions, foams, and dispersions), fluorescence, ultrasonics, nuclear magnetic resonance, electron spin resonance, Fourier-transform infrared and near infrared spectroscopy, small-angle neutron scattering, dielectrics, microscopy, rheology, sensors, antibodies, flavor and aroma analysis are included.This book is an indispensable reference source for scientists, engineers, and technologists in industries, universities, and government laboratories who are involved in food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from Food Science, Food Engineering, and Biochemistry departments. In addition, it will serve as a valuable reference for analytical chemists and surface and colloid scientists.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science