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9781032301549

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Anil Kumar Siroha, Ph.D., is presently working as Assistant Professor (C) in the Food Science and Technology Department at Chaudhary Devi Lal University, Sirsa. He received his doctorate in Food Science and Technology at Chaudhary Devi Lal University, Sirsa, India. His areas of interest include starch, starch modification, and the development of new products. He has published more than 30 research papers, 20 book chapters, three edited books, and one authored book. He also serves as a reviewer for various national and international journals. Dr. Siroha is an active member of the Association of Food Scientists and Technologists (AFSTI) in Mysore, India. Dr. Siroha also co-supervised more than 25 research projects of M.Sc. students in the Food Science and Technology Department at Chaudhary Devi Lal University, Sirsa, Haryana Sneh Punia Bangar, Ph.D., is a researcher at Clemson University, United States. Earlier, she worked as Assistant Professor (C) in the Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa. Her research interests include extraction and functional characterization of bioactive compounds, starches, functional foods, and nanocomposites films and coatings. She has presented her research at various national and international conferences and has published more than 100 research papers/book chapters in national and international journals/books. To date, she has authored or co-authored more than 80 (published/accepted), one book series, 2 authored books (CRC, Taylor, and Francis), 5 edited books (CRC Taylor and Francis, Springer, Elsevier), one reference book (CRC, Taylor, and Francis), 35 book chapters, 20 conference proceedings/seminars, and 3 Guest Editor of Journals special issues (Food Research International, International Journal of Food Science and Technology, Journal of Food Processing and Preservation, Foods and Polymers).

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