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.

  • Biology of the Lobster

    Homarus Americanus
    • 1st Edition
    • Jan Robert Factor
    • English
    The widely distributed American Lobster, Homarus americanus, which inhabits coastal waters from Canada to the Carolinas, is an important keystone species. A valuable source of income, its abundance or rarity often reflects the health of ecosystems occupied by these crustaceans. This comprehensive reference brings together all that is known of these fascinating animals. It will appeal to biologists, zoologists, aquaculturalists, fishery biologists, and researchers working with other lobster species, as well as neurobiologists looking for more information on the model system they so often use.

  • Advances in Botanical Research

    • 1st Edition
    • Volume 21
    • J. A. Callow
    • English
    The twenty-first volume in the series focuses on plant pathology and is the first to integrate Advances in Plant Pathology into Advances in Botanical Research. The articles represented strive both to draw insights from relevant biological disciplines into the realm of plant pathology and to reveal the general principles of plant pathology to the broad audience of biologists, including undergraduate and postgraduate students, researchers and teachers.Kombrink and Somssich address how plant pathogens communicate at the genetic and biochemical level in determining resistance or susceptibility. This general theme is continued in articles on the nature of fungal wilt diseases (Beckman and Roberts); plant virus infection (de Zoeten); and the gene-for-gene interactions between plants and fungi (de Wit). Ehrlich takes up the timely issue of how pressure to expand and intensify agriculture is influencing agroecosystems and natural ecosystems on a global scale. The current status and future prospects of chestnuts, in health and disease, is considered by Anagnostakis. In an article on phytoplasmas, Kirkpatrick and Smart review the recent application of molecular techniques to the inference of taxonomic and phylogenetic relationships among mycoplasma-like organisms. To conclude the volume, Savary and colleagues show how a form of systems analysis can be used to handle large and complex data sets in epidemology.

  • Food Processing

    Recent Developments
    • 1st Edition
    • Anilkumar G. Gaonkar
    • English
    Sustained developments in various branches of science and technology have resulted in considerable improvements in food processing methods. These new processing technologies have in turn contributed to enhancement of the quality and acceptability of foods. The aim of this book is to assemble, for handy reference, new developments pertaining to selected food processing technologies.Food processing methods covered include: NMR imaging, on-line NMR, on-line sensors, ultrasonics, synchrotron radiation to study fast events, membrane processing, bioseparation, high pressure processing, aseptic processing, irradiation, freezing, extrusion and extraction technologies. The book, adequately referenced and illustrated with numerous figures and tables, is a valuable reference for scientists, engineers, and technologists in industries and government laboratories involved in food processing, food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from the Food Science, Food Engineering, and Agricultural Engineering departments.

  • Methods in Plant Cell Biology, Part B

    • 1st Edition
    • Volume 50
    • English
    Methods in Plant Cell Biology provides in two volumes a comprehensive collection of analytical methods essential for researchers and students in the plant sciences. Individual chapters, written by experts in the field, provide an introductory overview, followed by a step-by-step technical description of the methods. This is accompanied by examples of typical results, illustrations, troubleshooting of potential pitfalls, sources of chemicals and equipment, and complete reference lists. Protocols are written to be easily comprehended by beginning research students, but these extensive volumes will also be a valuable addition to the libraries of expert researchers.

  • Methods in Plant Cell Biology, Part A

    • 1st Edition
    • Volume 49
    • English
    Methods in Plant Cell Biology provides in two volumes a comprehensive collection of analytical methods essential for researchers and students in the plant sciences. Individual chapters, written by experts in the field, provide an introductory overview, followed by a step-by-step technical description of the methods.

  • Whales, Seals, Fish and Man

    • 1st Edition
    • Volume 4
    • A. Schytte Blix + 2 more
    • English
    This volume outlines the major findings from the Norwegian research programme on whales and seals in Norwegian waters. A wide range of topics are covered, including physiological aspects, social organization, population dynamics, stock assessment and management. The book will be of great value to scientists and managers, as well as to members of the general public interested in environmental issues.

  • Characterization of Food

    Emerging Methods
    • 1st Edition
    • Anilkumar G. Gaonkar
    • English
    Rapid and continued developments in electronics, optics, computing, instrumentation, spectroscopy, and other branches of science and technology resulted in considerable improvements in various methodologies. Due to this revolution in methodology, it is now possible to solve problems which were previously considered difficult to solve. These new methods have led to a better characterization and understanding of foods.The aim of this book is to assemble, for handy reference, various emerging, state-of-the-art methodologies used for characterizing foods. Although the emphasis is on real foods, model food systems are also considered. Methods pertaining to interfaces (food emulsions, foams, and dispersions), fluorescence, ultrasonics, nuclear magnetic resonance, electron spin resonance, Fourier-transform infrared and near infrared spectroscopy, small-angle neutron scattering, dielectrics, microscopy, rheology, sensors, antibodies, flavor and aroma analysis are included.This book is an indispensable reference source for scientists, engineers, and technologists in industries, universities, and government laboratories who are involved in food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from Food Science, Food Engineering, and Biochemistry departments. In addition, it will serve as a valuable reference for analytical chemists and surface and colloid scientists.

  • Advances in Parasitology

    • 1st Edition
    • Volume 36
    • English
    Advances in Parasitology is a series of up-to-date reviews of all areas of interest in contemporary parasitology. It includes medical studies on parasites of major influence, such as typanosomiasis and scabies, and more traditional areas, such as zoology, taxonomy, and life history, which shape current thinking and applications.

  • Environmental and Ecological Biochemistry

    • 1st Edition
    • Volume 5
    • T.P. Mommsen + 1 more
    • English
    This fifth volume in this established series deals with the biochemical responses of fish to different environmental/ecolog... factors. Topics covered include oxygen availability, effects of temperature and pressure, adverse effects of metabolites, effects of stress and many more.The book should be of interest to fish biochemists and physiologists, aquaculturists and many other fisheries and animal scientists.

  • Beef Cattle Feeding and Nutrition

    • 2nd Edition
    • Tilden Wayne Petty + 1 more
    • English
    This new edition of T.W. Perry's classic reference provides both updated, and new information on the feeding and nutritional requirements of beef cattle, from breeding [or growing] to finishing. All the critical components of diet are dealt with: vitamins, minerals, protein, silage, etc. The different nutritional needs of breeding cattle are also detailed. Thoroughly updated to help ranchers and feedlot managers maximize yield and efficiency, this Second Edition should be on the shelves of all those involved with beef cattle herd management and production.

Related subjects