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Elsevier

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.

  • The Produce Contamination Problem

    Causes and Solutions
    • 1st Edition
    • Karl Matthews
    • English
    Understanding the causes and contributing factors leading to outbreaks of food-borne illness associated with contamination of fresh produce continues to be a worldwide challenge for everyone from the growers of fresh-cut produce through the entire production and delivery process. Additionally researchers both at universities and in government agencies are facing an increased challenge to develop means of preventing these foodborne illness occurrences. The premise of this book is that when human pathogen contamination of fresh produce occurs, it is extremely difficult to reduce pathogen levels sufficiently to assure microbiological safety with the currently available technologies. A wiser strategy would be to avoid crop production conditions that result in microbial contamination to start. These critical, problem-oriented chapters have been written by researchers active in the areas of food safety and microbial contamination during production, harvesting, packing and fresh-cut processing of horticultural crops, and were designed to provide methods of contamination avoidance. Coverage includes policy and practices in the US, Mexico and Central America, Europe, and Japan.

  • Handbook of Hydrocolloids

    • 2nd Edition
    • Glyn O. Phillips + 1 more
    • English
    Hydrocolloids are among the most widely used ingredients in the food industry. They function as thickening and gelling agents, texturizers, stabilisers and emulsifiers and in addition have application in areas such as edible coatings and flavour release. Products reformulated for fat reduction are particularly dependent on hydrocolloids for satisfactory sensory quality. They now also find increasing applications in the health area as dietary fibre of low calorific value. The first edition of Handbook of Hydrocolloids provided professionals in the food industry with relevant practical information about the range of hydrocolloid ingredients readily and at the same time authoritatively. It was exceptionally well received and has subsequently been used as the substantive reference on these food ingredients. Extensively revised and expanded and containing eight new chapters, this major new edition strengthens that reputation. Edited by two leading international authorities in the field, the second edition reviews over twenty-five hydrocolloids, covering structure and properties, processing, functionality, applications and regulatory status. Since there is now greater emphasis on the protein hydrocolloids, new chapters on vegetable proteins and egg protein have been added. Coverage of microbial polysaccharides has also been increased and the developing role of the exudate gums recognised, with a new chapter on Gum Ghatti. Protein-polysacchari... complexes are finding increased application in food products and a new chapter on this topic as been added. Two additional chapters reviewing the role of hydrocolloids in emulsification and their role as dietary fibre and subsequent health benefits are also included. The second edition of Handbook of hydrocolloids is an essential reference for post-graduate students, research scientists and food manufacturers.

  • Desert Olive Oil Cultivation

    Advanced Bio Technologies
    • 1st Edition
    • Zeev Wiesman
    • English
    Due to the adverse stress conditions typical of olive cultivation in desert conditions, the olive tree is responding with production of high levels of antioxidant substances. Among these substances are polyphenols, tocopherols, and phytosterols. Studies have shown that saline irrigated varieties of olives have demonstrated advantages over those irrigated with tap water. This is just one of the aspects of desert cultivation of olives that is covered in Desert Olive Oil Advanced Biotechnologies. Based on 20 years of research, the book expounds on the appropriate selection of olive varieties with high productivity and oil quality, the impact of foliar nutrition on decreasing alternate bearing and increasing fruit quality, improving efficiency of mechanical harvesting, and increasing efficiency of oil extraction and oil quality regulating analysis.

  • Functional Foods

    Principles and Technology
    • 1st Edition
    • Mingruo Guo
    • English
    Functional foods - products which have health-promoting properties over and beyond their nutritional value - have become a significant food industry sector. The global market for these products remains dynamic and is predicted to grow further. Functional foods: Principles and technology provides both students and professionals with an authoritative introduction to the key scientific aspects and major product categories in this area.The opening chapter introduces the principles of functional foods and explores industry and consumer roles in this evolving market. Subsequent chapters focus on the most significant product categories, reviewing ingredient sources, classification, chemical and physical properties, the wide range of therapeutic effects and possible mechanisms of action, among other topics. Antioxidants, dietary fiber, prebiotics and probiotics, lipids and soy are among the foods and food constituents covered. The Appendix contains laboratory exercises aimed at those using this book in a classroom situation.Functional foods: principles and technology is an essential guide for all those studying and working with functional foods.

  • Advances in Agronomy

    • 1st Edition
    • Volume 102
    • English
    Advances in Agronomy continues to be recognized as a leading reference and a first-rate source for the latest research in agronomy. As always, the subjects covered are varied and exemplary of the myriad of subject matter dealt with by this long-running serial.

  • Advances in Food and Nutrition Research

    • 1st Edition
    • Volume 56
    • English
    Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences.

  • Food Constituents and Oral Health

    Current Status and Future Prospects
    • 1st Edition
    • M. Wilson
    • English
    Oral diseases can have a significant impact on self esteem and quality of life, are widespread and may be expensive to treat. New methods to reduce their incidence are therefore needed and the protective effect of food constituents is an important area of study. This essential collection reviews the latest research into the effects of food constituents on diseases and conditions of the mouth.Part one introduces oral conditions and diseases, with chapters on topics such as diseases caused by oral bacteria, viral and fungal infections of the oral cavity and dental erosion. Part two focuses on the effects of specific foods and food components, including sugar alcohols, casein phosphopeptides and antioxidants. The final part of the book covers the technology and development of foods and supplements for oral health and oral healthcare products containing food-derived bioactives.With its distinguished editor and international team of contributors, Food constituents and oral health is an indispensable reference for dentists, professionals in the oral health product, dietary supplement and functional foods industries and academics with an interest in oral health or functional foods.

  • Wine Tasting

    A Professional Handbook
    • 2nd Edition
    • Ronald S. Jackson
    • English
    Wine Tasting: A Professional Handbook is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting. From techniques for assessing wine properties and quality, including physiological, psychological, and physicochemical sensory evaluation, to the latest information on types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process. Including illustrative data and testing technique descriptions, Wine Tasting is for professional tasters, those who train tasters and those involved in designing wine tastings as well as the connoisseur seeking to maximize their perception and appreciation of wine.

  • Crop Physiology

    Applications for Genetic Improvement and Agronomy
    • 1st Edition
    • Victor O. Sadras + 1 more
    • Victor O. Sadras + 1 more
    • English
    Never before has a holistic approach to sustainable agriculture and plant physiology been presented in one source. This book compiles a multi-authored and international perspective on the ways in which crop physiology could be integrated with other disciplines. With a focus on genetic improvement and agronomy, this book addresses the challenges of environmentally sound production of bulk and quality food, fodder, fiber and energy, which are of ongoing international concern.

  • Food Security, Poverty and Nutrition Policy Analysis

    Statistical Methods and Applications
    • 1st Edition
    • Suresh Babu + 1 more
    • English
    Food Security, Poverty and Nutrition Analysis provides essential insights into the evaluative techniques necessary for creating appropriate and effective policies and programs to address these worldwide issues. Food scientists and nutritionists will use this important information, presented in a conceptual framework and through case studies for exploring representative problems, identifying and implementing appropriate methods of measurement and analysis, understanding examples of policy applications, and gaining valuable insight into the multidisciplinary requirements of successful implementation.This book provides core information in a format that provides not only the concept behind the method, but real-world applications giving the reader valuable, practical knowledge.

  • Physicochemical and Environmental Plant Physiology

    • 4th Edition
    • Park S. Nobel
    • English
    Physicochemical and Environmental Plant Physiology, Fourth Edition, is the updated version of an established and successful reference for plant scientists. The author has taken into consideration extensive reviews performed by colleagues and students who have touted this book as the ultimate reference for research and learning.The original structure and philosophy of the book continue in this new edition, providing a genuine synthesis of modern physicochemical and physiological thinking, while entirely updating the detailed content. This version contains more than 40% new coverage; five brand new equations and four new tables, with updates to 24 equations and six tables; and 30 new figures have been added with more than three-quarters of figures and legends improved. Key concepts in plant physiology are developed with the use of chemistry, physics, and mathematics fundamentals.The book is organized so that a student has easy access to locate any biophysical phenomenon in which he or she is interested.

  • Advances in Botanical Research

    • 1st Edition
    • Volume 50
    • English
    Edited by Jean-Claude Kader and Michel Delseny and supported by an international Editorial Board, Advances in Botanical Research publishes in-depth and up-to-date reviews on a wide range of topics in plant sciences. Currently in its 50th volume, the series features a wide range of reviews by recognized experts on all aspects of plant genetics, biochemistry, cell biology, molecular biology, physiology and ecology. This eclectic volume features six reviews on cutting-edge topics of interest to postgraduates and researchers alike.

  • Probabilistic Methods for Bioinformatics

    with an Introduction to Bayesian Networks
    • 1st Edition
    • Richard E. Neapolitan
    • English
    The Bayesian network is one of the most important architectures for representing and reasoning with multivariate probability distributions. When used in conjunction with specialized informatics, possibilities of real-world applications are achieved. Probabilistic Methods for BioInformatics explains the application of probability and statistics, in particular Bayesian networks, to genetics. This book provides background material on probability, statistics, and genetics, and then moves on to discuss Bayesian networks and applications to bioinformatics. Rather than getting bogged down in proofs and algorithms, probabilistic methods used for biological information and Bayesian networks are explained in an accessible way using applications and case studies. The many useful applications of Bayesian networks that have been developed in the past 10 years are discussed. Forming a review of all the significant work in the field that will arguably become the most prevalent method in biological data analysis.

  • Encyclopedia of Animal Behavior

    • 1st Edition
    • Michael D. Breed + 1 more
    • English
    The Encyclopedia of Animal Behavior, Three Volume Set has engaged with great success the efforts of many of the best behavioral biologists of the 21st century. Section editors drawn from the most accomplished behavioral scientists of their generation have enrolled an international cast of highly respected thinkers and writers all of whom have taken great care and joy in illuminating every imaginable corner of animal behavior. This comprehensive work covers not only the usual topics such as communication, learning, sexual selection, navigation, and the history of the field, but also emerging topics in cognition, animal welfare, conservation, and applications of animal behavior. The large section on animal cognition brings together many of the world's experts on the subject to provide a comprehensive overview of this rapidly developing area. Chapters relating to animal welfare give a full view of behavioral interactions of humans with companion animals, farm animals, and animals in the wild. The key role of animal behavior in conservation biology receives broad attention, including chapters on topics such as the effects of noise pollution, captive breeding, and how the behavioral effects of parasites interacts with conservation issues. Animal behavior in environmental biology is highlighted in chapters on the effects of endocrine disruptors on behavior and a large number of chapters on key species, such as wolves, chimpanzees, hyenas and sharks. Clear, accessible writing complements a wealth of information for undergraduate college students about the essential concepts of animal behavior and the application of those concepts across the field. In-depth coverage of concepts, methods, and exemplar organisms serves the needs of graduate students and professionals in the field. From the use of behavior in assessing the welfare of pigs to the social behavior of insects, from animal empathy to bat brains, this authoritative reference, with its in-depth introductory articles, rich array of illustrations, interactive cross-referenced links, and numerous suggested readings, can guide the student or the professional to an expanded appreciation of the far-flung world of animal behavior. An invaluable tool for teaching and a source of enrichment and detail for any topic covered in an animal behavior course, the Encyclopedia of Animal Behavior is the definitive reference work in its field and will be for years to come.

  • Endocrine-Disrupting Chemicals in Food

    • 1st Edition
    • I Shaw
    • English
    The rise in the incidence of health problems such as reproductive disorders and testicular and breast cancer has been linked by some to endocrine disrupting chemicals in the environment. The role of food in transmitting these chemicals is uncertain and a topic of considerable research. This important book addresses key topics in this area.The first part of the book reviews the impacts of endocrine disrupting chemicals on health and behaviour, with chapters on the effect of dietary endocrine disruptors in such areas as the developing foetus, cancer and bone health. Parts two and three focus on the origin and analysis of endocrine disruptors in food products and risk assessment. Topics addressed include surveillance, analysis techniques such as biosensors, exposure assessment and the relevance of genetics, epigenetics and genomic technologies to the study of endocrine disrupting chemicals. Concluding chapters discuss examples of selected endocrine disrupting chemicals associated with food, such as dioxins, polychlorinated biphenyls and brominated flame retardants, bisphenol A and phytoestrogens and phytosterols.With its distinguished editor and international team of contributors, Endocrine-disrupting chemicals in food is an essential reference for all those concerned with ensuring the safety of food.

  • Starch

    Chemistry and Technology
    • 3rd Edition
    • James N. BeMiller + 1 more
    • English
    The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives.

  • Bleaching and Purifying Fats and Oils

    Theory and Practice
    • 2nd Edition
    • Gary R. List
    • English
    Since the original publication of this book in 1992, the bleaching process has continued to attract the attention of researchers and the edible-oil industry. In this 2nd edition, the reader is directed to more modern techniques of analysis such as flame-atomic adsorption, graphite furnace atomic adsorption, and atomic emission spectrometry involving direct current plasma (DCP) and inductively coupled plasma (ICP). It also discusses the Freundlich Equation and reports on high-temperature water extraction, high- temperature oxidative aqueous regeneration, and extraction with supercritical CO2. Finally, various degumming methods improved over the past several decades are discussed

  • Meals in Science and Practice

    Interdisciplinary Research and Business Applications
    • 1st Edition
    • H L Meiselman
    • English
    The meal is the key eating occasion, yet professionals and researchers frequently focus on single food products, rather than the combinations of foods and the context in which they are consumed. Research on meals is also carried out in a wide range of fields and the different disciplines do not always benefit from each others’ expertise. This important collection presents contributions on meals from many perspectives, using different methods, and focusing on the different elements involved.Two introductory chapters in part one summarise the key findings in Dimensions of the Meal, the first book to bring an interdisciplinary perspective to meals, and introduce the current publication by reviewing the key topics discussed in the following chapters. Parts two to four then consider how meals are defined, studied and taught. Major considerations include eating socially and eating alone, the influence of gender, and the different situations of home, restaurant and institutional settings. Part five reviews meals worldwide, with chapters on Brazilian, Indian, Chinese and Thai meals, among others. The final parts discuss meals from further perspectives, including those of the chef, product developer and meal setting designer.With its distinguished editor and international team of contributors, Meals in science and practice is an informative and diverse reference for both professionals and academic researchers interested in food from disciplines such as food product development, food service, nutrition, dietetics, sociology, anthropology, psychology, public health, medicine and marketing.

  • Introduction to Food Toxicology

    • 2nd Edition
    • Takayuki Shibamoto + 1 more
    • English
    The rapidly expanding field of food safety includes many new developments in the understanding of the entire range of toxic compounds found in foods -- whether naturally occurring or having been introduced by industry or food processing methods. This 2e of Introduction to Food Toxicology explores these developments while continuing to provide a core understanding of the basic principles of food toxicology.

  • Trans Fatty Acids in Human Nutrition

    • 2nd Edition
    • F Destaillats + 3 more
    • English
    In this completely rewritten Second Edition of Trans Fatty Acids in Human Nutrition authors who are recognised international authorities in their field have addressed the major areas of trans fatty acids (TFA) research such as consumption, analysis, biochemistry, synthesis and natural TFA biosynthesis, health effects, food formulation, and also regulation and consumer perception. Each chapter contains the latest references and major advances and breakthroughs in a specific area of trans fatty acids research. Furthermore, the book also includes a discussion of a major issue - the health effects of the natural trans isomers, comparing their effects to those observed for TFA produced during hydrogenation.The availability of so much information in a single volume will help to clarify the major effects of TFA in human nutrition that have been discovered over the last two decades. This book guides the next generation of scientists to the important opportunities for making further progress in this challenging field of research.The First Edition of Trans Fatty Acids in Human Nutrition carried out a very similar task for the state of our knowledge in the late 1990s but the rapid expansion and progress in the subject meant that it had to be completely re-written and expanded from the original nine to the present fifteen chapters of the Second Edition.

  • Nutrition and Genomics

    Issues of Ethics, Law, Regulation and Communication
    • 1st Edition
    • David Castle + 1 more
    • English
    Nutrigenomics is the rapidly developing field of science that studies nutrient-gene interaction. This field has broad implications for understanding the interaction of human genomics and nutrition, but can also have very specific implications for individual dietary recommendations in light of personal genetics. Predicted applications for nutrigenomics include genomics-based dietary guidelines and personalized nutrition based on individual genetic tests. These developments have sweeping ethical, legal and regulatory implications for individuals, corporations and governments.This book brings together experts in ethics, law, regulatory analysis, and communication studies to identify and address relevant issues in the emerging field of nutritional genomics. Contributing authors are experts in the social aspects of biotechnology innovation, with expertise in nutrigenomics. From addressing the concern that nutrigenomics will transform food into medicine and undermine pleasures associated with eating to the latest in the science of nutrigenomics, this book provides a world-wide perspective on the potential impact of nutrigenomics on our association with food.

  • Gourmet and Health-Promoting Specialty Oils

    • 1st Edition
    • Robert Moreau + 1 more
    • English
    The third volume in the AOCS PRESS MONOGRAPH SERIES ON OILSEEDS is a unique blend of information focusing on edible oils. These oils contain either unique flavor components that have lead to their being considered "gourmet oils," or contain unique health-promoting chemical components. Each chapter covers processing, edible and non-edible applications, lipids, health benefits, and more related to each type of oil.

  • Advances in Agronomy

    • 1st Edition
    • Volume 101
    • English
    Advances in Agronomy continues to be recognized as a leading reference and a first-rate source for the latest research in agronomy. As always, the subjects covered are varied and exemplary of the myriad of subject matter dealt with by this long-running serial.

  • Fish Physiology: Hypoxia

    • 1st Edition
    • Volume 27
    • Jeffrey G. Richards + 2 more
    • English
    Periods of environmental hypoxia (Low Oxygen Availability) are extremely common in aquatic systems due to both natural causes such as diurnal oscillations in algal respiration, seasonal flooding, stratification, under ice cover in lakes, and isolation of densely vegetated water bodies, as well as more recent anthropogenic causes (e.g. eutrophication). In view of this, it is perhaps not surprising that among all vertebrates, fish boast the largest number of hypoxia tolerant species; hypoxia has clearly played an important role in shaping the evolution of many unique adaptive strategies. These unique adaptive strategies either allow fish to maintain function at low oxygen levels, thus extending hypoxia tolerance limits, or permit them to defend against the metabolic consequences of oxygen levels that fall below a threshold where metabolic functions cannot be maintained. The aim of this volume is two-fold. First, this book will review and synthesize the adaptive behavioural, morphological, physiological, biochemical, and molecular strategies used by fish to survive hypoxia exposure and place them within an environmental and ecological context. Second, through the development of a synthesis chapter this book will serve as the cornerstone for directing future research into the effects of hypoxia exposures on fish physiology and biochemistry.

  • Comprehensive Handbook of Iodine

    Nutritional, Biochemical, Pathological and Therapeutic Aspects
    • 1st Edition
    • Victor R. Preedy + 2 more
    • English
    Over two billion people worldwide are at risk for the spectrum of disorders known as "The Iodine Deficiency Disorders." 1-10% will suffer cretinism; 5-30% will have some sort of brain damage or neurological impairment and 30-70% will be hypothyroid. The causes of iodine deficiencies can be considered from both simplistic and more complex perspectives: From the leaching of iodine from soil resulting in crops with low iodine content to malnutrition resulting in impaired iodine absorption. Poor dietary diversification and impoverished socio-economic development can also lead to iodine deficiencies. Although it is possible to diagnose and treat deficiencies, there is still an ongoing dialogue regarding the detailed molecular pathology of iodine homeostatis, how hypothyroidism impacts the body tissues, and efficient diagnosis and treatment of the Iodine Deficiency Disorders. This Handbook provides a resource of information on the various pathways and processes based on different countries or diseases. Because there is a constant flow of new information on iodine and related disorders, the goal of this Handbook is to provide a base of scientific information upon which additional knowledge can be applied.

  • Functional and Speciality Beverage Technology

    • 1st Edition
    • P Paquin
    • English
    As consumer demand for traditional carbonated drinks falls, the market for beverages with perceived health-promoting properties is growing rapidly. Formulating a nutritional, nutraceutical or functional beverage with satisfactory sensory quality and shelf-life can be challenging. This important collection reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverage.Chapters in part one consider essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life. Dairy-based beverages are the focus of Part two, with chapters covering methods to improve the nutritional and sensory quality and technological functionality of milk, a crucial ingredient in many healthful beverages. Chapters on newer dairy ingredients, such as whey and milk-fat globule membrane complete the section. Part three then reviews advances in the significant plant-based beverage sector, with chapters on popular products such as fruit juices, sports drinks, tea and coffee. Soy proteins are also covered. Chapters on product development and the role of beverages in the diet complete the volume.With its distinguished editor and contributors, Functional and speciality beverage technology is an essential collection for professionals and academics interested in this product sector.

  • Shellfish Safety and Quality

    • 1st Edition
    • Sandra E. Shumway + 1 more
    • English
    Shellfish are a very popular and nutritious food source worldwide and their consumption has risen dramatically. Because of their unique nature as compared to beef and poultry, shellfish have their own distinct aspects of harvest, processing and handling. Edited by leading authorities in the field, this collection of review papers discusses issues of current interest and outlines steps that can be taken by the shellfish industry to improve shellfish safety and eating quality.Opening chapters provide an overview of the key issues associated with microbial and biotoxin contamination. Parts two and three then address in more detail methods to improve molluscan shellfish and crustacean quality and safety. Chapters focus on detection of algal toxins, monitoring and mitigation of the effects of harmful algal blooms, metals and organic contaminants, biofouling, disease control and selective breeding. Part four reviews legislation, regulation, public confidence in shellfish and risk management. Chapters on post-harvest issues, such as depuration, storage and packaging complete the volume.With its distinguished editors and international team of experts, Shellfish safety and quality is an essential reference for those in the shellfish industry, managers, policymakers and academics in the field.

  • Comparative Plant Virology

    • 2nd Edition
    • Roger Hull
    • English
    Comparative Plant Virology provides a complete overview of our current knowledge of plant viruses, including background information on plant viruses and up-to-date aspects of virus biology and control. It deals mainly with concepts rather than detail. The focus will be on plant viruses but due to the changing environment of how virology is taught, comparisons will be drawn with viruses of other kingdomes, animals, fungi and bacteria. It has been written for students of plant virology, plant pathology, virology and microbiology who have no previous knowledge of plant viruses or of virology in general.

  • Improving the Sensory and Nutritional Quality of Fresh Meat

    • 1st Edition
    • Joseph Kerry
    • English
    Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality.Part one analyses the scientific basis of meat quality attributes, such as texture and tenderness, colour, water-holding capacity and flavour development. Chapters on the nutritional quality of meat and meat sensory evaluation complete the section. Part two discusses significant insights into the biology of meat quality obtained from genomic and proteomic perspectives, with chapters focussing on different types of meat. Parts three and four then review production and processing strategies to optimise meat quality, considering aspects such as production practices and meat nutritional quality, dietary antioxidants and antimicrobials, carcass interventions, chilling and freezing and packaging. Methods of meat grading and quality analysis are also included.With its distinguished editors and international team of contributors, Improving the sensory and nutritional quality of fresh meat is a standard reference for those industrialists and academics interested in optimising meat quality.

  • Postharvest Handling

    A Systems Approach
    • 2nd Edition
    • Nigel H. Banks + 4 more
    • English
    Consideration of the interactions between decisions made at one point in the supply chain and its effects on the subsequent stages is the core concept of a systems approach. Postharvest Handling is unique in its application of this systems approach to the handling of fruits and vegetables, exploring multiple aspects of this important process through chapters written by experts from a variety of backgrounds.Newly updated and revised, this second edition includes coverage of the logistics of fresh produce from multiple perspectives, postharvest handing under varying weather conditions, quality control, changes in consumer eating habits and other factors key to successful postharvest handling.The ideal book for understanding the economic as well as physical impacts of postharvest handling decisions.

  • Advances in Botanical Research

    • 1st Edition
    • Volume 49
    • Jean-Claude Kader + 1 more
    • English
    Edited by Jean-Claude Kader and Michel Delseny and supported by an international Editorial Board, Advances in Botanical Research publishes in-depth and up-to-date reviews on a wide range of topics in plant sciences. Currently in its 49th volume, the series features a wide range of reviews by recognized experts on all aspects of plant genetics, biochemistry, cell biology, molecular biology, physiology and ecology. This eclectic volume features six reviews on cutting-edge topics of interest to postgraduates and researchers alike.

  • Infrared Spectroscopy for Food Quality Analysis and Control

    • 1st Edition
    • Da-Wen Sun
    • English
    Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology. The book should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions.Infrare... (IR) Spectroscopy deals with the infrared part of the electromagnetic spectrum. It measure the absorption of different IR frequencies by a sample positioned in the path of an IR beam. Currently, infrared spectroscopy is one of the most common spectroscopic techniques used in the food industry. With the rapid development in infrared spectroscopic instrumentation software and hardware, the application of this technique has expanded into many areas of food research. It has become a powerful, fast, and non-destructive tool for food quality analysis and control.Infrared Spectroscopy for Food Quality Analysis and Control reflects this rapid technology development. The book is divided into two parts. Part I addresses principles and instruments, including theory, data treatment techniques, and infrared spectroscopy instruments. Part II covers the application of IRS in quality analysis and control for various foods including meat and meat products, fish and related products, and others.

  • Food for the Ageing Population

    • 1st Edition
    • Monique Raats
    • English
    The world’s ageing population is increasing and food professionals will have to address the needs of older generations more closely in the future. This unique volume reviews the characteristics of the ageing population as food consumers, the role of nutrition in healthy ageing and the design of food products and services for the elderly.Chapters in part one discuss aspects of the elderly’s relationship with food such as appetite and ageing, ageing and sensory perception, food and satisfaction with life, and the social significance of meals. The second part of the book reviews the role of nutrition in extending functionality into later years, with chapters on topics such as undernutrition and conditions such as Alzheimer's disease, bone and joint health and eye-related disorders. Concluding chapters address the issues of food safety and the elderly, designing new foods and beverages for the ageing and nutrition education programmes.With its distinguished editors and contributors, Food for the ageing population is an essential reference for those involved in the research, development and provision of food products for the older generation.

  • Paleobotany

    The Biology and Evolution of Fossil Plants
    • 2nd Edition
    • Edith L. Taylor + 2 more
    • English
    This book provides up-to-date coverage of fossil plants from Precambrian life to flowering plants, including fungi and algae. It begins with a discussion of geologic time, how organisms are preserved in the rock record, and how organisms are studied and interpreted and takes the student through all the relevant uses and interpretations of fossil plants. With new chapters on additional flowering plant families, paleoecology and the structure of ancient plant communities, fossil plants as proxy records for paleoclimate, new methodologies used in phylogenetic reconstruction and the addition of new fossil plant discoveries since 1993, this book provides the most comprehensive account of the geologic history and evolution of microbes, algae, fungi, and plants through time.

  • Advances in Agronomy

    • 1st Edition
    • Volume 100
    • English
    Contributors to this special 100th volume were carefully selected by the editor for their perspectives on not only the current state-of-the-art of their topic but also where their fields are going and what future opportunities exist to advance scientific frontiers. Originating in 1949, Advances in Agronomy is a venerable serial review featuring state-of-the-art reviews on crop and soil sciences over the years, and is highly regarded around the world. Volume 100 continues this long tradition of excellence, with cutting-edge and visionary reviews from distinguished scientists at the top of their respective fields.

  • Sex Determination and Sexual Development

    • 1st Edition
    • Volume 83
    • English
    This volume reviews our current understanding for how sex determination is initiated and how it results in sexual dimorphic development. Chapters discussing work on different model systems provide a basis for understanding similarities that exist between different species. Coverage includes discussion of sexual development of the soma in C. elegans; sexual development of the germline in C. elegans; sexual development of the soma in Drosophila; sexual development of the germline in Drosophila; sexual development of the soma in the mouse; sexual development of the germline in the mouse; control of sex-specific behavior in Drosophila; and control of sex-specific behavior in vertebrates.

  • Advances in Botanical Research

    • 1st Edition
    • Volume 48
    • English
    Edited by Jean-Claude Kader and Michel Delseny and supported by an international Editorial Board, Advances in Botanical Research publishes in-depth and up-to-date reviews on a wide range of topics in plant sciences. Currently in its 48th volume, the series features a wide range of reviews by recognized experts on all aspects of plant genetics, biochemistry, cell biology, molecular biology, physiology and ecology. This eclectic volume features six reviews on cutting-edge topics of interest to postgraduates and researchers alike.

  • Statistical Methods in Food and Consumer Research

    • 2nd Edition
    • Maximo C. Gacula Jr. + 3 more
    • English
    Statistical Methods in Food and Consumer Research, Second Edition, continues to be the only book to focus solely on the statistical techniques used in sensory testing of foods, pharmaceuticals, cosmetics, and other consumer products. This new edition includes the most recent applications of statistical methods, and features significant updates as well as two new chapters. Covering the application of techniques including R-index, the Bayesian approach for sensory differences tests, and preference mapping in addition to several other methodologies, this is the comprehensive reference needed by those studying sensory evaluation and applied statistics in agriculture and biological sciences. Research professionals working with food, beverages, healthcare, cosmetics, and other related areas will find the book a valuable guide to the variety of statistical methods available.

  • Planning and Designing Research Animal Facilities

    • 1st Edition
    • Jack Hessler + 1 more
    • English
    Research institutions have or are planning to build, expand and renovate animal research facilities to keep up with the demands of biomedical research caused in part by growth in the use of genetically altered rodents and the upsurge of research in infectious diseases. Properly designed facilities greatly facilitate effective management and high-quality day-to-day animal care that is required to optimally support animal research and testing. There are multiple solutions to address the myriad of factors that influence the design and construction of animal research facilities. There is no “best” design applicable for all facilities and arguably not even a single “best” design for a given facility. For this reason, Planning and Designing Research Animal Facilities is not intended to be a “how to” book. The goal is to cover the basic programmatic requirements of animal research facilities, provide ideas for meeting those requirements while, hopefully, stimulating the creative process in which designers in consultation with those who work in animal research facilities generate even better ideas. That is how progress has been made and will continue to be made.

  • The Chlamydomonas Sourcebook: Organellar and Metabolic Processes

    Volume 2
    • 2nd Edition
    • David Stern
    • English
    This second volume of The Chlamydomonas Sourcebook provides the background and techniques for using this important organism in plant research. From biogenesis of chloroplasts and mitochondria and photosynthesis to respiration and nitrogen assimilation, this volume introduces scientists to the functions of the organism. The volume then moves on to starch biosynthesis, sulfur metabolism, response to heavy metals, and hydrogen production.

  • The Chlamydomonas Sourcebook: Introduction to Chlamydomonas and Its Laboratory Use

    Volume 1
    • 2nd Edition
    • Elizabeth H. Harris
    • Elizabeth H Harrisduke
    • English
    Dr. Harris has played a major role in the development of this organism as a model system. Her previous version of the Chlamydomonas Sourcebook which published in 1989, has been a classic in the field and is considered required reading for anyone working with this organism. This latest edition has been expanded to include three volumes providing molecular techniques, analysis of the recently sequenced genome, and reviews of the current status of the diverse fields in which Chlamydomonas is used as a model organism. Methods for Chlamydomonas research and best practices for applications in research, including methods for culture, preservation of cultures, preparation of media, lists of inhibitors and other additives to culture media, are included. Additions to this volume also include help with common laboratory problems such as contamination, student demonstrations, and properties of particular strains and mutants. This volume is part of a 3-Volume Set (ISBN: 978-0-12-370873-1) and is also sold individually.

  • Herpetology

    An Introductory Biology of Amphibians and Reptiles
    • 3rd Edition
    • Laurie J. Vitt + 1 more
    • English
    This third edition, now fully revised and updated by two of Dr. Zug's colleagues, provides herpetology students and amateur reptile and amphibian keepers with the latest taxonomy and species developments from around the world. Herpetology is a rapidly evolving field, which has contributed to new discoveries in many conceptual areas of biology. The authors build on this progress by updating all chapters with new literature, graphics, and discussions—many of which have changed our thinking.With a new emphasis placed on conservation issues, Herpetology continues to broaden the global coverage from earlier editions, recognizing the burgeoning reptile and amphibian research programs and the plight of many species in all countries and all biomes.New information on the remarkable advances in behavioral, physiological, and phylo-geographical data provide students with the current research they need to advance their education and better prepare their future in herpetology.

  • Carbohydrates: The Essential Molecules of Life

    • 2nd Edition
    • Robert V. Stick + 1 more
    • English
    This book provides the "nuts and bolts" background for a successful study of carbohydrates - the essential molecules that not only give you energy, but are an integral part of many biological processes.A question often asked is 'Why do carbohydrate chemistry?' The answer is simple: It is fundamental to a study of biology. Carbohydrates are the building blocks of life and enable biological processes to take place.Therefore the book will provide a taste for the subject of glycobiology.Coverin... the basics of carbohydrates and then the chemistry and reactions of carbohydrates this book will enable a chemist to gain essential knowledge that will enable them to move smoothly into the worlds of biochemistry, molecular biology and cell biology.

  • Advances in Insect Physiology

    • 1st Edition
    • Volume 35
    • Jerome Casas
    • English
    Advances in Insect Physiology publishes eclectic volumes containing important, comprehensive and in-depth reviews on all aspects of insect physiology. It is an essential reference source for invertebrate physiologists and neurobiologists, entomologists, zoologists and insect biochemists. First published in 1963, the serial is now edited by Steve Simpson and Jerome Casas to provide an international perspective.

  • Advances in Marine Biology

    • 1st Edition
    • Volume 54
    • English
    Advances in Marine Biology was first published in 1963 under the founding editorship of Sir Frederick S. Russell, FRS. Now edited by D.W. Sims, with an internationally renowned Editorial Board, the serial publishes in-depth and up-to-date reviews on a wide range of topics that will appeal to postgraduates and researchers in marine biology, fisheries science, ecology, zoology, and biological oceanography. Eclectic volumes in the series are supplemented by thematic volumes on such topics as The Biology of Calanoid Copepods.

  • Bluetongue

    • 1st Edition
    • Peter Mertens + 2 more
    • English
    The third volume in the Institute of Animal Health (IAH) Biology of Animal Infections Series, Bluetongue discusses one of the most economically important diseases of domesticated livestock. Affecting primarily sheep particularly the improved mutton and wool breeds, it is now endemic in Africa, India, the Middle and Far East, Australia and the Americas, and over the last six years has caused a series of outbreaks throughout the Mediterranean region and central Europe. Bluetongue represent a paradigm not only for the other orbiviruses (such as African horse sickness virus, which shares the same vector species) but also for other insect transmitted diseases, including those of humans.

  • Introduction to Food Engineering

    • 4th Edition
    • Dennis R. Heldman + 1 more
    • English
    This fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples and problems to test understanding.

  • Mosby's Pocket Guide to Nutritional Assessment and Care

    • 6th Edition
    • Mary Courtney Moore
    • English
    Perform thorough nutrition assessments and interventions with the help of this concise yet comprehensive resource. Whether you’re a clinical practitioner or a student, you’ll benefit from a focus on the health effects of overweight and obesity and an overview of cultural impacts on nutrition. The new edition incorporates the Dietary Guidelines for Americans, 2005 and the MyPyramid plan for diet and lifestyle planning. The Nutrition Care Process concept gives you even more tools to provide better nutrition assessment and care. From drug-nutrient interactions to the latest American Heart Association recommendations, you’ll always have the most current and relevant nutrition information within reach.

  • Food Process Engineering and Technology

    • 1st Edition
    • Zeki Berk
    • Zeki Berk
    • English
    The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics.

  • Milk Proteins

    From Expression to Food
    • 1st Edition
    • Mike Boland + 2 more
    • English
    In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. Milk Proteins takes a uniquely comprehensive look at those developments and presents them in a one-source overview. By providing a brief overview of each topic area, and then describing the most important recent advances therein, the "field-to-table" approach of this book provides specialists with new and directly relevant information in their own areas, along with information from complementary research fields, allowing them to contextualize their work within the larger pictures. At the same time it provides generalists with a complete overview and offers insights into topics for more in-depth reading. Covering areas that are receiving attention from people of many fields -- genomics, functional foods -- and including the latest research and developments in milk-protein phenomenon and interactions, this book will be an ideal resource for professionals and students alike.

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