Current Research in Agricultural and Food Science Vol. 1

This book covers all areas of agriculture and food science. The contributions by the authors include canned chicken meat, sensory evaluation, L-Arginine, ischemia, glutamate, vasodilation, nitric oxide, pomegranate (Punica granatum L.) seed, grape (Vitis vinifera L.) seed, fatty acid, alkaline protease, casein, submerge fermentation, sorghum, tigernut, wild fruits, traditional manufacturing processes, nutritional value, proximate composition, antioxidant activity, phytochemical, beta-carotene, Tino-tino(Physalis peruviana), flavonoids, milk and milk products, pesticide residues, hapten synthesis, DDT-BSA conjugate, avocado fruit, by-products, nutritional composition, bioactive compounds, livelihood, strategy, food security, dietary diversity, nutritional status, monoclonal antibody, porcine blood, ingredients, brown rice, germinated brown rice, bioactive, total phenolic content, total flavonoid content etc. This book contains various materials suitable for students, researchers and academicians in the field of agriculture and food science.