Trends and Innovations in Food Science

*Edited by Yehia El-Samragy*

Published in London, United Kingdom

Trends and Innovations in Food Science http://dx.doi.org/10.5772/intechopen.101294 Edited by Yehia El-Samragy

#### Contributors

Maksud Hakim, Ali Syahban Amir, Raúl Alberto Reyes Villagrana, Ana Luisa Renteria-Monterrubio, América Chávez Martínez, Juliana Juárez-Moya, Rogelio Sánchez Vega, Juan Manuel Tirado, Zulqurnain Khan, Umar Farooq, Afshan Shafi, Aliza Batool, Zuzana Hlaváčová, Eva Ivanišová, Peter Hlaváč, Ľubomír Kubík, Daniela Kunecová, Monika Božiková, Vlasta Vozárová, Jofrey Raymond, Teresa Garde-Cerdan, Eva P. Pérez-Álvarez, Pilar Rubio-Bretón, Noelia López-Giral, Ankur Aggarwal, Tarun Verma, Sumangal Ghosh, Adelodun Kolapo, Abosede Fawole

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#### Notice

Statements and opinions expressed in the chapters are these of the individual contributors and not necessarily those of the editors or publisher. No responsibility is accepted for the accuracy of information contained in the published chapters. The publisher assumes no responsibility for any damage or injury to persons or property arising out of the use of any materials, instructions, methods or ideas contained in the book.

First published in London, United Kingdom, 2022 by IntechOpen IntechOpen is the global imprint of INTECHOPEN LIMITED, registered in England and Wales, registration number: 11086078, 5 Princes Gate Court, London, SW7 2QJ, United Kingdom

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Trends and Innovations in Food Science Edited by Yehia El-Samragy p. cm. Print ISBN 978-1-80356-065-6 Online ISBN 978-1-80356-066-3 eBook (PDF) ISBN 978-1-80356-067-0
