Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 7
Buy Nowe - 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 High quality research contributions describing original and unpublished results of conceptual, constructive, empirical, experimental, or theoretical work in all areas of Agriculture and Food Science are cordially invited for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 1
MAJOR SUCKING INSECT PESTS OF THE MULBERRY PLANT WITH REFERENCE TO BIOLOGICAL CONTROL
https://www.doi.org/10.58532/V3BCAG7P1CH1
Chapter 2
TECHNIQUES OF EXTRACTION
https://www.doi.org/10.58532/V3BCAG7P1CH2
Chapter 3
THE APPLICATION OF SMOKING AND POLYCYLIC AROMATIC HYDROCARBONS IN CHEESE
https://www.doi.org/10.58532/V3BCAG7P1CH3
Chapter 4
USE OF D-TAGATOSE AND D-ALLULOSE (PSICHOSE) AS SWEETENER SUBSTITUTES IN SUGARY PRODUCTS
https://www.doi.org/10.58532/V3BCAG7P1CH4
Chapter 5
THE FUNCTIONAL PROPERTIES OF SUGAR AND DAIRY BASED FERMENTED KEFIR BEVERAGE
https://www.doi.org/10.58532/V3BCAG7P1CH5
Chapter 6
THE ROLE OF PLANTS IN THE GLOBAL AND TURKISH BEAUTY INDUSTRIES
https://www.doi.org/10.58532/V3BCAG7P1CH6
Chapter 7
COW'S MILK PROTEIN ALLERGY AND ALTERNATIVE MILKS
https://www.doi.org/10.58532/V3BCAG7P1CH7
Chapter 8
FOOD SAFETY ISSUES IN TRADITIONAL FOODS
https://www.doi.org/10.58532/V3BCAG7P1CH8
Chapter 9
PROTEOMIC APPROACH TO DAIRY PRODUCTS PROCESSED WITH INNOVATIVE TECHNOLOGIES
https://www.doi.org/10.58532/V3BCAG7P1CH9
Chapter 10
FOOD SUPPLEMENTS USED IN FUNCTIONAL DAIRY PRODUCTS
https://www.doi.org/10.58532/V3BCAG7P1CH10
Chapter 11
PLANT-BASED MILK ALTERNATIVES: RISING TREND AND NUTRITIONAL PERSPECTIVE
https://www.doi.org/10.58532/V3BCAG7P1CH11
Chapter 12
GENETICALLY MODIFIED CROPS AND ITS IMPACT ON ENVIRONMENT
https://www.doi.org/10.58532/V3BCAG7P1CH12
Chapter 13
INFLUENCE OF OHMIC HEATING ON THE MICROBIOLOGICAL AND PHYSICO-CHEMICAL PROPERTIES OF MILK PRODUCTS
https://www.doi.org/10.58532/V3BCAG7P1CH13
Chapter 14
NOMAD'S FOODS: TRADITIONAL FOODS OF THE KYRGYZ PEOPLE
https://www.doi.org/10.58532/V3BCAG7P1CH14
Chapter 15
SHERBET: A TRADITIONAL BEVERAGE
https://www.doi.org/10.58532/V3BCAG7P1CH15
Chapter 16
DAIRY WASTEWATER: A REVIEW
https://www.doi.org/10.58532/V3BCAG7P1CH16
Chapter 17
AS A RESOURCE OF FOOD AND FEED:ALGAE
https://www.doi.org/10.58532/V3BCAG7P1CH17
Chapter 18
9000 YEARS OLD TURKISH TRADITIONAL BEVERAGE:BOZA
https://www.doi.org/10.58532/V3BCAG7P1CH18
Chapter 19
THE EFFECTS OF LEAD AND ZINC STRESS ON SOME ANATOMIC PROPERTIES OF BARLEY AND RADISH LEAVES
https://www.doi.org/10.58532/V3BCAG7P1CH19
Chapter 20
DATA SCIENCE AND ARTIFICIAL INTELLIGENCE IN AGRICULTURE
https://www.doi.org/10.58532/V3BCAG7P1CH20
Chapter 21
MARINE-DERIVED BIOACTIVE PEPTIDES AND THEIR HEALTH-PROMOTING PROPERTIES
https://www.doi.org/10.58532/V3BCAG7P1CH21
Chapter 22
PROTEIN MALNUTRITION, PREVENTIVE MEASURES, ALTERNATIVE PROTEIN SOURCES FROM DIETARY BY-PRODUCTS, AND INSECT- DERIVED PROTEIN
https://www.doi.org/10.58532/V3BCAG7P1CH22
Chapter 23
A TURKISH FERMENTED CEREAL-BASED FOOD: TARHANA
https://www.doi.org/10.58532/V3BCAG7P1CH23
Chapter 24
PLANT BASED BEVERAGES: TYPES, PROCESS METHODS, NUTRITIONAL VALUE AND CONSUMER PERSPECTIVE
https://www.doi.org/10.58532/V3BCAG7P1CH24
Chapter 25
POPPY CULTIVATION AND PROCESSING INDUSTRY IN AFGHANISTAN
https://www.doi.org/10.58532/V3BCAG7P1CH25
Chapter 26
WORLD BREAD MAP
https://www.doi.org/10.58532/V3BCAG7P1CH26
Chapter 27
THE ROLE OF PHENOLIC COMPOUNDS AS POTENTIAL ANTIMICROBIAL AGENTS
https://www.doi.org/10.58532/V3BCAG7P1CH27
Chapter 28
INSECT PHEROMONE:CLASSIFICATION, STRUCTURE OF PHEROMONE GLAND, BIOSYNTHESIS AND APPLICATION IN PEST MANAGEMENT
https://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 Member
Institute of Scholars (InSc),
Bangalore, Karnataka.
Priya Yawale
Ph.D. Scholar
National Dairy Research Institute (NDRI)
Karnal, Haryana, India.
