Yogesh Kumar - Böcker

This book integrates microbiology with soil science, chemistry, and ecology to analyse the functions of microorganisms in the soil environment. It covers the status and application of microbiology in modern agriculture and discusses various fundamental allied concepts.The subject matter in this book also details –Microorganism groupsIndustrial MicrobiologyBiotechnology and Genetic EngineeringEnvironmental MicrobiologyNutritional Media and their PreparationsPrint edition not for sale in South Asia (India, Sri Lanka, Nepal, Bangladesh, Pakistan and Bhutan)

Discover the groundbreaking potential of augmented reality in special education with this comprehensive book, which fills a significant research gap and explores the transformative impact of AR/VR on teaching and learning experiences for individuals with disabilities. Millions of young people across the world have impairments. Because of their apparent problems, these young people have typically been marginalized or excluded from schools. Studies on augmented reality applications in education for special children are still in their early stages and there is a dearth of research on the effects and implications of augmented reality in education for special children or individuals with special needs, such as intellectual disabilities, autism spectrum disorder, attention deficit hyperactivity disorder, and physical disabilities. Technological advancements have enabled the creation of whole new learning environments, vastly expanding the breadth and sophistication of teaching and learning activities. For example, several studies have shown that virtual reality and augmented reality can help autistic people understand facial emotions and improve their social skills. By compiling a collection of conceptual and research chapters investigating the infiltration of AR/VR into teaching and learning practices and experiences for disabled people, this book will fill a significant gap in current research literature.

Starch is one of the major components responsible for the structure of final food products. A recent report by Industrial Starch Market predicts the industrial starch market to reach about 106.64 billion by 2022. The major portion of the starch volume will be contributed by conventional sources like maize, wheat and potato. These native starch sources are well capable to meet the industrial requirements. However, modification of starch brings lot of positive changes in functional and structural properties of starch. As compared to their native counterparts, modified starches are gaining a significant market growth due to their enhanced functionalities and applications. Starch: Advances in Modifications, Technologies and Applications provides comprehensive coverage of the most recent advances in the modification techniques, their impact on functionality of starch and potential application food industries.  Starch is a vital ingredient for food processing industries and it has been covered thoroughly in different books. However, none of the books currently on the market have covered the most recent advances in modification techniques and their derivatives including the functional, engineering, thermo-pasting, rheological, structural and morphological properties of starch. This text comprehensively covers almost all the starch modifications, reviewing the derivatives of modification techniques and compiling all the changes in properties to provide an understanding and perspective of these innovative applications. From the history of starch production to current chemical and physical modifications, this book offers researchers all the information they need on starch modifications in a single source.

However, modification of starch brings lot of positive changes in functional and structural properties of starch. From the history of starch production to current chemical and physical modifications, this book offers researchers all the information they need on starch modifications in a single source.

This book outlines and explores the emerging technologies revolutionizing food processing, offering a comprehensive understanding of emerging technologies such as plant and cell based foods, space foods, 3-D food printing, personalized nutrition, precision agriculture, nanotechnology in food, the role of artificial intelligence in food processing, smart food packaging and food waste reduction technologies.Emerging Technology in Food Processing guides readers in a wide range of food industry roles  in implementing precision agriculture, smart farming and personalized nutrition. Also, this text highlights underexplored areas such as food waste reduction technologies and nutraceutical applications and introduces emerging skills required for future roles in food technology and processing.