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

21-30 of 5503 results in All results

Aquaculture Parasitology

1st Edition
May 1, 2029
Frederick S.B. Kibenge + 2 more
English

Aquaculture Parasitology: Pathogens of Fish, Crustaceans, and Molluscs addresses the steadily increasing importance of infectious diseases of aquatic animals. With the burgeoning expansion of the animal aquaculture industry to new geographic areas, new microbial and parasitic species with pathogenic potential will continue to emerge. This necessitates rapid identification of the new pathogens to enable their control. Each pathogenic parasitic species in Aquaculture Parasitology in the book is accompanied by the full description of both taxonomic and clinical information for the three major aquatic food animals (fish, crustaceans and mollusks). The book takes a comprehensive approach to disease affecting aquaculture production, thus making it valuable to aquaculturists, clinical practitioners in aquatic animal health, veterinarians, and all those in industry, government or academia who are interested in aquaculture, fisheries and comparative biology.

Product Development in Dairy

1st Edition
April 1, 2029
Rebecca Shingleton + 1 more
English

Product Development in Dairy: A Sensory and Consumer Science Approach presents a practical guide to product development using dairy derived ingredients. This book highlights the various important considerations which go into new product development in the food industry, including new products and product improvement, with a practical focus on the dairy industry. After a general overview of milk and milk products as foods, the book introduces practical considerations for new product development and product improvement with chapters focusing on developing and maintaining the attribute qualities of dairy products and dairy and non-dairy ingredient interactions in milk products. As consumer acceptance is the most important thread running through product development in food, this book features chapters covering consumer perceptions of dairy as well as how sensory science and consumer science methods can be usefully incorporated into the product development process. This book is a valuable resource for food product development professionals, product managers and marketers in both the dairy industry and beyond, academics working in both the product development and dairy science fields, and postgraduate food science students.

Statistical Network Genetics

1st Edition
April 1, 2029
Rongling Wu
English

Statistical Network Genetics: Evolutionary Game Theory in Action offers an interdisciplinary integration of statistical genetics and evolutionary game theory using the latest data, codes and computational functions. While classic statistical genetics attempts to identify and map individual key genes, proteins or metabolites associated with complex traits, this book examines how entities interact with each other through this complex, yet well-orchestrated set of networks for mediating phenotypic variation. In addition, the book covers genetic and genomic networking across ecological, environmental and evolutionary factors.Written by leading experts on game theory and statistical genetics, this book introduces elements from multiple disciplines, including community ecology, network theory and physics theory, tying them into statistical model examples. It provides a platform for previously disjointed ideas and concepts of evolutionary game theory and its role in statistical genetics. This is the ideal resource for evolutionary and computational biologists, especially those seeking a thorough and current understanding of the connection to statistical genetics.

Communicating Differences in Sensory Linguistics and Perception

1st Edition
February 1, 2029
Jeannette Nuessli Guth + 1 more
English

As the global food industry becomes ever more integrated sensory and consumer scientists are undertaking their research in multicultural settings. This creates challenges, not least around the use of language and comprehension. Communicating Differences in Sensory Linguistics and Perception is written to close the gap between sensory science, linguistics, and cognition science. The book contains in depth analysis of the three main challenges in terms of language comprehension: the difference between expert and everyday language; the challenges of translating sensory language and the intercultural aspects of sensory words. In doing so the book puts focus on talking about taste from an interdisciplinary perspective, with the aim to present results from different disciplines and to induce discussion across borders of disciplines Written by experts in the fields of sensory science and linguistics Communicating Differences in Sensory Linguistics and Perception will be essential reading for all researchers and industry professionals undertaking multicultural research in sensory science, consumer science and marketing.

Food Defense

1st Edition
February 1, 2029
Andrew Huff
English

Food Defense provides an account of all domains of Food Defense knowledge into a　single scientific reference. Practical information on how to identify, analyze, and mitigate　food defense threats within the food system is be discussed, and these skills are integral to preventing intentional food contamination events globally. This book brings awareness to intentional contamination threats, vulnerabilities, and risks, and discusses the potential consequences that intentional contamination poses to industry, the government, and public health. Lastly, methods to mitigate intentional contamination events are compared and discussed in depth.　

Dietary Polyphenols and Healthy Aging

1st Edition
February 1, 2029
Sergio Davinelli + 2 more
English

Dietary Polyphenols and Healthy Aging: From Basic Science to Translational Research provides a thorough overview of the role of dietary polyphenols as agents to reduce functional decline associated with aging. Polyphenols have an ability to influence some of the common denominators of aging, such as telomere attrition, epigenetic alterations, and mitochondrial dysfunction. In addition, the book discusses the clinical and epidemiological evidence that indicates the consumption of polyphenols may improve a number of health-related variables in older adults.This book will be a valuable resource for geriatricians, gerontologist and members of nutrition field who are interested in how polyphenols can help to extend the healthy period of life and delay the onset of chronic diseases.

Bloodsuckers

1st Edition
February 1, 2029
Patricia Nuttall
English

Bloodsucking Animals: Blood-Feeding Strategies and the Importance of Saliva provides the first comprehensive overview of animals that feed on blood, ranging from blood flukes, ticks, mosquitoes, and vampire snails, to leeches, lampreys, oxpeckers, and vampire bats. It considers the important role of saliva in obtaining blood and how we might exploit the various blood-feeding strategies to design new drugs, vaccines, and biomaterials.Written by international experts on the biodiversity of bloodsuckers, this book explores the evolution of hematophagy and how different sanguivores have evolved their own unique approach to obtaining a bloodmeal. It discusses the thousands of proteins and non-peptidic molecules in the saliva of bloodsuckers and their role in manipulating host countermeasures, such as pain, blood-clotting, and inflammation, which try to prevent blood loss. The latter part of the book considers how these bioactive molecules and the strategies used to apply them might be used in medical and veterinary science for the benefit of humankind.Bloodsucking Animals: Blood-Feeding Strategies and the Importance of Saliva is an important resource for students, teachers, researchers, medical and veterinary practitioners.

Wetland Ecology and Management

1st Edition
January 1, 2029
Curtis J. Richardson + 1 more
English

Maillard Reaction Products in Food Science

1st Edition
January 1, 2029
Varoujan Yaylayan + 1 more
English

Maillard Reaction Products in Food Science: New Horizons and New Applications presents a forward looking approach to product development potential. The chemical reaction of an amino acid with a reducing sugar known as the Maillard reaction produces various characteristics within a food, imparting sensory characteristics of taste and colour as well as acting as anti-and pro-oxidants. However, because there are many amino acids, proteins and sugars within foods, tens of thousands of Maillard reaction compounds can be produced, and many remain to be discovered. The control of the Maillard reaction can only be achieved by understanding their physicochemical features and the fundamental chemical reactions. Thus, simple parameters of temperature and heating time will determine the extent and nature of Maillard reaction products, however, the concentrations and ratios of amino acids, proteins, carbohydrates, lipids and metals will also be important determinants. The formation and applications of Maillard reaction products are complex and finding relevant information in a structured focused format is finally available in Maillard Reaction Products in Food Science. Industry and academic researchers and professionals will find this a valuable reference.

Fish and Seafood Safety and Quality

1st Edition
January 1, 2029
Ioannis Savvaidis
English

Fish and Seafood Safety and Quality is a unique approach to presenting the most relevant scientific information accessible to a broad spectrum of industry researchers, professionals, and students. Encyclopedic in nature, the book provides a solid foundation for learning complex issues surrounding safety and quality, while including practical, evidence-based studies to help further research. Fish and sea food are an important source of nutrients, dietary diversity, and provide macro- and micro-nutrients as well as individual components that have properties, such as therapeutic agents. However, fish and seafood can also be a source of harm via microbiological agents, toxins and heavy metals. Both the harmful and beneficial effects of fish and seafood need to be understood in their entirety.