Functional Dairy Food Concepts And Applications

Functional Dairy Food Concepts And Applications

by S. K. Tomar, R. Singh Et All
  • ISBN: 8189304909
  • Binding: Hardbound
  • Year: 2011
  • Language: ENGLISH
PRICE:  US $ 125.00
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The book contains the information on importance and scope of lesser known tropical and sub-tropical fruits which are otherwise very nutritive and useful for mankind. These crops are exposure either wild or naturalized at homestead level and needs to be promoted for commercial cultivation particularly in the problematic soils, waste lands and non-areable lands The information on nutritional value anti-oxidant properties, taxonomic positions, biodiversity, plant regeneration techniques, agronomy, morphology and post harvest handling, processing and value addition on 23 such tropical and sub-tropical fruits with the help of pictures, tables, sketches have been presented in this book.

Dr. Sudhir Kumar Tomar, ( is a PhD and M.Sc in Dairy Bacteriology from National Dairy Research Institute, Karnal and is Presently Working Senior Scientist, Dairy Microbiology Division & Incharge Electron Microscopy Centre, National Dairy Research Institute (NDRI), Karnal with an experience of 27 years of teaching and research in the related field. Dr. Tomar has been a recipient of UNDP Sr. Research Fellowship and New Zealand Commonwealth Scholarship for his PhD and two year Post Doctoral Research Programmes respectively. He has been actively engaged in the area of bioprospecting native strains of lactic acid bacteria from indigenous dairy products and exploring them for their ability to produce functional biomolecules. He has authored more than 60 peer-review publications. He has guided 2 PhD and 4 M. Tech scholars and is presently engaged in supervising 3 PhDs and One M. Tech student. He is a Life member of a number of professional bodies.                                                                                                                                                                                                                                                                                    

Dr. Rameshwar Singh, ( has obtained his Master’s degree from the National Dairy Research Institute, Karnal and PhD from Indian Veterinary Research Institute (IVRI), Izatnagar. Consequent up on his selection as a Scientist in Agricultural Research Services of ICAR, New Delhi, he worked at IVRI, Izatnagar for 17 years. Dr. Singh came to NDRI, Karnal in 1995 and is currently working as Head, Dairy Microbiology Division, Incharge, National Collection of Dairy Cultures and Registrar (Academics), NDRI Deemed University, Karnal. Dr. Singh has led a number of research projects to successful completion. He has guided 10 PhD scholars and 9 Masters Degree students for their dissertation. He has published over 100 papers in International & Indian Journals. Dr. Singh is member of different professional societies holding various offices from time to time. He has organized many conferences including three International Conferences, many workshops, summer schools and training programmes.

  • Functional Dairy Foods: From Concept to Product
  • Folate Production by Lactic Acid Bacteria
  • Bacteriocins of Lactic Acid Bacteria
  • Biothickeners from Lactic Acid Bacteria
  • Rameshwar Singh; Anbukkarasi, K; Pradip Behare; and Prathima, P.C
  • Functional Indian Traditional Dairy Products
  • Vitamin Binding Proteins in Milk: Natural Functional Ingredients
  • Immunomodulatory Effects of Bioactive Peptides of Milk Origin
  • Application of New Emerging Probiotic Yeast in the Development of Therapeutic Dairy Products
  • Synbiotic Foods: The Concept and Development
  • Delivery systems for functional food ingredients
  • Development of Bioactive Cheese: A Holistic Biotechnological Approach
  • Functional attributes of Lactococcus lactis: a new insight
  • Direct-Fed Microbials: Enhancing Functional Attributes of Milk
  • Low Carb Sweeteners from Lactic Acid Bacteria
  • Biosurfactants of Lactic acid Bacteria: Novel functional Biomolecules
  • Immunodiffusion-A Technique For Antigen Characterization
  • Western Blotting -A Tool for Protein Characterization
  • Vitamin Fortification as Dietary Supplements In Functional Dairy Products
  • Adaptation at Molecular Level in Hyperthermophiles
  • Genomics based biomarkers for probiotic functionality
  • Designing of Novel Probiotics for Functional foods
  • Bio-Safety Principles and Containment Designs in Food Laboratory
  • Approaches To Develop Low - Cholesterol Milk Products
  • Cosmeceuticals: A Healthy Way of Personal Care
  • dentification, Analysis and Characterization of Biological Macromolecules using Proteomic Approaches for Future Application in Food Science
  • Potential applications of nanotechnology in food industry
  • Role of Probiotic Bacteria Against Cancer
  • High Hydrostatic Pressure (HHP) Technology in Dairy Processing
  • Use of DNA Microarray Technology in Food Microbial Pathogen Detection, Identification and Characterisation
  • Prebiotics: The Novel Functional Food Ingredients for Health
  • Regulatory and Voluntary Guidelines for Probiotics
  • Calcium Fortified Milk And Milk Products
  • Production of Functional Biomolecules by Propionibacteria
  • Safety Aspects of Probiotics
  • Phytochemicals And Their Utilization In Functional Foods
  • Production and evaluation of Prebiotics
  • Genomics of Probiotic Action
  • Combating Anti-Nutritional Factors in Foods through Microbial Intervention
  • Nutritional and Functional Properties of Oats
  • Diabetes, Postprandial Hyperglycemia And Glucosidase Inhibitors
  • Potential Herbs for Incorporation into Dairy Foods