Current Research in Agricultural and Food Science Vol. 2

Authors

Dr. Aneta T. Popova, (Editor)
Assistant Professor, Department of Catering and tourism, University of food technologies, Plovdiv, Bulgaria.
María Dolores Alvarez
Department of Characterization, Quality, and Safety, Institute of Food Science, Technology, and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.
Raúl Fuentes
Department of Characterization, Quality, and Safety, Institute of Food Science, Technology, and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.
Wenceslao Canet
Department of Characterization, Quality, and Safety, Institute of Food Science, Technology, and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.
Amin O. Igwegbe
Department of Food Science and Technology, Faculty of Engineering, University of Maiduguri, P. M. B. 1069 Maiduguri, Nigeria.
Afodia L. Kassum
Department of Food Science and Technology, Faculty of Engineering, University of Maiduguri, P. M. B. 1069 Maiduguri, Nigeria.
Paul Y. Idakwo
Department of Food Science and Technology, Faculty of Engineering, University of Maiduguri, P. M. B. 1069 Maiduguri, Nigeria.
Mamudu H. Badau
Department of Food Science and Technology, Faculty of Engineering, University of Maiduguri, P. M. B. 1069 Maiduguri, Nigeria.
Amina I. Maijalo
Department of Food Science and Technology, Faculty of Engineering, University of Maiduguri, P. M. B. 1069 Maiduguri, Nigeria.
Neha Singh
Warner School of Food and Dairy Technology, Sam Higginbottom Institute of Agriculture, Sciences and Technology, Naini, Allahabad (UP), India.
Vigya Mishra
Department of Post-Harvest Technology, Banda University of Agriculture and Technology, Banda (UP), India.
Devina Vaidya
Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan (HP), India.
Andrés Felipe Alzate-Arbelaez
Facultad de Ciencias, Universidad Nacional de Colombia, Medellín, Colombia.
Ana María Piedrahita
Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Medellín, Colombia.
Jeanine Peñaloza
Tecnas S.A., Medellín, Colombia.
Álvaro Cogollo
Jardín Botánico de Medellín “Joaquín Antonio Uribe”, Medellin, Colombia.
Benjamin Rojano
Facultad de Ciencias, Universidad Nacional de Colombia, Medellín, Colombia.
Sonchieu Jean
Department of Social Economy and Family Management, Higher Technical Teacher Training College, The University of Bamenda, P.O. Box 39, Bambili, Cameroon.
Tiaya Sonkoue Blandine
Department of Social Economy and Family Management, Higher Technical Teacher Training College, The University of Bamenda, P.O. Box 39, Bambili, Cameroon.
Fonyuy Rene Liayi
Department of Agricultural and Environmental Engineering, College of Technology, The University of Bamenda, P.O. Box 39, Bambili, Cameroon.
Anatoly V. Gorbunov
Geological Institute of the Russian Academy of Sciences, Moscow, Russia.
Sergey M. Lyapunov
Geological Institute of the Russian Academy of Sciences, Moscow, Russia.
Marina Frontasyeva
Frank Laboratory of Neutron Physics, Joint Institute for Nuclear Research, Dubna, Russia.
Sergey S. Pavlov
Frank Laboratory of Neutron Physics, Joint Institute for Nuclear Research, Dubna, Russia.
Cyntia Akemi Tanaka
Department of Food Science and Technology, State University of Londrina (UEL), Celso Garcia Cid (PR 445) Road, Km 380, Londrina, Paraná, Brazil.
Flávia Imanishi Ruzon
Department of Food Science and Technology, State University of Londrina (UEL), Celso Garcia Cid (PR 445) Road, Km 380, Londrina, Paraná, Brazil.
Diego Galvan
Department of Food Science and Technology, State University of Londrina (UEL), Celso Garcia Cid (PR 445) Road, Km 380, Londrina, Paraná, Brazil.
Rodrigo José Gomes
Department of Food Science and Technology, State University of Londrina (UEL), Celso Garcia Cid (PR 445) Road, Km 380, Londrina, Paraná, Brazil.
Jéssica Barrionuevo Ressutte
Department of Food Science and Technology, State University of Londrina (UEL), Celso Garcia Cid (PR 445) Road, Km 380, Londrina, Paraná, Brazil.
Fernanda Carla Henrique Bana
Department of Food Science and Technology, State University of Londrina (UEL), Celso Garcia Cid (PR 445) Road, Km 380, Londrina, Paraná, Brazil.
Thais de Souza Rocha
Department of Food Science and Technology, State University of Londrina (UEL), Celso Garcia Cid (PR 445) Road, Km 380, Londrina, Paraná, Brazil.
Wilma Aparecida Spinosa
Department of Food Science and Technology, State University of Londrina (UEL), Celso Garcia Cid (PR 445) Road, Km 380, Londrina, Paraná, Brazil.
Raúl Jorge Hernan Castro-Gómez
Department of Food Science and Technology, State University of Londrina (UEL), Celso Garcia Cid (PR 445) Road, Km 380, Londrina, Paraná, Brazil.
Madalena Bettencourt-Câmara
Center for Interdisciplinary Research Egas Moniz, CiiEM, Egas Moniz Cooperativa de Ensino Superior CRL, Monte de Caparica, Portugal and Faculdade de Farmácia da Universidade de Lisboa, Avenida Professor Gama Pinto, 1649-003 Lisboa, Portugal.
Bruno Sepodes
Faculdade de Farmácia da Universidade de Lisboa, Avenida Professor Gama Pinto, 1649-003 Lisboa, Portugal.
Rosário Bronze
Faculdade de Farmácia da Universidade de Lisboa, Avenida Professor Gama Pinto, 1649-003 Lisboa, Portugal and Instituto de Tecnologia Química e Biológica, Av. da República, 2780-157 Oeiras, Portugal.
Maria-Eduardo Figueira
Faculdade de Farmácia da Universidade de Lisboa, Avenida Professor Gama Pinto, 1649-003 Lisboa, Portugal.

Synopsis

This book covers all areas of agriculture and food science. The contributions by the authors include chickpea flour, high hydrostatic pressure, oscillation rheology, texture, gelatinization, retrogradation, structure, fish, season, AAS, ICP-OES, packaging material, storage interval, Dipteryx oleifera, oxidative stability, shelf-life, Rosmarinus officinalis, lipid peroxidation, toxicological assays, edible oils, food poisoning, signs/symptoms, exposure, pesticides, trace elements, intake, chlorine, bromine, selenium, iodine, foodstuffs, diets, wine, acetic fermentation, beverage, volatile compounds, minerals, food supplements, health claims, health outcomes, EFSA, articular joint, rheumatoid arthritis etc. This book contains various materials suitable for students, researchers and academicians in the field of agriculture and food science.

Chapters

  • Chapter 1
    Effect of High-Pressure Processing on Rheological, Textural, and Structural Properties of Chickpea Gels
    María Dolores Alvarez, Raúl Fuentes, Wenceslao Canet
  • Chapter 2
    Effects of Season and Fish Smoking on Heavy Metal Contents of Selected Fish Species from Three Locations in Borno State of Nigeria, as Determined with AAS and ICP-OES
    Amin O. Igwegbe, Afodia L. Kassum, Paul Y. Idakwo, Mamudu H. Badau, Amina I. Maijalo
  • Chapter 3
    Modified Atmospheric Packaging of White Button Mushroom (Agaricus bisporus)
    Neha Singh, Vigya Mishra, Devina Vaidya
  • Chapter 4
    Toxicological Studies and Oxidative Stability of Choibá Oil (Dipteryx oleifera Benth.) with Addition of Rosemary Extract (Rosmarinus officinalis L.)
    Andrés Felipe Alzate-Arbelaez, Ana María Piedrahita, Jeanine Peñaloza, Álvaro Cogollo, Benjamin Rojano
  • Chapter 5
    Food Poisoning in Cameroon: Case of Bafoussam Municipality, West Region
    Sonchieu Jean, Tiaya Sonkoue Blandine, Fonyuy Rene Liayi
  • Chapter 6
    Studies on the Intake of Cl, Br, I, Se in Human Body with Food in Central Regions of the European Part of Russia
    Anatoly V. Gorbunov, Sergey M. Lyapunov, Marina Frontasyeva, Sergey S. Pavlov
  • Chapter 7
    Physicochemical Characterization and Volatile Compounds of Vinegar and Wine Produced from Banana Pulp
    Cyntia Akemi Tanaka, Flávia Imanishi Ruzon, Diego Galvan, Rodrigo José Gomes, Jéssica Barrionuevo Ressutte, Fernanda Carla Henrique Bana, Thais de Souza Rocha, Wilma Aparecida Spinosa, Raúl Jorge Hernan Castro-Gómez
  • Chapter 8
    Supplements in the EU: An Updated Analysis of Health Claims Related to Articular Joint Health
    Madalena Bettencourt-Câmara, Bruno Sepodes, Rosário Bronze, Maria-Eduardo Figueira
Cover for Current Research in Agricultural and Food Science Vol. 2
Media Promotion: Chapter 01
Media Promotion: Chapter 02
Media Promotion: Chapter 03
Media Promotion: Chapter 04
Media Promotion: Chapter 05
Media Promotion: Chapter 06
Media Promotion: Chapter 07
Media Promotion: Chapter 08
DOI: https://doi.org/10.9734/bpi/crafs/v2
Copyright (c) 2020 Authors. The licensee is the publisher (Book Publisher International).

Details about the available publication format: PDF

ISBN-13 (15)
978-93-90206-78-0

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