Applied Agriculture - Research Publications

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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.
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.
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.
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.
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.
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.
Bioactive constituents in pulses and their health benefits
(Springer India, 2017) Singh,Balwinder; Singh, Jatinder Pal; Shevkani, Khetan; Singh, Narpinder; Kaur, Amritpal
Pulses are good sources of bioactive compounds such as polyphenols, phytosterols and non-digestible carbohydrates that play important physiological as well as metabolic roles. These compounds vary in concentration amongst different pulse species and varieties. Pulse seed coats are rich in water-insoluble fibres and polyphenols (having high antioxidant activities), while cotyledons contain higher soluble fibres, oligosaccharides, slowly digestible and resistant starch content. Ferulic acid is the most abundant phenolic acid present in pulses, while flavonol glycosides, anthocyanins and tannins are responsible for the seed coat colour. Sitosterol (most abundant), stigmasterol, and campesterol are the major phytosterols present in pulses. Pulse fibres, resistant starch and oligosaccharides function as probiotics and possess several other health benefits such as anti-inflammatory, anti-tumour, and reduce glucose as well as lipid levels. Beans and peas contain higher amounts of oligosaccharides than other pulses. Processing methods affect resistant starch, polyphenol composition and generally increase antioxidant activities of different pulses. In this review, the current information on pulse polyphenols, phytosterols, resistant starch, dietary fibre, oligosaccharides, antioxidant and associated health benefits are discussed. ? 2016, Association of Food Scientists & Technologists (India).
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
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
Composition, bioactive compounds and antioxidant activity of common Indian fruits and vegetables
(Springer India, 2016) Singh,Jatinder Pal; Kaur, Amritpal; Shevkani, Khetan; Singh, Narpinder
The present work was undertaken to evaluate the chemical composition (proximate, minerals and dietary fibre), colour parameters, antioxidant activity and polyphenol profiles of different fruits (pomegranate, kinnow, mango, banana, jambolan, grapes and sapodilla) and vegetables (beetroot, brinjal, orange carrot, bitter gourd, mentha and spinach). The amount of insoluble dietary fibre was higher than soluble dietary fibre for all fruits and vegetables. Vegetables showed superior mineral composition (higher amounts of K, Ca and Fe) as compared to fruits. Total phenolic content (TPC) and antioxidant activity (ABTS and DPPH) ranged from 354.9 to 1639.7?mg?GAE/100?g, 2.6 to 5.5 and 3.0 to 6.3?mM?TE/g, respectively for different fruits, while it ranged from 179.3 to 1028.6?mg?GAE/100?g, 2.1 to 4.7 and 2.0 to 5.0?mM?TE/g, respectively for different vegetables. Gallic acid, protocatechuic acid, catechin, caffeic acid, ferulic acid, sinapic acid, quercetin, resveratrol and kaempferol were detected and quantified in different fruits and vegetables. The results highlighted that fruit peels could be used as valuable sources of minerals and polyphenols having high antioxidant activity. ? 2016, Association of Food Scientists & Technologists (India).
Composition, pasting, functional, and microstructural properties of flours from different split dehulled pulses (dhals)
(Blackwell Publishing Ltd, 2021-03-28T00:00:00) Shevkani, Khetan; Kaur, Manmeet; Singh, Narpinder
The present study compared flours from six different split dehulled pulses (dhals) with full-fat and defatted soybean flours for color, composition (proximate and mineral), protein molecular weight, microstructure, pasting, and functional properties. In comparison to soybean flours, dhal flours showed higher Fe content, paste viscosities, and bulk density; comparative color properties (L* and b*), aw, Zn content, foaming capacity, and foam stability; but lower emulsifying activity index (EAI), emulsion stability index (ESI), protein content, and ash content. Among different dhal flours, Cicer arietinum showed the highest fat absorption capacity (FAC), EAI, and ESI, while Phaseolus mungo and Pisum sativum flours showed the highest water absorption capacity (WAC) and foaming properties, respectively. Dhal flours also differed for protein molecular weight and starch morphology. Proteins in Vigna unguiculata, P. mungo, and P. aureus flours were high in vicilins of ?130�138�kDa, whereas Pisum sativum, Lens culinaris, and C. arietinum flours contained both vicilins (?135�142kDa) and legumins (?256�332�kDa) as major storage proteins. Principal component analysis revealed negative relation of paste viscosities with protein solubility, lipids, and mineral content while positive with bulk density. Emulsifying properties (EAI and ESI) related positively with FAC, and amount of proteins, lipids, Mn, Cu, K, and Mg, while foaming capacity related positively with WAC and Na content and negatively with protein solubility and concentration of Zn and Fe. Practical applications: Soybean, as flour or meal, is used in food formulation to improve nutritional and sensory properties, but it is listed as a major allergen in foods. The present study provides information on chemical composition and functionality of dhal flours in comparison to defatted and full-fat soy flours, which is useful for partial or complete replacement of soybean with pulse flours. The study also discusses flour characteristics that contribute to functional properties. The results of the present work are useful in identifying pulse flours that can mimic soybean flours/meals for functional properties. � 2021 Wiley Periodicals LLC.
Composition, pasting, functional, and microstructural properties of flours from different split dehulled pulses (dhals)
(Blackwell Publishing Ltd, 2021-03-28T00:00:00) Shevkani, Khetan; Kaur, Manmeet; Singh, Narpinder
The present study compared flours from six different split dehulled pulses (dhals) with full-fat and defatted soybean flours for color, composition (proximate and mineral), protein molecular weight, microstructure, pasting, and functional properties. In comparison to soybean flours, dhal flours showed higher Fe content, paste viscosities, and bulk density; comparative color properties (L* and b*), aw, Zn content, foaming capacity, and foam stability; but lower emulsifying activity index (EAI), emulsion stability index (ESI), protein content, and ash content. Among different dhal flours, Cicer arietinum showed the highest fat absorption capacity (FAC), EAI, and ESI, while Phaseolus mungo and Pisum sativum flours showed the highest water absorption capacity (WAC) and foaming properties, respectively. Dhal flours also differed for protein molecular weight and starch morphology. Proteins in Vigna unguiculata, P. mungo, and P. aureus flours were high in vicilins of ?130�138�kDa, whereas Pisum sativum, Lens culinaris, and C. arietinum flours contained both vicilins (?135�142kDa) and legumins (?256�332�kDa) as major storage proteins. Principal component analysis revealed negative relation of paste viscosities with protein solubility, lipids, and mineral content while positive with bulk density. Emulsifying properties (EAI and ESI) related positively with FAC, and amount of proteins, lipids, Mn, Cu, K, and Mg, while foaming capacity related positively with WAC and Na content and negatively with protein solubility and concentration of Zn and Fe. Practical applications: Soybean, as flour or meal, is used in food formulation to improve nutritional and sensory properties, but it is listed as a major allergen in foods. The present study provides information on chemical composition and functionality of dhal flours in comparison to defatted and full-fat soy flours, which is useful for partial or complete replacement of soybean with pulse flours. The study also discusses flour characteristics that contribute to functional properties. The results of the present work are useful in identifying pulse flours that can mimic soybean flours/meals for functional properties. � 2021 Wiley Periodicals LLC.
A comprehensive review on processing, therapeutic benefits, challenges, and economic scenario of unconventional oils
(Blackwell Publishing Ltd, 2020-12-01T00:00:00) Srivastava, Yashi; Semwal, Anil D.; Dhiman, Aishwarya
The review aims to focus on the processing and economic challenges of these oil industries (lack of organized cultivation, collection, processing, research, and market linking) and fetch the attention toward the application of green technology. The present article provides a systematic view to open a new sphere of understanding for unconventional oilseeds with its geographical distribution, chemical composition, health benefits, and research. Further, new sources of unconventional oil (cottonseed, rice bran, sal seed, mango kernel, etc.) may impart an alternative source of edible oil, which can fulfill the country's edible oil deficit with economic contribution. In inference, the combined evidence supports the assertion that unconventional sources of oils may provide an alternatives to major seed oils. Practical applications: Unconventional oils are the new boosting area to upthrust the production of edible oils and reduce the dependence of oil import from other countries. The emerging green technologies for oil extraction shall consider as high oil yield methods. There are many unconventional oil seeds which are still required to be the area for research and commercial application. The present article focused on the market scenario, health benefits of these oil seeds. � 2020 Wiley Periodicals LLC.
A comprehensive review on processing, therapeutic benefits, challenges, and economic scenario of unconventional oils
(Blackwell Publishing Ltd, 2020-12-01T00:00:00) Srivastava, Yashi; Semwal, Anil D.; Dhiman, Aishwarya
The review aims to focus on the processing and economic challenges of these oil industries (lack of organized cultivation, collection, processing, research, and market linking) and fetch the attention toward the application of green technology. The present article provides a systematic view to open a new sphere of understanding for unconventional oilseeds with its geographical distribution, chemical composition, health benefits, and research. Further, new sources of unconventional oil (cottonseed, rice bran, sal seed, mango kernel, etc.) may impart an alternative source of edible oil, which can fulfill the country's edible oil deficit with economic contribution. In inference, the combined evidence supports the assertion that unconventional sources of oils may provide an alternatives to major seed oils. Practical applications: Unconventional oils are the new boosting area to upthrust the production of edible oils and reduce the dependence of oil import from other countries. The emerging green technologies for oil extraction shall consider as high oil yield methods. There are many unconventional oil seeds which are still required to be the area for research and commercial application. The present article focused on the market scenario, health benefits of these oil seeds. � 2020 Wiley Periodicals 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
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
Effect of chickpea and spinach on extrusion behavior of corn grit
(Springer, 2019) Shevkani, Khetan; Singh, N; Rattan, B; Singh, J.P; Kaur, A; Singh, B.
The present work was carried out to see the effect of blending of corn grit (CG) with varying levels of chickpea grit (CP 0–100%) and spinach leaf powder (SP 0–6%) on the characteristics [color, expansion, density, hardness, water absorption index, total phenolic content (TPC), antioxidant activity (AOA; as DPPH and ABTS free radical scavenging activities)] and sensory properties of extrudates. CP and SP were rich in proteins and minerals (Cu, Fe, Zn, Mg, Ca, K and Na). Their blending significantly influenced the physicochemical and antioxidant properties of CG extrudates. TPC and AOA of extrudates increased with the increased incorporation of CP and SP, though specific mechanical energy and extrudate expansion, generally, decreased while density and hardness increased. Sensory analysis revealed that CP and SP at incorporation levels of 25% and 4%, respectively could be blended with CG for making highly acceptable antioxidant-rich expanded snack. © 2019, Association of Food Scientists & Technologists (India).
Effect of degree of milling on physicochemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars
(Elsevier Ltd, 2018) Sandhu, Rubrinder Singh; Singh, Narpinder; Kaler, R.S.S.; Kaur, Amritpal; Shevkani, Khetan
The effects of degree of milling (DOM) between 0 and 8% on physico-chemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars were studied. Ash, protein, lipids and minerals decreased while blue value and crystallinity increased with increase in DOM. The colour parameters (a? b?) and cooking time (CT) decreased while L?(lightness) increased with increase in DOM. Elongation ratio (ER), gruel solid loss (GSL), length/breadth (L/B) and paste viscosities during cooking increased with increase in DOM. Short grain rice contained lower ash, protein, lipids, Mn, K, Ca, CT and GSL than long grain while the later showed higher crystallinity, Mn, P, K, Ca and ER. Paste and dough characteristics measured using Rheometer and Mixolab, respectively correlated well and differed with cultivar and DOM. Short and long grain cultivars showed variation in loss of different chemical constituents during varied DOM causing variation in cooking characteristics. ? 2018 Elsevier Ltd
Emerging trends in pest management in agriculture: Future perspectives
(CRC Press, 2023-09-06T00:00:00) Rattan, Rameswar Singh; Kumar, Vinay
Emerging trends in pest management in agriculture: Future perspectives
(CRC Press, 2023-09-06T00:00:00) Rattan, Rameswar Singh; Kumar, Vinay