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Home Science    Price: Rs. 875.00  Buy Now Nutrition and Child Care C. Chidambaranathan This book is the outcome of the Impact of Nutrition on maternal women and children. In-take of nutritional food and the health status of the maternity women have close link and that will determine the health of the infant too. So children, women and nutri ..more  Price: Rs. 750.00  Buy Now Differently Abled Children Sushil Kumar Goel This book covers broadly all the areas of the disabilities. It discusses at length pertinent issues related to the education, adaptation and socialization of the PWDs. This book deals with important challenges, diagnosis and assessment, role of regular an ..more  Price: Rs. 950.00  Buy Now Manav Vikas Abha Goyal HINDI ..more  Price: Rs. 700.00  Buy Now Food Contamination and Safety P. V. Patil Food contamination and safety has become an issue of special importance for the retail food industry. There are many opportunities for food to be contaminated between production and consumption. Food can be contaminated at the farm, ranch, orchard or in t ..more  Price: Rs. 850.00  Buy Now Nutrition and Food Safety I. Jenitta Mary “Nutrition and Food Safety” reveals about the importance of nutrition and health. It also describes the reciprocal relationship between nutritional need and health status of the people. It gives variety of information by linking nutrition with foods, dise ..more  Price: Rs. 650.00  Buy Now Child Abuse : Prevention and Treatment M.D. Allen Selvakumar “Child abuse” discusses the hottest vital issue of the contemporary society. Child life is one of the enjoyable movements of life. But it is turning into a forgettable one due to some abuses in the early childhood. It also has a high impact on their rest  ..more  Price: Rs. 500.00  Buy Now AIDS : Causes and Cure C. Chidambaranathan ,  I. Jenitta Mary “AIDS” covers the outcome of AIDS in the society. The health seeking behaviour of the AIDS affected people and community participation is analysed in this book. Moreover, AIDS and its impact on society, children, its prevalence and overview are discussed ..more  Price: Rs. 1100.00  Buy Now Gramin Prasar Shiksha Jaishree Mehta HINDI ..more  Price: Rs. 1700.00  Buy Now Food Additives H.A. Modi In food processing and preservation, certain chemical substances called “food additives” are used. These are meant to enhance the overall acceptability of the food in appearance and colour, flavour and texture, mouthfeel and in some cases the nutritive value. Preservatives contribute another class of additives whose main function is the extension of shelf-life by preventing spoilage of food products due to their anti-microbial activities. Food additives have to keep pace with the fast growing food industry in India and elsewhere in the world. With many chemical additives being banned, the need for natural alternatives is being felt. Some of these additives are produced at present by fermentation technology while others have possibility of production using biotechnology and genetic engineering techniques in future. These and related aspects of various food additives have been reviewed in twenty five chapters of this book. The contents includes : Biotechnology and Food Industry • Introduction to Food Additives • Acidulants • Lipid Antioxidants • Emulsifiers and Stabilisers • Microbial Polysaccharides as Thickeners • Food Colours • Humectants • Amino Acids as Nutrient Supplements • Sweeteners and HFCS • High Intensity Sweeteners • Scope and Development of Flavour Industry • Natural Flavourings and Essences • Spices and Herbs • Vanilla and Vanillin • Natural Aroma Formation during Food Processing • Biotechnological Production of Flavours • Flavour Enhancers : Nucleosides, Nucleotides and MSG • Organic Acid Preservatives • Non-Acid Antimicrobial Preservatives • Antimicrobial Preservatives of Microbial Origin • Antimicrobial Enzymes as Preservatives • Miscellaneous Food Additives of Microbial Origin • Enzymes in Food Processing Industry • Microbial Surfactants in Food Applications • Bibliography • Index It will prove of great help to students pursuing U.G. and P.G. courses in Food Science and Technology, Dairy Science and Technology, Agriculture and Veterinary Sciences, Home Sciences, Food Nutrition and Home Economics as well as other basic science courses (Microbiology, Biotechnology, Biochemistry, Chemistry, Environmental Sciences) where this subject forms a part of its applied biotechnology curricula. ..more  Price: Rs. 750.00  Buy Now Vishisth Balak Janki Moorjani हिंदी हिंदी ..more  Price: Rs. 395.00  Buy Now Balakon ki Manovaigyanik Samasyayen J. Moorjani हिंदी हिंदी ..more  Price: Rs. 995.00  Buy Now Women Entrepreneurship : Challenges & Opportunities N. Shukla ,  M. Chansoria Entrepreneur is one who innovates, organizes, manages and assumes the risk of an enterprise and acts as a catalytic agent in growth process. When an enterprise is established and controlled by a woman, it not only boosts economic growth but also has many desirable socioeconomic outcomes. Swami Vivekananda had once remarked “There is no change for the welfare of the world unless te condition of women is improved, is it possible for a bird to fly on one wing.” Women have innate flair for entrepreneruship. They are natural organizers and relationship builders. They can perform all the functions of an able entrepreneur in an efficient manner as their male counterpart, still they constitute less than 12% of self employed workforce in India, which is very less as compared to developed nations. This calls for concerted efforts to promote their role in entrepreneurial activities so that they can contribute to the growth process of te nation. Growth of women entrepreneur can go a long way in bridging the gap in gender inequalities in our country. The present book contains 35 different articles in which it is our endeavoor to cover the major aspect of women entrepreneurship. It is hoped that the book will be highly useful to students, scholars, professors, planners and policy makers. ..more  Price: Rs. 650.00  Buy Now Inspirational Thoughts for Entrepreneurs R. Kaushik ,  U. Kaushik ,  S. Arora The world economy has opened the gates for the people of different countries to come forward to start, expand or diversify their economic activities in the form of goods or service industries. A large number of young people are coming up in the business world as entrepreneurs. In this book, a number of quotations/thoughts of the people from different fields like education, business, industries, film, sports, literature and culture are compiled. This book will prove its worth among the new, young and future entrepreneurs by motivating them and providing them the right direction in becoming successful entrepreneurs. ..more  Price: Rs. 725.00  Buy Now Food Bioprocessing H. A. Modi Presently food industry imploys bio based processes which account of 95 per cent of the industrial applications of living systems. The total annual turnover in bio based processes can be assumed to be over 100 billion dollars, constituting major share from alcholic fermented beverages and fermented milk and food products. Food technology, or, better, food process enginering, Should be based on a profound understanding of the physical or (bio) chemical mechanisms, underlying the processes and conversions related to food processing. Microbial activity in fermented food makes them more attractive in terms of appreance and flavours; more appetizing and easily digestible’ enhancing keeping qualities and shelf-life and providing calories, vitamins, enzymes, etc. The present book “Food Bioprocessing” attempts to explain basic concepts involved in food-processing industry and should prove of help to all students and professionals engaged in food-processing industry and business. The cotents include: 1. The Overview of Food Microbiology 2. Principles of Human Nutrition 3. Fermented Foods 4. Biosurfactants in Food Bioprocessing 5. Probiotics 6. Quality Criteria for Foods 7. Quality Assurance and Production Control in Food-Processing Industry 8. Microbial Analysis of Food 9. Hazard Analysis Critical Control Points Appendix A : Application of Genetic Engineering in Food Bioprocessing Appendix B: Microbial Biomass : Single-Cell Protein Appendix C: Traditional Fermented Foods of India Bibliography & Index This book is useful to students pursuing U.G. and P.G. courses in Food Science and Technology, Home Science, Food Nutrition, Home Economics as well as other basic science courses (Microbiology, Biotechnology, Biochemistry, Chemistry, Environmental Sciences) where this subject forms a part of its applied biotechnology curricula. ..more  Price: Rs. 750.00  Buy Now Fermented Milk Products H. A. Modi Functional foods are foods that give therapeutic benefits to hosts in addition to nutrition. Dairy foods and ingredients in general and fermented milk products in particular are well recognized for their nutritional and therapeutic attributes and as functional foods. The market of functional foods, in particular fermented milk products is expected to triple in next five years world over because fermented milks possess many advantages like easy production, better keeping quality and nutritive value, easier digestibility, pleasing flavour and taste as well as strong therapeutic potentials. The contents of book include: 1. Introduction 2. Manufacture of Fermented Milk Products. 3. Fundamentals of Cheese Processing 4. Production Technology of Cheeses 5. Ice-cream and Desserts 6. Butter and Dairy Spreads 7. Whey, Casein and Caseinates 8. Health Benefits of Probiotic Bacteria 9. Quality Testing of Dairy Products 10. Microbiological Evaluation of Milk Products 11. Hazard Analysis Critical Control Point – HACCP 12. Keeping Quality Assessment for Milk 13. Indian Milk-based Dishes 14. Bibliography & Index This book will prove of great help to students pursing U.G. and P.G. courses in Dairy Science and Technology, Food Science and Technology, Agriculture and Veterinary Science, Home Sciences and Home Economics as well as other basic science courses (Microbiology, Biotechnology, Biochemistry, Food Nutrition) where this subject forms a part of its applied microbiology curricula. ..more  Price: Rs. 900.00  Buy Now Child Development J. S. Mehta In my view, development is best understood as a fusion of biological, social and psychological processes interacting in the unique medium of human culture. I have thus tried to show not only the role each of these factors plays but also how they interact in diverse cultural context to yield this striking similarities and important differences in individual children’s development because development involves transformations that take place overtime. I have adopted a chronological approach in our presentation. I begin with conception and trace the sequence of developmental changes from that instant in to infancy, childhood and adolescence. The Contents includes: • Scientific Study of Behaviour • Factors in Development • Physical and Motor Development • Socialization • Learning and Perception • Emotions and Motivation • Language • Cognitive Stage • Intelligence • Social Behaviour•MoralDevelopment • Personality • Self • Adolescence • The Child, Home, School & Peer Group • Appendix : The Nursery School • Glossary • Selected Bibliography ..more  Price: Rs. 800.00  Buy Now Bal Vikas J. Moorjani हिंदी हिंदी ..more  Price: Rs. 1800.00  Buy Now Dairy Microbiology H. A. Modi A professional in dairy field is incomplete without the fundamental knowledge of Dairy Microbiology, which covers the important area of quality management of raw materials and finished products and help in checking the processing efficiency. It also helps in dairy product manufacture through use of selected microorganisms (as starter cultures) and prevent the entry of harmful pathogens to the products, thereby proving the need and importance of Dairy Microbiologists. The contents include: • Introduction to Milk and Dairy Microbiology • Microbiology of Raw Milk • Milk-Borne Diseases • Pasteurization and Sterilization of Milk • Concentrated Milks • Dried Milks and Dry Whey Products • Microbiology of Starter Cultures • Metabolism of Starter Cultures • Genetics of Starter Cultures • Introduction to Fermented Milks • Fermented Milk Products • Microbiology of Cheese • Commercial Manufacture of Cheeses • Icecream and Related Frozen Dairy Desserts • Butter and Related Products • Whey, Casein and Caseinates • Probiotics • Physico-Chemical Testing of MIlk and Dairy Products • Routine Microbiological Examination of Milk • Hazard Analysis Critical Control Point—HACCP • Shelf-life Predicting Methods for Milk • Indigenous (Indian) Dairy Products • Microbial Control by New Nonthermal Methods • Dairy Wastes and Treatment This book will prove of great help to students pursuing under-graduate or post-graduate courses in Dairy Science and Technology, Food Science and Technology, Agriculture and Veterinary Science, Home Science and Home Economics as well as other basic science courses (Microbiology, Biotechnology, Biochemistry, Environmental Science, and Food Nutrition) where this subject forms a part of its applied microbiology curricula. ..more  Price: Rs. 1800.00  Buy Now Bioprocess Technology H. A. Modi Bioprocess technology-fundamental principles and concepts, has used system biology for various purposes and has shown many possibilities. In more recent years advanced process-biotechnologies have delivered many commercially/industrially important products. These developments have convinced many institutes/universities and industries that process biotechnology practice is one of the key areas for research based education encompassing advanced biology like biochemical engineering, food science and technology and biotechnology disciplines in general. Biologist, physical, chemical and computer scientists, engineers and technologists with motivations and devotions in bioprocessing systems are contributing significantly towards the growing field of process biotechnology for the years to come. The basic principles of the subject are elaborately explained and discussed in well-organized twenty chapters in this book. The attempt is done that this book should prove to be a useful source of information for both undergraduate as well as postgraduate courses of Microbiology and Biotechnology. The contents of this book will also be useful to the students of Pharmaceutical science and technology, Food science and technology, Dairy Science and technology, Agricultural Microbiology and Biotechnology, Biochemical Engineering and other Fermentation related vocational courses. This book will also be useful as a reference source to get first-hand information of the subject for the people who are working in fermentation-based and biotechnology-based industries ..more  Price: Rs. 3500.00  Buy Now Handbook of Edible Fruits L. C. De ,  S. K. Bhattacharjee A most comprehensive book on fruit crop with exclusive and elaborate information on various aspects of large number of edible fruits in a single publication is the first of its kind. Emphasising the global scenario this publication is planned in 24 interesting chapters with upto date knowledge. The topics dealt in various divisions of the book are : · Introduction · Classification of Fruit Crops · Fruit Industry · Agroclimatic Zones · Climate · Soil · Mineral Nutrition · Orchard Planning, Layout & Planting · Propagation of Fruit Crops · Nursery Management · Pollination and Fertilization in Fruit Plants · Orchard Management · Weed Management · Training & Pruning · Organic Fruit Production · Plant Growth Regulators in Fruit Production · Fruit Physiology · Improvement of Fruit Crops · Fruit Drop and it’s Management · Post-harvest Management of Fruits · Processing and Value Addition of Fruit Crops · Modern Approaches in Fruit Science · Hi-tech Horticulture · Important Genera of Edible Fruits It includes 201 genera and more than 630 species of major and minor fruits, with special reference to taxonomical details, origin and distribution, climate and soil, cultivation practices, including major insect pests and diseases and their control measures, as well as importance and uses. This book will be useful to the students, teachers, scientists, researchers, technologists, planners, amateurs, farmers, commercial fruit growers, processors and exporters. ..more  Price: Rs. 650.00  Buy Now Food-Borne Illnesses H. A. Modi The aim of this book is to review food-borne hazards and illnesses to protect the people from the victimization by the food-borne pathogens. The first chapter elaborates interactions between microorganisms and foods leading to the development of Food Microbiology. The second chapter describes all the nutrients that we must obtain from food. The basic principles of food-borne diseases are elaborately explained in chapter-3, which also helps the readers in understanding the control of food-borne illnesses. The various features of major bacterial food-borne infections and intoxications are summarized in chapter-4. Various types of mycotoxins are described in chapter-5. Other food-borne hazards—viral infections, animal toxins, parasitic infections, mushroom and chemical poisoning etc. are discussed in chapter-6. The basic principles of microbial control are briefed in chapter-7. The basic principles and practice of cleaning and sanitation involved in food industry are described in chapter-8 and so this chapter is very important for the students of food science and food technology. Similarly, chapter-9 “Microbiological Examination of Food” describes sampling, various test procedures used for detecting food-borne pathogens, food-spoilage organisms etc. The book will prove to be an useful source of information for anyone with an interest in food microbiology especially in food-borne illnesses for both undergraduate as well as postgraduate courses of Microbiology. It will also be useful to the students of Food Technology, Biotechnology, Medicine, Public Health and Sanitary Courses, Home Science, Hotel and Catering Management and for the people who are working in food-processing industries and Government organizations involved in public health. ..more  Price: Rs. 650.00  Buy Now Food Microorganisms H. A. Modi The food-processing industry is the oldest and larger user of microorganisms and biotechnological processes. The first chapter elaborates interactions between microorganisms and foods. The second chapter describes all the nutrients that we must obtain from food and significance of human nutrition. Important characteristics of food-associated microorganisms are summarized in third chapter. Various factors influencing microbial growth in foods are discussed in chapter 4. The sources of microorganisms are summarized in chapter 5. Incidence and significance of microorganisms in foods are mentioned in chapter 6. Among the food components, microbial metabolism of carbohydrates, proteins and lipids are of major importance for many reasons which are elaborately discussed in chapter 7. The detailed description on “Microbiological examination of food” covered in chapter 8 will be proved very useful to the students of food science and technology The principles of microbial spoilage of foods are discussed in chapter 9. Many hundreds of different types of fermented foods are found worldwide and these are briefly summarized in chapter 10. Health benefits of beneficial bacteria in foods are highlighted in chapter 11. The contents of this book will be useful to the students of Microbiology, Food Science and Technology, Biotechnology, Biochemistry, Home Science, Food and Nutrition, Veterinary Science, Hotel and Catering Management and other food-related courses. The book will serve as an useful first-hand information of food microorganisms for the people who are working in food-processing industries. ..more  Price: Rs. 4000.00  Buy Now Fermentation Technology H. A. Modi Louis Pasteur established the biological concept of “Fermentation Technology” which is now flourished as an applied science known as—“Industrial Microbiology” or “Microbial Biotechnology”. This is an important branch of Microbiology and Biotechnology, where economically valuable products are produced using cheaper raw materials (e.g. agrowastes/industrial wastes containing organic substrates, etc.) by using mass culture of microorganisms. This concept is seedling for the birth of these two volumes—(I) “Upstream Fermentation Technology” and (II) “Downstream Fermentation Technology”. The basic principle (with examples) of fermentation technology are elaborately explained and discussed in well-organized twenty chapters in each volume. The attempt is done that both volumes should prove to be an useful source of information for anyone with an interest in fermentation technology for both undergraduate as well as postgraduate courses of Microbiology. The contents of both volumes will also be useful to the students of Biotechnology, Industrial Microbiology, Pharmaceutical science and technology, Food science and technology, Agricultural Microbiology, Dairy science and technology, Public Heath sciences, Biochemical Engineering and other fermentation related commercial and vocational courses. These both volumes will also be proved as an useful reference sources to get first hand information of fermentation technology and industrial microbiology for the people who are working in fermentation based industries. ..more  Price: Rs. 350.00  Buy Now Early Child Care and Stimulation Darshan K. Narang ,  Bharti Khunteta ,  Kavita Koradia The basic approach of this book has been shaped by our own research, professional and personal experience as parents, teachers and researchers. We aimed for a text that is intellectually stimulating, that portrays the complexities of early childhood care and stimulation and that is relevant and useful in building a bridge between theory and research to children’s every day lives. This book is grounded with carefully selected classic and current theory, methods, concepts and research with sharp and accurate findings. Proper stimulation provided during early childhood has positive impact on the child’s brain growth and development than at any other time in life. It is imperative to maximize both the amount and quality of stimulation that child receive which will ensure a strong foundation for future learning. The text approaches early childhood as a comprehensive, integrated experience, one that takes place through children’s play and activity rather than through a formal adult directed approach. The need for parents, caretakers, teachers, who can integrate nature, nurture and education, using children’s natural play and activity as the integrators, is also highlighted. The text focuses on the constant needs of child for a nurturing yet intellectually challenging environment for stimulating interaction between adults and children. Expanded and updated discussion on the various stimulating techniques, current research studies on the impact of early child care practices on the later development have been dealt. The intervention package included home based instructional package suitable to the immediate environment, culture and age of children. It can be useful for training of health workers, AWWS, ANMS, Crèche workers; Participation of parents with special focus on father’s participation has been highlighted. In addition, the content of book highlights the interacting contributions of biology and early environment to the developing child, explains how the intervention process helps parents to utilize their immediate environment for well being of the child. ..more  Price: Rs. 1200.00  Buy Now Aadhunik Vikasatmak Manovigyan Janki Moorjani हिंदी हिंदी ..more  Price: Rs. 1700.00  Buy Now Biotechnology and Food Security P. C. Trivedi Plant biotechnology had emerged as a powerful tool to efficiently and precisely re-tailor genetic barriers and enable gene transfer between distinctly different organisms in a timely fashion. A clear technological leap is merging traditional genetics with direct gene manipulation in producing transgenic plants with better quality, longer post-harvest life, and inbred-traits conferring resistance to Phytopathogens. The benefits of biotechnology are just in the beginning phase and the promises it has are still unfathomable. This book “Biotechnology and Food Security” contains 14 articles on different areas of biotechnology with special emphasis on application of biotechnology in relation to food security. Topics related to agriculture biotechnology includes: Food security through advances in rice biotechnology; Recent advances in Plant Biotechnology: Applications in Agriculture; Transgenic crops and biosafety measures; Enhancing shelf life of fruits by antisense technology and Genetically modified food-Myths and Facts. Other related articles includes-An account of advances in in vitro morphogenetic studies of pulses; Transgenic male sterility-Progress and prospects; Biotechnological interventions for Forage improvement and Biotechnology & Ornamentals. Book covers articles on Secondary metabolites and plant tissue culture applications; Biological hardening and enhancement of therapeutic properties of Centella asiatica and In vitro plant regeneration and somaclonal variation in medicago sativa. Article on Potential of rumen fungi to degrade plant lignin and cellulose and DNA microarray for monitoring entire genome on one chip have added value to the book. This book will be useful to researchers, teachers and students of Biotechnology, Microbiology, Agriculture and Botany and for the industry people at large. ..more  Price: Rs. 850.00  Buy Now Good Parenting N. Datta The book "Good Parenting" is concerned with all facets of parenting. Despite the fact that most people become parents and everyone who has ever lived has had parents, parenting remains a most mystifying subject. Who is ultimately responsible for parenting? Does parenting come naturally, or must we learn how to parent? How do parents conceive of parenting? Of childhood? What does it mean to parent a preterm baby, twins, or a child with a disability? To be a younger or an older parent, or one who is divorced, disabled, or drug abusing? What do theories in psychology (psychoanalysis, personality theory, and behaviour genetics, for example) contribute to our understanding of parenting? What are the goals parents have for themselves? For their children? What are the functions of parents’ beliefs? Of parents’ behaviours? What accounts for parents’ believing or behaving in similar ways? What accounts for all the attitudes and actions of parents that differ? How do children influence their parents? How do personality, knowledge, and world view affect parenting? How do social status, culture, and history shape parenthood? How can parents effectively relate to schools, daycare, and their children’s pediatricians? These are some of the questions addressed in this book “Good Parenting” for this is a book on how to parent as much as it is one on what being a parent is all about. Hope the book is helpful to scholars and students of Psychology, Sociology and Home Science." ..more  Price: Rs. 700.00  Buy Now Quality Food Preparation Techniques P. V. Patil Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal for nutrition. Most traditions have a recognizable cuisine, a specific set of cooking traditions, preferences, and practices, the study of which is known as food gastronomy. Whereas study of food is called food science. While some food can be eaten without preparation, many foods undergo some form of preparation for reasons of safety, palatability, or flavour. At the simplest level this may involve washing, cutting, trimming or adding other foods or ingredients, such as spices. It may also involve mixing, heating or cooling, pressure cooking, fermentation, or combination with other food. In a home, most food preparation takes place in a kitchen. Some preparation is done to enhance the taste or aesthetic appeal; other preparation may help to preserve the food; and others may be involved in cultural identity. A meal is made up of food which is prepared to be eaten at a specific time and place. The chapters, which indicate the in-depth coverage of the subject, include: • Introduction • Keep Food Safe, Healthy, and Appealing • Fruits and Vegetables • Meat and Meat Alternates • Cooking Methods • Food Preparation • Modern Food Security • Modern Techniques • Quality Food and Health • Bibliography • Index The book will be useful to Nutritionists, dieticians and all those involved with the hospitality and food industries." ..more  Price: Rs. 800.00  Buy Now Textile Designing K. Parvathi India is a country of cotton and chintz its mysticism enhanced into lavish exotic textile crafts. A textile is a flexible material comprised of a network of natural or artificial fibres often referred to as thread or yarn. Textiles are formed by weaving, knitting, crocheting, knotting, or pressing fibres together. The production of textiles is an important craft, whose speed and scale of production has been altered almost beyond recognition by industrialization and the introduction of modern manufacturing techniques. However, for the main types of textiles, plain weave, twill or satin weave there is little difference between the ancient and modern methods. This book follows the creative process of designing and printing textile patterns, from the initial sourcing of ideas to the final high quality creation. It provides ideas and practical information at a level easily accessible to textile students and designers, but also to novices who would like to learn more. The contents are: • Textiles Designing: An Introduction • Structural Differentiation in Spinning • Structural Differentiation in Weaving • Dyeing and Decorating Textile • The Textile Designer • Textile Artist • Global Textile Traditions • Choice of Textile Technology • Struggle over Control of Textile Technology • Survival of Craft and Textile Control • Bibliography • Index" ..more  Price: Rs. 2000.00  Buy Now Introductory Food Microbiology H. A. Modi This book should prove to be an useful source of information for anyone with an interest in food microbiologyfor both undergraduate as well as post-graduate courses of microbiology. The contents of this book will be also useful to the students of food technology, biotechnology, public health, veterinary science, food and nutrition, environmental studies, hotel and catering management and other food related courses. U.G..C. syllabus for food microbiology suggested for vocational Industrial Microbiology courses is also adopted in framing the chapterization of the book. This book will be proved as an useful reference to get first hand information of food microbiology for the people who are working in food-processing industries, state and local Government agencies and in academic institutions. The book includes forty chapters and four appendices. The contents of the book have been divided thematically in seven units. The theme of Unit-1 is ""Microorganisms and Food"" covering chapters 1to 8, elaborating interactions between microorganisms and foods leading to the development of Food Microbiology. The Unit-II has ten chapters (No. 9to 18) dealing with microbial spoilage of different types of foods. The Unit-III describes ""Food-borne Illness"" covering four chapters (No. 19 to 22). The theme of Unit-IV is ""Food Preservation"" covering total 12 chapters (No. 23 to 34), explaining various methods of food preservation. ""Beneficial activities of Microbes in Foods"" theme is described in Unit-V with three chapters (No. 35 to 37). The theme of Unit-VI is "Microbial Quality Control and Safety of Foods" covered in three chapters (No. 38 to 40), discussing various aspects as well as recent issues of food quality control. Unit-VII includes four appendices which can be used as additional reading materials." ..more  Price: Rs. 700.00  Buy Now Therapeutic Nutrition A. Saxena The overall organization of the book provides a basic introduction to therapeutic nutrition principles and applications across the life span. Chapters review energy and nutrient needs and includes important tools such as dietary standards, food guidelines, dietary goals, nutrition labeling, and legislation for dietary supplements. The concept of “intervention” or the use of nutrition counseling to change dietary habits and health behaviours is also explored in the Chapters. It also address nutrition issues associated with eating disturbances, physical activity, and developmental delays and disabilities. These chapters address specific issues that influence nutrition status and food-related behaviours across more than one stage of the life span. The chapters include: •Introduction • Integrating Nutrition into Your Practice • Guiding Patients Toward a Healthy Diet • Family Nutrition • Supplements and Dietary Reference Intakes • Environment and Causes • Weight Control, Obesity Treatment • The Development of Eating Problems • Calories, Fast Food, and Caffeine • Bibliography • Index This book is designed for graduate & post graduate students, practitioners such as dieticians, nutritionists, nurses, physicians, health educators and physical therapists. ..more  Price: Rs. 995.00  Buy Now Human Development: A Lifespan Perspective N. Bhatt Developmental processes have a profound effect on an individual’s psychosocial development and adjustment patterns in later life. The book explains various theories of development and also various factors affecting development thus providing a deep understanding of the determinants of development. The book includes a chapter on socialization processes to give an insight into the importance of social agents, media and ecological factors in development. The book encompasses various aspects of development, such as cognitive, language, moral, social, emotional, gender differences and gender roles which are very useful for parents, teachers, researchers, counselors and planners and provide knowledge and insight into different developmental aspects. A chapter regarding behaviour problem during childhood and adolescence has also been included which provides an understanding of the factors responsible for maladaptive behaviours and of attaining healthy development. Chapters concerning developmental patterns during adulthood and old age have been included which explain various kinds of changes, developmental tasks and adjustment with these changes to enable people to have a better understanding of these developmental stages and to make better adjustment with the changes during these stages. Stress has become an inevitable part of modern life and deeply affects an individual’s physical and psychological well-being. A chapter related to nature, types, causes, consequences and management of stress has been included to provide an understanding of stress and coping strategies for healthy psychological development. The book will be very useful for social planners and policy makers to develop strategies for healthy psychosocial development and thus promote better adjustment during adult life. ..more  Price: Rs. 800.00  Buy Now Textile and Laundry Management K. Parvathi The main objective of the book "Textile and Laundry Management"" is to stimulate the reader’s thinking toward utilizing practically proven scientific techniques in areas that have traditionally been based on art and experience. Various kinds and varieties of textiles, are produced in different parts of India and thus we hear of Benaras and Surat Brocades, Dacca Muslins, Cashmere Shawls, Gujarat Patolas and Bandhanis, each famous for its design, quality and colour. In the present book an attempt has been made to present, in bare outlines, the chief features of some of the outstanding traditional textiles of India. Much thought has been given to the selection of chapters, which have been written in an easy-to-understand style with clearity and depth. They include:  • Textile Fibers • Yarn Spinning • Conventional Indian Textile • Fabric Finishing • Innovation in Textile • Technology and Textile • Clothing • History of Clothing • Laundry Management • Dry Cleaning • Ironing • Bleaching • Stain Removal This book will be useful for researchers, teachers, students of home science, textile designing and laundry management" ..more  Price: Rs. 750.00  Buy Now Home Management P. Chakravorty The teaching in Home Management should centre about the home. It should strive to give girls a realization of the importance of home making in the development of the individual, and of the great part the home plays in the formation of the citizenship of the community and of the nation. Great stress is laid on hygiene and sanitation, including the study of hygienic methods of cleaning. These are great economic factors, as the cost of living is much increased by illness due to preventable diseases. In general, unhygienic methods of food preparation are omitted; when given, their evil effects are explained. ..more  Price: Rs. 500.00  Buy Now Foundations of Nutrition P. Janakirao Although we already know much about what nutreients are needed for an adequate diet and what foods provide them. You are likely already familiar with some of this nutrition knowledge. Reading food labels and watching one's weight are two common adult pursuits. Still, you will benefit by learning even more about nutrition, especially its role in contributing to overall health. What is the difference between food, nutrients, and nutritin? Food provides both the energy and the materials needed to build and maintain all body cells. Nutrients are the nourishing substances we must obtain from food. These essential substances are vital for growth and maintenance from infancy to adulthood. For a nutrient to be considered essential, two characteristics are needed. First, it omission from the diet must lead to a decline in certain aspects of human health, such as function of the nervous system. Second, if the omitted nutrient is restored to the diet before permanent damage occurs, those aspects of human health hampered by its absence should regain normal function. In a bid to cover the subject as widely as possible, the chapters include: • The Body's Need for Energy and Food as the Source of Supply • The Energy Requirement of Adults • Relation of Temperature Regulation to Basal Metabolism • The Energy Requirement of Children • Shortage of Calories • Surplus of Calories • Mineral Elements and Water • Mineral Elements and Water as Regulators Body Processes • Vitamin A as a Regulator of Body Processes • Vitamin B (B1) as a Regulator of Body Processes • Vitamin C, D & G as a Regulator s or Body Processes. Nutritionists, dietcians and all those involved with the hospitality and food industries will find this book a most useful addition to their knowledge that will help them rise to higher levels of success. ..more  Price: Rs. 500.00  Buy Now Women and Fertility Behaviour K. Choudhary Every culture, irrespective of its simplicity and complexity has its own set of beliefs and practices which are believed to serve major determinants for the regulation of fertility behaviour in a community. Women living in diverse socio-economic and domestic circumstances experience difference in fertility behaviour. The book is divided into seven chapters. The first chapter deals with the framework of the study area, social structure, objectives of the study, sampling procedure and data collection techniques. The second chapter gives an idea of the demographic profile of the respondents. The third chapter deals with the cultural beliefs and practices of fertility behaviour. The various traditions, beliefs and practices related to puberty rites, pregnancy, food practices, child-delivery practices, agency for delivery, post-partum care, child-rearing practices and infertility are discussed. The fourth chapter highlights people’s attitude towards infant and child mortality in terms of their beliefs, emotions and behaviour in the rural and urban areas. The fifth chapter deals with indigenous practices controlling fertility behaviour. It gives a brief description of how women in the rural and urban areas are governed by indigenous modes of fertility control. What are the beliefs and indigenous practices adopted for fertility control in the rural and urban areas? How do social norms regulate and control fertility behaviour? The sixth chapter deals with modern fertility control techniques, the concept of family planning as understood by them, sources of information, difference in the practice of family planning methods among rural and urban people. In the last chapter the major findings are discussed. ..more  Price: Rs. 400.00  Buy Now Clothing Behaviour: Psychological Analysis U. Kulshrestha ,  Radha Kashyap CLOTHING is a part of the silent language that is communicated through the use of visuals but nonverbal symbols. Clothes exhibit many things which are important to a person and which he wants others to know. Every article of clothing carries a cultural, social and psychological meaning. The clothes that a person chooses are to a great extent an expression of the concept he has of himself, reflect his personality and express the values that are important to him. This book is concerned with the application of psychological science to the understanding of clothing behaviour. It is about the effect of various psychological factors on clothing interest and clothing conformity amongst adolescents. It focuses on the clothing behaviour of adolescents as this period is important both physically and psychologically and clothing is of greater importance during this period than during any other period. This book is specially designed to serve as a reliable reference work for students, scholars and professionals in the field of Psychology and Home Science. ..more  Price: Rs. 2100.00  Buy Now Microbiology: Basic & Applied Aspects B. Singh Microbiology began since ancient times when people learned to grind lenses from pieces of glass and combine them to produce magnifications great enough to enable microbes to be seen. Since then microorganisms are exceptionally attractive models for studying fundamental life processes. Microorganisms can be grown conveniently in test tubes or flasks, thus requiring less space and maintenance than larger plants and animals. Microbes grow rapidly and reproduce at an unusually high rate, some species of microbes undergo almost 100 generations in 24 hours period. The metabolic processes of microbes follow patterns that occur among higher plants and animals. The contents are as under : • Historical Foundations and Scope of Microbiology • General Characteristics and Taxonomy of Microorganisms • Methods in Microbiology • Prokaryotic Cells : The Bacteria and Mycoplasma • Eukaryotic Cells : The Microorganisms • Microbial Genetics • Microbial Physiology and Metabolism • Genetics of Bacteriophage • Miscellaneous Bacterial Diseases • Physical and Chemical Control Measures of Microorganisms • Microorganisms and Human Interactions • Tools and Techniques of Genetic Engineering • Soil and Aquatic Microbiology • Food and Industrial Microbiology • Nitrogen Fixation by Microorganisms • DNA and RNA Virus Diseases • Antimicrobial Drugs : Their Mechanism of Action • Fermentation and Symbiotic Interactions in Organisms • Immunotherapy and Immune Assays • Fungal Diseases • References • Index The contents of this book will be helpful to the undergraduate and post-graduate students of Microbiology Biochemistry, Agriculture science and Food science. ..more  Price: Rs. 600.00  Buy Now Microbial Spoliage of Foods H. A. Modi The loss of food due to microbial spoilage has economic consequences for the producers, processors and consumers. Except for sterile foods, all foods harbor microorganisms. Food spoilage stems from the growth of these microorganisms in food or in due to the action of microbial heat-stable enzymes. New marketing trends, the consumer’s desire for foods that are not overly processed and preserved, extended shelf-life, and chances of temperature abuse between production and consumption of foods have greatly increased the chances of food spoilage and, in some instances, with new types of microorganisms. The major concerns are the economic loss and wastage of food. New concepts are being studied to reduce contamination as well as control the growth of spoilage microbes in foods. This book includes • Food Microbiology and its Horizons • Basics of Human Nutrition • An Introduction to Microbial Spoilage of Foods • Spoilage of Meat and Meat Products • Spoilage of Poultry and Eggs • Spoilage of Fish and other Seafoods • Spoilage of Dairy Products • Spoilage of Vegetables, Fruits and their Products • Spoilage of Cereal Products • Spoilage of Canned Foods • Spoilage of Frozen Foods • Indicators of Microbial Food Spoilage • Microbiological Testing of Food The book should prove to be an useful source of information for the students of food microbiology, food science and technology, food biotechnology, agriculture, horticulture, food and nutrition, hotel and catering management and other food-related courses. ..more  Price: Rs. 2200.00  Buy Now Microbial Biotechnology H. A. Modi The use of microorganisms for large-scale industrial processes is being used since time immemorial, which was long before the realization of the activities of the microorganisms. For centuries, beer, wine, vinegar, soy-sauce and other fermented foods like bread and curd were produced through spontaneous fermentation of naturally occurring microorganisms or the use of carry-over microbial seeds from the previous batch of fermentation. The diverse catalytic activities of microorganisms are being used more and more widely to perform specific chemical reactions in the industrial production processes. Microbial Biotechnology was escalated to a new height in the eighties when multifold developments have been realized in fermentation technology, which lead to considerable savings in capital, energy and labor costs. The scientific, breakthroughs like gene manipulation, genomics and proteomics have made the industrial manufacturing of human growth hormones, interferons, vaccines etc feasible. The basic principles of the subject are elaborately explained and discussed in well-organized twenty chapters in this book. The attempt is done that this book should prove to be a useful source of information for both undergraduate as well as postgraduate courses of Microbiology and Biotechnology. The contents of this book will also be useful to the students of Pharmaceutical science and technology, Food science and technology, Dairy Science and technology, Agricultural Microbiology and Biotechnology, Biochemical Engineering and other Fermentation related vocational courses. This book will also be useful as a reference source to get first-hand information of the subject for the people who are working in fermentation-based and biotechnology-based industries. ..more  Price: Rs. 200.00  Buy Now Adhigam, Abhiprerana aur Baal Vikas M. P. Mathur हिंदी हिंदी ..more  Price: Rs. 500.00  Buy Now Child Abuse M. G. Pillai A very important boon of the communication explosion as created by TV and other mass media is the awareness of the existence of child abuse on a large scale and the need to control and remedy it at the earliest to enable a child victim to grow up normally and without any neuroses and traumas that would not only affect his relationships with family and friends but also at the workplace. This book has been prepared with this awareness in view. Since child victims do not generally admit the abuse perpetrated on them or complain (the reasons are many) special effort has been made to investigate and explain the symptoms that could reveal the burden that a child is carrying in his mental framework. Chapters have been included to help in identifying the symptoms and also the remedial measures that can be taken to cure child victims of ‘faults’ they are not responsible for. Attention has also been paid to point out the preventive steps that should be taken while rearing children to ensure that they are not subjected to abuse of any kind-either from within the home or outside. It is with this aspect in mind and the need to not only identify the problem, but cure it when it exists, and preferably prevent it before it happens, that this book has been written. Its lucid and clear-cut chapters cover many myriad aspects. The contents include what is Child Abuse; Features of Sexual Abusers: Signs and Symptoms of Child Abuse; Sexual Coercion of the Child: Sexual Harassment: Prostitutes in Society: CO-operation with Parents: Working with Children: Play Therapy with Abused Children and Adolescents: and Helping to Prevent Abuse. Parents, teachers, counselors and all those connected with the handling of growing children will find this book useful in more ways than one. ..more  Price: Rs. 600.00  Buy Now Rights of Children B. Gopalkrishnan That children are the citizens of tomorrow is not a debatable point. They have, therefore, a right to be educated, kept healthy, given care and affection and also justice and equality. Then only can they grow up into useful citizens of society. Unfortunately, in most countries all over the world, there is a sad lacking of awareness of children’s rights and, even sadder, a complete absence (with some rare exceptions) of ensuring that the child is given his lawful rights. An attempt has been made in this book to highlight what are the rights of the child, how he or she is deprived of them, and what exploitation takes place when children neither know their rights or can garner support to ensure that their rights are maintained. Areas that are of vital concern to the child, for example, education, health, social status and justice have been dealt with at length to enable the reader to be acquainted fully with the subject. Thus, this book is useful for sociologists, educationists, teachers, researchers, child specialists and all those entrusted with the care and upbringing of children, including parents. They can benefit largely in not only understanding all about children’s rights but also ensure its implementation by the concerned authorities and themselves. ..more  Price: Rs. 995.00  Buy Now Crafts and Craftsmen K. Mathur Art is an amalgamation of the artist and his creation and a blossoming of the soul. Art gives a concrete shape to one's feelings and imagination hence it is life. Preservations of arts and artefacts is yet another art at an elevated plane. Art bridges the gap between matter and sprit. It is the realization of the maxim : I am one, I recreate into man. Craft and Craftsmen attempts to trace the origin , expansion, popularity and utility of 35 of most representative handicrafts of Rajasthan. They include Textiles Phad (Scroll Painting), Patchwork, Glass Embroidery of Barmer, Kota Doria, Tie -Dyeing- Sanganeri , Akola, Nathwara, Dabu and Bagru Prints: Woodcraft (Wood Carving , Puppet Making, Kawad, Toran, Barmer Furniture with wire Inlay, Sandal Wood Work) ; Terracotta (Molela plaques, Storage Bins, Blue Pottery); Sculpture (Talwada and Jaipur); Jewellery (Silk, Thread, Bone and Paper) and miscellaneous crafts such as Ivory Carving, Carpet and Namda making, Handmade Paper, Artefacts of Lac and Papiermache, Mojadis, Usta art, Stained Glass Painting and Paintings Studded with Semi- Precious Stones. ..more  Price: Rs. 2600.00  Buy Now Handbook of Wild Edible Plants S. K. Sood This invaluable treatise, the most comprehensive publication in the field so far unfolds wealth of information on the wild edible diversity comprising of 323 plant species belonging to 213 genera and 99 diverse families from the region of North-West Himalaya. The textural matter illustrated with beautiful colour photographs, 20 figures, 41 tables and 2 appendices, enhance the value of the book significantly. The information contained would be an invaluable asset for Students, Researchers, Teachers and Scientists in Traditional and Agricultural Universities, Plant Breeding, Economic Botany and Crop Improvement and Plant Genetic Resources Research Institutions, Mountain & Jungle Lovers, Hikers, Trekkers, Plant Explorers, Holiday Makers, Army Soldiers, ITBP, Border Security Forces and Commandos operating in inaccessible areas and laymen alike. It is, therefore hoped that this vital reference will be the definitive guide for our food security and alleviation of poverty and malnutrition. No institutional library should be without it. ..more  Price: Rs. 550.00  Buy Now Child Development and Welfare Services Sakshi Puri Child welfare agencies in this country are suffering from over two decades of neglect and under-funding, which has eroded major sections of our country’s social services infrastructure. At the same time, there is a growing realisation that “business as usual” in many areas of child welfare is not adequate for strengthening families and protecting children. Yet, it is ironic that at a time when both public and private agencies are being swamped with referrals, cost-effective treatment strategies are being developed. It is a national disgrace that many child welfare staff members lack either the time or training to implement these service innovations. Within this context, this book examines major policy, practice and research issues as they jointly shape current child welfare practice and possible future directions. In addition to describing the major problems in the field of child welfare, the book highlights some of the service innovations that have been developed, which could be used to help address some of these challenges. The contents include Child Development: Orientation and Scope; Perspectives on Child Development Services; Child Welfare Services; Theory and Practice; Understanding the Policy Context for Child Welfare; Intake, Investigation and Risk Assessment in Child Welfare and Sociology of the Child Welfare Worker. There is also a Bibliography and Index. This book will be useful for students, teachers and researchers in Social Welfare, Sociology and Child Studies. ..more  Price: Rs. 300.00  Buy Now Nutritional Disorders and Community Health Padmini Gupta ,  Ruchi Thakkar SINCE time immemorial, man has lived in the lap of nature. He has drawn sustenance fromfruits, vegetables and roots. When he fell ill, he turned to Mother Nature for remedy and relief. Nutritional disorders have a pronounced effect on the health of the community. Although micronutrient deficiency does not produce hunger, it gnaws at the core of health. Most of its consequences are not really perceived; like an iceberg, its bulk lies beneath the surface. Even problems like blindness and cretinism, a grave form of mental retardation, seem to be unrelated to diet to most people. That is why deficiency of iodine micronutrients is called " hidden hunger" and extraordinary efforts should be made to tap all available channels to drag iodine deficiency disorders into the open to make it more visible as an issue at the political level and empower families with the preventive knowledge they need. Deficiency in iodine jeopardises children's mental health and often their lives. This starts even before birth; serious iodine deficiency during pregnancy may result in still births, abortions and congenital abnormalities such as cretinism. This book will prove useful not only to students of Home Science but also to nutritionists, medical and public health practitioners and policy makers. ..more  Price: Rs. 100.00  Buy Now Maharoog Aids Avem Anya Bimariya R. Sharma हिंदी हिंदी ..more  Price: Rs. 450.00  Buy Now Environment and Nutritional Disorders Alka Pareek THE safety of life is unimaginable without the purity of the environment and both the government and the people will have to take it very seriously. The rapid increase in pollution, accelerated exploitation of natural resources, industrialisation and unchecked use of chemicals and pesticides lead to certain disorders. Among various nutritional disorders,fluoride contamination and pollution are posing a serious menace in several parts of the country. But the magnitude of the problem is not really known. This book is an effort in the direction to bring together information on excess fluoride intake as described in the literature on the subject and the methods developedby different workers that could prove highly effective in controlling the disease. It also incorporates detailed reviews, giving exhaustive information on the prevalence, clinical features and dietary impact on the occurrence of fluorosis. Awareness of population, impact of duration of exposure to high fluoridecontaining water, effect of food consumption pattern and efficiency of domestic methods of defluoridation are very well explained. This book will prove useful not only to students of home science but also to environmental engineers, nutritionists, medical and public health practitioners, civil and chemical engineers and policy makers. ..more  Price: Rs. 550.00  Buy Now Pre and Post Menstrual Nutritional Management Annu Verma Menopouse also nown as the climacteric is the time in most women’s lives when menstrual periods stop permanently, and they are no longer able to bear children. Menopause typically occurs between 49 and 52 years of age. Medical professionals often define menopause as having occurred when a woman has not had any vaginal bleeding for a year. It may also be defined by a decrease in hormone production by the ovaries. In those who have had surgery to remove their uterus but still have ovaries, menopause may be viewed to have occurred at the time of the surgery or when their hormone levels fell. Following the removal of the uterus, symptoms typically occur earlier, at an average of 45 years of age. Premenopause, or menopause transition, begins several years before menopause. It’s the time when the ovaries gradually begin to make less estrogen. It usually starts in a woman’s 40s, but can start in her 30s or even earlier. Premenopause lasts up until menopause, the point when the ovaries stop releasing eggs. Postmenopause are the years after menopause. During this stage, menopausal symptoms, such as hot flashes, can ease for many women. But, as a result of a lower level of estrogen, postmenopausal women are at increased risk for a number of health conditions, such as osteoporosis and heart disease. Nutrition plays a vital role in the quality of life in postmenopausal women. The aim is to determine the dietary intake, physical activity, and assess the body mass index (BMI) among postmenopausal women. Even though, nutrient and food group deficiencies were observed among postmen-opausal women physical inactivity and effects of menopausal transition instigate increased BMI imposing a need to educate on nutrition and physical activity. The study presented here attempts to assess the lifestyle pattern and nutritional status of menopausal women. The nutritional status of the subjects was assessed by anthropometric measurements, biophysical estimations, Biochemical estimation. The book will be useful to students pursuing various courses in Nutrition and Food Science, Home Science and dietitians as well.  ..more  Price: Rs. 2000.00  Buy Now Food Processing Technology M. Penchalaraju Yadav ,  Channabasamma B. Bided ,  Lakshmi Jagarlamudi The book titled as “Food Processing and Technology” is focussed on subjects like Contemporary and Emerging Technologies of Food Processing, Cereal Processing and Beverage Technology, Heat and Mass Transfer, Unit Operations in Food Processing-I, Energy Generation & Conservation Principles, and Food Packaging Technologies along with applications of important processing equipments in food industries. This text book is entirely different from other text books because there is no text book in the market with beverage technology and Contemporary and emerging technologies of food processing. The book covers the new syllabus of ICAR food technology and B.Tech. food engineering. Objective type questions have been added for the benefits of students. The book is a resource for those interested in the latest advances in the Food Science and Technology. This book provides current state of knowledge in the key research areas and contains ideas for Cereal Processing and Beverage Technology. The updated information compiled on these selected topics is intended to be a valuable guide to Researchers, Students, Teachers and Food Processing Industries. ..more  Price: Rs. 800.00  Buy Now Grah Prabandh avem Budget Sudha Goyal Hindi ..more  Price: Rs. 500.00  Buy Now Gharelu Bagwani Kaise Kare Jai Shankar Mishra Hindi ..more  Price: Rs. 750.00  Buy Now Mushrooms and their Cultivation Techniques R.C. Ram Contents: Preface. 1. Introduction. 2. Brief history of mushroom cultivation. 3. Mushroom production in India and world. 4. Mushroom nutraceuticals. 5. Medicinally important mushrooms. 6. Mushroom biology. 7. Genetics and breeding of mushrooms. 8. Preparation of culture media. 9. Preparation of mushroom tissue culture. 10. Preparation of pure culture by Spore Print technique. 11. Preservation and maintenance of mushroom cultures. 12. Preparation of mushroom spawn. 13. Microbial contamination during spawn making and solutions. 14. Equipments required for mushroom culture and spawn laboratory. 15. Layout of spawn laboratory. 16. Layout of mushroom farm. 17. Cultivation method of White Button Mushroom (Agaricus bisporus). 18. Cultivation method of Oyster Mushroom (Pleurotus species). 19. Cultivation method of Paddy Straw Mushroom (Volvariella volvacea). 20. Cultivation method of Milky Mushroom (Calocybe indica). 21. Cultivation method of Shittake Mushroom (Lentinus edodes). 22. Cultivation method of medicinal mushroom (Ganoderma lucidum). 23. Identification and management of diseases of White Button Mushroom. 24. Identification and management of diseases of Oyster Mushroom. 25. Insect pests, mites and nematodes of mushrooms and their control. 26. Preservation and processing of mushrooms. 27. Preparation of mushroom recipes. 28. Economics of mushroom cultivation. 29. Auxiliary information. 30. Glossary of mushroom cultivation. References. "Mushrooms cultivation is becoming very popular because it not only meets the dietary requirements but also adds to the income especially to those growers having no or insufficient land. This book will provide a new sight in basic practical and applied research related to mushrooms and their cultivation techniques. This book is suitable for undergraduate, post-graduate, research scholars, senior research fellow and research associates in mycology, microbiology, plant pathology, home science, botany, horticulture, forestry, crop sciences, food sciences and biotechnology." ..more  Price: Rs. 900.00  Buy Now Food Preservation H. A. Modi Contents: Preface. 1. The growth of food microbiology. 2. Principles of human nutrition. 3. Fundamentals of microbial control. 4. Significance of clearing and sanitation. 5. Food preservation using high-temperature methods. 6. Food preservation using low-temperature methods. 7. Food preserve action by reducing water activity. 8. Food preservation using radiation methods. 9. Food preservation using organic acids. 10. Food preservation using antimicrobial preservatives. 11. Food preservation by modified atmosphere. 12. Food preservation using physical removal methods. 13. Food preservation using new nonthermal methods. 14. Hurdle concept. 15. Microbial analysis of food. Selected bibliography. Index. “Since the 1980s health-conscious consumers, especially in developed countries, have been concerned about the possible adverse effects that “harshly preserved” food might have on their health and on the health of future generations. The philosophy of consumers has changed from, “How long will I live?” to “How well will I lie?” which in turn has shifted the desire of these consumers to nutritious, natural, and minimally processed foods that have not been subjected to “harsh processing” or “harsh preservation” techniques. Due to changes in socio-economic patterns and life styles, many consumers are also interested in foods that have a long shelf-life and take very little time to prepare. The suitability of several nonthermal processing and preservation methods are being searched to produce such foods. Various conventional and modern food preservation methods, are elaborately explained and discussed in this book. The book should prove to be an useful source of information for the students of food microbiology, food science and technology, food biotechnology, home science, agriculture, horticulture, environmental sciences, hotel and catering management as well as other food related curses. This book will also be useful for the people who are working in food processing, catering houses and food research institutes.” ..more  Price: Rs. 950.00  Buy Now Fermented Foods and Beverages Phatik Tamuli Traditional fermented foods and beverages have gaining importance in recent days due to their health benefits. Fermented foods are important for food security, subsistence, livelihoods, conservation, cultural and ethnical practices. These are treasured as major dietary constituents in various countries because of their keeping quality under ambient conditions and because they add value, enhance nutrient quality and digestibility, improve food safety and are traditionally acceptable and accessible. This book is a compilation of 12 chapters covering the description, preparation, biochemistry, uses as well as nutritional value of various fermented foods and beverages. Different fermented food products prepared from fishes by various ethnic groups are well described, viz., Ngari (fermented Puntius sophore), Hentak (fermented fish with aroids), Tungtap (fermented fish with pork fat), Chucha (fermented fish with Colocasia), Shidal (fermented carp), Namsing (fermented fish with vegetables), Lona Ilish Fermented ilish), Gnuchi (smoked and dried fish), Nakham (fermented fish with alkali). Similarly, the book describes the preparation and uses of fermented vegetable products, like, Gundruk (fermented crucifers), Sinki (fermented radish), Ziang-sang/ Ziang-dui (fermented brassica), Goyang (fermented Cardamine macrophylla), Khalpi (fermented cucumber), Anishi (fermented Colocasia), Soibum (fermented bamboo shoot with other vegetables), Mesu (fermented bamboo shoot), Kinema (fermented soybeans), Hawaijar (fermented soya seeds), Tungrumbai (fermented soybeans), Narzi (semi-fermented jute leaves), Jim Tenga, Miyamikhri, Khoricha (fermented bamboo shoot), Kharoli (fermented mustard). This book also describes the preparation, uses and medicinal value of various traditional rice beers prepared by ethnic tribes, viz., Hor (Karbi), Judima (Dimasa), Jou Bishi (Bodo), Zutho (Naga), Kiad (Pnars), Chubitchi ( Garos), Zu (Kuki), Chu ( Tiwa), Apong (Mishing), Chako (Rabha), Xaj–pani (Ahom). Different plants used for preparing the starter culture of rice beers and their medicinal values are also well described in this book. By using nanotechnology, how the fermented food products can be packaged for long term preservation is described in the book. The book also gives a glimpse of the fermented foods and beverages of Australia, Malaysia and Sri Lanka. Various fermented food items and beverages of Malaysia (Tapai, Thosai, Appam, Cincalok, Liniking, Nonsom sada pinongizan, Nonsom vogok, Hinava, Toddy, Lihing, Talak etc.) has been well described. Consumption of fermented foods in Sri Lanka and socio-cultural perspectives of Australian fermented beverages are also discussed here. In ancient times, how the traditional wines were used in different socio-cultural activities has been described in the book. This book would be useful for students, researchers, teachers, entrepreneurs, sociologists, historians as well as government policy makers who are interested in this field.  ..more  Price: Rs. 800.00  Buy Now Adolescence : Issues and Challenges Jyoti Meena ,  Monika Rai Adolescent is an important age of the human life span. Most of the adolescent’s challenges and issues are linked with social determinants, family structure, and relationship with parents and lifestyles operating and interacting in complex environments that precipitate these conditions or behaviours. The chapters of this book highlight the key issues that faced by young during this stage like parenting styles, participation with peers, facing psychological issues e.g. depression, social networking sites and their impact, life styles and counselling etc. Adolescence: Issues and Challenges mainly covers: · Family Relationships · Internet and adolescence · Adolescence Personality · Emotional, Social and Behavioural Issues · Physical and Mental Health · Guidance and Counselling · Nutritional Status · Resilience in adolescence · Child Rights Offering various issues related to developing adolescent, this book is best resource for students, researchers, educators and personals working in field of adolescent development. ..more  Price: Rs. 900.00  Buy Now Entrepreneurship Development in India Dr. Sushil Kumar This book has been brought out with new thoughts on actual process and practice of entrepreneurship which are based on five basic purposes: (i) evolving strategies to empower the people through enterprise development, (ii) strengthening the linkage between people and business support organizations, (iii) involving the researchers and scholars in the process of performance measurement system of entrepreneurial practices, (iv) designing, monitoring and evaluation of Entrepreneurship Development Programmes(EDPs), and (v) developing counselling skill. Research, education and trainings on entrepreneurship have become most relevant activities to prepare the people to participate in the entrepreneurial activities for generation of incremental wealth in the economy. In order to develop entrepreneurship, role of government is well defined in creating entrepreneurial culture and conducive business environment within the country. Business Support Organizations act as link between people and government by rendering their support services. In Chapter 1, purpose, need, importance, relevance and scope of entrepreneurship development are introduced. Objectives and hypotheses are evolved to undertake the task of writing this book in a defined direction and destination. Role of government policies and their review in implementing them in the field are explained In Chapter 2. In Chapter 3, problems and prospects in implementing Government policies and Entrepreneurship Development Programmes are addressed. This enables to set strategies for entrepreneurship development with emphasis on tribal region. In Chapter 4, Institutional network and support are focused. Role of implementing institutions are analyzed with a view to measure their efficacy for speedy development of entrepreneurship. In Chapter 5, entrepreneurial practices taking placed in the field by the people as well as promotional institutions are examined. Analysis on three factors viz, (1) People and their entrepreneurial mindset, (2) Projects (creation and management of ventures) and (3) Institutional support (implementation of the policies) are done. In Chapter 6, four hypotheses which are drawn and assumed for investigation are tested. In Chapter 7, final findings and conclusions are drawn on the basis of objectives and hypotheses. Models duly designed and developed for entrepreneurship development by the author are attached in annexure. In order to measure the performance and evaluate the activities of entrepreneurship development, several formats are designed. All these and newly developed formats are attached in Annexure. ..more  Price: Rs. 750.00  Buy Now Consumer Behaviour Purnima Sharma Consumer behaviour is a dynamic and multidimensional process and reflects the totality of consumers’ decision with respect to the acquisition, consumption and disposition of goods, services, activities and ideas. Most of the marketing problems arise because the products and services and marketing programmes are not in harmony with consumer’s mind. The study of consumer behaviour tries to harmonise marketing programmes and strategies with consumer needs. In India, due to increase in diversity of population and the ever-expanding choices and freedom makes the study of consumer behaviour a must for the marketing function. The 21st century is not going to be happy with “consumer satisfaction” but is certainly with “consumer delight”. This book is an effort to pave for this paradigm shift.  The entire book is divided into six chapters. The first chapter explains the concept, significance, determinants and models of consumer behaviour. The empirical investigation for collection of primary data has been undertaken through a research methodology in the second chapter. The third chapter highlights the importance of psychological factors in consumer behaviour. The fourth chapter includes the role of personal factors. The fifth chapter incorporates the influence of social and cultural factors. The conclusion has been drawn in the sixth chapter. The book is useful to the students, research scholars, marketers, business firms and psychologists.  ..more  Price: Rs. 375.00  Buy Now Bal Manovigyan M.P. Mathur HINDI ..more  Price: Rs. 1400.00  Buy Now Food Technology and Application of Microbes P. C. Trivedi The food industry plays an important role in our present day society. Food technology should be based on a profound understanding of the physical or biochemical mechanisms, underlying the process and conversion related to food processing and storage. It is indeed a challenge to the scientific community to give the consumers the benefit of superior foods obtained by using ‘natural’ and ‘safe’ food additives, which can possibly be obtained by only various biotechnological techniques. The present book “Food Technology and Application of Microbes” contain articles by eminent scholars of the country on different aspects of the subject. Articles included in the present volume are on : Lactic acid bacteria : A Biopreservative Agent; Application of Plasma Technology in Foods; Probiotics : Friendly Bacteria that Promote Intestinal Health; Bacteriocins and their Role in Food, Feed and Human Health; Heterologous Expression of Yeast and Fungal Phytases; Production of Bacteriocins by Lactococcus garvieae and influence of various supplements on its antimicrobial activity; Flavonoids and their Theraptical Benefits. Article on Microbes and Intellectual Property Rights have added to the value of the book. The present book will serve not only as an excellent reference material but also as a practical guide for food technologist, Microbiologist, research workers and student in the field of Food Technology, Microbiology and Home Science> ..more  Price: Rs. 1100.00  Buy Now Dry Flowers Technology : Dehydration of Flowers, Foliage and Floral Craft Subodh Kumar Dutta There is a growing awareness about the advantages of floriculture and the role of floriculture in poverty alleviation and employment generation is becoming increasingly important. Floriculture has become an integral part of economic security and emerged as an indispensable part of agriculture, offering a wide range of choices to farmers for crop diversification. Adoption of floriculture by small and marginal farmers has brought prosperity in many regions of the country. Aim and Objectives of Dry Flower Research of CSIR is to develop an eco-friendly technology package for dehydration of flowers and foliage and floral craft. The book contains chapters on various aspects of dry flowers covering holistic information on the subject. The book is a compilation of extensive research work carried out by CSIR scientists covering a wide range of topics. The chapters give precisely an account of the present day dry flower products of India and techniques standardized by CSIR-NBRI for dehydration of flowers and foliage and floral craft. Each chapter represents the state-of-art of research from the stand point of their utilization for the advancement in the art and science of dry flowers particularly in the Indian context. The book reports details of major activities on dehydration of flowers and foliage and floral craft conducted by CSIR with an end-to-end approach. Book highlights how CSIR has made effort to take the research from the laboratory to the society so that it can be applied at the grassroot level for the benefit of the human kind. The end-to-end approach developed at CSIR-NBRI is reflected in the book and there has been a successful transfer of technology from lab to society. Lack of correct information is one of the major constraints in the growth of dry flower industry. The book will provide valuable data and also be a reference material for future research activities in this area. The book has described how different simple techniques can be successfully utilized in dry flower trade for preparation of value added products. It provides an authoritative review account of many aspects of interest and progress in the field of dry flowers. The book covers a wide aspect of dehydration techniques both for seasonal ornamental and unutilized rural, road side and hilly area seasonal vegetations. The book is well prepared and contains a good amount of information on different methods for dehydration of flowers and foliage. The book deals with all the important and relevant aspects of dehydration of flowers and leaves. This book is the first of its kind in dry flowers covering multifarious aspects of concentrated research of CSIR for more than 50 years. ..more  Price: Rs. 650.00  Buy Now Kishoravastha : Samasyaen avem Samadhan Abha Goel ,  Rakhi Safadiya HINDI ..more  Price: Rs. 900.00  Buy Now Psychology of Learning and Human Development D. Sivakumar ,  S. Vanirani In the present scenario teachers need to help their students in: how to learn how to grow in future how to develop study skills how to conduct fundamental research, how to examine evaluate and asses’ information and also how to question and unauthentic structure of knowledge and cognition if need be. This is necessary if the teachers really want to educational psychology handle their children. As a modern discipline psychology has a significant role in the sphere of learning, teaching and the development of human beings. Here comes educational psychology, which governs process of learning and methods of teaching. In fact, psychology of learning is the very basis of the education of students. It plays a significant role in the development of human mind and behaviour. It various institutes of education and teacher training, the human development and psychology programme is designed for student teachers interested in the development of children and adults and how knowledge of development can be applied to educational issues. The programme in human development and psychology helps in incorporating on understanding of diversity in educational matters. The book entitled “psychology of learning and human development” cover almost all fields according to this topic. The contents of this publication: introduction, growth and development, personality and human adjustment, psychological assessment- techniques and tools, motivation, attention, perception and memory, learning and learning theories, thinking intelligence and creativity, mental health and special children, guidance and counseling. This comprehensive and authentic book is an asset for all educationists, teachers, student- teachers and of course general readers  ..more  Price: Rs. 450.00  Buy Now Problems of Nutrition and Child Care Vijay Kumari Kaushik The history of child care is a history of changing fashions, based on widely varying ideas about the nature of children, the goals of child rearing and the most effective methods of reaching those goals. Even that sentence makes an assumption that children should be reared, rather than just cared for. The book is about caring for children and in maintaining and promoting their health by proper nutritious diet. It has been established that right type of nutrition helps in the proper physical and mental development. Undernourished children develop many mental deficiencies and their proper development is blocked. In countries like India, a vast majority of children are undernourished, which affects their physical and mental development. This book tries to highlight, the problems of nutrition in a simple and lucid way and emphasises the value of recognition by teachers and social reformers of the importance of nutrition and child care. ..more  Price: Rs. 400.00  Buy Now Psychology and Child Development S. R. Sharma Child Psychology usually discusses the physical, emotional and intellectual development of a Child in social setting. This book discusses the dimensions of Child development with the help of the findings of Thorndike, McDougal and Piagets and other Child Psychologists in the modern context. It is hoped the book will prove to be of immense use to psychologists, teachers, planners and social welfare workers. ..more  Price: Rs. 995.00  Buy Now Children With Special Needs Sushil Kumar Goel Disability is a human rights issue, it is an educational and social issue, it is no more considered as a medical issue. It must be realized by everybody that PWDs are an integral part of society and every effort must be made to mainstream them in the soci ..more  Price: Rs. 495.00  Buy Now Basic Nutrition Management Jaishree S. Mehta For nutritional needs of all family members we must keep in view the age, sex, activity and occupation of each family member and then plan diet with the help of basic food groups. Due care should be taken to distribute the day’s supply more or less equall ..more  Price: Rs. 1400.00  Buy Now Industrial Microbial Enzymes H. A. Modi Recent developments in the fields of genetic engineering and protein chemistry are bringing ever more powerful means of analysis to bear on the study of enzyme structure and function that will undoubtedly lead to the rational modification of enzymes to ma ..more  Price: Rs. 2400.00  Buy Now Fermented Food Biotechnology H. A. Modi It is apparent that indigenous fermentations improve the digestibility and nutritional value of various foods and contribute towards the nutritional well-being of the world population. Due to the uncontrolled increase of Indian population and rising cost of milk and other proteins of animal origin, the consumption of fermented foods is expected to increase in future in view of the protein malnutrition particularly among the people belonging to the low income group. Since fermentations also produce meat-like flavour and texture in vegetable foods, the products prepared by controlled fermentations can provide a cheaper alternative to feed the additional segments of low income group in developing countries. The contents include: • Introduction to Fermented Foods • Legume-based Fermented Foods • Starch-based Fermented Foods • Indian Fermented Mixed Preparations • Baked Foods • Fermented Meat and Fish Products • Tea Fermentation • Coffee Fermentation • Cocoa Fermentation • Introduction to Fermented Milks • Fermented Milk Products • Microbiology of Cheese • Commercial Manufacture of Cheeses • Introduction to Fermented Vegetables and Fruits • Sauerkraut • Pickles and Olives • Vinegar • Ethyl Alcohol • Fermented Alcoholic Beverages • Distilled Beverage Spirits • Microbial Surfactants in Food Applications • Ensilage This book will prove of great help to students pursuing U.G. or P.G. courses in Food Science and Technology, Dairy Science and Technology, Agriculture and Veterinary Science, Home Sciences, Food Nutrition, Home Economics as well as other basic science courses (Microbiology, Biotechnology, Biochemistry, Chemistry, Environmental Science etc.) where this subject forms a part of its applied biotechnology curricula. It will also provide first-hand information to professionals engaged in food bio-processing industries. ..more

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