Current Perspectives in Agriculture and Food Science Vol. 5

This book covers key areas of agriculture and food science. The contributions by the authors include antioxidant activity, phytochemicals, radical-scavenging activity, enzymatic browning, irradiation, food processing, horticultural commodities, coffee sherry, biocontrol, lactic acid bacteria, mold growth, detoxification enzymes, neurological and cardiovascular disease, liquid smoke, viscosity, meat-processing technologies, air pollution, heavy metals, rice bran oil, crude oil, bioactive compounds, digestibility, degradability, ruminant production, animal farming, hepatotoxicity, nutraceutical foods, fermented sugarcane juice, grassland, sensory assessment of biscuits, seed beverage, immunomodulatory activities, sexual dysfunction, oxidative stability. This book contains various materials suitable for students, researchers and academicians in the field of agriculture and food science.