Food Science and Agriculture: Research Highlights Vol. 4

This book covers key areas of food science and agriculture. The contributions by the authors include acacia gums, antioxidant activity, storage conditions, clove oil, sensory qualities, azolla meal, fish meal, goat diets, feed supplements, kitchen waste, composting, environmental conservation, soil health, cultured meat, mind genomics, life cycle assessment, public understanding, sociological aspects, aromatic short-grain rice genotypes, genotypic correlation, yield performance, breeding programmes, drying methods, Parkia biglobosa, chemical qualities, digital food platforms, public health policy, overnutrition, post-harvest losses, yam farming, nutritional composition, dietary intake, lactating mothers, nutritional intervention, functional foods, bamboo shoots, ecological conservation. This book contains various materials suitable for students, researchers, and academicians in the fields of food science and agriculture.