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      • Food & Drink
        November 2019

        Nahrungsmittelintoleranzen - na und?

        Wir kochen wie die Weltmeister!

        by Susanne Panhans

        Do you know what it feels like to be lame, tired, overweight, no power, no fun, your child is suffering about the neurodermidis, you are getting old as fast as like you can't belive it?! Yes this is your thyroid, she is suffering about the wrong food. The hormons are running cazy, your skin and body is getting old - way to fast. When was the last time you had fun, when was the last time you played with your child /grand child's?! Do you really want to keep on watching your own sadly life and keep on suffering?! This is my why! I have food intolerances since more than 30 years and 4 intolerances of 5. I know how you feel. When I started changing my foodstyle, I started feeling better and became healthy and powerful again, became a very successfully sportshooter and won world- and european championship titles. https://www.youtube.com/channel/UCpYGa2e6fRebC0aSd3dMCSA I can show you how to do it. How to chance your foodstyle with your individual foodanalysis. Train your mindset, train your body and show you what delcious food will bring your horsepower on the street. You are more than welcome, please feel free to contact me :)

      • Animal husbandry
        March 2023

        Cataract Surgery in Dogs

        by Suresh Kumar Jhirwal

        The purpose of this book is to aid veterinary students and practitioners in the diagnosis and surgical management of cataract in dogs. Although this book is written primarily for cataract in dogs but the procedure can be applied for other pet and farm animals too with slight modifications. This book is consisting of 11 chapters viz; Introduction, Anatomy of lens, Definition of Cataract, Incidence of Cataract, Causes of Cataract, Pathogenesis of Cataract, Classification of Cataract, Diagnosis of Cataract, Selection of patient for surgery, Surgical management of cataract, and Complications of Cataract surgery. Each chapter provides a brief and practical knowledge in easily understandable text. The color photographs of procedure and instruments will certainly aid practitioners in diagnosis and surgical management of cataract.

      • Agriculture & farming
        June 2009

        Abiotic Stress Tolerance in Crop Plants

        Breeding and Biotechnology

        by Bidhan Roy & Asit Kumar Basu

        Abiotic stresses have become an integral part of crop production. One or other persist either in soil, water or in atmosphere. The information in the areas of injury and tolerant mechanisms, variability for tolerance, breeding and biotechnology for improvement of crop plants against abiotic stresses are lying unorganized in different articles of journals and edited books. This information is presented in this book in organized way with up-to-date citations, which will provide comprehensive literatures of recent advances. More emphasis has been given to elaborate the injury and tolerance mechanisms, and development of improved genotypes against stress environments. This book also deals with the plants symptoms of particular abiotic stress, reclamation of soil and crop/cropping pattern to over come the effect of adverse condition(s). Each has been laid out with systematic approaches to develop abiotic stress tolerant genotypes using biotechnological tools. Use of molecular markers in stress tolerance and development of transgenic also have been detailed. Air pollution and climate change are the hot topic of the days. Thus, the effect of air pollution and climate change on crop plants have been detailed in the final three chapters of this book. Under abiotic stress, plant produces a large quantity of free radicals (oxidants), which have been elaborated in a separate ‘Oxidative Stress. This book has been divided into seven major parts- physical stress (salt), water stresses (drought and waterlogging), temperature stresses (heat and cold), metal toxicities (aluminium, iron, cadmium, lead, nickel, chromium, copper, zinc etc) and non-metal toxicities (boron and arsenic), oxidative stress, and finally atmospheric stresses (air pollution, radiation and climate change). This book will be of greater use for the students and researchers, particularly Plant Breeders and Biotechnologists as well as the Botanists, to understand the injury and tolerance mechanisms, and subsequently improvement of crop genotypes for abiotic stresses.

      • Agriculture & farming
        June 2008

        Tuber and Root Crops: Vol.09. Horticulture Science Series

        by M.S.Palaniswami & K.V.Peter

        Tuber and root crops are the third important group of food crops after cereals and pulses, feeding about one fifth of the world population. With the burgeoning population coupled with limited land, water and other resources, the future beckons tuber and root crops in fulfilling the countrys food requirements. These crops have higher biological efficiency and greater adoption with profound production potential per unit area per unit time. Tuber and root crops are well known from time immemorial as natures energy bank and famine savior. This book is conceived to have an updated version on the tuber and root crops especially in the Indian context, including information on the history, biodiversity, geographical distribution, botany, neutraceutical and pharmaceutical values, new varieties, production technologies, IPM strategies, starches, post harvest technologies and value added products, bio-processing, biotechnology, ITK and future thrusts. Various aspects of cassava, sweet potato, elephant foot yam, taro, yams, coleus, yam bean and arrow root are elucidated in 17 s and appendices. This book will be of immense use to the policy makers, scientists, post graduate and under graduate students and officials concerned with tuber and root crops research, development and extension.

      • Horticulture
        February 2021

        Production Technology of Temperate Fruit and Plantation Crops

        by P.K. Yadav

        This book is designed to cater the needs of students of Horticulture and allied science. The main motive is to cover all important points about temperate fruit and plantation crops. These fruit crops need oriented text encompassing and the latest information about various aspects, to serve as a reliable source of information about production of temperate and plantation crops. This subject of fruit and plantation crops is highlighted in a concise manner using simple and lucid language so that it is understood well. This book is written from our experience of the past several decades. It deals with several temperate and plantation crops. Each chapter in this book has been presented and well written in accordance with the present scenario. It provides an overview and recent detailed information of all principles and management practices.

      • Beverages
        July 2021

        Advances in Fermented Foods and Beverages

        by Gopal Kumar Sharma , Anil Dutt Semwal & Janifer Raj Xavier

        The prime focus of this book is to present systematically the importance as well as critical research carried out across the globe to benefit humankind by use of fermentation technology which brought revolutionary changes in improving the health of consumer and thrown light on the changes brought down in the form of nutrition, flavor, their beneficial effect on gut micro biota and enhancement of shelf life to reasonable times. This book is unique and provides an up-to-date comprehensive reference of fermented foods and beverages. The handbook of fermented foods provides in-depth information on seven categories of fermented foods prepared using cereals, pulses, millets, fruits and vegetables, fish, meat and dairy produce. Chapters are devoted specifically for fermentation of major foods and their health benefits. Recent trends in genetic manipulation of lactic acid bacteria, safety aspects of complex microorganisms used in production of fermented foods and their impact on human micro biome has been elucidated. Effect of fermentation process on shelf stability, rheology and sensory attributes, bioactive and anti-nutritional components and flavor and aroma profile are also outlined in detail. Recent trends in fortification, interventions of nanotechnology in packaging of fermented foods and challenges faced by industry in scale up and automation of production of fermented foods has been discussed. Moreover, importance of submerged and solid state fermentation, enzyme production, wine making, role of prebiotics and probiotics in modulation of health are also outlined. The 23 chapters in this book have been authored by reputed contributors having in-depth knowledge of their specialization from government, industry and academia making this book an essential reference for researchers, academicians, students as well as functional food experts and it will certainly drive future research in unexplored areas of traditional fermented foods and reveal importance of modern technological interventions in the field of fermentation technology of foods.

      • Microbiology (non-medical)
        January 2022

        Functional Foods

        Processing and Packaging

        by Tanweer Alam, Saket Kushwaha, Arun Kumar & Sahar Masud

        To provide better understanding of use, benefits, significance and impact of functional food ingredients on human health and to disseminate the recent developments in such a rapidly expanding field, this book has been compiled and edited. There are seventeen chapters in this book which not only cover many aspects of functional foods and bioactive compounds from various natural sources and its impacts, but also discuss on sources and applications of natural antioxidants, probiotics, prebiotics and synbiotics. The contributing authors are experts in their respective fields. This book will be of interest to a wide spectrum of professionals from food scientists and technologists, nutritionists, biochemists, and engineers to entrepreneurs worldwide. It will also serve as a unique reference for food scientists for the R&D departments of food companies that are working with functional foods and ingredients. Additionally, it will serve as a source of basic information for college and university students majoring in food science and technology, food processing, and engineering. Readers will obtain sound scientific knowledge about various aspects of nutraceuticals and functional foods or food ingredients, fermented functional food, various natural bioactive compounds and antioxidants.

      • Agriculture & farming
        January 2011

        Advances in Preservation and Processing Technologies of Fruits and Vegetables

        by S. Rajarathnam & R.S. Ramteke

        The book consists of 19 s on different subjects and in different dimensions, with particular emphasis on the post-harvest handling and processing of fruits and vegetables, including mushrooms. Scope for the technology on fruits and vegetables, non-destructive methods to evaluate fresh quality, radiation preservation, chemistry of pectin and pigments and their applications, nutraceutical compounds, membrane processing of liquid fruits, dehydrated and intermediate moisture products,importance of bamboo and mushrooms as food, influence of process conditions on product quality, food additives in product preparation, packaging aspects, microbiological safety concerns, relevant analytical methods, mushroom nutraceuticals and bio-technological interventions for improvement of banana with a final note on conclusions in the last .

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