This book examines the most up-to-date research in the agricultural
field including chapters on the general authenticity issues
associated with various dairy products; enzymatic approaches that
can enhance the extraction of food constituents from diverse
agricultural resources; recent research on polymorphism of high
stearic high oleic (HSHO) sunflower oil stearins; the effects of
food processing and canning technologies on the nutritional value
of foods; the process of selection and improvement of maize
cultivars; the classification, quantification and physicochemical
characterization of the mesquite seed protein; an analysis of the
technological strategies and research trends that have been
developed for the transition of traditional sugarcane field crops
to sustainable and diversified commercial plantations; and
strategies to conserve water, a key natural resource for survival
of life on earth, and one which is a 'vanishing resource.'
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