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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

    • Advances in Agronomy

      • 1st Edition
      • Volume 163
      • July 24, 2020
      • Donald L. Sparks
      • English
      • Hardback
        9 7 8 0 1 2 8 2 0 7 6 9 7
      • eBook
        9 7 8 0 1 2 8 2 0 7 7 0 3
      Advances in Agronomy, Volume 163, continues to be recognized as a leading reference and first-rate source for the latest research in agronomy. Each volume contains an eclectic group of reviews by leading scientists throughout the world. As always, the subjects covered are rich, varied and exemplary of the abundant subject matter addressed by this long-running serial.

    • Cold Pressed Oils

      • 1st Edition
      • July 22, 2020
      • Mohamed Fawzy Ramadan
      • English
      • Paperback
        9 7 8 0 1 2 8 1 8 1 8 8 1
      • eBook
        9 7 8 0 1 2 8 1 8 1 8 9 8
      Cold Pressed Oils: Green Technology, Bioactive Compounds, Functionality, and Applications creates a multidisciplinary forum of discussion on recent advances in chemistry and the functionality of bioactive phytochemicals in lipids found in cold pressed oils. Chapters explore different cold pressed oil, focusing on cold press extraction and processing, composition, physicochemical characteristics, organoleptic attributes, nutritional quality, oxidative stability, food applications, and functional and health-promoting traits. Edited by a team of experts, the book brings a diversity of developments in food science to scientists, chemists, nutritionists, and students in nutrition, lipids chemistry and technology, agricultural science, pharmaceuticals, cosmetics, nutraceuticals and many other fields.

    • Advances in Food and Nutrition Research

      • 1st Edition
      • Volume 93
      • July 22, 2020
      • Fidel Toldra
      • English
      • Hardback
        9 7 8 0 1 2 8 2 0 6 8 8 1
      • eBook
        9 7 8 0 1 2 8 2 0 6 8 9 8
      Advances in Food and Nutrition Research, Volume 93, provides information on nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet. Specific topics covered in this new release include drying, a relevant unit operation in the manufacture of foods and nutritional products, polycyclic aromatic hydrocarbons in edible oils and fatty foods, including occurrence, formation, analysis, change, and control, food allergens and their characterization, molecular properties and clinical implications, the design, quality, safety and efficacy of extensively hydrolyzed formula for the management of cow’s milk protein allergy, and much more. The series provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution and consumption.

    • Present Knowledge in Nutrition

      • 11th Edition
      • July 20, 2020
      • Bernadette P. Marriott + 3 more
      • English
      • Paperback
        9 7 8 0 3 2 3 6 6 1 6 2 1
      • eBook
        9 7 8 0 1 2 8 1 9 8 4 2 1
      Present Knowledge in Nutrition: Basic Nutrition and Metabolism, Eleventh Edition, provides an accessible, referenced source on the most current information in the broad field of nutrition. Now broken into two volumes and updated to reflect scientific advancements since the publication of the last edition, the book includes expanded coverage on basic nutrition, metabolism and clinical and applied topics. This volume provides coverage of macronutrients, vitamins, minerals and other dietary components and concludes with new approaches in nutrition science that apply to many, if not all, of the nutrients and dietary components presented throughout the reference. Advanced undergraduate, graduate and postgraduate students in nutrition, public health, medicine and related fields will find this resource useful. In addition, professionals in academia and medicine, including clinicians, dietitians, physicians, health professionals, academics and industrial and government researchers will find the content extremely useful. The book was produced in cooperation with the International Life Sciences Institute (https://ilsi.org/).

    • Present Knowledge in Nutrition

      • 11th Edition
      • July 20, 2020
      • Bernadette P. Marriott + 3 more
      • English
      • Paperback
        9 7 8 0 1 2 8 1 8 4 6 0 8
      • eBook
        9 7 8 0 1 2 8 1 8 4 6 1 5
      Present Knowledge in Nutrition, Eleventh Edition, provides an accessible, highly readable, referenced, source of the most current, reliable, and comprehensive information in the broad field of nutrition. Now broken into two, separate volumes, and updated to reflect scientific advancements since the publication of its tenth edition, Present Knowledge in Nutrition, Eleventh Edition includes expanded coverage on the topics of basic nutrition and metabolism and clinical and applied topics in nutrition. This volume, Present Knowledge in Nutrition: Clinical and Applied Topics in Nutrition, addresses life stage nutrition and maintaining health, nutrition monitoring, measurement, and regulation, and important topics in clinical nutrition. Authored by an international group of subject-matter experts, with the guidance of four editors with complementary areas of expertise, Present Knowledge in Nutrition, Eleventh Edition will continue to be a go-to resource for advanced undergraduate, graduate and postgraduate students in nutrition, public health, medicine, and related fields; professionals in academia and medicine, including clinicians, dietitians, physicians, and other health professionals; and academic, industrial and government researchers, including those in nutrition and public health. The book was produced in cooperation with the International Life Sciences Institute (https://ilsi.org/).

    • Extrusion Cooking

      • 2nd Edition
      • July 20, 2020
      • Girish M. Ganjyal
      • English
      • Paperback
        9 7 8 0 1 2 8 1 5 3 6 0 4
      • eBook
        9 7 8 0 1 2 8 1 5 3 6 1 1
      Extrusion Cooking provides a detailed description of extrusion processing with an in-depth exploration of cereal grains processing. In particular, the book addresses the basic principles of extrusion processing, various extruder parts and their design principles, food ingredients and their characteristics as they relate to extrusion. It also discusses physicochemical changes in the different ingredient components as they are processed in an extruder, modeling and control of extrusion process, scale-up aspects, extrusion plant design, food safety in extrusion, new advancements in extrusion, and a look into the future of extrusion. This valuable text serves as a one-volume reference on extrusion processing for food industry professionals and students.

    • The Mediterranean Diet

      • 2nd Edition
      • July 4, 2020
      • Victor R. Preedy + 1 more
      • English
      • Paperback
        9 7 8 0 1 2 8 1 8 6 4 9 7
      • eBook
        9 7 8 0 1 2 8 1 9 5 7 8 9
      The Mediterranean Diet: An Evidence-Based Approach, Second Edition provides authoritative material on the many facets surrounding the complex interrelationships between diet, nutrition, health and well-being. The book discusses historical, cultural and scientific foundations, with chapters delving into nutritional adequacy, agricultural practices, food culture, mortality, quality of life, children and adolescents, behavior, cardiovascular diseases, diet quality, nutritional knowledge, nuts, minerals, olive oil, hydroxytyrosol, water, antioxidant nutritional status, ketogenics, adiposity, metabolic syndrome, type 2 diabetes, cardiovascular risk, nutrigenetics, epigenetics, the link between epigenetics and pregnancy, gene polymorphisms bone health, insulin signaling inflammatory gene expression, and more.

    • Advances in Marine Biology

      • 1st Edition
      • Volume 86
      • June 26, 2020
      • English
      • Hardback
        9 7 8 0 1 2 8 2 2 4 7 8 6
      • eBook
        9 7 8 0 1 2 8 2 2 5 5 2 3
      Advances in Marine Biology, Volume 86, the latest release in a series that has been providing in-depth and up-to-date reviews on all aspects of marine biology since 1963, updates on many topics that will appeal to postgraduates and researchers in marine biology, fisheries science, ecology, zoology and biological oceanography. Chapters in this new release include Marine Environmental DNA: Approaches, Applications, and Opportunities, and The Biology and Ecology of the Banana Prawns.

    • Maternal Effect Genes in Development

      • 1st Edition
      • Volume 140
      • June 23, 2020
      • English
      • Hardback
        9 7 8 0 1 2 8 1 5 2 2 0 1
      • eBook
        9 7 8 0 1 2 8 1 5 2 2 1 8
      Current Topics in Developmental Biology series highlights new advances in the field, with this new volume presenting interesting chapters. Each chapter is written by one or more members of an international board of authors.

    • Transgenic Technology Based Value Addition in Plant Biotechnology

      • 1st Edition
      • June 19, 2020
      • Usha Kiran + 2 more
      • English
      • Paperback
        9 7 8 0 1 2 8 1 8 6 3 2 9
      • eBook
        9 7 8 0 1 2 8 1 8 6 3 3 6
      Transgenic Technology Based Value Addition in Plant Biotechnology discusses the principles, methodology and applications of transgenic technologies. With step-by-step methods on genome editing techniques and a range of potential applications, from improving crop yield to increasing therapeutic efficacy, this book is a one-stop reference for plant gene editing technologies. It will be of particular interest to researchers interested in plant biotechnology and plant genetics, as well as agricultural scientists and those concerned with medicinal plants.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science