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      • Technology, Engineering & Agriculture
        August 2018

        Achieving sustainable cultivation of cocoa

        by Prof. Pathmanathan Umaharan, Dr Ranjana Bhattacharjee, Dr Malachy Akoroda, Dr Brigitte Laliberté, Dr Michelle End, Dr Nicholas Cryer, Dr Andrew Daymond, Dr Jan Engels, Dr Albertus Bernardus Eskes, Dr Martin Gilmour, Dr Philippe Lachenaud, Dr Wilbert Phillips-Mora, Dr Chris Turnbull, Prof. Pathmanathan Umaharan, Dr Dapeng Zhang, Dr Stephan Weise, Dr Lambert A. Motilal, Dr Dário Ahnert, Dr Rob Lockwood, Dr Augusto Roberto Sena Gomes, Dr George Andrade Sodré, Dr Mark Guiltinan, Prof. Siela Maximova, Dr Richard Asare, Dr Victor Afari-Sefa, Dr Sander Muilerman, Dr Gilbert J. Anim-Kwapong, Dr Didier Snoeck, Dr Bernard Dubos, Dr Jorge Teodoro De Souza, Dr Fernando Pereira Monteiro, Dr Maria Alves Ferreira, Dr Karina Peres Gramacho, Dr Edna Dora Martins Newman Luz, Dr Ulrike Krauss, Dr David I. Guest, Dr Philip J. Keane, Dr Leila Bagny Beilhe, Dr Régis Babin, Dr Martijn ten Hoopen, Dr Samuel Orisajo, Dr Christian Cilas, Dr Olivier Sounigo, Dr Bruno Efombagn, Dr Salomon Nyassé, Dr Mathias Tahi,

        There is a growing demand for cocoa. However, cultivation is dependent on ageing trees with low yields and increasing vulnerability to disease. There is growing concern about the environmental impact of cultivation in areas soil health and biodiversity. There is therefore an urgent need to make cocoa cultivation more efficient and sustainable to ensure a successful future. These challenges are addressed in Achieving sustainable cultivation of cocoa.Part 1 reviews genetic resources and developments in breeding. Part 2 discusses optimising cultivation techniques to make the most of new varieties. Part 3 summaries the latest research on understanding and combatting the major fungal and viral diseases affecting cocoa. Part 4 covers safety and quality issues whilst the final part of the book looks at ways of improving sustainability, including the role of agro-forestry, organic cultivation and ways of supporting smallholders.With its distinguished editor and international range of expert authors, this collection will be a standard reference for cocoa scientists, growers and processors.

      • Sustainable agriculture
        February 2018

        Global tea science

        Current status and future needs

        by Dr VS Sharma and Dr Kumudini Gunasekare

        Tea is the most widely-consumed beverage in the world. Like other crops, tea cultivation faces a number of challenges. With the challenge of climate change and the competition for scarce resources, there is a need to make tea cultivation more efficient and sustainable. Cultivation needs also to be more resilient to biotic and abiotic stresses, whether it be pests or more extreme weather (e.g. drought) associated with global warming.Fortunately, there is a range of research addressing these challenges. Drawing on an international range of expertise, this collection summarises this research by focusing on ways of improving the cultivation of tea at each step in the value chain, from breeding through to harvest. Part 1 reviews advances in breeding. Part 2 discusses improvements in cultivation techniques. The book then discusses plant protection and chemistry before concluding with sustainability issues.As the need for more interdisciplinary and collaborative research increases, this collection will be a standard reference for the tea research community by summarising key research trends in each topic and putting them in the context of tea cultivation as a whole.

      • Cultural studies
        March 2015

        In Search of the Village Distilleries of Maramures

        A Romanian Odyssey

        by Ian Macilwain

        This photographic portrait of the Village fruit brandy distilleries of the remote inaccessible northernmost province of Romania has taken the author five years to complete. He first went to the neighbouring province of Transylvania in 1968 on a Honda 50. After a career in Psychiatry , he has specialised in the photography of Scottish malt whisky distilleries , producing several books, of which the best known is ‘Bottled History’.  He has found in Maramures a process remarkably similar to the family distilling tradition in Scotland which died out after 1820. The photographs capture the atmospheric interiors and the people who work in them.  The author tries to distil the essence of this deeply traditional place before it disappears for ever.

      • Food manufacturing & related industries

        Bad Whisky

        The Scandal That Created the World's Most Successful Spirit

        by Edward. Burns

      • Microbiology (non-medical)
        November 2022

        Seed Production in Field and Horticulture Crops

        Nucleus And Breeder

        by S.R. Sree Rangasamy & S. Manonmani

        The book is inclusive of all categories of crop plants that are either seed or clonally propagated, will be a useful sourcebook to researchers, students and others involved in quality assured seed production This book will promote or expand the seed innovations like futuristic seeds such as in vitro clones, micropropagation, artificial/synthetic seeds and organic seeds conjoining with the upcoming genetics, breeding and molecular breeding perspectives related to the Nucleus and Breeder Seed production in annual and perennial inclusive of grain, legume, pulses, fibers, oil, vegetables, fruit and other horticultural crops seed and clonal crops.

      • Waste management
        June 2011

        Food Processing Waste Management

        Treatment and Utilization Technology

        by V.K. Joshi & Satish Sharma

        Food Processing Waste Management : Treatment and Utilization Technologies is a reference-cum-text book written in crisp and scientifically authentic language for teachers, scientists, researchers, students, industry managers, as well as all those who have a stake in food processing wastes management and utilization. It presents the latest information on the problems of wastes generated from various food industries. The contents have been divided into 14 s namely; Food Processing Industrial Wastes– Present Scenario, Impact of Food Industrial Waste on Environment, Grain Processing Wastes Management, Waste Utilization – Fruit and Vegetable Processing Industry, Milk and Dairy Wastes Management, Meat Processing Wastes Management, Fish Processing Wastes Management, Spices and Condiments Industrial Wastes Management, Sugar and Jaggery Industrial Wastes Management, Fruit Kernel and Oilseed Processing Wastes Management, Utilization of Waste from Food Fermentation Industry, Food Processing Waste Treatment Technology, Hospitality Industry Wastes Management and Future Wastes Management – Nanotechnology. All the segments of Food Industry have been dealt with separately by specialists with respect to their wastes management technology. Special emphasis has been laid on the potential methods of utilization of the wastes for recovery of useful products and a supplementary means of checking pollution by their profitable utilization and disposal. The profitable utilization of the food industrial wastes would not only fetch extra profits to the industry but would also reduce the pollution load in the environment. The special feature of the book is that it covers different developments made right from the basic technologies generated for wastes management to the recent advancements and future areas of research to be done on the subject. Under undergraduate and post-graduate degree or diploma programmes of food science, food technology and postharvest Technology, fermentation technology, waste management as a subject is taught in almost all the agricultural universities in India as well as abroad .The book is expected to be very useful to the students of these disciplines. It is hoped that the treatise would be of immense value to all and would certainly open an insight into food waste management technology in the fast growing food processing industry.

      • Agriculture & related industries
        January 2015

        Functional Foods and Nutraceuticals

        Sources and Their Developmental Techniques

        by C.S.Rair, D.C.Saxena, Sukhcharan Singh, Vikas Nada & Navdeep Jindal

        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.

      • 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.

      • Horticulture
        September 2020

        Safety and Quality Assurance in Food Supply Chain

        Emerging Technologies and Challenges

        by K.P. Sudheer & Bindu Lakshmanan

        Technological advances have profoundly influenced the food industry with deep imprints on food safety and quality. Food safety and quality assurance demands a huge expertise from food technologists and an enormous commitment from food industry. An exquisite presentation of an array of novel technologies to guarantee safety and quality in food supply chain of diverse food composites is an innovative venture to inspire the students, to guide researchers and to persuade entrepreneurs. Chapters on oil and water quality, sensory analysis through fuzzy logic, hazards and its detection in milk, meat, fish and different agricultural produce accentuate the uniqueness of this book. Emerging technologies for non-destructive quality analysis, pragmatic approaches to ensure safety and quality in milling and baking industry as well as a comprehensive sketch of regulatory norms for promoting export are the notable highlights of this book. HACCP protocols pertinent to different food industries are vividly depicted. With an enriching academic background and proven experience, authors of each chapter have contributed abundantly to uphold the promise of this book to be a robust pillar to promote a healthy society.

      • Horticulture
        August 2020

        Safety and Quality Management in Food Supply Chain

        A Farm To Fork Approach

        by Sudheer, K.P. & Bindu Lakshmanan

        Food safety and quality is a matter of international significance and a responsibility of food processors and governments in the global food supply chain. Technological interventions in food quality analysis and safety detection are advancing at tremendous rates. A comprehensive documentation to create awareness, to implement strategies and to fill up the void in research and development in safety of foods of plant and animal origin is a long standing demand of scientific and industrial communities. In this context, it is essential that the current procedures and protocols in the areas of safety and quality analysis/detection be made available in an easy to read format for the benefit of the students, analysts and researchers. The disciplinary background of the contributors range from Food Engineering, Post-harvest Technology, Food technology, Food Microbiology, Meat Technology, Veterinary Public health, Biotechnology, Biochemistry, Food Packaging and Quality management, to Community science. It covers the most common and new techniques in safety and quality analysis while addressing the relevant food safety and quality issues. Besides compiling the safety aspects of various food products viz: cereals, fruits and vegetables, milk, meat, fish, water, bakery and confectionery, this book also documents the rules, regulation and certification associated with food industry. We are sure this book will be a good reading material for academia and industry in food processing sector.

      • Agriculture & farming
        May 2021

        Advances in Cereals Processing Technologies

        by Gopal Kumar Sharma , Anil Dutt Semwal & Dev Kumar Yadav

        The present book presents its reader with comprehensive knowledge related to cereals processing. It is imperative to have sound knowledge of Food laws and regulations with an Indian perspective as these plays a pivotal role in commercializing food products as well as fresh produce which is aptly covered in this book. It includes recent trends in technology of cereals based products, technological updates in legumes and pulses based convenience/ processed foods, various aspects of evolution of Bakery and confectionery technology, Technological evaluation of milling. Since ages process of fermentation was employed for preserving the cereals based food by using general and specified micro flora and micro fauna. The science and technology involved is well explained in chapter titled Fermented foods based on cereals and pulses. The most important quality attributes related to cereals processing are rheological and thermal changes which occur when extrinsic factors such as moisture and temperature are ebbed and flowed. This subject was sensibly covered under Rheological & thermal changes occurring during processing. Sugarcane and sugar industry have the largest contribution to the industrial development. Various unit operations and technology involved are explained as Recent updates in sugar, honey, jaggery and salt processing. Self life stability of the products with respect to various chemical parameters attributed to the oxidative changes in processed Foods and is also aptly covered

      • 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)
        September 2022

        Illustrated Immunology

        by Dushyant Kumar Sharma

        Illustrated Immunology explains the complexities of a fast-changing subject in a simple and lucid manner. The book not only gives a clear and comprehensive view of immune system but also provides up-to-date knowledge on the latest developments in the field of immunology. A large number of hand-drawn, simple and well labelled illustrations will not only help the students to understand various concepts of immunology easily but also make the book interesting and self-explanatory. Illustrated Immunology is useful for the undergraduate and postgraduate students of life science, microbiology, biotechnology and medicine.

      • Horticulture
        September 2021

        Postharvest Management Fruits and Vegetables (Completes in 2 Parts)

        by V.K.Joshi

        The book is the culmination of the efforts of contributions by eminent scientists. A lot of textual matter with illustrative practical exercises have been added to make the book more useful. Broadly the book has been divided into 8 sections: Section 01: Postharvest Management of Fruits and Vegetables Section 02: Preservation and Processing Technology Section 03: Production of Health Foods Section 04: Fermented Foods Section 05: Fruits and Vegetables Waste Utilization Section 06: Production of Additives Section 07: Quality, Safety and Marketing of Fruits and Vegetable Products Section 08: Practicals Chapters on different aspects of the subject matter covered include postharvest losses, loss reduction technology, handling, maturity indices, postharvest treatments, fruit and vegetable processing aspects, juice processing, drying, extrusion cooking, osmotic dehydration, technology for production of mushroom products, technology for production of health foods, indigenously fermented food products, flavour production technology, fermentation technology for wine production, lactic fermented beverages, latest technique of analysis, application of enzymes in food processing, biotechnology in food processing, juice concentration technology, sensory evaluation of food, processing waste utilization technology, oil extraction methodology, ready – to- eat product preparation, confectionary preparation, quality assurance, food safety and standard authority of India, project preparation, e-marketing of processed products, etc. The book in short has something for everybody related to the fields of Handling, Packaging, Processing, Preservation of Fruits and Vegetables

      • Agriculture & farming
        October 2019

        Engineering Properties of Agricultural Produce

        by Suresh Chandra, Samsher, Suneel Kumar Goyal & Durvesh Kumari

        In any agricultural country, various types of agricultural commodities are produced in large quantities and to handle such quantities during harvest, post-harvest, processing and transportation, various types of equipment are required. To design particular equipment or determining the behaviour of the product for its handling, physical properties such as size, shape, surface area, volume, density, porosity are very important. Various types of cleaning, grading and separation equipment are designed on the basis of physical properties of seeds such as size, shape, specific gravity etc. The book will provide a fundamental understanding of engineering properties of agricultural produce and the knowledge of engineering properties are combined with engineering knowledge. Each chapter in the book will be helpful for the students to understand the relationship between engineering properties of raw, semi-finished and processed food to obtain products with desired shelf-life and quality. This book discusses basic definitions, principles of engineering properties and their measurement methods with research findings. It will be helpful to the students for their self-study and to gain information how to analyze experimental data to generate practical information. It will also be helpful for students who deal with engineering properties in their research. Methods to measure these properties are also explained in details.

      • Food & beverage technology
        September 2020

        Food Process Engineering and Technology

        by Aakash Pare & B.L.Mandhyan

        "Food Process Engineering focuses on the design, operation and maintenance of chemical and other process manufacturing activities. The development of "Agro Processing" will spur agricultural diversification. There are several benefits of promoting small scale agro-processing units rather large scale for the promotion of rural entrepreneurship. Appropriate post harvest management and value addition to agricultural products, in their production catchments, will lead to employment and income generation in the rural sector and minimize the losses of harvested biomass. Adoption of suitable technology plays a vital role in fixing the cost of the final product and consequently makes the venture, a profitable one. It is observed that imported agro-processing machines or their imitations are used for preparing food products. Actually, the working of these machines should be critically studied in context of the energy input and the quality of the finished product."

      • Animal husbandry
        August 2015

        Nutraceuticals 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.

      • Horticulture
        December 2022

        Canine Mammary Tumor

        by B.V. Sunil Kumar, Anuradha Sharma &, Yashpal Singh Malik

        Canine mammary tumor is an important concern among both owners and veterinarians. Though frequency of mammary tumors varies in different species, canines are the most frequently affected ones, with prevalence about 3 times higher than humans. The book presents information on different types of canine mammary tumors and their features, symptoms, their predisposing factors and molecular marker-based diagnosis and prognosis of tumors. It also highlights many other advanced diagnostic techniques and current trends in therapeutics and surgery for their efficient clinical management. The work lays emphasis on the importance of immunotherapeutics and upcoming and improved vaccines to cure these tumors. It will be useful for veterinary clinicians, students and researchers for their overall awareness.

      • Microbiology (non-medical)
        January 2022

        Basics of Mechanical Engineering

        by Vinkel Kumar Arora, Gurjeet Singh, Krishan Verma & Lalit Batra

        Basic of Mechanical Engineering is an under graduate level book for all the engineering streams like Electrical Engineering, Civil Engineering, Food Technology, Electronics etc. This book contains 17 chapters all related to concepts of Mechanical Engineering. An attempt is made to present a book which not only covers the aspects of mechanical engineering related to concept but also to its applications It is also attempted to cover the majority of the subjects related to mechanical engineering i.e. thermal science, power generation, internal combustion engines, hydraulic machinery, refrigeration, refrigerants, simple lifting machines, power transmission method, strength of materials and energy and exergy analysis of the milk processing industry. However, the justice is done with the topic to restrict within the scope of syllabus but additional information and resources are also provided. The concepts of thermodynamics, internal combustion engines, refrigeration, solid mechanics are applicable over large industrial preview, so this book will be helpful for every engineering graduate to quickly grasp the basic mechanical knowledge.

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