Pharmacognostical Standardization of - Basella L.: An Important Ayurvedic Antidiabetic Plant.

Objective: To establish the pharmacognostic standards for the correct identification and standardization of an important Antidiabetic plant described in Ayurveda.

Materials And Methods: Standardization was carried out on the leaf and stem of L. with the help of the macro-morphological, microscopic, physicochemical and qualitative phytochemical studies.

Development of steaks by improved - technology and its process optimization.

The present study embarked on the objective of optimizing improved - processing condition for development of ready-to-cook steaks with extended shelf-life using response surface methodology. For the development of improved - cooked product, steaks were treated with additional hurdles in various combinations for optimization. Based on the study, suitable combination of chitosan and spices was selected which enhanced antimicrobial and oxidative stability of the product.

DHA and EPA Content and Fatty Acid Profile of 39 Food Fishes from India.

Docosahexaenoic acid (DHA) is the principal constituent of a variety of cells especially the brain neurons and retinal cells and plays important role in fetal brain development, development of motor skills, and visual acuity in infants, lipid metabolism, and cognitive support and along with eicosapentaenoic acid (EPA) it plays important role in preventing atherosclerosis, dementia, rheumatoid arthritis, Alzheimer's disease, and so forth. Being an essential nutrient, it is to be obtained through diet and therefore searching for affordable sources of these ω-3 polyunsaturated fatty acids (PUFA) is important for consumer guidance and dietary counseling. Fish is an important source of PUFA and has unique advantage that there are many food fish species available and consumers have a wide choice owing to availability and affordability.

Effect of fish oil encapsulates incorporation on the physico-chemical and sensory properties of cookies.

A great deal of attention has been focused on the various health benefits apparently associated with consumption of fish oil. The incorporation of fish oils in food products is becoming increasingly widespread and a large variety of products is being marketed. However, the use of fish oil as functional nutritional ingredients in foods has been limited by its oxidative susceptibility.

Effect of chitosan based active packaging film on the keeping quality of chilled stored barracuda fish.

In the present study, active antimicrobial (AM) packaging films were prepared from chitosan (CH) incorporated with ginger (Zingiber officinale) essential oil at different concentrations (0.1, 0.2 and 0.

Quality of shrimp analogue product as affected by addition of modified potato starch.

The present study was aimed to investigate the effects of addition of modified potato starch on the biochemical and textural properties of shrimp analogue/imitation shrimp, a popular value-added product prepared from surimi. Three batches of shrimp analogues were prepared with 0 % (NPS), 50 % (CPS) and 100 % (MPS) of modified starch incorporation and various quality attributes were monitored at regular intervals during frozen storage (-20 °C). Loss of myofibrillar protein was least for the shrimp analogue sample added with 100 % modified potato starch.

Optimum extrusion-cooking conditions for improving physical properties of fish-cereal based snacks by response surface methodology.

To establish the effect of barrel temperature, screw speed, total moisture and fish flour content on the expansion ratio and bulk density of the fish based extrudates, response surface methodology was adopted in this study. The experiments were optimized using five-levels, four factors central composite design. Analysis of Variance was carried to study the effects of main factors and interaction effects of various factors and regression analysis was carried out to explain the variability.

New helical folds in α-peptides with alternating chirality.

In α-peptides, the 8/10 helix is theoretically predicted to be energetically unstable and has not been experimentally observed so far. Based on our earlier studies on 'helical induction' and 'hybrid helices', we have adopted the 'end-capping' strategy to induce the 8/10 helix in α-peptides by using short α/β-peptides. Thus, α-peptides containing a regular string of α-amino acids with alternating chirality were end capped by α/β-peptides with 11/9-helical motifs at the termini.

Quality of ready to serve tilapia fish curry with PUFA in retortable pouches.

Unlabelled: Studies on the physical, chemical, and microbiological qualities of fresh tilapia meat revealed its suitability for the preparation of ready to eat fish curry packed in retort pouches. Studies on the fatty acid profile of tilapia meat suggest fortification with polyunsaturated fatty acid (PUFA) to increase the nutritional value. Based on the commercial sterility, sensory evaluation, color, and texture profile analysis F(0) value of 6.

Comparative fatty acid profiles of wild and farmed tropical freshwater fish rohu (Labeo rohita).

The proximate composition of the whole body and the fatty acid composition of the liver, muscle, eye and brain of wild and cultured rohu (Labeo rohita) were analyzed. The cultured species was found to have significantly (P < 0.05) higher lipid contents than its wild counterpart.

Digestive enzymes and metabolic profile of Labeo rohita fingerlings fed diets with different crude protein levels.

Labeo rohita, commonly called rohu is one of the most important fish species for aquaculture in India. Digestive enzyme response and metabolic profile of fingerling L. rohita to different dietary crude protein (CP) levels (viz.

Modeling the sensory impact of defined combinations of volatile lipid oxidation products on fishy and metallic off-flavors.

The volatiles (E,Z)-2,6-nonadienal, 1-penten-3-one, (Z)-4-heptenal, and (E,E)-2,4-heptadienal were added to milk containing 1.5% fat according to a central composite design, to evaluate the individual and combinatory effects of these volatiles on sensory properties. The milk samples with added volatiles were subjected to sensory descriptive analysis for fishy and metallic off-flavors.

Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion.

Development of objectionable fishy off-flavors is an obstacle in the development of fish oil enriched foods. Only little is known about the sensory impact of specific volatile fish oil oxidation products in food emulsions. This study examined the volatiles profiles of fish oil enriched milk during cold storage (2 degrees C) for 14 days by dynamic headspace sampling followed by gas chromatography-mass spectrometry analyses.