Skip to main content
Elsevier
View Cart
My account

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

    • Enzymes in Food Processing (1966)

      • 1st Edition
      • January 1, 1966
      • Gerald Reed
      • English
      • Paperback
        9 7 8 0 1 2 4 0 5 3 8 8 5
      • eBook
        9 7 8 0 3 2 3 1 6 3 0 7 1
      Enzymes in Food Processing describes the properties and practical applications of enzymes in food processing. This 20-chapter book includes applications such as the use of enzymes to tenderize meat, to produce dextrose, to clarify wine, to liquefy candy centers. The first part of this text is an introduction to the chemistry and kinetics of enzyme reactions. Chapters 2 to 5 describe the general nature of enzyme reactions, reaction rates, and the effect of pH and temperature, as well as the effect of inhibitors and activators on enzyme reactions. Chapters 6 to 9 examine specific enzymes, including the carbohydrases, proteases, lipases, and oxidoreductases, while Chapter 10 presents the methods of enzyme production. Considerable chapters are devoted to the application of enzymes in food processing. The chapters are arranged according to commodities, such as milling, baking, starch, dairy products, fruits, fruit products, wines, distilled alcoholic beverages, confectionary, and flavors. Chapter 19 and 20 includes a brief description of the closely related use of enzymes in feeds and as digestive aids, as well as the health and legal aspects of the use of enzymes. Food technologists, microbiologists, and enzyme chemists will find this book invaluable.

    • Nutrition A Comprehensive Treaties

      • 1st Edition
      • January 1, 1966
      • George H. Beaton
      • English
      • Paperback
        9 7 8 0 1 2 4 3 1 5 7 3 0
      • eBook
        9 7 8 0 3 2 3 1 5 3 7 5 1
      Nutritional Status: Assessment and Application, Volume III provides information pertinent to human nutrition, including maternal, infant, childhood, and geriatric nutrition. This book discusses the fundamentals of therapeutic diets. Organized into seven chapters, this volume starts with an overview of the objective of good infant feeding to provide a balance of nutrients for growth and the maintenance of good health. This text then examines the pattern of growth and development in all normal children. Other chapters consider the various aspects of diet during pregnancy, including the importance of vitamins and minerals in nutrition as well as the general problem of maternal and fetal health. This book discusses as well the interrelations between nutrition and the aging process. The final chapter deals with the sequence of events leading to clinical nutrition lesion and discusses the biochemical procedures that are useful in the evaluation of nutritional status of populations. This book is a valuable resource for nutritional biochemists, nutritionists, teachers, graduate students, and research workers.

    • Advances in Agronomy

      • 1st Edition
      • Volume 17
      • January 1, 1965
      • English
      • eBook
        9 7 8 0 0 8 0 5 6 3 3 0 5

    • Advances in Agronomy

      • 1st Edition
      • Volume 16
      • January 1, 1964
      • English
      • eBook
        9 7 8 0 0 8 0 5 6 3 2 9 9

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science