Current Issue
Editor(s)
Prof. Levent SON
The University of Mersin, Turkey.
Short Biosketch
ISBN 978-81-974774-4-7 (Print)
ISBN 978-81-974774-7-8 (eBook)
DOI: https://doi.org/10.9734/bpi/cpafs/v8
This book covers key areas of agriculture and food science. The contributions by the authors include food chemistry, food technology, plant and animal origin, nutrient-energy ratio, food waste, nutrient loss, sustainable development goal, geographic information systems, aflatoxins, dry fermentation, micro-ferment, toxinogenesis, shelf-life extension, antioxidant properties, post-harvest quality assessment, aloevera and basil oil combination as a coating material, microbial stability, bread quality, sweet potato flour and okra hydrocolloids, sensory evaluation, physicochemical characteristics, audit components, food security projects, poverty alleviation, social components, employment creation, lactic acid bacteria, bacillus spore formers, fermentation, direct microscopic count, microscopic factor, ready-to-serve beverages, synthetic food colour, heavy metals, microbial analysis. This book contains various materials suitable for students, researchers, and academicians in the fields of agriculture and food science.
Media Promotion:
Chapters
Services:
1. Professional review, editing and plagiarism checking.
2. Professional cover-page design and typesetting.
3. Specialized English editing and proofreading
4. Digital Object Identifier (DOI) allotment.
5. ISBN number (online and print version)
6. Online publication of the book and printing in the press.
7. Royalty: (80:20) profit sharing between author and publisher from the sale of books. Authors will get 80% of the profit and Publisher will get 20% of the profit.
8. Normally Books will be closed access to increase the possibility of sale and authors will retain the copyright of the book chapter/ books. Special requests of open access books can also be considered in case of complete book publication.
