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This book provides an overview of the chemistry, processing, and technology of pseudocereals which have become super grains.The book gives practical information on cultivation procedures, equipment, food processing using pseudocereals and use of by-products for bioactive compound extraction.
This book provides an overview of the chemistry, processing, and technology of pseudocereals which have become super grains.The book gives practical information on cultivation procedures, equipment, food processing using pseudocereals and use of by-products for bioactive compound extraction.
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Autorenporträt
Dr. Sanju Bala Dhull is presently working as Associate Professor in the Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, having more than 15 years of teaching and research experience. Her area of interests includes characterization and modification of biomolecules such as starch and gums, preparation and application of edible films, hydrogels, nanoparticles, nanoemulsions and new product development. She has published 5 books, more than 50 research papers in different journals and 25 chapters in books of national and international repute. She presented more than 25 research papers in various national and international conferences. She is life member of the Association of Food Scientists and Technologists (India) and the Association of Microbiologists of India. She is Associate editor, Journal of food Processing and Preservation (Hindawi) and Member, editorial board, Legume Science (Wiley). She is a reviewer of several national and international journals. Dr. Aarti Bains presently working as an Assistant professor in Microbiology (Department of Biotechnology) Chandigarh Group of Colleges, Landran, Mohali, Punjab. She is M. Sc. in Microbiology from Himachal Pradesh University and completed her Mphil, Ph.D. in Microbiology from Shoolini University, Solan. Her area of interest includes the extraction and identification of bioactive compounds from wild edible mushrooms and their biological activity. She has published 10 research papers and 4 international book chapters. She has research and teaching experience of eight years and has guided 7 master's students.She is a reviewer of several national and international journals. Dr. Prince Chawla recently joined Lovely Professional University, Phagwara, Punjab as Assistant professor in Food Technology and Nutrition (School of Agriculture). Dr. Chawla is an alumnus of Chaudhary Devi Lal University, Sirsa, and Shoolini University, Solan. Dr. Chawla has a chief interest in mineral fortification, functional foods, protein modification, and the detection of adulterants from foods using nanotechnology. He has worked in the 'Department of Biotechnology' and 'Department of Science and Technology' funded research projects and has 8 years of research experience. He has 3 patents, 2 books, 30 international research papers, 7 international book chapters. Dr. Chawla is a recognized reviewer of more than 30 international journals and reviewed numbers of the research and review articles. Dr. Sawinder Kaur is currently working as Associate Professor and Head of Department, Food Technology and Nutrition (School of Agriculture), Lovely Professional University, Phagwara, Punjab. She has published more than 50 research publications and book chapter in journals and books of national and international repute. Her research area mainly focused on new product development, extraction of bioactive compounds and natural food colorants. She had 7 patent applications to her credit. She participated in various national and international projects. She is the referee and recognized reviewer of several international and national journals.
Inhaltsangabe
Chapter 01 Cultivation and production of pseudo cereals Harshvardhan Patel Madhu Sharma Aarti Bains Prince Chawla Chapter 02 Structural and engineering aspects of different pseudocereals Arpan Dubey Prakash Kumar Rohit Biswas Chapter 03 Quinoa: Nutrition profile Processing and Food products Alpana Prajapati Ajay Kumar Singh Chapter 04 Amarnath: Nutritional Profile Processing and Food products Vikas Kumar Danish Shafi Mir Nitin Sharma Chapter 05 Buckwheat: Nutritional Profile Processing and Food products Nitin Sharma Smita Mall Vikas Kumar Chapter 06 Chemistry and application of starch and gums of pseudocereals Madhu Sharma Harshvardhan Patel Aarti Bains Prince Chawla Chapter 07 Properties and applications of protein from pseudocereal Indumathi. M Puja Nelluri Baghya Nisha Debapam Saha Chapter 08 Different minerals and their bioavailability in pseudocereals Vidhi Gupta Atul Anand Mishra Chapter 09 Health Benefits of Pseudocereals Ashwini Kumar Chapter 10 Innovative Processing Technologies for Pseudocereals Ayan Sarkara Debapam Saha Abhishek Pradhan Punyadarshini Punam Tripathy Chapter 11 Machines and Equipment for Pseudocereal Processing Nikhil Patil Prince Chawla Chapter 12 Traditional Foods Based On Pseudo Cereals Praveen Nayak Atul Anand Mishra Rama Nath Shukla Rohit Biswas Chapter 13 Recent trends in pseudo-cereal-based foods Debapam Sahaa Abhishek Pradhana Ayan Sarkara Punyadarshini Punam Tripathya Chapter 14 Role of Pseudo cereals in the management of diseases Subhankar Das Manjula Ishwara Kalyani Chapter 15 Quality Management System for Pseudocereals Baneeprajnya Nayak Atul Anand Mishra Neha Singh
