Detection of soybean oil adulteration in cow ghee (clarified milk fat): an ultrafast study using flash gas chromatography electronic nose coupled with multivariate chemometrics.

Background: Cow ghee is one of the expensive edible fats in the dairy sector. Ghee is often adulterated with low-priced edible oils, like soybean oil, owing to its high market demand. The existing adulteration detection methods are time-consuming, requiring sample preparation and expertise in these fields.

Influence of microwave heating as accelerated aging on physicochemical, texture, pasting properties, and microstructure in brown rice of selected Indian rice varieties.

Most of the population does not prefer to consume brown rice because of its strong nutty and chewy texture imparted by bran and germ. The present study has been undertaken to investigate the influence of accelerated aging through microwave (MW) heating at a lower and higher MW power levels of 950 and 1,400 W for 72 and 91 s to observe the changes in physicochemical, texture, pasting properties, sensory attributes, and microstructure of selected rice varieties (Sona masuri and RNR-15048) stored as brown rice for 6 months. The results revealed a significant decrease in moisture, amylose, free fatty acids (FFAs) with changes in color (L*, a*, and b* values) in both the varieties treated at 1,400 W for 91 s.

Biocomposite scaffolds containing chitosan/alginate/nano-silica for bone tissue engineering.

Bone tissue engineering is a promising alternative method for treating bone loss by a combination of biomaterials and cells. In this study, we fabricated biocomposite scaffolds by blending chitosan (CS), alginate (Alg) and nano-silica (nSiO2), followed by freeze drying. The prepared scaffolds (CS/Alg, CS/Alg/nSiO2) were characterized by SEM, FT-IR and XRD analyses.