The Complete Book on Spices & Condiments (with Cultivation, Processing & Uses) 2nd Revised Edition - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook The Complete Book on Spices & Condiments (with Cultivation, Processing & Uses) 2nd Revised Edition write by NIIR Board of Consultants & Engineers. This book was released on 2006-04-01. The Complete Book on Spices & Condiments (with Cultivation, Processing & Uses) 2nd Revised Edition available in PDF, EPUB and Kindle. The term spices and condiments applies to such natural plant or vegetable products and mixtures thereof, used in whole or ground form, mainly for imparting flavor, aroma and piquancy to foods and also for seasoning of foods beverages like soups. The great mystery and beauty of spices is their use, blending and ability to change and enhance the character of food. Spices and condiments have a special significance in various ways in human life because of its specific flavours, taste, and aroma. Spices and condiments play an important role in the national economies of several spice producing, importing and exporting countries. India is one of the major spice producing and exporting countries. Most of the spices and herbs have active principles in them and development of these through pharmacological and preclinical and clinical screening would mean expansion of considerable opportunities for successful commercialization of the product. Spices can be used to create these health promoting products. The active components in the spices phthalides, polyacetylenes, phenolic acids, flavanoids, coumarines, triterpenoids, serols and monoterpenes are powerful tools for promoting physical and emotional wellness. India has been playing a major role in producing and exporting various perennial spices like cardamoms, pepper, vanilla, clove, nutmeg and cinnamon over a wide range of suitable climatic situations. To produce good quality spice products, attention is required not only during cultivation but also at the time of harvesting, processing and storing. Not as large as in the days when, next to gold, spices were considered most worth the risk of life and money. The trade is still extensive and the oriental demand is as large as ever. Some of the fundamentals of the book are definition of spices and condiments nomenclature or classification of spices and condiments, Indian central spices and cashew nut committee, origin, properties and uses of spices, forms, functions and applications of spices, trends in the world of spices, yield and nutrient uptake by some spice crops grown in sodic soil, tissue culture and in vitro conservation of spices, in vitro responses of piper species on activated charcoal supplemented media, soil agro climatic planning for sustainable spices production, potentials of biotechnology in the improvement of spice crops, medicinal applications of spices and herbs, medicinal properties and uses of seed spices, effect of soil solarization on chillies, spice oil and oleoresin from fresh/dry spices etc. The present book contains cultivation, processing and uses of various spices and condiments, which are well known for their multiple uses in every house all over world. The book is an invaluable resource for new entrepreneurs, agriculturists, agriculture universities and technocrats. 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Handbook on Spices and Condiments (Cultivation, Processing and Extraction)
Handbook on Spices and Condiments (Cultivation, Processing and Extraction) - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Handbook on Spices and Condiments (Cultivation, Processing and Extraction) write by H. Panda. This book was released on 2010-10-01. Handbook on Spices and Condiments (Cultivation, Processing and Extraction) available in PDF, EPUB and Kindle. The term Spice and Condiments applies to natural plant or vegetable products or mixtures in whole or ground form, which are used for imparting flavour, aroma and piquancy to the food items. Spices and condiments are a major commercial crop in India, and earn a major part of foreign exchange annually. They have been the backbone of agricultural industry. The importance of spices and condiment in dietary, medicinal and other uses, and their commercial importance are immense. India is known the world over as the home of spices. Thus spices are an important group of agricultural goods, which are virtually indispensable in the culinary art. Spice processing includes different steps: spice cleaning, spice reconditioning and spice grinding. Some spices were also used for preserving food like meat for a year or more without refrigeration. In the 16th century cloves for instance were among the spices used to preserve food without refrigeration. Cloves contain a chemical called eugenol that inhibits the growth of bacteria. It is a natural antibiotic. It is still used to preserve food like Virginia Ham. Likewise later mustard and ground mustard were also found to have preservative qualities. India alone contributes 25 30 % of the total world trade in spices. It may be interesting to note that nine spices namely pepper ginger clove cinnamon cassia mace nutmeg pimento (allspice) and cardamom alone contributed as much as 90% of the total world trade. Pepper is the most important spice in the world and so also of India. This book basically deals with brief history of spices, uses of spices, world trade in spices area & production of spices in India, area and production of spices in India, major and minor spices of India, spice processing, quality issues with spices, bird chillies and Tabasco chillies, basil or sweet basil, seasoning blend duplication and tricks, sauces and gravies, snack seasonings, quality issues with spices, etc. This book is a single compendium which deals with all aspects and facts of spices and condiments which may meet the requirements of all those handling them at various stages, from harvesting to their end use. This book contains post harvest management, the potentials of genetic engineering, high production technology in spices with plantation and processing of various spices and condiments such as vanilla, turmeric, tamarind, saffron, black pepper, onion, mint, ginger, garlic, curry leaf, coriander etc.
The Complete Book on Emulsifiers with Uses, Formulae and Processes (2nd Revised Edition)
The Complete Book on Emulsifiers with Uses, Formulae and Processes (2nd Revised Edition) - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook The Complete Book on Emulsifiers with Uses, Formulae and Processes (2nd Revised Edition) write by NPCS Board of Consultants & Engineers. This book was released on 2014-01-01. The Complete Book on Emulsifiers with Uses, Formulae and Processes (2nd Revised Edition) available in PDF, EPUB and Kindle. Emulsifier is an organic compound that encompasses in the same molecule two dissimilar structural groups e.g. water soluble and a water insoluble moiety. It is the ingredient which binds the water and oil in a cream or lotion together permanently. The composition, solubility properties, location and relative sizes of these dissimilar groups in relation to the overall molecular configuration determine the surface activity of a compound. Emulsifiers are classified on the basis of their hydrophilic or solubilizing groups in to four categories anionic, non ionic, cationics and amphoterics. Emulsifier is utilized in various industries; agriculture, building and construction, elastomers & plastics, food & beverages, industrial cleaning, leather, metals, paper, textiles paints & protective coatings etc. An emulsion is an ideal formulation for the administration. The emulsion form allows uniform application of a small amount of active ingredient on the surface of the skin. Some of the important emulsions in different field are pharmaceutical emulsions, rosin & rubber emulsion, textile emulsions, pesticide emulsions, food emulsions, emulsion in paint industry, emulsion in polish industry, leather & paper treatment emulsions etc. Various cosmetics creams, such as moisturizers, contain emulsifiers. Lighter, less greasy feeling creams are oil in water emulsions; heavier creams used to treat rough skin are water in oil emulsions, with oil as the main ingredient. Liquid soaps, toothpastes and other body care products also contain emulsifiers. Emulsifiers have the ability to optimize the concentration of certain nutrients in an emulsion. For example, in hair conditioners, some conditioning agents can damage hair if not properly diluted in the solution. Emulsifiers are among the most frequently used types of food additives. Emulsifiers can help to make a food appealing. Emulsifiers have a big effect on the structure and texture of many foods. Increasing demand for low fat food among health conscious consumers is gradually driving the market for emulsifiers. Besides stabilizing emulsions, emulsifiers derived from non hydrogenated fats help in maintaining sensory characteristics of food such as texture, flavor, and taste that are often lost due to fat reduction. This characteristic of making healthier products similar in taste to fat containing versions has enabled emulsifiers in gaining widespread acceptance in the market. The global food industry is also witnessing increase in demand for multipurpose emulsifiers that perform functions of both stabilization and emulsification. Some of the fundamentals of the book are characteristics and application of emulsifiers, wetting and detergent structures in emulsifier, effect of surfactant on the properties of solutions, wetting characteristics of emulsifiers, formulated emulsifiers, non surfactant functional additives, inert fillers, functional surfactant additives, uses of emulsifiers, household and personal products, industrial uses of emulsifier, anionic surfactants, non ionic surfactants, cationic, amphoteric and enzyme, alkylolamides, vinylarene polymers, alkyl sulfates, ethoxylation processes, application of emulsifiers, etc. The present book contains manufacturing processes of various types of emulsifiers which have applications in different industries. This is a resourceful book for scientists, technologists, entrepreneurs and ingredients suppliers. 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The Complete Book on Cultivation and Manufacture of Tea (2nd Revised Edition)
The Complete Book on Cultivation and Manufacture of Tea (2nd Revised Edition) - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook The Complete Book on Cultivation and Manufacture of Tea (2nd Revised Edition) write by H. Panda. This book was released on 2016-03-08. The Complete Book on Cultivation and Manufacture of Tea (2nd Revised Edition) available in PDF, EPUB and Kindle. Tea is one of the most popular beverages that are being consumed all over the world. Tea is known as a soothing drink and a way of life. Owing to its increasing demand, tea is considered to be one of the major components of world beverage market. Tea is very beneficial for health and is also known as anticarcinogenic properties. Green tea acts as an antiviral agent. Growing tea requires sufficient amount of work and there is additional level of work that must be incorporated to harvest it. Tea is cultivated in tropical and sub tropical regions. There are various kinds of tea such as black tea, green, oolong tea that can be obtained from real tea plant, Camellia sinensis. The making of different varieties of tea mainly depends upon plucking and rolling, spreading, storing process. The handbook describes aspects of tea cultivation, ranging from the history of old crop, machinery & equipment for various Tea, biological control, organic tea- and many more. This is a sincere attempt to open up the world of this wonderful beverage, its cultivation methods, types of tea available worldwide, manufacturing process, to the common man. Some of the fundamentals of the book are growth of tea in other countries, tea in Indian economy, biochemical constituents, pharmacological properties, selection, pollination and propagation, nutritional requirements, growth, photosynthesis and respiration, nursery management, water theory, oxidative degradation of protein, biological effect of polyphenols, analysis of tea, tea processing, green tea processing, tea bag production etc. This book will be a mile stone for its readers who are new to this sector, will also find useful for entrepreneurs, tea scientists and tea research establishments. TAGS Best Book about Tea, Business guidance on Tea cultivation and processing, Business Plan for a Startup Business, Cultivation and Manufacture of Tea, Cultivation of tea, Green Tea Production, Grow Your Tea Business, Growing and Processing of Tea, Growing and Producing Tea, How are tea bags sealed?, How green tea is made, How tea bag is made, How tea is grown and manufactured, How to cultivate tea, How to do Tea Plantation, How to grow and make your own tea, How to Make Tea Bags, How to process green tea, How to start a business in the tea industry, How to start a successful Tea business, How to start a tea business, How to Start a Tea Garden Startup Business, How to Start a Tea Production Business, How to start manufacturing business of tea, How to Start Tea Cultivation and Processing Business, How to Start Tea Processing Industry in India, Material used for making tea bags, Most Profitable Tea Processing Business Ideas, New small scale ideas in Tea processing industry, Process technology books, Production Technology of Tea, Profitable Small Scale Tea Manufacturing, Raw materials used in tea industry, Setting up and opening your Tea Business, Setting up of Tea Processing Units, Small scale Commercial Tea making, Small scale Tea production line, Small Scale Green Tea Processing, Start up India, Stand up India, Starting a new tea business, Starting a Tea Business, Starting a tea farm, Starting a Tea Farm Business Plan, Starting a tea plantation, Starting a Tea Processing Business, Start-up Business Plan for Tea Processing, Startup Project for Tea Production, Tea Bag Manufacture & Packing, Tea Based Small Scale Industries Projects, Tea Cultivation, Tea cultivation and production, Tea Cultivation in India, Tea cultivation methods, Tea cultivation process, Tea Farming, Tea Making and Manufacturing Process, Tea Making Profitable Business Idea, Tea Making Small Business Manufacturing, Tea manufacturing process, Tea Manufacturing Technology, Tea processing, Tea processing Business, Tea Processing Industry in India, Tea processing technology book, Tea processing unit, Tea Production Business plan, Tea production in India, Tea technology book, Technology book on tea cultivation and processing, Ways to Start a Tea Business
The Complete Book on Glass and Ceramics Technology (2nd Revised Edition)
The Complete Book on Glass and Ceramics Technology (2nd Revised Edition) - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook The Complete Book on Glass and Ceramics Technology (2nd Revised Edition) write by NIIR Board of Consultants & Engineers. This book was released on 2017-04-09. The Complete Book on Glass and Ceramics Technology (2nd Revised Edition) available in PDF, EPUB and Kindle. Ceramics also known as fire clay is an inorganic, non-metallic solid article, which is produced by the art or technique of heat and subsequent cooling. The ceramics industry in India came into existence about a century ago and has matured over time to form an industrial base. From traditional pottery making, the industry has evolved to find its place in the market for sophisticated insulators, electronic and electrical items. The ceramic industry has been modernizing continuously, by newer innovations in product design, quality etc. Glass is an inorganic product typically produced by melting a mixture of silica, soda and calcium compound with desired metallic oxides that serves as coloring agents. Indian glass industry will increase on the sidelines of real estate growth across retail, residential and office estate. Glass production involves the fusion of several inorganic substances. These various substances include products such as silica sand, soda ash, dolomite and limestone, representing together 99% of all the raw materials, excluding recycled glass. Glass-ceramics are mostly produced in two steps: First, a glass is formed by a glass-manufacturing process. The glass is cooled down and is then reheated in a second step. In this heat treatment the glass partly crystallizes. In most cases nucleation agents are added to the base composition of the glass-ceramic. These nucleation agents aid and control the crystallization process. Glass-ceramics are fine-grained polycrystalline materials formed when glasses of suitable compositions are heat treated and thus undergo controlled crystallization to the lower energy, crystalline state. It is important to emphasize a number of points in this statement on glass ceramics.Glass ceramics has helped the electronics industry build much smaller and highly efficient transistors, leading to advances in all types of devices. The book covers almost all important aspects of Glass and Ceramic Industry: Properties, Applications, Manufacturing, Processing and Photographs of Plant &Machinery with Supplier’s Contact Details. The major contents of the book are types of glasses, silicate glasses, boric oxide and borate glasses, phosphorus pentoxide and phosphate glasses, germanium dioxide and germanate glasses, titanate glasses, nitrate glasses, glasses based on water, halide glasses, modern glass working, monax and pyrex glass, electric welding, photo electric cells, glassy metals, analysis of glass, glass ceramics, ceramics as electrical materials, analysis of ceramics etc. The book will be useful to the consultants, technocrats, research scholars, libraries and existing units and new entrepreneurswho will find a good base to work further in this field. 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