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'Postharvest Technology: Keeping Crops Fresh'delves into the essential methods and technologies used after crop harvest. We explore the importance of post-harvest care and the various techniques to ensure crops remain fresh and safe for consumption. Our book covers the entire process, from cultivation to harvest, emphasizing that care doesn't stop once crops are harvested. We include detailed explanations of harvesting methods for various crops, along with analytical data, diagrams, and flow charts to illustrate different parameters. We provide information on food production and distribution globally, supported by graphs and data. The book explains the stages of harvesting, global average yields, and specific post-harvest methods for grains, cereals, fruits, vegetables, tea, coffee, and cocoa. We also discuss packaging, storage, and quality maintenance, ensuring readers understand how to keep crops fresh post-harvest. Designed to be informative and easy to understand, this book is a valuable resource for anyone involved in agriculture, offering practical insights and scientific explanations.

This book aims to bring the focus on biological viewpoint and alternatives for producing the baked goods, as the confectionary is a major market segment comprising of the sugar and baked products. The bakery products include major segments including cereals, bread, chocolates, cookies, and other confectionary items. This book provides the data regarding the market of baked goods, as it is forecasted to increase at growth rate of 5.8% (CAGR) and it's expected to reach around its growth around (7%) by 2025 (Fortune insights 2022). The book also classifies amongst the major consumers worldwide, Asia pacific contributes around 43%, western Europe contributes around 22% while Africa continent represents as smallest group of consumers for baked confectionary consumers. The book provides information regarding health concerns as baked goods are liked by population of all ages. As per the data mentioned above the bakery goods are consumed heavily without clear insights about its health concerns. Majority of baked goods are made up of all-purpose flour having serious risk concerns/impact on health and higher consumption of bakery goods can increase sugar, cholesterol level and can also cause further problem in liver or heart functions. Although, gluten free, multigrain baked confectionaries are now a day's available in the market but the still the better understanding of the bio-based products is need of current time. The biological viewpoint especially for the bakery goods can serve as initial point for better handling baked goods in context of upbringing of healthy society. The book targets students and researchers interested in interdisciplinary research and devising novel biological applications with special focus on bakery products.

'Cupcake Magic Trends'offers a groundbreaking exploration of how data analytics and food science are revolutionizing the cupcake industry. This comprehensive guide bridges the gap between traditional baking wisdom and modern market research, presenting a fascinating analysis of consumer behavior, flavor preferences, and technical innovations that shape successful baking ventures. The book masterfully weaves together findings from extensive research, including data from 500 North American bakeries and 10,000 consumer surveys, revealing surprising patterns in flavor preferences across different demographics. Through three carefully structured sections, readers journey from the fundamental science of taste perception to practical applications of market trends, discovering how chemical compounds interact with taste receptors and why certain flavor combinations consistently outperform others in the marketplace. What sets this work apart is its unique blend of scientific precision and practical applicability, making complex data accessible to both professional bakers and culinary enthusiasts. The book provides actionable insights through detailed case studies, data visualizations, and implementation guides, helping readers develop market-responsive recipes and business strategies. Whether calculating optimal flavor combinations or adapting recipes to emerging consumer preferences, this resource equips bakers with the tools to make informed decisions in an increasingly data-driven industry.