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Progress in Food Science and Technology. Volume 1 $250.00
Editors: Anthony J. Greco
Book Description:
This book reviews research on new developments in all areas of food science and technology. Topics discussed herein include the role of the processing industry for food security in India; the characteristics and utilization of black rice; the formation of flavours and off-flavours in legumes; legumes as cover crops and their effects on weed populations and crop productivity; optimizing barley grain use by dairy cows; and enhanced production of B-carotene and L-asparginase from a tribal food alga. (Imprint: Nova Press)

Table of Contents:

Flavour Compounds in Legumes: Chemical and Sensory Aspects
(Sorayya Azarnia, Joyce I. Boye, Agriculture and Agri-Food Canada, Food Research & Development Centre, St-Hyacinthe, QC, Canada)pp.1-34

Micronutrient Disorders and Various Mitigation Options in Indian Agriculture
(M.P.S. Khurana, K.P. Patel, V.P. Ramani, G. Mahajan, Kuldip-Singh, Senior Soil Chemist, Department of Soils, PAU, Ludhiana, India)pp.35-64

Legumes: Properties, Nutrition, Consumption and Health
(Tzi bun Ng, Randy Chi Fai Cheung, School of Biomedical Sciences, Faculty of Medicine, the Chinese University of Hong Kong)pp.65-88

Role of the Processing Industry for Food Security in India
(S. Mangaraj, M.K.Tiripathi, S.D.Kulkarni, Soybean Processing and Utilization, Central Institute of Agricultural Engineering, Bhopal, India, and others)pp.89-112

Characteristics and Utilization of Black Rice
(Bipin Vaidya, Jong-Bang Eun, Department of Food Science and Technology and Functional Food Research Center, Chonnam National University, Gwangju, Korea)pp.113-132

In-Season Wheat Yield Prediction in the Semiarid Pampa of Argentina using Artificial Neural Networks
(A. Bono, J. De Paepe, R. Álvarez, EEA Anguil INTA, Anguil La Pampa, Argentina, and others)pp.133-150

Legumes as Cover Crops or Components of Intercropping Systems and their Effects on Weed Populations and Crop Productivity
(I.S. Travlos, Laboratory of Agronomy, Department of Crop Production, Agricultural University of Athens, Athens, Greece)pp.151-164

Optimizing Barley Grain Use by Dairy Cows: A Betterment of Current Perceptions
(A. Nikkhah, A. Soltani, H. Sadri, M. Alikhani, M. Babaei, A. Samie, G. R. Ghorbani, Department of Animal Sciences, Faculty of Agriculture, University of Zanjan, Zanjan, Iran)pp.165-178

Bioactivity of Oleanane Triterpenoids from Soy (Glycine max Merr) Depends on the Chemical Structure
(Wei Zhang, David G. Popovich, Department of Chemistry, National University of Singapore, Singapore)pp.179-194

Enhanced Production of β – Carotene and L – Asparaginase From a Tribal Food Alga, Vaucheria Uuncinata
(Usha Pandey, J. Pandey, Faculty of Science and Technology, M. G. Kashividyapith, Varanasi, India, and others)pp.195-208

Wheat Grain a Unique Prepartal Choice for Transition Holstein Heifers
(A. Nikkhah, F. Ehsanbakhsh, D. Zahmatkesh, H. Amanlou, Department of Animal Sciences, University of Zanjan, Zanjan, Iran)pp.209-220

Germinated Legumes: A Boon to Human Nutrition
(Geetanjali Kaushik, Centre for Rural Development & Technology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi, India)pp.221-230

Sucrose Metabolism and Grain Development of Contrasting Spikelets Located at Different Positions of the Rice Panicle
(Pravat Kumar Mohapatra, CSIR Emeritus Scientist, School of Life Science, Sambalpur University, Jyoti vihar, Sambalpur, India)pp.231-242

Wheat Grain in Dairy Rations: A Major Feasible Commodity Overlooked
(A. Nikkhah, F. Amiri, H. Khanaki, H. Amanlou, Department of Animal Sciences, Faculty of Agriculture, University of Zanjan, Zanjan, Iran)pp.243-252

Food Demand and Coping with Its Growth
(Anil Hira, Haley Jones, James Morfopoulos, Simon Fraser University, Burnaby, BC,

Index pp.271-286

      Progress in Food Science and Technology
   Binding: ebook
   Pub. Date: 2011
   Pages: 286.pp
   ISBN: 978-1-62081-761-2
   Status: AV
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
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Progress in Food Science and Technology. Volume 1