Future Crops and Processing Technologies for Sustainability

and Nutritional Security 1st Edition

Visit the link below to download the full version of this book:

https://medipdf.com/product/future-crops-and-processing-technologies-for-sustain
ability-and-nutritional-security-1st-edition/

Click Download Now

Designed cover image: Shutterstock
First edition published 2025
by CRC Press
2385 NW Executive Center Drive, Suite 320, Boca Raton FL 33431
and by CRC Press
4 Park Square, Milton Park, Abingdon, Oxon, OX14 4RN
CRC Press is an imprint of Taylor & Francis Group, LLC
© 2025 selection and editorial matter, Soumya Ranjan Purohit, Vasudha Sharma, Meena Kumari,
Kasi Muthukumarappan and Joanna Kane-Potaka; individual chapters, the contributors
Reasonable efforts have been made to publish reliable data and information, but the author and
publisher cannot assume responsibility for the validity of all materials or the consequences of
their use. The authors and publishers have attempted to trace the copyright holders of all material
reproduced in this publication and apologize to copyright holders if permission to publish in this
form has not been obtained. If any copyright material has not been acknowledged please write and
let us know so we may rectify in any future reprint.
Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced,
transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or
hereafter invented, including photocopying, microfilming, and recording, or in any information
storage or retrieval system, without written permission from the publishers.
For permission to photocopy or use material electronically from this work, access
www.copyright.com or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive,
Danvers, MA 01923, 978–750–8400. For works that are not available on CCC please contact
[email protected]
Trademark notice: Product or corporate names may be trademarks or registered trademarks and are
used only for identification and explanation without intent to infringe.
Library of Congress Cataloging-in-Publication Data
Names: Purohit, Soumya Ranjan, editor. | Sharma, Vasudha (Food technology researcher), editor. |
Kumari, Meena (Nutrition researcher), editor. | Muthukumarappan, Kasi, editor. | Kane-Potaka,
Joanna, editor.
Title: Future crops and processing technologies for sustainability and nutritional security / edited by
Soumya Ranjan Purohit, Vasudha Sharma, Meena Kumari, Kasi Muthukumarappan and Joanna
Kane-Potaka
Description: Boca Raton, FL : CRC Press, 2025 | Includes bibliographical references and index
Identifiers: LCCN 2024007065 | ISBN 9781032248004 (hardback) | ISBN 9781032248011
(paperback) | ISBN 9781003280170 (ebook)
Subjects: LCSH: Food industry and trade. | Sustainable agriculture. | Agricultural innovations. |
Food security.
Classification: LCC TP370 .F88 2025 | DDC 664.0028/6—dc23/eng/20240402
LC record available at https://lccn.loc.gov/2024007065

ISBN: 978-1-032-24800-4 (hbk)

ISBN: 978-1-032-24801-1 (pbk)
ISBN: 978-1-003-28017-0 (ebk)
DOI: 10.1201/9781003280170
Typeset in Times
by Apex CoVantage, LLC
Contents

About the Editors xiii

Contributors xv

SECTION A Sustainable Food Processing Technologies 1

1 Sustainable Food Processing Technologies 3

Dibya Ranjan Dash, Niveditha Asaithambi, Sushil Kumar Singh
and Poonam Singha
1.1 Introduction 3
1.2 Sustainability in Food Production 4
1.3 Challenges in Sustainable Food Production 5
1.4 Food Industry Actions on Sustainable Food Production 5
1.4.1 Life Cycle Assessment (LCA) 6
1.4.2 Sustainable Food Smart Manufacturing Technology 7
1.4.3 Sustainable Indicators 7
1.4.4 Sustainable Food Sources 7
1.4.5 Sustainable Emerging Technologies 9
1.5 Novel Thermal and Nonthermal Technology 9
1.5.1 Nonthermal Technology 12
1.5.2 Novel Thermal Technology 12
1.6 Nanotechnology 13
1.7 Conclusions 14
References 15

2 Novel Drying Technologies 22

Asutosh Mohapatra, Tanya Nagpal, Nikita Sanwal, Tapasya Kumari,
Manaswini Barik and Jatindra K. Sahu
2.1 Introduction 22
2.2 Infrared Drying 22
2.2.1 Heating Mechanism 23
2.2.2 Radiation Source 24
2.2.3 Application of IR in Drying 24
2.3 Heat Pump Drying 24
2.3.1 Mechanism 26
2.4 Refractive Window Drying 27
2.4.1 Working Principle 27
2.5 Microwave-Assisted Drying Technique 29
2.5.1 Working Principle 29
2.5.2 Applications in Foods 29
2.5.3 Future Scope 31

v
vi Contents

2.6 High Electric Field/Electrohydrodynamic Drying 31

2.6.1 Working Principle 31
2.6.2 Applications in Foods 31
2.6.3 Future Scope 32
2.7 Superheated Steam Drying 32
2.7.1 Working Principle 32
2.7.2 Applications in Foods 33
2.7.3 Future Scope 33
2.8 Ultrasound-Assisted Drying 33
2.8.1 Sound Frequency 34
2.8.2 Working Principle 34
2.8.3 Applications in Foods 35
2.8.4 Conclusion 36
2.8.5 Future Scope 36
2.9 Atmospheric Freeze-Drying 36
2.9.1 Working Principle 36
2.9.2 Applications in Food 37
2.9.3 Future Scope 39
2.10 Conclusion 39
References 39

3 3D Printing: Formulation Engineering, Technological Effects,

and Applications in Food Processing 44
Sukirti Joshi, Jatindra K. Sahu, Maria Charalambides, Sangeeta Prakash
and S.N. Naik
3.1 Introduction 44
3.2 Overview of Various Techniques Associated with the 3DP Process 45
3.3 Factors Impacting 3D Printing Precision 47
3.3.1 Parameters Concerning Food Matrix 47
3.3.2 Parameters Governing Printing Machine Process Parameters
Influencing Build Quality 51
3.4 Approaches to Predict the 3D Printing Precision of Food Formulations 52
3.4.1 Determining the Dimensional Stability of the 3D Printed
Constructs 52
3.4.2 Novel Screening through Rheological Evaluation 53
3.4.3 Flow Analysis during 3DFP Computational Fluid Dynamics 53
3.4.4 Non-Destructive Techniques: Low-Field Nuclear Magnetic
Resonance (LF-NMR) and Near-Infrared (NIR) 54
3.4.5 Numerical Techniques for 3D Printed Construct Analysis 54
3.4.6 Assessment of 3D Printability Based on Alternative Reference
Material 55
3.4.7 Morphological Evaluation 55
3.5 3D Printing in Food Sector 55
3.6 4D Food Printing 59
3.7 Prospects and Challenges 59
3.8 Conclusion 59
References 60
 Contents vii

4 Processing of Food Using Light Sources 64

Ajit K. Mahapatra, Hema L. Degala and Poliana M. de Souza
4.1 Introduction 64
4.1.1 Ultraviolet Light 64
4.1.2 Pulsed UV Light 74
4.2 Conclusions 80
References 81

5 Applications of Cold Plasma in Food 86

Ramkrishna Salunke, Manisana Athokpam, Shalini Arya
and Roji Waghmare
5.1 Introduction 86
5.2 Principle behind the Cold Plasma Technology 87
5.2.1 Working Principle of Cold Plasma Generation 87
5.3 Cold Plasma Sources 88
5.3.1 Corona and Dielectric Barrier Discharge 88
5.3.2 Microwave Discharge and Plasma Jet 89
5.4 Applications of Cold Plasma in the Food Sector 90
5.4.1 Fruits and Vegetables 90
5.4.2 Milk and Milk Products 91
5.4.3 Seeds and Nuts 91
5.4.4 Animal Products 92
5.4.5 Beverages 92
5.5 Safety Considerations 93
5.6 Recent Developments and Future Research Opportunities 93
5.7 Summary 93
References 98

6 Food Texturization 103

Ajay Kumar Swaranakar, Soumitra Banerjee and Rakesh Kumar Raigar
6.1 Introduction 103
6.2 Processing Methods in Food Texturization 105
6.2.1 Extrusion 105
6.2.2 Fiber Spinning 106
6.2.3 High-Pressure Processing 107
6.2.4 Puffing and Popping 108
6.2.5 3D Printing 108
6.3 Texturization in Different Food Sectors 109
6.3.1 Fruits and Vegetables 109
6.3.2 Cereals, Legumes, and Oil Seeds 109
6.3.3 Dairy 110
6.3.4 Meat Analogues 111
6.4 Advantages and Disadvantages 111
6.5 Effect of Texturization on Its Nutritional and Sensorial Quality 111
6.5.1 Effect on the Protein, Fat, Fiber, and Carbohydrate of Texturized Food 111
6.5.2 Protein Digestibility 112
6.5.3 Sensorial 112
viii Contents

6.6 Texture Evaluation Methods 113

6.6.1 Mechanical Methods 113
6.6.2 Protein–Protein Interactions 113
6.6.3 Microscopy 113
6.6.4 Light Reflectance 113
6.6.5 Fluorescence Polarization and X-Ray Tomography 114
6.6.6 X-Ray Tomography 114
6.7 Summary and Conclusion 114
References 114

7 Emerging Encapsulation Techniques 119

Pintu Choudhary and Lavanya M.N.
7.1 Introduction 119
7.2 Encapsulation Techniques 121
7.2.1 Spray Drying 121
7.2.2 Lyophilization/Freeze-Drying 124
7.2.3 Spray-Freeze Drying 124
7.2.4 Supercritical Fluids 126
7.2.5 Electrohydrodynamic Techniques 127
7.2.6 Refractance Window (RW) Drying 129
7.2.7 Molecular Inclusion Complexes 130
7.2.8 Liposome Inclusion Complex 131
7.2.9 Hydrogel 132
References 139

8 Food Irradiation 146

Lata I. Shukla, Albert Jonathan Bareh, Aadil Ashraf, Raksha Goswami
and P. Vivek Vardhan
8.1 Introduction 146
8.1.1 Definitions 148
8.2 Popular Methods of Cold Sterilisation 150
8.2.1 By Using Gamma Irradiator 150
8.2.2 Other Cold Sterilisation Methods and Radiation Sources for Commercial
Food Irradiation 152
8.3 Plasma Sources for Cold Sterilisation 153
8.3.1 Mechanism Underlying Effective Cold Sterilisation of Food 153
8.3.2 Plasmolysis 154
8.4 Radiolysis of Water 154
8.5 Evaluation of Mechanism Underlying the Effective Increase in the Shelf Life of
Food Materials on Cold Sterilisation 155
8.6 Application of Cold Sterilisation on the Cereals and Legumes Leading to Value
Addition 156
8.7 Effective Cold Sterilisation and the Increase in Shelf Lives of Vegetables and Fruits 158
8.8 Effective Packaging for Prolonging the Shelf Life 159
8.9 Food Irradiation for the Addressal of Food-Allergic Modification 163
8.10 The Influence of Cold Sterilisation on Different Food Materials 165
8.10.1 Reduction in Allergen of Ara h by Irradiation 165
8.10.2 Influence on Soy 165
8.10.3 Influence on Wheat 165
8.10.4 Influence on Tree Nut 166
 Contents ix

8.11 Effects of Food Irradiation 166

8.12 The Way Forward for Scaling Up and Profitable Endeavour 166
8.13 Applications of Food Irradiation 167
8.14 Conclusions 168
References 169

9 Sustainable Food Packaging 174

Ajit Kumar Singh, Arunima Singh, Rasika Mane and Youn Suk Lee
9.1 Introduction: Significance of Food Packaging 174
9.2 Sustainable Packaging 176
9.2.1 Sustainability: Definitions and Rationale 176
9.3 Sustainable Food Packaging: Classification and Applications 180
9.3.1 Bio-Based and Biodegradable Packaging Materials 181
9.3.2 Biocomposite Materials 185
9.3.3 Edible Packaging 186
9.4 Issues and Concerns around Sustainable Food Packaging Development 187
9.5 Sustainable Food Packaging: Approaches and Strategies 188
9.5.1 Leveraging Food By-Products and Agricultural Residues for Sustainable
Packaging 188
9.5.2 Improving Packaging Attributes to Reduce Food Wastage and Losses 190
9.5.3 Packaging Design Advancements 191
9.5.4 Preliminary Advisory System for Sustainable Packaging Adoption 193
9.5.5 Improvement in End-of-Life Processing 194
9.6 Consumers and Sustainable Food Packaging 195
9.7 Summary 196
References 197

SECTION B Nutritional Security 201

10 Future Staples for Nutrition Security and Sustainability 203

Joanna Kane-Potaka, Seetha Anitha, Stefania Grando, Parkavi Kumar,
Raj Bhandari and Madhuvanti Kale
10.1 Background 203
10.2 The Need to Diversify Staples for Nutrition Security and Sustainability 204
10.3 Challenges of Diversifying Staples – The Food System Divide 205
10.4 The Role and Power of Millets (Including Sorghum) 205
10.4.1 Good for the Consumer 206
10.4.2 Good for the Planet 209
10.4.3 Good for the Farmer 211
10.5 Market Analyses 212
10.5.1 Studies to Test the Market Acceptance of Millets 212
10.5.2 Market Potential and Global Trends 213
10.5.3 Global Health Food Trends 214
10.5.4 Uses in Foods 215
10.5.5 Origin and Agroecologies 215
10.6 Approaches Employed to Achieve Diversification of Staples 216
10.7 Risks 216
10.8 Conclusion 217
References 218
x Contents

11 Impact of Processing on Micronutrient Bioavailability 223

Meena Kumari and Anjum Khanam
11.1 Introduction 223
11.2 Mechanism of Micronutrients’ Absorption 225
11.3 Absorption of Copper (Cu) 226
11.3.1 Metabolism of Copper (Cu) 227
11.4 Absorption of Manganese (Mn) 228
11.4.1 Metabolism of Manganese (Mn) 228
11.5 Absorption of Selenium (Se) 228
11.5.1 Metabolism of Selenium (Se) 229
11.6 Absorption of Chromium (Cr) 230
11.6.1 Metabolism of Chromium (Cr) 230
11.7 Absorption of Vitamins 230
11.7.1 Metabolism of Vitamins 230
11.8 Bioavailability, Bioaccessibility, and Bioactivity of Micronutrients 231
11.9 The Effect of Processing on the Bioaccessibility of Minerals 234
11.9.1 Influence of Soaking and Germination on Mineral Bioavailability 235
11.9.2 Influence of Fermentation on Mineral Bioavailability 235
11.9.3 Influence of Malting on Mineral Bioavailability 235
11.9.4 The Effect of Heat Processing on Mineral Bioavailability 236
11.10 Conclusion 238
References 238

12 Edible Flowers: Potential Applications for Nutritional Security 243

Payel Ghosh, Lavnya Devraj and Rahul Subhash Yadav
12.1 Introduction to Edible Flower 243
12.2 History and Market Demand of Edible Flowers 244
12.3 Value-Added Products 247
12.4 Applications in the Food Industry 247
12.4.1 Health-Promoting Properties 248
12.4.2 Nutritional Factors 248
12.5 Processing and Preservation of Edible Flowers 249
12.5.1 Preprocessing 250
12.5.2 Processing 250
12.6 Toxicological Effects in Terms of Food Security 252
12.7 The Future Purview of EFs and Conclusion 252
References 253

SECTION C Policy Regulations and Road Map for Sustainable

Food System 257

13 Policy for Sustainability and Nutritional Security 259

Swati Jain, Anu Shrivastava, Miranda Hendry, Darija Kvesic
and Leon Booth
13.1 Introduction 259
13.2 Food System Transformation 260
13.3 Modernizing Food Systems 261
13.3.1 Diversified Farming 262
 Contents xi

13.4 Impact of COVID-19 on Food Systems Worldwide 262

13.5 Regional Policy Responses to COVID-19 263
13.5.1 Africa 264
13.5.2 Middle East and North America 267
13.5.3 Central Asia 268
13.5.4 South Asia 268
13.5.5 East and Southeast Asia 268
13.5.6 Latin America and the Caribbean 269
13.6 Innovations in Food Systems 269
13.7 Impact of the Pandemic on Sustainable Development Goals 270
13.8 Scope and Implications of Policy Responses 271
13.9 Conclusion 272
References272

14 Future Road Map for Sustainability and Nutritional Security 275

Susmita Chandra
14.1 An Approach to the Future Pathway of Sustainability 275
14.2 Application of Sustainable Developmental Goal (SDG) for Future
Food Processing System 276
14.3 Promotion of Healthy Diet 277
14.4 Future Growth of Food Systems, Health, Society, and the Environment 278
14.5 Emerging Innovations and Technologies to Support Sustainable
Food Processing 278
14.6 Techniques to Prevent Food Losses and Waste 279
14.7 Waste and Resources Action Programme-2009 (WRAP) 279
14.8 Training and Education 280
14.9 Advanced Technologies in Food Processing that Help in Sustainability 280
14.9.1 Novel Drying Technology in Food for Future Crops 280
14.9.2 Three-Dimensional (3D) Printing of Food: Future Applicability 280
14.9.3 Processing of Food Using Light Sources and UV Radiation 281
14.9.4 UV or Low-Dose Gamma Irradiation: A Promising Method for
Sustainable Use 281
14.9.5 Cold Plasma Technology and Its Future Use 282
14.9.6 Magnetic Field Processing of Food 282
14.9.7 Encapsulation Technologies with Future Innovations 282
14.9.8 Sustainable Food Packaging: New-Generation Thoughts 283
14.9.9 High-Pressure Processing and High-Pressure Homogenization 283
14.9.10 Use of Biotechnology in Crops’ Protein Enrichment and Food Security 284
14.9.11 A Future Roadway to Personalized Nutrition 284
14.10 Low-Carbon Emission and 12 Principles of Green Technology 285
14.11 Income Elasticity, Fiscal Considerations, and Challenges to Achieving
Healthy and Sustainable Food Systems 285
14.11.1 Impact of Climate Change on Agriculture, Nutrition, and Health and
Future Preparations 287
14.11.2 Interaction between Sustainable Food Systems and Health 287
14.12 International Laws 288
14.12.1 UNSCN 2016 and UNFCC 2016 288
14.13 Conclusions 288
References288

Index291
About the Editors

Soumya Ranjan Purohit is Assistant Professor at Tezpur University, Tezpur, Assam. He has five years
of teaching and research experience. Dr. Purohit completed his doctoral studies at Indian Institute of
Technology Kharagpur and post-doctoral research at South Dakota State University, Brookings,
South Dakota, United States. His research interest is food bioprocessing with a particular emphasis on
sustainability. Dr. Purohit is a recipient of the DST-IN Fellowship for doctoral research in 2013 and
Newton Bhabha Fellowship from the British Council for visiting research program at the University of
Reading, Berkshire, United Kingdom, in 2017. Currently, he is the PI of projects funded by DST-Start
up research grant. He has published research papers in high-quality peer-reviewed journals and book
chapters and has filed patents. Dr. Purohit has visited many countries to present research outcomes in
annual meetings and conferences. He is also a member of Institute of Food Technologist, Illinois, United
States (Carbohydrate Division) and Association of Carbohydrate Chemist and Technologist.

Vasudha Sharma is Assistant Professor in the Department of Food Technology, Jamia Hamdard, New
Delhi, India. Dr. Sharma obtained her PhD in Food Process Engineering from IIT Kharagpur and has
more than ten years of teaching and applied research experience in food processing technologies. She
has published widely in the areas of functional foods, nondairy probiotics, sustainable food technologies,
process optimization, and nanobiosensors for food safety. Dr. Sharma has guided four PhD and more than
50 MTech students for their dissertations. She has over 32 research publications, 16 book chapters, two
books, five popular articles, and two patents granted on her name. Dr. Sharma has completed two funded
projects, and currently she is the principal investigator of DST-SHRI project on processing and value
addition of millets. Dr. Sharma has received Centre for Quality and Food Safety (CQFS) Award for Food
Safety; Mentor in 2022 & CQFS Food Safety Award 2021 on World Food Safety Day; and has served as
Member of National Level Expert Committee for drafting academic curricula for food safety education
in India.

Meena Kumari is working as Assistant Professor at Amity University, Noida, Uttar Pradesh, India.
Her research area is focused on the bioavailability of nutrients from foods. She has done her PhD from
CSIR – Central Food Technological Research Institute, Mysuru, Karnataka, India. She had published
papers in peer-reviewed international SCI journals. She had also presented papers at various national
and international conferences. She has been awarded for being the best oral presenter at 46th National
Conference of Nutrition Society of India. Dr. Meena has also served as a reviewer for some international
journals. She also had organized two international conferences and various events at university level. She
is a life member of some prestigious professional bodies including, NSI, AFSTI, and Indian Society of
Clinical Nutrition.

Kasi Muthukumarappan has established himself as a global leader in research and mentoring within the
food processing sector. He has obtained 65 grants, totaling over $20 million, as a principal investigator (PI)
and co-PI. His scholarly output includes over 250 peer-reviewed publications and more than 350 regional,
national, and international presentations. His international recognition stems from his pioneering work
in nonthermal processing, rheological properties, and the thermo-chemical conversion of biomass. Dr.
Muthukumarappan’s research encompasses fruit juices’ rheological properties, coproducts’ value addition,
and efficient biomass conversion. His contributions to setting national and international standards in
bioprocessing and bioenergy have been influential. Further, Dr. Muthukumarappan’s leadership extends

xiii
xiv About the Editors

to developing commercial processes for the dairy industry, notably the ProFrac process, which efficiently
separates high-value proteins from complex mixtures like cheese whey. This innovation has significantly
enhanced profitability and energy efficiency in the US dairy sector.

Joanna Kane-Potaka is a marketing expert with global leadership in public, private sectors, and with
nonprofit organizations including four CGIAR centers – WorldFish, Bioversity, International Water
Management Institute (IWMI), and most recently at International Crops Research Institute for the Semi-
Arid Tropics (ICRISAT) as Assistant Director General of External Relations. She began her career as
an agricultural economist and later moved into market research in agribusiness and spent most of her
career in international development. Bringing her professional experience in Asia, Africa, Australia, and
Europe with specific expertise in strategic marketing, communications, business development, knowledge
management, and uptake of scientific research, Joanna works toward having a big impact on the health
of the people and the planet. She founded the Smart Food Global Movement, recognized by the United
States and Australian governments in the top ten global food innovations in 2017.
Contributors

Seetha Anitha Raj Bhandari

International Crops Research Institute for the National Millets Task Force for Health and
Semi-Arid Tropics Nutrition
Hyderabad, Telangana, India Mumbai, India

Shalini Arya Leon Booth

Food Engineering and Technology Department The George Institute for Global Health
Institute of Chemical Technology Sydney, Australia
Matunga, Mumbai, India
Susmita Chandra
Niveditha Asaithambi Department of Food Science and
Department of Food Process Engineering Technology
National Institute of Technology Maulana Abul Kalam Azad University of
Rourkela, Odisha, India Technology, West Bengal, India

Aadil Ashraf Maria Charalambides

Department of Biotechnology Department of Mechanical Engineering
School of Life Sciences, Imperial College London
Pondicherry University London, United Kingdom
Kalapet, Puducherry, India
Pintu Choudhary
Manisana Athokpam Department of Food Technology and Nutrition
Department of Food Engineering and Technology School of Agriculture
Tezupur University Lovely Professional University
Assam, India Phagwara, Punjab, India

Soumitra Banerjee Dibya Ranjan Dash

Centre for Incubation, Innovation, Research and Department of Food Process Engineering
Consultancy (CIIRC) National Institute of Technology
Department of Food Technology Rourkela, Odisha, India
Jyothy Institute of Technology
Tataguni, Bengaluru, India Hema L. Degala
Food Engineering Laboratory, Agricultural
Albert Jonathan Bareh Research Station
Department of Biotechnology College of Agriculture, Family Sciences and
School of Life Sciences, Pondicherry University Technology, Fort Valley State University
Kalapet, Puducherry, India Fort Valley, GA, United States

Manaswini Barik Poliana M. de Souza

Department of Food Engineering and Technology College of Agriculture, Family Sciences and
Tezpur University Technology, Fort Valley State University
Napaam, Assam, India Fort Valley, GA, United States

xv
xvi Contributors

Lavnya Devraj Anjum Khanam

Department of Food Technology Department of Studies in Food Science and
Vignan’s Foundation for Science Technology and Nutrition
Research University of Mysore
Guntur, Andhra Pradesh, India Mysuru, India

Payel Ghosh Parkavi Kumar

Department of Food Technology International Crops Research Institute for the
Vignan’s Foundation for Science Technology and Semi-Arid Tropics
Research Hyderabad, Telangana, India
Guntur, Andhra Pradesh, India
Meena Kumari
Raksha Goswami Amity Institute of Food Technology
Department of Biotechnology AMITY University
School of Life Sciences Noida, Uttar Pradesh, India
Pondicherry University
Kalapet, Puducherry, India Tapasya Kumari
Department of Food Engineering and Technology
Stefania Grando Tezpur University
Research for Development International Consultant Napaam, Assam, India

Miranda Hendry Darija Kvesic

School of Public health School of Public Health
Faculty of Medicine and Health, University of Faculty of Medicine and Health
Sydney University of Sydney
Sydney, New South Wales, Australia New South Wales, Australia

Swati Jain Youn Suk Lee

Department of Food and Nutrition Department of Packaging and Logistics
Lady Irwin College, University of Delhi Yonsei University
Delhi, India Wonju, Gangwon-do, South Korea

Sukirti Joshi Ajit K. Mahapatra

Food Customization Research Lab Food Engineering Laboratory
Centre for Rural Development and Technology Agricultural Research Station
Indian Institute of Technology Delhi College of Agriculture, Family Sciences and
New Delhi, India Technology
and Fort Valley State University
Department of Mechanical Engineering Fort Valley, GA, United States
Imperial College London
London, United Kingdom Rasika Mane
Department of Environmental and Energy
Madhuvanti Kale Engineering, Yonsei University
United Ways of Hyderabad Wonju, Gangwon-do, South Korea
Hyderabad, Telangana, India
Asutosh Mohapatra
Joanna Kane-Potaka Food Customization Research Laboratory
International Rice Research Institute Centre for Rural Development and Technology
Los Baños Indian Institute of Technology Delhi
Laguna, the Philippines Hauz Khas, New Delhi, India
 Contributors xvii

Lavanya M.N. Pondicherry University

Department of Nutrition and Dietetics Kalapet, Puducherry, India
Faculty of Allied Health Sciences
Manav Rachna International Institute Ajit Kumar Singh
of Research and Studies Department of Packaging and Logistics
Faridabad, Haryana, India Yonsei University
Wonju, Gangwon-do, South Korea
Tanya Nagpal
Food Customization Research Laboratory Arunima Singh
Centre for Rural Development and Technology Department of Food Technology
Indian Institute of Technology Delhi Harcourt Butler Technical University
Hauz Khas, New Delhi, India Kanpur, Uttar Pradesh, India

S.N. Naik Sushil Kumar Singh

Food Customization Research Lab Department of Food Process Engineering
Centre for Rural Development and Technology National Institute of Technology
Indian Institute of Technology Delhi Rourkela, Odisha, India
New Delhi, India
Poonam Singha
Department of Food Process Engineering
Sangeeta Prakash
National Institute of Technology
School of Agriculture and Food Sciences
Rourkela, Odisha, India
The University of Queensland
Brisbane, Australia Anu Srivastava
Department of Food and Nutrition
Rakesh Kumar Raigar Lady Irwin College, University of Delhi
Department of Processing and Food Engineering Delhi, India
College of Agricultural Engineering and Post
Harvest Technology (CAU-Imphal) Ajay Kumar Swaranakar
Gangtok, Sikkim, India Department of Food Science and Technology
School of Science
Jatindra K. Sahu GITAM University
Food Customization Research Laboratory Hyderabad, Telangana, India
Centre for Rural Development
and Technology P. Vivek Vardhan
Indian Institute of Technology Delhi Department of Biotechnology
Hauz Khas, New Delhi, India School of Life Sciences
Pondicherry University
Ramkrishna Salunke Kalapet, Puducherry, India
Food Engineering and Technology Department
Institute of Chemical Technology Roji Waghmare
Matunga, Mumbai, India Department of Food Engineering
College of Food Technology
Nikita Sanwal Dr. Panjabrao Deshmukh Krishi
Food Customization Research Laboratory Vidyapeeth
Centre for Rural Development and Technology Yavatmal, Maharashtra, India
Indian Institute of Technology Delhi
Hauz Khas, New Delhi, India Rahul Subhash Yadav
ICAR-Directorate of Floricultural
Lata I. Shukla Research
Department of Biotechnology College of Agriculture Campus
School of Life Sciences Shivajinagar, Pune, India