Development of Iron fortified potato fries through Vacuum assisted processing strategies.

Potato fries, a relatively an untapped food matrix for fortification, was fortified with iron using vacuum impregnation technique and impact of this fortification on quality attributes (structure, color, texture, flavor, acrylamide, sensory characteristics) of the product was assessed. Further, to reduce the dietary restraints of consumers for fried fries, fat reduction was achieved using vacuum frying. Ferrous ammonium sulphate hexahydrate was used as a fortificant to yield 3.

Stability enhancement of beetroot betalains through copigmentation.

Background: Like other natural pigments, betalains have a stability problem. Copigmentation can be explored to address this issue. In this study, black carrot anthocyanins were used for the first time as copigment with betalains so that copigmented betalains with enhanced stability could be developed to withstand deteriorative processing and storage conditions.

Unusual presentation of a man with recurrent chylous ascites.

We describe an interesting case of a 77-year-old man presenting with refractory chylous ascites of unknown aetiology. After extensive diagnostic workup, unifying diagnosis of an intriguing condition of yellow nail syndrome was reached. This case is unusual as it describes a rare cause of chylous ascites in this age group.

Biochemical and functional attributes of raw and boiled potato flesh and peel powders for suitability in food applications.

Four different potato cultivars, namely, Kufri Chipsona 1 and Kufri Frysona (processing purpose), Kufri Jyoti and Kufri Bahar (table purpose) were converted into flesh and peel powder (raw and after boiling) and studied for their respective biochemical and functional attributes to get an idea of possible dynamics of their utilization in different food formulation as bioadditives. The 16 variants of powder obtained retained less than 10% moisture content and demonstrated 'very good' to 'fair' flowability. Peel powders recorded a higher total mineral, fiber, phenolic contents and total antioxidant activity than the flesh powders which were significantly affected by boiling.

Genotypic variability in nutritional and functional attributes of blueberry varieties grown in northern-western Himalayas.

Blueberry fruits are known for their high vitamin C, essential dietary fibre, antioxidant activity and anthocyanin pigments. Different blueberry varieties have been introduced in India but no attempt has been made for their nutritional profiling. Nutritional profiling of varieties helps us to know the unique varietal characters, which serves as a guideline for recommendation of a valuable variety for fresh consumption and/or processing.

Process standardization and storability of calcium fortified potato chips through vacuum impregnation.

Processed potato products such as potato chips are widely consumed among vulnerable (children and teenager), therefore can be used as an ideal carrier for targeted nutrient's delivery i.e. macronutrient calcium.

Antioxidant degradation kinetics in apples.

The effect of shelf storage under ambient conditions of cut apple dices on degradation of bioactive compounds such ascorbic acid, total phenols, antioxidant activity (% DPPH inhibition) and PPO activity were investigated. The results indicated that antioxidant activity declined significantly over 80 min storage of diced apples at ambient temperature. Similar trend was observed for ascorbic acid, total phenols and PPO activity.

Small bowel malignancy in patients undergoing capsule endoscopy at a tertiary care academic center: Case series and review of the literature.

Background And Study Aims: Small bowel cancer is rare, accounting for < 5 % of all gastrointestinal neoplasms. Capsule endoscopy has become the procedure of choice for non-invasive diagnosis of small bowel diseases. Data on capsule endoscopy diagnosis of small bowel cancer are limited.

Vacuum impregnation: a promising way for mineral fortification in potato porous matrix (potato chips).

Potato chips can be considered as an ideal carrier for targeted nutrient/s delivery as mostly consumed by the vulnerable group (children and teen agers). The present study was planned to fortifiy potato chips with calcium (Calcium lactate) and zinc (Zinc sulphate) using vacuum impregnation technique. At about 70-80 mm Hg vacuum pressure, maximum level of impregnation of both the minerals was achieved.

The effect of treatment with selective serotonin reuptake inhibitors in comparison to placebo in the progression of dementia: a systematic review and meta-analysis.

Background: selective serotonin reuptake inhibitors (SSRIs) may affect the neurodegenerative process of dementia, enhancing cognition. This systematic review aims to determine whether SSRIs influence cognitive performance, mood and function in people with any type of dementia.

Method: randomised placebo-controlled studies of SSRIs in people with dementia, which recorded cognitive outcomes, were identified in ALOIS (ALzheimer's and cOgnitive Improvement Studies register) in April 2013 and updated in January 2015.