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The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of surface microflora, and inactivation of deleterious enzymes, such as peroxidase, leading to a greater shelf life of the food. It also enhances color and texture while maintaining quality of products and makes them edible. However, it…
Handbook of Bioremediation: Physiological, Molecular and Biotechnological Interventions discusses the mechanisms of responding to inorganic and organic pollutants in the environment using different approaches of phytoremediation and bioremediation. Part One focuses specifically on inorganic pollutants and the use of techniques such as metallothionein-assisted remediation, phytoextraction an…
Plants propagate themselves naturally in the wild, using all kinds of ingenious techniques. This practical book explains the most effective techniques for propagating hundreds of different types of plants. The book begins with growing plants from seed, covering everything from lettuces and chillies to sunflowers and sweet peas. Next, there are instructions on taking cuttings from established pl…