Institution
National Institute of Food Technology Entrepreneurship and Management
Education•Sonīpat, India•
About: National Institute of Food Technology Entrepreneurship and Management is a education organization based out in Sonīpat, India. It is known for research contribution in the topics: Chemistry & Population. The organization has 291 authors who have published 397 publications receiving 4513 citations. The organization is also known as: NIFTEM.
Topics: Chemistry, Population, Ascorbic acid, Food processing, Starch
Papers
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TL;DR: The types and nature of the waste that originates from fruits and vegetables, the bioactive components in the waste, their extraction techniques, and the potential utilization of the obtained bioactive compounds are described.
Abstract: Fruits and vegetables are the most utilized commodities among all horticultural crops. They are consumed raw, minimally processed, as well as processed, due to their nutrients and health-promoting compounds. With the growing population and changing diet habits, the production and processing of horticultural crops, especially fruits and vegetables, have increased very significantly to fulfill the increasing demands. Significant losses and waste in the fresh and processing industries are becoming a serious nutritional, economical, and environmental problem. For example, the United Nations Food and Agriculture Organization (FAO) has estimated that losses and waste in fruits and vegetables are the highest among all types of foods, and may reach up to 60%. The processing operations of fruits and vegetables produce significant wastes of by-products, which constitute about 25% to 30% of a whole commodity group. The waste is composed mainly of seed, skin, rind, and pomace, containing good sources of potentially valuable bioactive compounds, such as carotenoids, polyphenols, dietary fibers, vitamins, enzymes, and oils, among others. These phytochemicals can be utilized in different industries including the food industry, for the development of functional or enriched foods, the health industry for medicines and pharmaceuticals, and the textile industry, among others. The use of waste for the production of various crucial bioactive components is an important step toward sustainable development. This review describes the types and nature of the waste that originates from fruits and vegetables, the bioactive components in the waste, their extraction techniques, and the potential utilization of the obtained bioactive compounds.
624 citations
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TL;DR: The factor affecting the UAE of bioactive compounds from fruit and vegetable by-products is summarized and RSM with numerical optimization is commonly used for optimization of UAE.
338 citations
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TL;DR: Insight is provided into the impact of dietary intake of PAHs, its levels and formation mechanism in processed food items and possible interventions for prevention and reduction of thePAHs contamination.
268 citations
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TL;DR: Consumption of probiotics alone or foods supplemented with probiotics may reduce oxidative damage, free radical scavenging rate, and modification in activity of crucial antioxidative enzymes in human cells, in this view.
Abstract: Probiotics are known for their health beneficial effects and are established as dietary adjuncts. Probiotics have been known for many beneficial health effects. In this view, there is interest to find the potential probiotic strains that can exhibit antioxidant properties along with health benefits. In vitro and in vivo studies indicate that probiotics exhibit antioxidant potential. In this view, consumption of probiotics alone or foods supplemented with probiotics may reduce oxidative damage, free radical scavenging rate, and modification in activity of crucial antioxidative enzymes in human cells. Incorporation of probiotics in foods can provide a good strategy to supply dietary antioxidants, but more studies are needed to standardize methods and evaluate antioxidant properties of probiotics before they can be recommended for antioxidant potential. In this paper, the literature related to known antioxidant potential of probiotics and proposing future perspectives to conduct such studies has been reviewed.
267 citations
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TL;DR: Ultrasound is an effective eco-friendly technology that enhances the efficiency of various food processes and is a substitute for many heat-based, conventional technologies that are detrimental to the product quality.
255 citations
Authors
Showing all 300 results
Name | H-index | Papers | Citations |
---|---|---|---|
Bhim Singh | 76 | 2335 | 35726 |
Jeyan A. Moses | 22 | 148 | 1539 |
Tripti Agarwal | 19 | 35 | 1654 |
Prabhat K. Nema | 17 | 49 | 781 |
Ashish Rawson | 16 | 53 | 1295 |
Sunil Pareek | 15 | 67 | 1039 |
Santanu Basu | 14 | 30 | 1261 |
Anupama Singh | 14 | 84 | 720 |
Kalyan Kumar Das | 14 | 99 | 735 |
A. K. Dhawan | 14 | 29 | 1409 |
Khalid Bashir | 13 | 35 | 534 |
Ashutosh Upadhyay | 13 | 39 | 453 |
Barjinder Pal Kaur | 13 | 36 | 656 |
Rakhi Singh | 12 | 26 | 295 |
Manjeet Aggarwal | 12 | 28 | 574 |