Table of Contents
Table of Contents
Preface
Chapter 1. Sustainable Soybean and Maize Production Systems in the Northwest of São Paulo State, Brazil
(Wander Luis Barbosa Borges, PhD, Jorge Luiz Hipólito, Flávio Sueo Tokuda and Adriano Custódio Gasparino, Advanced Center Research Rubber Tree and Agroforestry Systems, Agronomic Institute – IAC, Votuporanga, São Paulo State, Brazil, and others)
Chapter 2. Drying of Cabbage: A Tour from Conventional Drying to Smart Drying Technology
(Gomathi Rajkumar, Murugan Rajan and Narendra Narain, Laboratory of Flavor and Chromatographic Analysis, Federal University of Sergipe, Sao Cristovao, Brazil)
Chapter 3. Rosmarinus officinalis: A Natural Additive in Active and Biodegradable Food Packaging
(Adina Magdalena Musuc and Vlad Tudor Popa, Romanian Academy, “Ilie Murgulescu” Institute of Physical Chemistry, Bucharest, Romania)
Chapter 4. Biosafety of Vibrio cholerae and Vibrio parahaemolyticus in Fish-Based Street Food (Satar and Otak-Otak)
(John-Yew-Huat Tang, Azira Othman, Farhana Sakinah Muhamad Razali, Yoshitsugu Nakaguchi, Mitsuaki Nishibuchi and Son Radu, Faculty of Bioresouces and Food Industry,
Universiti Sultan Zainal Abidin, Besut, Terengganu, Malaysia, and others)
Chapter 5. Thermophilic Campylobacter Jejuni in Malaysian Salad Vegetables
(John-Yew-Huat Tang, Nabilla Huda Baharuddin, Yusof Nurhayati and Nadiawati Alias, Faculty of Bioresouces and Food Industry, Universiti Sultan Zainal Abidin, Besut, Terengganu, Malaysia)
Chapter 6. Emerging Technology in Glucosinolates Biofumigation
(George F. Antonious, PhD, Division of Environmental Studies, College of Agriculture, Communities, and the Environment, Kentucky State University, Frankfort, KY, US)
Index