Food Engineering & Technology

Books: 05
1. Mishra, H.N., Kumar, P. and Singh, A. 2024. Recent Advances in Ready to Eat Food Technology, CRC Press USA (ISBN: 9781032622408).

2. Singh, A., Wani, S.A., and Kumar, P. 2023. Frying Technology Recent Development, Challenges and Prospects, CRC Press USA (ISBN: 9781003329244).

3. Wani, S.A., Singh, A. and Kumar, P. 2022. Spice Bioactive Compounds: Properties, Applications, and Health Benefits, CRC Press USA (ISBN: 9781032062914).

4. Dhull, S. B., Singh, A. and Kumar, P. 2022. Food Processing Waste and Utilization: Tackling Pollution and Enhancing Product Recovery, CRC Press USA (ISBN: 9781032062945).

5. Singh, A., Kumar, P. and Kumar, P. 2022. An Objective Compendium on Food Science. Brillion Publishing, Delhi (ISBN: 9789392725241).

Book Chapters: 36
Paul, I.D., Jayachandran, L.E. and Kumar, P. 2024 Ultrasound and High-Pressure Processing of RTE. In: Recent Advances in Ready to Eat Food Technology, CRC Press USA (ISBN: 9781032622408).
Bazaria, B.,  Tripathi, I., Singh, A. and Kumar, P. 2024 Functional Approaches among RTE Food and Their Stability. In: Recent Advances in Ready to Eat Food Technology, CRC Press USA (ISBN: 9781032622408).
Joshi, A., Arya, P. Neeraj, Sethi, S.,  Arora, B., Thakur, A. and Kumar, P. 2024. RTE Fruits and Vegetables, Cereals and Pulses, Meat, Baked, Dairy, Fish, and Frozen Stuffs. In: Recent Advances in Ready to Eat Food Technology, CRC Press USA (ISBN: 9781032622408).
Arya, P. and Kumar, P. 2024. Ready-to-Eat Recipes and Research Formulations (Functional, Blended, and Herbal) for Special Needy Groups (Children, Elderly, and Athletes) under Innovative Practices in Terms of Fortification, Supplementation, and Enrichment Means. In: Recent Advances in Ready to Eat Food Technology, CRC Press USA (ISBN: 9781032622408).
Suri, T. and Kumar, P. 2024. Cereals, Millets, Flours and Their Products Detection of Common Adulterants, Contaminants and Safety In: Food Adulterants and Contaminants Eds: Sharma, GK, Xavier, JR and Singh A, NIPA New Delhi (ISBN: 9788119235049).
Dey, M. and Kumar, P. 2024. Effect of non-conventional raw materials on technological development of gluten-free pasta In: Development of Gluten Free Pasta, Elsevier (ISBN: 9780443132384).
Mali, P.S. and Kumar, P. 2024. Modification Methods of Plant based Proteins: An Overview. In: Novel Plant Protein Processing, CRC Press USA (ISBN: 9781032438160).
Arya, P. and Kumar, P. 2023. Fried Food Products. In: Frying Technology Recent Development, Challenges and Prospects, CRC Press USA (ISBN: 9781003329244).
Boyapati, T., Munshi, M, and Kumar, P. 2023. Quality Criteria for Selection of Suitable Oil for Frying. In: Frying Technology Recent Development, Challenges and Prospects, CRC Press USA (ISBN: 9781003329244).
Mali, P. S. and Kumar, P. 2023. Green and non-destructive technologies: postharvest management of fresh produce. In: Postharvest Management of Fresh Produce, Academic Press UK (ISBN: 9780323911320).
Arya, P. and Kumar, P. 2022. Recent trends in food packaging industry. In: Advances in Sustainable Food Packaging Technology, CRC Press USA (ISBN: 9781774913949).

Arya, P., Kumari, N., Wani, S.A. and Kumar, P. 2022. Trigonella foenum-graecum. In: Herbs, Spices and Their Roles in Nutraceuticals and Functional Foods, Elsevier (ISBN: 9780323907941).
Arya, P. and Kumar, P. 2022. Bioactive Compounds in Fenugreek. In: Spice Bioactive Compounds: Properties, Applications, and Health Benefits, CRC Press USA (ISBN: 9781032062914).
Munshi, M,, Arya, P. and Kumar, P. 2022. Recovery and Utilization of Protein from Food Industry Waste. In: Food Processing Waste and Utilization: Tackling Pollution and Enhancing Product Recovery, CRC Press USA (ISBN: 9781032062945)
Arya, P. and Kumar, P. 2022. Processing of Coffee and Tea Waste. In: Food Processing Waste and Utilization: Tackling Pollution and Enhancing Product Recovery, CRC Press USA (ISBN: 9781032062945).
Singh, A. Sharma, G.K., Kumar, P. and Kaur, K. 2022. Kodo Millet (Paspalum scrobiculatum) chemistry, nutritional attributes, processing innovations, traditional and modern foods & beverages, anti-nutrition and health benefits. In: Small Millets and Pseudo Cereals for Nutritional & Health Security NIPA Publishers, N. Delhi (ISBN: 978-93-90591-63-3) pp. 209 – 229.
Kumar, P., Verma, D.K., Kimmy, Srivastav, P.P. and Sandhu, K.S. 2021. Phytochemicals in Giloy (Tinospora cordifolia L.): Structure, Chemistry, and Health Benefits. In: Phytochemicals in Food and Health: Perspectives for Research and Technological Development, CRC Press/Apple Academic Press USA (ISBN: 9781771889360). pp. 127-150.
Kushwaha, S.C., Bera, M.B. and Kumar, P. 2020. Pomegranate. In: Antioxidants in Fruits-Properties and Health Benefits, Springer Singapore (ISBN: 978-981-15-7285-2). pp. 295-316.
Singh, A., Kaur, R. Kumar, P.  and Tanwar, A. 2020. Yam. In Antioxidants in Vegetables and Nuts-Properties and Health Benefits, Springer Singapore (ISBN: 978-981-15-7470-2). pp. 291-307
Singh, A., Sangwan, R., Kumar, P. and Kaur, R. 2020. A way forward with nano-antimicrobials as food safety and preservation concern: a look at the ongoing trends. In: Nanotechnological Approaches in Food Microbiology, CRC Press USA (ISBN: 9780429342776)
Singh, A., Kaur, R., Kumar, P. and Singh, A. K. 2020. Dietary Fatty acids: A key requirement for healthy life in special reference with its Future perspective. In: Essential Fatty Acids: Sources, Processing Effects, and Health Benefits, CRC Press/Apple Academic Press USA (ISBN: 9780367335403).
Gull, A., Wani, S.M., Masoodi, F.A., Kumar, P. and Ganaie, T.A. 2020.Effect of processing methods on carotenoid, anthocyanin, antioxidant and vitamin content of fruits and vegetables. In: A Comprehensive Guide to Processed Foods, Nova Science Publishers USA (ISBN: 978-1-53617-308-6)
Wani, S.A., and Kumar, P. 2019. High Hydrostatic Pressure Processing of Cereals and Pulses. In Non thermal Processing of Food Ed. Chauhan OP, CRC Press. pp. 11-26.  (ISBN: 9781138035843).
 
Wani, S.A., Parry, M.A. and Kumar, P. 2018. Changes in physical, functional and nutritional characteristics of extrudates during extrusion. In Technologies in Food Processing Eds. Sharma, HK and Panesar, PS, Apple Academic Press. pp. 245-264.  (ISBN: 9781771886512).
Kumar, P., Mishra, S. and Mishra, H.N. 2018. Mango soy fortified yoghurt powder and symbiotic yoghurt. In Food Product and Process Innovations Ed Mishra, HN, New India Publishing Agency, New Delhi, pp. 147-178. (ISBN: 9789386546944).
 
Samuel, A.V. and Kumar, P. 2016. Properties of honey fortified set yoghurt (HFSY). In  Food Process Engineering and Technology Eds. Das, SK, Datta, AK, Goswami, TK, Mishra, HN, Shrivastava, SL, Srivastav, PP, Tripathy, PP and Mitra, J. Excel India Publishers, New Delhi, pp. 371-382 (ISBN 9789386256300).
 
Gaikwad, S.S., Kumar, P., Mane, V.A. and Sakhale, B.K. 2014. The influence of maltodextrin on physico-chemical properties, glass transition temperature and sticky point temperature of spray dried kinnow juice powder (Chapter 62), Exploring Basic Sciences and Applied Sciences for Next Generations Frontiers, Elsevier Publishing, pp. 229-235 (ISBN 9789351073130). (http://www.elsevierst.com/ConferenceBookdetail.php?pid=100).
Gull, A., Prasad, K. and Kumar, P. 2015. Physico-chemical, functional and antioxidant properties of millet flours. Conceptual Framework and Innovations in Agroecology and Food Science, Ed. Dr. G.C. Mishra, Krishi Sanskriti Publications, pp. 50-52 (ISBN: 9788193058510).
 
Muzaffar, K. and Kumar, P. 2015. Effect of process parameters on extraction of pulp from tamarind fruit. Conceptual Framework and Innovations in Agroecology and Food Science, Ed. Dr. G.C. Mishra, Krishi Sanskriti Publications pp. 65-67 (ISBN: 9788193058510).
 
Wani, S.A. and Kumar, P. 2015. Correlation between rice and maize flour based on physicochemical, functional and pasting characteristics. Conceptual Framework and Innovations in Agroecology and Food Science, Ed. Dr. G.C. Mishra, Krishi Sanskriti Publications pp. 77-81 (ISBN: 9788193058510).
 
Rouf, T. R., Prasad, K. and Kumar, P. 2015. Studies on physicochemical and functional characteristics of asparagus bean flour and maize flour.  Conceptual Framework and Innovations in Agroecology and Food Science, Ed. Dr. G.C. Mishra, Krishi Sanskriti Publications pp. 103-105 (ISBN: 9788193058510).
Kumar, P. 2013. Safety and Quality issue of hurdle technology. In Lecture Compendium of IIT – CII FACE certified Food Professional Course on Food Safety and Quality Management (FSQM – 2013). February 18 – March 8, 2013, IIT, Kharagpur. pp. 111 – 125.
Kumar, P. 2013. Measurement of texture and colour of foods. In Laboratory Manual of IIT – CII FACE certified Food Professional Course on Food Safety and Quality Management (FSQM – 2013). February 18 – March 8, 2013, IIT, Kharagpur. pp. 26 – 28.
Kumar, P. 2013. Estimation of Textural profile analysis. In Laboratory Manual of IIT – CII FACE certified Food Professional Course on Food Safety and Quality Management (FSQM – 2013). February 18 – March 8, 2013, IIT, Kharagpur. pp. 29 – 33.
Kumar, P. 2009. AICTE sponsored Staff Development Program Lecture Compendium on “Computer Application in Food Processing and Technology” July 27 -31, 2009, SLIET, Longowal.
Sharma, H. K.; Kaushik, V.; Kumar, P. and Prasad, K. 2001. Sorbitol in foods – A review. Trends in Carbohydrate Chemistry (Ed: Soni, P. L.) Vol. 7 Surya International Publications, Dehradun, pp. 202 – 206.