Agricultural Research Updates. Volume 31


Prathamesh Gorawala (Editor)
Srushti Mandhatri (Editor)

Series: Agricultural Research Updates
BISAC: TEC003000

This compilation opens with a review of water productivity throughout the world, which may be a useful tool for water users and governments to establish their programs and strategies.
The authors present the main technical aspects of modern surface irrigation systems, their capabilities for reducing water demand, and challenges for increasing water productivity.
Additionally, the agronomic production, nutritional composition, human health benefits, nutritional breeding, and marketing opportunities regarding kale are reviewed.
In one study, the authors attempt to characterize a hamburger sandwich made from cashew stalk, oat bran and cashew nut emulsion through an experimental study carried out between March and May of 2017.
Subsequently, the histological factors of salt tolerance in arbuscular mycorrhizal fungi inoculated strawberry plants are evaluated.
The authors provide an overview of the functionality of milk components in chocolate as well as the applications of milk powders in the manufacture of chocolate.

Table of Contents

Table of Contents


Chapter 1. Water Productivity: State of the Art. From a Concept to a Useful Decision Support Tool for Agriculture
(Masmoudi Charfi Chiraz, Habaieb Hamadi and Marrakchi Charfi Olfa, Researcher, Laboratory of Integrated Olive Production, Olive Tree Institute, Sfax University, Sfax, Tunisia, and others)

Chapter 2. Surface Irrigation Practices to Improve Water Productivity
(José Manuel Gonçalves, PhD, and Qingfeng Miao, PhD, Instituto Politécnico de Coimbra, Escola Superior Agrária, Coimbra, Portugal, and others)

Chapter 3. Kale (Brassica Oleracea L. Var. Acephala): A Nutritional “Powerhouse” Leafy Vegetable
(Dil Thavarajah, Casey R. Johnson, Tristan J. Lawrence, Michael Lake and Pushparajah Thavarajah, Plant and Environmental Sciences, Poole Agricultural Center, Clemson University, Clemson, SC, US, and others)

Chapter 4. Alternative Product for the Brazilian Market: Frozen Cashew Hamburger and Cashew Nut Emulsion Sandwich
(Nelson R. Furquim, PhD, Maria Fernanda Brandão Santos and Ana Cristina Medeiros Moreira Cabral Universidade Presbiteriana Mackenzie, São Paulo, Brazil)

Chapter 5. Salinity Tolerance and Histological Factors in Mycorrhizal Strawberry Plants
(Shiam Ibna Haque and Yoh-ichi Matsubara, Miyakawa Industry Co., Ltd. Japan, and others)

Chapter 6. Use of Milk Powder in Chocolate Production
(Đurđica Ačkar, Veronika Barišić, Jurislav Babić, Drago Šubarić, Ivana Lončarević, Jovana Petrović and Antun Jozinović, Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia, and others)


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