In this issue, Original research relating to reproductive Ecology of some tropical plants, plant-butterfly interactions, airspace, anti-bacterial activity of certain plants and acrobatics of some pollinators for food Acquisition, and also review work on the technological innovations for beekeeping development has been included. The work presented in this issue is a valuable contribution to the existing knowledge as well as for certain practical applications.
Animal Science is described as studying the biology of animals that are under the control of humankind. Historically, the degree was called animal husbandry and the animals studied were livestock species, like cattle, sheep, pigs, poultry, and horses. Today, courses available now look at a far broader area to include companion animals like dogs and cats, and many exotic species. This book entitled ‚ÄúRecent trends in Animal Sciences‚ÄĚ consists of 24 chapters. The chapters are mainly focused on the Prevalence of ruminants, economic importance of animal husbandry, newer technology in the food production and disease management etc., The authors have put an effort to explain each and every point of respective studies. This book has been brought to the society, keeping in mind students of graduate and post graduate, research scholars and teaching faculty.
¬® Soil Health Management in Arecanut and Cocoa
¬® Soil Health Management in Coconut
¬® Soil Health Management in Cashew
¬® Soil Health Management in Cashew
¬® Soil Helath Management in Oil Palm
¬® Soil Health Management in Natural Rubber
¬® Soil Health Management in Spice Crops
~ Spices in Sanskrit Litrature ~ Vedic Window to Europe ~ Spices in Ayurvedic Literature ~ Introduction to investigation ~ Spices as Drugs: State of Art ~ Materials of Methods ~ Results ~ Discussion ~ Summary and Conclusion cultivation of spices ~ Discoveries, human behaviour and food for health ~ Literature Cites ~ Appendix ~ Index
1.Overview on processing and utilization of palms and cocoa 2.Processing and value addition technologies of tender coconut 3.Processing and value addition technologies of mature coconuts 4. Kalparasa (Coconut inflorescence sap) and its value addition 5.Processing and value addition of arecanut 6.Processing of cocoa and its value addition 7.By product utilization of coconut, arecanut and cocoa processing
8.Biochemical and quality standards in processing and value addition of coconut, arecanut and cocoa 9.Economic and marketing aspects of product diversification and value chain up-gradation in the coconut sector
10.Post harvest technology of palmyrah
(Borassus flabellifer L)
¬® Organic Farming: Concept, Status and Future Concerns ¬® Organic Agriculture in North Eastern Hill Region ¬® Organic Agriculture in Hill Areas ¬® Organic Agriculture in Coastal Areas ¬® Organic Agriculture in Arid Areas ¬® Tillage and Crop Establishment under Organic Agricultural Systems ¬® Nutrient Management in Organic Agriculture Systems ¬® Organic Inputs for Sustained Soil Health ¬® Enhancing Soil Suppressiveness by Using Compost for Managing Soil-borne Plant Pathogens in Organic Farming ¬® Organic Fruit Production: Technologies and Strategies ¬® Organic Spices ¬® Organic Vegetables ¬® Seed Spice Production under Organic System ¬® Organic Cultivation of High Value Crops under Protected Conditions ¬® Weed Management in Organic Farming ¬® Insect Pest and Disease Management under Organic Farming ¬® Post-Harvest Management and Quality of Organic Produce ¬® Organic Livestock Production Systems ¬® Organic Fodder and Milk Production ¬® Organic Poultry Farming ¬® Organic Aquaculture ¬® Frequently Asked Questions on Organic Farming
Food is one of the fewest things that man must need for survival. At the beginning of our civilization, man only needed food that can help him to survive. But with advancing ages and development of civilization, man has also improved his fooding habits substantially. Previously food was just for survival but now food has got several newer dimensions. Food is not only for satire of stomach or getting energy, but is also for nutritional aspects. With the development of civilization, some new aspects like food taste, food quality, food safety, food microbiology, food nutrient content, food dynamics, etc have appeared. Researches on these divisions have shown an upsurge. Since the beginning of 20th centuries, enormous amount of research work is going on worldwide which are related to food and food improvements. Man cannot live without food and hence it would keep on updating its perception and quality. Research and innovations related to food would keep on going and hence the book would prove to be the best input for academicians and researchers related to food science and allied sectors.
After thorough discussions and planning, the editorial team came to a conclusion to form an edited type book consisting of diverse aspects related to food and newer concepts and trends related to the topic. The book contains 38 chapters which are contributed by scientists, researchers, scholars from biggest institutes all over the globe. The book contains chapters with recent thrust and future prospects related to Food and allied researches. With this vision the book entitled ‚ÄúTrends & Prospects in Food technology, processing and preservation‚ÄĚ is designed. Hopefully, the book would prove out to be the very useful for not only finding recent research ideas but also the latest topic on which research emphasis can be done.