Deepak Kumar Verma

Aditya Pratap

Chandra Mohan Singh

Awdhesh Kumar Mishra

Grain legumes provide an excellent source of dietary protein, carbohydrates, iron and zinc. Their role in promoting human and soil health, and environmental sustainability, is appreciated by the global scientific communities. Impressive research progress has been made on the development of improved varieties, matching production and protection technologies, biofortification and post-harvest management of food legumes. The genetic improvement has been, due in large part, to the advent of modern molecular and genomic technologies which have supplemented the traditional methods and classical breeding. This book brings together a comprehensive knowledge resource on all such developments and provides information on next generations breeding approaches, improvement of quality traits, multiple stress resistance, seed quality enhancement and post-harvest processing and value addition in grain legumes. It is intended to be a comprehensive guide to legume crops improvement and cultivation.

Integrated Improvement of Food Legumes

Ami R. Patel

Sudhanshu Billoria

Geetanjali Kaushik

Maninder Kaur

This new volume considers how the application of microbial biotechnology in food processing provides nutritional health benefits in foods, focusing on new probiotics and prebiotic-based foods. It provides an informative state-of-the art perspective of the food industry on probiotics and their metabolites, assesses the specific potential health benefits of probiotics in foods, and presents new research and advances on industrial aspects of microbial food technologies. The first section discusses the types and roles of beneficial microbes and/or their metabolites in food products, such as in enhancing food safety by decontaminating or neutralizing toxic components like mycotoxins associated with foods. Section 2 elaborates on recent breakthroughs in the development of novel probiotics incorporated in dairy and non-dairy food products (such as fruits and vegetables), challenges associated with commercialization, and their health benefits. The third section delves into emerging technologies that deal with assessing microbial diversities or management of microbiological hazards in food products.

Advances, Challenges, and Potential

Microbial Biotechnology in Food Processing and Health

Megh R. Goyal

Engineering Interventions in Agricultural Processing presents recent advanced research on biological engineering, bioprocessing technologies, and their applications in agricultural food processing, and their applications in agriculture science and agricultural engineering, focusing on biological science, biological engineering, and bioprocessing technology. With contributions from a broad range of leading researchers, this book presents several innovations in the areas of processing technologies in agriculture. The book is divided into three parts, covering agricultural processing: interventions in engineering technologies novel practices in agricultural processing agricultural processing: health benefits of medicinal plants With contributions from a broad range of leading researchers, this book presents several new innovations in the areas of processing technologies in agriculture that will be helpful to researchers, scientists, students, and industry professionals in agriculture.

Engineering Interventions in Agricultural Processing

Prem Prakash Srivastav

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

Science and Technology of Aroma, Flavor, and Fragrance in Rice

Shanti Balda

P.K. Prabhakar

Ritu Mittal

Preeti Sharma

Sarita Saini

R. Babel

Hemu Rathore

M. Kaur

"Objective HOMESCIENCE At a Glance" will be an asset in preparation and qualifying ASRB, UGCNET, ICAR examination by covering objective questions and answers to prepare good Scientist and Expertise in all fields of home science by covering its wide fields of knowledge. This book is a multiple choice question book specially designed to improve the knowledge of students and to provide them a powerful knowledge and feedback in their progress and future opportunities. Thus, primarily this book can serve as a self-assessment guide for the students who are preparing for competitive examinations specially UGC-NET, ICAR-ARS Pre, ICAR-NET, ICAR-SRF, ICAR-JRF, SAU’s etc. And secondly, meant for those who appearing for UG, PG study in home science colleges/ institutes/ universities etc.

Objective Home Science at a Glance

Tapan Kumar Adhya

Bibhuti Bhusan Mishra

K. Annapurna

Upendra Kumar

This book presents a comprehensive collection of articles illustrating the importance of microbial community structure and function for ecosystem sustainability and environmental reclamation. It addresses a diverse range of topics, including microbial diversity, physiology, genomics, ecosystem function, interaction, metabolism, and the fruitful use of microbial communities for crop productivity and environmental remediation. In addition, the book explores issues ranging from general concepts on the diversity of microorganisms in soil, and ecosystem function, to the evolution and taxonomy of soil microbiota, with future prospects. It covers cutting-edge methods in soil microbial ecological studies, rhizosphere microflora, the role of organic matter in plant productivity, biological nitrogen fixation and its genetics, microbial transformation of plant nutrients in soil, plant-growth-promoting rhizobacteria, and organic matter transformation. The book also discusses the application of microbes in biodegradation of xenobiotic contaminants. It covers bio-fertilizers and their role in sustainable agriculture and soil health, biological control of insect pests and plant pathogens, and the latest tools of omics in soil microbiology, i.e. genomics, proteomics, transcriptomics and metabolomics, which offer pioneering approaches to the exploration of microbial structure and function.

Volume 2: Soil-Microbe-Plant Interaction

Advances in Soil Microbiology: Recent Trends and Future Prospects

Deepak Kumar Verma

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