The book entitled "Research Trends in Food Technology and Nutrition (Volume - 22)" is edited by Dr. Rashmi Shukla.
The content of the book is as follows:
- Health Effects of Fermented Millet Foods
- Extraction Methods of Food Colours from Natural Sources
- Enzymes used in Food and Beverages
- Nutraceuticals: The Trend Setter in Health and Wellness Sector
- Various Species of Poultry and their Nutrient Requirements
- Neutraceuticals - Boon to the Human Health
- Building Immune System and Strengthening Nutritional Immunity: A Review
- Basic Concepts of Functional and Nutraceutical Food
- The Content of Bioactive Compounds of Bahahoang Stem Bark (Kleinhopia hospita L.) and Lambaku Bark (Hibiscus tiliaceus L.) Which are used as Ingredients in Traditional Cuisine Tambaq
