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- 저자 : Barjinder Pal Kaur (검색결과 3 건)
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Microbial inactivation by high pressure processing: principle, mechanism and factors responsible
Rachna Sehrawat,Barjinder Pal Kaur,Prabhat K. Nema,Somya Tewari,Lokesh Kumar 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.1
High-pressure processing (HPP) is a noveltechnology for the production of minimally processed foodproducts with better retention of the natural aroma, freshliketaste, additive-free, stable, convenient to use. In thisregard safety of products by microbial inactivation is likelyto become an important focus for food technologists fromthe research and industrial field. High pressure inducesconformational changes in the cell membranes, cell morphology. It perturbs biochemical reactions, as well as thegenetic mechanism of the microorganisms, thus ensures thereduction in the microbial count. Keeping in view thecommercial demand of HPP products, the scientific literatureavailable on the mechanism of inactivation by highpressure and intrinsic and extrinsic factors affecting theefficiency of HPP are systematically and critically analyzedin this review to develop a clear understanding of theseissues. Modeling applied to study the microbial inactivationkinetics by HPP is also discussed for the benefit ofinterested readers.
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Manonmani Thiruvalluvan,Barjinder Pal Kaur,Anupama Singh,Sanjana Kumari 한국식품과학회 2024 Food Science and Biotechnology Vol.33 No.2
Fruits and vegetables are one of the most consumed and processed commodities globally and comprise abundant phenolic compounds, one of the main nutraceuticals in the food industry. Comparably elevated rates of these compounds are found in waste (peel, seeds, leaf, stem, etc.) in the food processing industry. They are being investigated for their potential use in functional foods. However, phenolic compounds’ low bioavailability limits their application, which can be approached by loading the phenolic compounds into an encapsulation system such as liposomal carriers. This review aims to elucidate the recent trend in extracting phenolic compounds from the waste stream and the means to load them in stable liposomes. Furthermore, the application of these liposomes with only natural extracts in food matrices is also presented. Many studies have indicated that liposomes can be a proper candidate for encapsulating and delivering phenolic compounds and as a means to increase their bioavailability.
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Optimization and evaluation of multigrain gluten-enriched instant noodles
Savita Rani,Rakhi Singh,Barjinder Pal Kaur,Ashutosh Upadhyay,Dinkar B. Kamble 한국응용생명화학회 2018 Applied Biological Chemistry (Appl Biol Chem) Vol.61 No.5
Central composite design was employed to optimize the cooking, textural and overall acceptability score of the instant dried noodles prepared with multigrain flour and gluten incorporation. Sorghum flour (X1, 10–50%), soy flour (X2, 10–20%) and gluten (X3, 2–4%) were the independent variables investigated with respect to five response variables including cooking time (Y1), cooked weight (Y2), cooking loss (Y3), hardness (Y4) and overall acceptability (Y5). The optimum level was found to be 24.61% sorghum, 13.23% soy and 2.95% gluten resulting in cooking time = 9 ± 0.60 min, cooked weight = 17.30 ± 0.17 g, cooking loss = 11.46 ± 0.64 g/100 g, hardness = 36.65 ± 3.2 N with overall acceptability score of 7.3 ± 0.71, respectively. Optimized noodles showed higher ash (3.40 ± 0.11%), protein (16.63 ± 0.55%), fiber (4.78 ± 0.04%) as well as iron content (4.53 ± 0.02 mg/ 100 g) than the control (0.83 ± 0.02%, 13.13 ± 0.84%, 0.00 and 2.38 mg/100 g) and Maggie noodles (3.19 ± 0.01%, 10.53 ± 0.30%, 0.41 ± 0.50% and 0.22 ± 0.00 mg/100 g) made with refined wheat flour. Optimized noodles also revealed good total phenolic content (84.57 ± 1.42 mg GAE/100 g DW) and 1,1-diphenyl- 2-picrylhydrazyl scavenging activity (19.64 ± 0.20%). Hence, optimized noodles have substantial potential as a protein–fiber-rich complementary food to improve the nutrient delivery of mid-day meal scheme and satisfying the protein requirement of primary class children (12 g/ child/day) as laid down by MHRD (India) under the scheme.
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