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Singh A.,FET | Sharma H.K.,Sant Longowal Institute of Engineering And Technology | Kumar S.,Sant Longowal Institute of Engineering And Technology | Upadhyay A.,National Institute of Food Technology Entrepreneurship and Management
International Journal of Food Science | Year: 2013

The effect of incubation time, incubation temperature, and crude enzyme concentration was observed on the yield, viscosity, and clarity of the juice obtained from bael fruit pulp. The recommended enzymatic treatment conditions from the study were incubation time 475 min, incubation temperature 45°C, and crude enzyme concentration 0.20 mL/25 g bael fruit pulp. The recovery, viscosity, and clarity of the juice under these conditions were 82.9%, 1.41 cps, and 21.32%T, respectively. The variables, clarity, and yield were found as principal components for comparing different samples of the juice treated with enzyme. © 2013 Anurag Singh et al. Source

Chavan R.S.,G.C.M.M.F. Ltd. | Chavan S.R.,National Institute of Food Technology Entrepreneurship and Management
Comprehensive Reviews in Food Science and Food Safety | Year: 2011

The demand for ultra-high-temperature (UHT) processed and aseptically packaged milk is increasing worldwide. A rise of 47% from 187 billion in 2008 to 265 billon in 2013 in pack numbers is expected. Selection of UHT and aseptic packaging systems reflect customer preferences and the processes are designed to ensure commercial sterility and acceptable sensory attributes throughout shelf life. Advantages of UHT processing include extended shelf life, lower energy costs, and the elimination of required refrigeration during storage and distribution. Desirable changes taking place during UHT processing of milk such as destruction of microorganisms and inactivation of enzymes occur, while undesirable effects such as browning, loss of nutrients, sedimentation, fat separation, cooked flavor also take place. Gelation of UHT milk during storage (age gelation) is a major factor limiting its shelf life. Significant factors that influence the onset of gelation include the nature of the heat treatment, proteolysis during storage, milk composition and quality, seasonal milk production factors, and storage temperature. This review is focused on the types of age gelation and the effect of plasmin activity on enzymatic gelation in UHT milk during a prolonged storage period. Measuring enzyme activity is a major concern to commercial producers, and many techniques, such as enzyme-linked immunosorbent assay, spectrophotometery, high-performance liquid chromatography, and so on, are available. Extension of shelf life of UHT milk can be achieved by deactivation of enzymes, by deploying low-temperature inactivation at 55 °C for 60 min, innovative steam injection heating, membrane processing, and high-pressure treatments. © 2011 Institute of Food Technologists ®. Source

Kaur K.,All India Institute of Medical Sciences | Taneja N.K.,All India Institute of Medical Sciences | Taneja N.K.,National Institute of Food Technology Entrepreneurship and Management | Dhingra S.,All India Institute of Medical Sciences | Tyagi J.S.,All India Institute of Medical Sciences
BMC Microbiology | Year: 2014

Background: Two-component systems have emerged as compelling targets for antibacterial drug design for a number of reasons including the distinct histidine phosphorylation property of their constituent sensor kinases. The DevR-DevS/DosT two component system of Mycobacterium tuberculosis (M. tb) is essential for survival under hypoxia, a stress associated with dormancy development in vivo. In the present study a combinatorial peptide phage display library was screened for DevS histidine kinase interacting peptides with the aim of isolating inhibitors of DevR-DevS signaling. Results: DevS binding peptides were identified from a phage display library after three rounds of panning using DevS as bait. The peptides showed sequence similarity with conserved residues in the N-terminal domain of DevR and suggested that they may represent interacting surfaces between DevS and DevR. Two DevR mimetic peptides were found to specifically inhibit DevR-dependent transcriptional activity and restrict the hypoxic survival of M. tb. The mechanism of peptide action is majorly attributed to an inhibition of DevS autokinase activity. Conclusions: These findings demonstrate that DevR mimetic peptides impede DevS activation and that intercepting DevS activation at an early step in the signaling cascade impairs M. tb survival in a hypoxia persistence model. © 2014 Kaur et al.; licensee BioMed Central Ltd. Source

Chavan R.S.,National Institute of Food Technology Entrepreneurship and Management | Chavan S.R.,J and J College
Critical Reviews in Food Science and Nutrition | Year: 2014

Diabetic Rosogolla was manufactured by using low-fat cow milk. Six different combinations viz. type of chhana and two different concentrations (40° and 50° Brix) of cooking medium. All of the experimental samples and control were analyzed for physico-chemical, textural, and sensory properties. A 40° Brix concentration of cooking medium was preferred to give a highly acceptable Diabetic Rosogolla. The average composition of Diabetic Rosogolla is moisture-52.20%, fat-4.46%, protein-12.78%, sorbitol-29.66%, and ash-0.89%. Similarly, the rheological properties were hardness-7.85 N, cohesiveness-0.54, springiness-6.06 mm, gumminess-3.8 N, chewiness-26.07 Nmm, fracture force-4.1 N, adhesiveness-0.0272 Nmm, and stiffness-2.17 N/mm. This protocol can be adopted at commercial level and be used to serve the customers who desire fewer calories but cannot resist having the sweets after their meal. © 2014 Copyright Taylor and Francis Group, LLC. Source

Ghoshal G.,Panjab University | Basu S.,National Institute of Food Technology Entrepreneurship and Management | Shivhare U.S.,Cental Institute of Post Harvest Engineering and Technology
International Journal of Food Engineering | Year: 2012

Agro processing industry generates substantial quantities of waste materials which cause serious environmental pollution throughout the year. Solid state fermentation (SSF) process offers great potential to utilize these waste materials to manufacture several important products such as enzymes, organic acids, alcohols, pigments, gums, aroma compounds, biopesticides, surfactants, vitamins etc. on commercial scale. Most important feature of SSF over submerged fermentation (SmF) is that crude fermented products may be used directly or after partial purification. An attempt has been made to present information on production of various enzymes, biopesticides, surfactants, vitamins as well as other products such as pigments, gums, alcohol, aroma compounds, etc. by SSF process. © 2012 De Gruyter. Source

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