Focuses on different cereals for nutritive and functional characteristics Explores mechanical, biological, thermal and non-thermal processing treatments of cereals Presents impact of different treatments on biological and techno-functional properties of cereals Discusses characteristics of the processed products

The demand for safe and healthy foods by consumers has increased the interest in developing new food processing techniques over the past decades. Emerging technologies and techniques are not just working to increase the shelf life of food but are also functioning to maintain the same quality of the food that makes it desirable in the first place. Emerging Techniques for Food Processing and Preservation is an essential guide for professionals and researchers in the food industry who seek to stay updated on the latest advancements in food processing and preservation techniques. This comprehensive book explores cutting-edge technologies that can enhance the quality and safety of food products while also improving their shelf life. With contributions from leading experts in the field, this book covers a wide range of topics, including Electrodialysis, Refractance Window Technology, cold plasma, Bio speckle laser Technique, Nanofluids, and many others. Each chapter includes detailed explanations of the principles behind these emerging techniques, as well as case studies that demonstrate their practical applications. In this book, readers will gain insights into the principles behind these emerging techniques, their advantages and limitations, and the practical applications in various food products. Whether you are a food scientist, engineer, or a food industry professional, this book will help you stay at the forefront of the rapidly evolving landscape of food processing and preservation.

Covers diverse biological and functional features of nutri-cereals to dictate their potential as functional ingredients in value added products Discusses the nutraceutical potential of ten cereals: sorghum, pearl millet, finger millet, foxtail millet, barnyard millet, kodo millet, little millet, proso millet, black wheat and Amaranthus. Explains how these grains are ideal ingredients for gluten free food formulations with enhanced bio- and techno- functional characteristics

This book explores the relationship between technology and social transformation in tourism, hospitality and gastronomy. It presents research and case studies, elaborating on benchmark practices adopted by tourism and hospitality professionals. In recent years, technology has transformed the tourism and hospitality industry; the chapters in this book cover areas such as guest experience and service quality, as well as operational areas such as housekeeping and waste management. Further social transformation in tourism is a result of drivers such as a growing interest in gastronomy and the use of social media; this is covered in the first part of the book. The second part outlines how communities may learn from these events. With contributions from academics, entrepreneurs, destination managers, and government officials from the South Asia region, this book offers a real insight into these areas of growing interest and provides a useful resource for those researching and studying within the areas of tourism development and hospitality.

Creating a Learning Society has been the clarion call for any innovative school system and, for that matter, the urge to innovate the teacher education scenario is considered to quite crucial.A learning society aims at developing individuals who are constantly keen and awake to examine and re-examine their goals, their thoughts and their models in pursuit of building a knowledgeable paradigm for lifelong learning as a shared version.A constructivist experiences and reflects on the phenomenon to 'create' knowledge and wisdom that suits the cooperative learning environment. The hallmark of the constructivist pedagogy is well reflected in the author's contention as the slogan "Together We Stand', Divided We Fall,"in that the scholar, have tried to piece together the merits of cooperative learning quite successfully highlighting various models and strategies that would positively contribute to creating cooperative learning environment in the classroom to make learning lasting and tangible.This study addresses these concerns, it makes a landmark contribution to the corpus of knowledge in the schooling context.

Manufacturing Processes is meant for the students of B.Tech in all branches of engineering, namely, Mechanical, Production, Manufacturing, Electrical, Electronics, Computer, Information Technology and Civil. It deals with the fundamental concepts of materials & metallurgy, foundry, metal working, welding techniques, pattern making & carpentry, industrial safety, metal cutting & machine tools, non-conventional machining techniques and quality control. The book is presented in a simple style, with summary at a glance at the end of each chapter before Review Questions and can be best used by students of all levels. A large number of diagrams have been included for illustrating the subject matter. It is an ideal introductory textbook on Manufacturing Processes. Salient Features: The book covers all topics related with workshop technology or manufacturing processes. Line diagrams have been used to explain the fundamentals and working of machines. One chapter has been devoted to Non-Conventional Machining Techniques. Problems from various examinations and university papers have been used in Review Questions. Quality Control forms part of the book.