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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 26
      • February 28, 1975
      • English
      • eBook
        9 7 8 0 0 8 0 5 6 3 3 9 8

    • Soil Organic Matter

      • 1st Edition
      • Volume 8
      • January 1, 1975
      • M. Schnitzer + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 4 5 5 2 9 9 0
      • eBook
        9 7 8 0 0 8 0 8 6 9 7 5 9

    • Advances in Agronomy

      • 1st Edition
      • Volume 25
      • January 1, 1975
      • English
      • eBook
        9 7 8 0 0 8 0 5 6 3 3 8 1

    • Aspects of Nuclear Structure and Function

      • 1st Edition
      • January 1, 1974
      • K Leon
      • English
      • Paperback
        9 7 8 0 1 2 4 1 4 5 8 0 1
      • eBook
        9 7 8 0 3 2 3 1 4 8 9 9 3
      Aspects of Nuclear Structure and Function deals with various aspects of nuclear structure and function and covers topics ranging from the ultrastructure of the female gamete to the structure, biochemistry, and functions of the nuclear envelope. Banding patterns in chromosomes, histones and nonhistone proteins, and the transfer of genetic information in polytene cells are also discussed. This book is comprised of six chapters and begins by presenting a comparative view of some aspects of the ultrastructure of the vegetative (growth) aspects of oogenesis, with emphasis on microtubules, intercellular bridges of differentiating oocytes, and vitellogenesis as well as accessory structures of the egg envelope. The following chapters explore the structure, biochemistry, and functions of the nuclear envelope; banding patterns in chromosomes; chromosomal proteins (histones and nonhistone proteins); transfer of genetic information in polytene cells; and the intracellular biology of DNA polymerases in eukaryotic cells, their association with the nucleus, and how this association changes during the mitotic cell cycle. The relationship between eukaryotic DNA polymerases and DNA replication is also examined. This monograph should be a valuable resource for biochemists.

    • Thermobacteriology in Food Processing

      • 2nd Edition
      • June 28, 1973
      • C. R. Stumbo
      • English
      • Hardback
        9 7 8 0 1 2 6 7 5 3 5 2 3
      • Paperback
        9 7 8 1 4 9 3 3 0 2 0 2 4
      • eBook
        9 7 8 0 0 8 0 8 8 6 4 7 3
      Thermobacteriology in Food Processing, Second Edition focuses on the principles involved in sterilization processes for canned goods and pasteurization of foods. The book first ponders on organisms of greatest importance in the spoilage of canned foods and food pasteurization and bacteriological examination of spoiled canned foods. Discussions focus on toxin-producing microorganisms, pathogenic microorganisms, bacteriological examination, classification of spore-bearing bacteria with reference to oxygen requirements, classification of food with respect to acidity, and interpretation of observations. The text then takes a look at contamination and its control, producing, harvesting, and cleaning spores for thermal resistance determinations, and death of bacteria subjected to moist heat. The manuscript tackles thermal resistance of bacteria and thermal process evaluation, including important terms and equations, basic considerations, general method, and conversion of heat penetration data. Topics include change of initial food temperature when the retort temperature remains the same, integrated lethality of heat at all points in the container, heat penetration and processing parameters, and determination of process lethality requirement. The publication is a valuable reference for researchers interested in thermobacteriology in food processing.

    • Sensory Evaluation Practices

      • 3rd Edition
      • June 28, 1973
      • Herbert Stone + 1 more
      • English
      • Paperback
        9 7 8 1 4 9 3 3 0 2 0 1 7
      • Hardback
        9 7 8 0 1 2 6 7 2 6 9 0 9
      • eBook
        9 7 8 0 0 8 0 4 7 4 3 5 9
      The enjoyment of products is closely related to the senses, and in the case of food - mainly taste, aroma and texture. Sensory evaluation is a dynamic field concentrating on the utilization of humans for the measurement of sensory perceptions and/or their effect on food and taste acceptance.Since 1985 when the first edition of this book was published, there have been many changes in he field of sensory evaluation. Sensory Evaluation Practices, Third Edition provides a critical evaluation of all current developments in the field, recognizing the impact that the discipline has had within academic circles, in business, and the relationships between research developments and their applications. This new edition takes into consideration the impact of data processing systems, as well as the internet and its implications for the future of sensory evaluation.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science