Research & Reviews : Journal of Food Science & Technology
Volume 5, Issue 1 (2016)
Published
Table of contents
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Detection and Killing of Food Poisoning Salmonella Typhimurium in Cheese by Using Monoclonal Antibody and Nanoparticles Complex
Abstract: Present studies were conducted to test the ability of gold nanoparticles (GNPs) to detect and kill the bacterial contaminated food samples like cheese. The GNPs were prepared in two methods, sample A was purple 72 to 78.3 nm, while sample B was wine-red and the size was 51.5 to 58 nm. The results obtained suggest that the GNPs were synthesized with different particle size. UV-VIS spectroscopy and zeta potential tests …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 5, Issue 1, 2016 · pp. 1–10 Read article
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Effect of Extrusion Variables on Physico-chemical Properties of Pearl Millet Flour-Based Expanded Snacks
Abstract: n expanded ready-to-eat snack was developed for school going children (5–15 years) as per ICMR guidelines using the blend of pearl millet (60%), QPM (30%) and green gram (10%) through extrusion processing. Response surface methodology was used to study the effects of feed moisture content (10–22% w.b.), screw speed (200–600 rpm) and barrel temperature of the exit end (80–160 °C) on extruder system parameter (specific mechanical energy) and physical properties …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 5, Issue 1, 2016 · pp. 11–22 Read article
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Fermented Foods: New Prospects and Challenges
Abstract: Fermented dairy products are considered as an important part of our nutritional diet. Formerly, lactic acid bacteria were used for the production of fermented products, but now their fermentation processes produces certain physiological components possessing higher nutritional value and regular intake of such products can provide many health benefits such as anti-obesity, anti-oxidative, anti-hypertensive, prevention of urogenital infections, improved beauty and oral health. Fermented foods also play an important role …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 5, Issue 1, 2016 · pp. 23–33 Read article
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Lentils and its Utilization: A Review
Abstract: Lentils (Lens culinaris) are among the oldest crops, consumed by humans since ancient civilization. Lentils are consumed mostly by Asia, Africa and Latin America and are known for its affordability in the terms of protein, carbohydrates and other vital micro-nutrients. They are considered highly nutritive due to the presence of bioactive compounds however they also contain antinutrients, which can be easily removed or reduced by simple processes. Hence, many researchers …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 5, Issue 1, 2016 · pp. 34–44 Read article
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Anthocyanin: Structure, Synthesis and its Beneficial Role in Health
Abstract: Anthocyanins, are chemically diverse class of secondary metabolites that color most flowers and fruits. They consist of three aromatic rings that can be substituted with hydroxyl, sugar, acyl and methyl groups in a variety of patterns, depending on the plant species. There are basically six types of anthocyanins commonly found in plants. The biosynthesis of anthocyanins start with the pentose-phosphate pathway, continues with shikimate pathway, and follows the pathway of …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 5, Issue 1, 2016 · pp. 45–55 Read article