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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.

  • The Biology of Calanoid Copepods

    • 1st Edition
    • Volume 33
    • June 2, 1998
    • English
    This special volume of Advances in Marine Biology covers in detail the biology of calanoid copepods. Copepods are probably the most numerous multicellular organisms on earth. They are aquatic animals that live in both marine and fresh water, and are of prime importance in marine ecosystems as they form a direct link between phytoplankton and fish. This volume is essential for all marine biologists.Advances in Marine Biology contains up-to-date reviews of all areas of marine science, including fisheries science and macro/micro fauna. Each volume contains peer-reviewed papers detailing the ecology of marine regions.

  • Instrumental Methods in Food and Beverage Analysis

    • 1st Edition
    • Volume 39
    • May 29, 1998
    • D.L.B. Wetzel + 1 more
    • English
    Advances in instrumentation and applied instrumental analysis methods have allowed scientists concerned with food and beverage quality, labeling, compliance, and safety to meet ever increasing analytical demands. Texts dealing with instrumental analysis alone are usually organized by the techniques without regard to applications. The biannual review issue of Analytical Chemistry under the topic of Food Analysis is organized by the analyte such as N and protein, carbohydrate, inorganics, enzymes, flavor and odor, color, lipids, and vitamins. Under 'flavor and odor' the subdivisions are not along the lines of the analyte but the matrix (e.g. wine, meat, dairy, fruit) in which the analyte is being determined. In "Instrumentation in Food and Beverage Analysis" the reader is referred to a list of 72 entries entitled "Instrumentation and Instrumental Techniques" among which molecular spectroscopy, chromatographic and other sophisticated separations in addition to hyphenated techniques such as GS-Mass spectrometry. A few of the entries appear under a chapter named for the technique. Most of the analytical techniques used for determination, separations and sample work prior to determination are treated in the context of an analytical method for a specific analyte in a particular food or beverage matrix with which the author has a professional familiarity, dedication, and authority. Since, in food analysis in particular, it is usually the food matrix that presents the research analytical chemist involved with method development the greatest challenge.

  • Advances in Insect Physiology

    • 1st Edition
    • Volume 27
    • May 8, 1998
    • English
    Insect physiology is currently undergoing revolutionary changes with the increased application of molecular biological techniques to investigate the molecular mechanisms underlying the physiological responses to insect cells. Advances in Insect Physiology is committed to publishing high quality reviews on molecular biology and molecular genetics in areas where they provide an increased understanding of physiological processes in insects. Volume 27 of this classic series continues to provide up-to-date reviews on topical subjects of importance to all invertebrate physiologists and neurobiologists and contains increased coverage on the molecular biology of insect physiology.

  • Advances in Food and Nutrition Research

    • 1st Edition
    • Volume 42
    • May 4, 1998
    • English
    Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academic and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.

  • Plant Nutrient Disorders

    Volume 5: Ornament Plants and Shrubs
    • 1st Edition
    • May 4, 1998
    • G. Cresswell + 1 more
    • English
    Volume 5: Ornamental Plants deals with trees, shrubs, and flower crops including foliage plants. The effects of nutrient deficiencies and toxicities are given for commonly grown examples of ornamental trees and shrubs, bedding pants and foliage and landscaping plants. Guidelines for the use of this information to identify nutrient problems in a wide range of plants, including those not mentioned in the book, are given. Professional horticulturalists and home gardeners will find this information of great value.Plant Nutrient Disorders Vol 5 contains the largest published collection of colour photographs of nutritional disorders in ornamental plants, and the most complete set of plant analysis standards for ornamental plants available. Other volumes in this series are:Volume 1: Temperate and Subtropical Fruit and Nut CropsVolume 2: Tropical Fruit and Nut CropsVolume 3: Vegetable CropsVolume 4: Pastures and Field Crops

  • Microbiological Analysis of Food and Water

    Guidelines for Quality Assurance
    • 1st Edition
    • April 22, 1998
    • N.F. Lightfoot + 1 more
    • English
    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).

  • Forest Ecosystems

    Analysis at Multiple Scales
    • 2nd Edition
    • April 17, 1998
    • Richard H. Waring + 1 more
    • English
    This book provides new methods of analysis by introducing new techniques to explore the changes in climatic cycles, the implications of wide-scale pollution, fire and other ecological disturbances that have a global effect on all life forms. It provides the reader with almost 40 percent new material in an attempt to organize principles and provide examples for expanding the horizon of ecosystem analyses. It also defines terms and explains concepts in a variety of ways by providing models, equations, graphs, and tabular examples. To help facilitate analysis, the book includes a CD-ROM with additional illustrations and Forest BGC software.

  • Practical Dehydration

    • 2nd Edition
    • April 14, 1998
    • M Greensmith
    • English
    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.

  • Population Limitation in Birds

    • 1st Edition
    • April 8, 1998
    • Ian Newton
    • English
    This book meets the demand for a comprehensive introduction to understanding the processes of population limitation. Recognized world-wide as a respected biologist and communicator, Dr. Ian Newton has now written a clear and detailed treatise on local scale population limiting factors in birds. It is based almost entirely on results from field studies, though it is set in a contemporary theoretical framework. The 16 chapters fall under three major section headings: Behavior and Density Regulation; Natural Limiting Factors; and Human Impacts. Population Limitation in Birds serves as a needed resource expanding on Dr. David Lacks research in this area of ornithology in the 1950s. It includes numerous line diagrams and beautiful illustrations by acclaimed wildlife artist Keith Brockie.

  • The Maillard Reaction in Foods and Medicine

    • 1st Edition
    • April 1, 1998
    • J O'Brien + 3 more
    • English
    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.

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