Skip to main content
Elsevier
View Cart
My account

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 50
      • September 8, 1993
      • English
      • Hardback
        9 7 8 0 1 2 0 0 0 7 5 0 9
      • eBook
        9 7 8 0 0 8 0 5 6 3 6 3 3
      Volume 50 highlights current areas of interest to both researchers and students of agronomy internationally. Areas covered include a thorough treatment of redox chemistry in soils, advances in agronomic improvement in oilseed brassicas, population groupings of soybean bradyrhizobia, crop responses to chloride, and plant nutrient sulfur in the tropics and subtropics.

    • Food Colloids and Polymers

      • 1st Edition
      • March 1, 1993
      • E. Dickinson + 1 more
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 7 8 2 2
      • eBook
        9 7 8 1 8 4 5 6 9 8 2 7 0
      This overview describes ideas and techniques for the study of structure and dynamics of direct relevance to food. It pays particular attention to the microstructure and rheology of concentrated systems containing deformable particles, emulsion droplets and gas bubbles, and describes factors affecting the composition, structure and dynamic properties of fluid interfaces, particularly the role of adsorbed polymers and surfactants in controlling stability. In addition, coverage of the application of new physical concepts to systems containing fat crystals and starch particles gives insight into the processing of food colloids.

    • Scaling Physiological Processes

      • 1st Edition
      • January 13, 1993
      • English
      • Hardback
        9 7 8 0 1 2 2 3 3 4 4 0 5
      • Paperback
        9 7 8 0 1 2 4 1 1 9 5 9 8
      • eBook
        9 7 8 0 3 2 3 1 3 9 5 7 1
      Traditional plant physiological ecology is organism centered and provides a useful framework for understanding the interactions between plants and their environment and for identifying characteristics likely to result in plant success in a particular habitat. This book focuses on extending concepts from plant physiological ecology as a basis for understanding carbon, energy, and biogeochemical cycles at ecosystem, regional, and global levels. This will be a valuable resource for researchers and graduate students in ecology, plant ecophysiology, ecosystem research, biometerology, earth system science, and remote sensing.

    • Parasites and Pathogens of Insects

      • 1st Edition
      • July 29, 1993
      • Nancy E. Beckage + 2 more
      • English
      • Paperback
        9 7 8 0 1 2 4 1 1 9 8 4 0
      • Hardback
        9 7 8 0 1 2 0 8 4 4 4 1 8
      • eBook
        9 7 8 0 0 8 0 9 1 6 4 9 1
      Both volumes of Parasites and Pathogens of Insects provide in-depth coverage of the interface between insect parasites and pathogens and hosts, and explore the relationships between these partners. They emphasize biochemical and molecular interactions, basic biology, and the roles of hormones, receptors, and other cellular components in modulating interactions between host insects and attacking agents. These topics also are assessed in relation to biotechnology and biological control.In the short term, these volumes fill a void in current literature by emphasizing basic interactions at the biochemical and molecular levels. In the long term, these interactions may provide avenues for exploitation to enhance the rate of "beneficial" parasitism or to reduce the rates of disease transmission and infection of vertebrate hosts.

    • Wood Chemistry

      • 2nd Edition
      • January 6, 1993
      • Eero Sjostrom
      • English
      • Paperback
        9 7 8 1 4 9 3 3 0 1 9 4 2
      • Hardback
        9 7 8 0 1 2 6 4 7 4 8 1 7
      • eBook
        9 7 8 0 0 8 0 9 2 5 8 9 9
      Wood Chemistry, Fundamentals and Applications, Second Edition, examines the basic principles of wood chemistry and its potential applications to pulping and papermaking, wood and wood waste utilization, pulping by-products for production of chemicals and energy, and biomass conversion.

    • Food and Cancer Prevention

      • 1st Edition
      • January 1, 1993
      • Keith W. Waldron + 2 more
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 7 8 1 5
      • eBook
        9 7 8 1 8 4 5 6 9 8 2 5 6
      Food and cancer prevention: Chemical and biological aspects is the first book to be published on this subject and represents the current state-of-the-art. It is interdisciplinary in scope and provides researchers from around the world with the opportunity to bring themselves up-to-date in this vital area.Food and cancer prevention: Chemical and biological aspects covers a topic which is attracting considerable attention and aims to promote constructive collaboration among clinicians, toxicologists, nutritionists, food scientists, epidemiologists and plant scientists worldwide. It is an essential reading for anyone involved in research in to this subject and will also be of interest to government departments, with a view to legislation, and food manufacturers producing functional, novel or health foods.

    • Encapsulation and Controlled Release

      • 1st Edition
      • January 1, 1993
      • D R Karsa + 1 more
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 8 2 0 1
      • eBook
        9 7 8 1 8 4 5 6 9 8 2 1 8
      Encapsulation and controlled release combines basic information on the subject with details of the latest research, making it suitable for both newcomers to the field and those with experience of encapsulation technology. It will also be of great interest to those working on water-soluble or dispersible polymers, as well as application chemists and biochemists in diverse areas.

    • Introduction to Food Toxicology

      • 1st Edition
      • June 14, 1993
      • Takayuki Shibamoto + 1 more
      • English
      • Hardback
        9 7 8 0 1 2 6 4 0 0 2 5 0
      • Paperback
        9 7 8 0 1 2 3 9 6 0 3 5 1
      • eBook
        9 7 8 0 0 8 0 9 2 5 7 7 6
      The area of food toxicology currently has a high profile of interest in the food industry, universities, and government agencies, and is certainly of great concern to consumers. There are many books which cover selected toxins in foods (such as plant toxins, mycotoxins, pesticides, or heavy metals), but this book represents the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods. Featuring coverage of areas of vital concern to consumers, such as toxicological implications of food adulteration (as seen in ethylene glycol in wines or the Spanish olive oil disaster) or pesticide residues, Introduction to Food Toxicology will be of interest to students in toxicology, environmental studies, and dietetics as well as anyone interested in food sources and public health issues. The number of students who are interested in toxicology has increased dramatically in the past several years. Issues related to toxic materials have received more and more attention from the public. The issues and potential problems are reported almost daily by the mass media, including television, newspapers, and magazines. Major misunderstandings and confusion raised by those reports are generally due to lack of basic knowledge about toxicology among consumers. This textbook provides the basic principles of food toxicology in order to help the general public better understand the real problems of toxic materials in foods.

    • Enzymes in Food Processing

      • 3rd Edition
      • June 3, 1993
      • Tilak Nagodawithana + 1 more
      • English
      • Hardback
        9 7 8 0 1 2 5 1 3 6 3 0 3
      • Paperback
        9 7 8 1 4 9 3 3 0 1 6 5 2
      • eBook
        9 7 8 0 0 8 0 5 7 1 4 5 4
      In the past 35 years, the use of commercial enzymes has grown from an insignificant role in the food industry to an important aspect of food processing. This Third Edition of Enzymes in Food Processing explores recent and extensive changes in the use of enzymes as well as the discovery of new enzymes and their uses. Included in the book is a history of the role of enzymes in food processing, enzyme characterization, a discussion of different classes of enzymes including lipases and proteases, commercial enzyme production, and the processing of particular foods such as meat, vegetables, fruit, baked goods, milk products, and beer. Unlike earlier editions, it provides basic information on enzymes and their uses not adequately described in the current literature. Food technologists will find in this edition a description of the properties of those enzymes that are important in food processing, as well as a description of the properties of those enzymes that are important in food processing, as well as a description of the many applications of enzymes in the foods processing industry. The book is intended for food technologists, and will be of value to the microbiologist and enzyme chemist as well. This treatise provides a comprehensive treatment of enzymes used in food processing.

    • The Cardiovascular System, Part B

      • 1st Edition
      • Volume 12B
      • October 16, 1992
      • English
      • Paperback
        9 7 8 0 1 2 4 1 5 7 3 3 0
      • eBook
        9 7 8 0 0 8 0 5 8 5 3 6 9

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science