1.
Bio Active Ingredients In Processed Foods
S. Husain
2.
The Impact of Natural antioxidants on Human health
Irfan Khan and Saghir Ahmad
3.
Probiotic bacteria used in food: A novel class of antibiofilm agent
Fohad Mabood Husain, Nasser A Al-Shabib, Abdullah Alyousef, Altaf Khan, Mohammed Arshad, Iftekhar Hassan, Iqbal Ahmad
4.
Nutritional Modification In meat Food for protection of human health
Saghir Ahmad and Irfan Khan 5.
Potential of Food Processing by-products as Dietary Fibers
Farhana Masood, Saghir Ahmad, and Abdul Malik
6.
Encapsulation of active ingredients in functional foods: Current trends and future prospects
Ishfaq Hamid Dar and Saghir Ahmad
7.
Cereals as functional ingredients in meat and meat products
Shayeeb ahmad Bhat and Saghir Ahmad
8.
Role of dietary fibres and their preventive measures for human health
Saghir Ahmad and Irfan Khan
9.
Food antioxidants: Functional aspects and preservation during food processing
Insha Zahoor
10.
Dietary Fibre as a Functional Food
Kaiser Younis, Ovais Shafiq Qadri, Kausar Jahan
11.
Functional and nutritional aspects of hydrocolloids and lipids
Nazia Tabassum and Sweta Joshi
12.
Future prospects of Fruit and vegetable based functional foods
Ovais Shafiq Qadri, Kaiser Younis
13.
Role of by-products of fruits and vegetables in the development of functional foods Faizan Ahmad, Sadaf Zaidi and Saghir Ahmad
14. Lactic Acid Bacteria (LAB) fermented food and their therapeutic importance
Irfan Khan and Saghir Ahmad
15.
Flavonoids: health benefits and their potential use in food systems
Arshied Manzoor and Saghir Ahmad
About the Author: Dr. Saghir Ahmad is a Professor and Chairman of the Department of Post Harvest Engineering and Technology, under the Faculty of Agricultural Sciences, Aligarh Muslim University (Aligarh), India. He is a respected scientist in the field of food technology, particularly meat processing and preservation. He holds a B.Tech and M.Tech in Food Technology from the pretigious Harcourt Butler Technical University, Kanpur (India), and in 2005 he completed his Ph.D at the Department of Post Harvest Engineering and Technology, A.M.U. He has 35 years of experience, including 12 years in industry and 23 years in teaching and research. He completed two govt. (ICAR) funded projects between 1999 and 2008, and was was a team leader an All India Coordinated Research Project (AICRP) between 2007 and 2015. He is a member of several scientific societies, including the Indian Science Congress and the Association of Food Scientist and Technology (AFST) Mysore. He has published 53 research papers in leading national and international journals, and has participated in more than 20 conferences, presenting 40 papers, and published two books. He contributed six chapter to and was co-editor of the book "Food Processing: Strategies for Quality Assessment", published by Springer Science Business Media in 2014.
Dr. Nasser Abdulatif Al-Shabib is a well-known food scientist and an Associate Professor at the Department of Food Science and Nutrition, Food and Agricultural Sciences College, King Saud University (KSU), K.S.A. His research focuses on food safety. He completed his Ph.D at Leeds University/ Food Science and Nutrition Department, United Kingdom, in 2012, and he holds bachelor's and master's degrees in Food Science at Basrah University and the Food Science and Nutrition Department at KSU respectively. He has worked at in different capacities. He joined King Saud University as a Scientific Equipment Specialist at the Food and Nutrition Department in 1995, and was promoted to Assistant Professor of Food Safety at the same department in 2013, and to Associate Professor of Food Safety at the Department of Food and Nutrition, Food Sciences and Agriculture College, in 2018. He is a involved in courses on food safety, including GAP, GMP, HACCP, HARPCs and food allergy. He is a member of several scientific societies, and has participated in 5 international and national conferences. He has published 20 research papers on food science and food safety in leading national and international journals.
