Yazar "Kalsi, Rhythm" seçeneğine göre listele

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    Exploration of nutritional, pharmacological, and the processing trends for valorization of finger millet (Eleusine coracana): A review
    (Wiley, 2023) Kalsi, Rhythm; Bhasin, Jasleen; Goksen, Gulden; Kashyap, Piyush
    High nutrient variability and food security are the needs of the hour. Millets may be as effective as other cereal crops for dealing with severe malnutrition and increasing global population problems. Due to their physiologically active components, millets have attracted more research interest. Finger millet (FM), one of the climate-resilient and minor cereal crop species, is well known for several health benefits, primarily attributed to its nutritional value and polyphenolic content. FM seed coat phenolics exhibit excellent anti-diabetic, anti-oxidant, antimicrobial, anti-osteoporosis, wound healing, anti-lithiatic, inhibiting collagen glycation, cross-linking, and enzyme properties, which may serve well for the pharmacological purposes. Furthermore, the processing of FM is an important factor in its commercial use. It is necessary to invent some novel technologies to increase the productivity of FM by lowering the cost of processing and its effective utilization in the pharmaceutical and food industries. The literature presented will further explore the potential prospects of processing as well as value-added utilization and its nutritional and pharmacological aspects in view of initiating further research in the food industry to formulate ready-to-eat and ready-to-cook products, thereby acting as future crops for sustainability.
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    Öğe
    Ultrasound-driven advancements in food waste protein extraction: Assessing yield, nutritional impacts, techno-functionality, and structural modifications
    (Elsevier, 2024) Negi, Priya; Kalsi, Rhythm; Bhasin, Jasleen Kaur; Kashyap, Piyush; Thakur, Abhishek; Goksen, Gulden
    In today's era problem of food wastage has been increasing over all worldwide resulting in large amount of wastage. Utilization of food waste is a matter of significant interest for the food processing industry and regulatory bodies overseeing waste management and disposal systems. Proteins, which are made up of amino acids, form the fundamental structural elements of muscles and various bodily tissues. Food waste sources like defatted residuals are valuable protein sources due to their abundant availability and cost-effectiveness. Hence, there exists an increasing demand for plant-based proteins, valued for their nutritional benefits and positive impact on the environment. The process of extracting proteins from plants typically involves various physicochemical and thermal methods, impacting on both nutritional quality and functional attributes. As green technology is gaining prominence, researchers are increasingly exploring non-thermal and environment friendly methods to enhance extraction efficiency, while minimizing the protein degradation process. Ultrasound-assisted extraction (UAE) has recently gained substantial research interest as a green technology for extracting plant-based protein to enhance the efficiency of protein retrieval from botanical sources. In plant protein extraction, ultrasound treatment facilitates the cell wall disruption through cavitations enhancing the extractability at greater extent. UAE not only accelerates the protein extraction but also has the great potential to modify the yield, structural, techno-functional, and nutritional properties of the resulting protein product. Consequently, the present review enlightens ultrasound process parameters and extraction conditions for food waste proteins, highlighting their influence on protein structural alterations and consequent effects on nutritional, physicochemical and functional characteristics.