Food Product and Process Innovations: Volume I / Hari Niwas Mishra

1. Cereal-Millet Composite Flours and Baked Products: by N S Deora, G Ramanna, K P Singh, H N Mishra
2. Rice Based Gluten Free Bread and Pasta Products: by N S Deora, M Dwivedi, H N Mishra
3. Engineered Health Rice and Nutri Dal: by A Mishra, R K Raigar, H N Mishra
4. Ready-to-Eat Health Foods for Malnourished Children: by R K Raigar, Danie Shejie A, H N Mishra
5. Ready-to-Eat Extruded and Puffed Snack Foods: by G Ramanna, R M Shukla, H Pandey, H N Mishra
6. Mango Soy Fortified Yoghurt Powder and Synbiotic Yoghurt: by P Kumar, S Mishra, H N Mishra
7. Dahi (Curd) Powder and Dahi Powder Based Energy and Health Drink Mixes: by V K Shiby, D Seth, W Routray, H N Mishra 8. Fermented Functional Foods and Beverages: by S Mishra, H N Mishra
9. Ready-to-Drink Fermented Vegetable Beverages and its Preservation: by V Sharma, M Bhattacharya, H N Mishra
10. Oat Based Beverages and Desserts: by A Deswal, N S Deora, H N Mishra
11. High Pressure Processing of Fruit Juice and Puree: by S Chakraborty, N Kaushik, H N Mishra

This book on “Food Product and Process Innovations” is a compilation of the major research & development work carried in the FCTL in the last one and a half decade. The contributors of the book are the past and present research scholars & scientists, associated with the FCTL, who worked under the supervision and guidance of Professor H.N. Mishra. Many of these contributors are now leading researchers in reputed academic institutions and food industry in the country and abroad. The book comprises of two volumes of 11 chapters each. Volume –1 includes chapters on products and processes related to the manufacturing, shelf-life extension and quality evaluation of grain based RTC/RTD/RTE health foods and beverages.