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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

    • Agroforestry for Carbon and Ecosystem Management

      • 1st Edition
      • October 27, 2023
      • Manoj Kumar Jhariya + 4 more
      • English
      • Paperback
        9 7 8 0 3 2 3 9 5 3 9 3 1
      • eBook
        9 7 8 0 3 2 3 9 5 8 7 5 2
      Agroforestry for Carbon and Ecosystem Management is a comprehensive overview of current research, issues, challenges, and case studies in the area of agroforestry. The book focuses specifically on carbon source-sink relationship and management through agroforestry practices with a goal of improving overall environmental sustainability. Through expert insights and case studies, the book promotes carbon management, greenhouse gas emission reduction, forest, and ecosystem services management, along with relevant sustainable approaches for natural resources conservation. Users will find insights into novel approaches for natural resource management, with specific attention given to technologies related to carbon capture and management.In addition, the book addresses the knowledge gap in relation to agroforestry, sustainability, and agroecosystem management and explores the application of remote sensing and geospatial technologies for agroforestry management.

    • Acrylamide in Food

      • 2nd Edition
      • August 31, 2023
      • Vural Gokmen + 1 more
      • English
      • Paperback
        9 7 8 0 3 2 3 9 9 1 1 9 3
      • eBook
        9 7 8 0 3 2 3 9 9 1 9 0 2
      Acrylamide in Food, Second Edition, is fully updated with four new chapters that incorporate current literature on acrylamide, including analysis, formation mechanisms, levels in foods, reduction strategies, and new regulations, such as the one made by the European Union in 2017 regarding the presence of acrylamide in processed foods. The book comprises of four parts: part one introduces acrylamide and the food chain in the context of harm and health. Part two focusses on acrylamide in various types of foods, such as bakery products, fried potato products, coffee, battered products, water, table olives, etc. Part three highlights its interaction mechanisms and health effects. Part four discusses methods of analysis. Acrylamide in Food, Second Edition is edited by a team of international experts in the field and is a quality reference in the developing field of acrylamide in food. It is valuable to researchers in the food industry or working on evaluating the factors affecting the formation of acrylamide in different heat-treated foods and the possibilities of reducing acrylamide formation accordingly.

    • Extraction Processes in the Food Industry

      • 1st Edition
      • October 19, 2023
      • Seid Mahdi Jafari + 1 more
      • English
      • Paperback
        9 7 8 0 1 2 8 1 9 5 1 6 1
      • eBook
        9 7 8 0 1 2 8 1 9 6 0 6 9
      Extraction Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for extraction of different food ingredients and nutraceuticals, including conventional and modern extraction techniques. These processes and unit operations are very important in the manufacture of products such as edible oils, sugars, coffee, tea, essential oils, and other products.Divided in three sections, "Different extraction equipment and technologies," "Application of extraction in the food industry," and "Design, control and efficiency of extraction systems," all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment for extraction unit operations.Written by food engineering experts, Extraction Processes in the Food Industry is a useful resource for industrial engineers working in the field of food processing and within food factories, providing information on particular food processing operations and equipment.

    • Advances in Marine Biology

      • 1st Edition
      • Volume 94
      • May 24, 2023
      • Jean-Francois Hamel
      • English
      • Hardback
        9 7 8 0 4 4 3 1 5 7 9 0 5
      • eBook
        9 7 8 0 4 4 3 1 5 7 9 1 2
      Advances in Marine Biology, Volume 94, the latest release in this series that highlights new advances in the field, presents interesting content written by an international board of authors. Chapters in this new release include The Falkland Islands marine ecosystem: a review of the seasonal dynamics and trophic interactions across the food web, An impact of non-native species invasions on the Caspian Sea biota, A global synthesis of microplastic contamination in wild fish species: challenges for conservation, implications for sustainability of wild fish stocks and future directions, and Addressing Underwater Noise: Joint Efforts and Progress on Its Global Governance.

    • Meiosis in Development and Disease

      • 1st Edition
      • Volume 151
      • January 11, 2023
      • English
      • Hardback
        9 7 8 0 1 2 8 2 0 1 5 6 5
      • eBook
        9 7 8 0 1 2 8 2 0 1 6 2 6
      Meiosis in Development and Disease, Volume 151 in the Current Topics in Developmental Biology series, highlights new advances in the field, with this new volume presenting interesting chapters on topics such as The initiation stages of meiosis, The molecular basis and dynamics of meiotic cohesions, and their significance in human infertility, Chromatin, recombination, and the centromeres, Sites and structures that mediate segregation when crossing over calls out sick/Life (or at Least Meiosis) Without Crossing Over, Crossover maturation inefficiency, Non coding RNA mediated gene regulation in meiosis, Short chromosomes in meiotic recombination, Chromatin level changes during meiosis initiation vs. oncogenesis, and much more. Other sections of note include Chromosomal speciation revisited: Meiotic recombination and synapsis of evolutionary diverged homologs, Recombination suppression at specific chromosome regions, Unwinding during stressful times - mechanisms of helicases in meiotic recombination, Meiotic functions of PCH-2/TRIP13 and HORMADs, Crossover interference, Checkpoint control in meiotic prophase: Idiosyncratic demands require unique characteristics, The breadth of meiotic drive genes and mechanisms across the tree of life, and many more interesting topics.

    • Drying Technology in Food Processing

      • 1st Edition
      • May 8, 2023
      • Seid Mahdi Jafari + 1 more
      • English
      • Paperback
        9 7 8 0 1 2 8 1 9 8 9 5 7
      • eBook
        9 7 8 0 1 2 8 2 2 7 8 3 1
      Drying Technology in Food Processing, in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for drying of different food products. These processes and unit operations are very important in terms of qualitative properties and energy usage. Divided into four sections, "Drying basics", "Different dryers in the food industry", "Application of drying in the food industry", and "Design, control, and efficiency of dryers", all chapters emphasize experimental, theoretical, computational and/or applications of food engineering principles and the relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with drying unit operations.

    • Advances in Food and Nutrition Research

      • 1st Edition
      • Volume 106
      • September 14, 2023
      • Fidel Toldra
      • English
      • Hardback
        9 7 8 0 4 4 3 1 9 3 0 4 0
      • eBook
        9 7 8 0 4 4 3 1 9 3 0 5 7
      Advances in Food and Nutrition Research, Volume 107 provides the latest advances on emerging bioactive compounds with putative health benefits and their controlled release and application in foods and nutraceuticals, as well as information on food technologies, including 3D printing, safety of raw materials, and viruses in foods. Chapters in this new release cover Tackling food allergens - the role of food processing on proteins’ allergenicity, Plant bioactive peptides for cardiovascular disease prevention, Caffeine and sport, Nanostructured steady-state nanocarriers for nutrients preservation and delivery, Flavor perception and health benefits of tea, Next Generation Plant-based Meat Alternatives: Sources, manufacturing and consumer acceptance, and more. Other sections cover Bioprotective cultures and bacteriocins as food preservatives and Raman Spectroscopy: principles and recent applications in Food Safety.

    • Processing of Food Products and Wastes with High Voltage Electrical Discharges

      • 1st Edition
      • April 12, 2023
      • Eugene Vorobiev + 2 more
      • English
      • Paperback
        9 7 8 0 3 2 3 9 5 4 0 3 7
      • eBook
        9 7 8 0 3 2 3 9 5 8 6 4 6
      Processing of Food Products and Wastes with High Voltage Electrical Discharges presents basic knowledge on HVED technology, focusing on the mechanisms, related phenomena and effects, equipment design, methods and examples of application. Divided in three parts, the book covers the advantages and restrictions of HVED technology for the treatment of numerous specific food products, by-products and wastes, such as grape, oilseed, citrus by-products and wastes, lignocellulosic and algal biomass, meat and bacterias. This book act as a comprehensive resource for researchers to be able to use the data for the dimensioning of HVED and processing equipment and finding the optimal treatment parameters.

    • Breeding Disease-Resistant Horticultural Crops

      • 1st Edition
      • September 8, 2023
      • Paul W. Bosland + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 1 5 2 7 8 8
      • eBook
        9 7 8 0 4 4 3 1 5 2 7 9 5
      Breeding Disease-Resistant Horticultural Crops is a complete and comprehensive resource for understanding the concept of breeding disease resistant crops, especially horticultural crops. Breeders of horticultural crops face distinct challenges that are different from agronomy/row crops, and these crops do not benefit from the vast body of literature available for agronomic crops. This book covers the basic theories that underpin breeding for disease resistance and features extensive real-world examples. Both classical and biotechnical breeding methods are covered, with an emphasis on how these methods are adapted for horticultural species. Presented in a logical flow for the reader, this book addresses historical perspectives and context as it relates to breeding for disease resistance. It highlights treatments of resistance in the context of the phenotype, the genotype, the pathogen, the environment interaction, sources of resistance, and the deployment of resistance to obtain a durable resistance.

    • Lactic Acid Bacteria as Cell Factories

      • 1st Edition
      • May 3, 2023
      • Didier Montet + 3 more
      • English
      • Paperback
        9 7 8 0 3 2 3 9 1 9 3 0 2
      • eBook
        9 7 8 0 3 2 3 9 1 9 2 9 6
      Lactic Acid Bacteria as Cell Factories: Synthetic Biology and Metabolic Engineering describes the most recent developments on the metabolic engineering and synthetic biology of Lactic Acid Bacteria (LAB) for production of biologically active biomolecules (enzymes, organic acids, bacteriocins, bioactive peptides, etc.), recombinant proteins, and their role in bioremediation. The book focuses on synthetic biology and metabolic engineering for the production of biologically active molecules such as bioactive peptides, polysaccharides, vitamins (Riboflavin), enzymes, organic acids (lactic and gamma-aminobutyric acid), flavor and aroma compounds, bacteriocins, recombinant proteins, etc. Individual chapters are devoted to the production of biosurfactants and their applications and the bioremediation of heavy metals by LAB from aquatic environments. Two critical chapters address Genome editing of LAB: opportunities for food, feed and pharmaceuticals and A synthetic biology approach for plasmid DNA and Recombinant protein production. This book will be a valuable resource for those working in biology, biotechnology, biological engineering, chemical engineering, microbiology, food science and technology, genetics and synthetic biology.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science