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Now Available in Paperback CONTENTS: About the Authors / Editors: Editors: Prem Prakash Srivastav, PhD Associate Professor, Department of Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal, India PhD Prem Prakash Srivastav, PhD, is Associate Professor of Food Science and Technology in the Agricultural and Food Engineering Department at the Indian Institute of Technology Kharagpur (West Bengal), India. His research interests include development of specially designed convenience, functional, and therapeutic foods; extraction of nutraceuticals; and development of various low-cost food-processing machineries. He has organized many sponsored short-term courses and completed sponsored research projects and consultancies. He has published various research papers in peer-reviewed international and national journals and proceedings and many technical bulletins and monographs as well. Other publications include books and book chapters along with many patents. He has attended, chaired, and presented various papers at international and national conferences and delivered many invited lectures at various summer/winter schools. Dr. Srivastav has received best poster paper awards at various professional conferences and a is life member of various professional bodies, including the International Society for Technology in Education, Association of Food Scientists & Technologists India, Indian Dietetic Association, Association of Microbiology India, American Society of Agricultural and Biological Engineers, and the Institute of Food Technologists (USA). He graduated from Gorakhpur University, Gorakhpur, India, and received his MSc degree with major in Food Technology and a minor in Process Engineering from G. B. Pant University of Agriculture and Technology, Pantnagar, India. He was awarded a PhD from the Indian Institute of Technology Kharagpur. He teaches various undergraduate-, postgraduate-, and PhD-level courses and has guided many student research projects. Deepak Kumar Verma Research Scholar, Department of Agricultural and Food Engineering, Indian Institute of Technology, West Bengal, India Deepak Kumar Verma is an agricultural science professional and is currently a PhD Research Scholar in the specialization of food processing engineering in the Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur (WB), India. In 2012, he received a DST-INSPIRE Fellowship for PhD study by the Department of Science & Technology (DST), Ministry of Science and Technology, Government of India. Mr. Verma is currently working on the research project “Isolation and Characterization of Aroma Volatile and Flavoring Compounds from Aromatic and Non-Aromatic Rice Cultivars of India.†His previous research work included “Physico-Chemical and Cooking Characteristics of Azad Basmati (CSAR 839-3): A Newly Evolved Variety of Basmati Rice (Oryza sativa L.).” He earned his BSc degree in agricultural science from the Faculty of Agriculture at Gorakhpur University, Gorakhpur, and his MSc (Agriculture) in Agricultural Biochemistry in 2011. Apart from his area of specialization in plant biochemistry, he has also built a sound background in plant physiology, microbiology, plant pathology, genetics and plant breeding, plant biotechnology and genetic engineering, seed science and technology, food science and technology etc. In addition, he is a member of different professional bodies, and his activities and accomplishments include conferences, seminar, workshop, training, and also the publication of research articles, books, and book chapters. Ami R. Patel, PhD Assistant Professor, Division of Dairy and Food Microbiology, Mansinhbhai Institute of Dairy & Food Technology, Dudhsagar Dairy Campus, Gujarat, India Ami R. Patel, PhD, is an Assistant Professor in the Division of Dairy and Food Microbiology at the Mansinhbhai Institute of Dairy & Food Technology, Dudhsagar Dairy Campus, Gujarat, India. Her expertise is in a specialized area that involves isolation, screening, and characterization of exopolysaccharides from potential probiotic cultures and employing them for food and health applications. In addition, she is engaged with research and teaching undergraduate and postgraduate students. She has authored a number of peer-reviewed papers and technical articles in international and national journals as well as book chapters, proceedings, and technical bulletins. She has received a number of awards and honors, including the Vice Chancellor Gold Medal for her PhD work; the BiovisinNxt11 fellowship to attend an international conference at Lyon, France; and an Erasmus Mundus scholarship for three years to visit Lund University, Sweden, as guest researcher. She is serving as an expert reviewer for several scientific journals and is member of academic and professional organizations, including the Indian Dairy Association and the Swedish South Asian Studies Network (fermented foods). She earned her BSc (Microbiology) and her MSc (Microbiology) degrees from Sardar Patel University, Vallabh Vidyanagar, Gujarat, and her PhD in Dairy Microbiology from the Dairy Department of SMC College of Dairy Science, Anand Agricultural University, Gujarat, India. Asaad Rehman Al-Hilphy, PhD Professor, Department of Food Science, College of Agriculture, University of Basrah, Basra, Iraq Asaad Rehman Al-Hilphy, PhD, is a Professor in the Department of Food Science at the College of Agriculture at the University of Basrah, Iraq. His research interests include development of food processing equipment, solar food drying, extraction of essential oils, thermal and nonthermal food processing engineering, and water desalination. He has organized many sponsored short-term courses and completed sponsored research projects and consultancies. He has published various research papers in peer-reviewed international and national journals and proceedings and many technical bulletins and monographs as well. Other publications include books and book chapters along with many patents. He has attended, chaired, and presented various papers at international and national conferences and delivered many invited lectures at various summer/winter schools. He is a life member of the International Society of Food Engineering (USA) and the International Society for Development and Sustainable (Japan). He graduated from the Agricultural Machinery Department of Basrah University, Iraq, where he received his MSc degree with a major in Agronomy and a minor in Design of Tillage equipment from the Agriculture College. He also was awarded his PhD from the University of Basrah. He teaches various undergraduate-, postgraduate-, and PhD-level courses and has guided many student research projects. |
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