Open access peer-reviewed Edited Volume

Trends and Innovations in Food Science

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2,883 Chapter Downloads

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Academic Editor

Yehia El-Samragy
Yehia El-Samragy

Ain Shams University,
Egypt

Published02 November 2022

Doi10.5772/intechopen.101294

ISBN978-1-80356-066-3

Print ISBN978-1-80356-065-6

eBook (PDF) ISBN978-1-80356-067-0

Copyright year2022

Number of pages180

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Table of Contents

Open access  chapters

752
2. High-Intensity Ultrasound and Its Interaction with Foodstuff and Nanomaterials

By Ana Luisa Rentería-Monterrubio, América Chávez-Martínez, Julianna Juárez-Moya, Rogelio Sánchez Vega, Juan Manuel Tirado and Raúl Alberto Reyes-Villagrana

135
3. Nutrigenomics: Challenges and Opportunities

By Aliza Batool, Umar Farooq, Afshan Shafi and Zulqurnain Khan

160
4. Value-Added Foods: Characteristic, Benefits, and Physical Properties

By Zuzana Hlaváčová, Eva Ivanišová, Peter Hlaváč, Ľubomír Kubík, Daniela Kunecová, Monika Božiková and Vlasta Vozárová

513
1
95
7. Heavy Metal Residues in Milk and Milk Products and Their Detection Method

By Ankur Aggarwal, Tarun Verma and Sumangal Ghosh

841
1

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2,883 Total Chapter Downloads

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