This book focuses on novel technologies related to food processing technology and engineering. It also focuses on food safety, quality and management, the scope of the Internet of Things (IoT) in food processing and its management, bioengineering tools for crop improvement in agriculture, recent innovations in food packaging, nanotechnology in food processing, and the nutritional health benefits of food. 3D printed food, an interesting and increasingly popular concept among the public today, is a meal prepared through an automated additive process using 3D food printers. This book is a ready reference for food researchers, students, and industry professionals. The book updates the current scenario of food processing technology and engineering for readers from agriculture and its allied fields including students and researchers of food science and technology, dairy science and technology, packaging industry, people working in food safety organisations, and researchers in the field of nanotechnology.
Erscheinungsdatum: 06.01.2024

lgrsnf/1615.pdf

Malik, Junaid Ahmad (editor);Goyal, Megh R. (editor);Kumari, Anu (editor)

Springer Nature Singapore Pte Ltd Fka Springer Science + Business Media Singapore Pte Ltd

Springer Nature, Singapore, 2023

Singapore, Singapore

Preface
Contents
Editors and Contributors
List of Abbreviations and Symbols
Part I: Novel Technologies in Food Processing
Chapter 1: Emerging Novel Technologies for Food Drying
1.1 Introduction
1.2 Importance of Drying in Food Industry
1.3 Conventionally Available Drying Techniques
1.3.1 Solar Drying
1.3.2 Tray Drying
1.3.3 Roller Drying
1.3.4 Spray Drying
1.4 Novel Drying Techniques
1.4.1 Refractance Window Drying
1.4.2 Microwave Drying
1.4.3 Infrared Drying
1.4.4 Freeze Drying
1.4.5 Vacuum Drying
1.4.6 High Electric Field Drying
1.4.7 Heat Pump Drying
1.5 Advantages of Novel Drying Techniques as Compared with Conventional Drying
1.6 Future Aspects
1.7 Conclusion
References
Chapter 2: Foods and Food Products: Significance and Applications of Colligative Properties
2.1 Introduction
2.2 Vapor Pressure (VP)
2.2.1 Vapor Pressure Osmometer (VPO)
2.2.2 Measurement of Water Activity
2.2.2.1 The Dew Point Method
2.2.2.2 Electronic Hygrometer
2.2.2.3 Hair Hygrometer
2.2.2.4 Vapor Pressure Manometer
2.2.2.5 Psychrometer
2.3 Freezing Point Depression (FPD)
2.3.1 Factors Influencing the Milk Freezing Point
2.3.2 Estimation of Effective Molar Mass of Milk
2.3.3 Cryoscopy of Milk
2.3.4 Freezing Point Depression (FPD) Method for Water Activity
2.3.5 Equation for Prediction of FPD
2.4 Boiling Point Elevation (BPE)
2.5 Osmotic Pressures (OP)
2.5.1 Water Activity Measurement from Osmotic Pressure (OP)
2.6 Conclusion
References
Chapter 3: Scope of Three-Dimensional Printing for Fabrication of Foods
3.1 Introduction
3.2 Printing Materials
3.2.1 Natively Printable Materials
3.2.1.1 Chocolate
3.2.1.2 Table Sugar
3.2.2 Non-printable Traditional Materials
3.2.2.1 Fruits and Vegetables
3.2.2.2 Meat and Fish
3.2.2.3 Rice
3.3 Techniques for 3D Printing Food Material
3.3.1 Extrusion-Based 3D Printing
3.3.1.1 Screw-Based Extrusion
3.3.1.2 Syringe-Based Extrusion
3.3.1.3 Air-Pressure Based Extrusion
3.3.2 Selective Laser Sintering
3.3.3 Binder Jetting
3.3.4 Inkjet Printing
3.4 Process Parameters Affecting the Efficiency of 3D Printing Materials
3.4.1 Temperature
3.4.2 Nozzle Speed, Diameter and Height
3.4.3 Rheological Properties of Food Ink
3.5 Applications of 3D Printing Technology for Foods
3.5.1 Printed Meals for Elderly
3.5.2 Non-conventional Fish-Meat
3.5.3 Fortified 3D Printed Food
3.5.4 Space’Foods
3.6 Consumer Acceptance of 3D Printed Materials
3.7 Conclusion
„References
Chapter 4: Sustainable Renewable Energy Sources for Food and Dairy Processing
4.1 Introduction
4.2 Types of Renewable Energy Sources
4.2.1 Solar Energy
4.2.1.1 Non-concentrating Solar Collectors
4.2.1.2 Concentrating Type Solar Collector
4.2.1.3 Solar Photo Voltaic System
4.2.2 Geothermal Energy
4.2.2.1 Dry Steam Geothermal Power Plant
4.2.2.2 Flash Steam Geothermal Power Plant
4.2.2.3 Binary Cycle Geothermal Power Plant
4.2.3 Wind Energy
4.2.4 Biomass Energy
4.2.4.1 Gasification
4.2.4.2 Pyrolysis
4.2.4.3 Anaerobic Digestion
4.3 Applications of Renewable Energy Sources in Food Drying
4.3.1 Solar Dryers
4.3.2 Geothermal Dryer
4.4 Role of Sustainable Energy in Food Cold Chain
4.4.1 Solar Thermal Energy- Driven Adsorption Refrigeration System
4.4.2 Solar PV Integrated Vapor Absorption System
4.4.3 Cascaded Adsorption-Compression Refrigeration System Using Biomass-Solar-Wind Energies
4.5 Food Milling Using Renewable Energy
4.5.1 Grain Milling
4.5.2 Oil Pressing
4.6 Renewable Energy Utilization in Milk Processing
4.6.1 Use of Renewable Energy Sources in Milk Pasteurization and Sterilization
4.6.2 Use of Renewable Energy Sources in Milk Cooling Systems
4.7 RES Utilization for Heating
4.7.1 Washing OF Food Equipments
4.7.2 Peeling and Blanching
4.7.3 Evaporation and Distillation
4.8 Biogas Tri-generation System
4.9 Climate Change Mitigation Approaches in Food Industries
4.10 Conclusion
References
Part II: Recent Trends in Food Quality and Management
Chapter 5: Applications of Edible Coatings to Extend Shelf-life of Fresh Fruits
5.1 Introduction
5.2 Edible Coatings
5.2.1 Properties of Edible Coating
5.2.2 Classification of Edible Coatings
5.2.2.1 Polysaccharide - Based Coatings
5.2.2.2 Protein Based Coatings
5.2.2.3 Lipid Based Coatings
5.2.2.4 Composite Edible Coatings
5.2.2.5 Plant- Based Edible Coatings
5.3 Impact of Coatings on Shelf-Life of Fresh Fruits
5.4 Conclusion
„References
Chapter 6: Food Processing and Management of Food Supply Chain: From Farm to Fork
6.1 Introduction
6.2 Challenges Faced by Food Industry for Food Supply Chain Management
6.3 Innovative Technologies for Management of Food Supply Chain
6.3.1 Industry 4.0
6.3.2 Big Data
6.3.3 Internet of Things (IoT)
6.3.4 Cloud Computing
6.3.5 Artificial Intelligence
6.3.6 Block Chain Technology
6.3.7 Precision Technology
6.4 Applications of Innovative Technologies in Food Supply Chain
6.4.1 At Farm Level
6.4.1.1 Livestock Monitoring
6.4.1.2 Smart Green Housing
6.4.1.3 Monitoring Climatic Conditions
6.4.1.4 Remote Sensing
6.4.1.5 Assessment of Soil Quality
6.4.1.6 Computer Imaging
6.4.2 Food Processing
6.4.2.1 Logistics and Operational Efficiency
6.4.2.2 Food Production and Processing
6.4.3 Warehouse and Inventory Management
6.4.4 Packaging and Delivery of Food Products
6.5 Advantages for Adoption Innovative Technologies in Food Supply Chain
6.5.1 Traceability and Transparency
6.5.2 Food Safety
6.5.3 Reduction of Food Waste
6.6 Conclusion
References
Chapter 7: Microplastics in Foods: An Emerging Food Safety Threat
7.1 Introduction
7.2 Sources of Microplastics in the Environment
7.3 Interactions of Chemicals with Microplastics
7.4 Food and Microplastics
7.4.1 Different Microplastic Concentrations of Indian Foods
7.5 Sources of Microplastics in Human Body
7.6 Food Safety Concerns and Human Health
7.7 Conclusion
References
Chapter 8: Scope of Genetically Engineered Organisms in Food Science and Pest Management Strategy
8.1 Introduction
8.2 Scope of Genetic Engineering in Food Science and Food Process Engineering
8.3 Budding Scientific Doors to Boost Natural Enemies
8.3.1 Artificial Selection
8.3.1.1 Development of Endosulfan-Tolerant Trichogramma Strain
8.3.1.2 Development of Trichogramma Strain Tolerant to High Temperature
8.3.1.3 Development of Trichogramma Strain Tolerant to Multiple Pesticides
8.3.1.4 Genetically Engineered Metaseialus occidentalis
8.3.1.5 Modification of Aphytis melinus (Parasitoid) Resistant to Carbaryl
8.3.1.6 Development of Azinphosmethyl Resistant Population of Trioxys pallidus (Parasitoids)
8.3.2 Hybridization
8.3.2.1 Development of Several Hybrid Strains of Trichogammatid
8.3.2.2 Development of Hybrid Chrysoperla carnea (Stephens) Strain Resistant to Insecticides
8.3.3 Biotechnological Techniques
8.3.3.1 Genetic Engineered Strains of Bacillus thuringiensis
8.3.3.2 Development of Modified Predatory Mite, M. occidentalis, Through DNA Sequencing
8.3.3.3 Genetic Modification of Entomopathogenic Fungus (EPF)
Genetically Modified Strain of Metarhizium anisopliae
8.3.3.4 Genetic Engineered Strain of Entomopathogenic Virus (EPV)
8.3.3.5 Development of Modified Entomopathogenic Nematodes (EPN) Through Genetic Engineering
8.4 Developmental Constraints of Genetically Modified Organisms
8.5 Conclusion
References
Part III: Innovations in Food Packaging
Chapter 9: New-Age Packaging for Foods and Food Products
9.1 Introduction
9.2 Active Packaging
9.2.1 Oxygen Scavenging Active Packaging
9.2.2 Antioxidant Films/Active Packaging
9.3 Intelligent/Smart Packaging
9.3.1 Time-Temperature Indicator (TTI)
9.4 Gas Indicators
9.5 Freshness and/or Ripening Indicators
9.6 Bacterial Growth Indicator
9.7 Role of Nanotechnology in Food Packaging
9.8 Antimicrobial Packaging Systems
9.9 Sustainable Packaging
9.10 Bioactive Packaging
9.11 Conclusion
References
Chapter 10: Biodegradable Packaging: Recent Advances and Applications in Food Industry
10.1 Introduction
10.2 Biodegradable Polymeric Materials
10.3 Classification of Biopolymers
10.4 Natural Biopolymers
10.4.1 Starch
10.4.2 Cellulose
10.4.3 Alginates
10.4.4 Pectin
10.4.5 Chitin and Chitosan
10.4.6 Zein
10.4.7 Gelatin
10.4.8 Soy Protein
10.4.9 Wheat Gluten
10.4.10 Whey Protein
10.5 Synthetic Biopolymers
10.5.1 Polylactic Acid
10.5.2 Polycaprolactone (PCL)
10.5.3 Polybutylene Succinate (PBS)
10.5.4 Polyvinyl Alcohol (PVOH)
10.5.5 Polyglycolide (PGA)
10.6 Microbial Biopolymers
10.6.1 Polyhydroxylalkanoate (PHA)
10.6.2 Polyhydroxybutyrate (PHB)
10.7 Advantages and Limitations of Biodegradable Polymers
10.8 Modification Methods for Enhancing the Functionality of Biofilms
10.8.1 Addition of Lipids
10.8.2 Biopolymer Composites
10.8.3 Crosslinking
10.8.4 Addition of Antimicrobial Agents
10.8.5 Bionanocomposites
10.8.6 Biodegradable Intelligent Packaging
10.9 Mechanism of Biodegradation of Biopolymers
10.10 Applications and Significance of Biodegradable Polymers
10.11 Conclusion
References
Chapter 11: Recent Trends in Biodegradable Packaging of Foods and Food Products
11.1 Introduction
11.2 Classification Bio-Based Polymers
11.2.1 Polymers Isolated Directly from Natural Material or Biomass
11.2.1.1 Chitosan and Chitin
11.2.1.2 Cellulose and Starch
11.2.1.3 Collagen and Gelatin
11.2.1.4 Wheat Gluten and Soy Protein
11.2.1.5 Polylactic Acid (PLA)
11.2.2 Polycaprolactone (PCL)
11.2.3 Polybutylene Succinate (PBS)
11.2.4 Polylactide Aliphatic Copolymer (CPLA)
11.2.5 Polyglycolide (PGA)
11.2.6 Polypropylene Carbonate (PPC)
11.3 Properties of Biopolymers
11.3.1 Tensile Strength
11.3.2 Water Vapor Transmission Rate
11.3.3 Oxygen Transmission Rate
11.3.4 Elongation at Break
11.3.5 Melting Point
11.3.6 Thermal Stability
11.4 Common Methods for Packaging in Food Industry
11.4.1 Modified Atmosphere Packaging (MAP)
11.4.2 Edible Packaging
11.4.3 Active Packaging
11.5 Types of Biodegradable Packaging
11.5.1 Films
11.5.2 Containers or Trays
11.5.3 Foamed Product
11.5.4 Bags
11.5.5 Gels
11.6 Biodegradation Method
11.7 Composting
11.8 Toxicity
11.9 Consumer Perception of Biodegradable Packaging
11.10 Conclusion
References
Chapter 12: Scope of Herbal Extracts and Essential Oils for Extension of Shelf-Life of Packaged Foods
12.1 Introduction
12.1.1 Plant Extracts
12.2 Scope of Herbal Extracts and Essential Oils for Extension of Shelf-Life of Packaged Foods
12.3 Conclusion
References
Part IV: Potential of Nanomaterials in Food Packaging
Chapter 13: Engineered Nanomaterials in Food Packaging: Synthesis, Safety Issues, and Assessment
13.1 Introduction
13.2 Engineered Nanomaterials (ENMs)
13.2.1 Organic Nanomaterials
13.2.1.1 Lipid Nanomaterials (LNMs)
13.2.1.2 Carbohydrate-Based Nanomaterials
13.2.1.3 Protein Nanomaterials
13.2.2 Inorganic Nanomaterials
13.2.2.1 Silver Nanomaterials (AgNMs)
13.2.2.2 Titanium Dioxide Nanomaterials (TiO2NMs)
13.2.2.3 Zinc Oxide Nanomaterials (ZnONMs)
13.2.2.4 Copper and Copper-Oxide Nanomaterials
13.2.3 Biopolymer-Based Nanomaterials
13.3 Synthesis of Engineered Nanomaterials (ENMs)
13.3.1 Bottom-Up Approach
13.3.2 Top-Down Approach
13.4 Packaging Applications of Engineered Nanomaterials (ENMs)
13.4.1 ENMs in Active Packaging
13.4.2 Role of ENMs in Intelligent Packaging
13.4.3 Role of ENMs for Improving Antimicrobial Properties
13.5 Safety Concerns
13.6 Assessment of ENMs (Fig. 13.3)
13.6.1 Microscopy
13.6.2 Spectroscopy
13.6.3 Chromatography
13.6.4 Electrophoresis
13.7 Conclusion
References
Chapter 14: Nanomaterials in Foods: Recent Advances, Applications and Safety
14.1 Introduction
14.2 Prospective and Current Applications of Nanomaterials in Food Sectors
14.3 Scope of Nanomaterials in Processing, Preservation, and Packaging of Foods
14.4 Nanomaterials: Research Advances in Foods
14.5 Safety and Characterization of Food Nanomaterials
14.6 Conclusion
References
Part V: Nanotechnology Applications in Food Technology
Chapter 15: Scope of Nanotechnology in Food Science and Food Engineering
15.1 Introduction
15.2 Role of Nanotechnology in Food Development and Processing
15.2.1 Nanoencapsulation
15.2.2 Nanoemulsions
15.3 Role of Nanosensing in Food Science and Food Engineering
15.3.1 Gas Sensors
15.3.2 Biosensors
15.4 Role of Nanotechnology in Food Packaging
15.4.1 Nanocomposites
15.4.2 Edible Coatings
15.5 Safety Issues
15.6 Conclusion
References
Chapter 16: Scope of Nanoencapsulation for Delivery of Functional Food Ingredients
16.1 Introduction
16.2 Encapsulation Techniques
16.2.1 Nanogels
16.2.2 Nanoemulsions
16.2.3 Nanofibers
16.2.4 Coacervation
16.2.5 Nanosponges
16.2.6 Nanoprecipitation
16.2.7 Nanocochelates
16.2.8 Supercritical Fluid Technique
16.2.9 SLNs and Nanostructured Lipid Carriers
16.2.10 Nanoliposomes
16.3 Nanoencapsulation of Different Food Ingredients
16.3.1 Nanoencapsulation of Phenolic Contents and Antioxidants
16.3.2 Essential Fatty Acids and Fish Oil Nano-Encapsulation
16.3.3 Nanoencapsulation of Vitamins
16.3.4 Nano-Encapsulation of Minerals
16.3.5 Nano-Encapsulation of Food Flavors
16.4 Conclusion
References
Chapter 17: Scope of Nanotechnology for Sustainable Production of Nutritive Foods
17.1 Introduction
17.2 Sustainable Food Systems Versus Healthy Diets
17.2.1 Target 1: Healthy Diets
17.2.2 Target 2: Sustainable Food Production
17.3 Synthesis of Nanoparticles
17.4 Use of Nanomaterials for Sustainable Food Production
17.4.1 Valorization of Waste Streams
17.4.2 Boosting Action of Fertilizers and Pesticides
17.4.2.1 Nanopesticides
17.4.2.2 Nanofertilizers
17.4.3 Nanomaterial-Aided Precision Agriculture
17.4.4 Nanomaterial-Based Functional Materials
17.5 Role of Nanomaterials in our Health
17.5.1 Enhancing Food Safety
17.5.2 Variation in Absorption of Macronutrients
17.5.3 Enhancing Bioavailability of Bioactive Compounds
17.5.4 Regulated or Directed GI Delivery
17.5.5 Nano-Enabled Sensing
17.6 Safety Issues
17.7 Conclusion
References
Part VI: Food Science and Nutritional Research for Human Health
Chapter 18: Bioaccessibility and Bioavailability of Phenolics in Grapes and Grape Products
18.1 Introduction
18.2 Phenolics in Grape and Grape Products
18.3 Bioaccessibility and Bioavailability
18.4 Bioaccessibility of Phenolics in Grapes and Grape Products
18.5 Bioavailability of Phenolics in Grapes and Grape Products
18.6 Conclusion
References
Chapter 19: Recent Developments for Formulation of Infant Foods
19.1 Introduction
19.2 Bioactive in Human Milk
19.3 Human Milk Substitute (Infant Formula)
19.4 Apprehensions in Consumption of Infant Formula
19.4.1 Lactose Intolerance
19.4.2 Effect on Growth and Cognitive Development
19.4.3 Gastrointestinal Functions and Allergic Diseases
19.4.4 Effects on Reproductive Function
19.4.5 The Essential Role of Infant Formulas: Necessity Amidst Potential Menaces
19.5 The Worldwide Market for Infant Formulas and Its Growth
19.6 Innovative Advances in the Formulation of Infant Formula: Exploring Recent Approaches
19.6.1 Luetin Supplementation
19.6.2 Glycoproteins: Lactoferrin and Osteopontin
19.6.2.1 Lactoferrin
19.6.2.2 Osteopontin
19.6.3 Bovine Milk Fat Globule Membrane/Bovine Milk Fat Supplementation in Infant Formula
19.6.4 Inclusion of Plant Proteins in Infant Formulas
19.6.5 Goat Milk-Based Oligosaccharides as Potential Additives
19.6.6 PUFA and Oligosaccharides Addition to Infant Formula
19.6.7 Synthesis of Human Milk Oligosaccharides
19.6.8 Gangliosides
19.6.9 MicroRNA
19.6.10 High-Pressure Pasteurization
19.6.11 Microwave and Ohmic Heating in Infant Foods
19.6.12 Replacing Dairy Proteins with Meat Protein
19.7 Development of Secure Infant Formula for Optimal Well-Being
19.8 Conclusion
References
Chapter 20: Role of Probiotics in Gut Micro-flora
20.1 Introduction
20.2 Gut Dysbiosis and Its Effects on Health
20.3 Probiotics and Their Mechanism of Action
20.3.1 Enhancement of Epithelial Barrier
20.3.2 Probiotic Colonization and Competitive Exclusion of Pathogens
20.3.3 Production of Antimicrobial Agents Against Pathogen
20.3.4 Modulation of Immune System
20.3.5 Improvement of Intestinal Health
20.4 Marketed Probiotics Foods
20.5 Probiotics Role in Disease Management
20.6 Probiotic Forecasts
20.7 Conclusion
References
Chapter 21: Fermented Vigna mungo and Carrot Pomace Cookies Using Lactobacillus casei
21.1 Introduction
21.2 Functional and Proximate Attributes
21.2.1 Microorganism and Culture Medium
21.2.2 Food Formulation and GABA Content
21.2.3 Quantitative Analysis of GABA by HPLC
21.3 Proximate Analysis After Fermentation
21.3.1 Functional Attributes
21.3.2 Fructo-Oligosaccharides and Exopolysaccharides
21.3.3 Carboxyl Acids
21.4 Conclusion
References
Chapter 22: Metabolomics Applications in Food Science and Nutritional Research
22.1 Introduction
22.2 Metabolomics Applications in FCA (Food Component Analysis)
22.3 Metabolomics in Food Quality/Authenticity Assessment
22.4 Metabolomics Applications in FCM (Food Consumption Monitoring)
22.5 Metabolomics in Physiological Monitoring of Diet and Nutrition Studies
22.6 Summary
22.7 Conclusion
References
Chapter 23: Microbial Exopolysaccharides: Production, Properties, and Food Applications
23.1 Introduction
23.2 Probiotics for EPS Secretion and Other Sources
23.3 EPS Types and Composition
23.4 Physical Properties of EPS
23.5 Biosynthesis of Bacterial EPS
23.5.1 Pathway Dependent on Wzx/Wzy
23.5.2 Pathway Dependent on ABC Transporters
23.5.3 Pathway Dependent on Synthase
23.6 Physiological Functions of EPS
23.7 Prebiotic Functions
23.8 Scope of EPS in Food Applications
23.9 Health Potential of EPS
23.9.1 Antimicrobial Activity
23.9.2 Activity of the Immuno-modulatory System
23.9.3 Anti-inflammatory Activity
23.9.4 Antioxidant Activity
23.9.5 Hypo-cholestrolemic and Antidiabetic Activity
23.9.6 Anti-biofilm Activity
23.9.7 Antiviral Activity
23.9.8 Anti-gastritis, Antiulcer, and Cholesterol-Reducing Activities
23.9.9 Anti-mutagenic Properties
23.9.10 Antitumor Properties
23.10 Prospects for Bacterial EPS
23.11 Conclusion
References
Chapter 24: Microbial Production of Vitamin B12 Using Food Matrices
24.1 Introduction
24.2 Sources of Vit B12
24.3 Biosynthesis of Vitamin B12
24.3.1 The Pathway Followed Under Aerobic and Anaerobic Conditions
24.4 Optimization of Bioprocess Conditions for Synthesis of Cobalamin
24.5 Microbes Associated with the Production of Cyanocobalamin
24.5.1 Culturing with Pseudomonas denitrificans
24.5.2 Culturing with Propionibacterium freudenreichii
24.6 Downstream Processing of Vit B12
24.7 The Commercial Significance of Vit B12
24.8 Conclusion
References
Chapter 25: The Role of Dietary Fiber in Promoting Health: A Review of Choice and Outcomes
25.1 Introduction
25.2 Understanding Fiber
25.2.1 Types of Dietary Fiber
25.2.1.1 Soluble Fiber
25.2.1.2 Insoluble Fiber
25.3 Sources of Dietary Fiber
25.3.1 Fruits and Vegetables
25.3.2 Whole Grains
25.3.3 Legumes and Pulses
25.3.4 Nuts and Seeds
25.4 Role of Fiber Rich Foods in Prompting Health
25.4.1 Improved Digestion
25.4.2 Weight Management
25.4.2.1 Challenges in Weight Management
25.4.2.2 Implications for Public Health
25.4.3 Blood Sugar Control
25.4.4 Reduced Risk of Chronic Diseases
25.5 Impact on Gut Microbiome and Digestive Health
25.6 Recommended Daily Intake and Dietary Guidelines from Health Organisations
25.7 Benefits of Fiber in the Diet
25.8 Practical Strategies for Dietary Incorporation
25.9 Fiber Rich Recipes and Food Preparation Ideas
25.9.1 Recipe 1: Quinoa and Roasted Vegetable Salad
25.9.2 Recipe 2: Chickpea and Vegetable Curry
25.9.3 Recipe 3: Black Bean and Sweet Potato Tacos
25.9.4 Recipe 4: Whole Grain Berry Parfait
25.9.5 Recipe 5: Lentil and Vegetable Soup
25.9.6 Future Research and Advancement in the Field
25.10 Conclusion
References
Index

2024-04-07