Development of Gluten-Free Pasta

Edited by:   Amir Gull PhD NET B.Ed. (Department of Food Science & Technology University of Kashmir Hazratbal Srinagar J&K India.), Gulzar Ahmad Nayik, M.Sc, PhD, NET (Department of Food Science and Technology, Government Degree College Shopian, Jammu and Kashmir, India), Charles Brennan (Dean, School of Science , RMIT University, GPO Box 2476, Melbourne VIC 3001 Australia)
Imprint:   Academic Press Inc
Country of Publication:   United States
Dimensions:   Height: 229mm,  Width: 151mm, 
Weight:   630g
ISBN:   9780443132384
ISBN 10:   0443132380
Pages:   302
Publication Date:   01 February 2024
Audience:   Professional and scholarly ,  Undergraduate
Format:   Paperback
Publisher's Status:   Active

Dr. Amir Gull is currently working as Senior Research Fellow in Department of Food Technology, SKUAST-Kashmir, Srinagar, J&K, India. He completed his Masters Degree in Food Technology from Islamic University of Science & Technology, Awantipora, J&K, India and PhD from Sant Longowal Institute of Engineering & Technology, Longowal, Sangrur, Punjab, India. Dr Gull has published 30 + peer-reviewed research papers and review papers in reputed journals. He has also published 2 edited books, many book chapters and delivered a number of presentations in many national and international conferences. Dr Gull’s main research activities include developing functional food products from millets, edible coatings, fresh cut fruits and vegetables. Dr. Gull is also serving as editorial board member & reviewer of several journals. He is active member of Association of Food Scientist and Technologist India. He is also recipient of MANF from UGC India. Dr. Gulzar Ahmad Nayik completed his Master’s Degree in Food Technology from Islamic University of Science & Technology, Awantipora, Jammu and Kashmir, India and PhD from Sant Longowal Institute of Engineering & Technology, Sangrur, Punjab, India. He has published over 55 peer-reviewed research and review papers, 30 book chapters, edited three books in Springer Nature & Elsevier and one textbook, and has delivered number of presentations at various national and international conferences, seminars, workshops, and webinars. Dr Nayik also fills the roles of editor, associate editor, assistant editor and reviewer for many food science and technology journals. Charles Brennan is a Professor of Food Science at RMIT University, Australia, where he is the Dean of the School of Science. Brennan's research interests lies in the interface between food science and human nutrition with a particular interest in how bio-active ingredients and processing manipulate the nutritional quality of foods, in particular, the role of plant dietary fibre in manipulating the glycaemic response. Brennan is a graduate of London University, Wye College (BSc in Applied Plant Science) and King's College London (Ph.D. in Food Science and Nutrition). During his career, he has also worked at Durham University (UK), Plymouth University (UK), Massey University (NZ) and Manchester Metropolitan University (UK). He currently serves as Editor in chief for the journal International Journal of Molecular Sciences, and International Journal of Food Science & Technology and in the Editorial Board of the Journal of Bioactive Carbohydrates and Dietary Fibre.