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

    • Algal Toxins in Seafood and Drinking Water

      • 1st Edition
      • September 16, 1993
      • Ian R. Falconer
      • English
      • Hardback
        9 7 8 0 1 2 2 4 7 9 9 0 8
      • eBook
        9 7 8 0 0 8 0 9 1 8 1 1 2
      Red tides in the sea and bright green lakes and rivers are becoming features of our degraded world environment. These events, caused by algae and the toxins they produce, are often associated with poisoning of people or livestock resulting in injury to health and economic loss.This volume provides definitive information on the identification of toxin marine and freshwater algae, the routine analysis and effects of algal toxins, their veterinary and public health impact, and on control measures in current use.Professionals in the food and water industry, and those working in public health and environmental ecology will find this book extremely useful.

    • 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.

    • Advances in Food and Nutrition Research

      • 1st Edition
      • Volume 37
      • August 20, 1993
      • English
      • Hardback
        9 7 8 0 1 2 0 1 6 4 3 7 0
      • Paperback
        9 7 8 0 1 2 3 9 9 4 3 5 6
      • eBook
        9 7 8 0 0 8 0 5 6 7 8 2 2
      Advances in Food Research, the leading publication for comprehensive reviews on important topics in food science, has evolved into Advances in Food and Nutrition Research under the editorial direction ofJohn E. Kinsella. This expanded title recognizes the integral relationships between food science and nutrition and presents reviews of topics in nutrition as well as food science. This change also encourages nutritionists and food scientists to become more familiar with relevant advances in these interrelated areas

    • 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.

    • 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.

    • Advances in Botanical Research

      • 1st Edition
      • Volume 19
      • June 10, 1993
      • English
      • Paperback
        9 7 8 0 1 2 4 0 1 5 8 3 8
      • eBook
        9 7 8 0 0 8 0 5 6 1 7 3 8
      Advances in Botanical Research is a multi-volume publication bringing together reviews by recognized experts on subjects of importance to those involved in botanical research. The four essays in this volume reflect the very latest in botanical research with their broad scope of interest to plant scientists in many areas. The articles include a detailed examination of oligosaccarins, the role of plant hormones in root-to-shoot communications, second-hand choloplasts,and the gametophyte-sporophy... junction in land plants.

    • Advances in Agronomy

      • 1st Edition
      • Volume 49
      • June 7, 1993
      • English
      • Paperback
        9 7 8 0 1 2 4 0 1 4 1 5 2
      • eBook
        9 7 8 0 0 8 0 5 6 3 6 2 6
      Continuing the international tradition, Volume 49 of Advances in Agronomy highlights current areas of interest to both researchers and students of agronomy. Areas covered include phosphogypsum in agriculture, nutrient cycling and soil fertility in the grazed pasture ecosystem. It also discusses the current use of computer assisted tomography (CAT) in studying water movement around plant roots as well as future applications of CAT in agronomy, and electrical conductivity methods for measuring and mapping soil salinity.

    • 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.

    • Advances in Marine Biology

      • 1st Edition
      • Volume 29
      • May 24, 1993
      • English
      • Paperback
        9 7 8 0 1 2 4 0 1 6 1 6 3
      • eBook
        9 7 8 0 0 8 0 5 7 9 5 2 8
      This volume features two papers on plankton, a vital component of the marine ecosystem and one that has featured often in this series in the past. Kiorboe takes a fresh look at water turbulence and its effect on food web structure and the size of individual plankton cells. Kuparinen and Kuosa describe the plankton populations of the Baltic Sea. Subramoniam looks at the morphology and use of spermatophores in crustacean reproduction. Finally, Horwood documents the status of and future prospects for the Bristol Channel Sole fishery. State-of-the-art reviews in marine biology. Particular focus on plankton, fisheries and crustacea.

    • 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.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science