Description

ABOUT THE BOOK

The post harvest losses in our country for cereals, pulses and oilseeds are about 10-12% and these are much higher for perishable food items viz., fruits and vegetables. These losses are quite large for our kind of economy. Under the present scenario, it is rightly believed that the future of agriculture is safe in increasing the productivity, diversification and value-addition the last being the most important activity that can come to rescue of the farmer/grower when he is passing through bad phase. The value addition can be done through primary/secondary/ tertiary processing by which the produce is transformed into a product that fetches higher prices, is able to hold little longer and is available out of season, etc. Thus, the processing is a major value addition activity to the farm produce. Processing also adds value to the by-products, co-products and residues that also have considerable economic importance.

This edited book entitled, “Emerging Trends in Post Harvest Processing and Utilization of Plant Foods” has been divided into five sections-emerging trends, processing and utilization of cereals, pulses and oilseeds, processing and utilization of fruits and vegetables, technologies for value addition of plant foods and miscellaneous. They include various contributed chapters like processing and utilization of cereals, pulses, oilseeds, fruits and vegetables, extrusion technology, post harvest handling of fruits and vegetables, biotechnology in processing of food, value addition and nutritional improvement through food processing and food packaging. The scientists having vast experience in their respective disciplines have written all the chapters. It covers all the requirements of 6th Deans’ Committee of ICAR.

The book deals with fairly advanced of techniques processing and utilization of plant foods, will be suitable for UG and  post-graduate students. In addition, it is hoped that the book would also serve as a useful companion for teachers engaged in teaching and research.

CONTENTS

ABOUT THE EDITORS

Dr. (Mrs.) Neelam Khetarpaul is retired Professor and Head, Department of Foods and Nutrition at CCS Haryana Agricultural University. Hisar is the recipient of many awards viz., Distinguished Teacher award-2000. Young Investigator Award. Ms. Manju Utreja Gold Medal and cash award for doing the best research work in the University and Best Research Paper Award by AFST(I), Hisar Chapter. She is the recipient of various Visiting Fellowships abroad funded by different national and international agencies. She has published more than 150 research papers in various journals of national and international repute and 12 books in the discipline of Food Science and Human Nutrition.

Dr. (Mrs). Raj Bala Grewal is retired  Professor in the Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar. She has an excellent academic record and was recipient of the All Round Best Student award of the College and also of International Women Year Gold Medal. She was nominated as FAO Fellow for undertaking training in Recent methods in Food Science and Technology at Michigan State University, USA. She has published 4 books and 40 research papers in national and international journals.

Dr. (Mrs.) Sudesh Jood, is retired  Professor in the Department of Foods and Nutrition at CCS Haryana Agricultural University. Hisar. She has a brilliant academic record. She has been awarded Indian National Science Academy (INSA) Young Scientist Award 1993 for doing the best research work. She has been a visiting Research Scientist to the University of Reading, Department of Food Science and Technology, UK from 1997-1998 on the Academic Commonwealth Staff Fellowship. She has published 50 research papers in various journals of national and international repute and one book.

Dr. Umaid Singh obtained M.Sc and Ph.D degrees specializing in areas of Cereal Proteins. He did postdoctoral training in 1989 at the Department of Food Science and Animal Husbandry, Alabama University, USA. He has served ICRISAT, Hyderabad at various positions- scientist, senior scientist, subprogram leader and program leader. After retiring from ICRISAT in 1997, he was appointed as Professor in the Department of Foods & Nutrition, CCS-HAU, Hisar. He has published more than 140 papers in world class journals. He was appointed as a scientific advisor (Food Science Section) by the International Science Foundation, Sweden. He was nominated as a consultant to African Development Bank for enhancing utilization of pulses/grain legumes in East African Countries and also as a consultant to the National Pulse Quality Project in Australia funded by the Grain Research and Development Council of Australia.