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This new book reports the emerging and novel technologies for the development of functional foods from plants, providing a comprehensive look into plant-based functional foods, their characterization, validation, and their transformation into novel products. Discussing the nutraceutical potential of plant-based functional foods and compounds, the book considers millets, cereal, fruits, vegetables as well as the spices, herbs, and aromatic plants as potential functional incorporations in food owing to their health-promoting qualities. The book provide comprehensive insights into varrious value added products from plants as a concentrated sources of nutritional bioactives, potential functional foods and health mediators. CONTENTS: About the Authors / Editors: Editors: Krishan Datt Sharma, PhD Retired Professor and Head (retired), Faculty of Food Science & Technology, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh, India Krishan Datt Sharma, PhD, is a retired Professor and Head (retired) from the Faculty of Food Science & Technology at Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh, India. With over 35 years of professional experience working in India and abroad, Dr. Sharma has supervised many postgraduate students, including several PhD students. He has handled about a dozen externally funded research projects as principal and co-principal investigator. The establishment of the Functional Foods R&D and Dissemination Centre at Solan, India, and the Institute of Food Science and Technology, Dehradun, are some of the important contributions of Dr. Sharma in the field of functional food development. Dr. Sharma has published 70 peer-reviewed research papers, two books, and several book chapters and booklets and two patents. He has made paper presentations at conferences and has guest lectured at various national and international gatherings. He is a member of several professional bodies including the Japan Society for the Promotion of Science and India-Israel Shalom Club. Dr. Sharma has been awarded with several national and international fellowships for the advancement of science. He earned his master’s degree in Food Science and Nutrition and doctorate in Horticulture with specialization in Fruit and Vegetable Preservation in India, and subsequently completed postdoctoral research and training in Japan, New Zealand, and Israel. Satish Kumar, PhD Assistant Professor, Faculty of Food Science & Technology, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh, India Satish Kumar, PhD, is an Assistant Professor of Food Science and Technology at Dr. Y. S. Parmar University of Horticulture and Forestry, Solan, India. He has more than six years of experience in teaching and research. He has published more than 72 papers in various national and international journals as well as edited books, 18 book chapters, and several abstracts. He has guided 19 MSc scholars and has delivered several brainstorming sessions on the current topics in food technology and nutrition at various national and international events. Dr. Kumar is a master trainer on fruits and vegetable processing for the PMFME (Pradhan Mantri Formalisation of Micro Food Processing Enterprises) Scheme under Ministry of Food Processing, Govt. of India. His cumulative NAAS (National Academy of Agricultural Sciences) score is 390, and impact factor is 220. He is a life member of various national and international scientific organizations and is serving as an editorial board member and reviewer for various journals. His peer research contributions includes thought-provoking technologies for food waste valorization, recovery protocols for various functional compounds, nanostructures for improving the delivery of the bioactive compounds, and herbal nanoemulsions for extending the shelf life of fresh horticultural produce. Dr. Kumar earned his Doctorate in Food Technology at Dr YSP University of Horticulture and Forestry, Solan, Himachal Pradesh, India. Rakesh Sharma, PhD Associate Professor and Head, Faculty of Food Science & Technology, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh, India Rakesh Sharma, PhD, is an Associate Professor and Head of Food Science & Technology at Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh, India. With over 15 years of experience in R&D, he also administers lectures to undergraduate and graduate students and has guided more than 20 MSc and PhD students for their degrees. He has handled six externally funded projects and has generated new knowledge in low-calorie functional food products, herbal processing, alcoholic beverages and vinegar. Dr. Sharma has published many research papers, review articles, technical articles, book chapters, technology brochures, teaching manuals, and conference presentations as well as two books. He is a recipient of several awards, including NN Mohan Memorial Award, JS Pruthi Memorial Award, AFSTI (Association of Food Scientists & Technologists) Award, as well several others. Dr Sharma has filed two Indian patents and has transferred apple cider vinegar technology to two entrepreneurs. He is a coordinator and master trainer on fruits and vegetable processing under (Pradhan Mantri Formalisation of Micro Food Processing Enterprises) Scheme of the government of India. Dr. Sharma acquired his tertiary degrees in Horticulture with specialization in postharvest technology in addition to a one-year diploma in Agriculture Marketing and a six-month certificate course in Food and Nutrition. Raj K. Keservani, PhD, MPharm Professor, Faculty of B. Pharmacy, CSM Group of Institutions, Prayagraj, India Raj K. Keservani, PhD, MPharm, is Professor of Pharmacy at the CSM Group of Institutions, Prayagraj, India. He has more than 16 years of academic (teaching) experience from various institutes of India in pharmaceutical education. He has supervised more than 25 undergraduate students for their research work. He has published over 30 peer-reviewed papers in the field of pharmaceutical sciences in national and international journals, six patents, over 70 book chapters, three co-authored books, and over 50 edited books. He is also active as a reviewer for several international scientific journals. Dr. Keservani is also an editor of the book series AAP Advances in Nutraceuticals. His research interests include nutraceutical and functional foods, novel drug delivery systems (NDDS), transdermal drug delivery/drug delivery, health science, cancer biology, and neurobiology. Dr. Keservani graduated with a pharmacy degree from the Department of Pharmacy, Kumaun University, Nainital, Uttarakhand, India. Dr. Keservani is a life member of the Society of Pharmaceutical Education and Research (SPER). He received his Master of Pharmacy (MPharm) (specialization in pharmaceutics) from the School of Pharmaceutical Sciences, Rajiv Gandhi Proudyogiki Vishwavidyalaya, Bhopal, India. He earned his PhD degree from IKG Punjab Technical University, Jalandhar, Punjab, India. Dr. Keservani has been recognized among the world’s top 2% of scientists published by Stanford University, USA. |
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AAP WELCOMES PROF. MOHAMMED KUDDUS, PhD, AS AAP’S NEW ACQUISITIONS EDITOR for books on biotechnology, enzymology, microbiology, bioinformatics, bioremediation, biomedical technology, value-added products etc. Dr. Kuddus is Head of the Department of Biochemistry at the College of Medicine, University of Hail, Kingdom of Saudi Arabia. He is listed in Elsevier/Stanford University World’s Top 2% Scientists. He seeks book proposals from potential editors to consider for publication with Apple Academic Press. Contact: kuddus@appleacademicpress.com for more information. AAP welcomes Dr. Maulin P. Shah as AAP’s new acquisitions editor for books on Applied Microbiology, Environmental Biotechnology and Waste Management. Dr. Shah, a Scientist in the Industrial Wastewater Research Lab at Enviro Technology Ltd., India. seeks book proposals to consider for these topics and related areas: applied microbiology, environmental biotechnology and waste management, including environmental pollution, wastewater treatment, bioenergy, biofuel, circular economy, leachate treatment activated sludge process, environmental microbiology, agricultural microbiology, advance oxidation process, bio-electrochemical systems, bacterial genomics for wastewater treatment, and heavy metal remediation. maulinshah1979@gmail.com for more information. AAP is pleased to announce Shrikaant Kulkarni, PhD, as our new Senior Commissioning Editor for books in the areas of Polymer Sciences, Chemical Sciences, Nuclear Sciences, and Material Sciences. Dr. Kulkarni is Adjunct Professor, Faculty of Business, Victorian Institute of Technology, Melbourne, Australia; and Adjunct Professor, Centre of Research Outcome and Impact, Chitkara University, Punjab, India. You can reach him at Email: srkulkarni21@gmail.com for more information. New Book Series: AAP Series on Waste Biomass Valorization will explore the transformation of biomass resources into valuable products, addressing the growing need for sustainable alternatives to fossil fuels and non-renewable resources. For more information and to propose a book, please visit: Click here Congratulations to Hafiz Ansar Rasul Suleria, PhD, for receiving the Dean’s Award for Excellence in Research from the University of Melbourne, Australia, in recognition for his exceptional performance and strong commitment to advanced research in food science. Dr. Suleria is editor of AAP’s book series Innovations in Plant Science for Better Health: From Soil to Fork. 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