Pseudocereals

ISBN-13: 9781032350967 / Twarda / 2024 / 368 str.

Opis

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.

Spis treści

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

O autorze

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.