Antioxidants in Vegetables and Nuts - Properties and Health Benefits

Introduction- Antioxidants in diet

Section A: Vegetables and herbs

1

Dr Amir Hussain Dar

Bitter Gourd

2

Dr Syed Mansha Rafiq

Leek

3

Dr Jyoti Gaba

Lemongrass

4

Dr Lovleen Sharma

Cucumber

5

Dr Ishrat Majid

Vegetable sprouts

6

Dr Monica Premi

Drumstick

7

Dr Sakshi

Ginger

8

Dr Jasmeet Kaur

Peas

9

Aaqib Nisar

Turnip

10

Dr Riadh Ilahy

Pumpkins

11

Dr. Arashdeep Singh

Radish

12

Dr Mir Ajaz Akram

Fava or Faba Beans




 Section B: Mushroom

 

13

Jassia Qadri

Mushroom




Section C: Nuts




14

Antima Gupta

Almond

15

Dr Hradesh Rajput

Peanut

16

Irshan Syed

Water chestnut

17

Dr Syed Insha

Horse Chestnut

18

Mamta Thakur

Coconut

19

Neha Yadav

Shellac

20

Dr Krishan Kumar

Raisin

21

Dr Vidisha tomer

Walnut

22

Dr Javid malik

Cashewnut

23

Dr Idris Wani

Hazelnut

24

Dr Idris Wani

Sweet Chesnut

25

Reshi Rajput

Pistachio

 

Gulzar Ahmad Nayik is currently working as Assistant Professor (Cont.) at the Department of Food Science & Technology, Govt. Degree College, Shopian, J&K, India. He completed his Masters Degree in Food Technology at IUST, Awantipora, India and his PhD at SLIET, Punjab, India. He has published over 40 peer-reviewed research / review papers, several book chapters, and one textbook. Dr. Nayik was shortlisted twice for the prestigious INSPIRE-Faculty Award in 2017 and in 2018 from INSA New Delhi. Recently he was nominated for India's prestigious National Award (INSA Medal for Young Scientists-2019-20). Dr. Nayik is also an Editor, Associate Editor, Assistant Editor & Reviewer for many journals, and a member of various associations like WASET, AFSTI, IFERP, IAJC, ASR, ACSE etc. He is a recipient of the Top Peer Reviewer Award 2019 from Web of Sciences.

Amir Gull is currently working as a Senior Research Fellow at the Department of Food Science & Technology, University of Kashmir, Srinagar, J&K, India. He completed his Masters Degree in Food Technology at Islamic University of Science & Technology, Awantipora, J&K, India and his PhD at Sant Longowal Institute of Engineering & Technology, Longowal, Sangrur, Punjab, India. Dr. Gull has published many peer-reviewed research papers and review papers in reputed journals, together with several book chapters. Dr. Gull's main research activities include developing functional food products from millets. In addition to serving as an editorial board member and reviewer for several journals, he is an active member of the Association of Food Scientists and Technologists India. He is also a recipient of the MANF from UGC India.