Eco-friendly and sustainable approaches against aphids management () and dissipation studies of imidacloprid in important cash crop capsicum under protected and open condition.

Capsicum is generally infested with many biotic agents mainly sucking insects, among them the major is aphid (. Chemical management is one of the most common strategies for their management. However, there are no recommended insecticides for insect management in polyhouse.

Hydrolysis of peanut ( L) protein concentrate by fungal crude protease extract: effect on structural, functional and in-vitro protein digestibility.

Peanut protein concentrates (PPCs) were subjected to hydrolysis by crude protease extract (CPE) obtained from three fungi viz; and and the effect on structural, functional and in-vitro protein digestibility (IVPD) properties were studied. Particle size was found significantly ( ≤ 0.05) lower in hydrolyzed samples than un-treated samples.

Browning and quality management of pear fruit by salicylic acid treatment during low temperature storage.

Background: 'Patharnakh' pear, a dominant cultivar in the Punjab province of India, has a shorter storage life as it matures during the hot and humid weather. Studies have reported that postharvest chemical treatments have a major role in improving the storage life of the fruit. In this study, the efficacy of different concentrations (1, 2, and 3 mmol L ) of salicylic acid (SA), a well-known signaling molecule, was explored to overcome browning and maintain the postharvest quality of the Patharnakh pear during cold storage.

Effect of high-pressure processing on quality and stability of green mango blended mayonnaise.

The present work was aimed to study and optimize the high pressure treated green mango blended mayonnaise in terms of oxidative and emulsion stability, as a function of technical parameters; pressure intensity, dwell period and level of green mango pulp. Mayonnaise samples were treated at different combinations of pressure (400-600 MPa), holding time (5-10 min) and level of green mango pulp (10-30%) following Box-Behnken design. Mayonnaise quality was evaluated in terms of oxidative stability and emulsion stability using response surface methodology to optimize the best possible combination among all.

Plant-based milk alternatives an emerging segment of functional beverages: a review.

Plant-based or non-dairy milk alternative is the fast growing segment in newer food product development category of functional and specialty beverage across the globe. Nowadays, cow milk allergy, lactose intolerance, calorie concern and prevalence of hypercholesterolemia, more preference to vegan diets has influenced consumers towards choosing cow milk alternatives. Plant-based milk alternatives are a rising trend, which can serve as an inexpensive alternate to poor economic group of developing countries and in places, where cow's milk supply is insufficient.

Storage quality of shelled green peas under modified atmosphere packaging at different storage conditions.

Storage quality of shelled green peas (Pisum sativum var. sativum L) was investigated under modified atmosphere packaging (MAP: perforated and non perforated) compared to unsealed samples, respectively, at T1 (4 ± 1 °C and 94 ± 2 % RH) and T2 (10 ± 1 °C and 90 ± 2 % RH) for each sample and during period of storage (8, 16 and 24 days). Modified atmosphere (MA) was created using low density polyethylene (LDPE) film packages having 107 μm of film thickness and package size of 0.

Effect of modified atmosphere packaging and storage conditions on quality characteristics of cucumber.

Cucumbers (Cucumis sativus L.) stored in perforated modified atmosphere packaging (MAP) under cold room (4 ± 1 °C and 90 ± 2 % RH) and ambient condition (23-26 °C and 63-66 % RH) were evaluated for firmness, weight loss (WL), colour, chilling injury and sensory characteristics. The firmness of cucumbers was decreased to 0.

Development and performance evaluation of a garlic peeler.

Garlic peeling is a tedious, key, costly and time consuming unit operation in garlic processing. A power operated garlic peeler having a cylinder-concave mechanism was developed with an intention to reduce cost and time. Physical properties of garlic relevant for peeler development were identified and measured.

Comparative antioxidant effect of aqueous extracts of curry leaves, fenugreek leaves and butylated hydroxytoluene in raw chicken patties.

Antioxidant properties and use of aqueous extracts of curry leaves (Murraya koenigii) and fenugreek leaves (Trigonella foenum-graecum) as source of natural antioxidant in raw chicken meat were evaluated. Four treatments viz., I.