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Elsevier

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.

  • Sustainable Applications of Pomegranate Peels

    • 1st Edition
    • Mejdi Jeguirim + 1 more
    • English
    Sustainable Applications of Pomegranate Peels serves as an invaluable resource to enhance pomegranate farming and fruit processing industries while minimizing environmental impacts. The book delves into multiple sustainable applications, spanning biotechnological, agricultural, environmental, and energy sectors. It provides in-depth identification, quantification, and characterization of pomegranate wastes along with their potential in livestock breeding. Notably, it explores the use of bioactive compounds from by-products in food products, and details pomegranate's health benefits, including antioxidant and antimicrobial properties. This comprehensive guide is essential for researchers, decision-makers, and industry professionals.

  • Non-thermal Processing of Major Food Macromolecules

    • 1st Edition
    • Seid Reza Falsafi + 2 more
    • English
    Non-thermal Processing of Major Food Macromolecules provides comprehensive knowledge on state-of-the-art approaches utilized to process foods and/or modify their physicochemical structural – along with the technofunctional attributes of food macromolecules (i.e., protein, starch, lipids) – through novel non-thermal processing techniques. Sections explore the impact of non-thermal processing on proteins, starches, and on lipids and present the challenges for the food application of non-thermal processing treatments, thus suggesting how to push the food application of these architectures forward around the world.Edited by a team of experts in the field, this book is a great resource for researchers and industry personnel working in the various fields of non-thermal processing treatments, particularly in the food areas.

  • Microbial Inoculants

    Soil Dynamics and Nutrient Bioavailability
    • 1st Edition
    • Ajay Kumar + 3 more
    • English
    Microbial Inoculants: Soil Dynamics and Nutrient Bioavailability is an essential volume in the Plant and Soil Microbiome series. This book delves into the foundational and contemporary details regarding the use of microbial inoculants, which are living organisms like fungi, bacteria, and microalgae, sourced from soil, plants, water, and organic materials. Acting as biostimulants or biocontrol agents, these inoculants offer an environmentally-frie... alternative to synthetic fertilizers and pesticides, playing a crucial role in soil conservation, plant health, and crop yield enhancement.Apart from exploring the nexus between plant and soil, the book also discusses the range of applications of microbial inoculants in agricultural and environmental practices. It provides insights into how these microorganisms contribute to sustainable farming by enhancing nutrient bioavailability and protecting crops from diseases, thus promoting better yield and overall plant vitality. This volume is a valuable resource for those interested in advancing agricultural techniques through the utilization of natural, biotic solutions.

  • Carbohydrate Nutrition

    • 1st Edition
    • Bin Zhang + 1 more
    • English
    Carbohydrate Nutrition discusses the nutritional functionality of foods in addressing the current metabolic disease epidemic. It begins by introducing the sources and structures of various carbohydrates, including starch, human milk oligosaccharides, polyols, arabinoxylan, beta-glucan, and cellulose, along with their function in the small intestine and colon. The book offers a comprehensive examination of carbohydrates, covering their chemistry, classification, digestion and health implications. The importance of prebiotic carbohydrates, such as human milk oligosaccharides and dietary fibers like cellulose, arabinoxylans, and beta-glucan is also discussed.Each chapter is authored by leading experts in the field making Carbohydrate Nutrition is a valuable resource for nutrition researchers, food scientists, food chemists, and those studying related topics. Readers can apply these insights to the design and development of foods with improved carbohydrate nutrition.

  • Advances in Agronomy

    • 1st Edition
    • Volume 192
    • English
    Advances in Agronomy, Volume 192, the latest release in this leading reference on agronomy, contains a variety of updates and highlights new advances in the field, each written by an international board of authors. Chapters in this new release include The USDA Desert Soil-Geomorphology Project (1957-1972), Electrochemical transformations of nutrients in the soils vis-a-vis geochemistry of potentially and readily available nutrients under different soil moisture regimes: a review, Current approaches in the characterization and quantification of soil crusts, Soil fauna impacts on carbon cycling in managed grasslands: a review, Deciphering PGPR Mechanisms in Saline Soils: Enhancing Plant Productivity, and much more. Other chapters cover Interventions of microbial fuel cell technology for management of agricultural residues: Challenges and future perspectives.

  • Culinary Nutrition

    The Science and Practice of Healthy Cooking
    • 2nd Edition
    • Jacqueline B. Marcus
    • English
    Culinary Nutrition: The Science and Practice of Healthy Cooking, Second Edition is one of the first textbooks specifically written to bridge the relationship between food science, nutrition, and culinology as well as consumer choices for diet, health, and enjoyment. The book uses a comprehensive format with real-life applications, recipes, and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial, and taste-desirable products.The book includes pedagogical elements to enhance and reinforce learning opportunities; explores which foods and beverages involve the optimum nutritional values for dietary and health needs; includes specific dietary requirements throughout the lifecycle; and examines how foods and beverages are produced. The fully revised second edition includes updated dietary and health guidelines and recommendations; more vegan, vegetarian, and plant-based meals; updated protein, carbohydrate, fat, vitamin and mineral recommendations; environmental and sustainability considerations; and much more.

  • Nutrición y dietética clínica

    • 5th Edition
    • Jordi Salas-Salvadó + 1 more
    • Spanish
    Nutrición y dietética clínica se consolida en esta quinta edición como una obra esencial para los profesionales de la salud por su enfoque riguroso y multidisciplinar sobre el tratamiento dietético de las enfermedades relacionadas con la alimentación. Destaca el carácter colaborativo de la obra y su alcance global, ya que cuenta con la experiencia de más de 100 autores españoles e hispanoamericanos, todos ellos médicos, dietistas-nutricioni... o profesionales de otras especialidades relacionadas con la alimentación y la nutrición. Una importante novedad en esta edición es la introducción de un capítulo sobre trastornos de la conducta alimentaria, así como un anexo titulado «Nombres de alimentos en países de habla hispana» que, sin duda, apoya la consolidación de la proyección internacional de este texto, especialmente en países de América Latina, respetando la diversidad cultural y lingüística utilizando los términos propios de cada región para facilitar la compren­sión global. Los directores de la obra, el Prof. Jordi Salas-Salvadó y la Dra. Nancy Babio, junto con las Dras. Anna Bonada, M. Engràcia Saló y Rosa Burgos, y el Dr. Guillermo Cárdenas, han liderado este proyecto con dedicación y compromiso, asegurando la calidad y el rigor científico que han caracterizado Nutrición y dietética clínica desde la primera edición. La nueva edición ofrece acceso al e-book en el que se incluyen preguntas de autoevaluación con respuestas razonadas para fomentar la reflexión y evaluar la comprensión de los contenidos.

  • Handbook of Milk Production, Quality and Nutrition

    • 1st Edition
    • Tanmoy Rana
    • English
    Handbook of Milk Production, Quality and Nutrition emphasizes new applications to promote healthy milk production, processing, and product development in the milk industry, highlighting the role clean milk has in the prevention of health and disease. Sections cover the general aspects of milk production and its environmental impact on animal health, explain milk’s global nutritional appeal and its role as a source of both macro and micronutrients for human health, address issues of lactose intolerance and how this ailment is perceived globally, and discuss milk’s relevance on bone, ocular, and gut health.Finally, the book brings awareness to milk’s microbial pathogens, toxins, and heavy metals, and health concerns, while also updating on regulatory health and nutrition claims and recent legislative developments.

  • Roles of Osmolytes in Changing Environment

    • 1st Edition
    • Azamal Husen
    • English
    Roles of Osmolytes in Changing Environment is the only available comprehensive coverage of the recent advances in our understanding on how plants coordinate with different osmolytes, and their role in improving the tolerance of plants under stress conditions. Including insights of their effect against cold, heat, UV, submergence, wounding, extremes of temperature, drought, salinity, high metal concentrations, water logging, pollution, and nutrient deficiency stress, the book also explains the role of various osmolytes against phytopathogenic viruses, bacteria, fungi, algae, nematodes, and insects. Understanding the significance of different osmolytes for sustainable plant growth and production under diverse stress situations is increasingly important for both crop and non-crop plants. This volume presents the latest research and inspires further research toward osmolyte use in developing stress tolerance in plants. Roles of Osmolytes in Changing Environment is a valuable resource for scientists, researchers and advanced level students working in plant biology, plant physiology, plant stress physiology, plant biochemistry, botanical or crop sciences, environmental sciences, and ecological sciences.

  • Sustainable Goat Production in the Changing Climate

    • 1st Edition
    • Veerasamy Sejian + 2 more
    • English
    Sustainable Goat Production in the Changing Climate aims to make the global scientific and academic communities aware of the potential of goats as a livestock of the future. When compared to more popular meat sources like cattle and swine, goats have a lower carbon footprint and can aid in mitigating the effects of climate change, as well as improving food production, poverty and equity issues. This book will discuss the implications of climate change on goat production systems and emphasize the physiological potential of goats to adapt to erratically changing climatic conditions. Furthermore, the book includes chapters on strategies to mitigate the effects of climate change on goat production and highlights novel technologies used to assess the impact of heat stress in goats. Technology transfer strategies and policy-related issues will also be covered.Written and edited by an international team of experts on goats, livestock, animal agriculture, and climate-smart food systems, Sustainable Goat Production in the Changing Climate will appeal to a broad audience, from researchers to livestock specialists, veterinarians, and policymakers in food and sustainability.

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