Food Engineering & Technology

Spice Bioactive Compounds: Properties, Applications, and Health Benefits, 2022, CRC Press USA (ISBN: 9781032062914).
Food Processing Waste and Utilization: Tackling Pollution and Enhancing Product Recovery, 2022, CRC Press USA (ISBN: 9781032062945).
 
An Objective Compendium on Food Science. 2022, Brillion Publishing, Delhi (ISBN: 9789392725241).
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)