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.
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Food Science & Technology to Achieve Zero Hunger India
Cyanide Toxicity of Freshly Prepared Smoothies and Juices Frequently Consumed
Microbiological Profile of ‘Ogiri’ Condiment Made from Seeds of Watermelon (Citrullus lanatus)
Neurological Impact of Zinc Excess and Zinc Deficiency
Hydro-Fracture Resistance Properties of Hura crepitans Seed Relevant to Handling and Processing
Consensus Summit: Lipids and Cardiovascular Health in the Nigerian Population
Aqueous 1-Methylcyclopropene (1-MCP) Utilization on a Non-climacteric Fruit: Cucumber
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