Food and beverage technology Books

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Book Synopsis

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Book Synopsis

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Book Synopsis

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Book Synopsis

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Book Synopsis

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Book Synopsis

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Book Synopsis

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Book SynopsisThis book combines the essentials of both flavor chemistry and flavor technology. Flavor chemistry is a relatively new area of study which became significant in the 1960s with the availability of gas chromatog­ raphy and mass spectrometry. Prior to this instrumentation, flavor chemistry focused on only the most abundant chemical constituents. It is a well-documented fact that often the trace constituents of flavors are the most important components. Flavor chemistry flourished in the late 1960s and early 1970s. Since money was readily available for flavor research great strides were made in understanding the biosynthetic pathways of flavor formation and the chemical constituents that are important to flavor. But the 1970s and early 1980s have not been good years for flavor research, especially in the United States. Since funding agencies have chosen to support re­ search in nutrition and toxicology, many of the research leaders in the flavor area have had to change their research emphasis in order to obtain funding. Today, European researchers turn out the majority of pub­ lished work in flavor chemistry. While all of the flavor houses conduct some basic flavor research, it is confidential and seldom becomes pub­ lished. Therefore, the reader will note that a lot of the references are from the late 1960s and early 1970s; and also that European authors dominate the flavor literature in recent years. Flavor technology is an ancient area of study. Man has searched for a means of making food more pleasurable or palatable since time began.Table of ContentsI Flavor Chemistry.- 1 Flavor and Its Study.- A. Sample Preparation.- B. Isolation of Food Flavors.- C. Concentration of Dilute Organic and Aqueous Flavor Isolates.- D. Flavor Analysis by Direct Injection.- E. Gas Chromatography.- F. High Pressure Liquid Chromatography.- G. Identification of Volatile Flavors.- H. Summary.- References.- 2 Biogenesis of Flavor in Fruits and Vegetables.- A. Biogenesis of Fruit Aroma.- B. Biogenesis of Vegetable Aroma.- C. Location of Flavor in Plant.- D. Influence of Genetics, Nutrition, Environment Maturity and Storage on Development of Flavor.- E. Conclusions.- References.- 3 Changes in Food Flavor Due to Processing.- A. Nonenzymatic Browning.- B. Flavors from Lipids.- C. Flavors Formed via Fermentation.- References.- 4 Off-Flavors in Foods.- A. Environmental Contamination.- B. Off-Flavors Due to Genetics or Diet.- C. Off-Flavors Due to Chemical Changes in the Food.- D. Microbial Off-Flavors.- E. Summary.- References.- II Flavor Technology.- 5 Flavors and Flavoring Materials.- A. Flavorings in Foods.- B. Added Flavorings.- C. Compounded Flavorings.- D. Flavoring Materials.- E. The Flavor Industry.- F. Relationships between the Food and Flavor Manufacturers.- G. Selection of Flavoring Materials.- References.- 6 Flavoring Materials of natural Origin.- A. natural Flavors and Flavoring: Definitions.- B. Sources of Natural Flavoring Materials.- C. Herbs and Spices.- D. Plants as Sources of Essential Oils.- E. Fruit Fruit Juices and Concentrates.- F. Vanilla.- G. Beverage Flavors.- H. Aromatic Vegetables.- References.- 7 Flavoring Materials Made by Processing.- A. natural Products Made by Roasting: Cocoa/Chocolate.- B. Reaction Flavors: Imitation Meat Flavors.- C. Enzymatically Derived Flavorings: Butter, Cheese.- D. Flavors Made by Fermentation.- E. Biotechnology: Production of Aroma Chemicals.- F. Flavors Made by Pyrolysis: Smoke Flavors.- References.- 8 Synthetic Flavoring Materials.- A. Imitation Flavorings: Matching Mature.- B. Classification of Flavorants by Molecular Structure.- C. Threshold Values.- D. Sensory Characters of Organics.- E. Solvents.- F. nomenclature of Organic Chemicals.- References.- 9 Flavor Potentiators.- A. Chemical Properties.- B. Sensory Properties.- C. Flavor Potentiators in Foods.- D. Toxicity.- E. Other Potentiators.- References.- 10 Flavorists and Flavor Creation.- A. The Flavorist.- B. Working Environment.- C. Flavor Creation.- D. Flavor Development in End Products.- E. Sensory Assessment.- F. Conclusion.- References.- 11 Flavor Production.- A. Liquid Flavorings.- B. Emulsions.- C. Dry Flavorings.- References.- 12 Application of Flavorings in Food Processing.- A. Flavors in Foods.- B. Achieving Flavor Balance.- C Criteria for Application of Flavorings.- D. Available Flavorings.- E. Processing Parameters.- F. Specific Flavoring Applications.- G. Conclusion.- References.- Additional Reading.- 13 Flavors and the Law.- A. Need for Legislation.- B. Mature of Flavoring Ingredients.- C. Systems of Flavor Legislation.- D. Flavor Legislation in the United States.- E. Flavor Legislation in Europe.- F. Labeling of Flavors.- References.- 14 Quality Control.- A. Analytical Tests.- B. Sensory Analysis.- References.

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Book SynopsisThis book discusses one of the biggest challenges of the food industry, which is waste management. Food industries generate high amounts of waste, both solid and liquid, resulting from the production, processing and consumption of food. Stringent environmental legislators have made the task of waste management more challenging. Through the three sections of this book, the readers are introduced to the different types of wastes generated, utilization of waste through food processing industry and sustainable waste management technologies. The different chapters describe how the biomass and the valuable nutrients from food industry wastes could be used to develop value-added products. The book reiterates that food wastes and their by-products are an excellent source of sugars, minerals, dietary fiber, organic acids, bio active compounds such as polyphenols, carotenoids and phytochemicals etc.This book is an excellent resource for industry experts, researchers and students in the field of food science, food processing and food waste management.Table of Contents SECTION – I: Food industry waste: introduction, standards and management 1 Sustainable food waste management: a review 2 Environmental Standards & Regulations for waste management in food industries 3 Characterization and treatment of waste from food processing industries 4 Advances in waste water treatment in food processing industries SECTION – II: Utilization of waste from food processing industries 5 Novel approaches for value addition from by-products of fruits and vegetable industry 6 Phytochemicals from the Fruits and Vegetable Waste: holistic and sustainable approach 7 Peels & peel extracts: a review 8 Utilization of dairy processing waste industries 9 Potential value addition from cereal and pulse processed by-products: a review 10 Waste from oil-seed industry: a sustainable approach 11 Wealth from meat industry by-products and waste: a review 12 Post-Harvest Management of Climacteric Fruits in India: the promising road map for future 13 Agricultural waste produce: utilization and management 14 Bio-based packaging from Food Industry waste 15 Emerging opportunities for Valorization of Dairy by-products 16 Advances in Sugarcane Industry: by-products valorization SECTION – III: Sustainable Food waste management technologies 17 Microbial bioremediation: a sustainable tool for food industry waste management 18 Bioremediation of Food industry waste with fungi: concepts and innovations 19 Recovery of bio-active components from food industry waste 20 Food processing waste to Biofuel: a sustainable approach

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Book SynopsisThis book covers all aspects of probiotic bacteria and their metabolites, as well as their role and significance in human and animal health. Given the role of probiotic bacterial strains in the production of short chain fatty acids, butyrate etc probiotics may be considered as an alternative approach for the prevention or treatment of intestinal dysbiosis, cancers, cardiovascular diseases, hypertensions. Additionally, the significance of probiotics added in aquaculture systems for improving health, performance and growth of aquatic organisms has been highlighted. In this book, the multi-functional role of probiotics and their post-biotic metabolites in improving overall health status of man and animals, is discussed. It is a comprehensive compilation useful for researchers, academics, veterinarians and students in the field of microbiology, food technology and biotechnology.Table of ContentsChapter 1. Bacillus spp. In Aquaculture mechanisms and Applications: An Update View.- Chapter 2. Immunity and Gut Microbiome: role of Probiotics and Prebiotics.- Chapter 3. Preventive Effects of Probiotics and Prebiotics in Food Allergy: potentials and promises.- Chapter 4. An Overview of Dairy Probiotic Microflora.- Chapter 5. Remarkable Metabolic Versatility of the Commensal Bacteria Eubacterium hallii and Intestinimonas butyriciproducens, Potential Next Generation Probiotics.- Chapter 6. Anti-carcinogenic Potential of Probiotic, Postbiotic Metabolites and Paraprobiotics on Human Cancer Cells.- Chapter 7. Postbiotic Metabolites of Probiotic in Animal Health.- Chapter 8. Probiotics Application: Implication for Sustainable Aquaculture.- Chapter 9. Honeybees Gut as a Reservoir of Probiotic Bacteria.- Chapter 10. Role of Probiotic Bacteria on Bio-availability of Functional Ingredients Under Fermentation Process.- Chapter 11. Quality and Health Aspects of Dairy Foods Affected by Probiotic Microbes and Their Metabolites.- Chapter 12. Encountering the Antibiotic Resistance by Bioactive Components and Therapies: Probiotics, Phytochemicals and Phages.- Chapter 13. Probiotic Bacteria as a functional Delivery Vehicle for the Development of Live Oral Vaccines.- Chapter 14. Promising Aspects of Probiotics and Postbiotics Derived from Lactic Acid Bacteria as Pharma Foods.- Chapter 15. Non-Dairy Foods as Potential Carriers of Probiotic Bacteria and Postbiotics.

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Book SynopsisMillets are small-grained, annual, warm weather cereal. The millets offer both nutritional and livelihood security of human population and fodder security of diverse livestock population in dryland region of India. Millets are highly nutritious, they are known as health foods especially for control of diabetes and mineral deficiencies. One of the major factors for declining consumption of millets is the lack of awareness of their nutritive value and inconvenience of their preparation. This book covers both, chemistry and novel technology for millet processing and development. It summarizes the latest information on millets, their nutritional and health benefits, historical perspective, utilization, R&D efforts, present status and the importance being given by policy makers for promoting millets for sustainable agriculture and healthy society. The book is compiled by various experts keeping in view syllabi of different research institutions, researchers, students as well requirement of the industry. It will serve as instructional material for researchers in food science, microbiology, process engineering, biochemistry, biotechnology and reference material for those working in industry and R & D labs.Table of ContentsChapter 1. Millets for Life: A Brief Introduction.- Chapter 2. Global Scenario of Millets Cultivation.- Chapter 3. Minor Millets: Profile and Ethnobotanical Scenario.- Chapter 4. Millets: Malnutrition and Nutrition Security.- Chapter 5. Nutritional Composition of Millets.- Chapter 6. Millet starch: Current Knowledge and Emerging Insights of Structure, Physiology, Glycaemic Attributes and Uses.- Chapter 7. Product Development from Millets.- Chapter 8. Seed Storage Proteins and Amino Acids Synthetic Pathways and their Regulation in Cereals with Reference to Biologically and Nutritionally Important Proteins and Bioactive Peptides in Millets.- Chapter 9. Millets, Phytochemicals and their Health Attributes.- Chapter 10. Science-Led Innovation for Searching and Creating Values in Natural Gene Pool of Millets for Agri-Food Nutrition and Health.- Chapter 11. Processing Technology for Value Addition in millets.- Chapter 12. Fermented Millet Technology and Products.- Chapter 13. Processing-Mediated changes in the Antinutritional, Phenolic and Antioxidant Contents of Millet.- Chapter 14. Technology for Millet Value-Added Products.- Chapter 15. Millet-Based Traditional Processed Food Beverages.- Chapter 16. Millet-Based Value-Added food products for diabetics.- Chapter 17. Genomics-Assisted Improvement of Grain Quality and Nutraceutical Properties in Millets.- Chapter 18. Rural Entrepreneurship Development in Millet Processing.- Chapter 19. Quality Management System in Millet and Sorghum.- Chapter 20. Demand Creation Measures and Value Chain Model on Millets in India.- Chapter 21. Role of Nutrihub Incubation for the Development Of Business Opportunities in Millets: An Indian Scenario.-

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Book SynopsisThis book provides readers with a comprehensive overview of cold plasma technology for tackling the various food-related hazards in a wide range of food sectors. The principles and characteristics of cold plasma generation in gas and its interaction with liquids, as well as its combating modes of action for common hazards (e.g., bacteria, spores, biofilms, fungi, and fungal toxins) are emphasized in this book. It also presents the applications of cold plasma or its hurdles with other techniques to assure the microbiological safety of the key food classifications, including fruits, vegetables, cereals, grains, meat, aquatic products, liquid food products (e.g., juices, milk), nuts, spices, herbs, and food packaging. This book is useful for researchers to grasp the comprehensive understandings of how food safety can be controlled with cold plasma technology. This book also provides adequate information for engineers in food industry for better development and optimization of the plasma-generating systems. Government institutions that are responsible for food safety regulations can understand more knowledge about the intricacies and influencing factors, which should be considered for regulating the applications of cold plasma technology in food.Table of ContentsChapter 1 Principles and characteristics of cold plasmaChapter 2 Systems for generation of cold plasmaChapter 3 Inactivation of bacteria by cold plasmaChapter 4 Antibiofilm Application of Cold Plasma in Food SafetyChapter 5 Inactivation of fungi and fungal toxins by cold plasmaChapter 6 Abatement of food allergen by cold plasmaChapter 7 Application of cold plasma in fruits and vegetablesChapter 8 Application of cold plasma in cereals and grains foodChapter 9 Application of cold plasma in animal meat and poultryChapter 10 Applications of cold plasma on aquatic productsChapter 11 Application of cold plasma in liquid food productsChapter 12 Application of cold plasma in nuts, spices, and herbsChapter 13 Application of cold plasma in food packagingChapter 14 Cold plasma hurdled strategies for food safety applicationsChapter 15 Safety evaluation of cold plasma technologyChapter 16 Future outlooks.

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Book SynopsisThis book covers important topics on various neglected and underutilised crops (vegetables, cereals, fruit crops). It gives an overview of the potential, availability of genetic and genomic resources, and the future prospects of these food crops. The book presents different chapters on the importance of underutilised crops with respect to sustainable agriculture and describes the approaches that must be followed for improving the yield and production of these crops. It covers a wide range of food crops such as millet, buckwheat, underutilised spices, underutilised vegetables and underutilised fruit crops. It also provides insights on what smart foods are? And, whether these neglected crops qualify as smart foods?This up-to-date and informative book is meant for food scientists, geneticists, breeders and biotechnologists. It is of interest to students, researchers and course instructors in these fields.Table of ContentsAttached

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Book SynopsisThis book describes innovative agricultural methods using thermal and non-thermal microwave or plasma energies. Humans that were nomadic in the past can now stably obtain food by developing agriculture. Cities were formed as a result of remarkable development. Later, chemicals were introduced to agriculture to stabilize the food supply further. Natural products were initially used, but various artificial compounds have been developed for agriculture since the 1900s. To further improve crop productivity and diversification, gene recombination (genetic engineering) using biotechnology has progressed in recent years and continues to develop further. However, these technologies contain pesticide residues and pose safety risks. The innovative new agriculture explained in this book is based on the use of microwaves and plasma that do not rely on chemicals and genetic modification. This is one of the first books focusing on the agricultural usage of microwaves. In addition, it is a technical book that incorporates plasma into agriculture from this perspective. The book covers microwaves and plasmas, which are completely different fields. Thus, it will be attractive to many readers who want to acquaint themselves with these alternative technologies and implement them.　This book will be useful to a broad audience including researchers and technicians at Universities and practitioners in industries. It is made accessible to readers across different fields by including abundant figures and by limiting the use of equations to the possible extent.Table of ContentsPart I. Tutorial 1 Microwave thermal and non-thermal processes 2 Plasma thermal and non-thermal technologies 3 High-voltage and pulsed power technologies 4 Agricultural Engineering Part II. Microwave Application 5 Improvement and effective growth of plants' environmental stress tolerance on exposure to microwave electromagnetic wave effects 6 Food Processing 7 Stimulating the Aging of Beef with Microwaves 8 Controlling Weeds with Microwave Energy 9 Soil Modifications 10 Microwave application for animal feed processing to improve animal performance 11 Microwave heating for grain treatment Part III. Plasma Applications 12 Growth enhancement effect of gene expression of plants induced by active oxygen species in oxygen plasma 13 Improvement of plant growth and control of cultivation environment using electrical stimuli 14 Promotion of reproductive growth of mushroom using electrical stimuli 15 Keeping freshness of agricultural products 16 Enzyme activity control and protein conformational change 17 Plasma applications in microalgal biotechnology

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Book SynopsisThe book discusses up-to-date and detailed information about the nutritional quality of forage in the biodiversity-rich Himalayan region and their potential in livestock feeding.• Provides a comprehensive discussion on the prospects of Himalayan forages.• Collates findings and data based on more than two decades of research on nutritional quality of different temperate grasses, fodder trees, legumes and non-conventional forage resources.• Includes information on different forage resources, nutritional quality of forages, niche based nutritive forage species, varietal improvement of different species for nutritionally rich forages, non-conventional forages and modern biotechnological intervention for quality improvement of forages.• Offers a valuable resource of information on forages for researchers and policymakers• Include information oriented toward livestock feeding, influencing their health, production and productivity affecting economic status of farmers.• Presents exhaustive information on forage species along with pictorial presentations. The target audience will be researchers and scientists in public and private institutions (e.g. government, academia, dairy industry), policy planners, animal nutritionists and students. The monograph is relevant for the readers interested in understanding forage quality for livestock feeding and suggest models for quality improvement of forages worldwide, in similar topographies. It is also relevant to the researchers studying forage improvement and biofortification for nutritional enhancement for improving livestock health and productivityTable of Contents1. Overview of forage quality and livestock production 1.1. Introduction 1.2. Forage quality 1.3. Influence of forage quality on livestock health and productivity 1.4. Forage production and Livestock productivity Inter linkage 1.5. Biodiversity in forages of Himalayan region 1.6. Nutritional diversity in forages 1.7. Regional imbalances in forage availability and nutrition 1.7.1. Scenario of demand and supply status of forages 1.8. Insight of livestock production and productivity 1.8.1. National perspective 1.8.2. Himalayan perspective 2. Impact of forage availability on livestock rearing and socio- economic aspects 2.1. Livestock rearing- An indispensable component of hill Agriculture 2.2. Importance of livestock production on rural economy of Himalayan region 2.2.1. Contribution of livestock to National and Regional economy 2.2.2. Socio-economic status of farmers depending on livestock based agriculture 2.3. Constraints in achieving optimal livestock productivity 2.4. Conventional practices of livestock feeding 2.5. Effect of nutritionally compromised forages on livestock productivity 2.6. Scope of improving animal productivity with nutritional species 3. Forage resources and productivity in Himalayan region 3.1. Forage grasses 3.2. Forage legumes 3.3. Cereal forages 3.4. Range forages 3.5. Fodder trees and shrubs of Himalayan region 3.6. Crop residues 3.7. Grasslands, pastures and Rangelands of Himalayan region 3.7.1.Grasslands and pasture of North-western Himalayan region 3.7.2.Grasslands and pasture of Eastern Himalayas 3.7.3.Rangelands 3.7.4. Other important feed resources in Himalayan region 3.8. Production and productivity of forages in Himalayan region 3.8.1. Forage resources and their productivity in N-W Himalayas 3.8.1.1.Major forage resources and their productivity in Himachal Pradesh 3.8.1.2. Major forage resources and their productivity in Uttarakhand 3.8.1.3. Major forage resources and their productivity in Jammu & Kashmir 3.8.2. Forage resources and their productivity in Eastern Himalayas 3.9. Grazing patterns and maintenance of grasslands and pasture in Himalayan region 3.10. Multiple cropping systems influencing forage nutritional value 4. Constraints in fodder production in Himalayan region 4.1. Land scarcity 4.2. Topographic constraints 4.3. Harsh environmental conditions 4.4. Climate change 4.5. Increasing population of unproductiveanimals 4.6. Uncontrolled grazing 4.7. Lack of management and conservation practices 4.8. Lack of improved varieties 4.9. Lack of knowledge of non-conventional fodder 4.10. Poor credit and marketing facilities 5. Factors influencing forage nutritional quality 5.1. Plant factors affecting forage quality 5.1.1. Stage of maturity 5.1.2. Anti-quality factors 5.1.3. Species difference 5.1.4. Soil fertility/fertilizer application 5.1.5. Plant composition 5.1.6. Variety (cultivar) 5.1.7. Plant morphology 5.2. Animal factors 5.2.1. Palatability 5.2.2. Intake 5.2.3. Digestibility 5.3. Environmental factors 5.3.1. Water stress 5.3.2. Temperature 5.3.3. Solar radiation 5.3.4. Photoperiod 5.3.5. Shading 5.3.6. Altitude 5.4. Effect of seasonal dynamics on nutritional quality of forages 5.4.1. Seasonal dynamics in nutritional quality of forage grasses and legumes 5.4.2. Seasonal dynamics in nutritional quality of forage trees 5.5. Effect of foliar diseases and insect-pests on quality of forages 5.6. Changes in forage quality during harvest and storage 5.6.1. Respirational losses during harvest 5.6.1.1. Dry matter and nutrient losses 5.6.2. Mechanical losses 5.6.2.1. Losses during Mowing and Conditioning 5.6.2.2. Losses during Raking 5.6.2.3. Losses due to Baling and chopping 5.6.3. Changes in forage quality during storage 5.6.3.1. Quality loss during inside storage 5.6.3.2. Quality loss during outside storage 6. Forage genetic resources (FGR) of region 6.1. An introduction - Forage genetic resources 6.2. Role of Forage Plant Genetic Resource conservation 6.3. Forage germplasm conservation and evaluation 6.3.1. Breeding for nutritional quality enhancement of forage crops 6.3.2. Varietal development with nutritional attributes 6.3.3. Research studies to evaluate forage germplasm 6.4. Breeding for nutritional quality enhancement of forage crops 6.5. Varietal development with nutritional attributes 7. Forage production and quality improvement 7.1. Forage research: National and Regional scenario 7.2. Nutritional quality enhancement of forage crops 7.3. Conventional breeding approaches 7.4. Breeding strategies for forage crop improvement 7.4.1. Plant introduction 7.4.2. Plant Selection 7.4.3. Polycrossing 7.4.4.Development of synthetic varieties in forage crops 7.4.5. Mutation breeding 7.4.6. Apomixis 7.4.6. Wide hybridization 7.4.7.1. Festuca-Lolium complex 7.4.7.2. Bajra-Napier hybrids 7.4.7.3. Lolium-Dactylis hubridization 7.4.7.4. Trifolium interspecific hybridization 7.5. Implication of modern strategies in development of improved forage crop varieties 7.5.1. Embryo rescue 7.5.2. Callus culture 7.5.3. Meristem culture 8. Nutritional and anti-nutritional constituents in forages 8.1. Nutritional and anti-nutritional constituents of forages and their importance in animal nutrition 8.1.1. Nutritional constituents 8.1.1.1. Dry matter 8.1.1.2. Crude protein 8.1.1.3. Amino acids composition and protein quality 8.1.1.4. Crude fiber 8.1.1.5. Crude fat 8.1.1.6. Fatty acids 8.1.1.7. Ash 8.1.1.8. Nitrogen free extract (NFE) 8.1.1.9. Acid detergent insoluble nitrogen (ADIN) 8.1.1.10. Water soluble carbohydrates (WSC) 8.1.1.11. Total digestible nutrients (TDN) 8.1.1.12. Fat soluble micronutrients 8.1.2. Anti-nutritional constituents 8.1.2.1. Neutral digestible fiber (NDF) and Acid detergent fiber (ADF) 8.1.2.2. Lignin 8.1.2.3. Polyphenols 8.1.2.4. Alkaloids 8.1.2.5. Saponins 8.1.2.6. Cyanogens 8.1.2.7. Oxalates 8.1.2.8. Protease and α-amylase inhibitors 8.1.2.9. Nitrates 8.1.2.10. Non protein amino acids 8.1.2.11. Crop specific anti-nutrients 9. Nutritional quality estimation of forages 9.1. Destructive methods for forage quality estimation 9.1.1. The Weende scheme 9.1.2. The Van Soest system 9.2. Non-destructive methods for forage quality estimation 9.2.1.Near infrared reflectance spectroscopy (NIRS) technique 9.3. In vivo and laboratory methods for estimation of forage quality 9.3.1. Laboratory methods for forage quality parameters 9.3.1.1. Moisture 9.3.1.2. Total dry matter determination 9.3.1.3. Crude protein 9.3.1.4. NDF 9.3.1.5. ADF 9.3.1.6. Crude fiber 9.3.1.7. Ether extract 9.3.1.8. Carbohydrates 9.3.1.9. Ash content 9.3.1.10. True protein and non-protein nitrogen (NPN 9.3.1.11. Starch 9.3.1.12. ADL 9.3.1.13. Cellulose 9.3.1.14. Silica 9.3.1.15. IVDMD 9.3.1.16. In sacco dry matter digestibility 9.3.2. In vivo method for determination of digestibility of forages 10. Nutritional quality of major forage grasses of Himalayan region 10.1. Range forages 10.1.1. Guinea grass (Panicum maximum) 10.1.2. Bermuda grass (Cynadon dactylon) 10.1.3. Nut grass (Cyperus rotundus) 10.1.4. Chizz grass (Imperata cylindrica) 10.1.5. Dallis grass (Paspalum dilatatum) 10.2. Cultivated forage grasses of Himalayan region 10.2.1.Tall fescue (Festuca arundinacea) 10.2.2. Perennial ryegrass (Lolium perenne) 10.2.3. Golden timothy (Setaria spp.) 10.2.4. Orchard grass/ Cock’s foot (Dactylis glomerata) 10.2.5. Elephant grass (Pennisetum purpureum) 10.2.6. Bajra × Napier hybrids (BN hybrids) 10.3. Cereal fodders 10.4.1. Fodder maize (Zea mays) 10.4.2. Oats (Avena sativa) 10.4.3. Sorghum (Sorghum bicolor) 10.4.4. Barley (Hordeum vulgare) 11. Nutritional quality of major forage legumes of Himalayan region 11.1. Alfalfa (Medicago sativa L.) 11.2. Berseem (Trifolium alexandrium L.) 11.3. Trifolium species 11.4. Birdsfoot trefoil (Lotus corniculatus L.) 11.5. Caribbean stylo (Stylosanthes hamata) 11.6. Cowpea (Vigna unguiculata L.) 11.7. Sainfoin (Onobrychis vicifolia L.) 11.8. Rice bean (Vigna umbellata) 11.8.1. Fodder production potential of ricebean 11.8.2.Biochemical composition of rice bean forage 11.8.2.1Dry matter 11.8.2.2. Crude protein 11.8.2.3.Crude fiber 11.8.2.4. Total soluble carbohydrates 11.8.2.5.Ash content 11.8.2.6. Cell wall constituents 11.8.3. Anti-nutritional constituents in rice bean forage 11.8.4. Nutritional superiority of rice bean forage over other forage legumes 11.8.5. Rice bean seeds in animal feeding 12. Nutritional quality of tree fodder of Himalayan region 12.1. Importance of tree fodder 12.1.1. Nutritional fodder resource 12.1.2. Dry season supplement 12.1.3. Multipurpose uses 12.2. Tree fodder-Alternative source of quality fodder 12.3. Nutritional composition of fodder trees of Himalayan region 12.4. Anti-nutritional components of fodder trees 12.5. Lean season forages and their nutritive quality 13. Prospects of non-conventional feed resources of Himalayan region 13.1. Significance of non-conventional feed resources in livestock feeding 13.2. Source and availability of NCFR 13.2.1. Fruit and vegetable wastes 13.2.2. Trees and shrubs 13.2.3. Agroforestry 13.2.4. Agro-industrial by-products (AIBP) 13.2.5. Weeds 13.3. Nutritive Value of NCFR 13.3.1. Fruits and vegetables 13.3.2. Trees and shrubs 13.3.3. Crop byproducts 13.3.4. Weeds 13.3.5. Azolla 13.4. Constraints in using non-conventional feed resources as a potential livestock feed 13.5. Future possibility of using NCFR in livestock feeding 14. Improving quality and digestibility of crop residues 14.1. Crop residues and livestock feeding 14.2. Nutritive value of important crop residues available in Himalayan region 14.3. Barriers in the effective utilization of crop residues as sole livestock feed 14.4. Strategies for improving quality and digestibility of crop residues 14.4.1. Physical treatment 14.4.1.1. Chopping and grinding 14.4.1.2. Pelleting and cubing 14.4.1.3. Irradiation 14.4.1.4. High pressure/high temperature steam treatment 14.4.1.5. Ensiling 14.4.2. Chemical treatment 14.4.2.1. Ammoniation of crop residues 14.4.2.2. Alkali treatment 14.4.2.3. Acid hydrolysis 14.4.3. Biological treatment 14.4.3.1. Lignocellulolytic organism treatment 14.4.3.2. Fungal treatment 14.4.3.3. Bacterial treatment 14.4.3.4. Yeast treatment 14.4.4. Combined physical and biological treatment 14.4.5. Exogenous enzymatic treatment 14.4.6. Supplementation 15. Improvement in nutritional quality of forages through new biotechnological techniques 15.1. Overview of biotechnological interventions for quality enhancement in forage crops 15.2. Candidate gene approach for nutritional enhancement 15.3. Biotechnological approaches for nutritional quality enhancement of forage crops 15.3.1. Transfer of nutritionally potential genes 15.3.1.1. Prevention of bloat in forages 15.3.1.2. Gene introgression for higher amino acid content 15.3.2. Engineering of metabolic pathways 15.3.2.1. Manipulation of lignin biosynthesis 15.3.2.2. Manipulation of fructan metabolism 15.4. Genomic in situ hybridization and DNA-based genetic marker technology for nutritional enhancement of forage crops 15.4.1. Genomic insitu hybridization (GISH) 15.4.2. DNA based marker technology / Linkage mapping 15.5. Prospects of gene editing techniques for nutritional quality enhancement of forage crops 16. Lignin: possible manipulationsin forages 16.1. Lignin biochemistry 16.1.1. Shikimate pathway 16.1.2. Phenyl propanoid pathway 16.1.3. Monolignol synthesis pathway 16.1.4. Polymerization 16.2. Intricacies of lignin biosynthesis in plant cell wall 16.3. Role of lignin in plant growth development 16.4. Relationship between lignin and digestibility of forages 16.5. Genetic manipulation of lignin biosynthesis for enhanced forage quality 16.5.1. RNAi mediated manipulation of lignin biosynthesis 16.5.1.1. Alteration of S‐adenosylhomocysteine (SAH) levels for alteration lignin biosynthesis 16.5.2. Antisense RNA mediated manipulation of lignin biosynthesis 16.5.2.1. Alteration in Lignin monomer ratio 16.5.2.2. Down regulation of cinnamyl alcohol dehydrogenase (CAD) 16.5.2.3. Down regulation of Caffeic acid O-methyltransferase (COMT) 16.5.2.4. Antisense expression encoding cytochrome P450 enzymes 17. Post-harvest processing of forages 17.1. Harvesting stages 17.2. Post-harvest preservation of forages 17.2.1. Hay making 17.2.2. Silage making 17.2.3. Bale silage 17.2.4. Haylage 17.2.5. Chaffing of fodder 17.3. Packaging and storing 17.3.1. Baling of hay/straw 17.3.2. Pelleting 17.3.3. Densified complete feed block 17.4. Transporting and Stacking practices 18. Challenges and opportunities in forage and livestock production in Himalayan region 18.1. Management of grazing resources 18.2. Alternate land use systems 18.3. Arable land utilization 18.4. Forage crop breeding 18.5. Livestock breeding programme 18.6. Livestock improvement 18.7. Need for biotechnological interventions 18.8. Climate change 18.9. Other challenges 19. Perspective 20. Conclusion

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Book SynopsisThis book on the fisheries sector in India, through primary surveys as well as secondary literature, brings out various nuances of the sector and its trade opportunities, the complexities surrounding the supply chain of fish, as well as the evolution of its marketing channels. A distinctive feature of this book is that it carries out a comprehensive mapping of the fisheries supply chain, by taking into account both marine and freshwater fish. It identifies various players, especially traders who take part in the product flow, irrespective of the impact each of them has on the value provided to the end customer. While members of the supply chain include all individuals or organisations between whom interaction takes place, directly or indirectly from the point of production to consumption, this study also distinguishes between primary and peripheral members to make a complex network more manageable. Moreover, the book provides a comprehensive analysis of the emerging marketing channels- both organised and unorganised- in this highly perishable food segment. It provides important insights into the current scenario, focusing on the emergence of newer forms of marketing such as multinationals and e-retailing, while highlighting how traditional forms such as ‘mom-and-pop’ shops have continued to sustain, despite the challenges they face. The findings from India are also compared to global experiences of other fish producing and exporting countries such as Bangladesh, Indonesia, and Thailand to offer a comparison of the differences and similarities in the supply chains of various countries. The book provides important takeaways for researchers and PhD scholars working in the area of fisheries as well as supply chains. Since this book is based on field visits to different parts of the country it brings out the ground realities along with interesting insights and important policy implications for the sector, and should, therefore, appeal to policymakers as well.Table of ContentsIntroduction.- A Brief Review of Literature- International and Indian.- Fisheries Sector in India - An Overview.- International Trade in Fisheries: India and its Global Partners.- Study Area and Methodology.

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Book SynopsisThis book discusses the various aspects of the health and nutritional benefits of the wonder grains, small millets. It introduces the readers to the historical use of small millet grains in the diet of humans. It further discusses the consumption and strategies to improve the global production of these nutrient-dense grains. The book outlines how the inclusion of small millet as a staple could prevent nutritional deficiency diseases, hidden hunger, and non-communicable diseases. Different chapters of the book provide information about the nutritional profile of popular small millet grains. It also includes information about the effects of processing on the dietary factors in the grains. It describes the traditional food products as well as unconventional products from small millet. It advises the readers on the best ways to consume this super-food. The book also highlights the role of small millet as a functional food. It highlights how this food can address the challenge of nutritional security.Table of ContentsSMALL MILLETS: AN OVERVIEW Introduction History of small millets Production and consumption of small millets Nutritional and health importance of small millets Constraints and strategies in improving production and consumption of small millets Small millets for food & nutritional security Conclusion 2. NUTRITIONAL PROFILE OF SMALL MILLETS Introduction Nutritive value of finger millet Nutritive value of foxtail millet Nutritive value of kodo millet Nutritive value of barnyard millet Nutritive value of proso millet Nutritive value of little millet Conclusion 3. PROCESSING OF SMALL MILLETS Introduction Structure of small millets Techniques of processing small millets Decortication Milling Parboiling Popping/puffing Malting Flaking Extrusion Fermentation Conclusion 4. EFFECT OF PROCESSING ON ANTIOXIDANT POTENTIAL AND ANTINUTRITIONAL FACTORS IN SMALL MILLETS Introduction Effect of decortication Effect of milling Effect of soaking and germination Effect of malting Effect of fermentation Effect of roasting Effect of popping/puffing Effect of extrusion cooking Conclusion 5. SMALL MILLETS BASED TRADITIONAL AND UNCONVENTIONAL FOOD PRODUCTS Small millets based traditional food products Food products Beverages Small millets based unconventional food products Ready to eat and ready to cook mixes Snacks Baked products Extruded products Fermented products Baby food/complementary food Beverages Conclusion 6. SMALL MILLETS FUNCTIONAL FOODS Introduction Pathogenesis of metabolic disorders Nutritional approach to treat and/or prevent chronic degenerative diseases Small millets and chronic degenerative diseases Small millets and diabetes mellitus Small millets and CVD Small millets and cancer Small millets and obesity Small millets and celiac disease Celiac disease Pathogenesis Gluten free food products Conclusion 7. SMALL MILLETS BASED BABY FOOD Introduction Prevalence of under-nutrition among children Weaning and complementary feeding practices Small millets based weaning food Conclusion 8. SMALL MILLETS: PATH TO FOOD AND NUTRITION SECURITY Introduction Historic importance of small millets Small millets production and consumption trend Small millets and food security Small millets and nutrition security Challenge of under-nutrition and small millets Small millets and hidden hunger Small millets and chronic degenerative diseases Conclusion

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Book SynopsisThe book is a practical guide for the various steps in the post-harvest technology of frozen shrimps. Shrimps are one of the most common and popular types of seafood consumed globally. The book discusses some of the most sought-after shrimps such as Penaeus monodon, P. vannamei, and Macrobrachium rosenbergii. Good-quality shrimp is a prerequisite for the seafood business as it is used for human consumption. Lack of proper knowledge in raw materials handling and post-harvest processing is the main obstacle in quality shrimp production. Complex business policy, commitment break in both parties (buyers and sellers), competition with other seafood-producing countries, and fluctuation of currency in international seafood market are the factors affecting international seafood business. This book closes this gap in literature and facilitates the production of excellent-quality exportable frozen shrimp through informed practices from experts. The book includes information about packaging of frozen shrimp, inspection, and shipment. It also compiles different mathematical calculations which are in practiced in the processing industries. The book is essential reading for professionals in the shrimp producing and processing industries. It is also useful for researchers in fisheries science, aquaculture, food technology, and food microbiology.Table of ContentsChapter I-General discussion (Page No. 01-07): The chapter includes general discussion about shrimps and shrimp business. Contents are- 1.1. Factors affecting seafood business in international seafood market. 1.2. Taxonomic classification of shrimps. 1.3. Morphometric identification of shrimp. Chapter II -Product description (Page No. 08-45): The chapter includes the details of product description (types, diversification, grading, freezing method, packing of shrimp, uniformity ratio, glazing and hardening etc. Contents are- 2.1. Type of product. 2.2. Diversification of Shrimp Product. 2.3. Freezing Method. 2.3.1. Individual Quick Freezing (IQF). 2.3.2. Block Frozen. 2.3.3. Semi-IQF. 2.4. Packing of Shrimp. 2.4.1. Packing of Block Product. 2.4.2. Packing of Semi-IQF Product. 2.4.3. Packing of IQF Product. 2.4.3.1. Regular Packing (10×1 kg). 2.4.3.2. Bulk Packing (1×10 kg). 2.5. Weight Declaration. 2.6. Brand Selection. 2.7. Size/Grade of Shrimps. 2.7.1. Grading Method. 2.8. Uniformity of Shrimps. 2.9. Count of Shrimp. 2.9.1. Frozen Count (FC). 2.9.2. Real Count (RC). 2.10. Individual Weight of Shrimp. 2.11. Glazing & Hardening of Shrimp. Chapter III-Processing of shrimp (Page No. 46-70): The chapter includes all aspects of shrimp processing inside the processing industries. Contents are- 3.1. Receiving of Raw Materials. 3.2. Sensory Assessment. 3.3. Color Separation. 3.4. De-heading of Shrimp. 3.4.1. De-heading Method. 3.4.1.1. Manual De-heading. 3.4.1.2. Mechanical De-heading. 3.5. Peeling of Shrimp. 3.6. Deveining of Shrimp. 3.7. Washing of Shrimp. 3.8. Chilled Storage of Shrimp. Chapter IV- Food additives and soaking of frozen shrimp (Page No. 71-85): The chapter highlighted the topics food additives, its application and soaking effects, E-numbers and determination of soaking gain (%). Contents are- 4.1. Food Additives. 4.2. Soaking of Shrimp. 4.2.1. Soaking Method. 4.2.2. Determination of soaking gain (%). 4.3. E-numbers. Chapter V-Defects of shrimp (Page No. 86-99): The chapter highlighted different types of defects during post-harvest processing of shrimps. Contents are- 5.1. Defects of Shrimp. 5.2. Description of Defects in Shrimp. 5.3. Causes of Defects. 5.3.1. Calculation of Defects (%). Chapter VI- Traceability in shrimp (Page No. 100-115): The chapter includes the details of traceability of shrimp and sanitation procedure. Contents are- 6.1. Traceability. 6.1.1. Importance of traceability. 6.1.2. Traceability in Culture Area. 6.1.3. Traceability in Depot. 6.1.4. Traceability in Processing Industry. Chapter VII- Plant sanitation & hygiene (116-120): 7.1. Sanitation Procedure. 7.2. Sanitation Guideline for Processing Industries. 7.3. Doses of sanitizer. 7.4. Guidelines for washing hand Chapter VIII-Packaging, labeling and storage (Page No. 121-145): The chapter includes the details of packaging, packaging materials, specifications, labeling information and storage details. Contents are- 8.1. Packaging. 8.2. Packaging Materials of Frozen Shrimp. 8.3. Description of Artwork/Label. 8.4. Inner Bag/Ploy Bag (IQF). 8.4.1. Properties of Inner Bag/Poly Bag. 8.4.2. Rider Card. 8.5. Inner Box (Block and Semi-IQF). 8.5.1. Properties of Inner Box for Block Products. 8.5.2. Properties of Inner Box for Semi-IQF Products. 8.6. Master Carton (MC). 8.6.1. Properties of Master Carton (MC). 8.6.2. Procedure of Master Carton Preparation. 8.7. Pallet. 8.7.1. Pallet Calculation. 8.8. Barcode Scanning. Chapter IX-Inspection of frozen shrimp (Page No. 146-165): The chapter includes the details of inspection procedure. Contents are- 9.1. Importance of Inspection. 9.2. Types of Inspection. 9.2.1. Regular Inspection procedure. 9.2.2. Final Inspection Procedure. 9.2.2.1. Inspection of Internal Environment. 9.2.2.2. Inspection of Sanitation Standard. 9.2.2.3. Inspection of Packaging. 9.2.2.4. Inspection of Final Product. 9.2.2.5. Rejection Policy. Chapter X- Laboratory analysis (Page No. 166-177): The chapter includes all aspects of sample collection and laboratory analysis before going to export. Contents are- 10.1. Procedure of Sample Collection. 10.2. Testing/Analysis. Chapter XI-Shipment and shipping documents (Page No. 178-194): The chapter covers the details of loading, loading supervision and shipping documents. Contents are- 11.1. Loading and Loading Supervision. 11.1.1. Loading Supervision at Factory Premises. 11.1.2. Supervision at Port Area. 11.2. Loading Report. 11.2.1. Loading Plan. 11.2.2. Loading Pictures. 11.3. Description of Shipping Documents. 11.3.1. Technical Documents of Frozen Goods. 11.3.2. Technical Specification/Guidance. 11.3.3. Suppliers Checklist. 11.3.4. Stock Intake. Chapter XII-Audit, certification and payment (Page No. 195-204): The chapter includes different types of audit, certification and payment system used in international seafood business. Contents are- 12.1. Audit and Certification. 12.2. Inquiry Procedure. 12.3. Payment Terms. 12.3.1. Cash-in-Advance. 12.3.2. TT Payment. 12.3.3. Letter of Credit (LC). Chapter XIII- Frozen shrimp and other seafood based value-added products (Page No. 205-219): The chapters highlighted some value added products and byproducts. Contents are- 13.1. Introduction with some Value-Added Products. 13.1.1. Tempura & Torpedo Shrimp. 13.1.2. Filo Shrimp. 13.1.3. Marinated Butterfly Shrimp. 13.1.4. Shusi. 13.1.5. Value Added Crab. 13.2. Value added Fish and Fish Products. 13.3. Other value added Seafood. Chapter XIV-Recommendation and Conclusion (Page No. 220-230): The chapter highlighted the problems, solutions and recommends.

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Book SynopsisThis book is first part of the 3 volume set focusing on basic and advanced methods for using microbiology as an entrepreneurial venture. This book deals with the concept of entrepreneurship skills for production, cost-benefit analysis and marketing of button, oyster, milky mushroom, Ganoderma sp, Single cell protein, Breads, Cheese, Yoghurt, Wine, Beer, Probiotics, Prebiotics fermented vegetables, and Fermented Fish etc. Chapters cover the applications of microorganisms in small and large scale production to achieve a sustainable output. This book provides essential knowledge and working business protocols from all related disciplines of food and dairy industry, probiotics industry, mushroom industry, beverage and baking industry, poultry industry, and aquaculture industry etc. This book is useful to graduate students, research scholars and postdoctoral fellows, and teachers who belong to different disciplines via botany, food microbiology, biotechnology, aquaculture microbiology and poultry microbiology. The other two volumes are focused on agriculture and industrial microbiology.Table of Contents1.Small, large-scale production, cost-benefit analysis and marketing of button mushroom.- 2. Large scale production and cost-benefit analysis of Mushroom spawn.- 3. Production, cost benefit analysis and marketing of oyster mushroom.- 4. Mass multiplication, production cost analysis and marketing of Psilocybe mushroom. 5.- Small, large scale production and cost benefits analysis and marketing of milky mushroom.- 6. Mass multiplication, economic analysis and marketing of Ganoderma sp. (reishi mushroom).- 7. Small, Large Scale Production and Cost Benefit Analysis and Marketing of Spirulina Single Cell Protein.- 8. Production, economics and marketing of yeast single cell protein.- 9. Bacterial Single Cell Protein: Applications, Productions and Commercialization: Opportunities and Challenges.- 10. Small, Large Scale Production and Cost Benefit Analysis of Bread.- 11. Production cost analysis and marketing of fermented food- Cheese.- 12. Production cost analysis and marketing of fermented foods-Yoghurt.- 13. Production, Cost analysis and Marketing of Livestock and Poultry Probiotic.- 14. Small scale production and business plan for phycocyanin from cyanobacteria.- 15. Commercial Astaxanthin Production from Green Alga Haematococcus pluvialis.- 16. Production, cost analysis and marketing of probiotics.- 17. Production, cost analysis and marketing of fermented fish.- 18. Mass multiplication, production cost analysis and marketing of shitake mushroom.- 19. Production And Entrepreneurship Plan for Red Pigment from Monascus sp..- 20. Mass Production and cost analysis of marine Streptomyces as probiotics.- 21. Nano Particles and It’s Application In Food Packaging.

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Book SynopsisThis book presents the major therapeutic applications of modified rice bran arabinoxylan compound (RBAC) in cancer as well as other chronic inflammatory diseases. Written by active researchers and clinicians in the field of RBAC, the chapters cover the basic science that defines the unique function of RBAC as well as the clinical evidence derived through human studies. Particular focus is on recent findings from research over the past decades. This book is both practical and evidence based. It will be a core resource for researchers, students, and practitioners of nutrition and natural medicine, as well as be of value to all healthcare professionals with interest in integrative medicine. Table of ContentsAttached

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Book SynopsisThis book covers different aspects of biodegradable packaging, such as their sourcing and application in food industries. The book focuses on the production and characterization of biodegradable food packaging derived from plant, animal and microbial sources. Chapters highlight the nano-technological interventions in biodegradable food packaging and the less studied microbial biopolymer-based biodegradable food packaging makes it distinct from other related books. It includes the latest research and development in the areas of food processing, food packaging, material science and polymeric science. It also discusses the standards and regulatory guidelines about the biodegradability testing of these polymers.This book is meant for researchers in food science, food packaging, bioprocess technology, polymer science and biochemical engineering. It is also beneficial for faculty members and students of food microbiology, food technology, dairy technology. The book is also meant for small entrepreneurs and farmers who are interested in bio-plastic usage for food packaging.Table of Contents 1. Introduction-Scope and importance of biodegradable polymers 2. Plant derrived biopolymers in food packaging-current status and market potential 3. Animal derived biopolymers in food packaging-current status and market potential 4. Microbially derived biodegradable polymers as food packaging tool 5. Polyhdroxyalkanoates (PHAs) in Food packaging 6. Polylactide (PLA) in biodegradable food packaging- synthesis, properties & biocompatibility 7. Role of agro-waste in economical food packaging synthesis 8. Enzymes involved in synthesis of biodegradable food packaging materials 9. Metabolic engineering for the synthesis of biodegradable polymers with potential applications in food packaging 10. Downstream processing strategies for synthesis of biodegradable polymers 11. Functionality test methods for biodegradable polymers 12. Nanocomposite biodegradable polymers for food packaging 13. Application of biopolymer blends as edible films and coatings in food packaging 14. Biopolymer based active and intelligent packaging for food applications. 15. Standards and guidlines for testing biodegradability of bio-plastic 16. Future prospects of Biodegradable polymers in Food industry

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Book SynopsisThis book focuses on the production technology of temperate nuts. It explores cultivar and plant improvement, development and selection of rootstocks, plant–water relations and irrigation, canopy architecture, and postharvest packaging of nut fruits. It also deals with organic approaches, biotechnological interventions, diseases, and pest management. Contributing authors address nut fruits such as walnut, pecan nut, chestnut, and hazel nut on different recent aspects. The development achieved in the fruit sector is indicative of the fact that there is growing demand of fruit produce. Temperate nuts with health benefits and market acceptability have best sources of fat, fiber, protein, and mineral. They provide dietary fiber, potassium, and a variety of health-protective bioactive compounds. Apart from the health benefits, production of temperate nuts improves the economy of the country as these are very good source of income and employment. In addition, there is wide diversification in the production pattern of nuts globally. Increased production technology such as hybrids, high-yielding selections/ varieties, improved propagation techniques, and increased use of fertilizers and manures have brought spectacular increase in the production of nut fruits. This book is of interest to teachers, scientists, researchers, and scholars. Also, the book serves as additional reading material for undergraduate and postgraduate students of agriculture and horticulture. Horticulture nurseries and orchard industries also find this to be a useful read. Table of ContentsChapter 1. Global scenario of temperate nuts.- Chapter 2. Nutritional composition of temperate nuts.- Chapter 3. Development and selection of rootstocks.- Chapter 4. Cultivars and genetic improvement.- Chapter 5. Improved propagation techniques in temperate nuts.- Chapter 6. Pollination management.- Chapter 7. Mineral nutrition.- Chapter 8. Plant water relations and Irrigation.- Chapter 9. Canopy architecture.- Chapter 10. Biotechnological interventions for improvement of temperate nuts.- Chapter 11. Organic approaches in temperate nuts.- Chapter 12. Shelf life enhancement.- Chapter 13. Package and storage of temperate nuts.- Chapter 14. Physiological disorders.- Chapter 15. Diseases of temperate nuts.- Chapter 16. Integrated pest management of temperate nuts.

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Book Synopsis.- Chapter 1: Introduction To Plant Protein: Benefits and Applications.- Chapter 2: Insights Into Nutritional Properties of Plant Proteins for Health Benefits.- Chapter 3: Sustainability of Plant Protein.- Chapter 4: Plant-Based Food Industry: Overview and Trends  .- Chapter 5: Biotechnology For Plant Protein Production.- Chapter 6: Processing Technologies for Plant Protein Products.- Chapter 7: Sensory Properties of Plant Protein Products.- Chapter 8: Labeling Requirements for Plant Protein Sources.- Chapter 9: Plant Protein and Human Health  .- Chapter 10:Marketing Strategies for Plant Protein Products .- Chapter 11:Challenges and Opportunities for the Plant-Based Food Industry.

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Book SynopsisChapter 1. Origin, domestication, diversity and contribution of buffalo.- Chapter 2. Buffalo meat production and export.- Chapter 3. Buffalo breeds and breeding policies for enhanced meat production: a global perspective.- Chapter 4. Management and breeding practices for quality buffalo meat production.- Chapter 5. Next-generation carabeef production: advancements in biotechnology for high-quality buffalo meat.- Chapter 6. Microbiology of buffalo meat.- Chapter 7. Buffalo meat inspection.- Chapter 8. Comprehensive overview and recent advances in water buffalo meat proteomics.- Chapter 9. Meat intoxication.- Chapter 10. Chemical residues in buffalo meat: quantitative determination and their standards.- Chapter 11. Requirements for small and modern buffalo slaughter unit and slaughtering techniques in Indian meat sector.- Chapter 12. Zoonoses associated with buffaloes and their control measures.- Chapter 13. Grading and buffalo carcass evaluation.- Chapter 14. Buffalo meat byproducts – status and utilization.- Chapter 15. Livestock traceability: a crucial component for enhancing buffalo meat quality and global market access.- Chapter 16. Value added buffalo meat products.- Chapter 17. Packaging of buffalo meat.- Chapter 18. Preservation of buffalo meat.- Chapter 19. Role of buffalo meat in human nutrition.- Chapter 20. Evaluation of fresh buffalo meat quality.- Chapter 21. Economics of buffalo meat production systems.- Chapter 22. Species identification of buffalo meat by molecular techniques.

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Book Synopsis1. Introduction to Nutri-Cereals.- 2. Barley.- 3.Maize.- 4. Oats.- 5. Rye.- 6. Sorghum and Millets.- 7. Teff and Fonio.-8. Triticale.- 9. Buckwheat.- 10. Quinoa.- 11. Amaranth.

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Book SynopsisChapter 1. Coconut- (Kalpavriksha-Tree of life).- Chapter 2. Bio-nutritional constituents of coconut and its by-products.- Chapter 3. Metabolic fate and bioavailability of coconut nutrients.- Chapter 4. Coconut kernel and milk.- Chapter 5. Coconut water: tender nut water and mature nut water.- Chapter 6. Coconut protein powder.- Chapter 7. Coconut oil and Virgin Coconut oil: A functional food.- Chapter 8. Coconut inflorescence sap (neera): a vital health drink.- Chapter 9. Coconut Sugar: nutritive potential and prospects.- Chapter 10. Coconut based food products: Repertoire and biochemical features.- Chapter 11. Coconut: a powerhouse of nutraceuticals.- Chapter 12. Food Safety and Quality assurance: a coconut perspective.- Chapter 13. Policy issues and trade potential: a global outlook.- Chapter 14. Future perspectives.

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Book SynopsisChapter 1. Introduction.- Chapter 2. Types and Cultivation of citrus fruits.- Chapter 3. Chemistry of citrus juice.- Chapter 4. Physicochemical properties of citrus fruits: Analytical approach for physicochemical parameters of citrus fruit and juice.- Chapter 5. Phytochemical compounds of citrus fruits: Analytical approach for phytoconstituents of citrus fruit and juice.- Chapter 6. Pharmacological properties of citrus fruits.- Chapter 7. Bitterness in citrus fruits: Approaches to quantify and reduce the bitterness.- Chapter 8. Analytical approach to determine physicochemical parameters of citrus fruit and juice.- Chapter 9. Analytical approach to quantify phytoconstituents of citrus fruit and juice.- Chapter 10. New food products developed from Citrus fruits.- Chapter 11. Non-thermal processing of citrus juice and related products.- Chapter 12. Citrus flavour.- Chapter 13. Nutritional value of processed juice and products.- Chapter 14. Safety of processed juice and products.- Chapter 15.  Packaging requirements of processed juice and products.- Chapter 16. Industrial production of citrus by-products and its processing techniques.- Chapter 17. Novel strategies to obtain valuable and sustainable molecules from these by-products.

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Book Synopsis

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Book Synopsis

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Book Synopsis

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