Emerging Challenges in Agriculture and Food Science Vol. 8

This book covers key areas of agriculture and food science. The contributions by the authors include food production, food security, food safety, food microbiology, sugar manufacturing, application of enzymes in food industry, shelf life of bakery products, chocolate production, polysaccharides, antioxidants activity, application of ultrasound and microwave irradiation in food industry, high hydrostatic pressure, camel milk, nutritional values of camel milk, production of camel milk cheese, fermented foods, flavonoids, Food colorants and pigments, and nutritional food. This book contains various materials suitable for students, researchers and academicians in the field of agriculture and food science.