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Elsevier

Libros en Ciencias Agrícolas y Biológicas

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.

  • Geomicrobiology of Río Tinto

    A Terrestrial Mars Analogue
    • 1 Edición
    • Ricardo Amils
    • Inglés
    Geomicrobiology of Río Tinto: A Terrestrial Mars Analogue provides the most detailed biological and geological characterizations of one of Earth's best terrestrial Mars analogues. The acidic waters of Río Tinto and the high metal content of its sediments have given rise to a unique biodiversity. Understanding the geochemical and mineralogical conditions that have shaped the evolution of these extremophiles is essential to guiding the selection of sites for meaningful missions to Mars. Edited by a renowned astrobiologist with contributions from global experts with applied experience in Mars exploration missions, this book is systematically structured for a wide audience. Sections delve into the physical characteristics and biological diversity of Río Tinto, its suitability as a terrestrial Mars analogue, and the fundamentals and applications of geomicrobiology. Geomicrobiology of Río Tinto: A Terrestrial Mars Analogue provides its interdisciplinary audiences with the fundamentals to understand the paleontological record of the system, the diversity existing in its water column, the biological activities responsible for its extreme conditions, and their biotechnological applications and relevance to future exploration missions to the red planet. This is an essential read for astrobiologists, aquatic biologists, geomicrobiologists, paleontologists, and biotechnologists alike.

  • How Plant-Based Fermented Foods are Shaping the Future of Health and Sustainability

    • 1 Edición
    • Volumen 120
    • Inglés
    How Plant-Based Fermented Foods are Shaping the Future of Health and Sustainability, Volume 120 in the Advances in Food and Nutrition Research series, presents interesting chapters on topics such as What is the role of fermented plant foods in sustainable and secure food systems?, Recent trends in plant-based fermented foods: fermentation technologies and their impacts on phytochemicals and health benefits, Beyond dairy: The science and sustainability of plant-based yogurt alternatives, Designing fermentation to enhance oat and faba bean properties, The role of fermentation in digestion of plant-based food, Fermented Plant-Based Diets and Gut Health: A Critical Evaluation, and much more.Additional chapters cover B vitamins bioavailability in plant-based fermented foods: Beyond content to nutritional impact and Legume Fermentation: Nutritional Benefits and Emerging Applications.

  • Artificial Intelligence and Food Science

    • 1 Edición
    • Rana Muhammad Aadil + 3 más
    • Inglés
    Artificial Intelligence and Food Science examines a range of applications from pre- and post-harvest management to food packaging and the dairy industry, providing a thorough overview of how AI is revolutionizing these industries. The initial chapters introduce the fundamentals of AI and its recent advancements, covering key areas such as Constraint Satisfaction Problems, Adversarial Search, and Statistical Learning Theory. The book then moves on to explore AI applications in pre- and post-harvest management and highlights techniques such as machine vision and spectral imaging for non-destructive analysis of agricultural products.The role of AI in the fat and oil processing industry, specifically the use of bioinformatics predictive methods based on artificial neural network (ANN) is discussed in detail. Subsequent chapters probe the use of AI in the processing of fruits, vegetables, dairy, and meat, and detail how technologies like neural networks and Industry 4.0 innovations can drive improvements in product quality. Later chapters explore AI applications in the baking and confectionery industries, with a focus on automation and 3D printing technologies that are setting new standards for production and product design.

  • Extrusion Cooking for Food and Feed

    Biochemistry, Technology, and Applications
    • 1 Edición
    • Amit Baran Das + 2 más
    • Inglés
    Extrusion Cooking for Food and Feed: Biochemistry, Technology, and Applications offers a comprehensive updated knowledge on extruded food products (for human, pet, and aquaculture) and the associated processing technologies and machinery requirements. Comprised of 18 chapters, the book covers every possible application of the food extrusion, explaining the biochemical changes of food ingredients during extrusion cooking, the design aspect of the extruder, besides also covering cold and hybrid extrusion, the role of carbohydrates, proteins, fat and lipid in extrusion, and the pet feed and aqua feed. A concise book on extrusion cooking benefits the readers to understand the present status of snacks foods, and it also allows industries take on meeting the growing demand for pet food.

  • Whey

    Composition, Processing, Applications, Health Benefits and Waste Utilization
    • 1 Edición
    • Bhavbhuti M. Mehta + 1 más
    • Inglés
    Whey: Composition, Processing, Applications, Health Benefits and Waste Utilization covers the basics of its chemistry and composition and its more advanced aspects and applications. The nutritive, bioactive, and functional properties covered, as well as whey's uses in the texture and stability of dairy foods. Finally, whey is discussed as a by-product of foods such as cheese and yogurt, along with methods for responsible conversion into valuable products to minimize environmental impact. Written with a student and early-career audience in mind, this work offers a one-stop-shop to all aspects of a key dairy component that has exciting potential for future research.This book will particularly benefit graduate and post graduate students, as well as post docs and early career researchers in dairy science, food science, and nutrition. Experienced scientists will also find this book useful as a starting point for new research projects.

  • Ethnoscience

    Insights into Nutrition and Cultural Foundations
    • 1 Edición
    • Tanmay Sarkar + 4 más
    • Inglés
    Ethnoscience: Insights into Nutrition and Cultural Foundations is the first book in the series “Culinary Synergies: Exploring Nutrition and Science in Gastronomy”, a five-book exploration into food education, innovation, and preservation. The series encompasses everything from flavor chemistry and sensory science to the role of micro- and macronutrients in traditional and culturally specific diets. It integrates scientific understanding with the latest research in nutrition and considers the environmental implications of specific food choices and the role of food and culture within gastronomy.Divided into four sections, Ethnoscience begins with an introduction to the discovery of food through nutrition and cultural identity, discussing modern technological advances such as machine learning, digital tools, and sustainability. It then moves into the culinary traditions of Southeast Asia, where food diversity and ingredient preparation's influence on nutritional value are discussed. Section two highlights Southern Europe, focusing on foraging and the health benefits of fermented foods and more. Finally, section three introduces sustainable and indigenous farming practices in North Africa, along with healing herbs, their medicinal properties, and much more. Each section includes case studies highlighting nutrition, innovation, and health.

  • Genetic Breeding and Aquaculture of Shellfish

    • 1 Edición
    • Shi Wang + 1 más
    • Inglés
    Genetic Breeding and Aquaculture of Shellfish covers the global status, research advancements, and future trends in shellfish genetic breeding. Addressing the challenges and solutions related to shellfish genetic breeding and aquaculture, this book is structured into two main sections, genetic breeding and aquaculture. Early chapters summarize the basic biology and ecology of shellfish before delving into the theory and research of genetic breeding practices. Latter chapters apply theory to practice, offering practical guidance on mature and novel cultivation models and technical directions for stakeholders and technicians working in shellfish cultivation industries.Readers will find this to be a resource that bridges scientific innovation with practical application to navigate the progress of shellfish aquaculture in the 21st century and contribute to the sustainable development of global aquaculture. It is an essential resource for students, academic researchers, industry scientists, and aquaculture technicians spanning shellfish research and aquaculture sectors.

  • Multiple Abiotic Stresses in Plants

    Mechanisms and Management Strategies
    • 1 Edición
    • Koushik Chakraborty + 4 más
    • Inglés
    Driven by the realities of global climate change, compound stress events—such as drought, salinity, extreme temperatures, and flooding—now frequently affect crops within a single season, posing significant risks to global food security and agricultural sustainability. Multiple Abiotic Stresses in Plants: Mechanisms and Management Strategies examines how plants coordinate distinct physiological, biochemical, and molecular pathways to adapt under complex stress conditions, contrasting these mechanisms with those triggered by individual stress factors.Chapters cover key processes including redox regulation, hormonal signaling, transcriptional control, ion transport, and metabolic adjustments. The volume also highlights advances in breeding and biotechnology—from marker-assisted selection and genome editing to nanotechnology and multi-omics approaches—alongside practical strategies for improved stress management, such as optimized nutrient use, microbial interventions, and climate-adaptive agronomy.Comprehensi... in scope and multidisciplinary in approach, this reference book serves as a valuable resource for researchers, students, plant scientists, and agricultural professionals by offering the strategic insight needed to anticipate, rather than react to, the evolving challenges of plant–environment interactions.

  • Single, Double, and Triple Starch Modifications

    • 1 Edición
    • Zebin Guo
    • Inglés
    Single, Double, and Triple Starch Modifications, a volume in the "Applications of Starches in Food and Packaging" Series systematically reviews the chemical modification technology of starch and its latest research, in addition to providing a reference for the application of starch production technologies in food, materials, biomedicine and other fields. The book summarises the chemical modification methods of starch and its modified structure, as well as digestibility, and the physical and chemical properties. Simultaneously, it compares the latest research on the modification method, while describing its current or potential applications. Therefore, readers can comprehend the modification of starch and its related applications from a processing technology perspective and its impact. Edited by an internationally diverse group of experts and leaders who possess extensive knowledge of techniques and properties of the chemical modification of natural starch, this book is an excellent resource that ensures a global perspective on the subject matter.

  • The Science and Safety of Beverages

    • 1 Edición
    • Roji Waghmare + 1 más
    • Inglés
    The Science and Safety of Beverages is a comprehensive guide that explores principles and practices that are essential in producing safe, high-quality beverages. The book offers detailed examinations of a variety of beverages and their production processes, with coverage such as quality assurance in fruit beverages, microbial safety in vegetable drinks, and techniques to enhance the shelf life and safety of dairy beverages. Readers of this informative book will gain insights into preserving the quality and microbial characteristics of plant-based beverages, along with advancements in maintaining safety standards for alcoholic drinks.This versatile guide compiles a variety of both traditional methods and advanced techniques for detecting contaminants and verifying compliance with regulatory standards for all major drink categories, making it a valuable resource for food scientists, industry professionals, and academics in food and beverage science.

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