Aavishkar Publishers, Distributors

Contents: Foreword. Acknowledgements. Preface. Biochemistry and medicine. I. Protein structure, functions and enzymology: 1. Proteins and amino acids. 2. Enzymes. II. Bioenergetics and metabolism: 3. Carbohydrates of physiological importance. 4. Digestion of carbohydrates. 5. Metabolism of carbohydrates. 6. Biological oxidation. 7. Gluconeogenesis. 8. Blood sugar homeostatis. 9. Lipids of physiological importance. 10. Lipids: digestion and absorption. 11. Lipid Metabolism. 12. Cholesterol metabolism. 13. Lipoprotein metabolism: transport of lipids. III. Protein metabolism: 14. Proteins: digestion and absorption. 15. Protein metabolism. 16. Metabolism of individual amino acids. IV. Molecular biology and genetics: 17. Nucleic acids. 18. Nucleotide metabolism. 19. DNA Replication. 20. RNA Synthesis and functions. 21. Protein biosynthesis. 22. Regulation of gene expression. 23. Recombinant DNA Technology. V. Nutritional aspects: 24. Mineral metabolism. 25. Vitamins. 26. Oxy free radicals and antioxidants. 27. Nutrition. VI. Biochemical endocrinology: 28. Hormones. 29. Thyroid hormones. 30. Hormones of adrenal cortex. 31. Hormones of Gonads. VII. Biochemistry of blood: 32. Plasma proteins, immunoglobulins and blood coagulation. 33. Hemoglobin structure and functions. 34. Hemoproteins, Heme synthesis and catabolism. 35. Water, electrolyte and pH Maintenance. VIII. Clinical biochemistry: 36. Clinical biochemistry I--Kidney functions. 37. Clinical biochemistry II--Analytical procedures. IX. Current topics: 38. Biochemistry of AIDS. 39. Biochemistry of cancer. Appendices.

Louis Pasteur established the biological concept of “Fermentation Technology” which is now flourished as an applied science known as—“Industrial Microbiology” or “Microbial Biotechnology”. This is an important branch of Microbiology and Biotechnology, where economically valuable products are produced using cheaper raw materials (e.g. agrowastes/industrial wastes containing organic substrates, etc.) by using mass culture of microorganisms. This concept is seedling for the birth of these two volumes—(I) “Upstream Fermentation Technology” and (II) “Downstream Fermentation Technology”.
The basic principle  (with examples) of fermentation technology are elaborately explained and discussed in well-organized twenty chapters in each volume.
The attempt is done that both volumes should prove to be an useful source of information for anyone with an interest in fermentation technology for both undergraduate as well as postgraduate courses of Microbiology. The contents of both volumes will also be useful to the students of Biotechnology, Industrial Microbiology, Pharmaceutical science and technology, Food science and technology, Agricultural Microbiology, Dairy science and technology, Public Heath sciences, Biochemical Engineering and other fermentation related commercial and vocational courses. These both volumes will also be proved as an useful reference sources to get first hand information of fermentation technology and industrial microbiology for the people who are working in fermentation based industries.

Product Code:	978-81-7132-568-9
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Contents: Preface. 1. Introduction. 2. Purification of enzymes. 3. Catalysis. 4. The mechanism of enzyme catalysis. 5. Immobilization of enzymes. 6. Biosensors. 7. Recent advances in enzyme technology. 8. Future prospects for enzyme technology. 9. Bioenergetics. 10. Photosynthesis. 11. Metalloenzymes. Bibliography. Index. "Enzymology is a dynamic, rapidly growing field, and the goal of the book 'Fundamentals of Enzymology' is to illustrate this fact visually. Book provides a basic understanding of enzyme action and structure, since virtually all chemical reactions occurring within living cell are subject to the catalysis and control of enzymes. Fundamental of enzymology gives an all - round view of the field including enzyme purification and characterization, enzyme structure, enzyme kinetics, the mechanisms and control of enzyme action, enzyme folding, how enzymes act in vivo, enzyme synthesis and degradation, and also clinical and industrial applications of enzymology. The book provides deep knowledge of biosynthesis, structure, mechanisms of catalysis, metabolic regulations, large scale purification procedure, enzyme mimicry and the use of enzyme in medical sciences. Book has adopted the SI systems of units and followed, as far as possible, the recommendations of the International Union of Biochemistry regarding the nomenclature of enzyme and substrates. The book is a real antidote to 'virtual biotechnology'. It provides a very practical and industrially-oriented account of the use of enzymes in industrial processes, applications of enzymes for biosensors and diagnostics, animal feeds, baking, brewing, cheese, protein hydrolysis, detergent, effluent treatment, flavours, fruit processing and many more.

Handbook of Medicinal Plants, 5th revised Edi. by Bhattacharjee,S.K.

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The book deals with about 210 important medicinal plants used by the traditional herbal healers in India. Given vernacular names in English, Sanskrit and many other Indian regional languages, short diagnostic taxonomic description, ecology and distributional aspects provided under each plant and up-to-date information about the ongoing research of every medicinal plant mentioned here makes this book more reader friendly and advanced. Latest accepted and valid botanical names in accordance with ICBN have been adopted for the medicinal plants to sustain correct identity. The book contains more than 2200 traditional herbal practices as per the different disorders, methodology of drug preparation and procedure of intake. Easy language, 90 high resolution colour photographs and systematic presentation of medicinal plants with major emphasis given on traditional herbal therapies, usage, and comparative analysis along with data-tables make the study more exhaustive and generate temptation to read it again and again.

Plants have been used by man from prehistoric times for relieving suffering and curing ailments. The folk medicines of almost all the countries of the world abound in medicinal plants and tribal people wherever they exist, rely chiefly on herbal medicine. Presently, Indian system of medicine uses over 1100 medicinal plants and most of them are collected from the wild regularly, of which over five dozen species are said to be in great demand. The present book ?Indian Medicinal Plants? contains 19 articles by eminent scholars of the country on different aspects of the subject. This book contain articles on Plants with aphrosidiac potentials; Anti-ageing plants; Plants in AIDS management; Plants used in the cure of diabetes; Plant folk medicines practised for the treatment of diabetes and Medicinal plants possessing anti-venom activity. Review articles on medicinal plants viz. Ervatamia heyneama, Withania coagulans and Methi provide detailed information on these plants. Other section includes chapters on Medicinal trees of Tripura; Herbal medicines in cure of prevalent diseases in tribal pockets of M.P.; Medicinal plants of Vindyan region of M.P., Exotic Medicinal Plants of Junagadh, Gujarat; Herbal plants of Satpura plateau of M.P. Other articles included on Potential herbs against vaginal infection; and Folklore treatment of leucorrhoea. Articles on Role of Nutraceuticals in health care system and the Prophylactic effects of the Nutraceuticals present in pomegranate have added to the value of the book. This book provides excellent glimpses of the rich herbal medicine and traditional knowledge heritage of India. The present book will serve not only as an excellent reference material but also as a practical guide for herbal healers, vaidhyas, hakims, research workers and students in the field of medicinal plants.

The loss of food due to microbial spoilage has economic consequences for the producers, processors and consumers. Except for sterile foods, all foods harbor microorganisms. Food spoilage stems from the growth of these microorganisms in food or in due to the action of microbial heat-stable enzymes. New marketing trends, the consumer?s desire for foods that are not overly processed and preserved, extended shelf-life, and chances of temperature abuse between production and consumption of foods have greatly increased the chances of food spoilage and, in some instances, with new types of microorganisms. The major concerns are the economic loss and wastage of food. New concepts are being studied to reduce contamination as well as control the growth of spoilage microbes in foods. This book includes ? Food Microbiology and its Horizons ? Basics of Human Nutrition ? An Introduction to Microbial Spoilage of Foods ? Spoilage of Meat and Meat Products ? Spoilage of Poultry and Eggs ? Spoilage of Fish and other Seafoods ? Spoilage of Dairy Products ? Spoilage of Vegetables, Fruits and their Products ? Spoilage of Cereal Products ? Spoilage of Canned Foods ? Spoilage of Frozen Foods ? Indicators of Microbial Food Spoilage ? Microbiological Testing of Food The book should prove to be an useful source of information for the students of food microbiology, food science and technology, food biotechnology, agriculture, horticulture, food and nutrition, hotel and catering management and other food-related courses.

?Managing corporate affairs : A Directors? handbook? therefore, keeping the knowledge and skill requirements of directors in general, covers all the key areas of corporate management, namely different topics related to general management, finance, production, marketing, human resources, business knowledge and knowledge management, company law and corporate governance in addition to Industrial/business policy. The Board being the principal organ of the company, the management of the affairs of the company is vested in the Board. However, the powers are to be exercised in compliance with the provisions of Company law and Corporate Governance. The term ?Corporate governance? according to the Cadbury committee means it is the system by which companies are directed and controlled.? That being the position, how do we comply with the legal and regulatory provisions ? What is the stewardship role of the directors? What exactly is the desirable role of non-executive/independent directors? Why is corporate governance important? How is corporate governance regulated in India? Why are independent directors important for good governance? The answers to these questions and also to other possible questions which one may reasonably pose in respect of other disciplines of management, the readers would find answers in the book. A look at the preface and the contents section would reveal that the publication is not only fit for serving the multifarious needs of Company directors bu it is also very useful for other sections as well, namely for courses like MBA, M.Com., MFA, MFC, PGDBA, PGDBM, PGDFM, CFA etc.

With the growing increase in development of industrial sector, more and more forest lands are being brought under mining operation. These results in drastic changes in land use patterns. The major deleterious impacts on ecosystems are on land degradation, microbial population, ecology and vegetation, waste discharge, pollution of water and air, wildlife and its habitat, health and safety of workers etc. There is a need to develop site-specific restoration / reclamation techniques for long-term sustainability of degraded ecosystem and to maintain the homeostasis in the whole biosphere. Several useful and applied studies have been done by researchers, scientists of various research organizations, field foresters, environmentalists, academicians of universities, and many voluntary organizations on various aspects of rehabilitation of degraded ecosystems. The environmental protection laws / Acts to provide the protection and improvement of human environment and for matters connected have been framed as per the decisions taken at the U N Conference on Human Environment, held at Stockholm June, 1972.

The book entitled ?Economics of Agricultural Production and Farm Management? deals with two important aspects of agriculture and applied economics i.e. agricultural production economics and farm management. The book is divided into 14 chapters. The first ten chapters deal with farm management and the other four chapters deal with agricultural production economics. In farm management, introduction, characteristics of farming as a business, principles of farm management, types and systems of farming, farm planning and budgeting, farm business analysis, cost concepts, farm layout, risk and uncertainty and linear programming have been covered. In agricultural production economics?the meaning, definition, nature and scope, basic terms and concepts, relationships between factor-product, factor-factor and product-product are covered with figures and data. It covers both fundamental and applied aspects. The book has been written in simple and easy language. It is intended to serve as a basis for a course in production economics and farm management and attempts at satisfying a need of under-graduate students of agriculture and post-graduate students of agricultural economics. It is hoped that the book will be worthwhile to teachers, students, researchers, professionals, farmers etc.

The book covers status of the physiological bases of production of important agricultural and horticultural plants. Information regarding cereal production with special reference to wheat for national food security and linking village information system with simulation models for agri-production and land use planning are the specific topics covered in the book. It also encompasses genetic basis of productivity enhancement and role of mineral nutrition in crop production. The book provides updated information about the physiological and genetic basis of yield improvement in specific crops like potato, wheat, maize, mustard, vegetables and jute. Mineral nutrition of temperate fruits and their production are also included in the book for students of horticulture working with plant nutrition. The book will be useful to plant physiologists, plant breeders, horticulturists, biotechnologists and botanists.

Genetically modified foods have the potential to solve many of the world?s hunger and malnutrition problems and to help protect and preserve environment by increasing yield and reducing reliance upon chemical pesticides and herbicides. Yet there are many challenges ahead for governments, especially in the areas of safety testing regulation, international policy and food labeling. Many people feel that genetic engineering is the inevitable wave of the future and that we cannot afford to ignore a technology that has such enormous potential benefits. However, we must proceed with caution to avoid causing unintended harm to human health and the environment as a result of our enthusiasm for this powerful technology. This book ?Transgenic Crops? contains 18 chapters covering all aspects related to subject. Book provide latest information on the technology and developments in the area of developing transgenic crops. Major chapters included in the book : Need for transgenic technology; Benefits and Risks Associated with transgenic crops; Genetic manipulation of plant cells; Techniques for gene transfer in plants; Integration of transgenes; Problems in gene transfer; Analysis and confirmation of transgene integration; Field testing of transgenic plants; Agricultural impact of transgenic plants; Regulation of transgenic crops; Intellectual property and transgenic plants; Transgenic plants and controversies; Future prospects; Transgenic crops in India; Funds for research on transgenic crops; Conclusion and recent news about transgenic crops. This book will be useful to biotechnologist, agriculture scientist, researchers, teachers and students of plant science.

The first volume outlines ?diversity and distribution? of the underutilized fruits and nuts and provides collated information on their value in ?food and nutrition security?, in ?livelihood and income security?, and for ?development of value added and commercially useful products? and for ?rehabilitation and conservation of the ecosystem?. The available information on distribution, uses, botany and culture of 56 subtropical and 39 temperate fruits has also been presented in this volume. Appendices on ?botanical and other names of the fruits suitable for humid, semi-arid and arid regions of tropical, subtropical and temperate areas?, ?families, genera and species? and ?food value? of these fruits and their ?use in agroforestry systems? have been given. The second volume provides the available information on distribution, uses, botany and culture of 157 tropical fruits that have potential to be promoted for systematic cultivation. The ?epilogue? given at the end of this volume outlines the suggestions on the required activities intended to be of help to develop participatory research and developmental work on the neglected and underutilized fruits. The fruits of the subtropical and temperate groups (in first volume) and those of tropical group (in second volume) have been further divided into three sections, i.e. the fruits for humid, semi-arid and arid regions to enable selection of the right species for cultivation to suit a given environment. The fruits in each section have been arranged alphabetically according to their common names. Botanical and other names of the fruits and nuts have been given in the text. The book has been illustrated with line diagrams and coloured photographs of several of these fruits and nuts.

This publication has been brought out in two volumes. The first volume outlines ‘diversity and distribution’ of the underutilized fruits and nuts and provides collated information on their value in ‘food and nutrition security’, in ‘livelihood and income security’, and for ‘development of value added and commercially useful products’ and for ‘rehabilitation and conservation of the ecosystem’. The available information on distribution, uses, botany and culture of 56 subtropical and 39 temperate fruits has also been presented in this volume. Appendices on ‘botanical and other names of the fruits suitable for humid, semi-arid and arid regions of tropical, subtropical and temperate areas’, ‘families, genera and species’ and ‘food value’ of these fruits and their ‘use in agroforestry systems’ have been given.

The second volume provides the available information on distribution, uses, botany and culture of 157 tropical fruits that have potential to be promoted for systematic cultivation. The ‘epilogue’ given at the end of this volume outlines the suggestions on the required activities intended to be of help to develop participatory research and developmental work on the neglected and underutilized fruits.

The fruits of the subtropical and temperate groups (in first volume) and those of tropical group (in second volume) have been further divided into three sections, i.e. the fruits for humid, semi-arid and arid regions to enable selection of the right species for cultivation to suit a given environment. The fruits in each section have been arranged alphabetically according to their common names. Botanical and other names of the fruits and nuts have been given in the text. The book has been illustrated with line diagrams and coloured photographs of several of these fruits and nuts.

Besides serving as a good teaching material on different aspects of the underutilized fruits, the book should be valuable to all concerned with promoting these species in production systems and for utilizing their produce for processing and industrial uses.

Product Code:	978-81-7910-282-4
Payment Terms:	T/T (Bank Transfer)
FOB Price:	5000 INR
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The growing importance of the English language all over the world and in all spheres of human activity is self-evident, especially in the context of the rapid expansion and development in information technology and in globalization. China, for example, has imported a large number of teachers from England to teach their students English. In India, many States too have realized the importance of English and have begun teaching it from the first class itself. The book explains how to teach grammar in a manner so that students not only learn it properly but are also able to use the language correctly in speech as well as writing. Teaching how to speak and write English is fairly easy, but teaching to use the language correctly and with perfectness requires special skill on the part of teachers. The chapters in this book have been specially designed to help teachers develop that skill: ? English: Changes over Time ? Studying the Parts of Speech ? Simple Sentences Analysed ? Differences in Nouns ? Differences in Adjectives ? Pronouns: Personal and Possessive ? Adjectives and Related Nouns and Pronouns ? Grouping of Adverbs ? The Importance of Conjunctions ? The Preposition: Both Qualifier and Modifier ? Various Types of Verbs ? Case and Syntax ? The Subject in a Sentence ? Compound and Complex Sentences This book will be useful for teachers, educationists and students who wish to teach and learn correct English.

The present book Molecular Biophysics deals with biochemical, biophysical, physical and biological aspects of macromolecules. The material covers a broad range of sophistication so that the text can be used in both undergraduate and post graduate courses. It should also be value to general scientific readers who simply wish to become faimliar with the field as well as to experienced readers in biophysical area. The book covers the topics on structure of nueleic acids, their conformation changes, structural classification of proteins, structure of membrane, transportation through membranes, photosynthesis and photochemical and photobniological phenoma, structural illustrations of carbohydrates and vitamins and hormones. This book also demonstrates that how biophysical techniques and principles are used in concert to gain an understanding of the behaviour and properties of biological macromolecules. The focus is on the conformational changes in macromolecules and there interactions.

The contents include: ? Introduction to Milk and Dairy Microbiology ? Microbiology of Raw Milk ? Milk-Borne Diseases ? Pasteurization and Sterilization of Milk ? Concentrated Milks ? Dried Milks and Dry Whey Products ? Microbiology of Starter Cultures ? Metabolism of Starter Cultures ? Genetics of Starter Cultures ? Introduction to Fermented Milks ? Fermented Milk Products ? Microbiology of Cheese ? Commercial Manufacture of Cheeses ? Icecream and Related Frozen Dairy Desserts ? Butter and Related Products ? Whey, Casein and Caseinates ? Probiotics ? Physico-Chemical Testing of MIlk and Dairy Products ? Routine Microbiological Examination of Milk ? Hazard Analysis Critical Control Point?HACCP ? Shelf-life Predicting Methods for Milk ? Indigenous (Indian) Dairy Products ? Microbial Control by New Nonthermal Methods ? Dairy Wastes and Treatment

The food-processing industry is the oldest and larger user of microorganisms and biotechnological processes. The first chapter elaborates interactions between microorganisms and foods. The second chapter describes all the nutrients that we must obtain from food and significance of human nutrition. Important characteristics of food-associated microorganisms are summarized in third chapter. Various factors influencing microbial growth in foods are discussed in chapter 4. The sources of microorganisms are summarized in chapter 5. Incidence and significance of microorganisms in foods are mentioned in chapter 6. Among the food components, microbial metabolism of carbohydrates, proteins and lipids are of major importance for many reasons which are elaborately discussed in chapter 7. The detailed description on “Microbiological examination of food” covered in chapter 8 will be proved very useful to the students of food science and technology The principles of microbial spoilage of foods are discussed in chapter 9. Many hundreds of different types of fermented foods are found worldwide and these are briefly summarized in chapter 10. Health benefits of beneficial bacteria in foods are highlighted in chapter 11.
The contents of this book will be  useful to the students of Microbiology, Food Science and Technology, Biotechnology, Biochemistry, Home Science, Food and Nutrition, Veterinary Science, Hotel and Catering Management and other food-related courses. The book will serve as an useful first-hand information of food microorganisms for the people who are working in food-processing industries.

Product Code:	978-81-7910-246-6
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The knowledge of Herbal medicine has expanded a lot in recent years. This second edition of the book “Herbal Drugs and Biotechnology” contains 23 chapters on different aspects of medicinal plant having biotechnological approaches. Current information have been added as and where required, besides adding six new chapters in this second edition. Articles on traditional herbal medicines; Phytochemical and antimicrobial studies; plants used in hypercholesterolamina; having hypo- and anti-cancerous properties have been dealt with in detail covering recent findings on the subject. The role of biotechnology, using tissue culture studies on medicinal plants, antimicrobial agents from in vivo and tissue culture study; micropropagation and chemistry of plants have been included to project the importance of biotechnology in this century. The chapter on various facets of standardisation of tools for utilisation of medicinal plants is the need of the day, keeping in mind the adulteration in the crude drug market. The chapter on phytochemicals in radioprotection provides additional information on the subject. The book also covers information on medicinal orchids, exploitation of inter-specific crosses for developing novel plant and nematode diseases of medicinal plants.

            New chapters in this edition includes information on : Phyto-pharmacology of anti-asthmatic medicinal plants; Management of an unequivocal socio-dermatological problem vitilago involving medicinal plants; Phytochemical analysis of some medicinal plants; Ethnopharmacological evaluation of Biophytum sensitivum; Comparative pharmacognostical studies on different botanical sources etc.

            This revised edition of book provides adequate background & current information on herbal medicines. This book will serve as a practical guide for teachers, medical practitioners, research workers, industrialists, biotechnologists and workers in the field of medicinal plants.

Product Code:	978-81-7132-609-9
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FOB Price:	2500 INR
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Genetic Engineering is the deliberate manipulation of an organism’s genetic makeup to achieve a planned and desired result.  Genetic engineering techniques provide pure DNA in amounts sufficient for mapping, sequencing, and direct structural analyses. Furthermore, gene structure-function relationships can be studied by reintroducing the cloned gene into a eukaryotic nucleus and assaying for transcriptional and translational activities. The DNA sequences can be altered by mutagenesis before their reintroduction in order to define precise functional regions. It is now possible to produce a wide variety of foreign proteins in E.coli. These range from enzymes useful in molecular biology to a vast range of polypeptides with potential human therapeutic applications.
 Current applications of the technology include medical investigations of gene structure for the control of genetic disease, particularly through antenatal diagnosis. This technology has been applied to microbes, plants, and animals, and consequently used to modify foods, animal feedstuffs, and food-processing reagents. Seeing to the immense potentiality of this technology, the book “Principles of Genetic Engineering” has been designed for all the students, teachers, researchers and all innovative people interested in this field. The book comprises of 10 chapters. The basic principles of genetic engineering are introduced at the very beginning of the book. The molecular tools and applications are explained with details.The various cloning vectors, gene cloning strategy, nucleic acid extraction methods, purification protocols, amplification(PCR), sequencing methods, gene regulation methods are also discussed with illustrations and lucid explanations. The other topics include site directed mutagenesis, protein engineering, expression systems, protein to protein interaction, transgenic technology and gene therapy.
 It is evident that the science of genetic engineering and manipulation is ready to shape the society now and in the future. Each chapter starts with a prologue and introduction to the concept and finally ends with a futuristic note. Each topic has been approached as a separate topic and large illustrations in the chapters can help the student to understand better. This book can be a source reference to all innovative people studying and teaching Biotechnology, Microbiology, Biochemistry and other basic and applied sciences.

Product Code:	978-81-7132-581-8
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