A5016293093- Food composition and properties
- Nanocomposite Films for Food Packaging
- Proteins in Food Systems
- Meat and Animal Product Quality
- Protein Hydrolysis and Bioactive Peptides
- Sensory Analysis and Statistical Methods
- Phytochemicals and Antioxidant Activities
- Phytase and its Applications
- Postharvest Quality and Shelf Life Management
- Probiotics and Fermented Foods
- Seed and Plant Biochemistry
- Mycotoxins in Agriculture and Food
- Tea Polyphenols and Effects
- Polysaccharides Composition and Applications
- Microencapsulation and Drying Processes
- Heavy Metals in Plants
- Microbial Metabolites in Food Biotechnology
- Advanced Chemical Sensor Technologies
- Microbial Inactivation Methods
- Botanical Research and Applications
- Food Drying and Modeling
- Plant biochemistry and biosynthesis
- Computational Drug Discovery Methods
- Irrigation Practices and Water Management
- Listeria monocytogenes in Food Safety
Teagasc - The Irish Agriculture and Food Development Authority
2025
Indian Institute of Technology Delhi
2020-2024
The Center For Rural Development
2022
Banaras Hindu University
2013-2020
Institute of Bioinformatics and Applied Biotechnology
2019-2020
University of Reading
2017
Mathrusri Ramabai Ambedkar Dental College & Hospital
2014
Foxtail millet (Setaria italica L.) is one of the earliest cultivated crops, extensively grown in arid and semi-arid regions Asia Africa, as well some other economically developed countries world where it more commonly used bird feed. This article presents a comprehensive review physicochemical health-functional properties foxtail millet, processing technologies employed to improve these develop palatable food products. contains significant levels protein, fiber, mineral, phytochemicals....
Mycotoxins produced from Aspergillus, Penicillium, and Fusarium cause food spoilages during handling storage, owing to immense economic losses serious human health concerns including immunosuppression carcinogenic effects. Furthermore, these species are also known produce mycotoxins. Aflatoxin B1 (AFB1), zearalenone (ZEA), ochratoxin A (OTA), deoxynivalenol (DON) the most commonly occurring The removal of mycotoxins contaminated feed using lactic acid bacterias (LABs) has been proposed as a...
Kombucha is a highly nutritious beverage produced predominantly from varieties of black, oolong, and green tea using symbiotic culture bacteria yeast (SCOBY). With growing kombucha markets, many extracts besides conventional tea, like herbs, fruits, milk, agro-industrial ingredients, are being employed in the fermenting process, to produce kombucha-like-beverages. Various bioactive compounds both substrates metabolic activity microorganisms involved fermentation during processing. Thus,...