目次

Ohmic Heating in Food Processing Suheela bhat, Charanjiv Singh Saini, and Harish Kumar Sharma Application of Cold Plasma in Food Processing U. S. Annapure Bio-Processing of Foods: Current Scenario and Future Prospects Rupinder Kaur, Parmjit S. Panesar, Gisha Singla, and Rajender S. Sangwan Trends in Enzymatic Synthesis of High Fructose Syrup R. S. Singh, K. Chauhan, and R. P. Singh Gamma Irradiation of Food Proteins: Recent Developments in Modification of Proteins to Improve Their Functionality Mudasir Ahmad Malik, Harish Kumar Sharma, and Charanjiv Singh Saini Edible Coatings: Potential Applications in Food Packaging Loveleen Sharma, Charanjiv Singh Saini, and Harish Kumar Sharma Natural Pigments: An Alternative to Synthetic Food Colorants Robinka Khajuria Hurdle Technology in Foods Pragati Kaushal and H. K. Sharma Composition, Properties and Processing of Mushroom Vivek Kumar, H. K. Sharma, and Anjali Srivastava Changes in Physical, Functional and Nutritional Characteristics of Extrudates During Extrusion S. A. Wani, M. A. Parray, and P. Kumar Processing and value addition of custard apple Navneet Kumar, H. K. Sharma, C. Khodifad Bhargavbhai, and Manjeet Prem Pearl Millet: Flour and Starch Properties Kawaljit Singh Sandhu, Anil Kumar Siroha, Maninder Kaur, and Sneh Punia Agro industrial byproducts utilization: from trash to treasure Kiran Bains and Pushpa Dhami Traceability: Sustainable Solution in Food Chain Rohant Kumar Dhaka, R. Chandrakala, and Ashutosh Upadhyay