• Best Selling Book for TISS-NET Exam with objective-type questions as per the latest syllabus given by the Tata Institute of Social Sciences. • Compare your performance with other students using Smart Answer Sheets in EduGorilla’s TISS-NET Exam Practice Kit. • TISS-NET Exam Preparation Kit comes with 20 Tests (8 Full-length Mock Tests + 9 Sectional Tests + 3 Previous Year Papers) with the best quality content. • Increase your chances of selection by 14X. • TISS-NET Exam Prep Kit comes with well-structured and 100% detailed solutions for all the questions. • Clear exam with good grades using thoroughly Researched Content by experts.
ADVANCE YOUR SAT SCORE TO THE NEXT LEVEL. Have a strong SAT score but looking to push your performance even further? The Princeton Review is here for you! SAT Advanced is your go-to guide for the extra-challenging topics that other books don't cover. Offering exclusive tips and strategies, this book guides you through the most difficult questions you'll find on the SAT. Inside you'll: • Learn advanced strategies to ace all three sections of the test: Reading, Writing and Language, and Math • Master the complex content needed to help score higher • Test your readiness with drills covering the exam's toughest concepts • Access a full-length practice SAT online
Provides students with a study tool that reinforces learning through fun-to-do exercises. Each chapter follows along with the text and features a host of critical thinking exercises, basic matching and true/false tests, word scrambles, crossword puzzles, vocabulary review exercises, and NCLEX-PN-style questions.
• Best Selling Book for TISSMAT : Management Aptitude Test with objective-type questions as per the latest syllabus given by the Tata Institute of Social Sciences (TISS). • TISSMAT : Management Aptitude Test Preparation Kit comes with 20 Mock Tests with the best quality content. • Increase your chances of selection by 16X. • TISSMAT : Management Aptitude Test Prep Kit comes with well-structured and 100% detailed solutions for all the questions. • Clear exam with good grades using thoroughly Researched Content by experts
Cinnamon is the common name for the spice obtained from the dried inner bark of several species of the genus Cinnamomum in the Lauraceae family. In world trade, Cinnamomum cassia (L.) J. Presl Cinnamomum burmannii dominate, but it is of a different quality to ‘true’ or ‘Ceylon’ cinnamon produced from Cinnamomum zeylanicum Blume (C. verum J. Presl), with the latter much easier to process, giving a more delicate, sweeter flavor with nuances of clove, but more importantly with only traces (often below detection thresholds) of coumarin, compared with 5–7 g/kg in other species. Cinnamon has been a popular and expensive spice in many civilizations, including ancient Egypt, Rome and in 14th and 15th century Europe, where it was used primarily to preserve meat for its antibacterial properties, fine aroma and flavor. Ancient Egyptians used cinnamon in mummification process due to its antibacterial properties and fragrance. The quest for cinnamon brought many explorers to Ceylon, whose ancient history is intertwined with the cinnamon trade. Ancient Egyptians and Romans used cinnamon as a valued spice and as an incense. In recent years, much research has been conducted in crop improvement, processing and value addition in cinnamon. In addition to direct use as a condiment/spice, cinnamon has found a multitude of uses in the food and beverage, traditional medicine, pharmacology, nutraceutical and cosmetics industries. Ceylon cinnamon is unique in that oils distilled from the bark (major constituents are cinnamaldehyde and oleoresins), leaf (eugenol is the major constituent used in dentistry, perfumes, flavorings and as an antioxidant) and roots (camphor) have different industrial uses. Cinnamaldehyde is now a proven natural bactericide widely used in food and beverage industry, effective against Salmonella spp. and Escherichia coli. Thus, it has become an important natural component of organic fruit and vegetable juices to enhance microbial safety of these nutritious beverages. Because of its manifold uses, cinnamon is an important crop. There have been many recent publications on its ethnobotany, genetics, crop improvement, agronomy, processing, biotechnology, chemistry, food and medicinal uses, and industrial applications. However, one book condensing all these findings is lacking. Our publication, with chapters devoted to all these aspects of cinnamon written by experts in these fields, condenses current knowledge into a single source and contribute to the advancement and dissemination of knowledge and technology. Contributors to the book constitute internationally renowned senior scientists and academics with hands-on experience as well as movers and shakers of industry, thereby striking a right balance between theory and practice. Therefore it is a valuable source for students, teachers, scientists, planners policy makers, practicing agriculturists and industrialists, and a prized acquisition to any library in higher education institutions, R & D institutions and public and private sector institutions in agriculture and allied fields.
Food and raw material for its production was generally produced via the traditional agriculture. On the other hand, novel chemicals were manufactured in the laboratory or extracted from plant and animal sources. However, as the world population is steadily in creasing, there is a decrease in traditional agriculture productivity and concerns are also expressed over the damage inflicted to the environment and restrictions that might be en forced in food production. At the same time, there is an increasing demand for high qual ity agricultural products as well as for food ingredients related to both the traditional or newly discovered nutrients or phytochemicals. Trends and developments,~n the area of plant biotechnology and bioengineering has allowed manipulation of genes' !lnd/or insertion of new genes, thus production of trans genic plants. Starting from the introduction of agronomic traits, particularly stress resis tance to diverse environmental factors, process and sensory characteristics, food quality and production of novel varieties of plant-based products through genetic engineering, biotechnology is changing the,;agriculture and the concept of production of plant-ba~~d raw materials. Increasing attention is being paid on research for production of plants !pat can provide a wide array of food and non-food products. Perhaps the first non-food pro,d uct that plant biotechnology would achieve is production of large scale custom-designed industrial oils, but the list of chemicals is long, ranging" from oils and specific triacyl glycerols to biopolymers, enzymes, blood components, amo~g others.
The first section reviews trends of bean production and constraints in Latin America and Africa. The second section covers fungal diseases. The third section, bacterial diseases. The fourth section, viral and mycoplasma diseases. The fifth section, insect pests. The last section, other bean production constraints, that is, nutritional disorders, nematodes, seed pathology, and additional problems.
