With contributions from a broad range of leading researchers, this book focuses on advances and innovations in rice aroma, flavor, and fragrance research. Science and Technology of Aroma, Flavor, and Fragrance in Rice is specially designed to present an abundance of recent research, advances, and innovations in this growing field. Aroma is one of the diagnostic aspects of rice quality that can determine acceptance or rejection of rice before it is tested. Aroma is also considered as an important property of rice that indicates its preferable high quality and price in the market. An assessment of known data reveals that more than 450 chemical compounds have been documented in various aromatic and non-aromatic rice cultivars. The primary goal of research is to identify the compounds responsible for the characteristic rice aroma. Many attempts have been made to search for the key compounds contributing to rice aroma, but any single compound or group of compounds could not reported that are fully responsible. There is no single analytical technique that can be used for investigation of volatile aroma compounds in rice samples although there are currently many technologies available for the extraction of rice volatile aroma compounds. These technologies have been modified from time to time according to need, and many of them are helping the emergence of a new form, particularly in the distillation, extraction, and quantification concept. This new volume helps to fill a void in the research by focusing solely on aroma, flavor, and fragrance of rice, helping to meet an important need in rice research and production. Key features of this volume: * provides an overview of aromatic rice from different countries * looks at traditional extraction methods for chemicals associated with rice aroma, flavor, and fragrance * presents new and modern approaches in extraction of rice aroma chemicals * explores genetic engineering for fragrance in rice

The functional foods market represents one of the fastest growing and most fascinating areas of investigation and innovation in the food sector. This new volume focuses on recent findings, new research trends, and emerging technologies in bioprocessing: making use of microorganisms in the production of food with health and nutritional benefits. The volume is divided into three main parts. Part I discusses functional food production and human health, looking at some newly emerged bioprocessing technological advances in the functional foods (chocolates, whey beverages) in conjunction their prospective health benefits. Part II, on emerging applications of microorganism in safe food production, covers recent breakthroughs in food safety in microbial bioprocessing. Chapters discuss spoilage issues, harmful/pathogenic microorganisms, genetically modified microorganisms, stability and functionality, and potential of food-grade microbes for biodegradation of toxic compounds, such as mycotoxins, pesticides, and polycyclic hydrocarbons. Chapters in Part III, on emerging scope and potential application in the dairy and food industry, explore and investigate the current shortcomings and challenges of the microbially mediated processes at the industrial level. The editors have brought together a group of outstanding international contributors at the forefront of bioprocessing technology to produce a valuable resource for researchers, faculty, students, food nutrition and health practitioners, and all those working in the dairy, food, and nutraceutical industries, especially in the development of functional foods.

This book, Microbiology for Food and Health: Technological Developments and Advances, highlights the innovative microbiological approaches and advances made in the field of microbial food industries. The volume covers the most recent progress in the field of dairy and food microbiology, emphasizing the current progress, actual challenges, and successes of the latest technologies. This book looks at technological advances in starter cultures, prospective applications of food-grade microorganisms for food preservation and food safety, and innovative microbiological approaches and technologies in the food industry. The first series of chapters discuss the types, classification, and systematic uses of various starter cultures in addition to probiotics for various commercial fermentation processes. The book goes on to covers recent breakthroughs in microbial bioprocessing that can be employed in the food and health industry, such as, for an example, prospective antimicrobial applications of inherently present fermentative microflora against spoilage and pathogenic type microorganisms; the use of potential probiotic LAB biofilms for the control of formation of pathogenic biofilms by exclusion mechanisms, and more.

This new volume provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies. Recent innovations in thermal as well as nonthermal technologies, which are specifically applied for potable water and fluid foods (milk, juice, soups, etc.), are well documented for their high bioavailability of macro- and micronutrients and are very promising. This volume brings together valuable information on fluid and microbial characteristics and quality dynamics that facilitate the adoption of new technology for food processing. Some new technologies and methods covered include the application of microwaves in heating, drying, pasteurization, sterilization, blanching, baking, cooking, and thawing; microwave-assisted extraction of compounds; using low-electric fields; alternation of temperature and pressure of supercritical carbon dioxide; ultrasound-assisted osmotic dehydration; hydrodynamic cavitation; high-pressure processing; gamma-irradiation; and more. The nonthermal technologies discussed have been developed as an alternative to thermal processing while still meeting required safety or shelf-life demands and minimizing the effects on nutritional and quality attributes.

A significant crop in our global society, rice is a staple food product for over half of the world's population. New technologies are being researched and utilized for increasing the overall production of strong rice crops throughout the world. This book focuses on the new areas of research on the most recent biotechnological and molecular techniques to aid in this endeavor. The researchers who have contributed to this compendium are international leaders in their respective fields. The original research included in the volume is strengthened through the addition of surveys, reviews, success stories, and other aspects that impact the global agricultural industry.

This volume addresses three important agricultural aspects of rice: physical characteristics, physico-chemical characteristics, and the organoleptic aspects. Divided into sections, the book first examines recent trends and advances for higher production and quality improvement, focusing on the effects of climate on rice cultivation and climate-resilient agricultural practices in rice. The volume goes on to cover nutrient management for rice production and quality improvement. Chapters also address weed management and postharvest processing practices for improved rice production. With chapters from renowned scientists, researchers, and professors, this book will be a useful reference for rice researchers working in the area of agronomic practices, postharvest processing, and quality improvement in rice.

In agricultural education and research, the study of agricultural microbiology has undergone tremendous changes in the past few decades, leading to today's scientific farming that is a backbone of economy all over the globe. Microorganisms in Sustainable Agriculture, Food, and the Environment fills the need for a comprehensive volume on recent advances and innovations in microbiology. The book is divided into four main parts: food microbiology; soil microbiology; environmental microbiology, and industrial microbiology and microbial biotechnology.

This new volume provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies. Recent innovations in thermal as well as nonthermal technologies, which are specifically applied for potable water and fluid foods (milk, juice, soups, etc.), are well documented for their high bioavailability of macro- and micronutrients and are very promising. This volume brings together valuable information on fluid and microbial characteristics and quality dynamics that facilitate the adoption of new technology for food processing. Some new technologies and methods covered include the application of microwaves in heating, drying, pasteurization, sterilization, blanching, baking, cooking, and thawing; microwave-assisted extraction of compounds; using low-electric fields; alternation of temperature and pressure of supercritical carbon dioxide; ultrasound-assisted osmotic dehydration; hydrodynamic cavitation; high-pressure processing; gamma-irradiation; and more. The nonthermal technologies discussed have been developed as an alternative to thermal processing while still meeting required safety or shelf-life demands and minimizing the effects on nutritional and quality attributes.

This handbook covers recent advances in the integration of three areas, namely, cloud computing, cyber-physical systems, and the Internet of things which is expected to have a tremendous impact on our daily lives. It contains a total of thirteen peer-reviewed and edited chapters. This book covers topics such as context-aware cyber-physical systems, sustainable cloud computing, fog computing, and cloud monitoring; both the theoretical and practical aspects belonging to these topics are discussed. All the chapters also discuss open research challenges in the areas mentioned above. Finally, the handbook presents three use cases regarding healthcare, smart buildings and disaster management to assist the audience in understanding how to develop next-generation IoT- and cloud-enabled cyber-physical systems. This timely handbook is edited for students, researchers, as well as professionals who are interested in the rapidly growing fields of cloud computing, cyber-physical systems, and the Internet of things.

This handbook covers recent advances in the integration of three areas, namely, cloud computing, cyber-physical systems, and the Internet of things which is expected to have a tremendous impact on our daily lives. It contains a total of thirteen peer-reviewed and edited chapters. This book covers topics such as context-aware cyber-physical systems, sustainable cloud computing, fog computing, and cloud monitoring; both the theoretical and practical aspects belonging to these topics are discussed. All the chapters also discuss open research challenges in the areas mentioned above. Finally, the handbook presents three use cases regarding healthcare, smart buildings and disaster management to assist the audience in understanding how to develop next-generation IoT- and cloud-enabled cyber-physical systems. This timely handbook is edited for students, researchers, as well as professionals who are interested in the rapidly growing fields of cloud computing, cyber-physical systems, and the Internet of things.

In agricultural education and research, the study of agricultural microbiology has undergone tremendous changes in the past few decades, leading to today's scientific farming that is a backbone of economy all over the globe. Microorganisms in Sustainable Agriculture, Food, and the Environment fills the need for a comprehensive volume on recent advances and innovations in microbiology. The book is divided into four main parts: food microbiology; soil microbiology; environmental microbiology, and industrial microbiology and microbial biotechnology.

This book, Microbiology for Food and Health: Technological Developments and Advances, highlights the innovative microbiological approaches and advances made in the field of microbial food industries. The volume covers the most recent progress in the field of dairy and food microbiology, emphasizing the current progress, actual challenges, and successes of the latest technologies. This book looks at technological advances in starter cultures, prospective applications of food-grade microorganisms for food preservation and food safety, and innovative microbiological approaches and technologies in the food industry. The first series of chapters discuss the types, classification, and systematic uses of various starter cultures in addition to probiotics for various commercial fermentation processes. The book goes on to covers recent breakthroughs in microbial bioprocessing that can be employed in the food and health industry, such as, for an example, prospective antimicrobial applications of inherently present fermentative microflora against spoilage and pathogenic type microorganisms; the use of potential probiotic LAB biofilms for the control of formation of pathogenic biofilms by exclusion mechanisms, and more.

Reporting India is a fascinating account of the life and times of Prem Prakash, a pioneer in the field of Indian journalism. Over the course of his long and illustrious career as a photographer, film cameraman and columnist, Prakash covered major events, both in India and abroad, bearing witness to natural calamities, wars, military coups and insurgencies. The book celebrates Prakash's unparalleled body of work, providing a detailed account of his personal and professional life, along with his reminiscences of the most impactful stories that he covered-from the 1962 Indo-China war to the 1965 and 1971 wars against Pakistan; from the Emergency to the assassination of Indira Gandhi; from Lal Bahadur Shastri's fateful Tashkent journey to the liberation of Bangladesh; from Jawaharlal Nehru's demise to Narendra Modi's rise. An intriguing read, Reporting India brings to life some of the defining moments in Indian history.

This book covers state of the art interdisciplinary research on key disruptive and interrelated technologies such as Big Data, Edge computing, IoT and Cloud computing. The authors address the challenges from a distributed system perspective, with clear contributions in theory and applications. Real-world case studies look at the integration of these technologies in healthcare, disaster management, smart grids, and other areas. The book covers vital topics including devices and sensing; cloud and edge Infrastructure; big data processing; application resource management; and privacy and security.

The embryonic development of the Central Nervous System (CNS) requires an orchestrated series of events tightly regulating the patterning and regionalization of the neural tube, as well as the proliferation and differentiation of distinct neuronal populations. All these events are controlled by cascades of activation of transcription factors that regulate the expression of specific subsets of genes in restricted regions and neuronal populations of the developing CNS. Among these transcription factors, homeobox-containing proteins play a crucial role, and altered expression of these factors can impact embryonic and adult CNS functions. In particular, homeobox-containing genes have been described to crucially regulate differentiation of dopaminergic and serotonergic neurons during brain development. Classical pharmacological studies clearly showed that both dopamine and serotonin markedly regulate seizure susceptibility through specific receptor pathways. Our recent studies, performed on classical and conditional knockout mouse lines, demonstrate that altered embryonic development of dopaminergic and serotonergic neurons results in altered seizure susceptibility in the adult life.

The present study relates to all the Scheduled Commercial Banks operating in India using the post nationalization period time series data from the year 1970-71 onwards.The results suggested that in respect of agricultural and non-agricultural credit Scheduled Commercial Banks have reverse trend with each other.Further, the result indicates that inter-state disparities in flow of bank credit to agriculture reduced in pre-liberalization period and the disparities increased in post-liberalization period.Correlation results showed that higher loan recovery performance is associated with higher flow of credit per hectare which support the hypothesis that poor loan recovery inhibits credit widening and deepening.Commercial banks have been experiencing high volume of non-performing assets (NPAs). The policy suggested to give up the conventional security oriented approach, dispense of routine procedure of obtaining third party guarantee, introducing deposit schemes that suit the farmers. Further, there is a dire need for raising investment credit along with production credit such that term loan should be in the range of two-third to three-fourth of the total agricultural lo

Gluten is a protein found in all forms of wheat, rye, oats, barley and related grain hybrids. People with celiac disease when consume gluten, the absorptive villi in the small intestine are damaged and thus preventing the absorption of many important nutrients. The long-term effect of untreated celiac disease can be life threatening. Present investigation aims at development of cookies from gluten free composite flour. The effect of broken rice flour on cookies quality was studied. The compositional variations resulted in the 13 minutes baking as optimum time in a condition of 170 1 degree centigrade as upper burner and 185 1 degree centigrade as lower burner temperature. The textural and colour characteristics of optimized cookies resulted in the sensory acceptability as "extremely acceptable." The composite flour free from gluten may give a viable alternative to introduce a variety in cookies so as to increase the food choice range for the person suffering from celiac disease.

A significant crop in our global society, rice is a staple food product for over half of the world's population. New technologies are being researched and utilized for increasing the overall production of strong rice crops throughout the world. This book focuses on the new areas of research on the most recent biotechnological and molecular techniques to aid in this endeavor. The researchers who have contributed to this compendium are international leaders in their respective fields. The original research included in the volume is strengthened through the addition of surveys, reviews, success stories, and other aspects that impact the global agricultural industry.

This volume addresses three important agricultural aspects of rice: physical characteristics, physico-chemical characteristics, and the organoleptic aspects. Divided into sections, the book first examines recent trends and advances for higher production and quality improvement, focusing on the effects of climate on rice cultivation and climate-resilient agricultural practices in rice. The volume goes on to cover nutrient management for rice production and quality improvement. Chapters also address weed management and postharvest processing practices for improved rice production. With chapters from renowned scientists, researchers, and professors, this book will be a useful reference for rice researchers working in the area of agronomic practices, postharvest processing, and quality improvement in rice.

The functional foods market represents one of the fastest growing and most fascinating areas of investigation and innovation in the food sector. This new volume focuses on recent findings, new research trends, and emerging technologies in bioprocessing: making use of microorganisms in the production of food with health and nutritional benefits. The volume is divided into three main parts. Part I discusses functional food production and human health, looking at some newly emerged bioprocessing technological advances in the functional foods (chocolates, whey beverages) in conjunction their prospective health benefits. Part II, on emerging applications of microorganism in safe food production, covers recent breakthroughs in food safety in microbial bioprocessing. Chapters discuss spoilage issues, harmful/pathogenic microorganisms, genetically modified microorganisms, stability and functionality, and potential of food-grade microbes for biodegradation of toxic compounds, such as mycotoxins, pesticides, and polycyclic hydrocarbons. Chapters in Part III, on emerging scope and potential application in the dairy and food industry, explore and investigate the current shortcomings and challenges of the microbially mediated processes at the industrial level. The editors have brought together a group of outstanding international contributors at the forefront of bioprocessing technology to produce a valuable resource for researchers, faculty, students, food nutrition and health practitioners, and all those working in the dairy, food, and nutraceutical industries, especially in the development of functional foods.