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 100 (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).
Sanju Bala Dhull, Ph.D., is presently working as an Associate Professor in the Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, having more than 14 years of teaching and research experience. Her area of interest includes characterization and modification of biomolecules such as starch, gums, edible films, hydrogels, nanoparticles, nanoemulsions, and new product development. She has published more than 40 research papers, 3 books, and 20 book chapters in national and international repute books. She has presented more than 20 research papers in various national and international conferences. She is a life member of the Association of Food Scientists and Technologists (India) and the Association of Microbiologists of India. She also serves as an editorial board member and reviewer of national and international journals.
12 หนังสืออิเล็กทรอนิกส์โดย Sanju Bala Dhull
Sanju Bala Dhull & Sneh Punia: Essential Fatty Acids
Essential fatty acids are fatty acids that humans must ingest because the body requires them for good health, but it cannot synthesize itself. Therefore, such nutrients need to be supplied from eithe …
PDF
อังกฤษ
DRM
€88.79
Sanju Bala Dhull & Sneh Punia: Essential Fatty Acids
Essential fatty acids are fatty acids that humans must ingest because the body requires them for good health, but it cannot synthesize itself. Therefore, such nutrients need to be supplied from eithe …
EPUB
อังกฤษ
DRM
€88.41
Prince Chawla & Sanju Bala Dhull: Nanotechnological Approaches in Food Microbiology
Nanotechnology has gained attention in all aspects of modern science, having vital applications in the food chain, storage, quality monitoring, processing, preservation, and packaging. The global pop …
PDF
อังกฤษ
DRM
€79.75
Prince Chawla & Sanju Bala Dhull: Nanotechnological Approaches in Food Microbiology
Nanotechnology has gained attention in all aspects of modern science, having vital applications in the food chain, storage, quality monitoring, processing, preservation, and packaging. The global pop …
EPUB
อังกฤษ
DRM
€79.78
Aarti Bains & Prince Chawla: Wild Mushrooms
Many wild varieties of mushrooms are consumed by people around the world, yet many species remain unexplored, their nutritional as well as pharmacological significance yet to be discovered for many o …
PDF
อังกฤษ
DRM
€83.22
Aarti Bains & Prince Chawla: Wild Mushrooms
Many wild varieties of mushrooms are consumed by people around the world, yet many species remain unexplored, their nutritional as well as pharmacological significance yet to be discovered for many o …
EPUB
อังกฤษ
DRM
€83.40
Sanju Bala Dhull & Pradyuman Kumar: Food Processing Waste and Utilization
Because of its high Chemical Oxygen Demand (COD) and sheer volume, waste from food processing has significant potential to pollute land, water, and air. Both environmentally and economically, it is i …
PDF
อังกฤษ
DRM
€83.96
Sanju Bala Dhull & Pradyuman Kumar: Food Processing Waste and Utilization
Because of its high Chemical Oxygen Demand (COD) and sheer volume, waste from food processing has significant potential to pollute land, water, and air. Both environmentally and economically, it is i …
EPUB
อังกฤษ
DRM
€83.46
Sneh Punia Bangar & Sanju Bala Dhull: Faba Bean: Chemistry, Properties and Functionality
Faba bean is a species of flowering plant in the Fabaceae family and the fourth most widely grown winter season legume after pea, chickpea, and lentil. The nutritional profile of faba beans is excell …
PDF
อังกฤษ
€234.33
Aarti Bains & Prince Chawla: Pseudocereals
Pseudocereals: Production, Processing, and Nutrition provides an overview of the chemistry, processing, and technology of pseudocereals which have become super grains. The cultivation of pseudocereal …
PDF
อังกฤษ
DRM
€199.79
Aarti Bains & Prince Chawla: Pseudocereals
Pseudocereals: Production, Processing, and Nutrition provides an overview of the chemistry, processing, and technology of pseudocereals which have become super grains. The cultivation of pseudocereal …
EPUB
อังกฤษ
DRM
€198.98
Rajesh Kumar & Younis Ahmad Hajam: Honey in Food Science and Physiology
This book highlights the science underlying honey, which is central to an understanding of conventional medicine or ingredients of food used mostly in all societies and it is attracting increasing in …
PDF
อังกฤษ
€213.99