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Agrawal P, Kaur J, Singh J, Rasane P, Sharma K, Bhadariya V, Kaur S, Kumar V. Genetics, Nutrition, and Health: A New Frontier in Disease Prevention. J Am Nutr Assoc 2024; 43:326-338. [PMID: 38015713 DOI: 10.1080/27697061.2023.2284997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Accepted: 11/14/2023] [Indexed: 11/30/2023]
Abstract
The field of nutrition research has traditionally focused on the effects of macronutrients and micronutrients on the body. However, it has become evident that individuals have unique genetic makeups that influence their response to food. Nutritional genomics, which includes nutrigenetics and nutrigenomics, explores the interaction between an individual's genetic makeup, diet, and health outcomes. Nutrigenetics studies the impact of genetic variation on an individual's response to dietary nutrients, while nutrigenomics investigates how dietary components affect gene regulation and expression. These disciplines seek to understand the impact of diet on the genome, transcriptome, proteome, and metabolome. It provides insights into the mechanisms underlying the effect of diet on gene expression. Nutrients can cause the modification of genetic expression through epigenetic changes, such as DNA methylation and histone modifications. The aim of nutrigenomics is to create personalized diets based on the unique metabolic profile of an individual, gut microbiome, and genetic makeup to prevent diseases and promote health. Nutrigenomics has the potential to revolutionize the field of nutrition by combining the practicality of personalized nutrition with knowledge of genetic factors underlying health and disease. Thus, nutrigenomics offers a promising approach to improving health outcomes (in terms of disease prevention) through personalized nutrition strategies based on an individual's genetic and metabolic characteristics.
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Affiliation(s)
- Piyush Agrawal
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, India
| | - Jaspreet Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, India
| | - Jyoti Singh
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, India
| | - Prasad Rasane
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, India
| | - Kartik Sharma
- Faculty of Agro-Industry, Prince of Songkla University, Songkla, Thailand
| | - Vishesh Bhadariya
- School of Chemical Engineering, Oklahoma State University, Stillwater, Oklahoma, USA
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, India
| | - Vikas Kumar
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
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Laila U, Kaur J, Sharma K, Singh J, Rasane P, Kaur S, Bhadariya V. Dandelion (Taraxacum officinale): A Promising Source of Nutritional and Therapeutic Compounds. Recent Adv Food Nutr Agric 2024; 15:RAFNA-EPUB-138893. [PMID: 38425109 DOI: 10.2174/012772574x293072240217185616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 01/25/2024] [Accepted: 02/01/2024] [Indexed: 03/02/2024]
Abstract
BACKGROUND Taraxacum officinale, commonly referred to as dandelion, is a selfgrowing plant/ weed in various parts of India and the rest of the world (particularly the northern hemisphere). The plant's chemical composition, including sesquiterpene lactones, saponins, flavonoids, phenols, and many other compounds, contributes positively to the human body, promoting overall health. AIM This review aims to shed light on the therapeutic potential of dandelion by summarizing its nutritional benefits, phytochemical constituents, and effectiveness in addressing health conditions like diabetes, inflammation, and cancer. It also provides insights into the applications of this plant beyond the food industry to gain researchers' attention to unravel the unexplored aspects of this therapeutic plant. It will further help in laying specific considerations, which are required to be taken into account before the development of functional foods incorporated with dandelion. Scope and approach: Being rich in essential vitamins, minerals, and other phytoconstituents, dandelion is a natural remedy for various ailments. Whether consumed raw or cooked, the plant's inclusion in the diet poses potential therapeutic effects on conditions such as diabetes, inflammation, liver disease, and tumors. It also aids in immune system modulation and fights infections by targeting microbes at their root. Researchers have developed various value-added food products by incorporating different parts of dandelion. CONCLUSION This review highlights the therapeutic potential of dandelion, emphasizing its effectiveness against various health conditions. Insights into dosage, toxicity, and diverse applications further underscore its role as a versatile and promising natural remedy.
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Affiliation(s)
- Umi Laila
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab- 144411, India
| | - Jaspreet Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab- 144411, India
| | - Kartik Sharma
- Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkla 90110, Thailand
| | - Jyoti Singh
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab- 144411, India
| | - Prasad Rasane
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab- 144411, India
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab- 144411, India
| | - Vishesh Bhadariya
- School of Chemical Engineering, Oklahoma State University, Stillwater, OK-74078, USA
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R S, Rasane P, Singh A, Singh J, Kaur S, Nanda V, Kaur J, Gunjal M, Bhadariya V, Ercisli S, Ullah R, Ali EA. Author Correction: Image analysis-based discoloration rate quantification and kinetic modeling for shelf-life prediction in herb-coated pear slices. Sci Rep 2024; 14:3008. [PMID: 38321092 PMCID: PMC10847481 DOI: 10.1038/s41598-024-53545-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2024] Open
Affiliation(s)
- Sathya R
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Prasad Rasane
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India.
| | - Aishvina Singh
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Jyoti Singh
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Vikas Nanda
- Sant Longowal Institute of Engineering and Technology, Sangrur, Punjab, 148106, India
| | - Jaspreet Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Mahendra Gunjal
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Vishesh Bhadariya
- School of Chemical Engineering, Oklahoma State University, Stillwater, OK-74078, USA
| | - Sezai Ercisli
- Department of Horticulture, Faculty of Agriculture, Ataturk University, 25240, Erzurum, Turkey
- HGF Agro, ATA Teknokent, TR-25240, Erzurum, Turkey
| | - Riaz Ullah
- Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
| | - Essam A Ali
- Department of Pharmaceutical Chemistry, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
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R S, Rasane P, Singh A, Singh J, Kaur S, Nanda V, Kaur J, Gunjal M, Bhadariya V, Ercisli S, Ullah R, Ali EA. Image analysis-based discoloration rate quantification and kinetic modeling for shelf-life prediction in herb-coated pear slices. Sci Rep 2024; 14:1647. [PMID: 38238415 PMCID: PMC10796316 DOI: 10.1038/s41598-024-51840-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Accepted: 01/10/2024] [Indexed: 01/22/2024] Open
Abstract
The present research study aimed to examine three different herb extract's effects on the discoloration rate of fresh-cut pear slices using an image analysis technique. Pear slices were sprayed and dip-coated with Ocimum basilicum, Origanum vulgare, and Camellia sinensis (0.1 g/ml) extract solution. During 15 days storage period with three days intervals, all sprayed/dip-coated pear slices were analyzed for the quality attribute (TA) and color parameters notably a*, b*, hue angle (H*), lightness (L*), and total color change (ΔE). Further, order kinetic models were used to observe the color changes and to predict the shelf-life. The results obtained showed that the applicability of image analysis helped to predict the discoloration rate, and it was better fitted to the first-order (FO) kinetic model (R2 ranging from 0.87 to 0.99). Based on the kinetic model, color features ΔE and L* was used to predict the shelf-life as they had high regression coefficient values. Thus, the findings obtained from the kinetic study demonstrated Camellia sinensis (assamica) extract spray-coated pear slices reported approximately 28.63- and 27.95-days shelf-stability without much discoloration compared with all other types of surface coating.
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Affiliation(s)
- Sathya R
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Prasad Rasane
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India.
| | - Aishvina Singh
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Jyoti Singh
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Vikas Nanda
- Sant Longowal Institute of Engineering and Technology, Sangrur, Punjab, 148106, India
| | - Jaspreet Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Mahendra Gunjal
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Vishesh Bhadariya
- School of Chemical Engineering, Oklahoma State University, Stillwater, OK-74078, USA
| | - Sezai Ercisli
- Department of Horticulture, Faculty of Agriculture, Ataturk University, 25240, Erzurum, Turkey
- HGF Agro, ATA Teknokent, TR-25240, Erzurum, Turkey
| | - Riaz Ullah
- Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
| | - Essam A Ali
- Department of Pharmaceutical Chemistry, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
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P A, Rasane P, Singh J, Kaur S, Bakshi M, Mahato DK, Kaur J, Gunjal M, Bhadariya V. Bioactive Compounds from Kinnow Processing Waste, its Associated Benefits: A Review. Recent Adv Food Nutr Agric 2024; 15:RAFNA-EPUB-137456. [PMID: 38305311 DOI: 10.2174/012772574x271785231230174607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 10/27/2023] [Accepted: 11/03/2023] [Indexed: 02/03/2024]
Abstract
Kinnow is a citrus fruit that is extensively cultivated in India, Pakistan and other countries. The production of Kinnow generates a significant amount of waste, including peel, seeds, and pulp. The disposal of this waste is a major environmental issue, as it can lead to pollution and greenhouse gas emissions. Therefore, there is a growing interest in finding ways to valorize Kinnow waste. There are studies which focused on using Kinnow waste for the production of biofuels, biopolymers, and other value-added products. The utilization of Kinnow waste for these purposes can help to reduce the environmental impact of Kinnow production and generate economic benefits for farmers and other stakeholders. The research on Kinnow waste valorization is still in its early stages, but it has the potential to contribute to sustainable development in the citrus industry.
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Affiliation(s)
- Adethi P
- Lovely Professional University Food Technology and Nutrition Phagw?ra India
| | - Prasad Rasane
- Lovely Professional University Department of Food Technology and Nutrition, School of Agriculture, Phagw?ra India
| | - Jyoti Singh
- Lovely Professional University Department of Food Technology and Nutrition Phagw?ra India
| | - Sawinder Kaur
- Lovely Professional University Department of Food Technology and Nutrition Phagw?ra India
| | - Manish Bakshi
- Lovely Professional University Department of Horticulture Phagw?ra India
| | - Dipendra K Mahato
- Deakin University School of Exercise and Nutrition Sciences Geelong Australia
| | - Jaspreet Kaur
- Lovely Professional University Food Technology and Nutrition Phagw?ra India
| | - Mahendra Gunjal
- Lovely Professional University Department of Food Technology and Nutrition, School of Agriculture, Phagw?ra India
| | - Vishesh Bhadariya
- Oklahoma State University School of Chemical Engineering Stillwater United States
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Syan V, Kaur J, Sharma K, Patni M, Rasane P, Singh J, Bhadariya V. An overview on the types, applications and health implications of fat replacers. J Food Sci Technol 2024; 61:27-38. [PMID: 38192702 PMCID: PMC10771406 DOI: 10.1007/s13197-022-05642-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/03/2022] [Accepted: 11/28/2022] [Indexed: 12/14/2022]
Abstract
Driven by the demand of consumers for low-fat foods, the field of fat replacers has made a tremendous breakthrough over the past decade. A fat replacer is a substance that replaces whole or part of the fat in food while asserting the same physiological properties. Based on the source, fat replacers can be carbohydrate, protein or lipid-based. They serve two major purposes in food viz. reducing the calorie content and amount of fat used in the preparation of food products as well as impart fat-like properties. Fat replacers exhibit its functionalities by providing texture, acting as stabilizers, emulsifiers, gelling and thickening agents. It is crucial to select the proper kind of fat replacer because fat functionality varies considerably depending on the meal type and the formulation. Evidence suggests that reducing fat intake can help in controlling body weight and the risk of diseases like type-2 diabetes, hypertension and cardiovascular disease. Consumers should not be misled into believing that fat and calorie-reduced foods may be consumed indefinitely. Fat replacers are most beneficial when they aid in calorie control and promote the consumption of meals that provide essential nutrients. This review aims to provide a deep insight into the fact that fat replacers can be utilized in various food commodities in order to meet the dietary guidelines for reducing fat intake with a healthy lifestyle and prudent dietary approach.
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Affiliation(s)
- Vanshika Syan
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411 India
| | - Jaspreet Kaur
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411 India
| | - Kartik Sharma
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, 90110 Songkla Thailand
| | - Manvi Patni
- Department of Nutrition, BD Arya Girls College, Jalandhar, Punjab India
| | - Prasad Rasane
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411 India
| | - Jyoti Singh
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411 India
| | - Vishesh Bhadariya
- School of Chemical Engineering, Oklahoma State University, Stillwater, OK 74078 USA
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Narayanan MV, Rasane P, Singh J, Kaur S, Avinashe H, Gunjal M, Kaur J, Bhadariya V. Beetroot Bioactive and its Associated Health Benefits: Considerations for Utilization of Beetroot in Value-added Products. Recent Adv Food Nutr Agric 2023; 14:155-166. [PMID: 37990613 DOI: 10.2174/2772574x14666230725110541] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Revised: 06/13/2023] [Accepted: 06/15/2023] [Indexed: 11/23/2023]
Abstract
BACKGROUND Beetroot is a remarkable source of nutrients needed for the improvement of human health. This paper presents a general overview of beetroot, its bioactive compounds, and its valorization. OBJECTIVE The study aimed to understand and review the various beetroot bioactive compounds and their utilization in value-added products. METHODS The findings and data provided in this review are based on the available research investigations and authorized articles. RESULT Beetroot is a reliable source of a cluster of bioactive compounds, such as betalains, ascorbic acid, phenolic compounds, carotenoids, and nitrates, which have brought it into the spotlight for the preparation of various value-added products for daily consumption for better health. These beneficial compounds show a wide range of health benefits, such as antiinflammatory activity, anti-oxidant activity, anti-anemic activity, and cancer chemopreventive activity. CONCLUSION This paper has reviewed the studies focused on the utilization of beetroot concerning its varied composition of nutraceutical components. This review briefly accounts for the different bioactive compound extraction methods that are immensely helpful in the food and health industries. The advantages and disadvantages of these extractions are also taken into consideration. There is a wide range of value-added products currently in the market that are generated from the addition of beetroot for the improvement of nutritional as well as sensory attributes of the final products.
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Affiliation(s)
- Meghana Valiyarayil Narayanan
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Prasad Rasane
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Jyoti Singh
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Harshal Avinashe
- Department of Genetics and Plant Breeding, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Mahendra Gunjal
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Jaspreet Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Vishesh Bhadariya
- School of Chemical Engineering, Oklahoma State University, Stillwater, OK-74078, USA
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Gogna S, Kaur J, Sharma K, Prasad R, Singh J, Bhadariya V, Kumar P, Jarial S. Spirulina- An Edible Cyanobacterium with Potential Therapeutic Health Benefits and Toxicological Consequences. J Am Nutr Assoc 2022:1-14. [PMID: 35916491 DOI: 10.1080/27697061.2022.2103852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Abstract
Spirulina is a blue-green algae which is cultivated not only for its maximum protein content but also due to the presence of other essential nutrients such as carbohydrates and vitamins (A, C and E). It is also a storehouse of minerals including iron, calcium, chromium, copper, magnesium, manganese, phosphorus, potassium, sodium and zinc. Simultaneously, γ- linolenic acid (an essential fatty acid), as well as pigments such as chlorophyll A and phycobiliproteins (C-phycocyanin, allophycocyanin and β-carotene), is also a major component of its rich nutritional profile. Spirulina is known to have various promising effects on the prevention of cancer, oxidative stress, obesity, diabetes, cardiovascular diseases and anemia. Moreover, it also plays a positive role in treating muscular cramps. The safety recommended dosage of Spirulina is approximately 3-10 g/d for adults and it's biological value (BV) is 75 with a net protein utilization (NPU) of 62. Spirulina does not have pericardium due to which it does not hinder the absorption of iron by chelation with phytates or oxalates. On the contrasting note, it may have some adverse effects due to the toxins (microcystins, β-methylamino-L-alanine (BMAA)) produced by Spirulina which might contribute to acute poisoning, cancer, liver damage as well as gastrointestinal disturbances. Its long-term consumption may also lead to the pathogenesis of Alzheimer's disease and Parkinson's disease. The current review focuses on the various aspects of spirulina including its cultivation, nutritional composition, extraction techniques, health benefits, adverse effects, industrial scope and market value which could be beneficial for its utilization in the development of value-added products and supplementary foods due to its high content of protein and bioavailability of nutrients.
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Affiliation(s)
- Simran Gogna
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Jaspreet Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Kartik Sharma
- International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkla, Thailand
| | - Rasane Prasad
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Jyoti Singh
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Vishesh Bhadariya
- Department of Chemical and Petroleum Engineering, School of Chemical Engineering and Physical Sciences, Lovely Professional University, Phagwara, Punjab, India
| | - Prashant Kumar
- Department of Chemical and Petroleum Engineering, School of Chemical Engineering and Physical Sciences, Lovely Professional University, Phagwara, Punjab, India
| | - Sapna Jarial
- Department of Agricultural Economics & Extension, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
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Satpal D, Kaur J, Bhadariya V, Sharma K. Actinidia deliciosa
(Kiwi fruit): A comprehensive review on the nutritional composition, health benefits, traditional utilization, and commercialization. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15588] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Dolly Satpal
- Department of Food Technology and Nutrition School of Agriculture Lovely Professional University Phagwara India
| | - Jaspreet Kaur
- Department of Food Technology and Nutrition School of Agriculture Lovely Professional University Phagwara India
| | - Vishesh Bhadariya
- Department of Chemical and Petroleum Engineering School of Chemical Engineering and Physical Sciences Lovely Professional University Phagwara India
| | - Kartik Sharma
- Department of Biotechnology Council of Scientific and Industrial Research‐ Institute of Himalayan Bioresource Technology (CSIR‐IHBT) Palampur India
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Kaur J, Kumar V, Kumar S, Aggarwal P, Sharma K, Bhadariya V. Process optimization for the preparation of tea and fruit‐oriented energy drink: A nutritional approach. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15363] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jaspreet Kaur
- Food Technology and Nutrition, School of Agriculture Lovely Professional University Phagwara India
| | - Vikas Kumar
- Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Satish Kumar
- Dr. YS Parmar University of Horticulture and Forestry Solan, Himachal Pradesh India
| | - Poonam Aggarwal
- Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Kartik Sharma
- Department of Biotechnology Council of Scientific and Industrial Research‐ Institute of Himalayan Bioresource Technology (CSIR‐IHBT) Palampur India
| | - Vishesh Bhadariya
- Department of Chemical Engineering, School of Physical Sciences and Chemical Engineering Lovely Professional University Phagwara India
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