Sudhanshu S. Behera

Bio: Sudhanshu S. Behera is an academic researcher from National Institute of Technology, Rourkela. The author has contributed to research in topics: Biomass & Fermentation. The author has an hindex of 7, co-authored 12 publications receiving 484 citations. Previous affiliations of Sudhanshu S. Behera include Directorate of Fisheries.

Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods.

Abstract: Lactobacillus plantarum (widespread member of the genus Lactobacillus) is one of the most studied species extensively used in food industry as probiotic microorganism and/or microbial starter. The exploitation of Lb. plantarum strains with their long history in food fermentation forms an emerging field and design of added-value foods. Lb. plantarum strains were also used to produce new functional (traditional/novel) foods and beverages with improved nutritional and technological features. Lb. plantarum strains were identified from many traditional foods and characterized for their systematics and molecular taxonomy, enzyme systems (α-amylase, esterase, lipase, α-glucosidase, β-glucosidase, enolase, phosphoketolase, lactase dehydrogenase, etc.), and bioactive compounds (bacteriocin, dipeptides, and other preservative compounds). This review emphasizes that the Lb. plantarum strains with their probiotic properties can have great effects against harmful microflora (foodborne pathogens) to increase safety and shelf-life of fermented foods.

Nutritional and potential health benefits of konjac glucomannan, a promising polysaccharide of elephant foot yam, Amorphophallus konjac K. Koch: A review

Abstract: Amorphophallus konjac (konjac) is one among the major vegetable (tuber) crops grown in Asian countries. In China and Japan, it has been used as food and a food additive for more than 1000 years. Ov...

Ethnic and industrial probiotic foods and beverages: efficacy and acceptance

Abstract: Microbial fermentation is an indigenous process known to be adapted for centuries by different communities and folks for the improvement of the quality of the food. Quality enhancement of the food is mostly carried out by lactic acid fermentation and sometimes probiotic fermentation mainly for the elongation of shelf-life, nutritional value addition and improvement of the sensory property. Technological interventions have led to the commercial production of many indigenous probiotic foods and beverages. The article reviews varieties of ethnic and industrial probiotic food and their distribution throughout the globe. Also, the health perspective, the involvement of microorganisms and their impact on the development of the food product have been elucidated in the article. Moreover, bottlenecks and the direction of research and commercialization with regards to ethnic and industrial probiotic food are of crucial importance and are also discussed in this review.

Introduction to quality engineering. designing quality into products a

Abstract: Contents: Variety and Quality. Variability loss and tolerance. Determining tolerances. Tolerance design and experimental design. Offline and online quality control. Parameter design and tolerance design: case study. Experimental design for smaller is better characteristics. Experimental design for larger is better characteristics. Bypassing the S/N ratio: spring experiment. Experimental design for dynamic characteristics.

Lipid-lowering nutraceuticals in clinical practice: position paper from an International Lipid Expert Panel.

Abstract: In recent years, there has been growing interest in the possible use of nutraceuticals to improve and optimize dyslipidemia control and therapy. Based on the data from available studies, nutraceuticals might help patients obtain theraputic lipid goals and reduce cardiovascular residual risk. Some nutraceuticals have essential lipid-lowering properties confirmed in studies; some might also have possible positive effects on nonlipid cardiovascular risk factors and have been shown to improve early markers of vascular health such as endothelial function and pulse wave velocity. However, the clinical evidence supporting the use of a single lipid-lowering nutraceutical or a combination of them is largely variable and, for many of the nutraceuticals, the evidence is very limited and, therefore, often debatable. The purpose of this position paper is to provide consensus-based recommendations for the optimal use of lipid-lowering nutraceuticals to manage dyslipidemia in patients who are still not on statin therapy, patients who are on statin or combination therapy but have not achieved lipid goals, and patients with statin intolerance. This statement is intended for physicians and other healthcare professionals engaged in the diagnosis and management of patients with lipid disorders, especially in the primary care setting.

Biomass for a sustainable bioeconomy: An overview of world biomass production and utilization

Abstract: Given both the ongoing expansion of world population and development of climate change conditions, it is increasingly imperative to develop and deploy sustainable biomass production methods to allow establishment of a flourishing and sustainable bioeconomy. Green technologies, including biofuels and bioproducts, are among the most effective strategies for decreasing greenhouse gas emissions and global warming, while meeting humanity's energy requirements. Biomass now provides a measure of energy to many countries, however supporting technologies are not widely accepted, largely because of low returns for biomass producers. This paper provides an overview of world biomass production and utilization. It also indicates potential approaches for enhancing biomass production: agronomic practices, associated microorganisms, genome editing, selection of optimal technologies, best combination approaches for feeding global human and animal populations, while, decreasing greenhouse gas emissions and replacing demand for fossil energy with bioenergy. A more novel concept is proposed, microbe-to-plant signal compounds, as the potential approach to address the challenges we are facing. These compounds (e.g., lipo-chitooligosaccharide and thuricin 17) have been shown to increase growth for diverse plant species, particularly when they are growing under stressful conditions, however, their commercial development/utilization is far from complete. This review paper will expand the understanding of using the signal interaction between crop and beneficial microorganisms not only to enhance plant growth but also promote agricultural sustainability and a stronger bioeconomy.