Brijesh Tiwari | Teagasc, Irish Agriculture and Food Development Authority (original) (raw)
Books by Brijesh Tiwari
Starch is the second most abundant natural polymer. Due to its unique physical and chemical prope... more Starch is the second most abundant natural polymer. Due to its unique physical and chemical properties, starch polymer is increasingly viewed as a potential sustainable alternative to many petroleum chemicals. This book provides a dedicated and in-depth reference on starch based biopolymers. It is the first reference to bring together essential information on the Chemistry, Processing and Applications of starch based biopolymers and nanocomposites. The text addresses processing and application challenges relevant polymer industry. In addition, the authors deliver insight into the current state of art and emerging starch based biopolymer processing technologies.
TABLE OF CONTENT
Introduction: Starch as Biopolymer and Nanocomposites, Editors
STARCH CHEMISTRY AND PROPERTY
Starch: Source, Extraction, Modification and Processing, Jirarat Tatiyakul
Starch Chemistry and Microstructure, Syed H. Imam and Delilah Wood
Rheological and Thermal Properties of Starch and Starch based Biopolymers, M.A. Rao
Starch Gel: Chemistry and Technology, Martina Lille
STARCH COMPOSITE AND NANOTECHNOLOGY
Starch Based Nanocomposites Current Trends and Prospects, Mosto Bousmina
Chemistry and Process Technology for Starch Based Nanocomposites, Luc Averous
Modification of biodegradable polymers through reactive extrusion, Sajid Alavi
Starch and £-polycaprolactone/polylactide based Composite and Properties, Peter R. Chang
Rheological and Thermal Properties of Starch Based Nanocomposites, J. Ahmed
Microstructure and Morphology of Starch Based Nanocomposites, Julian R.O. Evans
APPLICATIONS
Starch Based Edible Films and Coating, B. Tiwari
Starch Derived Cyclodextrins and its Future in Food Biopolymer Industry, D.G. Yim
Functional and Physicochemical Properties of Cyclodextrins, Shan-Jing Yao
Starch based Bio-nanocomposites and Nanoparticles, Peter Halley
Starch Nanocomposite and Nanaoparticle: Biomedical Applications, Marie-Ange Janvier
Starch as an Encapsulation Matrix for Delivery of Bioactive Compounds,
Yacine Hemar
industrial Uses of Starch Polymer, Gregory M. Glenn, William J. Orts and George Robertson
Starch Based Biodegradable Food Packaging: Future Prospects USDA and Challenges, Randal L. Shogren
Biodegradation of Starch Polymer and Starch-Containing Composites and Nanocomposites, Syed H. Imam
Applications of Life Cycle Assessment of Starch and Starch Blends, Erwin T.H. Vink
Biopolymers: Environmental Credentials and Market Forces, Christopher S. Brazel
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The food industry is constantly challenged to provide healthy, minimally processed products which... more The food industry is constantly challenged to provide healthy, minimally processed products which are safe to eat and have extended shelf life. In response to this consumer demand for ‘greener’ food additives, interest in ozone has expanded in recent years. Excess ozone rapidly auto-decomposes to produce oxygen and thus it leaves no residues in food, and is increasingly accepted as environmentally friendly technology. Ozone was affirmed to be Generally Recognised As Safe (GRAS) in contact with foodstuffs by a panel of food experts convened by the Electric Power Research Institute in 1996 and subsequently was approved as an Antimicrobial Agent in direct contact with foods of all types by the U.S. Food and Drug Administration in 2001.
The authors provide a comprehensive overview of ozone processing in the food industry, examining applications for various food groups, including evaluations of the impact on quality and safety values. The authors also address global regulatory and legislative requirements for ozone processing, as well as providing recommendations and opportunities for various health and safety-related issues and suggesting new applications for ozone processing in the food industry.
Ozone in Food Processing is the first book to bring together essential information on many applications of ozone in food processing, providing an insight into the current state-of-the-art applications as well as reviewing established and emerging applications in food processing, preservation and waste management. It will be of interest to food scientists, engineers and microbiologists working in food processing, as well as academic researchers and lecturers in the subject area.
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Food processing is the step of the food chain that principally affects a food's physical or bioch... more Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients.
Considerable resources and expertise has been devoted to the processing of safe and wholesome foods. Non-thermal technologies have been developed as an alternative to thermal processing, while still meeting required safety or shelf-life demands and minimising the effects on its nutritional and quality attributes.
*Examines non-thermal processing techniques specifically applied to fluid foods
*Includes methods for mathematically evaluating each technique
*Addresses global regulatory requirements for fluid foods
*Provides recommendations and opportunities for various safety-related issues
Key Topics Covered:
Chapter 1: Status and Trends of Novel Thermal and Non:Thermal Technologies for Fluid Foods
Chapter 2: Fluid Dynamics in Novel Thermal and Non:Thermal Processes
Chapter 3: Fluid Rheology in Novel Thermal and Non:Thermal Processes
Chapter 4: Pulsed Electric Field Processing of Fluid Foods
Chapter 5: High Pressure Processing of Fluid Foods
Chapter 6: Ultrasound Processing of Fluid Foods
Chapter 7: Irradiation of Fluid Foods
Chapter 8: Ultraviolet and Pulsed Light Processing of Fluid Foods
Chapter 9: Ozone Processing of Fluid Foods
Chapter 10: Dense Phase Carbon Dioxide Processing of Fluid Foods
Chapter 11: Ohmic Heating of Fluid Foods
Chapter 12: Microwave Heating of Fluid Foods
Chapter 13: Infrared Heating of Fluid Foods
Chapter 14: Modelling the Kinetics of Microbial and Quality Attributes of Fluid Food during Novel Thermal and Non:Thermal Processes
Chapter 15: Regulatory and Legislative issues for Thermal and Non:Thermal Technologies: An EU Perspective
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Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or ... more Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitamins suggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes. Interest in the use of pulses and their ingredients in food formulations is growing and several factors are contributing to this drive. Pulse Foods: Processing, Quality and Nutraceutical Applications is the first book to provide up-to-date information on novel and emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can use this knowledge to incorporate pulses into new food products.
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Papers by Brijesh Tiwari
Food research international (Ottawa, Ont.), 2017
In this study, the effect of atmospheric pressure cold plasma and high-pressure processing on the... more In this study, the effect of atmospheric pressure cold plasma and high-pressure processing on the prebiotic orange juice was evaluated. Orange juice containing 7g/100g of commercial fructooligosaccharides (FOS) was directly and indirectly exposed to a plasma discharge at 70kV with processing times of 15, 30, 45 and 60s. For high-pressure processing, the juice containing the same concentration of FOS was treated at 450MPa for 5min at 11.5°C in an industrial equipment (Hyperbaric, model: 300). After the treatments, the fructooligosaccharides were qualified and quantified by thin layer chromatography. The organic acids and color analysis were also evaluated. The maximal overall fructooligosaccharides degradation was found after high-pressure processing. The total color difference was <3.0 for high-pressure and plasma processing. citric and ascorbic acid (Vitamin C) showed increased content after plasma and high-pressure treatment. Thus, atmospheric pressure cold plasma and high-pres...
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Ozone has been used commercially for the treatment of drinking water since 1906 Nice, France (Hil... more Ozone has been used commercially for the treatment of drinking water since 1906 Nice, France (Hill and Rice 1982) and is increasingly employed in the food industry for produce preservation and sanitising of food-contact surfaces. Demand for new preservation approaches arises from growing consumer preference for minimally processed foods, frequent outbreaks of food-related illnesses, identification of new food pathogens and the passage of legislation governing food quality and safety.
Bookmarks Related papers MentionsView impact
The food industry is currently in need of innovative processing technologies to meet consumer dem... more The food industry is currently in need of innovative processing technologies to meet consumer demands for fresh and safe ready-to-eat products. Ozone appears to be a powerful sanitiser which meets the expectations of industry and has the approval of regulatory agencies (Khadre et al. 2001). It is a highly unstable triatomic oxygen molecule that can be generated commercially when oxygen molecules are subjected to a high-voltage electric discharge.
Bookmarks Related papers MentionsView impact
For many years ozone, which has the highest thermodynamic oxidation potential of all the common o... more For many years ozone, which has the highest thermodynamic oxidation potential of all the common oxidants, has been known for its powerful oxidising and disinfection properties (Glaze et al. 1987). Because its oxidative properties can be used as reaction partners in gas, liquid or solid phases, the applications of ozone are manifold and stretch across a wide range of different industries.
Bookmarks Related papers MentionsView impact
Mathematical models in food processing aim to describe the different aspects of the processes and... more Mathematical models in food processing aim to describe the different aspects of the processes and their dynamics quantitatively using theoretical analysis and experimental results. In addition to using these models to understand and describe a process, they can also be applied for control and optimisation purposes. In general, mathematical models offer new possibilities to manage the increasing complexity of the studied technologies and explore solutions in a short time, while reducing costs of operation.
Bookmarks Related papers MentionsView impact
Anthocyanins are the most abundant flavonoid constituents of fruits and vegetables. The conjugate... more Anthocyanins are the most abundant flavonoid constituents of fruits and vegetables. The conjugated bonds in their structures, which absorb light at about 500 nm, are the basis for the red, blue and purple colours of fruits, vegetables and their products. Anthocyanin pigments readily degrade during thermal processing which can have a dramatic impact on colour quality and may also affect nutritional properties.
Bookmarks Related papers MentionsView impact
Abstract The flower heads of Sphaeranthus indicus Linn (Asteraceae) a traditional Indian medicina... more Abstract The flower heads of Sphaeranthus indicus Linn (Asteraceae) a traditional Indian medicinal plant is commonly used to nourish and improve the liver conditions. This study was designed to evaluate the hepatoprotective and antioxidant effect of aqueous (AQS) and methanolic (MES) extract of flower heads of Sphaeranthus indicus on Paracetamol (APAP)-induced hepatotoxicity in rat's in-vivo.
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Meat safety continues to be a global concern. Illnesses related to E. coli, Salmonella, Campyloba... more Meat safety continues to be a global concern. Illnesses related to E. coli, Salmonella, Campylobacter, Listeria and other pathogens remains a serious issue. Because of these concerns, the meat industry continues to research and adopt new strategies to combat pathogens. Technologies have been researched from farm to fork.
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Ozone finds wide application in the food industry, including surface decontamination of fruits an... more Ozone finds wide application in the food industry, including surface decontamination of fruits and vegetables, drinking water disinfection and wastewater treatment (Guzel-Seydim et al. 2004; Karaca and Velioglu 2007). Ozone is applied in either gaseous or aqueous form. Minimising the occurrence of pathogenic and spoilage microorganisms in fruits, vegetables and their products is a primary food-safety concern.
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ABSTRACT Bergenin is reported to occur in Viburnum nervosum (Capprifoliaceae). This is the first ... more ABSTRACT Bergenin is reported to occur in Viburnum nervosum (Capprifoliaceae). This is the first report of its occurrence in genus Viburnum. Derivative of Bergenin viz Bergenin diethyl ether, its penta acetate and diethyl ether triacetate have been prepared. Their method of preparation and characterization by spectroscopy is reported for the first time.
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Abstract Minimal processing of lettuce (Lactuca sativa) and other fruits and vegetables make it d... more Abstract Minimal processing of lettuce (Lactuca sativa) and other fruits and vegetables make it difficult to ensure that these fresh produce are safe for consumers. Chlorine-based agents in water applied during processing operations have often been used to sanitize produce and reduce microbial populations.
Bookmarks Related papers MentionsView impact
Abstract Tools for quality assurance and assessment frameworks of Biosystems Engineering studies ... more Abstract Tools for quality assurance and assessment frameworks of Biosystems Engineering studies in Ireland are discussed. The interpretation and implementation of the EQF in Ireland and its relationship with the National Qualification Framework is outlined. The implementation of the EQF in the case of Biosystems Engineering programs of studies is also detailed.
Bookmarks Related papers MentionsView impact
Abstract Tools for enhancing the international attractiveness of Irish study programmes in Agricu... more Abstract Tools for enhancing the international attractiveness of Irish study programmes in Agricultural/Biosystems Engineering (ABE) are reviewed. Increasingly web based initiatives are employed to disseminate information to potential students. Also a number of national initiatives in Ireland such as the Steps to Engineering programme have been developed to promote awareness of Careers in Engineering to primary and secondary level students.
Bookmarks Related papers MentionsView impact
Abstract In this project, ozone was used to pre-wash fresh-cut lettuce. It was compared with samp... more Abstract In this project, ozone was used to pre-wash fresh-cut lettuce. It was compared with samples washed with water and chlorinated water, to find out the effect on lettuce in terms of antioxidant activity, total phenol and ascorbic acid content. Expected experimental results are outlined and will be compared to known literature results.
Bookmarks Related papers MentionsView impact
Journal of agricultural and food chemistry, 2012
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Appetite, 2012
Capsaicinoids are a group of chemicals found in chilli peppers, with bioactive properties. The pu... more Capsaicinoids are a group of chemicals found in chilli peppers, with bioactive properties. The purpose of this study is to systematically review research investigating the potential benefits capsaicinoid compounds may have in relation to weight management. Medical databases were searched and 90 trials found, 20 of which were selected for inclusion, involving 563 participants. Three main areas of potential benefit for weight management were found: (1) increased energy expenditure; (2) increased lipid oxidation and (3) reduced appetite. Trial duration, dosage and sized varied, though trials were generally of high quality with a low risk of bias. It was observed that consumption of capsaicinoids increases energy expenditure by approximately 50 kcal/day, and that this would produce clinically significant levels of weight loss in 1-2 years. It was also observed that regular consumption significantly reduced abdominal adipose tissue levels and reduced appetite and energy intake. The mechanism of action is not presently fully understood, although it is well accepted much of the effects are caused by stimulation of the TRPV1 receptor. While capsaicinoids are not a magic bullet for weight loss, the evidence is that they could play a beneficial role, as part of a weight management program.
Bookmarks Related papers MentionsView impact
Starch is the second most abundant natural polymer. Due to its unique physical and chemical prope... more Starch is the second most abundant natural polymer. Due to its unique physical and chemical properties, starch polymer is increasingly viewed as a potential sustainable alternative to many petroleum chemicals. This book provides a dedicated and in-depth reference on starch based biopolymers. It is the first reference to bring together essential information on the Chemistry, Processing and Applications of starch based biopolymers and nanocomposites. The text addresses processing and application challenges relevant polymer industry. In addition, the authors deliver insight into the current state of art and emerging starch based biopolymer processing technologies.
TABLE OF CONTENT
Introduction: Starch as Biopolymer and Nanocomposites, Editors
STARCH CHEMISTRY AND PROPERTY
Starch: Source, Extraction, Modification and Processing, Jirarat Tatiyakul
Starch Chemistry and Microstructure, Syed H. Imam and Delilah Wood
Rheological and Thermal Properties of Starch and Starch based Biopolymers, M.A. Rao
Starch Gel: Chemistry and Technology, Martina Lille
STARCH COMPOSITE AND NANOTECHNOLOGY
Starch Based Nanocomposites Current Trends and Prospects, Mosto Bousmina
Chemistry and Process Technology for Starch Based Nanocomposites, Luc Averous
Modification of biodegradable polymers through reactive extrusion, Sajid Alavi
Starch and £-polycaprolactone/polylactide based Composite and Properties, Peter R. Chang
Rheological and Thermal Properties of Starch Based Nanocomposites, J. Ahmed
Microstructure and Morphology of Starch Based Nanocomposites, Julian R.O. Evans
APPLICATIONS
Starch Based Edible Films and Coating, B. Tiwari
Starch Derived Cyclodextrins and its Future in Food Biopolymer Industry, D.G. Yim
Functional and Physicochemical Properties of Cyclodextrins, Shan-Jing Yao
Starch based Bio-nanocomposites and Nanoparticles, Peter Halley
Starch Nanocomposite and Nanaoparticle: Biomedical Applications, Marie-Ange Janvier
Starch as an Encapsulation Matrix for Delivery of Bioactive Compounds,
Yacine Hemar
industrial Uses of Starch Polymer, Gregory M. Glenn, William J. Orts and George Robertson
Starch Based Biodegradable Food Packaging: Future Prospects USDA and Challenges, Randal L. Shogren
Biodegradation of Starch Polymer and Starch-Containing Composites and Nanocomposites, Syed H. Imam
Applications of Life Cycle Assessment of Starch and Starch Blends, Erwin T.H. Vink
Biopolymers: Environmental Credentials and Market Forces, Christopher S. Brazel
Bookmarks Related papers MentionsView impact
The food industry is constantly challenged to provide healthy, minimally processed products which... more The food industry is constantly challenged to provide healthy, minimally processed products which are safe to eat and have extended shelf life. In response to this consumer demand for ‘greener’ food additives, interest in ozone has expanded in recent years. Excess ozone rapidly auto-decomposes to produce oxygen and thus it leaves no residues in food, and is increasingly accepted as environmentally friendly technology. Ozone was affirmed to be Generally Recognised As Safe (GRAS) in contact with foodstuffs by a panel of food experts convened by the Electric Power Research Institute in 1996 and subsequently was approved as an Antimicrobial Agent in direct contact with foods of all types by the U.S. Food and Drug Administration in 2001.
The authors provide a comprehensive overview of ozone processing in the food industry, examining applications for various food groups, including evaluations of the impact on quality and safety values. The authors also address global regulatory and legislative requirements for ozone processing, as well as providing recommendations and opportunities for various health and safety-related issues and suggesting new applications for ozone processing in the food industry.
Ozone in Food Processing is the first book to bring together essential information on many applications of ozone in food processing, providing an insight into the current state-of-the-art applications as well as reviewing established and emerging applications in food processing, preservation and waste management. It will be of interest to food scientists, engineers and microbiologists working in food processing, as well as academic researchers and lecturers in the subject area.
Bookmarks Related papers MentionsView impact
Food processing is the step of the food chain that principally affects a food's physical or bioch... more Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients.
Considerable resources and expertise has been devoted to the processing of safe and wholesome foods. Non-thermal technologies have been developed as an alternative to thermal processing, while still meeting required safety or shelf-life demands and minimising the effects on its nutritional and quality attributes.
*Examines non-thermal processing techniques specifically applied to fluid foods
*Includes methods for mathematically evaluating each technique
*Addresses global regulatory requirements for fluid foods
*Provides recommendations and opportunities for various safety-related issues
Key Topics Covered:
Chapter 1: Status and Trends of Novel Thermal and Non:Thermal Technologies for Fluid Foods
Chapter 2: Fluid Dynamics in Novel Thermal and Non:Thermal Processes
Chapter 3: Fluid Rheology in Novel Thermal and Non:Thermal Processes
Chapter 4: Pulsed Electric Field Processing of Fluid Foods
Chapter 5: High Pressure Processing of Fluid Foods
Chapter 6: Ultrasound Processing of Fluid Foods
Chapter 7: Irradiation of Fluid Foods
Chapter 8: Ultraviolet and Pulsed Light Processing of Fluid Foods
Chapter 9: Ozone Processing of Fluid Foods
Chapter 10: Dense Phase Carbon Dioxide Processing of Fluid Foods
Chapter 11: Ohmic Heating of Fluid Foods
Chapter 12: Microwave Heating of Fluid Foods
Chapter 13: Infrared Heating of Fluid Foods
Chapter 14: Modelling the Kinetics of Microbial and Quality Attributes of Fluid Food during Novel Thermal and Non:Thermal Processes
Chapter 15: Regulatory and Legislative issues for Thermal and Non:Thermal Technologies: An EU Perspective
Bookmarks Related papers MentionsView impact
Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or ... more Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitamins suggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes. Interest in the use of pulses and their ingredients in food formulations is growing and several factors are contributing to this drive. Pulse Foods: Processing, Quality and Nutraceutical Applications is the first book to provide up-to-date information on novel and emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can use this knowledge to incorporate pulses into new food products.
Bookmarks Related papers MentionsView impact
Food research international (Ottawa, Ont.), 2017
In this study, the effect of atmospheric pressure cold plasma and high-pressure processing on the... more In this study, the effect of atmospheric pressure cold plasma and high-pressure processing on the prebiotic orange juice was evaluated. Orange juice containing 7g/100g of commercial fructooligosaccharides (FOS) was directly and indirectly exposed to a plasma discharge at 70kV with processing times of 15, 30, 45 and 60s. For high-pressure processing, the juice containing the same concentration of FOS was treated at 450MPa for 5min at 11.5°C in an industrial equipment (Hyperbaric, model: 300). After the treatments, the fructooligosaccharides were qualified and quantified by thin layer chromatography. The organic acids and color analysis were also evaluated. The maximal overall fructooligosaccharides degradation was found after high-pressure processing. The total color difference was <3.0 for high-pressure and plasma processing. citric and ascorbic acid (Vitamin C) showed increased content after plasma and high-pressure treatment. Thus, atmospheric pressure cold plasma and high-pres...
Bookmarks Related papers MentionsView impact
Ozone has been used commercially for the treatment of drinking water since 1906 Nice, France (Hil... more Ozone has been used commercially for the treatment of drinking water since 1906 Nice, France (Hill and Rice 1982) and is increasingly employed in the food industry for produce preservation and sanitising of food-contact surfaces. Demand for new preservation approaches arises from growing consumer preference for minimally processed foods, frequent outbreaks of food-related illnesses, identification of new food pathogens and the passage of legislation governing food quality and safety.
Bookmarks Related papers MentionsView impact
The food industry is currently in need of innovative processing technologies to meet consumer dem... more The food industry is currently in need of innovative processing technologies to meet consumer demands for fresh and safe ready-to-eat products. Ozone appears to be a powerful sanitiser which meets the expectations of industry and has the approval of regulatory agencies (Khadre et al. 2001). It is a highly unstable triatomic oxygen molecule that can be generated commercially when oxygen molecules are subjected to a high-voltage electric discharge.
Bookmarks Related papers MentionsView impact
For many years ozone, which has the highest thermodynamic oxidation potential of all the common o... more For many years ozone, which has the highest thermodynamic oxidation potential of all the common oxidants, has been known for its powerful oxidising and disinfection properties (Glaze et al. 1987). Because its oxidative properties can be used as reaction partners in gas, liquid or solid phases, the applications of ozone are manifold and stretch across a wide range of different industries.
Bookmarks Related papers MentionsView impact
Mathematical models in food processing aim to describe the different aspects of the processes and... more Mathematical models in food processing aim to describe the different aspects of the processes and their dynamics quantitatively using theoretical analysis and experimental results. In addition to using these models to understand and describe a process, they can also be applied for control and optimisation purposes. In general, mathematical models offer new possibilities to manage the increasing complexity of the studied technologies and explore solutions in a short time, while reducing costs of operation.
Bookmarks Related papers MentionsView impact
Anthocyanins are the most abundant flavonoid constituents of fruits and vegetables. The conjugate... more Anthocyanins are the most abundant flavonoid constituents of fruits and vegetables. The conjugated bonds in their structures, which absorb light at about 500 nm, are the basis for the red, blue and purple colours of fruits, vegetables and their products. Anthocyanin pigments readily degrade during thermal processing which can have a dramatic impact on colour quality and may also affect nutritional properties.
Bookmarks Related papers MentionsView impact
Abstract The flower heads of Sphaeranthus indicus Linn (Asteraceae) a traditional Indian medicina... more Abstract The flower heads of Sphaeranthus indicus Linn (Asteraceae) a traditional Indian medicinal plant is commonly used to nourish and improve the liver conditions. This study was designed to evaluate the hepatoprotective and antioxidant effect of aqueous (AQS) and methanolic (MES) extract of flower heads of Sphaeranthus indicus on Paracetamol (APAP)-induced hepatotoxicity in rat's in-vivo.
Bookmarks Related papers MentionsView impact
Meat safety continues to be a global concern. Illnesses related to E. coli, Salmonella, Campyloba... more Meat safety continues to be a global concern. Illnesses related to E. coli, Salmonella, Campylobacter, Listeria and other pathogens remains a serious issue. Because of these concerns, the meat industry continues to research and adopt new strategies to combat pathogens. Technologies have been researched from farm to fork.
Bookmarks Related papers MentionsView impact
Ozone finds wide application in the food industry, including surface decontamination of fruits an... more Ozone finds wide application in the food industry, including surface decontamination of fruits and vegetables, drinking water disinfection and wastewater treatment (Guzel-Seydim et al. 2004; Karaca and Velioglu 2007). Ozone is applied in either gaseous or aqueous form. Minimising the occurrence of pathogenic and spoilage microorganisms in fruits, vegetables and their products is a primary food-safety concern.
Bookmarks Related papers MentionsView impact
ABSTRACT Bergenin is reported to occur in Viburnum nervosum (Capprifoliaceae). This is the first ... more ABSTRACT Bergenin is reported to occur in Viburnum nervosum (Capprifoliaceae). This is the first report of its occurrence in genus Viburnum. Derivative of Bergenin viz Bergenin diethyl ether, its penta acetate and diethyl ether triacetate have been prepared. Their method of preparation and characterization by spectroscopy is reported for the first time.
Bookmarks Related papers MentionsView impact
Abstract Minimal processing of lettuce (Lactuca sativa) and other fruits and vegetables make it d... more Abstract Minimal processing of lettuce (Lactuca sativa) and other fruits and vegetables make it difficult to ensure that these fresh produce are safe for consumers. Chlorine-based agents in water applied during processing operations have often been used to sanitize produce and reduce microbial populations.
Bookmarks Related papers MentionsView impact
Abstract Tools for quality assurance and assessment frameworks of Biosystems Engineering studies ... more Abstract Tools for quality assurance and assessment frameworks of Biosystems Engineering studies in Ireland are discussed. The interpretation and implementation of the EQF in Ireland and its relationship with the National Qualification Framework is outlined. The implementation of the EQF in the case of Biosystems Engineering programs of studies is also detailed.
Bookmarks Related papers MentionsView impact
Abstract Tools for enhancing the international attractiveness of Irish study programmes in Agricu... more Abstract Tools for enhancing the international attractiveness of Irish study programmes in Agricultural/Biosystems Engineering (ABE) are reviewed. Increasingly web based initiatives are employed to disseminate information to potential students. Also a number of national initiatives in Ireland such as the Steps to Engineering programme have been developed to promote awareness of Careers in Engineering to primary and secondary level students.
Bookmarks Related papers MentionsView impact
Abstract In this project, ozone was used to pre-wash fresh-cut lettuce. It was compared with samp... more Abstract In this project, ozone was used to pre-wash fresh-cut lettuce. It was compared with samples washed with water and chlorinated water, to find out the effect on lettuce in terms of antioxidant activity, total phenol and ascorbic acid content. Expected experimental results are outlined and will be compared to known literature results.
Bookmarks Related papers MentionsView impact
Journal of agricultural and food chemistry, 2012
Bookmarks Related papers MentionsView impact
Appetite, 2012
Capsaicinoids are a group of chemicals found in chilli peppers, with bioactive properties. The pu... more Capsaicinoids are a group of chemicals found in chilli peppers, with bioactive properties. The purpose of this study is to systematically review research investigating the potential benefits capsaicinoid compounds may have in relation to weight management. Medical databases were searched and 90 trials found, 20 of which were selected for inclusion, involving 563 participants. Three main areas of potential benefit for weight management were found: (1) increased energy expenditure; (2) increased lipid oxidation and (3) reduced appetite. Trial duration, dosage and sized varied, though trials were generally of high quality with a low risk of bias. It was observed that consumption of capsaicinoids increases energy expenditure by approximately 50 kcal/day, and that this would produce clinically significant levels of weight loss in 1-2 years. It was also observed that regular consumption significantly reduced abdominal adipose tissue levels and reduced appetite and energy intake. The mechanism of action is not presently fully understood, although it is well accepted much of the effects are caused by stimulation of the TRPV1 receptor. While capsaicinoids are not a magic bullet for weight loss, the evidence is that they could play a beneficial role, as part of a weight management program.
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Plant foods for human nutrition (Dordrecht, Netherlands), 2012
β-glucan is a commonly researched plant cell wall component that when incorporated into food prod... more β-glucan is a commonly researched plant cell wall component that when incorporated into food products has been associated with cholesterol and glycaemic response reductions. This study focusses on β-glucan rich fractions from barley and mushroom used in the production of extruded ready to eat snacks. Inclusion of barley β-glucan rich fractions and mushroom β-glucan fractions at 10 % levels increased the total dietary fibre content of extrudates compared to the control (P &amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt; 0.05). Product expansion increased with the introduction of both barley and mushroom fraction (P &amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt; 0.05) which in turn resulted in a reduction in product hardness (P &amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt; 0.05). In vitro digestion protocol illustrated that inclusion of barley and mushroom β-glucan rich fractions manipulated the starch digestibility profile and hence rate of glucose release during digestion compared to the control sample. This in turn resulted in a significant (P &amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt; 0.05) reduction in potential glycaemic response of the samples of between 20 and 25 % for barley β-glucan rich fractions and between 17 and 25 % for mushroom β-glucan rich fractions. We conclude that the inclusion of these fractions could be utilised by the food industry to manipulate the glycaemic response of extruded snack products.
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Critical reviews in food science and nutrition, 2013
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Food Control, 2011
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Innovative Food Science …, 2011
The stability of anthocyanins (Cy3Gl) and ascorbic acid (AA) of high pressure processed blood ora... more The stability of anthocyanins (Cy3Gl) and ascorbic acid (AA) of high pressure processed blood orange juice during storage was investigated. Blood orange juice was processed at pressure levels of 400, 500, 600MPa for a constant treatment time of 15min. During processing &amp;amp;amp;amp;amp;amp;amp;amp;amp;gt;99% and 94.5% retention of Cy3Gl and AA content was observed for all pressure treated samples. The degradation kinetics
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