Food physics insight: the structural design of foods.

Understanding food materials from the classical realm of physics including soft condensed matter physics has been an area of interest especially in the structural design engineering of food products. The contents of this review would help the reader in understanding the thermodynamics of food polymer, structural design principles, structural hierarchy, steps involved in food structuring, newer structural design technologies, and structure measurement techniques. Understanding the concepts of free volume would help the food engineers and technologists to study the food structural changes, manipulate process parameters and, the optimum amount of nutraceuticals/ingredients to be loaded in the food matrix.

Modeling and Optimization of Ultrasound-Assisted Extraction of Bioactive Compounds from Leaves Using Response Surface Methodology and Artificial Neural Network Coupled with Genetic Algorithm.

This study explains the effect of ultrasound on the extraction of the bioactive compounds from garlic ( L.) leaf powder. The experiment was carried out by varying the ultrasound amplitude (30-60%), treatment time (5-15 min), and ethanol concentration (40-60%) required to obtain the maximum extraction yield of total phenol content (TPC), total flavonoid content (TFC), and antioxidant activity.

Elucidation of chickpea hydration, effect of soaking temperature, and extent of germination on characteristics of malted flour.

Germination is a biochemical process that has been widely used to improve the nutritional quality, functional properties, and bioavailability of the protein. Soaking is the preliminary step for germination. Effect of soaking temperature on germination parameters was studied to select the suitable soaking temperature for germination.

Optimization and Development of Ready to Eat Chocolate Coated Roasted Flaked Rice as Instant Breakfast Food.

The present study aimed to optimize and develop ready-to-eat rice-based functional breakfast food using response surface methodology. The levels of ingredients viz. skim milk powder, guar gum, and ferrous sulfate were pre-optimized and remained constant, whereas jaggery and dark chocolate were taken as independent variables.

Dynamic Changes in Health-Promoting Properties and Eating Quality During Off-Vine Ripening of Tomatoes.

Tomato (Solanum lycopersicon L.) fruit is rich in various nutrients, vitamins and health-promoting molecules. Fresh tomatoes are an important part of the Mediterranean gastronomy, and their consumption is thought to contribute substantially to the reduced incidence of some chronic diseases in the Mediterranean populations in comparison with those of other world areas.

Optimization of ingredient levels for the development of peanut based fiber rich pasta.

Defatted peanut flour is rich source of protein and popularly use for fortification of different food products. Pasta was prepared using semolina, whereas defatted peanut flour and carrot powder were added for fortification. Response surface methodology was used to analyze the effect of peanut flour, semolina and carrot fiber on overall acceptability, percent expansion, hardness, solid loss and bulk density of pasta product.

Biosynthesis of Sb2O3 nanoparticles: a low-cost green approach.

A low-cost green and reproducible microbe (Lactobacillus sp.)-mediated biosynthesis of Sb(2)O(3) nanoparticles is reported. The synthesis was performed at around room temperature.

Biosynthesis of silver nanoparticles using Eclipta leaf.

A green, low-cost and reproducible Eclipta leaves negotiated synthesis of silver nanoparticles is reported. The synthesis is performed at room temperature. X-ray and transmission electron microscopy analyses are performed to ascertain the formation of Ag nanoparticles.

Plant system: nature's nanofactory.

Three categories of plants growing under three different extreme conditions were taken for assaying their promises to undertake nano-transformation. It was found that all of them successfully synthesize silver nanoparticles. The synthesis was performed akin to room temperature.