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Food Chain Integrity: A Holistic Approach to Food Traceability, Safety, Quality and Authenticity

by Jeffrey Hoorfar, K Jordan & F Butler

Improving the integrity of the food chain, making certain that food is traceable, safe to eat, high quality and genuine requires new diagnostic tools, the implementation of novel information systems and input...


Postharvest Biology and Technology of Tropical and Subtropical Fruits: Fundamental Issues

by E Yahia

Tropical and subtropical fruits are popular products, but are often highly perishable and need to be transported long distances for sale. The four volumes of Postharvest biology and technology of tropical fruits...


Postharvest Biology and Technology of Tropical and Subtropical Fruits: Mangosteen to White Sapote

by E Yahia

While products such as bananas, pineapples, kiwifruit and citrus have long been available to consumers in temperate zones, new fruits such as lychee, longan, carambola, and mangosteen are now also entering the...


Case Studies in Novel Food Processing Technologies: Innovations in Processing, Packaging, and Predictive Modelling

by C J Doona, K Kustin & F E Feeherry

Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting...


Freeze-Drying of Pharmaceutical and Food Products

by T-C Hua, B-L Liu & H Zhang

Freeze-drying is an important preservation technique for heat-sensitive pharmaceuticals and foods. Products are first frozen, then dried in a vacuum at low temperature by sublimation and desorption, rather than...


Food and Beverage Stability and Shelf Life

by D Kilcast & P Subramaniam

Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability...


Advances in Microbial Food Safety

by J Sofos

New research, outbreaks of foodborne disease and changes to legislation mean that food microbiology research is constantly evolving. Advances in microbial food safety: Volume 1 summarises the key trends in this...


Infectious Disease in Aquaculture: Prevention and Control

by B Austin

With an ever increasing demand for seafood that cannot be met by capture fisheries alone, growing pressure is being placed on aquaculture production. However, infectious diseases are a major constraint. Infectious...


Reducing Saturated Fats in Foods

by G Talbot

The need to reduce saturated fat levels in food and the different ways of doing this are among the most important issues facing the food industry. Reducing saturated fats in foods reviews the sources and effects...


Computer Vision Technology in the Food and Beverage Industries

by D-W Sun

The use of computer vision systems to control manufacturing processes and product quality has become increasingly important in food processing. Computer vision technology in the food and beverage industries...


Emerging Food Packaging Technologies: Principles and Practice

by K L Yam & D S Lee

The successful employment of food packaging can greatly improve product safety and quality, making the area a key concern to the food processing industry. Emerging food packaging technologies reviews advances...


Corn and Grain Sorghum Comparison: All Things Considered

by Yared Assefa, Kraig L. Roozeboom & Curtis Thompson

Corn and grain sorghum (Sorghum bicolor subsp. bicolor L) are among the top cereal crops world wide, and both are key for global food security. Similarities between the two crops, particularly their adaptation...


Advances in Aquaculture Hatchery Technology

by G Allan & G Burnell

Aquaculture is the fastest-growing food production sector in the world. With demand for seafood increasing at astonishing rates, the optimization of production methods is vital. One of the primary restrictions...


Extrusion Problems Solved: Food, Pet Food and Feed

by M N Riaz & G J Rokey

Extrusion is widely used for the preparation of a variety of foodstuffs including breakfast cereals, snack food and pasta, as well as pet food and animal and aquaculture feed. Extrusion problems solved provides...


Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation

by C. Lacroix

Consumers favour foods with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life. Biopreservation, the use of a product's natural microflora and its antibacterial...


Agro-Ecological Intensification of Agricultural Systems in the African Highlands

by Bernard Vanlauwe, Piet van Asten & Guy Blomme

There is an urgent need to increase agricultural productivity in sub-Saharan Africa in a sustainable and economically-viable manner. Transforming risk-averse smallholders into business-oriented producers that...


Bitter Harvest: A Chef's Perspective on the Hidden Danger in the Foods We Eat and What You Can Do about It: A Chef's Perspective on the Hidden Danger

The Living Land: Agriculture, Food and Community Regeneration in the 21st Century

by Jules Pretty Obe

The Living Land sets out a new 'stakeholder' vision for rural regeneration in Europe. It integrates three themes: sustainable agriculture, localised food systems and rural community development. All three offer...


The Complete Guide to Organic Livestock Farming: Everything You Need to Know About Natural Farming on a Small Scale

by Terri Paajanen

Small scale farming has grown greatly in popularity during the last two decades, with a greater turn in public awareness toward locally grown, organic, grass fed products that have not been modified, chemically...


How to Raise Dairy Goats: Everything You Need to Know Explained Simply

by Martha Maeda

Goats have been used for their dairy products for hundreds of years, providing a wide array of milk, butter, yogurt, and cheeses that provide the unique flavors that make Mediterranean cuisine so special. For...