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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

    • Probiotics in The Prevention and Management of Human Diseases

      • 1st Edition
      • December 2, 2021
      • Mitesh Kumar Dwivedi + 3 more
      • English
      • Paperback
        9 7 8 0 1 2 8 2 3 7 3 3 5
      • eBook
        9 7 8 0 1 2 8 2 3 7 3 4 2
      Probiotics in The Prevention and Management of Human Diseases: A Scientific Perspective addresses the use of probiotics and their mechanistic aspects in diverse human diseases. In particular, the mechanistic aspects of how these probiotics are involved in mitigating disease symptoms (novel approaches and immune-mechanisms induced by Probiotics), clinical trials of certain probiotics, and animal model studies will be presented through this book. In addition, the book covers the role of probiotics in prevention and management aspects of crucial human diseases, including multidrug resistant infections, hospital acquired infections, allergic conditions, autoimmune diseases, metabolic disorders, gastrointestinal diseases, neurological disorders, and cancers. Finally, the book addresses the use of probiotics as vaccine adjuvants and as a solution for nutritional health problems and describes the challenges of using probiotics in management of human disease conditions as well as their biosafety concerns. Intended for nutrition researchers, microbiologists, physiologists, and researchers in related disciplines as well as students studying these topics require a resource that addresses the specific role of probiotics in the prevention and management of human disease.

    • Cellular and Molecular Approaches in Fish Biology

      • 1st Edition
      • December 2, 2021
      • Ignacio Fernandez Monzón + 1 more
      • English
      • Paperback
        9 7 8 0 1 2 8 2 2 2 7 3 7
      • eBook
        9 7 8 0 1 2 8 2 2 2 7 4 4
      Cellular and Molecular Approaches in Fish Biology is a highly interdisciplinary resource to bring industry professionals, students and researchers up-to-date with the latest developments and information on fish biology research combining a historical overview of the different research areas in fish biology and detailed descriptions of cellular and molecular approaches with explanations and recommendations for research. The book presents a global perspective of each research area with detailed analytical methodologies on the cellular and molecular mechanisms within fish biology for expermentation. The book provides different points of view on how researchers have addressed timely issues, while describing and dissecting some of the new experimental/analyti... approaches used to answer the key questions at cellular and molecular levels, making this a valuable resource to those in industry and academia as well as those entering the field.

    • Managing Healthy Livestock Production and Consumption

      • 1st Edition
      • December 2, 2021
      • Nadia El-Hage Scialabba
      • English
      • Paperback
        9 7 8 0 1 2 8 2 3 0 1 9 0
      • eBook
        9 7 8 0 1 2 8 2 3 0 5 1 0
      Managing Healthy Livestock Production and Consumption is a highly interdisciplinary resource based on scientific and empirical evidence. It is illustrated with best practices of low-input livestock systems from different continents and offers predictive modelling alternatives for a more resilient future. By addressing gaps of knowledge and presenting scientific perspective studies of livestock’s impact on the environment and the global food supply up to 2050, this book is useful for those advocating for sustainable food systems. Existing evidence of the effects of livestock production on food quality and nutrition is reviewed. Livestock production and consumption is a highly diverse topic where current publications only include/focus a single aspect of the issues, for example, greenhouse gas emissions or health impacts, leading to unilateral decisions such as refraining from meat consumption. However, animals are necessary to soil fertility and ecosystems balance and a more realistic resource is necessary for researchers, scientists, and policy makers. This book clarifies perceptions by presenting sound scientific evidence across livestock landscapes for the scientific community to better appreciate the ecological web of life and the social web of community related to livestock production. An edited work written by globally diverse scientists and practitioners, including field workers, technicians, and policy makers, this is a valuable resource for researchers, teachers, and development agents working in the area of sustainable livestock production and consumption of animal source foods. National, international organizations, policy makers, and donors interested in sustainable development of the livestock sector will also find the information here practical and applicable.

    • Nutrition and Functional Foods in Boosting Digestion, Metabolism and Immune Health

      • 1st Edition
      • December 1, 2021
      • Debasis Bagchi + 1 more
      • English
      • Paperback
        9 7 8 0 1 2 8 2 1 2 3 2 5
      • eBook
        9 7 8 0 1 2 8 2 3 2 1 9 4
      Nutrition and Functional Foods in Boosting Digestion, Metabolism and Immune Health explores the role of appropriate nutrition and digestive enzymes in healthy digestion. The book addresses salient gastrointestinal features involved in healthy digestion pathophysiology, including coverage of the enzyme-microbiome connection and linkage, features of indigestion problems, roles of traditional and conventional ethnic foods, structurally diverse digestive enzymes, drugs, nutraceuticals and novel digestive formulations. In addition, the book addresses technological breakthroughs that have led to recent, novel discoveries and outlines nutritional guidelines and recommendations to achieve healthy digestion. This book is a useful resource for nutrition researchers, nutritionists, physicians working in the field of digestive health, pharmacists, food experts, health professionals, nurses and general practitioners, public health officials and those teaching or studying related fields.

    • Smart Agrochemicals for Sustainable Agriculture

      • 1st Edition
      • December 1, 2021
      • Katarzyna Chojnacka + 1 more
      • English
      • Paperback
        9 7 8 0 1 2 8 1 7 0 3 6 6
      • eBook
        9 7 8 0 1 2 8 1 7 0 3 7 3
      Smart Agrochemicals for Sustainable Agriculture proposes products that fulfill the need for chemicals that provide a sustainable delivery system for nutrients necessary to maximize the production of agricultural animals and plants while producing the smallest possible environmental footprint. This book addresses all aspects related to the production process, including chemical formulas, stability of formulations, and the application of the effect of its utilization. Over the past decade, biobased chemicals have received significant attention as candidate resource materials in fertilizers and agrochemicals production due to their renewability. Substitution of conventional raw materials with biobased requires a new approach towards the development of technology. On the other hand, the use of biobased chemicals, such as biostimulants, bioregulators and biofertilizers offers a new palette of products that are natural, thus their application does not pose an impact on the environment (residues) or cultivated plants.

    • Functional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases

      • 1st Edition
      • November 30, 2021
      • Ram B. Singh
      • English
      • Paperback
        9 7 8 0 1 2 8 1 9 8 1 5 5
      • eBook
        9 7 8 0 1 2 8 2 3 1 7 5 3
      Functional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases presents strategies for the prevention of non-communicable diseases and undernutrition through the use of functional foods and nutraceuticals. Research has shown that the use of certain functional foods and nutraceuticals, including spices, herbs, and millets, animal foods and plant foods can play a role in the treatment and prevention of various diseases and in health promotion. Finally, the book explores epigenetic modulation as a new method for the development of functional foods and functional farming. Intended for nutritionists, food scientists and those working in related health science professions, this book contributes to the discussions focused on nutritional transition, globalization, how to administer foods in the treatment of metabolic syndrome, hypertension, diabetes, heart attacks, neuropsychiatric disorders, bone and joint diseases, and carcinogenesis.

    • Innovative and Emerging Technologies in the Bio-marine Food Sector

      • 1st Edition
      • November 30, 2021
      • Marco Garcia-Vaquero + 1 more
      • English
      • Paperback
        9 7 8 0 1 2 8 2 0 0 9 6 4
      • eBook
        9 7 8 0 1 2 8 2 0 4 4 2 9
      Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects presents the use of technologies and recent advances in the emerging marine food industry. Written by renowned scientists in the field, the book focuses primarily on the principles of application and the main technological developments achieved in recent years. It includes technological design, equipment and applications of these technologies in multiple processes. Extraction, preservation, microbiology and processing of food are extensively covered in the wide context of marine food products, including fish, crustaceans, seafood processing waste, seaweed, microalgae and other derived by-products. This is an interdisciplinary resource that highlights the potential of technology for multiple purposes in the marine food industry as these technological approaches represent a future alternative to develop more efficient industrial processes. Researchers and scientists in the areas of food microbiology, food chemistry, new product development, food processing, food technology, bio-process engineers in marine based industries and scientists in marine related areas will all find this a novel resource.

    • Research and Technological Advances in Food Science

      • 1st Edition
      • November 30, 2021
      • Bhanu Prakash
      • English
      • Paperback
        9 7 8 0 1 2 8 2 4 3 6 9 5
      • eBook
        9 7 8 0 3 2 3 8 5 9 1 7 2
      The reduction in nutritional quality of food due to microbial contamination is a problem faced by much of the developing world. To address contamination-relate... hunger and malnutrition, it is crucial to enforce quantitative and qualitative protection of agri-food commodities after harvesting, as well as to create low cost, rational strategies to protect post-harvest losses and nutritional properties of food products in a sustainable manner. Research and Technological Advances in Food Science provides readers with a systematic and in-depth understanding of basic and advanced concepts in food science and post-harvest technology, including the most up-to-date information about different natural food source sources (of microbial, plant, and animal origin) and their health benefits. It also highlights current research and technological advances in food science related to health, such as personalized food and nutrition, seafood nutraceuticals, meat processing and product development, microbial enzymes for the tenderization of meat, feruloylated oligosaccharides for human health, and the role of microbial antagonistic in post-harvest management of fruit. In addition, the book explores the role of modern tools and techniques such as instrumentation, nanotechnology, biotechnology, ultrasound in food processing and food-omics in food science. Research and Technological Advances in Food Science is an excellent resource for researchers, food scientists, biochemists, pharmacologists, nutritionists, policymakers, and students working in the food science domain.

    • Validation of Food Preservation Processes based on Novel Technologies

      • 1st Edition
      • November 29, 2021
      • Tatiana Koutchma
      • English
      • Paperback
        9 7 8 0 1 2 8 1 5 8 8 8 3
      • eBook
        9 7 8 0 1 2 8 1 6 5 3 2 4
      Validation of Food Preservation Processes based on Novel Technologies discusses and recommends activities for bench top, pilot, prototype and commercial high hydrostatic pressure (HPP) and ultraviolet (UV) systems validation. The book explores issues of equipment scalability, selection of microorganisms of concern and their surrogates, validation and verification of critical processing conditions, treatment uniformity, process control and instrumentation. Topics are discussed in order to facilitate HPP and UV technologies implementation, thus mitigating risks during production and processing. Other sections deal with the selection of suitable surrogates that can be used in validation studies and procedures for their selection. The book also encloses case studies of validation of UV and HPP systems for pathogen reduction in juice. Edited by the main experts in the field of non-thermal food processing, this title is a guide for food process developers from starting to final point of the development and validation.

    • Postharvest and Postmortem Processing of Raw Food Materials

      • 1st Edition
      • November 26, 2021
      • Seid Mahdi Jafari
      • English
      • Paperback
        9 7 8 0 1 2 8 1 8 5 7 2 8
      • eBook
        9 7 8 0 1 2 8 1 9 7 0 4 2
      Postharvest and Postmortem Processing of Raw Food Materials, a volume in the Unit Operations and Processing Equipment in the Food Industry series, presents the processing operations and handling of agricultural crops, animal products, and raw food materials after their harvesting/slaughter... and entrance into food production factories. Chapters in this new release cover an Introduction to postharvest and postmortem technology, Primary operations in postharvest processing, Disintegration of raw agricultural crops, Disintegration with little changes in form (Husking, Shelling, Pitting, Coring, Snipping and Destemming), Disintegration with considerable changes in form (Cutting/dicing, crashing and grinding, Slaughtering, Shredding, Sheeting), and much more. Written by experts in the field of food engineering, and in a simple and dynamic way, this book targets all who are engaged in food processing operations worldwide, giving readers good knowledge on the basics of food engineering principles and applications.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science