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258 articles for “vitamins”
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Wheat and Its Application in Dairy Products: A Review
Abstract: Wheat is one of the most important crop among the cereals by area planted; followed in importance by corn, barley and sorghum. It is the best of the cereal foods and provides more nourishment for humans than any other food source. Wheat is a major diet component which supplies about more than 60% of the total daily requirements of protein and calories for the world's population. It contains minerals, vitamins, …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 4, Issue 2, 2015 · pp. 19–34 Read article
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Current and Future Prospects of Colostrum—Indian Ethnic Food Supplement
Abstract: Traditional foods of India are called as ‘Functional Foods’ because they contain components such as body healing components, dietary fibres and growth promoters. Colostrum is the first secretion from mammary gland of an animal after parturition, which contains high amount of many nutrients such as proteins, vitamins, minerals and biologically active substances like immunoglobulins, enzymes, hormones and growth factors. This physicochemical composition makes it highly useful food substance as nutraceuticals …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 5, Issue 3, 2016 · pp. 23–28 Read article
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Ragi: A Powerhouse of Nutrients
Abstract: Finger millet (Ragi, Eleusine coracana), is the principal food grain of the rural population in India, especially in South India. It is very nutritious with respect to minerals, dietary fiber and essential amino acids. Amongst cereals, Ragi provides highest level of calcium including antioxidants and phytochemicals. The total dietary fiber of finger millet grain is relatively higher than that of most of other cereal grains, which helps to control blood …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 5, Issue 3, 2016 · pp. 36–47 Read article
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Phytochemical and Nutritional Analysis of Wild Edible Fruit of Diospyros melanoxylon Roxb. used by the Tribes of Bhiwapur Tahsil of Nagpur District, (M.S.), India
Abstract: AbstractWild edible fruits play an important role in human life and are the important constituents of the traditional diet. Due to their easy availability, these fruits are very commonly utilized by the tribal population. The study aimed to understand the utilization of wild fruit of Diospyros melanoxylon Roxb. The contemporary investigation marked to access the nutritional and phytochemical analysis of full-grown fruits of a widely known medicinal plant of Diospyros …
Published in Research & Reviews : Journal of Botany · Vol. 5, Issue 1, 2016 · pp. 19–24 Read article
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Potentiality of Application of Microwave Heating in Dairy Industry
Abstract: Microwave technology is an advanced technology that has been applied by the food industry in recent years. Microwave processes offer distinct advantages in conduction heating methods in food processing due to their potential for rapid and uniform product with reduced surface temperatures. Microwave radiation leads to lysis of microorganisms in foods resulting in increased shelf life of food products. When a food product is subjected to microwave heating, heat is …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 5, Issue 1, 2016 · pp. 41–55 Read article
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Strategies to Minimize Heat Stress in Broiler and Layer Chickens
Abstract: Heat stress is one of the most important thermal environmental factors challenging broiler and layer production throughout world. Negative effects of heat stress on broilers and layer production range from reduced growth and egg production to reduced egg quality. Heat stress is more in chickens with high production performance and more feed conversion efficiency. Prolonged exposure to hot weather will lead to imbalance of acid-base equilibrium in body, decreases blood …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 6, Issue 2, 2017 · pp. 26–30 Read article
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Significance of Butyrophilin Gene in Relation to Milk Constituents in Dairy Animals
Abstract: Abstract Butyrophilin (BTN1A1) has been classified as member of transmembrane proteins of immunoglobulin family. BTN1A1 is a QTL candidate gene having role in milk production and composition (fat) in dairy animals. The gene product BTN1A1 has function during secretion of milk fat and its expression is tissue specific in lactating mammary tissue. Butyrophilin gene constitutes of a more than 40% by weight of total protein and synthesized as a peptide …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 6, Issue 1, 2017 · pp. 24–30 Read article
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Utilization of Moringa Pod Powder as a Value Added Ingredient in Lassi
Abstract: The present study was conducted to formulate a recipe and develop a method for manufacture of Moringa lassi containing Moringa pod powder (MPP) as a value added ingredient. Moringa lassi was prepared from dahi made from standardized milk (4.5% fat/9.5% MSNF). The effect of varying level of total milk solids in lassi (6 to 10% w/w of lassi), acidity of dahi (0.6 to 0.9% LA) and level of MPP (1.25 …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 7, Issue 1, 2018 · pp. 6–17 Read article
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Effect of Carbohydrates on Induction of Callus and Changes in Some Biochemical Parameters of Safflower (Carthamus Tinctorius L.)
Abstract: AbstractCarthamus tinctorius L. an oilseed crop is a member of the family Compositae or Asteraceae. Traditionally the crop was grown for its seeds used for colouring and favouring foods, in medicines and making red and yellow dyes especially before cheaper alanine dyes became available. For the last fifty years or so, the plant has been cultivated mainly for vegetable oil extracted from its seeds. This study describes the effect of …
Published in Research & Reviews : Journal of Botany · Vol. 3, Issue 1, 2014 · pp. 20–25 Read article
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Formulation of Balanced Ration of Buffaloes
Abstract: Research work in animal nutrition has resulted in a better understanding of a balance of nutrients for optimum utilization of feeds in animal production. This knowledge if transferred to farm practice will show positive result in both livestock production and conservation of feed supplies. A balanced ration consists of carbohydrates, proteins, minerals and vitamins. Out of these factors, considering only one or two in feed formulation will alter the health …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 7, Issue 2, 2018 · pp. 5–10 Read article
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Study and Detection of Different Adulteration in Milk: A Comprehensive Review
Abstract: Abstract Milk is one of the best sources for protein, fat, carbohydrates, vitamin and minerals. Although milk is the normal mammary secretion which derived from complete milking of healthy milk animal without either addition or extraction from. However, there are many illegal substance like hydrogen peroxide, formalin, cane sugar, starch, neutralizers, detergents, pulverized soap, salt, glucose, urea, ammonium sulphate, skim milk powder, benzoic acid, salicylic acid, borax and boric acid …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 9, Issue 1, 2020 · pp. 1–9 Read article
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A Review on Seeds of Carica papaya
Abstract: Carica papaya is a nutritional fruit and belongs to Caricaceae family. It is in green and yellow color and highly content of antioxidants. Fresh seeds are stronger taste than dried seeds. Mainly these seeds contain a variety of micronutrients and good source of fiber. Copper, magnesium and potassium elements are very high. The seeds are improving our digestive health and protects the kidney function. It shows so many pharmacological properties …
Published in Research & Reviews : Journal of Botany · Vol. 9, Issue 2, 2020 · pp. 14–16 Read article
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Evaluation of Physiochemical, Functional and Sensory Properties of Ice-Cream Incorporated with Tomato Juice
Abstract: AbstractRecently, consumers have tended to functional foods with more natural antioxidants, dietary fibers, minerals, vitamins, natural colorants and free of synthetic additives, etc. and tomato juice ice-cream will greatly contribute to this feature. This study determines the effect of tomato juice concentrations on the physico-chemical, functional and sensory properties of tomato juice ice cream. pH, texture, viscosity, melting rate and overrun were used to analyze the physico-chemical and functional properties …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 9, Issue 1, 2020 · pp. 1–9 Read article
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A Review on Psidium Guajava
Abstract: Psidium guajava is an evergreen shrub belongs to Myrtaceae family and commonly known as guava. It contains phenolic compounds and acts as anti-oxidant properties as well as immunostimulant. It has a higher number of vitamins and minerals. Every part of this plant contains various phytochemicals like quercetin, rutin, kaempferol, gallic acid, epicatechin, ursolic acid, glucosides, guavanoic acid, guava coumaric acid, saponins, terpenoids are present. It shows various pharmacological activities like …
Published in Research and Reviews : Journal of Crop science and Technology · Vol. 10, Issue 3, 2021 · pp. 9–14 Read article
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Soil to Scheme from Nano Compose
Abstract: This research work is study of events and problems over nanomaterials formed to reticulate natural security. Protein-based NMs have been built from molecules capable of self-assembly, e.g., micelle-like structures. Henceforth, polysaccharides have secured as natural correspond to present as compounds, e.g., in plants, pectin, guar gum, etc.; in animals, chitosan, chondroitin sulphate etc.; in algae, alginates etc.; and in micro-organisms, dextran etc. Nano-encapsulation has served to increase stability, delivery and …
Published in Research and Reviews : Journal of Crop science and Technology · Vol. 10, Issue 2, 2021 · pp. 24–28 Read article
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Study of benefits and drawbacks of tea
Abstract: Tea is a soft beverage allowed under specifications from World Health Organization (WHO). Over dosage of tea create oxidative stress and liver toxicity at certain concentrations. Patients’ specific speculations prohibit ingestion those deficits procured from vitamin K. This is logical to treat any dosage within standards of intake. In case of alterations in any dose may devoid health benefits like prevention of cancer and cardiovascular diseases, anti-inflammatory, anti-arthritic, anti-bacterial, anti-angiogenic, …
Published in Research & Reviews : Journal of Botany · Vol. 10, Issue 1, 2021 · pp. 1–3 Read article
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Nutraceuticals in Camel Milk (White Gold of Desert): A Review
Abstract: Camels play a powerful function in human lifestyles. Camels are, in most cases, live in the desert and people residing in the wilderness farmed the camels for milk and meat. Camel milk is plentiful of nutrients. It is the most similar form of nutritive mixture because it contains more microminerals, such as copper, cobalt, zinc, iron, manganese, molybdenum, plumbum and vitamin C, as well as less fat. The nutrients in …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 10, Issue 2, 2021 · pp. 12–19 Read article
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A Medicinal Review of Emblica Officinalis WSR to Botanical Description
Abstract: Emblica Officinalis i.e., Amalaki is among the most important medicinal plant in the ayurvedic material medica. Amalki is explained as Dhatri or Anurse in Classical Ayurvedic Science which means that has the power to restore health like a mother caring for her child. Emblica officinalis has its qualities that have both medicinal and nutritional values. As, it is well known among the richest source of vitamin C, Demand of this …
Published in Research & Reviews : Journal of Botany · Vol. 11, Issue 1, 2022 · pp. 7–12 Read article
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Microencapsulation Technology and It’s Application in Dairy Industry: A Review
Abstract: Microencapsulation of bioactive compound or nutrient is one of the important applications in dairy and food industry. Microencapsulation is an attractive technique to enhance the stability of bioactive compounds with controlled release. This article provides an overview of various encapsulation techniques such as spray drying, fluidized-bed drying, solvent evaporation, coacervation and extrusion method, and different encapsulated bioactive compounds or nutrient which have been used for the fortification of dairy products …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 10, Issue 3, 2021 · pp. 1–7 Read article
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Fruit and Vegetable Byproducts as a Tool for value Addition to Dairy Products: A Review
Abstract: Byproduct is the product of commercial value while processing the main food product. Fruit and vegetable (F&V) processing incurs huge quantum of byproducts amongst food commodities. Such F&V byproducts represent an important source of nutrients including sugars, minerals, vitamins, phytochemicals and dietary fiber which largely remains underutilized. Dairy products are devoid of dietary fiber and have paucity of antioxidative components. Incorporation of phyto-byproducts can possibly confer functional traits to the …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 10, Issue 3, 2021 · pp. 13–26 Read article