La Pollera Ediciones
La Pollera's catalog includes narrative, essay, and chronicle of contemporary and classic authors.
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Polperro Heritage Press
Polperro Heritage Press is an independent British publisher, established in 1995. Recent titles from Polperro Press have included biographies, guides and a growing list of Cornish local history titles.
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Promoted Content
May 2021The Constituents of Medicinal Plants
by Andrew Pengelly
A classic in the literature of herbal medicine, this book explains in simple terms the commonly occurring chemical constituents of medicinal plants, and how these react with the human body. The major classes of plant constituents, such as phenols, terpenes and polysaccharides, are described both in terms of their chemical structures and their pharmacological activities.The last 20 years has seen huge growth in research output in phytochemistry, and this edition has been thoroughly revised to incorporate up-to-date research. It contains a new chapter on resins and cannabinoids, and additional content on macrocarpals, essential oil chemotypes, mushroom polysaccharides, phytochemical synergy, and toxicology of phytochemicals.Features include:· Over 200 diagrams of chemical structures· Coverage of energetics, synergism and the emerging field of network pharmacology· New content on seaweeds and fungi, and polyphenol-rich foods· References to primary research literature in pharmacy, pharmacology, chemistry, plant biology, molecular biology, integrative medicine and many other disciplinesWritten by an experienced herbal practitioner, The Constituents of Medicinal Plants has become a standard textbook for courses on plant-based medicine. It is also an essential desktop reference for health practitioners, lecturers, researchers, producers, and anyone with an interest in how medicinal herbs work. Table of contents 1: Introduction to Phytochemistry 2: Phenols 3: Polyphenols – tannins and flavonoids 4: Glycosides 5: Terpenes 6: Triterpenoids and saponins 7: Resins and cannabinoids 8: Essential oils 9: Polysaccharides 10: Alkaloids 11: Plant lipids and alklylamides
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Promoted Content
Science & MathematicsDecember 2016Natural Polymers for Drug Delivery
by Harsha Kharkwal, Harsha Kharkwal, Anupama Dhiman, Srinivas Janaswamy, Srinivas Janaswamy, Neerupma Dhiman, Ram Prasad, Monika Joshi, Deepshikha Pande Katare, Kumud Bala, Wong Tin Wui, Anirbandeep Bose, Heather Sheardown, Ly Le, Ali Demir Sezer, Erdal Cevher, K.H. Basavaraj, Zeenat Iqbal, Krutika K Sawant, S G Gattani, Vishal V Pande
Natural polymers have been utilized extensively in food, pharmaceuticals, cosmetics, textiles, oil drilling and paint industries. Their non-toxic and inexpensive attributes readily enhance their commercial acceptability and make them potent agents in lieu of synthetic polymers. This book explores the opportunistic utility of natural polymers in developing effective drug delivery systems and provides a comprehensive and up-to-date analysis of their source, chemical structure and mechanism of action. Covering novel polymers for drug delivery - in particular extracts from plants, microorganisms and proteins, as well as water soluble and water insoluble biodegradable polymers - it presents an encyclopaedic overview of natural polymers': - quintessential roles in binding drugs towards enhancing bioavailability - modification and derivatization for targeted delivery - role as active drugs Natural Polymers for Drug Delivery is an invaluable resource for researchers, students and industrial scientists in the fields of biochemistry, chemistry, pharmacology and food science. ; This book provides an overview of the source, chemical structure and action mechanism of natural polymers. Focusing on their utility in developing effective drug delivery systems, it covers polymers’ role in binding drugs towards enhancing bioavailability, modification and derivatisation for targeted delivery, and modification as active drugs. ; 1: Natural Polymers for Drug Delivery: An IntroductionSection I: Drug Delivery Based on Different Classes of Polymers2: Cellulose-based Polymeric Systems in Drug Delivery3: Hydrocolloids-based Hydrogels in Drug Delivery4: Water Soluble Biodegradable Polymers for Drug Delivery5: Polysaccharide-based Drug Carriers6: Polymer-based Nanoparticles for Drug Delivery Systems and Cancer Therapeutics7: Polymer Nanocomposite-based Biosensors for Drug Delivery ApplicationsSection II: Polymeric Interaction and Conjugates8: Polymer-Drug Conjugates: Targeted Drug Delivery9: Protein-Drug Conjugates: A New Class of Biotherapeutics10: Microencapsulation for Controlled Gastrointestinal Delivery of Probiotics and PrebioticsSection III: Disease-specific Drug Delivery Systems11: Chitosan in Drug Delivery and Targeting for Cancer Treatment12: Polymers as Biodegradable Matrices in Transdermal Drug Delivery13: Ocular Drug Delivery Systems14: Natural Polymers Targeting Habitual Disease15: Bioengineered Wound and Burn Healing Substitutes: Novel Design for Biomedical and General Applications
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Animal husbandryAugust 2015Nutraceuticals in Livestock and Poultry
by Amitav Bhattacharya & Debashis Roy
Today, nutraceuticals have been recognized as any natural product, food or dietary supplement that provides medical or health benefits including the prevention of diseases. Keeping these aspects in view, the book covers different types of Nutraceuticals used in livestock and poultry, their role, mode of application, advantages and disadvantages if any. In 1, the concepts of feeding nutraceuticals have been discussed and classified into several groups. 2 presents feeding of antibiotics to poultry and livestock species and how it has been gradually replaced by different feed additives preferentially called as nutraceuticals. 3 to 8 deals with different nutraceuticals often fed to poultry and livestock like probiotics, prebiotics, enzymes, organic acids, fatty acids and phytobiotics. The chapters introduce and classify the corresponding nutraceutical agents and then present a detail discussion on its efficacy as a feed ingredient, mode of action, specific rate of inclusion in the diet.
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Trusted Partner
MedicineDecember 2022Small Animal Fluid Therapy
by Edward Cooper, Julien Guillaumin, Page Yaxley, Jiwoong Her, Anda Young
Fluid therapy is one of the most important aspects of patient management in veterinary medicine, and this book provides guidelines for its safe implementation in clinical practice. It describes fluid compartments of the body and considers the factors that affect movement of administered water, electrolytes and colloids. It also covers characteristics of different fluid types, routes of fluid administration and how to approach fluid supplementation. Finally, this book provides information regarding both general application and monitoring of fluid therapy, as well as consideration of an assortment of specific clinical circumstances. This book: - Provides the tools necessary to develop an appropriate fluid therapy plan for any small animal patient; - Includes careful consideration of potential adverse effects associated with fluid therapy to help optimize safety and efficacy of fluid administration; - Contains numerous colour illustrations and is written by recognized experts from the USA. With multiple case examples to help translate theory into practical advice, this valuable book provides a comprehensive and informative resource for veterinarians facing a range of clinical circumstances.
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Agriculture & farmingJanuary 2013Nanotechnology in Soil Science and Plant Nutrition
by Tapan Adhikari, S.Kundu & A.Subba Rao
The book has 21 chapters addressing fundamentals and applied aspects of nanotechnology in soil science and plant nutrition research and written by explorers of a new frontier. The interpretation of subject matter in each is comprehensive, simple and lucid with relevant supporting data. This book would offer a platform for basic, fundamental and advanced learning for students.
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Losing Skin
Novella
by Regina Dürig
A special recommendation of the editors of New Books in German: Over the last few years, the once niche genre of the verse novel has gained exponentially in popularity, from the success of Max Porter’s Grief is the Thing with Feathers and Sarah Crossan’s One to Robin Robertson’s Booker win with The Long Take. Regina Dürig’s Losing Skin is a valuable addition to this growing genre, exploring themes closely connected with the Everyday Sexism and #metoo movements. Each chapter in Losing Skin dips into a different scene from the life of a woman growing up in the present day, with the book spanning her life from the ages of four to thirty-eight. The reader never discovers the woman’s name; the book is narrated in the second person and she is only ever »you«. In the early chapters of the book, »you« manipulate or are manipulated by your parents, who want you to play with a child you do not know, to eat things you do not like and hold you responsible for things that are not your fault. As a teenager, you are often embarrassed – for example when your mother suggests you show your father your new bra. When a boy jokingly tips you into a dustbin at school you are mortified, but think that perhaps you deserve it: you once corrected his love-letters and sent them back to him. The humiliations are familiar and uncomfortable. A doctor’s suggestion, when you are fourteen, that you join a sports team to learn to »withstand a little pain« anticipates the darker events that are to come. As you grow older, you find yourself in situations where men repeatedly sideline or take advantage of you. Your boss tells you that women cannot write about football; a male colleague is questioned by friends about a topic on which you are the expert. There is unwanted sex with a friend’s friend, a rape in your parents’ holiday villa and an implied gang rape on the way home from a friend’s birthday party; these events seem avoidable, yet nonetheless outwith your control. They are accompanied by more subtle unkindnesses. In the final climactic scene, in a discussion between friends about sex and consent, a girlfriend points at each woman in turn, asking whether they have ever been raped. Nobody admits it, not even »you« and the reader cannot help but feel let down. Despite the sometimes harrowing subject matter, this is a deeply satisfying read, told with great economy of language. At a time when casual violence against women and minorities is very much in the news, Losing Ground is a necessary contribution to a timely debate.
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Agriculture & farmingMarch 2016Functional Foods
by Hari Niwas Mishra, Rajesh Kapur, Naveent Singh Deora & Aastha Deswa
This book comprises of six sections giving the state of the art information in the following topics: Functional foods: Scope, Market Opportunities and Recent trends, Functional food products: Ingredients and Functionality, Functional food products: Formulation and Processing Technology, Functional food products: Packaging and Storage Stability, Functional food products: Prevention, Disease Control and bioavailability, Future prospects of functional food. The book is exclusively targeted for food scientists and technologists, and scientists working in related fields. The book also presents practical information for use in functional food product development. It is also intended for use by practitioners in functional food companies and food technology centres and will also be of interest to researchers and students of food science and technology. With recent scientific studies, this book provides readers with a comprehensive and up-to-date scientific knowledge about the functional food science and technology. The book presents a most updated knowledge on the regulatory status of functional food in different countries. This information, which is seldom available, is essential for the commercial aspect of functional food. Also, core discussion on the reliable and economical scale up of laboratory-based extraction and purification techniques for different functional ingredients is also presented in the detailed manner in the book. A critical issue in the development of functional foods is health aspects and its role in disease control. In section V, Functional food products: Prevention, Disease Control and bioavailability, a variety of examples are discussed indicating the role and action of functional ingredients in preventing disease. The present book also addresses the key issue of processing and its effects on the bioavailability of bioactives. With the advent of the latest scientific technique in the latter half of the 20th century, area of functional food has evolved to the current state of the art.
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Agriculture & farmingJanuary 2011Advances 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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Microbiology (non-medical)January 2022Functional 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.
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Microbiology (non-medical)March 2017Food Microbiology
by Ramanathan, N.
Food microbiology is a branch of applied microbiology and the scope of food microbiology is expanding rapidly to protect food from microbial spoilage and provide safe, nutritious food to consumers. We now live in a period of worldwide food crisis, a food saved is a food produced. The book embodies twenty chapters covering the types and sources of microorganisms in food, factors influencing microbial growth in foods; Preservation of food by high temperature, low temperature, dehydration, osmotic pressure, irradiation, high pressure processing, chemical preservatives, food storage and packaging; Food safety and quality management, fermented food products, dairy microbiology, microbial foods and chemicals, mushroom cultivation, and microbial enzymes. Bacterial food poisoning, mycotoxin and impact of genetically modified foods with descriptive and objective questions. In addition, procedures for fifteen practical experiments in food and dairy microbiology and glossary are included.
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Microbiology (non-medical)January 2013Food Microbiology
Basic and Applied With Laboratory Exercises
by Rita Narayanan & B.Dhanalakshmi
The aim of this book is to unravel the exciting field of food microbiology to the students. This book focuses on the importance and significance of an array of microbes found in food. Food science is a vast field that forays into microbiology, chemistry various elements and ingredients involved in its making and their use in industrial production and ultimately their involvement in human health. Food microbiology is a complex interdisciplinary science which requires critical thinking, innovative approaches, analytical abilities to understand– all of which are provided in this book. Provides a balanced introduction to all major areas of microbiology suitable for students. The illustrations in the text book have been included to match the text and to assist in the visualization of abstract concept.
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Agriculture & farmingJune 2023Vegetable Crops
2nd Revised and Enlarged Edition
by T.R. Gopalakrishnan &T. Pradeepkumar
Book entitled Vegetable Crops incorporated the latest information on area, production and productivity of important vegetables at the national and international level and scientific crop production practices of more than 70 vegetables right from nursery to marketing. Classification of vegetables based on their cultural requirement is followed for presentation and are chaptered as Solanaceous vegetables, Cucurbit vegetables, Okra, Legume vegetables, Cole crops, Bulb crops, Root crops, Potato, Tuber crops, Leafy vegetables, Salad vegetables and Perennial vegetables. The book has been revised and updated according to the new ICAR syllabus for UG and PG students containing information covering wide range of topics frequently asked in ICAR JRF/SRF/NET and ARS examinations. List of the latest varieties released from public sector research institutes, principles of vegetable nutrition, deficiency symptoms, open precision farming, fertigation schedule of important vegetable crops, protected cultivation, hydroponics and application of biotechnology are the new additions in the second edition.
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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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Agricultural scienceJanuary 2014Bioinformatics in Agriculture
Tools and Applications
by M. Balakrishnan, M. & Dam Roy
The book deals with various tools and applications of bioinformatics in the fields of: o agriculture, corals, structural bioinformatics, data-mining, text-mining; o medicinal plants, antibiotics, protein structure prediction, drug design; o gene expression, micro-arrays, proteomics, molecular phylogenic location of the Indian Liver Fluke, rough sets to predict protein structural class; o artificial neural networks for prediction of amino acids levels, plant systems biology, molecular modeling, homology modeling, bio-efficacy of indigenous bacillus through in-silico approach; o fresh aquaculture and fisheries, pesticides and insecticides, databases and tools development in the relevant area. The book would be of much use to the person working in the field of agricultural biotechnology, bioinformatics, computer science and applied statistics.
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The environmentSeptember 2007Detritus and Decomposition in Ecosystems
by Zafar Reshi & Sumira Tyub:
The present book is a detailed assessment of the pools and fluxes of detritus in aquatic and terrestrial ecosystems. Besides presenting a comprehensive analysis of the process of detritus decomposition, the book gives an exhaustive account of the biotic and abiotic factors affecting the rate of detritus decomposition. Portrayal of the role of decomposition in nutrient cycling and delineation of the contemporary concepts of humus biosynthesis are the noteworthy features of this book. The book would be serve the needs of post-graduate students having Ecology as one of their major subject and researchers engaged in soil biology and biochemistry, soil sciences and ecosystem structure and function.
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Agriculture & farmingOctober 2020Food Product and Process Innovation (In 2 Parts)
by Hari Niwas Mishra
This book, which discusses the recent & emerging engineering & technological innovations for novel & convenience food products manufacturing and shelf life extension, will play an important role in development & commercial manufacture of such products. This book can be used as a comprehensive resource & reference book by the food processing professionals including scientists, technologists, researchers & students working in food processing industry, research institutions & universities. The book will be beneficial to all those interested in finding out the latest innovations in food processing, packaging and storage research & developments which have emerged and can be launched in the near future in the global market setting a new trend in the food industry
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Waste managementJuly 2023Waste and By-products Utilization
by N.L.Panwar & Neelam Rathore
The present book Waste and By-products Utilization is present in a balanced way theory and practice of waste management, so that a conscious selection, design and operation of the management of waste may be practised. This book provides a detailed overview of urban liquid and solid waste management, industrial liquid and solid waste (including hazardous and non-hazardous waste streams) management and waste management technologies. The book provides technologies covering useful waste treatment technology options, which can not only control pollution, but also ensure maximizing resource recovery from waste. The new technologies have been incorporated to give the reader the tools necessary to plan and evaluate alternative solid waste management systems. Besides being used as textbooks at academic institutions, it is believed that this book is an important for practising professionals, such as engineers, biologists, chemists and environmental scientists, acting in consulting companies, and environmental agencies. The information provided in the book will be useful to waste management practitioners and help them manage their waste in an environmentally sound manner.
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Aquaculture & fish-farming: practice & techniquesJune 2021Innovations in Fishing and Fish Processing Technologies
by Ravishankar C.N., Mohanthy, Kumar Amulya,Sajeev M.V. & Murugadas V.
The present book Innovations in Fisheries and Fish Processing Technologies covers the entire gamut of topics in the field of fishing technology. The book starts with, history, genetic resources m information on mariculture, ornamentals fishes, sustainable fishing, designing of new fishing gears and trawlers, storage and value addition, Packaging, nutraceuticals, utilization of waste material from fishes, fish products etc.
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Sustainable agricultureSeptember 2018Cutting Edge Technology for Agricultural Sustainability
by A. Zaman & Sagar Maitra
The book contains 33 chapters pertaining to sections on (i) water resource management (ii) irrigation water management (iii) soil resource management (iv) sustainability in agriculture and (v) crop management and productivity with the content contributed by eminent researchers throughout the world. The book will come as an important contribution to the latest agricultural technologies in bridging up the gap of scientific information to the researchers and policy makers in different relevant field of specialization.
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Pest controlJuly 2019Diseases and Pests of Fibre Crops
Identification, Treatment and Management
by Subrata Biswas
This book presents a comprehensive knowledge on the diseases and pests of fibre crops, causing economic damage. It covers major disease and pest damages with the methods to combat them in fibre crop cultivations. The diseases and pests are described elaborately, giving emphasis on both morphological and molecular characteristics of pathogens and biology of different insect pests. The latest and most up-to-date knowledge on these aspects which acquired from diverse, complex, contemporary scientific discoveries in the field of fibre crop diseases and pests are compiled and presented in this book. This book is written in eight major chapters, each representing a certain type fibre crop, except for chapter 2 (two) which deals with both Mesta (kenaf) and Roselle for their similarities in disease and insect pest attacks. Each of the eight chapters is again subdivided into 2 or 3 (only for Chapter 2) subchapters to deal with different types of diseases and pests separately. This is a reference book in textbook format which intended to provide undergraduate, postgraduate and research personnel a means to acquire deeper knowledge on diseases and pests of nine major fibre crops, viz., cotton, jute, kenaf, roselle, sunnhemp , sisal, ramie, flax and hemp. Plant pathologists, entomologists and agricultural research scientists, and in academia, may find much of great use in this book.
