A plant pigment is any type of colored substance produced by a plant. The quality of a food is judged by consumer according to its appearance, taste, and texture. This book focuses on the chemistry and biochemistry of compounds responsible for the pigments, flavor, and textures.
Dr. Sajid Mehmood is Associate Professor of Biochemistry and Molecular Biology. He has done his PhD under Indigenous Scholarship program funded by HEC, Government of Pakistan. He is fellow/member of different national and international scientific societies. He has served as research fellow in Denmark Technical University, Copenhagen, Denmark, Assistant and Associate Professor in University of Gujrat, Pakistan. He has published 51 scholarly papers in journal of international repute with h index 10 and more than 400 citations. He has vast experience in teaching and research.
