Current Trends in Food Science Vol. 1

Authors

Dr. Vijaya Khader, (Editor)
Professor, Department of Foods and Nutrition, Post Graduate and Research Centre, Acharya N. G. Ranga Agricultural University, Hyderabad, India.

Short Biosketch  

Vijaya Khader
Acharya N. G. Ranga Agricultural University, Andhra Pradesh, India.
A. Baker
Department of Life Sciences, University of Nevada, Las Vegas, NV 89154, USA.
M. C. Garner
Department of Physical Sciences, College of Southern Nevada, N. Las Vegas, NV 89030, USA.
K. W. Kimberley
Department of Biological Sciences, College of Southern Nevada, Las Vegas, NV 89146, USA.
D. B. Sims
Department of Physical Sciences, College of Southern Nevada, N. Las Vegas, NV 89030, USA.
J. H. Stordock
Department of Physical Sciences, College of Southern Nevada, N. Las Vegas, NV 89030, USA.
R. P. Taggart
Department of Physical Sciences, College of Southern Nevada, N. Las Vegas, NV 89030, USA.
D. J. Walton
Department of Physical Sciences, College of Southern Nevada, N. Las Vegas, NV 89030, USA.
F. O. Adebayo
Department of Microbiology (Food and Industrial Unit), Nasarawa State University, Keffi, Nigeria.
Ronald Bartzatt
Durham Science Center, University of Nebraska, 6001 Dodge Street, Omaha, Nebraska 68182, USA.
Dina H. Fakhrawi
Center for Nutrition, Healthy Lifestyle and Disease Prevention, School of Public Health, Loma Linda University, California, USA.
W. Lawrence Beeson
Center for Nutrition, Healthy Lifestyle and Disease Prevention, School of Public Health, Loma Linda University, California, USA and Center for Health Disparities and Molecular Medicine, School of Medicine, Loma Linda University, California, USA.
Raeida G. Nakhoul
Center for Nutrition, Healthy Lifestyle and Disease Prevention, School of Public Health, Loma Linda University, California, USA.
T. Allan Darnell
School of Medicine, Loma Linda University, California, USA.
Zaida R. Cordero-MacIntyre
Center for Nutrition, Healthy Lifestyle and Disease Prevention, School of Public Health, Loma Linda University, California, USA and Center for Health Disparities and Molecular Medicine, School of Medicine, Loma Linda University, California, USA.
Fatma Coskun
Department of Food Engineering, Faculty of Agriculture, Namık Kemal University, 59030, Suleymanpasa, Tekirdag, Turkey.
Hong Jin
Food Standards Australia New Zealand, P.O. Box 5423, Kingston ACT 2604, Australia.
Adele Yates
Food Standards Australia New Zealand, P.O. Box 5423, Kingston ACT 2604, Australia.
Duncan Craig
Food Standards Australia New Zealand, P.O. Box 5423, Kingston ACT 2604, Australia.
Patricia Blenman
Food Standards Australia New Zealand, P.O. Box 5423, Kingston ACT 2604, Australia.
Scott Crerar
Food Standards Australia New Zealand, P.O. Box 5423, Kingston ACT 2604, Australia.
D. O. Idowu
Department of Agricultural Engineering, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria.
T. P. Abegunrin
Department of Agricultural Engineering, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria.
F. A. Buhari
Department of Agricultural Engineering, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria.
O. O. Ajadi
Department of Agricultural Engineering, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria.
K. K. Akinroye
Nigerian Heart Foundation, Nigeria.
Y. A. Olukosi
Nigerian Institute of Medical Research, Nigeria.
T. Atinmo
Department of Human Nutrition, University of Ibadan, Nigeria.
O. Omueti
Nigerian Heart Foundation, Nigeria.
C. F. Babasola
Lead Nutrition Consultant, Xpert Solutions, Nigeria.
O. Idigbe
Nigerian Institute of Medical Research, Nigeria.
A. Isah
Department of Medicine, Clinical Pharmacology and Therapeutics, University of Benin, Nigeria.
C. O. Isokpunwu
Department of Nutrition, Federal Ministry of Health, Nigeria.
O. Mobolaji-Lawal
Nigerian Heart Foundation, Nigeria.
A. Nasidi
Nigeria Centre for Disease Control, Nigeria.
O. J. Odia
Department of Medicine, University of Port-Harcourt, Nigeria.
O. B. Ogunmoyela
Post Graduate School, Bells University of Technology, Ota, Nigeria.
O. Okojie
Department of Nutrition, Federal Ministry of Health, Nigeria.
B. J. C. Onwubere
Department of Medicine, University of Nigeria Teaching Hospital Enugu, Nigeria.
A. Osibogun
Department of Community Health, College of Medicine, University of Lagos, Nigeria.
R. Schilpzand
Choices International Foundation, The Netherlands.
O. O. Akinkugbe
Nigerian Heart Foundation, Nigeria.
Muharrem Ergun
Department of Horticulture, Bingol University, Bingol, Turkey.
Ann O. K. Elsheikh
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Sudan.
Abd Elazeem A. M. Nour
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Sudan.
Abd Elmoneim O. Elkhalifa
Department of Clinical Nutrition, College of Applied Medical Sciences, University of Hail, Kingdom of Saudi Arabia.
Zakki Yula Hosea
Department of Biological Sciences, Benue State University, P.M.B. 102119, Makurdi, Benue State, Nigeria.
Liamngee Kator
Department of Biological Sciences, Benue State University, P.M.B. 102119, Makurdi, Benue State, Nigeria.
Ameh Linus Owoicho
Center for Food, Technology and Research, Benue State University, P.M.B. 102119, Makurdi, Benue State, Nigeria.
Terna David Agatsa
Department of Biological Sciences, Benue State University, P.M.B. 102119, Makurdi, Benue State, Nigeria.
Fernanda de Oliveira Pereira
Nutritional Biochemistry Core, Laboratory of Functional Food and Biotechnology, Department of Food Science, University Federal of Rio de Janeiro State, UNIRIO, Rio de Janeiro, Brazil.
Renata dos Santos Pereira
Nutritional Biochemistry Core, Laboratory of Functional Food and Biotechnology, Department of Food Science, University Federal of Rio de Janeiro State, UNIRIO, Rio de Janeiro, Brazil.
Lana de Souza Rosa
Nutritional Biochemistry Core, Laboratory of Functional Food and Biotechnology, Department of Food Science, University Federal of Rio de Janeiro State, UNIRIO, Rio de Janeiro, Brazil.
Anderson Junger Teodoro
Nutritional Biochemistry Core, Laboratory of Functional Food and Biotechnology, Department of Food Science, University Federal of Rio de Janeiro State, UNIRIO, Rio de Janeiro, Brazil.

Synopsis

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.

Chapters

  • Chapter 1
    Food Science & Technology to Achieve Zero Hunger India
    Vijaya Khader
  • Chapter 2
    Cyanide Toxicity of Freshly Prepared Smoothies and Juices Frequently Consumed
    A. Baker, M. C. Garner, K. W. Kimberley, D. B. Sims, J. H. Stordock, R. P. Taggart, D. J. Walton
  • Chapter 3
    Microbiological Profile of ‘Ogiri’ Condiment Made from Seeds of Watermelon (Citrullus lanatus)
    F. O. Adebayo
  • Chapter 4
    Neurological Impact of Zinc Excess and Zinc Deficiency
    Ronald Bartzatt
  • Chapter 5
    Dairy Calcium Intake and Relationship to Bone Mineral Density (BMD), Bone Mineral Content (BMC) and Leptin in Post- Menopausal Women
    Dina H. Fakhrawi, W. Lawrence Beeson, Raeida G. Nakhoul, T. Allan Darnell, Zaida R. Cordero-MacIntyre
  • Chapter 6
    Microbiological Quality and Sensory Properties of Tarhanas Produced by Addition Saccharomyces cerevisiae and Sourdough as Starter Culture after Different Fermentation Periods
    Fatma Coskun
  • Chapter 7
    A Through-chain Analysis of Microbiological Food Safety Hazards and Control Measures Associated with Production and Supply of Seed Sprouts for Human Consumption
    Hong Jin, Adele Yates, Duncan Craig, Patricia Blenman, Scott Crerar
  • Chapter 8
    Hydro-Fracture Resistance Properties of Hura crepitans Seed Relevant to Handling and Processing
    D. O. Idowu, T. P. Abegunrin, F. A. Buhari, O. O. Ajadi
  • Chapter 9
    Consensus Summit: Lipids and Cardiovascular Health in the Nigerian Population
    K. K. Akinroye, Y. A. Olukosi, T. Atinmo, O. Omueti, C. F. Babasola, O. Idigbe, A. Isah, C. O. Isokpunwu, O. Mobolaji-Lawal, A. Nasidi, O. J. Odia, O. B. Ogunmoyela, O. Okojie, B. J. C. Onwubere, A. Osibogun, R. Schilpzand, O. O. Akinkugbe
  • Chapter 10
    Aqueous 1-Methylcyclopropene (1-MCP) Utilization on a Non-climacteric Fruit: Cucumber
    Muharrem Ergun
  • Chapter 11
    Influence of Storage on Some Physicochemical and Microbial Properties of Concentrates from Two Sudanese Mangos (Mangifera indica) Varieties
    Ann O. K. Elsheikh, Abd Elazeem A. M. Nour, Abd Elmoneim O. Elkhalifa
  • Chapter 12
    Effect of Neem (Azadirachta indica) Leaf Coating on Shelf Life and quality Retention of Tomato (Solanum lycopersicum L.) Fruits during Storage
    Zakki Yula Hosea, Liamngee Kator, Ameh Linus Owoicho, Terna David Agatsa
  • Chapter 13
    Comparative Evaluation of Organic and Conventional Vegetables on Physical and Chemical Parameters and Antioxidant Activity
    Fernanda de Oliveira Pereira, Renata dos Santos Pereira, Lana de Souza Rosa, Anderson Junger Teodoro
Cover for Current Trends in Food Science Vol. 1
Media Promotion: Chapter 1
Media Promotion: Chapter 2
Media Promotion: Chapter 3
Media Promotion: Chapter 4
Media Promotion: Chapter 5
Media Promotion: Chapter 6
Media Promotion: Chapter 7
Media Promotion: Chapter 8
Media Promotion: Chapter 9
Media Promotion: Chapter 10
Media Promotion: Chapter 11
Media Promotion: Chapter 12
Media Promotion: Chapter 13
DOI: https://doi.org/10.9734/bpi/ctfs/v1
Copyright (c) 2019 Licensee Book Publisher International, This is an Open Access article distributed under the terms of the Creative Commons Attribution License
Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Details about the available publication format: Chapter 1: PDF

ISBN-13 (15)
978-81-940613-5-9

Details about the available publication format: Chapter 2: PDF

ISBN-13 (15)
978-93-89246-32-2

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