Bøger af Monika Thakur

Sustainable Food System is a food system that delivers food safety & security as two key elements and nutrition for masses having impact on their social, economic, and environmental bases to generate nutritional food security for future generations shall not be compromised. Therefore, SFS targets the economic sustainability, social sustainability and environmental sustainability and makes a robust system having expansive benefits for the society. This concept of Sustainable Food System under SDG Goals is such a vast concept that, it has been impossible to highlight all the concepts in one volume. Therefore, the Editor have compiled this voluminous, comprehensive and compendious approach as balanced and organized structure of work as: Sustainable Food System Volume I & II.The Sustainable Food System (Volume - I): framework, sustainable diets, Traditional Food Culture & Food production has a very comprehensive outline and divided in 4 major sections and further 24 different chapters. The book addresses both the theoretical and applied aspects of sustainable food diverse food systems A Sustainable Food System (SFS) is a comprehensive food system that targets the sustainable diets, traditional food culture with indigenous system and the overall food production on as well. All chapters in different sections will be written by key scientists with diverse backgrounds in either industry / R&D / academia, and will provide an update on emerging ideas and sustainable technologies as well as vision for the future. The 1st section: Sustainable Food System: concepts & framework primarily focusing on the Sustainable food systems, its conceptual introduction, framework and different concepts nationally & internationally. The 2nd section: Responsible consumption and sustainable diets deals with different aspects of nutrients sustaining health & sustainable diets. The 3rd section: Conservation and promotion of Traditional Food Culture, covers the conservation & promotion of traditional food cultures & their practices. The last & 4th section: Climate change and sustainable food production provide the current knowledge and innovative developments related to climate change, nutritional security & agronomic bio-fortification.

Lifelong friends Aditi and Maitreyi meet up in Delhi when Maitreyi returns for her holidays. The holidays start with innocent fun but before long the girls are embroiled in the theft of a priceless sculpture that is stolen from Aditi's college. Mr. Seth, a mysterious stranger with hypnotic eyes, keeps crossing their path. For him, the sculpture seems to be more than just a relic of history. Events unfold rapidly which make the girls become the prime suspects of a heist. As if being at the center of crime and priceless history was not enough, the girls realize that there is a supernatural element to the sculptures that is directing the fates of everyone involved. What will the outcome be?

Sustainable Food System has cutting-edge green & circular Technologies, food Safety & diversity that aims to provide quality and safe foods in an environmentally conscious and sustainable way. The book addresses both the theoretical and applied aspects of sustainable food diverse food systems. This concept of Sustainable Food System under SDG Goals is such a vast concept that, it has been impossible to highlight all the concepts in one volume. Therefore, the Editor have compiled this voluminous, comprehensive and compendious approach as balanced and organized structure of work as: Sustainable Food System Volume I & II.A Sustainable Food System (SFS) is a comprehensive food system and Volume II targets the Novel Sustainable Green Food Processing Technologies, Circular Strategies for Recovery & Valorization and the overall sustainable techniques for Food Safety & Food Diversity. The book has a very comprehensive outline, divided in 3 major sections and further 20 different chapters. All chapters in different sections will be written by key scientists with diverse backgrounds in either industry / R&D / academia, and will provide an update on emerging ideas and sustainable technologies as well as vision for the future. The Section 5: Novel Sustainable Green Food Processing Technologies primarily focusing on the novel green different food processing technologies in different food categories. The Section 6: Circular Strategies for Recovery & Valorization, deals with different circular strategies for valorization of the food products. The Section 7: Sustainable Techniques for Food Safety & Food Diversity, will cover the food safety trends and food diversities nationally & internationally.

Book Structure:Covers the entire syllabus in 8 Chapters2 Practice Sets for self-assessmentDetailed Explanations of selected questionsBook Key Features: Complete the syllabus in a Chapterwise manner Exercises are included in each chapter Varied Objective Questions as per Olympiad Level Detailed Explanation for Each Question Practice Sets are prepared as per Olympiad PatternWhy this Book? The present edition of this series for class 12 has been thoroughly revised. It is a perfect resource to study & practice diverse concepts in a well-defined manner. Formulated to give complete syllabus coverage. Studying with this book will make you absolutely ready for Olympiad Exams and other National & State Level Talent Search Exams & Competitions.TABLE OF CONTENT:Sexual Reproduction in Flowering Plants, Human Reproduction and Reproductive Health, Principles of Inheritance and Molecular Basis of Inheritance, Evolution, Human Health and Diseases, Microbes in Human Welfare, Biotechnology: Principles, Processes and Its Applications, Ecology and Environment, 2 Practice Sets, Hints, and Explanations

Street food industry plays vital role especially in developing countries by feeding millions of people. Street foods include ready to eat food and beverages, which are easily accessible and available at great convenience, giving them huge market potential. In recent years, the informal sector of street food vending has grown in competition with the formal sector. The safety and hygiene of street foods has become global concern. Various instances of pathogenic contamination and food borne epidemics have been reported. The use of additives in excess limits like benzoate and artificial colors, contaminants in raw materials, process contaminants, handling and trading practices ascertain to the huge safety risk. Lack of education, knowledge in food safety and control, poor sanitary practices, high ambient temperatures are some of the factors facilitating microbial contamination. The present research focuses on economy of street foods, hygiene practices followed by street vendors and microbial contamination in North India and ascertaining potential risk factors.

This book discusses one of the biggest challenges of the food industry, which is waste management. Food industries generate high amounts of waste, both solid and liquid, resulting from the production, processing and consumption of food. Stringent environmental legislators have made the task of waste management more challenging. Through the three sections of this book, the readers are introduced to the different types of wastes generated, utilization of waste through food processing industry and sustainable waste management technologies. The different chapters describe how the biomass and the valuable nutrients from food industry wastes could be used to develop value-added products. The book reiterates that food wastes and their by-products are an excellent source of sugars, minerals, dietary fiber, organic acids, bio active compounds such as polyphenols, carotenoids and phytochemicals etc.This book is an excellent resource for industry experts, researchers and students in the field of food science, food processing and food waste management.