Current Issue
Edited by
Mohanad Bashari
Food Science and Human Nutrition Department,College of Applied and Health Sciences, A’Sharqiyah University, P.O. Box 42, Ibra 400, Oman.
ISBN 978-81-19217-36-6 (Print)
ISBN 978-81-19217-38-0 (eBook)
DOI: 10.9734/bpi/mono/978-81-19217-36-6
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.
Contents
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.
