This Open Access book explores heritage conservation ethics of post conflict and provides an important historical record of the possible reconstruction of the Bamiyan Buddha statues, which was inscribed in the UNESCO World Heritage List in Danger in 2003 as “Cultural Landscape and Archaeological Remains of the Bamiyan Valley”. With the condition that most surface of the original fragments of the Buddha statues were lost due to acts of deliberate destruction, this publication explores a reference point for conservation practitioners and policy makers around the world as they consider how to respond to on-going acts of destruction of cultural heritage. Whilst there has been an emerging debate to the ethics and nature of heritage reconstruction, this volume provides a plethora of ideas and approaches concerning the future treatment of the Bamiyan Buddha statues. It also addresses a number of fundamental questions on potential heritage reconstruction: how it will be done; who will decide; and what it should be done for. Moreover when it comes to the inscribed World Heritage properties, how can reconstructed heritage using non-original materials be considered to retain authenticity? With a view to serving as a precedent for potential decisions taken elsewhere in the world for cultural properties impacted by acts of violence and destruction, this volume introduces academic researches, experiences and observations of heritage conservation theory and practice of heritage reconstruction. It also addresses the issue not merely from the point of a material conservation philosophy but within the context of holistic strategies for the protection of human rights and promotion of peace building.

This book represents the first comprehensive compilation of deliberations on botany; genetic resources; genetic diversity analysis; classical genetics & traditional breeding; in vitro culture & genetic transformation; detailed information on molecular maps & mapping of economic genes and QTLs; whole genome sequencing of the nuclear genome and sequencing of chloroplast genome; and elucidation of functional genomics. It also addresses alternate flowering, a unique problem in mango, and discusses currently available genomic resources and databases. Gathering contributions by globally reputed experts, the book will benefit the students, teachers, and scientists in academia and at private companies interested in horticulture, genetics, breeding, pathology, entomology, physiology, molecular genetics and breeding, in vitro culture & genetic engineering, and structural and functional genomics.

Consumers prefer food products that are tasty, healthy, and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. For example, encapsulates may allow flavor retention, mask bad tasting or bad smelling components, stabilize food ingredients, and increase their bioavailability. Encapsulation may also be used to immobilize cells or enzymes in the production of food materials or products, such as fermentation or metabolite production. This book provides a detailed overview of the encapsulation technologies available for use in food products, food processing, and food production. The book aims to inform those who work in academia or R&D about both the delivery of food compounds via encapsulation and food processing using immobilized cells or enzymes. The structure of the book is according to the use of encapsulates for a specific application. Emphasis is placed on strategy, since encapsulation technologies may change. Most chapters include application possibilities of the encapsulation technologies in specific food products or processes. The first part of the book reviews general technologies, food-grade materials, and characterization methods for encapsulates. The second part discusses encapsulates of active ingredients (e.g., aroma, fish oil, minerals, vitamins, peptides, proteins, probiotics) for specific food applications. The last part describes immobilization technologies of cells and enzymes for use within food fermentation processes (e.g., beer, wine, dairy, meat), and food production (e.g., sugar conversion, production of organic acids or amino acids, hydrolysis of triglycerides). Edited by two leading experts in the field, Encapsulation Technologies for Food Active Ingredients and Food Processing will be a valuable reference source for those working in the academia or food industry. The editors work in both industry or academia, and they have brought together in this book contributions from both fields.