e - ISBN : '' 978-93-5747-830-4 ''Publisher: Iterative International Publishers (IIP), Selfypage Developers Pvt Ltd.Volume: 3-2024
AIM & SCOPE
Agriculture and Food Science Book series aims to bring together leading academic scientists, researchers and research scholars to publish their experiences and research results on all aspects of Agriculture and Food Science. It also provides a premier interdisciplinary platform for researchers, practitioners and educators to present and discuss the most recent innovations, trends, and concerns as well as practical challenges encountered and solutions adopted in the fields of Agriculture and Food Science. High quality research contributions describing original and unpublished results of conceptual, constructive, empirical, experimental, or theoretical work in all areas of Agriculture and Food Science are cordially invited for publication. The Content of the book is as follows:
PART 1
Chapter 1MAJOR SUCKING INSECT PESTS OF THE MULBERRY PLANT WITH REFERENCE TO BIOLOGICAL CONTROLhttps://www.doi.org/10.58532/V3BCAG7P1CH1
Chapter 2TECHNIQUES OF EXTRACTIONhttps://www.doi.org/10.58532/V3BCAG7P1CH2
Chapter 3THE APPLICATION OF SMOKING AND POLYCYLIC AROMATIC HYDROCARBONS IN CHEESEhttps://www.doi.org/10.58532/V3BCAG7P1CH3
Chapter 4USE OF D-TAGATOSE AND D-ALLULOSE (PSICHOSE) AS SWEETENER SUBSTITUTES IN SUGARY PRODUCTShttps://www.doi.org/10.58532/V3BCAG7P1CH4
Chapter 5THE FUNCTIONAL PROPERTIES OF SUGAR AND DAIRY BASED FERMENTED KEFIR BEVERAGEhttps://www.doi.org/10.58532/V3BCAG7P1CH5
Chapter 6THE ROLE OF PLANTS IN THE GLOBAL AND TURKISH BEAUTY INDUSTRIEShttps://www.doi.org/10.58532/V3BCAG7P1CH6
Chapter 7COW'S MILK PROTEIN ALLERGY AND ALTERNATIVE MILKShttps://www.doi.org/10.58532/V3BCAG7P1CH7
Chapter 8FOOD SAFETY ISSUES IN TRADITIONAL FOODShttps://www.doi.org/10.58532/V3BCAG7P1CH8
Chapter 9PROTEOMIC APPROACH TO DAIRY PRODUCTS PROCESSED WITH INNOVATIVE TECHNOLOGIEShttps://www.doi.org/10.58532/V3BCAG7P1CH9
Chapter 10FOOD SUPPLEMENTS USED IN FUNCTIONAL DAIRY PRODUCTShttps://www.doi.org/10.58532/V3BCAG7P1CH10
Chapter 11PLANT-BASED MILK ALTERNATIVES: RISING TREND AND NUTRITIONAL PERSPECTIVEhttps://www.doi.org/10.58532/V3BCAG7P1CH11
Chapter 12GENETICALLY MODIFIED CROPS AND ITS IMPACT ON ENVIRONMENThttps://www.doi.org/10.58532/V3BCAG7P1CH12
Chapter 13INFLUENCE OF OHMIC HEATING ON THE MICROBIOLOGICAL AND PHYSICO-CHEMICAL PROPERTIES OF MILK PRODUCTShttps://www.doi.org/10.58532/V3BCAG7P1CH13
Chapter 14NOMAD'S FOODS: TRADITIONAL FOODS OF THE KYRGYZ PEOPLEhttps://www.doi.org/10.58532/V3BCAG7P1CH14
Chapter 15SHERBET: A TRADITIONAL BEVERAGEhttps://www.doi.org/10.58532/V3BCAG7P1CH15
Chapter 16DAIRY WASTEWATER: A REVIEWhttps://www.doi.org/10.58532/V3BCAG7P1CH16
Chapter 17AS A RESOURCE OF FOOD AND FEED:ALGAEhttps://www.doi.org/10.58532/V3BCAG7P1CH17
Chapter 189000 YEARS OLD TURKISH TRADITIONAL BEVERAGE:BOZAhttps://www.doi.org/10.58532/V3BCAG7P1CH18
Chapter 19THE EFFECTS OF LEAD AND ZINC STRESS ON SOME ANATOMIC PROPERTIES OF BARLEY AND RADISH LEAVEShttps://www.doi.org/10.58532/V3BCAG7P1CH19
Chapter 20DATA SCIENCE AND ARTIFICIAL INTELLIGENCE IN AGRICULTUREhttps://www.doi.org/10.58532/V3BCAG7P1CH20
Chapter 21MARINE-DERIVED BIOACTIVE PEPTIDES AND THEIR HEALTH-PROMOTING PROPERTIEShttps://www.doi.org/10.58532/V3BCAG7P1CH21
Chapter 22PROTEIN MALNUTRITION, PREVENTIVE MEASURES, ALTERNATIVE PROTEIN SOURCES FROM DIETARY BY-PRODUCTS, AND INSECT- DERIVED PROTEINhttps://www.doi.org/10.58532/V3BCAG7P1CH22
Chapter 23A TURKISH FERMENTED CEREAL-BASED FOOD: TARHANAhttps://www.doi.org/10.58532/V3BCAG7P1CH23
Chapter 24PLANT BASED BEVERAGES: TYPES, PROCESS METHODS, NUTRITIONAL VALUE AND CONSUMER PERSPECTIVEhttps://www.doi.org/10.58532/V3BCAG7P1CH24
Chapter 25POPPY CULTIVATION AND PROCESSING INDUSTRY IN AFGHANISTANhttps://www.doi.org/10.58532/V3BCAG7P1CH25
Chapter 26WORLD BREAD MAPhttps://www.doi.org/10.58532/V3BCAG7P1CH26
Chapter 27THE ROLE OF PHENOLIC COMPOUNDS AS POTENTIAL ANTIMICROBIAL AGENTShttps://www.doi.org/10.58532/V3BCAG7P1CH27
Chapter 28INSECT PHEROMONE:CLASSIFICATION, STRUCTURE OF PHEROMONE GLAND, BIOSYNTHESIS AND APPLICATION IN PEST MANAGEMENThttps://www.doi.org/10.58532/V3BCAG7P1CH28
EDITORIAL BOARD MEMBERS
Dr. Pulak Kumar Patra Associate Professor Department of Environmental Studies Visva-Bharati Santiniketan West Bengal, India.
Prof. Dr. Seval Sevgi Kirdar Staff at University Burdur Mehmet Akif Ersoy University, Burdur Food Agriculture and Livestock Vocational School Department of Food Processing Turkey, Kirdar.
Tamal Das Professional MemberInstitute of Scholars (InSc), Bangalore, Karnataka.
Priya Yawale Ph.D. Scholar National Dairy Research Institute (NDRI) Karnal, Haryana, India.