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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

    • Probiotic and Prebiotics in Foods: Challenges, Innovations and Advances

      • 1st Edition
      • Volume 94
      • September 4, 2020
      • English
      • Hardback
        9 7 8 0 1 2 8 2 0 2 1 8 0
      • eBook
        9 7 8 0 1 2 8 2 0 2 1 9 7
      The Advances in Food and Nutrition Research series highlights new advances in the field, with this new volume presenting interesting chapters. Each chapter is written by an international board of authors.

    • Microbiomes and Plant Health

      • 1st Edition
      • August 28, 2020
      • Manoj Kumar Solanki + 3 more
      • English
      • Paperback
        9 7 8 0 1 2 8 1 9 7 1 5 8
      • eBook
        9 7 8 0 1 2 8 2 2 6 0 1 8
      Microbiomes and Plant Health: Panoply and Their Applications includes the most recent advances in phytobiome research. The book emphasizes the use of modern molecular tools such as smart delivery systems for microbiol inoculation, next-generation sequencing, and genome mapping. Chapters discuss a variety of applications and examples, including the sugarcane microbiome, rhizoengineering, nutrient recycling, sustainable agricultural practices and bio-potential of herbal medicinal plants. Written by a range of experts with real-world practical insights, this title is sure to be an essential read for plant and soil microbiologists, phytopathologists, agronomists, and researchers interested in sustainable forestry and agriculture practices.

    • Case Studies on Food Experiences in Marketing, Retail, and Events

      • 1st Edition
      • August 21, 2020
      • Susanne Doppler + 1 more
      • English
      • Paperback
        9 7 8 0 1 2 8 1 7 7 9 2 1
      • eBook
        9 7 8 0 1 2 8 1 7 7 9 3 8
      Case Studies on Food Experiences in Marketing, Retail, and Events explores approaches for creating ideal food shopping and consumption experiences, and the challenges food customers face today. With a basis in literature review and theoretical background, the book illustrates specific case studies on food shopping experiences, food consumption experience in restaurants, and food experience and events, as well as insights on the methodological tools adopted throughout. Topics include food and food service design, the creation of customer loyalty through experiences, communication strategies like food promotion and event management, and defining product positioning in a competitive environment. This book is an excellent resource for industry professionals in the food and beverage sectors, including those who work in marketing, communication, hospitality, and management, as well as students studying business management, tourism management, event management, applied marketing, and consumer behavior.

    • Asian Noodle Manufacturing

      • 1st Edition
      • August 20, 2020
      • Gary G. Hou
      • English
      • Paperback
        9 7 8 0 1 2 8 1 2 8 7 3 2
      • eBook
        9 7 8 0 1 2 8 1 2 8 7 4 9
      Asian Noodle Manufacturing: Ingredients, Technology, and Quality is a comprehensive handbook for the manufacture of noodles that includes traditional styles and gluten free and whole grain varieties. The book is split into three main sections, with the first detailing the ingredients in noodles and information on how ingredient functionality affects their processing. The second section details the actual manufacture and quality assurance in producing noodle products, with the final section detailing advances in varieties of noodles. Particular attention is paid to gluten free and whole grain noodles, both of which are becoming increasingly popular around the world. Written by an expert with over twenty years of experience in the production and quality assurance of noodles, the book is essential reading for those in the food industry who are tasked with the development of new noodle based products.

    • Present and Future of High Pressure Processing

      • 1st Edition
      • August 20, 2020
      • Francisco J. Barba + 3 more
      • English
      • Paperback
        9 7 8 0 1 2 8 1 6 4 0 5 1
      • eBook
        9 7 8 0 1 2 8 1 7 2 6 6 7
      Developed for academic researchers and for those who work in industry, Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe, and Healthy Foods outlines innovative applications derived from the use of high-pressure processing, beyond microbial inactivation. This content is especially important for product developers as it includes technological, physicochemical, and nutritional perspectives.This book specifically focuses on innovative high-pressure processing applications and begins with an introduction followed by a section on the impact of high-pressure processing on bioactive compounds and bioaccessibility/bio... The third section addresses the ways in which high-pressure processing can assist in the reduction of toxins and contaminants, while the fourth section presents opportunities for the use of high-pressure processing in the development of healthy and/or functional food. This reference concludes with an analysis of the challenges regarding the use of high-pressure processing as an innovative application.

    • Innovative Food Processing Technologies

      • 1st Edition
      • August 18, 2020
      • Kasiviswanathan Muthukumarappan + 1 more
      • English
      • Hardback
        9 7 8 0 1 2 8 1 5 7 8 1 7
      • eBook
        9 7 8 0 1 2 8 1 5 7 8 2 4
      Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.

    • Insect-Borne Diseases in the 21st Century

      • 1st Edition
      • August 13, 2020
      • Marcello Nicoletti
      • English
      • Paperback
        9 7 8 0 1 2 8 1 8 7 0 6 7
      • eBook
        9 7 8 0 1 2 8 1 8 7 0 7 4
      Insect-Borne Diseases in the 21st Century provides a comprehensive look at the most notorious diseases carried by insects. It offers an assessment of current and potential insect-vectored diseases as they relate to human health and agricultural and livestock production. Written by a leading expert in insect-borne diseases, it examines the history of insect-borne diseases, beginning with those that have been well-known to scientists for decades, also including recent outbreaks like Zika. The book takes into consideration environmental conditions and climate change and explores the bionetworks and system biology of potential new superorganisms, offering preventative and protective solutions. This is a must-have resource for entomology researchers and students who seek the most up-to-date information on disease-causing pathogens transmitted by insects. This book will also serve as a resource for ordinary people whose lives may be affected by such diseases.

    • Transcription Factors for Abiotic Stress Tolerance in Plants

      • 1st Edition
      • August 5, 2020
      • Shabir Hussain Wani
      • English
      • Paperback
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      • eBook
        9 7 8 0 1 2 8 1 9 3 3 5 8
      Transcription Factors for Abiotic Stress Tolerance in Plants highlights advances in the understanding of the regulatory network that impacts plant health and production, providing important insights for improving plant resistance. Plant production worldwide is suffering serious losses due to widespread abiotic stresses increasing as a result of global climate change. Frequently more than one abiotic stress can occur at once, for example extreme temperature and osmotic stress, which increases the complexity of these environmental stresses. Modern genetic engineering technologies are one of the promising tools for development of plants with efficient yields and resilience to abiotic stresses. Hence deciphering the molecular mechanisms and identifying the abiotic stress associated genes that control plant response to abiotic stresses is a vital requirement in developing plants with increased abiotic stress resilience.Addressin... the various complexities of transcriptional regulation, this book includes chapters on cross talk and central regulation, regulatory networks, the role of DOF, WRKY and NAC transcription factors, zinc finger proteins, CRISPR/CAS9-based genome editing, C-Repeat (CRT) binding factors (CBFs)/Dehydration responsive element binding factors (DREBs) and factors impacting salt, cold and phosphorous stress levels, as well as transcriptional modulation of genes involved in nanomaterial-plant interactions.Transcr... Factors for Abiotic Stress Tolerance in Plants provides a useful reference by unravelling the transcriptional regulatory networks in plants. Researchers and advanced students will find this book a valuable reference for understanding this vital area.

    • Food Industry Wastes

      • 2nd Edition
      • August 2, 2020
      • Maria R. Kosseva + 1 more
      • English
      • Paperback
        9 7 8 0 1 2 8 1 7 1 2 1 9
      • eBook
        9 7 8 0 1 2 8 1 7 3 7 7 0
      Food Industry Wastes: Assessment and Recuperation of Commodities, Second Edition presents a multidisciplinary view of the latest scientific and economic approaches to food waste management, novel technologies and treatment, their evaluation and assessment. It evaluates and synthesizes knowledge in the areas of food waste management, processing technologies, environmental assessment, and wastewater cleaning. Containing numerous case studies, this book presents food waste valorization via emerging chemical, physical, and biological methods developed for treatment and product recovery.This new edition addresses not only recycling trends but also innovative strategies for food waste prevention. The economic assessments of food waste prevention efforts in different countries are also explored. This book illustrates the emerging environmental technologies that are suitable for the development of both sustainability of the food systems and a sustainable economy. So, this volume is a valuable resource for students and professionals including food scientists, bio/process engineers, waste managers, environmental scientists, policymakers, and food chain supervisors.

    • Nutritional Composition and Antioxidant Properties of Fruits and Vegetables

      • 1st Edition
      • July 29, 2020
      • Amit K. Jaiswal
      • English
      • Paperback
        9 7 8 0 1 2 8 1 2 7 8 0 3
      • eBook
        9 7 8 0 1 2 8 1 2 7 8 1 0
      Nutritional Composition and Antioxidant Properties of Fruits and Vegetables provides an overview of the nutritional and anti-nutritional composition, antioxidant potential, and health benefits of a wide range of commonly consumed fruits and vegetables. The book presents a comprehensive overview on a variety of topics, including inflorescence, flowers and flower buds (broccoli, cauliflower, cabbage), bulb, stem and stalk (onion, celery, asparagus, celery), leaves (watercress, lettuce, spinach), fruit and seed (peppers, squash, tomato, eggplant, green beans), roots and tubers (red beet, carrots, radish), and fruits, such as citrus (orange, lemon, grapefruit), berries (blackberry, strawberry, lingonberry, bayberry, blueberry), melons (pumpkin, watermelon), and more. Each chapter, contributed by an international expert in the field, also discusses the factors influencing antioxidant content, such as genotype, environmental variation and agronomic conditions.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science