Agriculture and agribusiness Books
New India Publishing Agency Principles of Plant Breeding
Book Synopsis
£210.60
New India Publishing Agency Essentials of Soil Science
£186.16
New India Publishing Agency Climate Change and Agricultural Food Production
Book Synopsis
£49.68
New India Publishing Agency Non-Structural Carbohydrates and Rust Resistance
Book Synopsis
£219.30
New India Publishing Agency Millet Marvels: A Sustainable Food Renaissance
Book Synopsis
£209.90
New India Publishing Agency Entrepreneurship and Skill Development in
Book Synopsis
£116.14
New India Publishing Agency Engineering Properties of Agricultural Produce
Book Synopsis
£70.15
New India Publishing Agency Entrepreneurship Development in Food Processing
Book Synopsis
£116.14
New India Publishing Agency Enterprising Agriculture: Market Awareness,Farm
Book Synopsis
£116.14
New India Publishing Agency Functional Foods and Nutraceuticals: Sources and
Book Synopsis
£82.01
New India Publishing Agency Innovations in Agribusiness Management
Book Synopsis
£40.99
New India Publishing Agency Innovations in Food Processing Technology
Book Synopsis
£104.96
New India Publishing Agency Management Skills for Successful Agri
Book Synopsis
£29.66
New India Publishing Agency Novel Food Processing Technologies
Book Synopsis
£97.98
New India Publishing Agency Quality Control for Value Addition in Food
Book SynopsisThe 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.
£44.71
New India Publishing Agency Basics of Mechanical Engineering
Book SynopsisThis undergraduate-level textbook, Basic of Mechanical Engineering, is intended for students pursuing various engineering disciplines, including Electrical Engineering, Civil Engineering, Food Technology, and Electronics. The book is comprised of 17 chapters that focus on the fundamental concepts of Mechanical Engineering. Moreover, the book aims to cover not only the theoretical aspects of mechanical engineering but also its practical applications. The book also seeks to address a broad range of mechanical engineering subjects, such as thermal science, power generation, internal combustion engines, hydraulic machinery, refrigeration, refrigerants, simple lifting machines, power transmission methods, and strength of materials. Additionally, the book includes an energy and exergy analysis of the milk processing industry. While the book is designed to adhere to the syllabus, it also provides supplementary information and resources. The concepts of thermodynamics, internal combustion engines, refrigeration, and solid mechanics have wide-ranging industrial applications. Therefore, this book is beneficial for all engineering graduates to acquire foundational knowledge in mechanical engineering quickly.
£186.16
NIAS Press Fragrant Frontier: Global Spice Entanglements from the Sino-Vietnamese Uplands: 2022
Book SynopsisSince its inception over two millennia ago, the spice trade has connected and transformed the environments, politics, cultures, and cuisines of vastly different societies around the world. The ‘magical’ qualities of spices mean they offer more than a mere food flavoring, often evoking memories of childhood events or specific festivals. Although spices are frequently found in our kitchen cupboards, how they get there has something of a mythical allure. In this ethnographically rich and insightful study, the authors embark on a journey of demystification that starts in the Sino-Vietnamese uplands with three spices – star anise, black cardamom, and cassia (cinnamon) – and ends on dining tables across the globe. This book foregrounds the experiences of ethnic minority farmers cultivating these spices, highlighting nuanced entanglements among livelihoods, environment, ethnic identity, and external pressures, as well as other factors at play. It then investigates the complex commodity chains that move and transform these spices from upland smallholdings and forests in this frontier to global markets, mapping the flows of spices, identifying the numerous actors involved, and teasing out critical power imbalances. Finally, it focuses on value-creation and the commoditization of these spices across a spectrum of people and places. This rich and carefully integrated volume offers new insights into upland frontier livelihoods and the ongoing implications of the contemporary agrarian transition. Moreover, it bridges the gap in our knowledge regarding how these specific spices, cultivated for centuries in the mountainous Sino-Vietnamese uplands, become everyday ingredients in Global North food, cosmetics, and medicines. Links to online resources, including story maps, provide further insights and visual highlights.
£22.46
United Nations Circularity concepts in wood construction
Book SynopsisWhen it comes to sustainability and circularity, wood as a natural raw material has several advantages over other building materials. As a bio-based resource, it has considerable benefits concerning greenhouse gas emissions, carbon-storing, thermal insulation as well as human health and well-being compared to other construction materials. New types of wood products, being the result of extensive research, enable the extensive use of wood in tall buildings. At the same time, innovative wood products provide less manufacturing waste, low carbon-emission alternatives and store massive quantities of carbon while new technologies speed construction processes, promote energy efficiency and minimize waste. This study examines the benefits of wood asa construction material and discusses practices applied in the wood construction sector from the perspective of circularity,sustainability and climate change mitigation. It analyses how circularity concepts can be applied in the construction industry using different construction methods and at different stages of value chains. The study describes how different construction techniques and practices contribute to the renewal and sustainability of construction value chains. The analysis is supported by examples of good practice in UNECE member States
£31.46
New India Publishing Agency Business Communication and Cooperative Movement
Book Synopsis
£76.24
New India Publishing Agency Global Perspectives on Shifting Cultivation The Twelve Ds
£176.40
New India Publishing Agency Resource Conservation Technologies for Food and Environmental Security
£142.20
New India Publishing Agency Regenerative Agriculture
£211.50
New India Publishing Agency Revolutionising Crop Management Practices for Ensuring Food Security
£186.20
New India Publishing Agency Innovations in Agribusiness Management
Book SynopsisThe green revolution has increased the food production many folds but the levels of living of farmers have not increased and the percentage of population dependent on agricultural is still about 65 per cent. Agri-business management is an opportunity and challenge. Future agri-business brings in value addition, logistics and supply chain management activities which paved way for the processing, packaging, transport, a cold storage distribution and retailing to meet the changes in tastes and preferences of different categories of population. Exposure on agri-business management at the UG level to Agriculture and Allied Science graduates will meet human resource needs of the future. The book explains in simple language and in lucid way on agri-business opportunities, challenges, scope and entrepreneurship and its promotional programmes by Central and State Governments. Management, meaning, definition and elements of management are also explained in a simple way. The functional area of business management is also dealt with. Then agri-business promoting subjects like management information system, applications of information and communication technologies, agricultural inputs, agro-processing, food processing, there promotional programmes by Central and State Governments. Agricultural imports and exports, retailing and supply chain management, business plan preparation, project analysis and starting an agri-business are explained with case studies wherever possible. The pedagogy involves key terms and concepts to remember, summary, highlights, questions, references, text books, web addresses and further reading materials were furnished.
£76.86
New India Publishing Agency Postharvest Management and Processing of Fruits
Book SynopsisPostharvest Management and Processing of Fruits and Vegetables is a text book written in simple brief language for teachers as well as students. The book covers the syllabus of the basic course on postharvest management and processing of fruits and vegetables. The book has been divided into 4 parts. Part I deals with Postharvest Physiology, Part II with Management and Processing, III with Novel Technologies and Part IV with Objective Questions. A brief introduction and basics of recent topics i.e. Extrusion, irradiation, ohmic heating, microwave processing and dielectric heating, pulsed electric fields, magnetic fields, pulsed light treatment, high pressure processing, ultra sounds, linear induction electron accelerator, minimal processing and hurdle technology, designer foods and nutraceuticals, genetically modified foods, GAP and GMP and HACCP have also been covered along with objectives questions that are often asked in various competitive examinations. The book would be of great use the students, researchers, teachers and all those who have interest in the subject.Table of ContentsSection - I. Postharvest physiology. 01. Maturity and ripening 02. Insect Infestation and Losses in Storage 03. Quality management for fresh marketing 04. Storage of fruits and vegetables Section - II. Management and processing: 05. Packaging of fresh and processed food products 06. General principles and methods of food preservation 07. Tomato products 08. Pickles, fruit chutney and sauces 09. Jam, Jelly, marmalade and preserve 10. Canning of fruits and vegetables 11. Drying and dehydration 12. Low temperature preservation 13. Unfermented fruit beverages 14. Alcoholic beverages and vinegar 15. Enzymes, waste utilization and by products 16. Spoilage of fruits, vegetables and their products 17. Marketing and export of fresh and processed products 18. Planning of fruit and vegetable processing industry Section - III. Novel technologies: 19. Novel technologies in food preservation Section - IV. Objective questions: 20. Evaluate yourself.
£57.75
New India Publishing Agency Quality Control for Value Addition in Food
Book SynopsisThe students, teachers, and researchers often need a direct reference, which is complete on the subject for teaching undergraduate or postgraduate students. The book on quality Control for Value Addition in Food Processing consists of 12 s on Food processing industry, processing plant, processing plant hazards, quality characteristics, quality control and management, food standards and statutes, food safety assurance systems, additives in food processing enzymes in food processing, waste management in food industry, marketing and export management, practical methods for quality control along with glossary and annexures. The text in has been illustrated with tables, figures and plates for better understanding of the contents. The book s have been designed as per the ICAR syllabus for UG and PG students. At present, there is not book available which gives an orientation for quality control in food processing industry. The book will be highly beneficial to both UG and PG students undergoing courses in postharvest technology, food technology, food science and technology as well as for professionals related to quality management systems in food processing industry.Table of Contents1. Food Processing Industry. An Orientation 2. Processing Plant 3. Processing Plant Hazards 4. Quality Characteristics 5. Quality Control and Management 6. Food Standards and Statutes 7. Food Safety Assurance Systems 8. Additives in Food Processing 9. Enzymes in Food Processing 10. Waste Management in Food Processing 11. Marketing and Export Management 12. Practical Methods for Quality Control
£76.86
New India Publishing Agency Functional Foods and Nutraceuticals: Sources and
Book SynopsisThe papers included in this book have a broad coverage of the topics related to new technologies in functional foods and nutraceuticals, fruits and vegetables and their by-products as valuable ingredients for functional foods and nutraceuticals, potential bioactive components from various food sources, trends and development of nutraceuticals and functional foods as well as functional food and nutraceuticals as ingredients in the value addition for health promotion, standardization and quality control. This compilation helps to overcome the problems faced in exploring the potential of nutraceuticals in naturopathy and device strategies to encounter such problems.Table of ContentsUnit-I: Functional Foods and Nutraceuticals An-Overview 1. Functional Food and Nutraceuticals from Fruits and Vegetables by D.S. Sogi 2. Designer Foods - An Overview by Usha Bajwa 3. Utilization of Milk Byproduct (Whey) for Preparation of Beverages: A Review by P.A. Pawase, D.M. Choudhari, V.G. Gaikwad and S.S. Jundhare 4. Role and Overview of Strawberry as a Potential Source for the Development of Functional Foods and Nutraceuticals by Aamir Hussain Dar, Muneer Ahmad, H.K. Sharma and Aabida Jabeen 5. Potential Applications of Biopigments in Food and Feed by Reeba Panesar, Shubhneet Kaur, D.C. Saxena 6. Nutraceutical Characteristics of Minor Millet: A Review by Seema, Mandeep Singh Sibian, Romee Jan and C.S. Riar 7. Effects of Processing on Bioactive Compounds During Development of Food Formulations: A Review by Mandeep Singh and Charanjit Singh Riar Unit - II: Functional Foods and Nutraceuticals Their Health Benefits 8. Aloe Vera: Bioactive Compounds Therapeutic Properties and Food Applications by Bhupendar Singh Khatkar 9. Phytochemicals and Health Potentials by Savita Sharma and Swati Kapoor 10. Role of Fibers Spices and Herbs as Nutraceuticals and Functional Food Ingredients in Regulating Human Health by A.B. Rodge 11. Dietary Supplements, Functional and Multi-Functional Foods, Health Benefits of Different Common Nutrients and Methods to Enhance Active Components in Foods by Amarjeet Kaur, Poonam A. Sachdev and Priyanka Sharma 12. Probiotics, Prebiotics, Synbiotics Functionality and Health Benefits by Shilpa Vij, R.K Malik and Jagrani Minj 13. Probiotics and Phytonutrients: Potential Candidates for the Immunobooster Nutraceutical Formulations by Bhatia Aruna 14. Effect of Storage Temperature on the Stability of Vitamin A and Iron in Re-Constituted Rice by Syed Zameer Hussain, Baljit Singh, H.R. Naik and A.H.Rather 15. Antioxidant Properties of Wheat Based Breakfast Foods Suresh Bhise and Amarjeet Kaur 16. Significance of Amaranth Grains in Health and Nutrition by Arti Chauhan, D.C. Saxena and Sukhcharn Singh 17. Effect of Frying Oils on Textural and Sensory Properties of Egg Slices by Sanju B. Dhull, Manju V. Nehra, Gurjant Singh Unit-III: Functional Foods and Nutraceuticals Their Development Techniques18. Concept and Techniques in Development of Functional Foods by R.K. Gupta and Monika Sharma 19. Role of Nanotechnology in Development of Functional Food by Jaspreet Kaur and Amarjeet Kaur 20. PCR: Advanced Tool for Functional Foods by Aasima Rafiq, Savita Sharma and Baljit Singh 21. Novel Technology for Development of Low Calorie Functional Beverages from Fruits and Vegetables Using Non-Nutritive Sweeteners by Rakesh Sharma and V.K. Joshi 22. Utilization of Germination Potential in the Development of Nutritional Snacks from Composite of Wheat, Bengal Gram and Green Gram by Sakshi, Jyotika Sharma and C.S. Riar Unit-IV: Cereals and other Food Grains as a Source of Functional Foods and Nutraceuticals 23. Pre-Gelatinized Cereal Flours: Processing, Characteristics and Functionality by Gurkirat Kaur, Savita Sharma and Baljit Singh 24. Standardisation and Preparation of Accelerated Fermentation of 'Idli' Batter Using Soy Residue Okara by Kishor Pawar, Deepika Kamble, Dnyaneshwar Holkar and Vinod 25. Bioactive Components and Functional Ingredients in the Traditional Rice Varieties of Temperate Region and their Potential Health Benefits by Farhan Mohiuddin Bhat and C.S. Riar 26. Amaranth: A Pseudocereal for Extraction of Nutraceutical Components by Narender K. Chandla, Romee Jan, Arti Chauhan and Sukhcharn Singh 27. Prebiotics in Cereal Products by Neeraj Gandhi, Suresh Bhise and Amarjeet Kaur 28. Typha angustifolia L.: A Potential Source of Nonconventional Starch by Syed Insha Rafiq, Khalid Muzaffar, Kulsum Jan and D.C. Saxena 29. Effect of Reducing and Oxidizing Agents on the Rheological, Pasting and Noodle Making Characteristics of Durum and Commercial Wheat Semolina by Ritika Oberoi, Amarjit Kaur and A. K. Bakhshi 30. Studies on Isolation of Bacillus Spp. and Thermoactinomycetes with Cellulase Activity in Relation to Lignocellulosic Post Harvest of Wheat by Vijayta Sharma and Ishpreet Kaur Walia 31. Nutraceutical and Functional Potential of Quinoa by (Chenopodium quinoa Willd) by Khan Nadiya Jan, Ishrat Majid, D.C. Saxena and Sukhcharn Singh Unit-V: Fruits and Vegetables as a Source of Functional Foods and Nutraceuticals 32. Functional Potential and Food Utilization of Seaweeds by Hanuman Bobade, Gurkirat Kaur and Savita Sharma 33. Studies on Utilization of Gums for Encapsulation of Various Ingredients Used in Food Industries by Khalid Bashir, Kulsum Jan, Basharat Yousuf and Manjeet Aggarwal 34. Studies on Characterization, Processing and Utilization of (Nymphaea alba L.) Rhizomes by Kulsum Jan, Shumaila Jan, Syed Insha Rafiq and D.C. Saxena 35. Value Added Green Mango-Mint-Tulsi-Squash Modified with Honey by P.V. Bade, K.R. Kale, A.S. Binnar, V.S. Sadewale 36. Potential Application of Starch Extracted from Sweet Flag (Acorus calamus) in India by Shumaila Jan, Kulsum Jan and D.C. Saxena 37. Preparation of Mouth Freshener (Anardana Goli) From Pomegranate (Punica granatum L) by Walunj Amol, Patil Priyanka, Deshmukh Chaitanya and Chothe Deepak 38. Nutritional and Nutraceutical Potential of Licorice (Glycyrrhiza glabra) by Ishrat Majid, Khan Nadiya Jan, Gulzar Ahmad Nayik and Vikas Nanda Unit-VI: Utilization of Dairy Food in the Development of Functional Foods and Nutraceuticals 39. Process Standardization for Low Fat and Low Calorie Kulfi by Jyoti Jha and R.S. Dabur 40. Improving Milk and Milk Products Functionality Through Controlled Release of Herbal Nutraceuticals by Rahul Debbarma, Aditya Madan, Ranjit Singh, Sandeep Singh Rana and Neha Balan 41. Functional Dairy Foods: Beyond the Basic Nutrition by Davinder Kaur, Usha Bajwa and Taranpreet Singh Unit-VII: Functional Foods and Nutraceuticals Regulations and Market Prospective 42. Functional Foods and Nutraceuticals: Regulatory Framework for Protecting Consumers, Promote Fair Trade and Encourage Product Innovation in the Food Industry by Ashok Kumar and Preetinder Kaur 43. Biosensors and Quality Aspects of Functional Foods by Swati Kapoor, Savita Sharma and P.S. Ranote 44. Milk Fortification in the Need of Sunshine Vitamin by Taranpreet Singh, Usha Bajwa and Davinder Kaur
£182.57
NIPA (New India Publishing Agency) Unit Operations In Food Processing
Book Synopsis
£202.50
New India Publishing Agency Widening The Food Basket: Underutilized and
Book Synopsis
£135.03
New India Publishing Agency Making Foods Safe and Free From Pathogens
Book Synopsis
£93.08
New India Publishing Agency Enterprising Agriculture: Market Awareness,Farm
Book Synopsis
£232.25
New India Publishing Agency Kewda: Cultivation and Perfume Production
Book Synopsis
£209.90
New India Publishing Agency Functional Foods: Processing and Packaging
£209.90
New India Publishing Agency Safety and Quality Management in Food Supply
Book Synopsis
£209.90
New India Publishing Agency Postharvest Plant Pathology
Book Synopsis
£183.54
New India Publishing Agency Small Millets and Pseudo Cereals for Nutritional and Health Security
£210.60
New India Publishing Agency A Glossary of Soil Science
£128.48
New India Publishing Agency Illustrated Immunology
Book Synopsis
£209.90
New India Publishing Agency MCQ's on Horticulture
£50.91
New India Publishing Agency Emerging Techniques in Food Processing
Book Synopsis
£209.90
New India Publishing Agency Food Safety and Standards: Laws, Tools and
Book Synopsis
£199.50
New India Publishing Agency Crop Production Technology (Rabi Crops)
Book Synopsis
£140.28
New India Publishing Agency Bakery and Confectionery Technology
£128.48
New India Publishing Agency Seed Production Technology of Vegetable, Tuber
Book Synopsis
£209.90
New India Publishing Agency Biofilms
Book Synopsis
£128.48
New India Publishing Agency Food Analysis and Quality Control
Book Synopsis
£209.90
New India Publishing Agency Food Packaging: Principles and Applications
£209.90
Springer Verlag, Singapore Operations and Supply Chain Management in the
Book SynopsisThis book offers effective and competitive food supply chains that are the consequence of technological innovation, collaboration, small agri-food business cases, entrepreneurial opportunities, cold chain technology management, disruptive technologies, and performance assessment through empirical analysis, case studies, and multimethod research in the food industry. The book comprehensively covers different interfaces of the food supply chain including procurement, processing, distribution, consumer, i.e., farm to fork. It provides solutions to various challenges such as globalization, food recalls, technological innovations, and consumer trust. This book will be of interest to researchers in the areas of the food supply chain, operations management, industrial engineering as well as professionals in the agri-food and allied industry. Table of ContentsChapter 1. Traceability and transparency through the use emerging technologies in agriculture supply chain.- Chapter 2. Analysing the critical success factors towards incorporating sustainability in food supply chain management.- Chapter 3. Entrepreneurial opportunities in agri-food supply chain.- Chapter 4. . Risk assessment for perishable food supply chain.- Chapter 5. The linkages between big data analytics and sustainable agriculture performance.- Chapter 6. The weak link in the agriculture supply chain: Lessons learnt from the impact of COVID-19 on the livelihood of farmers.- Chapter 7. Green technological approaches for food quality and safety in food supply chain.- Chapter 8. Transportation issues in food supply chains.- Chapter 9. The barriers for implementing cold storage systems in rural areas- A case study of rural areas in Bijapur, India.- Chapter 10. Changing consumer food preferences and its impact on agricultural supply chain management: A grounded theory approach.- Chapter 11. Role of artificial intelligence in agri-food business: solutions and potential.
£142.49
