Full Product Details
Author: Swati Kapoor (Punjab Agricultural University) ,
Gurkirat Kaur (Punjab Agricultural University) ,
B. N. Dar (Islamic Univ. of Science & Tech., India) ,
Savita Sharma (Punjab Agricultural University, India)
Publisher: Taylor & Francis Ltd
Imprint: CRC Press
Weight: 0.550kg
ISBN: 9781032108049
ISBN 10: 1032108045
Pages: 284
Publication Date: 28 September 2025
Audience:
Professional and scholarly
,
Professional & Vocational
Format: Paperback
Publisher's Status: Active
Availability: Manufactured on demand
We will order this item for you from a manufactured on demand supplier.
Author Information
Dr. Swati Kapoor, M.Sc., PhD, is a Food Technologist at Punjab Horticultural Postharvest Technology Centre, Punjab Agricultural University, Ludhiana, Punjab, India. Currently, the scientist is involved in developing sustainable technologies from fruit and vegetable wastes, management of quality control laboratory for fresh and processed foods and shelf-life extension of fresh fruits and vegetables using edible coatings, low temperature, packaging etc. Dr. Gurkirat Kaur, M.Sc., PhD, is Scientist (Nanotechnology) working in Electron Microscopy and Nanoscience Laboratory, at Punjab Agricultural University. Gurkirat has experience in teaching and research in Food science and technology for the last 10 years. Dr Kaur’s responsibilities include scientific and technical leadership and development of advanced facile technologies for food processing and protection. Dr. Basharat Nabi Dar, PhD, is an Assistant Professor in the Department of Food Technology at the Islamic University of Science & Technology, Awantipora, JK, India. He is the recipient of the prestigious CV Raman Fellowship and UGC Research Award in the field of Agricultural sciences by the University Grants Commission, New Delhi, GOI. He is a graduate of Agricultural Sciences. He has published more than 100 research and review papers in his field in various prestigious national and international journals and presented papers in many conferences. The main focus of his research is on agricultural by-products, traditional foods and unexplored food resources. Prof. Savita Sharma, is a Principal Scientist (Dough Rheologist) working in the Department of Food Science and Technology, at Punjab Agricultural University. She has been actively involved in teaching and research for more than 35 years. Her research mainly focuses on the potential utilization and value addition of cereal products, Functionality enhancement of pasta, Processing and Utilization of cereal brans, non-conventional legumes and novel grains. She has guided 30 M.Sc. students and 12 PhD research scholars. Prof Savita Sharma has published more than 100 research papers in reputed national and international journals and also edited and authored books in Food Science and Technology.
