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Biotechnology in the food processing sector targets the selection and improvement of microorganisms with the objectives f improving process control, yields and efficiency as well as the quality, safety consistency of bioprocessed products. The application 1st ed. vii+280p., Figures; Tables; Index; 23cm.

Bioactive compounds are extra-nutritional constituents that typically occur in small quantities in foods. Many thousands of these bioactive compounds have been identified in commonly eaten foods and there has been a lot of research interest into their put 1st ed. vii+260p., Figures; Tables; Index; 23cm.

Food Chemistry is the study of the chemistry of foods, their deterioration, and the principles underlying the improvement of foods for the consuming public. It is the application of chemistry to the development, processing, packaging, preservation, storag 1st ed. vii+286p., Figures; Tables; Index; 23cm.

Milk contains components that provide critical nutritive elements, immunological protection, and biologically active substances to both neonates and adults. Bioactive peptides have been identified within the amino acid sequences of native milk proteins. T 1st ed. viii+276p., Tables; Figures; Bibliography; Index; 23cm.

In Himachal Pradesh storytelling is a way of life. Everyday conversation is replete with anecdotes, tales and metaphors. This collection of short stories translated from Hindi (different dialects of Pahari) presents ten noteworthy stories that are likel 1st ed. 183p., Glossary; 22cm.