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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

    • Nutrition and Bariatric Surgery

      • 1st Edition
      • November 27, 2020
      • Jaime Ruiz-Tovar
      • English
      • Paperback
        9 7 8 0 1 2 8 2 2 9 2 2 4
      • eBook
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      Nutrition and Bariatric Surgery discusses nutritional deficiencies and requirements that are often present with diverse bariatric techniques as main mechanisms for weight loss. In addition, the book presents strategies for early detection and supplementation in order to avoid the appearance of deficiency diseases. Finally, the summarizes protocols for the optimal nutritional management of patients undergoing bariatric surgery. Bariatric surgeons, gastroenterologists, endocrinologists, general practitioners, nutritionists, dietitians and nurses specialized in nutritional management will find this resource especially useful.

    • Enzymes

      • 1st Edition
      • November 27, 2020
      • Selim Kermasha + 1 more
      • English
      • Hardback
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      • eBook
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      Enzymes: Novel Biotechnological Approaches for the Food Industry provides an in-depth background of the most up-to-date scientific research and information related to food biotechnology and offers a wide spectrum of biological applications. This book addresses novel biotechnological approaches for the use of enzymes in the food industry to help readers understand the potential uses of biological applications to advance research. This is an essential resource to researchers and both undergraduate and graduate students in the biotechnological industries.

    • Advances in Nano-Fertilizers and Nano-Pesticides in Agriculture

      • 1st Edition
      • November 26, 2020
      • Sudisha Jogaiah + 3 more
      • English
      • Paperback
        9 7 8 0 1 2 8 2 0 0 9 2 6
      • eBook
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      Advances in Nano-fertilizers and Nano-pesticides in Agriculture: A Smart Delivery System for Crop Improvement explores the use of nanotechnology for the controlled delivery of pesticides, herbicides and fertilizers that improve the safety of products while also increasing the efficiency of food production and decreased environmental pollution. The development of nanodevices such as smart delivery systems to target specific sites, as well as nanocarriers for chemical controlled release are currently important aspects in novel agriculture and require a strong foundation of understanding, not only the technology, but also the resulting impacts.

    • Breadmaking

      • 3rd Edition
      • November 26, 2020
      • Stanley P. Cauvain
      • English
      • Paperback
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      • eBook
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      Bread Making: Improving Quality quickly established itself as an essential purchase for baking professionals and researchers in this area. Fully revised and updated and with new chapters on Flour Lipids, and the dietary and nutritional quality of bread, this new edition provides readers with the information they need on the latest developments in bread making science and practice The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fiber breads, those made from partially baked and frozen dough and those made from non-wheat flours With its distinguished editor and international team of contributors, Bread Making: Improving Quality, Third Edition, continues to serve as the standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice.

    • Advances in Animal Genomics

      • 1st Edition
      • November 25, 2020
      • Sukanta Mondal + 1 more
      • English
      • Paperback
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      • eBook
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      Advances in Animal Genomics provides an outstanding collection of integrated strategies involving traditional and modern - omics (structural, functional, comparative and epigenomics) approaches and genomics-assisted breeding methods which animal biotechnologists can utilize to dissect and decode the molecular and gene regulatory networks involved in the complex quantitative yield and stress tolerance traits in livestock. Written by international experts on animal genomics, this book explores the recent advances in high-throughput, next-generation whole genome and transcriptome sequencing, array-based genotyping, and modern bioinformatics approaches which have enabled to produce huge genomic and transcriptomic resources globally on a genome-wide scale. This book is an important resource for researchers, students, educators and professionals in agriculture, veterinary and biotechnology sciences that enables them to solve problems regarding sustainable development with the help of current innovative biotechnologies.

    • Chemical Changes During Processing and Storage of Foods

      • 1st Edition
      • November 25, 2020
      • Delia B. Rodriguez-Amaya + 1 more
      • English
      • Paperback
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      • eBook
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      Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the major chemical changes occurring in foods during processing and storage, the mechanisms and influencing factors involved, and their effects on food quality, shelf-life, food safety, and health. Food components undergo chemical reactions and interactions that produce both positive and negative consequences. This book brings together classical and recent knowledge to deliver a deeper understanding of this topic so that desirable alterations can be enhanced and undesirable changes avoided or reduced. Chemical Changes During Processing and Storage of Foods provides researchers in the fields of food science, nutrition, public health, medical sciences, food security, biochemistry, pharmacy, chemistry, chemical engineering, and agronomy with a strong knowledge to support their endeavors to improve the food we consume. It will also benefit undergraduate and graduate students working on a variety of disciplines in food chemistry

    • Aquaculture Toxicology

      • 1st Edition
      • November 23, 2020
      • Frederick S.B. Kibenge + 2 more
      • English
      • Paperback
        9 7 8 0 1 2 8 2 1 3 3 7 7
      • eBook
        9 7 8 0 1 2 8 2 1 3 3 8 4
      Aquaculture Toxicology is an essential resource of practical information that covers mechanisms of toxicity and their responses to toxic agents, including aspects of uptake, metabolism and excretion of toxicants in fish, crustaceans and mollusks. This is a reliable, up-to-date, “all inclusive” reference guide that provides an understanding of toxicology information for the aquaculture industry. Written by respected international experts recognized in specific areas of toxicology, this book covers toxins at the environmental, cellular and molecular levels. It identifies areas where more research is needed to generate more knowledge to support a sustainable aquaculture industry, including pharmaceutical pollutants and microplastics.

    • The Beans and the Peas

      • 1st Edition
      • November 22, 2020
      • Aditya Pratap + 1 more
      • English
      • Paperback
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      • eBook
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      The Beans and the Peas: From Orphan to Mainstream Crops presents a comprehensive literature resource on the most important food legume crops previously known as "orphans," but which are increasingly becoming mainstream as their production opportunities have been improved through genetic improvement and biotechnology, and their role as an important nutrient source gains urgency. This book focuses on 12 important food legumes and discusses all relevant aspects on their economic importance, crop statistics, botany, and their general description. It also provides exhaustive information on plant genetic resources and their use, genetic improvement, resistance to biotic and abiotic stresses, improved varieties, agronomy, seed system, and use of information and communication tools in each individual food legume.Development of innovative biotechnological tools, genetic transformation, and the genome sequencing information has also been covered in each chapter providing the readers with state-of-the-art information on pulses. All chapters have been supported by relevant figures, illustrations, and tables, which make the contents accessible and easy to understand.Each of the chapters has been authored by globally known scientists/researche... presenting up-to-date information on various aspects of food legumes. This book provides a current and comprehensive treatise to the readers and will be tremendously helpful in furthering their academic and research pursuits.

    • Human Milk

      • 1st Edition
      • November 22, 2020
      • Michelle McGuire + 1 more
      • English
      • Paperback
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      • eBook
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      Human Milk: Sampling and Measurement of Energy-Yielding Nutrients and Other Macromolecules presents comprehensive, rigorous, state-of-the-science information on the origins, analysis, concentrations and variation in energy-yielding nutrients and other macromolecules present in human milk. The book includes information on how best to collect and store milk for determining concentrations of these important milk constituents and considers how to conduct milk composition analysis in research, clinical and resource-poor settings. Written by a group of international experts who are actively conducting research related to human milk macronutrients, each chapter also provides cutting-edge rationale for what research is still needed in this evolving field. In addition, the book also outlines challenges and opportunities faced by clinicians, industry leaders and regulators interested in adding these components to infant foods, human milk nutrient fortifier and formula.

    • Influence of Nutrients, Bioactive Compounds, and Plant Extracts in Liver Diseases

      • 1st Edition
      • November 20, 2020
      • Seyed Moayed Alavian + 3 more
      • English
      • Paperback
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      • eBook
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      Influence of Nutrients, Bioactive Compounds, and Plant Extracts in Liver Diseases provides evidence-based knowledge of the mechanism of action of natural compounds, as well as the relation of structure and function of phytochemicals in hepatitis B and C, fatty liver disease, nonalcoholic fatty liver disease, liver cancer, biliary cirrhosis, and primary sclerosing cholangitis. The effect of phytochemicals in the hepatotoxicity of drugs is also addressed. Written for health professionals seeking reliable and up-to-date information on the beneficial or toxic effects of natural compounds on liver disease, this book is sure to be a welcomed resource for nutritionists, food chemists, natural product researchers, pharmacists, medical doctors, and pharmacognosists alike.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science