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Books in Agricultural and biological sciences

The Agricultural and Biological Sciences collection advances science-based knowledge for the improvement of animal and plant life and for secure food systems that produce nutritious, novel, sustainable foods with minimal environmental impact. Food Science titles include not only those products from agriculture but all other aspects from food production to nutrition, health and safety, chemistry to security, policy, law and regulation. Biological Sciences address animal behaviour and biodiversity, organismal and evolutionary biology, entomology, marine biology and aquaculture, plant science and forestry.

BooksJournals

    • Food Engineering Innovations Across the Food Supply Chain

      • 1st Edition
      • December 5, 2021
      • Pablo Juliano + 4 more
      • English
      • Paperback
        9 7 8 0 1 2 8 2 1 2 9 2 9
      • eBook
        9 7 8 0 3 2 3 8 5 3 5 9 0
      Food Engineering Innovations Across the Food Supply Chain discusses the technology advances and innovations into industrial applications to improve supply chain sustainability and food security. The book captures the highlights of the 13th International Congress of Engineering ICEF13 under selected congress themes, including Sustainable Food Systems, Food Security, Advances in Food Process Engineering, Novel Food Processing Technologies, Food Process Systems Engineering and Modeling, among others. Edited by a team of distinguished researchers affiliated to CSIRO, this book is a valuable resource to all involved with the Food Industry and Academia. Feeding the world’s population with safe, nutritious and affordable foods across the globe using finite resources is a challenge. The population of the world is increasing. There are two opposed sub-populations: those who are more affluent and want to decrease their caloric intake, and those who are malnourished and require more caloric and nutritional intake. For sustainable growth, an increasingly integrated systems approach across the whole supply chain is required.

    • Future Foods

      • 1st Edition
      • December 4, 2021
      • Rajeev Bhat
      • English
      • Paperback
        9 7 8 0 3 2 3 9 1 0 0 1 9
      • eBook
        9 7 8 0 3 2 3 9 1 0 0 2 6
      Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference.

    • Reproductive Biology of the Crocodylia

      • 1st Edition
      • December 4, 2021
      • Valentine Lance
      • English
      • Paperback
        9 7 8 0 1 2 8 2 1 8 0 1 3
      • eBook
        9 7 8 0 1 2 8 2 1 8 0 7 5
      Reproductive Biology of the Crocodylia is based on over 40 years of research on global crocodiles, alligators and caimans. It brings together data and information previously scattered across publications to synthesize knowledge on the history, ecology, physiology and anatomy of crocodilians. The book provides a comprehensive look at the physiology, current taxonomy, ecology and sexual maturity factors of these reptiles. It then delves into the anatomy and cycles of both male and female reproduction systems, including nesting and incubation, temperature-dependen... sex determination, and sex ratios across various species populations. Finally, the book focuses on conservation efforts to protect the reproductive cycle, taking factors such as pollution, climate change, and human disruption into consideration. It is an ideal resource for wildlife biologists and herpetologists seeking up-to-date and thorough research data on conservation efforts. It will also be helpful for exotic animal veterinarians, zookeepers, and alligator or crocodile farmers.

    • Plant Extracts: Applications in the Food Industry

      • 1st Edition
      • December 4, 2021
      • Shabir Ahmad Mir + 2 more
      • English
      • Paperback
        9 7 8 0 1 2 8 2 2 4 7 5 5
      • eBook
        9 7 8 0 1 2 8 2 2 4 9 3 9
      Plant Extracts in Food Applications is the first book of its kind focusing on the application of plant extracts in the food industry. Topics cover sources, extraction and encapsulation techniques, the chemistry and stability of plant extracts, antimicrobials, preservatives, nutrient enhancers, enzymes, flavoring and coloring agents, packaging aid, health benefits, opportunities and the challenges surrounding the use of plant extracts in food applications. Written by several experts in the field, this book is a valuable resource for students, scientists, and professionals in food science, food chemistry and nutrition. Concerns and potential risks regarding the use of synthetic chemicals have renewed the interests of consumers using natural and safe alternatives. Plant extracts represent an interesting ingredient, mainly due to their natural origin and phytochemical properties, allowing for obtaining active materials to extend shelf-life and add value to the product.

    • Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress

      • 1st Edition
      • December 3, 2021
      • Blanca Hernandez-Ledesma + 1 more
      • English
      • Paperback
        9 7 8 0 1 2 8 2 3 4 8 2 2
      • eBook
        9 7 8 0 1 2 8 2 2 5 8 4 4
      Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress presents the nutritional and technological aspects related to the development of functional foods with anti-inflammatory and antioxidant effects. Specifically, analytical approaches for the characterization of anti-inflammatory and antioxidant properties of healthy foods and functional constituents, as well as technological strategies for the extraction of compounds and fractions from raw materials to produce anti-inflammatory and antioxidant ingredients are addressed. In addition, the molecular mechanisms by which foods and their components can modulate inflammation and their oxidative stress effects on disease prevention are explored. Finally, clinical research addressing nutritional needs in pathological subjects with inflammatory diseases are considered.

    • Emerging Issues in Climate Smart Livestock Production

      • 1st Edition
      • December 3, 2021
      • Sukanta Mondal + 1 more
      • English
      • Paperback
        9 7 8 0 1 2 8 2 2 2 6 5 2
      • eBook
        9 7 8 0 1 2 8 2 2 2 6 6 9
      Emerging Issues in Climate Smart Livestock Production: Biological Tools and Techniques furnishes a detailed reference on livestock sustainability and the role of biotechnology for creating more sustainable livestock production systems. The book is a collection of scientific techniques, including genetic engineering used to modify and improve animals, fishes, and microorganisms for human benefit. The book is particularly attractive for scientists, researchers, students, educators, and professionals in agriculture, veterinary, and biotechnology science. This book promotes several biotechnological approaches that can easily be evaluated in the field for quality assurance programs beneficial to producing livestock products and overall public health. Biotechnology has the potential to improve the productivity of animals via increased growth, carcass quality and reproduction, improved nutrition and feed utilization, improved food quality and safety, improved animal health and welfare, and reduced waste through more efficient utilization of resources.

    • The Composting Handbook

      • 1st Edition
      • December 3, 2021
      • Robert Rynk + 6 more
      • English
      • Paperback
        9 7 8 0 3 2 3 8 5 6 0 2 7
      • eBook
        9 7 8 0 3 2 3 8 5 6 0 3 4
      The Composting Handbook provides a single guide to the science, principles and best practices of composting for large-scale composting operations facing a variety of opportunities and challenges converting raw organic materials into a useful and marketable product. Composting is a well-established and increasingly important method to recycle and add value to organic by-products. Many, if not most, of the materials composting treats are discarded materials that would otherwise place a burden on communities, industries, farms and the environment. Composting converts these materials into a valuable material, compost, that regenerates soils improving soils for plant growth and environmental conservation. The Composting Handbook expands on previously available resources by incorporating new information, new subjects and new practices, drawing its content from current scientific principles, research, engineering and industry experience. In both depth and breadth, it covers the knowledge that a compost producer needs to succeed. Topics include the composting process, methods of composting, equipment, site requirements, environmental issues and impacts, business knowledge, safety, and the qualities, uses and markets for the compost products. The Composting Handbook is an invaluable reference for composting facility managers and operators, prospective managers and operators, regulators, policy makers, environmental advocates, educators, waste generators and managers and generally people interested in composting as a business or a solution. It is also appropriate as a textbook for college courses and a supplemental text for training courses about composting or organic waste management.

    • Managing Wine Quality

      • 2nd Edition
      • December 3, 2021
      • Andrew G. Reynolds
      • English
      • Hardback
        9 7 8 0 0 8 1 0 2 0 6 5 4
      • eBook
        9 7 8 0 0 8 1 0 2 0 6 6 1
      Managing Wine Quality, Volume 2: Oenology and Wine Quality, Second Edition, brings together authoritative contributions from experts across the world’s winemaking regions who cover yeasts, fermentation, enzymes, and stabilization, amongst other topics. A new chapter covers, in detail, extraction technologies and wine quality. Other sections cover the management of wine sensory quality, with new chapters covering the management of fortified wines, of Botrytized wines, and of wines produced from dried grapes. In addition, an updated section on insect taints in wine has been widened to cover all insects. With a focus on recent studies, advanced methods, and a look to future technologies, this fully updated edition is an essential reference for anyone involved in viticulture and oenology who wants to explore new methods, understand different approaches, and refine existing practices.

    • Probiotics

      • 1st Edition
      • December 2, 2021
      • Adriano Brandelli
      • English
      • Paperback
        9 7 8 0 3 2 3 8 5 1 7 0 1
      • eBook
        9 7 8 0 3 2 3 9 0 3 5 5 4
      Probiotics: Advanced Food and Health Applications presents the functional properties and advanced technological aspects of probiotics for food formulation, nutrition, and health implications. Specifically, the book addresses the fundamentals of probiotics, from their discovery to actual developments, the microbiological aspects of the main genus showing probiotic properties, the natural occurrence of probiotic strains in foods, the development of nutraceuticals based on probiotics, and the relationship of probiotics to health. The book also includes a discussion on regulatory aspects. This book is an excellent resource for food scientists, nutritionists, dieticians, pharmaceutical scientists, and others working with probiotics or studying related fields.

    • Food Safety in the Middle East

      • 1st Edition
      • December 2, 2021
      • Ioannis Savvaidis + 1 more
      • English
      • Paperback
        9 7 8 0 1 2 8 2 2 4 1 7 5
      • eBook
        9 7 8 0 1 2 8 2 2 4 1 0 6
      Food Safety in Middle East provides the latest research data on food safety in the Arab countries of the Middle East and summarizes recent developments on food safety practices, policies, and legislations. Food safety is a hot issue in research over the last decade due to the surge in foodborne infections, particularly in this area. Data suggest the increase is due to the foods consumed by the increasing holidaymakers and tourists. This book sums up information published in scientific literature with additional reports, knowledge and expertise to help reduce foodborne illnesses in this growing area. Beginning with the introduction of Middle East’s food culture, the book addresses the food safety status in the Middle East. It dives deep in biological hazards (foodborne infections, intoxications and toxicoinfections) and in chemical hazards in foods of the Middle East. Additionally, the book reviews current measures that are being used to control foodborne pathogens in common foods widely consumed in the area. Interestingly, important data on food safety knowledge, attitudes, and practices among food handlers in foodservice establishments in the Arab countries of the Middle East, are being thoroughly presented and analyzed. The book finally summarizes the current food safety legislations implemented at government level in certain Middle Eastern countries. It is a valuable reference for graduate students, researchers, librarians and professionals working in the food sector.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science