Table of Contents

Table of Contents

Preface

Chapter 1
Intercropping Systems: Principles, Production Practices and Agronomic Benefits
(Željko Dolijanović, and Milena Simić, University of Belgrade, Faculty of Agriculture, Belgrade-Zemun, Serbia, and others)

Chapter 2
Hyperspectral Imaging -A Novel Green Chemistry Technology for the Oenological and Viticultural Sectors
(Julio Nogales-Bueno, Francisco J. Rodríguez-Pulido, Berta Baca-Bocanegra, M. Lourdes González-Miret, Francisco J. Heredia and José Miguel Hernández-Hierro, Food Colour and Quality Laboratory, Department of Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain)

Chapter 3
Non-Destructive Prediction of Hardness and Carotenoid Content of Carrots Using Hyperspectral Imaging
(Xujun Ye, Yue Shi and Shuhuai Zhang, Faculty of Agriculture and Life Science, Hirosaki University, Hirosaki, Aomori, Japan, and others)

Chapter 4
Hydroxycinnamic Acids in Barley Seed and Barley Hull as Feeds: Interrelationship among Structure, Biodegration, and Nutrition in Ruminants
(Peiqiang Yu, Ministry of Agriculture Strategic Research Chair Program, Department of Animal and Poultry Science, College of Agriculture and Bioresources, The University of Saskatchewan; Tianjin Agricultural University, China)

Chapter 5
Near-Infrared Spectroscopy in the Assessment of Cotton Fiber Qualities
(Yongliang Liu, Southern Regional Research Center (SRRC), Agricultural Research Service (ARS), U.S. Department of Agriculture (USDA), New Orleans, LA, United States of America)

Chapter 6
Volatile Composition of Distillates Produced by Solid-State Fermentation of Five Fruits of the Forest and Subsequent Distillation of the Fermented Pulps
(Elisa Alonso González, Julia Carballo Rodríguez and Nelson Pérez Guerra, Department of Analytical and Food Chemistry and Department of Microbiology. Food Science and Technology Faculty, Ourense Campus, University of Vigo, Ourense, Spain)

Chapter 7
Milk Naturally Enriched with Bioactive Lipids: Opportunities and Challenges
(Sergio I. Martínez-Monteagudo, and Fabiola Salais-Fierro, Department of Food Science and Technology, The Ohio State University, Columbus, OH, United State of America, and others)

Chapter 8
Bamboo: A New-Old Culture for Construction and Food Industry
(Mária Herminia Ferrari Felisberto, Antonio Ludovico Beraldo, and Maria Teresa Pedrosa Silva Clerici, Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP) – Cidade Universitária Zeferino Vaz, Campinas, São Paulo, Brazil, and others)

Chapter 9
Diseases of Sugar Beet in Kazakhstan
(Adilkhan Maui, Kairat Urazaliyev and Alfiya Abekova, Kazakh Research Institute of Institute of Plant Protection and Quarantine, Republic of Kazakhstan, and others)

Index