Millet Production Processing And Value Added Products Handbook Millet Cookies Flakes Flour Noodles Pasta Beverages Extruded Snacks Extruded Flakes Instant Dosa Mix Instant Pongal Mix Instant Sorghum Idli Mix Instant Sorghum Upma Mix Bread Cakes Instant Laddu Mix Pizza Base Rawa Suji Vermicelli Puffs And Sorghum Muesli With Manufacturing Machinery Equipment Details Factory Layout

Download Millet Production Processing And Value Added Products Handbook Millet Cookies Flakes Flour Noodles Pasta Beverages Extruded Snacks Extruded Flakes Instant Dosa Mix Instant Pongal Mix Instant Sorghum Idli Mix Instant Sorghum Upma Mix Bread Cakes Instant Laddu Mix Pizza Base Rawa Suji Vermicelli Puffs And Sorghum Muesli With Manufacturing Machinery Equipment Details Factory Layout full books in PDF, epub, and Kindle. Read online Millet Production Processing And Value Added Products Handbook Millet Cookies Flakes Flour Noodles Pasta Beverages Extruded Snacks Extruded Flakes Instant Dosa Mix Instant Pongal Mix Instant Sorghum Idli Mix Instant Sorghum Upma Mix Bread Cakes Instant Laddu Mix Pizza Base Rawa Suji Vermicelli Puffs And Sorghum Muesli With Manufacturing Machinery Equipment Details Factory Layout ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!

Millet Production, Processing and Value-Added Products Handbook (Millet Cookies, Flakes, Flour, Noodles, Pasta, Beverages, Extruded Snacks, Extruded Flakes, Instant Dosa Mix, Instant Pongal Mix, Instant Sorghum Idli Mix, Instant Sorghum Upma Mix, Bread, Cakes, Instant Laddu Mix, Pizza Base, Rawa/Suji, Vermicelli, Puffs and Sorghum Muesli with Manufacturing, Machinery, Equipment Details & Factory Layout)

Author : P. K. Chattopadhyay
Publisher : NIIR PROJECT CONSULTANCY SERVICES
ISBN 13 : 8196915349
Total Pages : 22 pages
Book Rating : 4.1/5 (969 download)

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Book Synopsis Millet Production, Processing and Value-Added Products Handbook (Millet Cookies, Flakes, Flour, Noodles, Pasta, Beverages, Extruded Snacks, Extruded Flakes, Instant Dosa Mix, Instant Pongal Mix, Instant Sorghum Idli Mix, Instant Sorghum Upma Mix, Bread, Cakes, Instant Laddu Mix, Pizza Base, Rawa/Suji, Vermicelli, Puffs and Sorghum Muesli with Manufacturing, Machinery, Equipment Details & Factory Layout) by : P. K. Chattopadhyay

Download or read book Millet Production, Processing and Value-Added Products Handbook (Millet Cookies, Flakes, Flour, Noodles, Pasta, Beverages, Extruded Snacks, Extruded Flakes, Instant Dosa Mix, Instant Pongal Mix, Instant Sorghum Idli Mix, Instant Sorghum Upma Mix, Bread, Cakes, Instant Laddu Mix, Pizza Base, Rawa/Suji, Vermicelli, Puffs and Sorghum Muesli with Manufacturing, Machinery, Equipment Details & Factory Layout) written by P. K. Chattopadhyay and published by NIIR PROJECT CONSULTANCY SERVICES. This book was released on 2024-01-01 with total page 22 pages. Available in PDF, EPUB and Kindle. Book excerpt: Millet is a type of cereal that is a part of the grass family Poaceae. This small round whole grain is grown in India and Nigeria, especially in Asia and Africa. There are multiple types of millets. However, most common varieties include Finger Millet, Foxtail Millet, Pearl Millet, Proso Millet, Little Millet and Sorghum Millet. Millet is loaded with nutritional value and that is why many dieticians and doctors recommend it as one of the breakfast cereal that must include in diet. Additionally, millet muesli is also recommended by diet consultant experts because it is a more nutrient dense type of millets. Key features of the handbook include: Cultivation Techniques: The book provides detailed information on millet cultivation techniques, including land preparation, planting, irrigation, pest and disease management, and harvesting. It offers guidance on optimizing millet yields while minimizing environmental impact. Millet Varieties: Readers will find descriptions of different millet varieties, their adaptability to various climates and regions, and their nutritional profiles. This knowledge can help farmers select the most suitable millet varieties for their specific conditions. Processing Techniques: The handbook delves into post-harvest processes, from threshing and cleaning to milling and storage. It highlights best practices for preserving millet quality and reducing post-harvest losses. Value Addition Product Innovation: This handbook is a treasure trove of information on creating a range of millet-based products like flour, flakes, pasta, beverages, and snacks. Manufacturing process and recipes are provided, empowering entrepreneurs to innovate in product development. The Millet Market size is estimated at USD 11.53 billion, and is expected to reach USD 14.43 billion, growing at a CAGR of 4.60%. Millets are small grass seeds that are widely grown. They are treated as Cereal Crops for Human Food. Generally, a huge percentage of the Millets Produced is consumed and the remaining percentage is used for producing Beer, and Instant ready eat Foods. Breakfast Foods like Cornflakes are made from Millet. The growing awareness regarding health and fitness among the consumers are resulting in a higher uptake of organic, natural, and gluten-free products, which, in turn, is fueling the millet market. This book offers comprehensive reference that covers various aspects of millet production and its value-added Products Production Process, Machinery, Equipment Details, Factory layout and Photographs with Suppliers Contact Details are also given. The Millet Production, Processing, and Value-Added Products Handbook is a comprehensive guide that offers a wealth of knowledge and practical insights into the world of millet agriculture and its various applications. This handbook serves as an invaluable resource for farmers, agricultural researchers, startups, entrepreneurs, food processors, and anyone interested in the cultivation, processing, and utilization of millet grains.

Traditional Foods

Author : Mohammed Al-Khusaibi
Publisher : Springer Nature
ISBN 13 : 3030246205
Total Pages : 302 pages
Book Rating : 4.0/5 (32 download)

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Book Synopsis Traditional Foods by : Mohammed Al-Khusaibi

Download or read book Traditional Foods written by Mohammed Al-Khusaibi and published by Springer Nature. This book was released on 2019-10-18 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work provides comprehensive coverage of the preparation, processing, marketing, safety and nutritional aspects of traditional foods across the globe. Individual chapters focus on the traditional foods of different cultures, with further chapters discussing the consumer acceptability of traditional foods as well as the laws and regulations and the sensorial factors driving the success of these foods. In addition, the integration of traditional food into tourism development plans is discussed at length. As the first publication to focus on a wide scale variety of traditional foods, including their histories and unique preparatory aspects, this is an important book for any researcher looking for a single reference work covering all of the important processing information for each major traditional food category. From traditional Arab foods to traditional Indian, European, African, Australian and Native American foods, Traditional Foods: History, Preparation, Processing and Safety covers the full spectrum of cultural foods, dedicating extensive information to each traditional food type. A full overview of current trends in traditional foods is included, as is a comprehensive history of each type of traditional food. Specific regulations are discussed, as are marketing factors and issues with consumer acceptability. With the recent trends in consumer interest for traditional foods which can not only bring great sensory satisfaction but also fulfill dimensions of culture and tradition, this is a well-timed and singular work that fulfills a great current need for researchers and promises to be an important source for years to come.

Nutritional and Health Aspects of Food in South Asian Countries

Author : Jamuna Prakash
Publisher : Academic Press
ISBN 13 : 0128200111
Total Pages : 364 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Nutritional and Health Aspects of Food in South Asian Countries by : Jamuna Prakash

Download or read book Nutritional and Health Aspects of Food in South Asian Countries written by Jamuna Prakash and published by Academic Press. This book was released on 2020-03-30 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutritional and Health Aspects of Food in South Asian Countries provides an analysis of traditional and ethnic foods from the South Asia Region, including India, Sri Lanka, Pakistan, Nepal, Bangladesh and Iran. The book addresses the history of use, origin, composition, preparation, ingredient composition, nutritional aspects, and the effects on the health of various foods and food products in each of these countries from the perspective of their Traditional and Ethnic Foods. In addition, the book presents local and international regulations and provides suggestions on how to harmonize regulations and traditional practices to promote safety and global availability of these foods. Analyzes nutritional and health claims related to South Asian foods Explores both scientific and anecdotal diet-based health claims Examines how these traditional foods can be viewed from regulatory requirements and how to address any noncompliance in dynamics or regulations Reviews the influence of historical eating habits on today's diets and its combinatorial effect for health and wellness

Sorghum and Millets in Human Nutrition

Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
ISBN 13 : 9789251033814
Total Pages : 196 pages
Book Rating : 4.0/5 (338 download)

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Book Synopsis Sorghum and Millets in Human Nutrition by : Food and Agriculture Organization of the United Nations

Download or read book Sorghum and Millets in Human Nutrition written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 1995 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: The publication is broad in scope and coverage, starting with the history and nature of sorghum and millets and dealing with production, utilization and consumption. It provides extensive information on the nutritional value, chemical composition, storage and processing of these foods. In addition, the anti-nutritional factors present in these foods and ways of reducing their health hazards are discussed. The authors have described formulations of various popular foods prepared from sorghum and millets and their nutritional composition and quality, and they have compiled many recipes for the preparation of foods from regions where sorghum and millets are important dietary staples.

Brown Rice

Author : Annamalai Manickavasagan
Publisher : Springer
ISBN 13 : 3319590111
Total Pages : 290 pages
Book Rating : 4.3/5 (195 download)

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Book Synopsis Brown Rice by : Annamalai Manickavasagan

Download or read book Brown Rice written by Annamalai Manickavasagan and published by Springer. This book was released on 2017-08-22 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a broad-based foundation of knowledge about brown rice, including the latest information on health benefits and disease prevention resulting from consumption of brown rice, and information on consumer knowledge, attitudes, and behaviors towards brown rice. It is the first book of its kind to provide a comprehensive review of current brown rice science and technology, regulatory/policy issues, dietary intake, consumer interest and health promotion. The edited volume focuses on the latest developments in breeding varieties for high quality brown rice, varietal variations, defects, milling, cooking quality, eating quality, post-harvest management and methods to improve shelf life. Contributing authors address the physical, chemical, engineering, nutritional and glycemic qualities of brown rice in different chapters. Authors also discuss the physiological functions of brown rice in vivo and radical scavenging activity, emphasizing their importance to growers, technologists and consumers, and providing insight into future advances. This comprehensive collection benefits scientists, nutritionists, dieticians, diabetic educators, and professionals in the food industry. The information covered is valuable for food scientists and technologists working to develop new brown rice products and enhancing the taste, quality, and health profile of brown rice.

An End to Pounding

Author : Paul Eastman
Publisher :
ISBN 13 :
Total Pages : 72 pages
Book Rating : 4.:/5 (31 download)

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Book Synopsis An End to Pounding by : Paul Eastman

Download or read book An End to Pounding written by Paul Eastman and published by . This book was released on 1980 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Concentrated Milks

Author : B. H. Webb
Publisher :
ISBN 13 :
Total Pages : 14 pages
Book Rating : 4.F/5 ( download)

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Book Synopsis Concentrated Milks by : B. H. Webb

Download or read book Concentrated Milks written by B. H. Webb and published by . This book was released on 1944 with total page 14 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Drying Technologies For Foods

Author : Prabhat K Nema
Publisher : New India Publishing Agency
ISBN 13 : 9386546833
Total Pages : 4 pages
Book Rating : 4.3/5 (865 download)

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Book Synopsis Drying Technologies For Foods by : Prabhat K Nema

Download or read book Drying Technologies For Foods written by Prabhat K Nema and published by New India Publishing Agency. This book was released on 2020-10-10 with total page 4 pages. Available in PDF, EPUB and Kindle. Book excerpt: Drying is an important unit operation used in the industry for processing and preservation of food products. Food industry always looks for cost effective and energy efficient drying techniques to commercially succeed in their ventures and to fulfill demand of high quality dried food products. Although a large volume of technical literature is available on drying of foods, it is still quite challenging for scientists and engineers to improve upon the existing drying systems and quality of the products. The book consists of 14 chapters detailing freeze drying, atmospheric freeze drying, swell drying, multi-flash drying, electro-hydrodynamic drying, pulse combustion drying, foam mat drying, ultrasound- assisted drying and fluidized bed drying. It also includes chapters which are commodity-specific such as mushroom drying, drying and roasting of cocoa and coffee beans. The degradation mechanism and kinetics of vitamin C degradation in fruits and vegetables, kinetics modeling of drying process for the recovery of bioactive compounds and energy calculation procedures for dryers is also covered which would be helpful to improve dryer operation and efficiency.

Biotechnology and Food Security

Author : Sujata K. Dass
Publisher : Gyan Books
ISBN 13 : 9788182051003
Total Pages : 318 pages
Book Rating : 4.0/5 (51 download)

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Book Synopsis Biotechnology and Food Security by : Sujata K. Dass

Download or read book Biotechnology and Food Security written by Sujata K. Dass and published by Gyan Books. This book was released on 2004-09 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt: The present book relates to benefits of bio technology in providing food security, alleviation of poverty and agriculture and rural development.. This book also focuses on framework for food chain approach to food safety and evaluation of technology oriented food security. The book is highly informative and of use to students, researchers, scientists and policy planners working in different direction like agriculture, food and bio technology.

Small Millet Grains

Author : Sarita Srivastava
Publisher : Springer Nature
ISBN 13 : 9811693064
Total Pages : 198 pages
Book Rating : 4.8/5 (116 download)

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Book Synopsis Small Millet Grains by : Sarita Srivastava

Download or read book Small Millet Grains written by Sarita Srivastava and published by Springer Nature. This book was released on 2022-06-21 with total page 198 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book discusses the various aspects of the health and nutritional benefits of the wonder grains, small millets. It introduces the readers to the historical use of small millet grains in the diet of humans. It further discusses the consumption and strategies to improve the global production of these nutrient-dense grains. The book outlines how the inclusion of small millet as a staple could prevent nutritional deficiency diseases, hidden hunger, and non-communicable diseases. Different chapters of the book provide information about the nutritional profile of popular small millet grains. It also includes information about the effects of processing on the dietary factors in the grains. It describes the traditional food products as well as unconventional products from small millet. It advises the readers on the best ways to consume this super-food. The book also highlights the role of small millet as a functional food. It highlights how this food can address the challenge of nutritional security.

Plant Microbe Interface

Author : Ajit Varma
Publisher : Springer
ISBN 13 : 3030198316
Total Pages : 415 pages
Book Rating : 4.0/5 (31 download)

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Book Synopsis Plant Microbe Interface by : Ajit Varma

Download or read book Plant Microbe Interface written by Ajit Varma and published by Springer. This book was released on 2019-08-02 with total page 415 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book shares the latest insights into the genetic basis of molecular communication between plants and their microbial consortia. Further, the book highlights the capabilities of the rhizosphere and endosphere, which help manage ecosystem responses to climate change, nutrient cycling and sequestration of carbon; and discusses their application to the development and management of renewable energy sources. In their natural environments, plants are surrounded by a tremendous number of microorganisms. Some microbes directly interact with plants in a mutually beneficial fashion, while others colonize plants solely for their own advantage. In addition, microbes can indirectly affect plants by drastically altering their environments. Understanding the complex nature of the plant-microbe interface (PMI) can pave the way for novel strategies to improve plant productivity in an eco-friendly manner. The PMI approach focuses on understanding the physical, molecular, and chemical interactions between organisms in order to determine their functional roles in biological, physical, chemical and environmental systems. Although several metabolites from plants and microbes have now been fully characterized, their roles in chemical interactions between these associates remain poorly understood, and require further investigation.

Hybrid Cultivar Development

Author : S.S. Banga
Publisher : Springer Science & Business Media
ISBN 13 : 9783540635239
Total Pages : 570 pages
Book Rating : 4.6/5 (352 download)

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Book Synopsis Hybrid Cultivar Development by : S.S. Banga

Download or read book Hybrid Cultivar Development written by S.S. Banga and published by Springer Science & Business Media. This book was released on 1998-10-13 with total page 570 pages. Available in PDF, EPUB and Kindle. Book excerpt: Heterosis breeding based on male sterility has become established in many field crops and has been credited with high productivity. This book presents an update on the advent and promise of hybrids with comprehensive coverage of theoretical and applied aspects of heterosis breeding. Its principal elements are the hybrid advantage, pollination control mechanisms and finally the production of hybrid seeds. Individual crop specialists present in-depth analyses of intricacies involved in the development of hybrids of rice, wheat, maize, barley, pearl millet, sorghum, cotton, sunflower, rapeseed-mustard, castor, pigeonpea, tomato, onion, cole crops, peppers, and melon. The book will be used by researchers, teachers and students of botany, genetics, horticulture and plant breeding.

Ethnic Fermented Foods and Beverages of India: Science History and Culture

Author : Jyoti Prakash Tamang
Publisher : Springer Nature
ISBN 13 : 9811514860
Total Pages : 687 pages
Book Rating : 4.8/5 (115 download)

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Book Synopsis Ethnic Fermented Foods and Beverages of India: Science History and Culture by : Jyoti Prakash Tamang

Download or read book Ethnic Fermented Foods and Beverages of India: Science History and Culture written by Jyoti Prakash Tamang and published by Springer Nature. This book was released on 2020-03-02 with total page 687 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides detailed information on the various ethnic fermented foods and beverages of India. India is home to a diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. More than 350 different types of familiar, less-familiar and rare ethnic fermented foods and alcoholic beverages are traditionally prepared by the country’s diverse ethnic groups, and include alcoholic, milk, vegetable, bamboo, legume, meat, fish, and cereal based beverages. Most of the Indian ethnic fermented foods are naturally fermented, whereas the majority of the alcoholic beverages have been prepared using dry starter culture and the ‘back-sloping’ method for the past 6,000 years. A broad range of culturable and unculturable microbiomes and mycobiomes are associated with the fermentation and production of ethnic foods and alcoholic drinks in India. The book begins with detailed chapters on various aspects including food habits, dietary culture, and the history, microbiology and health benefits of fermented Indian food and beverages. Subsequent chapters describe unique and region-specific ethnic fermented foods and beverages from all 28 states and 9 union territories. In turn the classification of various ethnic fermented foods and beverages, their traditional methods of preparation, culinary practices and mode of consumption, socio-economy, ethnic values, microbiology, food safety, nutritional value, and process optimization in some foods are discussed in details with original pictures. In closing, the book addresses the medicinal properties of the fermented food products and their health benefits, together with corresponding safety regulations.

Handbook of Drying for Dairy Products

Author : C. Anandharamakrishnan
Publisher : John Wiley & Sons
ISBN 13 : 1118930517
Total Pages : 336 pages
Book Rating : 4.1/5 (189 download)

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Book Synopsis Handbook of Drying for Dairy Products by : C. Anandharamakrishnan

Download or read book Handbook of Drying for Dairy Products written by C. Anandharamakrishnan and published by John Wiley & Sons. This book was released on 2017-02-03 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients. Details the techniques and results of drum drying, spray drying, freeze drying, spray-freeze drying, and hybrid drying Contains the most up-to-date research for optimizing the drying of dairy, as well as computer modelling options Addresses the effect of different drying techniques on the nutritional profile of dairy products Provides essential information for dairy science academics as well as technologists active in the dairy industry

Nanoscience in Food and Agriculture 2

Author : Shivendu Ranjan
Publisher : Springer
ISBN 13 : 3319393065
Total Pages : 373 pages
Book Rating : 4.3/5 (193 download)

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Book Synopsis Nanoscience in Food and Agriculture 2 by : Shivendu Ranjan

Download or read book Nanoscience in Food and Agriculture 2 written by Shivendu Ranjan and published by Springer. This book was released on 2016-08-18 with total page 373 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is the second volume on this topic within the series. With unique properties, nanomaterials are rapidly finding novel applications in many fields such as food, medicine, agriculture and pollution. Such applications include to treat cancer, nanosensors to detect food contamination, nanomaterials for food packaging, nanoencapsulation to preserve nutraceuticals, and nanofertilisers for advanced agriculture. After an introductory chapter on property rights of nanomaterials, readers will discover the applications of nanotechnology in food, health, environment, ecotoxicology and agriculture.

Advances in Food Science and Technology, Volume 1

Author : Visakh P. M.
Publisher : John Wiley & Sons
ISBN 13 : 1118121023
Total Pages : 336 pages
Book Rating : 4.1/5 (181 download)

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Book Synopsis Advances in Food Science and Technology, Volume 1 by : Visakh P. M.

Download or read book Advances in Food Science and Technology, Volume 1 written by Visakh P. M. and published by John Wiley & Sons. This book was released on 2013-03-04 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written in a systematic and comprehensive manner, the book reports recent advances in the development of food science and technology areas. Advances in Food Science and Technology discusses many of the recent technical research accomplishments in the areas of food science and technology, such as food security as a global issue, food chemistry, frozen food and technology, as well as state-of-the-art developments concerning food production, properties, quality, trace element speciation, nanotechnology, and bionanocomposites for food packing applications. Specifically, this important book details: New innovative methods for food formulations and novel nanotechnology applications such as food packaging, enhanced barrier, active packaging, and intelligent packaging Freezing methods and equipment such as freezing by contact with cold air, cold liquid, and cold surfaces, cryogenic freezing, and a combination of freezing methods Chemical and functional properties of food components Bionanocomposites for natural food packing and natural biopolymer-based films such as polysaccharide films and protein films Regulatory aspects of food ingredients in the United States with the focus on the safety of enzyme preparations used in food

Biotechnology Handbook

Author : NIIR Board
Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
ISBN 13 : 8178330709
Total Pages : 682 pages
Book Rating : 4.1/5 (783 download)

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Book Synopsis Biotechnology Handbook by : NIIR Board

Download or read book Biotechnology Handbook written by NIIR Board and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2003-08-09 with total page 682 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biotechnology is a field of applied biology that involves the use of living organisms and bioprocesses in engineering, technology, medicine and other fields requiring bio products. Biotechnology also utilizes these products for manufacturing purpose. Modern use of similar terms includes genetic engineering as well as cell and tissue culture technologies. Biotechnology draws on the pure biological sciences and in many instances is also dependent on knowledge and methods from outside the sphere of biology. Conversely, modern biological sciences are intimately entwined and dependent on the methods developed through biotechnology and what is commonly thought of as the life sciences industry. It has a major application in modern brewing technology which includes the production of whisky, traditional fermented soybean foods bacterial biomass, cheese starters, cheese technology, L glutamic acid fermentation etc. Biotechnology and cell molecular biology have developed and emerged in to a major discipline during last two decades. Biotechnology is also used to recycle, treat waste, microbial treatment and utilization a waste. The growing global demand for biotechnology products, India has rich biodiversity that drives its clinical trials industry and forms a strong base for pharmaceutical research. In recent years, the worldwide biotechnology based products market has grown at an annual average rate of 15%. This book majorly deals with introduction to basic biotechnology, downstream processing in biotechnology, modern brewing technology, industrial chemicals, biochemical and fuels, microbial flavours and fragrances, biodegradation of non cellulosic wastes for environmental conservation and fuel production, landfills for treatment of solid wastes etc. This book also consists of addresses of machinery suppliers, addresses of chemical suppliers, list of universities, conducting Biotechnology courses in the directory section. This is a unique book, concise, up to date resource offering an innovative, adoptive and valuable presentation of the subject. It covers all important biotechnological topics of industrial and academic interests. This book will be very use full for industry people, students, and libraries and for those who want to venture in to manufacturing of biotechnological products. 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