Current Research in Agricultural and Food Science Vol. 2
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
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Chapter 1Effect of High-Pressure Processing on Rheological, Textural, and Structural Properties of Chickpea Gels
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Chapter 2Effects 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
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Chapter 3Modified Atmospheric Packaging of White Button Mushroom (Agaricus bisporus)
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Chapter 4Toxicological Studies and Oxidative Stability of Choibá Oil (Dipteryx oleifera Benth.) with Addition of Rosemary Extract (Rosmarinus officinalis L.)
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Chapter 5Food Poisoning in Cameroon: Case of Bafoussam Municipality, West Region
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Chapter 6Studies on the Intake of Cl, Br, I, Se in Human Body with Food in Central Regions of the European Part of Russia
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Chapter 7Physicochemical Characterization and Volatile Compounds of Vinegar and Wine Produced from Banana Pulp
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Chapter 8Supplements in the EU: An Updated Analysis of Health Claims Related to Articular Joint Health