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| 1 | Proximate Composition,Mineral Content and Fatty Acids Analyses of Aromatic and Non-Aromatic Indian Rice显示文摘Awareness on nutritive value and health benefits of rice is of vital importance in order to increase the consumption of rice in daily diet of the human beings. In this study, a total of six aromatic and two non-aromatic rice accessions grown in India were analysed for their nutritional quality attributes including proximate composition, mineral contents and fatty acids. Data with three replications were used to measure Pearson's simple correlation co-efficient in order to establish the relationship among various nutritional quality attributes. The result on proximate composition showed that Govind Bhog had the highest moisture(13.57%) and fat(0.92%) content, which signifies its tasty attribute. Badshah Bhog exhibited the highest fibre content(0.85%), carbohydrate content(82.70%) and food energy(365.23 k Cal per 100 g). Among the minerals, the higher Ca(98.75 mg/kg), Zn(17.00 mg/kg) and Fe(31.50 mg/kg) were in Gopal Bhog, whereas the highest Na(68.85 mg/kg) was in Badshah Bhog, the highest K(500.00 mg/kg) was in Swetganga, Khushboo and Sarbati. The highest contents of unsaturated fatty acids viz. oleic acid(49.14%), linoleic acid(46.99%) and linolenic acid(1.27%) were found in Sarbati, whereas the highest content of saturated fatty acids viz. myristic acid(4.60%) and palmitic acid(31.91%) were found in Govind Bhog and stearic acid(6.47%) in Todal. The identified aromatic rice accessions Gopal Bhog, Govind Bhog and Badshah Bhog and non-aromatic rice accession Sarbati were found nutritionally superior among all eight tested accessions. The nutritional quality oriented attributes in this study were competent with recognized prominent aromatic and non-aromatic rice accessions as an index of their nutritional worth and recommend to farmers and consumers which may be graded as export quality rice with good unique nutritional values in international market. | Deepak Kumar VERMA Prem Prakash SRIVASTAV | 2017 | Rice science2017，24，1： | 8 |
| 2 | Character- ization of suspended sediment in meltwater from glaciers of Garhwal Himalaya显示文摘 | Deepak Srivastava Amit Kumar Akshaya Verma eta! | 2014 | Hydrological Processes2014，28，3： | 1 |
| 3 | Bacteriocins as antimicrobial and preservative agents in food:Biosynthesis,separation and application显示文摘Emerging evidence shows the trend of using safe and natural preservatives like bacteriocins in food processing.The increasing demand by the food industry to extend keeping quality and prevent spoilage of various food products has appealed for new preservatives and new methods of conservation.Further,to discover the novel spectrum of antimicrobial compounds that could effectively battle food-borne pathogens,bacteriocins have been intensively studied in the last few years.Recently,great attention has been paid to the application of lactic acid-bacterial bacteriocins targeting food spoilage-causing or pathogenic microorganisms with no significant side effects.Different mechanisms of action like pore-formation,retarding cell-wall/nucleic acid/protein synthesis have been proposed and described for diverse bacteriocins.Therefore,the syntheses,purification of bacteriocins in addition to their applications as antimicrobial and preservative agents in food processing are reviewed in detail.The review will also discuss the preservative effect of bacteriocins and their combinations having multiple modes of action(hurdle approach)to reduce the microbial load as well as antimicrobial resistance. | Deepak Kumar Verma Mamta Thakur Smita Singh Soubhagya Tripathy Alok Kumar Gupta Deepika Baranwal Ami R.Patel Nihir Shah Gemilang Lara Utama Alaa Kareem Niamah M´onica L.Ch´avez-Gonz´alez Carolina Flores Gallegos Cristobal Noe Aguilar Prem Prakash Srivastav | 2022 | Food Bioscience2022，46，2： | 1 |
| 4 | Recent trends and technical advancements in biosensors and their emerging applications in food and bioscience显示文摘Biosensor development has recently advanced as a result of their strong and indisputable uses as analytical methods in a variety of sectors,including medicine,food industry,environmental monitoring,metabolism,agriculture,military,and security.The popularity of biosensors as devices for a variety of applications may be ascribed to their distinct advantages of fast or rapid analysis,high sensitivity,minimal sample demand and preparation,and no need for the specific skill of operation that traditional analytical procedures require.We attempted to update earlier studies in this study by incorporating other materials that have been in use but have received less attention,such as carbon nano-onions(CNOs),metal-organic frameworks(MOFs),and biopolymers for biosensor manufacturing and design based on their unique properties.The assessment also took into account applicable applications in many sectors.Although considerable progress has been made in the application of biosensors,there is still a need for research development and enhancement,particularly in transforming most of the laboratory experiments that have already been published into portable on-site and implementable in the public domains. | Oluwatosin E.Bankole Deepak Kumar Verma Mónica L.Chávez González Juan Guzmán Ceferino JoséSandoval-Cortés Cristóbal N.Aguilar | 2022 | Food Bioscience2022，47，3： | 0 |
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