Sowing date acts as a deterministic regulator of plant-pest phenological alignment, however, its mechanistic role in restructuring host physiological and metabolic networks remains inadequately resolved. This study deciphers how sowing time restructures photosynthetic performance, structural composition, and biochemical metabolism to mediate stem borer (Chilo partellus) infestation in sweet sorghum. Four genotypes, categorised as susceptible (SUGARGRAZE, CSV 24SS) and tolerant (SPV 3078, SPV 3083), were evaluated under three different dates of sowing during the 2024 kharif season: 8th June (D1), 22nd June (D2), and 6th July (D3). Delayed sowing elevated mean infestation by 65.92%, from 41.67% (D1) to 69.17% (D3). Tolerant genotypes maintained photosynthetic stability, exhibiting higher net assimilation (23.45 µmol CO₂ m-2 s-1) and stomatal conductance (0.26 mol H₂O m-2 s-1) alongside reduced internal CO₂, concurrent with enhanced deposition of structural carbohydrates (cellulose, hemicellulose) and lignification. In contrast, susceptible genotypes displayed a metabolic shift toward nutritional enrichment, characterised by elevated accumulations of total soluble sugars, starch, protein, and free amino acids, traits strongly correlated with infestation severity (r = 0.97). Principal component analysis revealed two antagonistic trait assemblies; a defense module integrating photosynthetic performance, structural polymers, and secondary metabolites (phenolics, tannins, and saponins), and a susceptibility module comprising primary nutritional metabolites. The defense module was negatively correlated with infestation (r = -0.72 to -0.95). Early sowing promoted an integrated resistance phenotype through regulated carbon partitioning toward physical and biochemical defenses, whereas delayed sowing disrupted metabolic homeostasis, enhancing host nutritional quality and stem borer suitability. These results establish a physiological and metabolic framework in which sowing date directly modulates host plant resistance trajectories, providing a mechanistic basis for agronomic optimisation and trait-based selection in sweet sorghum.

Determination of engineering properties is important in order to ensure appropriate storage procedure and de-hulling process, design of grading, conveying, processing and packaging systems, dimensioning, manufacturing and operation of process equipment, and selecting storage and processing parameters. The purpose of the study was to examine a few specific physical, frictional, and milling characteristics of four different oat grain cultivars. Oat cultivars varied in size from 3.85 to 4.38 mm. The hectoliter weight ranged from 46.67 (UPO-212) to 54.80 (JHO-822) kg/hl. The bulk density varied from 0.427 g/cc for UPO-212 to 0.508 g/cc for JHO-822. The true density ranged from 1.025 g/cc for OL-10 to 1.157 g/cc for both JHO-822 and OL-1876-2. Porosity ranged between 53.4

Probiotics-based beverages are cherished as convenient and functional food due to their excellent nutritional profile, sensory quality, and shelf life. The need for fruit juice-based probiotic beverages has been sparked as certain consumers are allergic to dairy products or vegan. The purpose of this study is to comprehensively review various fruit-based probiotic beverages developed by fortification or fermentation using various probiotics, methods used to prepare these beverages, health benefits of resultant beverages and the mechanism involved. In addition, advanced methods such as encapsulation/immobilization and spray drying to enhance the shelf life and stability of these beverages have also been discussed in detail. Overall, this review emphasizes the development and exceptional advantages of fruit-based probiotics. This study will be helpful for food scientists and food processors to develop novel probiotic beverages with enhanced health benefits and assist industries in determining the most economical raw materials and production processes for producing fruit juice-based beverages.

Applications of nanotechnology in food science include alteration of the texture of food components, encapsulation of food components, development of new tastes, controlled release of flavors, and enhancing the availability of nutritional and bioactive components. Encapsulation of food ingredients is one of the most flourishing processing techniques in the food sector, as it encapsulates and protects the food material from exposure to moisture, heat, and other extremely damaging conditions thereby enhancing the stability and viability of encapsulated food materials. Microencapsulation and nanoencapsulation are two most flourishing sectors in the food industry. Various nanocarrier systems have already been explored by scientists in the field of food and drug application, whereas various engineering techniques are still under progress and need to be implemented. Therefore, the main focus of this chapter is on different encapsulation techniques along with their advantages and disadvantages, characterization of nanoparticles, advancements in nanoencapsulation technologies, and their applications for delivering safe, stable, and vital bioactive compounds and neutraceuticals.

The rapid increase in the number of CT acquisitions during the COVID-19 pandemic raised concerns about increased radiation exposure to patients and the resultant radiation-induced health risks. It prompted researchers to explore newer CT techniques like ultra-low dose CT (ULDCT), which could improve patient safety. Our aim was to study the utility of ultra-low dose CT (ULDCT) chest in the evaluation of acute COVID-19 pneumonia with standard-dose CT (SDCT) chest as a reference standard. This was a prospective study approved by the institutional review board. 60 RT-PCR positive COVID-19 patients with valid indication for CT chest underwent SDCT and ULDCT. ULDCT and SDCT were compared in terms of objective (noise and signal-to-noise ratio) and subjective (noise, sharpness, artifacts and diagnostic confidence) image quality, various imaging patterns of COVID-19, CT severity score and effective radiation dose. The sensitivity, specificity, positive and negative predictive value, and diagnostic accuracy of ULDCT for detecting lung lesions were calculated by taking SDCT as a reference standard. The mean age of subjects was 47.2 ± 10.7 years, with 66.67% being men. 90% of ULDCT scans showed no/minimal noise and sharp images, while 93.33% had image quality of high diagnostic confidence. The major imaging findings detected by SDCT were GGOs (90%), consolidation (76.67%), septal thickening (60%), linear opacities (33.33%), crazy-paving pattern (33.33%), nodules (30%), pleural thickening (30%), lymphadenopathy (30%) and pleural effusion (23.33%). Sensitivity, specificity and diagnostic accuracy of ULDCT for detecting most of the imaging patterns were 100% (p < 0.001); except for GGOs (sensitivity: 92.59%, specificity: 100%, diagnostic accuracy: 93.33%), consolidation (sensitivity: 100%, specificity: 71.43%, diagnostic accuracy: 93.33%) and linear opacity (sensitivity: 90.00%, specificity: 100%, diagnostic accuracy: 96.67%). CT severity score (range: 15–25) showed 100% concordance on SDCT and ULDCT, while effective radiation dose was 4.93 ± 1.11 mSv and 0.26 ± 0.024 mSv, respectively. A dose reduction of 94.38 ± 1.7% was achieved with ULDCT. Compared to SDCT, ULDCT chest yielded images of reasonable and comparable diagnostic quality with the advantage of significantly reduced radiation dose; thus, it can be a good alternative to SDCT in the evaluation of COVID-19 pneumonia.

Baking is a complex operation, and the ideal circumstances vary depending on the type of food being manufactured. Consumers are drawn to bakery foods because of their nutritional value and ability to be used in feeding programmes and during times of drought, famine, natural disaster, etc. Time and temperature are traditionally used to control the baking process in an oven. The dough experiences various physical and biological changes as it enters the baking oven. Conduction, convection, and radiations are the three basic modes of heat flow in the dough-to-bread transformation. Bakery products can be formulated with different methods. Straight dough method, Chorleywood method, and Sponge and dough method are the most popular among all methods. This chapter discusses the series of physicochemical reactions that lead to the development of the crust layer, the formation of the crumb's alveolar structure, and the expansion of the product. Also, various types of ovens used for baking and changes in physical, chemical, and nutritive properties are discussed in this chapter.

Background: Manilkara zapota, also known as Sapodilla, is the best-known and most widely cultivated fruit from Sapotaceae. Sapodilla is a rich source of nutrients (sugars, acids, protein, amino acids), minerals (potassium, calcium, and iron), and comprises of a myriad of bioactive compounds, which are chiefly composed of ellagi-tannins, gallotannins, phenolic acid, depsides, and flavonoids (anthocyanins and flavanols). Owing to the rich phytochemical profile of its edible and non-edible parts, sapodilla has an enormous potential pharmacological applications that can be understood through various biological activities.Scope and approach: In a comprehensive analysis, this review specifically describes the nutritional profile of sapodilla fruit, and provides current evidence on the bioactive potential of the different parts (edible as well as non-edible) of the sapodilla and highlights the main biological activities involved. The bioactive properties recommend the use of bioactive components of edible as well as non-edible portions of sapodilla in the devel-opment of innovative food and pharma products. This review also gives insights into sapodilla, as a potential and novel ingredient for its versatile food and non-food applications and the latest research advancements.Key findings and conclusion: The nutritional profile of sapodilla fruit and phytochemical diversity of sapodilla fruit and its by-products (peels, seeds, bark, leaves) make them potential sources of nutraceutical compounds from which functional foods can be obtained. Pharmacologically, both edible and non-edible portions of sapodilla has the potential to be an antioxidant, anticancer/anti-tumor, antimicrobial, analgesic, anti-inflammatory, and hepatoprotective agent. The article aimed to comprehensively collate some of the vital information published on sapodilla and review the potentiality of tapping bioactive compounds from sapodilla fruits and by products. Thus, this review would play an important role in understanding the scope for utilization of edible as well as non -edible parts of sapodilla plant in the food, pharmaceutical and cosmetic industries.

The present study was aimed to obtain powder from potato peels and analyze its techno-functional, antioxidant, antinutritional, structural, and rheological properties. Furthermore, the potato peel powder (PPP) was incorporated at varying levels (1%-7%) in cookie formulation and evaluated for their nutritional, physical, textural, and sensory attributes. The fat, protein, and ash content of PPP were found to be 6.54%, 13.02%, and 4.28%, respectively. PPP had higher insoluble dietary fiber (21.72 g/100 g) and total dietary fiber (26.42 g/100 g) content. Moreover, level of antinutrients such as oxalates, phytates, tannins, hydrogen cyanide, and alkaloids in PPP were found to be within the threshold value for safety limits. Frequency sweep tests revealed that PPP suspensions had higher storage modulus than loss modulus. The sensory scores showed that cookies containing 1% and 2% of PPP were more acceptable whereas, cookies with 7% PPP addition gave a bitter after-taste which was not desirable. Novelty Impact Statement Peels are the most predominant waste obtained after processing of potatoes and are generally discarded. In the baking industry, potato peel can function as a low-cost raw ingredient being potential source of fiber and antioxidants in comparison to fiber from other sources.

Apple peel is considered as a valuable by-product obtained during processing of apples. It is a rich source of phytonutrients and dietary fiber, thereby indicating its significant potential in functional foods development. The objective of this study was to evaluate the techno-functional properties of apple peel powder (APP). Also the effect of APP addition at varying levels on batter rheology, antioxidant and textural properties and sensory quality attributes of muffins was analysed. The muffins enriched with APP had significantly higher ash, moisture, dietary fiber, antioxidant activity and total phenolic content as compared to control muffins. The results revealed that both elastic modulus and viscous modulus of muffin batters increased with incorporation of a higher proportion of APP. Texture profile analysis of muffins showed increased hardness, springiness and chewiness with increased level of APP addition. Sensory panelists preferred muffins with 6 and 12% level of APP incorporation due to their higher flavor scores, attractive color and better textural parameters. Therefore, the utilization of apple peels in developing bakery products is a potential way for incorporating dietary fiber and polyphenols in consumer’s diet.

The growing interest in nano-starch materials offers the opportunity to develop biomaterials for distinctive use in food, medicine, cosmetics, and other fields. The conceptual framework about the various changes in the properties of starch-based films after incorporation of nano starch particles are reported. Starch-based packaging films have not been widely used in the packaging industry, mainly because of their poor mechanical, barrier, and processing properties. To overcome such drawbacks, starch films are often made by integrating other filler materials such as nanoparticles into the starch matrix. The inclusion of starch nanoparticles in composite films leads to an overall change in the physicochemical, functional, and mechanical properties of the films. The nanocomposite films show novel features such as low solubility, reduced water vapor transmission rate, nontoxicity, and biodegradability thus making it a promising material for food and nonfood applications.

The experimental work on ready to serve Kinnow-Amla beverage was conducted to check the effect of storage duration on sensorial, physicochemical and antioxidant properties. Experimental work during the present study aimed to prepare Kinnow-Amla based blended ready to serve beverages. Kinnow and Amla juice was blended in different proportion to prepare five different samples or ready to serve beverage. Beverage samples were studied in terms of their pH, total soluble solids, antioxidant properties, titratable acidity, and sensorial parameters. Samples were stored for a period of 90 days and the effect of storage duration on different parameters were studied. The output from experimental work revealed compositional changes in Kinnow-Amla based ready to serve beverages. Decrease in pH, total phenolic content and increase in total soluble solids was observed during the storage period (90 days). Sensorial score revealed that, Kinnow-Amla RTS remains acceptable only up to 60 Days, thereafter a decrease in quality attributes has been observed. Kinnow-Amla based ready to serve beverage could be used as health benefiting antioxidant rich drink.

Barley bran (BB), a by-product of the milling process, is rich source of bioactive compounds that have potential nutraceutical effect. Solid substrate fermentation (SSF) of BB was performed for 7 days Aspergillus oryzae (MTCC 3107). Soluble free phenolic compounds were extracted from nonfermented (NFBB) and fermented barley bran (FBB). SSF improved the bioactive compounds of BB as indicated by enhanced TPC (from 1.23 to 14.32 mg GAE/g). An increase in bioactive compounds significantly enhanced the antioxidant potential of BB. Further, more bioactive compounds in FBB than NFBB counterparts were confirmed using high-performance liquid chromatography (HPLC). NFBB showed ascorbic acid (20.44 mu g/g), gallic acid (12.75 mu g/g), and catechin (9.9 mu g/g). FBB extract showed the presence of ascorbic acid (107.15 mu g/g), gallic acid (405.5 mu g/g), catechin (88.3 mu g/g), vanillin (40.89 mu g/g), and resorcinol (20.7 mu g/g), respectively. The outcome of the present study may be helpful in designing BB-based functional food products with many health benefits. Practical applications Despite the beneficial advantages deriving from the consumption of BB, very little information in the literature deals with the fermentation of their by-products. Catechin and proanthocyanidins are among the polyphenol compounds contained in BB. The application of BB fermentation by Aspergillus oryzae could combine the nutrients and health benefits of both BB and A. oryzae. Therefore, FBB may be a useful procedure for enrichment of antioxidants in BB, considering the design of different functional foods and nutraceuticals.

Starch nanoparticles (SNPs) are developed from mango kernel starch and are compared with wheat, potato, mungbean, and water chestnut starch nanoparticles. The synthesized SNPs are investigated for their thermal properties, particle size, degree of relative crystallinity and cytotoxicity. The average particle size of SNPs from different botanical sources range from 100 to 514 nm. Mango kernel starch nanoparticles show the highest particle size. Starch nanoparticles from all botanical sources show X-ray diffraction (XRD) patterns similar to their native counterpart starches. SNPs from wheat, mango kernel, and water chestnut show A-type XRD patterns but the relative crystallinity of SNPs is observed to be higher as compared to native starches. From the thermogravimetric analysis, it is observed that degradation temperature for 10% loss weight vary significantly. The study reveals that mango kernel SNPs show good biocompatibility with human HeLa cell lines as compared to all other sources except water chestnut SNPs.

The best way to combat a disease is its early detection. A low-cost portable point of care (POC) device is required for early disease detection. A mass spectrometer (MS) is a golden analytical technique to diagnose many diseases. Conventional mass spectrometers are bulky and costly and limited to expensive laboratory setups. In the present paper, a POC-type quadrupole mass spectrometer (QMS) system is proposed for the early detection of diseases. The main component of QMS that makes it bulky and costly is the vacuum system. The length of the quadrupole filter determines its resolution, and the vacuum level is a function of its length. Hence, both length and vacuum levels are optimized without compromising resolution. The size of the quadrupole rods is reduced to 26 mm at 0.1 pascal pressure for portable applications. This optimized QMF is designed and simulated in COMSOL Multiphysics. The system's vacuum level is designed so that a single rotary pump can serve the purpose without any turbopump. A closed-form expression for mass resolution, pressure, and frequency is also derived.

Indian rye cultivars namely black rye (BR) and white rye (WR) were selected and studied for physical parameters, composition, functional, and mineral profile. Biscuits were prepared from rye flours and studied for physical, texture, color and sensorial attributes. Among rye cultivars, WR possess higher protein (12.09%) and fiber (20.74%) contents along with high water absorption (136%) and emulsion capacity (40.7%). Fiber profile of WR was better than BR in terms of total dietary fiber, soluble fiber, insoluble fiber, arabinoxylan, and fructan. Potassium, magnesium, manganese, iron, sodium and copper were found higher for BR, while zinc, phosphorus and calcium were observed higher in WR flour. Heavy metals profile which includes the estimation of chromium, mercury, lead, arsenic, and cadmium was lower for WR than BR. Sensory score of biscuit prepared from WR flour was better than BR for observed attributes including color, taste, appearance, flavor, and overall acceptability.

Maize is gaining interest worldwide as a major energy source of food and feed. Maize is an important member of Poaceae family, which is grown throughout the world as a staple food. Sprouting or germination of grains is essential as it results in the enhancement of specific nutrients and bioactive phytochemicals that possess health-benefiting properties. Keeping in mind the effects of processing on the nutritional profile, the present chapter was designed to explore the nutrient content and bioactive profile of maize. Processing of cereal grains and other natural resources is carried out to improve the bioactive compounds, texture, taste, aroma, and shelf life. Processing imparts modifications in processed material via changing its anatomical features, and the modulating its nutritional and bioactive compounds. Processing also significantly affects the bioactive compounds and other nutrients in both positive as well as negative ways.

As a result of treatment and diagnosis, adults with primary or metastatic brain tumors experience comorbidities that impacts their health and well-being. The Children's Oncology Group has guideline recommendations for childhood survivors of brain tumors; however, guidelines for monitoring long-term sequela among adult brain tumor survivors are lacking. The purpose of this review is to present the screening recommendations for the long-term complications after brain tumor treatment from a multidisciplinary panel of healthcare professionals. Chronic complications identified include cognitive dysfunction, vasculopathy, endocrinopathy, ophthalmic, ototoxicity, physical disability, sleep disturbance, mood disorder, unemployment, financial toxicity, and secondary malignancy. We invited specialists across disciplines to perform a literature search and provide expert recommendations for surveillance for long-term complications for adult brain tumor survivors. The Brain Tumor Center Survivorship Committee recommends routine screening using laboratory testing, subjective assessment of symptoms, and objective evaluations to appropriately monitor the complications of brain tumor treatments. Effective monitoring and treatment should involve collaboration with primary care providers and may require referral to other specialties and support services to provide patient-centered care during neuro-oncology survivorship. Further research is necessary to document the incidence and prevalence of medical complications as well as evaluate the efficacy of screening and neuro-oncology survivorship programs.

In this study, starch from a non-conventional source, that is, litchi is extracted and cross-linked (CL) with varying concentrations (1%, 3%, and 5%) of sodium trimetaphosphate (STMP). The starches are characterized for their physicochemical, pasting, rheological, and thermal properties. Bio-films are also prepared from these starches and analyzed for selected barrier and mechanical properties. The results indicate that an increase in cross linking agent concentration resulted in a significant decrease in amylose content, swelling power (SP), and solubility of starches. Peak viscosity (PV) and breakdown viscosity (BV) of CL starches are lower in comparison to native starch. Steady shear properties reveal that magnitudes of yield stress (sigma o) and consistency index (K) decrease upon increase in the concentration of cross linking reagent. CL starches exhibit significantly (p < 0.05) higher transition temperatures than native starch. Native starch film shows water solubility of 43.66% while for films from CL starches, the values ranged between 35.12 and 41.53%. Significant (p < 0.05) reduction in water vapor permeability (WVP) values of CL starch films (1.24-1.52 g m Pa-1 s(-1) m(-2)) is observed in comparison to native (2.32 g m Pa-1 s(-1) m(-2)) starch films. Cross linking significantly improves tensile strength (TS) of films, however, films elongation is lower (14.71-17.97%) than native starch film (19.88%).