Food Bioactives

Sankar Chandra Deka, PhD, is Senior Professor in the Department of Food Engineering and Technology at Tezpur University in Assam, India. He has more than 29 years of teaching and research experience. He has guided the work of many advanced students and has successfully handled more than 15 research projects funded by various government funding agencies. He has published almost 100 research papers in journals of national and international repute and about 20 book chapters.Dibyakanta Seth, PhD, is Assistant Professor in the Department of Food Engineering and Technology, Tezpur University, Assam, India. He has published several research papers in national and international journals and has guided the thesis work of advanced students. He has received young scientist and young educator awards at several conferences. He was associated with an ecourse development program of the University Grants Commission (UGC), ePG-PATHSHALA and has handled two funded research projects.Nishant Rachayya Swami Hulle, PhD, is Assistant Professor in the Department of Food Engineering and Technology, Tezpur University, Assam, India. He has published several research articles in international peer-reviewed journals and also coauthored two book chapters published by CRC Press. He has received a Young Scientist Award at the Third International Conference on Food Properties, Sharjah, United Arab Emirates. He teaches subjects such as fruit and vegetable process technology; processing technology of meat, poultry, and fish; and thermal operations.

“An interesting book encompassing health functionality of selected foods, including their active components. … This book would be interesting for graduate students and researchers interested in an overview of the functionality of different traditional food products and ways of utilizing biomaterials to develop value-added bio-products.”—Mohammad Shafiur Rahman, Professor, Food Science and Nutrition, Sultan Qaboos University, Oman

• 1. Chemical Modification and Characterization of Culinary Banana (Musa ABB) Starch and Its Application  2. Functional Foods from Different Sources  3. Recent Trend on Dietary Natural Products for Prevention and Treatment of Cancer  4. Probiotic Foods  5. Bioactive Compounds and Health Benefits of Phalsa: An Underutilized Fruit  6. Pseudocereals: Nutritional Composition, Functional Properties, and Food Applications  7. Development of Functional Food Products from Food Waste  8. Roselle (Hibiscus sabdariffa L.) Calyces: A Potential Source of Natural Color and Its Health Benefits  9. Phytochemical, Pharmacological, and Food Applications of Asparagus (A. racemosus )  10. Functional and Technological Properties of Probiotics and Prebiotics  11. Food Allergens: Detection and Management  12. Cereals and Pseudocereals: General Introduction, Classification, and Nutritional Properties  13. Indigeneous Fermented Beverages of the Indian Subcontinent: Processing Methods and Nutritional and Nutraceutical Potential  14. Food Industry Byproducts: Resource for Nutraceuticals and Biomedical Applications