ashim kumar biswas (36 risultati)

Condizione: New.

Condizione: New.

Condizione: New.

Condizione: New.

Condizione: New.

Hardcover. Condizione: New. ISBN:9789386200419.

Condizione: New.

Condizione: New. pp. x + 229 Figures.

Condizione: New. pp. x + 229.

Condizione: New. pp. x + 229.

Hardcover. Condizione: New. ISBN:9789386200396.

Hardcover. Condizione: New. Condizione sovraccoperta: New. 1st Edition. Poultry and fish production is poised to take quantum leap in view of projected large increase in the demand for animal protein throughout the world. As the growth of agriculture approaching a plateau, farmers are slowly diverting on poultry and fish production for their sustenance. Thus, poultry and fish are important subsectors of agriculture globally. As per capita income growth is around 6% and requirements of animal proteins are increasing, a reliable and consistent access to safe, fresh, natural, nutritious and flavourful meat and egg supply needs to be explored as an urgent priority. The book entitled "Poultry, Egg and Fish Processing Technology" will be an important resource providing wealth of information in production, processing, marketing and quality control of poultry and fish products. The book is divided into three different units containing 25 Chapters with large numbers of tables and figures and 24 Appendices. The UNIT I: Poultry Processing Technology briefed about current status of Indian poultry industry, anti-nutritive factors in poultry feed, layout and design of poultry dressing plant, grades of poultry, processing and further processing, value addition, nutritive value, preservation, spoilage, packaging, quality control and marketing of poultry meat, poultry by-products utilization, cleaning and sanitation of poultry processing equipments and premises. UNIT II: Egg Processing Technology deals with structure, chemical composition and nutritive value of eggs, preservation and spoilage of eggs, factors influencing the egg quality, different egg proteins and their functional properties, quality assurance and marketing. UNIT III: Fish Processing Technology focused on fishery resources of India, unit processing of fish, value added fish products, preservation, spoilage, quality control and marketing of fish and fish by-products utilization. Appendices in the book provided with different national and international standard of food additives, chemical and microbial contaminants in poultry, egg and fish products which are valuable information to the readers. It is hoped that the book will be of immense value to the U.G./P.G. Students of Livestock Products Technology/Animal Products Technology/Post-Harvest Technology for the courses related to poultry, egg and fish processing and persons engaged in different poultry and fish processing lines. (jacket).

Condizione: New.

Hardcover. Condizione: New. ISBN:9789384053055.

Hardcover. Condizione: New. 1st Edition. Contents: Preface. 1. Prospect of meat industry in India. 2. Structure and organization of muscle. 3. Composition and nutritive value of meat. 4. Conversion of muscle to meat and ageing. 5. Meat quality and spoilage. 6. Meat preservation by chilling and freezing. 7. Meat preservation by canning, drying and irradiation. 8. Meat preservation by curing, smoking and chemicals. 9. Processing comminuted meat products. 10. Processing non-comminuted meat products. 11. Packaging of meat and meat products. 12. Eating quality and sensory evaluation. 13. Meat species identification. 14. Organic and genetically modified meat. 15. National and international laws for meat trade. 16. Composition, quality and packaging of egg. 17. Preservation and processing of egg. Foods of animal origin with high biological value are very important source of animal proteins and other important nutrients for human being. There is heavy demand for the muscle foods and the consumers are very much aware about their health benefits. Accordingly lots of research and developments are going on in this area to provide quality meat and meat products. Recently the veterinary Council of Indian has revised the curriculum for undergraduate study (BVS & AH) and the course contents are thoroughly revised (MSVE, 2016). Under the department of livestock products technology one of the important portions in the syllabus is "Meat Science (Unit-4). This book is designed as a "Handbook" as an easy digest of the subject with precise points, charts, tables, figures especially for the average students. The syllabus on meat science is covered under 17 topics including two topics on eggs as per the syllabus. Each topic/chapter is designed in such a way that it can be covered in one lecture and thus the whole syllabus can be covered in 17 lectures which is justifiable.

Hardcover. Condizione: New. India can boast of as one of the target repository of traditional meat products in the world due to its varied culture , language , ethnicity. It is also due to the availability of variety of locally grown raw materials (animals , spices, herbs etc ) , climate and geographical differences among the different regions / states of the country. It is not possible to include all such products / preparations is one title but about 60 popular products from different regions of the country are presented with their details. This title is unique since it contain a large variety of popular indigenous meat products of India with their recipe , processing / preparation methodology, approximate composition , shelf life and sensory quality. Common cook books which are mainly written by the renown chefs and passionate cooks . However , This title is completely different because of differences in approaches in presenting the materials . It is an amalgamation of scientific writing and cook book writing . It will be useful for people working in the food service industries , food science and technology labs, food processing industry and for people interested in cooking Indian Specialty products / preparations . People engaged in food products developments for marketing will also find this title a useful reference . Therefore , it is expected to be used by people of Indian subcontinent as well as in other parts of the world.

Condizione: New.

Hardcover. Condizione: New. 1st Edition. Contents: Preface. 1. General instructions. 2. Analysis of chemical composition of muscle foods. 3. Evaluation of functional quality of meat. 4. Assessment of keeping quality of meat. 5. Methods for exploration of meat colour. 6. Methods for determination of functional compounds in meat products. 7. Techniques for detection of tenderizing enzymes in meat. 8. Methods for monitoring of food additives and chemical residues. 9. Rapid test for identification of meat quality. 10. Methods for species differentiation of meat. References. Foods of animal origin with high biological value are very important source of animal proteins and other most important nutrients for life sustenance of human being. Accordingly lots of research is going on in this area to provide healthful, quality meat and meat products. There is urgent need for stringer quality control of such foods especially with the implementation of food safety and standard act, 2006. Large number of scientific work force are required and in the process of recruitment by the food safety and standard authority for this purpose. This book is prepared to fulfil the need for a practical hand book for ready reference to conduct proper inspection and quality analysis of muscle foods and for teaching and research.

Hardcover. Condizione: New. ISBN:9789390425693.

Hardcover. Condizione: New. Condizione sovraccoperta: New. 1st Edition. Contents: Preface. I. Abattoir practices: 1. Design, operation and management of abattoirs. 2. Transportation and welfare of food animals and poultry. 3. Ante-mortem and post mortem examination of food animals and poultry. 4. Slaughter and dressing of food animals and poultry. 5. Grading and fabrication of carcasses. 6. Cleaning and sanitation of abattoir. 7. HACCP concepts in abattoir management. 8. Management of solid wastes and effluent. II. Byproducts utilization: 9. Introduction to animal by products utilization. 10. Rendering of condemned carcasses. 11. Pharmaceutical use of byproducts. 12. Utilization of intestine for casing. 13. Utilization of hides and skins. 14. Utilization of poultry byproducts. III. Wool and fibre utilization: 15. Introduction to wool and animal fibres. 16. Development structure and composition of wool. 17. Grading and testing of wool. 18. Properties of wool and animal fibres. 19. Outlines of wool processing. Recently, the Veterinary Council of Indian has revised the curriculum for undergraduate (B.V.Sc & A.H) study and the course contents are thoroughly revised. Under the department of Livestock Products Technology the earlier course on "Abattoir Practices and Animal Byproducts Technology" is now renamed as " Abattoir Practices and Animal Products Technology" by revising the course contents especially with the addition of a huge portion on wool quality and processing. However, at present no proper text book is available covering this course for the ready reference of the students. This book is divided in to three parts namely Part-I: Abattoir practices with eight chapters; Part-II: By products utilization with six chapters and Part-III: Wool and fibre utilization with five chapters. The book is prepared as per the new VCI syllabus explaining every chapters in a very easy to understand language with figures, tables, charts and precise points wherever possible.

Condizione: New. Brand New. Soft Cover International Edition. Different ISBN and Cover Image. Priced lower than the standard editions which is usually intended to make them more affordable for students abroad. The core content of the book is generally the same as the standard edition. The country selling restrictions may be printed on the book but is no problem for the self-use. This Item maybe shipped from US or any other country as we have multiple locations worldwide.

Condizione: New. pp. 350.

Condizione: New.

Condizione: New. pp. 350.

Condizione: New. pp. 350.

Condizione: New. In.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: As New. Unread book in perfect condition.

Paperback. Condizione: New. Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques. This practical reference will be extremely useful to researchers and scientists working in the meat industry, but will also be valuable to students entering fields of meat science, quality and safety.