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Aquaculture & fish-farming: practice & techniquesJanuary 2009Fish Fermentation
Traditional To Modern Approaches
by Debabrat Baishya
Fish Fermentation: Traditional to Modern Approaches is the first of its kind geared specifically for students interested in pursuing a career in Food Biotechnology and especially in Fish Processing Technology. There is information about fermented fish from Southeast Asia. Products from this region are highly salted and fermented until the fish flesh is transformed into simpler components and the fermentation process lasts for several months (three to nine months) and the fish flesh may liquefy or turn into a paste. Fermented fish products from the north eastern part of India share many common features with that from other Southeast Asian countries. Still some of the steps in the fermentation process are unique to the Northeast India. More over the scenario varies with the varieties of the fermented fish items. This book aims at bringing out not only the scientific basis of the fermentation process but also endeavors to cite the present market status of the fermented fish. With its balanced coverage of historical development, microbial diversity, nutritional aspects and contemporary application, the book provides the tools and basic knowledge necessary for success in this industry. Special sections on Probiotics and Fermented Fish, Starter Culture in Fish Fermentation are in great detail which is the outcome of various research works. This book is therefore, suitable for undergraduate, postgraduate as well as research students. The first, Fermented Food Products in India depicts about various fermented food items available in India and international scenario is also highlighted. The second , Traditional Fish Preservation Techniques gives an idea of traditional system of fish preservation in various parts of the world will surely help the students as well as the research students to carry out various projects in this field and in designing the protocol for standardization of fish preservation technique. The third , Microbial Diversity describe about the world of microbes in the fermented fish products, their role in fermentation, desirable and associated types of microbes in fish fermentation, the spoilage group of microbes involvedin fish fermentation, pathogenic microbes and possible health hazards, the beneficial group of microbes in the process and the relevant data of various research works. In the fourth , Nutritional Aspects of Fermented Fish, the nutritional value of a variety of fermented fish products are highlighted, their role as an important protein supplement for many nutritional diseases is also projected. This will give a basic idea of nutritional quality of fermented fish products. 5 and 6 are mainly aimed at introducing cutting edge technology in the field of fish fermentation which, in turn, is the result of the advent of modern biotechnological tools."
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Agriculture & farmingJanuary 2010Underutilized and Underexploited Horticultural Crops: Vol 05
by K.V. Peter
"Globally there is concern for diminishing nutritional security. Land under agriculture is dwindling, water for irrigation becoming scarce and costly and availability of labour getting lesser, the need for future crops and alternate source of nutrition is getting attention. Under CGIAR, an all inclusive future crops international has been established to bring to light underexploited and underutilized crops. Horticultural crops especially vegetables, fruits, ornamentals, medicinal plants and aromatic plants are unique in presence of a large number of plants with possibility for edible uses and considerable nutritive value. Many are wild weeds in one part of the globe but edible and consumed in another part of the globe. A few such plants are used for phytosanitation and phytoremediation but are getting attention as raw materials for biofuel production. Energy and water are two natural resources getting threat due to climate change resulting global warming and ozone depletion."
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Agriculture & farmingJune 2008Underutilized and Underexploited Horticultural Crops: Vol 03
by K.V. Peter
The series Underutilized and Underexploited Horticultural Crops are reviewed in several science journals for its uniqueness and richness in content and botanical information. Enlarging the food base and food basket along with validated information on plants for industry, dyes, timber, energy and medicine is the core theme of the series. The third volume has 25 s written by 46 scientists from UK, Mexico, Spain, India, USA, Turkey and Nigeria. The crops covered are atuna, African de bolita, capers and caper plants, kair, natural dye plants, plants used for dye sources, underutilized wild edible fruits of Kerala, bael, carambola, tropical plum, citrus, fig, guava, star gooseberry, hog-plum, underutilized leaf vegetables of sub-Himalayan terai region, underutilized vegetables of Tripura, agathi and chekkurmanis, celosia, colocasia, edible begonias, kangkong, underutilized palms, Atuna and African de bolita are new crops to Indian readeNatural dyes are attaining significant commercial importance in view of the negative effects of synthetic dyes which are allergic and in a few cases carcinogenic. Underutilized fruits like bael, carambola, tropical plum, fig, star gooseberry and hog-plum are receiving attention in view of their wider adaptability and suitability to grow under conditions of stress. Underexploited leaf vegetables like agathi, chekkurmanis, celosia, edible begonias and kangkong have been given prominence. Prof.Ghillean T Prance, FRS has contributed the on Atuna. The Editor is Dr K V Peter Former Vice-Chancellor, Kerala Agricultural University.
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Agriculture & farmingJanuary 2014Ancestral Knowledge in Agri-Allied Science
by Ratan Kumar Saha
Indigenous knowledge is the knowledge of the indigenous people inhabiting different geographical regions of the world with their own language, culture, tradition, belief, folklore, rites and rituals. Indigenous knowledge so developed is based on necessities, instinct, curiosity and observations of ethnic groups to mitigate the immediate situations. Eventually, this local knowledge in course of time gets socially accepted and validated which finally inters into the social life and subsequently become the Indigenous Traditional Knowledge (ITK) of the society as a whole. As such, scientist in this knowledge base economy who are in research of new ideas and innovations expect that indigenous knowledge may hold significant message which may be of use to remedy the deficiencies in modern agricultural and environment related issues. There is a need for studying and documenting traditional knowledge in different ecological and cultural environments. Several researchers are working on ITK in different fields of agriculture and allied sectors. There is a demand for a standard book on the overview of ITK. This book is designed in such a way that will give an overview of ITK, the differences between Science & ITK, different tools and techniques used in ITK, classification, importance & utilization of ITK, and recent ongoing researches on ITK in different parts of India. The objective of this book is to encourage the study of ethnic knowledge in different field of agriculture and allied sector. It is also an attempt to circulate amongst a larger group of readers regarding the importance of indigenous knowledge in scientific world. This book will, perhaps, be well received in all the Agricultural Universities, Animal Husbandry & Fisheries University, State Govt. Agri-allied Departments, Private and Public Sector Institutions where training, teaching, research and extension of agri-allied sector is undertaken.
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Agriculture & farmingJanuary 2008Underutilized and Underexploited Horticultural Crops: Vol 04
by K.V. Peter
There is Global concern on shrinking food base depending on a meager three crops-wheat, rice and maize-.New Crops are to be encouraged to fit into the changing food habits, life styles and above all climate change. Underutilized Horticultural Crops are getting attention world around. The High Impact Journal HortScience reviewed vol. II Underutilized and Underexploited Horticultural Crops and reported its global value. The series projects the nutritional values, ecological compatibility, fitness to ecological niches and above all optimum uses of natural resources like water, energy, space and time. Volume 4 deals with edible plant foods in Africa, African Leafy Vegetables, Amaranths, Chilies, Annual Drumstick, Clove bean, Cluster bean, Curry leaf, Ivy Gourd, Snap melon, Sweet Gourd, Teasles Gourd, Tree borne vegetables, Fruits of North Eastern Region, Dragon Fruit, Wood apple, Strobilanthes, Seed Spices, Yam bean and Trees for Energy. Twenty s in the 4th volume are compiled by the Eminent Scientists in the respective crops. The volume 4 envisages a world free from hunger and under nutrition and full of health and wellness.
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Children's & YATHE PESKY TRIO - ROXY FINDS HOME
by ANDREJ E. SKUBIC
THE PESKY TRIO: ROXY FINDS A HOMEWritten by Andrej E. SkubicIllustrated by Tanja Komadina Two new books from the popular Pesky Trio series A new dog named Roxy is adopted from a Bosnian animal shelter by Tomaž’s family. Dad has always said he’s more of a “cat person” and Mum resents that so much of the responsibility falls on her. Tomaž was unhappy to see the dog causing arguments between his mother and father. “A dog should bring joy, not bickering.” But this dog has so many problems. How will the Pesky Trio react to the new dog? Format: 14 x 20 cm72 pages | Age: 6+
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FictionJuly 2013Beasts Within
by Clive Gilson
Do you love the dark heart of story-telling? Do you love magical tales with an edge? In this collection of short stories you'll meet the Gambling Man and wonder why your soul feels as though its been yanked from its moorings......the Countess and the Mechanic will make you look again at things spectral that you thought you already knew......and then there's the Marchese, once a friend of the infamous Cesare Borgia and still going strong in the twenty-first Century.Beasts Within continues Clive's development of tales rooted in the darkly fantastic hearts of the Brothers Grimm and Hans Christian Anderson, introducing new characters and new twists to themes that Clive has written successfully about for many years now.
