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  • Meat Preservation Preventing Losses And Assuring Saffty

    Robert G Cassens

    Item Code: #9788126557318

    Availability: In stock

    Meat Preservation is written as an integrated and all-encompassing text that includes historical aspects and trends, discussion of basic background information, the evaluation and status of techniques and procedures and treatments of potential future developments. The latter are particularly important because based on consumer desires, there is a definite trend developing to produce and market meat and meat products that have been subjected to a lesser degree of preservation, yet appear to be fresh and more healthful. Today, there is an intense interest to produce the safest meat possible. The overriding theme of Meat Preservation, provides the understanding of the science of meat and discussion for using known technologies to achieve the goal of safe meat of high quality.
  • Mechanisation And Automation In Dairy Technology

    Adnan Y Tamime

    Item Code: #9788126557325

    Availability: In stock

    This volume covers the main sectors of dairy technology, their basic science and manufacture, their mechanisation and automation and their quality control. Like any major and highly developed sector of food manufacturing, the dairy foods industry is now highly mechanised from raw material production through to processing and product manufacture. This book has been written to show the extent and advantages of mechanisation across the range of dairy technology and to explain the principles and rationale of introducing automated systems. In this way, authors demonstrate how combinations of state-of-the-art machinery and dedicated control systems bring to the dairy industry in-creased efficiency, higher quality and consistency and opportunities for product innovation through its technological base.
  • Diseases Of Cattle

    Atkinson

    Item Code: #9788176220484

    Availability: In stock

  • Preharvest And Postharvest Food Safety: Contemporary Issues And Future Directions

    Ross C Beier

    Item Code: #9788126560479

    Availability: In stock

  • Shrimp Culture: Economics, Market & Trade

    Carole Engle,PingSun Leung

    Item Code: #9788126549382

    Availability: In stock

    Shrimp is the most important commodity, by value, in the international seafood trade. The shrimp industry has grown exponentially in the last decades, and growth is expected to continue for years to come. For future success in the shrimp industry, shrimp farmers and aquaculture scientists will find a thorough knowledge of the economics, market, and trade as important as an understanding of disease management or husbandry.
    Shrimp Culture: Economics, Market, and Trade brings together recent findings of researchers from around the world working in various aspects of the economics of shrimp farming. This volume covers all major aspects of the economics, trade, and markets for shrimp worldwide, with chapters written by experts from major consuming countries such as the U.S.A. and major providers such as China, Thailand and Brazil. The book has been carefully edited by PingSun Leung and Carole Engle, both well known and respected internationally for their work in this area.
    Shrimp Culture is an essential purchase for everyone involved in this massive industry across the globe.
  • Mathematical And Statistical Methods In Food Science And Technology

    Daniel Granato,Gaston Areas

    Item Code: #9788126563593

    Availability: In stock

  • Freshwater Prawn Culture: The Farming Of Macrobrachium Rosenbergii

    Wagner Cotroni Valenti,Michael Bernard New

    Item Code: #9788126549399

    Availability: In stock

    The farming of the freshwater prawn Macrobrachium rosenbergii has developed rapidly during recent years. Advances in techniques, and the huge expansion of world demand for this species, continue to stimulate the growth of a multi-million dollar industry.
    This landmark publication is a compendium of information on every aspect of the farming of M. rosenbergii. A comprehensive review of the status of freshwater prawn farming research, development and commercial practice, the book is intended to stimulate further advances in the knowledge and understanding of this important field.
    An extremely well-known and internationally-respected team of contributing authors have written cutting edge chapters covering all major aspects of the subject. Coverage includes biology, hatchery and grow-out culture systems, feeds and feeding, up-to-date information on the status of freshwater prawn farming around the world, post-harvest handling and processing, markets, and economics and business management. Further chapters are devoted to the culture of other prawn species, prawn capture fisheries and the sustainability of freshwater prawn culture. Contributions to the book have been brought together and edited by Michael New and Wagner Valenti, themselves widely known for their work in this area.
  • Food Waste To Animal Feed

    Michael L Westendorf

    Item Code: #9788126560455

    Availability: In stock

  • Handbook Of Vegetables And Vegetable Processing

    Nirmal K Sinha

    Item Code: #9788126557288

    Availability: In stock

  • Progress In Food Preservation

    Rajeev Bhat

    Item Code: #9788126563623

    Availability: In stock

    This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.
  • Elements Of Foods And Nutrition 2nd Edn

    Alberta Dent,Mary T Dowd

    Item Code: #9788176220958

    Availability: In stock

  • Aquaculture Marketing Handbook

    Kwamena Quagrainie,Carole R Engle

    Item Code: #9788126557271

    Availability: In stock

  • Veterinary Infection Prevention And Control

    Linda Caveney

    Item Code: #9788126563630

    Availability: In stock

  • Statistical Experiment Design And Interpretation

    Frances M Seeney,Claire A Collins

    Item Code: #9788126551439

    Availability: In stock

  • Fruit And Vegetable Phytochemicals: Chemistry, Nutritional Value And Stability

    Laura A De La Rosa

    Item Code: #9788126557295

    Availability: In stock

  • Bioeconomics Of Fisheries Management

    Juan Carlos Seijo,Lee G Anderson

    Item Code: #9788126557264

    Availability: In stock

  • Aquaculture Pond Fertilization: Impacts Of Nutrient Input On Production

    Charles C Mischke

    Item Code: #9788126563555

    Availability: In stock

  • Food Mixing Principles And Applications

    P J Cullen

    Item Code: #9788126551491

    Availability: In stock

  • Advances In Food Diagnostics

    Leo M L Nollet,Fidel Toldra,Y H Hui

    Item Code: #9788126551460

    Availability: In stock

  • Food Supply Chain Management

    Michael A Bourlakis

    Item Code: #9788126563579

    Availability: In stock

  • Economics Of Farm Management In A Global Setting

    Kent D Olson

    Item Code: #9788126556564

    Availability: In stock

    Farm managers will appreciate this book as they learn the principles of farm management from the basics of management and economics to the details of strategy and operations. It presents economic concepts, such as the discussion of markets, competitive forces and macroeconomics, which is new to farm management books. Material is included on strategy, marketing, budgeting, production and operations, quality, finance, investment, risk, contracts, staffing, business organization, farm succession and the future. Strategic management and quality management as well as new techniques and tools in production and operations management are also examined.
  • Handbook Of Meat Product Technology

    M D Ranken

    Item Code: #9788126551453

    Availability: In stock

  • Dairy Ingredients For Food Processing

    Arun Kilara,Ramesh C Chandan

    Item Code: #9788126563562

    Availability: In stock

  • Innovative Approaches To Plant Disease Control

    Ilan Chet

    Item Code: #9788126556557

    Availability: In stock

    This guide presents new and promising, alternative methods for controlling fungal, viral, and bacterial diseases of plants--methods which limit and, in some cases, eliminate the use of biocides. Considers three major concepts of disease control including biological control systems, biochemical and physiological manipulations in plants, and the use of molecular biology and the potential of genetic engineering. Presents updated findings together with authors views and speculations on plant disease control.
  • Food Processing: An Industrial Powerhouse In Transition

    John M Connor

    Item Code: #9788126551422

    Availability: In stock

  • Meat Inspection And Control In The Slaughterhouse

    Thimjos Ninios

    Item Code: #9788126563609

    Availability: In stock

  • Organic Meat Production And Processing

    Ellen J Van Loo,Steven C Ricke

    Item Code: #9788126563616

    Availability: In stock

  • Pesticides: An International Guide To 1800 Pest Control Chemicals 2nd Edn

    G W A Milne

    Item Code: #9788126574124

    Availability: In stock

    Chemicals are used worldwide to protect crops and structures, manage pests, and prevent the spread of disease. While beneficial to society, these pesticides can pose human health and environmental risks. Pesticides provides a comprehensive and international collection of data concerning the substances used to repel or mitigate pests ranging from insects, animals and weeds to microorganisms. A valuable feature of this reference is its organization by functional category. The 1,844 chemical entities are divided into the following 17 functional categories: Acaricides, Algicides, Animal Repellants, Bactericides, Bird Repellants, Fungicides, Herbicides, Insecticides, Molluscicides, Nematicides, Piscicides, Plant Growth Regulators, Rodenticides, Safeners, Slimicides, Termiticides and Miscellaneous Chemicals. This compilation provides important chemical and toxicity data for the 1800 substances registered by the US Environmental Protection Agency and used largely in the agricultural environment. The chemical, physical and bioactivity properties of each agent are recorded along with a comprehensive listing of product trade names and synonyms as well as manufacturers. The EPA status of each agent is given and each record carries the appropriate CAS Registry Number and the associated EINECS Number where available. The Merck Index number is provided for all chemicals in this edition which also appear in the 13th edition of the Merck Index. Wherever possible, the following information is also displayed for each entry: melting point, boiling point, density or specific gravity, refractive index, optical rotation, ultraviolet absorption, and solubility as well as chronic and acute toxicities. A key strength of this new reference is the extensive coverage of synonyms. The book includes an index of 28,000 chemical synonyms and trade names with a cross-reference to their main entry. This extraordinarily comprehensive view of trade name and generic synonyms makes Pesticides one of the world s most exhaustive references for agricultural chemical synonyms.
  • Bakery Food Manufacture And Quality Water Control And Effects

    Linda S Young,Stanley P Cauvain

    Item Code: #9788126551446

    Availability: In stock

    Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This successful and highly practical volume describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, their subsequent processing and the baked product.
    Now in a fully revised and updated second edition, the book has been expanded and developed through the inclusion of new information and references related to the formation and processing of batters and dough into baked products. The new edition includes a selection of case studies based on practical experience in the manufacture and optimisation of baked products. Each case study, illustrated as appropriate, considers the various roles that water may play in different manufacturing contexts. The book is aimed at food scientists and technologists in bakery companies; ingredient suppliers; flour millers; researchers and students in academic food science departments.
  • Novel Aspects Of Insect Plant Interactions

    Deborah K Letourneau,Pedro Barbosa

    Item Code: #9788126556571

    Availability: In stock

    Presents the first efforts to explore ecological interactions between insects and plants across several trophic levels, with special focus on mediation of complex interactions by plant allelochemicals. First section looks at effects of plant allelochemicals on predator-prey and host-parasitoid interactions. Second section reveals the role of microorganisms as mediators of interactions between insects and plants. Third section unifies and extends current theory to examine the effects of allelochemicals on the second and third trophic levels. Final section traces the physiological effects of plant allelochemicals in animal behavior, population regulation, maintenance of mimicry systems, and evolution of host range.
  • Handbook Of Fruit And Vegetable Flavors

    Y H Hui

    Item Code: #9788126563586

    Availability: In stock

    Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Handbook of Fruit and Vegetable Flavors explores the flavor science and technology of fruits and vegetables, spices, and oils by first introducing specific flavors and their commercialization, then detailing the technical aspects, including biology, biotechnology, chemistry, physiochemistry, processing, analysis, extraction, commodities, and requirements for application as food additives. With chapter authors representing more than ten different countries, this handy reference provides a comprehensive view of this evolving science.
  • Oils And Fats In The Food Industry

    Frank D Gunstone

    Item Code: #9788126574094

    Availability: In stock

  • Applications Of Fluidization To Food Processing

    P G Smith

    Item Code: #9788126551477

    Availability: In stock

  • Packaging Research In Food Product Design And Development

    John Ben L,Michele Reisner,Howard R Moskowitz

    Item Code: #9788126551507

    Availability: In stock

  • Sustainability In The Food Industry

    Cheryl J Baldwin

    Item Code: #9788126574100

    Availability: In stock

  • Fish Catching Methods Of The World 4 Edn

    E Dahm,K Lange,O Gabriel,T Wendt

    Item Code: #9788126560462

    Availability: In stock

  • Pesticides: Problems Improvements Alternatives

    Nico M Van Straalen,Peter Groenewegen,Frank Den Hond

    Item Code: #9788126574131

    Availability: In stock

  • Dairy Fats And Related Products

    A Y Tamime

    Item Code: #9788126557301

    Availability: In stock

    Whilst milk fat has always been appreciated for its flavour, the market had suffered from concerns over cardiovascular diseases associated with the consumption of animal fats. However, recent clinical studies have indicated benefits, particularly in relation to conjugated linoleic acids (CLA), in the prevention of certain diseases. The range of spreads has also increased, including the addition of probiotic organisms and /or plant extracts to reduce serum cholesterol levels.
  • Cash Flow Planning In Agriculture

    James D Libbin,Lowell B Catlett,Michael L Jones

    Item Code: #9788126557257

    Availability: In stock

  • Marketing Grain And Livestock 2nd Edn

    Gary F Stasko

    Item Code: #9788126557240

    Availability: In stock

    Marketing is an essential part of any business and the business of agriculture is no exception to this rule. Written by an experienced educator with expertise in futures markets, hedging and technical price analysis, The Book teaches the basics of commodities marketing by farmers, ranchers, grain elevators, packers and processors. Building upon what made the first edition so appealing user-friendly, understandable writing Stasko writes for his audience in clear-cut concise vernacular.
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