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S - Agriculture - Concordia University Libraries Recent Acquisitions

Items in Agriculture that were added to the Concordia University Libraries collection in the last 30 days.


  • Industrial oil crops / editors: Thomas A. McKeon, Douglas G. Hayes, David F. Hildebrand, Randall J. Weselake
    SB298

    Industrial Oil Crops presents the latest information on important products derived from seed and other plant oils, their quality, the potential environmental benefit, and the latest trends in industrial uses. This book provides a comprehensive view of key oil crops that provide products used for fuel, surfactants, paints and coatings, lubricants, high-value polymers, safe plasticizers and numerous other products, all of which compete effectively with petroleum-derived products for quality and cost. Specific products derived from oil crops are a principle concern, and other fundamental aspects of developing oil crops for industrial uses are also covered. These include improvement through traditional breeding, and molecular, tissue culture and genetic engineering contributions to breeding, as well as practical aspects of what is needed to bring a new or altered crop to market. As such, this book provides a handbook for developing products from renewable resources that can replace those currently derived from petroleum. Led by an international team of expert editors, this book will be a valuable asset for those in product research and development as well as basic plant research related to oil crops.

    Up-to-date review of all the key oilseed crops used primarily for industrial purposes Highlights the potential for providing renewable resources to replace petroleum derived products Comprehensive chapters on biodiesel and polymer chemistry of seed oil Includes chapters on economics of new oilseed crops, emerging oilseed crops, genetic modification and plant tissue culture technology for oilseed improvement

  • Energy crops / edited by Nigel G. Halford, Angela Karp
    SB 288 E54 2011

  • Cereal straw as a resource for sustainable biomaterials and biofuels : chemistry, extractives, lignins, hemicelluloses and cellulose / Run-Cang Sun
    SB 189.3 S86 2010
    Materials from renewable resources are receiving increased attention, as leading industries and manufacturers attempt to replace declining petrochemical-based feedstocks with products derived from natural biomass, such as cereal straws. Cereal straws are expected to play an important role in the shift toward a sustainable economy, and a basic knowledge of the composition and structure of cereal straw is the key to using it wisely.
    Cereal Straw as a Resource for Sustainable Biomaterials and Biofuels: Chemistry, Extractives, Lignins, Hemicelluloses and Cellulose provides an introduction to straw chemistry. Topics discussed include the structure, ultrastructure, and chemical composition of straw; the structure and isolation of extractives from the straw; the three main components of straw: cellulose, hemicelluloses, and lignins; and chemical modifications of straw for industrial applications.
    This book will be helpful to scientists interested in the areas of natural resource management, environmental chemistry, plant chemistry, material science, polysaccharide chemistry, and lignin chemistry. It will also be of interest to academic and industrial scientists/researchers interested in novel applications of agricultural residues for industrial and/or recycling technologies.

    Provides the basics of straw composition and the structure of its cell walls

    Details the procedures required to fractionate straw components to produce chemical derivatives from straw cellulose, hemicelluloses, and lignins

    Elucidates new techniques for the production of biodegradable materials for the energy sector, chemical industry, and pulp and paper business


  • Carbon capture : sequestration and storage / R. Hester [and others], editors
    SD 387 C37C37 2009
    Carbon Capture and Storage (CCS) is the only method available for reducing CO2 emissions while allowing continued use of fossil fuels, both for power generation and potentially in broader contexts. Carbon capture technologies are already playing a role in reducing emissions from large sources such as power stations. Carbon capture could potentially tackle these emissions, either by use of photosynthetic organisms to fix carbon, providing a biomass energy source or by direct capture from the air. Various potential options are available for carbon storage, including geological, mineral and ocean storage. This book describes the current options available and discusses the potential for future CCS strategies.

  • Tropical soils : properties and management for sustainable agriculture / Anthony S.R. Juo, Kathrin Franzluebbers
    S 599.9 T76J86 2003eb

  • Sustainability in agriculture / editors, R.E. Hester and R.M. Harrison
    S 589.75 S87 2005eb

  • Monitoring and predicting agricultural drought : a global study / edited by Vijendra K. Boken, Arthur P. Cracknell, and Ronald L. Heathcote ; sponsored by the World Meteorological Organization
    S 600.7 D76A36 2005
    Agricultural droughts affect whole societies, leading to higher food costs, threatened economies, and even famine. In order to mitigate such effects, researchers must first be able to monitor them, and then predict them; however no book currently focuses on accurate monitoring or prediction ofthese devastating kinds of droughts. To fill this void, the editors of Monitoring and Predicting Agricultural Drought have assembled a team of expert contributors from all continents to make a global study, describing biometeorological models and monitoring methods for agricultural droughts. Thesemodels and methods note the relationships between precipitation, soil moisture, and crop yields, using data gathered from conventional and remote sensing techniques. The coverage of the book includes probabilistic models and techniques used in America, Europe and the former USSR, Africa, Asia, andAustralia, and it concludes with coverage of climate change and resultant shifts in agricultural productivity, drought early warning systems, and famine mitigation. This will be an essential collection for those who must advise governments or international organizations on the current scope,likelihood, and impact of agricultural droughts. Sponsored by the World Meterological Organization

  • Cheese : chemistry, physics & microbiology / edited by Paul L.H. McSweeney, Patrick F. Fox, Paul D. Cotter and David W. Everett
    SF 271 C43 2017eb

    Cheese: Chemistry, Physics and Microbiology, Fourth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related foods in addressing public health issues.

    The work addresses the science from the basic definition of cheese, to the diverse factors that affect the quality of cheese. Understanding these fermented milk-based food products is vital to a global audience, with the market for cheese continuing to increase even as new nutritional options are explored.

    Additional focus is provided on the specific aspects of the ten major variety cheese families as defined by the characteristic features of their ripening. The book provides over 1000 varieties of this globally popular food.

    Features new chapters on Milk for Cheesemaking, Acceleration and Modification of Cheese Ripening, Cheesemaking Technology, Low-Fat and Low Sodium Cheesemaking, and Legislation Offers practical explanations and solutions to challenges Content presented is ideal for those learning and practicing the art of cheesemaking at all levels of research and production

  • Sensory Discrimination Tests and Measurements : Sensometrics in Sensory Evaluation
    S566.55

    Sensory testing and measurement are the main functions of sensory analysis. In recent years, the sensory and consumer field has evolved to include both difference testing and similarity testing, and new sensory discrimination methods such as the tetrads have received more attention in the literature.

    This second edition of Sensory Discrimination Tests and Measurements is updated throughout and responds to these changes and includes:

    A wide range of sensory measurements: Measurements of sensory effect (d', R-index and Gini-index); Measurements of performance of trained sensory panel (Intraclass correlation coefficients and Cronbach�s coefficient alpha); Measurements of relative importance of correlated sensory and consumer attributes (drivers of consumer liking or purchase intent); Measurements of consumer emotions and psychographics; Measurements of time-intensity; Measurements of sensory thresholds; Measurements of sensory risk with negative sensory effects (Benchmark Dose, BMD, methodology) Measurements of sensory shelf life (SSL). A balanced introduction of sensory discrimination tests including difference tests and similarity tests. Bayesian approach to sensory discrimination tests. Modified and multiple-sample discrimination tests. Replicated discrimination tests using the beta-binomial (BB), corrected beta-binomial (CBB), and Dirichlet-multinomial (DM) models. Sensory discrimination methods including the tetrads and the �M+N�. R and S-Plus codes for all the measurements and tests introduced in the book.

    Mainly intended for researchers and practitioners in the sensory and consumer field, the book is a useful reference for modern sensory analysis and consumer research, especially for sensometrics.


  • Drying and storage of cereal grains / B.K. Bala
    SB 189.7 B35 2016eb

    Finite Element Analysis and Computational Fluid Dynamics have been introduced in modelling and simulation of drying and storage systems, these techniques are expected to dominate the future research and development of drying and storages, and should reduce losses and improve the quality of agricultural products, enhancing food security globally.

    Drying and Storage of Cereal Grains, Second Edition , covers the wide spectrum of drying and storage methods applied to economically important cereal produce, providingnumerical examples for better understanding the complexity in drying and storage systems through modelling and simulation, aiding design and management of drying and storage systems. Chapters 1 to 8 look at air and grain moisture equilibria, psychrometry, physical and thermal properties of cereal grains, principles of air flow, and provide detailed analyses of grain drying.Chapters 9 to 13 focus on temperature and moisture in grain storages, and provide comprehensive treatment of modern grain storage systems. The book also includes a number of unsolved problems at the end of each chapter for further practice.

    This revised second edition includes new sections on -

    heat of sorption finite element modeling of single kernel CFD modeling of fluidized bed drying exergy analysis and neural network modeling numerical solution of two dimensional temperature and moisture changes in stored grain

    This book will provide students in agricultural engineering and food engineering with a wide spectrum of drying and storage studies previously unavailable in a single monograph. It will also serve as an excellent reference for practicing agricultural engineers, food engineers and food technologists.


  • Advances in potato chemistry and technology / editors, Jaspreet Singh, Lovedeep Kaur
    SB 211 P8A38 2016

    Advances in Potato Chemistry and Technology, Second Edition, presents the latest knowledge on potato chemistry, including the identification, analysis, and uses of chemical components in potatoes. Beginning with a brief description of potato components, the book then delves into their role during processing, then presenting information on strategies for quality optimization that provides students, researchers, and technologists working in the area of food science with recent information and updates on state-of-the-art technologies.

    The updated edition includes the latest information related to the identification, analysis, and use of chemical components of potatoes, carbohydrate and non-carbohydrate composition, cell wall chemistry, an analysis of glycoalkaloids, phenolics and anthocyanins, thermal processing, and quality optimization.

    In addition, new and sophisticated methods of quality determination of potatoes and their products, innovative and healthy potato-based foods, the future of genetically modified potatoes, and the non-food use of potatoes and their products is discussed.

    Includes both the emerging non-food uses of potato and potato-by-products as well as the expanding knowledge on the food-focused use of potatoes Presents case studies on the problems, factors, proposed solutions, and pros and cons of each, allowing readers facing similar concerns and issues to effectively and efficiently identify an appropriate solution Written by a global collection of experts in both food and non-food potato science

  • Peanuts : genetics, processing, and utilization / editors, H. Thomas Stalker, Richard F. Wilson
    SB351.P3
    Peanuts: Genetics, Processing, and Utilization presents innovations in crop productivity and processing technologies that help ensure global food security and high quality peanut products. The authors cover three central themes: modern breeding methods for development of agronomic varieties in the U.S., China, West Central Africa, and India; enhanced crop protection and quality through information from the peanut genome sequence; and state-of-the-art processing and manufacturing of products in market environments driven by consumer perception, legislation and governmental policy.

  • Halophytes for food security in dry lands / edited by Muhammad Ajmal Khan, Munir Ozturk, Bilquees Gul, Muhammad Zaheer Ahmed
    SB317.S25

    Halophytes for Food Security in Dry Lands addresses the concerns surrounding global food scarcity, especially focusing on those living in arid and dry lands

    The book touches on food crises in dry regions of the world and proposes halophytes as an alternate source of consumption for such areas. Halophytes, those plants that thrive in saline soil and provide either food source options themselves, or positively enhance an eco-system's ability to produce food, and are thus an important and increasingly recognized option for addressing the needs of the nearly 1/6 of the world's population that lives in these arid and semi-arid climates.

    Including presentations from the 2014 International Conference on Halophytes for Food Security in Dry Lands, this book features insights from the leading researchers in the subject. It is a valuable resource that includes information on the nutritional value of halophytes, their genetic basis and potential enhancement, adaption of halophytes, and lessons learned thus far.

    Provides comprehensive coverage of the importance and utilization of halophytes to compensate the demand of food in whole world especially in the dry regions Contains insights from ecological to molecular fields Includes edible halophytes as well as those that enhance food-producing eco-systems Presents information for improving abiotic stress tolerance in plants

  • Improving and tailoring enzymes for food quality and functionality / edited by Rickey Y. Yada
    SB106.B56

    Improving and Tailoring Enzymes for Food Quality and Functionality provides readers with the latest information on enzymes, a biological processing tool that offers the food industry a unique means to control and tailor specific food properties.

    The book explores new techniques in the production, engineering, and application of enzymes, covering sourcing, isolation, and production of enzymes for food applications. In addition, chapters include detailed discussions of enzyme processing, analytical and diagnostic applications of enzymes in the food industry, and enzyme applications in specific food commodities.

    Provides readers with the latest information on enzymes and their unique applications in the food industry Explores new techniques in the production, engineering, and application of enzymes, covering sourcing, isolation, and production of enzymes for food applications Chapters include detailed discussions of enzyme processing, engineering and analytical and diagnostic applications of enzymes in the food industry, and enzyme applications in specific food commodities

  • Mutation breeding in chickpea : perspectives and prospects for food security / M. Imran Kozgar
    SB 351 C45K69 2014eb

    The book by M. Imran Kozgar aims to cover the problems of mutation breeding in pulse crops in the light of issues related to food insecurity and malnutrition, which according to FAO are the major threats at the present time. So far the research on induction of mutation in pulse crops is negligible compared to cereal crops, though the pulse crops and especially the chickpea are the largest grown crops in India. The main objective of the book is to reveal and explore the possibility of inducing genetic variability in early generations of mutated chickpea, describe the positive aspects of mutagenic treatments, evaluate the content of mineral elements (iron, manganese, zinc and copper) and physiological parameters of isolated high yielding mutant lines. The author hopes that his book will help to advance studies on pulse crops, and that in the long term it will help to reduce the food insecurity and malnutrition problems presently persisting in various developing countries, including India.


  • Heat treatment for insect control : developments and applications / David Hammond
    SB 931 H36 2015

    Stored product insects and other pests represent a major hygiene and safety issue to many industries, from food production to building infestation, and issues for timber pallets and packaging. Beds bugs are rapidly becoming a public health issue in hotels, hostels and houses in many parts of the world. While fumigation has been one of the prevalent routes for pest control, there remain issues with the toxicity of the chemicals used and potential exposure to humans therefore heat treatment has proven to be a successful alternative when used correctly.

    It is well known that excessive heat is dangerous to life. There is a difference between the amount of heat required to kill microbes such as bacteria and viruses and that required to kill larger life forms such as insects or mammals. This book focuses on the use of heat to kill insects and mites in food production, storage and other facilities.

    Heat Treatment for Insect Control examines how controlled heat treatment kills all stages of pest insect life across species and without causing damage to surrounding structures or electronics. The advantages of heat treatment include no health & safety hazards, a completely controllable and environmentally friendly process, reduced treatment time of fumigation (hours verses days), as well as no factory shutdown or exclusion of staff from adjacent areas during treatment.

    Part I reviews the principles of heat treatment, with chapters covering the fundamentals, planning, best practice and costs of integrated pest management. Part II looks at heat treatment applications in food production, storage, food materials and fresh produce. Part III examines the other applications in clothing, small rooms, buildings, and transportation.

    Provides a comprehensive and systematic reference on the heat treatment for insect control Reviews the development of heat treatment processes and technology as part of integrated pest management approaches

  • From milk by-products to milk ingredients : upgrading the cycle / Ruud de Boer
    SF 251 B625 2014eb

    Milk is a complex substance, and a variety of constituents can be extracted from it for use as ingredients in other foods. The main ingredients from milk are milk fat, cheese and serum, but this range is continually expanding as food companies, dairies and dairy scientists seek to utilize as many raw materials and by-products as possible, to reduce waste, maximize efficiency, and increase productivity.

    Ingredients from Milk is a concise, fresh approach to ingredients derived from milk, containing guidance and new techniques for dairy industry professionals and scientists.

    has a structure is designed to mirror the process of extracting ingredients from milk, beginning with the basic concepts and following through the processes until finally arriving at the consumer products which constitute the end uses of ingredients from milk.

    This book is primarily targeted at the dairy industry, but also provides a valuable insight for academics and students seeking an industry perspective.


  • Egg safety and nutritional quality / edited by Filip Van Immerseel, Yves Nys and Maureen Bain
    SF 490.5 E34 2011eb
    Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products reviews recent research in these areas

    Volume 2 focuses on egg safety and nutritional quality. Part one provides an overview of egg contaminants, covering both microbial pathogens and chemical residues. Salmonella control in laying hens is the focus of part two. Chapters cover essential topics such as monitoring and control procedures in laying flocks and egg decontamination methods. Finally, part three looks at the role of eggs in nutrition and other health applications. Chapters cover dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs, among other topics.

    With its distinguished editors and international team of contributors, Volume 2 of Improving the safety and quality of eggs and egg products is an essential reference for managers in the egg industry, professionals in the food industry using eggs as ingredients and all those with a research interest in the subject. Focuses on egg safety and nutritional quality with reference to egg contaminants such as Salmonella Enteritidis Chapters discuss essential topics such as monitoring and control procedures in laying flocks and egg decontamination methods Presents a comprehensive overview of the role of eggs in nutrition and other health applications including dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs

  • Egg chemistry, production and consumption / edited by Yves Nys, Maureen Bain and Filip van Immerseel
    SF 490.7 E34 2011eb
    Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products reviews recent research in these areas.

    Volume 1 focuses on egg chemistry, production and consumption. Part one sets the scene with information on egg production and consumption in certain countries. Part two then provides essential information on egg formation and chemistry. Factors that impact egg quality are the focus of part three. Chapters cover the role of poultry breeding, hen nutrition and laying environment, among other significant topics. Part four addresses organic and free range egg production, the impact of egg production on the environment and non-poultry eggs. A chapter on processed egg products completes the volume.

    With its distinguished editors and international team of contributors, Volume 1 of Improving the safety and quality of eggs and egg products is an essential reference for managers in the egg industry, professionals in the food industry using eggs as ingredients and all those with a research interest in the subject. Focuses on egg chemistry, production and consumption with reference to the factors than can impact egg quality Reviews recent research in the areas of disease, egg quality and the development of new technologies to assure egg safety Comprehensively covers organic, free-range and processed egg production

  • Advances in dairy ingredients / editors, Geoffrey W. Smithers, Mary Ann Augustin
    SF 250.5 A39 2013eb
    Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Market and manufacturing trends and opportunities are aligned with the latest science tools that provide the foundation to successfully and rapidly capture these opportunities. Functional foods are emerging as key drivers of the global food economy and dairy ingredients and technology are at the forefront in these developments. Advances in Dairy Ingredients brings together food scientists, industry specialists, and marketers from around the world to provide unique insight into the scientific basis for the success of dairy ingredients in modern food products, and a glimpse into the future of new dairy ingredients and foods on the horizon.

  • Seafood quality and safety : advances in the new millennium / edited by Fereidoon Shahidi, Benjamin K. Simpson
    SH 334.95 A85 2001eb

  • Improving the safety and quality of milk. edited by Mansel W. Griffiths
    SF 250.5 I47 2010eb

  • Improving the safety and quality of milk. edited by Mansel W. Griffiths
    SF 250.5 I47 2010eb

  • Fish and seafood
    SH335.5.Q35
    Fish and seafood are prime sources of animal protein. Because of their health advantages over red meats, the consumption of fish and seafood has increased. As catches can often live in contaminated waters, with contamination coming from human and animal sources, fish and seafood can be involved in the transmission of pathogenic microorganisms and toxins. Microbiology Handbook: Fish and Seafood provides food microbiologists and food scientists with ready reference to information on food-poisoning pathogens, and spoilage microorganisms associated with these products. This 2nd edition brings the book in line with up-to-date information in this area. Authored by international experts in the field, this book will prove invaluable to food safety personnel working in the fish/seafood sector.

  • Milk proteins : from expression to food / edited by Abby Thompson, Mike Boland and Harjinder Singh
    SF 251 M55 2009eb

    In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. Milk Proteins takes a uniquely comprehensive look at those developments and presents them in a one-source overview.

    By providing a brief overview of each topic area, and then describing the most important recent advances therein, the "field-to-table" approach of this book provides specialists with new and directly relevant information in their own areas, along with information from complementary research fields, allowing them to contextualize their work within the larger pictures. At the same time it provides generalists with a complete overview and offers insights into topics for more in-depth reading.

    Covering areas that are receiving attention from people of many fields -- genomics, functional foods -- and including the latest research and developments in milk-protein phenomenon and interactions, this book will be an ideal resource for professionals and students alike.

    A fresh look at recent developments across the entire production chain -- from animal genetics to nutritional and nutrigenomic needs of the customer Up-to-date information from internationally-recognised authors from both academic and commercial resources

  • Tamime and Robinson's yoghurt : science and technology / edited by A.Y. Tamime and R.K. Robinson
    SF 275 Y6T36 2007eb

  • Soybeans : chemistry, production, processing, and utilization / editors, Lawrence A. Johnson, Pamela J. White, Richard Galloway
    SB 205 S7S557 2008
    This comprehensive new soybean reference book disseminates key soybean information to "drive success for soybeans" via 23 concise chapters covering all aspects of soybeans--from genetics, breeding and quality to post-harvest management, marketing and utilization (food and energy applications), U.S. domestic versus foreign practices and production methods. The most complete and authoritative book on soybeans Features internationally recognized authors in the 21-chapter book Offers sufficient depth to meet the needs of experts in the subject matter, as well as individuals with basic knowledge of the topic

  • Advances in potato chemistry and technology / edited by Jaspreet Singh, Lovedeep Kaur
    SB 211 P8A38 2009eb
    Developments in potato chemistry, including identification and use of the functional components of potatoes, genetic improvements and modifications that increase their suitability for food and non-food applications, the use of starch chemistry in non-food industry and methods of sensory and objective measurement have led to new and important uses for this crop. Advances in Potato Chemistry and Technology presents the most current information available in one convenient resource.The expert coverage includes details on findings related to potato composition, new methods of quality determination of potato tubers, genetic and agronomic improvements, use of specific potato cultivars and their starches, flours for specific food and non-food applications, and quality measurement methods for potato products.

    * Covers potato chemistry in detail, providing key understanding of the role of chemical compositions on emerging uses for specific food and non-food applications * Presents coverage of developing areas, related to potato production and processing including genetic modification of potatoes, laboratory and industry scale sophistication, and modern quality measurement techniques to help producers identify appropriate varieties based on anticipated use

    *Explores novel application uses of potatoes and potato by-products to help producers identify potential areas for development of potato variety and structure


  • Improving the flavour of cheese / edited by Bart C. Weimer
    SF 271 I47 2007eb
    Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing and metabolite analysis are having a significant impact on research, leading to the development of new tools to control and improve the flavour of cheese. With contributions from an international array of acclaimed authors, Improving the flavour of cheese, provides crucial reviews of recent research in the field.

    The book begins with a summary of cheese ripening and the compounds associated with cheese flavour. Part one discusses the metabolism of specific substrates to flavour compounds by microbes associated with milk and cheese. Part two reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour. Part three addresses the measurement of cheese flavour. The book concludes with a selection of case studies on specific product types such as hard Italian, brined cheese, as well as low fat and soft-ripened cheeses.

    Improving the flavour of cheese provides a unique review of emerging techniques and ideas to control the flavour of cheese. This original book will be a standard reference for those concerned with the development and manufacture of cheese. Discusses the wealth of research in the area of flavour development Reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour Concludes with a selection of case studies on specific product types

  • Food safety control in the poultry industry / edited by G.C. Mead
    SF 487 F66 2005eb
    The safety of poultry meat and eggs continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Food safety control in the poultry industry summarises this research and its implications for all those involved in supplying and marketing poultry products.

    The book begins by analysing the main hazards affecting poultry meat and eggs, both biological and chemical. It then discusses methods for controlling these hazards at different stages, from the farm through slaughter and carcass processing operations to consumer handling of poultry products. Further chapters review established and emerging techniques for decontaminating eggs or processed carcasses, from physical methods to the use of bacteriophage and bacteriocins.

    With its distinguished editor and international team of contributors, Food safety control in the poultry industry is a standard reference for both academics and food companies. Reviews recent research on identifying and controlling hazards at all stages in the supply chain Edited by a leading expert in this hot area with contributions from a worldwide team of experts Identify how to meet and excede consumers high expectations in food safety

  • Cheese : chemistry, physics, and microbiology
    SF 271 C43 2004eb
    The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. This third edition of the highly successful two-volume work on the scientific aspects of Cheese: Chemistry, Physics, and Microbiology is available in two volumes entitled General Aspects and Major Cheese Groups. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Volume one will focus on general aspects on the principles of cheese science, while volume two focuses on major cheese groups which is devoted to the characteristics of the principle families of cheese.

    *Extensive referencing gives further exploration on related cheese topics
    *Produced in a new 2-color format
    *Illustrated with numerous figures and tables

  • Sustainability in agriculture / editors, R.E. Hester and R.M. Harrison
    S 589.75 S87 2005eb

  • Handbook of herbs and spices. edited by K.V. Peter
    SB 351 H5H36 2004eb
    Together with its companion volume, Handbook of herbs and spices: Volume 2 provides a comprehensive and authoritative coverage of key herbs and spices. Chapters on individual plants cover such issues as description and classification, production, chemical structure and properties, potential health benefits, uses in food processing and quality issues.

  • Yoghurt : science and technology / A.Y. Tamime, R.K. Robinson
    SF 275 Y6T36 1999
    Yoghurt: Science and Technology is a standard work in its field for both industry professionals and those involved in applied research. Because manufacture is still, essentially, a natural biological process, it remains difficult to control the quality of the final product. Such control depends on a thorough understanding of the nature of yoghurt and both the biochemical changes and process technologies involved in production. Yoghurt: Science and Technology provides just such an understanding.
    Since the last edition, the industry has been transformed by the introduction of mild-tasting "bio-yoghurts", changing both consumer markets and manufacturing practices. This new edition has been comprehensively revised to take on board this and another major developments in the industry.
    Thus, today, millions of gallons of yoghurt are produced each year, yet manufacture is still, in essence, a natural biological process in which success can never be taken for granted. It is this capricious nature of the fermentation that leaves the system prone to variation. So, though some aspects of production of yoghurt have become fairly standard, there are so many areas of potential difficulty.
    This book offers preliminary guidance on the intricacies of production and distribution of yoghurt so as to minimize product failure.

  • Dairy processing : improving quality / edited by Gerrit Smit
    SF 250.5 D35 2003eb

  • Safety and quality issues in fish processing / edited by H. Allan Bremmer
    SH 335.5 Q35S34 2002eb

  • Lockhart and Wiseman's crop husbandry including grassland / H.J.S. Finch, A.M. Samuel and G.P.F. Lane
    SB 98 L64 2002eb

  • Cereal biotechnology / edited by Peter C. Morris, James H. Bryce
    SB 189 C39 2000eb

  • Industrial oil crops / editors: Thomas A. McKeon, Douglas G. Hayes, David F. Hildebrand, Randall J. Weselake
    SB298

    Industrial Oil Crops presents the latest information on important products derived from seed and other plant oils, their quality, the potential environmental benefit, and the latest trends in industrial uses. This book provides a comprehensive view of key oil crops that provide products used for fuel, surfactants, paints and coatings, lubricants, high-value polymers, safe plasticizers and numerous other products, all of which compete effectively with petroleum-derived products for quality and cost. Specific products derived from oil crops are a principle concern, and other fundamental aspects of developing oil crops for industrial uses are also covered. These include improvement through traditional breeding, and molecular, tissue culture and genetic engineering contributions to breeding, as well as practical aspects of what is needed to bring a new or altered crop to market. As such, this book provides a handbook for developing products from renewable resources that can replace those currently derived from petroleum. Led by an international team of expert editors, this book will be a valuable asset for those in product research and development as well as basic plant research related to oil crops.

    Up-to-date review of all the key oilseed crops used primarily for industrial purposes Highlights the potential for providing renewable resources to replace petroleum derived products Comprehensive chapters on biodiesel and polymer chemistry of seed oil Includes chapters on economics of new oilseed crops, emerging oilseed crops, genetic modification and plant tissue culture technology for oilseed improvement

  • Peanuts : genetics, processing, and utilization / editors, H. Thomas Stalker, Richard F. Wilson
    SB351.P3
    Peanuts: Genetics, Processing, and Utilization presents innovations in crop productivity and processing technologies that help ensure global food security and high quality peanut products. The authors cover three central themes: modern breeding methods for development of agronomic varieties in the U.S., China, West Central Africa, and India; enhanced crop protection and quality through information from the peanut genome sequence; and state-of-the-art processing and manufacturing of products in market environments driven by consumer perception, legislation and governmental policy.

  • Metabolic pathways of agrochemicals / editor-in-chief Terry R. Roberts ; contributing editors David H. Hutson [and others]
    S 585 M47 1998eb

  • Brown waters, and other sketches. By W.H. Blake
    SK 151 B6

  • Growing community forests : practice, research, and advocacy in Canada / edited by Ryan Bullock, Gayle Broad, Lynn Palmer, and M.A. (Peggy) Smith
    SD 567 G76 2017eb
    Canada is experiencing an unparalleled crisis involving forests and communities across the country. While municipalities, policy makers, and industry leaders acknowledge common challenges such as an overdependence on US markets, rising energy costs, and lack of diversification, no common set of solutions has been developed and implemented. Ongoing and at times contentious public debate has revealed an appetite and need for a fundamental rethinking of the relationships that link our communities, governments, industrial partners, and forests towards a more sustainable future.The creation of community forests is one path that promises to build resilience in forest communities and ecosystems. This model provides local control over common forest lands in order to activate resource development opportunities, benefits, and social responsibilities. Implementing community forestry in practice has proven to be a complex task, however: there are no road maps or well-developed and widely-tested models for community forestry in Canada. But in settings where community forests have taken hold, there is a rich and growing body of experience to draw on. The contributors to Growing Community Forests include leading researchers, practitioners, Indigenous representatives, government representatives, local advocates, and students who are actively engaged in sharing experiences, resources, and tools of significance to forest resource communities, policy makers, and industry.

  • Growing fruit in northern gardens / Sara Williams & Bob Bors
    SB 357 W56 2017eb

    A comprehensive full-colour handbook for growing fruit in cold climates that is aimed at the home gardener. Includes a detailed map and reference guide to zones, hardiness, planting time, and best practices to ensure growth and survival.

    From pincherries to haskaps, tree fruits to vine fruits, and everything in between, renowned horticulturalist Dr. Bob Bors and master gardener Sara Williams delve into the science of growing and maintaining fruit plants for northern gardeners.

    Each specific fruit plant is given its own chapter in this beautifully designed reference guide, complete with charts and colour photographs, outlining and describing the plant and its history, planting, care, and any problems (such as insects and disease) that are typically associated with growing it. Gardeners will be able to decide which plants would work best in their own gardens, and harvest the fruits of their success.

  • The fruitful city : the enduring power of the urban food forest / Helena Moncrieff
    SB 355 M66 2018eb

    Examining the roots and fruits of the urban foodscape

    Our cities are places of food polarities -- food deserts and farmers' markets, hunger and food waste, fast food delivery and urban gardening. While locavores and preserving pros abound, many of us can't identify the fruit trees in our yards or declare a berry safe to eat. Those plants -- and the people who planted them -- are often forgotten.

    In The Fruitful City, Helena Moncrieff examines our relationship with food through the fruit trees that dot city streets and yards. She tracks the origins of these living heirlooms and questions how they went from being subsistence staples to raccoon fodder. But in some cities, previously forgotten fruit is now in high demand, and Moncrieff investigates the surge of non-profit urban harvest organizations that try to prevent that food from rotting on concrete and meets the people putting rescued fruit to good use.


  • Climate-wise landscaping : practical actions for a sustainable future / Sue Reed and Ginny Stibolt
    SB 473 R43 2018eb
    Predictions about future effects of climate change range from mild to dire ¿ but we're already seeing warmer winters, hotter summers, and more extreme storms. Proposed solutions often seem expensive and complex, and can leave us as individuals at a loss, wondering what, if anything, can be done. Sue Reed and Ginny Stibolt offer a rallying cry in response ¿ instead of wringing our hands, let¿s roll up our sleeves. Based on decades of experience, this book is packed with simple, practical steps anyone can take to beautify any landscape or garden, while helping protect the planet and the species that call it home. Topics include: Working actively to shrink our carbon footprint through mindful landscaping and gardening Creating cleaner air and water Increasing physical comfort during hotter seasons Supporting birds, butterflies, pollinators, and other wildlife.

  • The ever curious gardener : using a little natural science for a much better garden / by Lee Reich ; illustrations by Vicki Herzfeld Arlein
    SB 450.97 R45 2018eb

  • Backyard bounty : the complete guide to year-round organic gardening in the Pacific Northwest / Linda Gilkeson, Ph.D
    SB 453.5 G538 2018eb

  • The new Canadian garden / Mark Cullen ; with Marette Sharp
    SB 453.3 C2C843 2016eb
    An exciting vision of the blossoming new role gardening plays for this generation and the next. In The New Canadian Garden , Canada's gardening guru, Mark Cullen, explores new trends that are redefining today's gardening experiences. Many of us are utilizing small urban spaces -- balconies, patios, and even rooftops -- and growing our own fruits, vegetables, and herbs, both at home and through community gardens. Mark has lots of suggestions about which crops will work best for your particular space and how to attract birds, bees, and butterflies to your garden. And he combines the best practical information with an insightful approach to help improve your gardening skills. The New Canadian Garden is a must-have reference for anyone gardening in a Canadian climate.

  • STEP WISE PROTOCOLS FOR SOMATIC EMBRYOGENESIS OF IMPORTANT WOODY PLANTS
    SD403.5

  • Carbon sequestration in agricultural ecosystems / Klaus Lorenz, Rattan Lal
    SD387.C37

  • The cheeses of Italy : science and technology / Marco Gobbetti, Erasmo Neviani, Patrick Fox ; with contribution by Gian Maria Varanini
    SF274.I8

  • Urban horticulture : sustainability for the future / Dilip Nandwani, editor
    S494.5.U72

  • Global perspectives on underutilized crops
    SB175

  • Sustainable agriculture reviews. ecology for agriculture / Sabrina Gaba, Barbara Smith, Eric Lichtfouse, editors
    S494.5.S86

  • Role of Rhizospheric Microbes in Soil. Vijay Singh Meena, editor
    S494.5.S86

  • Using energy crops for biofuels or food : the choice / Annoula Paschalidou, Michael Tsatiris, Kyriaki Kitikidou, Christina Papadopoulou
    SB288

  • Land allocation for biomass crops : challenges and opportunities with changing land use / Ruopu Li, Andrea Monti, editors
    SB288

  • Management of soil problems / Khan Towhid Osman
    S591

  • Ravine lands Greening for Livelihood and Environmental Security / Jagdish Chander Dagar, Anil Kumar Singh, editors
    S591

  • Root Biology edited by Bhoopander Giri, Ram Prasad, Ajit Varma
    S1

  • Marine Algal Bloom Characteristics, Causes and Climate Change Impacts / Santosh Kumar Sarkar
    SH177.A46

  • Breeding grasses and protein crops in the era of genomics / Gintaras Brazauskas, Gražina Statkevičiūtė, Kristina Jonavičienė, editors
    SB197

  • Global ecology and oceanography of harmful algal blooms / Patricia M. Glibert, Elisa Berdalet, Michele A. Burford, Grant C. Pitcher, Mingjiang Zhou, editors
    SH177.A46

  • Pedometrics / Alex. B. McBratney, Budiman Minasny, Uta Stockmann, editors
    S593

  • Cosmic ray neutron sensing : estimation of agricultural crop biomass water equivalent / Ammar Wahbi, Lee Heng, Gerd Dercon
    S594

  • Improving the profitability, sustainability and efficiency of nutrients through site specific fertilizer recommendations in West Africa agro-ecosystems. Andre Bationo, Djimasbé Ngaradoum, Sansay Youl, Francois Lompo, Joseph Opoku Fening, editors
    S633.5.A358

  • Improving the profitability, sustainability and efficiency of nutrients through site specific fertilizer recommendations in West Africa agro-ecosystems. Andre Bationo, Djimasbé Ngaradoum, Sansan Youl, Francois Lompo, Joseph Opoku Fening, editors
    S633.5.A358

  • Space and food in the city : cultivating social justice and urban governance through urban agriculture / Alec Thornton
    S494.5.U72

  • Measurement and analysis of performance of industrial crop production : the case of Iran's cotton and sugar beet production / Masoomeh Rashidghalam
    S562.I7

  • Agroforestry : anecdotal to modern science / edited by Jagdish Chander Dagar, Vindhya Prasad Tewari
    S494.5.A45

  • Participatory design and self-building in shared urban open spaces : community gardens and casitas in New York City / Carolin Mees
    SB457.3

  • Organic resistance : the struggle over industrial farming in postwar France / Venus Bivar
    S 605.5 B566 2018
    France is often held up as a bastion of gastronomic refinement and as a model of artisanal agriculture and husbandry. But French farming is not at all what it seems. Countering the standard stories of gastronomy, tourism, and leisure associated with the French countryside, Venus Bivar portrays French farmers as hard-nosed businessmen preoccupied with global trade and mass production. With a focus on both the rise of big agriculture and the organic movement, Bivar examines the tumult of postwar rural France, a place fiercely engaged with crucial national and global developments.



    Delving into the intersecting narratives of economic modernization, the birth of organic farming, the development of a strong agricultural protest movement, and the rise of environmentalism, Bivar reveals a movement as preoccupied with maintaining the purity of the French race as of French food. What emerges is a story of how French farming conquered the world, bringing with it a set of ideas about place and purity with a darker origin story than we might have guessed.


  • Farming systems in the tropics / Hans Ruthenberg
    S 604.37 R87 1976
page last updated on: Friday 17 August 2018
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