Kalaikannan (15 risultati)

Hardcover. Condizione: New. Condizione sovraccoperta: New. 1st Edition. Contents: Preface. 1. Waste is wealth introduction/V.V. Kulkarni. 2. Livestock waste utilization scenario/Robinson J.J. Abraham. 3. Poultry waste management situation in India/D. Chandrasekaran. 4. Disposal and utilization of dead birds by aerobic composting/K. Sivakumar and V. Ramesh Saravana Kumar. 5. Scope of livestock and poultry waste utilization in SAARC countries/D. Thyagarajan, P. Kanagaraju and A.V. Omprakash. 6. Utilisation of livestock/abattoir byproducts/J. Abraham. 7. Bio-methane farming for earning carbon credit a new tool to improve livestock industry/P. Selvaraj, K. Nanjappan, S. Jayachandran, P. Visha and T. Sathya Bama. 8. Dead bird and manure disposal scenario in layer farms of Namakkal poultry pocket, Tamil Nadu/V. Ramesh Saravana Kumar and K. Sivakumar. 9. Waste to energy: a strategic resource for development/P. Venkatachalam. 10. Bioremediation technologies for wastes recycling/N.O. Gopal. . This is a compilation of the articles and guest lectures contributed by renowned personalities during a national level ICAR Summer School on "Wealth from waste of poultry farm, livestock farm and poultry meat processing plants, conducted by the Department of Meat Science and Technology on the occasion of the Silver Jubilee celebrations of Veterinary College and Research Institute at Namakkal during 2010. The articles cover wide range of topics like present scenario of waste utilization, quantum and type of waste generated from agricultural and livestock, poultry activities, importance of waste utilization and treatment of waste. The improved ways of waste utilizations covered include composting, vermi-compost, rendering, bio-remediation, bio-methanization, incineration, treatment of effluents etc. Emerging topics like clean development mechanism, bio-ozolyte treatment, and bio-energy are also covered. Hence it is felt that this compilation will be useful for the academician, students and entrepreneurs for getting knowledge on waste utilization. (jacket).…

Hardcover. Condizione: New. Condizione sovraccoperta: New. 1st Edition. Contents: Preface. 1. Opportunities in value addition and challenges in quality control of meat products including slaughterhouse by-products/V.V. Kulkarni. 2. Overview of meat industry in India/Robinson J.J. Abraham. 3. Value added milk, meat, egg and their by-products/M.R. Purushothaman and D. Chandrasekharan. 4. Organic meat production/V. Ramesh Saravana Kumar. 5. Recent advances in value added meat products/N. Kondaiah. 6. Poultry meat production scenario/M. Babu. 7. Utilization of livestock/Abattoir by-products/J. Abraham and V.V. Kulkarni. 8. Application of technologies in value addition of meat/R. Narendra Bau. 9. Hurdle technology: Concept and its application in food processing/A. Kalaikannan. 10. APEDA's role in enhancing exports of agricultural products/R. Ravindra. 11. Egg quality evaluation and preparation of value added products/R. Amutha. 12. Food safety issues in food processing/A.R. Sankaralingam. 13. Role of BIS in food safety/M. Sadasivam and G. Bhaskar. 14. Sensory evaluation of meat products and their application in new product development/S. Suresh Kumar. 15. Nutraceuticals in human health/D. Santhi Value addition in meat industry has always attracted the consumers and processors world over for the reason it gives variety, choice of products to suit their purse. Introduction of new varieties of meat product is constantly attempted by the processors and is also carefully watched by the consumers. Another aspects of value addition, which is gaining momentum, is the value added health foods. These products are designed to suit the nutritional requirement, diet restrictions of different categories of people. Energy foods for sports men, defense food and irradiated foods are developing with the specific purpose. Naturally when the value addition is done with the specific purpose the cost of the products takes the back seat while the quality with purpose is a priority like designer eggs, low fat meat recipes, high protein diets for children and self-heating cans etc. These are prepared as per the dietary guidelines and often have become an advertising tool for the manufacturing companies. While discussing about meat processing optimum utilization of by products is equally important for increasing profit and minimizing environmental pollution.…

Condizione: New. pp. 240.

Condizione: New.

Paperback. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Condizione: New.

Condizione: New.

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Santhi D.Dr. D. Santhi, Assistant Professor, Tamilnadu Veterinary and Animal Sciences Uni. (India), had been involved in research and academic works for the past 15 years. She has keen interest in the field of functional meat foods a. …

Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Ce livre explique les bases de la structure de la viande et les étapes de la transformation du muscle en viande. En général, les termes 'muscle' et 'viande' sont utilisés comme synonymes. Mais dans la science de la viande, la transition du muscle à la viande est expliquée de manière vivante. La différence entre le muscle et la viande sera clairement comprise. En outre, ce livre couvre le mécanisme de la contraction musculaire et la qualité gustative de la viande. Ce livre répondra aux besoins des étudiants en sciences de la viande et de l'alimentation.…

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Sureshkumar S.Dr.S.Sureshkumar, PhD, Associate Professor in TANUVAS, Chennai, teaches meat technology, meat hygiene and public health to UG and PG students of veterinary degree programs. Formerly, he was Scientist in ICAR, Govt. of I.…

Condizione: New. Print on Demand pp. 240 2:B&W 6 x 9 in or 229 x 152 mm Perfect Bound on Creme w/Gloss Lam.

Condizione: New. PRINT ON DEMAND pp. 240.

Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Questo libro spiega le basi della struttura della carne e le fasi di trasformazione del muscolo in carne. Generalmente, i termini 'muscolo' e 'carne' sono usati come sinonimi. Ma nella scienza della carne la transizione del muscolo in carne è spiegata in modo vivido. La differenza tra il muscolo e la carne sarà chiaramente compresa. Inoltre, questo libro tratta il meccanismo della contrazione muscolare e la qualità alimentare della carne. Il libro servirà a soddisfare le esigenze degli studenti di scienze della carne e degli alimenti.…

Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Este livro explica os princípios básicos da estrutura da carne e as etapas envolvidas na conversão do músculo em carne. Geralmente, os termos 'músculo' e 'carne' são utilizados como sinónimos. Mas na ciência da carne, a transição do músculo para a carne é explicada de forma clara. A diferença entre o músculo e a carne será claramente compreendida. Além disso, este livro aborda o mecanismo de contração muscular e a qualidade alimentar da carne. O livro servirá as necessidades dos estudantes da ciência da carne e dos alimentos.…

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Santhi D.Dr. D. Santhi, Assistenzprofessorin an der Tamilnadu Veterinary and Animal Sciences Uni (Indien), ist seit 15 Jahren in der Forschung und akademischen Arbeit taetig. Sie interessiert sich sehr fuer den Bereich der funktionelle.…