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6 publications

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    Nutritive Value and Health Benefit of Fermented Milks

    By Tanmay Hazra, Kamal Gandhi, Anamika Das

    Abstract: Fermented milk plays a very vital role in human civilization from ancient time. Fermented milk product is not only nutritionally superior but it has plenty of health benefits, though all the health benefit mechanisms of fermented milk is not known but in future fermented milk would be one of the substitute of medicine.Keywords: Lactic acid, β-galactosidase, biological value, anticholesterolemic

    Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 2, Issue 3, 2013 · pp. 25–28 Read article

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    Modified Milk Fat and Its Applications in Food Products

    By Kamal Gandhi, Prabin Sarkar, Ashok Aghav, Tanmay Hazra, Darshan Lal

    Abstract: Natural fats have complex composition as they are composed of several fatty acids present primarily as triacylglycerols, which give fat highly diverse functional and nutritional properties. This complexity of fat provides opportunities for modifying themselves for different applications. The negative nutritional and physical image of the fat, especially certain saturated long chain fatty acids, trans-fats, cholesterol as well as poor spreadability and oxidative susceptibility has driven the development of technologies …

    Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 2, Issue 3, 2013 · pp. 16–24 Read article

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    MALDI-TOF MS: Applications in Dairy and Related Sectors

    By Kamal Gandhi, Anil Kumar, Prabin Sarkar, Ashok Aghav, Darshan Lal

    Abstract: MALDI-TOF MS is a soft ionization technique suitable for analysis of peptides, proteins, glycoproteins, oligosaccharides and oligonucleotides etc. In dairy sector, it can be used to analyze milk proteins, to identify adulteration in milk, isolation of phospholipids, characterization of proteins and enzymes of the microorganisms used in manufacture of cheese and other fermented products. In food industry, it can be used for evaluation and determination of fructo-oligosaccharides, inulins, certain pigments …

    Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 2, Issue 2, 2013 · pp. 19–27 Read article

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    X-Ray Crystallography and Its Applications in Dairy Science: A Review

    By Kamal Gandhi, Anil Kumar, Saurabh Gosewade, Ravinder Kaushik, Darshan Lal

    Abstract: X-ray crystallography (XRC) is the study of crystals using X-rays. XRC is the primary method in which detailed structure of molecules especially molecules that pertain to living systems have been visualized and discovered by exposing a well-ordered crystal of a substance to X-rays and finally generating the structural information from the spots produced on a film due to this impact. X-ray crystallography has been used for analysis of liquid milk, …

    Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 2, Issue 1, 2013 · pp. 21–33 Read article

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    Effect of Vidarikand (Extracts) on Oxidative Stability of Ghee: A Comparative Study

    By Kamal Gandhi, Sumit Arora, Nilkanth Pawar, Anil Kumar

    Abstract: Antioxidant activities of vidarikand (Pueraria tuberosa) extracts were evaluated and compared with BHA, TBHQ, rosemary and green tea using a β-carotene bleaching assay, a 2, 2-diphenyl-β-picrylhydrazyl (DPPH) assay and the Rancimat method. Phenolic content and antioxidant activity (β-carotene–linoleic acid model system and DPPH assay) of ethanolic extract of vidarikand was more compared to its aqueous extract. Ethanolic extract of the vidarikand was more effective in preventing the development of the …

    Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 2, Issue 1, 2013 · pp. 1–11 Read article

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    Potential of Herbal Nutraceuticals in Ghee: A Review

    By Kamal Gandhi, Darshan Lal

    Abstract: Food industries have rather high demand for the products that meet the consumer’s demand for a healthy life style. In this context functional food fortified with the plant ingredients plays an important role. Ghee is widely used as carrier for herbs for efficient absorption of their functional components in ayurvedic medicines. Herbs like Vidarikand, Shatavari, Ashwagandha, Arjuna etc had been incorporated in ghee and were observed to have enhanced absorption …

    Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 4, Issue 2, 2015 · pp. 1–5 Read article

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