Pseudocereals: Production, Processing, and Nutrition provides an overview of the chemistry, processing, and technology of pseudocereals which have become super grains. The cultivation of pseudocereals has spread to over 70 different countries due to their attractive nutritional properties and for food security. This book discusses necessary information on different pseudocereals as well as practical information on cultivation procedures, equipment, food processing using pseudocereals and the use of by-products for bioactive compound extraction. It addresses concerns regarding globalization, food security, climate change and the needs of underdeveloped or developing countries.
Key Features:
- Covers both common as well as less exploited pseudocereals
- Explains the grain structure and engineering properties of different pseudocereals
- Studies the effect of food processing on the bioactivity and nutritional value of pseudocereals and their products
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.
