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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.

  • Advances in Agronomy

    • 1st Edition
    • Volume 49
    • June 7, 1993
    • English
    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
    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
    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

    Stability and Mechanical Properties
    • 1st Edition
    • March 1, 1993
    • E. Dickinson + 1 more
    • English
    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.

  • Natural Grasslands

    Eastern Hemisphere and Resume
    • 1st Edition
    • Volume 8B
    • February 1, 1993
    • R.T. Coupland
    • English
    This volume is concerned with those parts of the earth's surface where semiarid to subhumid climate determines that the potential vegetation is characterized by a more or less continuous layer of grasses and other associated herbs. These grasslands have been modified to a very considerable degree by the activities of man and his domesticated animals. The authors of the various chapters have evaluated the effect of these stresses in modifying ecosystem structure and activities of organisms.The book provides an intensively referenced and indexed synthesis and review of knowledge concerning the natural grasslands of the world in as uniform a style as possible. Because of its length, it is published in two parts. The first part deals with the grasslands of the Western Hemisphere, and the Eastern Hemisphere and the resumé compose this second volume.

  • Scaling Physiological Processes

    Leaf to Globe
    • 1st Edition
    • January 13, 1993
    • English
    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.

  • Wood Chemistry

    Fundamentals and Applications
    • 2nd Edition
    • January 6, 1993
    • Eero Sjostrom
    • English
    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

    Chemical and Biological Aspects
    • 1st Edition
    • January 1, 1993
    • Keith W. Waldron + 2 more
    • English
    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
    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.

  • Industrial Gums

    Polysaccharides and Their Derivatives
    • 3rd Edition
    • December 21, 1992
    • James N. BeMiller + 1 more
    • English
    This standard reference covers the sources, manufacture, specifications, chemistry, physical properties, and current and potential uses of gums. It provides an outline of gums and their uses as well as an understanding of why gums behave in different ways, giving the reader an ability to select the best gum for a particular purpose. Chapters have been constructed to provide balanced information and chapter authors have been selected because of outstanding competence in their specialized areas. Industrial Gums is a useful reference for students and industrial researchers and engineers in chemical, industrial, and applied engineering, biochemistry, food technology, materials chemistry, pharmaceuticals, and biopolymers.

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