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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

    • Spider Systematics and Taxonomy

      • 1st Edition
      • April 1, 2026
      • Dimitar Dimitrov + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 3 6 2 4 2
      • eBook
        9 7 8 0 4 4 3 2 3 6 2 3 5
      In the last decade or so, a large number of new spider species have been discovered and described, and many genera and families have been revised. Yet, a single comprehensive resource has been lacking to update spider taxonomy. Spider Systematics and Taxonomy aims to present these major developments in the field, as well as to show how technological advancements have driven these changes. Spider groups covered in most detail are those which have recently seen the most significant discoveries and changes. Later chapters highlight the impact of recent technological developments on our knowledge of spider taxonomy, with topics including phylogenomics, artificial intelligence, and novel imaging technologies. Finally, an outlook on future priorities for spider taxonomy research as well as expected developments will be explored.Spider Systematics and Taxonomy is a valuable reference with illustrations and vivid photographs included throughout to showcase spider diversity and relationships. This will serve as a key resource for arachnology researchers, graduate and postgraduate students wishing to come up to date on the latest advances in the field. Researchers in adjacent fields and those working in taxonomy generally will also benefit from this work.

    • Kefir

      • 1st Edition
      • April 1, 2026
      • Carlos Adam Conte Junior + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 2 0 4 3 2
      • eBook
        9 7 8 0 4 4 3 2 2 0 4 2 5
      Kefir: Properties, Functionality, and Health Benefits covers the more practical side of kefir production, technology, and product development. It focuses on the scientifically demonstrated benefits of this beverage, especially antimicrobial and antioxidant effects, intestinal microbiota modulation, immune response modulation, and anticancer properties. Bioactive compounds responsible for these effects are also explored to provide a theoretical basis for developing new food and pharmaceutical formulations. In addition, the book covers kefir’s potential role in neurodegenerative disease prevention. Finally, the readers will find strategies for product diversification, quality control, and biotechnological applications.Kefir is a fermented milk beverage that is growing in popularity among both researchers and consumers for its proven and potential health benefits. Companies interested in developing new fermented beverage products will find this work of interest.

    • Vegan Food Products

      • 1st Edition
      • April 1, 2026
      • Tuba Esatbeyoglu + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 5 5 0 1
      • eBook
        9 7 8 0 4 4 3 3 3 5 5 1 8
      Vegan Food Products: Sources, Production Methods, Challenges and Improvement Strategies serves as an authoritative resource that brings together the latest scientific insights on vegan foods. Spanning eleven chapters, the book provides an in-depth look at vegan alternatives to traditional animal-based products, including meat, fish, eggs, and dairy. It thoroughly examines a wide array of vegan protein sources, such as plant-based proteins, macro- and microalgae, as well as single-cell proteins. The text covers advanced production technologies—includi... extrusion, dry-fractionation, 3D printing, and in vitro methods—showcasing how innovation shapes the field of vegan food development.The book also delves into health-related topics, featuring a dedicated chapter on fortification studies that address nutritional concerns. It also explores consumer perception, market trends, and the sensory and nutritional quality of vegan products, painting a comprehensive picture of the vegan food landscape. Edited by recognized global experts, this volume offers a balanced review of current research, highlighting both the opportunities and challenges facing vegan ingredients and foods today.

    • Advances in Sheep Welfare

      • 2nd Edition
      • April 1, 2026
      • Drewe Ferguson + 3 more
      • English
      • Paperback
        9 7 8 0 4 4 3 1 4 0 4 8 8
      • eBook
        9 7 8 0 4 4 3 1 4 0 4 9 5
      Advances in Sheep Welfare, Second Edition provides a detailed reference on advancements in sheep welfare. The book contains the most current knowledge on breeding practices, animal affective states, management strategies, farming and production practices, and the role of society and consumers in shaping the welfare debate. In addition to updating all chapters from the previous edition, completely new chapters are included on behavioral assessments of sheep welfare, the impact of climate change, and drivers of change for sheep producers. Stakeholders across the wool, dairy, and sheep meat supply chains will also benefit from this resource.The book brings together a team of international experts to create the definitive resource on sheep welfare. It will serve as a key reference for researchers, instructors, and students at the post-graduate level who are interested in animal agriculture, especially those who study sheep and issues of animal welfare.

    • Innovations in the Blue Economy

      • 1st Edition
      • April 1, 2026
      • José Carlos Magalhães Pires
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 4 9 2 4
      • eBook
        9 7 8 0 4 4 3 3 3 4 9 3 1
      Innovations in the Blue Economy: Sustainable Practices in Marine Macro- and Microalgae Cultivation offers a comprehensive examination of the technologies, advancements, and research driving sustainable seaweed and microalgae cultivation. The book serves as a key resource for understanding the strategies, challenges, and best practices in this rapidly expanding field. By combining insights from biology, ecology, engineering, and policy, it equips readers with the interdisciplinary knowledge needed to navigate the complexities of algal aquaculture. Whether you are a student, researcher, or industry professional, this book delivers the foundational and advanced concepts crucial for sustainable marine biomass production.Beyond its thorough exploration of cultivation methods, the book stands out for its case studies on large-scale initiatives, analysis of regulatory frameworks, and discussion of real-world obstacles facing industry growth. It presents innovative solutions to current challenges, identifies ongoing research needs, and emphasizes the environmental and economic impacts of integrating algae into the Blue Economy. Its international authorship ensures a global perspective, making the content accessible and relevant across regions and sectors.

    • Resource Evaluation and Deep Processing of Edible Insects

      • 1st Edition
      • April 1, 2026
      • Jun Wang + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 9 2 5 7
      • eBook
        9 7 8 0 4 4 3 3 3 9 2 6 4
      Resource Evaluation and Deep Processing of Edible Insects presents the latest progress in the processing, analysis, and application of edible insect resources, mainly focusing on the resource evaluation and deep processing methods to retrieve valuable products from the constituents of the by-products of edible insects. The book combines discursive chapters that bring the latest in resource evaluation, with discussions on novel extraction techniques, biological approaches, microbial transformations, green chemistry and microfluidic technologies. It also covers analytical and biological systems, step-by-step and readily reproducible biological and chemical protocols for analyzing edible insect resources.Edible insect resources as raw materials for the food industry for sustainability are also outlined in this book. These techniques support the latest progress in cross-disciplinary research that integrates the different scales of biotechnological and biological complexity. Edited by a team of experts in the field, this book is an excellent resource for researchers with a background in biotechnology, biological and chemical engineering, agriculture, and food chemistry, and covers a broad range of topics in agriculture sustainability and food production.

    • Coral Reefs

      • 1st Edition
      • April 1, 2026
      • Robert Steneck
      • English
      • Paperback
        9 7 8 0 4 4 3 3 0 1 6 4 3
      • eBook
        9 7 8 0 4 4 3 3 0 1 6 5 0
      Coral Reefs: Their Complexity, Fragility and Future offers an introduction to tropical coral reef ecosystems. It explores the combined geological, physical, chemical, and biological factors that make coral reefs among the most diverse and productive systems in the world. To unpack these complex systems, this book outlines the major players that create coral reefs, reconsiders how environmental and human forces shape reefs in the Anthropocene and identifies best practices for sustainable tourism and management of reef systems. Written by a leading expert of tropical reef systems, this book covers the biology, taxonomy, and ecological interactions of dominant reef organisms. Chapters systematically discuss the diversity of corals and the reef communities that they support, the key geological and biological factors driving their development, and critical processes of primary productivity, competition, predation, and herbivory. The book ends with a look to the future of coral reefs considering global change in the Anthropocene. Coral Reefs: Their Complexity, Fragility and Future combines fundamental concepts with novel research advances to explore the forces that shape coral reefs and predict the future of these ecosystems in the coming century. In discussing both the successes and failures of modern conservation efforts, this book offers a roadmap to guide stakeholders and industry leaders in developing policies surrounding the sustainable visitation and conservation of coral reef ecosystems. It is an indispensable resource for the next generation of marine scientists, conservationists, and policymakers concerned with the future of these critical ecosystems.

    • Aquatic Food Webs in the Anthropocene

      • 1st Edition
      • April 1, 2026
      • Mirco Bundschuh
      • English
      • Paperback
        9 7 8 0 4 4 3 2 6 5 3 8 9
      • eBook
        9 7 8 0 4 4 3 2 6 5 3 9 6
      Aquatic Food Webs in the Anthropocene: Impact of Stressors of Emerging Concern addresses a variety of anthropogenic factors and their impacts on aquatic food webs. It provides readers with an overview of cutting-edge research on known and emerging anthropogenic drivers of trophic transfers in aquatic ecosystems, bringing diverse topics together to offer new perspectives on food web dynamics. Each chapter has been written by a leading expert on the pollutant or stressor in question, ensuring global coverage of emerging contaminants, light pollution, pesticides, wastewater, brownification, salinization, changing temperatures, invasive species, and their relative impacts to aquatic food webs. The concluding chapter discusses the applications of emerging research covered in this work, including the potential for effective resource management and restoration of food webs under stress. Aquatic Food Webs in the Anthropocene: Impact of Stressors of Emerging Concern provides a critical reflection on current knowledge of how anthropogenic drivers affect aquatic food webs. It is a unique resource for researchers, academics, and the wider set of stakeholders that deal with aquatic community ecology. This book is an indispensable “go-to” resource for those who would like to develop and refresh their knowledge on aquatic ecology and food web dynamics and drivers.

    • Algae Classification and Species

      • 1st Edition
      • April 1, 2026
      • Pau Loke Show + 3 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 6 5 0 2 0
      • eBook
        9 7 8 0 4 4 3 2 6 5 0 3 7
      Algae Classification and Species delivers a detailed overview of freshwater and marine algal diversity. It provides an essential introduction to the study of phycology with broad applications in diverse biological and biotechnological fields. Written and edited by a global team of experts in the field of phycology, this book is organized according to major algal taxa, including green, red, and brown macroalgae, benthic and planktonic algae, blue-green algae, diatoms, cyanobacteria, and microalgae. Chapters are structured to provide readers with a sweeping understanding of the breadth of marine algae, including their principal characteristics, evolution, phylogeny, distribution, preservation, and more.This book is designed to provide a complete, legible review of algal diversity. It is a valuable resource for researchers, biotechnologists, and students interested in developing their understanding of basic algal biology.

    • Fermented Foods in Health and Disease Prevention

      • 2nd Edition
      • April 1, 2026
      • Juana Frías + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 1 3 8 9 9 7
      • eBook
        9 7 8 0 4 4 3 1 3 8 9 8 0
      Fermented Foods in Health and Disease Prevention, Second Edition examines the significance of fermented foods to public health. The book presents the latest scientific evidence, showing the health-promoting components produced upon fermentation from a diversity of food matrices. The content includes the definition and characterization of traditional and innovative fermented foods, their mechanisms of action, and the evidence for effects on health and disease in humans. Putative health effects associated with direct interactions between the ingested live microorganisms and the host (probiotic effect), or indirectly, through ingestion of microbial metabolites and products of fermentation (biogenic effect) are discussed.This book will provide the food industry with new insights on the development of value-added fermentation, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science