Volume-3 Issue-3, June 2024 – Indian Journal of Food Engineering (IJFE)

C101503030624

IJFE Journal — Tue, 25 Jun 2024 12:49:41 +0000

The Indian Journal of Food Engineering (IJFE) has ISSN 2583-1275 (online), an open-access, peer-reviewed, periodical quarterly international journal, which is published by Lattice Science Publication (LSP) in March, June, September and December. The journal aims to publish high-quality peer–reviewed original articles in the area of Food Engineering that covers Novel Processes and Novel Concepts in Food Engineering, Engineering Properties of Foods, Engineering Properties Food Physics, Engineering Properties Physical Chemistry, Food Processing, Food Measurement, Food Control, Food Packaging, Food Storage, Food Distribution, Food Engineering, Aspects of the Design and Production Novel Foods, Food Service and Catering, Design and Operation of Food Processes, Food Plant and Equipment, Economics of Food Engineering, Food Microstructure Development and Characterization, Heat, Mass Transfer and Fluid Flow in Food Processing, Food Biotechnology. #Novel Processes and Novel Concepts in Food Engineering #Engineering Properties of Foods #Engineering Properties Food Physics #Engineering Properties Physical Chemistry #Food Processing #Food Measurement #Food Control #Food Packaging #Food Storage #Food Distribution #Food Engineering #Aspects of the Design and Production Novel Foods #Food Service and Catering #Design and Operation of Food Processes #Food Plant and Equipment #Economics of Food Engineering #Food Microstructure Development and Characterization #Heat, Mass Transfer and Fluid Flow in Food Processing #Food Biotechnology #Heat, Mass Transfer and Fluid Flow in Food Processing #PhD ademic #Scopus #SCI #LatticeScience #Springer, #ScienceDirect #IEEE #Mendeley #Research #Scholarship #UGC #SSRN #LatticeScience #ESCI #Science #Journal #Conference #SSRN #PubLons #PhD #Academic #Scopus #SCI #LatticeScience #Springer, #ScienceDirect #IEEE #Mendeley #Research #Scholarship #UGC #SSRN #LatticeScience #ESCI #Science #Journal #Conference #SSRN #PubLons

Food Safety & Security in India: Prospectous and Challenges
Pooja Joshi¹, Subiya Naaz², Mamta Joshi Lohumi³

¹Dr. Pooja Joshi, Department of Commerce, DSB Campus, Kumaun University Nainital, Uttarakhand India.

²Subiya Naaz, Department of Commerce, DSB Campus Campus, Kumaun University Nainital, Uttarakhand India.

³Dr. Mamta Joshi Lohumi, Department of Commerce, DSB Campus, Kumaun University Nainital, Uttarakhand India.

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© The Authors. Published by Lattice Science Publication (LSP). This is an open-access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)

Abstract: Food safety and food security are critical aspects of ensuring the health and well-being of populations worldwide. While they are interconnected, they address different aspects of the food supply chain. Food safety refers to handling, preparing and storing food in ways that prevent foodborne illness and contamination. This encompasses a wide range of practices aimed at ensuring that food remains safe at all stages of production, processing, distribution and consumption. Ensuring food safety is a fundamental component of food security. Unsafe food can lead to health issues that compromise an individual’s ability to utilize food effectively. This paper is an attempt to throw light on food standard crises often and food safety issues.

Keywords: Food Security, Health, Food Supply Chain, Production
Scope of the Article: Food Service and Catering

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C101403030624

IJFE Journal — Tue, 25 Jun 2024 12:43:23 +0000

Dynamic Jobs of Ladies in the Development of Consumable and Restorative Mushrooms of Focal India as a Pay Age Movement
Kajal Verma

Prof. Kajal Verma, Associate Professor, Department of Food Technology, William Carey University, Shillong.

Abstract: The world’s population is growing, leading to increased concerns about hunger, malnutrition, and declining nutritional value in commonly consumed foods. As a result, there is a growing need for alternative sources of protein, particularly in developing countries where the production of pulses has not kept pace with population growth. Edible mushrooms, recommended by the FAO for their nutritional value, are gaining attention as a viable solution. Mushrooms are rich in proteins, carbohydrates, vitamins, fibers, and essential salts, making them an ideal supplement to cereal-based diets. However, fresh mushrooms have a short shelf life, making their commercialization challenging. To address this issue, various preservation methods, such as canning and drying, along with value addition techniques, are employed. Additionally, surplus mushrooms can be processed into novel value-added products to reduce losses and enhance income for growers. Mushrooms are not only valued for their nutritional content but also for their medicinal and therapeutic properties. They contain bioactive compounds such as polysaccharides, dietary fibers, triterpenoids, and vitamins, which contribute to their antioxidant, antitumor, and antimicrobial properties. Moreover, mushroom cultivation has the potential to alleviate food insecurity and create economic opportunities, particularly in developing countries like Ethiopia. This study evaluates the suitability of waste paper supplemented with cornstalk and wheat bran as substrates for oyster mushroom cultivation in Axum, Ethiopia. The economic importance of mushrooms lies in their rich nutrient profile, including high levels of vitamins, minerals, and protein, making them beneficial for human health. Oyster mushrooms, in particular, are known for their ability to grow in a wide range of temperatures and utilize various organic substrates. Overall, mushrooms offer a cost-effective means of supplementing nutrition and promoting health, making them an important food source with significant economic potential.

Keywords: Mushrooms, Proteins, Carbohydrates, Vitamins, Fibers, Essential Salts
Scope of the Article: Food Engineering

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C101103030624

IJFE Journal — Tue, 25 Jun 2024 12:29:57 +0000

Crop Concentration and Diversification in Latur District of Maharashtra: A Case Study
Kiran Dilip Khalangre¹, M. V. Suryawanshi²

¹Dr. Kiran Dilip Khalangre, Assistant Professor, Department of. Geography, Dr. Babasaheb Abedkar Marathwada University, Chhatrapati Sambhajinagar.

²Dr. M. V. Suryawanshi, Head, Department of. Geography, Dr. Babasaheb AbedkarMarathwada University, Chhatrapati Sambhajinagar.

Abstract: The present study is an attemptto explain the crop concentration and diversification in agriculture of the Latur district of Maharashtra. Here, a detailed study has been done to know the dominant crop as well as the ranking of the crops in the cropping pattern of the study area. The study is based on secondary data sets that have been collected from the district statistical handbook 2020-21. Using Bhatia’s method, the crop concentration indices for all blocks of the district have been calculated for crops like Soybean, Sugarcane, Tur, Gram, Jowar, Mung and Udid. Crop concentration and Crop diversification indices have been calculated by using index for all the tehsil of the district. This study attempted to delineate the tehsils of high and low crop diversification and crop concentration.

Keywords: Crop Concentration, Crop Diversification, Crop Diversification Index, Percentage of Cropped Area.
Scope of the Article: Engineering Properties Food Physics

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