Harinder Singh Oberoi – författare

"Fungal Additives and Bioactives in Food Processing Industries: Challenges and Prospects" provides a comprehensive exploration of fungal bioactives and additives within the realm of food processing industries. Currently, industries’ reliance on synthetic ingredients to combat food-borne pathogens during food processing has raised concerns due to their adverse effects on human health. This book comprehensively investigates how fungal additives and metabolites can offer a natural alternative with minimal health and environmental repercussions, thereby enhancing sustainability practices within the industry.Fungi and their associated bio-products have emerged as pivotal players in food processing industries, showcasing their efficacy in not only curbing postharvest losses but also serving as natural preservatives. Recognizing the urgent imperative to tap into the untapped potential of fungi to align with Sustainable Development Goals, this book sheds light on the diverse applications of fungal bioactives, encompassing polysaccharides, flavonoids, peptides/proteins, natural colorants, and polyunsaturated fatty acids within the food sector.The book delves into various aspects including the role of fungal metabolites in pharmaceuticals for human disease prevention, their impact on agriculture, and their significance in enhancing foodprocessing practices. It also discusses the utilization of natural colorants and pigments derived from fungal metabolites, as well as fungal enzymes for dough fermentation, cheese ripening, and brewing. Furthermore, the book unveils the intriguing potential of fungal endophytes as a rich source of novel bioactive compounds, paving the way for innovative advancements in multiple industries. By amalgamating knowledge-sharing contributors from microbiology, biotechnology, and food science disciplines, this book caters to a diverse audience ranging from researchers, students, young entrepreneurs and industry professionals to policymakers, offering a roadmap to harness the transformative power of fungal-based bioactives and additives. Targeting the untapped potential of fungal-derived compounds, this book will inspire further research and development efforts aimed at revolutionizing the way we approach food production and consumption in the 21st century.

"e;Fungal Additives and Bioactives in Food Processing Industries: Challenges and Prospects"e; provides a comprehensive exploration of fungal bioactives and additives within the realm of food processing industries. Currently, industries’ reliance on synthetic ingredients to combat food-borne pathogens during food processing has raised concerns due to their adverse effects on human health. This book comprehensively investigates how fungal additives and metabolites can offer a natural alternative with minimal health and environmental repercussions, thereby enhancing sustainability practices within the industry.Fungi and their associated bio-products have emerged as pivotal players in food processing industries, showcasing their efficacy in not only curbing postharvest losses but also serving as natural preservatives. Recognizing the urgent imperative to tap into the untapped potential of fungi to align with Sustainable Development Goals, this book sheds light on the diverse applications of fungal bioactives, encompassing polysaccharides, flavonoids, peptides/proteins, natural colorants, and polyunsaturated fatty acids within the food sector.The book delves into various aspects including the role of fungal metabolites in pharmaceuticals for human disease prevention, their impact on agriculture, and their significance in enhancing foodprocessing practices. It also discusses the utilization of natural colorants and pigments derived from fungal metabolites, as well as fungal enzymes for dough fermentation, cheese ripening, and brewing. Furthermore, the book unveils the intriguing potential of fungal endophytes as a rich source of novel bioactive compounds, paving the way for innovative advancements in multiple industries. By amalgamating knowledge-sharing contributors from microbiology, biotechnology, and food science disciplines, this book caters to a diverse audience ranging from researchers, students, young entrepreneurs and industry professionals to policymakers, offering a roadmap to harness the transformative power of fungal-based bioactives and additives. Targeting the untapped potential of fungal-derived compounds, this book will inspire further research and development efforts aimed at revolutionizing the way we approach food production and consumption in the 21st century.

Millet is a highly nutritious food source, packed with essential proteins, dietary fiber, vitamins, minerals, and bioactive compounds, making it a valuable addition to ones dietary regimen. Additionally, its gluten-free properties have gained considerable attention in recent years, particularly in Western countries.The book is a tribute to the International Year of Millet 2023, aimed at raising awareness about the health benefits and ecological significance of these ancient grains. It is a remarkable contribution to this effort, offering a comprehensive overview of millets and their crucial role in promoting sustainable agriculture, nutrition, and food security.The book delves into the world of millets, providing insight into their varieties and nutritional benefits. Moreover, it covers the intricate process of millet processing, from cleaning and sorting to dehulling, milling, and packaging. Each stage of processing requires specialized equipment, expertise, and techniques to ensure the safety and quality of millets for consumption.The book also addresses critical aspects related to millets, drawing upon the extensive experience of its authors in elucidating the health-enhancing and functional properties of millets, as well as their processing and research. As such, it offers practical guidance for entrepreneurs, processors, farmers, and researchers engaged in millet production and processing, providing valuable insights into the techniques used to transform raw millet grains into finished products.The book, meticulously edited and thoughtfully curated, serves as a cornerstone in understanding the multifaceted advantages that millets offer to individuals and communities.Key features of the book are:Serves as a valuable resource for anyone dealing with food.Addresses growing conditions, nutritional profiles, and health benefits of millets.Covers millet processing and its impact on nutritional parameters.

This book covers the comprehensive coverage of flaxseed cultivation, valorization, health implications, and market perspectives is an authoritative and comprehensive resource that dives into the intricacies of flaxseed. This book, divided into four segments, provides a deep understanding of flaxseed cultivation practices, composition, valorization methods, and market perspectives. The book integrates scientific knowledge, practical insights, and regulatory perspectives to offer a comprehensive understanding of the potential of flaxseed. It bridges the gap between research and application, empowering readers to leverage the health benefits and market opportunities associated with flaxseed. The book motivates, educates, and empowers readers about the dynamics of flaxseed valorization and its health benefits. This book aims to fill knowledge gaps, promote sustainability, and provide evidence-based information for individuals seeking to improve their well-being. This book provides a cohesive and well-rounded view of flaxseed and serves as a valuable resource for researchers, industry professionals, policymakers, dieticians, nutritionists, and individuals interested in exploring the full potential of flaxseed for a healthier future.