Purple’s friends are all excited because it’s Purple’s birthday. When Biggy breaks his ankle, he can’t attend and is very disappointed, Purple has a great idea. He shows everyone that friendship is one of the very best gifts one can have.
The book has covered recent techniques on bio-intensive integrated approaches of horticultural pests management. An attempt to compile information on non-chemical ways of pest management strategies including agronomic approaches to physical, mechanical, biopesticides, biocontrol agents, biorational pesticides etc. which are non harmful to environment and economically viable has been made. This book is a useful reference material for organic product producing farmers, researchers and students who are involved in bio-intensive pest management strategies.
DR. GHAISAS SET UP A HOSPITAL AT A PLACE POORLY DEVELOPED THOUGH CLOSE TO MUMBAI A FEW DECADES AGO. HE SOON BECAME A WELL KNOWN FIGURE IN THE VICINITY AS A DOCTOR, AS A FATHERLY FIGURE, AND A PHILOSOPHER. HE LED AN UNHAPPY PERSONAL LIFE: HIS DAUGHTER HAD AN INTER RELIGIOUS MARRIAGE IN THE USA, AND HIS WIFE PASSED AWAY AS A RESULT OF THE SHOCK. DR. GHAISAS LED A LONELY LIFE. HE ADOPTED AN ORPHAN, LENT SUPPORT TO A YOUNG RAPE VICTIM AND ENCOURAGED THE TWO TO STUDY MEDICINE. HE RECEIVED A BOLT FROM THE BLUE WHEN HE CAME TO KNOW THAT HIS DAUGHTER AND HIS SON-IN-LAW MET WITH A FATAL ACCIDENT. HE NOW TOOK THE GRANDSON UNDER HIS WINGS. EUTHANASIA HAS ALWAYS BEEN A HOT TOPIC OF DEBATE. WHILE IN PRINCIPLE ONE MAY AGREE TO OBLIGE TO END THE LIFE OF A TERMINALLY ILL PERSON TO RELIEVE HIM OF LEADING A PAINFUL LIFE, THERE ARE ETHICAL, LEGAL AND PRACTICAL CONSTRAINTS IN PERMITTING EUTHANASIA. IT IS THUS UNEXPECTED THAT IN SPITE OF AN EXCELLENT PROFESSIONAL CAREER, A HOLISTIC VIEW TO LIFE AND FULL KNOWLEDGE OF THE FACT THAT THE LAW OF THE LAND DOES NOT PERMIT EUTHANASIA, DR. GHAISAS OCCASIONALLY ADVOCATES USE OF EUTHANASIA TO THOSE FOR WHOM LIFE WAS MEANINGLESS.
The papers included in this book have a broad coverage of the topics related to new technologies in functional foods and nutraceuticals, fruits and vegetables and their by-products as valuable ingredients for functional foods and nutraceuticals, potential bioactive components from various food sources, trends and development of nutraceuticals and functional foods as well as functional food and nutraceuticals as ingredients in the value addition for health promotion, standardization and quality control. This workhelps to overcome the problems faced in exploring the potential of nutraceuticals in naturopathy and device strategies to encounter such problems.
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.
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.
This monograph presents a history of caste and class in the modern city through the experience of Dalits (members of the lowest caste) in twentieth-century Bombay. There, urban life did not dismantle caste, but instead made it robust and insulated it in the garb of modernity. Juned Shaikh demonstrates that the urban built environment and language are two sites for the habitation of caste in Bombay, as they are the spaces where it was concealed and eclipsed by class. The built environment is thus a quintessential marker, in which elements such as housing, tenements, slums, water supply, and drainage systems readily divulge the class of inhabitants. Shaikh explores the intersection and entanglement of caste and class by focusing on a cluster of groups that occupied subordinate positions in both these hierarchies: the Dalits. Their experience is relevant not only to South Asianists, but resonates with that of oppressed populations throughout the world.
This book on fundamentals of vegetable production includes the on prospects and scope of vegetable farming, constraints in vegetable production, importance of vegetables in human nutrition, classification of vegetables, types of vegetable gardening, climatic impact on vegetable production, seed treatment, nursery management, sowing and transplanting, manures, fertilizers, biofertilizers, water management, mulching and weed management in vegetable crops since the information on the previously mentioned aspects is scattered at diverse sources. This book is self-contained document aimed at imparting elementary knowledge to the undergraduate and postgraduate students, Horticulture Development Officers of the State Horticulture Department and others who have interest in gaining basic knowledge in the field of vegetable crop production. Adoption of scientific knowledge will definitely be rewarding to the vegetable growers and the nation, which ultimately achieves the goal of obtaining higher production. This book is aimed at providing systematic information on all modern principles of vegetable production at a single source. The book contains latest information on fundamentals of vegetable production. The book has been written in a very simple language, which is easy to understand. It is believed that this book will find wide acceptability and undoubtedly assist the students in developing knowledge, skills and expertise regarding principle aspects of vegetable production. This book will prove to be a milestone for the undergraduate students of Agriculture and postgraduate students of Vegetable Science, teachers, Horticulture Extension Specialists, Horticulture Development Officers of the State Horticulture Department and it can also be of great use to the progressive farmers who are intended to take up vegetable cultivation either on a small or commercial scale.
