Mukesh Singh – författare

Engineering Applications in Livestock Production covers the recent advancements and technological developments in the field of livestock production engineering in great detail. The major advances covered in this book include the use of artificial intelligence, image processing, Internet of Things, novel animal product processing technologies, farm automation systems, sensor technology, bioengineering practices and even engineered housing systems among others. The book includes applications of emerging sensor based and intelligent techniques/systems in the field of livestock production and management The book will have separate chapters dedicated to innovative approaches in the livestock sector such as artificial intelligence, micro and nano sensors, IoT, image processing and farm automation Specialists contribution of chapters provide comprehensive details while assisting the understanding of the concepts

Engineering Applications in Livestock Production covers the recent advancements and technological developments in the field of livestock production engineering in great detail. The major advances covered in this book include the use of artificial intelligence, image processing, Internet of Things, novel animal product processing technologies, farm automation systems, sensor technology, bioengineering practices and even engineered housing systems among others.- The book includes applications of emerging sensor based and intelligent techniques/systems in the field of livestock production and management- The book will have separate chapters dedicated to innovative approaches in the livestock sector such as artificial intelligence, micro and nano sensors, IoT, image processing and farm automation- Specialists contribution of chapters provide comprehensive details while assisting the understanding of the concepts

Veganism has become a worldwide movement, transforming the food industry by reshaping the mainstream gastronomic culture. In the light of this current scenario, this new book, Vegan Gastronomy and Sustainable Health: Physiological Relationships and Nutritional Benefits, discusses the different aspects of this movement, providing a comprehensive idea about what veganism is, the impact of major food items on a vegan diet, and lastly the sustainable health benefits of vegan diets.The book has been divided into five parts. The volume first expands on the definition of veganism, the phylogenetic history of a vegan diet, and its integration in human health. It goes on to discusses the impact of legumes in a vegan diet as a means of alternative protein source for animals. Chapters also the explore the "e;superfood"e; mushroom and its pivotal role in a vegan diet. The impact of veganism on sustainable health benefit, both as a part of a regular diet and as a recovery diet from critical ailments like COVID, cancer, etc., is discussed. The last part of the book discusses the critical role of different prebiotics and probiotics, nutraceuticals, and phyto-metabolites in a vegan diet while highlighting the dynamics of gut microbiome in a vegan diet.This book will be an academically enriching and versatile experience for the global vegan community, professionals, students, researchers and industry experts of nutrition, food technology and home sciences, along with nursing and dietary professionals. Providing a plethora of information, it will help readers gain an in-depth knowledge of veganism and its sustainable health benefits. The volume will serve a pivotal reference for scientists, professors, researchers, growers, students, traders, and industry experts from the food industry, agriculture sectors, health and wellness industry, and academic sectors.

Veganism has become a worldwide movement, transforming the food industry by reshaping the mainstream gastronomic culture. In the light of this current scenario, this new book, Vegan Gastronomy and Sustainable Health: Physiological Relationships and Nutritional Benefits, discusses the different aspects of this movement, providing a comprehensive idea about what veganism is, the impact of major food items on a vegan diet, and lastly the sustainable health benefits of vegan diets.The book has been divided into five parts. The volume first expands on the definition of veganism, the phylogenetic history of a vegan diet, and its integration in human health. It goes on to discusses the impact of legumes in a vegan diet as a means of alternative protein source for animals. Chapters also the explore the "e;superfood"e; mushroom and its pivotal role in a vegan diet. The impact of veganism on sustainable health benefit, both as a part of a regular diet and as a recovery diet from critical ailments like COVID, cancer, etc., is discussed. The last part of the book discusses the critical role of different prebiotics and probiotics, nutraceuticals, and phyto-metabolites in a vegan diet while highlighting the dynamics of gut microbiome in a vegan diet.This book will be an academically enriching and versatile experience for the global vegan community, professionals, students, researchers and industry experts of nutrition, food technology and home sciences, along with nursing and dietary professionals. Providing a plethora of information, it will help readers gain an in-depth knowledge of veganism and its sustainable health benefits. The volume will serve a pivotal reference for scientists, professors, researchers, growers, students, traders, and industry experts from the food industry, agriculture sectors, health and wellness industry, and academic sectors.

Veganism has become a worldwide movement, transforming the food industry by reshaping the mainstream gastronomic culture. In the light of this current scenario, this new book, Vegan Gastronomy and Sustainable Health: Physiological Relationships and Nutritional Benefits, discusses the different aspects of this movement, providing a comprehensive idea about what veganism is, the impact of major food items on a vegan diet, and lastly the sustainable health benefits of vegan diets.The book has been divided into five parts. The volume first expands on the definition of veganism, the phylogenetic history of a vegan diet, and its integration in human health. It goes on to discusses the impact of legumes in a vegan diet as a means of alternative protein source for animals. Chapters also the explore the “superfood” mushroom and its pivotal role in a vegan diet. The impact of veganism on sustainable health benefit, both as a part of a regular diet and as a recovery diet from critical ailments like COVID, cancer, etc., is discussed. The last part of the book discusses the critical role of different prebiotics and probiotics, nutraceuticals, and phyto-metabolites in a vegan diet while highlighting the dynamics of gut microbiome in a vegan diet.This book will be an academically enriching and versatile experience for the global vegan community, professionals, students, researchers and industry experts of nutrition, food technology and home sciences, along with nursing and dietary professionals. Providing a plethora of information, it will help readers gain an in-depth knowledge of veganism and its sustainable health benefits. The volume will serve a pivotal reference for scientists, professors, researchers, growers, students, traders, and industry experts from the food industry, agriculture sectors, health and wellness industry, and academic sectors.