Food Science and Agriculture: Research Highlights Vol. 8

This book covers key areas of food science and agriculture. The contributions by the authors include amaranth seed flour, antinutritional factors, artificial intelligence, bioactive compounds, bioactive peptides, bioavailability, biofortification, cardiometabolic prevention, carotenoids, composite flour, dietary fibre, encapsulation, food matrix, food safety, food security, foodomics, functional foods, germination, glucosinolates, gut microbiota, isothiocyanates, legumes, mineral bioaccessibility, nanoemulsions, non-thermal processing, noodles, nutrient bioaccessibility, nutritional enrichment, omega-3 polyunsaturated fatty acids, phenolic compounds, phytosterols, polyphenols, precision fermentation, precision nutrition, probiotics, protein digestibility, pseudocereals, sensory evaluation, sprouted legumes, three-dimensional food printing, food storage, active packaging, electrospinning, hermetic storage, intelligent indicators, jute, recycling, sustainable rice food security, climate adaptation, sustainable intensification, price stabilization, post-harvest loss, stress-tolerant, water management, nutrient management, alternate wetting and drying, Phosphate additives, potassium additives, chronic kidney disease, ultra-processed food, food emulsifiers, food labelling. This book contains various materials suitable for students, researchers, and academicians in the fields of food science and agriculture.