Skip to main content
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.

  • Advances in Marine Biology

    • 1st Edition
    • Volume 52
    • English
    Advances in Marine Biology was first published in 1963. Now edited by David W. Sims (Marine Biological Association, UK), the serial publishes in-depth and up-to-date reviews on a wide range of topics which will appeal to postgraduates and researchers in marine biology, fisheries science, ecology, zoology, oceanography. Eclectic volumes in the series are supplemented by thematic volumes on such topics as The Biology of Calanoid Copepods and Restocking and Stock Enhancement of Marine Invertebrate Fisheries.

  • Reducing Salt in Foods

    Practical Strategies
    • 1st Edition
    • David Kilcast + 1 more
    • English
    Concerns have grown that consumption levels of salt are well above those needed for nutritional purposes and that this can lead to adverse effects on health, in particular cardiovascular disease. Consumers are increasingly looking to reduce their salt intake, making salt reduction a priority for food manufacturers. This is not straightforward, though, as salt plays an important role in food preservation, taste and processability. Written by a team of international experts, Reducing salt in foods provides a unique review of current knowledge in this field.This book is divided into three parts and discusses the major issues concerned with salt reduction and how it may be achieved. Part one reviews the key health issues driving efforts to reduce salt, government action regarding salt reduction and the implications of salt labelling. Consumer perception of salt and views on salt reduction and are also discussed. The second part focuses on the technological, microbiological and sensory functions of salt and strategies that can be taken to reduce salt. The final part of the book outlines strategies which have been taken to reduce salt in particular food groups: meat and poultry, seafood, bread, snack foods, dairy products and canned foods.Reducing salt in foods is an essential reference for health professionals, governments and food manufacturers.

  • Advances in Insect Physiology

    • 1st Edition
    • Volume 33
    • 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 (Oxford University, UK).

  • Dynamic Aquaria

    Building Living Ecosystems
    • 3rd Edition
    • Walter H. Adey + 1 more
    • English
    In its third edition, this praised book demonstrates how the living systems modeling of aquatic ecosystems for ecological, biological and physiological research, and ecosystem restoration can produce answers to very complex ecological questions. Dynamic Aquaria further offers an understanding developed in 25 years of living ecosystem modeling and discusses how this knowledge has produced methods of efficiently solving many environmental problems. Public education through this methodology is the additional key to the broader ecosystem understanding necessary to allow human society to pass through the next evolutionary bottleneck of our species. Living systems modeling as a wide spectrum educational tool can provide a primary vehicle for that essential step. This third editon covers the many technological and biological developments in the eight plus years since the second edition, providing updated technological advice and describing many new example aquarium environments.

  • Comprehensive and Molecular Phytopathology

    • 1st Edition
    • Volume 9
    • Yuri Dyakov + 2 more
    • English
    This book offers a collection of information on successive steps of molecular ‘dialogue’ between plants and pathogens. It additionally presents data that reflects intrinsic logic of plant-parasite interactions. New findings discussed include: host and non-host resistance, specific and nonspecific elicitors, elicitors and suppressors, and plant and animal immunity. This book enables the reader to understand how to promote or prevent disease development, and allows them to systematize their own ideas of plant-pathogen interactions.

  • Advances in Agronomy

    • 1st Edition
    • Volume 92
    • 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 myraid of subject matter dealt with by this long-running serial. Volume 92 contains four indespensable reviews and 17 detailed images.

  • Soil Microbiology, Ecology and Biochemistry

    • 3rd Edition
    • Eldor Paul + 1 more
    • English
    Now in its third edition, this classic textbook includes basic concepts and applications in agriculture, forestry, environmental science, and a new section entirely devoted to ecology. This revised and updated edition guides students through biochemical and microbial processes in soils and introduces them to microbial processes in water and sediments. Soil Microbiology, Ecology, and Biochemistry serves as an invaluable resource for students in biogeochemistry, soil microbiology, soil ecology, sustainable agriculture, and environmental amelioration.

  • Understanding Consumers of Food Products

    • 1st Edition
    • Lynn Frewer + 1 more
    • English
    In order for food businesses, scientists and policy makers to develop successful products, services and policies, it is essential that they understand food consumers and how they decide which products to buy. Food consumer behaviour is the result of various factors, including the motivations of different consumers, the attributes of specific foods, and the environment in which food choices occur. Recognising diversity between individual consumers, different stages of life, and different cultural contexts is increasingly important as markets become increasingly diverse and international.The book begins with a comprehensive introduction and analysis of the key drivers of consumer food choices, such as the environment and sensory product features. Part two examines the role of consumers’ attitudes towards quality and marketing, and their views on food preparation and technology. Part three covers cultural and individual differences in food choice as well as addressing potentially influential factors such as age and gender. Important topics such as public health and methods to change consumers’ preferences for unhealthy foods are discussed in part four. The final section concludes with advice on developing coherent safety policies and the consumers’ responsibility for food production and consumption.Understa... consumers of food products is a standard reference for all those in the food industry concerned with product development and regulation.

  • Chemical Migration and Food Contact Materials

    • 1st Edition
    • K Barnes + 2 more
    • English
    Food and beverages can be very aggressive chemical milieu and may interact strongly with materials that they touch. Whenever food is placed in contact with another substance, there is a risk that chemicals from the contact material may migrate into the food. These chemicals may be harmful if ingested in large quantities, or impart a taint or odour to the food, negatively affecting food quality. Food packaging is the most obvious example of a food contact material. As the demand for pre-packaged foods increases, so might the potential risk to consumers from the release of chemicals into the food product. Chemical migration and food contact materials reviews the latest controls and research in this field and how they can be used to ensure that food is safe to eat.Part one discusses the regulation and quality control of chemical migration into food. Part two reviews the latest developments in areas such as exposure estimation and analysis of food contact materials. The final part contains specific chapters on major food contact materials and packaging types, such as recycled plastics, metals, paper and board, multi-layer packaging and intelligent packaging.With its distinguished editors and international team of authors, Chemical migration and food contact materials is an essential reference for scientists and professionals in food packaging manufacture and food processing, as well as all those concerned with assessing the safety of food.

  • Biostatistics

    A Guide to Design, Analysis and Discovery
    • 2nd Edition
    • Ronald N. Forthofer + 2 more
    • English
    Biostatistics, Second Edition, is a user-friendly guide on biostatistics, which focuses on the proper use and interpretation of statistical methods. This textbook does not require extensive background in mathematics, making it user-friendly for all students in the public health sciences field. Instead of highlighting derivations of formulas, the authors provide rationales for the formulas, allowing students to grasp a better understanding of the link between biology and statistics. The material on life tables and survival analysis allows students to better understand the recent literature in the health field, particularly in the study of chronic disease treatment. This updated edition contains over 40% new material with modern real-life examples, exercises, and references, including new chapters on Logistic Regression, Analysis of Survey Data, and Study Designs. The book is recommended for students in the health sciences, public health professionals, and practitioners.

  • Food Toxicants Analysis

    Techniques, Strategies and Developments
    • 1st Edition
    • Yolanda Picó
    • English
    Food Toxicants Analysis covers different aspects from the field of analytical food toxicology including emerging analytical techniques and applications to detect food allergens, genetically modified organisms, and novel ingredients (including those of functional foods). Focus will be on natural toxins in food plants and animals, cancer modulating substances, microbial toxins in foods (algal, fungal, and bacterial) and all groups of contaminants (i.e., pesticides), persistent organic pollutants, metals, packaging materials, hormones and animal drug residues. The first section describes the current status of the regulatory framework, including the key principles of the EU food law, food safety, and the main mechanisms of enforcement. The second section addresses validation and quality assurance in food toxicants analysis and comprises a general discussion on the use of risk analysis in establishing priorities, the selection and quality control of available analytical techniques. The third section addresses new issues in food toxicant analysis including food allergens and genetically modified organisms (GMOs). The fourth section covers the analysis of organic food toxicants.

  • The Mouse in Biomedical Research

    Immunology
    • 2nd Edition
    • Volume 4
    • English
    Immunology, the third volume in the four volume set, The Mouse in Biomedical Research, is a completely new addition to this series, dedicated to mouse immunology. It is based on the vast body of knowledge which has made the mouse the model of choice when studying immunity in man. Arguably more is known about the immune system in mice than any other species except man. In large part this is due to the power of genetic engineering to delineate molecular mechanisms. In this volume we present an Overview to mouse immunology, including both the innate and adaptive immune systems, followed by 15 chapters, each dealing with a specific area of immunology in the mouse. These chapters illustrate the power of genetic engineering in dissecting each component of the immune response from the development of lymphoid tissues to signal transduction pathways in activated cells.

  • Digital Soil Mapping

    An Introductory Perspective
    • 1st Edition
    • Volume 31
    • English
    The book compiles the main ideas and methodologies that have been proposed and tested within these last fifteen years in the field of Digital Soil Mapping (DSM). Begining with current experiences of soil information system developments in various regions of the world, this volume presents states of the art of different topics covered by DSM: Conception and handling of soil databases, sampling methods, new soil spatial covariates, Quantitative spatial modelling, Quality assessment and representation of DSM outputs. This book provides a solid support to students, researchers and engineers interested in modernising soil survey approaches with numerical techniques. It is also of great interest for potential soil data users.

  • The Mouse in Biomedical Research

    History, Wild Mice, and Genetics
    • 2nd Edition
    • Volume 1
    • English
    History, Wild Mice, and Genetics, the first volume in the four volume set, The Mouse in Biomedical Research, provides information about the history, biology and genomics of the laboratory mouse (Mus musculus), as well as basic information on maintenance and use of mouse stocks. Mouse origins and relationships are covered in chapters on history, evolutionary taxonomy and wild mice. Genetics and genomics of the mouse are covered in chapters on genetic nomenclature, gene mapping, cytogenetics and the molecular organization of the mouse genome. Maintenance of laboratory mice is described in chapters on breeding systems for various types of strains and stocks and genetic monitoring. Use of the mouse as a model system for basic biomedical research is described in chapters on chemical mutagenesis, gene trapping, pharmacogenetics and embryo manipulation. The information in Volume 1 serves as a primer for scientists new to the field of mouse research.

  • The Mouse in Biomedical Research

    • 2nd Edition
    • English
    In no other species of animal has such a wealth of experimental data been utilized for scientific pursuits. Now in its Second Edition, this Four Volume Set is dedicated to the understanding of the mouse and its role in scientific research. This valuable compendium serves as a standard reference source of information for students embarking on scientific careers, specialists in laboratory animal science, technicians in both animal care and research, and the broad scientific community. This set is also sold individually and covers History, Wild Mice, and Genetics; Diseases; Normative Biology, Husbandry, and Models; and Immunology.Volume 1: History, Wild Mice, and GeneticsKEY FEATURES:• A primer for scientists new to the field of mouse research• Informatio... about the history, biology and genomics of the laboratory mouse (Mus musculus)• Mouse origins and relationships covered in chapters on history, evolutionary taxonomy and wild mice• Mouse genetics and genomics discussed in chapters on genetic nomenclature, gene mapping, cytogenetics and the molecular organization of the mouse genome• Use of the mouse as a model system for basic biomedical research described in chapters on chemical mutagenesis, gene trapping, pharmacogenetics and embryo manipulationVolume 2: DiseasesKEY FEATURES:• New format by discussing specific disease causing microorganisms versus the format used in the first edition which discussed infectious diseases affecting specific organs and tissues• Consists of 26 chapters subdivided into RNA viruses and DNA viruses, mycotic, and parasitic infections. • Provides updates on pathogenesis, epidemiology and prevention of previously recognized murine pathogens• Offers information on newly recognized disease-causing organisms: mouse parvovirus, cilia associated respiratory bacilli and Helicobacter Volume 3: Normative Biology, Husbandry, and ModelsKEY FEATURES:• Encompass... 23 chapters with a broad overview on the laboratory mouse’s normative biology, husbandry, and its use as a model in biomedical research. • Includes chapters on behavior, physiology, reproductive physiology, anatomy, endocrinology, hematology, and clinical chemistry.• Discusse... management, nutrition, gnotobiotics and disease surveillance• Provid... analysis of the mouse as a model for the study of aging, eye research, neurodegenerative diseases, convulsive disorders, diabetes, and cardiovascular and skin diseases Volume 4: ImmunologyKEY FEATURES:• A complete new addition to this series, dedicated to mouse immunology including both the innate and adaptive immune systems• Based on the mouse as a choice model when studying immunity in man-arguably more is known about the immune system in mice than any other species except man• Chapters illustrate the power of genetic engineering in dissecting each component of the immune response from the development of lymphoid tissues to signal transduction pathways in activated cells

  • The Mouse in Biomedical Research

    Normative Biology, Husbandry, and Models
    • 2nd Edition
    • Volume 3
    • English
    Normative Biology, Husbandry, and Models, the third volume in the four volume set, The Mouse in Biomedical Research, encompasses 23 chapters whose contents provide a broad overview on the laboratory mouse’s normative biology, husbandry, and its use as a model in biomedical research. This consists of chapters on behavior, physiology, reproductive physiology, anatomy, endocrinology, hematology, and clinical chemistry. Other chapters cover management, as well as nutrition, gnotobiotics and disease surveillance. There are also individual chapters describing the mouse as a model for the study of aging, eye research, neurodegenerative diseases, convulsive disorders, diabetes, and cardiovascular and skin diseases. Chapters on imaging techniques and the use of the mouse in assays of biological products are also included.

  • The Mouse in Biomedical Research

    Diseases
    • 2nd Edition
    • Volume 2
    • English
    Diseases, the second volume in the four volume set, The Mouse in Biomedical Research, departs from the first edition, by discussing specific disease causing microorganisms, rather than the format used in the first edition which discussed infectious diseases affecting specific organs and tissues. As such, the volume consists of 26 chapters subdivided into RNA viruses and DNA viruses, as well as bacterial, mycotic, and parasitic infections. These chapters not only provide updates on pathogenesis, epidemiology and prevention of previously recognized murine pathogens, but also include information on newly recognized disease-causing organisms: mouse parvovirus, cilia associated respiratory bacilli and Helicobacter spp. A separate category, consisting of 3 chapters, discusses zoonoses, tumor pathology of genetically engineered mice, and spontaneous diseases in commonly used mouse strains.

  • Maximising the Value of Marine By-Products

    • 1st Edition
    • Fereidoon Shahidi
    • English
    Despite declining stocks, a major portion of the harvest of fish and marine invertebrates is discarded or used for the production of low value fish meal and fish oil. Marine by-products, though, contain valuable protein and lipid fractions as well as vitamins, minerals and other bioactive compounds which are beneficial to human health. Devising strategies for the full utilization of the catch and processing of discards for production of novel products is therefore a matter of importance for both the fishing industry and food processors. Maximising the value of marine by-products provides a complete review of the characterisation, recovery, processing and applications of marine-by products.Part one summarises the physical and chemical properties of marine proteins and lipids and assesses methods for their extraction and recovery. Part two examines the various applications of by-products in the food industry, including health-promoting ingredients such as marine oils and calcium, as well as enzymes, antioxidants, flavourings and pigments. The final part of the book discusses the utilization of marine by-products in diverse areas such as agriculture, medicine and energy production.With its distinguished editor and international team of authors, Maximising the value of marine by-products is an invaluable reference for all those involved in the valorisation of seafood by-products.

  • Microbiological Analysis of Red Meat, Poultry and Eggs

    • 1st Edition
    • G Mead
    • English
    Red meat, poultry and eggs are, or have been, major global causes of foodborne disease in humans and are also prone to microbiological growth and spoilage. Consequently, monitoring the safety and quality of these products remains a primary concern. Microbiological analysis is an established tool in controlling the safety and quality of foods. Recent advances in preventative and risk-based approaches to food safety control have reinforced the role of microbiological testing of foods in food safety management.In a series of chapters written by international experts, the key aspects of microbiological analysis, such as sampling methods, use of faecal indicators, current approaches to testing of foods, detection and enumeration of pathogens and microbial identification techniques, are described and discussed. Attention is also given to the validation of analytical methods and Quality Assurance in the laboratory. Because of their present importance to the food industry, additional chapters on current and developing legislation in the European Union and the significance of Escherichia coli 0157 and other VTEC are included.Written by a team of international experts, Microbiological analysis of red meat, poultry and eggs is certain to become a standard reference in the important area of food microbiology.

  • Managing Allergens in Food

    • 1st Edition
    • Clare Mills + 2 more
    • English
    Controlling allergens in food is a matter of increasing importance for the food industry, especially in light of recent legislation. Effective handling of allergens depends on identifying allergenic ingredients, creating separate production lines for allergen-free products, and effective labelling to inform consumers about which products are safe to eat. Recent attention has also focused on novel methods to manage allergens in food, for example by reducing allergenicity through the prudent selection of raw food materials and improved processing techniques. This important collection provides a clear introduction to food allergens and allergy and offers a comprehensive review of current research contributing to safer food production with regard to allergens.Part one discusses the diagnosis of offending foods and how allergens can affect the quality of life. Expanding on these fundamentals, part two reviews the effect of different methods of food processing on allergens and novel technologies which can reduce the potency of allergens or remove them altogether from foods. The final part of the book covers the key area of risk assessment and allergen management to achieve more uniform standards within the industry. Practical strategies to improve consumer acceptance of GM foods are also discussed.With its distinguished editors and array of international contributors, Managing allergens in food is an essential reference for producers, manufacturers, retailers and all those wishing to improve safety in the food industry.

  • Vertebrate Endocrinology

    • 4th Edition
    • David O. Norris
    • English
    One of the only books to discuss all vertebrates, the fourth edition of Vertebrate Endocrinology has been completely reorganized and updated to explore the intricate mechanisms that control human physiology and behavior as well as that of other vertebrate animals. Perfect for students in endocrinology, zoology, biology and physiology, it allows readers to gain both an understanding of the intricate relationships among all of the body systems and their regulation by hormones and other bioregulators, but also a sense of their development through evolutionary time as well as the roles of hormones at different stages of an animal’s life cycle. Chapters have been reorganized to more closely follow traditional classroom presentation and extensive suggested readings are included at the end of each chapter allowing the reader to obtain further information as well as connect concepts to the literature on which the book is based. For the first time, this edition features four-color illustrations.

  • Elsevier's Dictionary of Mammals

    • 1st Edition
    • Murray Wrobel
    • English
    This authoritative dictionary has been compiled with the aim of giving an overview of the English, German, French and Italian names of mammals. The Basic Table contains, in alphabetical order, the scientific names of families, genera, species and sub-species and synonyms with the identified names detailed in all four languages. These are given in the singular for species and sub-species and in the plural for other terms. The synonyms and subspecies are offered in detail. The editor offers numerous alternative spellings of vernacular names. This dictionary is an outstanding guide for every researcher in mammalogy.

  • Acrylamide and Other Hazardous Compounds in Heat-Treated Foods

    • 1st Edition
    • K Skog + 1 more
    • English
    Although the aim of cooking foods is to make them more appetizing and microbiologically safe, it is now known that cooking and food processing at high temperatures generate various kinds of toxic substances, such as heterocyclic amines and acrylamide, via the Maillard reaction. Summarising the latest research in this field, this important collection discusses both the formation of health-hazardous compounds during heat treatment of foods and practical methods to minimise their formation.Part one analyses the formation of hazardous compounds in heat-treated foods such as meat, potatoes, cereal and coffee. Part two discusses the health risks posed by heat-induced toxicants. It includes chapters on bio-monitoring, exposure assessment and risk assessment, as well as chapters on the risks of specific compounds. The final part of the book is concerned with the key area of minimising the formation of harmful compounds in food products. This can be achieved by controlling processing conditions and modifying ingredients, among other methods.With its distinguished editors and international team of contributors with unrivalled academic and industry experience, Acrylamide and other hazardous compounds in heat-treated foods, is invaluable for all those concerned with this crucial safety issue throughout the food industry.

  • Elsevier's Dictionary of Soil Science

    Definitions in English with French, German, and Spanish word translations
    • 1st Edition
    • A. Canarache + 2 more
    • English
    This dictionary includes some 9200 terms, each with a definition and often and additional descriptive text in English, the terms being translated in French, German and Spanish. It is more complete than similar previously published dictionaries or glossaries, and contains all fields of soil science as well as some adjacent fields of other earth sciences, agriculture and engineering. Present concepts and definitions are detailed along with earlier concepts, not only for historical reasons but also for developing new ideas. Concepts, terms and definitions usual in literature of various countries are discussed and compared, to offer an appropriate exchange of ideas. Soil classifications and methodologies for soil investigation coming from a score of European, American and other countries and international organisations are presented, and correlations between names of soil taxa in different classifications are suggested. Readers active in all branches of soil science will find accessible answers to many of their questions, either directly referring to procedures used in the organisations where they work, or related to way of thinking in other countries. Readers active in other branches, but needing information on soils, will also find answers to this dictionary of great assistance to their research.

  • Fish Physiology: Sensory Systems Neuroscience

    • 1st Edition
    • Volume 25
    • Toshiaki J. Hara + 1 more
    • English
    Fish sensory systems have been extensively studied not only because of a wide general interest in the behavioral and sensory physiology of this group, but also because fishes are well suited as biological models for studies of sensory systems. Fish Physiology: Sensory Systems Neuroscience describes how fish are able to perceive their physical and biological surroundings, and highlights some of the exciting developments in molecular biology of fish sensory systems. Volume 25 in the Fish Physiology series offers the only updated thorough examination of fish sensory systems at the molecular, cellular and systems levels.

  • Food Consumption and Disease Risk

    Consumer-Pathogen Interactions
    • 1st Edition
    • M. A. Potter
    • English
    The public health impact of foodborne disease in both the developed and developing world is high. Foodborne illness is a major cause of disease and some infections can be fatal. With the rise of globalisation, trends towards minimal processing, and changes in food consumption patterns, the food industry, food safety agencies, and public health officials must coordinate their activities to monitor the interactions between foodborne pathogens and food consumers. This important collection reviews vital issues in the relationship between consumers and foodborne bacteria, viruses and parasites, and surveys how interactions between microorganisms and their human hosts influence foodborne disease.Part one considers factors which increase the risk of exposure to foodborne hazards, exploring issues such as the demographics of our changing population and trends in agricultural management. Part two examines human host factors which influence foodborne disease. It includes chapters on non-specific host defences, immunity to foodborne pathogens and heightened susceptibility to foodborne disease due to underlying illness or pregnancy. The final part of the book reviews the mechanisms used by numerous pathogenic agents to invade, evade, colonise and reproduce in the human host. Quantitative microbiological risk assessment (QMRA), essential for the protection of public health, is also covered.With its distinguished editor and international team of contributors, Food consumption and disease risk: consumer-pathogen interactions will be an essential reference for microbiologists, R&D and QA staff in the food industry.

  • Plant Virus Epidemiology

    • 1st Edition
    • Volume 67
    • English
    Published since 1953, Advances in Virus Research covers a diverse range of in-depth reviews providing a valuable overview of the current field of virology. In 2004, the Institute for Scientific Information released figures showing that the series has an Impact Factor of 2.576, with a half-life of 7.1 years, placing it 11th in the highly competitive category of Virology.

  • Advances in Agronomy

    • 1st Edition
    • Volume 91
    • English
    Volume 91 of Advances in Agronomy contains four indespensable reviews and over 30 descriptive figures.

  • Edible Sea Urchins: Biology and Ecology

    • 2nd Edition
    • Volume 38
    • John M. Lawrence
    • English
    Sea urchins are a major component of the world ocean. They are important ecologically and often greatly affect marine communities. They have an excellent fossil record and consequently are of interest to paleontologists. Research has increased in recent years stimulated first by a recognition of their ecological importance and then because of their economic importance. Scientists around the world are actively investigating their potential for aquaculture. This book is designed to provide a broad understanding of the biology and ecology of sea urchins. Synthetic chapters consider biology of sea urchins as a whole to give a broad view. The topics of these chapters include reproduction, metabolism, endocrinology, larval ecology, growth, digestion, carotenoids, disease and nutrition. Subsequent chapters consider the ecology of individual species that are of major importance ecologically and economically. These include species from Japan, New Zealand, Australia, Europe, North America, South America and Africa.

  • Meat Products Handbook

    Practical Science and Technology
    • 1st Edition
    • G Feiner
    • English
    There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years’ experience in the industry, Meat products handbook is designed to meet that need. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality.The first part of the book reviews meat composition and its effect on quality together with the role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers. Part two reviews raw materials, additives, manufacturing processes and representative recipes from around the world for a range of particular meat products. It includes chapters on cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and non-fermented salami, cured air-dried products, burgers and patties, brawn and meat jelly, canned and marinated meat. The final part of the book discusses quality and safety issues, particularly meat microbiology.Meat products handbook is a standard reference for R&D, quality and production managers in meat processing.

  • Modifying Lipids for Use in Food

    • 1st Edition
    • F. D. Gunstone
    • English
    Oils and fats have a major impact on the nutritional and sensory quality of many foods. Food manufacturers must often modify lipid components or ingredients in food to achieve the right balance of physical, chemical and nutritional properties. Modifying lipids for use in foods reviews the range of lipids available, techniques for their modification and how they can be used in food products.Part one reviews vegetable, animal, marine and microbial sources of lipids and their structure. The second part of the book discusses the range of techniques for modifying lipids such as hydrogenation, fractionation and interesterification. Finally, part three considers the wide range of applications of modified lipids in such areas as dairy and bakery products, confectionary and frying oils.With its distinguished editor and international range of contributors, Modifying lipids for use in foods is a standard reference for dairy and other manufacturers using modified lipids.

  • Naturally Occurring Bioactive Compounds

    • 1st Edition
    • Volume 3
    • English
    This timely book provides an overview of natural products/botanicals used for the management of insect-pest and diseases. It will help readers to update and widen their knowledge about natural products and their bio-activities against plant pathogens. The volume explores activity, chemistry, toxicity and geographic distribution of plants. Discussions concerning the methodology used for the detection of active principles, their mode of action and commercial prospects are of utmost importance and worthy of note.

  • Lawrie’s Meat Science

    • 7th Edition
    • R. A. Lawrie + 1 more
    • English
    Lawrie’s Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie’s meat science, written by Lawrie in collaboration with Ledward, provides a clear guide which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption.The seventh edition includes details of significant advances in meat science which have taken place in recent years, especially in areas of eating quality of meat and meat biochemistry.

  • Ecological Geography of the Sea

    • 2nd Edition
    • Alan R. Longhurst
    • English
    This book presents an in-depth discussion of the biological and ecological geography of the oceans. It synthesizes locally restricted studies of the ocean to generate a global geography of the vast marine world.Based on patterns of algal ecology, the book divides the ocean into four primary compartments, which are then subdivided into secondary compartments.

  • Advances in Food and Nutrition Research

    • 1st Edition
    • Volume 51
    • Steve Taylor
    • 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 the scientific developments in the broad areas of food science and nutrition are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.

  • A Systematic Catalogue of Eight Scale Insect Families (Hemiptera: Coccoidea) of the World

    Aclerdidae, Asterolecaniidae, Beesoniidae, Carayonemidae, Conchaspididae, Dactylopiidae, Kerriidae and Lecanodiaspididae
    • 1st Edition
    • Yair Ben-Dov
    • English
    A Systematic Catalogue of Soft-Scale Insects is a synthesis and catalogue of all the information published on eight families of scale insects (Hemiptera: Coccoidea) worldwide from 1758 to the present. Data is provided on their correct scientific names, common names, synonyms, taxonomy, host plants, distribution, natural enemies, biology, and economic importance. This book will be a valuable compendium of biological and systematic information for zoologists, entomologists, crop protection specialists, quarantine officers, students studying entomology and related disciplines, and others who require information about scale insects for research and control projects.

  • Handbook of Herbs and Spices

    Volume 3
    • 1st Edition
    • K. V. Peter
    • English
    Woodhead Publishing in Food Science, Technology and Nutrition‘… a good reference book for food processors and packers of herbs and spices.’Food Technology (of Volume 1)‘… a standard reference for manufacturers who use herbs and spices in their products.’Food Trade Review (of Volume 2)The final volume of this three-volume sequence completes the coverage of the main herbs and spices used in food processing. The first part of the book reviews ways of improving the safety of herbs and spices. There are chapters on detecting and controlling mycotoxin contamination, controlling pesticide and other residues, the use of irradiation and other techniques to decontaminate herbs and spices, packaging and storage, QA and HACCP systems. Part two reviews the potential health benefits of herbs and spices with chapters discussing their role in preventing chronic diseases such as cancer and cardiovascular disease and promoting gut health. The final part of the book comprises chapters on twenty individual herbs and spices, covering such topics as chemical composition, cultivation and quality issues, processing, functional benefits and uses in food. Herbs and spices reviewed range from asafoetida, capers and carambola to perilla, potato onion and spearmint.The final volume will consolidate the reputation of this three-volume series, providing a standard reference for R&D and QA staff using herbs and spices in their food products.

  • The Knowledge Base for Fisheries Management

    • 1st Edition
    • Volume 36
    • Lorenzo Motos + 1 more
    • English
    Fisheries are in a state of crisis throughout the world. While there has been some success, truly effective fisheries management seems beyond our grasp. The knowledge needed for proper management contains a broad array of facts and connections from statistical stock assessments, to the information that allows government agencies to track compliance with rules and beyond.This book describes the state-of-the-art knowledge about fishery systems. Seldom seen in a scientific publication regarding fisheries science, this book presents a multidisciplinary perspective of fisheries management. Leading fisheries scholars with backgrounds in biology, ecology, economics and sociology ask how management institutions can learn and put their lessons to use. The Knowledge Base for Fisheries Management offers a unique overview of the world of fisheries management and provides the background to draw conclusions of what is needed to improve management.Covering a wide range of regimes, case studies and professional perspectives, this publication will be an obliged reference to anyone involved on fisheries management, assessment, policy making or fisheries development all over the world.

  • Advances in Marine Biology

    • 1st Edition
    • Volume 51
    • English
    Advances in Marine Biology was first published in 1963. Now edited by A.J. Southward (Marine Biological Association, UK), P.A. Tyler (Southampton Oceanography Association, UK), C.M. Young (Harbor Branch Oceanographic Institution, USA) and L.A. Fuiman (University of Texas, USA), the serial publishes in-depth and up-to-date reviews on a wide range of topics which will appeal to postgraduates and researchers in marine biology, fisheries science, ecology, zoology, oceanography. Eclectic volumes in the series are supplemented by thematic volumes on such topics as The Biology of Calanoid Copepods.

  • Soil Respiration and the Environment

    • 1st Edition
    • Luo Yiqi + 1 more
    • English
    The global environment is constantly changing and our planet is getting warmer at an unprecedented rate. The study of the carbon cycle, and soil respiration, is a very active area of research internationally because of its relationship to climate change. It is crucial for our understanding of ecosystem functions from plot levels to global scales. Although a great deal of literature on soil respiration has been accumulated in the past several years, the material has not yet been synthesized into one place until now. This book synthesizes the already published research findings and presents the fundamentals of this subject. Including information on global carbon cycling, climate changes, ecosystem productivity, crop production, and soil fertility, this book will be of interest to scientists, researchers, and students across many disciplines.

  • Brewing

    New Technologies
    • 1st Edition
    • C Bamforth
    • English
    Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. This important book summarises the major recent technological changes in brewing and their impact on product range and quality.The first group of chapters review improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimising the use of water. The following sequence of chapters discuss developments in particular technologies from fermentation and accelerated processing to filtration and stabilisation processes as well as packaging. A final series of chapters analyse improvements in safety and quality control, covering such topics as modern brewery sanitation, waste handling, quality assurance schemes, and control systems responsible for chemical, microbiological and sensory analysis.With its distinguished editor and international team of contributors, Brewing: new technologies is a standard reference for R&D and Quality Assurance managers in the brewing industry.

  • The Dissection of Vertebrates

    • 2nd Edition
    • Gerardo De Iuliis + 1 more
    • English
    The Dissection of Vertebrates, Second Edition, provides students with a manual that combines pedalogical effective text with high-quality, accurate, and attractive visual references. Using a systemic approach within a systematic framework for each vertebrate, this book covers several animals commonly used in providing an anatomical transition sequence. Seven animals are covered: lamprey, shark, perch, mudpuppy, frog, pigeon, and cat. This updated version include a revised systemic section of the introductory chapter; corrections to several parts of the existing text and images; new comparative skull sections included as part of the existing vertebrates; and a companion site with image bank. This text is designed for 2nd or 3rd year university level comparative vertebrate anatomy courses. Such courses are usually two-semester courses, and may either be a required course or an elective. It is typically a required course for Biology and Zoology majors, as well as for some Forensics and Criminology programs, and offered as an elective for many other non-zoology science majors.

  • The Dissection of Vertebrates

    A Laboratory Manual
    • 1st Edition
    • Gerardo De Iuliis + 1 more
    • English
    The Dissection of Vertebrates covers several vertebrates commonly used in providing a transitional sequence in morphology. With illustrations on seven vertebrates – lamprey, shark, perch, mudpuppy, frog, cat, pigeon – this is the first book of its kind to include high-quality, digitally rendered illustrations. This book received the Award of Excellence in an Illustrated Medical Book from the Association of Medical Illustrators. It is organized by individual organism to facilitate classroom presentation. This illustrated, full-color primary dissection manual is ideal for use by students or practitioners working with vertebrate anatomy. This book is also recommended for researchers in vertebrate and functional morphology and comparative anatomy. The result of this exceptional work offers the most comprehensive treatment than has ever before been available.

  • Advances in Agronomy

    • 1st Edition
    • Volume 90
    • English
    Volume 90 of Advances in Agronomy contains seven timely reviews and over 50 descriptive figures.

  • Integrative Plant Biochemistry

    • 1st Edition
    • Volume 40
    • John Romeo
    • English
    The publication of this volume marks the 40th anniversary of the Recent Advances in Phytochemistry series which has essentially documented a history of the origins of Phytochemistry. The 45th annual meeting of the Phytochemical Society of North America (PSNA) was held July 13-August 3, 2005 in La Jolla, California, USA. The meeting was hosted by the Salk Institute for Biological Studies. The theme of the meeting was – Integrative Plant Biochemistry as we Approach 2010. The focus was "to celebrate the past accomplishments of the PSNA and its focus, the growing importance of phytochemistry and plant biochemistry to the public, and to set a course for the future, by linking the past with the present and attracting a wider breath of scientists and disciplines to the society." Integrative Plant Biochemistry summarizes a number of important methodological approaches and innovative techniques that were discussed at the meeting: Biosynthesis and Regulation of Signaling Molecules Conservation and Divergence in Enzyme Function Translational Opportunities in Plant Biochemistry Temporal and Spatial Regulation of Metabolism Lipids, Fatty Acids and Related Molecules Metabolic Networks Each chapter in this volume concludes with a short summary and addresses the expected future directions of the work. The series marks the transition and progression of the dramatic integration of classical phytochemistry into molecular plant biology.

  • Optimising Sweet Taste in Foods

    • 1st Edition
    • W J Spillane
    • English
    A sweet taste is often a critical component in a consumer’s sensory evaluation of a food product. This important book summarises key research on what determines consumer perceptions of sweet taste, the range of sweet-tasting compounds and the ways their use in foods can be optimised.The first part of the book reviews factors affecting sweet taste perception. It includes chapters on how taste cells respond to sweet taste compounds, genetic differences in sweet taste perception, the influence of taste-odour and taste-ingredient interactions and ways of measuring consumer perceptions of sweet taste. Part two discusses the main types of sweet-tasting compounds: sucrose, polyols, low-calorie and reduced-calorie sweeteners. The final part of the book looks at ways of improving the use of sweet-tasting compounds, including the range of strategies for developing new natural sweeteners, improving sweetener taste, optimising synergies in sweetener blends and improving the use of bulk sweeteners.With its distinguished editor and international team of contributors, Optimising sweet taste in foods is a standard reference for the food industry in improving low-fat and other foods.

  • Birds and Climate Change

    • 1st Edition
    • English
    Temperature and other climate variables are currently changing at a dramatic rate. Birds are excellent model organisms, with a very active metabolism, they are highly sensitive to environmental changes and as highly mobile creatures they are also extremely reactive. Birds and Climate Change discusses our current knowledge of observed changes and provides guidelines for studies in the years to come so we can document and understand how patterns of changing weather conditions may affect birds. The various chapters are written by leading experts in these fields and enlighten a broad range of aspects in bird ecology.

  • Benders’ Dictionary of Nutrition and Food Technology

    • 8th Edition
    • D A Bender
    • English
    The study of food and nutrition covers many disciplines, ranging from agriculture, biology, physics and chemistry to food technology, nutrition and medicine. As research on the links between food and health continues to expand, it is more important than ever that specialists in such areas as food processing and nutrition be familiar with the often unfamiliar terminology that differing disciplines use.This classic book meets that need. It provides succinct, authoritative definitions of over 6100 terms in nutrition and food technology (an increase of 20% from the previous edition). The book also includes nutrient composition data for 340 foods and an appendix with nutrient intake and other useful data.

  • Emerging Foodborne Pathogens

    • 1st Edition
    • Y Motarjemi + 1 more
    • English
    Developments such as the increasing globalisation of the food industry, new technologies and products, and changes in the susceptibility of populations to disease, have all highlighted the problem of emerging pathogens. Pathogens may be defined as emerging in a number of ways. They can be newly-discovered, linked for the first time to disease in humans or to a particular food. A pathogen may also be defined as emerging when significant new strains emerge from an existing pathogen, or if the incidence of a pathogen increases dramatically. This important book discusses some of the major emerging pathogens and how they can be identified, tracked and controlled so that they do not pose a risk to consumers.After an introductory chapter, Emerging foodborne pathogens is split into two parts. The first part deals with how pathogens evolve, surveillance methods in the USA and Europe, risk assessment techniques and the use of food safety objectives. The second part of the book looks at individual pathogens, their characteristics, methods of detection and methods of control. These include: Arcobacter; Campylobacter; Trematodes and helminths; emerging strains of E. coli; Hepatitis viruses; Prion diseases; Vibrios; Yersinia; Listeria; Helicobacter pylori; Enterobacteriaceae; Campylobacter; Mycobacterium paratuberculosis; and enterocci.Emerging foodborne pathogens is a standard reference for microbiologists and QA staff in the food industry, and food safety scientists working in governments and the research community.

  • Flavour Science

    Recent Advances and Trends
    • 1st Edition
    • Volume 43
    • Wender L.P. Bredie + 1 more
    • English
    The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide.

Related subjects