Anil Panghal

Chaudhary Charan Singh Haryana Agricultural University | CCS · Department of Processing & Food Engineering

Proteases represent 60% of the enzyme market and around 66% of the proteases are derived from the microbial sources. In the present study, protease enzyme was produced from bacterial isolate Ochrobactrum anthropi KTP9 under submerged fermentation having 17.43 IU/mL activity and 3.626 mg/ml of protein content. Ammonium sulphate precipitation increas...

Background and Objectives: Asian noodles are cost-effective, appealing, affordable , and convenient snack food consumed worldwide, and are good source of protein and energy. However, the major ingredient of Asian noodles is wheat, and these wheat-based noodles are deficient in dietary fiber and micronutrients. Finger millet (FM) being rich in vario...

NONTHERMAL FOOD ENGINEERING OPERATIONS Presenting cutting-edge information on new and emerging food engineering processes, Nonthermal Food Engineering Operations, the latest volume in the series, “Bioprocessing in Food Science,” is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations...

Ultrasonication is a novel, green, and sustainable method to modify the native starch for improved functionality and pronounced industrial applications. In the present study, the impact of ultrasonication power (40%, 50%, and 60%) on black wheat starch was observed on functional and pasta‐making attributes. Ultrasonication induced surface and micro...

This paper presents a comprehensive analysis of recent advancements in the mechanization of millet processing technologies. In the last decade, many researchers have worked on millet postharvest processing technologies and developed many machines; however, there is a lack of collective information. The design, development, and performance aspects o...

With evolving lifestyle preferences, consumer interest has shifted toward diets rich in antioxidants, notably anthocyanins. This study evaluates the engineering, milling, and nutritional properties of three colored wheat types (Amber, Purple P1, and Purple P2) as well as their bran fractions. Moisture levels (12%, 14%, and 16%) were investigated fo...

Whey being the green watery liquid produced through casein coagulation using rennet. Whey constitutes of milk solids (45–40%), milk sugar, i.e., lactose (70%), minerals (70–90%), proteins (20%) and vitamins (B and C) are available in milk. Whey is the major waste from dairy industry accounting for higher organic value of about 1,00,000 mg O2/L Chem...

With the world’s population continuing to grow exponentially, with many “food deserts” across the globe, including even in rich countries, food production is more important than ever. Finding alternative ways to produce food, in a sustainable way, is increasingly important and something that is on the minds of scientists, engineers, policy makers,...

NOVEL TECHNOLOGIES IN FOOD SCIENCE Presenting cutting-edge information on new and emerging food engineering processes, Novel Technologies in Food Science, the newest volume in the ground-breaking new series, “Bioprocessing in Food Science,” is an essential reference on the modelling, quality, safety, and technologies associated with food processing...

The continuous depletion of fossil resources, energy-crisis, and environmental pollution has become the main drivers for the transition of linear petroleum-refinery to a sustainable biorefinery. Lignocellulosic biomass (LCB) remains the most abundant underutilized renewable biomaterial on our earth that offers a sustainable production of various va...

Purpose The purpose of this paper is to review phytochemical potential of acacia and its associated health advantages. Acacia a moderate-sized, deciduous tree and recognised as health-promoting species because of availability of essential bioactive components. The bioactive compounds such as tannins, flavonoids, alkaloids, fatty acids and polysacch...

The global food supply chain has gone through several paradigm shifts in recent years and with a forecasted continuation of changes in coming futures. Issues related to food functionalities with regards to therapeutic effects on consumption, effects of food packages on environmental conservation and biodiversity, and the aftermaths of intake of exc...

Membrane technology is widely used in dairy and food industry. The membrane processes like microfiltration (0.1 to 10 μm); ultrafiltration (0.01 to 0.1 μm); nano‐filtration (nano‐voids or less than 1 nm) & reverse osmosis (0.001 – 0.0001 μm) are generally being used for pre‐treatment, separation, fractionation, purification, recovery, standardizati...

To prevent food spoilage, increase the shelf life and inactivate harmful biological hazards, various techniques are used in food industry involving preservatives and heat treatments. Conventional methods of heat treatment commonly expose the food products to hot air and moisture; however in case of solid and semisolid foods the transmission of heat...

Growing consumer demand and improvement in lifestyle and consumer awareness, demands natural food of high quality, which stimulated the quest for novel techniques. PEF (Pulse electric field) is one such non‐thermal technique attaining heights in food processing and technology. Applicability of PEF is not only restricted to the inactivation of micro...

Active packaging is addition of additives which prevent deterioration or degradation of quality and increase in shelf‐life of food. To extend the shelf life of food, an active packaging system uses a packaging material that interacts with the internal gas environment. Such new technologies alter the gas environment on a continuous basis by removing...

Non‐thermal food processing technologies (NTFPT) are appealing to food scientists, processors, and consumers due to their minimal impact on the nutritional and sensory qualities of foods while extending shelf life by suppressing or destroying microbes. NTFPT are more energy efficient and maintain better quality than traditional thermal methods. The...

Parkia speciosa Hassk is an underutilized legume containing numerous nutrients with high perishability. The study was planned to extend the shelf‐life of P. speciosa seeds and pods with different treatments. Blanched and unblanched seeds and pods were subjected to freezing, freeze drying, cabinet drying, and sun drying. Samples were analyzed for nu...

Abstract Suitability of developing Spirulina incorporated cereal based low cost nutritious extrudates was analysed against extrusion processing parameters. Most significant extrusion processing parameters considered for present study were feed moisture (20-25%), die temperature (100-120 °C) and screw speed (50-100 rpm). Different extrusion conditio...

Drying is an essential unit operation in various processing units. Out of various drying techniques, fluidized bed drying is one of the well‐known and versatile methods. It is known for its uniform drying and high efficiency, hence is well adopted for industrial drying. However, drying agro‐products using fluidized bed dryers is an emerging trend....

Thermal Food Engineering Operations presents cutting-edge information on new and emerging food engineering processes, Thermal Food Engineering Operations, the first volume in the new series, “Bioprocessing in Food Science,” is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today....

The consumer demand has switched to food choices which besides supplying the basic nutrients also contribute towards betterment of health. Functional foods can be conventional, modified or may contain any functional ingredient. Functional foods include a huge range of foods like whole foods along with fortified, enriched or enhanced foods, probioti...

Nowadays, food consumers are becoming more health‐conscious and shifting towards nutritious, wholesome and healthy foods, thus making manufacturers emphasize the development of functional foods. The shift from a former emphasis on survival through hunger towards functional food with nutraceutical and functional properties forced the food industry t...

Alkaline proteases have received a lot of attention from industrial point of view because of their versatile applications in various industries such as food, detergent, pharmaceuticals, tannery and many others. The aim of the present study was to optimize the fermentation conditions for the production of alkaline protease from a previously isolated...

Probiotics have gained increased focus in recent years for the formulation of functional foods. On another note, valorisation of food by-products such as whey which causes serious environmental pollution into whey protein concentrate and associated foods of health benefits has been on the rise. This study was designed with the intent of contriving...

Cnidoscolus aconitifolius belonging to Euphorbiaceae family is widely used as a folk medicine among South American countries such as Mexico and Brazil. C. aconitifolius can be considered as a potential green leafy vegetable, largely due to the presence of various secondary metabolites. The different bioactive compounds such as phenolic acids, Alkal...

The preferment for farm mechanization and advancement in industrialization has augmented the agro-industrial waste generation. The management of such numerous waste is a challenging and resource-intensive task. The current practices involve releasing this waste into the water bodies and open landfills which causes water, air, and soil pollution. Th...

Hempseed (Cannabis sativa L.) owing to its excellent nutritional and pharmaceutical potential has resurrected the industrial and scientific community to exploit their processing and utilize for new food products optimization. The design and development of storage, postharvest processing and quality analysis of seeds depend upon the correlation prop...

The present study was conducted to evaluate and compare the efficacy of microwave‐assisted extraction (MAE) and a combination of ultrasound and MAE (UMAE) in extracting mango kernel oil (MKO), as well as studying the physicochemical properties and fatty acid composition of the extracted oil. Oil recovery by MAE and UMAE was 88.42±1.36% and 96.67±1....

Cancer has gained appreciable attention in the category of noncommunicable health disorders as the group of proliferative diseases and metabolic syndromes of fatal consequence, globally. The conventional chemotherapeutic, radiological and associated pharmacotherapeutic advances for its cure have timelessly displayed severe aftereffects in patients....

Nanoemulsions are minute-sized kinetically stable colloidal systems made up of oil, water, and a carrier. The composition and structural components of nanoemulsion are dependent on the purpose and food matrix. Different plants like basil, citrus, cinnamon, clove, thyme, and turmeric, among others, are used as sources of essential oils used in oil n...

The advancement in technology and the utilization of improved processes of synthetization has made it possible to successfully use the bio-nanocomposite materials in the field of food packaging. Consequently, several natural and synthetic polymers have been tested with numerous nanofillers in the development of innovative packaging films with super...

The neoteric demands of man in the aspects of food, health, and the environment have accordingly necessitated the development and use of more ingenious materials and methodologies for meeting such essentials on the industrial scale. The adoption of nanotechnology on the manufactory basis, particularly with regards to food and other biorelated proce...

Aegle marmelos L. (bael) is a fruit tree of Rutaceae family, widely grown all over the world. This plant is gaining popularity because of its nutrient‐rich fruits and immense traditional medicinal usage and pharmacological properties. The health promotive and protective effect of bael fruit is accounted by fibers, carotenoids, phenolics, terpenoids...

Parkia speciosa Hassk. commonly known as petai beans are extensively consumed in Indonesia, Malaysia, Singapore, Thailand, Borneo, Madagascar, Africa, India, and other parts of world as vegetable and salad. Petai beans are also known as yongchak, and sator in many parts of world. Petai beans are extensively explored in past few decades as nutrition...

In the study, essential oil extraction from turmeric was carried out using modified microwave distillation system and rotary evaporator unit. In present study, effect of input parameters i.e. microwave power (200, 250, 300, 350 and 400 W) and extraction time (10, 15, 20, 25 and 30 min.) on physical properties (oil yield, specific gravity, refractiv...

Mango (Mangifera indica L.) is a fruit plant of family Anacardiaceae, widely grown all over the world, and is a very popular fruit in the world market. Mango fruit is the second most traded tropical fruit and fifth in terms of production globally. Large quantities of mango processing coproducts are generated (peels and seeds), which usually are dis...

The consumers’ demands have changed from energy providing diet to a diet with a balanced nutrient profile along with metabolic, physiological and functional health benefits. They are seeking colorants derived from natural sources to enhance the nutritional and antioxidant value of foods. Colored wheat (Triticum aestivum) contains many phytochemical...

Vegetable milks are fast gaining attention on the global scale as the possible alternatives due to concerns associated with milk consumption. In particular, issues varying from allergenic constituents and lactose intolerance to social and religious beliefs among consumers have induced an increase in the market demand for vegetable milks. Their conc...

Introduction: The present investigation was carried out to evaluate Plantago ovata seeds for its nutrients including water- and fat-soluble vitamins, minerals, oligosaccharides, free sugars, fatty acid profile,polyphenols, and in vitro-antioxidant properties. Materials and Methods: The vitamins, sugar profile, and oligosaccharides were analyzed by...

Purpose The purpose of this paper is to review the nutritional and phytochemical value of Moringa oleifera L. , along with health benefits. Moringa oleifera , a highly valued plant grown throughout the world and all parts of tree used in different food formulations, possess industrial and therapeutic uses. This plant is gaining popularity because o...

Gluten free noodles were developed from rice flour with enhanced protein content through incorporation of protein isolate (2, 4, 6, 8, and 10%) from two germinated chickpea cultivars (GNG 1581 and GNG 469). Dynamic rheology suggested that protein enriched rice dough showed pseudoplastic behavior. The elastic and viscous moduli of dough increased wi...

Ready to eat snacks bars tempt the school & college-going children, office workers and athletes to maintain their energy level throughout the day and can even be supplied to the target populations in the situation of an emergency. Multigrain cereal snack bars are ready-to-eat convenient food products and are easily accessible to consumers, providin...

Conventional techniques of extracting oil using organic solvents pose health, safety, and environmental concerns. In modern extraction methods, green solvents such as water, ethanol, ethyl acetate, carbon dioxide, ionic liquids, and terpenes are currently gaining prominence. These green solvents present no signs of pollution and remain in liquid fo...

Purpose The purpose of the study is to highlights the conceptual and scientific knowledge regarding bioavailability of food bioactive components which is essential for the thorough understanding of their role in disease prevention and factors that limit their absorption. Design/methodology/approach Nutrikinetics is an extended version of pharmacok...

In tropical regions coconut is the tree of great significance: it provides millions of people with food, employment, and business opportunities. The fruit is referred to as ‘miracle fruit’ due to its inherent rich profile of macro- and micro-nutrients for human nutrition and health. Different products, such as coconut water, milk, raw kernels, oil...

Purpose-This study is contrived to investigate the effects of drying temperature on multiple characteristics of cassava which would be useful for the fabrication of post-harvest equipment and design of cassava plant layouts. The results obtained are employable by researchers, technologists and engineers for the modelling and optimized drying operat...

Purpose The purpose of this paper is to review the nutritional and food value of pumpkin Cucurbita , along with different health benefits. Cucurbita (pumpkin) is an herbaceous vine, member of Cucurbitaceae family. It is an edible, heat-sensitive plant, which has an abundant amount of active compounds such as carotenoids, alkaloids, flavonoids, poly...

Nanotechnology has the ability to innovate the agricultural and food processing industries, focusing mainly on target delivery of nutrients, determination of microbial and chemical contaminants, food storage, food processing and transportation, and also other aspects of food safety to enhance the shelf life of food. In the food industry, there are...

In this era of modernization and hectic lifestyles, consumers demand functional foods providing nutrients with physiological and health benefits. Probiotics belong to this in-demand category of functional and nutraceutical foods. Probiotics are selected viable microorganisms, administered in particular amounts, that provide numerous benefits. Howev...

Background and objectives Noodles from rice are consumed in most of the Asian countries due to ease in preparation and good consumer acceptability. So, the present study was designed to develop protein‐enriched noodles from rice flour and chickpea (germinated flour from 7% to 30% and protein isolate from 3% to 10%) and to investigate their physicoc...

Nanoemulsions are the emulsions having droplet size below 100 nm developed by adopting pressure- or energy-based methods like homogenizers with a high-pressure valve or using microfluidizers. Within the droplets, the combination of functional food components is possible with the continuous or interfacial region. It provides the ability to encapsula...

Pumpkin (Cucurbita spp.) is a multifunctional ingredient in diet and health-related fields. The seed, flowers, fruit pericarp, and leaves have been used as base materials for innovative functional foods, nutraceutical, and pharmaceutical preparations. The diverse bioactive component in large amounts in pumpkin classifies it as a functional food wit...

Proteolytic enzymes are present in all living organisms and help in cell growth and differentiation. Proteases are the hydrolytic enzymes that act as biocatalysts for the cleavage of proteins into smaller peptides and amino acids. Microorganisms have turned out to be a competent and inexpensive source of alkaline protease enzymes that can produce a...

Chapatti (flat bread) is a staple and traditional food consumed in India. The present study highlights correlation of physicochemical characteristics of Indian wheat varieties with quality of chapatti. Flour protein content, minerals, gluten, falling number were observed to observe their effects on chapatti quality. Texture analyzer (Model TA-XT 2i...

Nutritional, phytochemical and antioxidant potential of wheat pasta was enhanced by incorporation of S. cumini pulp (0, 10, 20, 30 and 40%). Incorporation of fruit pulp remarkably elevated the antioxidant activity (5.76 ± 0.02 to 10.20 ± 0.01%), β-carotene (1336 ± 1.84 to 7624 ± 1.57 µg/100 g), total phenolic content (111.2 ± 0.08 to 176.3 ± 0.84 m...

A novel alkaline protease from Bacillus sp. ICTF2 was purified with high efficiency, enhanced activity of 147.9%, and 12-fold purity using three-phase partitioning (TPP), a fast-developing, efficient bioseparation strategy. The purified enzyme retained 96% activity at 40°C, even after 2-h incubation, with pH and optimal temperature of 8 and 40°C, r...

Stevia rebaudiana (Bertoni), a perennial shrub, is the sweetest plant belonging to the Asteraceae family. Stevia leaves are an excellent source of diterpene glycosides stevioside, rebaudioside A-F, dulcoside, and steviolbioside, which are responsible for sweetness and have been utilized commercially for sugar substitution in foods, beverages, and m...

Cassava (Manihot esculenta Crantz) is drought resistant staple food in tropical and subtropical regions and containing starch in higher amount. Cassava starch, being cheap and abundantly available, is capable of providing food security of the world. In addition to direct food and feed consumption of cassava, cassava has great potential in industry...

Pathogens are developing resistance against the current regime of drugs, which urge the need of novel drugs. This has led scientists to explore natural sources that are safe as well as potent. Microbes have been explored for over decades for natural products and have been the vast reservoir of secondary metabolites of drugs potential. Because of th...

Flaxseed is the chief oilseed crop that is grown in many regions of the world for medicinal and nutritional purposes. It has been used for oil and fiber since centuries. Flaxseed has an enormous role in functional foods for its nutritional and pharmaceutical values. Among the various components of flaxseed lignans, phenolic acids, proteins and oil...