Current Perspectives in Agriculture and Food Science Vol. 7

This book covers key areas of agriculture and food science. The contributions by the authors include enzymes, bioremediation processes, protease production, thermostable alkaline protease, aroma compounds, headspace solid-phase microextraction, derringer’s desirability function, mycotoxin, free fatty acids, ochratoxin a, microbiological quality, hierarchical inter-relationships, fermentation, interpretive structural modeling methodology, iridescence, myodegeneration, meat paleness, Bowman’s discovery, storage stability, colloidal stability, brewers clarex, non-alcoholic beverage, antioxidants, cancer inflammation, phytochemicals, nutritional contents, plant improvement, oilseed crops grown, polygenes, harvest management, post-harvest technologies, horticulture production, postharvest losses, genetic diversity of Chironji, natural ecosystems, cryopreservation, cardio tonic properties. This book contains various materials suitable for students, researchers, and academicians in the field of agriculture and food science.