Tejpal Dhewa
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View article: Metabolomics profiling and techno-functional characterization of freeze-dried pumpkin flower (Cucurbita maxima) powder for food fortification
Metabolomics profiling and techno-functional characterization of freeze-dried pumpkin flower (Cucurbita maxima) powder for food fortification Open
Traditionally valued for their aesthetic and aromatic appeal, edible flowers are now recognized for their nutritional and medicinal benefits. They represent an affordable and sustainable plant-based food source with growing potential in fu…
View article: Fermented Functional Foods as Potent Antioxidant Sources: Recent Advances and Future Prospects
Fermented Functional Foods as Potent Antioxidant Sources: Recent Advances and Future Prospects Open
Fermented functional foods are gaining global recognition for their health-promoting properties, particularly their role as rich sources of natural antioxidants. These foods are increasingly recognized for their role in promoting a healthy…
View article: Synergistic fermentation of vitamin B2 (riboflavin) bio-enriched soy milk: optimization and techno-functional characterization of next generation functional vegan foods
Synergistic fermentation of vitamin B2 (riboflavin) bio-enriched soy milk: optimization and techno-functional characterization of next generation functional vegan foods Open
Vitamin B2 (riboflavin) is essential for cellular growth, energy production, and redox potential. Certain lactic acid bacteria (LAB) can synthesize B2 in low levels in fermented products, however it is mostly retained inside the cell. This…
View article: Microbial enzymes and major applications in the food industry: a concise review
Microbial enzymes and major applications in the food industry: a concise review Open
The use of enzymes in the production of food products is an ancient practice. Microbes provide several enzymes that are involved in improving the taste, texture, as well as aroma of food items, offering several benefits to the food industr…
View article: Characterization of indigenous lactobacilli from dairy fermented foods of Haryana as potential probiotics utilizing multiple attribute decision-making approach
Characterization of indigenous lactobacilli from dairy fermented foods of Haryana as potential probiotics utilizing multiple attribute decision-making approach Open
The interest in region-specific ethnic fermented foods and their functional microbiota is rising. The demands for functional foods are continuously rising, so research is going on to develop nutritious food with many beneficial attributes …
View article: Exploring prebiotic properties and its probiotic potential of new formulations of soy milk-derived beverages
Exploring prebiotic properties and its probiotic potential of new formulations of soy milk-derived beverages Open
Introduction The food and beverage industry has shown a growing interest in plant-based beverages as alternatives to traditional milk consumption. Soy milk is derived from soy beans and contains proteins, isoflavones, soy bean oligosacchar…
View article: Modulation of gut‐microbiota through probiotics and dietary interventions to improve host health
Modulation of gut‐microbiota through probiotics and dietary interventions to improve host health Open
Dietary patterns play an important role in regards to the modulation and control of the gut microbiome composition and function. The interaction between diet and microbiota plays an important role in order to maintain intestinal homeostasi…
View article: Amino Acids Profiling and Functional Properties of Non-Biofortified Hybrid and Biofortified Pearl Millet Varieties
Amino Acids Profiling and Functional Properties of Non-Biofortified Hybrid and Biofortified Pearl Millet Varieties Open
Indian pearl millet varieties which include non-biofortified hybrid HHB-234, biofortified HHB-299 and HHB-311 were selected and subjected to some processing methods like the samples were dried and milled into fine flour for the study of Pr…
View article: Effect of fermentation conditions on antioxidative, antimicrobial and techno-functional properties of Camellia sinensis leaves
Effect of fermentation conditions on antioxidative, antimicrobial and techno-functional properties of Camellia sinensis leaves Open
Introduction and Aim: Fermented food is an excellent source of nutrition as it contains promising bioactive compounds. Black tea is a fermented product and the most commonly used beverage. In the present study, the effects of various ferme…
View article: Positive and negative aspects of bacteriophages and their immense role in the food chain
Positive and negative aspects of bacteriophages and their immense role in the food chain Open
Bacteriophages infect and replicate inside a bacterial host as well as serve as natural bio-control agents. Phages were once viewed as nuisances that caused fermentation failures with cheese-making and other industrial processes, which lea…
View article: Also of Interest
Also of Interest Open
the groundbreaking new series, "Bioprocessing in Food Science, " focuses on the latest processes
View article: Index
Index Open
acids (AAs), 176 AMP-activated protein kinase (AMPK), 178 Analytical techniques, 246, 259,
View article: Consumer Viewpoints Regarding Food and Risk Assessment
Consumer Viewpoints Regarding Food and Risk Assessment Open
Controversy, conflict, and paradigm changes have frequently occurred in the investigation of risk perception about food safety. A few years back, food was considered safe and associated with low risk, and if the risk was considered, it was…
View article: Nanomaterials in Food System
Nanomaterials in Food System Open
Incorporating nanomaterials into food systems is emerging as an innovative tool in the present scenario. It offers the advantage that the material exploited is ecofriendly and completely devoid of side effects. Moreover, shelf-life mainten…
View article: Probiotic Regulation to Modulate Aging Gut and Brain Health: A Concise Review
Probiotic Regulation to Modulate Aging Gut and Brain Health: A Concise Review Open
The human gastrointestinal (GI) tract contains a diverse mixture of commensal and pathogenic microbes, forming the gut microbiome. These gut microbes and their potential to improve human health are a topic of great interest to the scientif…
View article: Antimicrobial Resistance in the Food Chain: Trends, Mechanisms, Pathways, and Possible Regulation Strategies
Antimicrobial Resistance in the Food Chain: Trends, Mechanisms, Pathways, and Possible Regulation Strategies Open
Antimicrobial resistance (AMR) remains of major interest for different types of food stakeholders since it can negatively impact human health on a global scale. Antimicrobial-resistant bacteria and/or antimicrobial resistance genes (transf…
View article: Health-Promoting and Therapeutic Attributes of Milk-Derived Bioactive Peptides
Health-Promoting and Therapeutic Attributes of Milk-Derived Bioactive Peptides Open
Milk-derived bioactive peptides (BAPs) possess several potential attributes in terms of therapeutic capacity and their nutritional value. BAPs from milk proteins can be liberated by bacterial fermentation, in vitro enzymatic hydrolysis, fo…
View article: Ex-situ biofilm mediated approach for bioremediation of selected heavy metals in wastewater of textile industry
Ex-situ biofilm mediated approach for bioremediation of selected heavy metals in wastewater of textile industry Open
Practiced Gram negative bacteria from dyeing industry effluents snub metal toxicity to surviveChannarayapatna-Ramesh Sunilkumar , Lobo Rachel, Gurulingaiah Bhavya, Kujur Swati , R. Samaga Sridhar, J. Samanth Kumar, K. Ramachandra Kini, H. …
View article: A preliminary study to evaluate the physicochemical and microbial population dynamics of a blend of pearl millet flour and buttermilk during spontaneous fermentation
A preliminary study to evaluate the physicochemical and microbial population dynamics of a blend of pearl millet flour and buttermilk during spontaneous fermentation Open
Objectives: The present study assessed the microbial population dynamics and physicochemical test during the spontaneous fermentation of pearl millet flour and buttermilk blend. Materials and Methods: Pearl millet flour samples were taken …
View article: Beneficial attributes and adverse effects of major plant-based foods anti-nutrients on health: A review
Beneficial attributes and adverse effects of major plant-based foods anti-nutrients on health: A review Open
Anti-nutrients are the biomolecules that if present in food along with nutrients, can reduce either the absorption or the utilization of nutrients. The physiological importance of anti-nutrients is been debated for a long time because the …
View article: In silico investigation of antioxidant interaction and effect of probiotic fermentation on antioxidant profiling of pearl millet-based rabadi beverage
In silico investigation of antioxidant interaction and effect of probiotic fermentation on antioxidant profiling of pearl millet-based rabadi beverage Open
Pearl millet-based food products can be used for weight control and minimize the possibility of chronic diseases. They have protein, minerals, fat, phenolic compounds, and a diminutive glycemic index. Moreover, Probiotic fermentation can b…