Applied Agriculture - Research Publications

Permanent URI for this collection

http://10.2.3.109/handle/32116/22

Browse

Now showing 1 - 20 of 62

Food-Based Natural Mitigators of Enzymatic Browning on Fruits and Vegetables: Insights into Active Constituents, Modes of Action, and Challenges
(Springer, 2023-10-23T00:00:00) Shevkani, Khetan
Enzymatic browning is a major cause of postharvest quality loss in fruits/vegetables. Heat and chemicals are conventionally employed to prevent enzymatic browning. However, the demand for fresh-like fruit/vegetable products processed without chemical additives has shifted the paradigm towards natural antibrowning agents. Consequently, essential oils, hydrosols, honey, and plant extracts have received considerable attention as natural antibrowning agents during the last 4�5�years owing to the ability of their active constituents (flavonoids, phenolic acids, antioxidative peptides, thiol compounds, and/or carboxylic acids) to affect oxidative enzymes by (i) complexing at various sites through hydrogen, van der Waals, ?-sigma/?-? stack, electrostatic, and hydrophobic interactions, (ii) chelating metals at their active sites, and (iii) making conditions unfavourable for their activity as well as due to their ability to behave as membrane integrity promotors, substrate synthesis suppressors, and oxygen quenchers depending on the source, concentration, target fruit/vegetable, and processing conditions. However, their application in fruit/vegetable processing is challenging. For instance, plant extracts display high variability and lower effectiveness than synthetic antibrowning agents, while essential oils and hydrosols exhibit strong odours, limited solubility, and volatility. This article reviews the most recent studies on essential oils, hydrosols, honey, and plant extracts to provide an overview of the modes of action of natural antibrowning agents and highlight challenges associated with their utilisation. � 2023, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.
Kinetic study of thermal degradation of flaxseed oil and moringa oil blends with physico-chemical, oxidative stability index (OSI) and shelf-life prediction
(Springer, 2023-10-31T00:00:00) Srivastava, Yashi; Singh, Barinderjit; Kaur, Brahmeet; Ubaid, Mohammed; Semwal, Anil Dutt
The thermal degradation kinetics of flaxseed oil (FSO) and moringa oil (MO) blends with soyabean oil (SOY; 80%), rice bran oil (RBO; 80%), cotton seed oil (CSO; 80%) and sunflower oil (SFO; 80%) with Rancimat equipment. There was no significant (p ? 0.05) difference observed in the specific gravity (SG), density (D), and refractive index (RI) values of the MO and FSO blends, while the rancidity parameters showed the opposite variations. The FTIR spectra showed absorption bands at 966�cm?1, 1097�cm?1, 1160�cm?1, 1217�cm?1, 1377�cm?1, 1464�cm?1, 1743�cm?1, 2945�cm?1, 2852�cm?1 and 3008�cm?1. Oil blends� kinetic degradation (Ea, ?H, ?S, A) is represented by the semilogarithmic relationship between the oxidative stability index (OSI) and temperature. The activation energy (Ea) ranged from 77.1 � 0.21 to 106.9 � 0.03�kJ/mol and 73.2 � 0.01 to 104.4 � 0.02�kJ/mol for flaxseed oil (FSO) and moringa oil (MO) blends, respectively. The enthalpy (?H) and entropy (?S) ranged from 67.3 to 121.6�kJ/mol, and ? 60.2 to ?�8.4�J/mol, and 63.55 to 95.59�kJ/mol and ?�20.66 to ? 4.11�J/mol for FSO blends and MO blends, respectively. Graphical Abstract: [Figure not available: see fulltext.] � 2023, Association of Food Scientists & Technologists (India).
Role of plant-based bioactive nutritional or dietary supplements in the metabolic syndrome of women and children during Covid-19
(Apple Academic Press, 2023-08-04T00:00:00) Yashi, Srivastava; Awasthi, Ankit
Metabolic syndrome includes obesity, type 2 diabetes (T2D) mellitus, hypertension, dyslipidemia, and inflammation showing detrimental result in women and children on the immune response to COVID-19. The plants are the best sources for the production of bioactive compounds like polyphenol, flavonoids, etc. (Keservani and Sharma, 2014). These compounds have properties to improve the functionality of many receptors (insulin IR, AMPK, TNF, and TNFR, cytokine receptor, IL-1, ILR, TNF, TNFR, and PPARG) that can control internal factors (LDL, VLDL, HDL, triglycerides, glucose level, C-reactive protein (CRP), erythrocytes, heart rate and blood pressure) which eventually reduces the risk of metabolic syndrome. The processing, digestibility, and functionality of bioactive constituents from plants helps in the consumption of nutraceutical supplements through many government schemes and decreases the cases of metabolic syndrome in many countries. � 2023 Apple Academic Press, Inc.
Extraction, structural properties, and applications of okra gum
(Elsevier, 2023-07-28T00:00:00) Kesharwani, Twinkle; Garg, Meenakshi; Sadhu, Susmita Dey
In recent years, the whole world is increasingly interested toward plant-based natural polymers. Okra (Abelmoschus esculentus), commonly known as lady�s finger, belongs to Malvaceae family. It is an important agricultural crop which is widely cultivated throughout the tropical and subtropical regions, particularly in India. The fresh green pods of okra produce viscous, slimy mucilage, also called okra gum. Okra gum contains polysaccharides comprising of rhamnose, galactose, glucose, galacturonic acid, and glucuronic acid. Many studies have highlighted its biodegradable, chemically inert, nontoxic, nonirritant, and eco-friendly nature. Based on the studies, this chapter mainly deals with the properties and potential applications of okra gum in food, pharmaceutical, and packaging industries. A small background is given on extraction and characterization of okra gum. The properties of okra gum are then elaborated and finally various applications of okra gum as a binder, fat replacer, thickening and coating agent are highlighted for its better utilization. � 2023 Elsevier Inc. All rights reserved.
Application of Machine Learning and Internet of Things for Identification of Nutrient Deficiencies in Oil Palm
(Institute of Electrical and Electronics Engineers Inc., 2023-03-22T00:00:00) Mahendran, Radha; Tadiboina, Sai Nitisha; Sai Thrinath, B.V.; Gadgil, Aashish; Madem, Srinu; Srivastava, Yashi
Several products derived from oil palm trees are sold commercially, bringing in money for the country and the people that live there. Because of this, the land available for oil palm seed plantations will grow, which will help maintain a steady supply of high-quality oil despite the expanding population. Also, rapid increases in oil palm tree planting, especially when cultivation is out of control, lead to degradation. Because of soil erosion, soil nutrients may be lost as a result of the degradation. The growth of an oil palm tree, as well as the quality of its yields, could be stunted by a deficiency in the macronutrients (N, Mg P, K). A decrease in yield may arise from using the tried-and-true method of detecting macronutrients; this is because this method is prone to error. The current system has only provided limited dataset information and a sluggish classification performance because of its limited features. The Internet of Things (IoT) enables efficient and seamless use of data regarding oil palm tree development and fertilizer control. The environmental elements affecting the growth of young oil palm trees include temperature, nutrients, humidity, light, and soil moisture content; the conceptual framework includes deep learning, IoT technologies, machine learning and image processing. As a result, it is recommended that machine learning, the Internet of Things (IoT), and deep learning be studied for detecting the nutritional deficiencies of oil palm trees. � 2022 IEEE.
Trehalose and its Diverse Biological Potential
(Bentham Science Publishers, 2023-06-07T00:00:00) Sharma, Eva; Shruti, P.S.; Singh, Shagun; Singh, Tashvinder; Kaur, Prabhsimran; Jodha, Bhavana; Srivastava, Yashi; Munshi, Anjana; Singh, Sandeep
Trehalose, a disaccharide molecule of natural origin, is known for its diverse biological ap-plications, like in drug development, research application, natural scaffold, stem cell preservation, food, and various other industries. This review has discussed one such diverse molecule �trehalose aka mycose�, and its diverse biological applications with respect to therapeutics. Due to its inertness and higher stability at variable temperatures, it has been developed as a preservative to store stem cells, and later, it has been found to have anticancer properties. Trehalose has recently been associated with modulating cancer cell metabolism, diverse molecular processes, neuroprotective effect, and so on. This article describes the development of trehalose as a cryoprotectant and protein stabilizer as well as a dietary component and therapeutic agent against various diseases. The article discusses its role in diseases via modulation of autophagy, various anticancer pathways, metabolism, inflammation, aging and oxidative stress, cancer metastasis and apoptosis, thus highlighting its diverse biological potential. � 2023 Bentham Science Publishers.
Protein from land�legumes and pulses
(Elsevier, 2023-07-06T00:00:00) Shevkani, Khetan
Legumes/pulses, once criticized for long cooking time and presence of antinutrients, are now regarded as superfoods packed with several health-benefitting phytochemicals. The abundance of complex carbohydrates in legumes not only contributes to enhanced satiety, reduced glycemic response and increased fecal bulk but also helps promote probiotics in the human gut, making them an ideal food for individuals with diabetes, obesity and/or constipation. Meanwhile, legume phenolics, inositols, phytosterols, saponins, phospholipids and ?-aminobutyric acid exert antioxidative, cardioprotective, anticancer, antiinflammatory and/or kidney stone/polycystic ovary syndrome prevention properties. Nutritionally, legume proteins contain the majority of essential amino acids (including branched-chain amino acids) and complement cereal-based diets for lysine. They also serve as a source of lectins, enzyme inhibitors, lunasin, defensins and bioactive peptides with nutraceutical properties. In addition, they have also been found promising in enhancing the stability of certain foods by reducing microbial load and/or preventing lipid oxidation. Furthermore, legumes have immense importance as a future protein source. Legume protein production is more eco-friendly than animal protein production and can be helpful in climate change adaptability because (1) it requires much lesser resources (land, water, fuel, etc.) and results in less emissions of greenhouse gases, (2) legumes contribute to soil fertility through carbon sequestration and nitrogen fixation, and (3) they can be cultivated in different types of growing systems under relatively unfavorable environmental conditions. However, limited solubility, poor gel-forming properties, lower digestibility than animal proteins and the presence of undesirable beany odors are major challenges in legume protein utilization. Efforts have been taken to improve digestibility and technofunctionality through the application of enzymes and/or process modification. Novel approaches such as extraction of volatiles using supercritical CO2 technology, chemical modifications of proteins and application of lactic acid bacteria and/or yeast are also being explored for mitigating beany odors in legume proteins. � 2023 Elsevier Inc. All rights reserved.
Emerging trends in pest management in agriculture: Future perspectives
(CRC Press, 2023-09-06T00:00:00) Rattan, Rameswar Singh; Kumar, Vinay
Youth Participation in Agriculture and Allied Sectors: Empirical Evidence from Rajasthan
(The Society of Economics and Development, 2023-03-21T00:00:00) Dhaka, Surjeet Singh; Urmila
This study examined the potential and level of youth participation in agriculture. In the Churu district, most youths were primarily involved in crop production. In contrast, in the Sri Ganganagar district, they participated in a wider range of agricultural activities, such as supplying agricultural inputs, providing agri logistics and consulting services. The perceptions held by young people about the agricultural sector significantly affected their involvement in the sector in the Sri Ganganagar district but not in the Churu district. Barriers to effective participation included a lack of funding for starting businesses, low profitability, and personal goals that were not aligned with a career in agriculture. However, it was found that innovative agrivalue chain financing and market networks could enhance productivity and youth participation in the agricultural sector. � 2023 The Society of Economics and Development, except certain content provided by third parties.
Antioxidative and antimicrobial properties of pulse proteins and their applications in gluten-free foods and sports nutrition
(John Wiley and Sons Inc, 2022-03-07T00:00:00) Shevkani, Khetan; Singh, Narpinder; Patil, Chidanand; Awasthi, Ankit; Paul, Maman
Pulses are inexpensive and eco-friendly source of biologically active proteins/peptides exhibiting antioxidative and antimicrobial properties. The antimicrobial activity of pulse proteins/peptides is ascribed to their ability to interact with components of bacterial/fungal cells or viral-envelope, while antioxidative effects are the result of absorption/scavenging of free radicals and reactive oxygen species, which depend on amino acid composition/sequence, hydrophobicity and molecular mass and vary with multiple factors, including, protein source, hydrolysing enzyme and conditions employed for hydrolysis. Pulse proteins also are useful for quality improvement of gluten-free (GF) foods to fulfil the increasing demand not only of safe and nutritious but also of acceptable products for people with gluten-related disorders. They contribute technological and sensory quality to GF baked products through providing lysine and improving hydration, viscoelasticity and gas retention, though the production of GF products with quality comparative to wheat-based baked products is challenging. The inclusion of pulse proteins in pastas and noodles reduces their glycaemic index and improves textural and cooking properties. Also, pulse proteins were found to be comparable with animal proteins in enhancing exercise capacity and athletic performance; hence, these may be considered suitable in developing health-promoting plant-based athletic foods. � 2022 Institute of Food Science and Technology.
Colour, composition, digestibility, functionality and pasting properties of diverse kidney beans (Phaseolus vulgaris) flours
(Elsevier B.V., 2022-03-19T00:00:00) Shevkani, Khetan; Kaur, Ravneet; Singh, Narpinder; Hlanze, Dinhle P.
The present work evaluated nine diverse kidney bean accessions for colour, composition, digestibility, protein profile, starch crystallinity, techno-functional properties, pasting properties and microstructure with the objective of identifying key attributes affecting their digestibility and functionality. The accessions exhibited dry matter digestibility, resistant starch (RS) content, water absorption capacity, fat absorption capacity, emulsifying activity index (EAI), foaming capacity (FC) and foam stability (FS) of 14.6�47.2%, 32.0�50.5%, 1.7�2.7 g/g, 1.4�1.7 g/g, 50.1�70.1 m2/g, 70.8�98.3% and 82.4�91.3%, respectively. Starch-lipid complexes (SLC), proteins and non-starch carbohydrates contributed to lower starch and dry matter-digestibility. Principal component analysis revealed positive relation of emulsification, foaming and water absorption capacity with proteins, starch, RS and ash-content while negative with crystallinity and amount of lipids, non-starch carbohydrates and digestible starch. Hydration ability of proteins promoted foaming whereas flour with lower vicilins level was less surface active and exhibited the lowest EAI, FC and FS. Pasting temperature related positively with SLC, while average starch granule size was in strong positive relationship with RS content, peak viscosity and breakdown viscosity. The results could be useful for enhanced utilization of kidney beans in different foods. � 2022 The Authors
Encapsulation for efficient spray drying of fruit juices with bioactive retention
(Springer, 2022-06-17T00:00:00) Srivastava, Soma; Bansal, Mrigya; Jain, Dilip; Srivastava, Yashi
Higher moisture content and inefficient post-harvest handling result in huge losses and scanty availability of the fruits. Spray drying is one such technique to handle the problem of post-harvest losses as powder production not only cuts the storage and transportation cost but also provides higher shelf stability. This review provides a detailed description of the process of spray drying and the effect of each parameter on powder characteristics. It also summarizes that addition of different wall materials resulted in the production of high-quality fruit juice powders.There are two major approaches material based i.e., encapsulation and process-based which aim to improve the economic value of spray drying by controlling the problems of stickiness, hygroscopicity, and thermal degradation of heat-sensitive compounds. Stickiness is majorly due to the low glass transition temperature of fruit juices (sugars and acids) which is elevated with the addition of encapsulating agents. Control over operational parameters is essential to deliver fruit powders within acceptable quantity and quality, both in terms of organoleptic and nutritional parameters. Various studies revealed that encapsulation act as protective shield for bioactive and probiotics retention. Maltodextrin (Dextrose equivalence 10�20) is reported as the most efficient drying aid. Prebiotics like nutriose and skimmed milk powder can also be used as drying aids. Most suitable conditions for spray drying of fruit juices like pomegranate, ber, and jamun are 25% maltodextrin at 124��C, 8�10% maltodextrin at 160�190��C, and 10% maltodextrin at 185��C, respectively. � 2022, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.
Trends and Price Behaviour Analysis of Onion in India
(Indian Society of Agricultural Economics, 2022-10-01T00:00:00) Beniwal, Anubhav; Poolsingh, Dharavath; Shastry, Siddartha S.
The study is undertaken to analyse the price behaviour and growth trend in the area, production and productivity of onion in Lasalgaon market in Maharashtra and Bangalore market in Karnataka. For the study of growth trend in area, production and productivity, regions of Karnataka, Maharashtra and the whole country was selected. The time-series analysis is used to study the price behaviour and the compound growth rate is used to study the area, production and productivity of the onion. The analysis indicated that seasonality factor influenced the price behaviour of onions but was not the sole factor. Seasonality has some influence on the price of the onion. � 2022 Indian Society of Agricultural Economics. All rights reserved.
Lychee Wastes and By-Products: Chemistry, Processing, and Utilization
(CRC Press, 2022-08-05T00:00:00) Kaur, Gurwinder; Singh, Barinderjit; Srivastava, Yashi; Kaur, Manpreet; Gat, Yogesh
Lychee (Lychee chinensis) is a tropical or subtropical fruit commonly grown in Asian countries. All parts of lychee are rich in protein, fat, carbohydrates, vitamins (ascorbic acid, thiamine, riboflavin, niacin), minerals (potassium, nitrogen, phosphorus, calcium, magnesium, sodium, iron) and bioactive components like phenolic acids, flavonoids, lignans, carotenoids, sesquiterpenes and sterols. Wastes and by-products (seed, peel and pomace) obtained during processing of lychee has great potential for utilization in the production of peel flour, chutney, wine, enzymes, antioxidant agents, coloring agents, bioethanol, biogas, and biochar. The lychee fruit residues have enormous potential use like used as a dyeing agent, microbiological culture medium and corrosion-resistant material. � 2023 selection and editorial matter, Khalid Muzaffar, Sajad Ahmad Sof, and Shabir Ahmad Mir, individual chapters, the contributors.
Manufacturing and characterization of whey and stevia-based popsicles enriched with concentrated beetroot juice
(Springer, 2022-02-05T00:00:00) Jain, Aayushi; Mehra, Rahul; Garhwal, Renu; Rafiq, Shafiya; Sharma, Seema; Singh, Barinderjit; Kumar, Shiv; Kumar, Krishan; Kumar, Naveen; Kumar, Harish
The beet-root (Beta vulgaris) and whey powder together, can potentially use as a multifunctional ingredient in the manufacturing of the �Popsicles�, due to their biochemical composition that can enhance the concentration of bioactive compounds. In the present study, beet-root juice concentrates were prepared at different time/temperature treatments viz 45��C, 55��C, and 65��C for 120, 80 and 45�min. The effect of different time/temperature treatments on physicochemical composition, colour, antioxidant activity (%), bioactive compounds, spectral data and sensory acceptance were evaluated. The physicochemical parameters of popsicles (PTI, PT2, PT3) including protein, total phenols, betalain, radical scavenging activity %, colour and melting values were significantly affected (p ? 0.05) by the different time/temperature treatments. The concentration of betalain and protein in all the popsicles ranged from 1134 to 1299�mg/L and 1.92 to 1.54�g/100�g respectively. The reduction of bioactive components viz betacyanins, betaxanthins, betanin, oxalic and syringic acid was also observed in popsicle (PTI) as compared to control. Furthermore, popsicle (PT1) was prepared with beet-root juice concentrated at 45��C showed maximum sensory acceptance. The physicochemical and organoleptic attributes of processed popsicles encourage the commercial usage of whey powder and concentrated beetroot juice. � 2022, Association of Food Scientists & Technologists (India).
Application of microbial enzymes for the tenderization of meat
(Elsevier, 2022-01-15T00:00:00) Pooja, K.M.; Rani, Sapna; Pal, Priya; Pal, Gaurav Kumar
Meat is an expensive and important component of a meal and it has a special place in our diet. Collagen is one of the major factors responsible for meat toughness. Tenderness is one of the critical quality attributes of meat for determining consumer acceptance as well as price. This book chapter explored the role of collagen in meat toughness and proposed microbial enzymes especially bacterial collagenase as an effective tenderizing agent due to its specific collagen hydrolyzing activity. The major hurdles and insights into the need for future research have also been discussed towards establishing the microbial enzyme as a tenderizing agent with special reference to bacterial collagenase. Hence, bacterial collagenases have been proposed to be alternative meat tenderizing agent in the meat sector. � 2022 Elsevier Inc. All rights reserved.
A quantitative and qualitative investigation of the impact of irradiation on the physico-chemical of pointed gourd during storage
(Springer, 2022-03-06T00:00:00) Yashi, Srivastava; Ghosh, Sunil K; Semwal, Anil D
Irradiation effect on the physico-chemical characteristics and shelf stability of pointed gourd was investigated in research. It was estimated that moisture content, total phenol and total carotenoids was significantly (p?0.05) decreased while physiological loss in weight, total soluble solids, lutein and ?-cryptoxanthin were increased during the completion of study. The three carotenoid pigments (?-carotene, lutein, ?-cryptoxanthin) were identified by Thin Layer Chromatography (TLC) and spectrophotometric method and its changes reported during storage in control and irradiated sample. The principal component analysis showed that b* value, Physiological Loss Weight (PLW), adhesiveness and acidity have negative correlation with rest of the parameters during storage. The research will present a progressive strategy for increasing the storage stability of pointed gourd during transportation and storage in India�s government and private mandis. � 2022, Association of Food Scientists & Technologists (India).
Structural and functional properties of amaranth starches from residue obtained during protein extraction
(Springer, 2021-07-26T00:00:00) Shevkani, Khetan; Singh, Narpinder; Isono, Naoto; Noda, Takahiro
The present study evaluated Amaranthus caudatus (AC) and A. hypochondriacus (AH) starches obtained as coproduct during protein extraction for composition, granule size, amylopectin fine structure, thermal, retrogradation, pasting and dynamic rheological-properties to elucidate structure-function relationships. The starches exhibited unimodal particle size distribution with mean granule size of 1.26�3.12�?m. AC starch with larger granules (mean granule size 3.12�?m) than AH starches (1.26�1.59�?m) gelatinized at lower temperatures (lower DSC transition and pasting temperatures), showed higher paste viscosities and produced more elastic gels (lower tan ? and higher G?). Starch granule size related positively with the proportion of amylopectin chains with DP < 12, paste viscosities and dynamic rheological moduli while negatively with non-starch components, gel tan ? and the proportion of amylopectin chains with DP > 12. Starches with greater proportion of amylopectin chains with DP > 12 showed higher gelatinization temperatures, while shorter chains (DP < 12), lipids and proteins contributed to reduced retrogradation tendencies (lower percent retrogradation). � 2021, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.
Toxicant/Pesticide Residue/Adulteration Detection in Some Valuable Plantation Products
(CRC Press, 2022-02-24T00:00:00) Srivastava, Yashi; Chourasia, Shivani
Adulteration is the act of debasing a pure or genuine commodity for pecuniary profit by adding to it an inferior or spurious article, or by taking from it one or more of its constituents to increase the bulk or weight of the article, to improve its appearance, to give it a false strength, or to rob it of its most valuable constituent. It is a chief public health economic fraud that is consistent, simple, sensitive, and extremely traceable, as there are validation techniques combined with standards of quality. There is a very convenient way to identify adulteration and maintenance of quality in the traded spices and herbs. The chemical oxidation involved in the different stages of black tea processing may be judged by biosensors. Variables in processing simulations can reduce various operations, time, resources, labour, and consequently costs. New technologies, value-added products, comfort products, and the production of compatible flavours are constantly under study to meet consumer requirements. � 2022 Taylor and Francis Group, LLC.
Edible mushrooms: The potential game changer in alleviating vitamin D deficiency and improving human health
(John Wiley and Sons Inc, 2021-10-20T00:00:00) Tiwari, Abhay; Singh, Garima; Singh, Umesh; Sapra, Leena; Rana, Vikrant; Sharma, Vasudha; Srivastava, Rupesh K.; Sharma, Satyawati
The present review attempts to critically examine and evaluate research findings on mushrooms as sources of vitamin D and other nutraceuticals. Recently, there is a growing concern about diseases associated with the deficiency of vitamin D in humans. As people tend to stay indoors, in present times, due to the COVID-19 pandemic, vitamin D levels are further affected. Research indicates vitamin D as a promising defensive or therapeutic agent against COVID, making this review more crucial. Mushrooms, as a rich source of vitamin D along with various bioactive compounds, perform a significant role in resolving health issues. Robust analyses of various strategies for enhancing vitamin D content in mushrooms holds significance in this study; moreover, this will help stakeholders of the mushroom industry in enriching the overall mushroom quality and human health. Mushroom-based medicinal formulations and functional foods serve to deliver vitamins and nutrients to humans, thus helping to combat malnutrition and other health problems, especially in developing countries. Evidence from pre-clinical and clinical analyses suggests that vitamin D2 bioavailability in mushrooms is comparable with vitamin D from other sources. The review also emphasises molecular findings from mushrooms related to genes responsible for morphology and metabolic production of pro-vitamin-D2. � 2021 Institute of Food Science and Technology

Browse

Recent Submissions