Biological Outlook to Improve the Nutritive Quality of Bakery Products

This book aims to bring the focus on biological viewpoint and alternatives for producing the baked goods, as the confectionary is a major market segment comprising of the sugar and baked products. The bakery products include major segments including cereals, bread, chocolates, cookies, and other confectionary items. This book provides the data regarding the market of baked goods, as it is forecasted to increase at growth rate of 5.8% (CAGR) and it's expected to reach around its growth around (7%) by 2025 (Fortune insights 2022). The book also classifies amongst the major consumers worldwide, Asia pacific contributes around 43%, western Europe contributes around 22% while Africa continent represents as smallest group of consumers for baked confectionary consumers. The book provides information regarding health concerns as baked goods are liked by population of all ages. As per the data mentioned above the bakery goods are consumed heavily without clear insights about its health concerns. Majority of baked goods are made up of all-purpose flour having serious risk concerns/impact on health and higher consumption of bakery goods can increase sugar, cholesterol level and can also cause further problem in liver or heart functions. Although, gluten free, multigrain baked confectionaries are now a day's available in the market but the still the better understanding of the bio-based products is need of current time. The biological viewpoint especially for the bakery goods can serve as initial point for better handling baked goods in context of upbringing of healthy society. The book targets students and researchers interested in interdisciplinary research and devising novel biological applications with special focus on bakery products.

Provides the biological ways to improve the nutritive value of bakery products Spreads awareness in society about the value of biobased products Covers bio alternatives for enriching body with use of super foods in bakery products

Auteur

Dr. Gaurav Sanghvi

Dr. Gaurav Sanghvi is presently working as Associate Professor at department of Microbiology, Marwadi University. Dr. Sanghvi has completed his Ph.D. from The Maharaja Sayajirao University of Baroda, Vadodara. He also had experience as post-doctoral researcher for 3 years from Max Planck Institute of developmental biology, Tubingen, Germany. He has spent more than 11 years in field of Microbiology, Enzymology, Food Microbiology. As of now, he has published 30 peer review papers with h-index of 14 and i10 index 20. He also served as reviewer in the for more than 10 journals of Elsevier, Springer, Wiley and Hindwai Publications. He was honoured as the young scientist in the conference held at Nagaland, India which was sponsored by CSIR, DRDO and DST, Govt of India. He has also presented his research work at International Platforms (Germany, United Kingdom and France).

Dr. Nitin Kumar Singh

Dr. Nitin Kumar Singh is presently working as Associate Professor in Department of Chemical at Marwadi University, Gujarat (India). He completed his PhD at Indian Institute of Technology Roorkee (India) in Environmental Engineering, M. Tech. at Indian Institute of Technology Kharagpur (India) in Environmental Engineering, and B. Tech. from Institute of Engineering and Technology Lucknow in Chemical Engineering. He has spent more than 13 years in the field of wastewater treatment, waste management, green synthesis and processes, cost-benefit analysis, biological air pollution monitoring, and sustainability assessment of environmental systems. As of now, He has published 37 SCI articles (h-index: 21; i-index: 35), 6 SCOPUS indexed publications, 19 book chapters, 12 papers in international conferences, and edited 2 international books in CRC press and with Elsevier Publications. He is also serving as reviewer for more than 30 international journals of Elsevier, Springer, Nature, Wiley, and ACS publications. Besides, He has achieved many excellence awards including 2 times DST international travel grant, Indo-EU travel support, MOST Taiwan travel support, IDEAthon 2020 (best start-up idea) award by Atal Incubation Center (Gujarat), 1st prize in 'Summer Innovation Challenge' under "Student Start-up & Innovation Policy" by Government of Gujarat, Zilla Swachh Bharat Prerak fellowship by Tata Trusts & Ministry of Drinking Water & Sanitation, GOI etc. He has also presented his research work at various international platforms (Malaysia, Israel, Taiwan, United Kingdom, Nepal).

Dr. Ashokkumar Bishoyi

Dr. Ashok Kumar Bishoyi, is presently working as Associate Professor (Microbiology) at Marwadi University, Rajkot, Gujarat, India. Prior to academic carrier, he has worked as scientist B at Gujarat Biotechnology Research Centre, Department of Science and Technology, Govt. of Gujarat. During his scientific carrier, he has executed 5 different research projects related to transcriptomics, genomics, plant tissue culture, animal tissue culture, virology, molecular marker development, etc. He has completed Ph. D from ICAR- Directorate of Medicinal and Aromatic plants research & CHARUSAT, with doctorate in Biotechnology in the year 2017 and master graduate in Biotechnology from Berhampur university, Odisha. He has selected/ awarded ICAR-SRF 2009 and ICAR-NET 2014. He has published more than 30 research publications/ books/ book chapter in different reputed peer reviewed international/ national journals for his research credit. He is active reviewer of many Springer, Elsevier and Willey research journals. He is also working as energetic editorial member of one international research journal.

Prof. Sanket J. Joshi

Dr. Sanket Joshi is currently working as Professor and Deputy Director, Amity Institute of Microbial Technology, Amity University Rajasthan, Jaipur. Formerly, he was Deputy Director, Oil & Gas Research Center, and an Application Specialist, Central Analytical and Applied Research Unit, at Sultan Qaboos University, Oman. He holds BSc and MSc degrees from Sardar Patel University, India, and a PhD degree from M. S. University of Baroda, India - all in Microbiology. Prof. Joshi has 19 years of academic teaching and research experience, and 4 years of industrial R&D experience, in India and Oman. His current research interests encompass: Energy, Microbial products, and Environmental bioremediation. He has 140 scientific publications as papers in international journals (100), book chapters (24), international books (15), one Australian Innovation Patent, and conference abstracts (70), to his credit. Prof. Joshi serves as an Academic/Associate/Guest Editor for some of the highly reputed journals. He is book series editor of 'Advances in Biotechnology and Bioengineering', Elsevier INC. He was awarded the "NRI Senior Scientist Award", from Microbiologists Society, India, during the academic year, 2019-2020. He has 5004 citations, h-index of 33, and i10 index of 74 (Google Scholar), and was listed among the 2% of the "Stanford University - Elsevier" list of the highly cited researchers in the world-2022, for excellence in scientific research in 'Energy' and 'Biotechnology' disciplines.

Contenu

.- Chapter 1: Bio based bakery products: A present insight on its nutritive potential.
.- Chapter 2: Therapeutic potential of bio-based baked confectionaries.
.- Chapter 3: Micronutrient and Macronutrient Based Bakery Products: Perspectives and Challenges.
.- Chapter 4: Botanical and Fungal Saccharine: A Comparative Study of Natural Sweeteners for Healthier Baking Experience.
.- Chapter 5: Biological approaches to improve shelf-life of baked goods
.- Chapter 6: Circular Bio-economy of Baked Food Products
.- Chapter 7: Millets: Importance and role for nutritive improvement of bakery products.
.- Chapter 8: Seaweed Bioactives: Transforming Bakery Product…