Monika Thakur

Monika Thakur
Amity University | AU · Amity Institute of Food Technology

M.Phil., Ph.D.

About

78
Publications
27,241
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845
Citations
Additional affiliations
January 2009 - June 2019
Amity University
Position
  • Faculty Member

Publications

Publications (78)
Article
In the recent past, there has been an explosion of probiotic cultures based health products in Indian markets. The survival of the probiotic bacteria in gastro-intestinal gut is questionable, because of the poor survival of probiotic bacteria in these products. Basically the viability of probiotic cultures is very weak in these food products. Probi...
Article
Coriandrum sativum is a promising functional food which not only provides nutrition, but also has medicinal benefits. It is a widely grown herb and most commonly used spice in India. Coriander is cultivated for both leaves and seeds. The traditional use of coriander is two-fold: medicinal and culinary. It contains bio-active components, mainly α-pi...
Article
Mace, also known as the flower of nutmeg, belongs to the family Myristicaceae. Traditionally, mace is known to be anti-fungal, antidepressant, aphrodisiac, digestive and carminative agent. The active components present in mace are responsible for its antioxidant properties. Qualitative phytochemical analysis showed the presence of tannins, saponins...
Article
Mint is a promising health promoting herb, which is not only used for flavour and aroma, but also has many potential health benefits. Effect of refrigeration as well as thermal processing methods (blanching and boiling) on potential health benefits of mint was studied by determination of antioxidant activity and content of total phenolic substances...
Article
Full-text available
The functional attributes of enzymatically derived horsegram protein hydrolysates from dehulled horsegram were investigated in this study. Hydrolysates were produced using commercial proteases, namely Alcalase® 2.4L and Protex 6L, at varying degrees of hydrolysis (DH) – specifically, 5%, 8%, and 10%. Maximum DH reached 11% with Alcalase® 2.4L and 1...
Chapter
This chapter provides a comprehensive overview of millets, focusing on their biology, classification, historical significance, global scenario, varieties, and future prospects. Millets, being gluten-free grains with high nutritional value and resilience to environmental stresses, have gained prominence in recent years, especially in the context of...
Chapter
From the last few decades, food security and nutritional sustainability have become the two main concerning elements due to increasing population, climatic changes, water scarcity, troubled farmers, food wastes and over-exploitation of three major staple food crops (rice, wheat and maize) which cover about half of the world’s plant-derived calories...
Article
Plants have long served as a valuable source of bioactive components in traditional ayurvedic remedies for disease prevention. In our research, we explored an underutilized plant species, Cordia dichotoma G. Forst. Our findings revealed that cordia fruits are rich source of dietary carbohydrates (30.06%), dietary fibers (17.6%) and crude proteins (...
Chapter
This comprehensive exploration delves into the realm of sustainable food systems, addressing the global challenge of providing nourishment to a burgeoning population while safeguarding the planet's health. The interconnectedness of agriculture, environment, society, and economy underscores the intricate web that sustains us. The triple bottom line...
Chapter
The pursuit of safer and more natural bioactive compounds has led researchers to explore plant protein hydrolysates as potential nutraceuticals. These hydrolysates, derived from different food sources, contain biopeptides with diverse biological functions, including antioxidant, antimicrobial, hypotensive, anticoagulant, cholesterol-lowering, and h...
Chapter
The global food industry generates substantial volumes of solid and liquid waste throughout its production, processing, and consumption cycles. Remarkably, around one-third of the world's produced food is wasted annually, amounting to an alarming 1.3 billion tons of discarded resources. Stringent environmental regulations have intensified waste man...
Chapter
This study represents a continuation of our previous research focused on investigating the presence of Ochratoxin A (OTA) in coffee beans originating from diverse sources. Building upon our prior OTA assessments across various coffee bean origins, we have undertaken a thermal degradation approach, specifically roasting, to further analyze its effec...
Chapter
Whey is a by-product of the dairy industry that is frequently disregarded, yet it is actually a rich source of nutrients like lactose, minerals, and bioactive peptides. Its potential in the food business is, however, frequently underappreciated. Fortunately, whey protein beverages offer a number of benefits, including high nutritional value, a mild...
Article
Full-text available
The functional potential of plants and plant-based components have been used in different cultures since time immemorial to promote milk production in women. Conditions like agalactia or insufficient production of breast milk due to various barriers intended to be a greater risk of weight loss for neonates and prompting for supplementation of infan...
Patent
A fortified Potato Chips as Snack product having low fat, iron enriched and unaffected organoleptic quality characteristics. Zero acrylamide content makes the product free from carcinogenic effects of fried products. The product is shelf stable till 3 months.
Patent
A fortified Potato Fries as Snack product having low fat, calcium enriched and improved quality characteristics. Zero acrylamide content makes the product free from carcinogenic effects of fried products. The product is stable under frozen conditions till 9-10 months.
Chapter
In recent years, the health benefits of mushrooms are being realized in an exponential manner. Mushrooms are an interesting group of organisms, which attracted and distracted people alike since times immemorial. They appear and disappear mysteriously. Many legends are associated with them. Their potential in medicine for health benefits was appreci...
Article
Full-text available
Nutrients perform their roles either directly or through interaction with other nutrients inside our body. The nature of interactions between nutrients can be synergistic, which brings about maximum benefit to the host, or antagonistic, i.e., one nutrient affects the uptake and availability of other nutrients in the body. These interactions need to...
Article
Color of a food is one of the major factors influencing its acceptance by consumers. At presently synthetic dyes are the most commonly used food colorant in food industry by providing more esthetically appearance and as a means to quality control. However, the growing concern about health and environmental due to associated toxicity with synthetic...
Research
Potato fries, a relatively an untapped food matrix for fortification, was fortified with iron using vacuum impregnation technique and impact of this fortification on quality attributes (structure, color, texture, flavor, acryla mide, sensory characteristics) of the product was assessed. Further, to reduce the dietary restraints of consumers for...
Chapter
Full-text available
Microgreens are new specialty crops gaining popularity and increased attention nowadays. These are the juvenile and tender cotyledonary leafy greens having catchy appearance, tender texture, and strong flavor and provide full pack of healthful nutrients. They range in size from 1″ to 1 1/2″ including stem and leaves. Microgreens are considered to b...
Chapter
Curry leaf (Murraya koenigii) or “kadipatta” is an important natural flavoring leaf spice used in pickles, curries, and chutneys. The standardized formulation of curry leaf chutney (CLC) powder was analyzed for its physicochemical properties and found to be rich in protein, vitamins, and minerals such as calcium and iron and can be used as a tradit...
Book
This book compiles updated information about the role and health benefits of various bioactives in food. Different chapters are contributed by academicians, food scientists, technologists, and medical practitioners. The book addresses both theoretical and applied aspects of bioactive components and provides exhaustive knowledge about bioactive comp...
Article
Potato fries, a relatively an untapped food matrix for fortification, was fortified with iron using vacuum impregnation technique and impact of this fortification on quality attributes (structure, color, texture, flavor, acrylamide, sensory characteristics) of the product was assessed. Further, to reduce the dietary restraints of consumers for frie...
Article
Full-text available
Cocoa husk is considered a waste product after cocoa processing and creates environmental issues. These waste products are rich in polyphenols, methylxanthine, dietary fibers, and phytosterols, which can be extracted and utilized in various food and health products. Cocoa beans represent only 32–34% of fruit weight. Various extraction methods were...
Chapter
The edible packaging is the recent interdisciplinary approach, which primarily focus on the sustainability and food safety. The antimicrobial edible packaging is a potential alternative method to protect the food products during their production process like preparation, storage, and distribution to improve the shelf life of the food product by red...
Chapter
There is an increase in the growth of edible films and coatings because of rising awareness among consumers and also because of progress in material science and processing technology. Additionally, it is potential to reduce environmental impact by diminishing the complexity, more sustainability and thus improving the recyclability of materials, com...
Book
This book discusses one of the biggest challenges of the food industry, which is waste management. Food industries generate high amounts of waste, both solid and liquid, resulting from the production, processing and consumption of food. Stringent environmental legislators have made the task of waste management more challenging. Through the three se...
Article
Full-text available
This study was undertaken to investigate the nutritional value, chemical characterization and in-vitro antioxidant activity of Celosia cristata Linn. inflorescences, a culturally significant plant of Kashmir valley, India. The results revealed that the flower contained variety of vitamins (A, B-complex, C and E) with Vitamin E (tocopherol) showing...
Chapter
The rising demand for environmentally friendly, organic, and sustainable agricultural practices is driving the application on the use of beneficial biological products. Sustainability has become an integral component of the agriculture system. The use of fungi in agriculture sector is potentially useful for improved plant health and growth, water u...
Chapter
Ochratoxin is a secondary metabolite produced by different species of fungi. Coffee is the second most consumed beverage by most of the population globally. The incident of ochratoxin A (OTA) contamination was found early in food commodities and especially in coffee beans and possesses serious health risks for human beings. OTA is also proved to ex...
Chapter
Increased consumer awareness for health-positive foods has accompanied the faster pace development of functional foods. Meeting the objectives, various innovative methods are there in food industry to customize the functional qualities of food. Vacuum impregnation (VI), an osmotic treatment, is a novel and nonthermal method of introducing porous ma...
Book
Aquaponics : a green Technology The concept of Aquaponics has become very popular in a time when there is an urgent need for conservation of the earth’s natural resources. Aquaponics can help in growing food and thus help in providing food security to the world. Using this technology, we can rear fish and grow microgreens, both of which can be used...
Article
Full-text available
An experiment was conducted to study the effect of addition of Celosia cristata extract on the storage stability of rose flavoured milk at Amity Institute of Food Technology, Amity University Uttar Pradesh in 2019. Different levels (0.25-1%) of C. cristata extract rich in betalains were used as natural colorant in rose flavoured milk. The product w...
Book
This book provides a comprehensive review of recent innovations in food science that are being used to tackle the challenges of food safety, nutritional security and sustainability. With a major focus on developing nations, like India, the book is divided into four main sections. The first section provides an overview of the food industry, while th...
Chapter
The world is continuously changing and in recent times it was paced up with rapid environmental changes. The growing population has intensified the demands for agricultural production. Food waste is composed of biological matter, dissolved organic and inorganic solids which constitute to an environmental load if untreated. These wastes can be furth...
Chapter
The generation of food waste is a global issue. Food waste is generated at various levels such as pre- and post-harvest level, consumer level and due to administrative factors and unavoidable weather conditions and pests’ attack. Mushroom is nutritious food due to the presence of proteins, vitamins and several nutraceuticals which can fight with nu...
Book
This book discusses one of the biggest challenges of the food industry, which is waste management. Food industries generate high amounts of waste, both solid and liquid, resulting from the production, processing and consumption of food. Stringent environmental legislators have made the task of waste management more challenging. Through the three se...
Chapter
Full-text available
Malnutrition, poor health, and hunger, still have been world's greatest challenges in the developing countries. Worldwide, various plant species are assigned to be consumed as grains, fruits and vegetables, but only a limited number are used as commercial staple food crops. With these staple food crops, because of population explosion and other pro...
Article
The effectiveness of VI technology on the mineral fortification, structural differences, nutritional and sensory properties of calcium fortified potato chips was evaluated. Furthermore, vacuum frying was also performed to achieve low oil absorption for potato chips. Vacuum pressure, blanching time, calcium concentration, were the significant variab...
Chapter
In today’s scenario with the fast depletion of natural plant resources and increasing population, it has become necessary to explore the possibilities of using newer indigenous plant resources. Wild food resources have been the backbone of the human evolution and survival in the past. Wild edible mushrooms share a special place in the past and mode...
Chapter
One of the major environmental problems faced by today’s world is the contamination of soil, water, and air by toxic chemicals, and the distinct and unique role of microorganisms in the detoxification of polluted soil and environments is well recognized. Fungal mycelia have been primary governors for maintaining ecological equilibrium because they...
Book
Full-text available
Street food industry plays vital role especially in developing countries by feeding millions of people. Street foods include ready to eat food and beverages, which are easily accessible and available at great convenience, giving them huge market potential. In recent years, the informal sector of street food vending has grown in competition with the...
Article
Processed potato products such as potato chips are widely consumed among vulnerable (children and teenager), therefore can be used as an ideal carrier for targeted nutrient’s delivery i.e. macronutrient calcium. The present study was carried out to standardize the process for development of calcium fortified potato chips through vacuum impregnation...
Article
Full-text available
Ethanol and chloroform extracts of pumpkin, quince, muskmelon, and bottle gourd seeds were studied for in-vitro antioxidant and antibacterial activities. Crude protein and fat contents of all the seeds compared favorably with high protein legumes and high oil containing oilseeds. Ethanol and chloroform extracts of bottle gourd seeds had highest phe...
Chapter
Global dimming is a phenomenon which produces forces that act opposite to global warming in nature. Global dimming reduces the amount of sun’s rays reaching the earth’s atmosphere causing a drop of temperatures around the globe. In addition, global dimming interferes with the hydrological cycles in the biosphere and reduces evaporation rate. The st...
Chapter
In today’s scenario with the fast depletion of natural plant resources and increasing population, it has become necessary to explore the possibilities of using newer indigenous plant resources. Wild food resources have been the backbone of the human evolution and survival in the past. Wild edible mushrooms share a special place in the past and mode...
Article
Mushroom has been relished as a source of food and medicine throughout the world. Pleurotus mushrooms are very highly perishable and therefore, it has been very necessary to develop a value added product. The fresh mushroom and mushroom powder was analyzed for their nutritional composition. Mushroom powder has been incorporated in the formulations...
Article
Full-text available
Lactarius sanguifluus is a wild edible mushroom belonging to Russulaceae family and commonly known as 'bloody milk cap'. It is one of the most valued mushrooms in the gastronomy sector. The bioactive components present in L. sanguifluus are responsible for the nutraceutical potential of this wild edible mushroom. The present study was carried out t...
Article
Full-text available
Underutilized crops are lesser-known plant species in terms of marketing and research, but well adapted to marginal and stress conditions. Their indigenous potential and ethnobotanical data are well known to people, whereas, commercial importance and market value is unknown to the public. The survey conducted and the indigenous data gathered gave i...
Article
Full-text available
Flaxseed (Linumusitatissimum L.) is one of the world’s oldest cultivated crops with evidence dating back thousands of years. Flaxseed is a premium food delivering high performance and is one of the richest sources of ω-3 fatty acids (α-linolenic acid) known to man. Whole flaxseed, flaxseed oil, lignan precursors, and its mucilage have many potentia...
Article
Full-text available
In the recent past, there has been an explosion of probiotic cultures based health products in Indian markets. The survival of the probiotic bacteria in gastro-intestinal gut is questionable, because of the poor survival of probiotic bacteria in these products. Basically the viability of probiotic cultures is very weak in these food products. Probi...
Article
Full-text available
Pumpkin belonging to the family Cucurbitaceae, is a perennial plant and is consumed traditionally in a variety of foods such as fresh or cooked vegetables, as well as being stored frozen or canned. Throughout the world, pumpkin has been grown for the purpose of consumption as vegetable or as medicine. Pumpkin seeds are in great demand for their pha...
Book
Full-text available
Article
A novel 114 kDa hexameric lectin was purified from the fruiting bodies of the mushroom Ganoderma lucidum. Biochemical characterization revealed it to be a glycoprotein having 9.3% neutral sugar and it showed hemagglutinating activity on pronase treated human erythrocytes. The lectin was stable in the pH range of 5-9 and temperature up to 50 degrees...
Article
Mushrooms are the fungi that have been used as food since time immemorial. Nutritionally they are a valuable source of health food, which is low in calories, and rich in carbohydrates, essential amino acids, fibre, important vitamins and minerals. Mushrooms have also been used in medicine for centuries in the Orient but their potential as health po...

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