Functionality and Application of Colored Cereals

Edited by:   Sneh Punia (Department of Food Nutrition and Packaging Sciences Clemson University Clemson USA), Manoj Kumar (Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, India)
Imprint:   Academic Press Inc
Country of Publication:   United Kingdom
Dimensions:   Height: 235mm,  Width: 191mm, 
Weight:   450g
ISBN:   9780323997331
ISBN 10:   0323997333
Pages:   332
Publication Date:   23 November 2022
Audience:   Professional and scholarly ,  Undergraduate
Format:   Paperback
Publisher's Status:   Active

Sneh Punia, Ph.D., is a researcher at Clemson University, United States. She received her doctorate in Food Science at Chaudhary Devi Lal University, Sirsa, India, from 2013-2016. Her Ph.D was focused on “Characterization of bioactive compounds, starch and proteins of wheat and barley cultivars”. From 2017 to 2020, 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, biofilms, and coatings. She has also worked on coloured cereals such as black rice and successfully published her work in international peer reviewed journal. She has presented her research in various national and international conferences and publishes more than 50 research papers/book chapters in national and international journals/books. She has published two edited and two authored books with CRC Taylor and Francis Group. She also serves as the reviewer for various international journals. To date, she has authored or co-authored more than 63 publications (published/accepted), one book series, 2 authored books, 2 edited books, one reference book, 34 book chapters, 20 conference proceedings/seminars, and 3 Guest Editor of Journals special issues. Dr. Kumar has expertise in extraction and functional characterization of proteins and other bioactive compounds from plant-based matrices. His Ph.D topic was focused on “Anthocyanins as ingredient for food industry: Strategy for extraction, Functional characterization and Enhanced stability”. This research is both commercially useful and socially beneficial as anthocyanins from black soybean and black carrot act as natural colorants and have a lot of demand in the domestic and industrial market. Currently, Dr. Kumar is working on a project funded by Science for Equity, Empowerment and Development (SEED) Division of DST (Govt. of India). Dr. Kumar has been revered with several awards throughout his academic career, including Prime Minister fellowship 2014, ICAR-Indian Agricultural Research Institute Ph.D. Gold medal, InSc Young Scientist Award 2019”. ICAR’s national talent scholarship and junior research fellowship during under graduation and postgraduation. He has presented his research in various national and international conferences and publishes more than 75 research papers/book chapters in national and international journals/books.