Dr. Ramesh C. Ray is a former Principal Scientist (Microbiology) and Head of the ICAR- Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, India. He has 37 years of research experience in agriculture and food microbiology, published 140 research and review papers in national and international journals, 80 books chapters, edited 22 books, and authored 3 books, and received more than 5450 citations. He is a distinguished fellow of the prestigious National Academy of Agricultural Sciences, New Delhi, India, National Academy of Biological Sciences, Chennai, India, and 8 other scientific societies.
24 Ebooks par Ramesh C. Ray
S Ramachandran & Ramesh C. Ray: Bioethanol Production from Food Crops
Bioethanol Production from Food Crops: Sustainable Sources, Interventions and Challenges comprehensively covers the global scenario of ethanol production from both food and non-food crops and other …
EPUB
Anglais
DRM
€146.84
Didier (International Center for Agricultural Research for Development (Cirad), Montpellier, France) Montet & Ramesh C. (Central Tuber Crops Research Institute, India) Ray: Food Traceability and Authenticity
Food traceability is a growing consumer concern worldwide. Traceability is undertaken primarily at the administrative level, where the use of advanced analytical tools is not available. Nevertheless, …
EPUB
DRM
€59.04
Didier Montet & Ramesh C. Ray: Fermented Foods, Part II
This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products through the use of biotechnology. The first two …
EPUB
Anglais
DRM
€58.78
Didier Montet & Ramesh C. Ray: Fermented Foods, Part II
This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products through the use of biotechnology. The first two …
PDF
Anglais
DRM
€58.76
Didier Montet & Ramesh C. Ray: Aquaculture Microbiology and Biotechnology, Volume Two
Fish and shrimp producing industries generate huge amounts of wastes in form of viscera, scales, waste water, etc. Applications of microorganisms and/or microbesbased products have contributed …
PDF
Anglais
DRM
€97.54
Montet Didier & Ramesh C. Ray: Microorganisms and Fermentation of Traditional Foods
The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of …
PDF
Anglais
DRM
€249.79
Didier Montet & Ramesh C. Ray: Fermented Foods, Part I
Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually …
PDF
Anglais
DRM
€58.83
Ramesh C. Ray & Cristina M. Rosell: Microbial Enzyme Technology in Food Applications
The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve …
PDF
Anglais
DRM
€58.78
Didier (International Center for Agricultural Research for Development (Cirad), Montpellier, France) Montet & Ramesh C. (Central Tuber Crops Research Institute, India) Ray: Food Traceability and Authenticity
Food traceability is a growing consumer concern worldwide. Traceability is undertaken primarily at the administrative level, where the use of advanced analytical tools is not available. Nevertheless, …
PDF
DRM
€58.76
Ramesh C. Ray: Microbial Biotechnology in Food and Health
Microbial Biotechnology in Food and Health Science, volume one in the Applied Biotechnology Reviews series, offers two unique sections within the theme of genomics and bioprocessing and the …
EPUB
Anglais
DRM
€223.56
Ramesh C. Ray: Sustainable Biofuels
Sustainable Biofuels: Opportunities and challenges, a volume in the "Applied Biotechnology Reviews series, explores the state-of-the-art in research and applied technology for the conversion of …
EPUB
Anglais
DRM
€176.38
V. K. Joshi & Ramesh C. Ray: Winemaking
Wine is one of the oldest forms of alcoholic beverages known to man. Estimates date its origins back to 6000 B.C. Ever since, it has occupied a significant role in our lives, be it for consumption, …
EPUB
Anglais
DRM
€108.51
V. K. Joshi & Ramesh C. Ray: Winemaking
Wine is one of the oldest forms of alcoholic beverages known to man. Estimates date its origins back to 6000 B.C. Ever since, it has occupied a significant role in our lives, be it for consumption, …
PDF
Anglais
DRM
€109.11
Catherine Brabet & Sabine Galindo: Mycotoxins in Food and Beverages
Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices…) both in the field and after harvest, …
PDF
Anglais
DRM
€79.38
Catherine Brabet & Sabine Galindo: Mycotoxins in Food and Beverages
Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices…) both in the field and after harvest, …
EPUB
Anglais
DRM
€79.06
Catherine Brabet & Didier Montet: Mycotoxins in Food and Beverages
Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices…) both in the field and after harvest, …
PDF
Anglais
DRM
€78.90
Catherine Brabet & Didier Montet: Mycotoxins in Food and Beverages
Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices…) both in the field and after harvest, …
EPUB
Anglais
DRM
€79.38
Ramesh C. Ray & Cristina M. Rosell: Microbial Enzyme Technology in Food Applications
The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve …
EPUB
Anglais
DRM
€58.32
Vasco Ariston De Carvalho Azevedo & Didier Montet: Lactic Acid Bacteria in Food Biotechnology
Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects describes the latest advancements in LAB applications in the development of functional foods and fermented foods, …
EPUB
Anglais
DRM
€198.27
Ramesh C. Ray: Fruits and Vegetable Wastes
This book puts together all aspects of valorization of vegetable and fruit wastes (VFWs) into different biocommodities and platform chemicals using fermentation and non-fermentation processes. VFWs a …
PDF
Anglais
€139.09
Evariste B. Gueguim Kana & Preshanthan Moodley: Advances in Lignocellulosic Biofuel Production Systems
Advances in Lignocellulosic Biofuel Production Systems focuses on general topics such as novel pretreatment strategies, lignocellulosic biomass as a suitable feedstock for biofuels, lifecycle …
EPUB
Anglais
DRM
€172.69
Vasco Ariston De Carvalho Azevedo & Didier Montet: Lactic Acid Bacteria as Cell Factories
Lactic Acid Bacteria as Cell Factories: Synthetic Biology and Metabolic Engineering describes the most recent developments on the metabolic engineering and synthetic biology of Lactic Acid Bacteria …
EPUB
Anglais
DRM
€198.27
Ramesh C Ray: Roots, Tubers, and Bulb Crop Wastes: Management by Biorefinery Approaches
This edited book brings forth comprehensive information on the bioprocessing and biovalorization of root (i.e., cassava, sweet potato, yams, and aroids), tuber (i.e., potato, carrot, turnip, artichok …
PDF
Anglais
€223.63
Jaya Arora & Abhishek Joshi: Transforming Agriculture Residues for Sustainable Development
Agricultural residues are a significant waste product of modern agriculture. These residues mainly include crop residues, industrial processing wastes, livestock wastes, and fruit and vegetable waste …
PDF
Anglais
€160.49
