1st Edition
Medicinal Fruits of the Middle East
1. Exploration of Medicinal Fruits of Saudi Arabia
Meenakshisundaram Selvamuthukumaran
2. Processing of Functional Foods from Medicinal Fruits of UAE
Meenakshisundaram Selvamuthukumaran
3. Extraction of Natural Colorants from Medicinal Fruits of Iran
Riya Goyal and Vikas Nanda
4. Extraction of antioxidants from medicinal Fruits of Iraq
Mehvish Habib, Kulsum Jan, Eram S Rao, Khalid Bashir
5. Therapeutic potential of medicinal fruits of Lebanon
Meenakshisundaram Selvamuthukumaran
6. Value addition of medicinal fruits of Muscat
Chauhan D, Sachin Kumar
7. Development of Nutraceuticals from Medicinal Fruits of Bahrain
Yashwanthi K, Shivani Chauhan, Gurdeep Rattu, Divya Chauhan, Sachin Kumar
8. Bioactive properties of processed products of medicinal fruits from Kuwait
Rohini Dhenge, Arjun Mohanakumar, Massimiliano Rinaldi, Tommaso Ganino
9. Bioavailability of therapeutic constituents of medicinal fruits of Jordan
Meenakshisundaram Selvamuthukumaran
10. Traditional/Ethnic food preparations from medicinal fruits of Egypt
Arjun Mohanakumar, Rohini Dhenge and Massimiliano Rinaldi
Biography
Dr. Meenakshisundaram Selvamuthukumaran is currently working as a Professor and Dean, School of Agriculture, Joy University, Vadakangulam, Tamilnadu. He was a visiting Professor at Haramaya University, School of Food Science and Postharvest Technology, Institute of Technology, Dire Dawa, Ethiopia and also in Hamelmalo Agricultural College, Eritrea. He earned his PhD in Food Science from Defence Food Research Laboratory affiliated with the University of Mysore, India. His core area of research is processing of underutilized fruits for development of antioxidant-rich functional food products. He has transferred several technologies to Indian firms as an outcome of his research work. Dr. Selvamuthukumaran received several awards and citations for his research work. He has published international papers and book chapters in the area of antioxidants and functional foods. He has guided several national and international postgraduate students in the area of food science and technology.
