Methods for in vitro evaluating antimicrobial activity: A review

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

http://www.sciencemadness.org/talk/files.php?pid=302583&aid=26587

Azole-based energetic salts.

Bioactive peptides: A review

Antimicrobial activity of Curcuma zedoaria and Curcuma malabarica tubers.

The efficiency of different processes in reducing the cyanoglucoside (CNG) content of cassava was studied. Maximum retention of CNG (>80%) was observed in baked, fried and steamed tubers. CNG retention in sun-dried chips varied from 30–60%, the retention being governed by the chip thickness. In case of cassava boiled in water, smaller chip size and sufficient water was found to be the ideal condition for maximum CNG removal. There was 25–75% CNG retention in this process, depending on the chip size used. The most effective method for CNG removal was by crushing fresh tuber and subsequent sun-drying, whereby >95% CNG was eliminated. The studies indicated that the mode of processing greatly influenced the CNG content of cassava foods. It was concluded that since CNG can be greatly reduced by suitable processing, it may not be a limiting factor in the utilisation of cassava for food and feed purposes.

Effect of processing on the cyanoglucoside content of cassava

The retention of carotenoids was studied in the storage roots of ten sweet potato clones possessing different intensities of dark orange-flesh colour in four different processing methods—oven drying, boiling, sun drying and frying. The results indicated that the extent of retention varied with the method of processing. The highest retention was observed in oven drying (total carotenoids 90%–91% and β-carotene 89%–96%) followed by boiling (total carotenoids 85%–90% and β-carotene 84%–90%) and frying (total carotenoids 77%–85% and β-carotene 72%–86%). The lowest retention of total carotenoids (63%–73%) and β-carotene (63%–73%) was recorded in the sun drying method.

Bala Nambisan

Papers

Antimicrobial activity of Curcuma zedoaria and Curcuma malabarica tubers.

Effect of processing on the cyanoglucoside content of cassava

Retention of carotenoids in orange-fleshed sweet potato during processing.

Anti-inflammatory and antioxidative effects of mucilage of Trigonella foenum graecum (Fenugreek) on adjuvant induced arthritic rats.

Strategies for elimination of cyanogens from cassava for reducing toxicity and improving food safety.