Preface Food Proteins Structure Sources and Applications, 2026
Wheat Food Allergy Mechanism and Management Seeratpreet Kaur, Devinder Kaur, Archana Sihmar Gluten Free Food Revolution from Formulation to Market, 2026 Wheat being one of the important cereals, is consumed worldwide as a good source of carbohydrates, proteins, micronutrients, etc. A major issue prevailing with regard to wheat from last decade is the allergenic response to wheat proteins by human body. A major issue concerning wheat over past decade is the human body's allergic reactions to the wheat proteins. In this scenario two major types of diseases, celiac disease and IgE-mediated wheat allergy, have been identified and the spectrum is widening with inclusion of gluten sensitivity as well. IgE-mediated allergy to wheat proteins can affect any population of any age group either by ingestion, inhalation, or physical contact via mucous skin. Patients with celiac disease and non-celiac gluten sensitivity find it extremely difficult to maintain a lifelong gluten-free diet because no wheat cultivar or related species is safe to ingest. Patients diagnosed with celiac disease and IgE-mediated wheat allergy are required to follow a strict lifelong gluten-free diet and avoid any form of wheat exposure. Thus, several approaches including molecular biology, genetic engineering, breeding, microbiology, enzymology, and chemistry have been explored to lower the gluten content and the epitopes associated with celiac disease in wheat. Therefore, there is a need to understand the causes of allergy, the contributing factors, the mechanism of allergic reactions, and various necessary preventive measures that need to be taken. This chapter focuses on the various aspects of wheat allergy, its mechanism as well as preventive measures.
Effect of fermentation on bioactive compounds and structural properties of wheat bran Nidhi Tiwari, Reshma Saroj, Mudasir Ahmad Malik, Devinder Kaur Discover Food, 2025 In the present study bran of two wheat cultivars (PBW-154 and HD-2967) was fermented for different time duration (24 h, 48 h and 72 h) and the effect of fermentation on the quantity of bioactive compounds in the bran and on the structure of bran were evaluated. Six bioactive compounds were detected in the bran of both wheat cultivars. These include p -hydroxybenzoic acid, syringic acid, vanillic acid, ferulic acid, p -coumaric acid and gallic acid. Among the bioactive compounds ferulic acid was found highest in the bran of both wheat cultivars while p-hydroxybenzoic acid was found lowest in the bran of PBW-154 variety and syringic acid was found lowest in the bran of HD-2967 variety. All the six bioactive compounds detected were increased after the fermentation for both the cultivars bran. Scanning electron microscopy shows the occurrence of loose networks of fibers tying with tissues and starch particles together and other granule structure that indicates the release of bound phenolic compound at 72 h of fermentation. Fermentation increased the crystallinity index because it hydrolyses the amorphous region. FTIR in yeast fermented wheat bran cultivar showed presence of OH elongation group, C = O bond –H stretching vibration bond. In fermented wheat bran the absorption bands between 29.18 cm −1 or 2850 cm −1 associated with OH-OH elongation vibration.
Physicochemical, Functional, and Structural Characterization of Quinoa (Chenopodium quinoa) Starch Modified by Heat Moisture Treatment, Annealing, and Gelatinization-Retrogradation Neelam Dubey, Neelam Yadav, Devinder Kaur Starch Staerke, 2025 Quinoa ( Chenopodium quinoa ) starch is a promising functional ingredient with diverse industrial applications. This study optimized starch extraction and evaluated its physicochemical, structural, and functional properties after physical modifications, including heat moisture treatment (HMT), annealing (ANN), and gelatinization‐retrogradation (GR). Alkaline extraction with 1% NaOH yielded the highest starch purity (93.44%) and recovery (46.28%). Amylose content ranged from 10.50% (ANN) to 17.89% (HMT), influencing gelatinization and swelling behavior. GR‐treated starch exhibited the highest swelling index (7.43 g/g) and water absorption (4.4 mL/g), making it suitable for hydration‐dependent food applications. HMT starch showed the highest thermal stability (gelation temperature: 64.8°C) and lower solubility (2.33%), making it ideal for high‐temperature processing. Structural analysis via scanning electron microscopy (SEM), Fourier‐transform infrared spectroscopy (FTIR), and x‐ray diffraction (XRD) confirmed molecular rearrangements enhancing stability and crystallinity. Pasting studies indicated GR starch had the highest final viscosity (4429 cP), improving textural stability. These modifications tailor quinoa starch for specific applications, from high‐temperature‐resistant starches to formulations requiring enhanced hydration and gel stability. The findings expand quinoa's commercial viability as a sustainable starch source with customizable properties for food and industrial use.
Optimized chitosan edible coating for guava and its characterization Monika Singh, Reshma Saroj, Devinder Kaur Measurement Food, 2024 Using the Response surface methodology (RSM), the impact of composite edible films (chitosan, tween 80) on the shelf life of guava (Psidium guajava) kept at temperature 20 ± 2°C and 55 ± 2% relative humidity (RH) was assessed. To determine the best possible combination, a total of 13 edible coating formulations including tween 80 (0-2% w/v) and chitosan (0.5-2.5%, w/v) were examined. Quality criteria such as physiological loss in weight, total soluble solids, ascorbic acid, antioxidant activity and titratable acidity of the edible coated guava were selected as response variables for optimization. It was shown that the concentration of chitosan and tween 80 in the formulation had the greatest impact on the response variables. The most effective edible coating for guava fruit was discovered to consist of chitosan 2.50% and Tween 80 2%; the predicted values of the response variables were ascorbic acid 232.79 mg/100g, firmness 14.87 N, total soluble solids 5.07 °B, titratable acidity 5.75%, and physiological weight loss 3.11%. This study suggests that chitosan coating effectively prolongs the quality attributes of guava fruits after harvesting due to maintain firmness, ascorbic acid, and minimum loss in weight during storage. Inconclusion,theinnovativeapplicationofResponseSurfaceMethodology(RSM)inthisstudyhasunveiledapowerfulstrategyforoptimizingcompositeediblefilms,specificallychitosanandTween80,tosignificantlyenhancetheshelflifeofguavafruits.Throughmeticulousexplorationof13coatingformulations,ourfindingsunderscorethepivotalroleofchitosanandTween80concentrationsininfluencingkeyqualityparameters,includingphysiologicallossinweight,totalsolublesolids,ascorbicacid,antioxidantactivity,andtitratableacidity.
Amaranthus Radha Kushwaha, Devinder Kaur Edible Flowers Health Benefits Nutrition Processing and Applications, 2024
Biosorption: Heavy Metals Removal Through Biofilms and Microbial Polysaccharides Food and Industrial Bioprocessing, 2024
Application of Biosensors in Food Safety Radha Kushwaha, Vinita Puranik, Rahul Agarwal, Devinder Kaur Biosensors in Food Safety and Quality Fundamentals and Applications, 2022
Nutritional evaluation of leaves of Boerhaavia diffusa L. and Andrographis paniculata (Burm.F.) Wall. ex nees: Implications for nutraceautical applications International Journal of Pharma and Bio Sciences, 2012
Thermal degradation kinetics of lycopene in oleoresin extracted from tomato paste Journal of Food Science and Technology, 2009
Potential of Jackfruit ( Artocarpus Heterophyllus Lam.) Seed Starch as an Alternative to the Commercial Starch Source – a Review R Kushwaha, S Kaur, D Kaur Food Reviews International 39 (5), 2635-2654 , 2023 2023 Citations: 37
Modulating the characteristics of jackfruit seed starches by annealing and autoclaving‐cooling modifications R Kushwaha, V Singh, S Kaur, D Kaur Journal of Food Process Engineering 46 (5), e14322 , 2023 2023 Citations: 6
Characterization and comparative analysis of starches from seeds of five jackfruit cultivars R Kushwaha, V Singh, S Kaur, D Kaur Starch‐Stärke 75 (5-6), 2200208 , 2023 2023 Citations: 11
Lactulose fortification in guava preserves: Effect on nutritional quality M Singh, R Kushwaha, V Sıngh, R Agrawal, A Prajapati, D Kaur Food and Health 9 (2), 98-107 , 2023 2023 Citations: 3
Jackfruit seed flour-based waffle ice cream cone: Optimization of ingredient levels using response surface methodology R Kushwaha, A Gupta, V Singh, S Kaur, V Puranik, D Kaur Heliyon 9 (2) , 2023 2023 Citations: 30
Bioactive Components from Agrofood Waste: Methods of Delivery in Food Products R Kushwaha, V Singh, R Saroj, M Singh, D Kaur Nutrition and Human Health: Effects and Environmental Impacts, 13-28 , 2022 2022
Screening of the antioxidant, nutritional, physical, and functional properties of bran obtained from six Indian wheat cultivars R Saroj, V Singh, R Kushwaha, M Singh, D Kaur Journal of Food Processing and Preservation 46 (6), e15921 , 2022 2022 Citations: 6
Application of Biosensors in Food Safety R Kushwaha, V Puranik, R Agarwal, D Kaur Biosensors in Food Safety and Quality, 227-241 , 2022 2022 Citations: 2
Quantification of bioactive compounds in guava at different ripening stages S Shukla, R Kushwaha, M Singh, R Saroj, V Puranik, R Agarwal, D Kaur Food Res 5 (3), 183-189 , 2021 2021 Citations: 32
EFFECT OF MATURITY STAGES AND SOLVENT POLARITY ON PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF GUAVA CULTIVARS S Shukla, R Kushwaha, M Singh, J Singh, V Puranik, D Kaur Plant Archives (09725210) 21 (1) , 2021 2021
Effect of cultivar and maturity on functional properties, low molecular weight carbohydrate, and antioxidant activity of Jackfruit seed flour R Kushwaha, NT Fatima, M Singh, V Singh, S Kaur, V Puranik, R Kumar, ... Journal of Food Processing and Preservation 45 (2), e15146 , 2021 2021 Citations: 47
Potential value addition from cereal and pulse processed by-products: A review R Yadav, N Yadav, P Saini, D Kaur, R Kumar Sustainable Food Waste Management: Concepts and Innovations, 155-176 , 2021 2021 Citations: 12
DEGRADATION KINETICS OF ANTIOXIDANTS IN DEHYDRATED MATRIX OF INDIAN GOOSEBERRY AND GUAVA POWDER RK MuditaVerma, GK Rai, D Kaur Plant Archives 21 (1), 2486-2492 , 2021 2021
Variation of bioactive compounds and antioxidant activity during ripening of Tomato cultivars R Kushwaha, M Singh, V Singh, V Puranik, D Kaur J. Food Agric. Res 1, 15-29 , 2021 2021 Citations: 6
Effect of food processing on nutritional and anti-nutritional components R Kuswaha, V Sigh, M Sigh, V Puranik, D Kaur Challenges and Opportunities in Nutrition, Environment and Agriculture 1, 97-111 , 2021 2021 Citations: 8
Pomegranate peel: Nutritional values and its emerging potential for use in food systems R Saroj, R Kushwaha, V Puranik, D Kaur Innovations in Food Technology: Current Perspectives and Future Goals, 231-241 , 2020 2020 Citations: 16
Potential applications of ultrasound in food processing R Kushwaha, V Singh, V Puranik, S Kaur, D Kaur Indian Food Industry Magazine 2 (5), 50-63 , 2020 2020
Modified atmospheric packaging of guava: effect of packaging film and storage conditions on physical and biochemical properties. M Singh, V Singh, R Kushwaha, D Kaur, V Puranik, S Shukla 2020 Citations: 2
Enhancement in mineral bioavailability of extruded pulses with reduced antinutrients N Yadav, D Kaur, R Malaviya, P Saini, S Anjum British Food Journal 121 (11), 2967-2978 , 2019 2019 Citations: 31
Variation in physical and physicochemical properties of different cultivars of jackfruit seeds harvested from the northern region of India R Kushwaha, V Singh, M Singh, D Kaur International Journal of Advance and Innovative Research 6 (2), 43-48 , 2019 2019 Citations: 10
MOST CITED SCHOLAR PUBLICATIONS
Effect of extraction conditions on lycopene extractions from tomato processing waste skin using response surface methodology D Kaur, AA Wani, DPS Oberoi, DS Sogi Food chemistry 108 (2), 711-718 , 2008 2008 Citations: 255
Extraction optimization of watermelon seed protein using response surface methodology AA Wani, D Kaur, I Ahmed, DS Sogi LWT-Food Science and Technology 41 (8), 1514-1520 , 2008 2008 Citations: 166
Utilization of watermelon pulp for lycopene extraction by response surface methodology DPS Oberoi, DS Sogi Food chemistry 232, 316-321 , 2017 2017 Citations: 117
Characterisation and functional properties of proteins of some Indian chickpea ( Cicer arietinum ) cultivars G Deep Singh, AA Wani, D Kaur, DS Sogi Journal of the Science of Food and Agriculture 88 (5), 778-786 , 2008 2008 Citations: 99
Shelf life enhancement of butter, ice-cream, and mayonnaise by addition of lycopene D Kaur, AA Wani, DP Singh, DS Sogi International journal of food properties 14 (6), 1217-1231 , 2011 2011 Citations: 97
Physicochemical Changes in Seven Tomato ( Lycopersicon esculentum ) Cultivars During Ripening D Kaur, R Sharma, A Abas Wani, B Singh Gill, DS Sogi International Journal of Food Properties 9 (4), 747-757 , 2006 2006 Citations: 84
Effect of thermal and non-thermal processing on antioxidant potential of cowpea seeds N Yadav, D Kaur, R Malaviya, M Singh, M Fatima, L Singh International journal of food properties 21 (1), 437-451 , 2018 2018 Citations: 74
Thermal degradation kinetics of pigments and visual color in watermelon juice R Sharma, D Kaur, DPS Oberoi, DS Sogi International Journal of Food Properties 11 (2), 439-449 , 2008 2008 Citations: 65
Effect of various dehydration methods and storage on physicochemical properties of guava powder M Verma, J Singh, D Kaur, V Mishra, GK Rai Journal of food science and technology 52 (1), 528-534 , 2015 2015 Citations: 57
Sorption isotherms and drying characteristics of tomato peel isolated from tomato pomace D Kaur, AA Wani, DS Sogi, US Shivhare Drying technology 24 (11), 1515-1520 , 2006 2006 Citations: 57
Flotation-cum-sedimentation system for skin and seed separation from tomato pomace D Kaur, DS Sogi, SK Garg, AS Bawa Journal of food engineering 71 (4), 341-344 , 2005 2005 Citations: 53
Effect of cultivar and maturity on functional properties, low molecular weight carbohydrate, and antioxidant activity of Jackfruit seed flour R Kushwaha, NT Fatima, M Singh, V Singh, S Kaur, V Puranik, R Kumar, ... Journal of Food Processing and Preservation 45 (2), e15146 , 2021 2021 Citations: 47
Degradation kinetics of lycopene and visual color in tomato peel isolated from pomace D Kaur, DS Sogi, A Abas Wani International Journal of Food Properties 9 (4), 781-789 , 2006 2006 Citations: 45
Effect of dehydration on physicochemical properties of mustard, mint and spinach A Kaur, D Kaur, DPS Oberoi, BS Gill, DS Sogi Journal of Food Processing and Preservation 32 (1), 103-116 , 2008 2008 Citations: 44
Drying characteristics, sorption isotherms, and lycopene retention of tomato pulp C Chawla, D Kaur, DPS Oberoi, DS Sogi Drying Technology 26 (10), 1257-1264 , 2008 2008 Citations: 42
Potential of Jackfruit ( Artocarpus Heterophyllus Lam.) Seed Starch as an Alternative to the Commercial Starch Source – a Review R Kushwaha, S Kaur, D Kaur Food Reviews International 39 (5), 2635-2654 , 2023 2023 Citations: 37
Moisture adsorption isotherms of watermelon seed and kernels AA Wani, DS Sogi, US Shivhare, I Ahmed, D Kaur Drying Technology 24 (1), 99-104 , 2006 2006 Citations: 34
Quantification of bioactive compounds in guava at different ripening stages S Shukla, R Kushwaha, M Singh, R Saroj, V Puranik, R Agarwal, D Kaur Food Res 5 (3), 183-189 , 2021 2021 Citations: 32
Enhancement in mineral bioavailability of extruded pulses with reduced antinutrients N Yadav, D Kaur, R Malaviya, P Saini, S Anjum British Food Journal 121 (11), 2967-2978 , 2019 2019 Citations: 31
Jackfruit seed flour-based waffle ice cream cone: Optimization of ingredient levels using response surface methodology R Kushwaha, A Gupta, V Singh, S Kaur, V Puranik, D Kaur Heliyon 9 (2) , 2023 2023 Citations: 30
