Antioxidants in Fruits: Properties and Health Benefits Ahmad Nayik • Amir Gull Editors

Antioxidants in Fruits: Properties and Health Benefits Editors Gulzar Ahmad Nayik Amir Gull Department of Food and Department of Food Science & Technology Technology University of Kashmir Government Degree College Srinagar, Jammu and Kashmir, Shopian, Jammu and Kashmir, India

ISBN 978-981-15-7284-5 ISBN 978-981-15-7285-2 (eBook) https://doi.org/10.1007/978-981-15-7285-2

# Springer Nature Singapore Pte Ltd. 2020 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors, and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, expressed or implied, with respect to the material contained herein or for any errors or omissions that may have been made. The publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

This Springer imprint is published by the registered company Springer Nature Singapore Pte Ltd. The registered company address is: 152 Beach Road, #21-01/04 Gateway East, Singapore 189721, Singapore This book is dedicated to my beloved daughter Eidain Hoor Binti Gulzar Preface

Fruits are one of the most important indicators of diet quality and have protective effects against many of chronic diseases such as cardiovascular diseases, obesity, and various types of cancer. To improve fruit consumption, it is necessary to know and understand the constituents of fruits. Considering the importance of knowledge and awareness as one of the determinants of fruit consumption, this book provides comprehensive knowledge on botanical description and nutritional and nutraceutical properties of a wide range of commonly consumed fruits in many parts of world. This book will also cover the characterization of the chemical compounds which are responsible for antioxidant proprieties of various fruits. This book has been designed especially for college/university students, research scholars, academicians, pomologists, as well to agricultural scientists. Researchers, scientists, and others working in various fruit processing industries and other horticultural departments will also find the comprehensive information relevant to their work.

Shopian, India Gulzar Ahmad Nayik Srinagar, India Amir Gull

vii Contents

1 Natural Antioxidants: Assays and Extraction Methods/Solvents Used for Their Isolation ...... 1 Ajay Sharma, Garima Bhardwaj, Jyoti Gaba, and Damanjit Singh Cannoo 2 Cherry ...... 35 Nusrat Jan, Gousia Gani, Omar Bashir, Syed Zameer Hussain, H. R. Naik, Sajad Mohd Wani, Shakeel Ahmad Bhat, Mohammad Amaan Seh, and Tawheed Amin 3 Phalsa (Grewia asiatica L.) ...... 55 Bababode Adesegun Kehinde, Shafiya Rafiq, Gulzar Ahmad Nayik, and Shauket Ahmed Pala 4 Yellow Himalayan Berry ...... 67 Deep Shikha and Piyush Kashyap 5 Mangosteen (Garcinia mangostana L.) ...... 83 Gurkirat Kaur, Arashdeep Singh, and B. N. Dar 6 Avocado ...... 103 Darakshan Majid, B. N. Dar, Shahnaz Parveen, Abida Jabeen, Farhana Mehraj Allai, Sajad Ahmad Sofi, and Tariq Ahmad Ganaie 7 Mosambi (Sweet Lime) ...... 125 Zanoor ul Ashraf, Asima Shah, F. A. Masoodi, Adil Gani, and Nairah Noor 8 Indian Bael ...... 135 Hanuman Bobade, Savita Sharma, and Arashdeep Singh 9 Durian ...... 163 Arshied Manzoor, Bisma Jan, Shumyla Mehraj, Qurat Ul Eain Hyder Rizvi, Mehnaza Manzoor, and Saghir Ahmad 10 Sapota ...... 181 Jashandeep Kaur, Arashdeep Singh, Baljit Singh, and Savita Sharma

ix x Contents

11 Sea Buckthorn ...... 201 Piyush Kashyap, Deepshikha, Charanjit Singh Riar, and Navdeep Jindal 12 Guava (Psidium guajava) ...... 227 Swati Kapoor, Neeraj Gandhi, and Aakriti Kapoor 13 Muntingia calabura ...... 251 Bababode Adesegun Kehinde, Gulzar Ahmad Nayik, and Shafiya Rafiq 14 Black Currant ...... 271 Farhana Mehraj Allai, Z. R. Azad, Khalid Gul, B. N. Dar, Abida Jabeen, and Darakshan Majid 15 Pomegranate ...... 295 Satish Chandra Kushwaha, M. B. Bera, and Pradyuman Kumar 16 Tamarind (Tamarindus indica) ...... 317 Barsha Devi and Tridip Boruah 17 Watermelon ...... 333 Sangeeta, Gulzar Ahmad Nayik, and Khalid Muzaffar 18 Kachnar (Bauhinia variegata) ...... 365 Shiv Kumar, Poonam Baniwal, Jaspreet Kaur, and Harish Kumar 19 Pineapple ...... 379 A. Mohsin, Abida Jabeen, Darakshan Majid, Farhana Mehraj Allai, A. H. Dar, B. Gulzar, and H. A. Makroo 20 Quince ...... 397 Gulzar Ahmed Rather, Mohd Yasin Bhat, Siva Sankar Sana, Aarif Ali, Mir Zahoor Gul, Anima Nanda, and Musheerul Hassan 21 Kinnow ...... 417 Mudasir Yaqoob, Manpreet Kaur, Poonam Aggarwal, and Preeti Ahluwalia 22 Pear ...... 435 Nowsheen Nazir, Shemoo Nisar, Shazia Mubarak, Aroosa Khalil, Kounser Javeed, Swapan Banerjee, Jasmeet Kour, and Gulzar Ahmad Nayik 23 Peach ...... 449 Monika Hans, Manzoor Ahmad Shah, and Rosy Bansal 24 Jackfruit (Artocarpus heterophyllus) ...... 461 Noorul Anisha Anvar Hussain, Monjurul Hoque, Saumya Agarwal, Irshaan Syed, and Md Raihan Contents xi

25 Cranberry ...... 479 Otilia Bobis, Gulzar Ahmad Nayik, Javed Ahmad Wagay, Umar Farooq, Aiman Zehra, and Vikas Nanda 26 Apple ...... 507 Rafiya Mushtaq, Ab Waheed Wani, and Gulzar Ahmad Nayik 27 Apricot ...... 523 Aadil Khursheed, Ajaz Rasool, Rukhsana Nazir, Manzoor Ahmad Rather, and Aabid Hussain Shalla 28 Kiwi ...... 547 Aiman Zehra, H. R. Naik, Gulzar Ahmad Nayik, Jasmeet Kour, Sangeeta, Otilia Bobis, Sajad Ahmad Wani, Amir Gull, Deepu Pandita, Tariq Ahmad Ganaie, and Vikas Nanda 29 Litchi ...... 563 Maeena Naman Shafiee, Tehmeena Ahad, Amir Gull, Rubiya Rashid, Sajad Ahmad Mir, Tariq Ahmad Ganaie, Sajad Mohd Wani, and F. A. Masoodi 30 Loquat ...... 577 Prerna Gupta, Kundu Priyanka, and Chikkala Sivanand 31 Blueberries ...... 593 Swapan Banerjee, Gulzar Ahmad Nayik, Jasmeet Kour, and Nowsheen Nazir 32 Jamun ...... 615 Fozia Hameed, Neeraj Gupta, Rukhsana Rahman, Nadira Anjum, and Gulzar Ahmad Nayik Editors and Contributors

About the Editors

Gulzar Ahmad Nayik is currently working as Assistant Professor in the Depart- ment of Food Science & Technology, Govt. Degree College, Shopian, J&K, India. He completed his Master’s Degree in Food Technology from IUST, Awantipora, J&K, India, and Ph.D. from SLIET, Punjab, India. He has published 44+ peer- reviewed research/review papers, many book chapters, 1 textbook, and delivered a number of presentations in various national and international conferences, seminars, workshops, and webinars. Dr. Nayik was shortlisted twice for the prestigious INSPIRE-Faculty Award in 2017 and in 2018 by the Indian National Science Academy, New . Dr. Nayik was nominated for India’s prestigious National Award (INSA Medal for Young Scientists-2019–20). Dr. Nayik was also selected as Young Professional in Ministry of Food Processing Industries, Govt. of India. Dr. Nayik’s research activities have been focused on characterizing different high- altitude Indian honeys by analyzing their nutraceutical potential and antiproliferative properties, marker identification for the discrimination of honey, and determining their volatile components and phenolic, flavonoid, mineral, enzymatic, and sugar profile. Dr. Nayik is also serving as Editor, Associate Editor, and Assistant Editor in many journals related to Food Science & Technology. Dr. Nayik is a frequent reviewer of several reputed journals in the area of Food Science and Technology. He is also working as member of various associations like WASET, AFSTI, IFST, IAAS, IAENG, IAJC, ASR, IFERP, and Asian Council of Science Editors. Dr. Nayik is recipient of Top Peer Reviewer Award 2019 from Web of Group powered by Publons for placing in the top 1% of reviewers in Agricultural Sciences. He is also recipient of International Travel Grant from DST India and MANF from UGC India.

Amir Gull is currently working as Senior Research Fellow in the Department of Food Science & Technology, University of Kashmir, Srinagar, J&K, India. He completed his Master’s Degree in Food Technology from Islamic University of Science & Technology, Awantipora, J&K, India, and Ph.D. from Sant Longowal Institute of Engineering & Technology, Longowal, Sangrur, Punjab, India. Dr. Gull has published many peer-reviewed research papers and review papers in reputed

xiii xiv Editors and Contributors journals. He has also published few book chapters and delivered a number of presentations in many national and international conferences. Dr. Gull’s main research activities include developing functional food products from millets. Dr. Gull is also serving as editorial board member and reviewer of several journals. He is also an active Member of the Association of Food Scientist and Technologist of India.

Contributors

Saumya Agarwal Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, India Poonam Aggarwal Department of Food Science and Technology, Punjab Agricul- tural University, Ludhiana, Punjab, India Tehmeena Ahad Department of Food Science & Technology, University of Kashmir, Srinagar, Jammu and Kashmir, India Preeti Ahluwalia Department of Food Science and Technology, Punjab Agricul- tural University, Ludhiana, Punjab, India Saghir Ahmad Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, India Aarif Ali Department of Clinical Biochemistry, University of Kashmir, Srinagar, Jammu and Kashmir, India Farhana Mehraj Allai Department of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu and Kashmir, India Department of Post-Harvest Engineering, Aligarh Muslim University, Aligarh, , India Tawheed Amin Division of Food Science and Technology, Sher-e-Kashmir Uni- versity of Agricultural Sciences and Technology-Kashmir, Srinagar, India Noorul Anisha Indian Institute of Food Processing Technology, Thanjavur, , India Nadira Anjum Division of Food Science and Technology, Sher-e- Kashmir Uni- versity of Agriculture Sciences and Technology-Jammu, Chatha, Jammu, Jammu and Kashmir, India Zanoorul Ashraf Department of Food Science & Technology, University of Kashmir, Srinagar, Jammu and Kashmir, India Z. R. Azad Department of Post Harvest Engineering, Aligarh Muslim University, Aligarh, Uttar Pradesh, India Editors and Contributors xv

Swapan Banerjee Department of Nutrition, Seacom Skills University, Kendradangal, Birbhum, West Bengal, India Poonam Baniwal Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India Rosy Bansal GSSDGS Khalsa College Patiala, Patiala, Punjab, India Omar Bashir Division of Food Science and Technology, Sher-e-Kashmir Univer- sity of Agricultural Sciences and Technology-Kashmir, Srinagar, India M. B. Bera Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India Garima Bhardwaj Department of Chemistry, Sant Longowal Institute of Engi- neering and Technology, Longowal, Sangrur, Punjab, India Mohd Yasin Bhat Department of Plant Sciences, School of Life Sciences, Univer- sity Hyderabad, Gachibowli, Hyderabad, India Shakeel Ahmad Bhat Division of Agricultural Engineering, Sher-e-Kashmir Uni- versity of Agricultural Sciences and Technology-Kashmir, Srinagar, India Hanuman Bobade Department of Food Science and Technology, Punjab Agricul- tural University, Ludhiana, Punjab, India Otilia Bobis Life Science Institute, University of Agricultural Science and Veteri- nary Medicine Cluj-Napoca, Manastur, Cluj-Napoca, Romania Tridip Boruah Department of Botany, Madhab Choudhury College, Barpeta, Assam, India Damanjit Singh Cannoo Department of Chemistry, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, Punjab, India A. H. Dar Department of Food Technology, IUST, Awantipora, Pulwama, Jammu and Kashmir, India B. N. Dar Department of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu and Kashmir, India Deepshikha Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, India Barsha Devi Plant Physiology and Biochemistry Laboratory, Department of Bot- any, Gauhati University, Guwahati, Assam, India Umar Farooq Department of Botany, Government Degree College, Shopian, Jammu and Kashmir, India Jyoti Gaba Department of Chemistry, Punjab Agricultural University, Ludhiana, Punjab, India xvi Editors and Contributors

Tariq Ahmad Ganaie Department of Food Technology, IUST, Awantipora, Pulwama, Jammu and Kashmir, India Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar, Jammu and Kashmir, India Neeraj Gandhi Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India Adil Gani Department of Food Science & Technology, University of Kashmir, Srinagar, Jammu and Kashmir, India Gousia Gani Division of Food Science and Technology, Sher-e-Kashmir Univer- sity of Agricultural Sciences and Technology-Kashmir, Srinagar, India Khalid Gul Department of Food Science and Engineering, College of Agriculture and Biology, Shanghai Jiao Tong University, Minhang, Shanghai, China Mir Zahoor Gul Department of Biochemistry, University College of Sciences, Osmania University, Hyderabad, India Amir Gull Department of Food Science & Technology, University of Kashmir, Srinagar, Jammu and Kashmir, India B. Gulzar Division of Food Science & Technology, SKUAST-K, Shalimar, Srinagar, Jammu and Kashmir, India Neeraj Gupta Division of Food Science and Technology, Sher-e- Kashmir Uni- versity of Agriculture Sciences and Technology-Jammu, Chatha, Jammu, Jammu and Kashmir, India Fozia Hameed Division of Food Science and Technology, Sher-e-Kashmir Uni- versity of Agriculture Sciences and Technology-Jammu, Chatha, Jammu, Jammu and Kashmir, India Monika Hans Govt PG College for Women Gandhi Nagar, Jammu, Jammu & Kashmir, India Musheerul Hassan Department of Life Sciences Pacific University, Udaipur, Rajasthan, India Monjurul Hoque Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, India Syed Zameer Hussain Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, India Abida Jabeen Department of Food Science and Technology, SKUAST-K Shalimar, Srinagar, Jammu and Kashmir, India Bisma Jan Department of Food Technology, School of Interdisciplinary Science and Technology, Jamia , New Delhi, India Editors and Contributors xvii

Nusrat Jan Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, India Kounser Javeed Department of Fruit Science, Sher-e-Kashmir University of Agri- cultural Sciences and Technology-Kashmir, Srinagar, India Navdeep Jindal Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India Aakriti Kapoor Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India Swati Kapoor Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India Piyush Kashyap Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India Gurkirat Kaur Electron Microscopy and Nanoscience Lab, Punjab Agricultural University, Ludhiana, Punjab, India Jashandeep Kaur Department of Food Science and Technology, Punjab Agricul- tural University, Ludhiana, Punjab, India Jaspreet Kaur Eternal University, Baru Sahib, Sirmour, Himachal Pradesh, India Manpreet Kaur Department of Food Science and Technology, Punjab Agricul- tural University, Ludhiana, Punjab, India Satish Chandra Kushwaha National Institute of Food Technology Entrepreneur- ship and Management, Kundli, , India Bababode Adesegun Kehinde Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, KY, USA Aroosa Khalil Department of Fruit Science, Sher-e-Kashmir University of Agri- cultural Sciences and Technology-Kashmir, Srinagar, India Aadil Khursheed Department of Chemistry, Madhyanchal Professional Univer- sity, Ratibad, Madhya Pradesh, India Jasmeet Kour Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Sangrur, Punjab, India Harish Kumar Amity Institute of Biotechnology, Amity University Jaipur, Jaipur, Rajasthan, India Pradyuman Kumar Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India Shiv Kumar Eternal University, Baru Sahib, Sirmour, Himachal Pradesh, India xviii Editors and Contributors

Darakshan Majid Department of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu and Kashmir, India H. A. Makroo Department of Food Technology, IUST, Awantipora, Pulwama, Jammu and Kashmir, India Arshied Manzoor Department of Post-Harvest Engineering and Technology, Fac- ulty of Agricultural Sciences, Aligarh Muslim University, Aligarh, India Mehnaza Manzoor Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology Jammu, Jammu, Jammu and Kashmir, India F. A. Masoodi Department of Food Science & Technology, University of Kashmir, Srinagar, Jammu and Kashmir, India Shumyla Mehraj Department of Chemical Engineering, Shiv University, Greater Noida, India Sajad Ahmad Mir Department of Food Science & Technology, University of Kashmir, Srinagar, Jammu and Kashmir, India A. Mohsin Division of Food Science & Technology, SKUAST-K, Shalimar, Srinagar, Jammu and Kashmir, India Shazia Mubarak Department of Fruit Science, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, India Rafiya Mushtaq Division of Fruit Science, Faculty of Horticulture, SKUAST- Kashmir, Srinagar, Jammu and Kashmir, India Khalid Muzaffar Department of Food Science & Technology, University of Kashmir, Srinagar, Jammu and Kashmir, India H. R. Naik Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, India Anima Nanda Department of Biomedical Engineering, Sathyabama Institute of Science and Technology, , Tamil Nadu, India Vikas Nanda Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Sangrur, Punjab, India Gulzar Ahmad Nayik Department of Food Science & Technology, Government Degree College, Shopian, Jammu and Kashmir, India Nowsheen Nazir Department of Fruit Science, Sher-e-Kashmir University of Agri- cultural Sciences and Technology-Kashmir, Srinagar, India Rukhsana Nazir Department of Chemistry, Islamic University of Science and Technology, Awantipora, Jammu and Kashmir, India Editors and Contributors xix

Sheemo Nisar Department of Fruit Science, Sher-e-Kashmir University of Agri- cultural Sciences and Technology-Kashmir, Srinagar, India Nairah Noor Department of Food Science & Technology, University of Kashmir, Srinagar, Jammu and Kashmir, India Shauket Ahmed Pala Department of Botany, Govt. Degree College, Jammu and Kashmir, India Deepu Pandita Government Department of School Education Jammu, Jammu, Jammu and Kashmir, India Shahnaz Parveen Department of Food Science and Technology, SKUAST-K Shalimar, Srinagar, Jammu and Kashmir, India Prerna Gupta Department of Food Technology & Nutrition, School of Agricul- ture, Lovely Professional University, Jalandhar, Punjab, India Kundu Priyanka Department of Food Technology & Nutrition, School of Agri- culture, Lovely Professional University, Jalandhar, Punjab, India Shafiya Rafiq Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, India Rukhsana Rahman Division of Food Science and Technology, Sher-e- Kashmir University of Agriculture Sciences and Technology-Jammu, Chatha, Jammu, Jammu and Kashmir, India Md Raihan Food & Agricultural Division, SPA Capital Advisors Ltd, New Delhi, India Rubiya Rashid Department of Food Science & Technology, University of Kashmir, Srinagar, Jammu and Kashmir, India Ajaz Rasool Department of Zoology, University of Kashmir, Kashmir, Jammu and Kashmir, India Gulzar Ahmed Rather Department of Biomedical Engineering, Sathyabama Insti- tute of Science and Technology, Chennai, Tamil Nadu, India Manzoor Ahmad Rather Department of Chemistry, Islamic University of Science and Technology, Awantipora, Jammu and Kashmir, India Charanjit Singh Riar Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India Qurat Ul Eain Hyder Rizvi Department of Food Technology, Eternal University, Sirmour, Himachal Pradesh, India Siva Sankar Sana School of Chemical Engineering and Environment, North University of China, Taiyu, China xx Editors and Contributors

Sangeeta Department of Agriculture and Food Processing, Guru Nanak College, Budhlada, Mansa, Punjab, India Mohammad Amaan Seh Division of Food Science and Technology, Sher-e- Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, India Maeena Naman Shafiee Department of Food Science & Technology, University of Kashmir, Srinagar, Jammu and Kashmir, India Asima Shah Department of Food Science & Technology, University of Kashmir, Srinagar, Jammu and Kashmir, India Manzoor Ahmad Shah Government PG College for Women Gandhi Nagar, Jammu, Jammu & Kashmir, India Aabid Hussain Shalla Department of Chemistry, Islamic University of Science and Technology, Awantipora, Jammu and Kashmir, India Ajay Sharma Division of Chemistry, University Institute of Sciences, University, Gharuan, Mohali, Punjab, India Savita Sharma Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India Deep Shikha Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, India Arashdeep Singh Department of Food Science and Technology, Punjab Agricul- tural University, Ludhiana, Punjab, India Baljit Singh Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India Chikkala Sivanand Department of Food Technology & Nutrition, School of Agriculture, Lovely Professional University, Jalandhar, Punjab, India Sajad Ahmad Sofi Department of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu and Kashmir, India Irshaan Syed Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, India Javed Ahmad Wagay Department of Botany, Government Degree College, Shopian, Jammu and Kashmir, India Ab Waheed Wani Division of Fruit Science, Faculty of Horticulture, SKUAST- Kashmir, Srinagar, Jammu and Kashmir, India Sajad Ahmad Wani Department of Food Science & Technology, Government Degree College, Shopian, Jammu and Kashmir, India Editors and Contributors xxi

Sajad Mohd Wani Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, India Mudasir Yaqoob Department of Food Science and Nutrition, Lovely Professional University, Phagwara, Punjab, India Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India Aiman Zehra Division of Food Science and Technology, Sher-e-Kashmir Univer- sity of Agricultural Sciences and Technology-Kashmir, Srinagar, Jammu and Kashmir, India