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Small Millets And Pseudo Cereals For Nutritional And Health Security
The prime focus of this book titled 'Small Millets and Pseudo Cereals for Nutritional and Health Security' is to present systematically the importance as well as critical research carried out across the world on these climate complaint crops, their origin, cultivation methods, pre and post-harvest information, processing, chemical composition nutritional composition, physico-chemical characteristics, processing technology, health promoting attributes, traditional and modern foods to scientific fraternity, student community and general public. The book will be highly useful to common consumer also for making nutritious food of choice. The 20 chapters in this book have been authored by reputed contributors having in-depth knowledge of their specialization from government, industry and academia. This book will be an essential reference for researchers, academicians, students for research and development activities as well as government officials and policy makers to address the issue of malnutrition in rural areas. This book will certainly drive future research in unexplored areas of traditional foods based on nutri cereals and pseudo cereals.
Advances In Fermented Foods And Beverages
The prime focus of this book is to present systematically the importance as well as critical research carried out across the globe to benefit humankind by use of fermentation technology which brought revolutionary changes in improving the health of consumer and thrown light on the changes brought down in the form of nutrition, flavor, their beneficial effect on gut micro biota and enhancement of shelf life to reasonable times. This book is unique and provides an up-to-date comprehensive reference of fermented foods and beverages. The handbook of fermented foods provides in-depth information on seven categories of fermented foods prepared using cereals, pulses, millets, fruits and vegetables,...
Chemistry and Safety of Acrylamide in Food
Interest in the chemistry, biochemistry, and safety of acrylamide is running high. These proceedings contain presentations by experts from eight countries on the chemistry, analysis, metabolism, pharmacology, and toxicology of the compound.
Caste and Capitalism in Colonial India
David Rudner's richly detailed ethnographic and historical analysis of a South Indian merchant-banking caste provides the first comprehensive analysis of the interdependence among Indian business practice, social organization, and religion. Exploring noncapitalist economic formations and the impact of colonial rule on indigenous commercial systems, Rudner argues that caste and commerce are inextricably linked through formal and informal institutions. The practices crucial to the formation and distribution of capital are also a part of this linkage. Rudner challenges the widely held assumptions that all castes are organized either by marriage alliance or status hierarchy and that caste structures are incompatible with the "rational" conduct of business. This title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1994.
Reproductive Politics and the Making of Modern India
Open-access edition: DOI 10.6069/9780295748856 Beginning in the late nineteenth century, India played a pivotal role in global conversations about population and reproduction. In Reproductive Politics and the Making of Modern India, Mytheli Sreenivas demonstrates how colonial administrators, postcolonial development experts, nationalists, eugenicists, feminists, and family planners all aimed to reform reproduction to transform both individual bodies and the body politic. Across the political spectrum, people insisted that regulating reproduction was necessary and that limiting the population was essential to economic development. This book investigates the often devastating implications of t...
Village Swaraj
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Acrylamide and Other Hazardous Compounds in Heat-Treated Foods
Although the aim of cooking foods is to make them more appetizing and microbiologically safe, it is now known that cooking and food processing at high temperatures generate various kinds of toxic substances, such as heterocyclic amines and acrylamide, via the Maillard reaction. Summarising the latest research in this field, this important collection discusses both the formation of health-hazardous compounds during heat treatment of foods and practical methods to minimise their formation. Part one analyses the formation of hazardous compounds in heat-treated foods such as meat, potatoes, cereal and coffee. Part two discusses the health risks posed by heat-induced toxicants. It includes chapte...
Carbon Dioxide and Environmental Stress
This book focuses on the interactive effects of environmental stresses with plant and ecosystem functions, especially with respect to changes in the abundance of carbon dioxide. The interaction of stresses with elevated carbon dioxide are presented from the cellular through whole plant ecosystem level. The book carefully considers not only the responses of the above-ground portion of the plant, but also emphasizes the critical role of below-ground (rhizosphere) components (e.g., roots, microbes, soil) in determining the nature and magnitude of these interactions.* Will rising CO2 alter the importance of environmental stress in natural and agricultural ecosystems?* Will environmental stress on plants reduce their capacity to remove CO2 from the atmosphere?* Are some stresses more important than others as we concern ourselves with global change?* Can we develop predictive models useful for scientists and policy-makers?* Where should future research efforts be focused?
Acrylamide in Food
Acrylamide, a chemical described as 'extremely hazardous' and 'probably carcinogenic to humans', was discovered in food in 2002. Its presence in a range of popular foods has become one of the most difficult issues facing not only the food industry but all stakeholders in the food supply chain and its oversight. Acrylamide is not present in raw food but forms from natural precursors during high-temperature (> 120 C) cooking and food processing. Fried, baked, roasted and toasted potato and cereal products, as well as coffee, are the major contributors to dietary exposure. This book comprehensively describes what is known about the toxicology of acrylamide, how it forms in food, the positions t...
Encyclopedia of Indian Cinema
The largest film industry in the world after Hollywood is celebrated in this updated and expanded edition of a now classic work of reference. Covering the full range of Indian film, this new revised edition of the Encyclopedia of Indian Cinema includes vastly expanded coverage of mainstream productions from the 1970s to the 1990s and, for the first time, a comprehensive name index. Illustrated throughout, there is no comparable guide to the incredible vitality and diversity of historical and contemporary Indian film.
