This book covers all areas of food science. The contributions by the authors include zinc toxicity; metals toxicity; mineral vitamins; dietary zinc; smoothie; flax seed; almonds; condiment; ‘ogiri’; watermelon seed; fermentation; dairy calcium; bone mineral content; bone mineral density; seed sprouts; alfalfa sprouts; mung bean sprouts; food safety; lipids; tarhana; cereal-based traditional fermented product; kishk; kushuk; trahanas; moisture content; fruit quality; modified atmosphere packing; cucumber placenta; mango concentrate; carrot, lettuce, green pepper; tomato etc. This book contains various materials suitable for students, researchers and academicians in the field of food science.
Current Trends in Food Science Vol. 1
Dr. Vijaya Khader, (Editor)
Professor, Department of Foods and Nutrition, Post Graduate and Research Centre, Acharya N. G. Ranga Agricultural University, Hyderabad, India.
Dr. Vijaya Khader
Book Publisher International
October 18, 2019