Sharma gopal kumar (38 Ergebnisse)
Sprache: Englisch
Verlag: Singapore, Springer Singapore. 2019
Serie: Energy, Environment, and Sustainability, Buch 28 von 64. Buch 28 von 64 - Energy, Environment, and Sustainability
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XIV, 253 p. Hardcover. Einband bestoßen, daher Mängelexemplar gestempelt, sonst sehr guter Zustand. Imperfect copy due to slightly bumped cover, apart from this in very good condition. Stamped. Energy, Environment, and Sustainability. Sprache: Englisch.
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Hardcover. Zustand: New. 1st Edition. Contents: 1. Introduction/Gopal Sharma and Amrita Kr. Shil. 2. Human rights: natural or constructed?- A philosophical quest/Jyotsna Saha. 3. Speaking on human rights: debates and discussion on the issue/Tirthankar Chakraborty and Tabesum Begam. 4. Universal periodic review and India: a study…/Jyotiraj Pathak. 5. Human rights in India: post independence journey and institutional mechanism/Anjanjyoti Borah and Anshuman Saikia. 6. A glimpse on the impacts of globalisation on issues of human rights in contemporary Indian context- a socio-cultural perspective/Debarati Ghosh. 7. Trafficking in person and human rights violations in West Bengal- a cause of concern/Mousumi De Sarker and Aniruddha Burmon. 8. Socio-economic issues of Indo-Bangladesh enclaves and human rights concern/Surya Narayan Ray. 9. Crime against women in India- violation of human rights: an analytical perspective/Haripada Paul. 10. Human rights and state politics in India- a case study of Assam/Koyel Basu. 11. Status of slum dwellers and their rights: a case study of Cooch Behar municipal area in West Bengal/Mrinal Kanti Roy and Biswajit Debnath. 12. Comparing the theory and practice of child rights: focusing on the children of sex workers/Nalini Lama. 13. Issues of women's rights in India from the human rights perspectives: reference to the role of patriarchy and gender/Namit Lepcha. 14. Human rights and women empowerment, its impact on rural development: a case study/Nishit Baral. 15. Female infanticide and human rights in india/Nitay Baral. 16. Emergence of the national security state and human rights violations in north east India: a case of the armed forces special powers act/Pemu Tshering Lepcha. 17. A plight to human rights in terms of right to education: a study of Dinhata subdivision, Cooch Behar, West Bengal/Pinku Das. 18. Black magic, witchcraft and occultism among the tribes of north Bengal: a study in the light of human rights/Pranay Rajak. 19. Human rights and the constitution of India: special reference to article 21/Pujan Singh Ariya and Gopal Sharma. 20. Human rights and political will in India/Ranjan Kumar Das. 21. Socio-economic condition of tea garden labourers in Darjeeling hills and the issues of human rights: a case study of Tongsong and Pussimbang tea estates in Darjeeling/Sapang Tamang. 22. Right to vote or not to vote: an analysis in Indian perspective/Nazrul Islam. 23. Trafficking in women and children- violation of human rights: a case study of Alipurduar district, West Bengal/Surjapada Paul. 24. Analysis of historical prospects, issues and challenges of cyber crime in relation to human security/Anand Sherpa and Mamata Prasad. 25. Wetland degradation a threat to human rights: a case study of Koch Bihar District, West Bengal/Abdul Miraj. 26. Stone labours of Balasan colony in Terai of Darjeeling: a study in human right perspective/Biswajit Das. 27. Human rights in the context of women and children: an Indian scenario/Sumita Saha.
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Hardcover. Zustand: New. Contents: 1. Food Laws and Regulatory Authorities: An Indian Perspective/Lovepreet Kaur, Ajay Singh, Pankaj Kumar, Kamalpreet Singh and Damanjeet Kaur. 2. Evolution of Bakery and Confectionary Technology/Anurag Singh. 3. Recent Advancements in Sugar, Honey, Salt and Jaggery Processing/Pranya Prashant, Pr…asad Rasane, Arvind Kumar, Jyoti Singh and Sawinder Kaur. 4. Rheological and Thermal Changes Occurring During Processing/Renuka Singh, Mamta Bhardwaj and D.C. Saxena. 5. Technological Advancements in Processing of Legumes and Pulses/Deep N. Yadav, Surya Tushir, P.N. Guru, D.K. Yadav and R.K. Vishwakarma. 6. Recent Trends in Technologies of Cereal Based Food Products/Ritu Sindhu and B. S. Khatkar. 7. Technological Evaluation of Milling Operations/Arvind, Shikha Pandhi and Veena Paul. 8. Fermented Food Based on Cereal and Pulses/Rachna Gupta and Murlidhar Meghwal. 9. Oxidative Changes in Processed Foods/Dev Kumar Yadav, Chaitra G.H., Gopal Kumar Sharma and A.D. Semwal. 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 age's 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 and 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.
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Hardcover. Zustand: New. Contents: 1. Sensory Evaluation Techniques and Consumer Perception Studies for Food Product Innovations/Shiby V.K. and Aisha Tabassum. 2. Therapeutic Foods: An Overview/Farhath Khanum. 3. Current Expansions in Microbiology for Food Preservation/K. Ranjitha. 4. Technological Advances in Nano-science for S…pecific Food and Nutrition Delivery/K.R. Anilakumar. 5. Recent Trends in Functional and Nutraceutical Foods/Rashim Kumari, Vikas Dadwal, Himani Agrawal and Mahesh Gupta. 6. Advancement in the Processing of Condiments and Spices/Himani Singh and Murlidhar Meghwal. 7. Past, Present and Future Perspective of Army Operational Rations (AOR'S)/Kumar Ranganathan, Shreelaxmi, Vijayalakshmi Subramanian Shanmugam Nadanasabapathi and Anil Dutt Semwal. 8. Developments in the Technology of Oils and Refineries/Sandeep Singh. 9. Chronological Developments in the Technology of Weaning and Geriatric Foods/Sangeeta Pandey. 10. Progression of Biotechnology and its Application in Food Processing/Janifer Raj Xavier and Gopal Kumar Sharma. 11. Smart Packaging in Food Sector/Rajeshwar S. Matche and Monica Oswal. 12. Energy Bars: A Perfect Choice of Nutrition to All/Padmashree Ananthan, Gopal Kumar Sharma and Anil Dutt Semwal. The present book is an amalgamation of various topics which are quite relevant to academics pertaining to food science and technology. Sincere attempts have been made to map consumer's perception in terms of sensory evaluation of processed foods and their role on quality determination. To cover food safety, the topic of advancement in the traceability and transparency of food supply chain was also discussed in length. Besides, providing basic nutrition food has become an essential source of health promoting phyto-ingredients too. To take care of concerned population therapeutic foods has also been discussed with their future trends. Similarly, recent trends in functional and Nutraceutical foods were also discussed in detail so as to give an exhaustive overlook of such subject matter. To give impetus to the growing and aged generations the importance of the technology of weaning and geriatric foods was described in detail. Bio-preservation of various food products including fermentation had always attracted researchers for various reasons inclusive of its novel and chemical free approach of preservation which has been aptly covered under current expansions in microbiology for food preservation and also under progression in biotechnology and its application in food processing. The cross linkage of advance technologies inclusive of nano-science was elaborated as technological advances in nano- science for specific food and nutrition delivery.
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Hardcover. Zustand: New. Contents: 1. Fermentation as preservation: principles and current trends/Priyanka Kajla and Bhupendar Singh Khatkar. 2. Transformation of food constituents and generation of flavours and aroma by fermentation/Prapulla S. G. 3. Complexity and safety of microorganisms in fermented foods/B. Renuka, R. Shyla…ja and M. M. Parida. 4. Fermentation: effects on bioactives, nutraceutical benefits and anti-nutritional factors in food/N. Raaman. 5. Role of fermentation on rheological properties and sensory attributes/Mamta Bhardwaj, Renuka Singh, Yogesh Kumar and Darmesh Chandra Saxen. 6. Fermented foods: impact on human micro biome and beyond/Janifer Raj Xavier, Pal Murugan Muthiah and Gopal Kumar Sharma. 7. Cereal based fermented foods and beverages: functional and nutraceutical properties/Deep N.Yadav, Antima Gupta, Swati Sethi and Monika Sharma. 8. Fermented foods based on millets: recent trends and opportunities/Ashwani Kumar, Vidisha Tomer, Amarjeet Kaur, Kartik Sharma and Dimple. 9. Pulses/ Legume Based Fermented Foods: Functional and Nutraceutical Properties/Pal Murugan Muthiah, Sakshi Sharma, Santosh Pal, Janifer Raj Xavier, Anil Dutt Semwal and Gopal Kumar Sharma. 10. Functional properties of plant based fermented foods produced by alkaline Fermentation/A. Jagannath. 11. Beverages as probiotic carriers technological aspects and benefits/Madhu Kumari, Shriya Bhatt and Mahesh Gupta. 12. Probiotic Dairy Products and Their Health Benefits/Radhika, M., Renuka, B., and Parida, M.M. 13. Fish and Meat: Fermentation Technology, Microbial Content and Nutraceutical Properties/K. Jayathilakan and Khudsia Sultana. 14. Recent trends in fortification of fermented foods/K.R. Anilakumar. 15. Fungi and fermented foods: current trends in microbiological technological and nutritional aspects/Nayanika Sarkar, Debosmita Chakraborty, Indrani Biswas and Samuel Jacob. 16. Fermentation technology in wine making and its health benefits/Ranjitha K. 17. Interventions in solid state fermentation in food industry/Sukhvinder Singh Purewal and Raj Kumar Salar. 18. Enzyme production by submerged fermentation and their importance in food industry/Jagdish Singh, Parmjit S. Panesar, Harmanjot K. Sandhu and Gundeep Kaur. 19. Nanotechnology in Food Fermentation and Packaging/Farhath Khanum, Shabir Ahmed Wani, Eram Fathima and Shaik Parveenissa. 20. Recent trends in genetic manipulation and characterization of lactic acid bacteria and their applications/Mandyam Chakravarthy Varadaraj. 21. Role of prebiotics on human health: an overview/A.K. Samanta, A.P. Kolte, A. Dhali, J. Chikkerur and Sohini Roy. 22. Probiotics: the journey from alternative medicine to functional foods with health benefits/Neerja Hajela. 23. Challenges in scale-up and automation in fermented foods/Dadasaheb D. Wadikar.
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Zustand: New. Gopal Singh Latwal, PhD, is an Associate Professor in the Department of Management at the Institute of Information Technology and Management, New Delhi, India. He has more than 14 years of academic and industry experience. He has authore.
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Hardcover. Zustand: New. The primary aim of this book is to provide a comprehensive understanding of food adulteration and toxicology, food safety standards for quality assurance, food bioterrorism, the adverse effects of food contact packaging materials, nanotechnology, and omics technologies in the detection of food adulterati…on. It delves into the adulteration of various food categories, such as cereals, pulses, oils, fats, fruits, vegetables, milk and milk-based products, meat and meat-based products, and nutraceuticals, while highlighting recent trends in detection methods. Additionally, the book sheds light on global trends in food authenticity, traceability, branding, consumer preferences, and the challenges faced in preventing and detecting food adulteration and food fraud. This book serves as an illuminating guide to the latest advancements in the detection of adulteration in foods and beverages, as well as the diverse range of raw materials used in their production. It is an invaluable resource for anyone with an interest in ensuring the safety and authenticity of food on a global scale. The comprehensive collection of insights into adulteration, detection methods, food science, food culture, and the rapid techniques employed to identify food adulterants places a strong emphasis on both classical and contemporary approaches to detecting food adulteration in a wide array of food categories, making this book unique. It covers cereals, legumes, fruits, vegetables, dairy products, fish, and meat, and highlights emerging trends and utilization of point-of-care devices, as well as cutting-edge omic technologies. Beyond the laboratory, it also explores global trends in food authenticity, traceability, branding, and consumer preferences. It also covers the strategic measures taken to prevent food fraud and addresses the multifaceted challenges faced in the ongoing battle against adulteration and food fraud. In essence, this book offers a holistic perspective on the critical issue of food adulteration, making it an indispensable reference for researchers, food professionals, policymakers, and anyone passionate about preserving the integrity of our food supply in an ever-evolving world.
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Gebunden. Zustand: New. Gopal Singh Latwal, PhD, is an Associate Professor in the Department of Management at the Institute of Information Technology and Management, New Delhi, India. He has more than 14 years of academic and industry experience. He has authore.
Sprache: Englisch
Verlag: Springer Nature Singapore, Springer Nature Singapore 2018
Serie: Energy, Environment, and Sustainability, Buch 28 von 64. Buch 28 von 64 - Energy, Environment, and Sustainability
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Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - This book describes the discusses advanced fuels and combustion, emission control techniques, after-treatment systems, simulations and fault diagnostics, including discussions on different engine diagnostic techniques such as particle image velocimetry (PIV…), phase Doppler interferometry (PDI), laser ignition. This volume bridges the gap between basic concepts and advanced research in internal combustion engine diagnostics, making it a useful reference for both students and researchers whose work focuses on achieving higher fuel efficiency and lowering emissions.
Advances in Cereals Processing Technologies
Sharma, Gopal Kumar (Editor)/ Semwal, Anil Dutt (Editor)/ Yadav, Dev Kumar (Editor)
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Advances in Processing Technology
Sharma, Gopal Kumar (Editor)/ Semwal, Anil Dutt (Editor)/ Yadav, Dev Kumar (Editor)
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Food Adulterants and Contaminants
Sharma, Gopal Kumar (Author)/ Xavier, Janifer Raj (Author)/ Singh, Ajay (Author)
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Advances in Fermented Foods and Beverages
Sharma, Gopal Kumar (Author)/ Semwal, Anil Dutt (Author)/ Xavier, Janifer Raj (Author)
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