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Food Microbiology - Ramanathan N. - Bog - New India Publishing Agency - Plusbog.dk

Food Microbiology - Ramanathan N. - Bog - New India Publishing Agency - Plusbog.dk

Food microbiology is a specialized field within applied microbiology that addresses the preservation of food from microbial spoilage and the provision of safe, nutritious food for consumption. Given the current global food crisis, it is crucial that we focus on food preservation to ensure that food is not wasted. The field of food microbiology is rapidly expanding to meet these needs. The textbook, which consists of 20 chapters, covers a range of topics related to food microbiology, including the types and sources of microorganisms in food, factors that influence microbial growth, and various methods of food preservation such as high temperature, low temperature, dehydration, osmotic pressure, irradiation, high-pressure processing, chemical preservatives, food storage, and packaging. Additionally, the book addresses food safety and quality management, fermented food products, dairy microbiology, microbial foods and chemicals, mushroom cultivation, and microbial enzymes. The textbook also includes a section on bacterial food poisoning, mycotoxins, and the impact of genetically modified foods, along with descriptive and objective questions. To aid in practical learning, the book also includes procedures for 15 experiments in food and dairy microbiology and a glossary of terms.

DKK 804.00
1

Food Science and Technology - Dev Raj - Bog - New India Publishing Agency - Plusbog.dk

Food Science and Technology - Dev Raj - Bog - New India Publishing Agency - Plusbog.dk

The book in question is a valuable resource for anyone interested in the fields of postharvest technology, food technology, food science and technology, food engineering, food packaging, food biochemistry and applied nutrition, food and industrial microbiology, processing technology of snack food, bakery and confectionary, cereal crops, beverages, fruits and vegetables, dairy, meat, poultry and fish, food biotechnology, food additives, food enzymes, waste management, food toxicants, fermentation technology, health foods and nutraceuticals, food quality systems, and analytical techniques for quality control. It contains a comprehensive glossary of around 5000 important terms, covering all letters of the alphabet, and is illustrated with examples for better understanding. This book will be an invaluable asset to food professionals, including students, researchers, teachers, and anyone with an interest in the aforementioned fields. It will be particularly beneficial to undergraduate and postgraduate students attending agricultural universities.

DKK 477.00
1

Soil Testing and Analysis - Brajendra T.ramesh - Bog - New India Publishing Agency - Plusbog.dk

Soil Testing and Analysis - Brajendra T.ramesh - Bog - New India Publishing Agency - Plusbog.dk

The main objective of the book Soil Testing and Analysis is to furnish essential information on the functional aspects of plant nutrients that necessitate soil testing. Additionally, it aims to ascertain the nutrient content of the soil using appropriate methods, measurements, and criteria for interpreting the assessments. Furthermore, the book aims to analyze the significant parts of plant samples for nutrient elements using available analytical methods. Moreover, it provides information on the analysis of important water quality parameters with interpretations. Lastly, it offers guidance on preparing soil, plant, and water samples for the analysis of pesticide residues using various available methods. This book is a comprehensive and informative resource for scientific and technical professionals involved in soil testing and analysis.

DKK 767.00
1

Soil Testing and Analysis - Brajendra T.ramesh - Bog - New India Publishing Agency - Plusbog.dk

Soil Testing and Analysis - Brajendra T.ramesh - Bog - New India Publishing Agency - Plusbog.dk

The main objective of the book Soil Testing and Analysis is to furnish essential information on the functional aspects of plant nutrients that necessitate soil testing. Additionally, it aims to ascertain the nutrient content of the soil using appropriate methods, measurements, and criteria for interpreting the assessments. Furthermore, the book aims to analyze the significant parts of plant samples for nutrient elements using available analytical methods. Moreover, it provides information on the analysis of important water quality parameters with interpretations. Lastly, it offers guidance on preparing soil, plant, and water samples for the analysis of pesticide residues using various available methods. This book is a comprehensive and informative resource for scientific and technical professionals involved in soil testing and analysis.

DKK 394.00
1

A Handbook for Food Techno's - A. Poshadari & Aparna Kuna - Bog - New India Publishing Agency - Plusbog.dk

A Handbook for Food Techno's - A. Poshadari & Aparna Kuna - Bog - New India Publishing Agency - Plusbog.dk

The book in question is a highly comprehensive resource that seamlessly combines fundamental principles with scientific depth and practical application. It provides a thorough coverage of a diverse range of topics, including product and process development, production, quality assurance and quality control in food production and processing, food chemistry, food and industrial microbiology, food process engineering, food trade and business management, food additives, food preservation, food spoilage, food packaging, food labeling, food legislation and regulations, food biotechnology, functional foods and nutraceuticals, and the leading food and beverage companies around the world. This book serves as an ideal study guide for students who are diligently preparing for competitive exams, particularly GATE, P.G entrances of CFTRI, ICAR, SLIET, IICPT, NIFETM, UICT, and State Agricultural University entrance examinations, as well as ICAR, SRF, and NET-ARS exams.

DKK 859.00
1

Food Science and Technology: Glossary of Preeminence - Dev Raj - Bog - New India Publishing Agency - Plusbog.dk

Food Science and Technology: Glossary of Preeminence - Dev Raj - Bog - New India Publishing Agency - Plusbog.dk

Keeping the importance of the food in our life, it is very important that all people either engaged in food processing or not, should know about the various terminologies being used in food processing for better understanding the concept. But to understand the various concepts of food science and technology, some sort of documentation is needed which the book does to perfection covering the following: o The book contains around 5000 word important acronyms; glossary of related terms for all alphabets from A to Z. o terminology pertaining to food processing, post harvest technology, food science and technology, food engineering, food packaging, food biochemistry and applied nutrition, food and industrial microbiology, processing technology of snack food o bakery and confectionary, cereal crop, beverages, fruits and vegetables, diary, meat, poultry & fish, food biotechnology, food additives, food enzymes, waste management, food toxicants, fermentation technology, health foods and nutraceutical, food quality systems, and analytical techniques for quality control etc. o The terminology in each alphabet has been well illustrated with examples for better understanding. Book shall prove to be a boon to the food professionals like students, researchers, teachers and all those who have interest in the area of Postharvest Technology, Food Technology, Food Science and Technology as well as for professionals related to food processing. The book will be highly beneficial to the undergraduate as well as postgraduate students of various agricultural universities

DKK 942.00
1

Agri-Food Crops - R. Sasi Kumar & P.s. Sivakumar - Bog - New India Publishing Agency - Plusbog.dk

Agri-Food Crops - R. Sasi Kumar & P.s. Sivakumar - Bog - New India Publishing Agency - Plusbog.dk

The book provides an extensive analysis of the value addition and processing of agro-food crops. It examines the production, processing, value addition, packaging, and storage of each agro-food crop in detail. The main food crops of significant importance in the food processing sector, such as cereals, millets, pulses, minor forest products, fruits and vegetables, and milk and milk-based products, are given special attention. The books primary objective is to encourage the setting up of small food processing industries in local areas using locally-based agro-food crops. It also discusses indigenous food preparations based on fermented cereals and pulses, milk, and other crop-based products. The text further highlights various food laws and regulations enforced by the government to maintain food quality and standards. Additionally, it provides a detailed discussion of agro-food-based food processing industries operating on a small or cottage scale level in local regions using available resources. This book is an excellent resource for students, researchers, and entrepreneurs in food processing who have little or no prior knowledge of food science and technology. It is also a valuable reference for professionals in the food processing industry, as well as for those working in fields that intersect with, regulate, or serve the food processing industry.

DKK 465.00
1

Agri-Food Crops - R. Sasi Kumar & P.s. Sivakumar - Bog - New India Publishing Agency - Plusbog.dk

Agri-Food Crops - R. Sasi Kumar & P.s. Sivakumar - Bog - New India Publishing Agency - Plusbog.dk

This book delves into the processes of agro-food crop production, processing, value addition, packaging, and storage. It provides comprehensive information on the main food crops such as cereals, millets, pulses, minor forest products, fruits, vegetables, and milk and milk-based products, which are of significant importance in the food processing sector. The text encourages the setting up of small food processing industries in local areas using local agro-food crops. It presents indigenous food preparations based on fermented cereals and pulses, milk, and other crops-based products. Furthermore, the book highlights various food laws and regulations implemented by the government to ensure food quality and standards. The text also discusses small-scale or cottage-level food processing industries in local regions with available resources. This publication is an excellent resource for students, researchers, and entrepreneurs in food processing, as well as professionals in related fields, who have little or no prior knowledge of food science and technology.

DKK 1164.00
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Quality Control for Value Addition in Food Processing - Dev Raj V.k.joshi - Bog - New India Publishing Agency - Plusbog.dk

Quality Control for Value Addition in Food Processing - Dev Raj V.k.joshi - Bog - New India Publishing Agency - Plusbog.dk

The undergraduate and postgraduate students, educators, and researchers in the fields of postharvest technology, food technology, and food science and technology frequently require comprehensive and authoritative resources on the subject of quality control in the food processing industry. Presently, there is no existing publication that provides an overview of quality control in the food processing sector. The book Quality Control for Value Addition in Food Processing consists of twelve chapters that cover various aspects of the food processing industry, including processing plant hazards, quality characteristics, food standards and statutes, food safety assurance systems, enzymes in food processing, waste management in the food industry, marketing and export management, and practical methods for quality control. The text is complemented by tables, figures, and plates to enhance understanding of the material. This book will be a valuable resource for students pursuing courses in postharvest technology, food technology, and food science and technology, as well as for professionals involved in quality management systems in the food processing industry.

DKK 960.00
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Seed Testing Techniques for Seed Spices - Sangeeta Yadav & Arun Kumar Barholia - Bog - New India Publishing Agency - Plusbog.dk

Seed Testing Techniques for Seed Spices - Sangeeta Yadav & Arun Kumar Barholia - Bog - New India Publishing Agency - Plusbog.dk

Seed testing is a critical process in ensuring the quality of seed spices, as per the Seed Act and ISTA rules. It is essential to assess seed quality in both field and laboratory settings. By doing so, seed quality can be improved, which can lead to increased production and productivity. The book Seed Testing Techniques for Seed Spices is a valuable resource for researchers, students, and progressive farmers who have been eagerly awaiting such a resource.

DKK 368.00
1

The Basics of Human Civilization: Food, Agriculture and Humanity: Vol.02 - Prem Nath - Bog - New India Publishing Agency - Plusbog.dk

The Basics of Human Civilization: Food, Agriculture and Humanity: Vol.02 - Prem Nath - Bog - New India Publishing Agency - Plusbog.dk

The second volume of this publication is dedicated to the topic of Food, with a particular focus on its relevance to Agriculture and Humanity. It features a total of nine chapters, including an Introduction, a discussion on Food Perception, an examination of Common Food Items, a review of Food Sources, a study of Food and Health, a look at Food and Nutrition Policy, an analysis of Regional and International Programmes on Food and Nutrition Security, and a discussion on the Challenges and Opportunities in the Food Sector. This volume comprises 28 articles, written by renowned national and international authors who have shared their expertise on various aspects of Food. These authors come from diverse backgrounds, including Food and Health Sciences (physicians, dieticians, patients), Agriculture Sciences (cereal crops, horticulture, livestock, fisheries), Economics, Policy and Development, and have contributed their experiences at the national and international levels. The aim of this volume is to provide a comprehensive overview of the subject of Food, with insights from multiple perspectives.

DKK 1021.00
1

Biochemistry and Human Nutrition - Manvesh Kumar Sihag - Bog - New India Publishing Agency - Plusbog.dk

Biochemistry and Human Nutrition - Manvesh Kumar Sihag - Bog - New India Publishing Agency - Plusbog.dk

This book is particularly beneficial for students pursuing undergraduate degrees in Food Technology, Food Science and Technology, Food and Nutrition, and other related fields, particularly those focusing on biochemistry and/or human nutrition. The book is divided into two main sections: Biochemistry and Human Nutrition. The first section is comprised of eight chapters covering the metabolism of macronutrients such as carbohydrates, proteins, and lipids, as well as the basics of vitamins, enzymes, hormones, and nucleic acids. The second section addresses topics such as the digestion and absorption of macronutrients, nutritional requirements for different age groups, methods for qualitative and quantitative determination of nutrients, milk intolerance and hypersensitivity, food additive safety, toxic elements, and radionuclides, and various nutritional policies.

DKK 486.00
1

Quality Control for Value Addition in Food Processing - Dev Raj V.k.joshi - Bog - New India Publishing Agency - Plusbog.dk

Quality Control for Value Addition in Food Processing - Dev Raj V.k.joshi - Bog - New India Publishing Agency - Plusbog.dk

The students, teachers, and researchers often require a comprehensive reference on the subject of quality control for food processing, which can be utilized for teaching undergraduate or postgraduate students. Currently, there is no book available that provides such an orientation. The book titled Quality Control for Value Addition in Food Processing is a 12-chapter guide that covers various aspects of the food processing industry, including processing plant hazards, quality characteristics, food standards and statutes, waste management in the food industry, and practical methods for quality control. The book also includes a glossary and annexures to aid in understanding the subject matter. The content is supported by tables, figures, and plates to provide a better understanding of the various topics covered. This book will be highly beneficial to students pursuing courses in postharvest technology, food technology, and food science and technology, as well as professionals involved in quality management systems within the food processing industry.

DKK 477.00
1

Elements of Food Science - Safia Jan - Bog - New India Publishing Agency - Plusbog.dk

Elements of Food Science - Safia Jan - Bog - New India Publishing Agency - Plusbog.dk

This book presents a thorough scientific understanding of food science. It has been written to fulfill the requirements of students pursuing undergraduate and postgraduate courses in foods, nutrition, and related fields at Indian universities. The book encompasses all the essential topics and offers a comprehensive overview of foods. Divided into four parts, the first part (sections 1-3) addresses the evaluation of food, colloidal chemistry of food, and sugar cookery. Starch, milk, and egg cookery are covered in detail in part two (sections 4-6). Part three (sections 7-10) discusses vegetables, fats, pulses, and fortification of foods, while the final part (sections 11-12) focuses on meat cookery and food adulteration.

DKK 324.00
1

Elements of Food Science - Safia Jan - Bog - New India Publishing Agency - Plusbog.dk

Elements of Food Science - Safia Jan - Bog - New India Publishing Agency - Plusbog.dk

This book provides a sound scientific knowledge in food science. It has been written to meet the needs of students in Indian Universities perusing courses in foods, nutrition and allied courses; at the undergraduate and postgraduate levels. The book covers all the necessary topics. The book gives a comprehensive account of foods. It consists of four parts. Part one, constituting (s 1-3), deals mainly with the evaluation of food, colloidal chemistry of the food and sugar cookery. Starch, milk & egg cookery have been discussed in detail in part two (s 4 - 6). Part three (s 7 - 10) throws some light on vegetables, fats, pulses & fortification of foods; whereas the last part ( 11 - 12) deals with meat cookery and food adulteration.

DKK 648.00
1

Climate Change and Agricultural Food Production - Kibria Et.al. - Bog - New India Publishing Agency - Plusbog.dk

Climate Change and Agricultural Food Production - Kibria Et.al. - Bog - New India Publishing Agency - Plusbog.dk

The book 'Climate Change and Agricultural Food Production: Impacts, Vulnerabilities and Remedies' provides an overview of climate change impacts on all agricultural food producing sectors (agriculture, livestock and fisheries), food contamination, and food safety (microbial pathogens, toxic biological & toxic chemical contaminants), food security and climate change adaptation and mitigation measures to counteract or minimise or reduce the effects of climate change on agriculture, livestock and fisheries. It reviews and summarizes research results, data and information from the world including Africa, Asia, Australia, Europe, Latin America, North America, Polar Regions and Small Island Nations. The book has been structured as textbook, reference book and extension book and written in simple and plain English with key facts and acronyms and glossary provided in each with tables and figures to benefit a wide range of readeThe key data and information provided in each are highlighted below:

DKK 942.00
1

Food Engineering and Technology - H.k.sharma Mundada - Bog - New India Publishing Agency - Plusbog.dk

Food Engineering and Technology - H.k.sharma Mundada - Bog - New India Publishing Agency - Plusbog.dk

Food Engineering & Technology: A Practice Book deals with objective type questions and answers. The book is aimed to provide number of questions related to almost all the main aspects of the Food Technology. Efforts have been made to cover wide range of topics in accordance to the syllabus of various competitive examinations like JRF, SRF, ARS, GATE, etc. It is expected that the book will be much sought by the students of Food Science/Technology/Engineering and related disciplines who can prepare themselves for both written as well as oral examinations. At the same time, this can be used as a readily available handbook for quick reference by practicing researchers/technologists and engineers. Besides faculty members involved in teaching Food Technology will find the book useful as a good question bank.

DKK 967.00
1

Principles, Evaluation and Methods in Food Science - S. Vijaya Jyothi - Bog - New India Publishing Agency - Plusbog.dk

Principles, Evaluation and Methods in Food Science - S. Vijaya Jyothi - Bog - New India Publishing Agency - Plusbog.dk

Food science encompasses all aspects of taking agricultural food products from the farm to the consumer. This interdisciplinary field encompasses basic and applied biology, microbiology, chemistry, mathematics, business, engineering, physics, and other disciplines. Food scientists aim to develop safe and high-quality food products that are profitable for all sectors of agriculture. Food science students can also participate in national competitions such as Dairy Judging, Meats Judging, New Product Development, and the Research Chefs Association. The book provides an insight into the principles and evaluation practices related to starch, fruits and vegetables, milk and milk products, egg foams and emulsions, meat, fats and oils, sugar and jaggery cookeries, and preservation techniques such as drying and dehydration of fruits and vegetables, jams and jelly making, fruit juices, squashes, and pickling.

DKK 963.00
1

The Basics of Human Civilization: Food, Agriculture and Humanity: Vol.01 - Prem Nath - Bog - New India Publishing Agency - Plusbog.dk

The Basics of Human Civilization: Food, Agriculture and Humanity: Vol.01 - Prem Nath - Bog - New India Publishing Agency - Plusbog.dk

The primary objective of The Basics of Human Civilization Food Agriculture and Humanity, Volume I: Present Scenario is to provide an up-to-date overview of the current state of food, agriculture, and humanity, while also considering the historical context. This initial volume aims to identify challenges and propose opportunities for improvements in food habits, technology, and the efficient utilization of resources. Additionally, the publication discusses food and agriculture policies, and the development of innovative solutions to address the obstacles faced in the sector. The focus is on addressing the issue of food scarcity and ensuring that resources are used effectively to benefit all members of society.

DKK 1158.00
1

Rural Livelihood and Food Security - M.h.wani & S.h.baba - Bog - New India Publishing Agency - Plusbog.dk

Rural Livelihood and Food Security - M.h.wani & S.h.baba - Bog - New India Publishing Agency - Plusbog.dk

The compilation of research conducted by esteemed scientists and educators from diverse specializations forms the basis of this book. These individuals have voluntarily contributed their work in the form of articles to address various aspects of food security and livelihood in different states and throughout the country. The current relevance of this publication lies in the fact that food security and livelihood are pressing issues facing the nation, and it demonstrates the application of quantitative methods for estimating demand and supply gaps. The book also addresses the strategies for conserving food resources through proper processing and enhancing livelihood options through value addition. Additionally, it provides a comprehensive examination of nutritional demand-supply gaps, malnutrition, and related concerns. This publication is expected to serve as a valuable reference for researchers, planners, and public representatives, aiding in the understanding of the conceptual framework of livelihood and food security, as well as the development of practical policies for achieving food security through the attainment of livelihood security at both macro and micro levels.

DKK 1100.00
1