Full Product Details
Author: Sanju Bala Dhull (Chaudhary Devi Lal University) ,
Sneh Punia ,
Kawaljit Singh Sandhu (Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Punjab, India)
Publisher: Taylor & Francis Ltd
Imprint: CRC Press
Weight: 0.670kg
ISBN: 9780367335403
ISBN 10: 0367335409
Pages: 274
Publication Date: 02 October 2020
Audience:
Professional and scholarly
,
Professional & Vocational
Format: Hardback
Publisher's Status: Active
Availability: In Print
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Reviews
""This book is a good overview of EFA and a possible useful reference for researchers interested in studying fats."" -Amy Hess Fischl, MS RDN LDN BC-ADM CDCES, DOODY'S NOTES
This book is a good overview of EFA and a possible useful reference for researchers interested in studying fats. -Amy Hess Fischl, MS RDN LDN BC-ADM CDCES, DOODY'S NOTES
Author Information
Sanju Bala Dhull, PhD is presently working as Senior Assistant Professor in Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, having more than 11 years of teaching and research experience. Her area of interests includes synthesis and characterization of nanoparticles, nanoemulsions and antimicrobial activity of nanoformulations in food and characterization of biomolecules. She has published more than 10 research papers in journals of national and international repute. She presented more than 20 research paper in various national and international conferences. She is an active member of Association of Food Scientists and Technologists (India) and Association of Microbiologists of India. She is a reviewer of several national and international journals. Sneh Punia, PhD is presently working as Assistant Professor in Department of Food Science and Technology, CDLU, Sirsa. Her area of interests includes antioxidant, starch, and development of new products. She has published more than 12 research papers in national and international journals. She presented more than 10 research paper in various national and international conferences. She also serves as the reviewer for various international journals. She is an active member of Association of Food Scientists and Technologists (India) and Association of Microbiologists of India. She is a reviewer of several national and international journals. Kawaljit Singh Sandhu, PhD is presently working as Associate Professor in Department of Food Science and Technology, Maharaja Ranjeet Singh Punjab Technical University, Bathinda. He was awarded with postdoctoral fellowship from Korea University, Seoul, South Korea. With more than 10 years of research and teaching experience, his research interest is focused on starch, starch modification, antioxidants, nano-technology and drug delivery. Dr. Sandhu received several research projects from UGC, New Delhi and DST, New Delhi. He was awarded with Young Scientist Award from Association of Food Scientists and Technologists (AFSTI), Mysore, India. Dr. Sandhu is active member AFSTI, India, Association of Microbiologists of India and Korean Society of Food Science and Technology, South Korea. He has published more than 50 research paper in various national and international journals.
