-
Article
Ultrasound-assisted extraction for green recovery of poultry skin collagen hydrolysates with antioxidant and antihypertensive activities
Hydrolyzed collagen, a group of low molecular weight (5–20 kDa) peptides, can be obtained from animal co-products through chemical or enzymatic methods. Chicken skin is a rich source of collagen and a promisin...
-
Chapter
Evaluating ‘Meaningful Connectivity’: Digital Literacy and Women in West Bengal, India
India is witnessing a surge in both public-private collaborations and independent initiatives to use technology for ‘national good’. Do such initiatives provide advantages to citizens at grassroots levels in s...
-
Article
Lateral flow immunoassay-based absolute point-of-care technique for authentication of meat and commercial meat products
Point-of-care (POC) assay is an emerging technique for rapid initial screening of meat fraud incidents in a resource-limited environment. To achieve this goal, a simple extraction protocol is proposed for effi...
-
Article
Antioxidant and angiotensin-I-converting enzyme (ACE-I) inhibitory activities of protein hydrolysates derived from water buffalo (Bubalus bubalis) liver
In the current study, we attempted to use ginger as a novel and natural source of protease in comparison with other commercially available enzymes to extract and characterize antioxidant and antihypertensive h...
-
Chapter
Elections and Social Media Cultures: Politics, Women and Visuals in West Bengal, India
This qualitative research focuses on the online selves of women politicians in a specific linguistic and cultural context, West Bengal (WB) in India, by concentrating on both photographs and texts on social me...
-
Chapter
Buffalo Meat Versus Beef
This chapter describes the cattle and buffalo origin, the adoptability, and disease resistance of buffaloes in tropical countries. Climate smart nature of buffaloes, their multipurpose utilization, their abili...
-
Chapter
Land Cover Changes in Green Patches and Its Impact on Carbon Sequestration in an Urban System, India
Urbanization is an inevitable process of any city with the pace of technology and increasing population. Green patches of urban areas are the parks, urban agricultural plots, vertical gardens, wetlands, and ve...
-
Chapter
Analytical Methods for Authentication of Buffalo Meat
Meat authentication is a principal component of food safety and a major concern for producers, regulators, and consumers. Water buffalo meat is traded in more than 80 countries across the globe, and its authen...
-
Chapter
Water Buffalo: Origin, Emergence, and Domestication
Water buffalo domestication has occurred 3000–7000 years before period (BP) and comes with rich history. This chapter deals with history of origin and domestication of river and swamp buffaloes and their distr...
-
Chapter
Global Issues and International Trade
Water buffaloes are distributed in 46 countries across five continents and serve as a source of livelihood for millions of poor and marginal farmers. Buffalo meat is often traded as beef in the international m...
-
Chapter
The Way Forward
The chapter identifies the drawbacks in the existing water buffalo production systems in different countries, regulatory and policy gaps affecting expansion of buffalo meat trade. Various future research areas...
-
Chapter
Nutritional Security and Sustainability
Water buffaloes are integral part of the livestock production system in South Asian countries. Over the years, water buffaloes have proved their rusticity, productivity, adoptability, and contribution to nutri...
-
Chapter
Halal Buffalo Meat Production
There has been significant increase in the global demand for halal foods, and the market for halal water buffalo meat is growing robustly over the past decade. Global perspectives, competitiveness of the halal...
-
Chapter
Buffalo Meat Processing and Value Addition
Water buffalo meat possesses superior quality characteristics and functional properties enhancing its utilization for processing into various value-added meat products. This chapter describes the quality attri...
-
Chapter
Buffalo Slaughtering, Dressing, and Carcass Fabrication
Slaughtering of food animals is an important step in the meat value chain to ensure clean, hygienic, and safe meat to the public. Owing to the morphological homogeneity of buffaloes with beef cattle, majority ...
-
Chapter
Buffalo Meat Quality and Structure
Ensuring consistent meat quality needs proper understanding of physical, chemical, and biochemical characteristics of meat. This chapter describes different buffalo meat quality characteristics like pH, water-...
-
Chapter
Chilling, Freezing, and Other Preservation Methods of Buffalo Meat
This chapter describes various preservation methods for meat and meat products specifically highlighting buffalo meat. Most commonly used industrial preservation methods like chilling, freezing, and superchill...
-
Chapter
Quality Assurance and Safety of Buffalo Meat
Many aspects of buffalo production and buffalo meat processing are at risk from biological, chemical, and physical hazards. These hazards may enter through a wide variety of exposure points in the food chain, ...
-
Chapter
Buffalo Meat Composition and Nutritional Characteristics
Meat is a nutrient dense food reported to exert positive health benefits to the consumer. This chapter describes the proximate composition of water buffalo meat relative to meats from other food animals. Signi...
-
Chapter
Value Addition in Meat and Fish Products for Human Health and Nutrition
Processing meat or fish into value-added products produces a variety of ready-to-eat or cook products. Recent advancements in processing technology are aimed at its upgradation, diversification, and ensuring q...
