Skip to main content
Elsevier
Shopping Cart
openUserAccount

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
11-20 of 5503 results in All results

Conceptual Breakthroughs in Comparative Animal Physiology

  • 1st Edition
  • November 1, 2029
  • James Hicks + 1 more
  • English
Conceptual Breakthroughs in Comparative Animal Physiology focuses on milestones and research achievements in comparative animal physiology. The book looks at the future of the field, illustrating how advances in technology continue to help us understand how animals work and adapt to their environments. Written by a leading expert in comparative physiology, the book follows the chronological order of discoveries and developments in the field. It covers the origins of comparative physiology in the 16th century, moving on to describe new topics such as developmental, diving and renal physiology. In addition, it examines new developments in ecological physiology and the birth of evolutionary physiology.This is an essential resource for undergraduates, graduate students and researchers interested in physiology with its comprehensive synopsis on the field’s foundational history and significant advances.

Building the Future of the Supply Chain

  • 1st Edition
  • November 1, 2029
  • Darin Detwiler + 1 more
  • English
Building the Future of Supply Chains: Food and Pharmaceutical addresses the multiple, dynamic dimensions of concerns that play a role in shaping and interpreting the future of supply chains across not only the food industry, but other industries integral to the global population. This is a broad reference featuring a range of global corporate, academic and industry perspectives that contribute to the overall issues of supply chains. It’s divided into sections that focus on a range of concerns, from scientific and technical to workforce and ethics. This is a practical reference useful for anyone who is part of the supply chain involving management, safety, quality, legal, and ethical.

Regulatory Impact on Food Product Development in the European Union

  • 1st Edition
  • October 1, 2029
  • Stephen Spice
  • English
Regulatory Aspects of Product Development in the European Union examines the effects of legislation and voluntary agreements when formulating products. With detailed coverage of the entire product development cycle, from concept thorough to the market-place, this book provides a definitive guide to developing products within a regulatory framework. The book is split into four main sections. The first section looks at the background to the agreements which make up the framework with coverage of novel food ingredients, additives and their alternatives, and the development of EU nutrition policy. The second section describes developing a product for various markets which require consideration of regulatory agreements – clean labels, gluten-free, specific health claims, are covered as well as others. Post launch considerations, such as consumer-acceptance, and advertising and marketing of the products are covered in the third section. The final part of the book looks beyond the European Union with chapters covering the regulatory frameworks of the US and beyond, and how this affects product development in these markets. This book is a valuable resource for commercial product developers, food scientists and technologists, technical managers within the food industry, as well as for policy makers and regulators for the food industry.

Sources, Mechanisms and Toxicity of Nanomaterials in Plants

  • 1st Edition
  • October 1, 2029
  • Jose Peralta-Videa + 2 more
  • English
Plants encounter a wide range of environmental challenges during their life cycle, among which nanoparticle toxicity is a common form of abiotic stress. Nanoparticles can adversely affect various stages of the plant life cycle, such as seed germination, root and shoot growth, chloroplasts ultrastructure and photosynthesis, nutrients assimilation, carbohydrates metabolism, and plant hormonal status, which collectively result in reduced plant yields.Sources, Mechanisms and Toxicity of Nanomaterials in Plants discusses the plant physiology and chemistry involved when plants encounter nanoparticles. Key topics include effects of nanoparticles on photosynthetic responses, regulation of nanoparticle toxicity by nitric oxide, and regulation of nanoparticle toxicity by exogenous application of primary and secondary metabolites.This is the first volume in the new Nanomaterials-Plant Interactions series and is an essential read to all researchers and scientists interested in plant physiology and chemistry, agronomy, nanotechnology and environmental science.

Food Safety Short Stories

  • 1st Edition
  • October 1, 2029
  • Peter Overbosch + 2 more
  • English
Food Safety Short Stories: A Collection of Real-Life Experiences is a novel and unique collection of situations experienced or witnessed by food professionals in the form of short stories. These stories, which focus on an important event, mishap, management practice, or ethical question, present important lessons. Their objective is to educate, inspire, motivate, challenge, and encourage food professionals to better understand food safety management and to help increase job effectiveness and productivity with ethics and integrity. Each story addresses its subject in terms of relevance and application to food safety and covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain. In an entertaining format, the book provides an analysis of incidents or near misses. It highlights pitfalls in food safety management and provides key insight into the means of avoiding them. This book is an essential reference for students and food professionals of all sectors, including scientists, managers, trainers, food inspectors, and those working in the food industry, public health, food control agencies, and certification bodies.

Case Studies in Novel Food Processing Technologies

  • 2nd Edition
  • September 1, 2029
  • C J Doona + 2 more
  • English
Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialization of new products and processes brings exciting opportunities and interesting challenges. Case Studies In Novel Food Processing Technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialization of foods produced by novel processing technologies.The second edition brings all Case Studies fully revised and all recent updates in the field, besides a bigger focus on Thermal Technologies. With its team of distinguished editors and international contributors, the book is an essential reference for professionals in industry, academia, and government.

Non-Human Primates and Human Culture

  • 1st Edition
  • July 1, 2029
  • Kefeng Niu
  • English
Non-Human Primates and Human Culture: Case Studies and Applications of Conservation of Asian Primate Species provides the most comprehensive knowledge on the relations and interactions between humans and non-human primates. It focuses on conservation prac

A Practical Guide to Sensory and Consumer Evaluation

  • 1st Edition
  • June 1, 2029
  • Christopher Findlay
  • English
A Practical Guide to Sensory and Consumer Evaluations a single resource for those new to sensory science and consumer evaluation, teaching them how to confidently select a method, conduct research, and report the results. Written by one of the world’s leading sensory scientists, this book delivers a practical, hands-on approach to answering sensory and consumer evaluation questions. Each chapter is organized around a key practical question stated at the outset. Rather than providing a number of approaches which tend to confuse the reader, the book delivers a step-by-step guide to the specific challenge, with any variations in methods explained within the context of problem-solving. In addition, each method has real-life, worked example taken from the archives of CompuSense, a world leading sensory science laboratory. A series of appendixes covering 'How do I' topics provides practical guidance to larger questions on organizing, conducting, and reporting the results of sensory tests. Many sensory and consumer practitioners do not receive formal training in the operations side of sensory. For those who don’t have the time or the need for a broad-based education in the field, this book is an effective, reliable, and practical guide to achieve valuable answers to sensory and consumer research questions.

Improving the Sensory and Nutritional Quality of Fresh Meat

  • 2nd Edition
  • June 1, 2029
  • Declan Troy + 1 more
  • English
Improving the Sensory and Nutritional Quality of Fresh Meat, Second Edition, reviews the essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality. Part One analyzes the scientific basis of meat quality attributes, with new chapters that cover pre- and post-slaughter inputs affecting meat quality, important flavor precursors impacting the sensory characteristics of meat, and measurable biomarkers linked to meat quality from different production systems, amongst others. Part Two looks at how meat quality can be measured, with coverage of advances in measuring the sensory aspects of meat and spectroscopic approaches to on-line monitoring of meat quality. The final section looks at new techniques to improve the quality of meat with new chapters on genomic approaches to improve quality of meat and high pressure processing to enhance eating quality. With its distinguished editors and international team of contributors, the book continues to be a standard reference for those industrialists and academics interested in optimizing meat quality.