目次

Lion’s Mane: The Medicinal Mushroom That Offers New Hope for Peripheral Neuropathy Kah-Hui Wong and Syntyche Ling-Sing Seow Understanding Probiotics: A Review Mradula Gupta, Somesh Sharma, and Nitin Kothari Aquatic Enzymes and Their Applications in Seafood Industry U. Parvathy, A. Jeyakumari, George Ninan, L. N. Murthy, S. Visnuvinayagam, and C. N. Ravishankar Biofuels from Microalgae Their Production and Extraction: A Review Faisal R. Sofi, K. Dhanpal, K. Sravani, G. G. Phadke, S. Vijay Kumar Reddy, and K. K. Sabha Nissar Utilization and Value Addition of Culinary Banana: The Potential Food for Health PrernaKhawas and Sankar Chandra Deka Modification of Culinary Banana Resistant Starch and Its Application P. Khawas and S. C. Deka Gelatine from Cold Water Fish Species and Their Functional Properties Nor Fazliyana Mohtar and Conrad O. Perera Fish Processing Waste Protein Hydrolysate: A Rich Source of Bioactive Peptides Girija G. Phadke, L. Narasimha Murthy, Asif U. Pagarkar, Faisal R. Sofi, and K. K. Sabha Nissar Effect of Oregano Essential Oil on the Stability of Microencapsulated Fish Oil A. Jeyakumari, A. A. Zynudheen, P. K. Binsi, U. Parvathy, and C. N. Ravishankar Safety Considerations of Raw Meat: An Indian Perspective Vishva Maru and Vaijayanti Ranade Acrylamide in Food Products: Occurrence, Toxicity, Detoxification, and Determination Kalyani Y. Gaikwad and Dr. K. A. Athmaselvi Improving Quality of Ready-to-Eat, Minimally Processed Produce Using Non-Thermal Postharvest Technologies Rohanie Maharaj Radiation Processing: An Emerging Post Harvest Preservation Method for Improving Food Safety and Quality Sumit Gupta and Prasad S. Variyar Foods Preserved with Hurdle Technology Anurag Singh, Ashutosh Upadhyay, and Ankur Ojha Radio Frequency Applications in Food Processing V. K. Shiby, Aisha Tabassum, and M. C. Pandey Microencapsulation of Bioactive Food Ingredients: Methods, Applications, and Controlled Release Mechanism: A Review A. Jeyakumari, U. Parvathy, A. A. Zynudheen, Narasimha Murthy, Visnuvinayagam, and C. N. Ravishankar Electrospinning as a Novel Delivery Vehicle for Bioactive Compounds in Food AppaRao Gudimalla, Raghevndra Mishra, R. Rajakumari, Jiya Jose, G. Giridhar, Nandakumar Kalarikal, and Sabu Thomas Underutilized Novel Xeric Crop: Kair (Capparis decidua) Yamini Chaturvedi and Ranjana Nagar Value Addition of Underutilized Crops of India by Extrusion Cooking Technology Duyi Samyor, Amit Baran Das, and Sankar Chandra Deka Fungal Retting Technology of Jute Fiber Avijit Das Composting of Cashew Apple Waste Residue for Cultivating Paddy Straw Mushroom Meghana V. Desai, David G. Gomes, Babu V. Vakil, and Vaijayanti V. Ranade Quality Characteristics of Custard Made from Composite Flour of Germinated Finger Millet, Rice, and Soybean Charanjit S. Riar and Surwase S. Bhaskarroa Kinnow Peel-Rice Based Expanded Snacks: Investigating Extrudate Characteristics and Optimizing Process Conditions Himanshu Prabhakar, Dr. P.S. Ranote, Dr. Baljeet Singh, and Dr. Savita Sharma Development and Partial Characterization of Biodegradable Film from Composite of Lotus Rhizome Starch, Whey Protein Concentrate, and Psyllium Husk Sakshi Sukhija, Sukhcharn Singh, and Charanjit S. Riar Green Leaf Protein Concentrate and Its Application in Extruded Food Products Jayabrata Saha and Sankar Chandra Deka Development of Spray-Dried Honey Powder with Vitamin C and Antioxidant Properties Using Maltodextrin as Carrier Yogita Suhag, Gulzar Ahmad Nayik, and Vikas Nanda