Current Perspectives in Agriculture and Food Science Vol. 8

This book covers key areas of agriculture and food science. The contributions by the authors include food chemistry, food technology, plant and animal origin, nutrient-energy ratio, food waste, nutrient loss, sustainable development goal, geographic information systems, aflatoxins, dry fermentation, micro-ferment, toxinogenesis, shelf-life extension, antioxidant properties, post-harvest quality assessment, aloevera and basil oil combination as a coating material, microbial stability, bread quality, sweet potato flour and okra hydrocolloids, sensory evaluation, physicochemical characteristics, audit components, food security projects, poverty alleviation, social components, employment creation, lactic acid bacteria, bacillus spore formers, fermentation, direct microscopic count, microscopic factor, ready-to-serve beverages, synthetic food colour, heavy metals, microbial analysis. This book contains various materials suitable for students, researchers, and academicians in the fields of agriculture and food science.