Table of Contents
Preface
Chapter 1. Paternity and Maternity Determination of Pigeonpea (Cajanus) Interspecific Hybrid Seedlings Using RAPD Markers
Alok Ranjan Sahu1,2 and Jogeswar Panigrahi1,3
1Plant Biotechnology Lab., School of Life Sciences, Sambalpur University, Jyoti Vihar, Sambalpur, Odisha, India
2Department of Botany, Vikash Degree College, Barahaguda Canal Chowk, Bargarh, Odisha, India
3Department of Biosciences and Bioinformatics, Khallikote University, Berhampur, India
Chapter 2. Strategies towards Household Food Processing for Lowering Antinutritional Factors in Chickpea (Cicer arietinum L.)
Anindita Roy, Sanhita Ghosh and S. Kundagrami
Department of Genetics and Plant Breeding, Institute of Agricultural Science, University of Calcutta, Kolkata, India
Chapter 3. Nanobiofertilizers: A Boon in Agriculture
Aparna B. Gunjal
Department of Microbiology, Dr. D. Y. Patil, Arts, Commerce and Science College,
Pimpri, Pune, Maharashtra, India
Chapter 4. A Study of Different Types of Carcinogenic Food Components, Food Colours and Preservatives Used in Food Items of Regular Use: A Review
Dipro Mukherjee2, Sayantani Garai2, Bandita Dutta1, Rina Rani Ray1, Sanchari Das2, Vijay Jagdish Upadhye3, Dibyajit Lahiri2 and Moupriya Nag2
1Department of Biotechnology, Maulana Abul Kalam Azad University of Technology, West Bengal, India
2Department of Biotechnology, University of Engineering and Management, Kolkata, India
3Center of Research for Development (CR4D),Parul Institute of Applied Sciences (PIAS), Vadodara, Gujarat
Chapter 5. Food Adulteration: Impacts, Challenges and Interventions
Sonali Paul, Keerti Keswani, Pallabi Nath, Sampreeti Chatterjee, Sanmitro Bhattacherjee and Susmita Mukherjee
Department of Biotechnology, University of Engineering and Management,
University Area, New Town, Kolkata, West Bengal
Chapter 6. Isolation of Probiotic Bacteria from Bandel Cheese and Its Application in Food Product Development
Minakshi Chakraborty1, Bedotroyee Chowdhury1, Debabrata Bera1 and Lakshimishri Roy2
1Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, India
2Department of Food Technology, Techno India, Salt Lake, Kolkata, India
Chapter 7. Characterization of Black Gram Nuggets (Bori): Traditional Product of Midnapore District, West Bengal, India
Najmun Nahar, Utpal Raychaudhuri and Sunita Adhikari (Nee Pramanik)
Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, West Bengal India
Chapter 8. Bacteriocins: A New Group of Antimicrobials for Food Preservation
Nishantika Mitra1, Ankita Dey2, Moupriya Nag3, Dibyajit Lahiri3, Vijay Jagdish Upadhy4, and Rina Rani Ray2
1Manipal Academy of Higher Education, India
2Department of Biotechnology, Maulana Abul Kalam Azad University of Technology, Haringhata, West Bengal, India
3Departement of Biotechnology, University of Engineering & Management, Kolkata, West Bengal, India
4Center of Research for Development (CR4D), Parul University,Vadodara, Gujarat, India
Chapter 9. Positive Impact of a Novel Organic Fertilizer on the Plant Health and the Nutritional Value of Okra (Abelmoschus Esculentus L.) in Comparison to Chemical Fertilizer
Susmita Mukherjee and Pratik Talukder
Department of Biotechnology, University of Engineering and Management, Kolkata, West Bengal, India
Chapter 10. Preparation and Evaluation of Functional Properties of Tannic Acid Loaded Corn Starch Film
Raj Kumar1, Gargi Ghoshal1, Meenakshi Goya1 and Shashikant Yadav2
1Dr. S. S. Bhatnagar University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh, India
2Department of Chemical Engineering, Dr. B. R. Ambedkar National Institute of Technology Jalandhar, Punjab, India
Chapter 11. Enhanced Production of Citrus macroptera: A Nutrition Rich Fruit Crop Plant
Susmita Shukla and Ritupriya Singh
Applied Plant Biotechnology Research Lab, Centre for Plant and Environmental Biotech, Amity Institute of Biotechnology, Amity University, Noida (U.P), India
Chapter 12. Optimization of Microwave Sterilization as an Effective Method of Fresh Produce Preservation
Susmita Mukherjee, Riya Chakraborty, Ankush Ghosh, Ritasree Deb Roy and Sonali Paul
Department of Biotechnology, University of Engineering and Management, University Area, Kolkata, West Bengal, India
Chapter 13. Effect of Incorporation of Unsaponifiable Matter Isolated from Rice Bran Oil Fatty Acid Distillate on Antioxidant Activity and Storage Stability of Edible Oils
Sudhasri Sahu, Swarnali Mitra, Minakshi Ghosh and D.K. Bhattacharyya
School of Community Science and Technology, Indian Institute of Engineering Science and Technology, Shibpur, India
Chapter 14. Marker Assisted Breeding for Genetic Improvement of Bruchid Resistance in Pigeonpea, Cajanus cajan (L.): Achievements, Progress and Prospects
Sujit Kumar Mishra1 and Jogeswar Panigrahi2
1Department of Zoology, School of Applied Sciences, Centurion University of Technology and Management, Odisha, India
2Department of Biosciences and Bioinformatics, Khallikote University, Berhampur, Odisha, India
Chapter 15. A Comparative Analysis of the Role of Different Agents in Preventing Browning of Banana (MusaSp.)
Susmita Mukherjee1, Tirtha Tarafdar1, Bhaskarjyaa Chatterjee1, Binapani Giri2 and Sonali Paul1
1Department of Biotechnology, University of Engineering and Management, University Area, Kolkata, West Bengal, India
2Department of Biotechnology, Institute of Genetic Engineering, Kolkata, West Bengal, India
Chapter 16. Micropropagation of Banana: A Promise of High Quality Production and Improved Food Security
Udayan Bhattacharyya, Ahana Sengupta, Manami Adhikari, Saranya Ganguly, Tridha Deb and Basumita Roychowdhury
Department of Biotechnology, Bengal Institute of Technology, Kolkata, West Bengal, India
Index
Editor’s ORCID iD
Sanket Joshi – 0000-0001-7746-9905
Susmita Mukherjee – 0000-0002-0860-5018
Moupriya Nag – 0000-0002-1365-5722
