Citrus Fruits and Juice (PDF)

Vegetos, Food Science & Nutrition, BMC Complementary Medicine and Therapies, and others.







Dr. Jasmeet Kour received her doctoral degree from Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, Punjab, in the Department of Food Engineering and Technology. She has been serving as an Assistant Professor in the Department of Food Science and Technology at Government College for Women, Gandhi Nagar, Jammu, Jammu and Kashmir, since 2008. Her research primarily focuses on nutraceuticals derived from plant sources and has been published in reputable journals with high impact factors, distributed by distinguished publishing houses in the field of food science. Dr. Kour has also presented her research and review papers at various national and international conferences. She is the author and co-author of several book chapters and scientific articles featured in international books published by prestigious publishing firms. Furthermore, she isactively involved in multiple international projects. Her research work has garnered recognition, leading to invitations to present her latest findings at Tokyo University of Agriculture, Japan, during the 6th International Conference on Agricultural and Biological Sciences (ABS 2020). Additionally, she has received invitations for editorship roles for international peer-reviewed journals such as Current Nutraceuticals and offers to publish books on functional foods with esteemed publishing houses like Bentham Science Publishers.







Prof. Poonam Mishra holds an MTech degree from Harcourt Butler Technical University, Kanpur, and a Ph.D. in food engineering from Tezpur University, India. In 2004, Dr. Mishra began her academic journey as a lecturer at the Centre of Food Technology, University of Allahabad, where she has been actively involved in teaching, research, and the development of food engineering and technology. She has been instrumental in the establishment ofthe Food Quality Control Laboratory at the Centre of Food Technology. In 2009, she joined Tezpur University as an Assistant Professor and has since attained the position of a Professor in the Department of Food Engineering and Technology at Tezpur Central University, India. Her areas of expertise encompass the fabrication of functional nanomaterials, functional food, food analysis, and biosensors. Prof. Mishra has successfully managed several externally funded projects and has authored research papers featured in peer-reviewed national and international journals, conferences, book chapters, and popular articles. Recently, she edited a book entitled "Biosensors in Food Safety and Quality" in collaboration with Prof. PP Sahu. Additionally, she holds three patents and has been the recipient of several national and international awards. Dr. Mishra is a lifelong member of the Association of Food Scientists and Technologists (India) and the Nutrition Society of India.