Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for flavor and production in food production; studies of various natural foods, including litchi (lychee), pinto beans, and chickpeas; the content and antioxidant activity of dried plants; new applications of galactosidases in food products; a study of the medicinal properties of edible mushrooms; and more.

About the Author

Dr. A. K. Hagh holds a BSc in urban and environmental engineering from the University of North Carolina (USA); an MSc in mechanical engineering from North Carolina A&T State University (USA); a DEA in applied mechanics, acoustics, and materials from the Universit� de Technologie de Compi�gne (France); and a PhD in engineering sciences from the Universit� de Franche-Comt� (France).

He has written about 1000 original articles, 250 monographs, and 170 chapters in 40 volumes. It is apparent from this work that he has made valuable contributions to the theory and practice of chemical engineering, heat and mass transfer, porous media, industrial drying, polymers, nanofibers, and nanocomposites.

Dr Haghi is Editor-In-Chief of the International Journal of Chemoinformatics and Chemical Engineering and Editor-In-Chief of the Polymers Research Journal. He is an editorial board member for many US and internationally published journals and is also a Senior Editor for Apple Academic Press (US and Canada).

He served as an associate member of the University of Ottawa and was a member of the Canadian Society of Mechanical Engineering.

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