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Cereal grains and their products are staples in the diet of almost every culture of the world and have made an important contribution to daily nutrient requirements. Cereal grains are high in carbohydrates, good sources of protein and provide varying amounts of fibre,...
Food is contaminated in the production chain and is the point of concern among the consumers and industries. There is also a considerable increase in foodborne outbreaks, which possess the challenge to industry associated with the production of processed food. Various...
Market trend and the increasing diagnoses of celiac disease have encouraged extensive research into the development of gluten-free breads. Generally, the development of bread without gluten involves the use of diverse ingredients and additives aimed at imitating the...
This edited volume provides insight into temperate fruits, with an emphasis on postharvest physiology, storage, packaging and technologies for maintaining fruit quality. Chapters are devoted to individual fruits and focus on fundamental issues such as methods for...
The book provides basic knowledge in mycorrhizal ecology, knitted with novel conceptual frameworks and contemporary perspectives, especially in the context of global change. In a fast changing world wherein anthropogenic climate change, biological invasions,...
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