Oilseeds: Health Attributes and Food Applications

Soybean (Glycine max) Rapeseed/Canola (Brassica napus) seed



Cottonseed (Gossypium hirsutum) Ground nut (Arachis hypogaea)



Sunflower (Helianthus annuus) seed Palm /Palm kernel (Elaeis guineensis)



Coconut (Cocos nucifera) Mustard (Brassica nigra) seed



Olive (Olea europaea) Flaxseed (Linum usitatissimum)



Chia seed (Salvia hispanica) Sesame (Sesamum indicum) seed



Nigella (Nigella sativa) seed Borage (Borago officinalis) seed



Hempseed (Cannabis sativa) Rice (Oryza sativa) bran



Safflower (Carthamus tinctorius) seed Camelina (Camelina sativa) seed



Pumpkin (Cucurbita pepo) seed

Cumin (Cuminum cyminum) seed

Dr. Beenu Tanwar is currently an Assistant Professor at the Department of Dairy Technology, Mansinhbhai Institute of Dairy and Food Technology, Mehsana, Gujarat. She holds a Master of Science in Food Technology from Sri Sathya Sai Institute of Higher Learning, Anantapur, India; and a Doctorate in Food Science and Nutrition from Himachal Pradesh Agricultural University, Palampur, India. She is also a recipient of the UGC-JRF (University Grants Commission-Junior Research Fellowship) Award in 2011. She is actively involved in teaching and research and has published numerous peer-reviewed articles, participated in several seminars, conferences, and workshops, and has received awards for best paper/poster presentations. She is an active member of the Indian Association for Parenteral and Enteral Nutrition (IAPEN), Indian Science Congress Association (ISCA), and Association of Food Scientists and Technologists India (AFSTI).

Dr. Ankit Goyal is an Assistant Professor at the Department of Dairy Chemistry at Mansinhbhai Institute of Dairy and Food Technology, Mehsana, Gujarat, India. He has published more than 30 research articles in leading journals, conference proceedings and books. He is a member of various professional bodies, including the Indian Science Congress Association (ISCA), American Oil Chemist's Society (AOCS) and Dairy Technology Society of India (DTSI). Dr. Goyal holds a Bachelor of Science in Biochemistry from Kurukshetra University; a Mater of Science in Food Science and Technology from Chaudhary Charan Singh Haryana Agricultural University, Hisar, India; and a Doctorate in Dairy Chemistry from the National Dairy Research Institute (ICAR-NDRI), Karnal, India. Dr. Goyal's research interests include the development and formulation of functional food and dairy products, and he is dynamically involved in teaching (graduate and postgraduate students) and research.