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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.

  • Remote Sensing for Vegetation Monitoring

    Technologies, Applications and Models
    • 1 Edición
    • Prem Chandra Pandey + 3 más
    • Inglés
    Remote Sensing for Vegetation Monitoring: Technologies, Applications and Models provides insight on the pivotal role that remote sensing plays in vegetation monitoring. As traditional field assessments face challenges due to inaccessible study sites and lengthy data collection, this book offers a comprehensive view of remote sensing applications for monitoring various vegetation ecosystems, including forests, grasslands, mangroves, and agriculture. The book presents a coherent and consistent structure, across five sections that build upon prior knowledge and detail the quantitative and qualitative assessments made possible through remote sensing technologies. Remote Sensing for Vegetation Monitoring: Technologies, Applications and Models caters to a diverse audience, including researchers and practitioners seeking to navigate the evolving landscape of vegetation monitoring through case studies, new algorithms and state-of-the-art methods.

  • Starch-Based Sustainable Food Packaging

    Current Practices and Future Trends
    • 1 Edición
    • Bilge Nazli Altay + 2 más
    • Inglés
    Starch-based Sustainable Food Packaging: Current Practices and Future Trends covers the world of starch-based materials, offering a comprehensive exploration of their potential as a revolutionary force in the packaging industry. Beginning with the fundamentals, readers are introduced to the very essence of starch. Other sections trace the roots of starch-based food packaging, explore current practices shaping the industry, delve into the advantages and disadvantages of starch-based food packaging, cover strategies for enhancing shelf-life, present the global landscape of sustainable packaging, review regulatory matters, and offer a thorough examination of regulations and policies surrounding synthetic (petroleum) materials. Readers will also find out the latest information on environmental consciousness, various processing techniques, innovations, and emerging technologies, including blends, composites, and starch nanoparticles. Edited by an internationally diverse group of experts and leaders who possess extensive experience in the area, this book is a comprehensive and up-to-date reference for professionals, researchers, scientists, policymakers, regulators, students, and anyone interested in understanding the latest developments and innovations in the field of food packaging.

  • Nonthermal Extraction Technologies of Polysaccharides

    Principles, Techniques, Characterization, and Applications
    • 1 Edición
    • Seyed Mohammad Taghi Gharibzahedi
    • Inglés
    Nonthermal Extraction Technologies of Polysaccharides: Principles, Techniques, Characterization, and Applications explores cutting-edge nonthermal extraction technologies, including ultrasound, microwave, high-pressure, pulsed electric field, enzymatic extraction methods, and cold plasma technology and their effects on polysaccharide biofunctionalities, such as antioxidant and antimicrobial properties and potential applications. With an examination of the therapeutic benefits associated with these compounds, including anti-cancer, antioxidant, antimicrobial, anti-inflammatory, and anti-obesity properties, this book aspires to highlight advanced techniques to significantly enhance polysaccharide yield, bioactivity, and purity when compared to traditional approaches.The initial chapters introduce the fundamental structures, sources, and importance of polysaccharides, thus setting the stage for a deeper understanding of their functionality and chemical characterization. By offering both theoretical frameworks and practical guidance, this book equips professionals with the knowledge required to effectively incorporate polysaccharides into health-promoting products for advancing research and applications in the evolving landscape of functional foods and biomedical innovation.

  • Oilseeds and Fats

    Trait Improvement, Processing, Properties and Applications
    • 1 Edición
    • Sanju Bala Dhull + 2 más
    • Inglés
    Oilseeds and Fats: Trait Improvement, Processing, Properties and Applications covers recent developments in the areas of oilseeds production practices, breeding, and genetic improvement for sustainable production, with an emphasis on processing technologies and nutrition. The book explores eco-friendly extraction methods, waste reduction techniques, and the potential of using waste by-products for energy production or other applications. Specific sections deal with production, breeding, processing methods, composition, and consumption trends, and then delve into oilseeds and fats origin, composition, and characteristics, as well as the principles and methods involved in processing and refining these resources.Additional sections cover oilseed crops processing, properties, and application, offering insights into the utilization of oilseeds and fats to develop new products that meet consumers' evolving preferences, thus addressing environmental concerns. With increasing awareness of environmental issues and climate change, the book underscores the significance of sustainable practices in the oilseed and fats industry.

  • Novel Strategies to Improve the Eating and Nutritional Properties of Food Products

    • 1 Edición
    • Volumen 122
    • Inglés
    Advances in Food and Nutrition Research, Volume 122, highlights new advances in the field, with this new volume presenting interesting chapters on a variety of timely topics, including Pathway-Oriented Strategies for Nitrosamine Mitigation in Food Products: Plant-Based Inhibitors and Emerging Processing Technologies, Innovations in Processing and Formulation for Tailoring Eating Quality and Nutrition of Meat-Based Foods, Hybrid food design as a way to enhance the nutritional and functional properties of animal-based products Enhancing Food Digestibility through Ultrasound Technology: Mechanisms, Applications, and Future Prospects, Ingredient innovations, and much more.Additional sections cover Nutritional Adequacy and Novel Food Products, Lipid and protein oxidation of foods and their implications to food quality and health and diseases, and Nexus of Innovative Packaging, Food Quality and Sustainability.

  • Artificial Intelligence in Livestock Omics

    Applications, Challenges, and Future Perspectives
    • 1 Edición
    • Navid Ghavi Hossein-Zadeh
    • Inglés
    Artificial Intelligence in Livestock Omics: Applications, Challenges, and Future Perspectives delves into the cutting-edge intersection of AI and livestock science, exploring how advanced algorithms are transforming the analysis and application of omics data in livestock production. This book addresses the convergence of AI and biotechnology, highlighting how these fields are not only transforming livestock farming but also contributing to broader goals within personalized medicine, genetic improvement, and the development of resilient animal breeds. Sections provide readers with practical insights, real-world case studies, and a forward-looking perspective on the future of AI-driven livestock management.The integration of AI with omics technologies can also aid in global efforts to improve food security, animal welfare, and sustainable agricultural practices. Whether a researcher, industry professional, or policymaker, this book offers valuable tools and strategies to enhance precision farming, improve animal health, and drive sustainable agriculture in the digital age.

  • Nanotechnological Innovations for Dairy Products

    Applications from Farm to Fork
    • 1 Edición
    • Ravi Pandiselvam + 2 más
    • Inglés
    Nanotechnological Innovations for Dairy Products: Application from Farm to Fork offers an overview of the prominent, cutting-edge nanotechnology applications throughout the entire dairy supply chain, from farm-level production to consumer consumption. It will explore how nanotechnology can improve milk quality, extend shelf life, enhance nutritional value, and enable controlled release of bioactive compounds. It will also highlight the importance of ethical considerations, consumer acceptance, and transparency in the adoption of nanotechnology in the dairy industry. Written and edited by a team of international experts, Nanotechnological Innovations for Dairy Products: Application from Farm to Fork will guide researchers and industry stakeholders in implementing nanotechnology solutions in their practices and inspire future research and discoveries.

  • Zero-Waste Technologies in Aquaculture

    Global Perspectives and Methods toward a Circular Economy
    • 1 Edición
    • Soibam Khogen Singh + 3 más
    • Inglés
    Zero-Waste Technologies in Aquaculture: Global Perspectives and Methods toward a Circular Economy addresses the crucial aspects of waste management, available strategies for attaining a circular economy, and novel technologies to improve the sustainability of the aquaculture industry. As global demand for fish and fish products grows, commercial aquaculture operations must optimize resource utilization and reduce environmental impacts to ensure sustainable scaleup. This book discusses promising technologies like biofloc, aquaponics, recirculating aquaculture systems, integrated multi-trophic aquaculture, microbial fermentation, insect-mediated bioconversion, and algal-based waste utilization. Written and edited by a diverse team of experts, Zero-Waste Technologies in Aquaculture bridges disciplines in aquaculture, biology, and environmental engineering. It opens by addressing the recent history, significance, and challenges of global aquaculture expansion to provide context for these diverse audiences. Subsequent chapters explore proven, novel, and emerging technologies for wastewater treatment, solid waste recovery and valorization, and sustainable, environmentally conscious system scaleup. This is an essential read for aquaculturists, aquatic biologists, environmental scientists, and those interested in the economics of fish production.

  • Challenges and Trends in Food Safety

    Contamination, Public Health, and Control Measures
    • 1 Edición
    • João Miguel Rocha + 3 más
    • Inglés
    Challenges and Trends in Food Safety: Contamination, Public Health, and Control Measures provides a comprehensive review of the most recent available knowledge about microbiological, chemical and physical risks associated with food consumption. The book also provides a useful future outlook of new trends, and advanced and novel technologies for ensuring food safety and food security. Divided into five sections, the title covers the systems leading to food contamination, food science in service of food security and public health in the first section. Biological hazards and threats for food safety and effective control measures are covered in the second section, while the third one discusses the chemical hazards of food and effective control measures. The fourth section covers physical hazards of food and effective control measures and the final section brings practical solutions, future trends and advanced technologies for ensuring food safety. Edited by a team of experts in the field of Food Safety, Microbilogy and Defense, this book is an ultimate reference, serving as a guide to elaborate on food contamination from various aspects.

  • Nutraceutical Applications in Food Processing and Preservation

    • 1 Edición
    • M. Anuradha + 1 más
    • Inglés
    Nutraceutical Applications in Food Processing and Preservation addresses the urgent need for healthier and safer food processing methods by integrating nutraceuticals as natural alternatives to conventional additives. The book explores the intersection of food science, nutrition, and biotechnology to seek innovative solutions to enhance food safety and nutritional value amid rising consumer health consciousness. The contents encompass an in-depth analysis of food additives and their evolution, a detailed coverage of various nutraceutical types such as phytochemicals and probiotics, and practical applications across beverages, snacks, dairy, bakery, and meat alternatives.The book also includes case studies that showcase successful nutraceutical substitutions, discussions on regulatory compliance, sustainability, and market trends that affect product development and food safety. By providing regulatory insights, scientific advancements, and consumer trend analyses, this reference fosters the creation of safer, health-promoting food products. It will equip food scientists, technologists, product developers, and academic researchers with actionable knowledge to innovate and improve food processing practices.

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