Anand Kumar Sharma (126 results)

Condition: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Condition: New. pp. 172.

Soft cover. Condition: New. ISBN:9781032966014,Territorial restriction maybe printed on the book. This is an Int'l edition, ISBN and cover may differ from US edition, Contents same as US edition.

Condition: Hervorragend. Zustand: Hervorragend | Seiten: 312 | Sprache: Englisch | Produktart: Bücher.

Hardcover. Condition: Like New. Like New. book.

Paperback / softback. Condition: New. New copy - Usually dispatched within 4 working days. 453.

Condition: New. Brand New. Soft Cover International Edition. Different ISBN and Cover Image. Priced lower than the standard editions which is usually intended to make them more affordable for students abroad. The core content of the book is generally the same as the standard edition. The country selling restrictions may be printed on the book but is no problem for the self-use. This Item maybe shipped from US or any other country as we have multiple locations worldwide.

Hardcover. Condition: New. Potato is a predominant vegetable in India and across the world however, the proportion of potato used/ wasted due to various reasons is expected to change in the medium and long term scenario. In future, potato has to emerge from just a vegetable to a serious food security option. Considering limited availability of cultivable land in the country higher potato production has to be led by growth in productivity. The main focus will be to improve quality of potato as desired by the industry as well as potato consumers in the era of economic development, higher purchasing power and willingness to pay more for the desired quality. Research on improved post-harvest practices will be targeted as another vital component. This book in its 20 chapters elaborates the latest scientific knowledge and technological achievements for development of potato in sub-tropics and also suggests the future strategies for likely adoption. It is our sincere belief that it would act as a compendium of potato research in the country and similar regions and researchers, students and other stakeholders will benefit from the compiled information in a big way.

Hardcover. Condition: New. 1st Edition. This textbook provides basic knowledge of food chemistry that is suitable for food science and food technology students. Secondarily, the book serves as a reference information for persons involved in food processing, food product development, quality assurance, and in other activities related to the food industry. Organization of this book is quite simple, easily understood and we hope this is as an appropriate textbook for course of food chemistry programs following the standards. Almost every chapter was made by the different authors having good knowledge about the subject along with good research and academic records. Sequence of topics covered are as follows: role and properties of water, major constituents of food, minor constituents of food, food additives, natural food colorants, food flavors and food as medicine i.e., nutraceuticals. The books begin with the description on water, its structure, physical and chemical properties, glass transition and water activity. The issue of the glass transition has received much attention. This demonstrates the important role of water in food properties. Carbohydrates serve many function in foods and non-caloric dietary fiber has assumed an important role. Carbohydrates are the major and immediate source of fuel for the cell. Carbohydrates provide functional attribute and comprises of sweetness, viscosity, consistency, solubility, bulk, coating ability, texture and browning capacity. Based on the difference in their chemical structure carbohydrates are used in different functional uses. Starch, pectin and gums are used in preparation of jams, noodles, cakes and cookies as thickening agents. Lipids have received much attention lately mainly because of publicity related to nutritional problems. Structured lipids, low caloric fats, and biotechnology have received a good deal of attention. Lipids contribute to flavor, texture, color, emulsification, density and hydrogenation depending upon the type of fats used. Colour, flavour and texture are important attributes of food quality, and in these areas, especially those of flours and texture, great advances have been made in recent years. Our understanding of the functionality of proteins expands with increasing knowledge about their composition and structure. Enzymes are playing an ever-increasing part in the production and transformation of foods. Recent and modern methods of biotechnology have produced a large number of enzymes with new and improved properties. The book provides the basic information on the composition of food and the chemical and physical characteristics they undergo during processing, storage and handling. Obviously, we have not attempted to completely cover all the aspects of food chemistry. However, it is hoped that the topics of greatest importance have been treated adequately and emphasis has been given to broadly based principles that apply to many foods. The figures and tables are more relevant and facilitates better understanding of the subject matter presented. The number of references cited should be adequate to permit easy access to additional information. We hope the book provide better understanding and enlighten the knowledge of the reader. We express gratitude to those who have provided comments and suggestions for improvement of the edition.

Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - This book addresses various aspects of male reproduction ranging from mind to testis. The basis of maleness lies in the Y chromosome. Reproductive functions depend upon the development of male organs from embryo to manhood. Testis, the male gonad, produces hormones and sperms; the latter is ejaculated in semen secreted by accessory sex glands. The testicular events are under neuroendocrine regulation which coordinates reproductive life from puberty to andropause.Biology is as important as psychology in the control of reproduction. Behaviours are rooted in the brain. Various brain areas and neural circuits regulate male behaviours. Brain sexual polymorphism is the basis of homosexuality and transgenders. Neurophysiology has always been complex to understand. But, this book presents it in a simpler way.Reproductive organs receive systemic influences, too. The book describes roles of metabolic, immune and thyroid status in reproduction. The book has chapters on male reproductive pathophysiology. Principles of diagnosis and management are also included. The last section deals with contraception and yoga. The traditional wisdom of yoga has been used for millennia to enhance sexual and reproductive experience.This book will serve basic medical scientists, urologists, nephrologists, surgeons, andrologists, endocrinologists, gynaecologists, nurses, councellors and also the students of biological sciences who want to study reproduction in human male. The language is kept simple so that an inquisitive person with a background of biology too may read it.

Hardcover. Condition: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less 2.35.

Hardback. Condition: New. New copy - Usually dispatched within 4 working days. 660.

Condition: NEW.

Condition: As New. Unread book in perfect condition.

Condition: New.

Condition: As New. Unread book in perfect condition.

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.