Ashok pandey (505 Ergebnisse)

Zustand: New. pp. 256.

Zustand: New. pp. 270.

Soft cover. Zustand: New. Three bullets were shot into the chest of Mahatma Gandhi by a certain Nathuram Godse on the evening of 30 January 1948. His true motivations, however, are today actively obscured, and his admirers sit in the Indian parliament as members of the ruling establishment. This book is a timely effort to remind us that Gandhi's killing was not a random act of a mindless killer. It was the culmination of a cold-blooded conspiracy. The men who stood trial for the murder of Gandhi claimed that they were acting for a stronger, more united, India. Their 78-year-old peace-loving target, they felt, was the single biggest impediment to achieving that goal. They accused him of dishonesty and treachery; he was blamed for the Partition of India, for appeasing' Muslims; and condemned for 'fail[ing] in his duty' to the people of this nation. To them, Gandhi had to die because 'there was no legal machinery by which such an offender could be brought to book'. Do any of the accusations have any claim to truth whatsoever? If not, what, then, was the actual intention that these arguments made by Godse were attempting to hide? And was V.D. Savarkar, among others, involved in the conspiracy? Ashok Kumar Pandey's Why They Killed Gandhi, translated from the celebrated Hindi original, lays bare the facts of the murder, and offers a passionate defence of the Mahatma and his politics, while simultaneously delivering a trenchant polemic against the ideology of bigotry and perpetual violence that killed him.…

Zustand: New. pp. xiv + 120.

Zustand: New. pp. 51 , Illus.

Zustand: New. pp. 400.

Soft cover. Zustand: New.

Zustand: New.

Zustand: Gebraucht / Used. Als nieuw d1114e.

Zustand: New. pp. vi + 456 Illus.

Hardcover/Pappeinband. Zustand: Sehr gut. LIII, 735 p. ; ill. ; 23 cm. Very good. Shrink wrapped. / Sehr guter Zustand. In Folie verschweißt. Sprache: Englisch Gewicht in Gramm: 1460.

Paperback. Zustand: Brand New. 256 pages. 5.50x0.58x8.50 inches. In Stock.

Zustand: New. In English.

Hardbound. Zustand: As New. New. Contents Preface. I. General 1. Potential and development of food biotechnology in Asia. 2. Food fortification of staple foods their impact in public health programs their quality assurance and legislative needs. 3. Hydrocolloids and proteins interactions and stabilization of dispersed food systems. 4. Biotechnological aspects and recent developments in chitinolytic enzyme research. II. Emerging technology and food packaging 1. Design construction and application of electrical pulses of high field intensity on treatment of strawberry. 2. Physical and physico chemical properties of sodium caseinate based films as affected by plasticizer content. 3. Development of an enzymatic system for the determination of temperature abuse. 4. Biodegradability of cast films prepared from blends of oppositely charged biopolymers. 5. Determination of energy activation of rice starch gelatinization measuring electrical conductivity. 6. Microstructure of starch granule related to corn hardness and quality to corn hardness and quality. 7. Active edible films with nisin produced from refined sorghum starch and flour. 8. Biodegradable edible film based on whey protein concentrate added with bacteriocin to increase shelf life of packaged foods. 9. Enzymatic modification of pectin to produce tailored functional stabilizer. III. Food enzymology 1. Proteases from the cell culture of Bromelia hemisphaerica. 2. Properties of glucose oxidase immobilised in liposomes. 3. Invertase production by Aspergillus niger Aa 20 in submerged culture. 4. Production partial purification and characterization of a fungal tannase produced by solid state fermentation. 5. Purification and characterization of a new cysteine protease from the latex of Jacaratia mexicana. IV. Food fermentations 1. Acetate ester formation as selection criterion of the wine yeast non Saccharomyces for designing the mixed cultures. 2. Determination of alcohol transferase and ester hydrolase activities in wine yeast extracts. 3. Inhibition of Salmonella spp isolated from Mangifera indica L. using the bacteriocins plantaricin A6 and fermenticin Ogi E1. V. Food Processing 1. Extraction of aroma compounds of the apricot (Prunus armeniaca) by different techniques. 2. Diet effect upon chemical composition of pelibuey and polipay Rambouillet. 3. A sugar free marmalade and its effects on population with impaired glucose tolerance. 4. Turning waste into profit vegetable residues as a valuable processing stream. 5. Albumins and globulins recovered from slaughterhouse for the enrichment of beef patties. 6. Studies on starch digestibility in Phaseolus coccineous L. bean. 7. Resistant starch content of corn tortillas with TC 1 hydrocolloid. 8. In vitro starch bioavailability in tortillas prepared with gums. 9. Dough rheology for adding ascorbic acid and a amylase. 10. Bleaching of amaranth oil (A. hypochondriacus). 11. Degumming and neutralization of the amaranth oil (A. Hypochondriacus). 12. Water and calcium absorption during com nixtamalization. 13. Evaluation of microbial physicochemical and sensorial characteristics of fresh and dried tejate. 14. Development and formulation of an egg milk based powdeer beverage. 15. Pectin extraction from Passiflora Edulis (Maracuva) Preparation and partial characterization. 16. Microencapsulation of green barley juice by spray drying. 17. Rheology of modified starches for establishing control parameters in the food industry. 18. Differentiation of varieties of apricot (Prunus armeniaca) by PCA. 19. Identification and quantification of key aroma compounds formed during process hydrolysis of apricot (Prunus armeniaca). 20. Isolation identification and control of pathogenic fungi causing postharvest decay in jackfruit. 21. Nutritional composition of some oilseeds. VI. Functional food 1. Effect of hydrocolloids on the thermal properties of nixatamalized corn masa. 2. Biochemical characterization of two new Amaranthus hypochondriacus varieties grown in San Luis Potosi. 3. Mec.…

Hardbound. Zustand: As New. New. Contents Preface. I. Food from plants 1. Bioprocessing cereals for health/Severino S. Pandiella Hemant M. Patel Zoe Mousia and Colin Webb. 2. Harvesting technology for arthrospira platensis in advanced life support system/Heleen De Wever Veerle Van Hoof Chris Dotremont Ludo Diels Farida Doulami Dries Demey Pascal Jaouen and Christophe Lasseur. 3. Influence of siderophoregenic microorganisms on nutritional value addition of groundnut/Sudhir B. Chincholkar and AV Manwar. 4. Culture of microalgae/Guillaume Cogne Jean Bernard Gros and Claude Gilles Dussap. II. Biotransformations 5. Microbial terpene biotransformation/Rudiger Kaspera Ulrich Krings and Ralf G Berger. 6. Esterification in organic solvents by silica gel immobilized candida rugosa lipase/Rachna Dave and Datta Madamwar. 7. Bioflavours via fermentation and biocatalysis microbes at their best/Erick J. Vandamme and Willy Soetaert. 8. Purification of a pinene oxide lyase from Pseudomonas rhodesiae CIP 107491/Celine Laroche Pierre Fontanille and Christian Larroche. 9. The effect of enzymatic transesterification on rheological properties of fat blends rich in Omega 3 polyunsaturated fatty acids/Ana Claudia Nascimento Ana Sofia Pires Jose Henrique Gusmao Isabel de Sousa and Suzana Ferreira Dias. 10. Lipase catalyzed synthesis of butyl butyrate by direct esterification optimization by factorial design/Julio Cesar dos Santos and Heizir Ferreira de Castro. III. Production of enzymes proteins and other additives 11. Production of bio additives for food industry from agro industrial residues/Carlos R. Soccol Ashok Pandey Adriane BP Medeiros Luciana PS Vandenberghe Julio C Carvalho and Adenise L Woiciechowski. 12. Production of industrial enzymes in solid state fermentation/George Szakacs. 13. Purification and characterization of b fructofuranosidases from Aspergillus niger in submerged and solid state fermentation/B. Ashokkumar S.R Senthilkumar and P. Gunasekaran. 14. Submerged and solid state cultures of penicillium camembertii and geotrichum candidum factors affecting the pH/Abdeltif Amrane Mazen Aldarf Majda Aziza Catherine Couriol Florence Fourcade and Yves Prigent. 15. Natural food colorants from Monascus purpureus/Sumathy Babitha Chandran Sandhya Julio C Carvalho Carlos R Soccol and Ashok Pandey. 16. Pleurotus cultivation in submerged culture and nutritional value of fruit bodies cultivated in solid culture/Marcia LL Silveira Elisabeth Wisbeck Jorge L. Ninow Rgina M.M Gern and Sandra A Furlan. IV. Production of dairy products and alcoholic fermentation 17. Kefir starter culture in food production/Athanasios A. Koutinas and Argyro Bekatorou. 18. Elucidation of the ctalytic mechanisms of cysteine proeinases possible applications in cheese and other dairy products processing/Leonidas G. Theodorou Kostas Lymperopoulos Joseph G. Bieth and Emmanuel M. Papamichael. 19. Influence of pH and pressure homogenization on the continuous foaming process applied to dairy fermented foods/Mohsen Labbafi Christophe Vial and Gholamreza Djeveh. 20. Camembert type cheese bioreactor microbiological physiological and aroma compounds dynamic evolutions during ripening/Leclercq Perlat Marie Noelle Spinnler Henry Eric and Corrieu Georges. 21. Wine making and biotechnology new contributions in a traditional process/Pierre Strehaiano Felipe Ramon Portugal Sofia Silva and Patricia Taillandier. 22. Simulation of the enzymatic hydrolysis of starch in industrial beer mashing condition/Cedric Brandam Xuan Mi Meyer Pierre Strehaiano Jacques Proth Nathalie Dallies and Herve Pingaud. V. Monitoring control modeling and scale up of bioprocesses 23. A global approach to predict listeria innocua growth at the surface of foods as a function of the media and process characteristics/Isabelle Lebert Stephane Portanguen Andre Lebert and Claude Gilles Dussap. 24. Software sensors a tool for measurement and control of food bioprocesses/Georges Corrieu Cristian Trellea Bruno Perret and Eric Latrille. 25. Importance of CO2 m.…

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New. In English.

Hardbound. Zustand: As New. New. Contents I. General and fundamentals aspects of SSF 1. Introduction/Ashok Pandey Carlos Ricardo Soccol and Christian Larroche. 2. General considerations about solid state fermentation processes/Ashok Pandey Christian Larroche and Carlos Ricardo Soccol. 3. Factors affecting solid state fermentation/Jose A. Rodriguez Leon Carlos R. Soccol Ashok Pandey and Daniel E. Rodriguez. 4. Kinetics in solid state fermentation/Jose A Rodriguez Leon Carlos R. Soccol Ashok Pandey and Daniel E. Rodriguez. 5. Water relations in solid state fermentation/Patrick Gervais. 6. Aspects of design of bioreactors in SSF/G. Giovannozzi Sermanni and Nicola Tiso. 7. Instrumentation and controls in SSF/Wilerson Sturm Dario Eduardo Amaral Dergint and Carlos Ricardo Soccol. 8. Informatics in SSF/Wilerson Sturm Carlos R. Soccol Dario Eduardo Amaral Dergint Jose A Rodriguez Leon and Deiva Canali Navarro Vieira Magalhaes. II. SSF for bulk chemicals and products 9. Production of enzymes/Sudheer Kumar Singh George Szakacs Carlos Ricardo Soccol and Ashok Pandey. 10. Production of organic acids/Carlos R. Soccol Luciana PS Vandenberghe Cristine Rodrigues Adriane Bianchi Pedroni Medeiros Christian Larroche and Ashok Pandey. 11. Production of spores/Sumitra Ramachandran Christian Larroche and Ashok Pandey. 12. Mushroom production/Leifa Fan Carlos Ricardo Soccol and Ashok Pandey. III. SSF for specialty chemicals 13. Gibberellic acid production/Cristina Maria Monteiro Machado and Carlos R. Soccol. 14. Production of antibiotics and other commercially valuable secondary metabolites/Javier Barrios Gonzalez and Armando Mejia. 15. Production of pigments/Julio Cesar de Casrvalho Carlos Ricardo Soccol Sumathy Babitha Ashok Pandey and Adenise Lorenci Woiciechowski. 16. Production of aroma compounds/Carlos R. Soccol Adriane BP Medeiros Luciana PS Vandenberghe Marlene Soares and Ashok Pandey. IV. SSF for miscellaneous applications 17. Solid state fermentation for food and feed applications/Maria A. Longo Francisco J. Deive Alberto Dominguez and M Angeles Sanroman. 18. Agro industrial residues as substrates in SSF/Reeta Rani Singhania Carlos Ricardo Soccol and Ashok Pandey. 19. Preservation of forage crops by solid state lactic acid fermentation ensiling/Zwi G. Weinberg. 20. Potential of vermicomposting technology in solid waste management/Vinod K. Garg Renuka Gupta and Anoop Yadav. Over the period of last two decades there has been significant resurgent in solid state fermentation due to numerous benefits it offers especially on engineering and environmental aspects. SSF has shown much promise in the development of several bioprocesses and products. This resurgent gained further momentum during the last 5 6 years with the development of knowledge base in fundamental and applied aspects. A good deal of information has been generated in the published and patented literature. Several commercial ventures have come up based on SSF in different parts of the world. The book offers a wide coverage on various aspects of solid state fermentation written by the international experts. The contents of the book have been distributed in four parts. Part I deals with the General and Fundamentals aspects of SSF and comprises eight chapters. Part 2 deals with the production of bulk chemicals and products such as enzymes organic acids spores and mushrooms in SSF. Part 3 is on the use of SSF for specialty chemicals such as gibberellic acid antibiotics and other pharmaceutically valuable secondary metabolites pigments and aroma compounds. Part 4 deals with the use of SSF miscellaneous application such as SSF for food and feed applications agro industrial residues as substrates in SSF and the production of silage and vermicompost. All the chapters have incorporated the most significant developments taken place during the last 5 10 years. It is hoped that the book would be useful to the wide range of readers for academic and commercial applications. The book would be useful for the students at PG level.…

Paperback. Zustand: Brand New. 160 pages. Hindu language. 7.99x10.00x1.85 inches. In Stock.

1st ed. 16 x 23 cm. 314 pages. HC Versand aus Deutschland / We dispatch from Germany via Air Mail. Einband bestoßen, daher Mängelexemplar gestempelt, sonst sehr guter Zustand. Imperfect copy due to slightly bumped cover, apart from this in very good condition. Stamped. Sprache: Englisch.

Zustand: New. 141 pp., paperback, new. - If you are reading this, this item is actually (physically) in our stock and ready for shipment once ordered. We are not bookjackers. Buyer is responsible for any additional duties, taxes, or fees required by recipient's country.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Zustand: Brand New. 192 pages. Hindu language. 8.00x5.00x0.50 inches. In Stock.

Hardbound. Zustand: As New. New. Contents Preface. 1. Bioprocessing cereals for health study on the effects of organic solvent stress on Bacillus licheniformis S 86/Sebastian Torres Licia M. Pera Ashok Pandey and Guillermo R. Castro. 2. Stimuli responsive polymers in biotechnology/Smita 222 pp.

Zustand: New. In English.

1st ed. 15 x 23 cm. 794 pages. HC Versand aus Deutschland / We dispatch from Germany via Air Mail. Einband bestoßen, daher Mängelexemplar gestempelt, sonst sehr guter Zustand. Imperfect copy due to slightly bumped cover, apart from this in very good condition. Stamped. Sprache: Englisch.

Soft cover. Zustand: New. 1st Edition. hindee saahity mein raahul saankrtyaayan ke vaichaarik jhukaav, lekhan aur ghumakkadee ke tamaam chumbak padhate hue kaee milate-likhate khush hue. jeevan mein vaamapanthee staind lena ho ya bauddh dharm kee luptapraay paandulipiyon ke lie duniya bhar kee khaak chhaanate hue nikal gae; hamaare saamane ek aisa kathor vyakti ubhar kar aata hai jisake parishram ke aage natamastak hee ho sakata hai. hindee mein khoob seleebret ho jaate hain aksar aisee hee pratibhaon ko ham aalochanaatmak nazarie se nahin dekhate. isane kisee vyakti ke prati anyaay ko ujaagar kiya hai.…

Zustand: New. In English.

Contents Preface 1 Control release applications in food technologyValeria E Bosio German E Islan Yanina E Martinez and Guillermo R Castro 2 Alternate expression systems for high level expression of Membrane active antibacterial proteinsThangamani Rajesh Thangamani Anthony Jeyaprakash Rajendhran and Paramasamy Gunasekaran 3 Production and applications of pleurotus laccaseNelson Libardi Junior Marcela Correa Mariane Bonatti Chaves Regina Maria Miranda Gern Elisabeth Wisbeck Dietmar Schlosser and Sandra Aparecida Furlan 4 Feather degrading enzymes and their prospective applicationsAbhrajyoti Ghsh and Dhrubajyoti Chattopadhyay 5 Novel probiotic foods containing immobilized lactic acid bacteria their potential in human healthM Sidira A Galanis P Ypsilantis C Simopoulos and Y Kourkoutas 6 Potential of probiotics in the food industryJose Luis Parada Carlos Ricardo Soccol and Ashok Pandey 7 Citric pulp and subproducts of the Citric juice industry used as substrates in bioprocessesCristine Rodrigues Suzan C Rossi Michele Rigon Spier Adriane BP Medeiros Luciana PS Vandenberghe Vanete T Soccol Ashok Pandey and Carlos Ricardo Soccol 8 A novel method to control shrimp pathogen Vibrio Harveyi during mass shrimp productionRaj Boopathy and Saori Mine 9 Structural analysis and nutraceutical activity of highly polymeric proanthocyanidins from seed shells of Japanese horse chestnutKazushige Yokota Hideto Kimura Satoshi Ogawa Akihiko Sugiyama Takashi Takeuchi and Mitsuo Jisaka 10 Microalgae production in Cassava wastewaterJulio C De Carvalho Carlos Ricardo Soccol Alfredo Walter Vanessa Ghiggi Ivo Borghetti and Ashok Pandey 11 Nano-biotechnology aspects and their relation to food productionAthanasios A Koutinas Argyro bekatorou Yiannis Servetas Xiaohuan Li Panagiotis Kandylis and Poonam Nigam 12 Nuclear magnetic spectroscopy methodologies for the determination of polyphenols in Olive OilNantia Pantelidou Konstantina Tsaousi Anastasios Keramidas and Chryssoula Drouza 13 Radiochemical biotechnological aspects in the exploitation of foods wastesAristidis Golfinopoulos Magdalini Soupioni Maria Kanellaki and Athanasios A Koutinas Subject indexThis book is the outcome of the selected papers presented in the international Congress on Bioprocesses in food industries ICBF-2010 held at Curitiba Brazil and aims to provide an in-depth information on varied topics related with food and fermentation technology The book comprises various chapters which deal with the production of industrial enzymes and their applications for biotechnological processes probiotics and their benefits value addition to food industry wastes through biotechnological intervention such as algal cultivation on food industry effluent production of enzymes etc radiochemical biotechnological aspects in the exploitation of foods wastes Nanobiotechnology aspects and their relation to food production control release applications in food technology protein expression system shrimp pathogen control use of NMR to detect polyphenols in edible oil etcThe text is supported by numerous clear informative diagrams The book would be highly useful to the postgraduate students and researchers of applied biology biotechnology microbiology and biochemical engineering 220 pp. table, figs (illustrator).…