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Book Chapters

  1. Kapri, M., Srivastav, P. P., & Sharma, S. (2023). Valorization of Agro-Industrial Wastes Using Fermentation Technology. Novel and Alternative Methods in Food Processing: Biotechnological, Physicochemical, and Mathematical Approaches, 205.

  2. Rakshit, M., & Srivastav, P. P. (2023). Ultrasonic-Assisted Extraction of Polyphenols From Food Processing Wastes. In Novel Processing Methods for Plant-Based Health Foods (pp. 73-98). Apple Academic Press.

  3. Rakshit, M., Tripathy, S., & Srivastav, P. P. (2023). Encapsulation of Natural Polyphenols for Food Applications. In Novel Processing Methods for Plant-Based Health Foods (pp. 123-162). Apple Academic Press.

  4. Kaur, B., Singh, S. M., & Srivastav, P. P. (2023). Novel Extraction Methods: Profiling of Natural Phytochemicals. In Novel Processing Methods for Plant-Based Health Foods (pp. 25-45). Apple Academic Press.

  5. Annapure, U. S., Rout, S., & Srivastav, P. P. (2023). Applications of Enzymes in Food Industries as Additives. In Microbes for Natural Food Additives (pp. 13-26). Singapore: Springer Nature Singapore.

  6. Barua, S., Roy, S., Srivastav, P. P., & Chakraborty, R. (2023). Application of radio-frequency processing in the food industry. In Emerging Thermal Processes in the Food Industry (pp. 343-374). Woodhead Publishing.

  7. Verma, D. K., Thakur, M., Tripathy, S., Mohapatra, B., Singh, S., Patel, A. R., Gupta, A. K., Chávez-González, M. L., Srivastav, P. P., Sandoval-Cortes, J. & Aguilar, C. N. (2022). Emerging biosensor technology and its potential application in food. In Innovations in Fermentation and Phytopharmaceutical Technologies (pp. 127-163). Elsevier.

  8. Kumar, P., Verma, D. K., Kimmy, G., Srivastav, P. P., & Sandhu, K. S. (2021). Phytochemicals in Giloy (Tinospora cordifolia L.): Structure, Chemistry, and Health Benefits. In Phytochemicals in Food and Health (pp. 127-150). Apple Academic Press.

  9. Singh, S., Verma, D. K., Thakur, M., Tripathy, S., Bose, S., Srivastav, P. P., ... & Aguilar, C. N. (2021). Sorghum Phytochemicals: Extraction, Processing, Application, and Health Benefits. Phytochemicals in Food and Health, 49-90.

  10. Verma, D. K., Thakur, M., Singh, S., Tripathy, S., Sandhu, K. S., Kaur, M., & Srivastav, P. P. (2021). The Emphasis of Effect of Cooking and Processing Methods on Antinutritional Phytochemical of Legumes and Their Significance in Human Health. In Phytochemicals in Food and Health (pp. 3-47). Apple Academic Press.

  11. Verma, D. K., Thakur, M., Srivastav, P. P., Karizaki, V. M., & Suleria, H. A. R. (2020). Effects of drying technology on physiochemical and nutritional quality of fruits and vegetables. In Emerging thermal and nonthermal technologies in food processing (pp. 69-116). Apple Academic Press.

  12. Verma, D. K., Mahanti, N. K., Thakur, M., Chakraborty, S. K., & Srivastav, P. P. (2020). Microwave heating: Alternative thermal process technology for food application. In Emerging Thermal and Nonthermal Technologies in Food Processing (pp. 25-67). Apple Academic Press.

  13. Verma, D. K., Thakur, M., Kumar, J., Srivastav, P. P., Al-Hilphy, A. R. S., Patel, A. R., & Suleria, H. A. R. (2020). High Pressure Processing (HPP): Fundamental concepts, emerging scope, and food application. In Emerging Thermal and Nonthermal Technologies in Food Processing (pp. 225-257). Apple Academic Press.

  14. Verma, D. K., Patel, A. R., Prajapati, J. B., Thakur, M., Abd Al-Manhel, A. J., & Srivastav, P. P. (2019). Starter culture and probiotic bacteria in dairy food products. In Microbiology for Food and Health (pp. 3-49). Apple Academic Press.

  15. Verma, D. K., Mohapatra, B., Kumar, C., Bajwa, N., Kiran, K. S., Kimmy, G., ... & Srivastav, P. P. (2019). Molecular techniques for detection of foodborne pathogens: Salmonella and Bacillus cereus. In Microbiology for Food and Health (pp. 231-296). Apple Academic Press.

  16. Verma, D. K., Srivastav, P. P., & Nadaf, A. B. (2018). Biochemical Evaluation of Irrigated Flooded Transplanted and Aerobic Rice (Oryza sativa L.): A Review. Rice Science: Biotechnological and Molecular Advancements, 137-206.

  17. Verma, D. K., Srivastav, P. P., & Nadaf, A. B. (2018). Salt Stress Responses of Glycophytic Rice and Halophytic Rice: Physiological, Biochemical, and Molecular Aspects. In Rice Science: Biotechnological and Molecular Advancements (pp. 81-96). Apple Academic Press.

  18. Verma, D. K., Srivastav, P. P., & Nadaf, A. B. (2018). Emerging Trends of A20/AN1 Zinc-Finger Proteins in Improving Rice Productivity Under Abiotic Stress. Rice Science: Biotechnological and Molecular Advancements, 31-56.

  19. Muthuramalingam, P., Krishnan, S. R., & Verma, D. K. (2018). Technological development for abiotic stress in rice. In Rice Science: Biotechnological and Molecular Advancements (pp. 97-120). Apple Academic Press.

  20. Verma, D. K., Srivastav, P. P., & Nadaf, A. B. (2018). Role of Genetic Engineering and Biotechnology as Advanced Molecular Tool and Trend in Quality Improvement of Rice Crop. In Rice Science: Biotechnological and Molecular Advancements (pp. 293-324). Apple Academic Press.

  21. MISHRA, R., MOHANTY, J. N., VERMA, D. K., JOSHI, R. K., & SRIVASTAV, P. P. (2018). Molecular Markers and Marker-Assisted Selection Toward Yield and Quality Improvement in Rice. Rice Science: Biotechnological and Molecular Advancements, 199.

  22. Verma, D. K., Srivastav, P. P., & Nadaf, A. B. (2018). Agrobacterium-Mediated Genetic Transformation Practices for Improvement of Rice Quality and Production. In Rice Science: Biotechnological and Molecular Advancements (pp. 209-242). Apple Academic Press.

  23. Verma, D. K., Srivastav, P. P., & Mohan, M. (2018). Nutritional quality evaluation of different rice cultivars. In Agronomic Rice Practices and Postharvest Processing (pp. 331-394). Apple Academic Press.

  24. Srivastav, P. P. (2018). potential role of food microbial communities in different food production and human health. In Bioprocessing Technology in Food and Health: Potential Applications and Emerging Scope (pp. 141-200). Apple Academic Press.

  25. Srivastav, P. P. (2018). genetically modified organisms produced enzymes: multifarious applications in food manufacturing industries. In Bioprocessing Technology in Food and Health: Potential Applications and Emerging Scope (pp. 97-140). Apple Academic Press.

  26. Patel, A., Thakkar, P. O. O. J. A., Shah, N. I. H. I. R., Verma, D. K., & Srivastav, P. P. (2018). Significance of food grade microorganisms in biodegradation and biotransformation of harmful toxic compounds. In Bioprocess technology in food and health: Potential applications and emerging scope. Apple Academic Press USA.

  27. Verma, D. K., kumar Mahato, D., Billoria, S., Kapri, M., Prabhakar, P. K., Kumar, A., & Srivastav, P. P. (2017). Microbial Spoilage in Milk and Milk Products: Potential Solution, Food Safety, and Health Issues. In Microorganisms in Sustainable Agriculture, Food, and the Environment (pp. 171-195). Apple Academic Press.

  28. Verma, D. K., & Srivastav, P. P. (2018). Introduction to rice aroma, flavor, and fragrance. Science and technology of Aroma, Flavour and Fragrance in Rice. In: Verma DK, Srivastav PP, editors. Apple Academic Press, USA, 3-34.

  29. Verma, D. K., Srivastav, P. P., & Nadaf, A. (2018). Aromatic rice from different countries: an overview. Science and Technology of Aroma, Flavour and Fragrance in Rice; CRC Press: Boca Raton, FL, USA, 93-140.

  30. Verma, D. K., Mahato, D. K., & Srivastav, P. P. (2018). Extraction Methods for Chemical Constitutes Associated with Rice Aroma, Flavor, and Fragrance: A Short Overview. SCIENCE and TECHNOLOGY of Aroma, Flavour and Fragrance in Rice, 59-78.

  31. Verma, D. K., Mahato, D. K., & Srivastav, P. P. (2018). Simultaneous distillation extraction (SDE): A traditional method for extraction of aroma chemicals in rice. Science and technology of Aroma, Flavour and Fragrance in Rice. Apple Academic Press, USA, 81-90.

  32. Verma, D. K., Mahato, D. K., Billoria, S., & Srivastav, P. P. (2018). Solid Phase Micro Extraction (SPME): A Modern Extraction Method for Rice Aroma Chemicals. Science and technology of Aroma, Flavour and Fragrance in Rice. Apple Academic Press, USA, 93-140.

  33. Verma, D. K., & Srivastav, P. P. (2018). Prospective Future of Aroma, Flavor, and Fragrance in the Rice Industry. In Science and Technology of Aroma, Flavor, and Fragrance in Rice (pp. 339-340). Apple Academic Press.

  34. Verma, D. K., Dhakane, J. P., Mahato, D. K., Billoria, S., Bhattacharjee, P., & Srivastav, P. P. (2018). Supercritical fluid extraction (SCFE) for rice aroma chemicals: Recent and advance extraction method. Science and Technology of Aroma, Flavour and Fragrance in Rice; Verma, DK, Srivastav, PP, Eds, 179-198.

  35. Verma, D. K., Srivastava, S., Srivastav, P. P., & Asthir, B. (2017). Nano Particle Based Delivery System and Proposed Applications in Agriculture. In Engineering Practices for Agricultural Production and Water Conservation (pp. 363-386). Apple Academic Press.

  36. Mahato, D. K., Verma, D. K., Billoria, S., Kopari, M., Prabhakar, P. K., Kumar, A., ... & Srivastav, P. P. (2017). Applications of nuclear magnetic resonance in food processing and packaging management. In Developing Technologies in Food Science (pp. 109-142). Apple Academic Press.

  37. Al-Hilphy, A. R. S., Verma, D. K., & Kareem, A. (2016). Principles of Ultrasonic Technology for Treatment of Milk and Milk Products. Niamah, Sudhanshi Billoria, and Prem Prakash Srivastav. In Food Process Engineering (pp. 211-236). Apple Academic Press.

  38. Verma, D. K., & Srivastav, P. P. (2016). Extraction technology for rice volatile aroma compounds. In Food Engineering (pp. 281-328). Apple Academic Press.

  39. Verma, D. K., Srivastava, S., Kumar, V., & Srivastav, P. P. (2016). Biological Agents in Fusarium Wilt (FW) diagnostic for sustainable pigeon pea production, opportunities and challenges. Current Trends in Plant Disease Diagnostics and Management Practices, 91-109.

  40. Verma, D. K., Srivastava, S., Kumar, V., Asthir, B., Mohan, M., & Srivastav, P. P. (2017). Nano-particle based delivery systems: Applications in agriculture. In Engineering Interventions in Agricultural Processing (pp. 107-130). Apple Academic Press.

  41. Kapri, M., Verma, D. K., Kumar, A., Billoria, S., Mahato, D. K., Yadav, B. S., & Srivastav, P. P. (2017). Modified pearl millet starch: A review on chemical modification, characterization and functional properties. Engineering Interventions in Agricultural Processing, 191-226.

  42. Bhushan, B., Mahato, D. K., Verma, D. K., Kapri, M., & Srivastav, P. P. (2017). Potential health benefits of tea polyphenols—a review. Engineering Interventions in Agricultural Processing, 229-282.

  43. Verma, D. K., BILLORIA, S., MAHATO, D. K., SWARNAKAR, A. K., & SRIVASTAV, P. P. (2017). Effects of thermal processing on nutritional composition of green leafy vegetables: a review. Engineering Interventions in Foods and Plants. As part of book series on “Innovations in Agricultural and Biological Engineering”, Apple Academic Press, USA.

  44. Singh, V., Verma, D. K., & Srivastav, P. P. (2017). Food Grain Storage Structures: Introduction and Applications. In Engineering Interventions in Foods and Plants (pp. 247-284). Apple Academic Press.

  45. Ramanna, G., & Srivastav, P. P. Non-Thermal Food Processing by High Hydrostatic Pressure and Pulse Electric Field: Microbiology. RECENT ADVANCES IN MICROBIOLOGY, 261.

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