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

Enzymes in Food Processing (1966)

1st Edition
January 1, 1966
Gerald Reed
English
eBook
9 7 8 0 3 2 3 1 6 3 0 7 1

Enzymes in Food Processing describes the properties and practical applications of enzymes in food processing. This 20-chapter book includes applications such as the use of enzymes to tenderize meat, to produce dextrose, to clarify wine, to liquefy candy centers. The first part of this text is an introduction to the chemistry and kinetics of enzyme reactions. Chapters 2 to 5 describe the general nature of enzyme reactions, reaction rates, and the effect of pH and temperature, as well as the effect of inhibitors and activators on enzyme reactions. Chapters 6 to 9 examine specific enzymes, including the carbohydrases, proteases, lipases, and oxidoreductases, while Chapter 10 presents the methods of enzyme production. Considerable chapters are devoted to the application of enzymes in food processing. The chapters are arranged according to commodities, such as milling, baking, starch, dairy products, fruits, fruit products, wines, distilled alcoholic beverages, confectionary, and flavors. Chapter 19 and 20 includes a brief description of the closely related use of enzymes in feeds and as digestive aids, as well as the health and legal aspects of the use of enzymes. Food technologists, microbiologists, and enzyme chemists will find this book invaluable.

Advances in Agronomy

1st Edition
Volume 17
January 1, 1965
A.G. Norman
English
eBook
9 7 8 0 0 8 0 5 6 3 3 0 5

Advances in Botanical Research

1st Edition
Volume 2
January 1, 1965
R.D. Preston
English
eBook
9 7 8 0 0 8 0 5 6 1 5 6 1

Advances in Agronomy

1st Edition
Volume 16
January 1, 1964
A.G. Norman
English
eBook
9 7 8 0 0 8 0 5 6 3 2 9 9

Advances in Food Research

1st Edition
Volume 13
January 1, 1964
C.O. Chichester + 2 more
English
eBook
9 7 8 0 0 8 0 5 6 7 5 8 7

Advances in Marine Biology

1st Edition
Volume 2
January 1, 1964
Frederick S. Russell
English
eBook
9 7 8 0 0 8 0 5 7 9 2 5 2

Nutrition A Comprehensive Treatise: Macronutrients and Nutrient Elements

1st Edition
January 1, 1964
George H. Beaton
English
eBook
9 7 8 0 3 2 3 1 4 5 7 6 3

Nutrition, Volume 1: Micronutrients and Nutrient Elements discusses the metabolism, requirements, and manifestations of deficiency of the individual nutrients. This book explains the factors affecting food choice in humans and discusses as well the patterns of food use in many areas of the world. Organized into nine chapters, this volume starts with an overview of the various factors involved in determining the food intake behavior of humans. This text then explores the classification, composition, and dietary role of carbohydrates and fats in human nutrition. Other chapters consider the structure, metabolism, and synthesis of proteins and essential amino acids. This book discusses as well the role of food in providing the energy requirement of the human body and explores underlying causes of the various nutrient deficiencies. The final chapter examines the relationship between magnesium metabolism and the function of the thyroid gland. This book is a valuable resource for nutritional biochemists, nutritionists, teachers, graduate students, and research workers.