Renu agrawal (139 risultati)

Condizione: New.

Condizione: New.

Condizione: New.

Condizione: New. pp. 154.

Condizione: New. pp. 154.

Condizione: New. pp. 262.

Condizione: New. pp. 262.

Condizione: New. pp. 154.

Condizione: New. pp. 262.

Hardcover. Condizione: New. ISBN:9789395319140.

Condizione: New.

Hardcover. Condizione: New. 1st Edition. This book will enrich the readers on the major improvement been made in food safety management in the last twenty years, it will explain food hygiene, the journey of research been taken in food safety till date and the challenges that we are going to face in future to ensure food safety and its wholesomeness. It also includes the role and responsibilities of the various sectors of society, namely governments, food industry, consumers and academia and also deals with HACCP, GMP practices and Food laws. This book is unique as it has included the causes of food allergies, adulteration, genetically modified seeds and crops, GM fruits and vegetables and the effect on human body. It has also discussed the difference between traditional and organic farming. The book will be helpful to know the foods to be used in space shuttle and also discussed the role of FDA and WHO in food safety which is a very important aspect in food safety, the role of bacteriocins obtained from bacteria of GRAS status; as natural preservative is very important. The author has discussed this aspect in detail. This book includes the role of packaging in food is another very important aspect in keeping the shelf storage of food. (jacket).…

Hardcover. Condizione: New. Contents: 1. Introduction. 2. Biofilm Formation in Food and Pathogens. 3. Biofilm Formation and EPS Production. 4. Mechanism and Assaying of Biofilm Formation. 5. Biofilm Communication and Quorum Sensing. 6. Role of Antibiotics on Biofilm Formation. 7. Prediction of Sequence Based Biofilm Inhibitory Peptides. 8. Biofilm Inhibition by Novel Methods. 9. Impact of Genetic Diversity in Biofilm Formation. 10. Application of Reactors with Biofilms for Value Added Products. 11. Future of Biofilms. This book deals with biofilm formation in food, agriculture, soil and plant health, fruits and vegetables, seafood, dairy and milk products, meat and meat products and beverage industries. The mechanism and assaying of Biofilm Formation have been explained well. There are many techniques and approaches which interfere with bacterial attachment, bacterial communication systems (quorum sensing, QS) and biofilm matrixs. This book has discussed the role of biofilm communication and Quorum sensing, the role of antibiotics on biofilm formation, biofilm inhibitory peptides and biofilm inhibition by novel methods. The book deals both with the negative and positive aspects of biofilms, the strategies used to regulate harmful bacterial biofilms and mechanisms of formation and highlights the future perspectives of bacterial biofilms. It deals with the ways of controlling biofilms by the dietary phytochemicals and removal of bacterial adhesion to inhibit biofilms. Another very important aspect in this book is on the release of antimicrobial compounds, role of bacteriocins, bacteriophages, enzymes, essential oils, nano emulsions and nano particles to prevent biofilms formation. Utilization of newer techniques to remove biofilms have been discussed which include Cold Plasma Technology, Ultra Sound, Light assisted Technologies, Pulse Electric Field and High-Pressure Processing. The book also discusses the impact of genetic diversity in biofilm formation. This book will help the readers, industrialists, students, society activists in keeping the environment green and clean along with safe food and good health. This book will ultimately improve the human health and environment. The book gives a very comprehensive review starting from introduction to the future implications on biofilms. The book provides the most recent updates in the area with a holistic approach. The purpose of this book is to provide information to manage biofilm and to ensure hygienic practices and food safety.…

Condizione: new.

Hardcover. Condizione: New. 1st Edition. Contents: 1. Introduction. 2. Probiotic properties: selection and benefits. 3. Classification of probiotics. 4. Diseases known to be inhibited by probiotics. 5. Mechanism of action of lactic acid bacteria. 6. Innovative new probiotic products. 7. Animal and clinical studies. 8. Role of packaging to enhance shelf life of probiotic products. 9. Market trend on probiotic around the world. 11. Saccharomyces spp. as probiotics. The book has been divided into chapters which will guide the readers for better understanding for different aspects starting from isolation to usage and safety of probiotics. It also includes the mechanisms of action, animal, and human studies as a support for these properties. The book covers the various probiotic products available in the market and discusses the functional roles of probiotics in human health for the well-being by analyzing different intestinal disorders. Highlights the ability of probiotics to modulate gut microbiota and dietary management. It discusses various advancements made towards the preparation of probiotic food in the market. In totality, the book gives an overview of the fundamental concepts, mechanisms, therapeutic actions, technological aspects, and future research related with probiotic bacteria. The book will be helpful for students, scientists, pharmacist's, nutritionists, scientists working in the field of gastrointestinal disorders and other diseases, companies which are into new functional foods or nutraceuticals. It will also be helpful to the professionals in public health and to clinicians. The book has brought about the successful link between food and health.…

Condizione: New.

Condizione: New.

Hardcover. Condizione: New. ISBN:9789390175949.

Condizione: As New. Unread book in perfect condition.

Condizione: new.

Hardcover. Condizione: New. 1st Edition. The present book deals with the research work carried out in the past related to conversion and utilization of agricultural waste into useful products and to increase their economic values. The book mainly aims in analysing the various application and research carried in the fields of potential utilization of agricultural wastes. The recycling and utilization of agricultural wastes is an important step forward towards environmental protection, energy structure and agricultural development. The recycling and utilization pathway of agricultural wastes have also been discussed. The book also deals with the laws and regulations and strengthening of rural market. It will provide more comprehensive fundamental information for the recycling and utilization of agricultural wastes during the modernization and urbanization around the globe.…

Condizione: New.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

PF. Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Condizione: New.

Hardcover. Condizione: New. Contents: 1. Introduction. 2. Aspects of Traditional Foods and Nutritional Security. 3. Functions of Food. 4. Nutritional Requirements for the Human Body: Working of Proteins, Fats, Carbohydrates, Minerals and Vitamins for Health, Nutrition and Balanced Diet. 5. Policy Analysis for Nutritional Security: Role of FAO and WHO. 6. Importance of Traditional Spices in Foods for Nutritional Security. 7. Traditional Foods Around the World and the Role in Nutritional Security. 8. Fortification in Traditional Foods and Nutritional Security. 9. Modern Technological Developments with Respect to Traditional Foods. 10. Challenges in Traditional Foods and Nutritional Security Female Education. 11. Recent Innovations in Instant Mixes of Traditional Foods for Nutritional Security. 12. Future of Traditional Foods and Nutritional Security Through SMEs. 13. Conclusions. The book aims at creating awareness in nutrition security management and the relation with traditional practices in food. It has also dealt with the progress made on the ways of Nutrition security and different aspects of traditional foods. It is the various plant and animal systems which are the reservoirs of fibre, proteins, vitamins, minerals, antioxidants, lipids, flavourants and essential phyto-chemicals. The intake of balanced diet can provide nutrition security. Consumers around the world have been preparing food items for balanced diet which has a direct link towards good human health. The book is very interesting in bridging the traditional foods and their use in nutritional security as it covers the coherence of food supply policies with respect to nutrition and food security. The book has been divided into 13 chapters covering various aspects including those flavouring agents, the principle behind the preparations of the foods, functions of these foods, nutritional value, fortification of foods and policy issues for Nutritional Security and the role of FAO and WHO. Importance of traditional Spices in Foods for Nutritional security has been written in a very comprehensive manner.…

Condizione: New. In English.