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Article
Development of buffalo meat patties using pea peel powder as a value added ingredient: physicochemical, shelf stability, microstructural, sensory attributes analysis
This study aimed to examine the potential antioxidant properties of pea peel powder (PPP) in minimizing lipid and protein oxidation, microbial count, and changes in overall quality of buffalo meat patties duri...
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Article
Open AccessOptimization of ultrasound-assisted extraction of Nigella sativa seed oil for enhancement of yield and antioxidant activity
The seeds of Nigella sativa have been shown to contain a number of constituents that have nutritional and therapeutic characteristics. The oil extracted from the seeds of Nigella sativa has been traditionally use...
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Chapter
Sustainable Cotton Production in Punjab: Failure and Its Mitigating Strategies
Cotton is an important cash crop of Pakistan, and it plays a vital role in the economic viability of the country. Cotton and cotton products contribute 0.8% in GDP and 60% in the foreign exchange earnings of t...
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Chapter
Role of Rhizobacterial Bacilli in Zinc Solubilization
In both eukaryotic and prokaryotic cells, zinc (Zn) plays a significant role as a cofactor for many enzymes and is present in DNA-binding Zn-finger proteins. It also plays a key role in metabolism, mitosis, de...
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Article
Open AccessNeed for growing non-Bt cotton refugia to overcome Bt resistance problem in targeted larvae of the cotton bollworms, Helicoverpa armigera and Pectinophora gossypiella
The effectiveness of Bacillus thuringiensis (Bt) cotton against target arthropod larvae is decreasing day by day. The comparative effect of Bt expression among Bt cotton varieties and different plant parts was ob...
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Chapter
Microbes and Climate: A Tangled Relation
In the present scenario, the undesirable changes in the climatic conditions impact different components of ecosystem such as microbes, plants, animals, soil, etc. In this chapter, an effort has been made to su...
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Chapter
Role of Methanotrophs in Mitigating Global Warming
There is growing concern about global warming worldwide. Greenhouse gases, which absorb the heat energy reflected by the earth’s surface, are the main causes of global warming. Carbon dioxide, methane, nitrous...
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Article
Application of natural fruit extract and hydrocolloid-based coating to retain quality of fresh-cut melon
Application of hydrocolloid based edible coatings is widely investigated as a promising means to retain quality and to extend the shelf life of food products. Present investigation was aimed to analyze influen...
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Chapter
Bioactive Ingredients in Processed Foods
India produces some food items like fruits and vegetables on a massive scale. It ranks second in the world. Basic needs of the body like carbohydrates, proteins, minerals, and vitamins are supplied by horticul...
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Chapter
The Impact of Natural Antioxidants on Human Health
Natural antioxidants are the molecules that present in natural sources which resist or inhibit any kind of oxidation process in plant cell and animal cell as well. Generally, oxidative reactions continuously t...
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Chapter
Role of By-products of Fruits and Vegetables in Functional Foods
A large number of by-products of fruits and vegetables such as peel, pomace, and seeds are produced around the world from different sources, especially from food processing industries. Most of the times these ...
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Chapter
Flavonoids: Health Benefits and Their Potential Use in Food Systems
In the mid-1980s, the term “functional foods” was introduced in Japan with the definition of processed foods comprising ingredients that assist or succor body functions besides nutrition. Likewise, flavonoids ...
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Chapter
Potential of Food Processing By-products as Dietary Fibers
The rapidly growing food processing industries in several countries of the world produce a large amount of by-products, such as husk, shells, pods, seeds, husks, stems, bran, stalks, and pulp waste that have l...
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Chapter
Cereals as Functional Ingredients in Meat and Meat Products
With the increasing awareness among consumer regarding food they eat, researchers shifted their focus from conventional foods to functional foods. Reasons being the studies showing various health risks associa...
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Chapter
Durian
In tropical Asia, Durian (Durio zibethinus Murray), a seasonal fruit has got its origin in the Malay Peninsula and is known as the King of the tropical fruits. The health-protective effect of durian fruit is larg...
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Chapter
Lactic Acid Bacteria (LAB) Fermented Food and Their Therapeutic Importance
Lactic acid bacteria (LAB) are Gram-positive important health beneficial microorganisms and is continuously being used for decades in food production, preservation, quality improvement (taste, texture, aroma, ...
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Chapter
Nutritional Modification in Meat Food for the Protection of Human Health
Meat is a highly nutritious food and a source of good-quality proteins containing essential amino acids. The basic limitation of the meat is that it is devoid of dietary fibres. The diet free from dietary fibr...
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Chapter
Encapsulation of Active Ingredients in Functional Foods: Current Trends and Perspectives
In recent times, there has been an increased demand for the development of functional foods which include whole, fortified, enriched, or enhanced foods that provide a potentially positive effect on health in a...
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Chapter
Role of Dietary Fibers and Their Preventive Measures of Human Diet
The dietary fiber is the most important component of human diet. Dietary fibers are the indigestible carbohydrates that cannot be hydrolyzed by the endogenous enzymes in the human intestine but can be utilized...
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Article
Variable order and stepsize in general linear methods
This paper describes the implementation of a class of IRKS methods (Wright 2002). These GLM algorithms are practical with reliable error estimators (Butcher and Podhaisky, Appl. Numer. Math. 56, 345–357 2006). Th...
