Production of buns, the bakery-based snack food, with reduced refined wheat flour content: Recent developments.

Buns are very soft puffed bakery snack items, popular in many countries, especially low- and middle-income nations. Buns are either eaten directly or used in the preparation of culinary items. Buns are mainly prepared using refined wheat flour rich in gluten protein and devoid of husk.

In-vitro evaluation of antimicrobial and insect repellent potential of supercritical-carbon dioxide (SCF-CO) extracts of selected botanicals against stored product pests and foodborne pathogens.

In the present study, the antimicrobial and the insect repellent activity of 16 botanical extracts obtained by supercritical CO (SCF) extraction were evaluated. The present investigation was conducted as there is a necessity for exploration of natural botanical extracts that target both stored product insects and microbes. The antimicrobial activity was studied by disc diffusion and broth microdilution methods against ten microbial species, including Gram-positive bacteria ( and ), Gram-negative bacteria ( and ), and fungi ( and ).

Fed-Batch Strategies for Production of PHA Using a Native Isolate of Halomonas venusta KT832796 Strain.

In this study, polyhydroxyalkanoates (PHA) accumulation by Halomonas venusta KT832796, a moderate halophilic bacteria isolated from marine source was studied. Both nutritional requirements and process parameters for submerged cultivation of the organism in bioreactor have been standardized. From the shake flask studies, glucose and ammonium citrate as carbon and nitrogen source produced maximum PHA at a ratio 20 with 3.