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Functional Foods: Processing And Packaging
To provide better understanding of use, benefits, significance and impact of functional food ingredients on human health and to disseminate the recent developments in such a rapidly expanding field, this book has been compiled and edited. There are seventeen chapters in this book which not only cover many aspects of functional foods and bioactive compounds from various natural sources and its impacts, but also discuss on sources and applications of natural antioxidants, probiotics, prebiotics and synbiotics. The contributing authors are experts in their respective fields. This book will be of interest to a wide spectrum of professionals from food scientists and technologists, nutritionists, ...
Bioprocessing for Biofuel Production
Converting biomass to biofuels involves hydrolyzing cellulose to sugars using cost-intensive commercial enzymes – an expensive step that makes large-scale production economically non-viable. As such, there is a need for low-cost bioprocessing. This book critically evaluates the available bioprocessing technologies for various biofuels, and presents the latest research in the field. It also highlights the recent developments, current challenges and viable alternative approaches to reduce the overall cost of producing biofuels.
The Girl Child in the Life, Lore and Literature of Bengal
Contemporary children’s literature in Bangla celebrates irreverent, defiant and deviant boys whose subversive doings critique the parenting and schooling they go through, while the girl child is neglected and marginalised. The rare fictional girls who show resilience and demand a normal childhood are consciously silenced, or contained and assimilated within unwritten masculinist norms. This book –a compilation of translated works of the author, critic and academic, Sibaji Bandyopadhyay –focuses on gender and childhood in Bengal. The book includes a translation of his Bangla Shishusahityer Chhoto Meyera (Little Girls in Bangla Children’s Literature), as well as a translated essay on T...
The Chemistry of Milk and Milk Products
Milk and milk products are highly nutritious, yet their low acidity provides a favorable environment for growth of pathogenic and spoilage-causing organisms. To avoid this, milk requires specialized processes to be converted into various milk products to ensure safety and quality. This new volume provides an understanding of the manufacturing processes of milk products and the structural, physicochemical, and compositional changes that occur during manufacturing and storage of milk products and the impact on quality. It covers methods of conversion of milk into high-value, concentrated, extended shelf-life and easily transportable dairy products. It delves into the constituents and chemistry, physicochemical properties, and therapeutic characteristics of milk and milk products, and then goes on to present specialized processing methods. Specialized methods such as proteolysis in ultra-high temperature (UHT), heat and acid coagulation of milk products, processing and characteristics of dry dairy milk powders, and methods to monitor pesticide residues in milk and milk products are presented and evaluated.
Mycotoxins in Food and Feed
Mycotoxins represent an assorted range of secondary fungal metabolites that extensively occur in numerous food and feed ingredients at any stage during pre- and post-harvest conditions. Mycotoxin contamination in food and feed cause acute and chronic mycotoxicosis, including teratogenic, carcinogenic, oestrogenic, neurotoxic, and immunosuppressive effects and several others health issues. Mycotoxins in Food and Feed presents an overview of all the major mycotoxins, sources of production, chemistry and biosynthesis, occurrence in food and feed, effect on agriculture, effect on human health, detection technique, masked mycotoxins, and management and control strategies. Key Features Provides broad coverage of mycotoxins and their effects on food and feed Includes comprehensive information of occurrence, chemistry, detections methods and management strategies for each toxin Discusses the recent development in detection technologies for major mycotoxins Explores agricultural practices and post-harvest management strategies for managing mycotoxin infestations
A History of Nationalism in the East
First published in 1929, A History of Nationalism in the East brings together in one truly fascinating volume a mass of information hitherto scattered and partly unavailable. Hans Kohn sums up the general situation in his Introduction. He tells us that the World War I produced three great communities of interest, distinct and, to some extent, mutually antagonistic. The first was that of the continent of Europe, barring Russia, which was faced with the necessity for the gradual breaking down of national boundaries, for political, financial, and economic reasons. The second was that of the Anglo-Saxon people, the United States, Great Britain, Canada, Australia, and South Africa. This had to face Soviet Russia on the one hand, and the Oriental, the third, community of interests on the other. Here he sketches suggestively the development of the nationalist movement in Islam, India, Egypt, Turkey, Arabia, and Persia. The language used is a reflection of its era and no offence is meant by the Publishers to any reader by this republication. This book will be of interest to students of history, political science, international relations, and geography.
Novel Food Grade Enzymes
This book covers all the aspects of food-grade enzymes, including their classification, kinetics, microbial production, biosynthetic pathways, commodity-wise industrial applications, and downstream processing strategies. The broad focus of this book is on the application of various classes of enzymes in dairy, fruits and vegetables, cereals and oilseeds, meat and poultry, and brewing and food packaging industries. Certain recent areas such as nanotechnological perspective in enzyme immobilization, infusion strategies as well as its efficient usage in food packaging and preservation are some of the salient highlights of this book. This book also discusses the aspects related to application of enzymes in functional food development and shelf life extension of various commodities food products. This book is beneficial for researchers, students, entrepreneurs, and industry experts in broad disciplines such as food processing, food biotechnology, food microbiology, biochemistry, agriculture, biotechnology, biochemical engineering, and bioprocess technology.
