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Open AccessGenetic effects conferring heat tolerance in upland cotton (Gossypium hirsutum L.)
Climate change and particularly global warming has emerged as an alarming threat to the crop productivity of field crops and exerted drastic effects on the crop** patterns. Production of cotton has been drop...
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Management of Food Safety and Hygiene: An Overview
As all human need food, its safety and nutritional quality is important. According to Codex Alimentarius Commission (CAC), Food hygiene is defined as “all conditions and measures parameter of quality to ensure...
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Microbial Escalation in Meat and Meat Products and Its Consequences
Microorganisms are present everywhere, they play serviceable and detrimental role in various ways; deteriorate the basic needs of human life, escalation of their population in foods hamper the shelf-life of fo...
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Risk Management of Chemical Hazards Arising During Food Manufacturing
The three main types of food contaminants are physical, chemical and microbiological. Since ancient times chemical hazards are known as potential food safety concerns. These hazards may be transmitted into foo...
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Article
Open AccessHypoxia tolerance studies for yield, fiber and physiological traits in cotton (Gossypium hirsutum L.)
Hypoxia tolerance studies in cotton are very rare in Pakistan. Unpredicted and excessive rainfalls result in severe losses to cotton crop in many regions of the country due to lack of hypoxia tolerance in curr...
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Earliness index deters Pectinophora gossypiella incidence on advanced cultivars of Bt cotton
Pink bollworm (Pectinophora gossypiella) is recognized as an important pest of cotton and can damage flowers and bolls of both Bt and non-Bt cultivars. Cry-1Ac in Bt cultivars is considered very effective in cont...
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Value Addition and Preservation by Fermentation Technology
Fermented foods are well-known for their nutritional value and health benefits among all the processed foods. Almost all types of foods are classified as fruit vegetables, cereal foods, milk foods, dairy produ...
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Application of Membrane Technology in Food Processing
Membrane technology has gained momentum in food processing and other areas like desalination, separation, and concentration of enzyme treatment of processed water to remove bacteria and contaminants in the las...
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Food Processing: Strategies for Quality Assessment, A Broad Perspective
Food processing is very important in many economies around the world. Food processing may be carried out in the home or by community groups or as cottage industries or more formal commercial formulations with ...
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Meat Products and Byproducts for Value Addition
Overall meat consumption is continuously rising in the USA, European Union, and developed world. Despite a shift toward higher poultry consumption, red meat still represents the largest proportion of the meat ...
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Food Quality and Safety
Food quality has been defined as the degree of excellence and includes taste, appearance, nutritional and hygienic factors like microbial interventions in food handling equipments, persons and subsequently tra...
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Advancements in Post-harvest Management of Fruits and Vegetables
Horticultural crops like fruits and vegetables play significant role in food and nutritional security of world population. Being rich source of vitamins, minerals and other nutrients and adding to diversified ...
