Food is any substance usually of plant, animal or fungal origin, and contains essential nutrients, such as proteins, carbohydrates, fats, vitamins, and minerals. The substance is ingested by an organism and assimilated by the organism’s cells to provide energy, maintain life, or stimulate growth. A healthy food/diet is essential for good health and nutrition. It protects against many chronic non-communicable diseases, such as heart disease, diabetes and cancer. Eating a variety of foods and consuming less salt, sugars and saturated and industrially-produced trans-fats, are essential for healthy diet. The Handbook of Food Processing Nutrition and Health is a compilation and presentation of vital information related to food, nutrition and health of human beings in a manner so that a reader can easily understand the importance and role of diet in his/her life and able to plan his /her diet in an effective and economical manner so that he/she can derive the required daily nutrition from a balanced diet and live healthy, happy and longer. The Handbook is in two volumes: Volume 1 gives information about Quality Diet, Food Processing, Health and Longevity and the Volume 2 describes the various Food Resources and Health Promoting Bioactive Compounds for Better Health and Wellness. Some of the major topics/ aspects dealt with are, dietary guidelines, food and nutrition, food ingredients, food processing, novel foods, gut microbiome, food packaging, shelf life, safety and regulations. Also, covered are various food resources, such as grains (cereals, pulses and oilseeds), nuts and seeds, fruits, vegetables, spices and condiments, livestock based foods, such as milk, meat, fish and eggs, and processed, fermented, protected and cultured foods and soon. It is expected that the information contained in the Handbook would help a reader to plan, prepare and enjoy a healthy and nutritious diet, leading to a better health, happiness and longevity.
Dr. M.K. Tripathi is a post-graduate of Biochemistry from Dr. R.M.L.A. University and obtained Ph.D. in Biochemistry from G.B.Pant University of Agriculture and Technology, Pantnagar. He is currently working as Principal Scientist (Biochemistry) at APPD, ICAR-CIAE (Govt. of India), Bhopal. His major areas of professional interest include medicinal compounds, functional and nutraceutical food, fermented and probiotic food. He has guided more than 50 PG students. He has published more than 85 research papers in International and National journal of repute, 93 abstracts, 54 book chapters and 55 popular articles. He has authored/edited 14 books and 5 technical bulletins in the areas of Food Processing and Food Biotechnology. Two books received awards for Book of the Year and best seller book. He has developed more than 25 process/ technology, worked on 16 national projects as PI and Co-PI, patents apply for 2 products, commercialized many process technologies and registered genes in NCBI. He has qualified for prestigious CSIR-Shyama Prasad Mukherjee fellowship (SPM, CSIR-2002). He has been recipient of several prestigious awards and honours, such as Established Scientist Award-2014, Best Scientist Award-2017, Young Scientist Awards, 16 best presentation awards in International and National conferences, honoured as Marvellous Personality of INDIA Award-2016 in Science, Lifetime Achievement Award-2017 by Innovative Research, Chennai for outstanding achievements in the field of food processing research and publications. He has been conferred for Innovative Food Product Development (IFPD) Award, Certificate of Excellence-2012 by Science being Journal Publishing Group, Dehradun, India. Dr Tripathi has been honoured as Fellow of SPS (FSPS), awards for Swachhta Abhiyan Mission and National Productivity Mission. His biography was published in Marvellous Records Book of INDIA in science chapter, 2016. He is serving as an executive member of Scientific Panel FSSAI: Fruits and Vegetables and their Products (FSSAI), Govt. of India, Executive member of BIS: FAD 10 (Vegetables and Allied Products Sectional Committee, FAD 10 Products) Sectional Committee, BIS, Govt. of India, Editor-in-Chief-Octa Journal of Bioscience (International peer-reviewed and NAAS rated), Editor-in-Chief-Krishi Abhiyantriki Darpan (ICARCIAE), Executive Editor-Scientific India and member of Editorial Board of more than 10 reputed National and International journals. He has About the Authors v served as a Chairman, Invited speaker, convener, organizing secretary and members in more than 125 International and National symposium, Conferences and trainings. Established five research labs in food technology, biotechnology and Instrumentation.
Dr. Shukadev Mangaraj was born on 1st August, 1975 at Mamia, in the District of Bolangir, Odisha, India. He has passed the high school and Intermediate examination from Govt. Boys High School, Kantabanji and B.J.B. College, Bhubaneswar, with 1st division (distinction) in the year 1990 and 1992, respectively. He has graduated in B. Tech. (Agricultural Engineering) from Orissa University of Agriculture and Technology, Bhubaneswar in 1996 with 1st division. He has received Master degree in Agricultural Structures and Process Engineering with 1st division (distinction) in 1998 from Indian Agricultural Research Institute, New Delhi. He was selected for ARS in the discipline of AS & PE in the year 1998 ARS batch. He has received Ph.D. degree from Indian Institute of Technology, Kharagpur in 2012. He is presently working as a Principal Scientist (AS&PE) at ICAR-Central Institute of Agricultural Engineering, Bhopal. The major contribution of Dr. S. Mangaraj through 20 research projects, over the last 20 years (November 1999 to August 2020) in respect of research and development and technology transfer in the discipline of Agricultural Engineering have been development of 10 prototypes, 05 technologies/products/process, commercialization of 10 technologies, patent applied for two, publications of 85 research papers in the peer reviewed journals and out of these, 40 papers are published in the journal having a NAAS rating of 06 or above; 12 books, 15 book chapters, 06 technical bulletins, 48 abstracts published and 16 papers in conference/ training manuals, etc. Guided 10 M. Tech/M.Sc. students and 43 B. Tech. students of different colleges for awarding degree. Obtained international training at the School of Packaging, Michigan State University, USA in the area of ‘smart packaging’ sponsored by NAIP, ICAR, Delhi. He has been conferred with Outstanding Book Award of ISAE, New Delhi (2020 and 2015), Best Seller Book Award (2016 & 2017) from SSPH, and Jain Brothers, Delhi; NAAS Associate (2014) by the National Academy of Agricultural Sciences, New Delhi; received ISAE Commendation Medal (2014) from Indian Society of Agricultural Engineers, New Delhi; Jawaharlal Nehru Award (2013) from Indian Council of Agricultural Research, New Delhi; ISAE Commendation Award (2011) from Indian Society of Agricultural Engineers, New Delhi; N.N. Mohan Memorial Award (2009) from ‘All India Food Processors’ Association’, New Delhi; IFI Best Feature Article Award (2013) from Association of Food Scientist About the Authors / vi and Technologist, Mysore; Best Citizens of India Award (2012) from International Publishing House, New Delhi; Bharat Jyoti Award (2011) from India International Friendship Society, New Delhi. He has also received six best poster presentation awards on his research work given by various forums, namely ISAE, New Delhi; AFSTI, Mysore; CIAE, Bhopal; and IICPT (Ministry of Food Processing Industry), etc.
Dr. Nawab Ali, born on 1st January, 1947, has had his last appointment as Deputy Director General (Engg.), Indian Council of Agricultural Research (ICAR), New Delhi since April 11, 2005 and superannuated on December 31, 2008. Dr. Ali received his B.Sc. (Agril. Engg) from Allahabad in 1968 and both M. Tech. and Ph.D. degrees from IIT, Kharagpur in 1970 and 1975 respectively. He started his career at IIT, Kharagpur in 1974. After serving IIT for about 4.7 years, he joined the Central Institute of Agricultural Engineering (CIAE), Bhopal in October 1978 and later on he served CIAE as the Head of Post Harvest Engineering Division and Project Coordinator of the All India Coordinated Research Project on Post-Harvest Technology. In November 1986, Dr. Ali was appointed as the Project Director of Soybean Processing & Utilization (SPU) Project at CIAE, Bhopal. Dr. Ali has also worked as Director Incharge of the Central Institute of Post-Harvest Engineering and Technology, Ludhiana (1989-91) and the Indian Lac Research Institute, Ranchi (1993). Dr. Ali has served as the Director, CIAE, Bhopal during November 11, 2002 to 10th April, 2005. Dr. Ali was awarded the Jawaharlal Nehru Award of ICAR for an outstanding Post-Graduate Research in Agriculture in 1977 and the Commendation Medals of India Society of Agricultural Engineers in 1985 and 1998 for his significant contribution in Post Harvest Engineering and distinguished services to the Society. He was also awarded the ISAE Gold Medal in 2002. Dr. Ali has served the ISAE as its President during 2006-08. He is a Fellow of ISAE. He is also a life time member of Association of Food Scientists and Technologists (India) and the Nutritional Society of India. Dr. Ali has about 35 years ofresearch and research management experience in agricultural engineering and published more than 200 papers. He has contributed significantly in rice post-harvest technology and Soyabean processing and utilization. Dr. Ali has been instrumental in establishing more than 200 small-scale Soybased food enterprises. He has been closely associated with the International Soybean Processing and Utilisation Conference (ISPUC) from its inception in March, 1989 at Bunos Aires, Argentina and served on its Continuing Committee in various capacities. About the Authors / vii He has organized ISPUC-V during December 10-14, 2008 at SPU, CIAE, Bhopal, India. He has streamlined and expanded agricultural engineering activities in ICAR and started three network projects on Primary Processing of Medicinal and Aromatic Plants; Post Harvest Management of Natural Resins and Gums; and Livestock Feed from Crop Residue and Processing By-products. He has been Chairman of BIS Sectional Committee, FAD 11 on Agricultural Tractors and Power Tillers and FAD 22 on Good Agricultural Practices and also contributed in bringing out 12 standards related to the Post-harvest equipment to BIS, New Delhi. Dr. Ali has undertaken International assignements as consultants to APCAEM of UN-ESCAP in 1997 on post-harvest technology for women at Bangkok, Thailand and FAO-TCDC Consultant on Soybean Processing and Utiliation to Grain Legume Project in Myanmar in 2004. Dr. Ali has visited a number of countries like Sri Lanka, UK, USA, Japan, Argentina, China, Thailand, Myanmar, Brazil, Afghanistan and Philippines and participated in a number of international meetings, seminars and conferences and presented invited papers.
Volume 1: Quality Diet, Food Processing, Health and Longevity
1. Introduction........................................................................................ 1
2. Nutrition and Diets for Healthy Lifestyle ................................... 37
3. Food: Components and Properties ............................................... 87
4. Processing and Nutritional Quality of Food.............................105
5. Human Microbiome and Health ................................................125
6. Bioactive Compounds as Source of Functional Food Components .........................................................................147
7. Bioactive Compounds of Soybean ..............................................165
8. Processed Foods .............................................................................211
9. Micro-organisms and Food..........................................................279
10. Food Packaging and Shelf Life ...................................................297
11. Food Safety and Standards .........................................................333
References .......................................................................................357
Volume 2: Food Resources & Health Promoting Bioactive Compounds for Better health & Wellness
1. Introduction....................................................................................391
2. Fruits: Nutritional Facts and Health Benefits ...........................409
3. Vegetables: Nutritional Facts and Health Benefits .................591
4. Cereals and Pulses .........................................................................787
5. Spices and Condiments ................................................................875
6. Nuts and Seeds ..............................................................................973
7. Herbs: Nutritional Facts and Health Benefits ....................... 1055
References .................................................................................... 1161
