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Zustand: New. pp. xii + 167 Illus..
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Soft cover. Zustand: New. Contents: 1. Dairy Technology. 2. Abattoir and By-products Technology. 3. Fresh Meat Technology. 4. Processed Meat Technology. 5. Food Packaging. 6. Food Microbiology. 7. Poultry & Egg Products Technology. 8. Food Biotechnology. 9. Wool Technology. The book is prepared with most possible multiple choice… questions; fill in the blanks, true false and matching type questions. The pattern of questions and most possible answers may be helpful in preparation of Undergraduate, Post Graduate and Ph.D students for various competitive examinations i.e. Junior Research Fellowships, Senior Research Fellowships, National Eligibility Tests, Agricultural Research Services, Civil Services and other competitive examinations.
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Zustand: New. pp. iv + 362 Figures, Illus. (Partly Col.).
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Hardcover. Zustand: As New. Contents: Preface. I. Introduction: 1. Plant diversity-- the evolution of seed plants. 2. Gymnosperm verses angiosperm. 3. Gymnosperm proposed to be ancestors angiosperm. 4. Evolution of oxygenic atmosphere. 5. Geological time scales and evolution of biosphere. 6. Fossil and fossilization. 7. Gymnospe…rm. II. Distribution of gymnosperm: 1. World distribution of gymnosperm. 2. Gymnosperm Taxa on database. 3. Gymnosperm- scientific and common name. 4. Distribution of gymnosperm in India. III. Gymnosperm of classification: 1. Classification. IV. Fossil gymnosperm: 1. Order--Pteridospermales. 2. Order--Cycadeoidales (Bennettitales). 3. Order--Pentaxylales. 4. Order--corditales. V. Living fossil gymnosperm: 1. Order--Ginkgoales. 2. Order--coniferales. VI. Living gymnosperm: 1. Order--cycadales. 2. Order--coniferales. 3. Order--Taxales. 4. Order--gnetale. VII. Origin and evolution of gymnosperm. Conclusions. Bibliography. Index. "This book presents an account of important aspects of living (Extant) and non-living (Fossil or extinct) gymnosperms. The special attention has been given on family wise comprehensive information of the group based on the representative genus available today. In this book all the recent aspects of naked seed plants have enumerated and nicely discussed, to make this book highly useful to undergraduate and graduate readers." (jacket).
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Zustand: New. pp. x + 328 Illus.. J.M. Rawat (illustrator).
Research Advances in Capsicum-pepper (Capsicum Annuum L.) and other Species
Maiti RK / Sarkar NC / Singh VP / Purohit SS
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Second Green Revolution Vs. Rainbow Revolution
Vidyarthi V.P. Singh Surendra Prasad Sahay Nilima Shrivastava Mohan Pd.
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Zustand: New. pp. xxx + 614 Figures Maps.
Verlag: The Readers Paradise 1968
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Zustand: New. pp. viii + 305 Figures Maps.
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Zustand: New. pp. [xxiv] + 512.
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Hardbound. Zustand: As New. New. Contents Preface. I. Basic materials for human beings 1. Origin and spread of agriculture. 2. Emergence of agriculture. 3. Green revolution. 4. Genetic diversity in plants. 5. Forests wild and cultivated resources. 6. Genetic erosion. 7. Plants as a source of food. 8. Major sources of carbohydrat…e and protein. 9. Crops as a source of carbohydrates. 10. Origin of major cereals. 11. Origin of tuberous plants. 12. Major sources of sugar (starch and cellulose). 13. Recovery of energy in sugar industry. 14. Sources of lipids and oils. 15. Sources of protein (legumes). 16. Sources of minerals and vitamins. 17. Fruits. 18. Common fruit plants. 19. Other available fruits. References. II. Production of fibres by plants 1. Plants as a source of vegetable fibres. 2. Major plant species for fibre production. 3. Minor plant species for fibre production. 4. Other fibre producing plant species. References. III. Spices aromatic and medicinal plants 1. Spices and aromatic plants. 2. Research advances in spices. 3. Condiments. 4. Perfume producing plants. 5. Stimulants producing plants. 6. Narcotic and halogenic plants. 7. Medicinal plants. 8. Drug producing lower plants. References. IV. Ethnobotany of medicinal plants 1. Research advances in ethnobotany. 2. Toxic and allergic plants. 3. Harmful plants for animals and human beings. 4. Use of tannin. 5. Tannin producing timbers. 6. Oil producing plants. 7. Colour producing plants. 8. Wax producing plants. 9. Exudates and vegetable extracts. 10. Chewing gum Chicle producing plants. 11. Gums and resins producing plants. References. V. Techniques of pharmacognosy 1. Importance of pharmacognosy and classification of drugs. 2. Description of anatomy and morphology of plants. 3. Microscopic techniques. 3. Cellular differentiation. 5. Distribution of tissues and utilization of the reactives. 6. Use of different reactives. 7. Recent research on medicinal plants. References. The existence of the human race has depended on plants to meet three necessities mainly food cloth and dwelling. In recent times there exist a lot of vegetables which are not utilized for non interest or poor knowledge about their possible uses. The main objective of this book on An Introduction to Modern Economic Botany is to provide knowledge on the utility of plant species cultivated or in the wild stage which are closely related with different aspects such as taxonomy phylogeny plant morphology and anatomy plant physiology evolution ecology food science toxicology biotic resources pharmacognosy geology phytogeography phytochemistry agronomy and horticulture. Basically this book is based on the knowledge of principal food industrial and textile products food products as well as a vista of the geographic distribution and the morphology of some vegetable species. Apart from plants of economic importance the book also pretends to include some useful plants found in Mexico which are considered most important globally on the basis of their derived products. An extensive review of literature has been made on the utilization of these resources including the results of thesis submitted in the biology and agronomy faculties of the La Universidad Autonoma de Neuvo Leon and the Department of Chemistry and Biology Universidad de las Americas Puebla Mexico. Different themes have been described clearly and easily understandable form for the readers. The second part of this book discusses the results of investigation and techniques of the investigation on plants of economic importance. Apart from these aspects the book mentioned the different forms of the utilization of resources and the necessities of investigation required to achieve the preservation and a better utilization of the same. This book can serve as a text of economic importance for the students at graduation level in the areas of biology and food science. This book can also be used as a reference book by the students of agricultural botany or agriculture. 384 pp.
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Zustand: New. pp. 322.
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Zustand: New. viii 297 12 of lates Figures, Illus., Maps.
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Zustand: New. pp. xi + 682 Figures, Illus. (Mostly Col.).
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Zustand: New. pp. xii + 354 Illus. (Col.), Maps.
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Hardbound. Zustand: As New. New. Contents 1. Commercial importance. 2. Variability in plant type in chilli. 3. Genetic resources. 4. Seed germination and seedling establishment. 5. Vegetative and reproductive growth. 6. Physiological basis of crop growth and productivity. 7. Mineral nutrition. 8. Effect of biotic factors on prod…uction and quality. 9. Food value of capsicum pepper (Capsicum Spp.). 10. Biochemistry and biotechnology. References. Index. The chilli (Capsicum Spp.) pepper is an important condiment of high commercial value and also medicinal values containing antioxidant properties anti cancerous and many other properties. It occupies an important place in the human culture since pre history in many countries. Capsicum is well known in the pre historic Mexican culture such as Aztecs and Olmecas. Capsicum belongs to the family Solanacease possessing 10 species. Originating in the new world the crop has spread to different corners of the world. Different species are cultivated in several countries of the world. In U.S.A most commercial pepper cultivars belong to C. capsicum. Most of the US supply is produced in New Mexico California and Texas. Both fresh and dried products are used in trade. Mexico exports more than 98% of fresh peppers to USA Pakistan India China and Spain. The fruit of Capsicum annuum belongs to Longum group which is popularly know as red pepper paprika or capsicum. The fruit of Capsicum grossum has mild flavour called sweet pepper and is also a source of spice. The ripe fruit of Capsicum annum is also known as paprika. The dry powdered fruits are used in cooking to give mild flavour and red colour. The fruit quality is determined in terms of nutrient contents of B P Fe Mg Si Mn Al Ca and Cu. Several books on Capsicum are available in the market on specific aspects but a book is rare which contains various aspects starting from taxonomy. The present book discusses advances in Capsicum during the past decade. The authors felt the necessity for compiling extensively reviewed aspects in a single book the world wide research advances on various subjects of Capsicum. This book covers a variety of subjects starting from origin breeding and genetics physiology production techniques biotic and abiotic stress factors food science to biotechnology and biochemistry in a cohesive manner. In the third world where capsicum cultivation and research is proceeding at a rapid pace the scientist get access to current science. Libraries are poorly funded and computer facilities are negligible not permitting website consultation. The authors strongly feel this book will fulfill their desires. The book aims to serve as a teaching guide a rich sources of information for the students and researchers as for farmers and producers about the most research advances on capsicum sciences made by the scientists throughout the world. The professors and researchers can update their knowledge and research trends on the subjects in various disciplines. 244 pp.
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Hardbound. Zustand: As New. New. Contents 1. About the crop. 2. Genetic resources. 3. Seeds Germination and seedling establishment. 4. Vegetative and reproductive growth. 5. Cultural practices an productivity. 6. Physiological basis of crop growth and productivity. 7. Mineral nutrition. 8. Biotic factors affecting crop growth an…d productivity. 9. Food and feed science in pearl millet. 10. Pearl millet breeding biochemistry and biotechnology. 11. General comments. Literature (relevant). Index. There is great necessity of the management of crop plants which can solve the great problem of food in the arid and semi arid regions and can adapt and produce in these conditions. The common names of peal millets are Pennisetum typhoides (Burm) Stapf and Hubb and Pennisetum glaucum (L.) Br. The actual name P. Americanum is given by clusias. Pearl millet is of African origin and domesticated. According to Vavilov pearl millet is originated in Ethiopia. Murdock put forward its origin in Africa near Niger river. The great diversity is found in West African regions South of Sahara desert and Sahel regions. Pearl millet is sown in the arid and semiarid tropical regions with annual temperature ranging from 18 to 35oC precipitations of 200 600 mm per year under rainfed situations. The poor distribution frequency and duration of precipitation generates severe drought which affect the grain yield and forage. Pearl millet has capacity to produce under these conditions compared to other traditional crops. The improvement of pearl millet and other minor cereals are potential sources of food has been appreciated in these regions compared to other crops similar to rice wheat and maize in developed countries. In Africa India China Korea Japan the millets are cultivated abundantly for human and animal food in the arid and semiarid regions under rainfed conditions. Owing to increasing populations and the greater demand of food it is a great necessity to incorporate the crop species for better adaptation to the stress situations such as high temperature drought poor fertile salinity alkalinity of soils. The present book pretend to contribute an extensive research review during the last decade on various disciplines of pearl millet starting from origin crop physiology to biotechnology. The book aims to serve as a major source of information for the students researchers farmers and producers to know about research advances on capsicum sciences made by the scientists throughout the world. 218 pp.
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Hardbound. Zustand: As New. New. Contents 1. Introduction. 2. Genetic resource. 3. Origin and evolution. 4. Genetic diversity. 5. Seeds germination and seedling establishment. 6. Physiology of bean plant. 7. Factors affecting crop growth and productivity. 8. Mineral nutrition. 9. Biological nitrogen fixation. 10. Food science. 1…1. Biotic factors. 12. Biochemistry of common bean. 13. Biotechnology of common bean. References. Subject index. The common bean Phaseolus vulgaris is domesticated independently in ancient Mesoamerica and the Andes and now grown worldwide for its edible bean popular both dry and as a green bean. As a legume beans provided the nitrogen fixing bacteria which supplied that essential nutrient to the other two crops. The common bean is a highly variable species. The commonly used beans are dry bean green beans shelling beans snap or string beans shell beans pinto or mottled beans white beans red (kidney) beans black beans pink beans and popping beans. Green and yellow snap beans are used to be called sting beans but the string has been bred out of most varieties. They come in bush and pole varieties. Pole beans will require some form of support and will produce the heaviest yield. Shell beans include lima beans southern peas and horticultural beans. Dry beans dry beans come form plants that have completed their growth and produced hard dry seeds inside their pods. When mature the beans are packed with protein. The common bean is high in starch protein and dietary fiber and is an excellent source of potassium selenium molybdenum thiamine vitamin B6 and folic acid. Phaseolus vulgaris or common bean is most widely cultivated of all beans in temperate regions and widely cultivated in semitropical regions. Mature ripe beans variously called navy beans white beans northern beans or pea beans are widely consumed. Several books on common bean are available in the market on specific aspects but a book is rare which contains various aspects starting from taxonomy. The present book discusses advances in common bean during the past decade. The authors felt the necessity for compiling extensively reviewed aspects in a single book the world wide research advances on various subject of bean. The book covers a variety of subjects starting from origin breeding and genetics physiology production techniques biotic and abiotic stress factors food science to biotechnology and biochemistry in a cohesive manner. In the third world where bean cultivation and research is proceeding at a rapid pace the scientist get access to current science. Libraries are poorly funded and computer facilities are negligible not permitting website consultation. The authors strongly feel this book will fulfill their desires. The book aims to serve as a major sources of information for the students researchers farmers and producers to know about research advances on bean sciences made by the scientists throughout the world. 198 pp.
