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Bioinformatics in Agriculture and Allied Sectors - P.n.jagadev & Sashikala Beura - Bog - New India Publishing Agency - Plusbog.dk

Bioinformatics in Agriculture and Allied Sectors - P.n.jagadev & Sashikala Beura - Bog - New India Publishing Agency - Plusbog.dk

This book focuses on a variety of bioinformatics tools and applications across several fields, including agriculture, corals, structural bioinformatics, data and text mining, medicinal plants, antibiotics, protein structure prediction, drug design, gene expression, microarrays, proteomics, molecular phylogenetics, rough sets for protein structural class prediction, artificial neural networks for predicting amino acid levels, plant systems biology, molecular modeling, homology modeling, bioefficacy of indigenous bacillus through in silico approach, and fresh aquaculture and fisheries. This book would be of value to individuals working in agricultural biotechnology, bioinformatics, computer science, and applied statistics. Rephrased with a formal tone.

DKK 437.00
1

Protected Nutrient Technology for Crossbred Cattle - S.h. Mane & Y.g. Fulpagare - Bog - New India Publishing Agency - Plusbog.dk

Protected Nutrient Technology for Crossbred Cattle - S.h. Mane & Y.g. Fulpagare - Bog - New India Publishing Agency - Plusbog.dk

The management of feeding plays a significant role in maintaining high levels of milk production in high-producing dairy animals, particularly during the transition period, which is the three weeks prior to and three weeks after parturition. Proper nutrition during this time is critical to the health, production, and profitability of the dairy. Although nutrition and management of cows during the transition period have received considerable attention in developed countries, developing countries like India have paid relatively less attention to this issue. Although some technologies, such as protected fat and protein alone or in combination, have been implemented by a few dairy farmers, many are still unaware of their importance in managing the transition period. The impact of these technologies on early lactation performance and post-partum reproduction has been studied in detail in this book, with a focus on their profitability. The role of energy nutrients as bypass fat and protein as bypass protein, both in isolation and in combination, has also been discussed in relation to regaining a positive energy balance after parturition and its impact on increased milk yield and improved post-partum reproduction.

DKK 344.00
1

Bioinformatics in Agriculture: Tools and Applications - M. Balakrishnan Roy - Bog - New India Publishing Agency - Plusbog.dk

Bioinformatics in Agriculture: Tools and Applications - M. Balakrishnan Roy - Bog - New India Publishing Agency - Plusbog.dk

The book deals with various tools and applications of bioinformatics in the fields of: o agriculture, corals, structural bioinformatics, data-mining, text-mining; o medicinal plants, antibiotics, protein structure prediction, drug design; o gene expression, micro-arrays, proteomics, molecular phylogenic location of the Indian Liver Fluke, rough sets to predict protein structural class; o artificial neural networks for prediction of amino acids levels, plant systems biology, molecular modeling, homology modeling, bio-efficacy of indigenous bacillus through in-silico approach; o fresh aquaculture and fisheries, pesticides and insecticides, databases and tools development in the relevant area. The book would be of much use to the person working in the field of agricultural biotechnology, bioinformatics, computer science and applied statistics. This can act as a book for M.Sc, M.Tech and Ph.D students of and the faculty of Bioinformatics/Biotechnologists.

DKK 843.00
1

Livestock Production and Management - Sunil Kumar - Bog - New India Publishing Agency - Plusbog.dk

Livestock Production and Management - Sunil Kumar - Bog - New India Publishing Agency - Plusbog.dk

There has been a significant rise in the production of livestock products, particularly in developing countries, and this trend is expected to continue in the coming years. Specifically, there has been a substantial increase in the production of poultry, pigs, eggs, and milk. Livestock production is an efficient use of resources, as it utilizes materials that may otherwise go unused, and provides high-quality protein and essential micronutrients to the human diet.

DKK 678.00
1

Bioinformatics in Agriculture - M. Balakrishnan Roy - Bog - New India Publishing Agency - Plusbog.dk

Bioinformatics in Agriculture - M. Balakrishnan Roy - Bog - New India Publishing Agency - Plusbog.dk

This book delves into various applications and tools of bioinformatics in a range of fields, including agriculture, corals, structural bioinformatics, data mining, text mining, medicinal plants, antibiotics, protein structure prediction, drug design, gene expression, micro-arrays, proteomics, molecular phylogenetics, artificial neural networks, plant systems biology, molecular modeling, homology modeling, bio-efficacy of indigenous bacillus through in-silico approach, and fresh aquaculture and fisheries. It also covers topics such as pesticides and insecticides, database and tool development in relevant areas, and would be of great utility to individuals working in the fields of agricultural biotechnology, bioinformatics, computer science, and applied statistics.

DKK 350.00
1

Modern Methods in Plant Physiology - Girish Chand Srivastava & Nand Kishore Prasad - Bog - New India Publishing Agency - Plusbog.dk

Modern Methods in Plant Physiology - Girish Chand Srivastava & Nand Kishore Prasad - Bog - New India Publishing Agency - Plusbog.dk

The latest and most commonly used methods of assay of important enzymes associated with carbon, nitrogen, protein and lipid metabolism. Estimation of various plant pigments and micro and macro elements. Quantification of plant hormones like IAA, ABA, GA and Ethylene. Techniques of DNA and RNA estimation, Slab Gel Electrophoresis and Western Blot analysis of plant proteins. Methods to study plant biomass and plant-water relationship. Methods to measure photosynthesis and respiration. Method for preparation of common buffe Working principles and operation techniques of a few analytical equipments like Infra-Red Gas Analyzer IRGA, Gas Liquid Chromatograph GLC, Psychrometer, Pressure bomb/pressure chamber, flame photometer, atomic absorption spectrophotometer, Leaf Area Meter and Oxygen electrode. This book is useful for students in botany, plant physiology, biochemistry, horticulture, agronomy and other cognate disciplines and other research workers."

DKK 732.00
1

Drying Technologies for Foods: Part-II - Nema Majumdar - Bog - New India Publishing Agency - Plusbog.dk

Drying Technologies for Foods: Part-II - Nema Majumdar - Bog - New India Publishing Agency - Plusbog.dk

The second part comprises of 14 chapters presenting comprehensive yetconcise coverage of different novel drying techniques such as vacuum drying, refractance window dehydration technique, super critical drying, TES assisted solar drying etc. This volume also covers recent technologies and trends in medicinal herb, fruit leather and protein drying as well as packaging of dehydrated foods. The mechanism of deliquescence and caking process involved in drying of foods, effect of drying on functional properties of foods have been added.Different control and safety systems required to improve dryer operation and efficiency and different approaches such as ANN and computer vision that can be used for modeling the drying process are also discussed.Each of the invited contributors in this book has worked extensively in the respective area of drying technology and hence their strong experience in the form of peer reviewedchapter will benefit the readers. Chapter are written in a very easily understandable language containing clear explanation of every concept and aspect of the same, which can be used by undergraduate and graduate students as well as by faculty for teaching purposes. Recent literature is also compiled and discussed in detail to assist researchers and scientists for clear understanding of different types of drying techniques.

DKK 1017.00
1

Fish Fermentation - Debabrat Baishya - Bog - New India Publishing Agency - Plusbog.dk

Fish Fermentation - Debabrat Baishya - Bog - New India Publishing Agency - Plusbog.dk

Fish Fermentation: Traditional to Modern Approaches is the first of its kind geared specifically for students interested in pursuing a career in Food Biotechnology and especially in Fish Processing Technology. There is information about fermented fish from Southeast Asia. Products from this region are highly salted and fermented until the fish flesh is transformed into simpler components and the fermentation process lasts for several months (three to nine months) and the fish flesh may liquefy or turn into a paste. Fermented fish products from the north eastern part of India share many common features with that from other Southeast Asian countries. Still some of the steps in the fermentation process are unique to the Northeast India. More over the scenario varies with the varieties of the fermented fish items. This book aims at bringing out not only the scientific basis of the fermentation process but also endeavors to cite the present market status of the fermented fish. With its balanced coverage of historical development, microbial diversity, nutritional aspects and contemporary application, the book provides the tools and basic knowledge necessary for success in this industry. Special sections on Probiotics and Fermented Fish, Starter Culture in Fish Fermentation are in great detail which is the outcome of various research works. This book is therefore, suitable for undergraduate, postgraduate as well as research students. The first, Fermented Food Products in India depicts about various fermented food items available in India and international scenario is also highlighted. The second , Traditional Fish Preservation Techniques gives an idea of traditional system of fish preservation in various parts of the world will surely help the students as well as the research students to carry out various projects in this field and in designing the protocol for standardization of fish preservation technique. The third , Microbial Diversity describe about the world of microbes in the fermented fish products, their role in fermentation, desirable and associated types of microbes in fish fermentation, the spoilage group of microbes involvedin fish fermentation, pathogenic microbes and possible health hazards, the beneficial group of microbes in the process and the relevant data of various research works. In the fourth , Nutritional Aspects of Fermented Fish, the nutritional value of a variety of fermented fish products are highlighted, their role as an important protein supplement for many nutritional diseases is also projected. This will give a basic idea of nutritional quality of fermented fish products. 5 and 6 are mainly aimed at introducing cutting edge technology in the field of fish fermentation which, in turn, is the result of the advent of modern biotechnological tools.

DKK 255.00
1

Fish Fermentation - Debabrat Baishya - Bog - New India Publishing Agency - Plusbog.dk

Fish Fermentation - Debabrat Baishya - Bog - New India Publishing Agency - Plusbog.dk

Fish Fermentation: Traditional to Modern Approaches is the first of its kind geared specifically for students interested in pursuing a career in Food Biotechnology and especially in Fish Processing Technology. There is information about fermented fish from Southeast Asia. Products from this region are highly salted and fermented until the fish flesh is transformed into simpler components and the fermentation process lasts for several months (three to nine months) and the fish flesh may liquefy or turn into a paste. Fermented fish products from the north eastern part of India share many common features with that from other Southeast Asian countries. Still some of the steps in the fermentation process are unique to the Northeast India. More over the scenario varies with the varieties of the fermented fish items. This book aims at bringing out not only the scientific basis of the fermentation process but also endeavors to cite the present market status of the fermented fish. With its balanced coverage of historical development, microbial diversity, nutritional aspects and contemporary application, the book provides the tools and basic knowledge necessary for success in this industry. Special sections on Probiotics and Fermented Fish, Starter Culture in Fish Fermentation are in great detail which is the outcome of various research works. This book is therefore, suitable for undergraduate, postgraduate as well as research students. The first, Fermented Food Products in India depicts about various fermented food items available in India and international scenario is also highlighted. The second , Traditional Fish Preservation Techniques gives an idea of traditional system of fish preservation in various parts of the world will surely help the students as well as the research students to carry out various projects in this field and in designing the protocol for standardization of fish preservation technique. The third , Microbial Diversity describe about the world of microbes in the fermented fish products, their role in fermentation, desirable and associated types of microbes in fish fermentation, the spoilage group of microbes involvedin fish fermentation, pathogenic microbes and possible health hazards, the beneficial group of microbes in the process and the relevant data of various research works. In the fourth , Nutritional Aspects of Fermented Fish, the nutritional value of a variety of fermented fish products are highlighted, their role as an important protein supplement for many nutritional diseases is also projected. This will give a basic idea of nutritional quality of fermented fish products. 5 and 6 are mainly aimed at introducing cutting edge technology in the field of fish fermentation which, in turn, is the result of the advent of modern biotechnological tools.

DKK 423.00
1