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.

Books Journals

Food and Feed Safety Systems and Analysis

1st Edition
October 16, 2017
Steven Ricke + 3 more
English
Paperback
9 7 8 0 1 2 8 1 1 8 3 5 1
eBook
9 7 8 0 1 2 8 4 9 8 8 8 0

Food and Feed Safety Systems and Analysis discusses the integration of food safety with recent research developments in food borne pathogens. The book covers food systems, food borne ecology, how to conduct research on food safety and food borne pathogens, and developing educational materials to train incoming professionals in the field. Topics include data analysis and cyber security for food safety systems, control of food borne pathogens and supply chain logistics. The book uniquely covers current food safety perspectives on integrating food systems concepts into pet food manufacturing, as well as data analyses aspects of food systems.

Soil Management and Climate Change

1st Edition
October 16, 2017
Maria Angeles Munoz + 1 more
English
Paperback
9 7 8 0 1 2 8 1 2 1 2 8 3
eBook
9 7 8 0 1 2 8 1 2 1 2 9 0

Soil Management and Climate Change: Effects on Organic Carbon, Nitrogen Dynamics, and Greenhouse Gas Emissions provides a state of the art overview of recent findings and future research challenges regarding physical, chemical and biological processes controlling soil carbon, nitrogen dynamic and greenhouse gas emissions from soils. This book is for students and academics in soil science and environmental science, land managers, public administrators and legislators, and will increase understanding of organic matter preservation in soil and mitigation of greenhouse gas emissions. Given the central role soil plays on the global carbon (C) and nitrogen (N) cycles and its impact on greenhouse gas emissions, there is an urgent need to increase our common understanding about sources, mechanisms and processes that regulate organic matter mineralization and stabilization, and to identify those management practices and processes which mitigate greenhouse gas emissions, helping increase organic matter stabilization with suitable supplies of available N.

Food Packaging and Preservation

1st Edition
Volume 9
October 10, 2017
Alexandru Mihai Grumezescu + 1 more
English
Paperback
9 7 8 0 1 2 8 1 1 5 1 6 9
eBook
9 7 8 0 1 2 8 1 1 2 6 5 6

Food Packaging and Preservation, Volume 9 in the Handbook of Food Bioengineering series, explores recent approaches to preserving and prolonging safe use of food products while also maintaining the properties of fresh foods. This volume contains valuable information and novel ideas regarding recently investigated packaging techniques and their implications on food bioengineering. In addition, classical and modern packaging materials and the impact of materials science on the development of smart packaging approaches are discussed. This book is a one-stop-shop for anyone in the food industry seeking to understand how bioengineering can foster research and innovation.

Food Packaging and Preservation

1st Edition
Volume 9
October 10, 2017
Alexandru Mihai Grumezescu + 1 more
English
Paperback
9 7 8 0 1 2 8 1 1 5 1 6 9
eBook
9 7 8 0 1 2 8 1 1 2 6 5 6

Food Microstructure and Its Relationship with Quality and Stability

1st Edition
October 3, 2017
Sakamon Devahastin
English
Hardback
9 7 8 0 0 8 1 0 0 7 6 4 8
eBook
9 7 8 0 0 8 1 0 1 7 6 6 1

Food Microstructure and Its Relationship with Quality and Stability is a comprehensive overview of the effects that the properties of the underlying structures of food have on its perceived quality to the consumer. The book's first section consists of chapters outlining the fundamentals of food microstructure, food composition, molecular mobility of various food constituents, and their relationships with food quality and stability. The role of various processing technologies in the production of specific microstructures for enhanced quality and stability is outlined. The second part of the book consists of various chapters devoted to microstructures, constituents and their relationship with quality, functionality, and stability of selected foods, for example, food hydrocolloids, frozen seafood, dried foods, extruded products, and dietary fibers. This information is of paramount importance for both academic researchers in the areas of food quality, preservation, and stability, as well as for food developers and processors.

Hazard Analysis and Risk-Based Preventive Controls

1st Edition
October 2, 2017
Hal King + 1 more
English
Hardback
9 7 8 0 1 2 8 0 9 4 7 5 4
eBook
9 7 8 0 1 2 8 0 9 6 4 9 9

Hazard Analysis and Risk-Based Preventive Controls: Improving Food Safety in Human Food Manufacturing for Food Businesses is a comprehensive, first of its kind resource for the retail food industry on the Hazard Analysis and Risk-based Preventive Controls (PCHF) regulations of the Food Safety Modernization Act (FSMA). This book covers all aspects of PCHF, including the legislation's intent, applications to ensure safe food production, and resources to keep up-to-date on new food safety hazards and regulatory guidance. Written for food safety professionals and food business leaders, its emphasis on what the retail food industry needs to know about PCHF make it an indispensable resource for organizations buying food from companies required to demonstrate compliance with PCHF. PCHF implementation is (or soon will be) required for human food companies along the supply chain in the United States, as well as all food companies that import ingredients and products for human consumption into the U.S.

The Handbook of Histopathological Practices in Aquatic Environments

1st Edition
September 27, 2017
Pedro M. Costa
English
Paperback
9 7 8 0 1 2 8 1 2 0 3 2 3
eBook
9 7 8 0 1 2 8 1 2 0 3 1 6

The Handbook of Histopathological Practices in Aquatic Environments: Guide to Histology for Environmental Toxicology offers readers in aquatic biology and other water-based environmental sciences a comprehensive resource on histopathology, which is a key tool in the growing field of ecotoxicology. This work brings together the necessary knowledge, from sample preparation, to trait identification, and scoring and data treatment. Furthermore, with examples from several groups of organisms (from worms to fish), these practices can be applied across a wide array of aquatic ecosystems. This book provides a step-by-step approach to solving the questions researchers encounter in aquatic biology and related fields.

Therapeutic Foods

1st Edition
Volume 8
September 23, 2017
Alexandru Mihai Grumezescu + 1 more
English
Paperback
9 7 8 0 1 2 8 1 1 5 1 7 6
eBook
9 7 8 0 1 2 8 1 1 2 6 7 0

Therapeutic Foods, Volume 8 in the Handbook of Food Bioengineering series, is an essential resource for anyone investigating foods that may be utilized as therapeutic agents. Plants and animal products have been utilized since ancient times as medicine to treat diseases, and the properties within foods and ingredients are still investigated for food therapy and prophylaxis. The book is a comprehensive resource for researchers and scientists already in the field or those just entering. It covers many spices, plant extracts, essential oils and vegetal mixtures that have immune-stimulatory effects and can be efficiently utilized in the treatment of infections and cancer.

Therapeutic Foods

1st Edition
Volume 8
September 23, 2017
Alexandru Mihai Grumezescu + 1 more
English
Paperback
9 7 8 0 1 2 8 1 1 5 1 7 6
eBook
9 7 8 0 1 2 8 1 1 2 6 7 0

Innovative Technologies for Food Preservation

1st Edition
September 21, 2017
Francisco J. Barba + 3 more
English
Paperback
9 7 8 0 1 2 8 1 1 0 3 1 7
eBook
9 7 8 0 1 2 8 1 1 0 3 2 4

Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO2. The title also focuses on understanding the effects of such processing technologies on inactivation of the most relevant pathogenic and spoilage microorganisms to ensure food safety and stability. Over the course of the 20th century, the interest and demand for the development and application of new food preservation methods has increased significantly. The research in the last 50 years has produced various innovative food processing technologies and the use of new technologies for inactivation of spoilage and/or pathogenic microorganisms will depend on several factors. At this stage of development there is a need to better understand the mechanisms that govern microbial inactivation as induced by new and innovative processing technologies, as well as suitable and effective conditions for inactivating the microorganism.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Books in Agricultural and biological sciences

Food and Feed Safety Systems and Analysis

Soil Management and Climate Change

Food Packaging and Preservation

Food Packaging and Preservation

Food Microstructure and Its Relationship with Quality and Stability

Hazard Analysis and Risk-Based Preventive Controls

The Handbook of Histopathological Practices in Aquatic Environments

Therapeutic Foods

Therapeutic Foods

Innovative Technologies for Food Preservation

Related subjects