Pulse Proteins

Pulse proteins are reshaping the future of food. Once regarded simply as macronutrients, they are now recognised as dynamic components that define flavour, texture, functionality and nutritional value. Pulse Proteins: Food Product Formulation follows the complete lifecycle of pulse proteins in the food industry, from botanical sources through state-of-the-art extraction and isolation, targeted modification and rigorous characterisation, to their diverse food applications. It showcases techniques and sustainable practices used to obtain pure, high-quality pulse protein fractions, and examines the real-world processing hurdles and innovation opportunities inherent in deploying pulses as credible alternatives to animal proteins.

The book offers a comprehensive survey of major and emerging pulses, detailing their nutritional composition, bioactive compounds, nutraceutical potential and global production landscapes. It integrates advances in extraction, modification and functionality with insights into bioactivity and formulation, linking molecular properties to sensory performance and stability in finished products. For food scientists, researchers, product developers and sustainability leaders, this book provides the evidence base, technical depth and practical guidance needed to accelerate pulse-based innovation and deliver better, more sustainable foods.

Naseer Ahmed. M.Sc., Ph.D., is Head of the Department, at Department of Food Technology, Dr. Khem Singh Gill, Akal College of Agriculture, Eternal University, Baru Sahib, Himachal Pradesh, India. Ahmed’s responsibilities include Administration, Research and Development, development of inter­vention technologies for food protection, process and quality optimization.

Ahmed is the recipient of various prestigious national and international awards such as Young Scientist award, Best University researcher award, Global Young Scientist Award etc. Ahmed has 09-plus years of teaching, research and administration experience in the areas of biological macromolecules, processing technol­ogy, quality assurance, and risk analysis.

Ahmed has more than 40 publications in internationally reputed journals and 6 book chapters and 1 book published, 1 accepted by CRC Press and Springer. He is an active reviewer for the many scientific journals of repute.

Ahmed earned his Ph.D. in Food Science and Technology with emphasis in proteins from Chaudhary Charan Singh Haryana Agriculture University Hisar, India under the guidance of Dr. Saleem Siddiqui (Former Dean College of Basic Sciences). He is the recipient of Best Ph.D Thesis award and best Paper presentation award for his work during the Ph.D.

He is also Head and Certified Quality Manager (CQM) at Akal Food Safety and Quality Control Laboratory, Eternal Univerity, Himachal Pradesh, India. Ahmed has also participated in the Faculty Development program at the Eternal University, CCS Haryana Agriculture University, National Agricultural Development Cooperation Ltd. and Agro-environmental Development Society

Sajad Ahmad Sofi M.Sc., Ph.D., Post Doctoral Researcher, Department of Food Science, College of Agriculture and Veterinary Medicine. UAE. Sofi’s responsibilities include testing procedures, Quality Management and Food safety, Proteomics approaches, extraction and processing techniques for protein and development of protein based functional food.

Sofi obtained his Ph.D from Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, India and Master of Food Technology from Islamic University of Sciences & Technology (IUST), Awantipora, Jammu & Kashmir. He has been funded by the University Grants Commission, New Delhi for his Ph.D and was awarded Gold Medal in postgraduate degree. Currently, working as a Food Analyst in the Department of Food Technology at IUST, Awantipora and, research.

Sofi is involved in different research works on extraction and characterization of different bioactive compounds such as proteins, phenolic compounds, polysaccharides etc from underutilized fruits and cereals and their development of functional food products. Currently the area of interest is related to protein extraction, characterization and their modification using novel methods from different alternative sources (fruit seeds, pseudo-cereals, sea weeds). He has published more than 50 research articles, in internationally reputed journals and 2 edited books (CRC publisher, AAP Press). He is an active reviewer for several international journals. Sofi attended several national and international conferences, workshops, seminars, and training programs. Thus, having considerable knowledge in the related fields pertaining to the food proteins.

Mohd Aaqib Sheikh, M. Tech., Ph.D., is a distinguished National Post-doctoral Fellow at the prestigious National Institute of Technology, Rourkela, Odisha. where he contributes significantly to the advancement of Food Technology. Dr. Aaqib is highly skilled and dedicated in the field of Food Engineering and Technology. He holds a Ph.D. in Food Engineering and Technology, an M.Tech in Food Process Engineering, and a B.Tech in Food Technology.

Dr. Aaqib's career trajectory reflects a commitment to excellence in academia and research. Previously, he served as an Assistant Professor in the Department of Food Technology at Dr. Khem Singh Akal College of Agriculture, Eternal University Baru Sahib, where he imparted knowledge and inspired students for nearly a year.

Dr. Aaqib research endeavors have garnered prestigious awards, including the three Quality Publication Awards (SQPA), acknowledging his contributions to high-impact journals. He has also been honored with the National Post-doctoral Fellowship by the Science and Engineering Research Board (SERB), Government of India, and the Senior Research Fellowship award by the Indian Council of Medical Research (ICMR), Government of India, for his groundbreaking work on sustainable plant proteins. He has also received awards like the ASRB NET (2021) and ICAR AICE-JRF/SRF (PGS) (2017) from the Indian Council of Agricultural Research, Government of India, for his academic excellence.

Dr. Aaqib's expertise spans various facets of Food Technology, including agro-waste utilization, plant proteins, food detoxification, biopolymer extraction, product development, and biodegradable packaging film fabrication. His prolific scholarly output comprises 13 research papers, 2 review articles, and 13 book chapters published in esteemed publishing houses, contributing significantly to the academic discourse in his field.

Notably, Dr. Aaqib serves as an active reviewer for numerous reputable scientific journals, where his keen insights and meticulous attention to detail further enrich scholarly publications. His professional demeanor, organizational acumen, and unwavering dedication position him as an invaluable asset in the realm of Food Technology, inspiring peers and students alike with his exemplary contributions.