Author: Toyama Daigaku. Kyoiku GakubuPublisher:
ISBN:
Category : Science
Languages : en
Pages :
Book Description
Memoirs of the Faculty of Education, Toyama University. Series B (majalah).
Author: Toyama Daigaku. Kyoiku GakubuPublisher:
ISBN:
Category : Science
Languages : en
Pages :
Book Description
Memoirs of the Faculty of Education, Fukui University. Series II, Natural science (majalah).
Author: Fukui DaigakuMemoirs of the Faculty of General Education, Kumamoto University. Natural sciences (majalah).
Author: Memoirs of the Faculty of Science, Kyoto University. Series of Biology (majalah).
Author: Kyoto DaigakuEthnic Fermented Foods and Alcoholic Beverages of Asia
Author: Jyoti Prakash TamangPublisher: Springer
ISBN: 8132228006
Category : Technology & Engineering
Languages : en
Pages : 419
Book Description
Asia has a long history of preparation and consumption of various types of ethnic fermented foods and alcoholic beverages based on available raw substrates of plant or animal sources and also depending on agro-climatic conditions of the regions. Diversity of functional microorganisms in Asian ethnic fermented foods and alcoholic beverages consists of bacteria (Lactic acid bacteria and Bacillus species, micrococcii, etc.), amylolytic and alcohol-producing yeasts and filamentous moulds. Though there are hundreds of research articles, review papers, and limited books on fermented foods and beverages, the present book: Ethnic Fermented Foods and Alcoholic Beverages of Asia is the first of this kind on compilation of various ethnic fermented foods and alcoholic beverages of Asia. This book has fifteen chapters covering different types of ethnic fermented foods and alcoholic beverages of Asia. Some of the authors are well-known scientists and researchers with vast experiences in the field of fermented foods and beverages who include Prof. Tek Chand Bhalla, Dr. Namrata Thapa (India), Prof. Yearul Kabir and Dr. Mahmud Hossain (Bangladesh), Prof. Tika Karki (Nepal), Dr. Saeed Akhtar (Pakistan), Prof. Sagarika Ekanayake (Sri Lanka), Dr. Werasit Sanpamongkolchai (Thailand), Prof. Sh. Demberel (Mongolia), Dr. Yoshiaki Kitamura, Dr. Ken-Ichi Kusumoto, Dr. Yukio Magariyama, Dr. Tetsuya Oguma, Dr. Toshiro Nagai, Dr. Soichi Furukawa, Dr. Chise Suzuki, Dr. Masataka Satomi, Dr. Kazunori Takamine, Dr. Naonori Tamaki and Dr. Sota Yamamoto (Japan), Prof. Dong-Hwa Shin, Prof. Cherl-Ho Lee, Dr. Young-Myoung Kim, Dr. Wan-Soo Park Dr. Jae-Ho Kim (South Korea) Dr. Maryam Tajabadi Ebrahimi (Iran), Dr. Francisco B. Elegado (Philippines), Prof. Ingrid Suryanti Surono (Indonesia), Dr. Vu Nguyen Thanh (Vietnam). Researchers, students, teachers, nutritionists, dieticians, food entrepreneurs, agriculturalist, government policy makers, ethnologists, sociologists and electronic media persons may read this book who keep interest on biological importance of Asian fermented foods and beverages.
Astronomical Notices
Author: Advances in Mechanics and Mathematics
Author: David Yang GaoPublisher: Springer Science & Business Media
ISBN: 1461302471
Category : Science
Languages : en
Pages : 329
Book Description
As any human activity needs goals, mathematical research needs problems -David Hilbert Mechanics is the paradise of mathematical sciences -Leonardo da Vinci Mechanics and mathematics have been complementary partners since Newton's time and the history of science shows much evidence of the ben eficial influence of these disciplines on each other. Driven by increasingly elaborate modern technological applications the symbiotic relationship between mathematics and mechanics is continually growing. However, the increasingly large number of specialist journals has generated a du ality gap between the two partners, and this gap is growing wider. Advances in Mechanics and Mathematics (AMMA) is intended to bridge the gap by providing multi-disciplinary publications which fall into the two following complementary categories: 1. An annual book dedicated to the latest developments in mechanics and mathematics; 2. Monographs, advanced textbooks, handbooks, edited vol umes and selected conference proceedings. The AMMA annual book publishes invited and contributed compre hensive reviews, research and survey articles within the broad area of modern mechanics and applied mathematics. Mechanics is understood here in the most general sense of the word, and is taken to embrace relevant physical and biological phenomena involving electromagnetic, thermal and quantum effects and biomechanics, as well as general dy namical systems. Especially encouraged are articles on mathematical and computational models and methods based on mechanics and their interactions with other fields. All contributions will be reviewed so as to guarantee the highest possible scientific standards.
Bulletin of the Calcutta Mathematical Society
Author: Calcutta Mathematical SocietyPublisher:
ISBN:
Category : Mathematics
Languages : en
Pages : 398
Book Description
Advances in Algebra and Analysis
Author: V. MadhuPublisher: Springer
ISBN: 3030011208
Category : Mathematics
Languages : en
Pages : 485
Book Description
This volume is the first of two containing selected papers from the International Conference on Advances in Mathematical Sciences, Vellore, India, December 2017 - Volume I. This meeting brought together researchers from around the world to share their work, with the aim of promoting collaboration as a means of solving various problems in modern science and engineering. The authors of each chapter present a research problem, techniques suitable for solving it, and a discussion of the results obtained. These volumes will be of interest to both theoretical- and application-oriented individuals in academia and industry. Papers in Volume I are dedicated to active and open areas of research in algebra, analysis, operations research, and statistics, and those of Volume II consider differential equations, fluid mechanics, and graph theory.
Ethnic Fermented Foods and Beverages of India: Science History and Culture
Author: Jyoti Prakash TamangPublisher: Springer Nature
ISBN: 9811514860
Category : Technology & Engineering
Languages : en
Pages : 687
Book Description
This book provides detailed information on the various ethnic fermented foods and beverages of India. India is home to a diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. More than 350 different types of familiar, less-familiar and rare ethnic fermented foods and alcoholic beverages are traditionally prepared by the country’s diverse ethnic groups, and include alcoholic, milk, vegetable, bamboo, legume, meat, fish, and cereal based beverages. Most of the Indian ethnic fermented foods are naturally fermented, whereas the majority of the alcoholic beverages have been prepared using dry starter culture and the ‘back-sloping’ method for the past 6,000 years. A broad range of culturable and unculturable microbiomes and mycobiomes are associated with the fermentation and production of ethnic foods and alcoholic drinks in India. The book begins with detailed chapters on various aspects including food habits, dietary culture, and the history, microbiology and health benefits of fermented Indian food and beverages. Subsequent chapters describe unique and region-specific ethnic fermented foods and beverages from all 28 states and 9 union territories. In turn the classification of various ethnic fermented foods and beverages, their traditional methods of preparation, culinary practices and mode of consumption, socio-economy, ethnic values, microbiology, food safety, nutritional value, and process optimization in some foods are discussed in details with original pictures. In closing, the book addresses the medicinal properties of the fermented food products and their health benefits, together with corresponding safety regulations.