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  • Defence Scientific Information and Documentation Centre  (6)
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  • Defence Scientific Information and Documentation Centre  (6)
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  • 1
    Online Resource
    Online Resource
    Advances in the Value Addition to Foods-recent Trends
    Defence Scientific Information and Documentation Centre ; 2017
    In:  Defence Life Science Journal Vol. 2, No. 2 ( 2017-05-31), p. 90-
    Details
    In: Defence Life Science Journal, Defence Scientific Information and Documentation Centre, Vol. 2, No. 2 ( 2017-05-31), p. 90-
    Abstract: Value addition to foods may be done by several ways. It could be done by the use of preservative, food ingredients capable of eliciting functionalities and by fortification using micronutrients. There are novel and emerging food processing technologies that are possible to preserve the ingredients in the food intact. The shelf life enhancement of the processed food can be done by adapting newer packaging technologies. Food processing industries in many of the countries across the world generates huge quantity of by-products that can be put into use by value addition. These by-products have less use and create considerable environmental pollution. The by-products of the fruits, vegetables, etc. may be used for value addition adapting commercially viable approaches. Fermented foods are value added foods that could be developed using novel starters. It is also important to note the regulatory aspects of foods whenever the foods are preserved b y value addition
    Type of Medium: Online Resource
    ISSN: 2456-0537 , 2456-379X
    URL: Article
    DOI: 10.14429/dlsj.2.11377
    Language: Unknown
    Publisher: Defence Scientific Information and Documentation Centre
    Publication Date: 2017
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    Online Resource
  • 2
    Online Resource
    Online Resource
    Production of Inulinase by Fusarium sp. and its Application for Fructo-oligosaccharide Production for use as Prebiotics
    Defence Scientific Information and Documentation Centre ; 2017
    In:  Defence Life Science Journal Vol. 3, No. 1 ( 2017-12-15), p. 45-
    Details
    In: Defence Life Science Journal, Defence Scientific Information and Documentation Centre, Vol. 3, No. 1 ( 2017-12-15), p. 45-
    Abstract: Fructooligosaccharides (FOS) are useful due to their applications in food and pharmaceutical industry. Fusarium spp., isolated from dahlia rhizosphere, produced endoinulinases in a medium containing inulin or sucrose as carbon substrate. In this study, characterization of exo-inulinase and production of FOS were investigated. Temperature and pH optimum of the enzyme was found to be 60°C and pH 6.0, respectively. The optimization of fermentation conditions for inulinase production was carried out using one at a time approach. The optimized medium with sucrose as a carbon source and yeast extract as a nitrogen source were found to be optimal for inulinase production at an initial pH 5.0 and incubation temperature 30 °C for 120 h. Under these conditions, the maximum inulinase concentration of 131.6 U/ml was achieved. SDS PAGE revealed that the molecular weight of the enzyme was around 90 kDa. Further study revealed that Fusarium sp. could produce inulinase as well as invertase. Thin layer chromatography was carried out to analyze the FOS production and their oligomeric properties. Inulin as well FOS can be used as prebiotics as they are selectively fermented by Bifidobacteria and Lactic acid bacteria and thus imparting health benefits.
    Type of Medium: Online Resource
    ISSN: 2456-0537 , 2456-379X
    URL: Article
    DOI: 10.14429/dlsj.3.12411
    Language: Unknown
    Publisher: Defence Scientific Information and Documentation Centre
    Publication Date: 2017
    Location Call Number Limitation Availability
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    Online Resource
  • 3
    Online Resource
    Online Resource
    Rapid production of therapeutic proteins using plant system
    Defence Scientific Information and Documentation Centre ; 2017
    In:  Defence Life Science Journal Vol. 2, No. 2 ( 2017-05-31), p. 95-
    Details
    In: Defence Life Science Journal, Defence Scientific Information and Documentation Centre, Vol. 2, No. 2 ( 2017-05-31), p. 95-
    Abstract: Plant molecular farming is simply defined as the production of proteins therapeutics (PT) in plants, which involves transient gene expression in plants and purification of expressed protein to a great scale for diagnosis, treatment and other applications.  This is therapid,economical, safe and reproducible approach for the production of PTas compared to bacterial and mammalian systems. Protein yield and post-translational modifications are the major roadblocks that can be overcome byhigh expression strategies includes over expression constructs, suitable plant host systems and glycoengineering of proteins. The inherent ability of ideally producing safe, functional protein is the most striking phenomenon recognized by the pharmaceutical industries and developed many therapeutic products within few weeks to meet escalating demands during pandemic/epidemic outbreaks recently
    Type of Medium: Online Resource
    ISSN: 2456-0537 , 2456-379X
    URL: Article
    DOI: 10.14429/dlsj.2.11372
    Language: Unknown
    Publisher: Defence Scientific Information and Documentation Centre
    Publication Date: 2017
    Location Call Number Limitation Availability
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    Online Resource
  • 4
    Online Resource
    Online Resource
    Non-destructive Quality Monitoring of Fresh Fruits and Vegetables
    Defence Scientific Information and Documentation Centre ; 2017
    In:  Defence Life Science Journal Vol. 2, No. 2 ( 2017-05-31), p. 103-
    Details
    In: Defence Life Science Journal, Defence Scientific Information and Documentation Centre, Vol. 2, No. 2 ( 2017-05-31), p. 103-
    Abstract: Quality determines the shelf life as well as selling price of fresh fruit or vegetable and therefore, quality monitoring and testing of fresh commodities have paramount importance in their postharvest handling and supply chain management. Most of the methods used to assess fruits and vegetables quality are destructive in nature. Now-a-days, various mechanical, optical, electromagnetic, and dynamic non-destructive methods are gaining importance due to ease in operations, faster turn over and reliability. Some of the non-destructive techniques (NDT) are currently being used in laboratories, research institutions and food packaging and processing industries, whereas, some methods are still at developmental stage. Various NDT with respect to their principle and applications such as impact test, electronic nose, time-resolved reflectance spectrometry (TSR), near infrared spectroscopy (NIR), nuclear magnetic resonance (NMR), X-Ray, ultra sonic, acoustic impulse response method, electrical conductivity methods etc., are discussed in this review.
    Type of Medium: Online Resource
    ISSN: 2456-0537 , 2456-379X
    URL: Article
    DOI: 10.14429/dlsj.2.11379
    Language: Unknown
    Publisher: Defence Scientific Information and Documentation Centre
    Publication Date: 2017
    Location Call Number Limitation Availability
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    Online Resource
  • 5
    Online Resource
    Online Resource
    Immobilization of lactic acid bacteria and application of bacteriocin for preservation of fruit juices and bacteriocin production
    Defence Scientific Information and Documentation Centre ; 2017
    In:  Defence Life Science Journal Vol. 2, No. 2 ( 2017-05-31), p. 231-
    Details
    In: Defence Life Science Journal, Defence Scientific Information and Documentation Centre, Vol. 2, No. 2 ( 2017-05-31), p. 231-
    Abstract: 〈 p 〉 Lactic acid bacteria are generally recognized as safe (GRAS) organisms producingbacteriocins that help in inhibiting foodborne pathogens. However, its narrow spectrum activity is a major limitation for food applications. Thus, a combination of different methods were attemptedto broaden the antimicrobial spectrum of bacteriocins produced using lactic acid bacteria. Initially, the antimicrobial activity of bacteriocin from various combinations of mixed lactic acid bacteria and single culture were determined after 56 hours at 35ºC to select the desirable combination with maximum antimicrobial activity. Combination of bacteriocin produced by 〈 em 〉 Lactobacillus plantarum  〈 /em 〉 DFR4 〈 em 〉 , Enterococcus faecalis  〈 /em 〉 DFR4 and 〈 em 〉 E.Faecalis  〈 /em 〉 DFRP1 showed maximumactivity against 〈 em 〉 Listeria monocytogenes 〈 /em 〉 with zone of 31.24±0.33 mm in agar disc diffusion assay. The specific activity and purification of bacteriocins produced by these isolates werefound to be highest in gel permeation chromatography whereas, the yield was highest in 80 percent acetone precipitation. The partially purified bacteriocins were further investigated for the effect of pH, enzymes and temperature stability and were found to be thermostableand active at pH range of 3 to 5. Proteolytic enzymes such as protease and papain inactivedthe bacteriocinswhile amylase had no inhibitory effect. The antimicrobial activity of bacteriocin produced from bamboo ( 〈 em 〉 Bambusa vulgaris 〈 /em 〉 ) fibre immobilized 〈 em 〉 Lactobacillus plantarum 〈 /em 〉 DFR4 was found to be more (zone size=20.91±0.35 mm) in comparison to free cells (zone size=8.52±0.26 mm) after 24 h of incubation at 37°C. Further, immobilization of 〈 em 〉 Lactobacillus plantarum  〈 /em 〉 DFR4 〈 em 〉 , Enterococcus faecalis  〈 /em 〉 DFR4 and 〈 em 〉 E. Faecalis  〈 /em 〉 DFRP1 using bamboo fibre aided in faster production of bacteriocins in 24 h.Mosambi juice ( 〈 em 〉 Citrus limetta 〈 /em 〉 ) supplemented with bacteriocins (produced from mixed bacterial isolates) had a shelf life of 26 days at 5ºC.  〈 /p 〉
    Type of Medium: Online Resource
    ISSN: 2456-0537 , 2456-379X
    URL: Article
    DOI: 10.14429/dlsj.2.11361
    Language: Unknown
    Publisher: Defence Scientific Information and Documentation Centre
    Publication Date: 2017
    Location Call Number Limitation Availability
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    Online Resource
  • 6
    Online Resource
    Online Resource
    Moisture Sorption Characteristics of Ready-to-eat Chicken Wheat Crisps Prepared Using Resistant Starch and Chicken Powder with Wheat Flour
    Defence Scientific Information and Documentation Centre ; 2017
    In:  Defence Life Science Journal Vol. 2, No. 2 ( 2017-05-31), p. 163-
    Details
    In: Defence Life Science Journal, Defence Scientific Information and Documentation Centre, Vol. 2, No. 2 ( 2017-05-31), p. 163-
    Abstract: Fibre and protein enriched chicken wheat crisps were evaluated for their adsorption behaviour at a temperature range of 5 °C - 40 °C and a water activity range of 0.1-0.9. Sigmoid type II isotherm was obtained for the product and the sorption data was fitted to 3 models namely BET, GAB, and Peleg model. Each model was statistically evaluated by means of root mean square (%) and coefficient of determination (R2). Peleg and GAB gave the best fits for the moisture sorption data evaluated on the basis of regression analyses and goodness of fit. Surface area of adsorption was evaluated using parameter values obtained from the BET model and the surface area decreased with increase in temperature. Equilibrium moisture content at a particular water activity and isosteric heat of sorption were seen to decrease with increasing temperature. We conclude that the chicken wheat crisps can be stored at 25 °C for a better shelf life.
    Type of Medium: Online Resource
    ISSN: 2456-0537 , 2456-379X
    URL: Article
    DOI: 10.14429/dlsj.2.11378
    Language: Unknown
    Publisher: Defence Scientific Information and Documentation Centre
    Publication Date: 2017
    Location Call Number Limitation Availability
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    Online Resource
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