Food Product And Process Innovations: Volume 2 / edited by Hari Niwas Mishra.

1. Extraction, Characterization and Food Utilization of Algal Biomass and Bioactives: by A Mazumder, P Prabuthas, A Giri, H N Mishra
2. Instant Soluble Tea Powder and Ready-To-Use Tea Products: by V R Sinija, S M Behera, H N Mishra
3. Functional Fruit Toffees and Candies: by S Sehwag, R Upadhyay, H N Mishra
4. Low Cholesterol Dairy Products: by J Chitra, M Ghosh, I Dey Paul, H N Mishra
5. Baked and Fried Dairy Products: by S K Bag, R Kumari, H N Mishra
6. Safe Storage of Food Grains: by R Pande, G Mishra, S Srivastava, H N Mishra
7. Natural Antioxidants and Colors: by R Upadhyay,S Halder, M Bhattacharya, H N Mishra
8. Extension of Shelf Life of Fruits and Vegetables: by S Billoria, S Biswas, C Sen, H N Mishra
9. Product Formulation and Shelf Life Evaluation Models: by Danie Shajie A, R Upadhyay, S Chakraborty, H N Mishra
10. Rapid Methods for Food Quality Analysis: by S Tripathi, VR Sinija, S Bag,V Shibby, R Pande, A Deswal H N Mishra
11. Enzymatic Detoxification of Aflatoxin B1 in Foods: by C Das Mukhopadhyay, S Tripathy, 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. Chapters on manufacturing technologies and shelf-life extension of health foods and beverages prepared from milk, fruits & vegetables; instant tea, tea based products, natural antioxidants, colours and preservatives are included in Volume–2.