| Chapter No. | Chapter Title | Chapter Author | Page No. |
| SECTION -I | BIO-PROCESSES FOR VALUE ADDED PRODUCTS | | |
| Potential Applications of Lactic Acid Bacteria in Functional Foods | Vandana Bali, P.S. Panesar, M.B. Bera and Varinder kaur | 3 |
| Microbial Proteases: At the Interface of Academia and Industry | M.L. Verma and A.K. Jana | 15 |
| Traditional Fermented Cereal Based Alcoholic Beverages | T.C. Bhalla and Navdeep Thakur | 29 |
| Importance, Nutritive value, Role , Present Status and Future Strategies in Fruit Wines in India | V.K. Joshi and Vikas Kumar | 39 |
| Genetically Modified Foods: Foods For 21st Century | Duni Chand | 63 |
| Enzymatic Preparation of High Fructose Syrup from Inulin | R.S. Singh | 77 |
| Enzymatic Degumming of Crude Rice Bran Oil | Richa Mishra, H.K. Sharma, B.C. Sarkar and Garima Sengar | 99 |
| Screening of Plum Cultivars for Preparation of Ready-to-serve beverages | V.K. Joshi, Rakesh Sharma, G.S. Abrol and radha Sharma | 107 |
| Production of Probiotic Fruit Juice and Study of the Storage Stability at Refrigerated temperature | sayantan Khan , Arindam haldar, Tahira Tabassum and Charanjiv Singh | 114 |
