Mangaraj (20 Ergebnisse)

Zustand: New. pp. 295.

Zustand: New. pp. xv + 321.

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

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

Hardcover. Zustand: New. Bioprocessing of Food and By-products for Nutritional and Industrial Uses describes the synergistic approaches for bioprocessing of food and by-products for nutritional and industrial Uses. The main focus of the book on nutrition and engineering aspects of bioprocessing , including advanced food processing techniques and bioproduct development, food applications, while numerous industrial applications are highlighted as well. The editors and authors, all experts in various bioprocessing fields, cover the latest developments in the industry and provide perspective on new and potential products and processes . challenges and opportunities facing the by product manufacturing industry are also discussed. Coverage is far reaching and includes : Synergistic Approaches for Bioprocessing of Food and by products for Nutritional and industrial Uses : Overview of Food Bio-processing ; Applications of Cryogenics for processing and preservation of Food; Advanced Techniques for Determination of Quality of Food Materials; Current Status and Scenario of Functional Food; Nutrient, Antinutrents and Functional Compounds of Foods and their Effects on Health and Nutrition; Modern Technologies of Bioprocessing; Bioavailability and Potential uses of Micronutrients in Food System; Role of Microbial and Enzyme Technology in Fruit Juice Processing and its Quality Enhancement; Probiotics; An Emerging avenue in Nutraceuticals and Functional Foods; Modified Atmosphere Packaging Principles of Design criteria; Bioprocessing of Soya and Millet Based By-Products Waste of Value Addition; Bioseparation Techniques in Nutraceuticals ; Advanced Bio food Preservation Technique; Current Scenario in soybean processing in India; Integrated Approaches of Nano-Bio-Information Technology and Agri-processing for Scientific Rationalization of Values and Development of Value Added Products; A New Era of Nutraceutical Products and their Health Benefits and Heavy Metal Toxicity in various Food Stuffs and its Preventive Approaches. …

Zustand: New.

Zustand: New. pp. 436.

Zustand: New.

Zustand: New. pp. xiii + 668.

Hardcover. Zustand: As New. Zustand des Schutzumschlags: As New. 1st Edition. Contents: Preface. 1. Food processing operations. 2. Emerging technologies in food preservation. 3. Primary processing of food. 4. Food and food toxicity. 5. Determination of quality/maturity indices of fresh produce. 6. Extrusion cooking technology. 7. Probiotic and prebiotic based functional food. 8. Drying of food commodity. 9. Modified atmosphere packaging of fruits and vegetables. 10. Nanotechnology and food processing. 11. Food freezing. 12. Pulsed electric field processing. 13. Enzymes in food processing. 14. Safety aspects in food processing. Bibliography. …

Hardcover. Zustand: New. 1st Edition. The book is only of its kind in the discipline of Agricultural and Food Engineering. It contains information and knowledge about various concepts and terminology used in agricultural processing and allied disciplines. Use of appropriate concepts and terminology facilitates a better understanding and clarity of the subject and leads towards a quality outputs. The book is in two parts. Part-1 gives information and knowledge about appropriate concepts and terminology used in agricultural processing for a better understanding of agricultural production to consumption system. The second part is compilation of glossary of major terms used in agricultural processing and allied disciplines. It is expected that the book would be useful to students, teachers, scientist, policy makers, agro-entrepreneurs and to all those who have interest in knowing agriculture and its role in providing food, nutrition and other necessities of life to human beings and their accompanying livestock, for survival and performance.…

Paperback. Zustand: Brand New. 124 pages. 5.91x0.28x8.66 inches. In Stock.

Hardcover. Zustand: New. 1st Edition. Contents: 1.Advancement in Indian Horticulture. 2.Hi-Tech Horticulture. 3.Organic Horticulture for Sustainability. 4.Production and Propagation Techniques in Horticultural Crops. 5.Nursery Management and Commercialization of Vegetable Crops. 6.Production and Post Harvest Management of Turmeric and Ginger. 7.Management of Ornamental Crops and Germplasm Registration. 8.Plantation crops and Horticulture Based Farming. 9.Biotechnology and Tissue Culture in Horticultural Crops. 10.Important Pests and Diseases Management of Horticultural Crops. 11.Post Harvest Management of Horticultural Crops. 12.Horticultural Crops Processing. 13.Fruit Sorting and Grading. 14.MA Packaging of Horticultural Produce. 15.Active Packaging Technology. 16.Processing and Value Addition of Horticultural Crops. 17.Minimal Processing in Fruits and Vegetables. 18.Extension Approaches and Programmes for Transfer of Horticultural Production and Processing Technology to the Farmers or Entrepreneurs. The book describes various recent technological interventions in production, handling and processing of important horticultural crops and also discusses the various methods to extend the shelf life as well as development of different value added products including important spices and other uses. Importance of horticulture in Indian context, growth pattern, area and production, and its role in human nutrition are discussed in this book. A chapter on importance and Hi-Tech horticulture is included where details of protected cultivation practices for production of high value off seasonal crops, designs of green houses, techniques of micro irrigation, high density planting, Hi-Tech mechanization, precision farming, integrated nutrient management, bio-fertilizers, integrated pest management etc. have been included. Some other chapters discusses the issues on different production technologies of horticultural crops viz., organic production, production technology of tropical and sub-tropical fruits, propagation techniques in fruit crops, nursery management in vegetable crops, commercialization of technology of hybrid tomato, capsicum and broccoli, production technology of turmeric and ginger, management of commercially grown ornamental crops, plant germplasm registration, production technology of plantation crops and horticulture based farming, biotechnology and tissue culture with special reference to embryo rescue techniques, important pests and diseases management. In this book, one chapter on scope and opportunities of post harvest management of horticultural crops have been included where discussed different methods of post harvest loss management, improved post harvest handling operations, post harvest treatments for shelf life extension, technical specifications for packaging system and recommended storage temperatures with their shelf life of different horticultural crops for the benefits of students, researchers, traders, consumers and farmers. A chapter on simple and detail techniques for production and development of different value added products from horticultural crops are discussed. Minimal processing of fruits and vegetables are also included in the last chapter of this book. It is written and presented in a way so that it can serve as a text and/or a reference book, too. Hope that the readers would find it extremely useful and the knowledge & skill embodied in the book would help them to do better in all spheres of life as healthy foods make healthy body and mind and leads towards a better livelihood and happy-living.(jacket).…

Hardcover. Zustand: New. Zustand des Schutzumschlags: New. 1st Edition. Contents: Foreword. Preface. 1. Introduction. 2. Functional foods and nutraceuticals. 3. Composition and nutritional quality of Soybean. 4. Role of Soybean in health and longevity. 5. Soybased food products. 6. Pharmaceutical and other industrial applications of soyproducts. 7. Soy products promotion and entrepreneurship development. The book contains knowledge and skill that would facilitate processing and utilization of soybean, a grain legume and food-cum-medicinal resource, for food, feed, pharmaceutical and other industrial applications. People world over have now become conscious for their health and longevity and are searching for an appropriate diet that can lead them to a disease free, healthy and long life. One of the best possible options is to make use of soybean in daily diet because it provides high quality nutrition and health promoting phyto-chemicals that have high levels of nutraceuticals and functional food ingredients at an affordable cost. Soy-based food products suit to the richest of the rich on health ground and to the poorest of the poor on account of the economy. Soybean is a golden gift of the nature to human beings as its production not only provides high quality food and medicines to the people but also enhances soil and animals health. Soybean is an eco-friendly and one of the oldest known food sources to human beings. Soybean production and its appropriate utilization would help in building a greener globe. The book discusses about the technology used in the soy food preparation, equipment involved and changes that occur during processing in physical, chemical, microbiological and organoleptic properties of the products. It is useful to students teachers, researchers food manufacturers, policy make and to all those who are interested better health and longevity.…

Taschenbuch. Zustand: Neu. Neuware - THE BOOK NAMED NUTRIENT MANAGEMENT IN SOYBEAN HIGHLIGHTS THE REVALIDATION OF PACKAGE OF PRACTICES IN SOYBEAN UNDER RAINFED SITUATION. IN KARNATAKA REGION, GENERALLY ALL THE FERTILIZERS HAVE BEEN APPLIED AS BASAL UNDER ERRATIC RAINFALL IN RAINFED AREAS.WE HAVE TRIED DIFFERENT COMBINATION OF N AND P SPLIT APPLICATION OF NITROGEN AT FLOWERING STAGES. THE RESEARCH STUDY SHOWED THE BETTER RESPONSE TO SPLIT APPLICATION OF NITROGEN COMPARED TO RECOMMENDED PACKAGE OF PRACTICES.…

Hardcover. Zustand: New. Zustand des Schutzumschlags: New. 1st Edition. Contents: Foreword. Preface. 1. Introduction. 2. Post-harvest operations. 3. Grain processing. 4. Grain proteins. 5. Horticultural crops processing. 6. Floriculture. 7. Livestock produce processing. 8. Miscellaneous crops processing. 9. Agricultural residue and processing by products. 10. Energy in agriculture and agro-processing. 11. Food and nutritional security through sustainable agriculture. 12. Food metabolism and diet design. 13. Concept and guidelines for agro enterprises. Bibliography. Appendices. Subject Index. The book describes various principles and practices involved in processing and utilization of agricultural and livestock's produces for food feed and other uses. It gives details of sequences starting from harvesting at an optimum stage of physiological maturity till its processing and utilization, including that of crop residues, wastes and processing by products from field crops and horticultural and livestock produces. Various unit operations have been described in details. Processing and utilization of grains cereals, pulses and oilseeds, horticultural crops fruits vegetables flowers, livestock produces milk, meat chicken, egg and fishes, spices and condiments, aromatic and medicinal plants, miscellaneous crops fibre, resins and gums tea, coffee, cocoa, opium have been covered. A chapter on sustainable agriculture for food and nutritional security of the ever growing Indian and global population under the dwindling land and water resources and another one on food metabolism and diet design, for the benefits of the readers have been included. A glossary of various terms and terminology used in agricultural and livestock produce processing has been given. In all, there are 13 chapters and five appendices giving some relevant and useful information on processing and utilization of harvested biomass of plant and animal origin. Some useful tips on as to how to become a fit and relaxed person for a better living, health, happiness and longevity have been added in the appendix. A subject index has also been given at the end of the book.…

Taschenbuch. Zustand: Neu. Nutrient management in soybean | Satyabrata Mangaraj | Taschenbuch | Englisch | 2020 | LAP LAMBERT Academic Publishing | EAN 9786137381588 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. …

Hardcover. Zustand: New. Zustand des Schutzumschlags: New. 1st Edition. Legume is one of the important food crops. Vast knowledge developed through research and development since last 15 years on processing of this crop was not brought in the form of comprehensive book. Hence attempt has been made in this book to compile and concise information, knowledge and skill about legume processing and utilization for food, feed and neutraceuticals. Production and utilization of appropriately fortified/supplemented legumes and its derivatives help in improving human, animal and soil health. Legumes are rich in protein and also have abundance of complex carbohydrates, ability to lower serum cholesterol in human, contain high fibre, low fat, dietary minerals and phytochemicals. The book discusses the role of legumes in human health, its origin and production, nutritional quality, antinutritional factors and their remedial measures, health benefits, engineering properties, primary processing, legume fortified processed products, bakery and extruded items, pulse mill modernization and emerging technologies for legume processing and utilization.…

Taschenbuch. Zustand: Neu. Neuware -THE BOOK NAMED NUTRIENT MANAGEMENT IN SOYBEAN HIGHLIGHTS THE REVALIDATION OF PACKAGE OF PRACTICES IN SOYBEAN UNDER RAINFED SITUATION. IN KARNATAKA REGION, GENERALLY ALL THE FERTILIZERS HAVE BEEN APPLIED AS BASAL UNDER ERRATIC RAINFALL IN RAINFED AREAS.WE HAVE TRIED DIFFERENT COMBINATION OF N AND P SPLIT APPLICATION OF NITROGEN AT FLOWERING STAGES. THE RESEARCH STUDY SHOWED THE BETTER RESPONSE TO SPLIT APPLICATION OF NITROGEN COMPARED TO RECOMMENDED PACKAGE OF PRACTICES 124 pp. Englisch.…

Soft cover. Zustand: New. Food is any substance usually of plant, animal or fungal origin, and contains essential nutrients, such as proteins, carbohydrates, fats, vitamins, and minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. A healthy food/diet is essential for good health and nutrition. It protects against many chronic non-communicable diseases, such as heart disease, diabetes and cancer. Eating a variety of foods and consuming less salt, sugars and saturated and industrially-produced trans-fats, are essential for healthy diet. The Handbook of Food Processing Nutrition and Health is a compilation and presentation of vital information related to food, nutrition and health of human beings in a manner so that a reader can easily understand the importance and role of diet in his/her life and able to plan his /her diet in an effective and economical manner so that he/she can derive the required daily nutrition from a balanced diet and live healthy, happy and longer. The Handbook is in two volumes: Volume 1 gives information about Quality Diet, Food Processing, Health and Longevity and the Volume 2 describes the various Food Resources and Health Promoting Bioactive Compounds for Better Health and Wellness. Some of the major topics/ aspects dealt with are, dietary guidelines, food and nutrition, food ingredients, food processing, novel foods, gut microbiome, food packaging, shelf life, safety and regulations. Also, covered are various food resources, such as grains (cereals, pulses and oilseeds), nuts and seeds, fruits, vegetables, spices and condiments, livestock based foods, such as milk, meat, fish and eggs, and processed, fermented, protected and cultured foods and soon. It is expected that the information contained in the Handbook would help a reader to plan, prepare and enjoy a healthy and nutritious diet, leading to a better health, happiness and longevity.…