The Himachal Pradesh Development Report Review`S The State`S Development Experience And Highlights Issues Critical For Its Future Progress. The State`S Latent Potential In Hydel Power, Tourism, Bio-Business And Its Transformation In Social Sectors Is Well Documented In The Report. The Report Is Expected To Serve As A Useful Reference And Stimulate Informed Debate On The Policy Issues Facing A Hill State.

It is well known that the impacts of climate change are tangible and hence there can be no debate about the need for appropriate adaptation measures, on a priority basis. However, it is equally important to recognize the fact that adaptation measures actually represent a dynamic synthesis of interventions pertaining to multiple systems. These are particularly of water, soil characteristics, genotypic and phenotypic variations and their expressions, age-correlated biochemical changes aligned with planting schedules and favorable weather/climate conditions. Nutrients, occurrence and distribution of associated vegetation including crop mixes also influence productivity. The overarching aspect of farming practice wields significant influence on the outcome and hence it is important to be clear about the particular focus of the investigations being carried out and reported in a suitable manner. It is essential to recognize that scientific research in agriculture in India has always produced valuable results of direct relevance to her people. Importantly, preparedness to tackle disasters due to inclement weather system has prominently featured on the agenda. The recent focus on climate change and impacts has provided the necessary impetus to reorganize the framework of investigation to capture the specifics of such impacts. In this context, the importance of micro climate variations too viz-a-viz the larger scales of impacts cannot be overemphasized. It will be useful to also help characterize natural variations versus artificially induced variations, helping us understand the complexities of individual and synergistic impacts too. Obviously, the limits and limitations of models could determine the spread and depth of the outcomes of investigations. Empirical evidences to reinforce assumptions have to also be documented with utmost care; guided by an understanding of the limits of tolerance, limiting factors, and the precautionary principle especially in the public policy interface. The present volume therefore, showcases these strands with the fond hope that they will stimulate further thinking and enable appropriate action.

Processing and Impact on Antioxidants in Beverages presents information key to understanding how antioxidants change during production of beverages, how production options can be used to enhance antioxidant benefit, and how to determine the production process that will result in the optimum antioxidant benefit while retaining consumer acceptability. In the food industry, antioxidants are added to preserve the shelf life of foods and to prevent off-flavors from developing. These production-added components also contribute to the overall availability of essential nutrients for intake. Moreover, some production processes reduce the amount of naturally occurring antioxidants. Thus, in terms of food science, it is important to understand not only the physiological importance of antioxidants, but what they are, how much are in the different food ingredients, and how they are damaged or enhanced through the processing and packaging phases. This book specifically addresses the composition and characterization of antioxidants in coffee, green tea, soft drinks, beer, and wine. Processing techniques considered here include fermentation and aging, high-pressure homogenization, enzymatic debittering, and more. Lastly, the book considers several selective antioxidant assays, such as Oxygen Radical Absorbance Capacity (ORAC) and Trolox Equivalent Antioxidant Capacity (TEAC) assays. - Provides insights into processing options for enhanced antioxidant bioavailability - Presents correlation potentials for increased total antioxidant capacity - Includes methods for the in situ or in-line monitoring of antioxidants to reduce industrial loss of antioxidants in beverages - Proposes processing of concentrated fractions of antioxidants that can be added to foods

Contributed articles.

Sustainable water resources planning deals with the interface of water resources science and the needs of human populations. It highlights works that addresses practical methods and basic research in, for example: quantity and quality management of groundwater and surface water resources; sustainability of water resources and water availability; water use and reuse including managed aquifer recharge and storage; geopolitical and socio-economic aspects of water resource management; water development and human activity impacts on ecological systems and human health, including, for instance, agricultural and climatic impacts, subsurface waste storage and injection, geothermal energy development and subsurface energy storage. This book provides up-to-date systematic and scientific analyses of such water problems and suggests sustainable measures to overcome them through effective surface and sub-surface water resource management. It is immensely valuable to students, researchers, water resource managers, hydrologists and all those who are engaged or interested in any aspect of river water conservation and management of water resources.

This book does an exceptional job in giving an understanding of change, complexity, uncertainty and conflict as well as their linkages, including awareness of strategies, methods and techniques to handle them relative to resource and environmental management. The text enhances the reader's capacity to conduct practice and conduct research in resource and environmental management.