Current Research in Agricultural and Food Science Vol. 2

This book covers all areas of agriculture and food science. The contributions by the authors include chickpea flour, high hydrostatic pressure, oscillation rheology, texture, gelatinization, retrogradation, structure, fish, season, AAS, ICP-OES, packaging material, storage interval, Dipteryx oleifera, oxidative stability, shelf-life, Rosmarinus officinalis, lipid peroxidation, toxicological assays, edible oils, food poisoning, signs/symptoms, exposure, pesticides, trace elements, intake, chlorine, bromine, selenium, iodine, foodstuffs, diets, wine, acetic fermentation, beverage, volatile compounds, minerals, food supplements, health claims, health outcomes, EFSA, articular joint, rheumatoid arthritis etc. This book contains various materials suitable for students, researchers and academicians in the field of agriculture and food science.