3 publications
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Published Subscription
Chironji (Buchanania lanzan): Chemistry, Health Benefits and Food Application: A ReviewBy Pruthvi R. Jambutkar, Amit Kumar Jain, Chetan N. Dharaiya, Bhavbhuti M. Mehta
Abstract: The chironji (Buchanania lanzan Spreng.) belonging to the family of Anacardiaceae. It is an important non-wood tree species. It is investigated for their nutritional, phytochemical and antioxidant properties to understand its nutraceutical potential. It is an active source of phenolics, natural antioxidants and minerals. All parts of the plant, roots, rhizome, leaves, fruits, seeds and gum are used for the treatment of various disorders, such as wound healing, antidiarrheal, antiulcer, …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 10, Issue 2, 2021 · pp. 12–22 Read article →
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Cardamom: Chemistry, Medicinal Properties, Applications in Dairy and Food Industry: A ReviewBy Kishorbhai D. Jadav, Bhavbhuti M. Mehta
Abstract: Cardamom is popularly known as ‘Queen of Spices’ due to its pleasant aroma and taste. It is widely used in India since ancient times. Cardamom contains steam-volatile oil, fixed oil, pigments, proteins, cellulose, pentosans, sugars, starch, silica, calcium oxalate and minerals. The aroma and flavor of cardamom are obtained from the essential oils which are composed of mainly α-terpinyl acetate and 1,8-cineole. Cardamom has excellent medicinal properties such as antiseptic, …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 7, Issue 3, 2018 · pp. 9–19 Read article →
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A Review on Proteolysis Rate in UHT Milk: Its Mechanism, Pattern, Assessment and Enzymatic Changes during StorageBy Keyursinh D. Vaghela, Bhavesh N. Chaudhary, Bhavbhuti M. Mehta
Abstract: With the increasing awareness of people about food consumption, the demand of supplying aseptically packed food such as ultra-high temperature (UHT) milk is increasing. Some native and microbial proteases are relatively heat stable and cannot be inactivated during UHT treatment. The traces of these enzymes are responsible for various proteolytic changes (e.g. age-gelation and bitterness) in the stored UHT milk. There are various methods reported in the literature to measure …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 6, Issue 3, 2017 · pp. 1–16 Read article →