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Studies were conducted in two winter seasons (2017-2019) to find out the possibility to grow kohlrabi, a temperature sensitive crop, under high diurnal temperature variation in a passive solar greenhouse in Ladakh region (elevation 3340 m). Salable knobs were formed despite the high diurnal temperature variation (27.4±2.6°C) inside the greenhouse. The salable knob weight of the variety White Vienna and Pusa Virat was 190.3±20.3 and 108.8±0.7g, respectively. The occurrence of knob cracking and deformed knobs were observed. Dramatic declines in photosynthetic rate, intercellular CO2 concentration, and transpiration rate was observed when the plants were exposed to high temperatures. Despite the mean air temperature outside the ideal range of 15-25°C, salable knobs were formed inside the greenhouse during winter. Shading results in vertical elongation of the swollen bulb-like stem. We found that cracking of knobs is genetically determined. The study suggested that kohlrabi can be successfully grown during winter months in the trans-Himalayan Ladakh.

Keywords: Brassica oleracea; knol-khol; Ladakh; passive solar greenhouse; protected cultivation; shadings

Soy paneer is a highly nutritious dairy alternative made of soybean (Glycine max), having high water content (above 75%), thus, making it highly perishable and impossible to consume for longer period. Therefore, to sustain their availability in the market, dehydration is the most favorable method which increments shelf life of the product to a great extent. Dehydration process not only reduces weight and volume of the product but supports lower transportation cost, limits the food waste and increases profitability. The aim of this paper to obtain best processing conditionof soy paneer to provide a high quality product by avoiding losses and maintaining nutritional profile. A comprehensive study was carried out to examine the influence of different drying treatments; Hot air convective drying (60°C temperature, 1.5±0.1 m/s air velocity) and vacuum-microwave drying (200W, 400W, 600W microwave power, 250 mbar vacuum pressure). From the resulting data, vacuum-microwave drying proved to bea promising method where hot air convective drying deteriorated product quality in terms of color, textural property and rehydration rate as well. The best quality of the dried soy paneer was achieved at 600W microwave power with 250 mbar vacuum pressure condition in vacuum-microwave dryer. Drying kinetics data supports the fact that vacuum-microwave drying could reduce drying time of soy paneer by around 80-90%, compared to hot air convective drying. Therefore, vacuum-microwave drying can be concluded as the best method for the dehydration of soy paneer to achieve alonger shelf life with a good texture, natural color and faster rehydration rate.

Keywords: Soy paneer, Dehydration, Hot air convective drying, Vacuum-assisted microwave drying

This work chemically characterized the beef that is arriving at the retailer stores, from extensive, semi-extensive and intensive systems. A total of 41 beef samples were collected over 27 months. Extensively grown beef is produced on a smaller scale and consequently is rarely found at supermarket butcheries. Total fat and protein contents, fatty acids profile, cholesterol and ?-tocopherol content had shown variability along the year in meat from the same producer. The indices of thrombogenicity and atherogenicity were calculated to have more insight into the healthiness of the beef and among semi-extensive producers, there is one that stands out with a better fatty acids profile and lower thrombogenicity index than intensively grown beef. In general, the production system information by itself does not give enough insight into the beef quality on the shelf. However, intensively grown beef delivers fatter meat with a less healthy fatty acids profile than the meat semi-extensively and extensively grown in the Alentejo region.

Keywords: Beef quality; Beef production systems; Extensive production; Intensive production; Semi-intensive production

Physico-chemical evaluation of three low chill peach cultivars namely Florda Prince, Early Grande and Shan-e-Punjab and optimization of squash prepared from the fruits of these cultivars were doneto select suitable cultivars for preparation of squash. Six different combinations of recipesfor preparation of squash beveragefrom the fruits of each cultivar i.e., three levels of pulp @ 25, 30, and 35 per cent and two of sugar concentrations @ 40 and 45 per cent were examined for optimizing their levels to find an acceptable peach squash. Formulation of squash prepared by using 35 per cent pulp and 40 per cent sugar scored maximum for their sensory attributes and overall acceptability, irrespective of cultivar. Among the cultivars, squash prepared from cv.Florda Prince was found organoleptically best with overall acceptability and good sensory scores.

Keywords: Peach, cultivars, squash, physico-chemical, quality, sensory quality.

Milk is a nutritious food consumed by people of all ages. It is highly nutritious and thus is highly perishable unless and until preserved by some heat treatment like sterilization, ultra-heat treatment or boiling. In the present article, scope of utilizing pulsed electric field (PEF) has been discussed as an emerging technique of preservation to provide safe, fresh and shelf-stable milk with minimum or no nutrient losses. It covers details about the equipment, process and its effects on concerned microorganisms, enzymes and nutrients.

Keywords: Pulsed electric field, food, milk, sterilization, pasteurization.

Fruits, vegetables, and their by-products are rich in bioactive compounds. These bioactive compounds are used in variety of industrial markets, including the medicinal, dairy, and chemical industries. Until these bioactives can be used in particular applications, they must first be isolated from natural matrices and then analysed and categorised. There is a demand of most appropriate and standard methods to extract these active components from natural sources. Subcritical water extraction (SWE), enzyme assisted extraction (EAE), microwave assisted extraction (MAE) and ultrasound assisted extraction (UAE) are the novel techniques that offer a suitable, safe, cost-effective, low time consuming and environmentally safe alternative to extract bioactives. These methods are sustainable and green because they are energy efficient, generate less effluent, use less water, utilise fewer hazardous solvents, and are ecologically sound. This review compares the conventional methods and novel technologies along with their theoretical concepts, values and shortcomings used for the purpose of extraction.

Keywords: Extraction, Plant bioactive molecules, Methods, Health.

Cadmium being one of the most toxic metals among heavy metals categories poses as a major environmental pollutant and potent toxicant to all living organisms. Food and water are the primary source of exposure of cadmium to humans and are accountable for numerous life- threatening diseases. Numerous conventional methods such as precipitation, membrane filtration, ion exchange, and flocculation have been applied so far for its removal, however, these techniques failed at very low metal concentrations and also are claimed to be uneconomic. Recently, the biosorption techniques for heavy metal removal are recommended as they are more effective, economical, and environmental friendly. Biosorption is a passive process, where heavy metal particles are adsorbed onto the surface of the bacterial cell walls. Lactic acid bacteria are a group of bacteria that is nonsporulating, fastidious, fermentative, and generally regarded as safe. Many of these species are probiotic and produce exopolysaccharides. Biosorption mechanisms and factors affecting the process make these strains competent in removing heavy metal cadmium. In the present article, the toxicology of cadmium and its biosorption through lactic acid bacteria is discussed thoroughly.

Keywords: Cadmium, Lactic acid bacteria, Exopolysaccharides, Biosorption, Heavy metals.